Cookies and Small Cakes

ALMOND COOKIES

1 cup butter

4 cup sugar

4 teaspoon salt

12 cup flour

% cup almonds, cut fine
Cream shortening and sugar. Add salt
and almonds; work in flour. Chill. Roll
in sugar and cinnamon.

—DorROTHY HAMILTON

ALMOND MACAROONS

3 egg whites, beaten stiff
1 cup white sugar

Cook 15 minutes in double boiler.

Add:

1 cup almonds
1 cup chopped dates
1 teaspoon vanilla

Bake 20 minutes in slow oven 270° F.
—MARGARET ANDERSON

ALMOND MERINGUE

DELIGHT

1 cup chopped dates
Y2 cup hot water
2 teaspoon lemon juice

Cook together to a smooth paste; set aside
to cool.

114 cups cake flour, sifted, then meas-
ured
1 teaspoon baking powder
4 teaspoon salt
2 eggs separated
Y cup butter
¥4 cup sugar
Cream butter; add sugar and cream thor-
oughly. Add well beaten egg yolks and
vanilla. Blend well. Fold in mixed and
sifted dry ingredients. Spread batter on
well greased 9”x9” cake pan. Cover with
date mixture. Make a meringue by beat-
ing egg whites stiff. Add pinch salt, 4
cup fine sugar and spread over mixture.
Top with slivered almonds and bake at
300° F. for 50 minutes. Cool in pan, then
cut in squares.
—GERTRUDE STEVENS

ALMOND SQUARES

14 cup butter
1144 cups white sugar
2 egg yolks
114 cups flour
1 teaspoon baking powder
4 teaspoon salt
1 teaspoon vanilla

Blend and press in pan 8”x11”. Beat 2
egg whites. Add 1 cup brown sugar, 1
teaspoon vanilla. Put on top of above
mixture and add 1 cup blanched almonds
on top. Cook 45 minutes at 350° F.

—EDNA MURRAY

BACHELOR BUTTONS

3% cup butter

be

cups flour
teaspoon soda
Y4 cup cherries

1 cup brown sugar
2 teaspoon vanilla
4 teaspoon salt

2 cup cocoanut

12 cup almonds

Cream butter and sugar; add egg, and
vanilla. Sift flour, salt, soda and add.
Then add other ingredients. Drop by
spoonful on baking sheet and bake at
350° F.

pt KD et

— MARGARET ANDERSON

BUTTERSCOTCH SQUARES

Y cup butter (or shortening)
1 cup brown sugar

1 egg

1 cup sifted flour

4 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

4 cup boken nuts (or raisins)

Melt butter, blend in sugar, remove from
heat and cool to lukewarm. Add un-
beaten egg and mix well. Add flour sifted
with salt and baking powder. Beat until
smooth, add vanilla and nuts or raisins.
Bake at 325° F. about 25 to 30 minutes,
Cut in squares while warm.

—SHEILA WOOSTER