From My Collection of
Holiday Recipes

COOKIES

Fruitcake Cookies


4 cups sifted flour
1 tsp soda
1 tsp salt
1 cup vegetable shortening
2 cups brown sugar, packed firm
2 eggs
2/3 cups sour milk or buttermild 1 cup candied cherries cut in 1/4ths
2 cups dates, cut up
2 4 oz cans (1 cup) candied fruit & peels
red or green candied cherries for top (optional)

Sift flour, measure. Sift again with soda & salt
Cream shortening. Add sugar & eggs
Beat until light and fluffy
Add sour milk & flour. Add nuts, cherries, dates & candied fruit
Chill dough for several hours
Drop by teaspoon about 2 inches apart on lightly greased baking sheet
Top each cookie with 1/2 candied cherry
Bake in moderate oven (375 degrees) 8-10 minutes
Makes 8 dozen cookies

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Date Squares


1/4 cup melted butter
1 cup brown sugar
2 eggs, well beaten
3/4 cup flour
1/4 tsp baking powder
few grains salt
1 cup dates, cut up
Mix all ingredients
Bake at 350 degrees for 15 to 20 minutes in wax-paper lined pan
When done, cut & coat with powdered sugar

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Mexican Wedding Cakes


1 cup butter or oleo
1/2 cup powdered sugar
2 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla
1 cup finely chopped or ground pecans

Cream butter; add powdered sugar & cream until smooth. Add flour, salt, vanilla & pecans. The mixture will be stiff

Pinch off small pieces of dough, shape into balls; place on ungreased cookie sheets. Bake in a 400 degree oven for 12 to 15 minutes

Roll in powdered sugar IMMEDIATELY after removing from oven

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Monster Cookies


1/2 pound margarine
1 pound brown sugar
2 cups sugar
6 eggs
1 1/2 pounds peanut butter
1/8 cup vanilla
1 tsp salt
4 tsp baking powder
4 cups oatmeal
Optional: nuts, chocolate chips, cocoanut

Drop from tbs onto cookie sheet. Press down with spoon
Mix all together. Bake 10-15 minutes at 350 degrees

Do not use Smuckers peanut butter

BREADS

Christmas Stollen

Scald 3/4 cup milk. Add 1/2 cup sugar & 1/2 tsp salt.
Cool to room temperature
Dissolve t pkgs quick dry yeast in 1/2 cup lukewarm water
Mix with 1 cup flour & the scalded milk mixture
Cover, let rise until double in bulk
Slightly beat two eggs
add to sponge with 3/4 cup very soft butter, 5 cups sifted flour & 1/4 tsp nutmeg
Also add 1 1/2 cup currants, 1/2 cup diced citron, 1/2 cup candied lemon peel, 1/2 cup candied cherries, grated rind of i lemon & 1/2 cup coarsely chopped blanched almonds

Tutn out onto a floured board & knead until very elastic, adding only enough flour to keep the dough from sticking to the board.
Put in a buttered bowl& brush top with melted butter
Cover & let rise in a warm place until double in bulk
Punch down & divide into 2 equal portions
Roll into a rectangle 1/2 inch thick
Spread with melted butter
Fold dough over lengthwise & place on a lightly buttered baking sheet
Cover & let rise in a warm place until doubled in bulk
Bake in a moderate oven (350 degrees) for 50 minutes
Dust with confectioners sugar

Store loaves overnight. Flavor and texture improve by holding.
Makes 2 loaves

CANDY

Peanut Butter Chocolate Candy


2 cups peanut butter
2 1/2 cups confectioner's sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup melted margarine
1/2 cup graham cracker crumbs

Mix and pat into a dish

Melt 1/2 cup chocolate chips & 2 tbs margarine
Spread on peanut butter mixture & refrigerate

Appetizers

CHEESE ROLLS

1 pound American cheese
1 pgk cream cheese
1 cup pecan meats
2 cloves garlic
a little salt
1/4 tsp tobasco sauce
paprika

Grind pecan meats & garlic
Add American cheese, a bit at a time, & grind
Add salt, tobasco sauce & cream cheese
Mix with electric mixer until blended
Form into rolls & roll in paprika sprinkled on wax paper
Chill & slice to eat with crackers

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