Herald A Lantern 9 December 81

Gifts From Your Kitchen^ COOKIES

by Flocwicr Heal" .'Cookie* at Christmastime have been a tradijion on from generation to generation There I* a lot of inform.l SurtalninR during It* holldgy «««. neighbor*, (imily «nd iriendislop In for a vialt. II la in rhnow cooklM that will tiay (r«h, an- eaay to store, and provide variety . . There are many types ol cookies, dropped, rolled, bar, and sliced are the most comnion I moke the dough up for several verities of refrigerator cookies and store It in the freercr for a quick replenish when the can is empty BASIC REFRIGERATOR COOKIES TH cupt -sifted /lour Vi tyorpoOn baking toda » % rVimpffon salt Vi cup to/I thortehing > I cup sugar or (M granulated and ft brown) I egg. unbeaten 2Vi teaspoon ypnHIa ^ Sift flow It, baking soda, salt. Mix shortening with sugar, egg. and vanilla until very light and fluffy Gradually mix in flour mixture. Turn dough on a larger piece of waxed paper . Shape roll 14 inch in diameter; then wrap. Refrigerate for several hours, overnight; or several With a sharp thin knife, slice 1/8 to 1/4 inch slices (Note: in cutting use a knife which has been dipped in hot water then wiped dry, this keeps the slice* from sticking). Place on an uhgfeased cookie sheet Bake 10 minute*, or until done at 375* F. oven. Cool; storefc a tight, closed container • * c • ‘ 9 Variations: Chocolate - add 3 Squares melted unsweetened chocolate to egg mixture before adding flour Decrease vanilla’to 1 teaspoon. Orange > Add 1 T. grated orange rind to egg piMdre; substitute orange Juice for vanilla. 4 Cup nuts may htadded to any of the aboj(e recipe*. If they are added chop then put a litUe flour from the amount., in the recipes with them so that they won’t stick together SUOAR COOKIES 4 cups sifted cake flour * ‘ ' 2R teaspoons baking powder 14 teaspoon salt 2/3 cup soft shortening 114 cup granulated «ugar 2 eggs, unbeaten I teaspoon vanilla 4 teaspoon'milk. A Sift flour, baking powder, salt. *' Mix shortening with sugar, eggs and vanilla until light and fluffy? ' Mix in flour mixture, mixing alternately with mil*

5’

COUPON

BUCK-

lairs $1.00 |

Refrigerate dough until easy to handle On lightly floured surface, foil half or third of dough at a time. ' _ For crisp cookie* roll dough paper thin. For softer cookie* roll 1/8 Inch lo 1/4 inch thick. - With floured cutter, cut into desired shkpes keeping cuttings close together With a broad spatula, arrange cookies H inch apart, on a lightly greased cookie sheet. | If desired sprinkle with white or colored sugaNohopped nuts shredded cocoanut, cut up gum drops, cinnamon and sugar, bits candied fruits, etc. (only one of the above decoration per oookie). Bake ateoo'F. for 9 minutes. Makes 5 dozen. , Variations: , \ Butterscotch-Pecan - Substitute 2 cups brown sugar, packed for granulated sugar. Add 1 cup finely chopped pecans to (lour mixture Chocolate Add 4 squares melted unsweetened chvolate lo shortening mixture - Add 1 cup chopped walnuts (optional) to flour mixture Cocoanut — Add 1 cup snipped shredded cocoanut with

flour.

Lemon — Substitute 4 teaspoons lemon Juice and 2

tablespoons lemon rind for vanilla.

(Note: This mixture and variations can be dropped as

well as rolled and cut)

MORAVIAN CHRISTMAS COOKIES

•44, cup shortening I cup brown sugar I cup molasses

t«gg r' ,

4 cups flour

t l teaspoon cinnamon

1 teaspoon cloves

1 J4 teaspoon nutmeg ' I teaspoon baking sodo. Blend shortening, sugar and molasses.

Add beaten egg.

