Recipe Courtesy of St. Supéry Culinary Team
- Whip butter and powdered sugar in a stand mixer until light and fluffy, about 2-3 minutes, scraping the bowl occasionally. Beat in vanilla until combined. In a separate bowl, whisk the dry ingredients, then add to the butter mixture and mix on low until fully combined. Form into a disk, wrap in plastic, and refrigerate at least one hour, or up to overnight.
- Roll dough out between two parchment paper sheets or on a very lightly floured board to ¼-inch thickness. Cut into desired shapes and bake at 325˚F for 8-10 minutes, or until just starting to darken on the edges. Remove to a wire rack to cool completely.
- Frost/Ice/Decorate as desired.
