SIMPLE BUTTER COOKIES

3 cups unsifted all-purpose flour 

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

2 large eggs

2 tsp vanilla extract

Sift together flour, baking powder, and salt then sift again. Set aside.

In a heavy-duty electric mixer with the paddle attachment, beat butter on medium speed until light and fluffy, about 3 minutes. Add sugar and beat 2 more minutes. Beat in eggs and vanilla. Beat in the eggs and vanilla. Reduce speed to low and gradually beat in flour mixture until dough forms. Wrap in plastic wrap and refrigerate at least 1 hour to overnight. (At this point, dough may be frozen for up to 3 weeks then allowed to thaw in refrigerator.)

Heat oven to 350-degrees. Roll out dough, on a lightly floured work surface or between 2 pieces of waxed paper) to 1/4-inch thickness. If dough gets too warm to work with, rewrap and refrigerate a few more minutes. Using a 2 1/2-inch round cookie cutter, cut dough into 48 cookies. Place 1-inch apart on ungreased cookie sheets and bake 10 to 12 minutes or until the edges begin to brown. Transfer to wire racks to cool completely.

Note: This dough works well, also, to make filled pocket cookies. Pictures of both cookies shown below.