BUTTERSCOTCH CRUNCHIES
2 pkgs. butterscotch chips 6 cups cornflakes
6 tbsp. peanut butter
Melt chips and peanut butter in double boiler. Mix with cornflakes.
Drop by teaspoonfuls on wax paper. Cookies will harden in five
minutes. Makes 5 dozen.
Lesley Price (Ridings 57A).

PUDDING MIX COOKIES

1 cup fiour 1% cup sugar

1 teasp. baking soda 1 egg, beaten

1 teasp. baking powder 1 cup rolled oats

4 teasp. salt 1 pkg. pudding mix (caramel,
34 cup butter or margarine chocolate or butterscotch)

Sift together dry ingredients, cream butter, sugar and pudding mix
until light and creamy. Add egg. Stir in dry ingredients and oats.
Form into small balls and place on baking sheet. Bake at 375° for

10-12 minutes.
Agathe Petkau (Froese 50A).

CUSTARD COOKIES

14% cups margarine 3 cups flour
2/3 cup icing sugar 6 tbsp. custard powder

Mix above ingredients together. Roll very thin, cut with cookie
cutter and bake in 350° oven 8 minutes. When cool put together
with icing.

Colleen McLeod (Hopper 1955A).

HONEY SNAPS

1% cup honey 14 teasp. baking soda
% cup butter 134 cups sifted flour
1% teasp. almond flavor

Boil honey and butter for one minute, cool, add remaining ingredi-
ents, mix well. Chill dough 2-3 hours.
Roll to % in. thickness. Cut in variety shapes and decorate. Bake
350° for 12-15 minutes.

Agathe Petkau (Froese 50A).

SHORTBREAD

| Pre-heat oven to 300°.
1 lb. butter (soft) 1 cup brown sugar

Cream these ingredients well.
4 cups flour (ordinary) 1% cup rice flour

Add gradually to first mixture. Knead well, long as you want to
until it looks like putty. Bake until pale golden color. Bake on un-
greased cookie sheet. Prick centers with tines of fork.
If using electric mixer, add flour on slow speed and mix just until
all flour is absorbed. Mixture will look like putty. Roll out small
amount at a time and use up your cuttings as you go.

Marguerite Gregory (Hayward 48A).

SHORTBREAD
1 lb. butter 4 cups flour (sift 3 times)
1 cup icing sugar (sift
5 times)

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