CACEN GRI

2 ½ cups flour

2/3 cup sugar

½ cup Crisco

½ teaspoon salt

1 egg

½ cup raisins or currants

1/3 cup milk

1 teaspoon Baking Powder

¼ teaspoon soda

Mix as you would for a pie crust. Roll about ¼ inch thick. Cut with a small cookie cutter. Bake in electric frying pan - 325. Turn when brown on one side.

(Wales)

BARA BRITH

(Welsh Speckled Bread)

(Makes 2 loaves)

2 ¼ cups water

1 cup currants

1 cup raisins

1 cup white sugar

¾ cup brown sugar

1 stick butter and ¼ stick margarine

¼ teaspoon cinnamon

4 cups flour

2 teaspoons baking soda

Boil first five ingredients together for 5 minutes. Add flour. Then add baking soda dissolved in a little warm water. Bake in two greased loaf pans at 350 for 50-60 minutes. Slice thin and spread with butter. Serve with tea.

PIZZELLE

3 eggs beaten

¾ cups sugar

¾ cup butter melted

1 ½ cups sifted flour

1 teaspoon baking powder

2 teaspoon vanilla

1 teaspoon anise flavor

Beat ingredients in order listed. Drop by rounded spoonfuls on preheated grid. Close lid and cook 30-60 seconds until steaming stops. Remove with fork. Allow to cool. Dust with powdered sugar.

(Italy)

KOLACKY

2 tablespoons warm water*

1 package active dry yeast

4 cups sifted all-purpose flour

¼ cup sugar

1 teaspoon salt

1 teaspoon grated lemon rind

¾ cup butter

3 egg yolks

1 cup heavy cream

Prune Filling

Apricot Filling

Frosting

*Use very warm water for dry yeast. Soften yeast in the water. Sift flour, sugar, and salt. Add lemon rind and yeast and blend in butter. Beat egg yolks and add the cream. Add to first mixture and blend well. Cover and refrigerate over night. Next day, toss on lightly floured board and roll ¼ inch thick. Cut with 2-inch cutter and put on ungreased cookie sheets. Cover and let rise until double in bulk, about 1 hour. Make a depression in each and put in a dab of one of the Fillings. Bake in preheated moderate oven (375) about 10 minutes. Spread with frosting while warm. Makes about 4 dozen.

Prune Filling - Cook and drain 1 ½ cups dried prunes. Pit and mash with fork. Add ¼ cup sugar and ½ teaspoon ground cinnamon.

Apricot Filling - Cook and drain 1 ½ cups dried apricot halves. Force through sieve and add ½ cup sugar.

Frosting - Mix well 1 ½ cups confectioners’ sugar, 1 teaspoon fresh lemon juice, and two tablespoons boiling water.

(Czechoslovakia)

IRISH CHRISTMAS COOKIES

1 cup butter, softened

1 cup sugar

2 eggs well beaten

2 cups flour

½ cup Irish Whiskey

¼ cup Sultana raisins, blanched and chopped

½ cup almonds

¼ cup candied citron, chopped

Preheat oven to 375 – cream butter with sugar until light and fluffy – beat in eggs until well blended – add flour and Irish Whiskey – beat until smooth – add fruit and nuts and mix well. Drop from a teaspoon onto greased cookie sheet – bake 6 to 8 minutes. Remove from sheet while warm – cool on rack. Makes 2 dozen.

(Irish)