9 c. sifted all purpose flour
3 c. non-fat dry milk
3 tbsp. salt
4 c. hydrogenated shortening
4 c. sugar

Mix baking powder, flour and salt. Sift 3 times. Soften shortening, gradually add sugar, mixing until light and fluffy.

Add dry ingredients gradually. Blend thoroughly with electric mixer, or pastry blender, until it resembles coarse cornmeal. Store in canister at room temperature. Mix will keep for several weeks.

DATE LAYER BARS:

3 c. cookie mix
1 3/4 c. quick cooking oats
1/4 c. brown sugar
1 lb. chopped dates
1 1/2 c. water
1 tbsp. lemon juice
2 tbsp. water for topping

Combine cookie mix and quick cooking oats. Press 2 1/2 cups of crumb mixture into greased 13 x 9 x 2 inch pan. Combine dates, lemon juice and water. Cook on low heat until mixture is the consistency of thin jam.

Spread over mixture in pan. Blend brown sugar and 2 tablespoons water into the remaining crumb mixture. Sprinkle over top and press down lightly. Bake at 350°F for approximately 30 to 35 minutes.

Cool and cut into 48 bars, 1 x 2 inches.

LEMON DROPS:

3 c. cookie mix
1 egg
1 1/2 tsp. lemon rind

Blend all ingredients and drop onto cookie sheet. Bake at 375°F for 10 to 12 minutes.

Yields 2 1/2 dozen.