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,
knead 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
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
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.
Makes about 36 cookies.
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