FRUIT COOKIES Mrs, D, Holmes
3/4 c. butter 1/2 tsp. salt
1/2 c, coconut le, brown sugar
1/2 ec walnuts, chopped 1/2 c, cherries
fine 1/2 ce, dates, cut fine
l egg 2c. flour
ltsp. baking soda ltsp, vanilla

Drop from spoon on buttered pan and press down with fork.
Bake in 325 degree oven,

GINGER CRUNCH Mrs. J. Hostler
1/4 lb, butter l tsp, baking powder

2 0Z. sugar ltsp. ginger

lc. flour

Cream butter and sugar, add flour, baking powder and ginger.
Press mixture into 8x8 inch pan and bake 15 minutes in mod-
erate oven (875 degrees),

Topping:

Put into pan 4 Tbsp, icing sugar, Iltsp. ginger, 2 Tbsp, butter,

3 Tbsp, syrup. Melt together and pour over mixture in pan
while both still warm. Cut into fingers before it is cold,

GINGERSNAPS Anonymous >
11/2 c« shortening 2 tsp. baking soda
(part margarine) 2 tsp, cinnamon
2c, sugar 2 tsp, cloves
1/2 ec. molasses 2 tsp. ginger
4 c, sifted flour 1/2 tsp. salt

Roll into 1 inch balls. Dip in sugar, Place on baking sheet
2 inches apart. Bake in moderate oven 15 to 18 minutes.
Makes 5 dozen,

JAM COOKIES Mrs, R, Kamlah
1/2 c, shortening (butter, 3/4 tsp. vanilla
margarine or Crisco) 11/4 to11/2 c, flour
1/2 ec. white sugar 1/2 tsp. salt
legg, beaten 1/2 tsp. baking powder

Cream shortening and sugar. Add beaten egg and vanilla,

Sift flour, baking powder and salt, Add to creamed mixture and

chill, Roll out dough, cut in rounds: put 1/2 tsp, favourite jam
on one side and fold over. Pinch edges, Bake at 375 degrees
for 10 minutes or until golden brown,

-18- Ladner, BC,

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