These are less sugary than most, so they can be decorated with icing or chocolate without becoming overly sweet. Alternatively, you can add 1/4 cup of brown sugar to the recipe and leave undecorated.
1 cup butter, softened
1 cup sugar
2 teaspoon vanilla
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix until all ingredients are well combined. In another container, combine the flour, baking powder, baking soda and salt. Gradually add dry ingredients to the mixing bowl, mixing until well blended. Cover bowl or wrap the dough and chill for 2 hours.
Preheat oven to 400°F. Line cookie sheets with parchment paper. Form dough into ~1 inch balls and flatten on parchment paper to about 1/8 – 1/4 inch thickness -OR- on a lightly floured surface roll out the dough into about 1/8 – 1/4 inch thickness and cut use cookie cutters. Arrange the cookies ~2-inches apart and bake 14-16 minutes until moderately browned all over. After the cookies have been cooled, apply cookie icing or chocolate.
NOTE: If you bake these cookies just until the edges start to turn brown, they will taste mealy. These turn out best when the are rolled thin and baked until crispy.