Instructions: Preheat oven to 400 F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix flour and baking powder one cup at a time, mixing after each addition. The dough will be very stiff; blend last of the flour in by hand (if dough becomes too stiff to work, add water, a teaspoon at a time). Do not chill dough.

Divide dough into two balls. On a floured surface, roll each ball into a circle about 12 inches in diameter and about an eighth of an inch thick.

Cut into leaf and acorn shapes as desired, dipping cookie cutters or knife into flour before each use. If wished, sprinkle colored sugar crystals on top of some of the dough shapes.

Bake cookies on an ungreased baking sheet on middle rack of oven for 6 to 7 minutes, or until cookies are lightly browned.

Makes about 2 dozen cookies.

To decorate, frost with icing, using: 3 level Tbs. meringue powder 4 c. sifted confectioners sugar 6 Tbs. water

Beat powder, sugar and water at low speed for 7 to 10 minutes. (10 to 12 minutes at high speed for portable mixer) until icing forms peaks.

Yield: About 1 cup of icing.

Sprinkle with colored sugar crystals; or paint details such as leaf edges, leaf veins and acorn cups using icing color thinned with vanilla extract.

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