60 THE BLUE Birp Cook Book

ICE BOX COOKIES

2 cups dark brown sugar 33% cups flour
1 cup butter 1 teaspoon soda
2 eggs 1 cup pecans

Cream butter and sugar, add eggs one at a time and flour in which the soda has
been mixed. Work into stiff dough. Roll in log shape, wrop in oil paper and put in
icebox. When cookies are desired, cut in thin slices. Place rather far apart on baking
sheet and cook in oven at 350 degrees for 10 minutes.

RICE CRISPIE MACAROONS

Put through food chopper: 3 egg whites, well beaten
1 cup walnuts 3% cup sugar
1 cup dates and Vanilla and salt to taste

1 cup cocoanut
Add sugar, vanilla and salt to egg whites. Stir in fisrt mixture. Roll into balls
and roll in rice crispies. Bake on buttered cookie sheet at 350 degrees about 15 to
20 minutes.

SWEDISH COOKIES

1 Ib. unsalted butter 2 eggs
34 cup sugar Flour to make dough
Beat eggs separately, then together, add to the butter and sugar. Add enough
flour to make a soft dough that will go through a cookie press. Put through press in
fancy shapes onto a cookie sheet and bake in slow oven until a nice brown.

PECAN SQUARES .
1 cup flour 1/3 cup brown sugar
Y% teaspoon baking powder Y% cup finely chopped pecans

(double acting)

Sift dry ingredients together. Blend butter and sugar and cream well. Add dry
ingredients and mix until like coarse meal. Stir in pecans. Pat into greased 12x8x2
pan and bake at 350 degrees for 10 minutes. While this is baking start mixing the

pecan topping.

HATZIG BARS

Y2 cup butter or margarine 1 egg, slightly beaten
1/3 cup brown sugar
Cook the blended sugar, butter and egg over low heat for 1 minute. Add:

2 cups finely crushed 1 cup chopped nuts
graham wafers 1 teaspoon vanilla
Mix well and press into 9x9-inch pan.
TOPPING
Y Ib. medium cocoanut Y can Eagle Brand milk

Spread filling evenly over the first mixture, pressing it well down. Chill in the
refrigerator till quite firm, then ice with a butter icing, using maraschino juice as
the liquid. If desired, a few drops of red coloring can be added to give a deeper pink
shade to the icing.

BOURBON BALLS

2% cups finely crushed 1 cup chopped walnuts
vanilla wafers 3 tablespoons corn syrup
1 cup icing sugar Y% cup rum
2 tablespoons cocoa 1 teaspoon yanilla

Mix all ingredients together. Form into balls a little smaller than a walnut,
and roll in granulated sugar. Store in closely covered tin or jar.