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2 c. soft butter
2 c. sifted confectioners' sugar
4 1/2 c. Gold Medal flour
1/2 tsp. salt


Mix butter, sugar and salt thoroughly. Measure flour by dip-level- pour method. Add flour and blend with hands. If dough is dry, add 1 to 2 tablespoons milk. Divide dough into thirds. Add 9 different food coloring and flavoring from variations listed below to each third. Mold into 3 long, smooth rolls, about 2 inches in diameter. Place on waxed paper and roll in trim. Wrap tightly and chill until stiff (several hours or overnight). Heat oven to 375 degrees. Slice cookies 1/8 inch thick. Place on ungreased baking sheet. Bake 7 to 9 minutes. Do not brown. Makes about 10 dozen.

Add 2 tablespoons grated lemon rind and few drops of green food coloring. Roll in nonparellels.

1/2 to 1 tsp. peppermint flavoring

Few drops red food coloring

Roll in red crystal sugar.

Add 2 squares semi-sweet chocolate (2 ounce) melted. Roll in chocolate shot.

Add 2 tablespoons grated orange rind, few drops yellow food coloring. Roll in chopped nuts.

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