Christmas Cutout Cookies
Ingredients
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp. milk
1 tsp. vanilla extract
powdered sugar, for rolling out dough
Directions
Sift or whisk together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper, and refrigerate for about 2 hours.
Preheat oven to 375 degrees.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from frig at a time, sprinkle rolling pin with powdered sugar and roll out dough to 1/4 inch thick.
Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment or silicone baking mat, and bake for 9-10 minutes or until cookies are just beginning to turn brown around the edges.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Serve as is or ice with Quick Vanilla Buttercream Frosting. Store in airtight container for up to 1 week.