Ingredients:

• 1/2 pound butter
• 1 1/2 cups granulated sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate bits
• 1 (10 ounce) jar jelly, such as raspberry
• 4 egg whites
• 2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

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• 1 cup margarine
• 2 cups confectioners’ sugar
• 2 cups all-purpose flour

Filling:

• 4 teaspoons lemon juice
• Grated rinds of 2 lemons
• 4 eggs, well beaten
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 4 tablespoons flour
• 1 cup shredded coconut

Preparation:

1. Mix margarine, confectioners’ sugar and flour.
2. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.
3. Mix remaining ingredients. Pour over crust.
4. Bake for 25 minutes at 350 degrees F.
5. Cut into bars.

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Cookie Ingredients:

• 1 1/2 cup unsifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup solid vegetable shortening
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups old-fashioned rolled oats
• 1 (12-ounce) package semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

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• 2/3 cup all-purpose flour 150 mL
• 1/3 cup graham cracker crumbs 75 mL
• 1 tablespoon granulated sugar 15 mL
• 3 tablespoons margarine 50 mL

Topping:

• 3 large egg whites
• 1 large whole egg
• 1 cup granulated sugar 250 mL
• 2 tablespoons all-purpose flour 25 mL
• 2 teaspoons grated lemon zest 10 mL
• 1/2 cup fresh lemon juice (about 4 lemons) 125 mL
• confectioners’ sugar for dusting

Line the bottom of an 8 x 8 inch (2 L) baking pan with foil, extending it beyond two sides; lightly grease foil.

Crust: In bowl, combine flour, crumbs, sugar and margarine. Press evenly into pan. Bake at 350 degrees F (180 degrees C) for 13 minutes, or until lightly colored.

Topping: With electric mixer combine topping ingredients at high speed about 1 minute. Pour over hot crust. Return to oven and bake until golden, about 30 minutes. Let cool completely in pan. Loosen edges and lift square out of pan by the foil to cutting board. Cut into diamond shapes. Dust with confectioners’ sugar.

Makes 18.

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• 1/3 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/3 cup melted butter
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 tablespoon lemon juice
• 2 tablespoons cream
• 1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan.

Bake at 350 degrees F for 12 to 15 minutes.

Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs.

Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares.

Serves 6.

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