Ingredients:

3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3 cups all-purpose flour, plus more for rolling
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2 inch pices
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

Preparation:

1-Whisk salt, baking powder, and flour in a small bowl. Set aside.
2-Using an electric mixer on high speed, beat butter and sugar until well combined (butter doesn’t need to be fluffy), about 3 minutes.
3-Add egg, egg yolk, and vanilla; beat just to combine.
4-Reduce speed to low and gradually add dry ingredients; mix just to combine.
5-Form dough into two 3/4 inch thick disks; wrap in plastic. Chill at least 2 hours.
6-Preheat oven to 325° Fahrenheit. Place racks in lower and upper thirds of oven.
7-Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes.
8-Roll out on a lightly floured sheet of parchment paper until about 1/4 inch thick, dusting with flour as needed. If dough gets soft or sticky, chill on parchment paper until firm.
9-Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
10-Bake cookies, rotating baking sheets halfway through, until edges are golden, 12-16 minutes, depending on size.
11-Transfer to wire racks and let cool.
12-Decorate cooled cookies as desired.

Enjoy, Bon Appétit, Buen Provecho!                                                       EdibleReflections.com