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In a medium bowl sift together flour and baking powder. Add salt and whisk well to combine.
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Place the eggs in a bowl of warm water to bring to room temperature.
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In the bowl of a stand mixer fitted with the flat beater, beat the softened butter for 1-2 minutes. Scrape down the sides of the bowl, then add sugar and vanilla extract. Mix on low for a few seconds then beat on medium for 3 minutes until the butter is light and fluffy.
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Scrape down the sides of the bowl, then add the eggs one at a time mixing on low for about 30-60 seconds in between each addition. Be sure to scrape down the sides of the bowl often.
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Add the flour mixture in 3-4 batches, mixing for 30-60 seconds in between each batch and scraping the sides of the bowl often.
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Divide the dough into 2-4 portions, wrapping each portion in wax paper and storing in an air tight container in the refrigerator for at least 2 hours before rolling.
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Once you are ready to roll the dough, preheat the oven to 350F. Line your cookie sheets with parchment paper.
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On a lightly floured surface roll out the dough to 1/4 inch thickness and cut out with cookie cutters. If making brain cookies use 1 ounces of dough per cookie (half an ounce for each side of the brain). Roll each half into a 9 inch rope, then zig-zag the rope to make the brain shape. Use water or an egg wash to attach the two halves of the brain together.
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Place the cookies on your parchment lined cookies sheets and chill in the refrigerator for about 15 minutes before baking.
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Bake at 350 for 10-12 minutes or until slightly golden brown. Allow to cool on the sheet for 2 minutes before removing to a cooling rack.