Directions:

Preheat oven to 350° F. In the bowl of a stand mixer or using a handheld mixer, cream butter and sugar until smooth, fluffy, and pale in color- at least 3 minutes

beat in extracts and egg.

In a separate bowl, sift baking powder and salt with flour and add a little at a time to the wet ingredients. Note: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer. If it is still too crumbly, add water or milk starting with 1 Tbsp. at a time and mixing for 30 seconds after adding.

Divide into 2, cover one with a tea towel or plastic wrap. With the other portion, roll out onto a floured surface to about 1/4” thick. Err on the side of thicker rather than thinner cookies. Cut out with desired cookie cutters and transfer the cookies to a lined baking sheet.

Gather the scraps of dough and re-roll. Repeat with the second portion of dough.

Bake at 350 for 6-8 minutes, until barely golden around the edges. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Cool completely before decorating. It is easiest to decorate 24 hours after the cookies have been baked and cooled, uncovered.