2 1/2  cups          Pillsbury's Best All Purpose Flour* -- sifted
   1      teaspoon      soda
   1      teaspoon      French's Cream of Tartar
     1/4  teaspoon      salt
   1      cup           butter
   1 1/2  cups          confectioners' sugar -- sifted
   1                    egg -- unbeaten
   1      teaspoon      French's Vanilla
                        candied cherry half or Funsten's Walnut Ha
BAKE at 400 degrees.  MAKES 5 to 6 dozen.
Sift together flour, soda, cream of tartar, and salt.  Cream butter.
Gradually add sugar, creaming well. Blend in egg and vanilla; beat well.  Add
the dry ingredients gradually; mix well.  Drop by half teaspoonfuls onto
ungreased baking sheets. Top with candied cherry half or walnut half.  (Or
shape as directed in following variations, using ungreased baking sheets.)
*For use with Pillsbury's Best Self-Rising Flour, omit soda, cream of tartar
and salt.
VARIATIONS:
For snowballs: Stir in 1 1/2 cups Funsten's Walnuts, chopped or ground.
 Chill dough.  Shape by teaspoonfuls into balls.  Roll warm cookies in
confectioners' sugar. Cool, roll again in sugar.
For Butter Fingers: Stir in 1 cup Funsten's Nuts, chopped, 1/2 cup chopped
well-drained maraschino or candied cherries.  Chill dough.  Shape by
teaspoonfuls into oblong finger cookies.  Bake 8 to 12 minutes.  Roll warm
cookies in sugar. Cool, roll again in sugar.
For Jewel Clusters: Blend in 1 teaspoon grated orange rind, 2 teaspoons
orange juice, 1/2 cup mixed candied fruit and 1 cup Funsten's Nuts, chopped.
 Drop by half teaspoonfuls onto ungreased baking sheets.
For Cinnamon Balls:  Chill dough.  Shape by teaspoonfuls into balls, then
roll in mixture of 1/4 cup sugar and 2 teaspoons French's Cinnamon.
For Butter Crispies (rolled cookie):  Chill dough.  Roll out on well-floured
surface to 1/8-inch thickness.  Cut into desired shapes with floured cutters.
 Bake 5 to 8 minutes.
For Butter Thinsies (refrigerator cookie):  Chill dough.  Shape into rolls, 2
inches in diameter. Wrap in waxed paper; chill at least 2 hours.  Cut into
1/8-inch slices.  If desired, sprinkle with chopped coconut or Funsten's
Nuts.  Bake 6 to 8 minutes.
For Chocolate Mint Creams:  Stir in 2 squares (2 ounces) melted unsweetened
chocolate. Chill dough.  Shape into rolls, 2 inches in diameter. Wrap in
waxed paper; chill at least 2 hours. Cut int 1/8-inch slices.  Bake 6 to 8
minutes.  Cool. Spread half of cookies with Peppermint Frosting.  Top with
remaining cookies.
For Molasses Spice Crisps:  Stir in 1/4 cup molasses, 2 teaspoons French's
Cinnamon, 1 teaspoon French's Ginger and 1/2 teaspoon French's Nutmeg. Chill
dough. Roll out on well-floured surface to 1/8-inch thickness.  Cut into
desired shapes with floured cookie cutters. Bake 6 to 8 minutes.