Sugar Cookies "Leaves"

Ingredients:

• 2.5 cups cake flour + extra for work
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 220 g butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• Royal icing, for decorating

Preparation:

1. Sift the cake flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract and beat until smooth.
2. Reduce mixer speed to low and beat in the flour mixture in two additions. Divide the dough between two pieces of plastic wrap and form into disks. Wrap and refrigerate until firm, at least 1 hour. The dough can also be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.
3. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll the dough out on a floured surface, dusting with flour as needed, to a thickness of about 0.3 cm. Cut out shapes using a 2- to 4-inch leaf cutter; place the dough shapes about 2 inches apart on the prepared baking sheets. If the dough becomes too soft while working, return it to the refrigerator to firm up. Gather the scraps and refrigerate; then repeat to cut out more cookies. Refrigerate the baking sheets with the shapes for 30 minutes.
4. Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake, rotating the baking sheets halfway through, until the cookies are slightly puffed and golden brown around the edges, 13 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.