GINGER LACE COOKIES Elin Kjartansson
% C. shortening 2 level tsp. soda

1 C. sugar 2 C. flour

1 egg beaten 4 T. dark molasses

1 tsp. cinnamon pinch salt

1 tsp. ginger

Preheat oven 350-375°.

Cream shortening, add sugar and egg, add '%2 dry ingredients then molasses and
remaining dry ingredients. Roll into small, roll in sugar. (May use more
molasses if desired.) Lightly grease cookie sheet. Bake 12 minutes or so at 350°
sro rT;

LEMON CARAWAY COOKIE Herdis Stevenson
Y C. butter 1 egg

1 C. sugar 2% C. flour

1% tsp. caraway % tsp. soda

grated rind of ¥%2 lemon Y2 tsp. salt

2T. lemon juice
Preheat oven 400°.

Cream the butter, add sugar gradually and beat until fluffy. Add caraway, grated
lemon rind, lemon juice and egg. Sift together flour, soda and salt, add to the batter
and blend well. Shape into a 2’’ diameter roll and wrap in Saran or wax paper. Chill
until firm. Cut into 1/8 inch slices. Bake on a greased cookie sheet in a hot oven
400°F., about 10 minutes. The unbaked cookie roll will freeze - do wrap well.

DATE WALNUT MACAROONS Beatrice Fredrickson
3 egg whites 1 pkg. dates (chopped finely)
1% C. fruit or icing sugar 1C. walnuts (chopped)

¥Y2 tsp. vanilla

Preheat oven 275°.
Place unbeaten egg whites and sugar in the top part of a double boiler and place
over boiling water. Beat with electric beater for 6 minutes or until it holds its shape.

Take off stove and add chopped dates and nuts. Flavor with vanilla. Drop from
teaspoon on buttered cookie tin and bake in slow oven until a delicate brown.

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