A rich, delicious butter cookie, perfect for making cut-out cookies at Christmas, or roll into balls for perfect little round cookies for after school or high tea.
Cream butter, sugar until fluffy. Add egg, extracts, beat well. Stir in baking powder, add flour. Beat until well blended. Refrigerate dough 2-3 hours until firm.
Roll into 1" balls, press flat. Bake at 375°F 10-15 min. Do not overbake. Makes 3 dozen.
Or, roll out dough and cut with cookie cutters. Decorate with sprinkled sugars and raisins or red hots prior to baking. (Frosting comes after the cookies are cool.) Bake at 350°F until the edges just begin to turn brown and the top of the cookie looks dry. Baking time is dependent on how large your cookie cutters are. Tiny cookies will be done in just a few minutes.
Submitted by Gretchen Grant Contributed on: and modified on Friday May 7th, 2010