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1
Beat the butter and sifted powdered sugar in a large bowl with an electric mixer until light and fluffy. Stir in the flour, in 2 batches.
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2
Knead the dough on lightly floured surface until smooth. Divide the dough in half. Roll each half into a 10-inch log. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.
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3
Preheat the oven to 350u00b0F. Grease 2 baking pans and line with parchment paper.
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4
Using a sharp knife, cut the logs into 1/4 inch-thick slices. Place 2 inches apart on prepared pans.
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5
Bake for about 10 mins or until lightly browned. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
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6
For the chocolate and hazelnut variation, beat the cocoa powder into the butter and sugar mixture. Stir in the hazelnuts and finely chopped chocolate before adding the flour. Continue as directed.
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7
For the dried cranberry variation, stir the dried cranberries into the butter and sugar mixture. Continue as directed.
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8
For the vanilla variation, beat vanilla extract into the butter and sugar mixture. Continue as directed.
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9
For the lemon variation, beat the finely grated lemon peel into the butter and sugar mixture. Continue as directed.
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10
For the orange variation, beat the finely grated orange peel into the butter and sugar mixture. Continue as directed.
