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ANISETTE SLICES
6 eggs
2 1/4 cups sugar
3/4 cup oil
2 tsp anise extract
5 tsp baking powder
5 cups flour
Mix all above ingredients. Put on a floured board adding more flour if needd. Make into 5 thin loaves and place on cookie sheet about 5" apart. Bake at 350* for 20 minutes. Slice at an angle 1/2" each cookie. Put them back onto a cookie sheet and toast at 425* about 5 minutes, turn over and toast other side. Yields about 6 dozen.
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APPLE CAKE SQUARES
1 l/2 cups sugar
1 cup oil
2 eggs
1/2 cups chopped nuts
2 cups chopped apples
3 cups flour 1 tsp salt
1 tsp cinnamon
Mix sugar, oil and eggs, beat 3 minutes. Add flour, baking soda, salt and cinnamon, stirring well. Add apples and nuts. Spread in a greased 13 x 9 pan. Bake for 40 minutes at 350*. Cut into squares while still warm.
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CHEESECAKE TARTS
22 Lorna Doone Cookies, crushed
4 tbsp. butter melted
Mix together. This is for the bottom crust.
2 eggs
1 tbsp. sugar
2 8 oz. pkg. cream cheese
Beat ingredients for 10 minutes until smooth. Place a tsp. of crust in each tart liner forming a crust pressing with your fingers. Top with about one tbsp. of the creamy mixture. Bake at 375 fir 20- 25 minutes. Yields 48 tiny tarts.
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CHERRY WINKS
Sift together:
2 1/4 cups flour
2 tsps. baking powder
1/2 tsp baking soda
1/2 tsp salt
Cream together:
3/4 cup butter, gradually add 1 cup sugar, creaming well.
Add: 2 unbeaten eggs, 2 tbsp. milk and 1 tsp vanilla, beat well.
Blend in: Dry ingredients gradually, mix thoroughly
Add 1 cup nuts, chopped
1 cup dates, chopped and 1/3 cup maraschino cherries, drained and chopped.
Mix well, chill dough if desired. Drop by rounded teaspoons into 2 1/2 cups corn flakes, crushed coarsely. Toss lightly to coat, shape into balls. Place on greased cookie sheet. Top each with 1/4 cherry. Bake at 375* for 12 to 15 minutes. Yields about 6 to 7 dozen cookies.
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ITALIAN COOKIES
2 cups plus 2 tbsp. flour
5 tbsps. sugar
3 eggs
4 tsps baking powder
1/4 cup oil
1/4 tsp salt
1 tsp vanilla
Beat eggs, add sugar, oil, vanilla and fold in the flour and other dry ingredients. Roll into balls or make into knots and bake at 375* for 10 minutes. Yields about 3 dozen cookies. Can be frosted with a confectioners sugar mixture.
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ITALIAN DROP COOKIES
6 eggs
1 cup sugar
1 cup oil
1 cup orange juice
1 tsp lemon or vanilla flavor
6 cups flour
10 tbsp. baking powder
1/4 tsp baking soda
1 tsp salt
Beat eggs until thick. Add sugar. Keep beating, add oil, orange juice and flavoring. Continue beating and add the flour and dry ingredients. Drop by teaspoon onto a cookie sheet. Bake at 350* for 10 to 12 minutes. Yields about 10 to 12 dozen.
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JAMBOREES
Sift together: 3 cups sifted flour
1/2 tsp. salt
Cream 1 1/4 cups butter
Gradually add 1 cup sugar, creaming well.
Blend in 2 eggs and 2 tbsp. vanilla, beat well.
Add gradually dry ingredients and mix thoroughly.
Drop by spoonful and press center with back of spoon (or thumb) to make a dent and fill center with jam. Sprinkle nuts on top. Bake at 375 for 10 to 12 minutes. Yields 7 to 8 dozen.
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LEMON COOKIES
1 Lemon Cake mix
1/3 cup oil
2 eggs
Mix together above ingredients. Chill dough. Drop by teaspoon on a cookies sheet. Dip bottom of a glass in water to moisten then dip into sugar. Lightly pat the dropped cookie with the sugar coated glass. Bake at 350 for 5 minutes.
