Christmas Butter Cookies

CHRISTMAS BUTTER COOKIES

2-1/4c all purpose flour
1/2t salt
1-1/4c butter, softened
1c icing sugar
2t vanilla

Stir together flour and salt. Cream butter; bea t in sugar and vanilla. Add dry ingredients to creamed mixture, part at a time. Choose one variation. Bake on ungreased cookie sheets in 325F oven according to individual directions.
ALMOND CRESCENTS:
Add 1c ground almonds to dough. Form into 1" balls; shape into crescents. Bake 12-15 minutes. Sprinkle with icing sugar while still warm. CHOCOLATE TIPPED LOGS:
Shape dough into 1" balls; roll into 2" long cylinders. Bake 12-15 minutes. Cool. Dip each cookie into melted chocolate then finely chopped nuts. RASPBERRY STRIPS: Divide dough into 6 parts; shape each into a rope about 1/2" in diameter. Place 3 at a time on cookie sheets. Press a groove down centre of each rope; push up sides to make a deeper trench. Bake 20 minutes; cool 10 minutes on sheets; remove. Fill centres with jam. Slice to serve.