randall henderson petroglyphs - Desert Magazine of the Southwest

SOUR CREAM DATE DREAMS
1/4 cup shortening
3/4 cup brown sugar
1/2 teaspoon vanilla
1 well-beaten egg
1-1/4 cups flour
1/2 cup sour cream
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2/3 cup chopped dates
Cream together shortening, sugar
and vanilla. Add egg and mix well.
Sift together dry ingredients. Add
to shortening alternately with sour
cream. Stir in dates. Drop from teaspoon
onto greased cookie sheet.
Top each cooky with a walnut half.
Bake in 400 degree oven for about
10 minutes. These cookies stay
moist for some time.
HAWAIIAN DATE BARS
2 cups finely cut dates
1/2 cup brown sugar
1 cup water
1 tablespoon flour
Place in sauce pan and cook
until thick, stirring as it cooks.
Add 1 teaspoon vanilla.
Mix together:
1 cup flour
2 cups rolled oats
3/4 cup melted butter
1 teaspoon soda
1 cup brown sugar
Spread half of this mixture on a
well-greased pan. Cover with the
first mixture, or filling. Then spread
other half of flour mixture over this.
Bake for about 20 minutes at 365 degrees.
After it cools, cut into squares.
These freeze well.
DlAVtL
COOKERY
Food Editor
For November we have something
to keep the cookie jar filled through
the holiday season.
CHOCOLATE FLUFFS
These are very light and similar to
a meringue.
Melt over hot water one 6 oz.
package of Baker's chocolate
chips.
Beat 2 egg whites with a pinch
of salt until foamy.
Gradually add 1/2 cup sugar
and beat until very stiff.
Fold in 1/2 teaspoon vinegar
and 1/2 teaspoon vanilla.
Fold in 1/2 cup chopped nuts,
and add the melted chocolate.
Drop by teaspoons on cookie
sheet.
Bake 350 degrees for about 10 minutes.
DATE SNOWBALLS
1 cup pitted dates, chopped
1/4 cup honey
1/2 cup chopped nuts
1/2 cup coconut
Mix together and form into
balls.
Roll in coconut
SESAME SEED COOKIES
Cream 3/4 cup butter with 2
cups brown sugar
Add 1 egg slightly beaten.
Add 1 cup flour
3/4 cup sesame seed
1/2 teaspoon soda
Pinch of salt
Bake on greased cookie sheet 2 inches
apart for 10 or 12 minutes in
375 degree oven. These are a quite
unusual taste treat.
TOFFEE-NUT BARS
1/2 cup soft butter or margerine
1/2 cup brown sugar
1 cup sifted flour
Mix shortening and sugar to-gether
thoroughly and stir in flour. Press
and flatten with hand to cover bottom
of ungreased 13 x 9 in. pan. If
you have two pans the same size,
you may press one inside the other,
which works better than hand pressing.
Bake for 10 minutes at 350 degrees.
Remove from oven and
spread with following mixture:
2 beaten eggs
1 cup brown sugar
1 cup coconut
1 cup chopped nuts
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons flour
Add sugar and vanilla to beaten
eggs. Mix dry ingredients together,
and stir into mixture of eggs and
sugar. Spread on top of baked mixture,
and return to oven. Bake for
25 minutes at 350 degrees, until toping
is golden brown. Cool slightly,
then cut into squares.
ALMOND BUTTER BALLS
3 tablespoons confectioner's sugar
1 cup butter or margerine
1 teaspoon vanilla
1/8 teaspoon almond extract
2 cups flour
1 cup chopped blanched almonds
Cream butter with sugar thoroughly.
Add flavorings. Stir in flour and
almonds and blend well. Form into
tiny balls and place on ungreased
cooky sheet. Bake for 20 minutes in
350 degree oven. Roll in confectoner's
sugar while hot.