Many way butter cookies

Yield: 72 Servings

Measure Ingredient
1 cup (2 sticks) butter
1½ cup Sifted confectioners's sugar
1 Egg
1 teaspoon Vanilla
2½ cup Flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
¼ teaspoon Salt

In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together flour, soda, cream of tartar and salt; gradually add to creamed mixture. Shape dough according to variations. Bake in 400 oven 6-8 minutes.

Variations: Rolled butter Crispies: Chill dough. Roll dough ⅛-inch thick on floured surface. Flour cookie cuter and cut in shapes Sprinkle with sugar and bake 6-8 minutes. Remove to wire rack. Makes about 6 dozen Jewel Drops: Add 1 chop chopped mixed candied fruit to chilled dough. Drop rounded tsp on baking sheet. Bake 8-10 minutes. Remove to wire rack. Makes 5 to 6 dozen.

Refrigerator Cookies: melt and coll 2 (2 oz)) squares unsweetened chocolate and ad to dough. Chill for ease in handling. On lightly floured surface form into rolls 2 inches in diameter. Wrap in waxed paper and chill several hours or overnight. Cut into ⅛-inch slices and bake 6 to 8 minutes. Makes 5 to 6 dozen.

Snow balls: Add 1 cup finely chopped walnuts to basic dough. Chill dough for ease in handling. Shape into ¾-inch balls. Bake 8 to 10 minutes.

Remove and roll in confectioners' sugar. Makes 9-10 dozen.

Snicker Doodles: Chill dough. Shape into balls 1 inch in diameter; roll in mixture of ¼ cup sugar and 1 tsp cinnamon. Bake 10 to 12 minutes. Makes 6 to 7 dozen.

The Oregonian, December 11, 1972 Posted to MM-Recipes Digest V4 #208 by PMCiesla@... on Aug 9, 1997

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