DEAR MELBA: Darla Winslow asked for a recipe for Sand Buckle Cookies. These cookies could very well be Scandinavian Christmas cookies called Smorbakels. The Swedish pronounce and spell it one way, the Norwegians another.
1 pound butter
1½ cups sugar
4½ cups sifted all-purpose flour
4 teaspoons almond flavoring
• Bake large cookies about 15 minutes or bake small cookies about 11 minutes.
I use metal pans that look like muffin pans or cupcake holders, placing a ball of dough into the tin and pressing it up the sides of the tin with my fingers.
Sharon Fernbaugh, Oklahoma City
These could also be scooped onto ungreased cookie sheets, pressed almost flat and baked 10 to 15 minutes.
Linda Bowlan, Tecumseh
FAUX APRICOT JAM
6 cups grated yellow squash
½ cup water
6 cups sugar
2 tablespoons lemon juice
1 can (20 ounces) crushed pineapple, undrained
2 boxes (3 ounces each) apricot gelatin
• In same pan, combine drained squash with sugar, lemon juice and pineapple. Bring to boil and simmer 6 minutes. Remove from heat and stir in gelatin. Mix well to dissolve gelatin.
• Pour into desired containers, cover and refrigerate. If storing in half-pints, you should have about 10.
Margie Booth, Nicoma Park
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, P.O. Box 25125, Oklahoma City, OK 73125. Please include your name and address.