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TUESDAY, NOVEMBER 20, 1951 THE DAILY TIMES -GAZETTE PAGE TWENTY-THREE" Easy to Make Recipes for Cookies THIMBLE COOKIES 1, cup shortening Ya cup sugar 1 egg 1 cup sifted flour 1 tsp. baking powder 1, tsp. lemon extract Y; tsp. almond extract Chopped nuts or coconut, jam or jelly Cream shortening and sugar and add the egg. Beat well. add flavoring and flour. Make into small balls. Roll in coconut or chopped nuts and make a hollow in the centre with a thimble. Place on baking sheet and fill the | thoroughly. Drop batter from tea- |spoon to greased cookie sheet. | Bake until done in moderate oven hollow with jelly or smooth jam. Bake in moderate oven, 350 de- grees, 12 to 15 minutes. Mrs. E. M. Yourth, Mrs. E. J. Luke's Group, King Street W.A. RAISIN OATMEAL COOKIES cup 'seedless raisins 3¢ cup shortening cup sugar 14 cup milk 124 cups oatmeal 11% cups flour teaspoon soda 1% teaspoon salt 1 teaspoon cinnamon Method: Wash raisins in hot water and rain. Cream shortening with sugar; then add beaten eggs and milk. Combine with oatmeal, raisins, and mix well. Add flour; sifted with soda, salt, and cinna- mon, Beat thoroughly. Drop onto greased pans and bake 12 minutes in a moderate oven, 350 to 375 de- grees F. Makes about 3 , doz. cookies. « Mrs. L. Coull, Rainbow Group, Salvation Army. (rolled oats) RAISIN COOKIES 1 cup seedless raisins 2 cup water 12 teaspoon baking soda 32 cup shortening 1 cup sugar 12 teaspoon salt 1, teaspoon cinnamon 1. teaspoon nutmeg 3 teaspoon alspice 1 large egg, well beaten 32 teaspoon vanilla 2 cups sifted pastry flour 1 teaspoon baking powder Method: Boil raisins and water 5 minutes. Cool. Add soda, blend shortening, sugar, salt, spices; add egg and vanilla to cooled raisin mixture; add sifted flour and bak- ing powder. Drop bv spoonsful on greased, floured tin. Bake in mod- erate oven, 350 to 370 degrees F., 12 to 15 minutes. Yields 5 doz. Mrs. H. Rutter, Rainbow Group, Salvation Army. WHEAT FLAKE NUT COOKIES 2'; cups wheat flakes !2 cup brown sugar teaspoon baking soda ¢ teaspoon cinnamon 4 teaspoon salt ¢ cup butter or other shortening 2 cup pastry flour~ egg Method: Mix thoroughly the first five ingredients. Cut in butter. Add egg and beat well. Add walnuts and pastry flour. Work into dough. Drop in spoons- ful on greased cookie tin. Press with tines of fork; put wal- nut or cherry in centre. Bake 12 minutes, 350° F. Mrs. T. Myers, Rainbow Group, Salvation Army. CARAMEL SQUARES 4 cup brown sugar cup shortening egg cup nuts, chopped cup dates, chopped teaspoon vanilla cup sifted cake flour tsp. baking powder & % teaspoon salt \ Method --* Measure sugar , corn syrup and shortening into sauce- pan. Stir over low heat until shortening is melted and mixture well blended. Remove from heat; cool; add un- beaten egg. Beat until light. Add nuts, dates and flavouring. Sift together dry ingredients; add to mixture. Blend thoroughly. Spread on oiled pan 8 in. x 10 in. Bake in maderate oven; cut in squares while still warm. Roll squares in powdered sugar. Yield: about 60 bars. Temperature 350°F. minutes. Mrs. T. Myers, Salvation Army. % & 1 1 Time 25 FRUIT SURPRISES '1 cup shortening 1'%2 cups sugar 3 eggs 1 1b. dates ¥% 1b. walnuts or cherries 1% cup coconut 12 cup raisins tsp. vanilla 3 cups cake or pastry flour 1 tsp. baking soda v 12 tsp. salt Cream shortening and