The following is from Martha Stewart.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light
and fluffy. Beat in egg (slightly beat before incorporating) and vanilla. With mixer on low, gradually add flour mixture; beat until combined.
Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 1 hour, or place in
a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10
minutes. Roll out 1/8 inch thick, dusting dough with flour as
needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets.Put in freezer to ensure the cookies don’t loss shape. Re-roll scraps; cut shapes. Repeat with remaining dough.
I generally only roll out dough twice, then freeze again and repeat until all the dough is used.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely
on wire racks.
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the
spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets
of floured parchment will keep it from sticking to the rolling pin.