MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Acorns Categories: Cookies Servings: 1 1 c Butter, melted 3/4 c Brown sugar, firmly packed 1 1/2 c Pecans, chopped fine,* 2 1/2 c All-purpose flour, sifted 1/2 ts Baking powder 1 c Semi-sweet chocolate chips * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375ø. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375ø. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: After Dinner Mint Cookies Categories: Ghirardelli, Cookies Servings: 3 10 oz Ghirardelli Mint Chocolate -Wafers 3/4 c Butter, softened 2/3 c Sugar 1 Egg 1/4 ts Salt 1 1/3 c Unsifted flour 3/4 c Finely chopped walnuts DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside. Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes. Remove from oven and place Mint Wafer on top of each cookie, pressing slightly. Continue baking 3 5 minutes longer or until cookie is firm. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Agression Cookies Categories: Cookies Servings: 10 3 c Brown sugar 3 c Margarine 6 c Oatmeal 3 c Flour 1 tb Baking soda 2 c Chocolate chips Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them. Submitted by Joanne Ferry, Prodigy F&W Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Bars Categories: Cookies, 1941 Servings: 6 1 c Shortening 1/2 c Sugar 1/2 c Honey 3 Eggs, well, beaten 1/4 ts Salt 1/2 c Powdered sugar 1/2 c Finely chopped blanched -almonds 2 c Flour 2 ts Baking powder 1 ts Vanilla Grated rind 1 lemon Cream shortening and sugar. Add honey, eggs, and lemon rind. Mix thoroughly. Sift flour, measure, and sift three times with baking powder and salt. Add chopped nuts and flavoring. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) 12-15 minutes. Remove from oven. Cool. Turn onto board well dusted with powdered sugar. Cut in oblong bars. Roll in powdered sugar. 16 servings. Mrs. William Stevens, Columbus, IN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Butter Cookies Categories: Cookies Servings: 36 1 3/4 c All-purpose flour 3/4 c Butter or margarine, -softened 1 ts Almond extract 1/8 ts Salt Sugar 1 Egg white, slightly beaten 1/8 ts Ground cinnamon 1/3 c Toasted diced and buttered -almonds Into large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape into ball. (If dough is too soft to roll, cover and refrigerate until firm.) Preheat oven to 325 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 12" by 8" rectangle. With pastry wheel or knife, cut into 3" by 1" strips; place on cookie sheets; brush with slightly beaten egg white. In small bowl, mix a scant 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes or until golden. With pancake turner, remove cookie to wire racks; allow to cool. Begin 1 3/4 hours or day ahead. Makes 36 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Butter Cookies Categories: Cookies, Vegetarian Servings: 30 1/4 c Canola oil 1 c Almond butter 1/4 c Maple syrup 1/2 ts Pure vanilla extract 1 c Whole wheat pastry flour -(Sifted before measuring) 1/4 ts Salt Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Eat. Variation: try with other nut butters. From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan Jane Cheney Shari Dawson @Newsgroups: rec.food.veg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Cookies Categories: Cookies Servings: 6 2 3/4 c Unbleached white flour 1 c Sugar 1/2 ts Baking soda 1/4 ts Salt 1 c Butter or margarine, cut -into small pieces 2 Eggs lightly beaten 2 ts Pure almond extract 20-30 whole almonds From "Sundays at Moosewood Restaurant." Yields 20 - 30 cookies A crisp, lightly sweet, delightful accompaniment to Ginger Ice Cream. My childhood Chinese restaurant, Ling's, used to include little waxed paper packages of almond cookies with all their takeouts. Yummy! Mix the dry ingredients in a bowl. Cut in the butter, using a pastry cutter, two knives, or your fingers. The final result should be crumbly, with no pieces of butter larger than baby peas. Stir in the eggs and the almond extract. Preheat the oven to 