4 cups _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. salt Mix in ... 1 cup moist shredded coconut (cut up any long shreds) Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we _do_ mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 8 to 10 min. AMOUNT: About 5 doz. 2″ × 3″ cookies. =BAR= COOKIES [Sidenote: Perennial favorites ... cut in squares or bars.] =HOW TO MAKE BAR COOKIES= (preliminary steps on pp. 14-15) [Illustration: =1= Spread dough in greased pan and bake as directed.] [Illustration: =2= Cut into squares or bars when slightly cool.] [Illustration: =3= Remove from the pan with a wide spatula.] BROWNIES ( (KEY) Recipe) _Chewy, fudgy squares ... everyone loves them!_ Melt together over hot water ... 2 sq. unsweetened chocolate (2 oz.) ⅓ cup shortening Beat in ... 1 cup sugar 2 eggs Sift together and stir in ... ¾ cup _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt Mix in ... ½ cup broken nuts Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares. TEMPERATURE: 350° (mod. oven). TIME: Bake 30 to 35 min. AMOUNT: 16 2″ squares. CHOCOLATE-FROSTED BROWNIES _“Lickin’ good!” ... youngsters say._ Follow (KEY) recipe above—and spread cooled bars or squares before cutting with MARIE’S CHOCOLATE ICING Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup _sifted_ confectioners’ sugar (until icing will spread easily). DAINTY TEA BROWNIES _Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church._ Follow (KEY) recipe above—_except_ chop nuts _finely_ and spread dough in _two_ well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm. PLANTATION FRUIT BARS _Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago._ Mix together thoroughly ... ¼ cup soft shortening ½ cup sugar 1 egg ½ cup molasses Stir in ... ½ cup milk Sift together and stir in ... 2 cups _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. soda ½ tsp. salt Mix in ... 1 cup broken nuts 1 to 2 cups cut-up raisins or dates Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (_see below_) and cut into bars. TEMPERATURE: 350° (mod. oven). TIME: Bake 25 to 30 min. AMOUNT: 4 doz. 1″ × 2″ bars. LEMON ICING (for Plantation Fruit Bars)