Brown

1/2 cup light brown sugar -- packed

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla

1 2/3 cups flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2/3 cup of the flour along with the baking soda and salt. Stir in remaining

1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap. Shape it into a 6" log. Refrigerate until firm. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.)

350. Using a thin knife, slice each log

1/8" to

1/4" thick. Arrange the cookies

1" apart on a buttered cookie sheet. Bake for 10 to 15 minutes or until lighly golden.

VARIATIONS

1/2 cup finely chopped crystallized ginger. Roll each log in

1/3 cup of finely chopped blanched almonds.

3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in

1 tablespoon of poppyseeds.

1 teaspoon freshly ground nutmeg,

1 teaspoon cinnamon and 1/4 teaspoon ground cloves. If desired, roll each log in

1/3 cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.

1 cup finely chopped toasted pecans. Roll each log in

1/3 cup finely chopped toasted pecans.