|Butter/Regular margarine||3⁄4 Cup (12 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Light cream||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs), unsifted|
|Confectioners sugar||1 Cup (16 tbs)|
|Raspberry jam||1 Tablespoon|
|Chopped walnuts/Pistachios / pecans||1 Tablespoon|
|Sliced blanched almonds||1 Tablespoon|
|Chocolate shot||1 Tablespoon|
|Candied red cherries||1 Tablespoon|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Butter/Regular margarine||2 Tablespoon|
Measure butter, granulated sugar, and salt into large bowl.
With electric mixer at medium speed, beat until mixture is light—this will take about 3 minutes.
Add egg yolks, cream, and vanilla.
Beat until the mixture is fluffy—2 minutes.
Gradually add flour, stirring with wooden spoon until well combined and dough is smooth.
With hands or spoon, shape dough into a ball.
Place on waxed paper, plastic film, or foil.
Flatten; cut in quarters; wrap each quarter.
Refrigerate 2 hours.
The dough will be firm.
Preheat oven to 325F On lightly floured pastry cloth, with floured roll- ing pin, roll out one fourth of dough at a time to about 1/4-inch thickness.
Gently press together any cracks at edge.
Choose shapes, below, and cut as directed.
Place cut cookies, 1 inch apart, on ungreased cookie sheets.
(If desired, decorate some of the cookies before baking, as directed below.) Bake 12 to 15 minutes, or just until edges of cookies are golden.
Remove to wire rack; let cool completely.
Dec- orate, below.
Makes about 6-1/2 dozen.