Original recipe makes 3 Servings

1 cup butter

1 cup white sugar

1 egg

2 2/3 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons vanilla extract

Directions

In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.

Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Ingredients

500 grams (4 cups) self-rising (self-rising) flour or 250 grams (2 cups) corn flour

3-4 eggs

250 grams (9 tablespoons) unsalted butter, softened in room temperature

250 grams (1 1/4 cups) caster sugar

A pinch of kosher salt

Steps

Preheat the oven to 180°C/350ºF. Grease a baking tray and sprinkle a little flour on it until it's completely covered.Stir the butter and salt together. Add to a medium bowl and stir with a wooden spoon until it's soft.Add the sugar to the mixture. Continue stirring until the mixture becomes smooth.Add the eggs to the mixture one at a time. Make sure each one is well blended before adding the next.Mix in the self-rising flour. Use a spoon or a fork to mix, but only until a dough forms. Do not over-mix.Sprinkle a bit flour on a table or clean counter. Take the dough out of the bowl and knead it for about 15 minutes, or until the dough is firm and smooth. If the dough is still a bit sticky, you can add a little more flour.

Roll the dough out. Aim to roll the dough to a 5mm-thickness.Press cookie cutters into the dough to shape cookies. Try to cut as many cookies as you can, using differently shaped cutters for a pretty variety.Place the cookies in rows on the baking tray. Leave sufficient room between cookies, as they will expand in the oven; if they're placed too close together, they'll stick to one another.Sprinkle a little sugar over the cookies before placing them in the oven.Put the baking tray in the preheated oven. Bake for about 15 to 20 minutes.Remove from the oven once baked. Allow the cookies to cool on a wire rack until they reach room temperature.Serve when cooled. You may store these in an airtight container for up to two weeks.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 teaspoon salt

1 large egg yolk

2 1/4 cups all-purpose flour

Directions

In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.

Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating sugar. Bake for 12 to 15 minutes.

BAKED PASTA CASSEROLE

1 lb. sm. Rigadoni pasta

1 head cauliflower

1 qt. real good gravy

2 tbsp. oil

Salt and pepper to taste

1/2 c. grated cheese

3/4 c. buttered bread crumbs

Cook pasta in 4 quarts of water (al dente), par cook head of cauliflower, oil the bottom of 9 x 12 pan, put 1 layer of pasta, 1 layer of cauliflower, add sauce and grated cheese, make another layer of pasta and cauliflower, add more sauce on top, finish with buttered bread crumbs. Bake at 300 degrees for 30 minutes.

PASTA CASSEROLE

1/4 lb. each rotelle, cavatini & radiatore or any mix of pasta noodles

1 lg. jar spaghetti sauce

1 (4 1/2 oz.) can mushrooms, drained

1/4 lb. thin sliced pepperoni, cut in half (reserve a few to top casseroles)

12 oz. mozzarella cheese, sliced thin & grate a sm. amount

1 med. green bell pepper, chopped

1 sm. onion, chopped

Cook pasta according to package directions; drain. Cover bottom of 4 large individual casseroles with sauce. Cover sauce with a layer of mixed pasta, mushrooms, pepperoni, onion and green pepper. Cover with cheese and sauce. Repeat with a second layer of all ingredients. Decorate with grated mozzarella and whole slices of pepperoni. Cover each with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking until cheese is nicely browned. Serve with Italian salad and garlic bread.