Aplets are a great bar cookie for summertime or school lunch boxes. 66
APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar.