Evening star., 1944-12-08
CHRISTMAS COOKIES.
(Thanks to Mrs. w. F. M,
.a1tnr


Here are some Christmas cookie
recipes for Mrs. M. H., Riverdale,
Md. They are all cookies that can
be mixed one day and baked the
next or even later.
Frozen cookies: One pound butter
or oIeo, IL cups brown sugar
(packed), IL cups white sugar, 3
eggs. l tablespoon cinnamon, level
teaspoon soda, cups -four, Il pound
blanched almonds. Soften butter or
oleo, cream with sugar. Add beaten
eggs, Sift cinnamon and soda with
part of the flour and knead into
mixture. Add the almonds whole.
This will be a very stiff mixture.
Divide into 4 or parts. Roll into
sauSageS and let stand i'll cold place
overnight to freeze. Slice and bake
in a moderate oven $50 degrees.
Anise Seed Cookies: One pound
white sugar C2l. cups, eggs, butter
size of an egg, teaspoons baking
powder. 4 cups -four, | teaspoon
anise seed Cream the butter and
sugar, add beaten eggs, add baking
powder and flour sifted together.
Add anise seed. The last half Of
the -four will have to be kneaded in.
Shape into rolls like sausages and
let stand in cold place overnight.
Slice and bake on creased cookie
sheets Decorate each slice with a
piece of candied cherry or almond
before baking. The anise seed may
be purchased at a drugstore. Ten
cents worth will last years.
ButterscOtch Cookies: One half
cup butter, cups brown sugar
tpacked, 2 eggs beaten, Il teaspoon
cream of tartar, y teaspoon soda, 3
cups flour, u teaspoon vanilla, l cup
black walnuts or other nuts. Mix in
order given Pack in hard loaf or
rolls and let stand or freeze over
night. In morning slice and bake
In hot oven t425 degrees.
SWEDISH RECIPES.
fThankS to Mrs. r. F., Arlington.
A request for Swedish recipes was
made several weeks ago. Overcom-
ing my disappointment at not find
ing new ones to add to my collec-
tion.~I timidly offer a few excellent
Swedish cookie recipes.
Spritzer Swedish Christmas Cook
iesl: Three egg yolks and egg
white, l pound butter, IA cup pow
dered sugar. cups flour, teaspoon
baking powder, Is finely chopped al
mondS, / y teaspoons almond extract.
Mix well in order given, press
through a cookie press. Moderate
oven, 375 degrees. Makes dozens of
cookies, grand with your Christmas
wine.
Butterscotch Curls: Two cups -four,
4 teaspoons baking powder, % tea
spoon salt, 4 tablespoons shorten
ing, % cup milk.
Add shortening to Sifted dry in
gradients. Mix with fork. Add milk
to make soft dough Knead. Roll
is inch thick Spread with: 3
tablespoons creamed butter, - cup
brown sugar Sprinkled over it.
Roll as for jelly roll. cut in 1-inch
thick slices and stand on end in a
very we'll buttered pan. Bake in a
375-degree oven, 80 minutes. A very
pretty ''pinwheel design" cookie.
klenater: Twelve egg yolks, II
teaspoons sugar zone to each yolk) !,
l wine glass whisky f1avoring, -four
Beat eggs. sugar and whisky
favoring till light and foamy. Add
flour as needed to roll well. Roll
very thin. cut in a diamond shape
about inches long. Make a slit
and pull an end through. Boil in
hot deep fat until golden brown.
And will your Christmas company
love these.
Hope every one has as tremendous
success with these as I've had.
PECAN UPSIDE-DOWNC CAKE.
fThanks to Mrs. P. C. N,
Washington
To Mrs L. A. S, who wants ideas
for upside down cake without heavy
point value l suggest that pecan
upside down cake is delicious
Melt ! cup butter in heavy frying
pan and add 4 cup firmly packed
brown sugar and tablespoon water.
Stir thoroughly. Remove from heat
and add l cup Of pecans, some
chopped and some whole. Cover
with your fayorite upside down cake
batter, but bake in slow oven 1926
degrees for about so minutes. If
YOU use a hotter oven the nuts burn.
Serve warm, particularly If you can
manage dab of whipped cream
This will call for an encore.
(Thdnks to Mrs. c. T. F.,
Washington
To Mrs L. A. S. Experience has
taught me that most upside down