- Always a favourite with children - easy to manage dough -

GINGERBREAD MEN

Yield: 12 men or 30 cookies Temp: 375° Time: 8-12 mins.
1/2 cup shortening 3 cups sifted all purpose flour

1/2 cup sugar 1/2 tsp. soda

1/2 cup light molasses 1/2 tsp. cinnamon

1 1/2 tsp. vinegar 1/2 tsp. ginger

1 beaten egg 1/4 tsp. salt

Bring shortening, sugar, molasses and vinegar to a boil. Cool, add egg.
Sift dry ingredients, add to first mixture, mix well. Chill. On lightly
floured surface, roll to about 1/8" thickness for thin cookies, to 1/4" for
plump ones. Cut in gingerbread or desired shapes and bake. Cool 5 mins,

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"These cookies will keep for several months"

FRUIT SNAPS
Yield: 8-9 dozen Temp: 375° Time: 10 mins,
1 cup butter i tsp. cinnamon
1 tsp. soda 1 tsp. cloves
1 1/2 cups sugar 1 tsp. ginger
1/2 cup molasses 1 tsp. allspice
3 eggs 5-6 cups pastry flour (enough to
1 cup currants make dough firm enough to roll)

1 cup raisins

Cream butter and sugar, beat in eggs and molasses, Sift flour with soda
and spices and stir into creamed mixture, Finally add the raisins and
currants, Roll and cut with cookie cutter, Bake.

From: Mrs. Marjory M. W. Lane, Vegreville.

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OATMEAL COOKIES

Yield: 7-8 dozen Temp: 375° Time: 10-12 mins,
3 cups oatmeal 1 tsp. salt

2 cups sifted pastry flour 1 tsp. soda

1 cup brown sugar 2 eggs, well beaten

1 cup butter or margarine 1 tsp. vanilla

Mix well all the dry ingredients with the butter or margarine. Then add
the eggs and vanilla, Roll medium thin (if dough is sticky, add 1/2 cup
more flour). Prick with fork, cut any desired shape.

NOTE: If rolled oats are used instead of oatmeal, add another $ cup flour.
From: Mrs, Dorothea Chambers, Mannville.

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