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In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside. Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse until the dough just forms into a ball, about 25 1-second pulses. Turn dough out onto a clean work surface and form into a circle, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour. Heat the oven to 375 degrees F and arrange a rack in the middle. Lightly flour a 14-inch piece of parchment paper and place the chilled dough disk on top. Lightly flour the top of the dough disk. Using a rolling pin, roll out to the dough to 1/8 inch thick. (Work quickly; the dough will become difficult to roll as it warms up.) Transfer the dough and parchment paper to a baking sheet, cover with another piece of parchment paper, and freeze for 5 minutes. Peel the parchment paper off the dough and then lightly press it back down onto the surface of the dough (this will prevent the dough from sticking to the parchment as the cookies are cut out). Flip the dough over and remove the other piece of parchment paper. Using a small round cookie cutter about 2 inches in diameter, stamp out as many cookies as possible. Then, using a smaller round cookie cutter about 1 inch in diameter, stamp out the center of each cookie. Reserve the dough centers. Place the cookies 1/4 inch apart on an ungreased baking sheet. (About 28 cookies will fit on 1 sheet.) Bake until the edges are golden brown, about 10 to 12 minutes. Remove to a wire rack to cool completely. While the cookies are baking, gather the scraps of dough and reserved centers, form them into a flattened disk, and wrap in plastic. Place the disk in the freezer for 5 minutes, then repeat the process until all the cookie dough has been use
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon