VERSATILE BUTTER COOKIES
1 1/2 cups sugar
1 cup Land 0 Lakes Butter, softened
2 large eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
Heat oven to 400 degrees F.
In large mixer bowl combine sugar, butter and eggs. Beat at medium speed, scraping bowl often, until light and fluffy (3 to 5 minutes). Reduce speed to low; add all remaining ingredients. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in half; prepare desired variations, using half of dough for each variation.
Bake for 7 to 10 minutes or until edges are lightly browned.
VARIATIONS:
CINNAMON N' SUGAR:
Shape rounded teaspoonfuls of dough into 1-inch balls; dip in mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon. Place 2 inches apart on cookie sheets.
CHERRY CHOCOLATE BITS:
By hand, stir in 1/4 cup chopped or grated semi-sweet chocolate. Shape rounded teaspoonfuls of dough into 1-inch balls; place 2 inches apart on cookie sheets. Press 1 drained maraschino cherry half into center of each ball.
COCONUT BALLS:
By hand, stir in 1/2 cup flaked coconut. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on cookie sheets. After baking, roll in powdered sugar to coat.
SPICE OR NUT DROPS:
Shape rounded teaspoonfuls of dough into 1-inch balls; place 2 inches apart on cookie sheets. Press 1 spice gumdrop or whole blanched almond into center of each ball.
Makes 5 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Our Favorite Cookies, Land O Lakes Recipe Collection, 1993 |