Directions

1. Preheat the oven to 350 F.
2. In a medium sized bowl, cream the butter and sugar together.
3. Add the eggs and vanilla extract, and mix.
4. Sift the dry ingredients onto the creamed mixture.  Mix just until combined.
5. Refrigerate the dough for about 10 minutes.
6. Line a cookie sheet with parchment paper.  Fill a piping bag with the mixture, and pipe round disks onto the parchment paper about the diameter of a quarter.
7. Dip your finger in some water and flatten the tops of the cookies.  This helps to give them a smooth shape.
8. Bake for 15-18 minutes or until golden brown on the edges.
9. Cool the cookies on a cooling rack for 30 minutes.