Paul Bunyon Sugar Cookies
1% cups butter or margarine
1¥%2 cups granulated sugar
2 eggs
2 T. milk
1 t. vanilla
Y2 cup raisins
4 cups sifted all purpose flour
3 t. baking powder
Yo t. salt
Method: Cream together shortening, eggs, sugar and vanilla, till light and fluffy.
Stir in milk and raisins. Sift together flour, baking powder and salt, stir into
creamed mixture, blend well, chill 1 hr. On highly floured surface, roll chilled
dough to 4 in. thickness, cut with cutter, sprinkle top with granulated sugar. Place
cookies 1 inch apart in ungreased cookie sheet. Bake in mod. oven (375 deg. F.)
for 10 min. or until golden. For variation omit raisins and use 3 T. grated orange
rind or 3 T. grated lemon rind. Freezes well.
Mrs. Vivien Tucker
Ste. Rose, Man.

German Shortbread
2 cups oatmeal
%2 +. vanilla
*/3cup brown sugar
Y2 cup butter
Mix together until mixture folds together. Grease 8’’ pan and press in mixture.
Bake for 10 - 12 mins. at 350.
Mrs. Jeannette Matters
Ochre River, Man.

Short Bread

Y2 cup corn starch
Y2 cup icing sugar
1 cup sifted all purpose flour
34 cup butter
Sift corn starch, icing sugar and flour together. Blend in butter with spoon,
mixing until a soft smooth dough forms. Shape dough into 1 inch balls. Place about
1’ inches apart on an ungreased cookie sheet, flatten with a lightly floured fork.
Bake in 300 oven 20 to 25 mins. or until edges are lightly browned. Makes about
3 doz. Note: If dough is too soft to handle cover and chill about one hour.
Miss Sylvia Lamy
Ste. Rose, Man.

Melting Moments
2 cups flour
1 cup butter
¥%, cup icing sugar
Knead together like shortbread. Form into small balls. Chill for 10 mins. Cut into
halves. Bakes 350 for 10 mins. or delicately brown. Cool. Stick halves together
with colored butter icing.
Mrs. Cathy Hopfner
Ste. Rose, Man.

87