For a homemade treat for May Day, try these easy to make cookies.  They are wonderful when frosted with the following chocolate icing and/or decorated.
MAY DAY COOKIES
1-1/3 cup shortening (can be part
butter if desired)
1-1/2 cup sugar
2 eggs
few drops red food coloring
1 teaspoon vanilla
4 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Use an electric mixer and thoroughly cream sugar and shortening.  Add eggs and continue creaming until mixture is light and fluffy.  Add food coloring and vanilla.  Sift dry ingredients together and add alternately with milk.  Chill dough in refrigerator for at least one hour or overnight if possible.  Divide dough into quarters, keeping remaining in refrigerator and roll out one piece, to about 1/3 inch thickness, on a well floured surface.  Cut into desired shapes, place on a greased cookie sheet, sprinkle with sugar and bake for eight to ten minutes at 375 degrees.  Repeat with remaining dough.  When cool these may be decorated with the following chocolate icing, homemade butter cream frosting or purchased decorating icing and gels.

CHOCOLATE FROSTING
1 small package chocolate chips
1/4 cup water
2 egg yolks, well beaten
1 stick butter, or margarine
1 box (1 pound) sifted powdered sugar

Place chocolate chips and water in a saucepan, stir over low to medium heat until all of the chocolate is melted.  Remove from heat and beat in egg yolks.  Add butter, bit by bit, and continue beating until all butter is melted.  Stir in sugar, add more liquid if necessary.
This is a basic recipe, and of course I’ve added to it.  In place of the water you can use strong coffee for a mocha taste or for a fudge-y taste use water and add one teaspoon of vanilla and a dash of salt.
The frosting will be quite soft at first, then it will “set”, it doesn’t harden but also doesn’t stick to waxed paper.

If you are into bundt cakes, here is another recipe that is perfect for your May Day table.  Easy, dense, sweet and satisfying, this cake is almost too good to be true.
VANILLA WAFER CAKE
2 sticks butter or margarine, melted
2 cups sugar
6 eggs
1 seven ounce can Angel Flake coconut,
sweetened
1 cup chopped pecans
1 eleven ounce box vanilla wafers,
crushed
1/2 cup milk

Cream melted butter and sugar together, add eggs, one at a time and beat thoroughly between each.  Add crushed wafers, coconut, and nuts alternately with milk.  Bake in tube pan at 325 degrees for one hour and 30 minutes.  Cool in pan.

If you missed St. Patrick’s Day (and let’s face it, a lot of us did), here’s a traditional  recipe that will add an Irish flavor to any gathering.
IRISH SODA BREAD
4 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon soda
1/4 cup sugar, optional
1/8 teaspoon cardamom or coriander,
optional
1/4 cup butter or margarine
1 egg
1-3/4 cups buttermilk
Combine the first six ingredients in a large bowl and cut in butter or margarine. Beat egg slightly and mix with the buttermilk.  Add liquid to dry ingredients and stir until blended.  Turn dough out onto a lightly floured board and knead for two to three minutes or until smooth.  Divide dough in half and shape each into a round loaf.  Place in an eight-inch greased and floured cake or pie pan and press down until dough fills pan.
With a sharp knife cut a large cross into the top of each loaf to about 1/2 inch deep.  Bake in a 350 degree oven for 35 to 40 minutes or until nicely browned.
VARIATIONS: (1) Use the sugar, omit spices and add two cups currants or raisins to flour mixture; (2)  Omit sugar and spices and add 1-1/4 teaspoon caraway seed or (3)  Reduce flour to two cups and substitute two cups quick cooking rolled oats, add oatmeal to one cup of the buttermilk and let stand for two hours.  Combine egg with remaining 3/4 cup buttermilk, stir into soaked oatmeal mixture and proceed with the above recipe directions.