Instructions: Using an electric mixer, cream butter and sugar until light and fluffy. Blend in baking soda, salt and vanilla. Add eggs and beat until smooth.

In a separate bowl, combine flour and baking powder and add to creamed mixture, mixing until smooth. Chill dough until firm enough to roll out on floured pastry cloth, 1 to 3 hours; or wrap tightly in plastic wrap and freeze.

Thaw in the refrigerator before using.

Preheat oven to 400 degrees.

Cut into shapes with cookie cutters. Place on greased baking sheets. Bake 8 minutes, or until cookies are golden. Cool and frost, if desired.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields results that are less than satisfactory.

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.