This is a recipe sheet from Pillsbury, date unknown. I found this in a big box of recipes purchased from a lot sale.

Make Six Easy Cookies From One Basic Dough…

Basic Spice Dough

1 cup firmly packed BROWN SUGAR
1 teaspoon BAKING POWDER
1/2 teaspoon SALT
3 teaspoons CINNAMON
2 teaspoons ALLSPICE
3/4 cup MARGARINE (1 1/2 sticks), softened
2 EGGS
1 teaspoon VANILLA

COMBINE in large mixer bowl at low speed for 1 minute. DO NOT OVER MIX.

2 1/4 cups PILLSBURY’S BEST UNBLEACHED OR ALL PURPOSE FLOUR*

Gradually ADD flour to above mixture at low speed just until a stiff dough forms, about 1 minute.

*If using Pillsbury’s Best Self-Rising Flour, omit baking powder and salt; reduce margarine to 1/2 cup.

HIGH ALTITUDE–5200 Feet. No change needed for Basic Spice Dough or cookie variations.

Rolled Basic Dough Cut-Outs

This recipe is made from 1/3 of the prepared Basic Spice Dough.

Oven 375 degrees
ABOUT 2 DOZEN COOKIES

Roll 1/3 prepared DOUGH 1/4 inch thick. Cut dough with cookie cutter; place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Decorate cooled cookies with Pillsbury Cake and Cookie Decorator.

Rum And Raisin Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375 degrees
1 1/2 to 2 DOZEN COOKIES

To 1/3 prepared DOUGH add 1/2 cup RAISINS; mix well. Form dough into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice dough 1/4 to 3/8 inch thick; place on ungreased cookie sheet; bake at 375 degrees for 8 to 10 minutes. Frost cooled cookies with frosting made by mixing 1/2 cup (about 1/4 can) PILLSBURY VANILLA READY TO SPREAD FROSTING and 1/4 teaspoon RUM FLAVORING. Top with PECAN HALF.

“Oh What fun it is to make my Gingerbread Sleigh.”

OVEN 375 degrees
1/2 cup SUGAR
1/2 cup SOLID SHORTENING
1 teaspoon SALT
1 teaspoon SODA
1/2 teaspoon BAKING POWDER
1 1/2 teaspoons GINGER
1 teaspoon CINNAMON
1/2 teaspoon ALLSPICE
1/3 cup BUTTERMILK or SOUR MILK
1/2 cup MOLASSES or HONEY

COMBINE in large mixer bowl at low speed for 1 minute. DO NOT OVER MIX.

2 cups PILLSBURY’S BEST UNBLEACHED OR ALL PURPOSE FLOUR*

Gradually ADD to above mixture on low speed of mixer, mixing just until a stiff dough forms, about 1 minute. Refrigerate dough if at all sticky.

ROLL out 1/3 of dough at a time on floured surface to 1/8 inch thickness. Trace sleigh patterns from this sheet. Place sleigh patterns on dough cut around with knife; transfer pieces with pancake turner to ungreased cookie sheet. After placing rectangular piece on cookie sheet, cut where dotted lines appear on pattern. This forms the front, back, and bottom of sleigh. It is important that all pieces are straight edged to insure easy assembly.

BAKE at 375 degrees for 8 to 10 minutes. Cool 2 minutes on cookie sheet; remove; cool completely. Leftover dough can be rolled, cut with cookie cutter and baked.

*If using Pillsbury’s Best Self-Rising Flour, omit salt, soda, and baking powder.

HIGH ALTITUDE–5200 Feet. No Change.

ASSEMBLY OF SLEIGH

Lay out sleigh pieces as in diagram. Frost edges with Pillsbury Ready to Spread Frosting as shown in red. Assemble by bringing up sides and then front and back. Hold a few minutes. Jars set at the sides of sleigh help hold sleigh until dry. Allow sleigh to dry completely (over-night) before decorating. Decorate sleigh with Pillsbury Cake and Cookie Decorators.

This is side two:

Fruitcake Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375°
1 1/2 to 2 DOZ. COOKIES

To 1/3 prepared DOUGH add 1/4 cup FINELY CHOPPED CANDIED FRUIT, 1/4 cup FINELY CHOPPED DATES, and 1/4 cup FINELY CHOPPED NUTS; mix well. Form into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice dough 1/4 to 3/8 inch thick; place on ungreased cookie sheet; top with RED or GREEN CANDIED CHERRY HALF; bake at 375° for 8 to 10 minutes.

Lemon Nut Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375°
ABOUT 1 1/2 DOZEN COOKIES

To 1/3 prepared DOUGH add 1 – 2 tablespoons grated LEMON PEEL and 1/2 cup finely CHOPPED NUTS; mix well. Shape dough into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice firm dough 1/4 to 3/8 inch thick and place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Frost cooled cookies with PILLSBURY READY TO SPREAD LEMON FROSTING (about 1/2 can).

Mincemeat Drops

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
1 1/2 to 2 DOZ. COOKIES

To 1/3 prepared DOUGH, add 1/2 cup (1/4 28 oz. jar) PREPARED MINCEMEAT; mix well. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes, until cookies are puffy and slightly cracked. Frost cooled cookies with PILLSBURY VANILLA READY TO SPREAD FROSTING (about 1/4 can). Top with drained MARASCHINO CHERRY HALF.

It’s so easy to make all these great cookies because you can make six kinds from one basic spice dough. Just follow the easy directions.

There’s also a recipe and directions for a colorful gingerbread sleigh. Use it as a cookie holder for all these delicious cookies.

Date Stuffed Spice Balls

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
ABOUT 1 TO 1 1/2 DOZEN COOKIES

Slit about 18-24 PITTED DATES with knife or scissors and stuff with PECAN HALF. Pinch small ball of dough (walnut size) from prepared dough; flatten with fingers; wrap around date; roll in hands to form ball. Place balls on ungreased baking sheet; bake at 375° for 8 to 10 minutes. (Cookies will begin to crack on top.) Roll warm cookies in powdered sugar. Reroll when cool.

Holiday Thumbprints

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
1 1/2 to 2 DOZEN COOKIES

Using 1/3 prepared DOUGH, form small balls (walnut size). Place on ungreased cookie sheet. Using thumb, make an imprint in center of cookie. Bake at 375° for 8 to 10 minutes until puffy. Make imprint on cookie again immediately after removing from oven. Cool completely. Fill cookies with PILLSBURY VANILLA READY TO SPREAD FROSTING (about 1/2 can) and sprinkle with CRUSHED PEANUT BRITTLE or tint frosting pink and green with a few drops of food coloring; sprinkle with colored sugars.

[RecipeCurio Note: This was originally dated December 20, 2006 and was on two different pages–has been updated to have everything on one page as well as larger scans of the images made available, just click them to view]