HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 91Cookies
Ribbon Cookies
21/2 c, flour (all-purpose)
11/2 tsp. double acting baking powder
1/2 tsp. salt
1 c. shortening (soft)
11/4 c. white sugar
1 egg, unbeaten
1 tsp. vanilla extract
I/4 c, snipped candied cherries
1 square unsweetened chocolate (melted)
few walnuts
Sift flour, baking powder and salt. Cream shortening
till fluffy, gradually adding sugar. Stir in eggs and
vanilla, beat well. Blend in flour mixture. Divide
dough into 3 parts, cherries to 1 part; chocolate to 2nd
part; and nuts to 3rd• part. Into bottom of wax paper
lined 9" x 5" x 3" loaf pan, pack cherry mixture even-
ly. Next pack chocolate mixture. Then put nut mixture
on top. Cover with waxed paper. Refrigerate at least
.24 hours.
TO BAKE Pre-heat oven to 375 deg. Remove dough
from pan. Cut in half lengthwise, then crosswise into
1/4" slices. Bake on ungreased pan for 8 minutes till
light brown. •
Dorothy Laing
St. Marys, Ontario
Corn Flake Chews
2 c. corn flakes
3/4 c. brown sugar
3 tbsp. corn syrup
1 tbsp. butter
Put corn flakes in buttered bowl. Cook sugar and syrup
in small pan, stirring until it bubbles and sugar is dis-
solved. Add butter and pour over corn flakes. Drop by
spoonfuls on wax paper and cool.
Olive Hicks
Exeter
Honey Oatmeal Cookies
1 c. honey 1/2 c. nuts
1 c. shortening 21/4 c. flour
1/2 tsp. nutmeg 2 eggs beaten
1/2 tsp. baking soda 1 tsp. cinnamon
1/3 c. milk 1 tsp. baking powder •
2 c. quick rolled oats 1/2 tsp. salt
Cream together honey and shortening. Stir in eggs.
Dissolve soda in milk and add to honey mixture. Add
rolled oats, stirring in slowly. Sift together flour,
spices, baking powder and salt. Add abut a cup at a
time until all is mixed well. Add nuts. Let stand 20
minutes. Drop by teaspoonsful onto a greased baking
sheet, and bake at 400 degrees (watch closely). To give
cookies a glaze dip spoonin milk each time before dip-
ping into batter.
Jessica MacDonald
St. Marys
Coconut Kiss Cookies
2 egg whites
3/4 c. white sugar
2 c. Corn Flakes
1/2 c. coconut
Grease pan, cook in oven at 375 deg. F.
Pauline Regier
R.R. •3 Zurich
Favourite Gingerbread ,Alan Cookies
1 cup shortening
1 cup gran. sugar
2/3 cup molasses
2/3 cup strong warm coffee
5 cups cake flour (unsifted)
1 tsp. salt
1 tsp. soda
2 tsp, ginger
1 tsp. cloves
1 tsp. cinnamon
Cream shortening and sugar together until. ight. Add
molasses. Measure coffee in molasses cup to rinse it
out and add to sugar mixture and mix in. Tip the un-
sifted flour into the sifter and sift it with the salt, soda
and spices into the first mixture and blend thoroughly.
Shape dough into three balls, wrap and chill at least 2
hours, roll thinly and bake in moderate oven. Be sure
not to overbake these cookies as with the high sugar
content they burn easily.
Johanna. Eagleson
RR 8 Parkhill, Ont.
Gumdrop Cookies
2 large eggs
1/2 c. white sugar
c. brown sugar
1/2 c. shortening
1/2 c.. fine coconut
1 c. corn flakes
1 c. fine oatmeal
1 c. gumdrops, cut fine (no black ones)
1/2 tsp, baking soda
1/2 tsp, baking powder
1/2 tsp. salt
1 c. flour
Mix in order given. Drop on lightly greased pan. Bake
at 375 deg.
Mrs. Joan Oke ,
Exeter
Mix with beater:
2 eggs
1 c. brown sugar
1 c. farmers cream
1 c. buttermilk
1 tsp. soda
1/4 tsp. nutmeg
1/2 tsp. orange flavor
Add and stir only enough to blend
3 c. all purpose flour
1 tsp. baking powder
1 tsp. salt
Drop by spoonfuls into fat 350 deg. until light brown.
Mrs. Doreen Shantz
R.R. 1 Tavistock
Light Shortbread
1 c. butter
1/2 c. icing sugar
2 c, all purpose flour
Cream butter and sugar together, then add flour, a bit
at a time till used. Refrigerate overnight in a. roll.
Slice and bake on ungreased baking sheet at 300 deg.
for 20 -25 minutes or until firm. Do not let the cookies
brown on top. Cool on rack.
Nettie D. Tinney
Exeter, Ont.
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