SNOWBALL DAINTIES

» squares chocolate
2 tablespoons butter
1 egg
1 cup icing sugar
1 teaspoon vanilla

14 graham wafers, crushed

cocoanut :

2

Melt chocolate and butter in top of double
boiler. When melted take from stove
and add egg. Mix well. Stir in icing
sugar, vanilla and wafer crumbs. Roll in
small balls, then roll in cocoanut.

—DELL ROBERTS

SUGAR COOKIES

14 cup fat

1 cup sugar

2 eggs
2% cups flour

3 teaspoons baking powder
14 teaspoon salt

1 tablespoon milk

1 teaspoon vanilla or lemon

Cream fat with sugar, flavoring and salt.
Add beaten eggs, then milk. Add sifted
flour and baking powder. Roll on lightly
floured board under wax paper. Sprinkle
with sugar. Bake at 400° F. Makes large
batch of cookies.

—EpITH DUNLOP

WALNUT-COCOANUT
SQUARES
Bottom __ part:

1 cup flour
4 cup butter
Rub together and pack into pan 10”x12”
and bake at 300° F. for 10 to 15 minutes,
or until slightly browned.

Cy

Top part:
1 cup brown sugar
2 eggs ®
1 cup walnuts (rolled)
14 cup cocoanut
1 teaspoon baking powder
2 tablespoons flour
Pinch salt

Spread on first miftare after it is baked,
and bake again for 20 minutes. When
cold, ice with butter icing and cut in
squares. .
- ==EvA Morrison

(73)

WALNUT CHEWS

14 cup butter

1 cup white sugar

2 egg yolks (3 if small)

1 teaspoon vanilla

2 cups sifted flour

1 teaspoon baking powder
Press in pan 8”x12”. Beat egg whites
stiff, add 1 cup brown sugar and 1 cup
walnuts chopped fine. Mix and place on
top, and bake 30 minutes at 325° F.

—NoRAH HILLMAN

WALNUT WAFERS

cup brown sugar
cup*butter
cup flour

et cael seni ell eel oe

pd walnuts, chopped fine
teaspoon vanilla

Drop from spoon in small portions and
bake as a drop cake, 375° F. for about 15
minutes.

—AGNEs M. LUTEs

WHOLE WHEAT WALNUT
COOKIES

Cream:
1 cup butter
114 cups brown sugar
Add:
2 eggs
1 cup ground walnuts
Stir in:
3 cups whole wheat flour
4 teaspoon salt
Y2 teaspoon vanilla

Put through cookie press, or drop on
cookie sheet and press down with fork.
Bake 10 minutes at 400° F.

—ALLIE MoIR

ZIMMETSTERN

6 eggs
314 cups confectioner’s sugar
1 Ib. unblanched almonds, ground
1 teaspoon cinnamon
1 teaspoon grated lemon peel

To the stiffly beaten egg whites add sugar
and lemon peel. Reserve 4 of the mix-
ture for top of cookies. Add almonds
and cinnamon and chill. Roll %” thick
on a surface covered with confectioner’s
sugar. Cut with a star cutter. Top each
with some of the reserved egg white mix-
ture. Bake in slow oven (325° F.) until
light brown, about 10 to 15 minutes. Use
a greased cookie sheet. Remove immedi-
ately. Makes 4 dozen.
-  —Grap REED