Christmas Bells
Rich, delicious cookies...and most attractive. Refrigerator cookies shaped into bells, with a Christmas Balls variation. See color picture below and on p. 36.
Ingredients
| 0.5 cup | 120 ml | shortening (part butter or margarine) |
| 1 tsp. | 5 ml | vanilla |
| 0.5 cup | 120 ml | sugar |
| 1.5 cups | 360 ml | Gold Medal Flour |
| 1 | egg | |
| 0.25 tsp. | 1.3 ml | soda |
| 0.5 tsp. | 2.5 ml | salt |
Instructions
Rich, delicious cookies...and most attractive. See color picture below and on p. 36.
Mix shortening, sugar, egg, and vanilla thoroughly. Measure flour by dipping method (p. 5) or by sifting. Stir flour, soda, and salt together; blend in. Color ⅔ of the dough red or green. Mold into 10 × 1½″ roll. Mold this roll into a bell shape by squeezing the top together and leaving the lower half flared and curving; chill. Save ¼ cup white dough for clappers. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll, about 10 × 4″; trim edges. Wrap around roll (see picture); chill again. Heat oven to 375° (quick mod.). Cut ⅛″ thick slices. Place ½″ apart on ungreased baking sheet. Press tiny ball of dough at bottom for clapper. Bake 8 to 10 min. Makes 5 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
CHRISTMAS BALLS Make Christmas Bells (above)—except leave roll round (do not shape bell); after adding outside strip of white, roll in colored shot.