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LEMON DROP COOKIES
3/4 stick margerine
2 cups sugar
4 eggs
3 tsp lemon extract
6 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 pint sour cream
Cream margerine with sugar, mix dry ingredients together. Mix sour cream to sugar and margerine and mix well. Beat eggs and put in batter. Slowly add dry ingredients to batter using spoon. Put in refrigerator and chill for 15 minutes. Drop by teaspoon onto cookie sheet. Bake at 400* for 8 minutes.
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ITALIAN FILLED COOKIES
4 eggs
1 l/4 cups milk
1 cup sugar
1 cup oil
1 tsp vanilla
3 cups flour
4 tsp baking powder
pinch of salt
Mix eggs, milk and sugar. Add oil, vanilla and dry ingredients. Mix well, then roll out the dough. Spread with a thin layer of jam, chopped nuts and raisins. Roll the dough like a jelly roll, place on a greased cookie sheet. Bake at 350* for about 25 minutes. Cool and cut into slices.
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M & M COOKIES
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup shortening
2 eggs
1 1/2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 cup of M & M's
1 tsp salt
Cream sugars, shortening, eggs and vanilla, thoroughly. Measure flour, soda and salt, stir to blend. Add dry ingredients to creamed mixture, mix well. Stir in 1/2 cup of M & Ms. Drop by teaspoonfuls or shape into ball. Put on ungreased cookie sheet. Decorate top with an M & M. Bake at 375* for 10 to 12 minutes. Yields 5 to 6 dozen
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MAGIC COOKIE BARS
1/2 cup (l stick butter or margerine melted)
1 1/2 cups graham craker crumbs or corn flakes
1 cup chopped nut
1/2 cup semi sweet chocolate pieces
1 1/3 cups flaked coconut
1 1/3 cups (15 oz.) Borden's Eagle Brand Sweetened Condensed milk
Into bottom of 9 x 13 pan, pour melted butter. Next, sprinkle crumbs evenly over butter, then layer, nuts, chocolate pieces, coconut. Next, pour milk evenly over all. Bake at 350* for 25 minutes or until lightly browned on top. Allow to cool 15 minutes before cutting into squares.
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MAID OF HONORS
(these are little tarts and oh so good)
1 stick soft butter
3 oz. cream cheese
Mix together then add, 1 cup of flour. Shape into a ball, put it in tiny cupcake tins and form a crust by pressing around bottom and edges.
Filling: -- 3/4 cup brown sugar
3/4 cup chopped nuts
1 egg
1 tsp vanilla
1 tsp melted butter
Fill cups almost to the top and bake at 350* for 20 to 30 minutes. Yields 24
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PINEAPPLE COOKIES
1 cup shortening
1 cup sugar
1 egg
1 can (8 3/4 oz.) crushed pineapple w/juice
3 l/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts
1 cup coconut
Mix shortening, sugar and egg thoroughly. Stir in pineapple. Stir together flour, soda, salt and blend in. Mix in nuts and coconut. Chill at least an hour. Drop by teaspoon on a lightly greased cookie sheet about 2" apart. Bake at 400* for 8 to 10 minutes. Yields approx. 10 dozen. Raisins can be substituted for coconut.
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PINEAPPLE TURNOVERS
(these are size of a ravioli)
6 cups flour
2 cups shortening
2 tbsp sugar
1 yeast cake dissolved in 1/4 cup lukewarm water
1 tsp salt
1/2 cup water
3 eggs, well beaten
Combine flour and shortening as for pastry. Add sugar, salt, water, eggs and yeast dissoved in water. Mix to a very stiff dough. Cover and chill. (may be kept days if cold)
Filling:1 can crushed pineapple with juice
1 cup sugar
3 tbsp corn starch
1/4 cup water
Bring pineapple and juice to a boil stirring constantly with sugar and cornstarch mixed. cool. Roll out dough on a sugared, floured board. Put a teaspoon of filling in center of each turnover. (like making raviolis). Then fold over and press edges with a fork or cut with a ravioli cutter Or use just a small portion of dough and make each turnover individually. Bake at 400* for 10 to 12 minutes on an ungreased cookie sheet until lightly browned. Yields about 4 dozen.
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Lee's Sweet Treats