HIGHLAND DAINTIES

( Sufficient for 3 Dozen Cookies )
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2 c. flour
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1/2 c. brown sugar
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3/4 c. butter
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1 egg yolk
Mix and sift the flour and sugar and work in the butter with the fingers. Roll out about 1/3 inch thick and cut into any desirable shape with small cutters. Brush with the egg yolk to which has been added 1 teaspoonful of water. Bake in a slow oven until light brown.
FILLED COOKIES

( Sufficient for 1-1/2 Dozen Cookies )
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1 c. shortening
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1 c. sugar
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1 egg
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1/2 c. milk
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3 c. flour
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3 tsp. baking powder

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1/2 tsp. salt
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2 tsp. vanilla
Cream the shortening and add the sugar gradually. Next add the beaten egg and the milk. Sift the flour, baking powder, and salt together and add to the mixture. Add the vanilla. Roll very thin and cut into small round, square, or diamond shapes. Spread one cooky with the following filling, cover with a second, press the edges together, and bake in a quick oven.
FILLING FOR COOKIES

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1 c. sugar
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1 Tb. flour
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1/2 c. boiling water
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1-1/4 c. chopped raisins
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3/4 c. nut meats
Mix the sugar and flour and stir them into the boiling water. Add the raisins and let cook until thick enough to spread on the cookies. Remove from the fire and add the nut meats. Cool slightly and spread. Figs or dates may be used in place of the raisins. If it is not desired to prepare a filling for the cookies, jam makes a very good substitute.