Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea. They are delicious with a dab of jam or marmalade and hold up well when dunking.

In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blend well. Roll dough into a log and wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if rushed for time.

Preheat oven to 350ø. Remove dough from refrigerator, slice very thin and place on greased cookie sheet. Bake 5-8 minutes at 350ø.

icing. Or substitute almond or lemon extract for the vanilla to vary the flavor.

Randy Shearer