BAKE at 400 degrees. MAKES 5 to 6 dozen. Sift together flour, soda, cream of tartar, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla; beat well. Add the dry ingredients gradually; mix well. Drop by half teaspoonfuls onto ungreased baking sheets. Top with candied cherry half or walnut half. (Or shape as directed in following variations, using ungreased baking sheets.) *For use with Pillsbury's Best Self-Rising Flour, omit soda, cream of tartar and salt. VARIATIONS: For snowballs: Stir in 1.5 cups Funsten's Walnuts, chopped or ground. Chill dough. Shape by teaspoonfuls into balls. Roll warm cookies in confectioners' sugar. Cool, roll again in sugar. For Butter Fingers: Stir in 1 cup Funsten's Nuts, chopped, half cup chopped well-drained maraschino or candied cherries. Chill dough. Shape by teaspoonfuls into oblong finger cookies. Bake 8 to dozen minutes. Roll warm cookies in sugar. Cool, roll again in sugar. For Jewel Clusters: Blend in 1 teaspoon grated orange rind, 2 teaspoons orange juice, half cup mixed candied fruit and 1 cup Funsten's Nuts, chopped. Drop by half teaspoonfuls onto ungreased baking sheets. For Cinnamon Balls: Chill dough. Shape by teaspoonfuls into balls, then roll in mixture of quarter cup sugar and 2 teaspoons French's Cinnamon. For Butter Crispies (rolled cookie): Chill dough. Roll out on well-floured surface to 0 cm thickness. Cut into desired shapes with floured cutters. Bake 5 to 8 minutes. For Butter Thinsies (refrigerator cookie): Chill dough. Shape into rolls, 5 cm in diameter. Wrap in waxed paper; chill at least 2 hours. Cut into 0 cm slices. If desired, sprinkle with chopped coconut or Funsten's Nuts. Bake 6 to 8 minutes. For Chocolate Mint Creams: Stir in 2 squares (2 ounces) melted unsweetened chocolate. Chill dough. Shape into rolls, 5 cm in diameter. Wrap in waxed paper; chill at least 2 hours. Cut int 0 cm slices. Bake 6 to 8 minutes. Cool. Spread half of cookies with Peppermint Frosting. Top with remaining cookies. For Molasses Spice Crisps: Stir in quarter cup molasses, 2 teaspoons French's Cinnamon, 1 teaspoon French's Ginger and half teaspoon French's Nutmeg. Chill dough. Roll out on well-floured surface to 0 cm thickness. Cut into desired shapes with floured cookie cutters. Bake 6 to 8 minutes.