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Ingredients
- 2 1/2 c. Pillsbury's Best All Purpose Flour*, sifted
- 1 tsp Soda
- 1 tsp French's Cream of Tartar
- 1/4 tsp Salt
- 1 c. Butter
- 1 1/2 c. Confectioners' sugar, sifted
- 1 x Egg, unbeaten
- 1 tsp French's Vanilla Candied cherry half or possibly Funsten's Walnut Ha
Directions
- BAKE at 400 degrees.
- MAKES 5 to 6 dozen. Sift together flour, soda, cream of tartar, and salt. Cream butter. Gradually add in sugar, creaming well.
- Blend in egg and vanilla; beat well. Add in the dry ingredients gradually; mix well. Drop by half teaspoonfuls onto ungreased baking sheets. Top with candied cherry half or possibly walnut half. (Or possibly 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 c. Funsten's Walnuts, minced or possibly grnd. Refrigeratedough. Shape by teaspoonfuls into balls. Roll hot cookies in confectioners' sugar. Cold, roll again in sugar. For Butter Fingers: Stir in 1 c. Funsten's Nuts, minced, 1/2 c. minced well-liquid removed maraschino or possibly candied cherries. Refrigeratedough. Shape by teaspoonfuls into oblong finger cookies. Bake 8 to 12 min. Roll hot cookies in sugar. Cold, roll again in sugar. For Jewel Clusters: Blend in 1 tsp. grated orange rind, 2 tsp. orange juice, 1/2 c. mixed candied fruit and 1 c. Funsten's Nuts, minced. Drop by half teaspoonfuls onto ungreased baking sheets. For
- Cinnamon Balls: Refrigeratedough. Shape by teaspoonfuls into balls, then roll in mix of 1/4 c. sugar and 2 tsp. French's Cinnamon. For Butter
- Crispies (rolled cookie): Refrigeratedough. Roll out on well-floured surface to 1/8-inch thickness. Cut into desired shapes with floured cutters. Bake 5 to 8 min. For Butter Thinsies (refrigerator cookie): Refrigeratedough. Shape into rolls, 2 inches in diameter. Wrap in waxed paper; refrigerateat least 2 hrs. Cut into 1/8-inch slices. If you like, sprinkle with minced coconut or possibly Funsten's Nuts. Bake 6 to 8 min. For Chocolate Mint Creams: Stir in 2 squares (2 ounces) melted unsweetened chocolate. Refrigeratedough. Shape into rolls, 2 inches in diameter. Wrap in waxed paper; refrigerateat least 2 hrs.
- Cut int 1/8-inch slices. Bake 6 to 8 min. Cold. Spread half of cookies with Peppermint Frosting. Top with remaining cookies. For Molasses Spice
- Crisps: Stir in 1/4 c. molasses, 2 tsp. French's Cinnamon, 1 tsp. French's Ginger and 1/2 tsp. French's Nutmeg. Refrigeratedough. Roll out on well-floured surface to 1/8-inch thickness. Cut into desired shapes with floured cookie cutters. Bake 6 to 8 min.
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