December 17, 1954 More Christmas Delights Part 5 Santa's Candy Sleigh, Molasses Coconut Bars, Stuffed Dates

Santa's Candy Sleigh

1 c. sugar
1/2 c. water
1 t. vinegar
2 T. light corn syrup
1/2 t. salt
1 T. butter
5 c. puffed rice cereal
2 candy canes

Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265 degrees). Remove from heat, add butter. Pour (save a little to stick on candy-cane runners) over puffed-rice cereal. Toss quickly. Turn onto wax paper laid over a cardboard rectangle 7 1/2 x 4 1/2 inches for a guide. Quickly shape rice with greased hands into 7 1/2 x 4 1/2 inch rectangle. Hollow out inside build up back and sides to make sleigh. Brush candy canes with remainder of cooked syrup (heat it up a little) and place under sleigh for runners. Hold in place until dry. Fill with gaily wrapped small packages, buy a santa to perch on top of the sleigh.

Molasses Coconut Bars

1 c. sugar
1/4 c. corn syrup
1/2 c. Brer Rabbit molasses
1/4 c hot water
2 T. butter
1/4 t. salt
3 c. macaroon coconut (medium cut)

In a 2 quart saucepan combine all ingredients except coconut. Stir until sugar is dissolved and mixture begins to boil. Cook to 240 degrees, stir occasionally toward end and lower heat to prevent scorching. Remove from heat, leave thermometer in syrupuntil it drops to about 150 degrees F. Add coconut. Beat until well blended and compact but still glossy. Place on buttered marble slab, enamel top table or cookie sheet. Let stand until candy is cold and does not stick to hand. With rolling pin, roll to about 1/4 inch thickness. Cut into desired bars or shapes. Wrap into wax paper to keep fresh and moist.

Stuffed Dates

1 T. butter
2 1/4 c. confectioners sugar
2 T. orange juice
Gum Drops
Dates

Cream butter with sifted sugar. Add orange juice. Form into pencil like rolls. Slice and stuff pitted dates. Top with a thin slice from a jelly string.

December 16, 1954 More Christmas Delights Part 4 Cream-Nut Carmels, Holiday Delight, Almond Butter Crunch

Cream-Nut Carmels

2 c. sugar
1.c light corn syrup
2 c. warm medium cream
1/3 c. butter
1/2 t. salt
1 t. vanilla
1/2 c. pecan or walnut pieces

Combine in a 4 quart saucepan sugar, corn syrup and 1 c. of the cream, cook for about 10 minutes, add remaining cream and cook for about 5 minutes. Have heat medium. Add butter a little at a time, cook to 242 degrees, stirring occasionally near the end of cooking time. Add salt and vanilla. Let stand 10 minutes, add nuts a few at a time. Pour into well buttered 8 inch square pan and let stand in a cool place until firm enough to cut. (If you place them in refrigerator be careful not to get caramel too cold, if this happens let stand at room temperature until you can cut the candy.) Wrap individually to prevent spreading. Makes about 2 pounds caramel.

Holiday Delight

2 c. sugar
1.c white corn syrup
1 1/2 c. coffee cream
1/2 pound brazil nuts, cut into pieces
1/2 pound whole pecans
1/2 pound walnuts, broken
1/2 pound cherries, candied cut into two
1/2 pound candied pineapple cut into chunks
1 1/2 t. vanilla

 Cook sugar, corn syrup and coffee cream together to soft ball stage (234 degrees). Remove from heat, do not wait for it to cool but begin beating at once. You will notice it begins to thicken and change color. Add 1 1/2 t. vanilla and beat in. Have ready nuts and fruits, add slowly to cooked mixture. Mixture will be thick and sticky. Pack into well buttered paper lined pan. A jelly roll pan is just about right (16 x 11 x 1 inch). Place in refrigerator to chill. After a few hours you will notice the sticky syrup has become firm and is almost white in color. Slice after 24 hours. Will keep for months.

Almond Butter Crunch

1/2 c. blanched almonds
3/4 c. butter
1 c. sugar
1/4 c. water
1 T. corn syrup

Arrange almonds on baking sheet and bake in slow oven 325 degrees until lightly browned, about 10 minutes. Chop and sprinkle half of in greased pan about 8 x 8. Reserve rest of nuts to sprinkle over top. Melt butter, add sugar, water and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat, pour over nuts. Sprinkle rest of nuts over top. When cold cut or break into pieces.

