Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron. Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies. PLACE CARDS OR FAVORS _For children’s parties._ Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing. [Illustration] FLOWER COOKIES _For Easter, spring and summer parties._ [Illustration] Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers. Make flower and rosette shapes by forcing the dough through a cooky press. DECORATING ICING Into 1 cup _sifted_ confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.) COOKIES WITH FACES _For Hallowe’en._ [Illustration] Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (_above_) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair. [Sidenote: Little taste-tempters in fascinating shapes.] FILLED COOKIES ( (KEY) Recipe) _Tender, creamy white turnovers hold luscious fillings._ Mix together thoroughly ... ½ cup soft shortening 1 cup sugar 2 eggs Stir in ... 2 tbsp. thick cream 1 tsp. vanilla Sift together and stir in ... 2½ cups _sifted_ GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (_below_) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 8 to 10 min. AMOUNT: About 6 doz. 3″ cookies. FILLED COOKIES IN FANCY SHAPES [Illustration] Follow (KEY) recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (_see below_) on each ... covering up to edge. Place on the top pieces. Press edges together. AMOUNT: 4 doz. 2½″ filled cookies. [Illustration: Spread filling almost to the edges ... when making filled cookies. To keep the filling in, press edges of filled cookies together with the fingers or with floured tines of a fork.] POINSETTIAS _A smart new favorite for the holidays._