3 cups (450 g) unbleached all-purpose flour

1 tsp baking powder

1 cup (225 g) unsalted butter, softened

1 1/2 cups (315 g) sugar

1 tsp (5 ml) vanilla extract

2 eggs

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until the mixture is smooth. With a wooden spoon, stir in the dry ingredients. Shape the dough into 3 discs. Cover with plastic wrap and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.

On a floured work surface, roll out the dough into a 1/8-inch (3 mm) thick sheet. Cut the cookies with a 4-inch (10 cm) holiday-themed cookie cutter and transfer to the baking sheets, spacing them evenly.

With a smaller cookie cutter of the same pattern, cut out the centres of the cookies. Using a chopstick, poke a small hole through the top of each cookie, just large enough to thread a ribbon through the finished cookie. Refrigerate for 15 minutes.

Bake one sheet at a time for 8 to 9 minutes or until lightly golden brown. After the cookies come out of the oven, enlarge the opening hole for the ribbon, if needed. Let cool. Transfer to a clean baking sheet lined with parchment paper or a silicone mat.

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