Roll out thin
on slightly floured board and cut with cookie cutter. Place one
teaspoonful of filling on each cookie, cover with another cookie,
press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour
1/2 cup sugar
1/2 cup water
1/2 cup chopped raisins
1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick,
being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from
oven, cover with marshmallow icing page 17.
NUT BARS
1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add
slowly beaten yolk and whites of two eggs and three tablespoons milk;
mix well together. Sift together flour, baking powder and salt and
add, mixing well. Roll half dough at a time 1/4-inch thick on floured
board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg
mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in
moderate oven about 15 minutes.
COCOANUT COOKIES
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk
slowly; add flour, baking powder and salt which have been sifted
together; add cocoanut.
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