I'm not Sharon, but here is that recipe, I love 'em. Willow's Glazed Apple Cookies Cookies: 1/2 cup soft margarine 3/4 cup brown sugar 1 egg 1 teasp cinnamon 1/2 teasp cloves 2 cups all purpose flour 1/2 teasp baking powder 1 teasp baking soda 1/2 cup chopped nuts (optional) 1/2 teasp salt 2 peeled and grated medium size Granny Smith apples 1 cup chopped raisins 1/4 cup milk Glaze: 1 1/2 cup icing sugar 1 TBS soft butter dash of vanilla pinch of salt dash of cinnamon 2 - 3 TBS cream Stir well to make a very soft but not runny icing. 1) Cream margarine with sugar . Add egg and spices. Beat until well blended. 2) Add apples and milk. 3) Sift together the dry ingredients adding raisins (& nuts). 4) Add dry ingredients to creamed mixture and stir well until blended. 5) Drop by tablespoons onto greased cookie sheets, 2 inches apart. 6) Bake 13 - 14 minutes at 375F. 7) Remove from cookie sheet to wire rack and cool approx 10 minutes then glaze while still a bit warm. SharonCb Annie

That she wouldn't share recipes I think was partly cultural. Many of her recipes were family recipes of traditional ethnic dishes and I discovered that the families tended to be competitive with their culinary skills. It was amusing sometimes! One in-law made a certain cookie recipe with only salted butter but washed the butter by melting it with water, cooling it and then removing the solids. Huh? She actually did give me a sugar cookie recipe but when baked up, didn't at all resemble the cookies she gave me. Little stinker! ;)

If you want something a little different, you might like this recipe. I use to make this peanut butter and chocolate cookie tart all the time to take to the school bake sales when my son was young. The teachers would buy up the trays before they ever made it too the bake sale table. I'm not a peanut butter fan, so I've adapted the recipe over the years to make a shortbread cup for the chocolate filling. This is what the cookie looks like as the shortbread version. The peanut butter version looks the same except the cookie dough is a more golden brown. Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350ðF oven for 15 minutes or until outside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistency of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped.

Shortbread petticoats are easy and well-liked. Here is my recipe, though many good ones have been posted here. Mine is a little sweeter than most. Shortbread Petticoats 1 cup unsalted butter, softened 1/4 cup brown sugar 1/2 cup white sugar 1/2 teaspoon vanilla 1/4 cup sweet rice flour (available at Trader Joe) 1 3/4 cup all purpose unbleached flour pinch of salt parchment paper Cream butter and sugars together until light and fluffy. Add vanilla and mix. Add rice flour and salt, then regular flour. Mix thoroughly. Divide and form dough into 4 balls. May need to be refrigerated for 10-15 minutes if very soft. Flatten each ball on parchment paper with floured rolling pin making a circle about 3/8" thick. Prick surface of dough with a fork 6-8 times. Use fork tines to mark the edge of the circle all around. Place parchment paper with dough on cookie sheet. Bake 45-50 minutes at 300 degrees until slightly browned around the edges. While still very warm, cut each circle into 6-8 wedges. 2 dozen+ cookies