MOTHER’S COOKIES

Norma Barlow, Regina, Sask.

1 cup brown sugar, % cup butter
or margarine, 14 cup lard, 1 egg, 2 cups
flour, % teaspoon cream of tartar,
14 teaspoon soda, % cup cocoanut
(fine), 1 teaspoon vanilla, 4 teaspoon
salt.

Drop by teaspoons on_ buttered
cookie sheet. Flatten with fork dipped
in milk or cream. Moderate oven.

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CUSTARD CREAMS

Marion Smillie, Saskatoon, Sask.

14 cup butter, 3 tablespoons white
sugar, 1 egg, 10 tablespoons flour, 6
tablespoons custard powder( Kkovah
or Harry Horn’s), 1 teaspoon baking
powder, pinch of salt.

Cream butter and sugar. Add egg,
then dry ingredients which have been
sifted together. Drop from a spoon on
cookie sheet and bake in a 350-deg. F.
oven for 12 to 15 minutes. When cool
put together with icing.

Icing

1 tablespoon butter, 1 tablespoon
custard powder, icing sugar and cream.

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BUTTER COOKIES

Iris Bauer, Wadena, Sask.

1. cup butter, 44 cup’ sugar, 1 egg
(beaten), 2 teaspoons vanilla, 3 cups
flour, 4% teaspoon baking powder, pinch
of salt.

Cream butter, add sugar and beat
until fluffy. Add and mix egg and
vanilla. Sift flour, baking powder and
salt together and add gradually to but-
ter mixture. Roll thin on. lightly
floured board. Cut and decorate. Bake
12 to 15 minutes in 350-deg. F. oven.
Note: Pinwheel cookies may be made
by adding chocolate to half the portion
of dough.

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SHORT BREAD
Lyla Alber, Sovereign, Sask.

1 cup butter, % cup icing sugar,
1 egg yolk, 4% teaspoon salt, flour.

Soften butter, stir in sugar, salt and
egg yolk. Add flour a little at a time
until mixture is too stiff to work.
Turn on floured board, knead lightly,
drawing in flour till the dough cracks.
Roll to desired thickness and cut. Bake
in a slow oven.

7. St

GINGER COOKIES
Mrs. G. H. Headley, Saskatoon, Sask.

2 cups brown sugar, 1 cup butter,
2 eggs, 1 teaspoon cream of tartar,
1 teaspoon soda, 3 cups flour, pinch of
salt, 1 teaspoon ginger (or more), 1

teaspoon vanilla, 1 teaspoon lemon ex-
tract.

Cream together sugar,
eggs. Add dry ingredients sifted to-
gether and flavorings. Roll in thin
strips or roll in smal] balls and press
thin with a fork. Bake in a moderate
oven.

butter and

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DELICIOUS BITES
Bette Tweedell, Lansing, Ont.

% Ib. butter, 4 tablespoons brown
sugar, % teaspoon vanilla, 1 cup flour,
14 lb. pecans or walnuts ground fine.

Cream butter well with brown sugar.
Add the vanilla then the flour sifted.
Mix in the nuts and roll in small balls.
Place on greased cookie sheet. Press
with a fork at right angle. Bake at
300 deg. F. 15 to 20 minutes. Roll in
sugar while still warm.

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RICKETY UNCLES
Marion Davidson, Petawawa, Ont.

2 cups rolled oats, % cup brown
sugar, 42 cup butter, 1 teaspoon vanilla.

Rub together. with fingers and press
into a shallow pan. Bake 12 to 20

mniutes in a moderate oven. Cut into °

squares, cool slightly and remove from
pan while still warm.

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CHEESE MOONS

Freda Kennedy, Moose Jaw, Sask.

14 lb. margarine, 1% lb. cream cheese,
2 cups flour, jam.

Mix margarine and cheese together,
add flour as for shortbread. Work in
with hands, then roll thin and cut with
round cutter.Put a bit of jam on
one half, fold over and press edges
together. Bake in moderate oven.

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ALMOND FINGERS
Edna Linklater, Sovereign, Sask.

1% cup icing sugar (large), 1 cup
butter, 1% cups flour, 1 teaspoon van-
illa, 14% cups almonds (ground).

Do not peel almonds, just wipe off
and put through meat chopper. Mix
all together, roll in palm of hand and
shape into fingers. Bake at 350 deg. F.
While still warm roll in icing sugar.

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PUERTO RICAN BUTTER DREAMS
Mrs. C. Gordon, Saskatoon, Sask.

1 cup margarine, 4% cup white sugar,
1 teaspoon almond extract (or vanilla),
21%, cups sifted all purpose flour.

Cream margarine and sugar well,
blend in extract and then the flour.
Shape dough into balls. Press a red
or green cherry into top of each ball.
Place on ungreased cookie sheet. Bake
at 350 deg. F. for 8 to 10 minutes.