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HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 26Cookies and squares secrets (nice at Christmas) Custard 1 c. w. sugar 1 c. butter 2 eggs (beaten) 4 tbsp, cocoanut Cook this until thick and then cool. Roll 34 arrowroot biscuits, cut up 24 marshmal­ lows (coloured 1 c. walnuts STAINED GLASS ICE BOX COOKIES 2 eggs 1 cup w. sugar 1 c. butter 1 c. b. sugar. Cream together and add 1 tsp. vanilla. 3*/2 c. flour 1 tsp. baking soda 1/8 tsp. salt. Sift together Add dry ingredients with 1 c. fruits and nuts e.g. candied cherries or mixed peel or pineapple and walnuts or almonds to jyet mixture. Roll in wax paper and put in freezer overnight. Slice % inch thick and bake at 375 F for 10-12 min. Grace Potter Londesboro CHRISTMAS BUTTER SHORTBREAD 1 lb. butter 1 c. icing sugar 3-4 c. flour Roll out and cut out shapes. Decorate with candied cherries or coloured sugar. Bake 300 F for 30 minutes. Never fails. Grace Potter Londesboro CHRISTMAS COOKIES 2 lbs. dates (chopped) Vi lbs. candied cherries (green and red) Vi lbs. candied pineapple slices cut small Vi lbs. almonds (toasted) Vi lbs. brazil nuts or other nuts 1 c. butter 2 eggs l‘/2 c. gr. sugar 2Vi c. flour 1 tsp. soda, salt, cinnamon. Cream butter, sugar and eggs, add flour, salt soda and cinnamon and fruit. Drop on greased cookie sheet. Bake no longer than 10 minutes. Kay O’Rourke Seaforth Vi c. cherries (red and green) Mix altogether and add custard. Pack in a buttered pan 7x11 Icing 1 Vi c. icing sugar 1 tbsp, butter Milk to moisten. Color any color with food coloring. Ice this over top. Cut into squares. Hattie Snell Londesboro. LIZZIES (Christmas Cookies) Put 3 c. seedless raisins in a bowl. Add Vi c. bourbon. (You can use pineapple juice if preferred) Mix well and let stand one hour. Sift together in a bowl and reserve: 1 Vi c. all purpose flour 1 Vi tsp. baking soda 1 Vi tsp. cinnamon */« tsp_. each nutmeg and cloves Put % c. soft butter or margarine in a bowl, add Vi c. brown sugar 2 eggs Beat until fluffy. Add flour mixture and stir in: Raisins 1 lb. jjecan halves (4 c.) ‘/2 lb. citron, diced (iVi c.) 1 lb. cherries (candied) Mix thoroughly and drop from teaspoon onto greased cookie sheet and bake at 325 degrees for about 15 minutes or until firm. Eileen M. Burch Swift Current, Sask. APRICOT NUTMEG BALLS 1 pkg. (8 oz.) dried apricots, ground 2 c. shredded cocoanut % cup sweetened condensed milk Vi c. confectioners’ sugar 1 tsp. ground nutmeg Combine apricots and cocoanut in large mixing bowl. Mix in milk, blending well. Shape mixture in 1% inch balls; roll in mixture ot sugar and nutmeg. Lei stand in air until firm. Yield: approximately 32 balls. Mrs. Norma Steele DROP COOKIES Vi c. butter Vi c. w. sugar Vi c. brown sugar 1 Vi c. flour (firm) Vi tsp. cream tartar 2 eggs Vi c. walnuts 1 or 2 c. dates as desired Vi tsp. vanilla Vi tsp. soda dissolved in Vi tbsp, of hot water. Drop with spoon. Bake for 15 minutes at 350 degree oven. Alice Searle R.R. 3 Walton JELLY DROPS Vi c. butter Vi c. w. sugar 1 egg 3/< cup cornstarch 3/« c. flour 1 tsp. vanilla 1 tsp. B. powder pinch of salt These should be very stiff. Drop by tsp. on greased pan put dent in centre of each with finger and fill with jelly. Ruth Thornton Brussels OATMEAL COOKIES 1 c. butter 1 c. B. sugar 1 egg 1% c. oatmeal 1 c. cocoanut or 1 c. crushed conflakes 1 Vi c. flour 2 tsp. B. powder V», tsp. soda % tsp. salt Mix well, drop from spoon on cookie sheet, press down with fork. Bake at 350 deg. for 8-10 min. Turn sheet, cook 2 min longer. Betty McCall Walton MILLIES COOKIES 4 c. flour 4 c. oats IVi c. b. sugar 2 c. shortening or l3/4 dripping salt Rub fat in. Wet with Vi tsp. soda in Vi c. boiling water, or a little more of each. Press tsp. flat with floured fork. Bake at 375. Mrs. Marie McIntosh R.R. 5 Brussels Page 26 Christmas Cookbook