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By CHARLOT M. DENMON
Staff Correspondent
Florence Allabaugh of Pinecrest
Avenue; Dallas, makes a variety of
J-ookies for the holiday though she
eadily admits she doesn’t begin to
make as many as she used to bake.
“When our children were young,
my sister-in-law used to get
together and make at least a dozen
different kinds,’’ she said. “We used
to double each recipe and when we
were finished divide them between
us. When I look back I don’t know
how we ever did it.”
Now Florence says she only bakes
some: of her grandsons’ favorites.
She enjoys making them but says
she gets more than enough help
from grandsons, Jason and Jeffrey.
Sometimes she is apt to get an extra
cup of sugar in a batch of cookies if
she doesn’t stay alert.
The wife of John Allabaugh, the
couple have a son, William, who
lives «in Connecticut with his wife,
Millie and their two sons, Bill and
Michael, and a daughter, Irene.
Florence and John also have a
daughter, Susan, who with her hus-
band, Jack Nutche, lives in Midway
~ Manor with their three boys, Jason,
Jeffrey -and Jonathan. Both Jason
and Jeffrey come to visit their
grandparents quite often although
Jeffrey spends more time with them
since he is not yet in school.
“With Christmas only a day or two
away, Florence, aided by Jeffrey, is
finishing the cookies for Christmas.
Jeffrey usually samples ech Kind as
they come from the oven. Ask him
his favorite, he will probably tell
you all of them.
<
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Florence agreed to share some of
her grandsons’ favorites with this
week’s Dallas Post readers. Some of
these are Ice Cream Wafers, Sugar
Christmas Nut Things,
Cherry Drops and Crisp Sugar
Cookies. :
ICE CREAM WAFERS
5 ¢. erisco
5 ¢. sugar
1 egg, well beaten
34 c. flour
1 t. salt
1 t. vanilla
Blend sugar and crisco, add egg,
flour with salt. Beat vigorously and
add flavoring. Drop on greased
cookie sheet making each about the
size of a marble. Bake at 325
degrees for 10 minutes.
Before baking place marschino
cherry or nut meat in center of each
drop.
SUGAR BALLS
1 c. butter
Ys c¢. confectioners sugar
2 T. water
2 t. vanilla
2 c. sifted flour
1 c. chopped pecans
Cream butter, sugar and vanilla.
Stir in water, add flour, stir in nuts.
Shape into one inch balls and roll in
red or green colored sugar. Bake at
300 degrees for 20 minutes.
1% c. flour
2 eggs
1 c. chopped nuts
1 t. vanilla
Y t. salt
Blend sugar and butter together;
add beaten eggs, sift in flour and
salt. Add nuts and flavoring and
mix until smooth and light. Drop
onto greased baking sheep spaced
well apart. Bake at 375 degrees for
10 minutes.
COCONUT CHERRY DROPS
V4 c. butter or margarine
V4 c. crisco
1, ¢. sugar
1egg
1, t. almond extract
1% c. flour
% t. baking powder
Yt. salt
Ya ¢. maraschino cherries
1 c. coconut
5 c. pecans
Cream butter, crisco and sugar;
add egg, almond extract nd mix,
Add flour, baking poweder, salt,
cherries, coconut and pecans. Bake
at 375 degrees for 10 minutes.
CRISP SUGAR COOKIES
1 c. crisco
2 ¢. sugar
2 eggs
4 c. sifted flour
2 t. baking powder
1t. salt
Yc. milk.
1 t. lemon extract
Blend crisco, sugar and egg; add
Holiday
Hours
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Dallas, Pa.
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eee 0c ss sesso ecssenenens ne
or buy a GIFT
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dry ingredients, which have been
sifted together, alternately with
milk and flavoring to crisco mix-
ture. Chill. After chilling, roll dough
to Yi inch thickness on floured
board. Cut in desired shapes and
sprinkle with plain or colored sugar.
Bake at 400 degrees for sevent to
10 minutes.
SAND TARTS
1 ¢. butter
2 ¢. sugar
3 eggs
4 c, flour
1 t. baking powder (mix in flour)
Mix ingredients together night
before and refrigerate overnight.
Roll think and sprinkle with desired
decorations. Bake at 350 degrees fro
10-12 minutes. Anise oil may be
added to dough if desired.
4
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I I EB BA I BB A I oO A BN a WA BO A TN EB BN ON EN A SS SN BN A BN 1 Bp NI 2 Sp Wp I A A A I
on
a Dallas Post/Charlo
Cookie monster? :
Jeffrey Nutche samples his Grandma Allabaugh’s Christmas
cookies to determine which varieties are best. Jeffrey
decided he liked them all and proved it be eating all the
cookies.
will publish on
Ys!
OR ty
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