add sugar and cream until light. Add well beaten eggs, fruits and vanilla. Sift flour, baking soda, and salt and add to previous mixture. Mix 1 350 deg. Mrs. Albert Cooper Faithful Group, Myrtle BACHELOR BUTTONS cup butter cup brown sugar egg tsp. vanilla cups flour tsp. baking soda Yas tsp. salt 12 cup shredded coconut ¥2 cup walnuts Y%2 cup chopped cherries Method: Cream butter and sugar. Add egg, flour, soda and salt after sifting together. Add fruit, nuts and vanilla. Drop in small spoonfuls and flatten with fork. Bake about ten minutes ih medium oven. Mrs. E. James Cheerful Givers Group King Street United Church ' CRUNCHIE PEANUT COOKIES 12 cup of butter 1 cup brown sugar 1 egg 1 tsp. 1 cup Ya tsp. % tsp. 1 cup 1 cup 1 cup Bake grees for 15 minutes. spoonsful 1%" apart. Mrs. W. J. McLarty, Blue Bell Group, St. Andrew's W.A. vanilla of flour soda baking powder corn flakes rolled oats of whole peanuts at temperature 350 » de- Drop by COCONUT CRISPS 1» cup shortening 12 cup brown sugar 1 egg unbeaten 3% cup rolled oats 15 cup coconut 7s cup sifted pastry flour 18 tsp. salt tsp. baking powder Ys tsp. baking soda Cream shortening, gradually beat in sugar. Add unbeaten egg and beat until fluffy. Add rolled oats and coconut. Sift together dry in- gredients and add to creamed mix- ture. Chill. - Drop by spoonsful about 2 inches apart on an .oiled cookie sheet. Press flat with fork. Bake until crisp in oven 325 deg. for 12 to 15 minutes. Remove from pan while hot. Mrs. M. L. Ross Faithful Group, Myrtle. 1 COCONUT MACAROONS PEANUT BUTTER COOKIES Beat till stiff 2 egg whites. Add| Cream 2 cup butter and 2 cup gradually 1 cup icing sugar, 1 |peanut butter heaping teaspoon cornstarch. Place | Add- over boiling water and cook 10| 1 cup minutes. Take off stove and add by- 2 cups coconut. Dror by spoons-| Sift: i ful on greased cookie sheet and| 1'2 cup of pastry flour ! bake in slow oven. 1 tsp soda Mrs. Chas White : Mix in above mixture and chill Thornton's Corners W. A for couple hours. Form into balls % inches in diameter and place {on greased baking sheet. Press down with fork - dipped in cold { water. Bake in moderate oven 10 | minutes. Mrs. George Alldread Club 49, Tyrone. ALMOND COOKIES Temperature 350 deg., time 15 to 16 minutes. v1 cup shortening cup white sugar tsp. almond flavoring tsp. vanilla eggs separated cups almonds (ground) 5 cups sifted flour tsp. salt %2 tsp. baking powder 60 half almonds Cream together shortening, sugar and flavouring. Add egg yolks, un- | beaten, beat till light. Add ground |nuts, add sifted flour, salt and baking powder in 3 lots. Shape into small balls, dip into egg whites (unbeaten). Place oh oiled cookie sheet, flatten, place almond in centre. Mrs. D. Kirkpatrick 4th Guide-Brownte . Aux. brown sugar, followed DATE SQUARE Cream together: 12 cup shortening 1 cup brown sugar Add: 2 cups rolled oats 1% cups pastry flour 12 tsp. baking soda Divide mixture in half and put half on the bottom of a greased pan. Add filling made by cooking together 1 % cups dates and 1 cup water. Put the other half of mix- ture on top and bake. Mrs. M. L. Ross Faithful Group, Myrtle - CHERRY BARS 7 cups flour cup butter tbsps. brown sugar and put in pan cup raisins 15 1b. dates Ibs. cherries. Spread over crumbs Pour 1 tin Borden's condensed Milk over all. Bake 1 hour 300 degrees. 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