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1 cup (2 sticks) butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon salt
2 1/2 cups sifted all-purpose flour
1. Cream the butter until smooth. Cream in the sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined. Add the flour with the salt in two additions, stirring until it forms a smooth dough. Divide the dough into two disks, wrap in plastic wrap and chill in the fridge for at least 15 minutes, and up to overnight.
2. Preheat oven to 350F. If your dough has been refrigerated for over an hour, you will want to let it soften a bit at room temperature before rolling, about 15 minutes. Dust your work surface and rolling pin with flour and roll out cookie dough to 1/4 inch thickness. Do not roll too thin. Cut out shapes with a cookie cutter and transfer them to a lined/greased baking sheet, re-rolling until all the dough is used up.
3. I usually pop my cookie sheets in the fridge for about 10 minutes to chill before baking, while I roll out the second disk of dough, but you don't have to do this.
4. Bake cookies in the center of the oven for 8-12 minutes, depending on the size of your cookies, until just barely golden on the edges. Do not let brown. Transfer to a rack to cool completely before decorating with royal icing.
Royal Icing
3 egg whites
4 cups (1 box, 1 lb) powdered sugar
1 teaspoon vanilla extract or lemon juice
food coloring of choice
Beat together egg whites, flavoring, and sugar until smooth. Divide into batches and add food coloring as desired. Icing can be stored in the fridge with plastic wrap pressed directly against the surface.