Jewish Holiday Sugar Cookies

• 1 cup sugar
• 1 ½ sticks butter at room temp.
• 2 large eggs at room temp
• 1 teaspoon vanilla extract
• 2 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Method

Slice butter into small pieces and place in mixing bowl Add in sugar Cream butter and sugar together till creamy and fluffy Beat in the eggs and vanilla till creamy Slowly stir in flour, baking powder and salt till a sugary dough forms Pour onto a floured surface and form into a flat round 2 inch thick disc. Refrigerate dough for at least an hour or even overnight. Remove from fridge Roll a portion of the dough (Cover the rest so the dough does not dry out) out onto floured surface to about ½ in thick for a softer cookie, or ¼ inch thick for a crisper cookie Keep flouring and flipping dough over so dough does not stick to surface Reshape and form all the excess trimmings until all the dough is used Use cookie cutters to cut into Jewish holiday symbols and shapes

Bake in batches for 6-8 minutes at 400F

Cool before decorating with frosting