Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Thoroughly cream shortening and sugar. Add eggs and vanilla and beat well. Add sifted dry in~ gredients and mix well. Form in roll 14" in diameter. Wrap in waxed paper and chill thoroughly over night. Slice and arrange half the slices on greased cookie sheet. Place 1 tsp. date-nut filling on each and top with remaining slices. Press edges together with fork. Bake at 350° for 10 minutes. Makes 5 Doz. FILLING: Combine 1 Lb. Dates, pitted and chopped, % C. Brown Sugar, and 4 C, Water. Cook until thick. Add 4 C. broken walnuts and cool, - Allene Perry = FLYING SAUCERS 1 ©. Shortening 1 tsp. Soda Butter or Crisco 2 C. Old Fashioned 1 C. Brown Sugar Oatmeal 1 C, White Sugar 2.0. Wheaties 2 Eggs, one at a time 1 C. Coconut 2 C. Sifted Flour 1 C, Nutmeats, chopped l tsp. Baking Powder i tsp. Vanilla Method: Roll in waxed paper, then foil paper. Keep in refrigerator. When cold slice thin and bake. -Mrs. Harvey H. Sessions GINGER SNAPS 1 C. Shortening 2 tsp. Soda 4 C. Sugar 2 tsp. Cinnamon 14 C, Molasses 13 tsp. Ginger 4 C. White Flour ; tsp. Allspice 14 tsp. Salt tsp. Cloves 1 Egg Method: Cream shortening and sugar together, add beaten egg and molasses. Sift dry ingredients together and add to first mixture. Bake on cookie sheet approximately 15 minutes. - Dale H. Parke = 77 GINGER COOKIES 3/4 C. Shortening 1 tsp. Soda 1 0, Suga ar 1 tsp. Ginger 1 Egg 1 tsp. Cinnamon t C. Molasses 1 tsp. Cloves 2C. Flour Pinch of Salt Method: Cream together shortening and sugar. (Brown Sugar may be used if desired). Add egg and molasses and beat until mixture is smooth. Sift together flour, soda, salt, cinnamon, cloves and ginger and add to the other mixture. Mixture should be thick enough to work with, with the hands, Form little balls approximately an inch in diameter, and place on-a greased baking sheet. Grease cookie sheet only once. Bake at 350° approximately 15 to 20 minutes, Makes about 24 dozen cookies. - Sharon Kaye Harris - ICE CREAM COOKIES 6 Tb. Butter 1 tsp. Vanilla 6 Tb. Confectioner's 1 C. Flour Sugar 1 Beaten egg yolk Method: Thoroughly cream butter and sugar; add egg yolk and vanilla. Beat well. Add flour. Drep fron, teaspoon onto ungreased cookie sheet. Bake in 350 oven 15 to 2 minutes. - Mildred F. Betts - NUT AND CHERRY DAINTIES 4 C. Soft Butter % tsp. Salt 1/3 C. Granulated Sugar 1 tsp. Vanilla L Fae Yolk 1 Tb. Lemon Juice lt C. Sifted Flour 1 Egg White 3/h C. Chopped Pecans 1, tsp. Orange peel Method: Mix until creamy - butter, sugar. Add egg yolk and mix well. Add vanilla, orange rind, lemon _ Juice, salt and flour. Mix well and chill thoroughly. Form into 1" balls, dip in unbeaten egg white, roll in chopped nuts, press cherry on top. Bake in 350° oven 20 to 25 minutes. - Thalia Price - 78 HONEY DROP COOKIES 1 C. White Sugar ¢ ‘tsp. Salt 4 C. Butter or Margarine 2 Eggs 2 To. Honey + tep. Vanilla 13 C. Flour Walnuts 2 tsp. Baking Powder Method: Cream butter until soft. Add sugar gradually. Blend these ingredients until they are very light and fluffy. Add 2 Tb. Honey and the salt. Beat in eggs one at a time. Add vanilla. Sift flour before measuring. Resift with baking powder. Stir the sifted ingredients into the butter mixture. Drop batter $ teaspoonful at a time 2" Epo on greased eoorie sheets. Garnish each cookie with 4 walnut and bake in hot o oyen (400°) about 12 minutes. Makes 60 cookies. = Maraschino Cherry can be used to garnish cookies instead of nut meats. Also small colored candies can be used. - Zeb. L. Skousen - HOLIDAY FRUIT COOKIES 1 C. Soft Shortening 1 tsp. Soda 2 C. Brown Sugar 1 eeP- Salt 2 Eggs 13 Cc. broken Pecans 4 C. Sour Milk or 2 C. Candied Cherries (cut Buttermilk in half) 35 C. Sifted Flour 2 C. Chopped Dates