10 —Lancaster Farming, Saturday, December 10, 1966 I For the Farm Wife and More Cookies To Bake For Christmas We know that at this time of year most homemakers are looking for something “New” or “different” to bake for Christmas. So what more can we say than “try some of these recipes we have for you to day.” FRESH ORANGE CRANBERRY COOKIES IV4 cups sifted flour Vz teaspoon soda Vz teaspoon salt y Jz cup softened butter or margarine % cup granulated sugar % cup firmly packed brown sugar 1 egg teaspoon vanilla medium orange, unpeeled, finely chopped \}k cup) cup whole cranberry sauce, drained 1 cup broken walnuts Sift together flour, soda and salt Cream together butter and sugars until fluffy Add egg and vanilla; beat until smooth. Add sifted dry ingredients to creamed mixture alternately with chopped orange and cran berry sauce; blend thoroughly. Stir in nuts. Drop by teaspoon fuls on lightly greased cookie sheet Bake at 375 degiees for 10 to 12 minutes Remove from sheet to wire rack, cookies will be cnsp when cool Makes 4 dozen ORANGE SQUARES % cup sifted regular flour 1 teaspoon baking powder 1 teaspoon salt we^^^apsass*-r-r Family tablespoons soft butter cup sugar eggs cup orange marmalade cup all bran cereal cup chopped salted al monds % % % Sift together flour, baking powder and salt. Beat butter and sugar together until fluf fy: add eggs and beat well. Stir in marmalade and all bran. Add sifted dry ingredi ents and almonds: mix well. Spread in greased BxB-mch pan lined with waxed paper. Bake in moderate oven (375 de grees) about 30 minutes. Cut into squares while warm and sprinkle with coilfectioners sugar. Makes 16 squares. YULE LOG COOKIES 2V4 cups butter or margarine % cup plus 1 tablespoon granulated sugar A C' / “*■’ ▼ ♦ Vi* ■* “v ji"* w r +♦ar■»V*Tit «► V * *► "fr *• W•*fr < . **• % teaspoon vanilla 6% cups flour IVs teaspoons salt 3V4 cups plus 2 tablespoons rolled wheat OR 2 cups finely chopped nuts 1% pounds (approximately) powdered sugar Cream butter or margarine until light and fluffy. Add granulated sugar and cream well. Add vanilla and mix. Sift flour and salt together and add to creamed mixture. Mix. Add rolled wheat. Shape with hands into bars about 3 inches long and 14-inch thick. (If it will not stick together, add a little melted butter.) Place on lightly creased bak ing sheet. To make the cookies look like logs, lightly run tines of fork over the sur face of each cookie. Bake for 20 minutes at 350 degrees. As soon as the cookies come from the oven, roll them a few at a time in a bowl of powdered sugar. Re-roll, so cookies are well covered with sugar. MOLASSES FRUITAND-NUT BARS H cup shortening V* cup sugar Vi teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon % cup molasses 1 egg IVi cups sifted all-purpose flour 1 cup finely cut dates Vs cup chopped nuts Cream together shortening, sugar, soda, salt and cinna- See Atglen Savings & Loan to Arrange A SAVINGS PLAN FOR YOU ssr s°Jo 4 1 /2 < y 0 SAVINGS SAVINGS ACCOUNT DECIDE YOUR OWN EARNINGS ACCUMULATED MONTHLY PAYMENTS CERTIFICATE SAVINGS ACT rvar AC Cl aa Earnings Mailed to You Every 6 Mo. AS LOW AS $1 00 Effective January 1, 1967 Deposits Received by the 10th of the Month Receive Interest for Full Month CALL ATGLEN SAVINGS & LOAN (215-593-5137) for Further Information or Any of the Following Directois GEORGE H. ECKMAN G. LEIGHTON HASSLER PAUL I. SCHEAFFER Lancaster 569-9970 Quarryville 786-7301 Intercourse 768-3451 AARON FISHER ROBERT J. MURPHY’ E. CLYDE SELDOMRIDGE Paradise 687-6623 Christiana 593-5393 Strasburg 687-6055 ATGLEN SAVINGS AND LOAN dgSfr. ASSOCIATION afflmtt MAIN AND DALLAS STREETS, ATGLEN, PA. ASSETS $3,704,717.00 , • _ *V AVENUE B NON B UHHEIH *s* mon. Beat in molasses, then egg. Stir in flour, dates and nuts. Spread in a greased and lightly floured 9x9x2-inch bak ing pan. Bake in 375 degree oven 25 minutes. Cool. Turn out on cutting board. Spread with Glaze 1 ". To cut into bars, make 6 cuts one way and cioss with 5 cuts. ■"GLAZE: Blend together % cut sifted confectioners’ sugar, 4 teaspoons water, and 1 ta blespoon grated orange rind. 0 0 ij« SWEDISH BUTTER COOKIES 1 cup (2 sticks) butter Vz cup sugar 1 egg yolk -1 tablespoon cream 1 teaspoon vanilla cups sifted flour teaspoon baking powder cup chopped pecans 2 V 2 V 2 egg white cup chopped pecans Jelly OR maraschino cher ries , Cream butter; add sugar and continue to cream until fluffy. Beat in egg yolks, cream and vanilla. Sift together flour and baking pow'der; blend into creamed mixture. Add Vs cup pecans Shape into balls about 1 inch m diameter; dap into egg white, then roll in Vs cup pecans; place on baiking sheet. Make small indentation in center of balls; fill each with jelly or half of red or green maraschino jdierry. Bake 20 minutes in a 350 degree oven. Makes 2-3 dozen cookies. NOTE: Handle carefully when removing from baking HOLLAND STONE a. luxury you can a/fbnt) Inside, ontilde, yonll find din ricSt 1 quarried look of HOLL A N D STONE adds a touch of teal do> cance to tout building; design*. . And' yet, HOLLAND STONE Is one of toe most economical -build mg materials today. Its unique sheet for these cookies quite fragile. • • * * MOLASSES COOKIE CUTOUTS cup shortening cup sugar cup molasses egg, separated cups sifted all-purpose flour teaspoon salt teaspoon baking soda 1 teaspoon baking pwder 1 teaspoon ground doves 1 teaspoon ginger IVs teaspoons cinnamon % teaspoon nutmeg Cream together shortening, sugar and molasses. Add egg yolk; mix well. (Reserve egg white for frosting.) Sift ito gether flour, salt, baking soda, baking powder and spices. Stir flour mixture into molas ses mixture; mix well. Chill. Roll a portion of the dough to Vs-inch thick on a lightly floured board or pastry doth. Keep remaining dough cMLled until ready to use. Out wtilh desired cookie cutters; place on ungreased baking sheets. Bake in 350 degree oven. 8 to 10 minutes. Cool. Decorate with Ornamental Frosting*. l Makes about 4 dozen cookies. - ORNAMENTAL FROST-. ING. Sift together Vk cups confectioners’ sugar and. Vs teaspoon cream of tartar. Add reserved egg white and Vc teaspoon vanilla. Beat with ro tary beater or electric beater until frosting holds its shape. (Continued on Page 11) versatility in siae and shape lends a atntctnral freedom to' builder*, meeting new ideas, as well as coat problems. Comes in a wide choice of naturally warm, distinct!to colon, plus Colonial white. OLLAND NEW CONCRETE PRODUCTS, INC. KMNSrUMNi* are
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