My grandmother Pearl used to make these cookies for me, and they have been my favorites since I was a little girl. Buttery and scented with vanilla, they are great for cutting into shapes and decorating. For the best shape, it’s important to freeze the cut cookies for at least 15 minutes or until they are firm to the touch (this helps prevent spreading) before you bake them.
1. In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
3. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
4. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
5. Place the ball of dough between two pieces of parchment paper and roll out to 1/4 inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
6. Cut the cookies in the desired shapes and place at least 1 inch apart on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
7. Preheat the oven to 350° F.
8. Bake until the cookies are light golden brown, about 10 minutes.
9. Let the cookies cool completely on the sheets before decorating. (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.)
Tip: You can make this dough up to 2 weeks ahead of time. Roll out the dough between two pieces of parchment paper, wrap in plastic, and freeze. Defrost until the dough is pliable enough to roll out to the desired thickness and cut, 10 to 15 minutes. Continue from step 6.
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