Old-fashioned Sugar Cookies

In a large bowl, beat margarine with an electric mixer on medium speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.

In a medium bowl, combine flour, baking powder and salt. Stir the flour mixture into the margarine mixture. Divide dough in half (see notes below for other options). Shape each portion of dough into a 12-inch long roll (about 1 1/2 inches in diameter). Wrap in plastic wrap and chill for three to four hours or until dough is firm enough to slice.

Preheat oven to 375 degrees. Brush chilled logs with beaten egg white, then roll in colored nonpareils to coat (optional, see notes below). Cut rolls into 1/3-inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet.

Bake in the preheated oven for six to seven minutes or until edges are firm and bottoms are lightly browned. Cool on the cookie sheet for one minute. Transfer cookies to a wire rack. Let cool. Makes about 64 cookies.

Notes:

For cutout cookies, instead of rolling dough into logs, cover each dough half and chill for 3-4 hours or until dough is easy to handle. On a lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Continue to chill remaining dough. Using two 1/2 to 3-inch cookie cutters, cut into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, sprinkle cutouts with colored sugar and bake as above. Makes about 48 cookies.

For frosted cookies, prepare cookies as directed above, except don’t roll and sprinkle with sugar before baking. Bake and cool cookies as directed. Frost cookies as desired.