December 15, 1954 More Christmas Delights Part 3 Perfect Peanut Brittle, Marshmallow

Perfect Peanut Brittle

1 1/2 c. granulated sugar
1 1/2 c. light corn syrup
1/4 c. butter
2 c. salted peanuts
1 t. baking soda
1/2 t. vanilla
1 T. cold water

Combine sugar, corn syrup, water in heavy saucepan (2 quart capacity). Cook, stirring until mixture begins to boil, cook without stirring to 275 degrees. Remove thermometer, lower heat to medium, add butter, stir until dissolved, add peanuts all at once, stir constantly for about 5 minutes, place thermometer in again and cook until brittle is delicately browned to 300 degrees. Remove from heat, add baking soda combined with cold water. Stir entire mixture for about 1/2 minute until brittle rises. Pour onto well greased marble. Spread with a greased knife or spatula. When slightly cooled, lift two ends and turn over. With two forks or fingers, spread as thin as possible. Be sure to loosen bottom several times while cooling. When cold, break into pieces. Makes 2 pounds.

Note: Store peanut brittle in a tightly covered jar or tin to prevent sticking. Be sure marble is cool, dry and oiled before pouring hard-candy mixtures. Candy may be poured on VERY WELL GREASED COOKIE SHEET but it will not be as brittle.

Marshmallow

(Homemade marshmallow is a delectable candy, and when correctly made it is far superior to the commercial type sold in stores. Preparation is simple but DIRECTIONS MUST BE FOLLOWED CAREFULLY.)

2 c. sugar
3/4 c. hot water
1 c. light corn syrup
2 t. vanilla
2 T. gelatin
1/2 c. cold water

In a 2 qt. saucepan combine the sugar, hot water and 1/2 c. of the corn syrup. Cook over high heat to 240 degrees. Stir only until mixture begins to boil. Remove from heat, add other 1/2 c. corn syrup. Pour into large mixer bowl, add vanilla, and with electric mixer on high speed start beating mixture and add gelatin which has been combined with 1/2 c. cold water and allowed to sit at least 5 minutes. Add gelatin a teaspoon at a time. Continue beating until marshmallow is heavy, snowy white and lukewarm. It takes about 10 minutes. Pour into two 8 inch square lightly greased pans. Keep in refrigerator for at least 4 hours until marshmallow if firm to the touch. When firm, sprinkle top with sifted confectioners sugar, loosen sides with spatula, turn out onto a board or table that has been sprinkled with sifted confectioners sugar. Sprinkle the entire surface with more sifted confectioners sugar, with lightly greased knife cur in desired pieces. Roll all sides in confectioners sugar or marshmallows will stick. If not eaten at once, store in covered container with wax paper in between layers. Makes about 2 pounds.

December 14, 1954 More Christmas Delights Part 2 Magic Christmas Candy

Magic Christmas Candy

(Four wonderful candies all from one recipe)

4 c. sugar
1 1/3 c. water
1 c. light corn syrup
4 egg whites
Pinch of salt
1 t. vanilla

For variations:

2 squares unsweetened chocolate
2 t. butter

Oil of peppermint
Green coloring

1/2 c. shredded coconut

1/4 c. candied fruits
1/4 c. chopped nuts

Confectioners sugar for rolling

In one sauce pan combine 1 c of the sugar and 2/3 c. of the water; place over low heat, stirring until sugar is dissolved. Cook without stirring until syrup forms a soft ball in cold water (238 degrees F.) Just before syrup reaches the soft ball stage beat egg whites stiff; gradually add syrup beating after each addition; beat until slightly thickened  In another sauce pan cook together at the same time the remaining 3 c. sugar and 2/3 c. water and 1 c. corn syrup. Follow directions for first syrup but cook until it will make a light cracking sound as it hits the bottom when a little is dropped into cold water (270 degrees F.). Gradually beat this syrup into first mixture; add salt and vanilla. Let cool, beating occassionally until creamy. Divide into 4 deparate bowls.

To contents of first bowl add 2 squares unsweetened chocolate and 2 t. butter, melted.

To contents of second bowl add a few drops of oil of peppermint and green coloring.

