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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.