TINY TWINKLERS

1/2 cup sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
sugar or colored sugar

Heat oven to 375 degrees F.

In a large mixing bowl, combine 1/2 cup sugar, margarine or butter, vanilla and egg.

Lightly spoon flour into measuring cup; level off. Stir flour, salt and baking soda together well. Combine with margarine mixture, blending well.

On lightly floured surface, roll out 1/2 of the dough to 1/8-inch thickness. Cut with floured 1 1/2 inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets; sprinkle with sugar.

Using a drinking straw, punch holes in any two adjacent star points on half of cookies (if not using as an ornament, omit this step).

Make a slit from between punched star points slightly past center of cookies. Spread points 3/8-inch apart. Repeat slits between any 2 star points on remaining cookies (do not punch holes). Spread points 3/8 inch apart.

Bake at 375 degrees F for 5 to 9 minutes or until light brown.* Cool 1 minute; remove from cookie sheets. Cool completely.

Interlock two cookies (1 with holes and 1 without) at openings. Insert ribbon or yarn in holes for hanging.

* If necessary, immediately after removing cookies from oven, reopen cuts to 3/8-inch.

High Altitude Above 3500 feet: Increase flour to 1 1/4 cups plus 2 Tablespoons. Bake as directed above.

Makes about 3 dozen cookies
Source: Pillsbury Holiday Classic Cookbook