Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine all ingredients, except butter, into the bowl of a stand mixer fitted with a hook attachment.
Mix on medium speed until the dough forms into a ball, about 10-15 minutes.
With the mixer on low speed, add butter in 4-5 increments.
Once all butter has been incorporated, continue to mix until it forms into a ball again, about 6-8 minutes.
Lightly coat a 2" hotel pan with non stick spray. Transfer dough to the pan and cover with plastic wrap. Allow the dough to proof overnight in refrigeration.
Evenly distribute flour over work surface. Place the proofed dough in its center.
Using a rolling pin, roll the dough, alternating from side-to-side and top-to-bottom, to 1/2" thickness.
Cut the dough into 1" circles. Transfer to parchment lined sheet trays. Cool completely in refrigeration.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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