Breakthrough Supply Chains: How

Companies and Nations Can Thrive and

Prosper in an Uncertain World
Christopher Gopal
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ons-can-thrive-and-prosper-in-an-uncertain-world-christopher-gopal/
 Praise for

BREAKTHROUGH SUPPLY CHAINS

The last half century of globalization has been characterized by

supposedly “efficient” supply chains that were far flung, complex,
and fragile. The pandemic, the war in Ukraine, and the potential for
conflict in Taiwan have raised the scrim on the myriad problems of
this system. These four supply chain experts tell us what we need to
do now to create a system that will better serve countries,
companies, consumers, and citizens.

—Rana Foroohar

Global Business Columnist, Associate Editor, The Financial Times;

author of Homecoming: The Path to Prosperity in a Post-Global
World and Makers and Takers: The Rise of Finance and the Fall of
American Business

“Breakthrough thinking” is a requirement for retailers and suppliers

as they develop new supply chain strategies and innovations that
delight customers. As changing economic conditions and
uncertainties continue to shape the new era, advanced analytics and
technological advances are evolving as solutions that can work
through the challenges and support profitable growth. This book
discusses these important topics and provides meaningful thoughts
and guidelines for developing tomorrow’s supply chain strategies.

—Mohan Ram Akella

Senior Vice President, US Omni-Channel Supply Chain Strategy,

Walmart

Breakthrough Supply Chains is the Mount Olympus of supply chain

insight. For CEOs seeking to thrive in a world of chaos, it is required
reading.

—Sean Ashcroft

Editor-in-Chief, Supply Chain Magazine

Breakthrough Supply Chains could not have come at a better time.

Increased supply chain and supply chain ecosystem risks due to
trade wars, pandemics, and major geopolitical tensions and
realignments are all causing reevaluation of the costs and risks of
global sourcing and their impacts on both private sector competitive
interests and public sector defense, public health, and economic
security, while reimagining globalization. Breakthrough Supply
Chains should be required reading for a variety of audiences—in the
private, public, and academic sectors—who need new playbooks for
designing and managing the next generation of supply chains.
 — Professor Chelsea C. White III

Professor and Schneider National Chair in Transportation and

Logistics, H. Milton Stewart School of Industrial and Systems
Engineering, Georgia Tech

This is an excellent book for everyone who is interested or involved

in supply chain management topics. The authors, renowned pioneers
and experts in this field, explain in a clear and understandable way
what supply chains are really and why do we need them. The book
highlights the key breakthroughs in supply chain management and
motivates the reader for innovative thinking to understand and
manage supply chains better in an uncertain world.

—Juergen Tinggren

Former President and CEO of Schindler Group, Switzerland,

Chairman of Bekaert SA, and Board Member of Johnson Controls

I highly endorse this book for all those interested in supply chains. I
am pleased that the authors reference and build on my book, The
Resilient Enterprise in the context of what all supply chains need to
transform to be successful in the new world era. Their “breakthrough
thinking” provides helpful guidance in several critical areas.

—Professor Jossi Sheffi

Professor, MIT, and Director, Center for Transportation and Logistics,
MIT; author of The Resilient Enterprise and The Power of Resilience:
How the Best Companies Manage the Unexpected

The authors have taken a unique and deeply thought-provoking

approach in their explanation of the recent evolution of supply
chains as a competitive advantage for companies and nations. The
book is a groundbreaking work that dives into the elements of
resilience, risk, and supply assurance in the era of ecommerce and
heightened political context. As business leaders and political leaders
think about the critical role supply chains play in their company’s and
nation’s future, Breakthrough Supply Chains is an indispensable
playbook that will help all of us plan for the future.

