Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat
• in eggs and vanilla. Combine the flour, baking powder and salt;
• gradually add to creamed mixture and mix well.
• Divide dough into four 1-1/2 cup portions; mix and shape for each
• variety as follows. Yield: 4 portions (1-1/2 cups each).
• To prepare Cutouts: Using one portion dough, divide into two balls;
• roll each ball directly on an ungreased baking sheet to 1/8-in.
• thickness. Cut with a floured cookie cutter, leaving at least 1 in.
• between cookies. Remove excess dough and reroll scraps if desired.
• Decorate with sprinkles, jimmies or colored sugar if desired. Bake
• at 375° for 6-7 minutes or until edges begin to brown. Cool for
• 1 minute before removing from pans to wire racks. Yield: 2 dozen.
• To prepare Peppermint Balls: In a large bowl, combine one portion
• dough, peppermint candies and peppermint extract. Shape into 1-in.
• balls; place 2 in. apart on ungreased baking sheets. Sprinkle with
• red colored sugar if desired. Bake at 375° for 10-12 minutes or
• until set. Cool for 1 minute before removing from pans to wire
• racks. Yield: 2 dozen.
• To prepare Spicy Fruit Balls: In a large bowl, combine one portion
• dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2
• in. apart on ungreased baking sheets. Bake at 375° for 10-12
• minutes or until set. Cool for 1 minute then roll in confectioners'
• sugar if desired. Cool on wire racks. Yield: 2 dozen.
• To prepare Chocolate Slices: In a microwave, melt chocolate; stir
• until smooth. In a small bowl, mix melted chocolate into one portion
• cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap
• in plastic wrap and refrigerate for 4 hours or until firm. Unwrap
• and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking
• sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1
• minute before removing from pans to wire racks. Yield: 3 dozen.