---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Basic Country Butter Cookies-Part 1
  Categories: Cookies
       Yield: 16 servings
  
     1/2 c  Butter or margarine
     3/4 c  Light brown sugar; packed
       1 ts Vanilla extract
       1 lg Egg
       2 c  All-purpose flour
     1/2 ts Baking powder
     1/4 ts Salt
  
      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~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.
      Follow basic recipe above, with the variation below:
      1.  PINK SUGAR CANES:  Beat 2 tbsp. seedless raspberry jam and few drops
   red food coloring into half 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.
  
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