—Tom Nightingale

CEO, AFS Logistics, and 2023 Chairman, Council of Supply Chain

Management Professionals

I highly endorse this book for leaders of supply chains, public

officials, and other interested business and public policy makers. The
themes are right on—a new world order, new threats and risks,
geopolitical risks, exciting new technologies, and sustainability.
Today’s supply chains need to be reinvented to operate within these
new conditions and changing customer requirements.
 —Professor Hau Lee

The Thoma Professor of Operations, Information & Technology,

Stanford University Graduate School of Business; author of Building
Supply Chain Excellence in Emerging Economies

The United States and its allies have launched the biggest
restructuring of international industrial systems in at least half a
century, and this will dramatically affect the operations of every
company that builds or sources abroad. The authors of this very
important book understand the stakes. Better yet they understand
what managers must do to keep their companies safe while staying
ahead of the pack. There’s simply no better source for mastering the
art of building resilient and efficient end-to-end supply chains in a
world in revolution.

—Barry Lynn

Executive Director, Open Markets Institute; author of Liberty from All

Masters: The New American Autocracy vs. the Will of the People

The timing for this book is just right. As supply chain leaders have
learned from the global pandemic, supply chains were fragile and
largely inflexible. The new world era requires innovative thinking for
new strategies and network designs to operate under new conditions
and goals. Innovative technologies that enable digital
transformations are essential for resilience and agility. The book
provides breakthrough thinking to help guide business leaders
toward supply chains of the future.

—David Anderson

Managing General Partner, Supply Chain Ventures; former head of

Global Supply Chain, Accenture

This book provides important messages about the evolution of

supply chains and how supply chains and globalization have enabled
great success for businesses. But then the disruptions of the last
several years brought many supply chains and businesses to their
knees. Readers of this book will better understand supply chains and
how to use insight to develop resilient supply chains that beget
competitive advantage.

—Dr. Jim Tompkins

Chairman, Tompkins Ventures; author of Insightful Leadership:

Surfing the Waves to Organizational Excellence

Our world and needs are dramatically changing, yet many supply
chain challenges remain consistent with the increasing need for core
fundamentals. The authors have a great ability to remind us that
today’s supply chain strategies—large/small/global/local—need
resiliency, optionality, proven execution with trusted partnerships.
The book’s approach is a much-needed “bootcamp” read to help us
become more fit and leaner in our thinking and execution.

—Chris Munro

Founder, AVC Partners

Before the Covid-19 pandemic, only experts talked about supply

chains. Today, references to global supply chains are ubiquitous, but
less understood is how to think about and address their disruptions,
weaponization, and the impact their functioning has on society,
policy, security, business, trade, and individuals’ lives. The authors
are experienced leaders that have written a multi-disciplinary book
grounded in evidence that is relevant, timely, and accessible, and
offers an innovative framework for how to think about and lead on
supply chain issues. This will become the go-to resource for leaders,
specialists, and the public.

—David M. Van Slyke, Ph.D.

Dean and Louis A. Bantle Chair in Business-Government Policy,

Maxwell School of Citizenship and Public Affairs, Syracuse University,
and Member, Defense Business Board
I endorse this book and recommend it to all CSCOs, those aspiring
to supply chain leadership positions, and other interested business
and public officials. In an ever-evolving business environment,
supply chains continue to evolve to maintain competitive advantage.
The authors identify the foundational practices combined with
breakthrough thinking around the customer value, the use of
advanced analytics to create a core set of measures that matter, and
sustainability.

—Tom S. Lee

Former Chief Supply Chain Officer at American Freight, Lovesac, and

Spartan Nash

The book Breakthrough Supply Chains promises a lot, and builds

high expectations, especially given the high profiles of each of the
four authors. Yet, the book delivers even more than it promises. For
everyone, from the CEO to the supply chain newbie, this book gives
a lot of fresh thinking.

—Vivek Sood

Managing Director, Global Supply Chain Group

Breakthrough Supply Chains is unique in its approach; the authors’

viewpoint on risk, sustainability, and national policy is not often
addressed elsewhere. Just as importantly, it provides a set of
guidelines that enable companies to succeed and thrive in the
uncertain environment of today and tomorrow. This book will
provide valuable inputs in developing strategy, tactics, and national
policy. Strongly recommended for supply chain executives and
government officials to gain a unique viewpoint on supply chains and
evaluate the impact it has on them.

