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