This recipe is in my 1956 Betty Crocker Cookbook. They list the following variations: Cheese: add 1/2 c grated sharp cheese to the dry ingredients; Garlic: Add 1/2 clove finely minced garlic to the butter before melting; and Cinnamon: Sprinkle mixture of 2 T sugar and 1/2 tsp cinnamon over dips before baking (as Dianag #2 does).
I've been making these for years and years BUT I always spinkle the tops with 2 Tbsp. sugar/1/2 tsp. cinnamon before baking. I can't imagine eating them any other way. Yummy!!
These are the most awesome things you could ever eat in your life. I have been making them for over 30 years. My grandmother made them all the time. They are just as good cold the next day with jelly on them (but I doubt you'll have any left over). They are that good. Quick and easy to make.