2 1/2 cup all purpose flour
1/2 tsp baking powder
1 pinch salt
3/4 cup butter, softened
1 cup granulated sugar or 1 cup packed brown sugar
1 tsp vanilla
Preheat oven to 375 degrees F (190 degrees C).
Line baking sheets with parchment paper or lightly grease; set aside.
Spoon flour into dry measure, filling until heaping.
Using flat side of knife, sweep off excess flour.
Place in bowl; add baking powder and salt, stirring to combine. Set aside.
In large bowl and using electric mixer, beat butter until light and fluffy; beat in sugar in 3 additions.
Beat in egg and vanilla.
Using wooden spoon, stir in flour mixture in 3 additions.
Divide dough in half; flatten each slightly.
Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 24 hours.
On lightly floured surface, roll out dough, 1 piece at a time, to 1/4-inch (5 mm) thickness.
Using 3-inch (8 cm) star shaped cookie cutter, cut out shapes.
Press scraps together to reroll.
Bake in centre of oven for about 10 minutes or until light golden on bottom and edges.
Let cool for 1 minute on baking sheets.
With spatula, transfer to racks; let cool completely.