From the kitchen of Lisa Knewasser
In a large bowl, cream:
1 c butter
1 c sugar
Beat in:
1 large egg
1 tsp vanilla
Add:
2 tsp baking powder
Add, 1 cup at a time:
3 c flour
The dough will be very stiff.
Divide dough into 2 balls.
On a floured surface, roll dough.
Cut out shapes & use a spatula to lift cookies onto sheets.
Bake @ 400 on middle rack for 6-7 minutes, or until lightly browned.
NOTES
- Unlike most rolled sugar cookies, this dough does NOT require chilling. Dough can be tinted with food coloring. For chocolate cookies, stir in 3 ounces melted, unsweetened chocolate. If dough becomes to stiff add water, 1 tsp at a time.