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MOULDED COOKIES

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162 Date Pinwheels

DATE FILLING:

Combine in a saucepan
2 cups chopped dates
24 cup granulated sugar
14 teaspoon salt
1 cup water
Cook over medium heat until mixture thickens
to spreading consistency. Stir constantly.
Remove from heat and stir in
1 tablespoon lemon juice
14 cup chopped walnuts

Chill.

COOKIE DOUGH:
Cream thoroughly

1 cup shortening

1 cup granulated sugar

1 cup lightly-packed brown sugar
Add

2 well-beaten eggs

1 teaspoon vanilla

Beat until light and fluffy.

MOULDED

163 Almond Crisps
Preheat oven to 350°.

Cream together
14 cup butter or margarine
14 cup shortening
4 cup lightly-packed brown sugar
12 cup granulated sugar

Add
1 beaten egg

1 teaspoon almond extract
Beat well.

Blend or sift together
134 cups Pre-Sifted PURITY
All-Purpose Flour
2 teaspoons baking powder
lf teaspoon baking soda
4 teaspoon cream of tartar
4 teaspoon salt
Blend into creamed mixture until well com-
bined.
Stir in
12 cup chopped blanched almonds
Shape dough into balls which are about 1” in
diameter. Place on greased baking sheets and

Blend or sift together
234 cups Pre-Sifted PURITY
All-Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon
Add dry ingredients to the creamed mixture
and combine thoroughly. Chill dough until
firm.
Divide chilled dough into three balls. Roll
each to an 8” x 12” rectangle. Spread with the
date filling. Beginning at the narrow edge of
each, roll up like jelly rolls. Wrap securely in
waxed paper. Chill overnight or until needed.
To bake, preheat oven to 375°. Slice off de-
sired number of cookies, making each about
14” thick. Place on greased baking sheets and
bake in preheated oven for 10 to 12 minutes.
Wrap remaining cookie dough and return to
refrigerator. Because of the date filling, all
the cookies should be baked within a week or
ten days unless the dough is frozen.

Yield: 7 dozen pinwheels.

COOKIES

press down with a fork which has been dipped
in warm water.

Bake in preheated 350° oven for about 10
minutes.

Yield: 4 dozen cookies.

164 Thimble Cookies
Preheat oven to 350°.

Cream together
14 cup butter or margarine
14 cup sugar
Add
1 well-beaten egg yolk
2 teaspoons lemon juice

Beat well.

Add
1 cup Pre-Sifted PURITY
All-Purpose Flour
Combine until well blended.
Shape dough into balls which are about 1”
in diameter.

Dip balls in
1 slightly-beaten egg white

Purity Pre-Sifted Flour — the Modern All-Purpose Flour 67