April Fool's Day recipe: French Fry Cookies

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions.

Divide dough in half; flatten into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out each half of dough into 9- x 4-1/2-inch (23 x 11 cm) rectangle. Cut crosswise into scant 1/2-inch (1 cm) wide french-fry shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or greased rimless baking sheets.

Topping: Brush cookies with egg; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)