In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until nice and fluffy. Add in the eggs one at a time, then the vanilla extract.
Switch the mixer speed to low and gradually add in the whisked dry mixture until it's well blended.
Cover the dough tightly with plastic wrap and chill for a minimum of 1 hour (or overnight) in the refrigerator.
Adjust the oven rack to the 2nd level mark (just above center) and preheat the oven to 325ºF. Line baking sheets with parchment paper or silicone mats and set aside.
Roll out the dough (½″-⅝″ thickness) onto a clean, lightly floured work surface. Using a lightly floured cookie stamp, stamp out each cookie and place it on the parchment-lined baking sheet. For a well-defined cookie shape, chill the cookies in the refrigerator for 10-15 minutes before placing in the oven to bake.
Bake the cookies for 8-10 minutes (my oven did well at 10 minutes) at 325ºF. Remove the cookies from oven and allow to cool on cookie sheet for about 5 minutes before transferring to a cooling rack.
Store cooled cookies in an airtight container with a slice of bread.
Recipe adapted from A Recipe Sampler by St. Andrew's Evangelical Lutheran Church cookbook.