4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 c. unsalted butter
1 c. confectioners' sugar
1 tsp. vanilla

Sift flour, baking powder and salt together. Sift confectioners' sugar. Cream butter and add vanilla. Gradually work in sugar, again creaming thoroughly. Sift in flour mixture a little at a time, mixing quickly and lightly. Chill dough for about 30 minutes.

Roll out dough to thickness of 1/2 inch (no less) on lightly floured board. Cut with deep cookie cutter and place on ungreased cookie sheet. Prick top with tines of fork. Bake 15 minutes at 350 degrees until done. Not brown at all, tan on bottom. Cool and put in covered tin. Will keep indefinitely and are better after aging 1 week.