Directions: |
Directions:In a medium bowl, stir together flour and baking powder and set aside. In a large bowl, with an electric mixer on medium speed, beat together butter, maple sugar and granulated sugar until very light and well blended. Add egg, salt and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until just evenly incorporated; the dough will be pretty soft. If too soft, let sit for 10 minutes.
Divide dough in half. Place each portion between large sheets of wax paper that have been lightly floured. Roll each piece of dough out to about 3/8 inch thick. Smooth out any wrinkles that form on the top layer. With the paper still attached, stack rolled portions on a baking sheet and chill for about an hour, until cold and firm, or freeze for 30 minutes.
Preheat oven to 350. Line baking sheets with parchment paper.
Working with one portion of dough at a time while the others stay in the refrigerator or freezer, gently peel away then pat one sheet of wax paper back into place (you may want to add a little more flour at this time). Flip dough over and peel off and discard the second sheet. Using a 3-inch or larger cookie cutter, cut out your cookies. Dip cutters into flour if you find they are sticking. (If dough becomes too soft to handle at any point, stick it back in the refrigerator or freezer until firm again.) Using a spatula, carefully transfer cookies to baking sheets and space about 1 1/2 inches apart. Re-roll any dough scraps between wax paper and chill if necessary. Continue cutting out cookies until dough is used.
To create faux etching on cookies, press cookie cutters into the cut cookies part of the way down to make designs of your choosing. You can also use the tines of a fork or any other patterned object in your kitchen.
Bake cookies, one sheet at a time, in the upper third of the oven for 8 to 10 minutes, or until just slightly colored on top and faintly tinged with brown at edges. Reverse sheet from front to back halfway through baking to ensure even browning. Using spatula, transfer cookies to wire racks right away and allow to cool completely.
Store in airtight container for up to 10 days, or freeze for up to a month.
Makes about 2 dozen large cookies.
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