2 cups sifted all-purpose flour,
plus more for work surface
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Gel-paste food coloring in pink and green
Sanding sugar, for sprinkling
Directions
Whisk together flour, salt, and baking
powder in a large bowl; set aside. Put
butter and granulated sugar into the
bowl of an electric mixer fitted
with the paddle attachment;
mix on medium speed until pale and fluffy.
Mix in egg and vanilla. Reduce
speed to low. Add flour mixture;
mix until combined. Divide
dough in half. Shape both
pieces into disks.Wrap disks in
plastic wrap, and refrigerate
until firm, at least 1 hour.
Preheat oven to 325 degrees.
Remove 1 disk from refrigerator;
let stand at room temperature until
slightly soft, 5 to 10 minutes.
Roll out dough on a piece of lightly
floured parchment to a 1/8-inch
thickness, dusting with flour as needed.
Cut out shapes with 2-by-1 1/2-inch
fluted oval cutter. Lightly press
1-inch alphabet cutter into dough;
do not cut all the way through.
Re-roll scraps, and cut. Repeat with
remaining dough. Space 1 1/2 inches
apart on baking sheets lined with
parchment paper. Sprinkle with sanding sugar.
Bake, rotating halfway through,
until edges are golden, 16 to
18 minutes. Transfer to wire racks;
let cool completely. Cookies can
be stored in airtight containers
at room temperature up to 1 week