—Anders Karlborg

Senior Vice President, Americas Operations & Global Channel

Operations, VERTIV

The years of the Covid pandemic reminded all of us what a vital role
our international supply chains play in ensuring our survival and
providing our company—Phillip Jeffries, Ltd., the world leader in
high-end wallcoverings—advantage versus our competition. The
authors are passionate supply chain leaders and educators with
breakthrough ideas in supply chain management. If you care about
designing your supply chain to meet your business growth
objectives, provide a competitive advantage to your company, and
meet your market’s sustainability requirements, then you should
read and study this book.

—Jeffrey Bershad
CEO, Phillip Jeffries, Ltd.
Copyright © 2023 by Christopher Gopal, Gene Tyndall, Wolfgang
Partsch, and Eleftherios Iakovou. All rights reserved. Except as
permitted under the Copyright Act of 1976, no part of this
publication may be reproduced or distributed in any form or by any
means, or stored in a database or retrieval system, without the prior
written permission of publisher.

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Library of Congress Cataloging-in-Publication Data

Names: Gopal, Christopher, author.

Title: Breakthrough supply chains : how companies and nations can

thrive and prosper in an uncertain world / Chris Gopal, Gene Tyndall,
Wolfgang Partsch, and Eleftherios Iakovou.

Description: New York : McGraw Hill Education, [2023] | Includes

bibliographical references and index.

Identifiers: LCCN 2022058681 (print) | LCCN 2022058682 (ebook) |

ISBN 9781264989669 (hardback) | ISBN 9781264991884 (ebook)

Subjects: LCSH: Business logistics. | Strategic planning.

Classification: LCC HD38.5 .G669 2023 (print) | LCC HD38.5 (ebook)

| DDC 658.5—dc23/eng/20221215

LC record available at https://lccn.loc.gov/2022058681

LC ebook record available at https://lccn.loc.gov/2022058682

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 CONTENTS

Acknowledgments

Preface

Part One

Impacts of Supply Chains on the Global Economy and Society

Defining (and Redefining) the Supply Chain

The Growth of Supply Chains

Positive Impacts of Global Supply Chains

Negative Impacts of Global Supply Chains

Evolution of Supply Chains

What Are Supply Chains, Really?

How This Book Is Organized

How Supply Chains Have Enabled an Evolving World

The Designs and Impacts of Supply Chains

Another random document with
no related content on Scribd:
DATE-AND-NUT SQUARES
Chewy favorites with rich nutty flavor.
Much like the Bishop’s Bread served
to circuit-riding preachers in days of
Early America.
Beat until foamy ...

2 eggs

Beat in ... To sugar confection-like Date-and-Nut

Squares (left) ... dip in confectioners’
½ cup sugar sugar and shake.
½ tsp. vanilla

Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour

½ tsp. baking powder
½ tsp. salt

Mix in ...

1 cup cut-up walnuts

2 cups finely cut-up dates

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has
dull crust. Cut into squares while warm, cool, then remove from pan.
If desired, dip in confectioners’ sugar.
temperature: 325° (slow mod. oven).
time: Bake 25 to 30 min.
amount: 16 2″ squares.

JEWELLED COOKIES
Glowing with gems of spicy gumdrops (red and green for Christmas holidays).

Beat until foamy ...

 2 eggs

Beat in ...

1 cup sugar
1 tsp. vanilla

Sift together and stir in ...

1 cup sifted GOLD MEDAL Flour

½ tsp. salt

Mix in ...

½ cup cut-up toasted blanched almonds

½ cup cut-up gumdrops (¼″)

Spread in well greased and floured 9″ square pan (9 × 9 × 2″).

Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter.
Bake until top has a dull crust. Cut into squares while warm, cool,
then remove from pan. (Crust will crack.)
temperature: 325° (slow mod. oven).
time: Bake 30 to 35 min.
amount: 16 2″ squares.

★ WALNUT SQUARES
Almost candy ... so rich and nutty.
Beat until foamy ...

1 egg

Beat in ...

1 cup brown sugar

½ tsp. vanilla
Sift together and stir in ...

½ cup sifted GOLD MEDAL Flour

½ tsp. salt
⅛ tsp. soda

Mix in ...

