Dutch Sugar Cookies
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INGREDIENTS 1-1/2 cups confectioners' sugar
1 cup unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4-ounces good quality white chocolate, meltedUsing an electric mixer, beat the sugar and butter in a large bowl until light and fluffy. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine.
Divide dough in half. Gather each pieces into a ball; flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Roll out 1 dough disk on a floured work surface to 1/8-inch thickness. Using assorted cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1-inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies.
Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.
Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month).
Makes about 5 dozen