RECIPES

In a large bowl, mix the butter, vanilla and sugar on high speed for about 3 minutes until well combined.  Do not cream.

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2) Add the egg, egg yolk, and mix well, scraping down the sides of the bowl. 

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3) Add in the flour, salt, and baking powder on low speed, mixing just until incorporated and the dough comes together.

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4) Shape the dough into a flat disk and wrap tightly in plastic wrap.  Chill for 8 hours or up to 1 day in the refrigerator. 

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5) When ready to bake the cookies, heat the oven to 325°F.  Remove the dough from the fridge and let it sit on the counter for 10 minutes to soften slightly.  You may want to put the dough back in the refrigerator between batches.

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6) On a lightly floured surface, roll out the cookie dough to ¼-inch thick.  Cut out using cookie cutters and bake on a baking sheet lined with a silpat mat or parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cookies can be rolled out to 3/8 inch thick, but will require 2 minutes extra baking time.

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HINT: place a 30 inch piece of plastic wrap on the counter, then place dough in the middle, spread it out into a 12 inch rectangle within the plastic and wrap with the plastic. Then refrigerate and when ready to roll the dough, unwrap the top plastic and place a new piece of plastic over it.  Use your rolling pin to roll it out under the plastic.  No mess and no flour everywhere!