Cream together the butter, sugar, and vanilla on medium speed using a paddle attachment, scraping down the bowl periodically, until smooth and light in color. Add the eggs gradually, a few at a time, scraping down the bowl and blending until smooth after each addition. Add the flour all at once and mix on low speed until just blended.

Turn the dough out onto a lightly floured work surface. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling. (The dough can be refrigerated or frozen.)