To contents of third bowl add 1/2 c. medium shredded coconut.

To contents of 4th bowl add 1/4 c. candied fruits and 1/4 c. nuts, both chopped fine.

Beat candy in each bowl until it loses its gloss. Put out on board which has been lightly dusted with confectioners sugar. Dust hands lightly with confectioners sugar and shape candy into rolls; wrap in waxed paper and place in refrigerator to set.

To serve: Slice rolls about 1/2 inch thick.

December 13, 1954 More Christmas Delights Part 1 Creamy Mint Fudge, Chocolate Truffles, Marshmallow Snowballs

Creamy Mint Fudge

(Easy and Quick)

4 c. sugar
1 14 1/2 oz. can (1 1/4 c.) evaporated milk
1/2 c. butter or margarine
1 12 oz. package chocolate mint wafers
1/2 pound marshmallows (about 32)
Walnut halves

Cook sugar, milk and butter together to soft ball stage (234 degrees) stirring constantly. Remove from heat. Add mint wafers and marshmallows. Stir until blended. Pour immediately in buttered 13 x 9 x 2 inch pan. Cut into squares. Place walnut half on each piece.

Chocolate Truffles

2 packages semi-sweet chocolate bits or 1 pound
2 T. butter
1/3 c. condensed milk
1 t. vanilla
1 c. chopped filberts

Melt chocolate bits in double boiler over hot, NOT BOILING, water. Stir in butter and condensed milk. Remove from heat, add vanilla and chopped nuts. Pat in buttered 9 inch pie plate or shape into balls and roll in cocoa. Makes about 1 1/4 pound.

Variation: Try Butterscotch Bits instead of semi-sweet bits. These are available at Atlantic Supply.

Marshmallow Snowballs

Stick marshmallow on long kitchen fork; hold in steam of boiling water until sticky, drop into coconut tinted green or toasted. Roll over and over until coated on all sides. Place on waxed paper until firm.

December 10, 1954 Christmas Cookies Part 5 Christmas Ice Box Cookies, Filbert Meringue Bars, Wonder Cookies

Christmas Ice Box Cookies

1 c. butter
1/2 c. brown sugar
3/4 c. honey
3 1/2 c. flour
1 t. baking powder
1 t. salt
1 t. baking powder
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 t. mace
1/4 c. sour cream
1 c. chopped nuts
1 c. currants, chopped
1 c. white rasins, chopped
1/2 c. diced candied pineapple
1/2 c. diced candied red cherries
1/2 c. diced candied green cherries

Cream butter until light, add sugar and honey, beat well for several minutes. Sift dry ingredients together, add to butter mixture alternately with sour cream. Fold in nuts and fruit. Form into rolls about 1 1/2 inched in diameter or pack in Hi-V orange juice cans. Wrap rolls in wax paper. Store in freezer or a freezing compartment overnight. When ready to use, slice in 1/4 inch slices and bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.

Note: Ice box cookie dough may be prepared months in advance and kept unbaked in freezer until you are ready to bake cookies. They will keep at least 3 weeks after baking if stored in tight covered containers.

Filbert Meringue Bars

(This is a delicious rich two-layer cookie with a jelly filling.)

1/2 c. butter
1/2 c. confectioners sugar
1 c. flour
1/2 c. softened jelly (currant or raspberry)
2 egg whites
1/2 gran. sugar
1/4 t. cinnamon
1 c. ground filberts

Cream butter and confectioners sugar together. Mix in flour. Press and flatten with hands to cover bottom of 13 x 9 inch pan. Bake 10 minutes at 350 degrees. Remove from oven, spread with jelly. Beat egg whites until stiff but not dry, beat sugar in gradually, beating until sugar is dissolved and meringue is stiff. Fold in ground filberts and cinnamon and spread mixture over jelly layer. Return to oven and bake 25 minutes at 350 degrees, or until lightly brown. Cool, cut into 30 bars.