325F. Roll pieces of dough between your lightly floured palms to form 1" balls. Place them 1 1/2" apart on an unoiled baking sheet. Press an almond into the center of each cookie, lightly flattening the top. Bake for 15 - 20 min, until the bottoms just begin to brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Crisps with Amaretto-Glazed Almonds Categories: Cookies Servings: 30 MMMMM--------------------------GLAZED ALMONDS------------------------------- 1 1/2 ts Unsalted butter 3/4 c Slivered almonds 1 1/2 tb Amaretto liquor MMMMM------------------------------DOUGH----------------------------------- 1 c Flour, all-purpose 1 pn Salt 1/2 c Unsalted butter; room temp. 1/2 c Sugar 1 sm Egg; room temperature 2 ts Amaretto liquor Sugar Powdered sugar, optional For almonds: Melt butter in heavy small skillet over medium heat. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes. Cool on paper towels. For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy. Blend in egg and amaretto. Add flour and mix until dough binds. (Dough will be sticky.) Divide dough into 30 pieces. Roll each between palms into balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 inches apart. Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2" round glass into water and then into sugar. Press glass down onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining dough. Sprinkle rounds lightly with sugar. Gently press several glazed almond slivers into each round in flower pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes. Cool on rack. Just before serving, dust cookies with powdered sugar if desired. Source: Bon Appetit magazine, date unknown. Typed just for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Lace Rolls Categories: Cookies Servings: 1 3/4 c Unblanched almonds,* 1/2 c Butter 1/2 c Sugar 1 tb (rounded) flour 1 tb Heavy cream 1 tb Milk * finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350ø. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350ø for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Macaroons Categories: Cookies Servings: 6 8 oz Almond paste 2 Egg whites, unbeaten 1/4 ts Grated lemon rind 1/2 c Sugar 1 Candied red cherries, -quartered 1 Sliced almonds 1 Sugar for topping Sugar studded, rich and crunchy. Preheat oven to 325~. Grease a large cookie sheet; dust with flour; tap off any excess. Break up almond paste with fingers into a small bowl. Add egg whites and lemon rind. Beat with electric mixer at low speed until mixture is smooth and thei ngredients are well blended. Add sugar slowly, beating until a soft dough forms. (Optional:) Fit a pastry bag with a large star tip tube. Fill bag with dough. Pipe dough out in small mounds, or drop by teaspoonsful on prepared cookie sheet. Garnish each with candied red cherry quarter and almond slice; sprinkle with additional sugar Bake in 325~ oven for 20 minutes, or until light golden brown. Remove to wire racks; cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Macaroons Categories: Cookies, 1941 Servings: 6 1 c Powdered sugar 1 c Almond paste 3 Egg whites 1/2 ts Salt Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula. The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Meringues Categories: Cookies Servings: 54 2 Egg whites 1/2 c Sugar 1/2 c Ground almonds Preheat the oven to 325 Butter and flour a baking sheet or line with parchment paper. In a mixer, beat the egg whites at medium speed until they hold soft peaks. Gradually beat in the sugar until the whites are glossy and stiff. Using a rubber spatula, fold in the groud almonds. Drop rounded 1/2 ts of the meringue mexture about 1/2 inch apart on the prepared baking sheet. Place in the oven and reduce the heat to 250. Bake about 1 hour, or until the meringues are barely colored and somewhat dry to the touch. Turn the oven off and leave the meringues in until completely dry to the touch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Meringues Categories: Cookies Servings: 5 4 Egg whites 1 ts Baking powder 1/8 ts Salt 2 1/3 c Fruit sugar (fine -granulated) 1 1/2 ts Cinnamon 2 c Blanched almonds, chopped -finely Servings: 5 dozen cookies Beat egg whites until foamy, sprinkle with baking powder and salt, beat until stiff. Add sugar slowly, beat until stiff. Set one cup aside. Sprinkle remaining meringue with cinnamon and almonds, combine well. Drop by teaspoons onto cookie sheets lined with greased wax paper. Flatten, frost with reserved meringue. Bake in 300 deg F oven for 15-18 minutes. Remove from pans carefully and cool on wire racks. