MARSHMALLOW FANTASIES

BASE: :
34, cup butter (part shortening 144 cups Robin Hood Pre-Sifted
may be used) All Purpose Flour |
14 cup brown sugar
TOPPING:
2 envelopes gelatin VY tsp. salt
Y cup cold water coconut
2 cups sugar red and green maraschino
Y cup cold water cherries

1 tsp. vanilla

PREHEAT oven to 350°F. (moderate).

RUB butter, flour and brown sugar together. Press into greased 9” square pan.
| BAKE at 350°F. for 10-12 minutes or until golden brown. Cool.

: SOAK gelatin in 4% cup cold water.

BOIL sugar, % cup cold water and softened gelatin together for 2 minutes.
Cool.

BEAT with electric mixer or hand beater for 2 minutes. Add vanilla and salt.
Spread over base.

SPRINKLE with coconut. Decorate with pieces of red and green maraschino
cherries. Place in refrigerator to set.

CUT in squares.
YIELD: 30 squares.

CHOCOLATE DIPS

1 cup soft shortening Y tsp. salt
(Y butter) 1 cup Robin Hood Quick Oats
YZ cup sifted icing sugar 1 cup semi-sweet chocolate bits
2 tsps. vanilla 3 tbsps. milk
1144 cups Robin Hood Pre-Sifted chopped walnuts

All Purpose Flour

PREHEAT oven to 325°F. (moderate).

CREAM shortening, sugar and vanilla until light and fluffy.

ADD flour and salt to creamed mixture; mix well.

MIX IN Oats.

SHAPE into logs and place on ungreased baking sheets, 2” apart.
BAKE at 325°F. for 15 to 20 minutes. Cool on racks.

MELT chocolate with milk over hot water; mix until smooth. Add a little hot
water if chocolate becomes too thick.

pip ends of each cookie in chocolate, then roll in chopped nuts. Dry on rack.
YIELD: 3 dozen approximately.

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