-
1
Preheat oven to 400u00b0F.
-
2
EASY, BASIC RECIPE.
-
3
Cream butter.
-
4
Add sugar gradually, cream until fluffy.
-
5
Add unbeaten egg and vanilla. Beat well.
-
6
Sift together dry ingredients and blend into creamed mixture.
-
7
Divide dough in half and prepare cookies in variations you prefer:
-
8
BUTTER CRISPIES:
-
9
Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
-
10
SNOWBALLS:
-
11
To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
-
12
BUTTER FINGERS:
-
13
To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
-
14
TRIXIE-TREATS:
-
15
Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
-
16
BUTTER THINSIES:
-
17
Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
-
18
CHOCOLATE MINT CREAMS:
-
19
To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
-
20
JEWEL CLUSTERS:
-
21
Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
-
22
MOLASSES SPICE-EEZ:
-
23
To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.
