Icing
4 tbsp. butter 1 teasp. vanilla
1% cups icing sugar
cream
salt
Color icing and put between cookies.
Jean Lowman (Wallace ’40).

DATE FILLED OATMEAL COOKIES

1% cup butter 1 teasp. baking soda

¥% cup shortening 1 teasp. cream of tartar
1% cup white sugar Y» teasp. salt

4 cup brown sugar pinch of nutmeg

1 egg 3 cups Quick Oats

1 cup flour

Combine butter and shortening, blend thoroughly, add white and
brown sugar, creaming until fluffy. Add egg, beat lightly into mix-
ture. Combine flour, baking soda, cream of tartar and salt. Sift
together then sift into mixture. Mix well, add nutmeg, lastly the
Quick Oats. Mix thoroughly. Roll out on floured bakeboard, cut
with cookie cutter. Bake 400° oven approx. 10 minutes. When cool
put together in pairs with date filling.

Date Filling
1 cup chopped dates 1% cup water
4 tbsp. brown sugar
Combine and cook for 3 minutes or until consistency of jam, stir-

ring occasionally. Remove from heat and allow to cool.
Joan Thompson (Smith ’41).
PECAN COOKIES
'% lb. butter (mix well)
4 tbsp. (roundea@) icing sugar
Add: 1 teasp. water, 1 teasp. vanilla—mix well. Gradually add: 2
cups flour, 1 cup chopped pecans.
Roll into balls, press with a fork and roll in fruit sugar. Bake at
325° until slightly golden.
Karen Dunn (Turner 61A).

CHRISTMAS DROPS

%4 cup fat (butter and 1 teasp. baking powder
shortening) 1% teasp. salt

2 cups brown sugar 1 teasp. vanilla

2 eggs Y% cup pre-sifted flour

2 tbsp. milk 1 cup chopped dates

% teasp. baking soda 1 cup chopped nuts

2 cups pre-sifted flour crushed cornflakes

Cream fat with sugar gradually. Add eggs and beat well. Combine
baking soda and milk. Stir flour, baking powder, and salt together
and add alternately with milk mixture. Add vanilla. Dredge dates
and nuts with % cup flour and add to dough; mix thoroughly. Shape
into tiny balls and roll in crushed cornflakes. Bake on a greased
cookie sheet in a moderate oven (350° F.) 10 minutes or until golden
brown. Yield: 6 dozen.

| Tina Funk (56A).

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