Ann Pillsbury

Old Fashioned Butter Cookies

• 3 cups sifted AP flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup butter
• ¾ cup sugar
• 1 egg
• 2 tbsp cream or milk
• 1½ tsp vanilla

1. Sift together flour, baking powder, and salt.
2. Cream butter and sugar.
3. Add egg, cream or milk, and vanilla. Beat well.
4. Blend in the dry ingredients gradually.
5. Chill dough for at least 1 hour.
6. Roll out on floured surface, one third at a time, to ⅛" thickness. Cut into desired shapes.
7. Place on ungreased cookie sheets. Sprinkle with plain or colored sugars.
8. Bake at 400° for 5 to 8 minutes.

For Christmas Silhouettes

Add a few drops of red or green food coloring to half the dough. Leave remaining plain. Roll out white dough to ⅛" thickness. cut into rounds with 3" cutter. Cut out centers of cookie rounds with a smaller christmas shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds.

Pinwheel Cookies

• 2 cups sifted AP flour
• ½ tsp soda
• ½ tsp salt
• ¼ tsp cinnamon
• ¼ tsp cloves
• ½ cup butter
• 1 cup brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla

Date Filling

• 1¼ cups cut dates (8 oz package)
• ½ cup sugar
• ½ cup water
• ½ cup nuts, chopped

Combine dates, sugar and water in a sucepan. Cook over low heat, stirring constantly, until thick. Cool and add nuts.

Candied Fruit Slices

• 1 cup butter
• 1 cup sifted powdered sugar
• 1 egg
• 1 tsp vanilla
• 2¼ cups sifted AP flour
• 1 cup pecan halves
• 2 cups soft candied cherries, cut in halves

1. Cream butter and sugar.
2. Blend in egg and vanilla.
3. Add flour, mix well.
4. Stir in pecans and cherries. Chill 1 hour.
5. Divide dough in thirds. Shape in rolls 12" long. Wrap in waxed paper and chill at least 3 hours.
6. Cut into ⅛" slices and place on ungreased cookie sheets.
7. Bake at 325° for 13-15 minutes until delicately browned on the edges.

Orange Pecan Refreshers

• 1 cup butter
• 1 cup sugar
• 2 tbsp grated lemon rind
• 2 tbsp grated orange rind
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 2 eggs, separated
• ½ tsp salt
• 1 tsp baking powder
• 3 to 3½ cups sifted AP flour
• 2 cups chopped pecans

1. Melt butter. Stir in sugar, citrus, salt, egg yolks, salt, and baking powder.
2. Blend in flour.
3. Shape into balls, using a teaspoon for each. Dip into slightly beaten egg whites and then pecans.
4. Place on greased cookie sheets, flatten slightly. Top with a piece of candied cherry.
5. Bake at 375° for 12 to 15 minutes.

Holiday Many Way Butter Cookies

• 2⅔ cups sifted AP flour
• ¼ tsp salt
• 1 cup butter
• 1 cup sugar
• 1 egg
• 2 tsp vanilla

1. Sift together flour and salt.
2. Cream butter and sugar.
3. Blend in egg and vanilla. Beat well.
4. Add the dry ingredients gradually, mix well.
5. Divide into five parts, shape as directed below.
6. Bake at 375° for 7-10 minutes until delicately browned.

Drop Butter Cookies

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

Butter Riches

Perfect for teas … delicate caramel cookies with browned butter frosting.

• ¾ cup butter
• ½ cup brown sugar, firmly packed
• 1 tbsp granulated sugar
• 1 egg yolk
• 1 tsp vanilla
• 1¾ to 2 cups AP flour
• Almond Slivers
• Browned Butter Frosting

1. Cream butter and sugars.
2. Add egg yolk and vanilla, beat well.
3. Blend in flour to form a stiff dough.
4. Shape into balls about the size of a marble. Place on greased cookie sheets.
5. Flatten to the size of 50 cent piece with the bottom of a glass dipped in sugar.
6. Bake at 350° for 7-9 minutes until light golden brown. Cool and frost. Garnish with almond slivers.

Browned Butter Frosting

• ¼ cup butter
• 2½ cups sifted powdered sugar
• 1 tsp vanilla
• 3-4 tbsp cream

1. Brown butter.
2. Blend in sugar and vanilla.
3. Gradually add cream until of spreading consistency.

Choco-Cherry Nut Drops

Chocolate morsels and bits of maraschino cherries give these cookies sparkle and flavor.

• 2½ cups sifted all purpose flour
• 1 tsp soda
• ½ tsp salt
• 1 cup butter
• 1 cup firmly packed brown sugar
• ½ cup sugar
• 1 egg
• 1½ tsp vanilla
• 1 cup (6 oz) semi-sweet chocolate morsels
• ½ cup nuts
• ¼ cup chopped maraschino cherries

1. Sift together flower, soda, and salt.
2. Cream butter, gradually add sugars, creaming well.
3. Blend in egg and vanilla, beat well.
4. ADd the dry ingredients gradually, blending well.
5. Stir in chocolate, nuts, and cherries.
6. Drop by rounded teaspoonfuls onto greased cookie sheets.
7. Bake at 375° for 10-12 minutes until golden brown.

Dutch Treats

A delicious candy cookie, rich with chocolate and nuts.

• 1 cup sifted AP flour
• ½ tsp soda
• ½ tsp salt
• ½ cup sugar
• ½ cup butter
• ¼ cup maple syrup
• 1 cup (6 oz) semi-sweet chocolate morsels
• 1 egg
• 1½ tsp vanilla
• 1 cup chopped pecans

1. Sift together flour, soda, and salt.
2. Combine sugar, butter, maple syrup and chocolate in a double boiler. Cook over boiling water, stirring ocasionally until morsels melt and mixture is smooth. Cool 5 minutes.
3. Blend in egg, vanilla, and dry ingredients. Beat well.
4. Stir in pecans.
5. Drop by scant teaspoonfuls onto greased cookie sheet.
6. Bake at 350° for 10-12 minutes. Cool 1 minute and remove from cookie sheets.