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