Recipe - Many Way Butter Cookies

1 cup (2 sticks) butter
1 One half cup Sifted confectioners's sugar
1 Egg
1 teaspoon Vanilla
2 One half cup Flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
One fourth teaspoon 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 68 minutes.

Variations: Rolled butter Crispies: Chill dough. Roll dough 1/8inch thick
on floured surface. Flour cookie cuter and cut in shapes Sprinkle with
sugar and bake 68 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 810 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 1/8inch 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 3/4inch balls. Bake 8 to 10 minutes.
Remove and roll in confectioners' sugar. Makes 910 dozen.

Snicker Doodles: Chill dough. Shape into balls 1 inch in diameter; roll in
mixture of One fourth cup sugar and 1 tsp cinnamon. Bake 10 to 12 minutes. Makes 6
to 7 dozen.

The Oregonian, December 11, 1972 Posted to MMRecipes Digest V4 #208 by
PMCiesla@aol.com on Aug 9, 1997