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SERVES:
Approx. 3 dozen

INGREDIENTS:

• 2 sticks room temperature, unsalted butter


• 1 cup white sugar


• 1 large egg


• 1 1/2 tsp vanilla extract


• 3 cups all-purpose flour


• 1 1/4 tsp baking powder


• 1 tsp kosher salt (or 1/2 tsp regular table salt)


• Parchment paper for lining baking trays


• Canned vanilla frosting for decoration


• Rainbow sprinkles

PROCEDURE:

Use a mixer to cream 2 sticks of room temperature unsalted butter with 1 cup of white sugar then add 1 large egg and 1 1/2 tsp of vanilla extract and turn the machine off.

Next, use a mixing bowl to combine 3 cups all-purpose flour with 1 1/4 tsp baking powder and 1 tsp salt then turn the machine to the lowest setting and slowly and carefully add the flour.

Shape that dough into a log about 8-inches long and cut it crosswise into 3 sections, flatten each one into a 1-inch thick disk, wrap each one in plastic wrap and place them into the fridge for about 1 hour.

After that hour, pull them back out of the fridge, let them sit out at room temperature for 5-10 minutes and also preheat the oven to 375 degrees.

Then roll the disks of dough out, one at a time, between two sheets of wax paper until it is about 1/4-inch thick.

Use a cookie cutter to cut the dough into whatever shapes you like and place those cookies onto parchment paper lined baking trays as you go.

Gather leftover scraps of dough after rolling and cutting all three disks and roll that again to make more cookies and then place the trays into the preheated oven.

The cookies will take just about 9-10 minutes to bake and you'll want to switch the trays from top to bottom halfway through.

Transfer those to a cooling rack to cool down and then decorate them with frosting and sprinkles.

HINTS:

Plan ahead a bit because, once you've made the dough, you'll need to let it set up in the fridge for an hour or so before shaping and baking the cookies.

Using ready to go frosting instead of homemade cookie icing, means the topping will never totally firm up so the finished cookies won't lend themselves to stacking in a cookie container.