B6—Lancaster Farming, Saturday, December 12,1981 Home On The Range Hi Christmas cookies - No. 1 food tradition Christmas cookies are a very special part of the holidays. No one who values this tradition is willing to do without them, although it may take several sessions of baking to complete the colorful collection. These holiday treats not only make for nice snacking and en tertaining but they are also wonderful gifts. It may take you half the night to wrap them gaily in fancy jars, boxes or tins, but you can be sure they’re thoroughly appreciated. To be at their best, use only fresh creamery butter because it im parts special flavor to the cookies. You'll notice too, that butter cookies use less sugar than other kinds. SPRITZ COOKIES (Shown in picture) 1 c. butter 1/2 c. sugar legg Cook’s r f i Question V'/ Comer QUESTION I would like some cheese cake recipes. Can anyone help? N. Fisher, Lancaster ANSWER In answer to a request for Magic Swirl Chocolate Cake, Lucinda Noit of New Holland has supplied this one: MAGIC SWIRL CHOCOLATE CAKE 1 c. butter 2 c. sugar 3 eggs 2t. vanilla 2 3/4 c. all-purpose flour 11. baking soda Vz t. salt 1 c. buttermilk 1 c. canned chocolate syrup 1/41. baking soda 1 c. flaked coconut Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Combine flour, 1 t. baking soda, and salt. Add alternately with buttermilk to creamed mixture. Combine chocolate syrup and l A t. baking soda: blend into 2 cups batter.' Add coconut to remaining batter and pour into a greased and floured 10-inch tube pan. Pour chocolate batter over vanilla batter in pan. Do not mix. Bake at 350 degrees about 1 hour and 10 minutes. Cool 15 minutes. Remove from pan. December 12 19 26 January Cookies for Christmas Popcorn favorites Beverages for the holidays 2 Making vegetablesexciting 9 Easy chicken dinners 16 Make it with beef 11. vanilla 21/3 c. all-purpose flour Preheat oven to 350 degrees. Cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Gradually blend in flour. Fill cookie press. Using star at tachment, form circles or “S’s” on unbuttered, cookie sheets or use other press designs. Decorate with sugar crystals, other candies or nuts or leave plain. Bake 8 to 10 minutes. Remove to wire rack to cool. Almond Spice; Substitute almond extract tor vanilla; mix in 1/21. cardamom with flour before adding to creamed mixture. Rum and Nutmeg: Substitute rum extract for vanilla; mix in 1/2 t. nutmeg with flour before adding to creamed mixture. Chocolate: Add 1 square semi sweet chocolate, melted- and cooled, after vanilla. Recipe Topics Variations Celebrate your holiday with cookies- that - 'P es 03,1 P® sprinkled with sugar or candy have long-lasting butter flavor. Several dozen coated; their flavors might be-butter, almond Spritz cookies with their variations go a long spice, rum nutmeg oreven chocolate, way towards meeting your holiday needs. Their FRUIT COOKIES 11/2 c. raisins 11/2 c. currants 13/2 candied pineapple 11/2 c. candied cherries 1/2'c. thinly cut citron 11/2 c. broken nuts 1/2 c. butter 11/2 c. brown sugar 3 eggs, separated 1/2 c. evaporated milk 11/21. vinegar 2 c. sifted enriched flour 1/21. baking soda 1/21. salt 11. cinnamon 11. cloves 11. allspice dash of nutmeg Wash raisins and currants and drain well. Cut other fruit into small pieces. Cream butter until sigdoth and plastic. Add sugar gradually and continue creaming until free from sugar granules. Beat in egg yolks. Stir vinegar into milk and add to butter mixture. Mix and sift flour, soda, salt and ;§ojjpes. Stir into butter mixture with the fruit and nuts. Beat egg whites until stiff but not dry. Fold into batter. Drop by teaspoons onto greased cookie sheet. Bake at 325 degrees for 20 to 25 minutes. Makes 8 to 10 dozen. PHFWV PARTV