Basic Cookie Recipe (Loeb Store Flyer - Squirrelly Cakes)

3 1/2 cups of all-purpose flour
1/2 tsp. baking powder
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 tbsp. light corn syrup
1 tbsp. vanilla extract

In a bowl, cream softened butter and sugar together until light and fluffy like a squirrel's tail. Beat in egg, corn syrup and vanilla extract and mix well. In a separate bowl stir together flour, baking powder and salt and then gradually stir the flour mixture into the butter mixture until well mixed. Wrap dough in plastic and refridgerate 1-2 hours or until firm enough to roll. Preheat oven to 375F. On a lightly floured surface roll out to 1/4 inch thick and cut out into shapes with your favourite cookie cutters. Place on ungreased baking sheets and bake about 10-15 minutes until cookies start to brown lightly. Cool completely before frosting.
 

Variations

1. Add 2 tsp. almond extract or orange, lemon. rum, extracts for a different flavour - substituting one of these for the vanilla in the recipe.
2. Prior to baking decorate with coloured sugars, Smarties, silver dragees, chocolate chips etc.
3. Decorate cookies with various coloured icings.
4. Prepare dough as directed but instead roll into balls, then roll in chopped nuts. Make indentation in the centres and fill with your favourite jam and bake as directed. Sort of a lazy man's version of Thimble or Thumbprint cookies.
5. Dip cooled cookies only 1/2 side into white or dark chocolate for a ying/yang effect.  

Posted by Squirrelly Cakes (recipe found in a Loeb Store flyer)