Evening star., 1952-07-15
Keep Cookie Jar Filled for Unexpected Guests
By Violet FouIkner

One of the incest things about
summer is the fact that folks you
love and don't see often come to /
visit. They're tempted by the
sunny days to take to the open
road and go calling. To Offset
being caught short-of-hospitali
at such times it's wise to have
something in the house that can
be served easily with hot or cold
tea or frosty glasses Of fruit juice.
Something lemony is always bit
special and particularly appealing
if the day is warm. The little
filled cookies suggested here are
easy to put together. can be re-
crisped if necessary, and allow in
finite variations in the matter Of
filings.
The bran-honey rolls can be
made without lighting the oven If
the weather is too torrid. In just
a few minutes you will have about
3 dozen of these fingers" to serve
as a snack or for dessert.
The oatmeal cookies are easy
to make because by using melted
shortening or salad oil there's no
tedious creaming. Maybe you
have trusty recipes Of your own
you like to use but at any rate
keep the cookie jar filled for
summer callers.
LEMON-FILLED COOKIES.
"a cup margarine
cup sugar
l egg, we'll beaten
1h teaspoons vanilla
2l2 cups sifted flour
"a teaspoon baking powder
"a teaspoon salt
Cream margarine; add sugar
gradually and blend ingredients
until light. Add egg and vanilla
and blend thoroughly. Sift dry
ingredients together and stir into
creamed mixture. Mix thoroughly
and chill dough. Roll as thin
as possible on a lightly Toured
board and cut with a 1uted
cookie cutter. Place a spoonful Of
lemon filling on one round: cut
two gashes in another round and
cover filling. Gently lift points so
filling will show. Press edges to-
gether and seal with a fork. Place
on a creased baking sheet and
bake in a moderate oven (375 de-
grees F. 8 to 10 minutes. Makes
40 filled cookies. (Note: If cook
les lose crispnesS because Of damp
weather, return them to oven for
2 or 3 minutes to crisp.)
LEMON FILLING
u cup sugar
2 tablespoons corn starch
" teaspoon salt
u cup orange Juice
/ tablespoon grated lemon rind
"a cup lemon juice
! tablespoon margarine
Mix ingredients together in a
saucepan. Bring to a rolling boil
and boil / minute, stirring con-
Stantly. Chill before using.
BRAN-HONEY ROLLS
2 cups 400 bran flakes
"a cups dates, seeded
y cup pecan meats
2 tablespoons honey
tablespoon butter
2 teaspoons lemon juice
Put bran flakes, dates and nut
meats through meat grinder. Add
honey. butter and lemon Juice.
Knead mixture until well blended.
Shape into finger rolls and roll
in confectioners' sugar. Makes 3
dozen.
OATMEAL COOKIES
2 cups sifted flour
! cup sugar
] teaspoon salt
/ teaspoon soda
/ teaspoon cinnamon or allspice
l teaspoon nutmeg
2 cups uncooked rolled oats
cup ra1SlnS
2 eggs. beaten
"a cup salad oil or melted short
ening
12 cup milk
/ teaspoon vanilla
Sift together flour. sugar, salt,
soda and spices into mixing bowl.
Add rolled oats and raisins. Com
bine eggs. oil or shortening, milk
and vanilla and stir into dry in
gradients. (If you like your
cookies rocky-rough on top after
baking, stir just until well mixed.
II you like them smooth and
cakelike in texture, beat the bat
ter hard.) Drop by spoonfuls 2
inches apart on creased and
Toured baking sheet. Bake in
moderate oven $3.50 degrees F.
Is to 18 minutes. Makes 8 dozen
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