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From my copy of the 1961 Betty Crocker New Picture Cookbook, page 199 

Butter Cookies 

"From Ischl, a famous Austrian resort, comes this rich cooky, 
contributed by Antal Dorati, internationally known conductor, 
to "Encore", the cookbook of favorite dishes of famous 
musicians, 1958 by Random House" 

1 cup soft butter 
2 cups Gold Medal flour 
1/2 cup sugar 
1 cup finely chopped walnuts 

Heat oven to 350-F (mod.). Measure flour by dip-level-pour 
method or by sifting. (see p. 6). Combine all ingredients; 
blend well. Roll on floured cloth-covered board to 1/4-inch. 
Cut with 1-1/2 inch cooky cutter. Place on ungreased baking 
sheet. Bake 10 to 12 min., until set but not brown. Cool. 
Frost cookies with a bitter** chocolate icing or put together 
with raspberry jam. Makes 8 doz. cookies. 

**The cookbook says "bitter chocolate icing", but only a "butter chocolate icing" is listed in the index. "Bitter" must be a typo in the original text? 

Here's the Butter Chocolate Icing recipe from page 172 

Butter Icing - For extra richness, add 1 egg yolk. 

1/2 cup soft butter 
3 cups sifted confectioners' sugar 
about 3 tbsp cream 
1-1/2 tsp vanilla 

Blend butter and sugar together. Stir in cream and vanilla 
until smooth. Makes frosting for two 8" or 9" layers or 
13x9" oblong. 

Chocolate Butter Icing 

Make Butter Icing (above) - except stir 3 sq. unsweetened 
chocolate (3 oz), melted, into blended mixture.

From my 1950 Betty Crocker's Picture Cookbook, page 195 

Butter Cookies (key recipe) Crisp, with the true buttery flavor, but not sweet. 

Mix together thoroughly ... 
- 1 cup soft butter 
- 1/2 cup sugar 
- 1 egg 

Stir in ... 
- 3 tsp flavoring (vanilla, lemon, etc.) 

Sift together and stir in ... 
- 3 cups sifted Gold Medal Flour 
- 1/2 tsp baking powder 

Preheat oven to 425-F - Bake Time 5 to 7 minutes 
Makes about 7 dozen 2-inch cookies 

Chill dough. Roll very thin (1/16"). Cut 
into desired shapes. Place on ungreased 
baking sheet. Press blanched almond or 
pecan half into top of each cooky. If 
glazed cooky is desired, brush mixture of 
1 egg yolk and 2 tbsp water over top of 
cookies before baking. Bake until they 
are delicately browned. 

From page 207 

Butter Cookies 

Follow key recipe (above) for Butter Cookies on 
p. 195. Force pliable dough through cooky 
press onto ungreased baking sheet in form 
of flowers, wreaths, or any desired shapes. 
Dough for press cookies may be rolled out and cut 
into desired shapes. For wreaths, cut with scalloped 
cooky cutter...then cut out center with a smaller 
sized cuter.