1/2 c. butter
1 c. sugar (granulated or powdered
2 eggs
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
2 tsp. baking powder

Mix butter with sugar. Beat with an electric mixer until light and fluffy. Beat in eggs and vanilla until well mixed. Add flour and baking powder and blend well. Wrap and refrigerate until well-chilled--3 hours or overnight.

HONEY COOKIES:

To basic dough add 2 tablespoons honey, 1/2 teaspoon each cinnamon, cloves, ginger, and nutmeg. Cut into 2-inch rounds or other shapes. Brush top of each cookie with beaten egg white and press in a blanched almond.

Sprinkle with colored sugar. Place on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool; will keep moist for several days if stored in a tight container.

ALMOND COOKIES:

After chilling dough, shape each teaspoonful around a whole blanched almond, covering it completely. Place on ungreased cookie sheets and bake at 375 degrees for 10 minutes. While still warm, roll in vanilla sugar or plain confectioner's sugar.

COCONUT COOKIES:

To basic dough add 1/2 cup grated coconut and blend well. Shape into small balls. Place on ungreased cookie sheets 2-inches apart and bake for 8-10 minutes at 350 degrees. Brush with glaze of rum or orange liqueur while still warm.

LIQUEUR GLAZE:

Mix 1 cup confectioners sugar with 2 tablespoons rum or orange liqueur and 1 tablespoon milk. Blend until smooth.

NOTE: For variation, candied fruits or fruit jam can be used instead of nuts. Also, decorative colored sugar and chocolate can be used for topping.