In a medium bowl sift together flour and baking powder. Add salt and whisk well to combine.

Place the eggs in a bowl of warm water to bring to room temperature.

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.

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.

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.

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.

Once you are ready to roll the dough, preheat the oven to 350F. Line your cookie sheets with parchment paper.

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.

Place the cookies on your parchment lined cookies sheets and chill in the refrigerator for about 15 minutes before baking.

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.