1/2 cup butter
1 cup sugar
3/4 teaspoon vanilla
1 1/2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
Cream butter; add sugar gradually; cream thoroughly. Add egg, beat well. Stir in vanilla.
Mix and sift flour, baking powder and salt. Add to first mixture; stir until blended. Chill 1/2 hour.
Roll out dough on floured board to 1/8 inch thickness. Cut in various shapes with floured cookie cutters.
Bake on cookie sheet in moderately hot oven, 375 degrees for 8 to 10 minutes.
Variations: Use same basic dough with the following changes:.
CHOCOLATE: Melt and cool 1 1/2 squares unsweetened chocolate and add to creamed mixture and blend well.
LEMON: Substitute 1 1/2 tablespoons grated lemon rind and 1 1/2 teaspoons lemon juice for vanilla.
NUTTY BUTTERSCOTCH: Sustitute 1 cup firmly packed brown sugar for granulated sugar. Add 1/2 cup finely chopped walnuts to dry ingredients.
COCONUT: Substitute 1 teaspoons almond extract for vanilla. Add 1/2 cup finely chopped coconut to dry ingredients.