3½ cups sifted* all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup butter or regular margarine, softened 2 cups light brown sugar, firmly packed 2 eggs 1 teaspoon vanilla extract 1 cup finely chopped walnuts or pecans
FROSTING 4 cups confectioners’ sugar ½ cup butter or regular margarine, softened 1 teaspoon vanilla extract 4 to 5 tablespoons milk 2 squares (1-oz size) unsweetened chocolate, melted
Assorted colored frosting decorators, with writing tip
Preheat oven to 375F. Sift flour with baking soda and salt.
In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.
1½ cups quick-cooking rolled oats ½ cup flaked coconut ½ cup chopped walnuts ½ cup all-purpose flour ¾ cup packed brown sugar ½ cup butter or margarine 2 tablespoons honey 36 red or green candied cherries
In large mixing bowl stir together first 4 ingredients. In heavy saucepan combine brown sugar, butter, and honey; bring to boiling, stirring frequently. Pour over dry ingredients; blend well. For each cookie, press one level tablespoon mixture into greased 1¾-inch muffin pan. (For flatter, crisper cookie, place dough in 2-inch muffin pan.) Top each with candied cherry. Bake in 350° oven for 15 to 20 minutes or till well browned. Cool in pans for 10 minutes; remove from pans to rack. Cool completely. Makes 3 dozen cookies.
In mixing bowl cream ¾ cup butter and ½ cup sugar till light and fluffy. Add 2 eggs and 1½ teaspoons vanilla; beat well. Thoroughly stir together 2 cups all-purpose flour, 1½ teaspoons baking powder, and &Frac14; teaspoon salt. Stir into creamed mixture. Chill at least 1 hour. Shape dough into 48 balls. Place 2 inches apart on greased cookie sheet. With moistened finger, make indentation in each cookie. Combine ½ cup redraspberry, boysenberry, or currant jam; ⅓ cup chopped filberts; and 1 teaspoon grated orange or lemon peel. Place ½ teaspoon jam filling in center of each cookie. Beat 2 egg whites with ¼ teaspoon cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating to stiff peaks. Pipe a wreath of meringue around jam atop each cookie. Bake in a 350° oven 10 to 13 minutes. Remove to rack; cool. Makes 48.