Recipe: Eight-Trick Butter Cookies (Snowballs, Butter Fingers, Jewel Clusters, Butter Crispies, Butter Thinsies, Chocolate Mint Creams, Molasses Spice Crisps)

EIGHT-TRICK BUTTER COOKIES

2 1/2 cups all purpose flour*, sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup butter
1 1/2 cups confectioners' sugar, sifted
1 egg, unbeaten
1 teaspoon vanilla extract
candied cherry half or walnut halves (to decorate)

Preheat oven to 400 degrees F.

Sift together flour, baking soda, cream of tartar, and salt; set aside.

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.)

Bake 8-10 minutes at 400 degrees F.

*For use with Self-Rising Flour, omit baking soda, cream of tartar and salt.

Makes 5 to 6 dozen cookies

VARIATIONS:

FOR SNOWBALLS:
Stir in 1 1/2 cups 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 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 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 ground cinnamon.

FOR BUTTER CRISPIES (ROLLED COOKIES):
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 COOKIES):
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 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 into 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 ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon ground 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.

Developed by Ann Pillsbury
Source: Best Loved Foods of Christmas, Pillsbury, undated booklet