STIR-IN. DROP COOKIES

2 eggs ? cup white sugar

8 cup Wesson oil 2 cups sifted all-purpose flour
2 tsp. vanilla 2 tsp. baking powder

1 tsp. grated lemon rind z tsp. salt

Heat oven to 400°. :

Beat eggs with fork until well blended. Stir in Wesson oil, vanilla and
lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking
powder and salt. Add to egg mixture (dough will be soft). Drop by tea-
spoonfuls on ungreased sheet about 2” apart. Stamp each cookie flat with
bottom of glass dipped in sugar. Lightly oil glass and then dip in sugar.
Decorate with walnuts or chocolate bits. Bake 8 to 10 minutes. Remove
immediately from cookie sheet. Makes about 3 dozen.

Mrs. Katie Junker.

MOTH BALLS

Beat 2 egg whites stiff. Add a pinch of salt.
Mix togther: 1 cup icing sugar

1 cup dates

1 cup nuts
Fold in beaten egg whites. Roll in cocoanut. Bake in slow oven until
brown.

Mrs. Leatha Wright, Cardston.
NORWEGIAN COOKIES
% cup butter 1 cup sugar

2 eggs 1 tsp. soda
1 cup chopped raisins 3% cups flour
1 tsp. vanilla 4 tbsp. sweet cream

1 tsp. cinnamon

Cream butter and sugar, add eggs and cream and beat well. Add sifted
ingredients, vanilla and raisins. Chill in fridge, after which drop on cookie
sheets in balls the size of a walnut.

Press out and spread the following on top: 1 egg white beaten, 4 tbsp.
sugar, 1 tbsp. cream, cinnamon, with ground walnuts or almonds.

Mrs. M. Brunas, Wetaskiwin.

ANGEL COOKIES

1 cup butter 1 tsp. baking soda
% cup white sugar 1 tsp. vanilla

% cup brown sugar 1 tsp. salt

1 egg 2 cups flour

1 tsp. cream of tartar
Mix in order. Roll into balls and press with fork. Bake until golden brown.
Mrs. C. H. Gouvreau, St. Paul.

PECAN SNOWBALLS

1 cup sifted pastry flour 1 tbsp. granulated sugar
(or § cup all-purpose flour) 1 tsp. vanilla
% tsp. salt 1 cup coarsely chopped pecans
4 tbsp. shortening or other nuts
4 tbsp. butter Sifted icing sugar

Measure flour, add salt. Blend fats and sugar. Sift in dry ingredients,
combining well, add vanilla and nuts. Work in additional flour, if needed, to
make a dough which can be handled between the palms of the hands. Roll
into balls about the size of a small walnut. Place on ungreased pan and bake
in slow oven (300°) about 20 minutes. When cool, roll in sifted icing sugar.

Mrs. Fred Weder, St. Paul.
48