Basic Country Butter Cookies-Part 1

Title: Basic Country Butter Cookies-Part 1

Categories: Cookies

Yield: 16 servings

1/2 c Butter or margarine

3/4 c Light brown sugar; packed

1 ts Vanilla extract

1 lg Egg

2 c All-purpose flour

1/2 ts Baking powder

1/4 ts Salt

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.

1/8 or 1/4-inch thickness on lightly

floured surface and cut into desired shapes; or, mold in shapes.

1 inch apart; bake

to 15 minutes, depending on thickness of dough, until lightly browned. Cool

2 1/2 to 5 dozen

cookies, depending on size.

Follow basic recipe above, with the variation below:

1. PINK SUGAR CANES: Beat 2 tbsp. seedless raspberry jam and few drops

red food coloring into half 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

8 to 10 minutes. Makes about 8 dozen. --