Eight-trick Butter Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Pillsbury's Best All Purpose |
| Flour* sifted | ||
| 1 | t | Soda |
| 1 | t | French's Cream of Tartar |
| 1/4 | t | Salt |
| 1 | c | Butter |
| 1 1/2 | c | Confectioners' sugar, sifted |
| 1 | Egg, unbeaten | |
| 1 | t | French's Vanilla |
| Candied cherry half or | ||
| Funsten's Walnut Ha |
INSTRUCTIONS
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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2765
Calories From Fat: 1644
Total Fat: 187.2g
Cholesterol: 488.1mg
Sodium: 1871.2mg
Potassium: 389mg
Carbohydrates: 238.6g
Fiber: 8.4g
Sugar: <1g
Protein: 34.2g