Recipe(tried): Butter Cookies for Cutouts

BUTTER COOKIES FOR CUTOUTS

These cookies puff up very nicely and not overly sweet!

1 cup butter, softened
1/2 cup sugar
1 egg
3 tsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
Milk (as needed)

Mix together thoroughly the butter, sugar and egg. Stir in vanilla; set aside.

Sift together flour and baking powder and add it to the butter mixture. (an easy way to sift is to put flour and baking powder in a small mesh strainer and shake over bowl).

If dough gets too hard to mix, add milk 1 tablespoon at a time. Chill dough for minimum of 1 hour (can chill overnight or divide dough into 2 parts and wrap in waxed paper to store in fridge up to 1 week).

WHEN READY TO BAKE:
If dough is chilled for more than an hour let sit out for about 15-20 minutes for easiest handling.

Roll out on well floured surface to about 1/4-inch thickness and cut out with cookie cutters. (I use powdered sugar rather than flour to avoid overworking dough).

Bake in hot oven (425 degrees F) for 5-7 minutes until edges are very lightly browned.

Frost as desired and store in airtight container.

This recipe doubles very well (this will yield 4 dozen cookies rather than 2 when doubled). Enjoy!