Eight Flavor-Rich Butter Cookies . . .
- Reviews 1
Ready In: 23 mins
Yields: 72 cookies
Ingredients
- 1 cup butter
- 1 1⁄2 cups confectioners' sugar, sifted
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄4 teaspoon salt
Directions
- Preheat oven to 400°F.
- EASY, BASIC RECIPE.
- Cream butter.
- Add sugar gradually, cream until fluffy.
- Add unbeaten egg and vanilla. Beat well.
- Sift together dry ingredients and blend into creamed mixture.
- Divide dough in half and prepare cookies in variations you prefer:
- BUTTER CRISPIES:
- 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.
- SNOWBALLS:
- 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.
- BUTTER FINGERS:
- 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.
- TRIXIE-TREATS:
- 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.
- BUTTER THINSIES:
- 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.
- CHOCOLATE MINT CREAMS:
- 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.
- JEWEL CLUSTERS:
- Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
- MOLASSES SPICE-EEZ:
- 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.
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