The guardian., 1953-12-24
WHAT SHALL WE EAT (.
HOLIDAY RITTER c00kIES

This Holiday Butter Cookie recipe
is master plan for cookies for the
family, for gifts, and for guests.
Besides 3 different cookies for
today, you can have a bonus OF
dough in the refrigerator, waiting
to be baked into fresh hot cookies
at minutes notice. Straight from
your oven, served with glasses of
cold milk, cookies are d delightful
refreshment for visitors. Heat the
oven while you slice the dough
thin; shiny cookie sheet won't
need greasing, Baking time is
about minutes.
AS for the havors, make up the
basic cookie dough and with a SIM
pie variation get crisp butter
cookies and spicy molasses cookies
or walnut snowballs. Or halve
the ingredients for each cookie
variation below and get all four
kinds of cookie from one basic
recipe; OF course, you divide the
dough into four equal parts at the
start.
Watch the timing, and have
racks for cooling so you can quick
ly clear the sheet for the next
batch. Bake on the bottom side of
cake pan, if you are short of
cookie sheets. And remember good
cooks find they cannot substitute
ingredients in m aking butter
cookies = especially the butter,
BUTTER COOKIES
/ cup softened butter
11z cups sifted powdered sugar
/ egg
l teaspoon vanilla
24z cups sifted all-purpose -four
teaspoon soda
] teaspoon cream OF tartar
u teaspoon salt
Cream the butter until fluffy,
adding the sugar gradually. Add
unbeaten egg and vanilla, beating
well. Then stir in sifted dry in
gradients Divide dough in por-
tions and handle according TO vari-
tions.
BUTTER CRISPIES - A rolled
cookie. Shape a portion into a
hattened round. Wrap in waxed
paper and chill Then roll out on
lightly Toured pastry cloth to *
inch in thickness. Cut with Toured
cookie cutters, with a broad spat-
ula, place on CREASED cookie sheets.
Bake in hot oven (40O' F. about
8 minutes. Remove to cake rack
to cool. Decorate before or after
baking if desired. One-half dough
makes about 36 cookies depending
on type Of cutter used.
MOLASSES SPICE STARS -
To u of dough, add tablespoons
molasses, X teaspoon ginger, tea
spoon cinnamon, u teaspoon nut
meg. Chill dough at least IL hour.
Roll out on -four cloth to u inch
thickness and cut with star-shaped
cutter. (They taste as good cut in
other shapes, too Bake on I'M
creased cookie sheet, 400 F., for
s minutes. Makes about 36 cookies.
Decorate with coiored sugar on
tips Of stars, or center. or all over.
SNOWBALLS - To u the cookie
dough, add q cup ground walnuts
Roll dough into mounds about like
good-sized marbles. Bake on un-
creased cookie sheet in moderate
hot oven, 400 F., for to 10 min
utes, no longer. Roll at once in
powdered sugar and sgsin when
cold. Makes about 80 cookies.
These nuggets add interest to a
basket Of cookies; excellent for
tucking in to fill a tiny space in
cookie gift box.
BUTTER THINSIES - To make;
Form dough in rolls 2 inches in
diameter. Wrap in wsxed paper.
Chill until Arm or leave as long as
desired. Using thin-blsded sharp
knife. slice i inch thick or less.
Bake on INCREASED cookie sheet, at
400 r., about s minutes. Tops
may be sprinkled with very finely
chopped nuts or with cocosnut be-
fore baking. Half of recipe makes
about dozen cookies.