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Show Tropical Coconut JJewela Spicy Cinnamon :Ccookies Set out cookie sheets. Sift together of one sire to-- assembling 0 of cookie V apple rom V4r Jer-si- ze nters AddgrV okie )ver r' (yioMs '"' 1 BJ Va r fry kie; in.L t. of one size Bake When coconut mixture is cooled, force mixture through pastry bag and a No. 7 star tube to form a ring on fluted cookie rounds. Place cherry half in center of coconut ring H cup (obout 6) egg whites, 1 r Vh cupschopped . : unbeaten cup sugar tablespoon cornstarch teaspoon almond extract 150F. Remove from heat and cool to room tem perature. Meanwhile, roll about M in. thick and with Y tmon. Add to butter or -- ffogether. Cut out Rookie cutters. Serve Th at425FStoJ Using a spatula, remove cookies of same size to a cooling rack. Cool completely. i . Follow Base Recipe. Cover cookie sheets with unglazed paper. Omit the dough for Vanilla Tea Rounds. Force coconut mixture through pastry bag and tube or drop by teaspoonfuls directly onto unglazed paper. Top each with a cherry half and bake as directed. - 7X syW?M 8 Chocolate Batter Frosting ( s. cup sifted confoctionon sugar Cream until butter is softened 1 Vicupbuttar H toaspoon vaniSki oxtract I '''4 b Melt over simmering water and set aside to coca x 2J4 (2Vi ox.) unswootonod chocofoto 'i ''''' and aside Measure set - Bake at 350F 20 to 25 min., or until delicately browned. Remove with spatula to cooling racks. dot. cookies About Z s inkle wiUTconfectioners' sugar. (Vassemblelrito towers if desired. plain or " on each cookie. Mix thoroughly. (If mixture is too heavy, add a little more egg white.) Place over very low heat and stir constantly, being careful to keep temperature of mature low n. j'"'' very finely) with fluted cookie cutter cut out the chilled cookie dough. Place on ungreased cookie sheets.'' 2-i- Cut into halves and set aside 21 (about 1 Vi oi.) candied chorriet Put chopped coconut into a : diametev iesof thetL. and set aside to electric blender, chop very finely Using " "2 cups moltt hredaod coconut Add' ters do" not roll) chill, dough for Vanilla Tta Rounds 1 ttOSI each Set out cookie sheets. Prepare (but 2V4 1 BASE RECIFE ... x - of confectioners' Gradually add one-hasugar and beat well. Add the cooled chocolate and remaining confectioners' sugar and beat until fluffy. lf To decorate Caramel Pudding Cookies, force frosting through a pastry bag and a No. 27 star decorating tube forming a swirl. w t Enough to decorate 36 small cookies - Caranwt Pudding Cookies BASE REOPE muffin wells Melt and set aside to cool 3 toUospoons buttor or margarino Finely chop and set aside 1 cup (3 ox.) pocans Bake at 375F io to 12 min., or until tops spring back when touched lightly. Immediately remove from muffin wells and set on cooling racks. r Sift together and set aside cup flour. Y4 , ri toaspoon baking soda, toaspoon oaH Beat until very thick and piled softly Vft 2 oggs x ... Gradually beat in ... j. Vi cup firmly poclcod brown sugar Vi cup sugar Blend in cooled butter or margarine and . ' Stir in chopped pecans. Fill paper cups or Line with paper cups or lightly grease 3 doz. small (about lMm-- ) muffin pan wells. y ; 2 tabiospoons milk . toaspoon vanilla oxtract Add dry ingredients and blend, in quickly. 1 FAMILY WEEKLY MAGAZINE SEPTEMBER one-ha- lf full. When cooled, decorate tops with Chocolato Buttor Frosting Sprinkle with finely chopped pistachio nuts. y idot. cookies Chmcmtmtereemm MlmUUwuy Follow Base Recipe. ' Decrease butler or margarine to 2 tablespoons, .Melt... 1 sq. unsweetened chocolate with butter. (1-oz- .) To complete the cookie, assortment, see recipe for Sprite Cookies and their variations in June 20th issue of Family Weekly. If. I1S4 For your next reception or tea, bake some of these cookies or the whole esse |