centre.
Bake on lightly greased cookie sheet in moderate oven,

ye. 375 deg. F., for about 12 to 14 minutes. Remove and cool.

‘.". MOON BEAM COOKIES
1 cup butter, or butter and shortening mixed
1 egg yolk
6 tablespoons icing sugar
3 cups flour, sifted three times with a pinch of salt
1 tablespoon orange juice
1 egg white
1/4 cup sugar
1/2 cup blanched almonds coarsely chopped
Cream butter, add egg yolk, sugar, flour and orange juice.
Mix quickly and lightly, then chill thoroughly. Roll out ona
board dusted with icing sugar, to about 1/4-inch thickness.
Cut in star shapes or in little rounds about as large as a
twenty-five cent piece. Beat egg whites until stiff enough to
stand in peaks, fold in sugar and add a few drops of almond
extract.
Pile on cookies and cover with chopped almonds. Add
a few drops of raspberry flavoring to a part of the egg white
mixture, making it a pale pink incolor. Cover with shredded
coconut. Bake 35 to 40 minutes, 325deg. F. Remove to a rack
to cool.

FIG OR DATE BARS

1 cup butter

2 cups brown sugar

3 eggs

1 teaspoon vanilla

1/8 teaspoon salt

+ cups all-purpose flour OR wholewheat flour Or 1/2

white and 1/2 wholewheat

1 teaspoon baking soda

Cream butter and sugar gradually. Add eggs and beat
well. Stir in vanilla and baking soda mixed with 1 cup flour.
Blend in more flour to make a fairly stiff dough. Chill. Divide
dough into 3 parts. Roll each part into strips about 24 inches
long. Put a narrow ribbon of fig jam down centre of each
strip. Fold edges tomeetincentre. Cut strip in 3 inch pieces.
Place seam-side down on greased baking sheets. Press down
lightly. Bake in hot oven, 400 deg. F., for 10 to 15 minutes
until golden brown. Cool on cake rack.

FIG JAM

pound figs, cut-up

cup white sugar

cup hot water

teaspoon lemon juice, optional
Cook ingredients together, stirring and mashing with
potato masher until thick like jam. Chill. Makes enough
filling for the above recipe.

bt pt ps pt

DATE JAM
= cups dates
Water
1 tablespoon sugar

Juice of 1 lemon

Cut-up stoned dates and add enough water to prevent
burning. Cook, stirring until thick like jam. Stir in sugar
and lemon juice. Chill. Makes enough filling for the Fig Bar
recipe.
NOTE: You could halve the jam recipes and make an equal
amount of date and fig bars. This cookie dough can be rolled
out and cut and baked to make plain, delicious butterscotch
flavored crisp cookies.

20

CARAWAY COOKIES

1 cup sugar

1/2 cup shortening

1 egg, beaten

2 cups flour

2 teaspoons baking powder
1/2 teaspoon salt

1/4 cup milk
13/4 tablespoons caraway seeds

Cream the shortening and sugar well together, then add
beaten egg. Mix and sift flour, baking powder and salt and add
alternately with the milk to the first mixture. Add caraway
seeds to mixture. Toss lightly on floured board and roll out
about 1/4 inch thickness and cut in desired shapes. Bake on
a greased cookie sheet in moderate oven, 350 deg. F.

FILLED COOKIES

JAM-JAMS
COOKIE DOUGH:
cup butter
cup brown sugar
eggs, beaten
tablespoons golden syrup
teaspoons vanilla
teaspoon baking soda
31/2 cups sifted all-purpose flour
FILLING;
1/2 pound dates

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3/4 cup white sugar
1 tablespoon butter
1 teaspoon vanilla
1/2 cup water

Cream butter and sugar. Add syrup, vanilla and beaten
eggs. Blend in sifted dry ingredients. Chill dough. Roll and
cut into rounds. Bake in moderate oven, 350 deg. F., for 12
minutes Cool. Spread with filling and put two cookies
together.

FILLING: Boil dates with water until soft. Mash and add sugar,
vanilla and butter. Cool.

FILLED PEANUT BUTTER COOKIES
1/3 cup shortening

1/2 cup peanut butter

3/4 cup brown sugar

1 egg

1/3 cup milk

1/2 teaspoon vanilla

2 teaspoons baking powder

1/2 teaspoon salt
21/4 cups sifted all-purpose flour
Raisin filling

Cream shortening, peanut butter and sugar. Add egg,
milk, vanilla and mix well. Sift dry ingredients together and
stir into first mixture, Chill.

Roll dough thin. Cut in rounds with cookie cutter, drop
spoonful of filling incentre of each roundand cover with another

round. Press edges together. Bake in 425 deg. F., oven, 10
minutes.

FILLING;

3/4 cup ground raisins

1/4 cup sugar

t73 cup water

1 tablespoon lemon juice

1 teaspoon grated lemon rind

1/4 cup finely chopped salted peanuts

Combine ingredients, except peanuts, and cook until
thickened, stirring frequently. Remove from heat and add
peanuts,