Our favorite recipes (Damascus Church, Chapel Hill, 1963)

1/4 tsp. salt 2 tsp. instant coffee Sift all dry ingredients together, cut in butter until the size of small peas. Press dough together and make into small balls. Roll balls in nuts; place 2" apart on greased cookie sheet and flatten with bottom of a glass dipped in sugar. Bake in 300 degree oven for 20 minutes or until edges are slightly browned. Cool slightly and place on wire rack. COCONUT OATMEAL REFRIGERATOR COOKIES Mrs. Ellen Crab tree 1 1/2 c. flour 1 c. white sugar 1 tsp. soda 2 eggs 1 tsp. salt 3 c. oatmeal 1 c. shortening 1/2 c. pecans (Continued) -25- COCONUT OATMEAL REFRIGERATOR COOKIES, CON'T 1 c. brown sugar 1 1/2 c. coconut Sift together flour, soda, baking powder and salt. Cream shortening until fluffy; add sugar gradually; add eggs, beat well. Blend in flour, then oats, nuts and coconut. Shape into 3 2" rolls; wrap in wax paper, chill at least 24 hours. Slice and bake in 350 degree oven on ungreased cookie sheet for 10 minutes. SPICED CHERRY BALLS Mrs. W. M. Loy 3 c. flour 1 tsp. ginger 1/2 tsp. soda 1/2 tsp. instant coffee 1/2 tsp. salt Sift all ingredients together and set aside. Add 11/4 cups firmly packed brown sugar gradually to 1 cup shortening, creaming well. Blend in 1/4 cup dark corn syrup, 1 unbeaten egg and 1 tablespoon cream. Beat well. Add dry ingredients, mix thoroughly. Roll out dough on floured surface to 1/8" thickness, cut into 2 1/2" rounds, or smaller, place on ungreased baking sheets. Place a half teaspoon of filling in center or each round. Shape into bell by folding sides to meet over filling, making top of bell narrower than clapper end. Place a piece of maraschino cherry at open end of each bell for clapper. Bake in 350 degree oven for 12 to 15 minutes, makes 5 1/2 dozen. NUT FILLING Combine 1/3 cup firmly packed brown sugar, 1 tablespoon butter, and 3 tablespoons maraschino cherry juice. Mix well, and add 11/2 cups chopped pecans. DOUBLE QUICK STRAWBERRY DOUGHNUTS Mrs. Gladys McLennan Using refrigerated buttermilk biscuits, cut them into halves, and flatten into about 1/8" thick rounds. Place a rinsed and julled ripe strawberry (coated with sugar or confectioners sugar) in the center of each round of dough. Gather edge to the top and twist or pinch to seal. Fry in hot deep fat about 2 minutes or until browned, turning occasionally. Drain on paper towels and sift with confectioners sugar. Good for afternoon club meetings. -26- PEANUT BUTTER COOKIES Mrs. Berta Long 1 c. shortening 2 eggs, lightly beaten 1 c. peanut butter 2 1/2 c. flour 1 c. white sugar 2 tsp. soda 1 c. brown sugar Cream shortening, peanut butter, and sugar until smooth. Add eggs, then flour sifted with soda. Roll into small balls, place on cookie sheet, and with a wet fork flatten in a crisscross design. Bake at 400 degrees about 10 minutes. Yields: 3 1/3 to 4 dozen cookies. BOILED COOKIES Brenda Council 2 c. sugar 1/2 c. chopped nuts 1/2 c. milk 2 tsp. vanilla 4 tbsp. cocoa 1/2 c. peanut butter 3 c. oat meal Cook sugar, milk, cocoa and butter for 11/4 minutes (boil). Remove from heat. Add oats, nuts, vanilla, peanut butter and beat until mixture becomes thick. Spoon on waxed paper or cookie sheet. MAR SHMA L LOWS CREAM FUDGE Mrs. Martie Crabtree 1 7-oz. jar marshmallow cream 1/4 tsp. salt 1/2 c. sugar 2 6-oz. pkgs. semi-