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Show My Favorite Recipes Franct$ lt Barton oy$: EVEN the traditional cooky baa Its up-to-date moments . . . tb Ice box cooky. You can make youi- t cooky dough when yoa do the rest of the Saturday Sat-urday baking and store it either in your ice box or in your automatic refrigerator. Then it is all ready to slice and ibake for the imprompra picnic or porch party. i Hostess Ice Box Cookies i 4 cups sifted cake flour; 4 tea-spoons tea-spoons double-action baking pow-der; pow-der; hi teaspoon salt; 1M cups softened butter or other shortening: shorten-ing: IVi cups sugar; 2 eggs, un-beaten; un-beaten; 4 squares unsweetened , chocolate, melted; 1 teaspoon van-, van-, ilia; 1 cup finely cut raisins; 1 cup broken walnut meats. I Sift flour once, measure, add baking bak-ing powder and salt, and sift again. Combine butter, sugar, eggs, choc-, choc-, olate, and vanilla, beating -with spoon until blended; then add raisins rais-ins and nuts. Add flour gradually, ; mixing well after each addition-Divide addition-Divide dough in two parts. Place j on wased paper and shape into , rolls. 1 -inches in diameter; roll each In waxed paper. Chill overnight, over-night, or until firm enough to slice. Cut in H-Inch slices; bake on ui-greased ui-greased baking sheet In moderate-oven moderate-oven (350 F.) 10 minutes, or anti dou Mslr 1 taxmn cookie |