8 ounces butter, room temperature (2 sticks)
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
Before cooking, mark rectangle cookie lines with knife. )I even made diamonds by cutting them on a diagnol to make them look like panera's!)Bake at 325° for about 20 minutes, or until lightly browned.
Yields 16
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