My Favorite Recipes

CLASSIC BUTTER COOKIES

Ingredients
1 cup butter
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Directions

Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.

Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.

For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.

Dough is best if chilled overnight. Shape the dough in one of the following ways:
Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8-10 minutes. Roll still warm cookies in confectioners' sugar. Once cool, sprinkle chilled cookies with more confectioners' sugar.
Pecan Sandies: Add 1 cup chopped pecans and 1/2 cup flour to dough. Form dough into 2 logs 2 inches in diameter. Chill then slice into 1/8 inch thick rounds, sprinkle with granulated sugar. Bake for 7-9 minutes.