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1/2 c. sugar 1/2 c. margarine 1 egg 3/4 t. vanilla |
1 1/4 c. flour 1/2 T. baking powder dash salt | |
Cream together margarine and sugar. Beat egg; add. Add vanilla. Sift together flour, baking powder and salt. Mix well. Chill until firm. Roll out 1/3" thick on lightly floured board; cut with round cutter 2" in diameter. Place on greased cookie sheet; bake at 350 for 10 minutes. Tropicovals: Follow recipe for quick-change cookies, omitting vanilla and sifting with dry ingredients 1/2 t. cinnamon, 1/4 t. nutmeg and 1/2 t. cloves. Dresden Delights: Follow recipe for quick-change cookies, substituting 1/4 t. almond extract for the vanilla. Autumn Leaves: Follow recipe for quick-change cookies, adding 1 square (1 oz.) unsweetened melted chocolate to creamed mixture. Orange Crescents: Follow recipe for quick-change cookies, rolling out dough 1/4" thick and cutting with a crescent-shaped cutter. Before baking, sprinkle with mixture of 1 T. sugar and 1/2 t. grated orange rind. Coconut Jumbles: Follow recipe for quick-change cookies, rolling out dough 1/4" thick and cutting with a fluted round cutter 2" in diameter. Before baking, sprinkle with shredded coconut. Nibbles: Follow recipe for quick-change cookies, cutting dough in fancy shapes and sprinkling with chopped nut meats. Marmalade Triangles: Follow recipe for quick-change cookies, cutting dough in 2" squares; spread squares with marmalade. Fold over; press edges together with tines of fork. Horns of Plenty: Follow recipe for quick-change cookies, cutting dough in 2" squares. Spread with a mixture of 1/2 c. chopped seedless raisins, 1/2 c. chopped candied lemon peel and 2 T, lemon juice. Fill conucopia fashion. Oases: Follow recipe for quick-change cookies, cutting dough with round cutter 2 1/2" in diameter. Spread 1/2 with a mixture of 1/2 c. chopped pitted dates, 2/3 c. peanut butter, 2 T. corn syrup and 2 T. water. Cut center from remaining rounds; place on filling; press edges together with tines of fork. Diamond Sweetmeats: Follow recipe for quick-change cookies, cutting dough with diamond shaped cutter. Spread 1/2 with a mixture of 1/2 c. chopped walnut meats, 6 T. liquid honey, and 1 t. lemon juice. Top with remaining diamonds; press edges together with tines of fork. | ||