- A favourite with everyone -

CHERRY AND ALMOND SHORTBREAD

Yield: 6-7 dozen Temp: 400° Time: 6-7 mins,
1 cup butter 2 cups all purpose flour
1 cup brown sugar 1/2 cup quartered glazed cherries

1/2 cup shredded almonds
Cream butter and sugar well. Add flour, cherries, almonds and blend

thoroughly. Shape into rolls, (1 1/2 to 2 inches in diameter) and place

in refrigerator to chill. Slice desired thickness and bake until delicately
browned,

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- Good and good for you - and for everyone -

WALNUT COOKIES

Yield: 7 dozen Temp: 400° Time: 8-10 mins,
1 cup butter or margarine 1 tsp. baking soda

2 cups brown sugar, firmly packed 1 tsp. salt

2 eggs 1 cup chopped walnuts

3 1/2 cups whole wheat flour 3/4 tsp. vanilla

Cream butter or margarine. Add sugar gradually and cream well. Add eggs
one at a time; beat well after each addition, Add flavouring. Combine
and sift flour, baking soda and salt. Beat into first mixture. Add nuts,
mix until well blended. Shape into two rolls 2" in diameter, Roll in

waxed paper; chill two hours or longer. Slice 1/4" thick, bake on greased
baking sheet.

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Very crisp - with a delicate honey flavour

ALL HONEY COOKIE

Temp: 350° Time: 12-15 mins,
1 cup honey 4 1/2 tsp. baking powder

1 cup butter 1/4 tsp. soda

3 3/4 cups flour 1/2 tsp. each-cinnamon, cloves

and allspice

Boil honey and butter together about one minute, cool, Sift flour, baking
powder, soda and spices together. Add flour to first mixture to make a
soft dough. Roll thin, cut and bake. These may also be formed into long
rolls, chilled and sliced similar to ice box cookies, Store in tight container
for a few days before using.

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