1 cup cut-up walnuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has
a dull crust. Cut into squares while warm, cool, then remove from
pan.
temperature: 325° (slow mod. oven).
time: Bake 25 to 30 min.
amount: 16 2″ squares.

TUTTI-FRUTTI SURPRISES
Like moist fruit cake ... full of good things.
Beat until foamy ...

2 eggs

Gradually beat in ...

1 cup sifted confectioners’ sugar

Stir in ...

3 tbsp. shortening, melted

Sift together and stir in ...

¾ cup sifted GOLD MEDAL Flour

1½ tsp. baking powder
1 tsp. salt
Mix in ...

1 cup cut-up nuts

1 cup cut-up dates
¾ cup cut-up candied fruit

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has
a dull crust. Cut into squares while warm, cool, then remove from
pan.
temperature: 325° (slow mod. oven).
time: Bake 30 to 35 min.
amount: 16 2″ squares.

Deliciously rich two-layer cookies.

TOFFEE-NUT BARS ( Recipe) Almond-coconut topping on melt-

in-the-mouth crust.

BOTTOM LAYER
Mix together thoroughly ...

½ cup soft shortening (half butter)

½ cup brown sugar

Stir in ...

1 cup sifted GOLD MEDAL Flour

Press and flatten with hand to temperature: 350° (mod.

cover bottom of ungreased oven).
oblong pan (9 × 13 × 2″). Bake time: Bake 10 min.
10 min. Then spread with
ALMOND-COCONUT TOPPING
Beat well ...

2 eggs

Stir in ...

1 cup brown sugar

1 tsp. vanilla

Mix together and stir in ...

2 tbsp. GOLD MEDAL Flour

1 tsp. baking powder
½ tsp. salt

Mix in ...

1 cup moist shredded coconut

1 cup cut-up almonds (or other nuts)

Return to oven and bake 25 temperature: 350° (mod.

min. more until topping is oven).
golden brown. Cool slightly ...
time: Bake 25 min.
then cut into bars.
amount: About 2½ doz. 1″ × 3″
bars.

COCONUT-LEMON BARS
Follow recipe above for Bottom Layer. Bake 10 min. Let stand a
few minutes before spreading with

COCONUT-LEMON TOPPING
Beat well ...

2 eggs

Stir in ...

1 cup brown sugar

2 tbsp. lemon juice
1 tsp. grated lemon rind
½ tsp. salt
Spread almond-coconut topping on
Mix in ... bottom layer.

1 cup moist shredded

coconut
1 cup cut-up walnuts
½ cup cut-up raisins

Return to oven and bake 25 min. more until topping is golden brown.
Cool slightly ... then cut into bars.

★ JELL-MERINGUE-FILBERT BARS
Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.
Follow recipe above for Bottom Layer—except use sifted
confectioners’ sugar in place of brown, and stir 2 egg yolks into the
sugar and shortening mixture. Bake. Spread with ½ to ¾ cup
softened jelly (currant, raspberry, or grape), then with

MERINGUE-FILBERT TOPPING
Beat until stiff ...

2 egg whites

Beat in gradually ...

½ cup sugar
 ¼ tsp. cinnamon

Fold in ...

1 cup ground filberts

(unblanched)

Return to oven and bake 25

min. more until topping is The fluffy meringue-filbert topping is piled on
golden brown. Cool slightly ... top of softened jelly spread over the crust.
then cut into bars.

Fruit fillings between nut-rich crumb crusts.

FILLED BAR COOKIES ( Recipe)

First, prepare desired filling (see below), and cool.

FOR CRUST
Mix together thoroughly ...

¾ cup soft shortening (part butter)

1 cup brown sugar

Sift together and stir in ...

1¾ cups sifted GOLD MEDAL Flour

½ tsp. soda
1 tsp. salt

Stir in ...

1½ cups rolled oats

Mix thoroughly. Place one half of this crumb mixture in greased and
floured oblong pan (9 × 13 × 2″). Press and flatten with hands to
cover bottom of pan. Spread with cooled filling. Cover with remaining
crumb mixture ... patting lightly. Bake until lightly browned. While
warm, cut into bars and remove from pan.
temperature: 400° (mod. hot oven).
time: Bake 25 to 30 min.
amount: About 2½ doz. 1½″ × 2″ bars.

