Page 64 ANYONE CAN COOK

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BUTTERSCOTCH FRUIT COOKIES
By MRS. E. MANNERING

34 cup butter 1 tsp. vanilla

1 cup brown sugar l% cup cocoanut

1 egg 14 cup chopped dates

2 cups general purpose flour ly cup chopped nuts

1 tsp. soda 1% cup preserved ginger
%4 tsp. salt 14 cup chopped cherries

Cream butter and sugar. Add beaten egg and vanilla. Sift dry ingredients
and add to first mixture. Add the fruit. Chill. Drop by spoonfuls on a

greased cookie sheet. Press down with a fork. Bake at 400 degrees for
8 to 10 minutes.

BUTTERSCOTCH THINS
By MRS. A. HUNTER

4% cup butter or margarine 14% cups flour

1% cup shortening 34 tsp. baking soda
4 cup granulated sugar 34 tsp. vanilla

le cup brown sugar lz cup chopped nuts
1 egg

Melt butter and shortening. Add sugar. Add egg and beat well. Sift
together flour and soda. Stir into shortening mixture. Add vanilla and
nuts. Shape into rolls. Roll in waxed paper and chill several hours. Slice,
then bake on ungreased cookie sheet in moderate oven 375° for 10 minutes.

BUTTERSCOTCH NUT SQUARES
By MRS. E. M. FOWLER

¥%4 cup butter 1 tsp. baking powder
1 cup brown sugar : % tsp. salt |

1 egg lo cup chopped nuts

1 cup flour 1 tsp. vanilla

Melt butter and blend with the sugar. Add the egg, mix well, and let
stand until cool. Add the dry ingredients which have been sifted to-
gether, and then stir in the nut meats. This makes rather a stiff batter.
Spread the mixture in a well greased 8 in. square cake pan. Bake 20-30
minutes in a moderate oven 350 degrees. Cut into squares and let cool
in the pan. These cookies, unlike most nut cookies, are easier to remove
when cold.

@ Maple Leaf Flour
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