3 cups well-sifted AP flour
1 tsp baking powder
1 cup unsalted butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
•Christmas cookie cutters
•coarse crystal clear sugar (perfect for snowflake cookie cutters)
•**OR cookie icing made to desired thickness using KAF non-melting confectioners’ sugar and heavy cream and divided into separate bowls and, if desired, colored with paste food coloring.
In a separate bowl whisk together flour and baking powder.
Beat together unsalted butter and sugar. Once mixed well, add in egg. Mix again, then add in vanilla.
Slowly add in flour mixture about a cup at a time. Mix until dough forms and begins to clump together.
Gather up dough and knead it with hands until it’s nice and smooth. (If you are using a stand mixer, your dough hook attachment make quick work of this step).
Roll it into a ball, wrap with plastic wrap, and place in fridge to chill about 20-40 minutes. You will want it to be firm but, not hard.
Roll out cookies to desired thickness and cut into desired shapes. Carefully transfer to cookie sheet(s).
If using sugars, very lightly brush cookies with slightly beaten egg white mixed with a tsp of water and sprinkle with clear or colored sugar.
Bake at 350, time will depend on cookies size and thickness. Normally between 7-11 minutes.
Cool on rack.
**Note: If using icing, decorate after cookies are thoroughly cooled.