SHORTBREAD COOKIES — Evelyn Kardashinski

1 cup butter or white margarine 1/2 tsp salt
1/2 cup sugar 1 cup finely chopped nuts
2 cups flour 1 tsp vanilla

Mix as for shortbread. Chill 1 hour. Shape them. Bake at 350° oven for 10 — 12
minutes. Place near top of oven. Roll in icing sugar while still hot.

COOKIE TARTS — 8 Jessie White

1-1/4 cups butter or margarine pinch salt

1 package (8 oz) cream cheese icing sugar

3 cups flour fruit preserves or canned fruit
2 tsps mace or pie filling

Combine butter, cream cheese, flour, mace, salt. On board lightly sprinkled with
sugar, roll dough to 1/2” thickness. Cut dough to fit miniature tart shells. Fill with fruit.
Bake in oven 350°. Yields 4 dozen.

CHRISTMAS COOKIES — Annie Laurie Tomalty

1/2 cup butter or margarine 1/2 tsps cloves (ground)

1/2 cup brown sugar 1 |b raisins

2 eggs 1/2 cup wine or orange juice
1-1/2 cups sifted flour 1 Ib walnuts

1-1/2 tsps cinnamon 1/2 |b citron

1/2 tsp nutmeg 1 lb candied cherries

1-1/2 tsps soda

Soak raisins in liquid for 1 hour. Mix butter, sugar, eggs — beat well. Place dry
ingredients in sifter and add to above. Add raisins, walnuts, citron, candied cherries.

Mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 325° for 15
minutes.

SHORTBREAD — Evelyn Kardashinski

1 cub butter 2 cups flour
1/4 to 1/2 cup icing sugar

Use hand mixer as fast as possible. Try not to use much flour when shaping cookies.
Bake at 350° for 15 — 20 minutes or till light brown on edges.

RUM BALLS — Merle Kubas

A NO BAKE COOKIE
1 cup finely crushed vanilla wafers 3 tbsps cream
1-1/2 cups chopped walnuts 2-1/2 tbsps corn syrup
1 cup icing sugar 1 tbsp rum flavoring
2 tbsps cocoa icing sugar

Combine crumbs, nuts, sugar and cocoa. Stir well. Add cream, corn syrup and
flavoring. Mix well. Shape into 1” balls and roll in icing sugar. Best if allowed to age at
least 1 day. Keep in refrigerator.

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