Dutch Sugar Cookies
1 1/2 cups powdered sugar
1 cup (2 sticks) 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 , melted
Using electric mixer, beat sugar and butter in large bowl until light. Beat in
egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide
dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic
and chill 1 hour.
Preheat oven to 325°F. Roll out 1 dough disk on 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; reroll 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