Eight-Trick Butter Cookies

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.