Instructions: Sift powdered sugar. Mix
thoroughly with butter, egg, and vanilla. Blend in flour and baking soda.

Form the dough into a ball; wrap it in plastic wrap. Place in freezer for 2 to 3 hours or refrigerate overnight.

Preheat the oven to 375 degrees. Divide the dough into three portions.

Refrigerate two portions as you roll out the third 1/8- to 1/4-inch thick on a floured surface. (If the dough warms up, it doesnt roll out as well.)Cut into desired shapes. Place on a lightly greased cookie sheet. If you do not plan to frost the cookies, sprinkle with colored sugar. Bake 1/8-inch-thick cookies 6 to 8 minutes, 1/4-inch-thick cookies 8 to 10 minutes. Cookies are done when top looks dry and edges begin to turn light brown. Do not overbake.

Immediately remove cookies from baking sheet; let cool on wire racks. Frost or decorate as desired.

Yield: about 5 dozen cookies, depending on size of cookie cutters.

Testers note: A traditional recipe with a sweet taste and crisp texture.

Perfect with a hot cup of tea or coffee.

Martha J. Price, East Middle School, Alton.

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