Sugar Cookies
(corrected - Christmas Cookies from the Whimsical Bakehouse - page 80)

This basic sugar cookie dough is strong enough to be cut into large and small cookies alike, and the cookies are durable enough to stand up to a lot of decorating.

Preheat the oven to 350F.

Line 2 cookie sheets with parchment paper.

In a bowl of an electric mixer at medium speed, cream:

8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar

Add and thoroughly incorporate:

2 large eggs
1/2 teaspoon vanilla extract

On a piece of wax paper, sift together:

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Add the dry ingredients to the butter mixture. Mix until the dough comes together. 

Wrap in plastic and chill for 30 minutes.

On a lightly floured board, roll the dough out 1/4 -inch thick. Cut out shapes with cookie cutters, or using cardboard templates as a guide. Arrange the cookies 1-inch apart on the cookie sheets. Bake for 10-15 minutes, or until lightly colored. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.