HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 39OATMEAL DROP COOKIES
1 c. pastry flour
1/2 tsp. soda
V.s tsp. baking powder
1/4 tsp. salt
Sift the above together.
11/2 cups fine oatmeal
1 cup brown sugar
1/2 cup shortening or margarine
1 tsp. vanilla
1 egg.
Work shortening into the dry ingredients
similar to pie pastry. Beat egg and add
with vanilla. Add raisins, dates or walnuts
if desired. Bake at 350° for 5-8 min.
Mrs. Minnie Armstrong
Belgrave
CHRISTMAS NUT DROPS
3 cups pastry flour
1 cup butter
2/3 cups brown sugar
1 unbeaten egg yolk
1 slightly beaten egg white
chopped nuts
Cream butter, add sugar and egg yolk.
Blend. Sift flour over mixture gradually.
Blend. Roll into small balls abput size of
marbles. Dip into egg white, then roll in
nuts. Bake on ungreased cookie sheet at
300* fot about 35 minutes.
Margaret Spence
Brussels
CHERRY CENTRES
2 squares semi-sweet chocolate
1 tin eagle brand milk
1/2 pound graham wafer crumbs or (36
single crackers)
Melt chocolate in top of double-boiler.
Add eagle brand milk and cook until thick
(5 minutes). Remove from heat and add
graham cracker crumbs.
Wet hands with water to avoid mixture
sticking when rolling into balls . Put a
cherry in portion of above mixture, form a
ball and roll in shredded coconut. Repeat.
Makes approximately 11/2 to 2 dozen cherry
centre. Refrigerate or put in freezer.
Mrs. Bruce (Kathy) Wilbee
R.R. 1, Ethel
NUT OATMEAL COOKIES
1/2 cup shortening
1/4 cup corn syrup
1 egg, well beaten
1 3/4 cups oats
1/3 cup chopped raisins
2/3 cup chopped nuts
1/4 tsp. nutmeg
11/2 cups pastry flour
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/i tsp. cloves
1/4 cup white sugar
1/4 cup milk
1/2 tsp. salt
Heat oven to 375°. Bake for 12-15
minutes. Cream shortening, add sugar and
corn syrup. Add egg, milk, oats, raisins
and nuts. Add dry ingredients. Blend well.
Drop by teaspoon onto greased cooky
sheet. Yields 4 doz.
Margaret Spence
Brussels'
OATMEAL PEANUT BUTTER COOKIES
4 eggs,
1 cup white sugar
11/2 tsp salt
11/2 cups shortening
11/2 tsp vanilla
3 cups flour
1 3 /4 c brown sugar
3 tbsp hot water with 2 tsp soda dissolved
in it.
11/2 cups peanut butter
2tsp. cinnamon
3 cups oatmeal
Shape into balls and flatten with a glass
that has been buttered so they won't stick.
Cook in 3504T oven.
Evelyn Caldwell
RR#3 Blyth
Bertha MacGregor
Hensall
CHRISTMAS COOKIES
Cream 1/2 cup butter with 1/2 cup shorten-
ing. Add 1/2 cup brown sugar, 1/2 cup white
sugar, I teaspoon vanilla, 1 egg and mix
well.
Stir in 1 cup flour, I/2 tsp. Baking Soda,
1/2 tsp. salt and mix well again.
Add:
1 cup coconut (fine)
1/2 cup chopped dates
% cup red cherries
1/4 cup green cherries
2 cups oatmeal.
Mix altogether and drop by teaspoonful
on greased cookie sheet. Bake at 325°F,12
to 15 minutes. Makes a large batch. These
freeze well.
Elizabeth Sholdice
Brussels
SUGAR COOKIES
2 cups white sugar
3 eggs
1 c butter
1 c heavy sour cream
1 tsp van it la extract
1 tsp lemon extract (opt)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
4-5 c flour
Cream butter, add sugar, and mix well.
Add eggs, extracts and sour cream-mix
well. Add the baking soda, baking powder,
salt and 4 c of flour Add the last cup of flour
a little at a time until dough is stiff. Mix
well. These cookies can be rolled about 1/4 "
thick and cut with a cookie, butter into
desired shapes and then iced for Christmas
A great lunch box idea is to roll them into
balls and flatten with a glass lhats been
dipped in sugar, leaVing a coating of sugar
on each cookie. 350•F 12-15 min.
Mrs. Susan O'Connor
RR1 Wetaskiwin, Alberta
MINCEMEAT MAMBOS
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup soft 'Ritter or margarine
2 cups brown sugar, firmly packed
2 eggs
1 cup All Bran or bran buds,
1 teaspoon vanilla
2 cups prepared mincemeat
1. Sift together flour, baking powder and
salt.
2. Blend butter and sugar: Add eggs and
beat well. Stir in bran, vanilla, and
mincemeat. Add sifted dry ingredients,
mix well. Drop by tablespoons on to lightly
greased baking sheets.
3. Bake in moderate oven 375° about 15c
minutes or until lightly browned.
Yield: About 6 dozen cookies, 21/2 inches in
diameter.
THIMBLE COOKIES
11/4 cups flour
3/4 tsp baking powder
1/2 cup white sugar •
1/4 tsp salt
1/2 cup butter or margarine
1 egg
1 tsp
jams
Sift flour, baking powder, sugar and
salt, blend in butter as you would for
pastry. Add egg and vanilla and work into
dough.
Pinch off pieces, size of a large marble.
Place on cookie sheet. Dent in centre of
each cookie with a thimble. Fill dent with
jam. Bake at 375•F for 8-10 minutes.
Makes about 30 cookies.
Miss Aleda Shantz
RR3 Brussels
Christmas Cookbook rags 37