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Title: Six-Way Butter Cookies
Categories: Cookie Dessert
Yield: 1 Servings
| 2 c | Pillsbury's Best All-Purpose | |
| : | Flour* -- sifted | |
| 1 t | s double-acting baking powder | |
| 3 | /4 t | s salt |
| 3 | /4 c | butter |
| 1 c | sugar | |
| 1 | egg -- unbeaten | |
| 1 | /4 c | cream or milk |
| 1 t | s French's Vanilla |
BAKE at 375 degrees for 10 to 12 minutes. MAKES about 4 dozen. Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg, cream or milk, and vanilla; beat well. Blend in dry ingredients gradually. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake in moderate oven (375 degrees) 10 to 12 minutes. If desired, frost with Creamy Vanilla Frosting. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.
Variations: For coconut cookies: Stir in 1 1/2 cups coconut after blending in the dry ingredients. For orange-pecan cookies: Blend in 1/2 cup Funsten's Pecans, chopped, and 2 tablespoons grated orange rind with the dry ingredients. For mincemeat cookies: Stir in 1/2 cup prepared mincemeat after blending in the dry ingredients. For lemon-nut cookies: Blend in 1/2 cup Funsten's Nuts, chopped, and 2 teaspoons grated lemon rind with dry ingredients. For gumdrop cookies: Stir in 3/4 cup gumdrops, cut fine, and 1/2 cup Funsten's Nuts, chopped, after blending in the dry ingredients.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet See variations for additional ingredients!