HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 60Page 26
FRUIT SNOW DROPS
14 vanilla wafers
1 cup brown sugar
2 beaten eggs
8 oz. dates (chopped)
1 tbsp. lemon juice
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/2 cup candied cherries.
Coarsely crush cookies. Combine sugar, eggs,
dates,, in saucepan. Cook over medium heat until
thick (approximately 10 minutes), stirring
continuously. Remove from heat and stir in
lemon juice, cookies (crushed), coconut, nuts
and cherries. Blend well, cool and form balls.
Roll in coconut. Store in cool place in air -tight
container.
Gail Bettger
Goderich.
GLUTEN-FREE
SHORTBREAD
COOKIES
1/2 cup butter or margarine
2 tsp. vanilla
1/2 cup icing sugar
CHRISTMAS COOKIES
1 cup soft butter (no substitute)
3/4 cup brown sugar
1/2 tsp. vanilla
1/8 tsp. salt
21/2 cups all purpose flour
1 cup a1;onds (sliced lengthwise)
1/2 cup each red and green cherries, left whole.
Cream butter, add sugar, and then vanilla, salt
and flour. Finally add nuts and cherries and
form into long rolls. Wrap in wax paper and chill
thoroughly. Slice thinly with a very sharp knife
and bake on greased baking sheet in 375 degrees
F for 10 minutes till golden in colour.
Mary Stirling,
RR 2, Bayfield
1 cup and 6 level tsps• wheat starch (sift after
measuring)
Jam or Jelly
• Cream butter until smooth and cream with
sugar and vanilla. Add the sifted wheat starch
and blend into a stiff dough. Make into one inch
balls. Press centre of each ball with thumb to
make a deep dent. Put jam or jelly into each
dent.
Bake on baking sheet for 5 to 8 minutes at 350
•degrees F. Makes about 21/2 dozen'cookies.
NOTE: Cookies do not brown.
Wheat starch is available at "The Radiant Life
Centre", Clinton.
By Gwen Johnston,
'Clinton
CANDY CANE COOKIES
1/2 cup butter, softened '
1/2 cup shortening
1 cup confectioner's sugar'
1 egg
11/2 tsp. almond extract
-1 tsp. vanilla
21/2 cups flour
1 tsp. salt
1/2 tsp. red food coloring
Heat oven to 375 degrees. Mix together first six
ingredients. Blend in flour and salt. Divide dough
in half and blend food color in one half.
Shape one teaspoon dough from each half into
a 4" rope. Place ropes side by side; press
together lightly and twist. Place each cookie on
ungreased baking sheet and curve top of cookie
down to form handle of carie.
Bake about nine minutes or till set and very
light brown.
If you wish, mix 1/2 cup crushed peppermint
candy and 1/2 cup white sugar. Sprinkle on hot
cookies.
Makes about 4 dozen cookies.
Mrs. Gail Bettger
181 Wilson St.
Goderich
CHRISTMAS ROCK COOKIES
1 cup brown sugar
Two-thirds cup melted butter
3 eggs
2 cups pre -sifted all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 cup chopped dates
Chopped--via-1nuts
1 cup candied mixed fruit
1 cup raisins soaked in hot water
1 tsp. vanilla
Bake in 375 degree oven for 12 m in•utes.
By Agnes Cutt,
Goderich
CHIPITS
1/2 cup shortening
1/ cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
1. egg
1/2 tsp. baking soda
1/2 tsp. salt
1 cup and 2 tbsp. flour (cake and pastry)
1 cup chipits (chocolate)
„Cream together shortening, white and brown
sugar and vanilla. Make fluffy. Add egg and
beat. Sift flour, soda and salt in sifter and fold
into first mixture, Add chipits. Grease cookie
sheet. Cook in 375 degree oven about 8-10 minutes
or till golden brown.
By Jeff McNairn,
RR1
Clinton
GINGERBREAD MEN
1 cup of margarine
1 cup of white sugar
1/2 teaspoonof salt
2 eggs
2 tablespoons white vinegar
1 cup molasses
6 cups flour
2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon each of cloves
nutmeg and cinnamon
Bake 7 - 10 minutes at 350 degrees F
Note: for best resutts chill dough in
refrigerator overnight before rolling out.
By Laurel Duizer,
Londesboro