Recipes from our hearth

PINWHEEL COOKIES (Continued) Cream shortening and butter with sugar. Add egg and mix well. Add milk and vanilla. Sift flour, baking powder and salt together and add to creamed mixture. Divide dough into two parts. To one part add melted chocolate. Blend well. Chill dough. Roll white part out in a rectangle about 1/8 inch thick. Roll out chocolate dough to the same size and lay on top of the white portion. Roll two layers together like a jelly roll. Wrap in waxed paper. Slice 1/8 inch thick and place on a lightly greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 5 dozen cookies. Mrs. Robert R. Russell, III SEVEN LAYER COOKIES 1/4 cups graham crumbs stick margarine or butter small pack chocolate chips small pack butterscotch chips cup chopped nuts 1 can coconut (3.5 oz.) can Eagle Bran sweetened condensed milk. Melt margarine in pan in oven. Layer everything else and bake at 325 degrees for 25 minutes. Mrs. Howard G. Foltz SNOWBALLS 1/2 cup white sugar 2/3 cup crushed pineapple, 1/4 cup butter (well drained) 1/2 cup minced pecans 1 coconut, grated 1/2 pt. whipping cream 1 doz. lemon thins 1 egg, separated Cream butter and sugar, add beaten egg yolk, add nuts. Fold in egg white which has been beaten stiff and crushed pineapple. Put one cookie flat SNOWBALLS (Continued) on waxed paper. Cover with pineapple mixture. Top with another cookie. Makes 12. Wrap individually in waxed paper. Keep in refrigerator 48 hours. Whip cream and sweeten with sugar, cover cookies with whipped cream and cover with grated cocoanut. Put pineapple mixture in equal piles before stacking snowballs so they will be more uniform in size. I like to use three cookies to each snowball. Mrs. John Snyder SOUR CREAM COOKIES Cream: 1/2 cup shortening 3/4 cup brown sugar 2 eggs Sift together: 2.5 cups flour 1 tsp. soda 1 tsp. baking powder 1/2 tsp. salt Add alternately to creamed mixture: 1 cup sour cream 1 tsp. vanilla 1 cup chopped nuts Drop by spoonful. Bake cookies at 375 degrees for 10 minutes. When cool frost. 2 cups powdered sugar 1/8 tsp. maple flavoring 3 tbsps. boiling water 1/4 cup butter, browned 1 tsp. vanilla Sara Kimel TIGER COOKIES 1 cup (6 oz. pkg.) semi-sweet 1 cup margarine chocolate bits 1 cup sugar 3 cups Frosted Flakes cereal, 2 eggs crushed down to 1 1/2 cups 1 tsp. vanilla 3 1/2 cups sifted all-purpose flour 1 tsp. baking soda 1/2 tsp. salt Melt chocolate bits in top of double boiler over hot, not boiling, water. Remove from heat. Sift together flour, soda, salt; set aside. Beat margarine and sugar together until light and fluffy. Add eggs and vanilla; beat well. Mix in the sifted dry ingredients. Fold in the crushed Frosted Flakes. Swirl the warm melted chocolate lightly through the batter, leaving streaks of chocolate. Drop by level tablespoons on to ungreased baking sheets. Bake in moderate oven (375 degrees) about 12 minutes. Remove from pan immediately; cool on wire racks. Makes about 5 dozen Tiger cookies. Phyllis Bargoll TEA CAKES 2 cups granulated sugar Flour to make soft 1/2 1b. margarine dough, about 2 lbs. 4 eggs (Ballard Plain) 1 tsp. baking powder Flavor to taste 2 tsp. cream of tartar (lemon and orange) Grease pan each time with crisco. Bake in 300 degree oven. Cream sugar and margarine and add eggs, flavor to taste. Add 1 cup flour and baking powder and enough flour to make a dough. Keep adding flour as you knead. You do not have to sift flour. Roll out and cut with your favorite cookie cutter and decorate. Bessie Matthews SUSAN'S APPLE OATMEAL DROP COOKIES 1/2 cup Butter or margarine 1 tsp. salt 1/2 cup sugar 1 tsp. baking soda 3 eggs l tsp. cinnamon 1/2 cup molasses 2 cups rolled oats 1/2 cup canned apple sauce 1/2 cup chopped walnuts 3/4 cup sifted all-purpose 1 cup seedless raisins