Rudolph Cookies Recipe

Sift together flour, baking powder, and salt, then set aside. In the 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, mixing until combined. Add the dry ingredients in 3 steps and beat just until combined. Flatten the dough into a disc, wrap in plastic, and refrigerate for 30 minutes or freeze for 15 minutes. Once chilled, allow the dough to sit at room temperature for 5-10 minutes. Preheat the oven to 320 F. Separate the dough into 2 parts; roll each part between 2 parchment papers or silicone baking mats to 1/4" - 3/8" thick. For clean cutting and shaping, freeze the rolled dough sheets for 15 minutes. Cut the dough with 3" or 4" round cookie cutters; set half aside. Cut round openings with a 1-inch cookie cutter (or the back of a piping tip) in the other half of the cut-out rounds. Bake on the middle rack for 10-15 minutes. Bake the cookies immediately after cutting, while the dough is still cold, to prevent spreading. Bake on parchment paper, silicone mats, or 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 ziplock bag filled with a bit of melted white chocolate or candy melts/meltables, pipe the antlers on the "window" part of the cookie. Spread cookie butter and cover with the "window" part; add a red sprinkle "nose". Dust the cookies with powdered sugar before serving. Enjoy!