HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 32SNICKERD 0 ODLES
1 cup Crisco Shortening
1% cups white sugar
2 eggs, beaten
1 tsp. vanilla
2% cups pastry flour( unsifted)
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Cream shortening and sugar. Add eggs
and vanilla. Sift dry ingredients and add to
first mixture. Chill about 1 hour in
refrigerator. Place 3 tablespoons sugar and
3 teaspoons cinnamon in a small paper
bag. Roll dough in balls the size of small
plums. Place balls in bag and shake gently
until coated with mixture. Place about 2"
apart on ungreased cookie sheet. Bake
until lightly browned (8-10 minutes) at 375,
but still soft. Cookies may appear moist.
Makes about 5 dozen.
Bev Brown
Bluevale
2 cups flour
1 cup butter
1/2 cup icing sugar
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 egg yolk
Soften butter slightly, but do not allow
to become oily. Stir in sugar, salt, nutmeg,
CHERRY WINKS [COOKIES]
21/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
% cup soft butter
1 cup sugar
2 eggs
2 tbsp milk
1 tsp vanilla
1 cup chopped dates
1 cup finely chopped nuts
1/2 cup chopped cherries
2/3 cup crushed cornflakes
some cherries cut in quarters
Cream butter, add sugar gradually, beat
till fluffy, add eggs, one at a time and beat
after each addition. Add milk, sift dry
ingredients, add to above In i.xture, add
fruits and nuts. Make small balls and roll in
crushed corn Flakes. Press a piece of
cherry on top. Bake 375• for 12 minutes.
Alice Martin
RR#3 Brussels
PRIZE SHORT BREAD
and egg yolk- with a wooden spoon. Add
flour, a little at a time, until mixture is too
stiff to work with spoon. Turn onto floured
board and knead lightly, drawing in flour
all the time until dough just begins to
crack. Roll out dough 1/4 thick and cut into
desired shapes with cookie cutter; place on
an ungreased cookie sheet. Bake at 350•F
CANDY CANE COOKIES
1/2 cup butter or margarine
'A cup shortening
1 cup icing sugar
1 egg
1 tsp vanilla
21/2 cups sifted all purpose flour
1/2 tsp salt
1/2 tsp red food colouring
Cream butter, shortening, and sugar;
add egg and vanilla, add flour mixture and
stir thoroughly. Divide dough; colour half
of it (may need to add a tiny bit more flour).
Shape 1/2 tsp of each colour intoa 4" long
rope, press together lightly, and twist.
Complete only one cookie at a time. Place
on ungreased cookie sheet, curving the top
to form a cane.
Bake at 375• about 7 or 8 minutes, or
until set and a very light brown. Remove
from sheet carefully right away.
Recipe makes about 31/2 dozen cookies.
Arlyn Montgomery
RR#1 Belgrave
10 minutes or until delicately brown. Yield
31/2 doz.
To Decorate: Top with strips of red and
green maraschino cherries before baking.
Mrs. Donald Kelly
RR 5 Seaforth
Mrs. Melville Jacklin
Brussels
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