COOKIES 55

SHORTBREAD

4 cups flour Y2 cup confectioner’s sugar

1 pound butter

Cream butter and sugar, then add flour till the dough is same stiffness as butter.
Exercise care in not working too much. 325 degrees.

SHORTBREAD

Yq cup icing sugar 2 cups flour
Y2 cup cornstarch V2 pound butter

Sift dry ingredients four times, blend with butter. Work until smooth and
creamy. Roll out Y2 inch thick, and cut with a small round cutter. 325 degrees.

JAM JAMS

2 teaspoons soda (dissolved in
5 tablespoons water)

1 cup shortening
% cup brown sugar
Y2 cup molasses

Cut in small rounds and bake in moderate oven (350 degrees) for 10 minutes.

HONEY MOONS

2 egg whites 1 cup chopped dates
1 cup sugar 1 cup chopped almonds
2 heaping tablespoons cornstarch (not blanched)
Beat egg whites until stiff, add sugar and cornstarch. Put in double boiler and

cook for 20 minutes stirring constantly. Then fold in dates and almonds. Bake in a
very slow oven (275 degrees) for 30 minutes,

GINGER SNAPS

1 cup sugar 1 teaspoon ginger
1 cup molasses 1 teaspoon soda
1 cup lard and butter mixed 1 egg

Pinch salt

Mix hard, roll very thin and bake at 350 degrees, 10 to 12 minutes.

BROWN SUGAR COOKIES

2/3 cup butter and lard 1 teaspoon vanilla
in equal parts Y teaspoon salt
1 1/3 cup brown sugar 2 teaspoons baking powder
2 eggs 3 rounded cups flour

In measuring the sugar pack solidly. Roll and bake in moderate oven (350
_ degrees) for 12 minutes.

LEMON TARTS

1 cup brown sugar 1 tablespoon butter
1 egg Grated rind to part of juice
% cup currants of 1 lemon

Mix thoroughly and use nice rich pastry to line the patty tins.

LEMON TART FILLING

3 eggs 1 tablespoon cornstarch
2 lemons 1 cup water
¥% cup sugar Y% Ib. butter

>. the above ingredients together. When cold, fluff butter and add to the
above.

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