ADVENTURES IN COOKING 169

APPLE SAUCE COOKIES

Temperature 375° Time 20 minutes Makes 3 dozen
134 cups sifted cake flour 1 tsp baking soda
l% tsp salt '% cup soft shortening

1 tsp cinnamon 1 cup granulated sugar
Y% tsp nutmeg 1 egg
14 tsp powdered cloves 1 cup seedless raisins

1 cup canned apple sauce 1 cup ready to eat bran

Sift together first 5 ingredients. Combine apple sauce and soda. Mix
shortening, sugar and egg until creamy. Mix in flour mixture alternately
with apple sauce. Fold in raisins and bran. Drop by tsp. 2” apart onto
greased cookie sheet. If desired, frost cookies with butter or cream-cheese
icing.

PINEAPPLE COOKIES

Temperature 375° Time 12 minutes Yields 3 dozen
2 cups sifted all-purpose flour 1 egg
1 tsp baking powder 14 tsp vanilla
1 tsp baking soda Y% cup drained crushed pineapple
1 tsp salt Y tsp nutmeg
1 cup granulated sugar 1 tbsp granulated sugar

Y cup soft shortening

Sift together first 4 ingredients. Mix shortening and next 3 ingredients
until creamy. Mix in pineapple, then flour mixture. Drop by tsp. 2” apart
onto ungreased cookie sheet. Sprinkle with nutmeg and sugar combined.

SWEDISH COOKIES

%% cup butter—part shortening 1 egg yolk, slightly beaten
Y% cup brown sugar 1 cup flour

Cream butter, sugar together thoroughly, add egg yolk, blending well, add
flour, mix well. Roll dough into balls and dip in egg white which has
been slightly beaten. Roll in finely chopped nuts. Place on greased baking
sheet and press down centre of each. Bake in a moderate oven 350° for
5 minutes. Remove from oven and again press down centres. Return to
oven and cook for another 10 minutes. Remove from oven and while
cookies are still warm fill cavities with strawberry jam.

GINGER SNAPS

4 oz. all-purpose flour 4 oz. butter
4 oz. golden syrup 4 oz. ground ginger
4 oz. sugar juice of half lemon

Put the butter and sugar, lemon juice and syrup into pan and melt them
slowly. Sift the flour and ginger together and add to mixture in pan; warm
gently but do not cook. Remove from heat and put teaspoonful of mixture
on to well greased baking sheet, 3” apart. Put into a moderately hot oven
and cook till nicely brown. Leave for a moment before removing from
tin, then quickly take them off, turn them over and loosely roll them
around the handle of wooden spoon. ‘This must be done quickly. Fill with
whipped cream before serving, or favorite filling.

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