Ingredients
- 4 c. sifted all-purpose flour
- 1 teaspoon. baking powder
- ½ teaspoon. salt
- 1 c. unsalted butter
- 2 c. granulated sugar
- 2 large eggs
- 2 teaspoon. vanilla flavoring
Directions
- Sift flour, baking powder, and salt right into a bowl.
- Put butter and sugar within the bowl of the electric mixer fitted using the paddle attachment. Mix on medium speed until pale and fluffy. Add eggs and vanilla. Reduce speed to low. Progressively add flour mixture. Divide dough in two flatten each half right into a disk. Wrap each in plastic. Refrigerate until firm, a minimum of one hour or overnight.
- Preheat oven to 325 levels with racks in lower and upper thirds. Let one disk of dough stand at 70 degrees just until soft enough to roll, about ten minutes. Unveil dough on the gently floured work surface to simply under 1/4 inch thick, adding more flour when needed to help keep dough from sticking. Eliminate cookies having a 4-to-5-inch standard, transferring shapes to parchment paper-lined baking sheets while you work. Unveil scraps, and repeat. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about fifteen minutes.
- Bake, switching positions of sheets and rotating midway through, until edges turn golden, 15 to 18 minutes. Let awesome on sheets on wire racks. Decorate as preferred.
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