Sugar Cookies

Ingredients: (for around 8 large cookies)

500 mL sifted all-purpose flour
Pinch of salt
7 mL baking powder
125 mL unsalted butter
125 mL sugar
1 large egg
5 mL pure vanilla extract or 5 mL fresh lemon juice and zest of 1 lemon
30 mL fine sanding sugar, for decorating (optional)
Royal icing, for decorating (optional)

Method:

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2.  Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3.   Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
4. Preheat oven to 325°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. Decorate with royal icing, if desired. May be stored at room temperature in an airtight container for up to 2 weeks.