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Sift flour, baking soda and salt together.
Cream butter and sugar until light; add brandy extract, then beat in eggs one at a time.
Gradually add dry ingredients, blending well. Stir in rest of ingredients. Chill for at least
an hour—it's a very sticky dough. Drop by teaspoonfuls onto non-greased cookie sheet.
Bake for approximately 12 minutes. Makes about 4 dozen.
About the Author: Judith B Glad has worked at various jobs, the most recent being
environmental consultant. She wrote science fiction for a while, but her stories were too
romantic—they all had happy endings. After earning degrees in English, biology and
botany, Judith worked several years as a botanical consultant, spending much of her time
writing technical reports and scientific papers. Now she writes romances, which are far
more interesting and fun. Judith grew up in southwestern Idaho, where she learned to
love the scent of sagebrush and the far horizons of the High Desert. She now lives in
western Oregon, but periodically heads to sagebrush country to refresh her senses.
Author's URL: http://www.judithbglad.com
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Fruit Cocktail Dessert
From: Kathleen Culligan Techler
Very easy, fat-free, and delicious.
2
1
1
1
1
1
eggs, beaten
1/2 cup sugar
1/2 cup all purpose flour
1/2 tsp. baking soda
1/2 can fruit cocktail, drained over night
/2 cup chopped nuts (optional)
salt to taste (optional)
1/2 cup brown sugar
Preheat oven to 350F.
Mix ingredients in order given--except brown sugar.
Pour in greased oblong pan. Sprinkle brown sugar over top. Bake for 45 minutes. Serve
with whipped cream or whipped topping.
About the Author: Kathleen Culligan Techler is the author of THE SECRET OF
PIRATE KEY, a Young Adult novel published by DiskUsPublishing.com. Her romance
novel, BARRIERS, which also takes place on a barrier island, will be published in 2001
by DiskUsPublishing.
Author's URL: http://hometown.aol.com/kayt3/
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