1/2 teaspoon salt 1 cup granulated sugar 1 egg 1/2 cup cooking oil 1/3 cup milk 2 teaspoons grated lemon rind 1 teaspoon vanilla Sift dry ingredients three times. Make a well in dry ingredients and add egg, salad oil, milk, lemon rind and vanilla. Mix well. Halve dough; roll out one portion at a time to 1/8-inch thickness on lightly floured board. Cut into shapes. Place on ungreased cookie sheets. Bake in moderate oven, 350 deg. F., for 8 to 10 minutes, or until cooked and golden. Remove from cookie sheets immediately and let cool on cake racks. ICING Measure 2 cups once sifted icing sugar into bowl. Add 1/4 cup golden corn syrup, 2 teaspoons vanilla and enough milk, about 1/4 cup, to make anicing that will spread. Tint with food coloring, if desired. Store cookies in tightly covered tin. GINGER NUTS 41/2 cups sifted all-purpose flour 1 tablespoon ginger 1 cup brown sugar 3/4 cup honey Grated rind of 1 lemon 1/2 cup butter Sift flour and ginger together. Mix brown sugar, honey and lemon rind in saucepan. Cook to boiling point. Remove from heat and stir in butter until dissolved. Pour honey mixture into sifted dry ingredients and work with hands (it’s easier) into stiff dough. Chill about 30 minutes. Divide into quarters and roll one portion at a time on a floured board. Roll as thin as possible. Cut with cookie cutter. Bake inmoderate oven, 350 deg. F., for 8 to 10 minutes. Makes 12 dozen cookies. NOTE: These cookies store well. EASTER BONNET COOKIES cup butter cup white sugar eggs, beaten teaspoon vanilla teaspoon nutmeg, optional /4 cup milk teaspoons baking powder 3 1/2 to 4 cups all-purpose flour Cream butter and sugar thoroughly. Add eggs and beat well. Add vanilla and nutmeg. Add milk. Blend in sifted dry ingredients to make a soft dough that will roll. Chill dough. Roll thin and cut into circles. Bake in moderate oven, 350 deg. F., 10 to 15 minutes until lightly browned. Cool. NOTE: To use sour milk, substitute 1/2 teaspoon soda for 2 teaspoons baking powder. Deere TO MAKE BONNETS: Drop white or colored large marsh- mallows into hot milk to soften, on the outside, Roll each in plain or tinted coconut, leaving one side uncoated. Place marshmallows, sticky side down, in centre of cookie. Mix icing sugar with warm milk to make an icing that will go through decorating tube. Tint icing, if desired. Pipe icing around marshmallow to make hatband, and make a bow or ribbon to edge of cookie. Place parsley sprig or piece of mint in band to make a feather. GINGERBREAD MEN 1/2 cup shortening 1/2 cup white sugar 18 1/2 cup table molasses 11/2 teaspoons vinegar 1 beaten egg 3 cups sifted all-purpose flour 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon salt Bring shortening, sugar, molasses and vinegar to a boil. Cool. Add egg. Put in sifted dry ingredients. Mix well. Chill. On lightly-floured board roll to about 1/8-inch thickness for thin cookies and 1/4-inch for plump ones, such as Santa Claus, Snowman, etc. Cut into desired shapes. Place on greased cookie sheets. Bake in moderate oven, 375 deg. F., for 8 to 12 minutes. Cool 5 minutes. Remove from cookie sheet. Cool. Decorate with butter icing pushed through cake decorating tube. Makes about 2 1/2 dozen cookies or 12 snowmen. THREE WAY COOKIES 2/3 cup butter 1/3 cup sugar 2 cups all-purpose flour 1/4 teaspoon baking soda 2 tablespoons grated orange rind 1/4 cup orange juice Cream butter and sugar. Add sifted dry ingredients alternately with orange juice. Blend in orange rind. Mix until smooth. Divide dough into three parts. Use as follows: SPICED COOKIES: Mix 2 tablespoons sugar, 1/4 teaspoon EACH cloves, cinnamon, nutmeg and all-spice. Work into one part of dough. Roll on slightly floured board 1/4-inch thick. Cut in 2-inch circles andplaceon greased baking sheet. Press in blanched almond halves around edges. Use candied orange peel for centre. Bake at 400 deg. F., 10 to 12 minutes. When cool, brush with frosting made of 174 cup icing sugar and 2 teaspoons orange juice. FILLED COOKIES: Roll dough out very thin. Cut in desired shapes. Place 1 tablespoon fruit filling on centres of half the cookies. Cover with other cookies, press edges together, prick with fork. Bake at 375 deg. F., 8 to 10 minutes. SUGAR COOKIES: Roll out 1/4-inch thick on slightly floured board, cut in fancy shapes and decorate. Bake at 400 deg. F., for 10 to 12 minutes. HOMEMADE CRISPIES 1/2 cup shortening 1/2 cup butter 1 cup brown sugar 1/2 cup white sugar 2 eggs Rind of 1 lemon, mixed with a little sugar 1 teaspoon vanilla 2 cups sifted all-purpose flour 1/2 cup custard powder 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1/2 cup finely shredded coconut Cream shortening, butter and sugars. Add eggs. Beat well. Add lemon rind, and vanilla. Sift dry ingredients. Add coconut. Add to creamed mixture. Blend. Form into ball. Cut in two. Roll into long narrow strip on floured board. Cut in 1 or 2-inch lengths. Press with fork tines. Place on lightly greased cookie sheet. Bake in moderate oven, 350 deg. F., for 10 to 12 minutes, or until lightly browned. NOTE: Dough can be shaped intoa roll, refrigerated, and then Sliced and baked.