Preheat oven to 350°F.
Line some cookie sheets with either silicone baking mats or parchment paper.
In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
Cream the mixture for an additional minute.
Beat in the egg and vanilla extract. Beat until well combined.
Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
Carefully place the cut out cookies onto prepared cookie sheets.
If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	767.91 Kcal (3215 kJ)
Calories from fat	216.7 Kcal
		% Daily Value*
Total Fat	24.08g	37%
Cholesterol	84.56mg	28%
Sodium	34.01mg	1%
Potassium	155.23mg	3%
Total Carbs	134.91g	45%
Sugars	97.8g	391%
Dietary Fiber	1.42g	6%
Protein	6.24g	12%
Vitamin A	0.3mg	9%
Iron	0.6mg	4%
Calcium	66.2mg	7%

Amount Per 100 g
Calories	382.12 Kcal (1600 kJ)
Calories from fat	107.83 Kcal
		% Daily Value*
Total Fat	11.98g	37%
Cholesterol	42.08mg	28%
Sodium	16.92mg	1%
Potassium	77.24mg	3%
Total Carbs	67.13g	45%
Sugars	48.66g	391%
Dietary Fiber	0.71g	6%
Protein	3.11g	12%
Vitamin A	0.1mg	9%
Iron	0.3mg	4%
Calcium	32.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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