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Cherry-Almond Drops
3 c. versatile cookie mix 1 egg 1 tsp. almond extract 2/3 c. chopped maraschino cherries ½ c. chopped almonds Heat oven to 375*. Mix cookie mix, egg and almond extract. Stir in cherries and almonds. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light golden brown, 8-10 minutes. Cool 1 minute before removing from cookie sheet. About 4 dozen cookies.
Chocolate Cracker Sandwich Cookies
About 2/3 c. peanut butter 60 buttery flavored round or oval crackers 1 tub (16 ounces) chocolate ready-to-spread frosting Spread peanut butter on each of 30 crackers; top with remaining crackers. Heat frosting over low heat, stirring constantly, just until melted (do not overcook). Using two forks, dip each cracker sandwich into frosting, coating completely; place on waxed paper. Let dry uncovered 8 hours. Store loosely covered. 30 cookies
Versatile Cookie Mix
8 c. flour 2½ c. sugar 2½ c. packed brown sugar 2 T. baking powder 1 T. salt 2 tsp. baking soda 3 c. shortening Mix flour, sugars, baking powder, salt, and baking soda in 6-quart bowl. Cut in shortening with pastry blender just until mixture resembles small peas. Store in airtight container at room temperature no longer than 10 weeks. (16 cups mix)