1 ½ cups butter, room temperature
1 ¾ cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl using an electric mixer with paddle tool, cream together butter and sugar until smooth. Add the eggs, one at a time. Add the vanilla. In a separate medium bowl, mix the flour, baking powder, and salt. Slowly add the dry ingredients into the butter and egg mixture until combined. Don’t over-mix. Cover, and chill dough for at least one hour (or overnight).
Roll out dough on floured surface to desired thickness. (I went a bit thicker – about ½ inch thick.) Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets or sheets lined with parchment paper for easy clean-up. (If you wanted to sprinkle the cookies with colored sugar or dots, now is the time.) Bake at 350 degrees F for 8–12 minutes, depending on how thick you rolled them out. Makes 2 dozen large cookies or 3–4 dozen small cookies.