Sugar Cookies

Combine flour (if you’re feeling crazy you can sift the flour but I’m always in too much of a hurry), baking powder and salt in bowl. Set aside.

In mixer, beat butter (make sure it has softened or your dough will be a crumbly mess) and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

Slowly, add flour mixture to the wet mixture; mix well on low speed.

Plop it into the middle of a sheet of plastic wrap and wrap dough up. Refrigerate for about 30 minutes.

Spread dough on floured surface (about 1/4 inch thick… less or more depending on how crunchy or soft you like your cookies) and cut into shapes using cookie cutters.

Bake 8-10 minutes at 325.

***Do not keep adding time to the timer because the cookies don’t appear brown. They might brown slightly but if you leave them in too long they will turn into pretty little bricks. They will set, but won’t necessarily appear any darker!***

Once cooled, frost with a tub of icing or homemade. To make homemade icing mix lots of powdered sugar, a little bit of milk and a splash of almond extract. Add food coloring to make them pretty.