1 cup Butter
1 cup Granulated sugar
1/4 teaspoon Salt
3 1/2 cups All purpose flour
3/4 teaspoon Baking powder
Preheat oven to 375 degrees, 325 degrees for convection ovens. Line a baking sheet with parchment or grease and flour the baking sheet.
In the mixer, cream together the butter, sugar and salt. Add the eggs and blend well.
In a bowl, sift together the flour and baking powder. Add the flour all at once to the butter mixture and stir until just blended. Turn the dough onto a lightly floured pan, and pat it out until it is about 3/4- to 1-inch thick. Cover with plastic wrap and chill thoroughly. The dough can also be patted out between two pieces of waxed paper or plastic wrap.
At this point the dough may be frozen. Wrap it well before freezing. The dough can also be divided into smaller portions for later use.
When the dough is thoroughly chilled and quite hard, it is ready to use. Roll small amounts at a time to ensure the dough remains cold. Roll dough on a floured board, table or counter top or pastry cloth or smooth kitchen towel. The dough will be hard to roll at first, but gentle pressure will be all that is needed. Roll dough to desired thickness (this depends on the size of the cutter, and how thin or thick you like your cookies). Just remember that all the cookies on the same baking sheet should be the same thickness.
Place the cookies on the prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on oven, size and thickness of cookie and desired color.
Cool on baking sheet before removing.
Source: Madeline Lanciani