Christmas Ice-box Cookies

Ingredients(Dark Part)


	1 C. shortening (half butter, half other shortening)

	1 1/2 C. brown sugar	1/2 t. mace

	2 eggs			1 t. baking soda

	3 C. flour		1/4 t. salt

	1/2 t. cinnamon		1 C. nuts

Cream the shortening and suagar very thoroughly together, add the eggs, then the dry ingredients sifted together, and the nuts. No liquid is needed in this part. Mix well, and set aside while you make the light part.

Ingredients (Light Part)


	1/2 C. shortening ( half butter, half other shortening)

	3/4 C. granulated sugar	1/4 t. baking soda

	1 egg, beaten		1/2 t. salt

	1 t. vanilla		2 T. cold water

	1/2 t. almond extract	3/4 C. raisins, finely cut

	2 C. flour		12 candied cherries, finely cut

Cream the shortening and sugar, add the egg, the dry ingredients sifted together, and the cold water and flavoring, then the chopped raisins and cherries. Mix well. Take half the dark part and press it down into a long, narrow pan (a bread pan works well). Lay the light part on top, and press down evenly; then lay the remaining dark part on top and press down as before, making the top smooth. Let stand in refrigerator at least 12 hours before attempting to turn out and slice. Then slice thin with a sharp knife, place on a very lightly oiled cookie sheet, and bake quickly in a hot oven (425-450 degrees), watching carefully so that they do not burn.

[Main Index][Dessert Index]