MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Butter Cookies with Variations
 Categories: 
      Yield: 4 Servings
 
  1 1/2 c  Butter
      1 c  Sugar
      1    Egg
      2 ts Vanilla
    1/4 ts Salt
  4 1/2 c  Flour
 
  Beat butter, sugar, egg, vanilla, and salt until
  light and fluffy. Gradually add flour; beat until
  well mixed. Cover dough; refrigerate at least 1
  hour. Working with 1/4 of dough at a time and
  keeping the rest refrigerated, roll out to 1/4"
  thickness. Cut into desired shapes; place on
  ungreased cookie sheets and bake in a 375° oven
  8-10 minutes or until lightly browned. Remove to
  rack and cool completely. Frost or decorate as
  desired. Store in airtight containers at room
  temperature.
  
  Rum: Substitute rum extract for the vanilla.
  
  Peppermint: Substitute 1 teaspoon peppermint
  extract for the vanilla and add 3 drops green or
  red food coloring.
  
  Walnut: Substiute almond for the vanilla, add 1
  cup finely ground walnuts and reduce the flour to
  4 cups.
  
  Spice: Omit vanilla; add 1 1/4 tsp cinnamon and
  1/4 tsp ground nutmeg.
  
  Chocolate: Beat in 4 ounces melted semisweet
  chocolate before adding flour.
  
  Almond: Add 1 cup finely ground almonds, substitue
  almond flavoring for the vanilla and reduce flour
  to 4 cups.
  
  Citrus: Substitute 2 teaspoons grated orange or
  lemon peel for the vanilla.
  
  Coffee-Vanilla: Dissole 1 tablespoon instant
  coffee in 1 tablespoon vanilla and add to mixture.
  
  Cherry: Add 2 tablespoons maraschino cherry liquid
  and 3 drops red food coloring.
 
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