Wonder Cookies

1 c. butter or margarine
1/2 c. powdered sugar (fine granulated)
2 c. flour
2/3 c. almond paste or finely ground almonds
1 1/2 t. vanilla

Blend all ingredients together well, first cream butter and sugar, then add remaining ingredients. Mold cookies in your hands. They are fine using candied whole cherry for center covering with cookie dough, dipping in egg and rolling in nuts. They make beautiful little wreaths, decorated with tiny leaves and berries of red and green gumdrops. They can be rolled into balls, sticks as big as the little finger and no longer, they also make pretty half-moons. To make the half moons make small balls, then roll them between the hands until they are thick in the middle and dwindle to very thin. Shape like half moon, brush with egg and decorate, or leave plain. They may be sprinkled with sugar before or after baking. Temperature 350 degrees 15 to 25 minutes depending upon size and shape of cookies. Makes about 5 dozen.

December 9, 1954 Christmas Cookies Part 4 Coconut Acorns, Coconut Patties, Snowballs, Macaroon Tea Cookies, Sand Tarts

"Some fancy cookies to add variety"

Coconut Acorns

3/4 c. sugar
3 T. light corn syrup
3/4 c. egg whites
2 c. macaroon coconut
1/4 c. flour
3/4 t. vanilla
melted sweet chocolate

Combine sugar, corn syrup, egg whites, macaroon coconut, flour and vanilla. Cook over medium heat, stirring constantly until mixture is quite hot. Let stand in refrigerator until cold. Pick up about 1 T of the mixture at a time, shape to simulate acorns. If mixture is sticky, dip hands in cold water. Bake on brown or white paper on a baking sheet at 400 degrees for about 15 minutes until very lightly colored. When cold, brush back of paper with a wet cloth and release cookies. Dip large end into cool melted sweet chocolate. Place on wax paper in a cool place until chocolate is set.

Editor's note: If you can not find macaroon coconut, try substituting sweetened shredded coconut.

Coconut Patties

Use 1 T. of cookie mixture and form balls, then flatten slightly. Bake on paper at 400 degrees for 15 minutes. When cold, decorate tops with a swirl of cool melted chocolate.

Snowballs

1/2 c. soft butter
1 1/2 c. sifted confectioners sugar
1 t. vanilla
2 1/4 c. flour
1/4 t. salt
3/4 c. finely chopped nuts

Cream butter and sugar together, add vanilla. Sift together flour and salt and stir into first mixture. Add nuts. Chill dough. Roll into 1" balls. Place 2 inches apart on ungreased baking sheet. Bake at 400 degrees for 10 minutes until set but not brown. While still warm roll in confectioners sugar. Makes 4 dozen.

Editor's note: The quantity of butter is not present, due to paper damage.  Based on other recipes using the creaming method, I have guessed on the quantity.  Your comments are welcome.

Macaroon Tea Cookies

1 c. butter
1/2 c sugar
1 egg
1 t.. vanilla
2 c. flour
2 eggs
1/2 c. sugar
1 1/4 c. finely ground almonds
1/2 t. almond extract

Cream butter and sugar together, beat in egg and vanilla. Stir in flour. Drop a teaspoon of batter into greased muffin cup, pressing batter over bottom and up around sides, a coating about 1/4" thick, leaving center hollow. Chill. Fill each hollow with the following filling:

Beat the 2 eggs until light and foamy. Gradually beat in sugar, then ground almonds and almond extract. Fill hollow of cookies with this mixture. Bake until delicately browned at 325 degrees for about 25 minutes. Yield: 2 dozen.

Sand Tarts

1/2 c. shortening (part butter)
1 c. sugar
1 T. water
1 egg
2 c. flour
2 t. baking powder
1/2 t. vanilla

Cream shortening and sugar. Add water and egg and beat well. Sift flour and baking powder. Mix well. Add vanilla. Roll about 1/8 inch think. Cut into desired shapes. Bake 350 degrees for 10 minutes. Use lightly greased cookie sheet.

Note: Cookies may be brushed with slightly beaten egg white to give them a nice glaze, sprinkle if desired with colored sugar and top with a whole pecan or almond. This is one of my favorite cookies.They should be stored in a tightly covered tin can. They stay crisp almost indefinitely.

December 8, 1954 Christmas Cookies Part 3 Children's Christmas Cookies, Easy Basic Home-Made Mix, Easy Date-Nut Bars, Crisp Molasses Balls, Fudge Drops, Pecan Puffs

Children's Christmas Cookies

Sweet but not too rich. Perfect to decorate.

