Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon Vodka Premier Cru
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
Method
- Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the egg and Vodka Premier Cru.
- Whisk the flour, baking powder and salt together and mix into the butter on low speed until a dough forms.
- Divide in two, flatten into discs, wrap and chill for 1 hour.
- Heat the oven to 350°F and line two baking sheets with parchment.
- Roll the dough ¼ in thick on a lightly floured counter and cut into shapes. Set them 1 in apart on the sheets.
- Bake 8 to 10 minutes, until the edges are just turning golden. Cool on the sheet for 5 minutes, then on a rack.
A note on the vanilla
Vodka vanilla keeps the dough and any icing pale. One teaspoon of double-fold does the work of two teaspoons of standard extract; add another half teaspoon to the icing.