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1
Preheat oven to 375 degrees F.
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2
Whisk together the flour, baking powder, salt, and cloves in a small bowl.
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3
Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater.
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4
Beat in the egg and vanilla.
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5
Reduce speed to low, then add flour mixture and mix until just combined.
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6
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap.
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7
Chill dough in the refrigerator for 1 hour.
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8
Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
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9
For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
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10
Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.
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11
Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter.
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12
Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
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13
Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
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14
When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade.
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15
Top each with a good pinch of sliced almonds.
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16
Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
