3 cups (1 lb) All Pupose Flour
1 tsp baking powder
1/2 tsp. salt
1/2 lb (2 sticks) unsalted butter, room temp
1 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
Preheat oven to 350 degrees
Put 3 cups flour in a separate bowl with the 1tsp. baking powder 1/2 tsp. salt, and whisk by hand for 30 seconds to blend.
Cream the butter in your electric mixing bowl then add the 1 c. sugar and 1 tsp vanilla, mix until light and fluffy. Add the egg and blend. Add the flour mixture gradually and blend — dough will be stiff.
Take the dough out of the bowl and knead with your hands 1 minute. You can roll the dough now or if you think it is too soft, put in a plastic bag and refrigerate for 10 min. I like to work with about 1/4 of the dough at a time.
Roll the cookie dough between 2 sheets of parchment paper. Roll the dough to about 1/4 inch thickness (thicker if you are making cookies on a stick). Cut your cookies while still on the parchment paper — do not try to lift the cookies off yet. Place the parchment paper with cookies onto a baking sheet and refrigerate or put into the freezer for maybe 5 minutes. This step will allow you to pull away the excess dough. The cookies will now hold their shape when you are transferring them to bake. Bake 8 – 10 minutes, checking at the 8 minute time. Take out when just beginning to brown around the edges. Let cool a short while in the pan.
The cookies can be frozen and the recipe can be doubled
This recipe makes 2/1/2 dozen 3 inch cookies
* The cookies can be placed close together because they spread very little.