62 EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK

TEA COOKIES

COCONUT CREAM COOKIES
1 cup sugar 1 teaspoon salt
1 cup cream Y% cup coconut
2 eggs 3 cups flour
3 teaspoons baking powder
Beat egg until light, add sugar, coco-
nut and cream. Mix well. Add flour, salt
and baking powder and blend thoroughly.
Chill. Toss onto floured board and roll
to %-inch thick. Sprinkle with coconut
and shape. Bake in a moderate oven, 375
degrees F. on a gresaed baking sheet.
(Mixture may be dropped from a spoon
if soft or put through a cookie press.)
“My family enjoys these—the four of
them are always at the cookie jar.”
Mrs. F. Turner, 21 First Avenue, R.R. 1,
Hammond, B. C.

EASY BIRDS’ NESTS
% cup shortening
1% cup brown sugar
1 cup sifted flour
1 egg yolk
1 egg white (slightly beaten with fork)
Jam
Cream shortening and sugar, add egg,
then flour and blend thoroughly. Shape
in small balls and dip in egg white and
then roll in nuts or crushed corn flakes.
Then stick your fingers in the centre of
the ball, not right through, and bake in
oven. When half cooked, press your finger
in hole again and put in jam. Then put
back in moderate oven and bake until a
light brown.
“This recipe always turns out so good.”
Mi i Vanichuk, 140 Oak, Powell River,

GOLD (EGG YOLK) COOKIES
2 cups cake flour
11% teaspoons baking powder
% cup butter or shortening
1 cup sugar
4 egg yolks, unbeaten
14 teaspoon lemon extract
Pinch of salt
Cream butter and sugar until fluffy.
Add egg yolks, one at a time, beating
thoroughly after each. Then add flavoring
and flour which have been sifted with
baking powder and salt. Chill until dough
is firm. Shape into little balls and dip into
mixture of chopped nuts and cinnamon,
or in tiny candies. Bake in greased sheets
at 350 degrees F. for 15 minutes, using
bottom of oven for first half of baking
and upper shelf for the last half.
“These cookies keep very well.”
Mrs. A. J. Fuoco, PO Box 168, Revel-
stoke, B. C.

bread. Add nuts.

FILBERT BALLS
% pound shelled filberts (walnuts or
any nut meats can be used)
1 cup brown sugar
Pinch of salt
2 unbeaten egg whites
1 teaspoon vanilla

Put the nuts through the foodchopper.
Add brown sugar, unbeaten egg whites,
salt and vanilla and combine very thor-
oughly. Shape the mixture into rather
small balls and place on a greased pan.
Place in oven at 375 degrees F. Bake
until very delicately browned (about 15
to 20 minutes). The baked Filbert Balls
may be dusted with icing sugar. Makes
about 30 balls.

“These are something dainty to serve
at ‘showers’ or afternoon tea where some-
thing sweet is appropriate.”

Mrs. R. Hill, 776 West Nineteenth Av-
enue, Vancouver, B. C.

PINCH-OFF COOKIES

1% cup butter or other shortening

34 cup sugar
egg
cup grapenut flakes
cup rolled oats
cup chopped dates
cup flour
teaspoon baking powder
Pinch of salt

3 tablespoons milk
1 teaspoon vanilla |

Cream butter and sugar. Add egg and
beat together. Add grapenut flakes and
rolled oats, mixing after each. Add dates.
Sift the flour, baking powder and salt to-
gether. Add to first mixture alternately
with milk and flavoring. Pinch off pieces,
bake on greased cookie sheet at 350
degrees F.

“The children love these and they are
so good for them.”

Mrs. Walker, 4518 Union Street, Van-
couver, B. C.

SNOW DROPS
cups cake flour
cup nuts (rolled)
scanty cup shortening (part butter)
tablespoons icing sugar
tablespoon water
2 teaspoons vanilla
Rub ingredients together like short-
Roll with hands into
small balls. Bake 15 minutes in 375 degrees
F. oven. Roll in sugar while warm.

“These are fine for bridge teas or for
parties.”

Mrs. A. D. Forbes, Armstrong, B. C.

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