| HOLLY COOKIES
½ cup butter
1 cup sugar
½ lemon, juice
and grated rind
maraschino cherries
2 ½ cups flour almond
or pistachio nuts
green coloring
2 eggs
1 egg white
Cream butter and sugar, add lemon
and beaten yolks. Add egg whites beaten stiff, fold in flour and
chill. Roll thin, cut with cutter, brush with beaten egg white, colored
green: sprinkle with chopped nuts (blanched) and place bits of red cherry
to represent holly berries here and there. Bake 15 minutes at 350°F.
"S" COOKIES
Yield: 6 dozen.
1 cup soft butter
1 tsp. vanilla
2/3 cup sugar
2 ½ cups flour, sifted
3 egg yolks
Mix butter, sugar, egg yolks, and vanilla. Work
in sifted flour. Using small star shape of cookie press, form into
"s" shapes on ungreased cookie sheet. Bake in gas oven 400°F.
for 7 to 10 minutes or until very lightly browned. This cookie may
be made in other shapes in the cookie press.
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FRUIT CAKE COOKIES
Yield: 8 dozen cookies.
½ cup butter
1 ½ cups brown sugar
3 eggs, separated
½ cup evaporated milk
1
½ tsp. vinegar
2 cups sifted flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
1tsp. cloves
1 tsp. allspice
Dash nutmeg
1 ½ cups seedless raisins
1 ½ cups currants
1 ½ cups candied pineapple
finely cut (6 slices)
1 ½ cups candied cherries
finely cut (1 pound)
½ cup sliced citron (4
oz.)
1 ½ cups chopped pecans
Cream butter and sugar until light
and fluffy. Add egg yolks, beat well. Stir vinegar into milk,
add to butter mixture. Sift flour with soda, salt and spices.
Stir into butter mixture with fruits and nuts. Fold in stiffly beaten
egg whites. Drop by teaspoons on greased cookie sheet. Bake
in gas oven of 325°F. for 20 to 25 minutes.
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