Natchez recipes

Cream one-half cup shortening until light and gradually add one cup sugar. Add one egg, one tablespoon milk and one teaspoon vanilla. Add about two cups sifted flour to which has been added one-half teaspoon salt and one and one-half teaspoon baking powder. Chill, then put on floured board, cut into rounds and place on half of these desired filling. Chopped nuts, figs, raisins, dates, jelly or jam is good. Wet edges slightly, top with second cookie, press down onto first cookie, place on slightly greased cookie sheet and bake in moderate oven— 350° for 10 or 15 minutes. Makes about two dozen. Laurine G. Warren PECAN COOKIES Mix in order, one cup brown sugar, one-half cup shortening, one egg, one cup flour, one-half cup pecan meats, one-half teaspoon vanilla. Drop from teaspoon on cookie sheet. Cook in slow oven. Mrs. V. B. Wheeler ICE BOX COOKIES Mix five and one-half cups flour (sifted before measuring) and one teaspoon soda. Mix three times. One cup brown sugar, one cup white sugar, three sticks butter and one and one-half cups chopped pecans. Work in flour. Make up into two rolls and place in ice box overnight. Slice very thin and bake in moderate oven. This can be kept a week or more in the ice box and used as needed. Mrs. V. B. Wheeler PEANUT BUTTER COOKIES Cream one-half cup brown sugar, one-half cup butter, one-half cup peanut butter, one-half cup white sugar. Add one well beaten egg. Work in one and one-half cups of flour to which has been added one teaspoon of soda. Add one teaspoon vanilla. This makes a stiff dough. Grease cookie sheet, roll dough into small balls, then flatten with fork. Bake in oven at 350° for 7 or 8 minutes. Mrs. W. A. Whittington, Twin Oaks CHEESE STRAWS Cream two cups grated N. Y. State cheese and one-half cup butter. Sift two cups flour, one teaspoon baking powder, one teaspoon salt, one teaspoon cayenne pepper, and add to the cheese. It may be necessary to add one tablespoon water. Put in cookie press. Bake on a sheet 350® degrees for 20 or 30 minutes. Mrs. W. A. Whittington, Twin Oaks PECAN ROLLS One stick butter, two cups flour, four tablespoons powdered sugar, one cup ground nuts, two teaspoons vanilla, two tablespoons water. Make out in ';mall rolls size of walnut. Bake 30 minutes in slow oven. ICE BOX CHEESE WAFERS One-half pound American cheese, grated, one-fourth pound butter, one and one-half cups sifted flour, one-half teaspoon salt, pinch cayenne, if desired. To the grated cheese add butter, salt and pepper. Mix well. Gradually work in flour. Form in rolls, wrap in waxed paper and chill thoroughly in a refrigerator. Slice thin, press a pecan meat on each wafer and cook in moderate oven 350° degrees about half an hour or until done. Mrs. Shelton Cunningham SAND TARTS One scant cup butter, six tablespoons powdered sugar, one teaspoon vanilla, one teaspoon water, two cups flour, spice to taste, one cup chopped pecans. Cream butter and sugar. Add other ingredients and work into a dough. Roll and cut or shape in crescents. Cook 30 minutes at 320® degrees. When done, roll in powdered sugar. PECAN MACAROON