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Eight-Trick Butter Cookies




Source of Recipe


Best Loved Foods of Christmas, Pillsbury, undated booklet


List of Ingredients




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 Half
*For use with Pillsbury's Best Self-Rising Flour, omit soda, cream of tartar and salt.


Recipe



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.) BAKE at 400 degrees. MAKES 5 to 6 dozen.

VARIATIONS:

~For Snowballs: Stir in 1 1/2 cups 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 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, 2teaspoonsorange juice, 1/2 cup mixed candied fruit and 1 cup 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 5-8 minutes.

~For Butter Thinsies (refrigerator cookie): Chill dough. Shape into rolls, 2" in diameter. Wrap in waxed paper; chill at least 2 hours. Cut into 1/8" 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 oz) melted unsweetened chocolate. Chill dough. Shape into rolls, 2" in diameter. Wrap in waxed paper; chill at least 2 hours. Cut into 1/8" slices. Bake 6-8 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" thickness. Cut into desired shapes with floured cookie cutters. Bake 6-8 minutes.