Ingredients

Instructions

  1. In a large bowl, cream butter and sugar.
  2. Beat until light. Add egg and vanilla.
  3. Beat until fluffy.
  4. Add dry ingredients. Stir just until mixed.
  5. Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
  6. Cool, frost and decorate.
  7. Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
  8. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
  9. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
  10. Roll in 1" balls. Bake and cool.
  11. Divide dough in half.
  12. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.