Method

Preheat oven to 375 degrees F. 1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. 2. Beat in eggs; then add vanilla and blend about 30 seconds. 3. Stir together flour, baking powder, and salt. 4. Add dry ingredients to beaten mixture and beat together until well combined. 5. Divide dough into 4 portions. 6. Roll each portion of dough between two pieces of waxed paper to 1/8-inch thickness. 7. use your favorite cookie cutters to cut out desired shapes. Use a spatula to lift off each cookie and place on ungreased cookie sheet. 8. Set "scraps" aside and roll out next piece of dough; repeat until all dough has been used once. Combine the scraps and roll out again until all dough has been used (do not add any extra flour). 9. Sprinkle with colored sugars, if desired. 10. Bake 8 to 10 minutes or until very lightly browned at the edges. 11. Let cool 3 minutes and remove to wire racks to cool. Store in airtight containers.

Notes: * do not refrigerate dough, but do keep unused portions covered by plastic or a towel. * these cookies do not need to be frosted, they are excellent without frosting. * these cookies will be nice and crisp. If you desire a "softer" cookie, place cooled cookies in airtight container and add 1/4 piece of bread; let sit for about a day and they will soften nicely. *these cookies may be baked ahead and frozen *this recipe may be easily cut in half; do not recommend doubling recipe

Number of Servings: about 4 dozen cookies

Submitted by: hansenm2433361 ( See all of hansenm2433361 Recipes )

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