Sift dry ingredients and combine. Mix well. Roll out and cut.in fancy shapes. Bake at 350*F. for 10 minutes. When cool decorate with boiled icing. ■ i-£ - Dt/TCH ALMOND COOKIES -

I I cup shortening

I J4 cup white sugar ^

I I cup brown sugar

| iStui

I J4 teaspoon vanilla #

3 cups flour

y 4 teaspoon numeg V4 teaspoon baking soda V4 teaspoon salt >, V4 cup ground blanched almonds Cream shortening with white and brown sugar; add eggs and work in the sifted dry ingredients. Then add the almonds. Shape dough into a long roll. Roll in waxed paper and store in refrigerator for 12

hours.

Slice thin and bake 8 minutes in 400*F. oven.

RUM BALLS

3 cups rolled vdnllla wafers '

1 cup powdered sugar

1J4 cup finely chopped nuts

134 tablespoon Cocoa 2 tablespoons white karo

J4 cup rum t ' ' \ A Mix thoroughly and form'into small balls. Roll in

powdered sugar.

COCONUT DROP COOKIES 34 cup 'sweetened condensed Atllk ’ J4 pound shredded coconut J4 tablespodn vanilla C 1 cup-silvered alrpondss ‘ Mix together and drop from teaspoon onto a well greas-

ed cookie sheet.

Bake at 300*F. for 10 minutes. • • NO BAK'E COOKIE BALLS I pkg. semi-sweet chocolate pieces 3 T. white corn syrup 3 cups sifted confectioners sugar 'Hiup chopped walnuts ' v ? teaspoons instant coffee I/3 enp hot water f 134 cup finely crushed vanilla wafers (about 3 dot.) J4 cup sifted confectioners sugar In a double boiler, over hot water, melt chocolafe. Remove from heat. * . Mix in syrup, wafer crumbs, 3 cups sugar, mrts, coffee dissolved in hot water. Form into balls. , Roll in V4 cup sugar/ • * Store in covered container a day or so until they ripen. Makes 5 dozen: ' Walnut Bourbon Balls — Increase vanilla wafers (o cups, omit coffee, and. add 2 tablespoons.cocoa, omit water and add cup bourbon. ' , Decrease confectioners sugar by Mi cup. Add 1 cup finely chopped ^alnuts. *

FUDGE CUTS 2 squares unsweetened chocolate 44 cup shortening 1 cup granulated sugar 2 eggs, well beateh , J4 cup sifted flodr M cup sifted flour ^ 44 teaspoon salt

I tmsp

mspoon vanilla

44 cup finely chopped walnuts

In double boiler, melt chocolate and shortening; remove from wat^r, add sugar, eggs, then flour, salt, vanilla, stir

well. 1 ,

Pour into pan-sprinkle with nuts. Bake 12 minutes or until done.

Cool in pan.

Cut in 2 inch squares. Florence L.D. Heat of Cape May, Is former Home Economist for the State of New Jersey. v

Retail Value $2.40

firing thlji ebupon Into any participating Dunkin' Donuts shop and get a box of Mi dozen eclairs for only I $1 00, Limit: 2 dozen May not be combined with any

other offer One coupon per customer 10 WILDWOOD BLVD.

RIO GRANDE

—FINAL WEEK— Closing Sat., Dec. I? 30-40-50%

n«,

Offer Good Dec. *-15.1M1

Its worth thtf trip.

COUPON MMOOfl

■ \ STORE WIDE SALE

if he ^Aiaillui iShop

FINC LAOItS APPARf l ___

88 522-2821 ^ 3405 Pocific^*., Wildwood. N.J.

SOUP'S ON AT MISTER DONUT

IrrAlOTiWCapat Nomtmadt Sovp or Chili For Bossert try a RoMoiom Froth Bakad Raffia

Q CO

WE WIU. CLOSE I PM KC. 11TI! fm mr cMimus run (Mister Donut. 81 Dennisville Rd. Cape May Court House Batwaae Maryey'i Mart 0 iaawaway Open 7 4ay* S AM to 1 AM 405-9033