1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) butter
3/4 cup sugar
1 egg yolk
2 tbsp. light cream
1/2 tsp. vanilla

Sift together flour, baking powder and salt. Set aside.

Cream butter. Gradually add sugar, creaming well. Add egg yolk, light cream and vanilla. Beat well.

Blend in the dry ingredients gradually.

Roll out on floured surface to a 16x9-inch rectangle. Spread with Meringue (see below), leaving about an inch of dough uncovered along one 16-inch edge. Cut crosswise into four 9x4-inch rectangles.

Roll each as for jelly roll, starting with 4-inch side and rolling toward uncovered edge. Chill dough for 15 to 30 minutes, if desired, for easier handling.

Preheat oven to 400°F.

Cut dough into 1/4-inch slices and place on greased baking sheets.

Tip: Dip knife in warm water occasionally while cutting.

Bake at 400°F for 8 to 10 minutes until light golden brown. Remove from baking sheets immediately and cool on wire racks.

Makes 4 dozen cookies.

MERINGUE:

1 egg white
1/8 tsp. salt
2 tbsp. sugar
1 1/2 tsp. cinnamon (optional)

Beat egg white with salt until slight mounds form when beater is raised. Gradually add sugar; beating well after each addition. Continue beating until meringue stands in stiff, glossy peaks.

If desired, cinnamon may be beaten with the egg white.