Basic Cookie Dough

Directions

1. 1
   {"0":"1. In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, with an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.","2":"2. With the mixer on low speed, beat in the flour mixture until just combined. Tear off 2 sheets of waxed paper, each about 12-inches. Spoon half the dough lengthwise down the center of each sheet of paper forming a strip about 8 inches long. With your hands, roll each strip into a log about 2 inches wide, and 1 inch thick. Wrap the logs up in the paper.","4":"3. Freeze several hours until firm or freeze up to 3 months","6":"4. To bake: preheat oven to 400. Line 2 baking sheets with parchment paper. Unwrap frozen dough and with a sharp knife, slice 1\/4-inch thick. Bake until golden around the edges, rotating baking sheets from top to bottom and front to back. With a wide, thin metal spatula, remove from baking sheets to wire rack to cool completely.","8":"1. Ginger Cookies: Add 3\/4 teaspoon ground ginger and 1\/8 teaspoon dry mustard powder to flour mixture. Beat 2 tablespoons finely chopped crystallized ginger in to mixture when adding egg.","10":"2. Peanut Cookies: Grind enough peanuts to make 1\/3 cup finely ground. Reduce flour to 1 1\/3 cups and stir ground peanuts into remaining flour mixture. Add 2 tablespoons finely chopped peanuts when adding egg.","12":"3. Espresso-Almond Cookies: Add 2 teaspoons instant espresso powder to flour mixture. Reduce sugar to 2\/3 cup and add 1\/3 cup packed light brown sugar. Add 1\/8 teaspoon almond extract when adding vanilla. Fold in 1\/3 cup sliced almonds after adding flour.","14":"4. Molasses Cookies: Increase flour to 1 3\/4 cups, swap in 1\/4 cup packed dark brown sugar for 1\/4 cup granulated, and add 3 tablespoons molasses when beating butter and sugar."}