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1 c. butter or margarine, softened
1 1/2 c. confectioners' sugar
1 egg
1 tsp. vanilla
2 1/2 c. Gold Medal flour*


Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.

To 1/2 Basic Dough (above), mix in: 1/4 c. dark molasses 1/2 tsp. grated lemon peel 1/2 tsp. each cinnamon, cloves, allspice & nutmeg Cover, chill at least 2 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick on well-floured cloth-covered board. Cut into rectangles, 2 1/2 x 1 1/2 inches. Bake on ungreased baking sheet 10 to 12 minutes or until no imprint remains when lightly touched with finger. While warm, brush cookies with Lemon Glaze, blend: 1 tbsp. lemon juice 1 1/2 tsp. water Few drops food color, if desired Makes about 2 1/2 dozen.

Heat oven to 375 degrees. Shape 1/2 Basic Dough (above) by rounded teaspoonfuls into balls. If desired, roll balls in colored sugars or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake 10 to 12 minutes or until set but not brown. Cool. Fill thumbprint with favorite jelly. Makes about 3 dozen.

Heat oven to 375 degrees. To 1/2 Basic Dough (above), mix in 1 teaspoon grated orange peel. Shape dough by rounded teaspoonfuls into pencil-like strips about 5 inches long. Form each strip into a circle, overlapping 1/2 inch at each end. Brush tops lightly with slightly beaten egg white; sprinkle with granulated sugar. Press bits of red candied cherries on center of overlap for holly berries; add little leaves of green candied cherries or citron. Bake on ungreased baking sheet 8 to 10 minutes or until set but not brown. Immediately remove from baking sheet. Makes about 3 dozen.

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