- Make it like the good Scots do - or make individual cakes -

SCOTCH SHORTBREAD

Temp: 325° Time: 30-45 mins,
1 cup butter 2 1/2 cups general purpose flour
1/2 cup white sugar few grains salt

1/4 cup rice flour

Work the sugar into the butter till thoroughly mixed but not till soft and
creamy as you do for a cake, Work in the flour and rice flour and knead
until the mixture will hold together. Divide into two or three parts de-
pending on the size of the cakes, Take each piece and form into a round
cake about 1/2" thick, Smooth off the top with a rolling pin. Pinch
around the edges with thumb and finger. If desired, shortcake may be cut
into individual cakes. Bake until a very light golden brown,

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JAM-JAMS
Yield: 4 dozen Temp: 350° Time: 8 mins,
1 cup brown sugar, firmly packed 2 tsp. baking soda
1 cup shortening 1/2 tsp. salt
2 eggs 1 tsp. vanilla
6 tbsp. corn syrup 4 cups all purpose flour

Cream sugar and shortening thoroughly, add eggs and beat well. Blend in
the corn syrup. Sift the dry ingredients and add to creamed mixture, Stir
until well blended, Roll thin, cut with round cutter and bake. When cool
_ put together with raspberry jam; let stand two days before using.

From: Mrs, Emil Schimke, Trochu

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% - The Peanut Butter's hidden right inside -
CHUCKWAGON PEANUT BUTTER COOKIES

Yield: about 2 dozen Temp: 350° Time: 12-15 mins,
1 1/2 cups sifted all purpose flour 1/2 cup shortening

1/2 cup sugar 1/2 cup peanut butter

1/2 tsp. baking soda 1/4 cup light corn syrup

1/2 tsp. salt

Sift dry ingredients together then blend in shortening and peanut butter to
resemble coarse meal, Blend in the corn syrup, Place dough on waxed
paper and shape into long roll, two inches in diameter. Dough may be
chilled, Cut in slices about 1/8 inchthick, Place half slices on ungreased

baking sheet and then place 1/2 tsp, peanut butter on each. Cover with
remaining slices. Seal edges and bake,

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