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Show Here's a Change From OJd Stand-Bys: Cereal Cookies; So Tasty, Low in Cost T""ID you ever hear of a "cerealia?" No, it's not a breakfast food. It's the festival that the ancient Romans staged every year in honor of Ceres, Goddess God-dess of the Grains. You can have a cerealia of your own; a Cookie' Cerealia, for when it comes to turning out those batches of cookies, cook-ies, there's nothing that adds so much taste and variety at such a low cost as the well-known morning morn-ing cereal. Nice part about making cereal cookies is that the cereal is already al-ready cooked and tested in the manufacturer's ovens. All you need do is mix it in according to directions. But nicer still are the gorgeous-tasting delicacies that you can produce from just ordinary, ordi-nary, every-day corn flakes and the like. Sort of a change from the old stand-bys, the sand-tarts and ginger snaps. Even the names of these cookies sound good: Bran Butterscotch Cookies, New Zealand Corn Flake Kisses, Mincemeat Hermits, Pep-pies, Pep-pies, and Peanut Butter Macaroons. Maca-roons. Happily, none of these call for expensive ingredients. Bran Butterscotch Cookies. 1 cup butter 1 cup all-bran 2 cups brown sugar 3 cups flour 1 egg 2 teaspoons baking powder Cream butter; add sugar gradually gradu-ally and beat until light and fluffy. Add egg and beat well. Stir in all-bran. Sift flour with baking powder and work into first mixture, mix-ture, a small amount at a time. Knead and shape into rolls about iy2 inches in diameter; wrap in hiivqH nsnor rnvprinff pnHc: en flake crumbs and flatten down on greased cookie sheet. Bake in slow oven (325 degrees F.) about 20 minutes. Remove from pan while warm. Yield: 3 dozen cookies inches in diameter). Mincemeat Hermits. cup butter V2 teaspoons cinna- l!i cups sugar mon 2 eggs 1 teaspoon cloves J,4 cup milk '.4 teaspoon mace 3,i cup all-bran s teaspoon nutmeg 3'2 cups flour 1 teaspoon salt 2 teaspoons baking 1 cup mincemeat powder Blend butter and sugar thoroughly; thor-oughly; add egg and beat well. Add milk and all-bran. Sift flour with remaining dry ingredients and add to first mixture ; mix well and chill. Roll dough to about Vs inch thickness on lightly floured board and cut into rounds. Place teaspoonful of mincemeat on one round, cover with second and press edges together. Bake on greased baking sheet in moderately moderate-ly hot oven (400 degrees F.) for about 12 minutes. Yield: 45 cookies (2 inches in diameter). Peppies. 3,4 cup shortening 4 cups flour 1 cup sugar 4 teaspoon salt 2 eggs 1 teaspoon soda 1 cup molasses 1 teaspoon ginger 1 cup vitamin- 1 teaspoon cinnamon enriched wheat Va cup sour cream flakes Blend shortening and sugar thoroughly. Add well beaten eggs, molasses and wheat flakes. Sift flour with salt, soda and spices; add alternately to first mixture with cream. Chill thoroughly. Roll to Vs-inch thickness ; cut and bake wqvwla jt-, 0 . that dough will not dry out. Store in refrigerator until firm. Cut into thin slices and bake on ungreased cookie sheet in moderately hot oven (425 degrees F.) about 10 minutes. - Yield: 7 Vis dozen cookies (2 inches in diameter). Note: One tablespoon water or milk may be added to dough if it is difficult to shape into rolls. New Zealand Corn Flake Kisses. y2 cup butter 1 teaspoon baking 1 cup sugar powder 1 egg V2 teaspoon salt 1,4 cups flour 1 cup finely cut dates V2 cup corn flake crumbs Cream butter and sugar thoroughly; thor-oughly; add egg and beat until fluffy. Sift flour with baking powder pow-der and salt; add to first mixture along with dates. Mix well. Roll one teaspoon of mixture in jorn on greased baking sheet m moderate mod-erate oven (375 degrees F.) about 20 minutes. Yield: 2M dozen cookies (2 inches in diameter). Orange and Lemon Cookies. (Makes about 5 dozen cookies) 1 cup sugar 3',i cups flour (sifted) ','4 cup orange Juice 2 teaspoons baking V4 cup lemon juice powder 1 teaspoon lemon Vi teaspoon salt peel (grated) ',2 cup butter (melt-1 (melt-1 teaspoon orange ed) peel (grated) Mix sugar and fruit juices well. Add grated peel, dry ingredients and melted butter. Stir well. Doug should be firm enough to roll. Roll very thin and cut with fancy cutter cut-ter in various shapes. Bake on a greased sheet in a moderately hot oven (375 degrees) for about 10 minutes, or until lightly browned on the edges. |
