Bake in slow oven, 300 deg. F., for 30 to 45 minutes, or
until done. Remove from oven. Let stand in pan to cool. Ice
with butter icing.

MOLDED COOKIES
SPRITZ or COOKIE PRESS COOKIES

1 cup soft butter

2/3 cup sugar

3 egg yolks

: teaspoon flavoring, almond or vanilla OR 4 tablespoons

grated almonds

21/2 cups sifted all-purpose flour

Mix butter, sugar, egg yolks and flavoring thoroughly.
Work in flour with hands. Chill dough. Force through a
cookie press onto cold ungreased baking sheet in desired shapes.
Bake until set, but not brown, in a 400 deg. F. oven, for 7 to
10 minutes. Makes 6 dozen.

CHOCOLATE SPRITZ may be made by blending 4 ounces
(4 squares) melted unsweetened chocolate into shortening and
following recipe as above.

BIRDS’ NESTS
(Also called Thumbprint, Thimble, Swedish)

1/2 cup butter or shortening
1/4 cup brown sugar

1 egg yolk, beaten

Few grains salt

1 cup sifted all-purpose flour
1 unbeaten egg white

Chopped walnuts OR coconut

Cream butter and sugar; add egg yolk; addflour and salt.
Roll mixture into small balls and dip in egg white and roll in
finely chopped nuts or coconut. Place on a greased cookie
sheet and bake at 350 deg. F., for 8 minutes.

Remove from oven and press thumb or a thimble in the
centre. Return to the oven and bake 10 to 12 minutes longer.
Before serving, fill hollow with colorful jelly.

TOM THUMBS

Make Bird’s Nests as above.

Bake cookies for 10 minutes at 400 deg. F. Remove
from oven and make indentation again. Fill with jam. Top
with meringue made by beating 1 egg white stiff with 4 table-
spoons white sugar and a 1/4 teaspoon baking powder. Flavor
with 1/4 teaspoon almond flavoring and 1/4 teaspoon vanilla.
(Shape meringue to a point in centre of cookie.) Bake at 350
deg. F., for about 15 minutes until meringue is delicately
browned. |

PETITS CHAPEAUX

Make Birds’ Nests as above,

Bake cookies at 375 deg. F.,for5 minutes. Remove from
oven. Press centre with thumbor thimble. Fill with jam. Top
with meringue: Beat 1 egg white stiff with 1/2 cup icing sugar.
Fold in 1/2cupfinely chopped blanched almonds. Cover cookies
with meringue. Return to oven and bake 10 minutes longer.

JAM COOKIES
1/2 cup shortening

1/2 cup white or brown sugar
1 egg

2 cups pastry flour

2 teaspoons cream of tartar
1 teaspoon baking soda

1/2 teaspoon salt

Jami or tart jelly
Cream shortening, sugar and egg; work in sifted dry

ingredients. Shape into small balls the size of a walnut. .

Press indentation in centre with thumb, Fill with jam. Place
on greased baking sheet 1 1/2-inches apart. Bake in hot oven,
425 deg. F., for 10 to 15 minutes.

SESAME BALLS

1 cup butter

1/2 cup granulated sugar

2 egg yolks, well beaten

1 teaspoon vanilla

2 cups sifted all-purpose flour
2 teaspoons lemon juice

Grated rind of half lemon
Grated rind of half orange

1 egg white |
1/2 cup (approximately) sesame seed, coconut or chopped
nuts

Cream butter and sugar. Add well-beaten egg yolks and
vanilla. Addflour, lemon juiceand rind. Pinch off bits of dough
and form into small balls about one inch in diameter, dip in
slightly beaten egg white and rollinsesameseed. If dough is a
little too soft to handle, chill for 10 to 15 minutes.

Make a slight depression in top of ball and fill with bits of
jelly or piece of cherry. Bake on ungreased cookie sheet in
moderately hot oven, 375 deg. F., for 20 minutes or until sesame
seed is lightly browned, Makes 4 dozen cookies.

CAN'T FAIL MACAROONS

cup sugar

tablespoons cornstarch
/4 teaspoon salt

egg whites

teaspoon vanilla

cups coconut

Sift sugar, cornstarch and salt. Beat egg whites till

soft peaks form. Add sugar mixture gradually, a few grains
at a time, to beaten egg whites, beating well until sugar grains
almost disappear.

Place in top of double boiler, over hot water (water must —
not touch top pan). Cook, stirring constantly, until mixture
coats a Silver spoon thickly and all sugar grains seem to have
disappeared. Remove from heat. Add vanilla. Tint with food
coloring if desired. Fold in coconut.

Drop by spoonfuls onto well-greased cookie sheet. Bake
in moderate oven, 325 deg. F., for 15 to 25 minutes, until
golden, depending on size.

NOrF Wr Ne

ALICE’S ALMOND MACAROONS

3 egg whites
1 cup white sugar
1/2 pound blanched almonds, ground
Almond halves

Beat egg whites stiff, gradually adding sugar, a tablespoon
at a time. Gradually add almonds.

Drop spoonfuls on greased brown paper on cookie sheet.
Bake in moderate oven, 325 deg. F.,15to 25 minutes, depending
on size. Press almond half in each cookie. Place wet cloth
under brown paper on cookie sheet; leave few seconds until
macaroons can be removed. Cool on rack.

CHEWY MACAROONS
“ egg whites at room temperature
1/4 cup white sugar
1/4 teaspoon vanilla
1/4 teaspoon almond flavoring
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup white sugar

21/2 cups shredded coconut