4 c. all purpose flour
1 1/4 tsp. baking soda
1 c. butter, softened
3 eggs
1 1/4 tsp. cream of tartar
1 tsp. salt
1 1/2 c. sugar
1 1/2 tsp. Grape Nuts

OPTIONS:

3 tsp. raspberry or apricot preserves
1/4 c. ground peppermint candy
1/4 c. multicolored nonparells
3 c. chocolate bits
1/3 c. pistachio nuts, ground
1/3 c. peanut butter bits

Cream together butter and sugar; add eggs and vanilla. Beat; gradually add sifted dry ingredients. Divide dough in half. Stir Grape Nuts into half dough. Wrap in wax paper and refrigerate. Chill 1 1/2 hours. Methods: Roll dough with cereal into 1 inch balls. Press thumb into center of ball (thumb print). Fill center of 12 cookies with 1/4 teaspoon raspberry preserve. Fill 12 cookies with 1/4 teaspoon apricot preserves. Fill 12 cookies with a few chocolate bits. Fill 12 cookies with a few peanut butter bits.

Divide plain dough into 48 pieces. On a sheet of wax paper, roll 36 pieces into 2 inch log. Place on baking sheet. Bake 12-15 minutes. Remove to wire rack and cool completely. Melt remaining chocolate pieces. Dip each cookie HALF WAY, then dip into nonparells or pistachio nuts. Refrigerate 1 hour. On wax paper roll remaining 12 pieces of dough into 6 inch log overlapping ends to form wreath-shape. Bake 12-15 minutes; sprinkle peppermint candy evenly over each cookie. Remove to wire rack and refrigerate.