DATE BARS (Matrimonial

Cake)
These cookies won the first prize at
the famous Minnesota State Fair one
year ... for Mrs. C. Arlt of St. Paul.

Follow recipe above, using:

Date Bars ... perfect pals for good hot
coffee or tea
DATE FILLING
Mix together in saucepan ...

3 cups cut-up dates

¼ cup sugar
1½ cups water

Cook over low heat, stirring constantly, until thickened (about 10

min.). Cool.

PRUNE-ORANGE BARS
Follow recipe above using

PRUNE-ORANGE FILLING
Mix together in saucepan ...

3 cups cut-up cooked prunes (drained)

½ cup sugar
 ½ cup orange juice
2 tbsp. lemon juice
2 tbsp. grated orange rind

Cook over low heat, stirring constantly, until thickened (about 10

min.). Cool.

DATE-APRICOT BARS
Follow recipe above using

DATE-APRICOT FILLING
Mix together in saucepan ...

1 cup cut-up dates

2 cups mashed, cooked, dried apricots (drained)
½ cup sugar
2 tbsp. of the apricot juice

Cook over low heat, stirring constantly, until thickened (about 5 min.).
Cool.

★ HAZELNUT BARS
Crusty, macaroony.
Old-time German party cookies that keep beautifully.
Beat in top of double boiler until stiff ...

2 large egg whites

Beat in gradually ...

1 cup sugar

Fold in ...

1 tbsp. GOLD MEDAL Flour

Cook over boiling water 3 min., stirring constantly. Remove from over
hot water.
Blend in ...

1 tsp. vanilla
1½ cups coarsely ground unblanched filberts (hazelnuts)

Spread dough smoothly ¼″ thick in ungreased paper-lined oblong

pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake
until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly,
then turn paper over (bars and all). Dampen entire surface with cold
water. When water penetrates paper, bars are easily removed. If
desired, place two bars together with a butter icing between (see
Burnt Butter Icing, p. 18).
temperature: 350° (mod. oven).
time: Bake 15 to 20 min.
amount: 32 single bars, 1½″ × 2″.
ROLLED COOKIES Pat ’em, and roll ’em
and sugar for tea.

HOW TO MAKE ROLLED COOKIES ( preliminary steps on pp. 14-

15)

1 To prevent
2 Roll lightly, small 3 Cut as many cookies
“sticking,” slip a
amount dough at a time ... from each rolling as
canvas cover over
keeping the rest chilled. possible. Dip cooky cutter
board, and stockinet
Roll very thin for crisp in flour, then shake it and
over rolling pin. Rub
cookies. cut.
flour into the covers.

Short cut: instead of rolling it, drop dough and flatten with glass.
See page 40.

★ SUGAR COOKIES ( Recipe)

Crispy, thin, flavorful.
Mix together thoroughly ...

1½ cup soft shortening (half butter)

¾ cup sugar
1 egg

Stir in ...
 1 tbsp. milk or cream
1 tsp. flavoring (vanilla or lemon or a combination of the two)

Sift together and stir in ...

1¼ cups sifted GOLD MEDAL Flour

¼ tsp. baking powder
¼ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on
lightly greased baking sheet, and sprinkle with sugar. Bake until
delicately browned.
temperature: 425° (hot oven).
time: Bake 5 to 7 min.
amount: About 5 doz. 2½″ cookies.

LEMON SUGAR COOKIES

Follow recipe above—except in place of vanilla, use 2 tsp. grated
lemon rind and 1 tsp. lemon juice.

NUT SUGAR COOKIES

Follow recipe above—and mix into the dough 1 cup finely
chopped nuts.

★ RICH SUGAR COOKIES

Extra tender ... a flavor favorite!
Follow recipe above—except use ½ cup sugar in place of ¾ cup.
Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking
powder.

