QUICK-FROSTED COFFEE SQUARES

Yield: Approx. 120 Temp: 350° Time: 10-12 mins.

1 cup shortening 3 cups sifted all purpose flour

2 cups brown sugar 1 tsp. cinnamon ia
2 eggs 1 tsp. soda

1/2 tsp. salt 1 tsp. baking powder

1 cup hot strong black coffee 1 cup raisins

1 tsp. vanilla 1 cup nuts

Cream together the shortening and sugar, add eggs and salt and beat well.
Add the coffee and vanilla alternately with the sifted dry ingredients. Spread
on greased cookie sheets or jelly roll pans. The batter should be about 1/4"
deep and will fill about 1 2/3 cookie sheets, Bake until light brown. Frost
while hot with the following:

Frosting
3 tbsp. butter or margarine 5 drops maple or almond flavoring
3 tbsp. hot coffee few grains salt

1 tsp. vanilla
Icing sugar to spreading consistency (about 2 - 2 1/2 cups)

Mix inthe order given and spread quickly over hot cookies. Cut in squares
when cool,

From: Mrs. C. E. Peterson, Stettler.

* * K KK KK K KK K KK K

LEMON SLICE

Yield: Approx. , 36 Temp: 400°

20 graham wafers 1/2 cup butter
1/2 cup white sugar

Crush graham wafers into fine crumbs, Stir in the sugar and work in butter
with hands until mixture is crumbly, Leave 1/3 cup of crumb mixture out
for the top and press remainder into square cake pan. Bake for 7 mins.

Filling
Juice of 1 lemon 5 tbsp. water
1/4 cup flour 2 eggs, separated

3/4 cup sugar

Mix the first four ingredients, stir in the egg yolks. Cook in double boiler
until thick. Cool, then fold in stiffly beaten egg whites. Spread on baked
crumb crust and cover with remainder of crumbs, Bake 3 minutes, Chill
well, Cut in small squares.

From: Mrs. P. Letersky, Waskatenau,

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