This dough holds it’s shape and any detail of the cookie would not be lost during baking. It's perfect for your favorite cutters.
In a saucepan, add the water, sugar, salt, and butter. Bring to a boil over low heat and wait until the butter is completely melted. Pour into a mixing bowl add vanilla then let stand for 20 minutes, stirring occasionally.
Add flour and baking powder and stir with a spoon until the mixture is smooth and soft. When the mixture is soft quickly knead by hand until smooth. Press into flattened disc or square. Wrap in plastic wrap and refrigerate for at least 3 hours.
The refrigeration will solidify the butter. Remove from refrigerator and roll out Roll dough approx 3/16-inch (between 1/8-1/4 inch). Cut with cookie cutter.
Place on baking sheet bake in a preheated 350 F (180 C) oven for 8-10 minutes or until lightly golden brown. Makes about 3 dozen small Miffy's.
No waste here: The cookie dough scraps can be kneaded together over again to cut out more cookies. Repeat this process until all the dough has been used.