Christmas Sugar Cookie (cut-outs)

3/4 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups can be up to 2 3/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt

1. In a large mixing bowl, using an electric mixer, beat butter with sugar well, at least 2 minutes. Beat in eggs and vanilla.

2. In another bowl, use a fork to blend 2 cups flour with baking powder and salt. Using a wooden spoon, gradually stir flour mixture into butter-egg mixture. Do not overmix. If needed, stir in remaining flour, 1 Tbsp at a time, until dough is still soft but not sticky. All flour may not be needed.

3. Divide dough into quarters. Form into balls, flatten and wrap or place in resealable plastic bags. Refrigerate until firm, about 1 hour or up to 3 days. Dough also freezes well.

4. To bake, preheat oven to 375'F (190'C). Lightly grease baking sheets with shortening or vegetable oil, or coat with cooking spray.

5. On a lightly floured surface, roll out dough until 1/4 inch (0.5 cm) thick. Cut out desired shapes.

6. Place on baking sheets. Bake in centre of oven until edges are lightly golden, from 8 to 10 minutes.

7. Using a large spatula, remove cookies to racks to cool. Repeat with remaining dough. Store in an airtight container in a cool dry place or in the refrigerator for up to 2 weeks. Cookies can also be frozen.

Nutrients per Cookie:
1.0 g protein, 0.3 mg iron, 3.2 g fat, 5.0 mg calcium, 10.3 g carb, 0.2 g fibre, 44.0 mg sodium, 73 calories.

Easy Icing:
For a spreadable icing, stir 2 cups sifted icing sugar with 2 Tbsp milk. To thin for a pourable glaze, stir in 1 to 2 tsp more milk. Add food colouring, if you like.
Use a paastry tube to make dots and lines.