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Today is Show & Tell over at Kelli's blog There Is No Place Like Home.  Click on her name to see more.

I want to share with you a recipe that my mother clipped out of the newspaper back in 1959.  This was from the Chicago Sunday Tribune Magazine dated December 6, 1959.  This was really an advertisement for Butter, and there are 8 flavor-rich Butter Cookie recipes featured that you can make with butter.  I make the Butter Crispies, but we have always called them Christmas Butter Cookies.  I guess because we only make them at Christmas time.  My mother gave me the original recipe that she kept folded up in a plastic cover in her recipe box a few years ago.  I decided that it was being wasted just sitting in a recipe box.  So I looked for the right picture frame to put it in.  I wanted something "old" looking, as the recipe was "old".  It took me a bit, but I found the one I wanted.  The frame is from Target and has an aged look to it.  It now hangs in my kitchen, which I thought was a fitting place for a recipe to hang.  When I make these cookies they don't stay in the house for very long. 

I have also added the recipe for those of you who would like to try my Christmas Butter cookie.  This is a favorite in our home, maybe it will become a favorite in yours too.



Christmas Butter Cookies

1 cup Butter (2 sticks)

1 1/2 cup Sifted Powdered Sugar

1 Egg

1 tsp Vanilla

2 1/2 cup Flour

1 tsp Baking Soda

1 tsp Cream of Tartar

1/4 tsp Salt

Cream Butter, add Sugar gradually, cream until fluffy.  Add beaten Egg & Vanilla, beat well.  Sift together the dry ingredients.  Blend into creamed mixture.

Chill Dough for at least an hour.

Roll onto floured board about 1/8 inch thick.  Cut out with cookie cutters.

Place on unbuttered cookie sheet.

Bake about 6 minutes @ 400° (I use a 350° oven)

Note:  If cookies are rolled too thin they may burn.  Also when rolling the dough, if it is too sticky, don't be afraid to use flour as you roll.  By adding more flour to help with the rolling you won't hurt the dough.  It seems like the more you add the better it rolls and the better the cookie.  Use your scraps too, I use every bit of my dough scraps, I hardly throw any dough away.

When they are all cooled you can either frost them or just leave them plain.  Either way they are delicious.

I hope that you enjoyed my 3rd show & tell.  Thank you for stopping by.