adapted from 101 Cookbooks from The Castle Cookbook
Servings: 48
Author: Leona Konkel
Ingredients
4cupsflour
½teaspoonbaking powder
¾teaspoontable salt
1poundunsalted buttersoftened
1cuppowdered sugar
½teaspoonvanilla
Instructions
With an electric mixer or in a stand mixer, beat the butter until light and fluffy. Add powdered sugar and beat again, scraping down the sides. Add vanilla extract. Add half of the flour with the baking powder and salt, mixing on low until just combined. Add the remaining flour and mix on low again until just combined. This will be a thick dough.
Divide the dough into 2 pieces. Form each piece of dough into a ball and flatten it out into a 1-inch thick patty on a large piece of plastic wrap. Wrap each patty of dough in plastic wrap and chill in the refrigerator for 30 minutes. When the dough is chilled, unwrap the patty and place between 2 layers of plastic wrap. Roll it out in the plastic wrap until the dough is ½ inch thick. Remove the plastic wrap. Cut the dough into shapes using cookie cutters.
Bake on a Silpat or parchment-lined baking sheet for 7-10 minutes, until bottoms of the cookies are barely golden.