| 1 | The whole kitchen will smell wonderful. |
| 2 | These freeze well if tightly wrapped. |
| 3 | in a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. |
| 4 | Combine flour, baking powder and salt; add to creamed mixture and mix well. |
| 5 | Chill dough thoroughly. |
| 6 | preheat oven to 375? |
| 7 | Roll dough out to ?inch thick on lightly floured board. |
| 8 | Cut with cookie cutters and arrange on ungreased cookie sheets. |
| 9 | Sprinkle chopped pistachios on top; press down lightly. |
| 10 | bake at 375?for about 5 minutes or until edges start to brown. |
| 11 | Remove to wire racks to cool. |
| 12 | yield: 3 dozen. |
| 13 | Kathleen stang, freelance food writer, seattle, wa |
| 14 | randy shearer |
