94 KATE AITKEN? S 4O0R NADIAN COOK BOOK BUTTERSCOTCH COOKIES Temperature: 400°F. Time: 10 minutes 34 cup brown sugar 1 tablespoon sour cream V6 cup shortening 3 cups sifted all-purpose flour 11% teaspoons vanilla 2 teaspoons baking powder 2 eggs, well beaten 16 teaspoon salt Pack the brown sugar firmly in the cup when measuring. Cream it with the shortening and vanilla till light and fluffy. Add the well beaten eggs and sour cream; blend well. Add the sifted dry ingredients, stirring till smooth after each addition. Shape into a roll; wrap in waxed paper and chill. Slice with a sharp knife; place the slices on an oiled cookie sheet. Bake in a hot oven (400°F). This quantity will make about 50 cookies. CARAMEL SQUARES Temperature: 350°F. Time: 25 minutes 34 cup brown sugar 1 teaspoon baking powder l4 cup corn syrup \4 teaspoon salt l4 cup shortening lg cup nuts, chopped 1 egg lg cup dates, chopped 1 cup sifted cake flour lV teaspoon vanilla Measure the sugar, corn syrup and shortening into a saucepan. Stir over low heat until the shortening is melted and the mixture well blended. Remove from the heat; cool; add the unbeaten egg. Beat until light. Sift together the dry ingredients; add to the first mixture. Add the nuts, dates and flavoring. Blend thoroughly. Spread on an oiled pan 8” x 12”. Bake in a moderate oven; cut in squares while still warm. Roll the squares in powdered sugar. Yield: about 60 bars. CHOCOLATE CHIP COOKIES Temperature: 375°F. Time: 8-10 minutes lg cup shortening lg teaspoon salt 14 cup brown sugar lg teaspoon baking soda l4 cup white sugar l4 cup nuts, chopped V4 teaspoon vanilla l4 cup semi-sweet chocolate, 1 egg, well beaten slivered 1 cup plus 2 tablespoons sifted all-purpose flour Cream together the shortening, brown sugar, white sugar and vanilla; add the egg and beat until fluffy. Add the sifted dry ingredients in three additions. Add the nuts and slivered chocolate: blend well and chill. Drop by spoonfuls on an oiled cookie sheet: bake in a moderate oven till done. Yield: about 24 cookies.