White on white.. (and sugar cookie recipe)

I am sure, that everyone likes white color!

White symbolizes purity.

White cookies are more elegant and romantic.

These I decorated with Royal icing using #1 and #59 tip.

Many people ask me what sugar cookies recipe I use most often.

I love this recipe, not only because of taste, softness of cookies, 

but for the fact, that the dough doesn't spread during the baking.

Ingredients:

3 cups all-purpose flour,
1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar,
pinch of salt,

1 large egg

1 teaspoon good quality vanilla extract

Directions:

- In a medium bowl, stir together the flour and baking powder and set aside.

- In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.

- Add the egg and vanilla and beat another minute or so.

- Add the flour mixture slowly.  

(Be careful not to add too much at a time or you will have a snowstorm of flour.)

- Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

- Take the dough out of the bowl and place it on a piece of parchment paper.  

- Using your hands, knead the dough a few times.

- Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. 

- When it's almost time to remove the dough from the refrigerator, 

preheat oven to 350 degrees (F).

- When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it). 

Bake cookies on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.