Ingredients

Whisk together and set aside:
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

Beat together until light and fluffy:
1 1/2 cups unsalted butter, softened
1 1/4 cups sugar

Add and beat to incorporate:
1 Large Egg 1 vanilla bean, split open (scrape seeds into butter mixture)
1 1/2 teaspoon vanilla extract

Add and mix thoroughly:
Flour mixture from above

Add, if dough seems dry:
1 tablespoon heavy cream

Instructions

Mix until ingredients are incorporated. Divide dough into two disks, wrap each in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with icing.

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