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12 8A the axamlner Soundy Doc 10 1977 Nut Logs lcup walnuts la cup dates 31 cup desiccated coconut 12 cup brown sugar egg slightly beaten 14 cup desiccated coconut Put nuts and dates through food grinder Combine nutdate mixture with 34 cup coconut brown sugar and egg Mix thoroughly Shape mixture into rolls 12 long 34 diameter Roll in coconut Place on greased baking sheet Bake at 350 degrees for it 12 minutes Yield About dozen cookies Rum Balls cup finely crushed dry vanilla wafers cups chopped walnuts cup icing sugar tblsp cocoa tbsp cream 22 tblsp li tcorn syrup 1tbsp rum avouring Icing sugar Combine cookie crumbs walnuts sugar and cocoa in mixing bowl Stir well Add cream corn syrup and flavouring to cookie crumb mixture Mix well Shape mixture into balls Wipe hands off occasionally to make shaping easier Roll balls in icing sugar Store in tightly covered con tainer in refrigerator Yield About 21 dozen Swedish Teas cups Robin Hood Flour Regular or Instant Blending tsp salt cup soft butter or margarine cup brown sugar packed Spoon or pour flour into dry measuring cup Level off and pour onto waxed paper Add salt stir well to blend Cream butter brown sugar egg yolks and vanilla thoroughly Add flour mixture to creamed mixture Mix well Shape dough into balls Dip in egg white then in chopA ped nuts Place about apart on ungreased baking sheets Make indentation in centre of each with thumb Fill cavities with little raspberry jam Cookies may be baked plain and filled with jam before ser ving Bake at 350 degrees for 12 minutes Yield About Sdozen cookies Rolled Cookies TIPS When adding dry ingredients to creamed mixture mix thoroughly or dough may be crumbly Chill doughs unless stated otherwise Roll out small portions of dough rather than in one whole batch Keep the remainder in refrigerator until ready to roll Use as little flour as possible on the board and rolling pin lightlyfloured pastry cloth and stockinetcovered rolling pin make rolling easier and eliminate excessive flooring Before commencing the rolling0ut operation take the small portion of dough and roll it around on the lightly floured surface so as to cover the ball of dough with thin coat of flour Roll with light touch not exert such pressure on the dough that it causes it to stick to the board or pastry cloth Use metal spatula to lift cut cookies off board onto baking sheet Rolled cookie doughs can be molded into balls and flattened with bottom of glass which has been greased and dipped in sugar Do not add scraps of rolled dough to fresh dough Save and roll out together These cookies will be less tender Cut in squares or diamond shapes to avoid more scraps Rich Sugar Cookies 32 cups Robin Hoos Flour Regular or Instant Blending tsp baking powder 11x tsp salt 112 cups sugar cup butter 12 cup shortening eggs tsp vanilla Spoon or pour flour into dry measuring cup Level off and Cream sugar butter shor tening eggs and vanilla thoroughly Add flour mixture to creamed mixture Mix well Chill several hours until firm Roll out small portions of dough on lightly floured surface to 1m thickness Cut with floured cookie cutter Place on ungreased baking sheets Sprinkle with sugar if desired Bake at 375 degrees for 10 minutes Yield 56 dozen cookies Christmas Tree Cookies 22 cups Robin Hood Flour Regular or Instant Blending 2tsp soda tsp cinnamon 2tsp cloves 2tsp ginger cups sugar cup butter or margarine leg tblsp corn syrup Spoon or pour flour into dry measuring cup Level off and pour onto waxed paper Add soda and spices stir well to blend Cream sugar butter and egg thoroughly Add corn syrup and blend well Add flour mixture gradually Mix well Chill hour or until firm Roll out portions of dough on lightly floured surface to Mt thickness Cut with Christmas tree cutter Place on greased baking sheets Sprinkle with coloured cake decorations Bake at 400 degrees for 58 minutes Yield 34 dozen cookies Shortbread cup soft butter cup brown sugar 24 cups Robin Hood Flour Regular or Instant Blending Cream butter and add sugar gradually Cream thoroughly Spoon or pour flour into dry measuring cup Level off and pour onto waxed paper Add flour to creamed mixture 14 cup at time mixing well af ter each addi tion Divide dough into several portions Flatten one portion at time on lightly floured sur face with hands Roll out with lightly floured rolling pin to thickness Cut in desired shapes with floured cutters and place on ungreased baking sheets Bake at 323 degrees for 15 20 minutes or until golden Fans Roll dough to thickness Cut 33i4 circles Cut each circle into pieshaped wedges and place on ungreased baking sheet Mark each wedge with radiating lines with dull edge of knife to resemble fans Bake at 325 degrees for 1012 minutes Dip rounded edge of each fan in melted semisweet chocolate then in finely chop ped nuts Shortbread Tarts Roll dough to Mt thickness Cut with scalloped cutter Press into bottom of ungreased small tart tins bottom diameter Bake at 325 degrees for 1315 minutes Remove from pans when cool Fill