| 1 | In large bowl with mixer at med speed, beat butter & sugar until light & fluffy; beat egg in well. |
| 2 | At low speed beat in flour & baking powder until well blended. |
| 3 | Flatten dough to disk shape; refrigerate, wraped in plastic wrap, 1 hour until firm. |
| 4 | Heat oven to 37Work with half dough at a time; keep remainder refrigerated. |
| 5 | Mold or press into shapes; or roll out to 1/8" or ? thick between two sheets of wax paper or plastic wrap & cut into desired shapes. |
| 6 | Place shapes on ungreased cookie sheets, spacing about 1" apart. |
| 7 | Bake 8-15 minutes depending on thickness of dough, until firm to touch & edges are lightly browned. |
| 8 | Cool on racks. |
| 9 | Store in airtight containers. |
