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1/2 c. sugar
1 c. butter
1 egg
1 Tbsp. vanilla
3 c. sifted all purpose flour
1/2 tsp. baking powder

Combine sugar, butter, and egg in mixing bowl; beat
until smooth. Add vanilla, blend well. Sift in flour and
baking powder; blend well. Cover and refrigerate about 1 hour.
Preheat oven to 425 degrees. Roll out dough on lightly floured board
or pastry cloth to 1/8-inch thickness. Cut out with decorative
cookie cutters. Place on ungreased baking sheets. Bake 5 to 7
minutes, or until golden brown. Transfer to wire racks to
cool. Decorate as desired.
Using 1 recipe butter cookies: One-third cup red jam or
preserves such as strawberry, raspberry, or cherry. Prepare
butter cookie dough. Refrigerate about 1 hour. Preheat oven
to 375 degrees. Shape dough into 1-inch balls. Place on ungreased
cookie baking sheets. Use finger or end of wooden spoon to
make deep depression in center of each ball. Depression will
open as cookies bake. Bake 10 minutes. Remove baking sheets.
Makes about 60 cookies.

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