-
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-
Add all 4 eggs at one time. Continue to mix.
-
Add the vanilla. Continue mixing.
-
Sift the four, baking powder, and salt together.
-
Add the dry mixture to the wet mixture.
-
Continue mixing to make sure all ingredients are thoroughly blended.
-
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-
Preheat oven to 325 degrees.
-
Pull the cookie dough out of the refrigerator and let soften up a bit.
-
Put flour out on cutting board and rolling pin— work some flour into the batter if needed.
-
Roll the dough out on the cutting board and use the Mickey-shaped cookie cutter to make your cookies.
-
Line the cookie sheet with parchment paper.
-
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-
Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).