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166 British Columbia Women’s Institutes
td 6
Cookies and Slices

“ Oh weary mothers, making dough.

Don’t you wish that food would grow!

Your lips would smile, I know, to see,
A cookie bush or doughnut tree.”

TEA COOKIES

1 cup butter V4 tsp salt
2 cups brown sugar 1 cup chopped walnuts
2 eggs 34% cups flour

1 tsp baking powder

Cream butter and sugar and then add eggs. Add dry ingredients. Work
well and shape into rolls. Let stand over night in cold place. Slice and
bake in hot oven, till golden brown.

Pe NST A Re Foe Re ys Stew g ves ne

CHOCOLATE COOKIES

14 cup butter 2 cups white sugar

Y cup cocoa 1 tsp vanilla

4 cup milk
5 Boil together 5 minutes, no more. Remove from fire and add: 3 cups oat-
au meal, 12 cup cocoanut.
) Mix well and drop by spoonfuls on greased wax paper. Makes about 4 doz.

BUTTERSCOTCH COOKIES

2 cups brown sugar 1 cup chopped walnuts
1 cup butter 4 cups flour

1 tsp baking powder 1 tsp vanilla

1 tsp cream of tartar 4 tsp salt

2 eggs |

Cream butter and sugar, add beaten eggs, sift soda, cream of tartar, salt
and 2 cups flour. Add to first mixture, then add nuts and vanilla and knead
in the rest of flour. Form into 2 or 3 rolls and chill in fridge until quite
hard. Cut with sharp knife into thin slices and bake 10 minutes in a fairly

quick oven.
PEANUT BUTTER COOKIES
(Yields 31% dozen)
Y cup shortening 4 tsp vanilla
1 cup brown sugar 1 cup sifted flour
1 egg, unbeaten VY tsp soda
% cup peanut butter 4 tsp salt

Cream shortening, sugar and egg together, add peanut butter and vanilla.
Sift dry ingredients and add to creamed mixture. Blend well. Drop by
tsp. on well greased cookie sheet. Press lightly with fork moistened with
cold water. Bake in moderate oven 350° for 15-20 minutes.