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BASIC COOKIE RECIPE (with Variations) Recipe

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This recipe for BASIC COOKIE RECIPE (with Variations) is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c butter
1½ c sifted confectioners’ sugar
1 egg
1 t vanilla
2½ c sifted flour
1 t baking soda
1 t cream of tartar
¼ t salt
Directions:
Directions:
Bake cookies on unbuttered cookie sheet unless otherwise stated. Preheat oven to 400°. 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:

BUTTER CRISPIES (rolled) – Chill dough. Roll on well-floured pastry cloth to ⅛” thick. Cut with floured cookie cutters. Bake about 6 minutes. Cool on cake rack. Half recipe makes about 3 dozen.

SNOWBALLS – To half cookie dough add ¾ cup ground Funston’s Walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll once in confectioners’ sugar. Cool. Roll again in sugar. Makes about 2½ dozen.

BUTTER FINGERS – To one-half cookie dough add ½ cup chopped nuts, ¼ cup chopped candied cherries. Chill. Shape into oblongs size of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.

TRIXIE TREATS – Chill half dough, make into balls size of walnuts. Roll in mixture of 2 tablespoons sugar, 1 teaspoon cinnamon. Bake 8 to 10 minutes. Makes about 2½ dozen.

BUTTER THINSES (refrigerator cookies) – Form dough into rolls 2 inches in diameter. Chill until firm. Slice ⅛” thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Half recipe makes about 3 dozen.

CHOCOLATE MINT CREAMS – To half dough add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in waxed paper. Chill. Slice ⅛ inch thick. Bake 8 minutes. Cool. Put two together with Mint Cream Filling: Cream 2 tablespoons butter, 1 cup sifted confectioners’ sugar, 1 tablespoon cream, mint flavoring. Makes about 1½ dozen.,

JEWEL CLUSTERS (drop cookie) – Drop dough by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Half recipe makes about 2½ dozen.

MOLASSES SPICE-EEZ – To half of dough, add 2 tablespoons molasses, ½ t ginger, 1 teaspoon cinnamon, ¼ t nutmeg. Chill at least ½ hour. Roll ⅛” thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.
Personal Notes:
Personal Notes:
No indication where this recipe came from. The paper looks like a magazine of some kind. The recipe was cut out and taped to a large index card. SUGGESTION: Make half cookie recipe at a time and add variation ingredients while mixing.

 

 

 

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