174 British Columbia. Women’s Institutes

CHERRY SNOWBALLS
(Makes 4 dozen)

1 cup butter 1 cup ground almonds
14 cup confectioner’s sugar 1 tsp salt
2 cups sifted flour candied cherries

Y% tsp salt
Cream butter, add sugar, blend until light and fluffy. Add flour, salt,
almonds and vanilla. Mix well.
To shape cookies, take a tsp. of dough—flatten out and place a cherry in
the centre and roll into a ball. Bake on a greased cookie sheet in slow
oven (325°) for 30 minutes.
Remove from oven, roll in sugar or coloured granulated sugar before
cooling.

CHOCOLATE MINT STICKS

2 oz. unsweetened chocolate 2 eggs

4 cup butter 1 cup sugar

Y% cup sifted all-purpose flour dash of salt

Y% cup chopped unblanched almonds 14 tsp peppermint extract

Melt chocolate and butter over hot water. Beat eggs until frothy. Beat
in sugar. Add chocolate mixture (cooled) extract, flour, salt and almonds.
Mix well. Bake in a moderate oven in a greased 9” pan for 20-25 min.
Cool. Spread with this filling: 2 tbsp. butter creamed with 1 cup icing
sugar, 1 tbsp. cream, %4 tsp. peppermint extract.

Melt 1 oz. semi-sweet or unsweetened chocolate with 1 tbsp. butter and
drizzle over the firm filling.

LEMON SLICE SANDWICH

114 cup fine sugar V4 tsp salt
2 tbsp flour 134 cup very fine graham crumbs
1 cup boiling water Y% cup shredded cocoanut
1 egg, slightly beaten 84, cup chilled butter
84 cup sifted pastry flour or 2 tbsp milk
% cup all-purpose 1 tsp grated lemon rind
1 tsp baking powder | 2 tbsp lemon juice

Mix 1 cup sugar and 2 tbsp. flour in small saucepan: gradually stir in
boiling water. Cook stirring constantly until smoothly thickened. Stir in
beaten egg. Cook over very low heat, stirring constantly for | minute. Cool.
Grease 8” cake pan. Oven 350°. Sift the flour, salt, remaining 1% cup
sugar and baking powder together twice. Mix crackers and cocoanut in.
Rub butter into crumb mixture with fingertips. Mix in milk. Press half
of this into pan, pour cooled mixture, in which lemon juice and
rind have been added, on top of mixture in pan. ‘Top with remaining
crumbs. Bake 35 minutes. Chill, cut in squares.

MELTING SHORT CAKE

3 cups sifted all-purpose flour 1 cup icing sugar

14 cup corn starch (sifted) 1 lb. butter
Cream butter, add sugar and gradually cream until fluffy. Add flour and
corn starch sifted together. Whip mixture until fluffy and until it breaks.
Drop from tbsp. onto cookie sheet. Bake at 300° until light brown.