me a a
SPT io ot

38

COOKIES

FRUIT HERMITS Ineke Vankk
1 ce Crisco 2 ce flour

2 ce brown sugar 2 tsp. baking soda

2 eggs 7 1 tsp. salt

1 tsp. vanilla : 2 ce Oats

1 ce. raisins 1/2 ce chopped nuts

Cream Crisco with sugar. Mix remaining ingredients and
drop by spoon on ungreased cookie sheet. Bake at 350° for about
15 minutes. Makes about 4 dozen cookies.

GEVULDE KOEKEN (filled almond cookies) Mrs. P. Steiger
1 ce butter 1/2 tspe salt.

2 Ce brown sugar _ 1 tspe each baking powder and
2 eggs, unbeaten soda

3 Af2 Ge, fiour 2 tspe almond extract

FILLING:

8 Ooze ground almonds | 2 eggs

1 ce sugar 2 tspe almond extract

1 beaten egg to brush on top

1) Mix column 1 together and roll out and cut with a doughnut
cutter. Column 1 is the first 8 ingredients.

2) Combine filling and put a little between 2 pieces and press
the edges.

3) Brush with egg and bake in 350° oven for 15 minutes.

CHERRY SNOWBALLS (yields 4 dozen) Mrs. M. Ge. Visser
1 ce butter 1 ce ground almonds

1/4 c. confectioners’ sugar 1 tsp. vanilla

2 ce sifted flour ' Candied cherries

1/2 tspe salt

Cream butter, add sugar, blend until light and fluffy. Add
flour, salt, almonds and vanilla; mix well. To shape cookie,
take a teaspoon of dough, flatten out and place a cherry in the
center and roll into a ball. Bake on greased cookie sheet at
325° for 30 minutes. Remove from oven and roll in sugar or
colored sugar before cooling.

4