HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 56SNICKERDOODLES:
1 cup Crisco Shortening
11/2 cups white sugar
2 eggs, beaten
1 tsp. vanilla
23/4 cups pastry flour( unsifted)
2 tsp. cream of tartar,
1 tsp. baking soda
'/i 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 bahs,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
' cup icing sugar
A teaspoon salt
1/8 teaspoon nutmeg
1 egg yolk.
Soften butter slightly, but do not allow
tobecome oily.Stir in sugar, salt,. nutmeg,
CHERRY WINKS [COOKIES]
2' cups flour
1 tsp baking powder
Y: tsp baking soda
tsp salt
'/i cup soft butter
1 cup sugar
2 eggs
2 tbsp milk
1 tsp vanilla
1 cup chopped dates,
1 cup finely chopped nuts
'A cup chopped cherries
'h cup crushed cornflakes
(One 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, addto above m fixture;' add
fruits and nuts. Make small balls and roll in
crushed corn Flakes. Press a piece of
cherry on top. Bake 3750 for 12 minutes.
Alice Martin
RRk3 Brussels
PRIZE SHORT DREAD•
CANDY CANE COOKIES,
'A cup butter or margarine
',h cup shortening
1 cup icing sugar
1 egg
1 tsp vanilla
21/2 cups sifted all purpbse flour
'/r'tsp salt
1/2 tsp red food colouring
Creambutter, 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 Y: 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 dozen cookies.
Arlyn Montgomery
RR#1.Belgrave.
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 thetime until dough just begins to
crack. Roll out dough ' thick and cut into
desired shapes with cookie cutter; place on.
an ungreased cookie .sheet. Bake at 3500F
10 minutes or until delicately brown. Meld
3'/ doz.
To Decorate: Top with strips of red and
green maraschino cherries before baking.
Mrs.' Donald Kelly
RR 5 Seaforth
11�1'rs. Melville Jacklin
Brussels
H E.N S`A LL
122 'KING
eP:HENSAll262-201'5
• Kettles
• Coffeernakers
• Toasterovens
• Food. 'Processors
• Blender
• Fry Pans
• Slow Cookers
• Corningware
• Pyrex
Plus. a co�nnpiete line o cann`ng supplies
Page .30, Chrlptma$ Cookbook.