Grandma Rhea’s Divinity

2 C sugar
1/2 C white corn syrup
1/2 C water
2 egg whites
1 tsp vanilla
1/2 C chopped nuts

Boil sugar, syrup and water until a firm ball forms when dropped in cold water (probably just to firm ball on candy thermometer).

Add 1/2 of syrup to stiffly beaten egg whites.

Cook remainder of syrup until it forms a bard ball when dropped in cold water (265 F)

Add slowly to first mixture.

Beat until mixture holds its shape. Add vanilla and nuts and drop by spoon full on greased platter or wax paper.

Grandma Rhea’s Date Swirls

1 C dates, stoned and chopped
3/4 C water
3/4 C sugar
1 C chopped nuts
1 C shortening (butter)
2 C brown sugar
3 eggs, well beaten
5 C sifted flour
1 tsp cinnamon
1 tsp soda
1 t vanilla
1 tsp salt

Combine dates, water and sugar and cook over a low heat until thick stirring constantly. Remove from heat and add nuts. Cool.

Cream shortening and brown sugar. Add eggs and blend.

Sift dry ingredients together; add to creamed mixture and blend. Add vanilla. Divide dough in half. Roll each half to 1/2 inch thickness. Spread with date mixture and roll as

Grandma Rhea’s Cherry Winks

Sift together:

2 1/2 C sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine and cream well:

3/4 C shortening (butter for me)
2 Tbsp milk
1 tsp vanilla

Blend in sifted, dry ingredients. Mix well.

Add:

1 C chopped nuts
1 C choppped dates
1/3 C chopped maraschino cherries

Shape into balls using a level Tbps of dough. Flatten. Crush 2 1/2 C corn flakes. Roll each ball of dough into corn flakes. Place on greased baking sheet. Top each cookie with 1/2 of a maraschino cherry.

Bake at 375 F for 10 minutes. Do not stack or store until cold.