BUTTER COOKIES
9 CUPS ALL-PURPOSE FLOUR
1 TSP BAKING POWDER
2 LBS BUTTER-SOFTENED
3 CUPS SUGAR
4 EGGS
4 TSP VANILLA EXTRACT

1. SIFT TOGETHER FLOWER AND BAKING POWDER.
2. CREAM BUTTER, IN A DIFFERENT BOWL.  ADD SUGAR GRADUALLY AND CREAM
THOROUGHLY
3. BEAT IN EGG (AND FOOD COLORING IF DESIRED)
4. GRADUALLY BLEND IN REMAINING DRY INGREDIENTS.
5. PREHEAT OVEN TO 375º.
6. USING COOKIE PRESS, SPRITZ COOKIES ON AN UNGREASED COOKIE SHEET.
7. BAKE 10-12 MINUTES.  REMOVE AT ONCE TO COOKING RACK
BUTTER CRISPS
1 LB. BUTTER
2 CUPS ALL-PURPOSE FLOUR
1 CUP CONFECTIONERS SUGAR
1 CUP CORN STARCH

1. CREAM BUTTER.
2. IN A SEPARATE BOWL COMBINE DRY INGREDIENTS.
3. ADD DRY MIX TO CREAMED BUTTER SLOWLY WHILE CONTINUING TO CREAM.
4. DIVIDE INTO 4 PORTIONS. WRAP EACH IN WAX PAPER, THEN FOIL.  CHILL THOROUGHLY.
5. TO BAKE, PREHEAT OVEN @ 325º. BAKE ABOUT 18-20 MINUTES
CREAM PUFFS
MAKES 24
PREHEAT OVEN TO 400º                                GREASE COOKIE SHEET
1 CUP WATER                                                1/4 LB. BUTTER (1 STICK)
1 CUP FLOUR                                                 4 LARGE EGGS

1. HEAT WATER AND BUTTER IN POT UNTIL IT COMES TO A BOIL..
2. ADD FLOUR AND REOMVE FROM BURNER.  MIX WELL WITH FORK TILL BATTER LEAVES
SIDES OF POT.
3. PUT MIXTURE IN A BOWL AND ADD EGGS ONE AT A TIME.  MAKE SURE BATTER IS WELL
BLENDED BEFORE ADDING EACH EGG.
4. DROP BY TABLESPOON ON COOKIE SHEET.
5. BAKE 10-15 MINUTES AT 400º.  REDUCE HEAT TO 350º FOR 20-30 MINUTES, OR UNTIL
PUFFS ARE GOLDEN