CHOCOLATE DROP
COOKIES

1 cup sifted cake flour

% teaspoon baking powder

1% teaspoon salt

24 cup white sugar

2 eggs

2 squares melted chocolate

1%4 cup seeded raisins

% cup chopped nuts

%4 cup glacéd cherries

% cup melted butter
Sift the cake flour, baking powder and
salt, and set aside. Beat white sugar
and eggs. Add melted chocolate, raisins,
chopped nuts, cherries and melted
butter. Add dry ingredients and drop
by teaspoon on greased cookie sheet.
Bake at 350 degrees for about 10
minutes.

—HELEN YOUNG

CHERRY SNOWBALLS

1 cup butter

% cup icing sugar

2 cups sifted all-purpose flour

1 cup finely chopped nuts

1% Ib. glacé cherries

1 teaspoon vanilla
Mix well with hands. Flatten small por-
tion on palm of hand, place a cherry
on top and roll between palms of hands.
Bake at 325 degrees for 30 to 35 min-
utes. Tops may be iced with butter icing
made with cherry juice.

—GERTRUDE STEVENS |

ALMOND DELIGHT

1 cup flour

% cup butter

% cup yellow sugar
Mix well and pat in shallow pan. Bake
10 minutes at 350 degrees.
Meanwhile mix:

1 cup yellow sugar

1 cup ground blanched almonds

1 cup dessicated coconut

2 tablespoons flour

% teaspoon baking powder

2 well beaten eggs
Pour over first part and bake slowly
for 25 minutes.
Icing:

1% cups icing sugar
A pinch of salt

1 teaspoon almond flavoring

1 tablespoon peanut butter
Moisten icing sugar with hot water;
add salt, almond flavoring, peanut
butter and enough melted butter to
make it creamy.

—WILLENA CUNNINGHAM

73

POTATO CHIP COOKIES

1 cup brown sugar

1 cup white sugar

2 cups flour

1 cup shortening

2 eggs

1% teaspoon salt

1 teaspoon soda

2 cups oatmeal

2 cups crushed potato chips

1 cup chopped nuts

1 teaspoon vanilla
Cream sugars and shortening. Add eggs
and vanilla. Sift dry ingredients and
add to creamed mixture. Fold in nuts,
chips and oatmeal. Drop by teaspoon on
greased cookie sheet and bake at 375
degrees for 10 to 12 minutes.

—Eva Nosss

SUGAR COOKIES

1 cup butter or margarine
1% cups sugar
2 eggs
2%4 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon soda
1% teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Mix first seven ingredients and form
into balls. Roll in mixture of the sugar
and cinnamon. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 10
minutes at 375 degrees.
—ELEANOR TARLING

MARZIPAN BARS

Line 8 x 8-inch square pan with thin
pastry and cover with a layer of rasp-
berry jam.
% cup butter or margarine
24 cup white sugar
2 eggs
24 cup rice flour
14 teaspoon salt
Blend butter, sugar and eggs; beat
until fluffy. Add flour and salt. Beat
well. Divide batter in half, and color
one half pale pink and the other pale
green. Put small teaspoons of each
mixture alternately on top of jam,
keeping the pattern even to get a
checkerboard effect.
Bake at 350 degrees for 30 to 35 min-
utes. Cool and ice with:
2 tablespoons butter or margarine
1% cups icing sugar
2 tablespoons warm milk
1 teaspoon almond flavoring
—BERNIECE WILLIAMS