325°  20-30 Minutes

• 1 cup butter
  
• 1/3 cup super fine sugar
• 2-1/4 cups all purpose flour

Cream butter, add sugar, then add flour a little at a time leaving 1/4 cup. Then knead until rest of flour is used. Cut dough in half and roll out slow to about 1/2 in thick, cut out cookies (no larger than 2-1/2 round). Place on ungreased cookie sheet and bake at 325˚F for 20 to 30 minutes or until golden brown. (Oven temps may very)

400°  7-10 Minutes  Makes about 6 dozen

• 1 cup soft butter
  
• 1 cup confectioners’ sugar
• 1 egg
• 2 tbsp. Milk
• 1 tsp. Vanilla
• 2-1/4 cups flour
• 2 cups soft candied cherries
• 1 cup pecan halves

Combine all ingredients except cherries and nuts in large mixer bowl at low speed until a dough forms, 1 to 2 minutes. Stir in Cherries & nuts, chill 1 hour. Shape dough into two 10-inch rolls, wrap & chill 1 to 2 hours. Cut into 1/4 inch slices, place on ungreased cookie sheet, bake at 400˚F for 7 to 10 minutes, remove onto cooling racks.

375° 8 minutes

• 3-1/2 cups all purpose flour
  
• 2 tsp. Baking powder
• 1/2 tsp. Salt
• 1/2 cup shortening (Crisco)
• 1 cup sugar
• 2 eggs, well beaten
• 2 tbsp. Cream (coffee cream)
• 1 tbsp. Vanilla
• Confectioners’ sugar
• Tart red jelly or jam (or whatever your favorite is)

Sift together flour, baking powder and salt & set aside. Cream shortening and sugar together; beat until light. Add eggs, cream And vanilla; beat well. Stir in dry ingredients until blended. Shape into a ball, wrap in waxed paper and chill about 3 hours. Sprinkle a board with some confectioners’ sugar. Divide dough in half, roll out one half about 1/4 inch thick. Cut with a Doughnut cutter (with center hole) and place on greased cookie sheet. Roll out second half same as first and cut with a plain Rounded cutter (no hole) the same size as the first and place on greased cookie sheet. Bake in 375˚F oven about 8 minutes or Until lightly browned. Remove from sheet & put onto cooling rack. When cooled spread plain cookie rounds with jelly or jam, Top with doughnut shaped tops.

For regular sugar cookies use same ingredients but refrigerate for 1 hour then take out, roll and cut as needed.