Best Butter Cookies - butter

Method

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows.
• 4 portions (1-1/2 cups each).
• Using one portion dough, divide into two balls; roll each ball directly on an ungreased
• to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
• 2 dozen.
• In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased
• . Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
• 2 dozen.
• In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased
• . Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks.
• 2 dozen.
• In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased
• . Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.