| 1 | Thoroughly mix together the butter, sugar, eggs, and flavoring of choice. |
| 2 | Sift together the flour, baking powder, and salt. |
| 3 | Stir into the butter mixture. |
| 4 | Chill for at least 1 hour. |
| 5 | Roll out to 1/8-inch thickness. |
| 6 | Cut into desired shapes with cookie cutter dipped in flour. |
| 7 | Re-roll the scraps and continue cutting until all of the dough is used. |
| 8 | Place on an ungreased baking sheet. |
| 9 | Sprinkle with sugar, if desired. |
| 10 | Bake in a moderate/hot (400°F) oven until delicately golden, about 6 to 8 minutes. |
| 11 | Makes about 4 dozen 3-inch cookies. |
| 12 | variations |
| 13 | lemon sugar cookies: follow the basic recipe above, except use 2 teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the flavoring. |
| 14 | Filled sugar cookies: follow the basic recipe above except put together in pairs before baking with 1 tablespoon filling of your choice or a solid chocolate mint wafer between. |
| 15 | Press the edges of the cookies together with the tines of a fork. |
| 16 | nut sugar cookies: follow the basic recipe above except mix 1 cup of finely chopped nuts into the dough. |
| 17 | -- betty crocker"s picture cook book |
