Cookie Bouquet

1 Cup Butter, softened
1 cup granulated sugar (try 1/2 cup granulated and 1/2 cup Brown, and 1/2 to 3/4 Tsp cinnamon for a different flavor)
1 Large Egg
1 Tsp Vanilla
2 Tsp Baking Powder
3 Cups All-Purpose Flour

OPTIONAL: 3 ounces melted, unsweetened chocolate. Leave out brown sugar and cinnamon.

Preheat oven to 400 degrees.

Cream butter and sugar.
Beat in egg, vanilla and (cinnamon, if using)
Mix baking powder and flour and add 1 cup at a time to previous mixture. Make sure to mix well after adding each cup.

Try adding food coloring to cookie recipe to obtain a desired tint.

Divide dough into 2 balls. Roll out dough on floured surface. Dough should be 1/8 to 1/4 inch thick. Cut out shaped.

NOTE: I have seen recipes that call for adding the cookie stick during baking and some that say add after baking. I find it easier to add the stick before baking.

Bake on ungreased cookie sheet, on top rack of oven, for 6-7 minutes. Cookies should be lightly browned. Cool, before decorating.

Decorate: I have used Wilton Royal Icing and their Buttercream icing. If using the Royal icing, thin it. I have used Wilton icing in a bag.