Free Recipe Eight-Trick Butter Cookies

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Eight-Trick Butter Cookies Recipe

2-1/2 c Pillsbury s Best All Purpose
-Flour*, sifted
1 ts Soda
1 ts French s Cream of Tartar
1/4 ts Salt
1 c Butter
1-1/2 c Confectioners sugar; sifted
1 Egg; unbeaten
1 ts French s Vanilla
Candied cherry half or
-Funsten s Walnut Ha

Eight-Trick Butter Cookies Preparation

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. NOTES : Developed by Ann Pillsbury Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997

Cooking Temperature:

Recipe Serves: 1

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