2 cups (500 ml) flour

1/2 teaspoon (2.5 ml) baking powder

1 cup (250 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1 egg

1 teaspoon (5 ml) vanilla extract

Kitchen tools

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

In a bowl, combine the flour and baking powder.

In another bowl, cream the butter with the sugar. Add the egg and vanilla and beat until smooth.

Stir in the dry ingredients with a wooden spoon.

For each cookie, spoon 30 ml (2 tablespoons) of dough and roll into small balls with your hands, without working the dough too much.

Place 10 balls on both the baking sheet and flatten into 1-cm (1/2-inch) thick cookies with you fingers.

With a floured slotted spatula (see note), gently press the cookie dough down to ½-cm (1/4-inch) thick.

Bake for 16 minutes or until the cookies begin to brown. Cool on the baking sheet.

Repeat with the remaining dough, using various kitchen tools for varying looks.

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