1½ cupssifted icing sugarIcing sugar is also known as confectioner's sugar
1teaspoonvanilla
1 egg, lightly beaten
2½ cupsplain flourplain flour is also known as all-purpose flour
1teaspoonbaking sodabaking soda is also know as bicarbonate of soda or bicarb
1teaspooncream of tartar
Instructions
Cream the butter and sifted icing sugar until light and fluffy. You can do this by hand, but it's easier in an electric mixer.
Add the vanilla and the egg and stir to mix.
Sift the flour, baking soda and cream of tartar together into a bowl.
Gradually add the flour mixture to the butter and egg mixture, blending until well combined. Do not overbeat.
Shape the mixture into a ball and refrigerate for at least an hour. If you refrigerate the dough for longer, you may need to remove it from the fridge to soften a bit before you can roll dough it out.
Preheat the oven to about 350°F (160°C or 150°C for fan assisted ovens).
Line 2 baking sheets with greaseproof paper.
Divide the dough in half. Keep the second half in a cool place.
Roll the dough out on a floured surface using a rolling pin to about ½ inch thick (about 1.3cm).
Cut the dough into shapes using cookie cutters. Use whatever shapes you like best. I like to use seasonal cookie cutters, especially at Christmas.
Carefully lift the cookies, using a slice if necessary, on to the greaseproof lined baking sheets.
Re-roll the dough scraps to make more cookies. Do not do this more than once or twice or the dough will become tough.
If you are not going to ice the cookies, you may want to sprinkle them with some fine white or coloured sugar before baking.
Bake the cookies for 8 to 10 minutes, watching them carefully so they do not get too brown. I like to switch the oven trays half way through cooking time (bottom rack to top and vice versa, using oven mitts) for more even cooking.
The cookies are done when they are just barely beginning to turn golden on the edges. Be sure not to overcook, we are aiming for a pale cookie.
Remove the baking sheets from the oven. Allow the cookies to sit on the baking sheets for a minute or two before carefully removing them from the baking trays and placing them on wire racks to cool.
Meanwhile, remove the remaining dough from the refrigerator. Roll out, cut out and bake as above.
Once all the cookies are cool, glaze or frost as desired.
Notes
The time to make the recipe above may be affected by the size and shape of your cookie cutters and how long it takes you to roll out the dough. It does not include the time to decorate the cookies.