Eight-Trick Butter Cookies

* Exported from MasterCook *

Eight-Trick Butter Cookies

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Pillsbury's Best All Purpose Flour* -- sifted
1 teaspoon soda
1 teaspoon French's Cream of Tartar
1/4 teaspoon salt
1 cup butter
1 1/2 cups confectioners' sugar -- sifted
1 egg -- unbeaten
1 teaspoon French's Vanilla
candied cherry half or Funsten's Walnut Ha

BAKE at 400 degrees. MAKES 5 to 6 dozen.
Sift together flour, soda, cream of tartar, and salt. Cream butter.
Gradually add sugar, creaming well. Blend in egg and vanilla; beat well. Add
the dry ingredients gradually; mix well. Drop by half teaspoonfuls onto
ungreased baking sheets. Top with candied cherry half or walnut half. (Or
shape as directed in following variations, using ungreased baking sheets.)
*For use with Pillsbury's Best Self-Rising Flour, omit soda, cream of tartar
and salt.
VARIATIONS:
For snowballs: Stir in 1 1/2 cups Funsten's Walnuts, chopped or ground.
Chill dough. Shape by teaspoonfuls into balls. Roll warm cookies in
confectioners' sugar. Cool, roll again in sugar.
For Butter Fingers: Stir in 1 cup Funsten's Nuts, chopped, 1/2 cup chopped
well-drained maraschino or candied cherries. Chill dough. Shape by
teaspoonfuls into oblong finger cookies. Bake 8 to 12 minutes. Roll warm
cookies in sugar. Cool, roll again in sugar.
For Jewel Clusters: Blend in 1 teaspoon grated orange rind, 2 teaspoons
orange juice, 1/2 cup mixed candied fruit and 1 cup Funsten's Nuts, chopped.
Drop by half teaspoonfuls onto ungreased baking sheets.
For Cinnamon Balls: Chill dough. Shape by teaspoonfuls into balls, then
roll in mixture of 1/4 cup sugar and 2 teaspoons French's Cinnamon.
For Butter Crispies (rolled cookie): Chill dough. Roll out on well-floured
surface to 1/8-inch thickness. Cut into desired shapes with floured cutters.
Bake 5 to 8 minutes.
For Butter Thinsies (refrigerator cookie): Chill dough. Shape into rolls, 2
inches in diameter. Wrap in waxed paper; chill at least 2 hours. Cut into
1/8-inch slices. If desired, sprinkle with chopped coconut or Funsten's
Nuts. Bake 6 to 8 minutes.
For Chocolate Mint Creams: Stir in 2 squares (2 ounces) melted unsweetened
chocolate. Chill dough. Shape into rolls, 2 inches in diameter. Wrap in
waxed paper; chill at least 2 hours. Cut int 1/8-inch slices. Bake 6 to 8
minutes. Cool. Spread half of cookies with Peppermint Frosting. Top with
remaining cookies.
For Molasses Spice Crisps: Stir in 1/4 cup molasses, 2 teaspoons French's
Cinnamon, 1 teaspoon French's Ginger and 1/2 teaspoon French's Nutmeg. Chill
dough. Roll out on well-floured surface to 1/8-inch thickness. Cut into
desired shapes with floured cookie cutters. Bake 6 to 8 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : "Developed by Ann Pillsbury"