1-1/4 CUPS UNBLEACHED ALL PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
PINCH SALT
8 TABLESPOONS UNSALTED BUTTER, SOFTENED
1 CUP SUGAR
1 LARGE EGG
1/2 TEASPOON VANILLA EXTRACT
COMBINE FLOUR, BAKING POWDER AND SALT IN A MEDIUM BOWL.
MIX WELL AND SET ASIDE.
BEAT BUTTER ON MEDIUM SPEED.
GRADUALLY ADD SUGAR AND BEAT UNTIL MIXTURE IS LIGHT AND FLUFFY.
BEAT IN EGG AND VANILLA.
REDUCE SPEED AND ADD FLOUR MIXTURE, MIXING UNTIL JUST COMBINED.
DIVIDE DOUGH INTO FOUR EQUAL PORTIONS AND WRAP IN PLASTIC.
REFRIGERATE UNTIL FIRM.
PREHEAT OVEN TO 325 DEGREES.
ROLL OUT ONE PORTION OF DOUGH ON A FLOURED SURFACE, 1/8 INCH
THICK.
CUT INTO DESIRED SHAPES.
ARRANGE ABOUT ONE INCH APART ON BUTTERED NONSTICK COOKIE SHEETS AND DECORATE AS DESIRED.
BAKE FOR ABOUT 5 MINUTES.
ROTATE BAKING SHEETS, THEN CONTINUE TO BAKE UNTIL GOLDEN
TRANSFER TO WIRE COOLING RACKS.
REPEAT PROCESS.
YIELD: 3 DOZEN
