1/2 c Butter

1 c Sugar

1 lg Egg

1 ts Vanilla

1 1/4 c Sifted flour

1 ts Baking powder

1/4 ts Salt

1/3 c Finely chopped pistachios

The whole kitchen will smell wonderful. These freeze well if tightly wrapped. In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375ø. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375ø for about 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer