Christmas sugar cookie cut-outs

Instructions

• In a medium-size bowl, using a fork, stir 2 cups (500 mL) flour with baking powder and salt. In a large bowl, using an electric mixer, beat butter with sugar until creamy, 2 to 3 minutes. Beat in egg and vanilla. Using a wooden spoon, gradually stir flour mixture into butter mixture just until evenly mixed. If dough is too sticky to form into balls, stir in remaining flour, 1 tbsp (15 mL) at a time, until dough is soft but not sticky. (You may not need all the flour.)

• Form dough into 4 balls, then flatten each into a disc. Wrap separately in plastic and refrigerate until firm, 1 hour or up to 5 days. If making ahead, freeze up to 1 month.

• When ready to bake, remove dough from refrigerator. Let stand at room temperature to soften enough for easy rolling, 10 to 15 minutes. Then preheat oven to 375F (190C). Lightly spray 2 baking sheets. On a lightly floured surface, roll dough no thicker than 1/4 inch (0.5 cm). Cut out shapes. Place on baking sheets 1 inch (2.5 cm) apart. Lightly brush with water, then generously sprinkle with colourful sprinkles or granulated sugar.

• Bake one sheet at a time in centre of preheated oven until edges are light golden, 8 to 10 minutes. Remove to a cooling rack. Repeat with remaining dough. Store in a cool place up to 2 weeks or freeze up to 2 months.