The cookie recipes are from my dear Aunt who passed away last Thanksgiving. Every Christmas she would bake up a storm and have tins full of wonderful delights for everyone who came to visit. Yum!!
Blend 1 can condensed milk with 1 tsp lemon rind and 1/4 cup lemon juice. Set aside to thicken.
Cream 2/3 cup margarine with 1 cup brown sugar.
Sift 1-1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt.
Add 1 cup oatmeal and mix.
In lightly buttered 12/13 pan spread 1/2 mixture in pan. Add lemon milk mixture over top and spread. Add remaining crumb mixture over top.
Bake at 350 for 25 minutes.
Cool 14 minutes and cut in squares. Leave in pan till school. Sprinkle with powdered sugar.
1 cup margarine or butter
4 Tbsp powdered sugar
2 cups sifted flour
1 cup finely chopped walnuts
1 tsp vanilla
Cream butter and sugar, add flour, then nuts and vanilla. Knead with hands and form into balls. Place on ungreased cookie sheet and bake at 375 for 8-10 minutes (until lightly brown). Roll in powdered sugar.
Note: Do not use mixer! Mix by hand.
Cream 1 cup margarine with 1 cup sugar. Add 2 egg yolks and 1 tsp almond extract. Blend well. Add 2 cups sifted flour and 1 cup chopped almonds. Roll in hands to form balls. Press down slightly.
Bake at 325 for 15 minutes. Cool and spread with tea frosting. Top with 1/4 almond.
Dissolve 4 tsp plain instant tea into 2 Tbsp milk. Cream 1/2 cup margarine. Add 2-1/2 cups powdered sugar and tea mixture. Beat until spreadable. Ice cookies and top with 1/4 almond.