274 cups sifted VELVET Cake

SUGAR COOKIES
“Crispy, thin aud flavourful

¥Y%, cup soft shortening (part butter)

and PASTRY FLOUR
1% teaspoons baking powder
Ya teaspoon salt
Y4 teaspoon nutmeg 1 cup granulated sugar
1 = teaspoon vanilla 2 eggs, well beaten

SIFT together flour, baking powder, salt and nutmeg.

CREAM shortening and butter until fluffy. Add vanilla. Gradually add sugar, mixing until
creamy. Add beaten eggs. Beat well. Add dry ingredients, combining thoroughly. Chill
dough for 2 hours at least (preferably overnight).

PREHEAT oven to moderate, 375° F.

ROLL out chilled dough on lightly floured bakeboard or pastry cloth. For crisp cookies
roll 1/16 inch thick. For softer cookies roll Ye to “% inch thick. Using floured cookie cutter,
cut out cookies close together. Arrange on greased cookie sheet, leaving space between
cookies to allow for spreading.

BAKE 10 minutes. Remove from sheet and cool on rack.
YIELD: 85 to 90 cookies.

LEMON SLICES
““Taugy, reprerhiug,..a faveurtte™

PASTRY

1 cup sifted VELVET Cake 1 tablespoon butter
and PASTRY FLOUR 1 tablespoon shortening

1 tablespoon baking powder 1 egg

SIFT flour and baking powder together. Cut in butter and shortening. Moisten with egg,
slightly beaten. Press mixture into greased and lightly floured 8-inch square pan.

FILLING
1 large apple, grated Ya cup white sugar
1 lemon, juice and grated rind 1 egg, beaten

1 teaspoon butter

BOIL together until thickened. Spread over pastry.
PREHEAT oven to moderate, 350° F.

TOPPING
1 egg 1 tablespoon melted butter
¥Y, cup granulated sugar 2 cups shredded cocoanut

BEAT egg and add sugar gradually; combine thoroughly. Add melted butter and cocoanut.
Spread evenly over top of filling.

BAKE 25 minutes. Cut in squares when cool.
YIELD: 20 cookies.

12 COOKIES