and milk. Chill dough for ease in* handling. Divide

and milk. Chill dough for ease in* handling. Divide dough into 4 equal parts. Work with 1 part at a time; refrigerate remaining dough. Divide each part into 8 pieces. Roll piece to an 8-inch strand and twist into a pretzel shape. Place on buttered baking » sheets. Brush dough with egg; sprinkle with sugar. Bake at 400 degrees „ 8-10 minutes or until lightly r browned. Bake at 400 degrees 8-10 minutes or until lightly browned. Remove to wire rack to cool. Makes j 32 cookies.

Greeks add flavor to a butter coo- ; kie by adding a whole clove for deco- ; ration before baking.

Kourabiedes

(Greece) .

1 c. butter or margarine

1/3 c. granulated sugar

2 egg yolks

2 c. flour

Whole cloves

Confectioners’ sugar

Heat oven to 350 degrees F. Mix butter, sugar, and eggs; Stir in flour, 1 Shape dough into small balls, about 3/4-inch diameter. Place a clove in ;■ center of each cookie. Bake on ; lightly greased baking sheet 10 to 12 minutes or until cookies are set but ■ not browned. Cool 2 minutes before removing from baking sheet. When i cool, dust with confectioner’s sugar. Makes about 5 dozen cookies.

Note: Cookies may be formed by j placing'Yh'fee 1/2-inch balls of dough j together. Place one clove in center of ' the group of balls. Bake according to directions given above.

Toffee squares

(England)

1 c. butter or margarine

1 c. brown sugar (packed)

1 egg yolk

1 tsp. vanilla

2 c. flour

1/4 tsp. salt

3 to 4 milk chocolate bars (7/8 oz. each)

1/2 c. chopped nuts

Heat oven to 350 degrees. Cream butter, sugar, egg yolk and vanilla. Stir in flour and salt until blended. Pat into a rectangle, 13x10 inches, on greased baking sheet, leaving 1 inch around edge of baking sheet. Bake 20 to 25 minutes, until nicely browned. It will be soft. Remove from oven. Immediately place separated squares of chocolate on top. Let stand until soft; spread evenly over surface. Sprinkle with nuts. Cut into small squares while warm. 6 to 7 dozen