Variation continued. 2. CINNAMON-ALMOND BUTTONS: Shape dough into one 7-inch log; freeze,
wrapped in plastic, 10 minutes. In shallow dish combine 2 tbsp. granulated sugar and 2 tsp. ground cinnamon; roll log in mixture. Slice log into 1/4-inch rounds; press 2 slivered almonds into center of each. Bake 8 to 10
minutes. Makes about 2 1/2 dozen. 3. PEANUTBUTTER ‘N’ JELLY SCALLOPS: Substitute 1/4 cup chunk-style
peanut butter for 1/4 cup butter. After chilling, roll out dough to 1/4-inch thickness; cut into 2-inch thickness; cut into 2-inch scalloped
rounds. Using handle of wooden spoon, make shallow depression across center of each. Bake 8 to 10 minutes. Makes about 2 1/2 dozen.
4. ORANGE-CHOCOLATE CHIPPERS: Stir 1 tbsp. grated orange peel and 1
pkg. semi-sweet chocolate chips into dough. Drop unchilled dough by tablespoonfuls; bake 8 to 10 minutes. When cool, brush lightly with orange marmalade. Make about 4 dozen. 5. APPLE PIE SQUARES: Increase baking powder to 1 tsp.; stir 1/2 cup
chopped walnuts into dough. Pat dough into greased 9-inch square baking pan; press back of teaspoon into dough to make 36 indentations. Fill indentations with 1/2 cup applesauce flavored with 1/4 tsp. each nutmeg and cinnamon. Bake 40 to 45 minutes until firm to touch. Cool in pan. Drizzle with Quick Confectioners’ Icing, (see recipe below); cut into 1/2 inch squares. Makes 3 dozen. —–