PUDDING POWDER COOKIES 1/2 cup shortening 2 tablespoons sugar 1/2 teaspoon salt 2 eggs 1 package pudding powder (The kind you cook) any flavor 11/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup walnuts, if desired Cream shortening. Add sugar. Mix well. Add eggs and beat until light and fluffy. Add salt, pudding powder, flour and baking powder, sifted together, alsonuts. Dropfrom spoon onto greased cookie sheet. Bake in moderate oven, 350 deg. F., for 15 to 20 minutes. ALMOND CRISPS 1/2 cup shortening 1 cup brown sugar 1 egg, beaten 1 cup cake flour 1/8 teaspoon cream of tartar 1/2 cup coarsely chopped blanched almonds Cream shortening, add sugar gradually. Blend thoroughly. Add egg and mix well. Sift dry ingredients and add with nuts to creamed mixture. Drop from heaping teaspoonfuls onto greased cookie sheet. Bake in slow oven, 300 deg. F., for 15 minutes or until Teapey browned. Makes about 50 cookies. ANISE COOKIES eggs cup white sugar cups cake flour teaspoon baking powder tablespoon crushed anise seed OR 1 teaspoon anise oil Beat eggs until light. Add sugar gradually; continue beating 45 minutes with rotary beater or an electric mixer on medium speed. Sift dry ingredients; add anise. Fold into egg mixture. Dropbyteaspoonfuls about 2inches apart on well- greased and floured baking sheets. Do not cover. Let stand overnight or about 10 hours to dry. Bake in moderate oven, 350 deg. F., for 10 to 15 minutes. Cool cookies on sheet before removing. Makes about 4 dozen. NOTE: Usually cookies separate into 2 layers during baking. Top will be white, bottom golden brown. Flavor improves if stored in tightly covered container for at least 2 to 3 weeks. hr DDH OO DUTCH SHEET CAKES 1/2 cup butter 1/2 cup sugar 2 cups all-purpose flour = teaspoons baking powder 1/4 teaspoon salt 1/2 cup raisins or currants 1/2 cup 10% cream 1/2 cup milk Granulated sugar Cream butter and sugar. together to creamed mixture. currants, cream and milk. Stir. Drop by spoonfuls onto 2 buttered cookie sheets (makes about 18), Flatten slightly and sprinkle with granulated sugar. Bake in hot oven, 400 deg. F., for about 5 to 7 minutes. NOTE: These scone-like cookies are excellent served with cheese. Add dry ingredients sifted Mix well. Add raisins or CHOCOLATE DROP COOKIES 1 cup brown sugar 1/2 cup butter 1 egg, beaten a 1/2 teaspoon salt 1/4 teaspoon soda dissolved in 1/2 cup sour cream 2 squares chocolate, melted 11/2 cups flour oe teaspoon baking powder 1 teaspoon vanilla 1 cup walnuts, chopped fine Cream butter and sugar. Add egg, sour cream and soda, then dry ingredients. Add vanilla and walnuts. Drop from a teaspoon onto greased cookie sheets. Bake in a 375 deg. F. oven about 10 minutes. Frost while still warm with icing made with 2 squares melted chocolate, 1 beaten egg, 1 3/4 cups icing sugar, 2 tablespoons cream and 1 teaspoon vanilla. Makes 3 dozen good sized cookies, 5 dozen dainty ones. CHOCOLATE PEEK-A-BOOS 1 cup flour 1/4 teaspoon salt 1/4 cup sugar 1 cup milk 1/2 cup butter 4 eggs 11/2 teaspoons vanilla 1 (6-ounce) package semi-sweet chocolate bits Sift flour, salt and sugar together. Put milk in saucepan, add butter and heat just to boiling point. Add dry ingredients, all at once, stirring constantly. Cook until mixture leaves sides of pan in smooth compact ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each addition until mixture is smooth again. Add vanilla. Mix well. Drop dough by half teaspoonfuls, 2 inches apart, on ungreased baking sheet. Place chocolate bits on each cookie. Then cover with another half teaspoon of dough. Bake in moderate oven, 375 deg. F., 15 to 20 minutes. Sprinkle with icing sugar, if desired. Cool. STAY-UP CHOCOLATE CHIPS 1/2 cup shortening 2/3 cup brown sugar 1 egg 1 cup sifted all-purpose flour 1/4 teaspon baking soda 1/8 teaspoon salt » 2 tablespoons cornstarch 2/3 cup chopped walnuts 1/2 cup chocolate pieces or semi-sweet chocolate, chopped 1/2 teaspoon vanilla Cream shortening and sugar thoroughly. Add egg and beat well. Add sifted dry ingredients. Add nuts and chocolate pieces. Add vanilla. Combine. Drop from teaspoon onto greased cookie sheet. Bake in moderate oven, 350 deg. F., for 10 to 15 minutes, or until done. Watch these carefully as they scorch easily. (These Chocolate Chips stay nicely ‘*peaked’’.) MICHIGAN TEA DAINTIES 2 eggs, separated 1/2 cup icing sugar 3/4 cup sifted flour 1/8 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon cloves 1 tablespoon grated orange rind 1 teaspoon grated lemon rind 1/2 cup chopped nuts Beat egg whites until stiff. Add sugar gradually and Add well-beaten egg yolks, flour mixed and sifted with salt and spices. Add rinds and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in moderate oven, 350 deg. F., for 15 minutes or until crisp and lightbrown. (No shortening!) beat.