Cookies

SKILLET COOKIES

1 egg 1 cup rice krispies

= cup sugar 1 cup corn flakes ae
% tsp. salt cocoanut to roll cookies in
% cup chopped dates 1 tsp. vanilla

Combine egg, sugar and dates in a frying pan. Cook over low heat,
stirring constantly for 8 minutes. Add cereals and vanilla. With wet hands,
form mixture into balls. Roll in cocoanut. No baking.

Mrs. Vic Mohl, Hanna.

DATE COOKIES

1 cup sugar 1 tsp. soda (scant)
1 cup lard or butter Flour enough to roll soft
1 egg Flavor with lemon
% cup milk
Filling
1 cup figs, dates or raisins # cup sugar
1 cup walnuts chopped fine 1 tsp. flour (heaping)
together % cup water
1 lemon, juice and grated rind Cook until it thickens

Divide dough into two parts, roll and spread filling on one half. Place
other half on top and cut into squares. Bake in moderate oven.
Mrs. A. H. Eby, Calgary.

BUTTERSCOTCH DROP COOKIES

% cup butter 1 cup chopped walnuts
1 cup brown sugar 1 cup chopped dates

2 cup boiling water 2 cups flour

1 egg 1 tsp. soda

1 tsp. vanilla

Cream butter and sugar, add egg and vanilla. Mix in dates, boiling water
and soda, then add flour and nuts. Drop by teaspoons on greased cookie sheet
and bake 10 to 15 minutes in oven 350° to 400°.

Mrs. Bob Wallace, Nanton.

COCOANUT COOKIES

1 cup white sugar z cups flour
1 cup butter = cup cocoanut

% cup brown sugar 1 tsp. baking powder
1 egg 1 tsp. soda

1% cups oatmeal
Mix in the usual way. Roll into balls. Flatten with fork. Bake in a
moderate oven.
Mrs. Doris Brown, Sylvan Lake.

WALNUT AND MARSHMALLOW DROPS

4 squares Baker’s chocolate (2 unsweetened and 2 semi-sweet if you wish)
% cup walnuts (not too fine)
24 marshmallows cut in four pieces
1 cup icing sugar
2 eggs
Melt chocolate in double boiler. Beat eggs well, add sugar, nuts and
marshmallows, add chocolate. Drop on waxed paper and stand overnight.

Mrs. P. Cameron, Sylvan Lake.
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