Basic Country Butter Cookies Part 1 Recipe

• 1/2 c. Butter or possibly margarine
• 3/4 c. Light brown sugar packed
• 1 tsp Vanilla extract
• 1 lrg Egg
• 2 c. All-purpose flour
• 1/2 tsp Baking pwdr
• 1/4 tsp Salt

1. In large owl with electric mixer at medium speed, beat butter, sugar and vanilla till light and fluffy; beat egg in well.
2. In small bowl combine flour, baking pwdr and salt; with mixer at low speed, beat into butter mix to blend well.
3. Flatten dough to disk shape; chill, wrapped in plastic, 30 min.
4. Work with one-fourth dough at a time; keep remainder refrigerated.
5. Heat oven to 350 F. Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold in shapes.
6. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 min, depending on thickness of dough, till lightly browned.
7. Cold on wire racks.
8. Store in airtight containers.
9. Makes 2 1/2 to 5 dozencookies, depending on size.
10. Follow basic recipe above, with the variation below: 1.
11. PINK SUGAR CANES: Beat 2 tbsp.
12. 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.
13. Twist ropes together by twos to create candy canes.
14. Brush lightly with beaten egg white; sprinkle with pink sugar crystals.
15. Bake 8 to 10 min.
16. Makes about 8 dozen.

butter, light brown sugar packed, vanilla, egg, allpurpose, baking pwdr, salt

Taken from cookeatshare.com/recipes/basic-country-butter-cookies-part-1-79389 (may not work)