Below, beginning at top and reading from left to right: Boxed Dates and Figs Stuffed with Fondant, Fresh Coconut Patties, Walnut Creams, Scotch Shortbread in fluted pie pan, Holiday Hard Sauce in glass jar, Rum Balls in fan-shaped glass dish, Spiced Raisins and Sugared Pecans in square dishes, and Peanut Brittle in cellophane bag.
Below, beginning at top and reading from left to right: Glass jars of Butterscotch and Bittersweet-Chocolate Sauces, Raisin-and-Peanut Clusters in red gift box, Burnt Almonds in leaf-shaped dish and plastic cheese box, Holiday Nut Roll on board, Candied Grapefruit Peel and Candied Cranberries in green dish, and cherry-topped Divinity Drops.
Bright idea for holiday giving: Cookies… cookies… cookies!
A new kind of cookies! Mrs Seaton’s prize-winning cookies
This recipe won her another blue ribbon last August! Makes BOTH drop and roll cookies in just one mixing!
1 cup Fluffo [shortening] 1-1/2 cups sugar 2 eggs 2-1/2 cup sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt
Blend shortening snd sugar. Add eggs and beat. Combine flour, baking powder and salt; add, blending well. Divide dough in half.
To make rolled cookies: to one half dough, add 1 to 2 teaspoons vanilla, orange, lemon or almond extract, wrap in waxed paper and chill thoroughly. Divide and roll, part at a time, on a well-floured board, to 1/4 thickness. Cut and bake on greased baking sheet, 10-12 minutes at 375 F. Cool. Add icing if desired. Makes about 3 dozen cookies with average cutters.
To make drop cookies: To the other half of the dough, add 1/4 cup milk, and your choice of:
(l) 1 to 2 teaspoons almond extract, 1/2 cup chopped shredded coconut – or
(2) 1 to 2 teaspoons lemon extract, 1/2 cup each chopped dates and walnuts – or-
(3) 1 tsp. cinnamon, 1/2 teaspoon nutmeg, 1/4 tsp. cloves and 3/4 cup seedless raisins – or –