Instructions: Makes: 15 3x2 1/2-inch squares; serves: 15

Im not sure if these actually qualify as cookies or as pastry, but either way, with their old-world flavor, they qualify as superb.

1. For the filling, place the apples, 1/2 cup sugar, and the water in a 3-quart saucepan. Cook over medium heat, uncovered, 25 minutes or until apples are very soft, stirring often during the last five minutes of cooking. Remove from heat; stir in apricot jam; set aside.

2. For the dough, combine both flours and 1/2 cup sugar. Cut in the butter or margarine until mixture resembles cornmeal. Stir in the lemon juice and lemon rind.

3. Preheat the oven to 325F. Grease a 9 x 13-inch baking pan.

4. Divide dough into 2 balls, one slightly larger than the other. Spread or pat the larger portion of the dough into the bottom of prepared pan.

Bake 15 minutes.

5. Gently spread the apple filling over the crust, close to, but not touching, the edges of the pan.

6. Break the remaining dough into pieces. Roll into ropes and form a lattice top. Bake 1 hour 15 minutes or until apple filling is lightly browned around the edge of the pan. Cool in pan. Cut into 15 squares.

Variation: Instead of preparing the applesauce for the filling, use 6 cups store-bought applesauce; drain 15 minutes through cheesecloth, then stir in the apricot preserves. Proceed with recipe.

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