Eight-trick butter cookies

 
                         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.
 
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 NOTES : "Developed by Ann Pillsbury"