BROWN SUGAR COOKIES

1% cups sifted flour % cup shredded coconut

% tsp. baking soda 1 cup brown sugar

¥% tsp. salt 1 egg

% cup shortening ¥ cup Silverwood's
Buttermilk

Sift dry ingredients together. Cream shortening, add sugar
gradually, work until smooth. Beat in egg, stir in dry in-
gredients and Silverwood’ s Buttermilk alternately. Beat until
smooth. Mix in coconut last. Chill 1 hour before baking.
Drop by teaspoon onto greased cookie sheet. Bake 400 degrees
F. oven 8 to 10 minutes.

OLD FASHIONED OATMEAL COOKIES

1% cups sifted flour 1 cup brown sugar

% tsp. soda 1 egg

1 tsp. salt Combine -

% tsp. cinnamon ¥% cup Silverwood’s Buttermilk
¥% tsp. cloves % cup corn syrup

% cup shortening 1 tsp. vanilla

% cup sugar 2 cups rolled oats

1 cup chopped nuts 1 cup raisins

Sift together dry ingredients and spices. Cream shortening
and sugar. Blend in egg. Alternate dry ingredients and
buttermilk and syrup. Blend in oats raisins and nuts. Drop
by tablespoonful onto greased cookie sheet. Bake 375 de-
grees F. 12 to 15 minutes.

SOUR CREAM SUGAR COOKIES

1 cup shortening % tsp. nutmeg

1 cup brown sugar % tsp. salt

2 eggs, beaten % tsp. baking soda
1 cup sour cream 1 cup raisins
4% cups flour 1 cup nuts

2 tsps. baking powder

Cream shortening and sugar, add the eggs and sour cream to
which soda has been added. Stir in 14 cups flour; then add ba-
king powder, spice and salt, nuts and raisins. Blend thorough-
ly. Add the other three cups flour. Knead lightly, roll out
and cup. Bake at 375 degrees for about 10 minutes.

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