BLONDE BROWNIES (Continued)

Melt butter, add sugar, then eggs, flour, salt, vanilla and
nuts, Spread in 10x12 inch pan (greased). Sprinkle the chips
over. Bake at 350 degrees for 30 minutes. Cool and cut

= =

in squares,

CANDY CANE COOKIES Mrs. G, Black
Mix: lc, shortening lc. sifted confectioners

l egg sugar

l tsp, vanilla 11/2 tsp. peppermint

Sift: 2 1/2 c. flour flavoring

ltsp, salt

Add to above mixture.

Divide dough in half. Add 1/2 tsp. red coloring to half, Roll
| teaspoon each color in strips 4 inches long, Place side by
side and twist like a rope. Shape like a cane, :

Cook on ungreased cookie sheet 9 minutes in 375 degree oven,
Sprinkle with sugar when removed from oven,

CHIFFON SQUARES Clare Lewin
2 eggs 1/2 c, flour

lc, brown sugar ltsp. vanilla

1/4 tsp. salt le, walnuts (1/2 walnuts,
1/2 c. Mazola oil 1/2 coconut)

Beat eggs until thick, Add sugar until dissolved. Stir in salt,
oil and vanilla, Fold in flour and nuts. Stir until just blended.
Bake in greased pan 350 degrees 20 minutes, Ice with chocolate

"|

icing,
CHOCOLATE COOKIES Mrs. H, J. Mears
| 2c. white sugar 3c, rolled oats
1/2 ec milk le, coconut
1/2 ec. margarine 1/2 c, cocoa
| Boil together for | minute ltsp, vanilla
and add:

Mix together, drop on cookie sheet or wax paper to set.

| COCONUT CRISPS Mrs, D, Holmes
1/4 c, margarine 1/2 ec. coconut

| 1/2 c. brown sugar 7/8 c. flour - 1/8 tsp. salt
legg, unbeaten ltsp. baking powder
3/4 ce. rolled oats 1/8 tsp. baking soda

-15- Ladner, B, C,

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