PISTACHIO COOKIES

Debbie Dobyns

2 cups unsifted flour           1 egg

1 1/2 tsp. baking powder        1 tsp. vanilla

1/2 tsp. salt                   red or green food color

2/3 cup margarine, softened     1/4 cup finely chopped

Multicolor nonpareil            spistachio nuts

 

Sift flour with baking powder and salt; set aside. In large bowl, combine butter, sugar, egg, and vanilla. With wooden spoon or electric mixer, beat until smooth. Add flour mixture, beating at low speed, just until combined.

 

Turn 1 cup batter into small bowl; add 2 or 3 drops food color; mix well. Add nuts. On waxed paper, with hands, shape into a roll 10 inches long. Place in freezer 10 mins.

 

Roll remaining dough between two sheets of waxed paper into a 10-by-6 inch rectangle. Place in freezer 10 mins. Then remove top sheet of waxed paper.

 

To shape: Place colored roll lengthwise in center of rectangle of dough . With hands, mold white dough around ­roll, covering completely. Roll in nonpareils. Wrap in waxed paper; place in freezer 20 to 30 mins., until firm enough to slice.

 

Preheat oven to 350 degrees. With sharp knife, cut into slices 1/8   inch thick.    Place 2 inches apart on  ungreased cookie sheets. Bake 6 to 8 mins., or until lightly browned. Remove cookies to wire rack. Cool completely. Makes about 6 dozen.

 

RAISIN PUFFS

Lenora Kish

Cook 10 mins. then cool:

1 1/2 cups raisins

Cream:       1 1/2 cups sugar

1 cup water

1 cup shortening

Add:

 

2 eggs

1 tsp. vanilla              1/2 tsp. salt

3 1/2 cups flour            cooled raisins

1 tsp. baking soda

1 tsp. baking powder

 

Shape into balls. Roll in a mixture of cinnamon and sugar. Bake on ungreased cookie sheet for 12-15 mins. in 375 degree oven.

 

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