CARAWAY COOKIES
Follow recipe above—except omit vanilla, sift ½ tsp. nutmeg with
the dry ingredients, and mix 1 tsp. caraway seeds into the dough.
CHOCOLATE PINWHEELS
Fascinating whirls of dark and light ... an unusual taste delight.
Follow recipe above or recipe for Rich Sugar Cookies. Divide
dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened
chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ ×
12″. Roll out chocolate dough same size and lay on top of white
dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up
tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter.
Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased
baking sheet. Bake.
temperature: 350° (mod. oven).
time: Bake 10 to 12 min.
amount: About 5 doz. 2″ cookies.

Merrily we roll the dough ... for parties.

BUTTER COOKIES ( Recipe) Crisp, with the true buttery flavor,

but not sweet.
Mix together thoroughly ...

1 cup soft butter

½ cup sugar
1 egg

Stir in ...

3 tsp. flavoring (vanilla, lemon, etc.)

Sift together and stir in ...

3 cups sifted GOLD MEDAL Flour

½ tsp. baking powder
almond or pecan halves
Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on
ungreased baking sheet. Press blanched almond or pecan half into
top of each cooky. If glazed cooky is desired, brush mixture of 1 egg
yolk and 2 tbsp. water over top of cookies before baking. Bake until
they are delicately browned.
temperature: 425° (hot oven).
time: Bake 5 to 7 min.
amount: About 7 doz. 2″ cookies.

COOKIES FOR PARTIES Delightful for all sorts of special

occasions.
Follow recipe for Sugar Cookies above, or recipe for Butter Cookies above.
Cut and decorate cookies for special occasions as follows:

HEART COOKIES
For special Valentines.
Cut with heart-shaped cutter. Brush lightly
with a little beaten egg white. Then sprinkle
with red sugar. Bake.
Cut round cookies. Place a tiny red candy
heart in center of each. Bake.
Cut dough with two heart-shaped cutters, one smaller than the other.
Lay a smaller heart on each of the larger ones and bake each pair as
one cooky. When baked, ice the smaller heart with red or pink icing.

CHERRY AND HATCHET

COOKIES
For George Washington’s
Birthday.
Cut small round cherries from
red candied cherries and stick them on baked cookies in sprays of
three, with little stems and leaves of green citron.
Cut cookies with hatchet-shaped cooky cutter. Or stick little candy
hatchets on cookies.

PLACE CARDS OR FAVORS

For children’s parties.
Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When
cookies are cool, write names on them with melted chocolate or
colored icing.

FLOWER COOKIES
For Easter, spring and summer
parties.
Color dough pink or yellow. Cut
cookies with little scalloped
cutters, for petal effect. Brush
with egg white and sprinkle with pink or yellow sugar before baking.
Bits of candied orange peel or yellow gum drops may be used for
yellow centers.
Make flower and rosette shapes by forcing the dough through a
cooky press.

DECORATING ICING
Into 1 cup sifted confectioners’
sugar, stir just enough water
(about 1 tbsp.) to make icing
easy to force through pastry
tube—yet hold its shape. Tint if desired with a few drops of food
coloring. (Pile into pastry tube and squeeze.)

COOKIES WITH FACES

For Hallowe’en.
Follow recipe for soft molasses cookies such as Gingies on page 34.
Tint the Decorating Icing (above) orange. Then force it through a
pastry tube or paper cornucopia to make faces with
eyes, nose, mouth, and hair.

Little taste-tempters in fascinating shapes.

FILLED COOKIES ( Recipe) Tender, creamy white turnovers hold

luscious fillings.
Mix together thoroughly ...

½ cup soft shortening

1 cup sugar
2 eggs

Stir in ...

2 tbsp. thick cream

1 tsp. vanilla

Sift together and stir in ...

