Combine and knead until smooth. Chill about 2 hours.
Roll out 1/8 inch thick. Cut into shapes. Brush with beaten
egg. Bake in hot oven, 400 deg. F., for about 8 minutes, or
until lightly browned. Cool on wire rack. Makes about 50
tiny cookies.

Two or three cookies of same shape are stacked together
and fastened with icing or butter cream. Tops are decorated
with Fondant glaze. Or sides can befrosted with butter cream
and then ‘‘cookies’’ rolled in finely chopped nuts.

CREAMY FROSTING
(For Petits Fours)

2/3 cups butter (half shortening can be used)

31/2 cups sifted icing sugar

4 egg yolks

1 teaspoon vanilla

1 pound salted peanuts, ground up OR 1 pound coconut

Cream butter thoroughly. Blend in icing sugar, egg yolks
and vanilla. Beat until soft and creamy. Cover top and sides
of ‘‘cakes’’ with the frosting. Roll in peanuts or coconut.

UNUSUAL COOKIES
(Tiny Tarts)

ALMOND TARTS
1/72 cup white sugar

3 tablespoons butter

1 egg, beaten well

4 tablespoons rice flour or ground rice
Pinch of salt

1 teaspoon almond flavoring

Pastry

Jam

Cream sugar and butter. Add egg. Stir in remaining
ingredients. Put a teaspoon of jam in bottom of unbaked
tart shells. Spoon mixture on top. Bake in moderate oven,
350 deg. F., about 30 minutes, or until golden brown.

NOTE: Apricot jam blends nicely with the almond flavoring.

FERN CAKES
1/2 cup butter
1/2 cup white sugar
4 eggs
3/4 cup all-purpose flour
3/4 teaspoon baking powder

Pinch salt
1 cup ground almonds
1 tablespoon milk

Almond flavoring
Jam, optional
Pastry

Cream butter and sugar. Beat in eggs, one ata time,
and mix well. Add almond flavoring to taste. Stir in sifted
dry ingredients. Mix in ground almonds and milk.

Put a teaspoon of jam in bottom of unbaked tart shells
if desired. Spooncake mixture ontopof jam. Bake in moderate
oven, 350 deg. F., 20 to 30 minutes, or until golden brown.

NOTE: Fern Cakes are best when eaten the same day they
are made.

DAFFIES
2 eggs (unbeaten)

1/2 cup shortening
3/4 cup sugar

g. cups flour
1/4 teaspoon salt
2 teaspoons baking powder

1/2 cup blanched almonds (coarsely chopped)

35

Beat shortening and add unbeaten eggs, beating toa cream.
Add sugar and beat again until light and smooth. Stir in flour,
sifted with salt and baking powder, and mix thoroughly. Roll
as you would for pastry tarts to about 1/4-inch thickness and
line muffin or tart tins.

Fill cavity with teaspoon (more or less, depending on size
of tin) of jam in which the chopped almonds have been mixed.
Bake in quick oven, 400 deg. F., for about 15 minutes.

The mixture will puff up to (almost) enclose fruit.
For small tea cakes decorate with rosette of butter icing.

ANGEL DELIGHTS

3 egg whites

Pinch of salt

1/4 teaspoon cream of tartar
3/4 cup sugar

1 teaspoon vanilla

3/4 cup finely chopped nuts, optional

Beat egg whites, salt and cream of tartar until frothy.
Beat in sugar gradually, a spoonful at a time. Beat until
mixture holds a very firm peak. Add vanilla and nuts. Line
muffin pans with small fluted paper cups (about 1 1/2 inches
across bottom).

Spoon egg mixture into cups and form into tart shells
making sides thicker than the bottoms. Bake ina slow oven,
300 deg. F., for 50 minutes. If tarts lose shapes after 20
minutes, crush centres down with wooden spoon handle. Cool
and remove paper cups. Fillwithlemonbutter. Yield: 24 tarts.
NOTE: Tarts may be filled several hours before serving time,
but store in refrigerator.

LEMON BUTTER

1/2 cup butter
Grated peel of 1 lemon

1/2 cup lemon juice
11/2 cups sugar

1/4 teaspoon salt

3 whole eggs

3 egg yolks

Melt butter in top of double boiler over boiling water.
Add lemon rind, lemon juice, sugar and salt. Stir thoroughly.
Add slightly beaten whole eggs and egg yolks and stir constantly
until mixture becomes thick, about 15 to 20 minutes. Pour
into sterilized jars. Refrigerate. Makes about 2 cups.

HOLIDAY COOKIES
(Deep Fat Fried)

5 egg yolks

3 tablespoons sugar

9) tablespoons commercial sour cream
1 teaspoon grated lemon rind

1 tablespoon almond extract

21/2 cups sifted all-purpose flour

1/4 teaspoon salt

Fat for deep frying
Icing sugar

Stir egg yolks and sugar together until smooth. Add cream
and lemon rind and stir in flavoring.

Sift flour and salt together and add to egg yolk mixture,
blending thoroughly. Dough will be very stiff. Knead lightly
on floured board. Chill.

Heat fat to 380 degrees F.

Roll dough about 1/8 inch thick and cut into strips 4
inches long by 1 inchwide. Cuta gash about 1 inch long toward
one end of each strip. Pull other end through to form a knot.

Fry cookies until golden, turning once. This will take only
about 1 1/2 minutes.

Drain on absorbent paper. Dust with icing sugar. Makes
3 1/2 dozen.