Basic Country Butter Cookies

Directions

In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well.

In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well.

Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes.

Work with one-fourth dough at a time; keep remainder refrigerated.

Heat oven to 350℉ (180℃).

Roll dough out to ⅛ or ¼ inch thickness on lightly floured surface and cut into desired shapes; or, mold in shapes.

Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 minutes, depending on thickness of dough, until lightly browned.

Cool on wire racks. Store in airtight containers. Makes 2½ to 5 dozen cookies, depending on size. Variation: Pink Sugar Canes Beat 2 tablespoon seedless raspberry jam and few drops red food coloring into half of the dough. After chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together by twos to form candy canes. Brush lightly with beaten egg white; sprinkle with pink sugar crystals. Bake 8 to 10 minutes. Makes about 8 dozen.