Ingredients:
1 cup butter
¾ cup sugar
1 egg
1 teaspoon vanilla
2½ cups flour
1 teaspoon baking powder
In a medium bowl, beat together butter, sugar, egg & vanilla until light and fluffy. Add flour and baking powder, beating until blended. Use dough immediately as recipe directs or wrap and store. May be stored in refrigerator up to 1 week. May be frozen, wrapped airtight, in moisture- and vapor-proof paper up to 2 months. Thaw in refrigerator several hours before using. Use dough to make Cookie Candy Canes or use to make a variety of shapes with cookie press (add food coloring if desired).
From Cookies – HPBooks – Natalie Hartanov
Haughton – 1983