SWEDISH WAFERS Beatrice Gislason
WAFER: FILLING:
1 C. soft butter % C. soft butter
Y2 C. thick cream ¥% C. sifted confectioners’ sugar
2 C. sifted flour (icing sugar)
1 egg yolk

1 tsp. vanilla
Preheat oven 375°.

Mix well butter, cream and flour. Chill. Roll out 1/8 inch thick on floured cloth. Cut
with 11’ inch cookie cutter. Roll only % of dough at a time and keep the rest in frig
until ready to roll. Transfer rounds to piece of wax paper that is heavily covered
with granulated sugar. Turn each round with a spatula so that both sides are coated
with sugar. Place on ungreased cookie sheet, prick 4 times. Bake until light golden
in color, 7-9 minutes at 375°F. When cool spread filling on one cookie top with
another. Makes 5 dozen filled double cookies.

WALNUT SLICES Emily Atkinson
1% C. flour ¥2 tsp. baking powder

1% C. brown sugar 2 level T. flour

¥Y2 C. butter Y2 C. cocoanut

2 egg whites 1 C. walnut meats

1% C. brown sugar
Preheat oven 375°.

Mix the first 3 ingredients together and press crumbs into a shallow greased 8x12’’
pan. Bake at 375°F until mixture commences to brown. Remove from oven and cool
to lukewarm. Make meringue mixture the remaining ingredients. Beat 2 egg whites
stiff, add remaining ingredients. Spread mixture evenly on top of pastry, return to
slow oven (300 to 325°) and bake until the meringue mixture is delicately browned.
Cut while warm in finger size slices and allow to cool in pan. Store in covered
box. Will keep for weeks.

SHORTBREAD Ingrid Sigurdson
1 C. butter ¥Y C. cornstarch
1 C. icing sugar 1 C. flour

Preheat oven 250°-300°.

Mix. Roll out, cut as desired. Bake in a slow oven (250°-300°F) until light brown.
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