with tsp of thin icing plain tinted or choclate Decorate before icing sets with candied cherries nuts or as desired Cameos Colour one portion of the dough pale green Roll dough to It thickness Cut with small starshaped cutter Bake at 325 degrees for 1012 minutes Roll out pain dough to thickness and cut with 12 scalloped cutter Bake at 325 degrees for 1012 minutes Fasten star cookies to round cookies with dab of icing Chocolate candy wafers can be used by pacing on round cookies and star cookie on top Place in oven for few seconds to soften chocolate slightly Remove from oven and press down on star gently Peanut Butter Cookies Robin Hood Flour Regular or Instant Blending tsp soda tsp salt butter or margarine lc peanut butter granulated sugar brown sugar packed eggs soda and salt stir well to blend Cream butter peanut butter and sugars together throughly Beat in eggs one at time mixing well after each ad dition Add flour mixture to creamed mixture Mix well Shape dough into balls and lace apart on ungreased aking sheets Press flat with floured fork Bake at 375 degree for 12 15 minutes Yield About dozen cookies Gumdrop Cookies Robin Hood Flour Regular or Instant Blending tsp baking powder tsp soda b2 tsp salt soft butter or margarine 12 brown sugar packed granulated sugar legg tlbsp water tsp vanilla ll Robin Hood Oats 14 cutup grumdrops 12 coconut Spoon or pour flour into dry measuring cup Level off and pour into large bowl Add baking wder soda and salt stirwel toblend Add butter sugars egg water and vanilla Beat until mixture is smooth Stir in oats gumdrops and coconut Shape into balls Place apart on ungreased baking sheets Bake at 350 degree for 12 15 minutes Yield About cookies dozen Mint Snowballs 12 icing sugar 12 butter 12 shortening V2 tsp peppermint extract cups robin Hood Flour Regular or Instant Blending 12 tsp salt Thin Icing Flake coconut Cream sugar butter shor tening and extract thoroughly Spoon or pour into dry measuring cup Level off and pour onto waxed paper Add salt stir well to blend Shape dough into balls and place on ungreased baking sheet Bake at 400 degree for 10 minutes Cool on racks Dip tops in icing plain tin ted green and pink then in coconut Yield 441 dozen cookies Melting Moments 12 Robin Hood Flour Regular or Instant Blending soft butter 13 brown sugar packed ltsp vanilla chopped pecans Icing sugar Spoon or pour flour into dry measuring cup Level off and pour onto waxed paper Cream butter brown sugar and vanilla thoroughly Add flour to creamed mix ture Mix well Stir in nuts Shape dough into balls and place on ungreased baking sheet Bake at 350 degree for 20 minutes or until golden Roll in icing sugar while warm Cool on racks Roll in sugar again Date Filled 0at Cookies Regular or Instant Blending tsp baking powder 12 tsp baking powder 12 tsp salt shortening part butter brown sugar packed V2 milk Robin Hood Oats Spoon or pour into dry measuring cup Level off and pour onto waxed paper Add baking powder and salt stir well to blend Cream shortening and sugar throughly Add milk gradually mixing well Add flour mixture to creamed mixture Mix well Stir in oats Chill dough tilfirrn Roll our on lightly floured surface to V8 thickness Cut with floured cookie cutter Place on lightly greased baking sheets Bake at 350 degree for 1618 minutes Cool on racks Spread half of cookies with Date Filling below Top with remaining cookies Yield 312 dozen cookies Date Filling 2c cutup dates 230water 13 brown sugar packed tblsp lemonjuice Combine all ingredients in saucepan Cook over medium heat until thick stirring con stantly Cool several hours un filled Play Tennis or Squash All WIN Winter is no longer Robin Hood Flour Basic Refrigerator ggoléfeltobin Hood Flour Regular or Instant Blending tsp baking powder 12 tsp soda 14 tsp salt sugar butter 12 shortening 2eggs tsp vanilla Spoon or pour flour into dry measuring cup Level off and pour onto waxed paper Add baking powder soda and salt stir well to blend Cream sugar butter shortening eggs and vanilla thoroughly Stir flour mixture into creamed mixture Mix well Chill hour Shape dough into smooth rolls about llz in diameter Wrap in waxed paper and chill overnight or until firm Slice with sharp thin knife in to in slices Place on ungreased baking sheet Bake at 375 degree for 810 minutes Yield cookies qulllw About 10 dozen Butterscotch nut Follow basic recipe except substitute cup brown sugar packed in place of granulated sugar Mix into dough cup chopped nuts Chocolate nut Follow basic recipe above Blend in squares oz un sweetened chocolate melted and cooled into the shortening mixture Mix into dough 12 cup chopped nut IER lONG the off season for tennis or squosh After game you may enioy the luxury of our expanded exer cise and change rooms or go for sauna or whirlpool both You may also take od vontoge of our free nursery service during scheduled hours Barrie Indoor For More Spoonor pour flour into dry measuring cup Level off and pour onto waxed paper Add pour onto waxed paper Add baking powderand salt stir well to blend Information Call