Ok, just wanting to know if I have to have softened butter for this recipe, or refridgerated? And, has anyone frozen this dough before? Thank you so much in advance!

You should use softened butter (room-temp) but I've used butter that was still quite cold when I'm in a time-pinch. The dough still turns out the same.

I have some dough sitting my freezer right now! It freezes very well! I usually roll mine into a big ball and then wrap in saran wrap, then package in a ziploc bag. When I need to use it, I just take it out and let it defrost in the fridge.

One more hint: After adding all the flour to the dough, make sure to combine it until all the "crumbs" come together.

Softened works best, but if you have a heavy duty mixer it can handle it out of the fridge if you go slow at first.

This dough freezes great.

I replace the butter with margarine. It's a lot cheaper and just as good as far as flavor and texture. I don't see a difference. I've used the margarine for months now.