Christmas bell and tree cookies (1954)

Mix well:
1/2 cup soft shortening
1/2 cup sugar
1 egg
1 tsp, vanilla

Sift together, them stir in:

1-1/2 cups sifted GOLD MEDAL Flour
1/4 tsp. soda
1/2 tsp. salt

Color 2/3 of dough red or green. Mold this into 1-1/2″ x 10″ roll and chill. For bell shape, squeeze top half together, leaving lower half flared and curving like a bell. For tree shape, squeeze into triangle.

Save 1/4 cup of white dough in form bell clappers or tree trunks. Roll out rest of white dough on paper into a 10 x 4″ rectangle large enough to cover colored dough. Trim edges. Wrap around colored dough. Chill.




Heat oven 375 F (quick moderate). Slice dough with sharp knife. 1/8″ thick. Place on ungreased baking sheet 1/2″ apart. Press tiny balls of white dough in bottom of bells to form clappers, or to trees to form trunks. Bake 8 to 10 minutes. Makes about 5 dozen.