Old-fashioned Butter Cookies

BAKE at 400 degrees for 5 to 8 minutes. MAKES about 7 to 8 dozen. Sift
together flour, baking powder and salt. Cream butter. Gradually add sugar,
creaming well. Stir in egg, cream or milk and vanilla; mix well. Blend in
the dry ingredients gradually. If desired, chill dough 1 hour for easier
handling. Roll out dough on floured surface, one-third at a time, to
1/8-inch thickness. Cut into desired shapes with cookie cutters or pastry
wheel. Place on ungreased baking sheets. Sprinkle with colored sugars or
cake decorations or plain sugar. Bake in moderately hot oven (400 degrees)
5 to 8 minutes until delicate golden brown. *For use with Pillsbury’s Best
Self-Rising Flour, omit baking powder and salt.

For Christmas Trees, bells or other Christmas shapes add a few drops of
French’s Red or Green Food Coloring. For Christmas Silhouettes, add a few
drops of French’s Red or Green Food Coloring to half the dough. Leave
remaining dough plain. Roll out white dough on floured surface to 1/8-inch
thickness. Cut into rounds with 3 or 4-inch cutter. Cut out centers of
cookie with a smaller Christmas-shaped cutter. Repeat with colored dough.
Transfer white centers to colored rounds and colored centers to white
rounds.

NOTES : “Developed by Ann Pillsbury”