oo 
Cream butter and add sugar gradually. Add eggs well beaten, 
> S ey, s5 ’ 
flavoring, and flour. Force through cookie press onto baking sheet. 
Decorate with candied cherries and angelica. Bake 12 minutes in 
a moderate oven (375° F 
Swedish Coffee Buns 
1 cup milk VS teaspoon ground cardamom 
VY cup shortening seeds 
14 cup sugar 1 yeast cake 
1/ Papeete eeere re 
V4 teaspoon salt 4, cup seedless raisins 
1 egg, well-beaten 345-4 cups sifted flour 
Vy, teaspoon nutmeg Confectioner’s sugar 
Scald milk, add fat, sugar, and salt. Cool to lukewarm. Add 
crumbled yeast cake, egg, raisins, nutmeg, cardamon, and as much 
flour as can be stirred into dough. Knead well. Place in greased 
bowl, cover, and let rise in a warm place until double in bull; toss 
on floured board and shape into 2-inch balls; cover and let rise, as 
above. Bake in a hot oven (400° F.) 15 to 20 minutes. Cool 
and brush is a icing, made with confectioner’s sugar mois- 
tened with water. Yield: 2 dozen buns. 
Nut Wafers 
1% cup shortening (margarine) % teaspoon salt 
* cup sugar 1 teaspoon baking powder 
1 cee, beaten 1 teaspoon anise seed 
14% cup flour \ cup chopped nut meats 
2 Bae millx 
a 
Cream shortening and add sugar gradually. Cream very well. 
Add egg, milk and flour sifted with salt and baking powder, and 
anise seed. Spread evenly and very thinly on greased bottom of 
baking tin using a case knife. Sprinkle with nut meats and press 
gently into batter. Mark in strips 4 inch wide and 3 inches long. 
Bake about 12 minutes at 325° F. or until delicately brown. Cut 
in strips and lay at once over rolling pin to shape in a semi-circle. 
Press gently with hand. Remove to cake rack to harden. If strips 
become too stiff to shape return to oven to soften. Store in single 
layer in a shallow box to prevent breaking. Makes about 40 strips. 
