Dress up these simple cookies with a dusting of decorating sugar or a drizzle of icing.
Makes about 3 dozen cookies
In a large bowl with an electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy. Beat in egg until well blended. In a separate bowl combine flour, baking powder and salt; then, with mixer at low speed, beat flour mixture into butter mixture to blend well. Divide dough in half and shape each half into a disc. Wrap in waxed paper and chill until firm, at least an hour or overnight.
Preheat oven to 350°F. Dust working surface and rolling pin lightly with flour. Working with one disc of dough at a time, roll out dough to 1/4 inch thick and cut out cookies. Transfer cookies to parchment paper-lined baking sheets, spacing them an inch apart, and bake until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Decorate as desired and store in an airtight container.
Alternatively, form dough into two long ropes or cylinders (about 2 inches in diameter and 8–10 inches long). Wrap in plastic and refrigerate until firm, at least an hour or overnight.
Cut dough into 1/2-inch-thick slices and place about an inch apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes until lightly browned. Cool on wire rack and store in an airtight container.
Per Serving (2 cookies, 33g-wt.): 130 calories (50 from fat), 5g total fat, 3.5g saturated fat, 0g dietary fiber, 2g protein, 20g carbohydrate, 25mg cholesterol, 55mg sodium.
Stir 1 1/2 cups chocolate chips and 1/2 cup chopped pecans into dough. Drop by rounded tablespoons on baking sheet. Chocolate Mocha Cookies: Add 1 tablespoon instant coffee and 2 tablespoons cocoa powder to dough.
Substitute 1/4 cup molasses for 1/4 cup brown sugar then add 1 teaspoon ground ginger, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg to dry ingredients.
