| 1 | Combine flour, salt & baking powder. |
| 2 | With an electric mixer at medium-low speed, beat the butter & sugar until light & fluffy. |
| 3 | Beat in egg & vanilla. |
| 4 | Reduce speed to low, beat in flour mixture until just combined. |
| 5 | Divide dough in half & shape each piece into a log about 1" in diameter. |
| 6 | Cover with plastic wrap, & twist the ends of the wrap to force dough into a smooth cylinder. |
| 7 | Refridgerate until almost firm (about 30 min). |
| 8 | Spread about half the nuts on a work surface (a wide, 2" deep plastic container works well, and is re-sealable afterwards for storage). |
| 9 | Roll one log in the nuts so that the entire surface is coated. |
| 10 | Re-wrap & chill for at least 30 min. repeat with the other log. |
| 11 | Heat oven to 350°F. |
| 12 | Cut the chilled dough into slices about 3/8" thick. |
| 13 | Put on ungreased baking sheets about 2" apart, & bake until edges start to brown, about 8-10 min. |
| 14 | options: replace nuts with coloured sprinkles, or coloured sugar crystals. |
| 15 | Or with the tiny coloured chocolate chips you can find in bulk stores (very festive). |
| 16 | Or coconut, dyed or white. |
| 17 | Use your imagination, anything tiny (& edible) will work. |
