Multipurpose Sugar Cookies

Instructions

• In a large bowl, with an electric mixer, beat together the eggs, sugar, oil, orange juice or other liquid, and vanilla extract.

• In another bowl, stir together the baking powder and the flour. Add the flour mixture to the egg mixture, one half at a time, stirring with a wooden spoon until blended into a smooth dough.

• Shape the dough, using any (or all) of the following techniques and place on a greased cookie sheet. Bake at 375°F (190°C) for 8 to 10 minutes, until lightly browned on the bottom.

• To make good old-fashioned cut-outs: Roll the dough out, about 1/8 in. (3 mm) thick. Cut out shapes with cookie cutters, place onto greased cookie sheets and brush lightly with beaten egg white. Top with sugar or coloured sprinkles.

• To make pinwheels: Make a double batch of dough, stirring 1/4 cup (50 ml) of unsweetened cocoa powder into one of the batches. Working with no more than half of each batch of dough at a time, roll out equal-sized rectangles of each of the chocolate and white dough, 1/8 in. (3 mm) thick. Place them on top of one another, pressing lightly so the layers stick together. Carefully roll it up, starting from the long side, squeezing the roll tightly as you go. Don't worry if there are some ratty edges. Wrap the dough in plastic wrap and place in the freezer for an hour or two to allow it to firm up. Remove from freezer and slice the dough into 1/8 in. (3 mm) slices. Wow! A pinwheel! Place on greased cookie sheets and bake as above.

• To do your own thing: Make a double batch of dough, tinting each one a different colour using food colouring. Or, divide each batch in half and colour each half differently so you have four colours. Shape the dough by hand into stars, faces, amphibians, dump trucks, whatever. Decorate with gumdrops, sprinkles or anything else you can think of. Place on greased cookie sheets and bake as above.