3/4C (6 oz) (170 gr)unsalted butter, at room temperature
3/4C (5.30 oz) (150 gr)granulated white sugar
1egg, big
1tsp (0.17 fl oz) (5 ml)vanilla extract
Instructions
In a medium size bowl sift together the flour, baking powder and salt.
In a different big bowl, using an electric mixer, cream together the butter and sugar for 3 minutes until you get a fluffy and light in color mixture.
Add in the egg and vanilla and beat for 1 more minute until well integrated.
Mix in the flour mixture and mix using a rubber spatula by making a folding motion from the outside in, until a soft dough that does not stick to your hands forms.
Divide the dough in two and place on a clean surface with some flour. Roll out each piece of dough using a rolling pin (no matter the shape) until it is abour 0.23 inches (6mm) thick.
Put the rolled out doughs on baking sheets lined with parchment paper and cover them with more parchment paper and plastic kitchen wrap so they do not dry up. Refrigerate for at least 1 hour or up to 2 days.
Once the rolled out doughs have cooled, preheat the oven to 375º F (180º C) and line two big baking sheets with parchment paper (you can use the ones you used to refrigerate the dough).
Place the doughs on a clean surface with some flour and cut using cookie cutters (the shape you want), you can make them round, star shaped, etc. Take the leftover dough from this and roll ir out again to cut more cookies. Repeat this as much as you need to.
Once you have all your cookies cut, place them on a baking sheet lined with parchment paper (separated by 1.18 inches -3cm- between each other) and bake them for 12 minutes until they turn slightly golden brown.
Once the cookies are cooked, let them cool down for 10 minutes on a cooling rack before decorating however you like, you can use royal icing or buttercream.
The cookies must be stored in a tupperware with the lid on to last up to 5 days at room temperature or up to 10 days in the refrigerator.