  Chef VANILLA COOKIES
Cream butter and sugar. Add milk, eggs and flour. Then baking powder and vanilla. Leave in ice box one hour. Roll thin, very thin. Cut in fancy shapes. Bake until light brown. PULL MINTSPour 1 cup of boiling water over 3 cups of sugar and dissolve on range. Strain through thin cloth into another vessel, adding ½ cup butter, then return to fire and cook with cover only until it forms a hard ball. Pour into buttered platter and cool. When perfectly cool add a few drops of oil of peppermint and coloring. Pull until real stiff and set 24 hours until creamed. When poured out do not scrape the pan. Blue mints packed with silver shot make an attractive Christmas box. NOEL NUGGETS
Blend sugar, salt and milk together. Bring to boil over medium heat and cook, stirring constantly, until mixture changes color slightly and thickens enough to form a firm ball in cool water. Then, working quickly, blend in vanilla extract, dates, nuts and coconut, drop in heaping teaspoonfuls on waxed paper. If part of mixture should harden in pan before you can transfer it to waxed paper, add only a few drops of water and reheat, stirring until it all comes together again (it will be very thick). Makes 5 dozen nuggets. CHOCOLATE TAFFY
Cook water, chocolate, sugar, molasses and butter together until the syrup forms a soft ball (260 to 270 degrees if thermometer is used) when dropped into cold water. Add vanilla and pour into a buttered pan to cool and harden. When stiff mark off in squares with a knife, when cold and brittle break off on marked squares. YUMMY SQUARES
Work shortening until creamy. Then add the sugar, work until light. Add the two well beaten eggs and vanilla. Then add the flour, salt, baking powder sifted together. Mix well and spread in greased pan, 13 by 9 by 2 inches. Beat the egg white until stiff. Then add brown sugar. Continue beating until stiff. Then fold in nuts. Spread over mixture in pan and bake at 375 degrees for 25 minutes. Cut in squares. DAINTY TEA COOKIES
Cream butter and sugar. Add egg and mix thoroughly. Then add dry ingredients which have been mixed and sifted together. Add extract. Put through cookie press and bake in hot oven 400 degrees 10 to 12 minutes. PECAN COOKIES
Cream butter and sugar. Add other ingredients. Mix until dough can be handled. Make into large size balls. Bake in very slow oven for 20 minutes. Remove from oven, let cool and roll in powdered sugar. CREAM PRALINES
Mix ingredients together in heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking over medium heat to soft-ball stage (360 degree F.), stirring constantly. Let candy cool slightly, about 5 minutes, then beat until mixture begins to thicken. Drop candy rapidly from a tablespoon into paper baking cups set into muffin pans or onto a sheet of aluminum foil or onto a well-buttered baking sheet. If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water. These pralines have a more delicate flavor when prepared with light brown sugar. If only dark sugar is available, substitute 1½ cups white granulated sugar and 1 cup firmly packed dark brown sugar for the 1 pound light brown sugar. VARIATIONSCoffee-Cream Pralines: Add 1½ teaspoons instant coffee to the sugar, evaporated milk and pecan mixture and cook as above. Sherry-Cream Pralines: After the candy is cooked and cooled slightly, stir in 1 tablespoon dry sherry or sherry flavoring and proceed as above. Ginger-Cream Pralines: Add 2 tablespoons finely cut candied ginger to the sugar, evaporated milk and pecan mixture and cook as above. APRICOT SNOWBALLS
Grind the above ingredients together through food chopper and add:
Shape into small balls (size of walnuts). Roll in granulated sugar and store to season in tightly covered container (about two weeks) but will keep for months. MANTASStart heating oven to 350 degrees. Grease cookie sheet and sift together:
Add about ¼ cup of flour mixture to ¾ cup light or dark raisins and ¾ cup chopped walnuts. In large electric mixer bowl with mixer at medium speed or “cream” mix:
until fluffy, about 4 minutes. Now, at low speed or “blend” beat in alternately, rest of the four mixtures and 1 cup of buttermilk. When dough is well blended stir in 1 teaspoon vanilla extract and raisin-nut mixture. Drop dough by rounded tablespoonful on to cookie sheet. Bake 15 to 20 minutes or until done. Makes six dozen cookies. BUTTER BALLS
Cream butter; add sugar and continue to beat until light. Add vanilla. Add sifted flour and mix well; fold in chopped nuts. Shape into balls on an ungreased baking sheet. Bake in a moderate 350 degrees oven 15-18 minutes. Roll in confectioner’s sugar while still hot. UNCOOKED OATMEAL COOKIES
Boil for one minute, remove from fire, add one cup chopped nuts (optional), 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake), cool, ready to serve. COCONUT POTATO FUDGE
Mash boiled potato and add salt, sugar and coconut. Mix well, add vanilla and mix again. Press into 6 by 6 inch square pan which has been lined with wax paper. Melt chocolate over hot water and pour over potato mixture. Let stand until firm and cut. Be sure not to start with big potato, use medium sized potato. DATE DIVINITY DROPS
Cut dates and nuts into tiny pieces about the size of peas. Mix milk and powdered sugar and let stand until needed. Put marshmallows and water into a 1½-quart saucepan. Stir over low heat until marshmallows melt. Remove from heat. Add milk and sugar mixture, all at once, and beat until smooth. Mix in well, the dates, nuts and vanilla. Drop from a teaspoon onto waxed paper or buttered pan. Let stand at room temperature until firm, about 3 hours. Makes 2½ dozen. TEXAS BRITTLE
Boil sugar, water, vinegar, molasses, butter and salt together until mixture becomes brittle in cold water. Pour syrup over cereal flakes and pecan mix. Stir quickly and form into small balls. CHOCOLATE BUTTER PECAN BARS
Heat oven to 350 degrees. Grease and flour 11 by 7 by 1½ inch pan. Sift flour with baking powder. Melt butter in saucepan over low heat; add sugar; bring to boil, stirring. Cool until lukewarm. Drop in eggs one at a time, mixing well. Mix in vanilla, flour mixture and ½ cup of the pecans. Turn into pan. Sprinkle ½ cup chocolate chips, either whole or chopped fine, over the mixture and then sprinkle remaining pecans over that. Bake until done, 25 to 30 minutes. Cool in pan then cut in squares. These cookie cuts can be made either by hand or electric mixer. CREAM CHEESE COOKIES
Blend together the margarine and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking powder sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8 to 10 minutes, or until lightly browned. Blend the cup of confectioner’s sugar with the lemon juice. When the cookies are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4½ dozen cookies. |
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