In the bowl of a stand mixer, cream together the butter and the sugar until well blended. Add the egg, baking powder, salt and vanilla extract. After that has been thoroughly mixed, add the flour and slowly start mixing all together.
Divide the dough into four portions. Place 3 portions into the refrigerator while you roll out the first portion.
Dust surface and rolling pin with small amount of flour and roll out your dough to 1/4” thick (6.35mm). Cut your cookies and place them on a cookie sheet this is lined with a silicone mat or parchment paper.
Place cookie sheet in refrigerator for 10 minutes. It’s nice if you have at least two cookies sheets to use in rotation. One will be chilling, the other will be baking.
Bake for 9-10 minutes. Let cool for 2 minutes before moving to a wire rack. Cool completely before icing.
TIP: If you place a slice of bread (whole or in pieces) in the container with your cookies they will make the cookies softer.