Eight-Trick Butter Cookies
Yield
5 to 6 dozenPrep
20 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | each |
eggs
unbeaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | half |
candied cherry halves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 355 | ml |
powdered sugar
|
|
| 1 | each |
eggs
unbeaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | half |
candied cherry halves
|
* |
Directions
BAKE at 400℉ (200℃).
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.)
VARIATIONS: For snowballs: Stir in 1½ 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, ½ 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, ½ 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 ¼ cup sugar and 2 teaspoons French's Cinnamon.
For Butter Crispies (rolled cookie): Chill dough.
Roll out on well-floured surface to ⅛ 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 ⅛ 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 ⅛ 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 ¼ cup molasses, 2 teaspoons French's Cinnamon, 1 teaspoon French's Ginger and ½ teaspoon French's Nutmeg. Chill dough. Roll out on well-floured surface to ⅛ inch thickness. Cut into desired shapes with floured cookie cutters. Bake 6 to 8 minutes.
