Having graduated from selling Tupperware to Avon, Sarah Van Scoy says she feels like she has entered a whole new stratosphere of direct selling. "Cosmetics are intimate," Mrs. Van Scoy told me, "You touch people."
Sarah Narz (her maiden name) was a member of Pi Beta Phi in college, won Homecoming Queen her senior year, and worked on the school newspaper. "My Avon friends are my new sorority sisters!" she exclaims.
Mrs. Van Scoy volunteers at her church setting the altar every week for Sunday service and organizes the time-honored Christmas Cookie and Candy Extravaganza. "Christmas cookies are as much a part of Christmas as the Christmas tree. I recommend starting with Snowdrops. Be sure to make plenty, they are a fairly new recipe and delicious!"
Shortening: ⅓ cup, soft
Powered Sugar: ⅓ cup, sifted
All-Purpose Flour: 1 cup, sifted
Salt: ¼ teaspoon
Evaporated Milk: 3 tablespoons
Vanilla: ½ teaspoon
Nuts: ½cup, unsalted, finely cut
Powered Sugar: ¾ cup
Mix shortening and ⅓ cup of powered sugar in a bowl until light and fluffy. Add flour, salt, evaporated milk and vanilla and mix together until smooth. Stir in the nuts. Roll about a teaspoon of dough between palms of hands to form an inch ball (if dough seems to sticky to form into balls, chill about 15 minutes). Place balls 2 inches apart on greasedd cooking pan. Back on center rack of oven for about 30 minutes or until very light brown. While still warm, roll in ¾ cup of powered sugar. Makes 2½ dozen.
I have never never written (or had reason to think about) the words "powered sugar" as much as I have right now.