INSTANT WHIPPED SHORTBREAD
12 c. all-purpose sc. sifted icing
flour sugar
lc. soft margarine

Pour flour into dry measuring cup. Level off and
pour onto waxed paper. Add icing sugar; stir
well to blend. Cream butter thoroughly in small

mixer bowl. Mix in blended dry ingredients gradu-

ally, using low speed on electric mixer; then
beat at medium speed for a few seconds. Drop
dough by teaspoons on ungreased baking sheet.
Decorate with pieces of maraschino cherries, or
Shape shortbread by rolling dough in 1" balls.
Flatten with a floured fork. These can be
further decorated by rolling balls in finely
chopped nuts and if desired flatten with a
greased bottom of a glass and make a cavity in
each with thumb and fill with jam or jelly. Bake
at 350 degrees for 15-18 minutes. Let cool a
few seconds before removing to a wire rack.
Yield: About 4 dozen cookies.

Merilyn Litster

BUTTERSCOTCH SNAPS

2c. sifted flour 6 Cc. sugar

2 tsp. baking soda 1/3 c. shortening

i ctsn. salt 3 tbsp. light

6 oz. pkg. butter- corn syrup
scotch morsels 1 egg

Preheat oven to 350 degrees. Sift together flour,

baking soda and salt. Set aside. Melt over hot
(not boiling) water butterscotch morsels. Remove
from water. Blend sugar, shortening and syrup.
Beat in egg. Stir in butterscotch and flour
mixture. Form in 1" balls; roll in sugar. Place
on greased cookie sheet. Bake at 350 degrees for
10 minutes. Yield: Approx. 5 dozen.

Kate Powell

28-Victoria, B. C.