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NO-BAKE COOKIES

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NO-BAKE COOKIES

168 Choco-Squares

BASIC MIXTURE:

Melt in a saucepan over hot water
14 cup butter or margarine
2 squares semi-sweet chocolate

Blend in
1, cup sugar
1 teaspoon vanilla
1 beaten egg
114 cups desiccated coconut
1 cup rolled oats
14 cup chopped walnuts
Press this mixture into a buttered 9” square
pan.

ICING:
Spread with Butter Frosting (recipe No. 119).
Chill for a few minutes.

TOPPING:
Melt

2 squares semi-sweet chocolate
1 tablespoon butter or margarine

Spread over the icing. Cover and store in the
refrigerator.

Cut into squares for serving.

VARIATION:
(a) Choco-Balls

Prepare Basic Mixture as directed above, but
form it into balls which are about 1” in diam-
eter. Roll the balls in chopped walnuts or
desiccated coconut. Chill until needed.

Yield: 21% dozen balls.

169 Quick Drops

Melt over hot water
1 cup chocolate chips
3 tablespoons butter or margarine

Blend in
4 cup sifted icing sugar

Then add

2 cups desiccated coconut
Drop from a teaspoon onto waxed paper.

Chill for 30 minutes. Store at room tempera-
ture.

Yield: 21% dozen cookies.

170 Christmas Fruit Balls
Mix together

30 marshmallows, quartered
2 cups graham wafer crumbs
14 cup red maraschino cherries,
halved
14 cup green maraschino cherries,
halved
1 (15-ounce) can sweetened
condensed milk
14, cup chopped walnuts
Chill overnight.

Shape chilled mixture into balls which are
about 1” in diameter. Then roll in coconut.

Store in a covered container in the refrigerator.
Yield: 4 dozen balls.

171 Apricot Balls

Combine |
34 cup ground dried apricots
2 cups desiccated coconut
14, cup sifted icing sugar
14, cup sweetened condensed milk

Form into balls which are about 1” in diameter.
Then roll in fine granulated sugar.

Store in a covered container.

Yield: 2 dozen balls.

172 Saucepan Cookies

Combine in a broad saucepan
14, cup butter or margarine
34 cup sugar
2 beaten eggs
14 teaspoon salt
1 cup chopped dates
14, cup chopped walnuts

Cook over low heat for 10 minutes.

Remove from heat and add
1 teaspoon vanilla

Cool for about 5 minutes and then fold in
2 cups crisp rice cereal

Form into balls which are about 1” in diameter.

Roll in
About 114 cups coconut

Yield: 3 dozen cookies.

Use Pre-Sifted Purity Flour for all your baking needs © 69