This is a great basic recipe from which to make any kind of slice and bake cookie - add your favourite flavours and coatings then freeze the dough until you need it. This is adapted from Bake Me Home by Alice Arndell (HarperCollins, 2015).

Makes 60
250g butter, softened
1 1/4 c sugar
1 tbsp vanilla extract
3 eggs
4 1/2 c flour
2 tsp baking powder
1 tsp salt

Flavouring examples
1/2 c each cranberries and pistachios
1/2 c each dark and white chocolate chunks
2/3 c chopped almonds and 1/3 c crystallised ginger
2 tbsp poppy seeds and lemon zest
1/2 c each dark chocolate and apricots

Coating examples
1/2 c chopped toasted nuts
2 tbsp demerara sugar with cinnamon, ginger, mixed spice

Cream butter and sugar in a large bowl until light and fluffy. Mix in vanilla and eggs one at a time. Fold in flour, baking powder and salt. Tip onto a bench and knead until a dough forms.
Divide dough into 3 equal parts. Add a flavouring to each one, then roll in a log about 25 cm long. Roll in a coating and wrap in cling film. You can also make shapes such as triangles and squares. Refrigerate until firm if you're baking the same day or store in the freezer wrapped in cling film and foil. Defrost in the fridge overnight or at room temperature still wrapped in the foil.
Preheat oven to 170C. Line baking trays with baking paper. Cut logs into 5mm thick slices and place on your trays a few centimetres apart, although they won't spread much. Bake for 12-14 minutes, rotating the trays halfway through baking, until they start to brown on the edges.
Cool on a wire rack.