Butter Cookies

8 oz (228 g) Unsalted butter

8 oz (230 g) Granulated sugar

1 large Egg

1 tsp (5 ml or 2 g) Vanilla extract

1 tsp (3.5 g)Baking powder

12 oz (340 g) All-purpose flour

plus extra for rolling out

Preheat the oven to 350F (176.68C). In a large bowl, cream the butter and
sugar with the paddle whip at- tachment for 2 minutes. Stop and scrape the
bowl. Cream the mixture for an additional 60 seconds. Beat in the egg and
vanilla until the mixture is well combined, 30 to 45 seconds. Sift together the
baking powder and 12 oz (340 g) flour. Add the flour mixture in three turns
about 4 oz (114 g) at a time to the creamed butter mixture. Mix thoroughly
after each addition. Sprinkle the last 4 oz (114 g) flour mixture on the work
surface. Knead the dough onto the flour mixture until all of the flour mix- ture
disappears into the dough, but dont overwork it. The dough should be stiff.
Divide the dough into 2 parts. Wrap half in plastic wrap until ready to use. On a
floured surface, divide the unwrapped dough into 2 parts. Roll out 1 part onto
the floured surface to 18- to 14-in. thick (3 to 6 mm). Run a large offset metal
spatula under the dough to prevent it from sticking. Cut out cookies with cookie
cutters, dipping the cutters into flour before each use. Carefully place the
cookies on an ungreased nonstick cookie sheet or a parchment-lined half-sheet
pan. Bake for 6 to 8 minutes or until the edges of the cookies begin to brown
lightly. Let the cookies rest on the cookie sheet until ready to use. The cookies
do not require refrigeration if stored in a cool, dry place.

Note: Once the cookies are cut out, gather the scraps and knead fresh dough
into them. The wrapped dough can be refrigerated for up to 2 weeks or frozen
for up to 3 months.