2½ cups sifted GOLD MEDAL Flour

¼ tsp. soda
½ tsp. salt

Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on
lightly greased baking sheet. Place a rounded teaspoonful of desired
cooled filling (below) on each. Fold over like a turnover, pressing
edges together with floured tines of a fork or tip of finger. Bake until
delicately browned.
temperature: 400° (mod. hot oven).
time: Bake 8 to 10 min.
amount: About 6 doz. 3″ cookies.
FILLED COOKIES IN FANCY SHAPES
Follow recipe above—but cut
dough with scalloped round
cooky cutter or with heart,
diamond, or 2½″ cutter of any
desired shape, cutting 2 alike
for each filled cooky. To give a
decorative effect, cut the center
out of the top cooky with a tiny
cutter of heart, star, or
scalloped round shape. Place
the bottom pieces on lightly
greased baking sheet. Spread Spread filling almost to the edges ... when
desired filling (see below) on making filled cookies. To keep the filling in,
press edges of filled cookies together with the
each ... covering up to edge. fingers or with floured tines of a fork.
Place on the top pieces. Press
edges together.
amount: 4 doz. 2½″ filled cookies.

POINSETTIAS
A smart new favorite for the
holidays.
Follow recipe above—and
roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly
greased baking sheet. Cut with sharp knife from corners of each
square almost to center (making 4 triangular sections in each
square). In center, place 1 teaspoonful cooled Prune Filling (above).
Pick up corresponding corner of each triangular section, and fold
over center filling. Press gently in center to hold 4 points together.
(See diagrams below.)
amount: About 5 doz. poinsettia cookies.

FIG BARS
Plump with fruity filling.
Follow recipe above—and roll one half of dough ⅛″ thick. Cut into
4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (below) on
each strip lengthwise, covering only ½ of strip except for a ¼″ edge.
Lift this edge up and stick it to filling. Quickly flop the uncovered half
of strip over the filling, folding it under at edge. Seal the 2 edges
together securely. With sharp knife, cut into bars 2″ long. Place 1″
apart on lightly greased baking sheet.
amount: 2 doz. 2″ bars.

Luscious fruity fillings ... to suit every taste.

RAISIN, FIG, AND DATE

FILLING
Mix together in saucepan ...

½ cup raisins, finely cut up

½ cup figs, finely cut up
½ cup dates, finely cut up
½ cup sugar
½ cup water
2 tbsp. lemon juice

Cook slowly, stirring constantly, Filled cooky favorites.

until thickened (about 5 min.).
Cool.
amount: Filling for 4 doz. filled cookies.

RAISIN, FIG, OR DATE FILLING

In recipe above for Raisin, Fig, and Date Filling, use 1½ cups raisins,
or figs, or dates ... in place of the combination of the three.

PINEAPPLE FILLING
Mix together in saucepan ...

1 cup sugar
4 tbsp. GOLD MEDAL Flour

Stir in ...

1½ cups well drained crushed pineapple (no. 2 can)

4 tbsp. lemon juice
3 tbsp. butter
¼ tsp. nutmeg
¾ cup pineapple juice

Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.

amount: Filling for 4 doz. filled cookies.

PRUNE FILLING
Mix together in saucepan ...

1⅓ cups mashed cooked prunes (2 cups

uncooked)
½ cup sugar
2 tbsp. lemon juice

Clean sticky fruits from

your food grinder quickly
and easily by running a few
small pieces of dry bread
through it.
Cook slowly, stirring constantly, until
thickened (about 4 min.).
amount: Fills 5 doz. Poinsettias (p. 32).

★ HIS MOTHER’S OATMEAL COOKIES

Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam.
Nora M. Young of Cleveland, Ohio, won a prize in the “plain cooky class” on these.
Wonderful for lunch box and cooky jar.
Mix together ...

2 cups sifted GOLD

MEDAL Flour
½ tsp. salt
3 cups rolled oats

Cut in until mixture is well

blended ...

1 cup shortening (part butter)

Stir in ...

1 tsp. soda dissolved in ⅓ cup milk (sweet or sour)

1½ cups brown sugar

Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on
ungreased baking sheet. Bake until lightly browned. When cool, and
just before serving, put together in pairs with jelly or jam between.
temperature: 375° (quick mod. oven).
time: Bake 10 to 12 min.
amount: About 4 doz. 2½″ double cookies.

Old-time goodies every home should know.

★ GINGIES ( Recipe) Soft and puffy ... true old-fashioned ginger

cookies.
A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The
boys hoard them ... old grads long for them.
Mix together thoroughly ...