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1
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
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2
Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows.
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3
4 portions (1-1/2 cups each).
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4
Using one portion dough, divide into two balls; roll each ball directly on an ungreased
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5
to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375u00b0 for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
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6
2 dozen.
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7
In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased
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8
. Sprinkle with red colored sugar if desired. Bake at 375u00b0 for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
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9
2 dozen.
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10
In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased
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11
. Bake at 375u00b0 for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks.
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12
2 dozen.
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13
In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased
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14
. Bake at 375u00b0 for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
