Cookie Recipes

1/2 c All-purpose flour

1/2 t Ground cinnamon

1/4 t Ground nutmeg

1/4 t Baking soda

1/3 c BLUE BONNET Margarine,

-softened 1/2 c Firmly packed light brown

-sugar 1 Egg

1 c Prepared mincemeat

1 c NABISCO 100% Bran

Confectioners’ Sugar Glaze In small bowl, combine flour, cinnamon, nutmeg and baking soda; set aside. In medium bowl with electric mixer at medium speed, beat margarine and brown sugar until creamy. Beat in egg. Add flour mixture, mincemeat and bran. Spread into greased 9×9″ baking pan. Bake at 400′F. for 20-25 minutes or util knife inserted in center comes out clean. Cool on wire rack. Drizzle with Confectioners’ Sugar Glaze. Cut into 2 1/4″ squares. Store in airtight container. Makes 16 squares.

2/3 c Shortening

1/2 c Brown sugar, firmly packed

3/4 c White sugar

2 Eggs

1/2 c Stewed California dried figs

– drained and cut up 3 c Sifted all-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1 1/2 ts Allspice

1 ts Cinnamon

1/2 c Walnut meats, broken

1/2 c Raisins or currants

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs together. Sift the flour. Measure and sift again with the other dry ingredients. Add nuts and raisins and flour. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for about 11 minutes or until brown and firm to touch. Cool on wire cake racks. Store in tin box or glass jar. A stone crock will make these cookies too moist. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

2 Extra-ripe, medium DOLE

-Bananas, peeled 2 c Granola

1 1/2 c All-purpose flour

1 c Brown sugar, packed

1 t Baking powder

1 t Ground cinnamon

1/2 t Ground nutmeg

1/4 t Salt

1 Egg

1/2 c Margarine, melted

1/4 c Vegetable oil

1 c DOLE Raisins

1/3 c Chopped DOLE Almonds

1/2 c Powdered sugar

1 T Milk

Candied cherries or colored -sugar crystals (opt) Place bananas in blender. Process until pureed; use 1 cup for recipe. Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Beat in 1 cup banana, egg, margarine and oil. Stir in raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls dough with sides touching into a ring on greased cookie sheets. Sprinkle with almonds. Bake in 375′F. oven 15-18 minutes until lightly browned. Cool on baking sheets. Combine powdered sugar and milk in small bowl until smooth. Drizzle over cooled wreaths. Decorate with candied cherries if desired. Tie with a bow to give as a gift. Makes 3 wreaths (16 cookies per wreath).

1/4 c Shortening

1/4 c Brown sugar

1/3 c Molasses

1/4 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1/4 ts Cloves

1/4 ts Ginger

1 pn Nutmeg

1 pn Allspice

1 1/4 c Flour

Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition. Add flour a little at a time. Mix thoroughly. Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F. Makes 60. Posted by Mark Satterly in Intercook