Classic butter cookies with variations

4 servings

Ingredients

Quantity Ingredient
1½ cup Butter
1 cup Sugar
1 each Egg
2 teaspoons Vanilla
¼ teaspoon Salt
4½ cup Flour

Directions

MAKES: 4 DOZEN

Beat butter, sugar, egg, vanilla, and salt until light and fluffy.

Gradually add flour; beat until well mixed. Cover dough; refrigerate at least 1 hour. Working with ¼ of dough at a time and keeping the rest refrigerated, roll out to ¼" thickness. Cut into desired shapes; place on ungreased cookie sheets and bake in a 375~ oven 8-10 minutes or until lightly browned. remove to rack and cool completely.

Frost or decorate as desired. Store in airtight containers at room temperature. Rum: Substitute rum extract for the vanilla Peppermint: Substitue 1 teaspoon peppermint extract for the vanilla and add 3 drops green or red food coloring. Walnut: Substitue almond for the vanilla, add 1 cup finely ground walnuts and reduce the flour to 4 cups. Spice: Omit vanilla; add 1¼ tsp cinnamon and ¼ tsp ground nutmeg. Chocolate: Beat in 4 ounces melted semisweet chocolate before adding flour. Almond: Add 1 cup finely ground almonds, substitue almond flavoring for the vanilla and reduce flour to 4 cups. Citrus: Substitute 2 teaspoons grated orange or lemon peel for the vanilla.

Coffee-Vanilla: Dissole 1 tablespoon instant coffee in 1 tablespoon vanilla and add to mixture. Cherry: Add 2 tablespoons maraschino cherry liquid and 3 drops red food coloring. Source: Newspaper clipping from the Dairy Council Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 10-31-94

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