|
if

i

|

APPLESAUCE OATMEAL COOKIES — Merle Kubas

1-3/4 cup flour 1/2 cup shortening
1/2 tsp salt 1 egg

1 tsp cinnamon 1 cup applesauce
1/2 tsp nutmeg 1 tsp soda

1/2 tsp cloves 1 cup raisins

1 cup sugar 1 cup rolled oats

Blend flour, salt and spices. Cream shortening, sugar and egg. Combine applesauce
and soda. Add to creamed mixture alternately with dry ingredients. Stir in raisins and
oats. Drop by teaspoonful, about 2” apart on greased baking sheet. Bake at 350° for
15 — 20 minutes. Yields 4-1/2 dozen cookies.

DUTCH SPICE QUICKIES — Jean Solvason

1 large spice cake mix 1 tsp vanilla
2 eggs 1 cup raisins
milk 2/3 cup chopped walnuts

Preheat oven to 375°. Place cake mix in bowl. Break eggs into measuring cup — add
milk to 2/3 cup. Add vanilla, add liquid to dry mix. Beat 4 minutes at medium speed.
Stir in raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake for 10
minutes.

LEBKUCHEN W— _§8 Jessie White

3/4 cup margarine or butter 1 tsp salt

1 cup brown sugar 1 tsp cinnamon

1/3 cup liquid honey 1 tsp ginger

3 cups flour 1/2 tsp nutmeg

1 tsp baking powder 1/4 cup buttermilk or sour milk
1/2 tsp baking soda 1/4 cup cold strong coffee

Cut butter in bowl, add sugar and honey. Stand bowl in hot water, melt then cool. Sift
dry ingredients together. Add to cooled honey mixture alternately with milk and
coffee. Chill, roll out desired shapes. Bake at 350° for 15 minutes. Brush hot cookies
with lemon glaze.

SNICKERDOODLES — _ Sharon Helms

1 cup shortening 2 tsps cream of tartar
1-1/2 cups sugar 1 tsp soda
2 eggs 1/4 tsp salt

2-3/4 cups flour

Mix and form into 1” balls, roll in mixture of 2 tbsps sugar and 1 tsp cinnamon. Bake at
375° for 8 — 10 minutes.

19