Reindeer Linzer Cookies Recipe!

Sift together flour, baking powder, salt, and set aside. In bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add vanilla and the egg, mix until combined. Add the dry ingredients in 3 steps and beat just until combined; flatten into a disc, wrap into kitchen plastic and refrigerate for 30 minutes or freeze for 15 minutes. Once the dough has chilled, allow it to sit at room temperature for 5-10 minutes. Preheat the oven to 320 F. Separate the dough into 2 parts; roll in between 2 parchment papers or silicone baking mats to 1/4" - 3/8" thick. Pro-Tip: for clean cutting and shaping of the cookies, freeze the rolled dough sheets for 15 minutes. Cut the dough with 3" or 4" round cookie cutters; set half aside and cut round openings with 1 inch cookie cutter (or back of piping tip) the other half of cut out rounds. Bake on middle rack for 10-15 minutes. Pro-Tip: bake the cookies immediately after cutting - while the dough is still cold to prevent spreading. Bake on parchment paper, silicone mats, or my mesh baking mats. Allow the cookies to fully chill after baking before removing them from the parchment or baking mats. Using a piping bag or zip lock bag filled with a bit of melted white chocolate or candy melts/meltables, pipe the antlers on "window" part of the cookie. Spread cookie butter and cover with the "window" part; add red sprinkle "nose". Dust the cookies with powdered sugar before serving.