Yum Yum Squares

Mrs. Mearle Rabun

Cream 1/2 cup shortening or 1 stick butter.  Add and beat thoroughly:

  • 1 cup sugar, gradually
  • 2 eggs, well beaten

Sift together and add:

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder

Then add 1 tsp vanilla. Spread mixture in oblong pan which has been lined with wax paper, greased and floured. On this, spread topping.

TOPPING:

Mix thoroughly:

  • 2 egg whites, beaten
  • 1 cup brown sugar

After spreading over above mixture, then top with 1 cup chopped nuts sprinkled over top.

Bake 30 – 45 minutes on 325°. Cut in squares while still warm.

Walnut Dreams

Connie Tucker
Rainbow for Girls

1st Part:

Cream:

  • 1/2 cup butter
  • 1/4 cup powdered sugar

Add 1 cup cake flour; spread over bottom of 11 x 15″ sheet.

2nd Part:

Mix following together and spread over above:

  • 2 eggs, well beaten
  • 1 1/2 cups light brown sugar
  • 1/2 cup dry shredded coconut
  • 1 cup walnuts
  • 2 Tbsp flour

After mixing together and spreading over 1st part, bake slowly for 20 min. at 350°. When cool, cut in squares or strips 1 x 3″ long.

Mama’s Tea Cakes

Mrs. Allie N. Aulds

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

  • 2 cups sugar
  • 1 cup butter
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup buttermilk
  •  2 tsp soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 5 1/2 cups flour

Mix in order given; roll thin. Cut & bake at 350° till light brown. Remove from pan & cool. Store in closed container.

Sugar Cookies

Mrs. Kat W. Daniel
Daingerfield, Tex.

  • 3/4 cup oleo
  • 2 cups sugar

Cream and add 2 eggs

Sift together and add alternately with 1/4 cup milk

  • 4 cups flour
  • 3 tsp baking powder
  • 1/4 tsp nutmeg

Add 1 tsp vanilla or grated lemon rind.

Roll thin & cut with cookie cutters. Sprinkle a little SUGAR on top. Raisins or pecans may be used to top.

Bake at 350° for 12-15 minutes. Makes 50

Sugar Cookies

Mrs. Betty Campbell

  • 2/3 cup soft shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla

Mix till creamy; add dry ingredients alternately with:

  • 4 tsp milk

Sift together and add:

  • 4 cups sifted cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt

Stir in – 1 cup finely chopped pecans

Chill dough thoroughly. On lightly floured board, roll out 1/2 of dough and cut into desired shapes.

Place 1/2″ apart on lightly greased cookie sheet & bake at 400° for 12 minutes or till delicately brown.

Makes about 6 dozen.

Snickey Doodle

Mrs. Lela Carroll

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp soda
  • 1/2 tsp salt

Mix in order given; chill dough. Form into marble size balls.

Roll in:

  • 2 Tbsp sugar
  • 2 tsp cinnamon

Bake at 325°

 

Plump Peanut-Apple Cookies

Mrs. Sadie P. Farrar, Grand Cond.
La. O.E.S. Grand Chapter

Cream thoroughly:

  • 1 cup soft shortening
  • 1 cup granulated sugar
  • 1 1/2 cup brown sugar
  • 1 cup peanut butter (smooth or crunchy)

Stir together:

  • 1 cup canned apple sauce
  • 1 tsp vanilla
  • 2 eggs

Add alternately with sifted ingredients:

  • 3 cups flour (more if batter isn’t thick
  • 1/2 tsp salt

Beating smooth after each addition. Stir in 1 cup chopped raisins.

Drop by rounded teaspoonfuls on greased cookie sheet & bake in moderate oven (350°) for 10-12 minutes.

Makes 4 1/2 dozen.