"Do they keep?.....QOnly if you hide them....."

COCONUT BUTTERSCOTCH COOKIES

Yield: 5 dozen Time: 15 mins. Temp: 350°
1 1/3 cups sifted flour 1 cup lightly packed brown sugar

1 cup sifted corn starch 1 egz, well beaten

1 tsp. baking soda 1 tsp. vanilla

1/2 tsp. salt 1 cup shredded coconut

1 cup shortening 1/3 cup chopped walnuts

Sift together all the dry ingredients. Cream shortening and sugar, add egg
and beat well. Add sifted dry ingredients, Stir in the coconut and nuts,
Shape into balls the size of walnuts, place on lightly greased cookie sheet,
press down with a fork and bake,

From: Mrs. H. C, Martens, Box 75, Three Hills.

i, oe oe. eo i ee oe ee

"This is from a Danish cook book and are really called Kokosmakroner, I
sometimes add chopped cherries or nuts before baking",

DANISH COCONUT MACAROONS

Yield: 3 dozen Time: 10-12 mins, Temp: 350°
2 eggs 1/2 cup flour
3/4 cup white sugar 5 1/2 oz. pkg. sweetened coconut

1/4 tsp. almond flavoring

Beat eggs, add sugar and flavoring, Stir in flour and coconut, Drop by
spoonfuls on greased cookie sheet and bake,

From: Mrs, Ole Hansen, Box 26, Grande Centre,

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If you are making the Pineapple slice on Page 3, you will have just enough
crushed pineapple left over from a twenty ounce tin for this recipe.

PINEAPPLE SPIFFS

Yield: 6 dozen Time: 10-12 mins, Temp: 375°
2 1/2 cups sifted flour 2 eggs

3 tsp. baking powder 3/4 cup shortening

1/2 tsp. salt 1 1/2 cups brown sugar

3/4 cup crushed drained pineapple 2/3 cup walnuts

Sift flour, measure and sift again with baking powder and salt. Cream
butter or shortening and sugar until light and creamy. Add beaten eggs
and blend. Now add crushed pineapple, chopped walnuts and blend, Add
flour mixture, a small amount at a time, stirring well after each addition,
Batter should be fairly stiff. Drop by teaspoons onto lightly greased baking
sheet,

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Page 13