Whipped Shortbread

  • 1 lb. butter
  • 3 cups flour
  • 1 cup icing sugar
  • 1 tsp vanilla
  • ½ cup corn starch
  • Glacé cherries (optional)

Beat all ingredients like whipped cream.

Drop from spoon onto greased cookie sheet.  Decorate with pieces of cherry or cake decs, if desired.

Bake at 325º for about 15 minutes – do not brown.

Makes 8 – 9 dozen.

Coconut Balls

  • ½ cup butter
  • 1 tsp vanilla
  • 1 cup white sugar
  • 2 cups Rice Krispies
  • 1 egg, beaten
  • ½ cup chopped nuts
  • 1 cup chopped dates
  • Dessicated coconut

Melt butter in frying pan.  Add sugar, egg and dates.  Stir and flatten dates.  Cook until thick and dark brown (about 3 – 5 minutes).

Remove from heat. Stir in vanilla, cereal and nuts.

When cool enough, shape into balls and roll in dessicated coconut.  Refrigerate to set.

Coconut Squares

  • 2 cups flour
  • 1 tsp baking powder
  • ½ cup butter
  • 2 eggs, beaten
  • 2 Tbsp brown sugar
  • ½ cup coconut
  • 1½ cups brown sugar
  • 1 cup chopped walnuts
  • 2 Tbsp flour

Combine flour, butter and 2 Tbsp brown sugar; press in square cake tin and bake until light brown.

Combine remaining ingredients, and put on top of baked layer.  Bake in slow oven about 25 minutes.

Chocolate Macaroons

  • 1 cup brown sugar
  • ½ tsp vanilla
  • 4 Tbsp cocoa
  • pinch salt
  • ¼ cup milk
  • 1½ cups rolled oats
  • ¼ cup butter
  • ¾ cup coconut

Combine brown sugar, cocoa, milk, butter and vanilla in double boiler.  Blend well and bring to a boil.

Remove from stove and add rolled oats and coconut.

Drop on waxed paper and let cool.