The Algona Upper Des Moines from Algona, Iowa on December 5, 1967 · Page 20
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The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, December 5, 1967
Page 20
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Walnut Crescents SPEED QUEEN Quality and Dependability Since 19O8 The QH&/ Durable Press Dryer LIFETIME STAINLESS STEEL DRUM Model 166F electric model (gas model 186F) Choice of AVOCADO, TURQUOISE. COPPERTONE at no extra cost Lifetime Stainless Steel Drum • Rust-Proof • Chip-Proof • Sparkling Clean • Ideal for Durable Press Durable Press Cycle A cool-down conditioning period is provided at the end of the cycle to prevent wrinkles. With a Stainless Steel -Tub Quality and Dependability Si QUEEN. ability Since 19O8 A PivUion of McGraw-Edi*on Company, Ripon, Wisconsin 54971 CHRISTMAS COOKIES Melting Moments Three-Way Cranberry Cookies - MELTING MOMENTS 1 cup ('/2 pound) margarine 1 cup flour '/s cup confectioners' sugar 1 teaspoon vanilla s /4 cup cornstarch Pinch of salt Sift together cornstarch, confectioners' sugar and flour into bowl. Have margarine at room temperature. Blend margarine into dry ingredients with a spoon until a soft dough is formed. Shape into balls about 1 inch in diameter. Place on ungreased cooky sheet about I'/z inches apart. Flatten cookies with lightly floured fork Bake in slow oven (300°) for 20 to 25 minutes or until only the edges of the cookies are lightly browned. Remove cookies carefully from the pan while still warm. Frost when cookies are cooled. NOTE: If dough is too soft to handle, cover and chill . in refrigerator about 1 hour. LEMON FROSTING 1 teaspoon margarine, soft or 1 cup powdered sugar ™} ted Rind and juice of Vt lemon Mix to spreading consistency. If too thin, add-more sugar. THREE-WAY CRANBERRY COOKIES % cup margarine 2'A cups sugar 6 eggs 2 cans (1 pound each) whole berry cranberry sauce l'/2 cups chopped California walnuts 7'/2 cups sifted flour l'/2 teaspoons, salt 1 teaspoon baking soda 1 '/2 teaspoons gmund cinnamon • '/4 cup margarine Cream % cup margarine until light and fluffy. Gradually beat in sugar. Beat in eggs, one at a time. Beat in cranberry sauce and walnuts. To 4'/ 2 cups flour add salt, baking soda and cinnamon; add to batter and beat well. Divide dough into thirds. Spoon !/< into a well-greased 9-inch square pan. Bake in 350° oven for 35 to 40 minutes. Cool in pan ; cut into 24 1" by 3" bars. To the second third of the dough add 1 cup of the flour. Blend well and drop mixture by teaspoons on a well-greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until lightly browned. Makes about 40 two-inch cookies. To the last third of the dough add 2 cups of the flour and '/< cup margarine. Knead dough on a heavily floured board until smooth. Roll out to Va-inch thickness and cut with cookie cutters into desired shapes. Bake in a 375° oven for 8 to 10 minutes or until lightly browned. Makes about 3 dozen cookies, depending on size of cutter. WALNUT CRESCENTS finely chopped 1 cu p margarine 3 egg yolks, slightly beaten 3 to 5 tablespoons milk 1 egg white, slightly beaten Plain or decorator's sugar California walnuts '/2 cup sugar 2 egg whites, slightly beaten 3 cups sifted flour 3 tablespoons sugar Blend together walnuts, ft cup sugar and 2 egg whites; set aside. Sift together flour and 3 tablespoons sugar into mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Blend together egg yolks and 3 tablespoons milk. Add liquid all at once to flour mixture, stirring until flour is moistened. If necessary, add more milk to make a soft dough. Turn out onto lightly floured board or pastry cloth; divide in half. Roll out each half I/ 16-inch thick. Cut out circles with floured 3-inch round cutter. urop i teaspoonful walnut mixture in center of each circle. Fold in half; seal edges securely. Place cookies on greased baking sheets and shape into crescents. Brush tops with egg white; sprin kle with plain or decorator's sugar? Bake at 400° for 12 to 15 minutes, or until golden brown. Remove to wire racks and cool completely before serving.

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