Holiday Many Way Butter Cookies

💖 recipe from Ann Pillsbury 💖

• 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.

Spritz Cookies

Press one part of dough in small amounts though cookie press onto ungreased cookie sheet, using any plate to make desired shape. For special Christmas cookies, ad a few drops of red or green food coloring and make wreaths, bells, or christmas trees.

Molded Peppermint Cookies

Chill one part of dough. Shape by teaspoonfuls into balls. Roll in mixture of 1 tbsp finely crushed peppermint candy and 1 tbsp sugar before baking. Place on ungreased cookie sheet.

Or, if desired, roll warm baked cookies in 1 tbsp crushed peppermint candy and 1 tbsp powdered sugar.

Rolled Butter Cookies

Chill one part of dough, roll out on floured surface to ⅛" thickness. Cut with floured cutter or pastry wheel into variety of shapes. Place on ungreased cookie sheets.

Coconut Refrigerator Cookies

Add ¼ cup grated or finely chopped coconut to one part of dough. Form into a roll. Coat roll with ¼ cup grated or finely chopped coconut. Wrap in waxed paper and chill. Cut into ⅛" slices. Place on ungreased cookie sheet. If desired, brush unbaked cookies with cream and sprinkle with coconut. Bake, then glaze warm cookies with hot light corn syrup.