2 cups sifted flour Yo teaspoon ground cloves GLAZED FRESH

1 teaspoon baking soda V2 teaspoon nutmeg

Yq cup apple juice or milk 1 cup brown sugar APPLE COOKIES
1 egg 112 cups apple pieces

Yo cup soft shortening 1 cup currants

Y teaspoon salt 1 cup nuts

Y2 teaspoon cinnamon

Heat oven to 400°. Grease cookie sheets well. Sift flour and baking soda into a mixing
bowl and set aside. Put apple juice, egg, shortening, salt, spices and brown sugar
into OSTERIZER container, cover and process at BLEND until smooth. Stop OSTER-
IZER Blender and add apples, currants and nuts, cover and process at CHOP only until
nuts are chopped. Empty into flour mixture and mix well. Drop by teaspoonfuls onto
cookie sheets. Bake 10 to 12 minutes until lightly browned. While hot, spread with
Vanilla Glaze.

Yield: 34% to 4 dozen

Filling: Cookie Dough: APRICOT
Yo cup pecans 1 cup sifted flour |
Ye cup boiling water 1p teaspoen baking soda BILLED
Y2 cup dried apricots Y4 teaspoon salt COOKIES
V2 cup sugar 1 cup quick-cooking oatmeal

V2 cup softened butter
24 cup brown sugar

Heat oven to 350°. Grease an 8” square pan. Put pecans in MINI-BLEND container
and blender-chop nuts. Empty into a mixing bowl. Put apricots and water into
OSTERIZER container, cover and let stand 15 minutes to soften. Add sugar, cover
and process at LIQUEFY until smooth. Pour over nuts and mix well. Sift flour, baking
soda and salt into a large mixing bowl. Add oatmeal. Put butter and brown sugar into
OSTERIZER container, cover and process at MIX until smooth. Add to dry ingredients
and mix well. Spread 24 of dough evenly in prepared pan, top with apricot filling and
remaining dough. Pack down lightly. Bake 30 to 35 minutes. Cool before cutting

into bars. Yield: 32 bars
i cup yee : ; cup — end falas VIENNESE
4 cups sifted flour piece thin lemon rind, 1” x 12”
1 cup chocolate chips 1 teaspoon salt COOKIES
eggs V2 teaspoon cloves
1 cup soft butter Y2 teaspoon cinnamon

Preheat oven to 400°. Blender-chop nuts, add to flour in large mixing bowl, add
chocolate chips. Put remaining ingredients into OSTERIZER container, cover and
process at BLEND until smooth. Pour into flour mixture and mix well. Drop by tea-
spoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes, until lightly browned.
Yield: 7 dozen

“ = nasiap kd j Y cup milk : SOFT MOLASSES
easpoons baking powder V2 teaspoon lemon extract
Ya teaspoon salt 1 cup brown sugar firmly packed COOKIES
V4 teaspoon baking soda 1 teaspoon cinnamon
1 egg 1 teaspoon ginger
1 cup soft shortening VY. teaspoon cloves
Y2 cup light molasses Raisins for topping

Sift flour, baking powder, soda and salt together into large mixing bowl. Put remain-

ing ingredients except raisins into OSTERIZER container, cover and process at

BLEND until smooth. Pour into dry ingredients and mix well. Chill for 1 hour.

Heat oven to 375°. Drop by teaspoonfuls onto greased cookie sheets, top each

with a raisin. Bake 12 to 15 minutes. Yield: 6 to 7 dozen
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