INGREDIENTS

%

3

10

Ya
1

— —= A> G =

cup shortening

cup brown sugar
cup ROGERS’
GOLDEN SYRUP
cup peanut butter
egg, unbeaten
tablespoons lemon
juice

tablespoons lemon
rind, grated

cup all-purpose flour
teaspoon salt
teaspoon baking soda

cup shortening
teaspoons granulated
sugar

teaspoon salt

cup ROGERS’
GOLDEN SYRUP
egg, well beaten
cups all-purpose flour
teaspoons baking soda
teaspoon vanilla

cup fine coconut

cups all-purpose flour
teaspoon salt

cup shortening

cup brown sugar
cup ROGERS’
GOLDEN SYRUP
teaspoon vanilla
eggs

cup chopped nuts
cup chopped dates
cup candied cherries
or

cup mixed glazed
fruits

Peanut Butter Cookies

Cream shortening, sugar and
ROGERS’ GOLDEN SYRUP and pea-
nut butter, and beat until light and
fluffy. Add egg, lemon juice and
rind; mix thoroughly. Fold in flour
which has been sifted with salt and
soda. Chill dough thoroughly. Form
dough into small balls, place 2
inches apart on greased cookie sheet.
Press flat with tines of fork. Bake
12 to 15 minutes at 375°F. Makes
5 doz. cookies.

Original Lushus Cookies

Cream shortening, sugar, salt and
ROGERS’ GOLDEN SYRUP. Add well
beaten egg; mix thoroughly. Fold in
flour which has been sifted with
soda. Lastly add vanilla and coco-
nut.

Roll dough into small balls. Press
onto greased baking sheet with the
tines of fork. Bake for 15 minutes at
350°F. Makes 9 dozen cookies.

Fruity Drop Cookies

Sift flour with salt. Cream shorten-
ing, gradually add sugar, ROGERS’
GOLDEN SYRUP and flavoring. Beat
until light and fluffy. Add eggs, one
at a time, beating vigorously after
each addition. Fold in sifted dry
ingredients alternately with combin- |
ed fruit and nuts.

Drop batter by teaspoonfuls onto
greased cookie sheet. Bake 8 to 10
minutes at 375-400°F. Makes 3
dozen cookies.