Instructions: Whir raisins in electric blender, stop and fashion, until pureed.

Beat 1/2 cup butter with sugars.

Beat in eggs, vanilla and raisins.

Add wheat germ, oats, flour, salt and cinnamon. Blend well.

Chill dough about 1/2 hour until it can be shaped. Form into 24 balls.

Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds with bottom of moisteneed glass dipped in sugar.

Bake in 350 degree oven 10 to 12 minutes or until done.

Remove from baking sheets and cool on racks.

Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining cookes. Press together sandwich fashion. Place on tray. Freeze until firm.

Dip each sandwich halfway into chocolate glaze. Place upright in loaf pan.

Return to freezer to set chocolate.

Wrap each sandwich separately and sotre in freezer.

Yield: 12 ice cream sandwiches

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