Line two baking sheets with parchment paper or butter, or spray your
baking pans with a non stick spray.
In the bowl of
your electric mixer (or with a hand mixer), beat butter and
sugar until light and fluffy (2-3 minutes). Add the egg and vanilla
extract and beat until incorporated.
In a separate
bowl, whisk together the flour, baking powder and salt. Add the flour mixture to
the butter mixture and beat just until incorporated.
Transfer the dough to a lightly floured work surface,
the dough a few times to bring it together, and divide the dough in half. Then roll each half
between two sheets of parchment or wax paper until it is about 1/8 - 1/4 inch (.25
thick. As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Place the dough on a baking sheet (along with the
parchment paper) and place in the refrigerator until cold and firm (about
45 minutes). (For faster chilling, place in the freezer for about 15-20
Once chilled, remove from refrigerator and peel off the top piece of parchment
paper. Using a 2.5 inch (6.5 cm) cookie cutter, cut out the cookies. Place them
on the prepared baking sheets. Place the baking sheet of cookies in the
refrigerator for about 15 minutes to chill the dough before baking. Then gather
up any scraps and re-roll. (You may need to refrigerate the dough again before
cutting out the cookies.)
Meanwhile preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven.
small bowl, whisk the egg with the water for the egg wash.
Remove the cookies from the refrigerator and brush the tops of the cookies with the egg wash.
Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each
cookie. Bake the cookies for about 12 - 14 minutes or until golden brown around the edges.
Cool cookies on wire rack. Store in an airtight container
up to a week. The cookies can
also be frozen.