1 c. shortening

2 c. sugar

6 T. milk

2 t. vanilla

3 eggs, beaten

5 1/2 c. cake flour

1 t. salt

3 t. baking powder

Cream shortening, add sugar gradually and cream well. Add milk and vanilla to beaten eggs. Sift all dry ingredients together, add alternately with liquids to creamed mixture. Chill dough. Roll out small portions at a time to 1/4 inch thickness, on floured pastry cloth. Cut with fancy cookie cutters. Bake at 375 degrees for 15 minutes. Cool, decorate.

Easy Basic Home-Made Mix

for 4 different type of cookies

5 c. flour

1 pound shortening

1 T. salt

Combine flour, salt in a large bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of small peas. Store in a covered container.

Easy Date-Nut Bars

1/2 c. basic mix

1/2 c. brown sugar

1/4 t. baking powder

1 egg

1 T. milk

1 t. vanilla

1 c. chopped dates

1 c. chopped nuts

Sift together basic mix, brown sugar, baking powder. Combine, milk, egg and vanilla. Add to first mixture. Add dates and nuts. Pour into well greased 8 x 8 pan. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with confectioners sugar or ice with orange butter icing. Cool slightly before cutting into strips. Makes 1 1/2 dozen.

Crisp Molasses Balls

2 c. basic mix

3/4 c. brown sugar

1 1/2 t. soda

1 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1 egg well beaten
3 T molasses

Stir together basic mix, brown sugar, soda, and spices. Combine egg and molasses. Mix well. Chill dough. Mold into 1 inch balls. Brush tops with water; dip in sugar. Place balls 3 inches apart on a lightly greased cookie sheet. Bake 375 degrees for 8 to 10 minutes. Makes 3 1/2 dozen cookies.

Fudge Drops

 2 c. basic mix
1/2 c. sugar
1/4 t. soda
1 egg
1 1/2 squares chocloate
1/2 c. milk
1 t. vanilla
1/2 c. chopped nuts

Stir together basic mix, sugar, and soda. Add remaining ingredients and mix well. Drop by teaspoon on lightly greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Cool. Ice if desired with your favorite chocolate icing. Makes 3 1/2 dozen.

Pecan Puffs

2 c. basic mix
1/2 c. confectioners sugar
1 t. vanilla
3/4 c. chopped nuts

Stir together basic mix and confectioners sugar. Add vanilla and chopped pecans. Blend well. Dough will be somewhat crumbly. If necessary, add a few drops of water to blend. Mold into 1-inch balls. Place on cookie sheet which has been lightly greased. Bake 375 degrees for 12-15 minutes. Roll in confectioners sugar immediately after baking. Makes 2 dozen puffs.

December 7, 1954 Christmas Cookies Part 2 Snowflakes, Holly Wreaths, Scotch Shortbread,

Snowflakes

1 c. Shortening 

1 3 oz. package of cream cheese

1 c. Sugar

1 egg yolk

1 t. Vanilla

1 t. Finely grated orange rind

2 1/2 c. Flour

1/2 t. Salt

1/4 t. Cinnamon 

Cream shortening and cheese well, add sugar gradually and continue creaming. Beat in egg yolk, vanilla and orange rind. Sift flour with salt and cinnamon. Add to creamed mixture. Fill a Mirro cookie press. Form fancy cookies on ungreased cookie sheet. Decorate with colored sugar, cinnamon or chopped almonds. Bake at 350 degrees for 12 to 15 minutes. Yield: 6-7 dozen.

Holly Wreaths

1/2 c. Butter

1/2 of a 3 oz. pkg of cream cheese

1/4 c. Sugar

1/2 t. Vanilla

1 c. Flour

Cream butter and cheese; add sugar and cream well, add vanilla. Add flour, mix well. Put through a Mirro cookie press using the star plate. Bake at 400 degrees for 8 to 10 minutes. Makes 2 dozen.

Scotch Shortbread

1 pound soft butter

1 c. Brown sugar

1/8 t. Baking powder

4-4 1/2 c. Flour

Dash of salt

Cream butter and sugar until fluffy. Sift flour with baking powder and salt, add gradually to sugar mixture. Work in remaining flour with hands as mixture becomes very stiff. Divide dough in thirds and shape dough inti 3 square logs about 1 1/4" in diameter. Wrap in wax paper and refrigerate overnight. Slice about 1/4 inch thick and bake at 375 degrees about 12-15 minutes until the edges are slightly browned. Yield: 100.

