Combine as for any other (merely regular) sugar cookie recipe.
Here are the quite dated mixing instructions as they are printed in the book:
Grease baking sheet lightly. Start oven 10 minutes before baking; set to hot (450 degrees F.) YES, 450 F. Use a 3-qt mixing bowl and mix with a wooden spoon.
Sift flour, measure, resift 4 times with the next 4 ingredients. Cream butter or combination of shortenings until smooth, add sugar gradually, creaming well. Stir in vanilla, then beat in eggs until fluffy. Add flour mixture alternately with cream in 2 or 3 portions, mixing until smooth after each. Scrape off spoon, remove. Cover bowl and chill in refrigerator an hour or so to firm dough for easier rolling. Remove 1/3 of dough at a time. Roll out on a slightly floured pastry cloth with stockinet-covered rolling pin 1/4-inch thick. Cut out with a 3 1/2-inch cutter. Place on a prepared baking sheet. Sprinkle with sugar, if desired. Bake 9 to 10 minutes. Remove at once to cake rack to cool. Store in a tight-covered cookie jar or box with waxed paper between layers. 40 cookies.
I hope your enjoying jolly cookie memories of your own!
Ciao! for now!
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