Our favorite recipes (Wilshire Ward LDS, 1957)

Peanut Brittle Method: Cream butter with sugars. Beat in egg and peanut butter, Mix in remaining ingredients, Shape dough into small balls and place on greased cookie sheet. Press lengthwise and crosswise with tines of fork. Bake at 375° about 10 minutes or until lightly browned, Makes 24 dozen. - Mary H. Wynn - PINEAPPLE COOKIES 4 C. Shortening 4+ tsp. Salt 3/4 C. Raw Sugar 13 tsp. Baking Powder 1 Egg % C. Crushed Pineapple + tsp. Vanilla (drained) — unsweetened 2 C. Flour if possible % C. chopped Nuts Method: Gream shortening and sugar. Add the egg, un- beaten, and then the other ingredients, Place in small balis on greased cookie sheet. Flatten each ball with a fork. Bake 10 to 12 minutes at 350° to 3759, — Hans E. Wight, Ps. D. = MOM'S PINEAPPLE COOKIES 1 C. Brown Sugar 4 CG. Flour 1 Cy White Sugar 2 tspe Baking Powder 1 C. Shortening 1 tsp. Soda 2 Eggs, well beaten % tsp. Salt 1 CG, Pineapple, 1 tsp. Vanilla erushed 1 C, Raisins and 1 €. Nuts Method: Cream together sugars and shortening. Add well beaten eggs, crushed pineapple. Sift dry ingred- ients together. Add to creamed mixture. Add vanilla, raisins and nuts, Drop by spoonsful 2" apart on greased cookie sheet. Bake from 10 to 3 minutes in moderately hot oven (350° - 400°), 82 - Ada Johnson - RAISIN DROP COOKIES 2 C. Raisins 4 C. Flour 1 C. Water l tsp. Baking Powder 1 tsp. Soda 4 tsp. Salt 2 C. Sugar 1 tsp. Cinnamon 1 C. Shortening # tsp. Nutmeg HE tspe Vanilla 4x C. Chopped Nut s 2 Eggs, well beaten Method: Add water to raisins and boil briskly for 5 minutes. Cool. Add soda just before use. A little more water may be needed to add to raisins when it is mixed. Bake at 375° for 10 or 12 minutes, - Wanda ©, Gardner - SNOW BALL COOKIES 1 C. Shortening 1 tsp. Vanilla 2 C. Flour 13 C, Nuts % C. Powdered Sugar Pinch of Salt Method: Mix all ingredients and roll into small balls, Place on greased cookie sheet. Bake 30 mins. at 300°, Roll in powdered sugar. - Lois Park = SO AM DROPS t C. Butter or 14 C. Flour Shortening t tsp. Salt 4+ tsp. Vanilla + tsp. Baking Powder 3/4 C. Brown Sugar tsp. Soda 1 Egg, beaten C. thick Sour Cream 24 doz. pitted Dates + C. chopped Walnuts Method: Thoroughly cream shortening, vanilla and sugar. Add egg and beat well. Add sifted dry ingred- ients alternately with sour cream, stirring smooth after each addition. Stir in dates, stuffed with walnuts. Drop from spoon onto greased cookie sheet allowing one date to each cookie. Bake in 400° oven 10 mins. When cool, spread with golden icing. Makes 2% Doze - Thea Olsen - 83 MAMIE EISENHOWER'S SPRITZBAAKEN 1 Lb. Butter or Margarine 1 tsp. Vanilla 1 C, Sugar 4% C. sifted Flour 1 Egg, plus 2 egg yolks Method: Cream butter or margarine until soft in large bowl; gradually add sugar, creaming well after each addition, until mixture is light and fluffy. Beat in egg, egg yolks and vanilla; gradually blend in flour to make a soft dough. Fill metal cooky press with doughs; press out into fancy shapes onto ungreased cooky sheets; repeat. Bake in moderate oven (350°) 10 to 12 minutes, or until golden brown. Makes about 200 small cookies. - Gazetta McBride = THIMBLE COOKIES C. Butter 1 tsp. Flavoring C, Sugar 1 CG. Sifted Flour 1 Egg, separated Nuts, chopped fine Jelly Method: Cream butter, add sugar gradually and mix well, Add well beaten egg yolk, flavoring and flour. Shape into balls about the size of a walnut. Dip in unbeaten egg white, then in finely chopped nuts. (almond or walnuts). Dent in center with a thimble. Place on greased baking sheet and bake in moderate oven 350° F. for 5 mimutes and dent again. Bake 12 to 15 minutes. Fill with jelly while still hot. - Vivian Ellertson - 8h ALTCH BRAUN'S CHOCOLATE ECLAIRS 4 Lb. Lard or Margarine wmall pinch Salt 1 Pt. water i5 kggs, large 2s C. Flor