Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, _no_ imprint remains. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 10 to 12 min. AMOUNT: About 5 doz. 2½″ cookies. [Sidenote: Some of grandmother’s prize cooky favorites.] OLD-FASHIONED SOUR CREAM DROPS ( (KEY) Recipe) _Soft, tender, cream-rich._ Mix together thoroughly ... ½ cup soft shortening 1½ cups sugar 2 eggs Stir in ... 1 cup thick sour cream 1 tsp. vanilla Sift together and stir in ... 2¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. baking powder ½ tsp. salt Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains. TEMPERATURE: 425° (hot oven). TIME: Bake 8 to 10 min. AMOUNT: About 5 doz. 2½″ cookies. ★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING _Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them._ Follow (KEY) recipe above—_except_ use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with BURNT BUTTER ICING Melt 4 tbsp. butter until golden brown. Blend in 1 cup _sifted_ confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly. AMOUNT: Icing for about 30 cookies. COCONUT CREAM DROPS Follow (KEY) recipe above—_except_ mix into the dough 1 cup moist shredded coconut. [Illustration: _to sour sweet cream_ Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.] _All you have to do_—to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls. CHOCOLATE CREAM DROPS Follow (KEY) recipe above—_except_ stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with CHOCOLATE ICING Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups _sifted_ confectioners’ sugar. Thin with cream to make glossy and easy to spread. AMOUNT: Icing for about 30 cookies. FRUIT-AND-NUT DROPS Follow (KEY) recipe above—_except_ sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts. NOTE: The spices may be omitted. [Sidenote: Molasses ’n’ spice, my how nice!] ★ GINGER CREAMS _Fluffy ginger cakes ... topped with creamy white icing._