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1
Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
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2
In bowl of electric mixer beat butter on high speed for 2 minutes.
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3
Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
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4
Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
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5
Stop the mixer and add half of the flour mixture.
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6
eat on low speed until most of the flour has been absorbed.
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7
Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
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8
Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
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9
Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
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10
Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
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11
Preheat oven to 350.
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12
Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
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13
Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
