_Crunchy, flavorful shortening-savers._ _Languid days on the St. Lawrence; the pink, rocky cliffs and blue icebergs of Labrador; and afternoon tea on deck. Such are the memories these cookies bring to Ruth G. Anderson of our Staff who brought back the recipe after a cruise to the Northland._ Mix together thoroughly ... 6 tbsp. soft shortening (part butter) 1 cup brown sugar Stir in ... ¼ cup cold water Sift together and stir in ... 1¾ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda ½ tsp. salt ½ tsp. cinnamon Mix in ... ½ cup cut-up blanched almonds Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 6 to 8 min. AMOUNT: About 4 doz. 2½″ cookies. [Sidenote: Snip off and bake ... for unexpected guests.] ★ PETTICOAT TAILS _Richly delicate and dainty._ [Illustration] _This recipe was brought from France to Scotland by Mary, Queen of Scots. The French name “Petits Gateaux Tailles” means—“little cakes cut off.” But the name came to be pronounced as it sounded to the Scotch and English—“Petticoat Tails.”_ Mix together thoroughly ... 1 cup soft butter 1 cup _sifted_ confectioners’ sugar 1 tsp. flavoring (vanilla, almond, wintergreen or rose) Sift together and stir in ... 2½ cups _sifted_ GOLD MEDAL Flour ¼ tsp. salt Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 8 to 10 min. AMOUNT: About 6 doz. 2″ cookies. OATMEAL REFRIGERATOR COOKIES _Nice and chewy, with a molasses-lemon tang._ _Voted the best oatmeal cooky ever tasted ... when sent to our Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The distinguishing molasses-lemon flavor was an idea from Mrs. Richard Nugent, Brooklyn, New York._ [Illustration] Mix together thoroughly ... ½ cup soft shortening ½ cup sugar ½ cup brown sugar 1 egg 1½ tsp. grated lemon rind 1½ tbsp. molasses ½ tsp. vanilla Sift together and stir in ... ⅞ cup (¾ cup plus 2 tbsp.) _sifted_ GOLD MEDAL Flour ½ tsp. soda ½ tsp. salt Mix in ... 1½ cups rolled oats Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. TEMPERATURE: 400° (mod. hot oven).