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1
In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
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2
Add the egg and vanilla extract and beat until blended.
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3
In a separate bowl, whisk together the flour, baking powder and salt.
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4
Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
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5
Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
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6
Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
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7
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
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8
Line two baking sheets with parchment paper and set aside.
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9
Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
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10
Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
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11
Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
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12
Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
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13
Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
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14
Cool cookies on wire rack.
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15
Store in an airtight container for up to a week.
