Cream butter until light and fluffy. Add sugar. Mix
well, Add egg yolk. Work in flour by hand. The dough should
be light and rich. Pinch off walnut-sized pieces. Press in
palm of hand. Insert acherryand roll dough around the cherry
forming a ball. Place on greased sheet. Bake at 325 deg. F.,
for 10 minutes. Remove. Dipin icing. Mix cherry juice with
icing sugar. Roll iced cookies in chopped nuts.

PECAN BALLS
1/2 cup butter
1 cup flour
2 tablespoons fruit sugar
1/2 teaspoon salt
1 tablespoon milk
z teaspoon vanilla

3/4 cup chopped pecans or filberts

Cream butter. Sift flour, measure and sift with sugar
and salt. Add to butter. Mix well. Add milk, vanilla and nuts.
Mix thoroughly. Roll into small balls, place on an oiled baking
sheet; bake at 325 deg. F., for 25 minutes. While warm, roll
in fruit sugar. Makes 35 small cookies.

RUSSIAN BUTTERBALLS

1 cup butter

1/2 cup icing sugar
2 cups cake flour
1/4 teaspoon salt

1 teaspoon vanilla

3/4 cup chopped nuts
Cream butter and sugar.
and nuts. Chill the dough.
Form into tiny balls and bake at 325 deg. F., for 30
minutes. While still hot dip in powdered sugar and again
when they are cooled, or cover with a very thin butter icing
and roll in coconut or chopped nuts.

GOLD (Egg Yolk) COOKIES

Mix in flour ‘and add vanilla

2 cups cake flour

11/2 teaspoons baking powder
1/2 cup butter or shortening
1 cup sugar

4 egg yolks, unbeaten

1/2 teaspoon lemon extract

Pinch of salt

Cream butter and sugar until fluffy. Add egg yolks, one
at a time, beating thoroughly after each. Then add flavoring
and flour which has been sifted with baking powder and salt.
Chill until dough is firm. Shape into little balls and dip into
mixture of chopped nuts and cinnamon, or in little candies.
Bake on greased sheets at 350 deg. F., for 15 minutes, using
bottom of oven for first half of baking and upper shelf for the
last half.

HARVEST COOKIES
1/2 pound butter

1/2 cup granulated sugar
1/2 cup brown sugar

1 egg, beaten

11/4 cus sifted flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup oatmeal

1/2 cup medium coconut
1 cup rice crispies

i teaspoon vanilla

Cream butter. Gradually add the sygars andcream well.
Add beaten egg and beat until fluffy. Sitt dry ingredients. Add
to creamed ingredients. Add remaining ingredients. Drop
from teaspoon onto greased cookie sheet. Shape into balls.

13

Bake in moderate oven, 375 deg. F.,for 15 to 20 minutes,
or until done.

GINGERSNAPS
3/4 cup shortening
1 cup white sugar
3/4 cup table molasses
1 beaten egg
2 cups sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoon Salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon OR 1 tablespoon ginger, depending on taste

Cream shortening and sugar. Beat in molasses and egg.
Sift dry ingredients and add to creamed ingredients, Mix well.
Roll into small balls. Dip into sugar. Place two inches apart
on buttered cookie sheet. Bake in moderate oven, 375 deg. F.,
for 15 minutes. Makes 4 dozen cookies. Cool on wire rack.
Store in airtight container.

CHERRY WINKS

21/4 cups all-purpose flour
1 teaspoon double acting baking powder
1/2 teaspoon soda

1/2 teaspoon salt

1 cup white sugar

3/4 cup shortening

2 eggs

2 tablespoons milk

1 teaspoon vanilla

1 cup pecans, chopped

1 cup dates, chopped

1/4 cup maraschino cherries

cups corn flakes, crushed
Cream shortening and sugar. Add eggs, milk and vanilla.
Blend in sifted dry ingredients. Add pecans, dates and cherries.
Shape into balls, using 1 tablespoon dough for each cookie, Roll
each ball in crushed corn flakes. Place on greased baking
sheet. Top each cookie with a bitof maraschino cherry. Bake
in moderate oven, 350 deg. F., for 10 to 12 minutes.

HONEY DROPS
1 cup shortening (part butter)
1 cup brown sugar
2 eggs
1/3 cup honey
1 teaspoon vanilla
31/2 cups all-purpose flour
2 teaspoons baking soda

Cream shortening, sugar and eggs thoroughly. Stir in
honey and vanilla. Add flour and soda sifted together. Chill
until firm, several hours or overnight. Roll into walnut-sized
balls.

Place on ungreased cookie sheet. Bake in moderate oven,
350 deg. F., for 10 to 12 minutes, or until done. When cool put
together in pairs with apricot or other jam. Makes 3 dozen
double cookies.

CINNAMON DISCS

1/2 cup margarine or butter
1 cup sugar

1 egg, beaten

1 teaspoon vanilla

11/4 cups all-purpose flour

1 teaspoon baking powder
1/4 teaspoon salt

1/2 cup finely chopped nuts

2 teaspoons cinnamon