2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. powdered sugar
1 tsp. vanilla
1 c. butter, softened
1 egg
Sugar for sprinkling

In a large bowl, combine flour, baking powder, salt, and sugar; mix together. Add butter, vanilla, and egg. Mix thoroughly until well blended. I do all of this in my food processor. It will roll right into a ball. Shape in a ball and wrap in plastic and refrigerate at least 2 hours. Divide dough in thirds. For cut out cookie, roll a third at a time on lightly floured surface to 3/16 inch thickness. Cut into desired shapes. Bake 8 minutes until edges are lightly browned in 375 degree oven. Store air-tight. Yields: 60 (2 1/2 inch) cookies.

Variation:

Chocolate Pinwheel Cookies: Add 1 (1 ounce) envelope premelted unsweetened baking chocolate to half the dough. Roll out into rectangle about 9 x 12 inches on floured wax paper. Do same with remaining dough. Invert plain dough on top of chocolate and peel off paper. Roll doughs up lengthwise, jelly roll fashion. Cut in 1/2 and roll each half in wax paper. Refrigerate at least 2 hours. Cut into 1/8 inch thick slices and bake.