Molasses Lace Roll Ups

¾ cup sifted all-purpose flour

3 tablespoons nonfat dry milk*

2/3 cup granulated sugar

1 teaspoon ginger

½ cup molasses

½ cup shortening

Start heating oven to 325°F. Sift together flour, milk, sugar, and ginger. In medium saucepan, slowly heat molasses to boiling point; remove from heat; mix and shortening. Slowly add flour mixture while stirring well. Drop by half teaspoonful 4 inches apart on well greased cookie sheet. Bake 14 minutes or until done. Remove from oven; let stand a minute; then quickly loosen all cookies with sharp, broad knife. While cookies are still warm and pliable, roll, one at a time, around handle a wooden spoon. Let cool on rack. Store in tight covered container.

Makes 4 dozen

*If dry milk is admitted, increase flour to 1 cup

Note: if cookies cool too much for rolling, return to oven for a minute or two to soften.

~*~Dairy ALLERGY WARNING~*~ this recipe contains milk.

Swedish Nut Crescents

1 1/3 cups sifted all-purpose flour

2 teaspoon salt

1 teaspoon baking powder

¼ cup soft shortening

¾ cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup chopped pecans

½ cup granulated sugar

Start heating oven to 325°F. Since together flour, salt, baking powder. Thoroughly mixed shortening with ¾ cup sugar, egg, milk, and vanilla. Mix in flour mixture. Spread ¼ cup dough very thinly and evenly on un-greased inverted 9 x 2” pan. Sprinkle with some of combine nuts and ½ cup sugar. Bake, one pan at a time, 10 to 12 minutes, or until golden. While layer is hot, cut into 4½”x¾” strips; shape over rolling pin. Repeat one pan at a time, until all dough is used. If the strips become too brittle to shape, soften in oven.

Makes 9 dozen

~*~NUT ALLERGY WARNING~*~ this recipe contains Pecans

French Tuiles

¾ cup (5 to  6) egg whites, unbeaten

1 2/3 cups granulated sugar

¼ teaspoon salt

 ¾ cup lukewarm melted butter

1/4 cup lukewarm melted shortening

1 cups sifted all-purpose flour

¾ cup finely chopped, blanched almonds

Start heating oven to 350°F. Mix egg white sugar and salt until sugar is solved, mixture thick. Add butter and shortening; mix well. Add flour and almonds, mix well. Drop by level tablespoonful, 5” apart, onto ungreased cookie sheet. Bake 8 to 10 minutes or until done. Let stand ½ minute; then quickly and gently remove, one at a time, and mold into half circle over rolling pin.

Makes 5 dozen

Note: Bake only a few at a time. If they become too hard to mold, soften in oven. These keep a week or so.

~*~NUT ALLERGY WARNING~*~ this recipe contains Almonds.

These cookies are of a kind called molded or shaped. This recipe is from the late 1950s