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SWEET DREAMS : Linda DeJong
1 ce margarine : 2 tspe soda
1/2 ce butter 2 ce flour
2 Ce sugar . 1 tspe cream of tartar
2 T. hot water 1/2 tspe salt

1 ce coconut

Mix butter and margarine at high speed, at medium speed, add
sugar, water and coconut. Blend at low speed, remaining ingred-
ients. Place by teaspoon onto cookie sheet and sprinkle on
colored sprinkles. Bake at 300° for 12 minutes. Remove from pan
immediately.

BUTTERSCOTCH CHIP COOKIES : Mrs. VanEgmond
1 ce sugar 1 (6 oz.) pkg. butterscotch

1 ce brown sugar chips

1 ce. salad oil Ce quick oats

1
1 egg 1 c. crushed cornflakes
1/4 tsp. salt 1 ce chopped nuts
1 tsp. baking soda 1 tsp. vanilla
1 ce margarine 1/2 c. coconut
3 ce flour

Cream the sugars, margarine and salad oil. Add egg and
vanilla. Sift flour, salt and soda and add to first mixture.
Add oats, cornflakes (measured after crushing) and mix. Stir
in the coconut, nuts and chips. Drop from spoon on ungreased
cookie sheet, press down lightly. Bake until lightly brown in
350° oven.

CHOCOLATE CHIP RANGER COOKIES Linda DeJong

ce crushed cornflakes

Ce oatmeal

ce nuts

Ce coconut

tspe vanilla

OZe pkg. chocolate chips

1 c. margarine
2 Ce sugar
2 eggs
2 ce flour
1 tsp. baking powder
2 tspe baking soda
1/2 tspe salt

Cream shortening and sugar. Add vanilla and eggs and beat
until smooth. Sift dry ingredients and add to creamed mixture.
Add remaining ingredients and mix. Bake on ungreased cookie
sheet at 400° for 15 minutes.

Oe e RRND