Instructions: In a bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and granulated sugar; beat until well blended. Beat in the egg and vanilla until thickened. Beat in 2/3 cup of the flour along with the baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or plastic wrap. Shape it into a 6" log. Refrigerate until firm. (The logs can be stored in a plastic bag and refrigerated for up to 1 week or frozen for up to 2 months.) Preheat oven to 350. Using a thin knife, slice each log 1/8" to 1/4" thick. Arrange the cookies 1" apart on a buttered cookie sheet. Bake for 10 to 15 minutes or until lighly golden.

VARIATIONS:
Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each log in 1/3 cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup finely chopped toasted pecans.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.