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STAR* TESTED
ROLLED COOKIES: Chill dough 2-3 hours. Roll out dough, a portion at a time, y^-inch thick on a lightly floured board. Cut into desired shapes and place on ungreased cookie sheet. Bake in a moderate oven (350°F.) for 810 minutes. Cool. Dip in melted semi-sweet chocolate or butterscotch morsels and cool on ivax paper or aluminum foil.
DOMINO COOKIES: Spread cookie dough evenly in an ungreased pan (9x13”). With a knife, mark into oblongs. Arrange semi-sweet chocolate morsels, point side down, in dough to resemble domino dots. Bake in a moderate oven (350° F.) for 2530 minutes. Cool. Cut. Force a
small amount of melted semisweet chocolate through narrow opening of cake decorator to make domino lines.
REFRIGERATOR COOKIES:
Form dough in 2 rolls about 2inches in diameter. Chill 2-3 hours. Cut into slices about Vsinch thick. Place on ungreased cookie sheet. Bake in a moderate oven (350°F.) for 8-10 minutes. Cool.
Place in top of double boiler:
1 package (6 oz.) semi-sweet chocolate morsels
Melt over hot, not boiling, water. Dip ends of cookies in chocolate, then turn in chopped nuts, if desired. Cool on waxed paper. Makes about 75.
WHIRL COOKIES: Prepare dough as directed. Divide in half. To one half of the mixture, add:
1 square semi-sweet chocolate, melted and cooled
Blend well.
Wrap portions separately and chill 2-3 hours. Place one portion on a piece of wax paper. Cover with a second portion of wax paper. Roll out into a rectangle 7x11 inches. Repeat with second portion. Remove sheets of wax paper. Place chocolate dough on white. Roll dough out to a thickness of y^-inch. Roll up, jelly roll fashion. Wrap and chill overnight. Cut in slices y^-inch thick and place on ungreased cookie sheet. Bake in a moderate oven (350° F.) for 8-10 minutes.
CHEWY BUTTERSCOTCH
BARS
Makes 50 bars Sift together:
lVs cups sifted flour 2 teaspoons baking powder
1 teaspoon salt
Combine:
2 cups firmly packed brown sugar
% cup oil
Add one at a time:
2 eggs
READER -TESTED
Beat well after each addition. Add:
2 teaspoons vanilla
1 cup chopped walnuts 1 cup shredded coconut
Mix well. Add dry ingredients, blending well. Spread evenly in a greased and floured pan (lOy^x 15”).
Combine in a saucepan:
% cup firmly packed brown sugar % cup dark com syrup
3 tablespoons light cream or evaporated milk
2 tablespoons butter or margarine
Blend well. Cook over medium heat, stirring occasionally, to soft ball stage (23l°F.) or until small amount forms a soft ball when tested in cold water. Remove from heat and add:
1 teaspoon vanilla
Mix well. Pour over batter. Bake in moderate oven (350° F.) for 30 minutes. Cool in pan 30 minutes. Cut into bars while warm. Remove from pan carefully.