Note: Dough may be colored for added variety, just add vegetable coloring to dough before shaping into rolls. Green and red coloring are very pretty. Paste colorings available from Atlantic Supply are best.

Editor's notes: Trudy was not afraid to endorse brands and local businesses.  Atlantic Supply is gone, but paste food coloring is available at specialty retailers and online. Mirro cookie presses can be found online. There are several other brands available for purchase new.

December 6, 1954 Christmas Cookies Part 1 Ye Old-Fashioned Pfeffernusse, Springerle, Hermit Drop Cookies

Ye Old-Fashioned Pfeffernusse

4c. Flour

1t. Cloves

1T. Cinnamon

1/4 t. Black pepper

1t. Nutmeg

1/2 t. Salt

1t. Soda

1t. Anise seed

1T. Cardamom seed

2T Shortning 

2 1/2 c. Powdered sugar

5 Eggs, separated

Grated rind of 1lemon

1/4 pound of finely chopped candied orange peel

1/2 pound finely chopped citron

Sift flour, measure; add salt, soda, sift again. Add anise seed and cardamom seed. Cream shortening; add sugar gradually and continue to beat until light. Add egg yolks and blend well. Add dry ingredients, then lemon rind and fruit. Beat egg whites until stiff but not dry; fold in.  Chill in refrigerator for 1 hour; shape into small balls and place on a linen cloth. Let stand UNCOVERED over night. In the morning brush with a thin confectioners frosting and place on an ungreased  baking sheet.  Bake at 350 degrees for 15 to 20 minutes. Makes 9 dozen.

These cookies keep a long time.  They are better for aging which makes them soft. Keep in an airtight tin.  A piece of apple in the tin helps to soften these cookies. These cookies can be made now for Christmas.

Springerle

A German Christmas Cookie -- a relative of sponge cake

4 c. Flour

2 t. Baking powder

4 eggs, well beaten

2 c. Sugar

2t. Boiling water

2 T. Anise seed

Grated rind 1 lemon

Sift flour, measure, resift with baking powder. To well beaten eggs add sugar, beat until very thick. Pour boiling water over anise seed, add to the egg mixture. Stir in flour, chill.  Rollin a lightly floured pastry cloth or board to 1/4 inch thickness; roll again with springerle roller to make designs. Cut cookies at marked outlines, place on an ungreased cookie sheet.  Let stand 6 to 8 hours at room temperature. Bake at 375 degrees for 12 to 15 minutes. These cookies should be watched carefully so they do not brown, just a hint of yellow is all that should be allowed. Makes 4 dozen cookies.

Note:  Christmas wouldn't be Christmas in many homes without Springerle. This snow-white cookie with its cameo like embossed designs is fascinating to those who have never seen it. It is inexpensive to make and improves with age. The name means to spring--to rise up--and it certainly does, as high in proportion as does sponge cake to which it is related. Traditionalists say that Springerle should never be soft in side since they are meant to be dunked. I like them soft and mellow inside, store them as for Pfeffernusse.

Springerdale boards or rolling pins are available at most department stores.

Hermit Drop Cookies

(A "good keeper" 3 to 4 weeks)

1 c. Butter

2 c. Brown sugar

3 eggs
3 1/2 c. Flour
1 t. Baking powder
1 t. Soda
1 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Allspice
1/4 c. Brer Rabbit molasses
1 t. Lemon juice
1 t. Vanilla
1 c. Chopped dates
1/2 c. Quartered red candied cherries
1/2 c. Quartered green candied cherries
1/2 c. Candied pineapple
1/4 c. Citron
2 c. Chopped nuts

Cream butter until light and fluffy, add eggs one at a time, beat for 3 to 4 minutes.  Sift together dry ingredients. Combine honey, lemon juice  and vanilla. Add alternately with dry ingredients to first mixture. Fold in fruits and nuts. Drop  by teaspoonfuls onto a greased cookie sheet. Bake 350 degrees for 15 minutes. Makes 10 dozen.

Editor's notes:

Springerdale boards or rolling pins are available online and in specialty cooking stores.  The major department stores Trudy was referring to no longer exist.  The ingredient error in Hermit Drop Cookies is Trudy's.  I don't know which, honey or molasses, should be used.