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***RECIPE, MAKES 4 DOZEN COOKIES***
3/4 cup (6 oz, 170g) butter, softened
2 eggs
1.5 cups (300g) sugar
1 tablespoon vanilla (if not using, replace with milk or water)
1 teaspoon kosher salt (or half that if you're using salted butter)
2 teaspoons baking powder
3 cups (360g) flour
powdered sugar
milk
sprinkles, food coloring, etc.
Mix the granulated sugar into the softened butter and then mix in the eggs until smooth. Put in the vanilla, salt, baking powder, and a third of the flour. Mix until smooth. Add the remaining flour gradually until smooth. Consider mixing in even more flour than indicated above, until you get a dough that's just barely sticky. Cover and refrigerate for at least an hour before rolling.
Heat oven to 350ºF/180ºC convection, or 375ºF/190ºC if you don't have a convection fan.
Dust a large work surface liberally with powdered sugar or flour. Roll out the cold dough, nice and slowly, rotating it very frequently as you go to make sure it doesn't stick to your work surface. When it's 2-3mm thick, use cookie cutters to punch out shapes. It works best if you push straight down then twist a little to release them.
Put all the cookies onto baking sheets lined with parchment — you can position them very close together. Gather up the trimmings into a ball, but get the ball cold again before rolling it out and punching out more cookies.
Bake until the edges just barely start to brown, about 20 minutes. Consider rotating the pans halfway through, especially if you don't have convection. Let the cookies cool throughly before decorating them.
To make your icing, put a lot of powdered sugar in a bowl and whisk in just enough milk to turn it into a smooth glaze — it won't take much. You can add food coloring to the glaze, but you may need to add more powdered sugar to balance the extra moisture.
Ice and decorate the cookies, and let sit overnight — the icing will harden and the cookie will soften.
