Our favorite recipes (Wilshire Ward LDS, 1957)

or other shortening + C. chopped Walnuts 4 C. Granulated Sugar 1 tsp. Vanilla Method: Sift flour, soda and salt. Cream shortening, sugars; add egg and mix thoroughly. Add dry ingredients and mix well. Add chocolate chips, nuts, and vanilla and mix thoroughly. Drop from spoon on un- greased baking sheet. Bake at 375° F. 10 to 12 mins. Makes about 50 cookies. Raisins, chopped dates, or plain or toasted coconut may be substituted for nuts. -Peggy Lee Pcllard - CHOCOLATE MARSHMALLOW COOKIES 2 1-0z. sq. Chocolate 6 Tb. Butter 1 ©. Milk 20 Marshmallows 2 C. Sugar 1 tsp. Vanilla t tsp. Salt 3% C. Graham Crackers (crumbs) 1 C, chopped Walnuts Method: Combine chocolate and milk; heat over low fire until mixture becomes smooth. Add sugar and salt; stir until dissolved and mixture commences to boil. Boil rapidly until mixture forms a soft ball when dropped in cold water. Remove from fire, add butter, stir until dissolved, Cool slightly. Cut Marshmallows in small pieces with scissors, dipping blades in water. Add marshmallows with flavoring, cracker crumbs and nuts to fudge mixture. Mix well. Spread in wellgreased pans, packing about 4" thick. Chill 8 to 12 hours. Cut in inch squares, - Norma Se Pratt = CHOCOLATE CHIP COOKIES 1 C. Shortening (4 Lb. Margarine) 1 tsp. Soda 2 6 oz. (1 large Pkg. semi-sweet 2 tsp. Vanilla chocolate pieces) 1 tsp. Salt 1% C. raw or brown sugar 2 Eggs, well beaten 3 C. sifted whole wheat Flour 1 Tb. Hot. Water 1 C. chopped Walnut parts, if desired Method: Thoroughly cream shortening, vanilla and sugar. Add eggs, beat thoroughly. Add sifted dry ingredients. Add hot water and mix well. Stir in chocolate and nut meats. Drop from teaspoon onto greased cookie sheet. Bake in moderately hot oven (375°) about 10-12 minutes. Makes 5 dozen cookies. ~ Fred Nelson - CHRISTMAS BUTTER COOKIES 1/4 Lb. Butter 4 tsp. Vanilla 3 C. Flour 3 Tb. Water 3 heaping Tb. Powdered 4 C. Nuts, chopped fine Sugar (if desired) Method: Mix all together and bake at 300° for 30 mins, Dip in powdered sugar. (Can be decorated with red or green decorations before baking). Dip in the sugar while cookies are still warn. - Dawn Marcus - 75 CHOCOLATE MINT STICKS 2 Sq. unsweetened + tsp. Peppermint Extract Chocolate (2 oz.) 4 C. Sifted all-purpose 4 C. Butter or Margarine Flour 2 Eggs Dash of Salt 1 C, Sugar 4 C. chopped unblanched Almonds Method: Start your oven at 350°, or moderate. Grease a 9" square cake pan. Melt chocolate and butter or margarine over hot water. Beat eggs until frothy and stir in sugar, chocolate mixture, peppermint extract. Add flour, salt and almonds, Mix thoroughly. Pour into pan and bake 20 to 35 mins. Cool. Spread top with a thin coating of the following filling. FILLING: Work 2 Th. soft butter into 1 C. sifted confectioner's sugar, add 1 Tb. cream and 3/4 tsp. peppermint extract. Stir until smooth. Keep filling covered cake in refrigerator while you make this Simple glaze: GLAZE: Melt 1 Sq. unsweetened chocolate and 1 Tb. butter over hot water. Mix thoroughly and dribble over cool, firm filling. Tilt cake back and forth until glaze covers surface. Refrigerate for at least 5 mins. Cut into strips 2k " long and 3/4" wide, ~- Marco B, Giles ~ DATE FILLED COOKIES 2 C. Brown Sugar 3 Eggs 1G, shortening 1 tsp. Soda 4 C. Flour Method: Cream together sugar and shortening. Add well beaten eggs. Sift soda with flour and add to the creamed mixture, Turn out on mixing board and roll medium thin. FILLING: 1 Lb. Dates 3/4 C. Water % C. Sugar 1 tsp. Lemon 4 C. Nutmeats Cook together until thick. Cool and spread on dough. Roll and chill. Slice and bake in medium oven (350°) about 10 minutes, - Rudi Mueller - DATE FILLED BUTTERSCOTCH COOKIES % C, Shortening 3% C. Flour 2 C. Brown Sugar 1 tsp. Soda 2 Well Beaten Eggs 4 tep. Salt 1 tsp. Vanilla 1 tsp. Cream of Tartar