CHERRY AND ALMOND SHORTBREAD

1 cup butter Y2 cup glazed cherries
1 cup brown sugar ¥2 cup blanched almonds
2 cups flour

Cream butter, add sugar, cream well. Add flour, halved cherries
and split almonds. Shape into two or three rolls of desired size.
Place in fridge overnight. Slice desired thickness and bake in moderate
oven 350° until light brown, about 10 minutes. (Watch as they
burn easily.)

Hazel Lamont

SHORTBREAD
1 cup butter 4 cups pastry flour (measure flour
Y cup icing sugar after sifting once)

Y cup rice flour

Cream sugar and butter. Add flour, then rice flour. Knead, then
roll out on board. Can be cut into little fingers or spread in a tin
and marked into small rectangles. Bake in a moderate oven, 350°
until light tan color, about 10 minutes.

Iris Young

CHERRY FUDGE DROPS
24 cup evaporated milk Yo tsp. salt
1% cups sugar 1¥2 cups semi-sweet chocolate
1¥2 cups marshmallows pieces
1 tsp. vanilla 4 cup chopped nuts

Y4 cup halved maraschino cherries

In a saucepan combine milk, sugar and salt. Cook over medium
heat until boiling point and cook 5 minutes longer, stirring constantly.
Remove from heat.

Add remaining ingredients. Stir until marshmallows are melted.

Drop by teaspoon onto waxed paper.
Marge Berry

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