Rolled Sugar Cookies

I like to make these in different flavors -- peppermint or almond  have been great.  But you could make them as is and they're still delicious.  I recommend frosting the plain ones though, because they're quite simple.  You have to chill this dough for a while, so this isn't a cookie you can decide to make on a whim.

Ingredients
1 1/2 c  (three sticks) room temperature butter
2 c white sugar
5 c all purpose flour
1 tsp salt
2 tsp baking powder
1 tsp vanilla extract
4 eggs
powdered sugar

Non-standard supplies
Stand mixer
Rolling pin

Instructions

1. Cream butter and white sugar
2. Add eggs one at a time and vanilla
3. If you are going to add other flavors (see Variations), do so now
4. While creaming, mix flour, salt and baking powder in a mixing bowl
5. Add dry mix to wet mixture no more than 1/4 at a time
6. Blend throughly scraping down the bowl to ensure an even texture
7. Cover and chill dough for 1-2 hours  (up to overnight)

When ready to bake...

1. Preheat oven to 400
2. "Flour" the board and pin with powdered sugar instead of flour.  This will prevent the raw flour taste.
3. Roll out dough to 3/8" - 1/2" thickness.  If they're too thin they will not have the soft texture you are trying for.
4. Cut into desired shapes
5. If you are not frosting the cookies later, use colored sugar or nonpareils to decorate the cookie now
6. Bake for 6 to 7 minutes.  They should be lightly golden on the edge and a little wet looking in the center.
7. Cool completely before frosting or storing.

Variations

• Add  3 tbsp extract for added flavoring -- peppermint, lemon, almond or orange
• Add the seeds from 3 fresh vanilla beans if you want a stronger vanilla flavor (and the specks!)