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CHERRY SNOWBALLS

1 c. butter % tsp. salt
4% Cc. icing sugar 1 tsp. vanilla
2 c. sifted flour 4, lb. candied cherries
1 c. finely chopped
almonds

Cream butter with sugar until fluffy. Add remaining
ingredients except cherries, mixing well with hands.
Flatten a small amount of dough (about a teaspoonful for
each cookie) in palm of hand. Place a candied cherry on
circle of dough. Cover cherry by pinching dough up and
around it. Roll between hands to smooth. Place on an
ungreased baking sheet and bake in moderately slow oven
of 325 degrees for about 35 minutes. While still hot,
roll in fine granulated sugar (berry sugar). Makes about
3 dozen.

Gisela Jansen

DATE KRISPIES

2 eggs (slightly 1 tsp. butter
beaten) 2 c. oven-popped rice
1 c. brown sugar cereal
1/8 tsp. salt * ¢. chopped nuts
1%; c. chopped dates 4% c. chopped maraschino

1 tsp. vanilla cherries
lc. fine coconut (about)

Combine eggs, brown sugar, salt and dates in cold, heavy
frying pan. Cook over low heat until somewhat thickened,
about 15 to 20 minutes, stirring constantly. Remove
from heat; blend in vanilla and butter. Combine cereal,
nuts and cherries in large bowl. Pour egg-sugar mixture
over them, blending all together lightly. When cool
enough to handle, pick up rough pieces, about the size
of walnut. Roll in coconut. Set on waxed paper to
harden. If you like a firmer cookie, place in refrigerator
until set. Makes about 40.

Erika Wiebe

25-Port Coquitlam, B. C.