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COOKIES
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ALMOND CRESCENTS Mrs. S. Livingston, Sintaluta.

Mrs. F. M. Dundas, Regina.
1 cup butter. 2/3-cup ground blanched almonds.
1/3-cup white sugar. 1 2/3-cups flour.

Roll in finger-size strips. Place in crescent-shape on pan. Bake light.
While warm touch in white sugar mixed with %-tsp. cinnamon.

AUNT MARY’S SUGAR COOKIES Mrs. T. D. B. Ragg.
1 cup butter or margarine. 1 tsp. baking soda.

2 cups sugar. 1 tsp. cream of tartar.

3 eggs, beaten. l4-tsp. salt.

41, cups sifted all-purpose flour. 1 tsp. vanilla.

Cream butter and sugar; add eggs. Sift dry ingredients and combine with
egg mixture. Add vanilla. Roll in wax paper and chill in refrigerator. Roll
dough very thin on well floured board and cut. Bake on greased cookie
sheet in moderate oven 375° 6-10 minutes. Yield 8 dozen.

BROWN SUGAR COOKIES Meta White.
1 cup butter. 1 tsp. vanilla.

2 cups brown sugar. 1 tsp. baking powder.

1 cup cocoanut. 34-tsp. salt.

l,-tsp. soda. 2 cups flour.

2 eggs.

Sift dry ingredients together (flour, salt, baking powder). Cream butter
and sugar until fluffy. Add vanilla and well-beaten eggs and beat. Stir in
dry ingredients; mix well. Roll into balls and flatten with fork until thin.
Bake 375° F. for about ten minutes, till well browned, on a greased cookie
sheet. One half the recipe makes plenty for a small family.

CHOCOLATE COCOANUT PATTIES Mrs. W. J. Dolter, Sintaluta.

Heat together over hot water and beat until smooth:
1 pkg. semi-sweet chocolate. 2 cups shredded cocoanut.
1,-cup sweetened condensed milk. l,-tsp. vanilla.

Add: 14-tsp. almond extract.

Form into small balls and place on cookie sheet which has been covered
with brown paper. Bake at 350° for 5 minutes. This makes three dozen.

Remove from paper immediately and re-shape if necessary, before cooling
on wire rack.

CHOCOLATE BROWNIES COOKIES Mrs. E. J. Campbell, Regina.

14-cup butter. 1 ¥4-cups flour.
1 cup brown sugar. 14-cup chopped walnuts.
2 squares melted chocolate. Vanilla.

Drop by teaspoon on cookie sheet. Bake in moderate oven. Yield about 40.
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