Basic Country Butter Cookies

Yields:	2 1/2 to 5 dozen
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In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well.

In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well.

Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes.

Work with one-fourth dough at a time; keep remainder refrigerated.

Heat oven to 350 degrees F.

Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes; or, mold in shapes.

Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 minutes, depending on thickness of dough, until lightly browned.

Cool on wire racks. Store in airtight containers. Makes 2 1/2 to 5 dozen cookies, depending on size.

Variation: Pink Sugar Canes Beat 2 tbsp. seedless raspberry jam and few drops red food coloring into half of the dough.

After chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes.

Twist ropes together by twos to form candy canes.

Brush lightly with beaten egg white; sprinkle with pink sugar crystals.

Bake 8 to 10 minutes. Makes about 8 dozen.

This is the traditional New Orlean's way of making pralines!