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CHOCOLATE COATED SHORTBREAD Lana Verdonk
3 ce flour 1/2 ce chopped walnuts

1 1/2 ce. soft butter | 12 oz pkg. chocolate chips

3/4 ce sugar

Cream butter until fluffy. Add sugar, a little at a time.
Add 2 1/2 cups flour and mix. Turn out on floured board and
use if needed, last 1/2 cup of flour while kneading. Pat into
a large cookie sheet and bake at 325° for about 20 minutes or
until golden. Sprinkle on chocolate chips immediately and leave
a minute to soften, then spread them evenly and sprinkle with
nutse Cut into fingers while still warm, then refrigerate. If
you try to cut after the chocolate hardens, it will chip into
uneven pieces.

CINNAMON PINWHEELS Arline Verdonk

2 ce flour 1/2 ce. shortening
1 T. and 1 tsp. baking powder l ce milk
1/2 tspe salt

sift dry ingredients. Blend in shortening. Add milk and
stir gently to make a soft dough. Turn on floured board; knead.
Roll 1/3 inch thick. Spread with 1/4 cup brown sugar. Sprinkle
with cinnamon. Roll up pinwheel style. Pinch ends together.
Cut into 1 inch pieces. Place cut side up in greased muffin
tins. Makes 12. Put in 425° oven for 15 minutes.

SWEDISH COOKIES Linda DeJong
1/4 ce brown sugar 1 ce flour

1/2 ce butter 1 egg yolk

Jam or jelly 1 egg white

Cream sugar and butter. Add slightly beaten egg yolk and
flour. Roll into small balls, dip into slightly beaten egg
white and roll in finely chopped walnuts. Press down center and
cook for 5 minutes. Press down again and bake from 10 to 15
minutes. Put a little jelly or jam in center while still warm.

The smallest good deed is better than the grandest
intention.

— BReReeReeREHHeEHREE FF.