|Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
In large bowl, with mixer at low speed, beat butter with sugar until blended.
Increase speed to high; beat until light and creamy.
At low speed, beat in eggs and vanilla until mixed, then beat in flour, baking powder, and salt until well combined, occasionally scraping bowl with rubber spatula.
Shape dough into 4 balls; flatten each slightly.
Wrap each in plastic wrap and freeze at least 1 hour or refrigerate overnight until dough is firm enough to roll.
Preheat oven to 350°F.
On lightly floured surface, with floured rolling pin, roll 1 piece of dough slightly thinner than 1/4 inch, keeping remaining dough refrigerated.
With floured 3-to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
Place cookies, about 1 inch apart, on ungreased large cookie sheet.
Bake cookies 12 to 15 minutes until golden around edges.
With pancake turner, remove cookies to rack to cool.
Repeat with remaining dough and trimmings.
When cookies are cool, if you like, prepare Ornamental Frosting.
Use to decorate cookies as desired.
Set cookies aside to allow frosting to dry completely, about 1 hour.