Cream butter and sugar together in mixing bowl until light and
fluffy. Add egg and vanilla; beat well. Sift flour and baking powder
together; blend into creamed mixture. Cover and refrigerate for
1 hour. Preheat oven to 425 F. Roll out a small amount of dough to
1/8" thickness on lightly floured board or pastry cloth. Keep
remaining dough refrigerated until ready to use. Cut into rounds with
a 2-1/2" cutter; arrange one inch apart on ungreased baking sheet.
Bake for 5 to 7 minutes or until light golden brown. Cool on wire
racks.
