Directions:
Combine flour, baking powder and salt in a bowl.
Beat sugar, butter, egg and vanilla in large bowl until smooth and creamy, 2 minutes. Using wooden spoon, stir in flour mixture. Shape into 15 inch log; wrap in plastic wrap; refrigerate al least 2 hours or up to 3 days (for longer storage, dough may be frozen up to 3 months then, when ready to use, thawed in fridge).
Cut dough into 1/4 inch-thick slices; place on ungreased baking sheets; reshape if necessary.
Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden around edges. Remove baking sheet to wire rack and cool for 1 minute. Remove cookies to wire rack and let cool.
​
Variations:
THUMB PRINT:
Cut log into 1/2 inch thick slice. Roll each slice into a ball (if dough is too stiff to work with, let soften at room temperature for about 10 minutes). Place on ungreased baking sheets, spacing about 2 inches apart. Press thumb print in center of each cookie. Spoon about 1/2 tsp of desired flavored jam into each indentation. Bake at 350F for 12 to 14 minutes or until lightly golden around edges.
LEMON:
Add 4 tsp grated lemon rind to dough after adding dry ingredients. Shape into 15-inch log. Cut into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle with about 3 tbsp decorating sugar. Bake at 350F for 8 to 10 minutes, until golden around edges.
​
ALMOND:
Toast 3/4 cup slivered almonds. Cool. Grind nuts. Add 1/2 cup ground nuts and 1/2 tsp almond extract to dough. Shape into 15-inch-long log. Cut into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle about 1/8 to 1/4 tsp remaining ground nuts over each cookie. Bake at 350F for 8 to 10 minutes, until golden around edges.
GINGER:
Add additional 1/4 cup flour and 1 tsp ground ginger to dry ingredients. Add 1 tbsp mild molasses to butter mixture. Shape dough into 10-inch-long log. Cut into 1/4-inch-thick slices. Place on ungreased baking sheets. Lightly dip tines of a fork into flour; firmly press crisscross design on each cookie. Bake at 350F for 8 to 10 minutes, until lightly darkened around edges.
​
CHOCO CHIP:
Stir 1 cup chocolate chips into dough. Shape dough into 10-inch-long log. Cut into 1/2-inch-thick slices. Place on ungreased baking sheet. Bake at 350F for 12 to 15 minutes or until lightly golden around edges.
​
MOCHA:
Add 1/4 cup unsweetened cocoa powder and additional 1/4 tsp salt to dry ingredients. Dissolve 1 tsp instant espresso powder in egg. Add to butter mixture. Shape into 15-inch-long log. Cut into 1/4-inch-thick slices. Place on ungreased baking sheets. Bake at 350F for 8 to 10 minutes, until slightly darker around edges. Melt 3 ounces semisweet chocolate. Spoon into small plastic bag; snip of corner. Drizzle over half the cookies. Repeat with 3 ounces premier white-chocolate baking bars, clean plastic bag; drizzle over other half of cookies.
CHOCO-CHOCO CHIP:
Add 1/4 cup unsweetened cocoa powder to dry ingredients. Stir 1/2 cup mini chocolate chips and 1/2 cup finely chopped dry roasted unsalted peanuts into dough. Shape into 15-inch-long log. Cut into 1/2-inch-thick slices. Place on ungreased baking sheets. Dampen bottom of small glass with water; dip in 2 tbsp sugar; flatten each cookie to 2-inch diameter. Bake at 350F 12 to 15 minutes.
