AMOUNT: About 6 doz. 2½″ cookies. TO “MELLOW” COOKIES ... store in an air-tight container for a few days. Add a cut orange or apple; but fruit molds, so change it frequently. =ZUCKER HÜTCHEN= (Little Sugar Hats) _From the collection of Christmas recipes by the Kohler Woman’s Club of Kohler, Wisconsin._ [Illustration] Mix together thoroughly ... 6 tbsp. soft butter ½ cup sugar 1 egg yolk Stir in ... 2 tbsp. milk Sift together and stir in ... 1⅜ cups _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ¼ tsp. salt Mix in ... ¼ cup finely cut-up citron Chill dough. Roll thin (⅛″). Cut into 2″ rounds. Heap 1 tsp. Meringue Frosting (_recipe below_) in center of each round to make it look like the crown of a hat. Place 1″ apart on greased baking sheet. Bake until delicately browned. TEMPERATURE: 350° (mod. oven). TIME: Bake 10 to 12 min. AMOUNT: About 4 doz. 2″ cookies. MERINGUE FROSTING Beat 1 egg white until frothy. Beat in gradually 1½ cups _sifted_ confectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds. [Sidenote: Decorative favorites from lands afar.] SCOTCH SHORTBREAD _Old-time delicacy from Scotland ... crisp, thick, buttery._ [Illustration] Mix together thoroughly ... 1 cup soft butter ⅝ cup sugar (½ cup plus 2 tbsp.) Stir in ... 2½ cups _sifted_ GOLD MEDAL Flour Mix thoroughly with hands. Chill dough. Roll out ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges if desired by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake. (The tops do not brown during baking ... nor does shape of the cookies change.) TEMPERATURE: 300° (slow oven). TIME: Bake 20 to 25 min. AMOUNT: About 2 doz. 1″ × 1½″ cookies. ★ FINSKA KAKOR (Finnish Cakes) _Nut-studded butter strips from Finland._ Mix together thoroughly ... ¾ cup soft butter ¼ cup sugar 1 tsp. almond flavoring Stir in ... 2 cups _sifted_ GOLD MEDAL Flour Mix thoroughly with hands. Chill dough. Roll out ¼″ thick. Cut into strips 2½″ long and ¾″ wide. Brush tops lightly with 1 egg white, slightly beaten. Sprinkle with mixture of 1 tbsp. sugar and ⅓ cup finely chopped blanched almonds. Carefully transfer (several strips at a time) to ungreased baking sheet. Bake just until cookies begin to turn a very delicate golden brown. TEMPERATURE: 350° (mod. oven). TIME: Bake 17 to 20 min. AMOUNT: About 4 doz. 2½″ × ¾″ cookies. [Illustration: _The ring of sleigh bells fills the air as everyone races to church on Christmas Day in Finland._] SANDBAKELSER (Sand Tarts) _Fragile almond-flavored shells of Swedish origin, made in copper molds of varied designs._ Put through fine knife of food grinder twice ... *⅓ cup blanched almonds *4 unblanched almonds Mix in thoroughly ... ⅞ cup soft butter (1 cup minus 2 tbsp.) ¾ cup sugar 1 small egg white, unbeaten Stir in ...