Stamped vALLENtine Sugar Cookies

Preheat your oven to 350 degrees.
Cream together the butter and sugar until smooth.
Add the egg and vanilla. Mix until smooth.

In a separate bowl sift together the flour, baking powder and salt.

Add the flour to the butter mixture, 1 cupful at a time, until fully blended.

Press the dough into a ball.
Place the ball of dough onto a piece of parchment paper, then using a rolling pin roll out the dough to a 1/4 inch thickness.

Press the dough into a ball.
Place the ball of dough onto a piece of parchment paper, then using a rolling pin roll out the dough to a 1/4 inch thickness.

Using the enclosed cookie cutter, cut out shapes and place them onto a parchment paper lined cookie sheet.
Then use your cookie stamp to stamp in shapes.

ALLEN PRO TIP
A good way to do this is gently, but firmly, press the stamp into the dough...lightly wiggling to make sure the stamp leaves an impression.

Bake for 10 minutes. Bake so that the edges of the cookies are barely lightly brown...if you bake them too long they will be more crunchy, this way they are a bit more chewy.
Let cool on a rack.

Repeat with remaining dough.