Ingredients

Instructions

  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.