1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
2/3 cup soft butter
1/2 cup sugar
1 small egg, well beaten
1/2 teaspoon vanilla
3/4 square chocolate (if desired)

Sift flour, measure and resift with baking powder. Cream butter thoroughly; add sugar and continue creaming until well mixed. Mix in the well beaten egg. Add vanilla. Stir in sifted dry ingredients in 2 or 3 portions until dough is just smooth. If some chocolate cookies are desired, add chocolate, which has been melted and cooled, to half the dough.

Roill out 1/8 inch thick on a floured board, and cut into desired shapes. A finish or topping may be made using whole blanched almonds split in two, pieces of candied cherry, chocolate shot, etc. Bake on ungreased cookie sheet in a moderately hot oven (400 deg.) for 6 to 8 minutes or until delicately browned. Cool on cake racks.

Makes 3 to 4 dozen cookies.

*Note: 1/2 teaspoon lemon extract and 1/4 teaspoon mace may be used in place of the vanilla.