1. In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes). 2. Beat in egg and vanilla. 3. In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine. 4. Divide the dough in half and gather each pieces into a ball, then flatten into a disc. 5. Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze. 6. Set oven to 325°F (second-lowest rack). 7. Roll out one disc on a lightly floured surface to about 1/8-inch thickness. 8. Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies. 9. Gather dough scraps and re-roll. 10. Repeat with remaining dough disc. 11. Bake cookies until pale golden (about 13 minutes). 12. Transfer to racks and cool. 13. Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon. 14. Pipe the chocolate onto the cookies in a decorative pattern. 15. Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets. ---------------------------------------------------------------------------
Nutrition
Ingredients
