Cream butter with icing sugar. Beat in vanilla and eggs. Combine, flour, soda and salt; blend gradually into
creamed mixture. Divide dough in half (if very soft, chill briefly until easy to handle).
Shape each half into a roll about 12 inches [30 cm] long x 2 inches [5 cm] diameter. Wrap tightly in
waxed paper or plastic wrap. Refrigerate several hours or freeze. To freeze, overwrap with foil.
TO BAKE COOKIES
Cut chilled or partially-thawed dough into slices a little less than 1/4 inch [1 cm] thick. Place on ungreased baking sheets.
Bake in 350°F [180°C] oven until very lightly browned (8 to 12 minutes, depending on thickness). Cool slightly before removing from pan, then cool completely on racks.
Note In most ovens, cookies bake best - and the underside doesn't brown too quickly - if placed on a rack just above the
center of the oven.
FLAVOR VARIATION TO DOUGH RECIPE
For half recipe, use half of the following ingredients.
Spice: Add 3 tsp [15 mL] cinnamon and 1 tsp [5 mL] allspice to the flour.
Nuts: Before shaping into roll, blend in 1-1/2 cups [375 mL] chopped nuts.
Fruit: Before shaping into roll, blend in 1 cup [250 mL]candied cherries or peel 1/2 cup [125 mL] chopped dates, 1/2 cup [125 mL] chopped nuts.
Orange or Lemon: Add 3 tbsp [50 mL] grated orange or lemon rind to dry ingredients. Add 1 cup [250 mL] chopped almonds or pecans if desired.
VARIATIONS BEFORE BAKING
Press any of these toppings lightly into cookie slices on baking sheet.
Whole, chopped or sliced nuts
Candied cherries or peel or ginger
Chocolate chips
Crushed candy canes, sliced gumdrops or other candies.
VARIATIONS AFTER BAKING
Chocolate frosted: Melt chocolate chips, spread on cookies and top with nuts if desired.
Decorator frosting: To one slightly-beaten egg white add a tsp [5 mL] of almond favoring or lemon juice;
blend in enough icing sugar to give right consistency.
SHAPE VARIATIONS
Chill dough until easy to handle.
Crescents or snowballs: Shape small pieces of dough into crescents or one inch [2 1/2 cm] balls. Roll in
icing sugar after baking.
Cherry Surprises: Wrap small pieces of dough around whole candied cherries to form smooth balls. Roll in icing
sugar after baking.
Chocolate logs: Shape dough into logs about 2 inches x 1/2 inch [5 cm x 1 cm]. After baking, dip ends in
melted chocolate, then into finely chopped nuts.
Rolled Cookies: Roll dough 1/8 inch thick. Cut into desired shapes. After baking, decorate as desired.
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