2 cups sifted all-purpose flour,plus more for work surface
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg, room temperature
1 tsp pure vanilla extract
Royal Icing -replaced by melted WCC+butter
White non pareils, for springkling
1. Sift flour, baking powder, and salt into a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attactment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap in plastic; refrigerate 45 minutes.
2. Preheat oven to 325 F. Trasfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a tree-shape cookie cutter, cut out cookies, and space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
3. Bake until goldern, 12-15 minutes. Let cool completely on sheets on wire racks. Drizzle cookies with icing; springkle with nonpareils. Let set.