1 c (2 sticks) butter
1 1/2 c Sifted confectioners’s sugar
1 Egg
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar
1/4 ts Salt
In a mixing bowl cream butter; gradually add sugar and beat until light and
fluffy. Beat in egg and vanilla. Sift together flour, soda, cream of tartar
and salt; gradually add to creamed mixture. Shape dough according to
variations. Bake in 400 oven 6-8 minutes.
Variations: Rolled butter Crispies: Chill dough. Roll dough 1/8-inch thick
on floured surface. Flour cookie cuter and cut in shapes Sprinkle with
sugar and bake 6-8 minutes. Remove to wire rack. Makes about 6 dozen
Jewel Drops: Add 1 chop chopped mixed candied fruit to chilled dough. Drop
rounded tsp on baking sheet. Bake 8-10 minutes. Remove to wire rack. Makes
5 to 6 dozen.
Refrigerator Cookies: melt and coll 2 (2 oz)) squares unsweetened chocolate
and ad to dough. Chill for ease in handling. On lightly floured surface
form into rolls 2 inches in diameter. Wrap in waxed paper and chill several
hours or overnight. Cut into 1/8-inch slices and bake 6 to 8 minutes. Makes
5 to 6 dozen.
Snow balls: Add 1 cup finely chopped walnuts to basic dough. Chill dough
for ease in handling. Shape into 3/4-inch balls. Bake 8 to 10 minutes.
Remove and roll in confectioners’ sugar. Makes 9-10 dozen.
Snicker Doodles: Chill dough. Shape into balls 1 inch in diameter; roll in
mixture of 1/4 cup sugar and 1 tsp cinnamon. Bake 10 to 12 minutes. Makes 6
to 7 dozen.
The Oregonian, December 11, 1972
Yields
72 Servings