Some *Berger Family Favorites

MINCEMEAT COOKIES (From the None Such mincemeat box; I have a penchant for these) 3 1/4 cup flour 1 teaspoon soda 1 cup shortening 1 1/2 cup sugar 3 eggs, well beaten 1 package mincemeat Sift together flour and soda; set aside. Cream shortening, add sugar gradually, cream together until fluffy. Add eggs; beat until smooth. Add mincemeat broken into small pieces. Add flour and mix well. Drop by teaspoonsful 2 inches apart on greased baking sheet. Bake at 375 degrees for about 12 min. Makes about 60 cookies.	BROWNIE MOUNDS Mix 2/3 cup margarine and 1 1/2 cups sugar in a large bowl. Stir in 2/3 cup light corn syrup and 2 eggs. Stir in 3 1/3 cups flour, 1 teaspoon baking powder, 6 1-ounce melted unsweetened chocolate squares, 2 teaspoon vanilla, and 1 1/2 cup coarsely chopped nuts (optional). Drop by heaping tablespoonfuls onto greased baking sheet. Bake at 350 degrees 10-12 min. Makes 4 dozen.
SHORTBREAD COOKIES (absolutely melts in your mouth) 1/2 cup cornstarch 1/2 cup icing sugar 1 cup flour 3/4 cup butter, softened Sift together cornstarch, icing sugar and flour. With wooden spoon, blend in butter until soft, smooth dough forms. Shape into 1-inch balls. If dough is too soft to handle, cover and chill 1 hour. Place 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork. For an alternative, roll dough to 1/4 inch; cut into shapes with cookie cutters. Decorate with candied cherries, colored sprinkles or nuts, if desired. Bake in 300 degree oven 15-20 min. or until edges are lightly browned. Makes about 2 dozen.	DATES DELIGHT (From great-aunt Ruth Paddock, Grandma Mabel's sister) 1 cup sugar 1 stick margarine or butter 1 cup chopped dates 1 egg, slightly beaten 3/4 cup broken walnuts 3 cups Rice Krispies Put all in a heavy saucepan on medium heat. Boil 4 1/2-5 minutes, stirring almost constantly. Remove from heat and add Rice Krispies. Stir until cereal is coated. Put in a flat dish or pan. Cool and cut..
ORANGE DROP COOKIES (Grandma Kellenberger's recipe) 2/3 cup butter 1 cup sugar 2 beaten eggs 2 tablespoon grated orange peel 1/2 cup orange juice 1 tablespoon orange peel, grated 2 1/4 cups flour 1/2 teaspoon soda 1/2 c. walnuts, optional Cream butter with sugar in bowl until light and fluffy. Stir in eggs, orange peel, orange juice; add flour and baking soda. Mix well. Fold in nuts. Drop dough by large tablespoons onto greased cookie sheets. Bake at 350 degrees for 10 minutes or golden brown. Orange Icing: 1 1/2 cups confectioners' sugar 3 tablespoons butter 1 1/2 tablespoons orange juice 2 teaspoons orange peel, grated Blend all ingredients in bowl until smooth. Ice tops of cookies after cookies have cooled some, covering top completely. Store in airtight container. Makes 3 dozen.	COCONUT LIME BARS (A new favorite of mine) Crust: 1 3/4 cup flour 1/2 cup packed brown sugar 1 cup butter, cut into pats Filling: 1 1/2 cups shredded sweetened coconut 2 cups granulated sugar 1/4 cup flour 4 eggs 1/2 cup fresh lime juice Confectioners' sugar Heat oven to 350 degrees. Line a 13x9x2 inch baking with foil extending over short ends. Coat with cooking spray. Crust: Whirl flour, sugar, and butter in processor until combined but still crumbly. Scrape into prepared pan. With floured hands, pat into even layer. Bake in oven 20 min. or until edges begin to color. Remove from oven. Leave oven on. Prepare Filling: Sprinkle half of coconut over base. Cool slightly. In processor, combine granulated sugar, flour, eggs and lime juice. Whirl until blended. Pour in pan. Sprinkle with remaining coconut. Bake in oven 25-30 min., until top is set. Cool bar in pan on rack. Refreigerate to chill. Loosen sides of bar. Invert onto rack. Peel off foil. Turn right side up. Dust with sugar. Cut into bars. Makes 24 bars.

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