Cook’s notes: This recipes used to be posted on the Penzeys site, but it is no longer there. Luckily, I had an archive copy of this recipe, which makes buttery, delicious cookies. The original author said, “These cookies are especially quick and easy because you don’t have to chill the dough before rolling.” I doubled the vanilla in this recipe. No frosting is needed. And of course, the number of cookies depends on the shape you cut. I got well over 50 moon cookies.
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
Heat oven to 400°F.
Cream together the butter and sugar. Add the egg and the vanilla, mix until well blended.
In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. (Add a little water if needed.)
Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking.
Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn’t brown at all. Remove from cookie sheets and cool on wire racks.