Four different styles of cookies-dropped, sandwich, cut-out and icebox-can be made by following this basic dough recipe. They are different enough in shape, color and flavor, that no one will ever guess they came from the same batter.

See separate recipes for Pinwheels, Iced Holiday Cookies, Sandwich Cookies, Poppyseed Swirl Icebox Cookies and Sand Tarts.

In large bowl, mix both flours, baking powder and salt. Set aside.

In heavy-duty mixer, or in large bowl with sturdy hand mixer, beat butter or margarine until light and fluffy. Beat in sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Slowly add 1/2 of flour mixture, beating until well-blended. If using mixer, change to paddle attachment and slowly add remaining flour mixture. If using hand mixer, mix remaining flour mixture in by hand with a large spoon until a smooth dough has been formed.

Turn dough out onto clean surface and knead briefly. Divide into three equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough will keep wrapped airtight in refrigerator up to 1 week, or in freezer up to 2 months. Completely thaw in refrigerator before using.)