a a ee) CA - Wednesday, December 23, 1981 - North Shore News SS J the first Christmas cookies that we think of, but many others are there to be en- joyed, suth as the Min- cemeat Crispies, the Rolled Spiced Cookies, etc. Hang some in the Christmas tree or fill a pretty basket of assorted cookies to serve with hot punch or spiced tea or Christmas eggnog. CHRISTMAS SHORTBREAD 1 cup (250 mL) butter 2cups (500 mL) sifted flour “s cup (80 mL) fruit sugar ’s cup (80 mL) rice flour. Use one ungreased baking sheet: Preheat oven to 325° F (160C). Baking time: 30 minutes. Beat butter in a large bowl with a wooden spoon until it is very creamy. Add sifted flour and beat well. Combine fruit sugar and rice flour. Add to butter mixture and blend all the ingredients together thoroughly. Cover bowl and place mixture in the refrigerator for 1 hour. Using palms of hands, pat dough out to % inch (0.625 cm) thickness. Cut with a 2 inch (S cm) round cookie cutter. Place on ungreased baking sheet. Prick each shortbread several times with a fork. RECIPE WINNER The winner of our recipe contest this week is Mary Powell with her recipe for Christmas Chocolate Roll. Ms. Powell wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.C. or LYNN VALLEY MEATS, 1243 Ross Road, North Vancouver, B.C. You could be our next winner. Send your favorite recipe to the North Shore News Rectpe Contest, 202- 1139 Lonsdale Avenue, North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number CHRISTMAS CHOCOLATE ROLL 1 602. package chocolate chips 2 tbsp margarine ‘A c icing sugar 1 cgg 1 tsp. vanilla 2 ¢ colored mim marshmallows OFFICE ASSIS TANCE ACCOUNTING SERVICES WE PROVIDE monthty quarterty yearty bookkeeping © financtal statements * corporate and personal tax retunns * staf! taming systems dossgn and set up * at a rensonatie Ornice 116-255 West tet St North Vancouver 984-9155 LAST MINUTE RECIPES cies with Christmas spirit Of course shortbread are . Yield: Twenty-eight 2 inch (5 cm) round shortbread. ROLLED SPICE COOKIES The dough is rolled out and cut into rounds. ‘A cup (125 mL) sugar t “Acups (375 mL) molasses 1 cup (250 mL) butter or shortening e 4cups (1 L) all-purpos flour 1 tbsp. (15 mL) baking soda 3 tsp. (15 mL) cinnamon 2tsp. (10 mL) ground ginger I tsp. (5 mL) ground cardoman (optiona!) ‘“ tsp. salt 1 cup (250 mL) buttermilk or sour milk 2 egg whites Sugar Place the sugar and molasses in a saucepan, stir over low heat, until the sugar is melted. Add the butter or food Roll out the chocolate rolls “ c. maricshino cherries (optional) coconul Melt the chocolate chips and margarine together. add remaining ingrediants, except coconut. Mix well. shortening and combine, stir over low heat, until the butter is melted. Remove from heat and cool. Sift 3 cups (750mL) of the flour with the baking soda, cinnamon, ginger, cardamon and salt. Measure the fourth cup of flour and set aside. Add the dry ingredients to the molasses mixture alternately with the but- termilk, then mix thoroughly until you have a soft dough, very easy to do with the electric mixer. Turn the dough on a floured table and knead for 5 minutes. Wrap in waxed paper and refrigerate for 12 to 24 hours. Roll out the dough about % inch (0.625 cm) thick. Cut into 2 inch (5 cm) rounds. Set on a buttered cookie sheet, | inch (2.5 cm) apart, brush each -cookie with slightly beaten egg white. To taste sprinkle with pink sugar. Bake in a 350 F (180C) oven 15 to 20 minutes. Yield: About 4 dozen. Cool. Make mixture into a roll. Roll in coconut. Wrap in wax paper. Chill. Slice thinly. Note: If cocoa is used as a substitute for chocolate chips, use 1'% cups of icing sugar. 2011 LONSDALE AVE., NORTH VAN. Royal Empress Mandarin ORANGES Imported Gift of the Tropics PAPAYA Hawaii, Jumbo Size Sunkist or Fancy NAVEL ORANGES alifornia Saiad F avourito TOMATOES Florida, Field 4iss. *1°° — BD ws. Crisp ’N Crunchy CELERY California 3iss. 99S Serve Raw - Carrot Sticks, CARROTS Calitorma 4 as. $ 1°° Prices effective until Jan. 2/62 FIVE RULES TO PERFECT SHORTBREAD 1. Always use first-quality (sweet or unsalted) butter at room temperature; 2. Use rice flour; difficult to find —- easier at health food shops; 3. Sift AT LEAST 3 TIMES the flour, cornstarch and rice flour; 4. Bake “gently”. Do not try to bake them until dark brown — or just even brown. They should have a pale beige color; 5. Let them “ripen”, well covered, in a plastic box for at least six days. If you can do all this, shortbread success is yours. If you wish, you can cut the | recipe in half. But remember, they will keep four months, well covered in a cool place. (Do not refrigerate.) C suns hters I Yas Alpiner eee “PROFESSIONAL”’ Carpet & Upholstery Cleaning Residential & Commercial LOW-LOW RATES IN NORTH SHORE call 986-8414 or 988-2253 Major import dealership requires salesperson with some automotive selling experience. Must be aggressive and responsible. Full medicai & dental benefits and company demonstrator. Apply in person only, 9-5 p.m. KITCHENS VANITIES COUNTERTOPS APPLIANCES CERAMIC TILE 106 West 3rd St. North Van. B.C. Phone 984-9741 CIP He | en Remodelied now! 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