The Barbaro Family Cookbook: Sugar Cookies (Sharon Silbermann recipe)

4 cups sifted flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 pd (2 sticks) unsalted butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract (or 2 teaspoons fresh lemon juice)

1. In a medium bowl, mix flour, salt, baking powder (set aside). 2. In a large bowl use electric mixer to cream butter & sugar until fluffy. Beat in eggs. 3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic - chill 30 minutes 4. Heat over to 325 degrees. On a floured surface - roll dough to 1/8 inch thick or roll on parchment (Sharon prefers rolling on parchment as it eliminates flour and transferring shaped cookies) 5. After rolling dough, cut into desired shapes. Refrigerate 15 minutes. 6. Bake 8-10 minutes or until slightly brown.