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Holiday Many Way Butter Cookies Recipe

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This recipe for Holiday Many Way Butter Cookies is from Mom's Favorite Recipes, 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:  
Sift together: 2⅔ cups all purpose flour
¼ tsp. salt
Cream: 1 cup butter, gradually add
1 cup sugar, creaming well
Blend in 1 unbeaten egg and 2 tsp. vanilla, beat well
Add: the dry ingredients, gradually; mix well
Divide: into 5 parts

For Drop Cookies: Drop one part of dough by teaspoonfuls onto lightly buttered sheet. Flatten slightly glass which has been greased then dipped in sugar. If desired, add ¼ cup semi-sweet chocolate morsels and ¼ cup chopped pecans.

For Spritz Cookies: Press one part of the dough in small amounts through cookie press onto ungreased cookie sheet using any plate to make desired shape. For special Christmas cookies, add a few drops red or green food coloring and make wreaths, bells or Christmas trees.
Directions:
Directions:
For Molded Peppermint Cookies: Chill one part of the dough. Shape by teaspoonfuls into balls. Roll in mixture of very finely crushed peppermint candy and 1 tbsp. sugar before baking. Place on unbaked cookie sheet.

For Rolled Cookies: Chill one part of the dough, roll out on floured surface to ⅛ inch thickness. Cut with floured cutter or pastry wheel into variety of shapes. Place on ungreased cookie sheet.

For Coconut Refrigerator Cookies: Add ¼ cup grated or very finely chopped coconut to one part of the dough. Form into a roll. Coat roll with ¼ cup grated or very finely chopped coconut. Wrap in waxed paper and chill. Cut into ⅛ inch slices and place on ungreased cookie sheet.

Bake at 375º for 7 to 10 minutes until delicately browned.
Number Of Servings:
Number Of Servings:
6 dozen
Personal Notes:
Personal Notes:
Used for Mom's Christmas baskets, when she could keep her kids and their friends from eating them!

 

 

 

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