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Title: Eight Variation Butter Cookies
Categories: Cookie
Yield: 1 Servings
| BASIC RECIPE | ||
| 1 | c | Butter |
| 1 1/2 | c | Sifted confectioners sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Sifted all purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| ROLLED BUTTER CRISPIES | ||
| 1/2 | Basic recipe above | |
| SNOWBALLS | ||
| 1/2 | Basic recipe above | |
| 3/4 | c | Ground walnuts |
| Confectioners sugar to roll | ||
| BUTTER FINGERS | ||
| 1/2 | Basic recipe above | |
| 1/2 | c | Chopped nuts |
| 1/4 | c | Chopped candied cherries |
| Granulated sugar | ||
| TRIXIE-TREATS | ||
| 1/2 | Basic recipe above | |
| 2 | tb | Sugar |
| 1 | ts | Cinnamon |
| REFRIGERATOR BUTTER THINSIES | ||
| 1/2 | Basic recipe above | |
| Finely chopped nuts or | ||
| Coconut | ||
| CHOCOLATE MINT CREAMS | ||
| 1/2 | Basic recipe above | |
| 1 | Square unsweet chocolate melted and cooled | |
| MINT CREAM FILLING | ||
| 2 | tb | Butter |
| 1 | c | Sifted confectioners sugar |
| 1 | tb | Cream |
| Mint flavoring | ||
| DROPPED JEWEL CLUSTERS | ||
| 1/2 | Basic recipe above | |
| Candied fruit | ||
| MOLASSES SPICE-EEZ | ||
| 1/2 | Basic recipe above | |
| 2 | tb | Molasses |
| 1/2 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
BASIC RECIPE: Cream butter. Add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough. Prepare cookies in variations you prefer.
1. BUTTER CRISPIES (rolled): Chill dough. Roll on well floured pastry cloth to 1/8" thick. Cut with floured cookie cutters. Bake on ungreased cookie sheet in preheated 400 degree F oven, about 6 minutes. Cool on cake rack. Half recipe makes about 3 dozen.
2. SNOWBALLS: To half cookie dough add ground walnuts. Chill. Roll dough into balls size of large marbles. Bake on ungreased cookie sheet in preheated 400 degree oven, 8 to 10 minutes. Roll at once in confectioner's sugar. Cool. Roll again in sugar. Makes about 2-1/2 dozen.
3. BUTTER FINGERS: To 1/2 cookie dough add chopped nuts and chopped candied cherries. Chill. Shape into oblongs size of little finger. Bake on ungreased cookie sheet in preheated 400 degree F oven, for 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2-1/2 dozen.
4. TRIXIE-TREATS: Chill half dough, mold into balls size of walnuts. Roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet in preheated 400 degree F oven, for 8 to 10 minutes. Makes about 2-1/2 dozen.
5. BUTTER THINSIES (refrigerator cookie): Form dough in rolls 2 inches in diameter. Wrap in waxed paper. Chill until form. Slice 1/8-inch thick.
<<***** Continued Next Message *****>> ~~~ # VbReader V1.4 #EchoMail (ek-o-mael) n. A recipe distribution system
~-- xMail/beta * Origin: Mike's Mansion (503) 760-3777 Portland,OR (1:105/81) ====================================================================== ==== BBS: The Pine Tree BBS Date: 10-16-96 (09:00) Number: 1090 From: DOROTHY FLATMAN Refer#: NONE To: ALL Recvd: NO Subj: CR: 8 Var Butter Coo(2/2) Conf: (222) Cooking(F)
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