Measure WET ingredients in a clear measure. Pour the wet ingredient [like milk or oil] into the measure and check the measurement at eye-level, leaving the measure on the counter. Don't hold the measure up to your eyes, get down to counter level. Measure to exactly the specified amount. If

A plate of Rugelach is seen in this Friday, Nov. 16, 2007 photo. These Rugelach, a traditional Jewish cookie, have a filling of apricot jam and chopped nuts and raisins. (AP Photo/Larry Crowe)

1. Cream i lard in large mixing bowl with spoon or electric mixer until light and fluffy. 2. Beat in 1/2 cup sugar little at a time. 3. Beat in egg and orange rind. 4. Sift i flour, baking powder and salt together in bowl. 5. Add flour mixture to creamed lard mixture about 1 cup at a time, beating

1/2 c Butter; soft 2/3 c Sugar 1 Egg 2 tb Orange juice 1/2 Orange; grated peel 1/4 c Apricot preserves; or Orange marmalade 2 c Flour 1 ts Baking powder 1/8 ts Salt Recipe by: Judy Zeidler. Cream together butter and sugar in large mixing bowl. Beat in egg. Add orange juice and peel and apricot

Instructions Using a food processor or mixer thoroughly process the persimmon pulp, butter, baking soda and sugar until well blended and creamy. Add the whole egg, beat well. In another bowl sift flour with spices, then add the nuts and dates blending by hand. Add the processed pulp and mix well.

Instructions Stir together flour, baking powder and salt on piece of waxed paper. Beat together butter, margarine and sugar in bowl until creamy. Beat in egg and vanilla until well blended. Stir in flour mixture. Shape into disks; wrap in plastic wrap; refrigerate several hours or overnight. Heat