Yummy Butter Cookies!

These yummy wedding cake butter cookies were baked and decorated by member Linda

This yummy recipe for butter cookies is compliments of the New York State Chapter of the International Cake Exploration Societe.

Butter Cookies Yield: 3 to 4 dozen cookies

1 cup (8oz) unsalted butter
1 cup (8oz) granulated sugar
1 large egg
1 tsp baking powder
1 tsp pure vanilla extract
3 cups (12 oz or 340 g) all purpose flour, plus extra for rolling out dough

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar with a mixer paddle attachment for 2 minutes. Stop and scrape the bowl.
   
3. Cream the mixture for an additional 60 seconds. Beat in the egg and vanilla extract. Beat until well combined.
4. Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each additiona.
   
5. Knead the last cup of flour by hand. The dough will be stiff.
6. Divide the dough into two balls. Wrap one ball into plastic wrap until ready to use. Further divide the un-wrapped dough in two parts.
7. On a floured surface, roll out one of the halves about 1/8 to 1/4 inch thick. Use a large offset metal spatual to run under the dough to prevent it from sticking. Cut out cookies with cookie cutters, dipping the cutters into flour before each use. Carefully place the cut-out cookies onto an ungreased nonstick cookie sheet or a parchment-lined half-sheet pan.
   
8. Bake for 6 to 8 minutes or until the edges of teh cookies begin to brown lightly. Let the cookies rest on the cookie sheet until ready to use.