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1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon; stir in any remaining flour. Cover and chill dough in the refrigerator for 1 hour or until easy to handle.
2. To shape rolls, divide dough in half. Shape each half of dough in an 8-inch-long roll. Coat the surface of the rolls with colored sugar. Wrap rolls in plastic wrap or waxed paper. Place the wrapped rolls in tall drinking glasses before chilling so the rolls will not flatten from resting on the refrigerator shelf. A baguette bread pan with rounded bottom is another container that can be using during chilling. Chill in the refrigerator for 4 hours or until the dough is firm enough to slice.
3. Remove one roll of dough from the refrigerator. Cut the dough roll crosswise into 1/4-inch slices using a sharp, thin-bladed knife. Place a ruler beside the roll to make sure all of the cookies that you cut are the same thickness. Wipe the knife occasionally with a clean paper towel so that you get an even slice. Rotate the roll of dough as you slice to avoid flattening one side. Place cookies 1-1/2 inches apart on a foil-lined cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack. Cool completely. Makes about 60 cookies.