Quaker recipes

1% cup butter 112 teaspoons baking powder 1 cup graham flour 1% cup sugar 1 teaspoon salt | 1 egg Sift dry ingredients, cut in the butter. Add egg and mix. If too stiff add a few drops of milk. Roll very thin and cut in rounds and bake. OATMEAL COOKIES 2 eggs well beaten 34 teaspoon soda 34 cup shortening 2 cups flour 1 cup sugar 2 cups oatmeal G 2 teaspoons cinnamon 1 cup chopped raisins Mix well and drop by spoonfuls on buttered pans. Mrs. Jacob BIEL nnn ROCKS 1 cup butter 142 teaspoons soda 134 cups brown sugar 1 pound raisins 3 eggs 1 pound chopped pecans 3 cups flour 1 teaspoon vanilla 2 teaspoons cinnamon Pinch of salt 1 teaspoon cloves Cream butter and sugar; add eggs beaten together. Add cinnamon, cloves, soda and flour. Add well floured raisins and nuts, salt and vanilla. Place by teaspoons on buttered tins and bake until a pretty brown in moderate oven—350° to 400° for 12 to 15 minutes. SAND TARTS 22¾ cups sugar 4 cups flour 2 cups butter Pecan nut meats 2 eggs, well beaten Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board and cut. Sprinkle with sugar and a little cinnamon and press ¥%2 pecan into center of cookie. Bake at 350° for about 10 minutes. MAE Davis (Mrs. Reuben) SUNDAY SCHOOL COOKIES 27% cup sugar 1 teaspoon baking soda 2 eggs Y2 teaspoon salt 24 cup butter 1 teaspoon vanilla 344 cups flour Beat eggs slightly, add sugar and remainder of ingredients and work until smooth and will not stick to hands. Roll and cut into desired shapes. This is the reason they are called Sunday School Cookies: if you want to win a class, invite them in and let them make cookies. SPICY RAISIN COOKIES ¥3 cup Dixie margarine Y% teaspoon salt Y4 cup sugar ¥4 cup sifted flour 4 teaspoon allspice 1 teaspoon baking powder 1 teaspoon cinnamon ¥4 cup seedless raisins 2 eggs 4 cups corn flakes Blend Dixie, sugar and spices. Add eggs and beat well. Sift salt, flour, baking powder and add. Fold in raisins and corn flakes. Drop by tablespoons onto ungreased baking sheet and bake at 375° for 12 to 14 minutes. Makes 4 dozen. When cool, cover with plain white icing made from confectioners sugar, vanilla and a little cream. STONE JAR NUT COOKIES 1 cup shortening 2 eggs (well beaten) 1 teaspoon salt 3 cups sifted flour 1 teaspoon vanilla 1 teaspoon soda 1 teaspoon nutmeg % cup milk 2 cups brown sugar (firmly 1 cup cut nuts packed ) Combine shortening, salt, vanilla and nutmeg. Add brown sugar gradually and cream well. Add beaten eggs and mix thoroughly. Sift flour with soda. Add %4 of flour to creamed mixture, then add milk, remaining flour and nuts, mixing well. Drop from teaspoon on greased cookie sheet. Stamp flat with a glass covered with a wet cloth. Bake at 375° for 8 to 10 minutes. NANCY BARKER SNOW BALL COOKIES 1 cup soft butter (2 sticks) Y2 to 1 cup nuts 14 cup powdered sugar 1 teaspoon vanilla 2 cups flour Cream butter and sugar together. Add flour a little at a time. Add vanilla and chopped nuts. Roll into balls the size of a walnut or smaller. Cook on cookie sheet in 350° oven until light brown. Roll in sifted powdered sugar while still warm. seen ren TEA BARS 2 eggs ¥4 cup nut meats 1 cup sugar 1 teaspoon vanilla 2 cup flour 2 squares Baker’s chocolate 6 tablespoons butter Melt together the chocolate and butter. Beat eggs well. Add sugar and other ingredients. Beat well together. Bake slowly in greased pan. Miss FLORENCE BLAIR WHOLE WHEAT COOKIES 1 pound butter or margarine 1 teaspoon soda 2 cups brown sugar 2 teaspoons cinnamon