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Paste Sugar Cookies Categories: Cookies Servings: 6 1/2 c (4-oz) almond paste lightly -packed 1 c Butter 1/2 c Sugar 1 Egg white 2 c Flour 1/2 ts Cinnamon 3 c Powdered sugar sifted 5 tb To 6 tb milk 1 ts Almond extract Food coloring Place almond paste in food processor with metal blade in place: process until finely chopped. Add butter and sugar; process until thoroughly mixed. Add egg white; process until smooth. Add flour and cinnamon; process until dough forms a ball. Remove from processor; wrap in plastic and chill 1/2 hour or until firm. Roll dough on lightly floured work surface, approximately 1/4 inch thick. Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake at 325 degrees, 10-12 minutes, until lightly browned. Removed cookies to a rack to cool. Mix together powdered sugar, milk and almond extract. Divide glaze into separate bowls and tint each bowl as desired with food coloring. Spread cookies with glaze and allow to dry and harden before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Spice Cookies Categories: Cookies Servings: 1 4 c All-purpose flour 3 ts Cinnamon 1 ts Ginger 1/2 ts Salt 1 ts Baking soda 1 c Butter 2 ts Instant coffee powder 1/2 ts Almond extract 1 c Granulated sugar 1 c Dark brown sugar,* 3 lg (extra) or jumbo eggs 10 oz Slivered blanched almonds** * firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds. Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper. Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid. Preheat oven to 375ø. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet. Bake the cookies for about 10-12 minutes at 375ø. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip. Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: American Hermits Categories: Cookies Servings: 36 1/2 c Butter; softened 1 c Brown sugar (packed) 1 Egg; beaten 1/4 c Sour cream 1/4 c Milk 2 c All-purpose flour 2 ts Baking powder 1 pn Salt 1 ts Ground cinnamon 1/4 ts Ground cloves 1 c Raisins MMMMM------------------------------GLAZE----------------------------------- 3/4 c Powdered sugar; sifted 2 tb Half and half 3 dr Vanilla Preheat oven to 350 F (175 C). Grease several baking sheets with butter and dust with flour. In a large bowl, beat butter with brown sugar until very creamy. Beat in egg, sour cream and milk. Sift flour, baking powder, salt and allspice into bowl; mix well. Stir in raisins. Drop heaping teaspoonfuls of mixture onto prepared baking sheets, spacing well apapt. Using a fork dipped in cold water, flatten each teaspoonful slightly. Bake about 15 minutes or until lightly browned. Meanwhile, prepare glaze. In a small bowl, beat together powdered sugar, half and half and vanilla until smooth. As soon as the cookies come out of the oven, brush a thin layer of glaze over each one. Place on a wire rack to cool. Source: "The Book of Cookies" by Pat Alburey, HP Books. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ammonia Cookies Categories: Cookies Servings: 96 1/2 c Shortening 1 1/2 c Sugar 1 Egg 5 1/2 c Pastry flour 3/4 ts Salt 1 c Milk 1 1/2 ts Oil of lemon* 2 ts Ammonium carbonate* Directions: * may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4" thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2"squares. This recipe was adapted from a Five Roses Cookbook, ca. 1925. for inclusion in booklet to celebrate Canada's centennial in 1967. The booklet was called Centennial Kitchen Cookies, and was prepared by Josephine Peckham, who very kindly shared this recipe with me. Liz Parkinson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Angel Cloud Cookies Categories: Cookies Servings: 36 2 Egg whites; stiffly beaten 2/3 c Sugar Dash salt 1 c Almonds; chopped 1 c Chocolate chips or carob chi -s; chopped Preheat oven to 350 degrees for 15 minutes. Turn off when putting in cookies. Fold sugar, salt, nuts and chips into egg whites. Drop by the teaspoonful onto a well greased cookie sheet. Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anise Meringue Kisses Categories: Cookies Servings: 4 3 Egg whites 1/8 ts Cream of tartar 1/2 c Sugar 1 1/2 ts Ground anise seeds The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Charabeli Categories: Cookies Servings: 300 1 1/4 c Sugar 2 Eggs 1 2/3 c Flour, All-Purpose, Sifted 2 ts Aniseed, Grated Grated Peel Of 1/2 Lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat oven to 375øF. Bake cookies 12-15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunkin" cookie! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Chrabeli Categories: Cookies Servings: 40 1 1/4 c Sugar 2 Eggs 1 2/3 c Flour, all-purpose; sifted 2 ts Aniseed, grated Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat oven to 375'. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Cookies Categories: Cookies Servings: 40 4 Eggs, Separated 1 3/4 c Powered Sugar, Sifted 1 pn Salt 2 c Flour, All-Purpose 1/4 ts Baking Powder 2 ts Aniseed, Ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with the cookie mixture. Pipe in small mounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325øF. Bake cookies 20 minutes. Cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Annette Funicello's Peanut Butter Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 2 2 c Unsifted flour 1 c Sugar 1/2 ts Baking soda 1/4 ts Salt 1/2 c Corn oil margarine, softened -(1 stick) 1/2 c Skippy creamy or super chunk -peanut butter (or Trader Joe's Almond Butter) 2 Eggs 1 tb Water 1 ts Vanilla 6 oz Semisweet chocolate chips, -optional (1 cup) In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry & Honey Zisman, pg 18; St. Martin's Press, New York, 1985.] [I made these last night to pack for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Cantbelieveitsnotbutter for the margarine. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well... What I have are chocolate chip cookies (mini-chips), with a faint almond flavor.] [If anyone knows of a BBS with the Cooking echo in Sparks or Reno NV, please let me know! I'll be staying at the Peppermill hotel for about 2 weeks, and may be able to modem out...] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anzac Biscuits (Cookies) Categories: Cookies Servings: 6 1 c Plain flour 1 1/2 c Rolled Oats 3/4 c Dessicated Coconut 3/4 c Sugar 2 ts Ground ginger 1/4 lb Butter 4 ts Golden Syrup 1 ts Bicarbonate of soda Mix flour, rolled oats, coconut and sugar together in bowl. Melt butter over low heat with Golden syrup. When this is melted add the bicarb soda and stir until it froths up. As soon as this happens add it to the dry ingredient Put on baking tray in one teaspoon quantities and flatten lightly. Prick with a fork. Leave plenty of space between as these do spread quote a bit. Bake in a very slow oven as they burn easily. MMMMMMmmmmmmm delicious!!!!!! Hope you like them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anzac Biscuits (Cookies) Categories: Cookies Servings: 1 3/4 c Fine sugar 1 ts Treacle (golden corn syrup) 1/4 lb Butter 1 ts Baking soda 3/4 c Coconut, flaked 1 c Oatmeal 3/4 c Plain flour 2 tb Boiling water ANZAC day is celebrated in Australia on April 25. On this day in 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history. The fallen soldiers of all wars are now commemorated on ANZAC day. Another cookbook stated that these cookies were sold to raise money to help returned veterans. In saucepan place butter, treacle, soda, sugar and mix with boiling water. Bring slowly to boil, remove and add dry ingredients. Mix well. Place spoonfuls about 3 inches apart on well greased cookie tray. Bake at 275F about 25 min. Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New York. converted from his mother's handwritten cookbook to US measures. Shared by Elizabeth Rodier 6/93 (not yet tested) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple and Nut Pockets Categories: Cookies, Entertain Servings: 20 MMMMM------------------------------DOUGH----------------------------------- 8 tb Unsalted butter; softened 1 1/4 c Sugar 1 Large egg 1 1/2 ts Vanilla extract 2 1/2 c Sifted all-purpose flour 1/2 ts Salt 1/4 ts Baking soda MMMMM-----------------------------FILLING---------------------------------- 2/3 c Apple butter 1 tb Lemon juice Grated zest of 1 lemon 1/4 c Finely chopped walnuts Confectioners' sugar -for dusting To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Butter Refrigerator Cookies Categories: Cookies Servings: 18 1 c SUGAR 1 c BUTTER/MARGARINE, SOFTENED 1/4 c APPLE BUTTER 1 EGG 2 1/2 c ALL-PURPOSE FLOUR 1 c CHEDDAR CHEESE, SHREDDED 1/2 ts BAKING SODA 1/2 ts APPLE PIE SPICE MIX SUGAR, BUTTER, APPLE BUTTER AND EGG. STIR IN REMAINING INGREDIENTS. COVER AND REFRIGERATE AT LEAST 2 HOURS. DIVIDE DOUGH IN HALF. SHAPE EACH HALF INTO ROLL, ABOUT 1 1/2 INCHES IN DIAMETER AND OUT 8 INCHES LONG. WRAP AND REFRIGERATE AT LEAST 4 HOURS. HEAT OVEN TO 400 DEGREES. CUT ROLLS INTO 1/8-INCH SLICES. PLACE ABOUT 1 INCH APART ON UNGREASED COOKIE SHEET. BAKE 7 TO 9 MINUTES OR UNTIL EDGES ARE LIGHT BROWN; COOL. ABOUT 6 DOZEN COOKIES; 55 CALORIES PER COOKIE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Cheddar Cookies Categories: Cheese, Cookies Servings: 6 1/2 c Butter 1/2 c Sugar 1 lg Egg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Cinnamon, Ground 1/2 ts Salt 6 oz Cheddar, Sharp, Shredded 1 1/2 c Apples, Cored,Peeled,Chopped 1/4 c Nuts, Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Danish Categories: Cookies, Entertain Servings: 1 -----crust----- 1 c Shortening 3 c Flour 1/2 ts Salt 1/2 c Milk 1 Egg yolk -----filling 6 c Apples, peeled and sliced 1 1/2 c Sugar 1/4 c Margarine 2 tb Flour 1 tb Cinnamon -----glaze----- 1/2 c Powdered sugar 2 ts Milk 1/4 ts Almond extract Mix flour and salt, cut in shortening, combine milk and egg yolk and add to flour. Roll out half the mixture on a floured surface to fit 11x16x1/2 inch jelly roll pan. Place in pan. Mix all filling ingredients together and spread over dough. Roll remaining pastry and place over filling. Brush pastry with 1 egg white, stiffly beaten. Bake at 375F 45 minutes. Mix together glaze, drizzle over cooled danish. Cut into bars. Source: My mother. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple-spice Bars Categories: Cookies, Desserts Servings: 12 1/3 c Shortening 3/4 c Sugar 2 Eggs; Large 3/4 c Flour; Unbleached 1/2 ts Salt 1/2 ts Baking Powder 1/4 ts Baking Soda 1/4 ts Nutmeg; Ground 1/4 ts Ginger; Ground 1 c Apples; Finely Chopped, * MMMMM-----------------------------TOPPING---------------------------------- 2 tb Sugar 1/2 ts Cinnamon * Core and Peel Apples. Chop as fine as possible. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cream shortening and sugar. Add eggs, one at a time, and beat well. Stir together the flour, salt, baking powder, baking soda and spices. Blend into the creamed mixture and mix well. Stir in apples. Spread in a greased 13 X 9 X 2-inch pan. Mix sugar and cinnamon together; blend well. Sprinkle on top of the dough. Bake at 350 degrees F for 25 to 30 minutes. Cool; cut into bars. Makes 36 bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce-Raisin Cookies Categories: Cookies, Low-cal, Vegetarian Servings: 24 1/4 c Vegetable Oil 1/4 c Sugar 1 Egg 1 ts Vanilla Extract 1/2 c Unsweetened Applesauce 1/2 c Whole Wheat Flour 1/2 c Unbleached White Flour 2 ts Baking Powder 1/2 ts Baking Soda 1 ts Ground Cinnamon 1/8 ts Ground Cloves 1/2 c Rolled Oats 1/2 c Raisins, dark or golden Cream the oil and sugar together. Add the egg and beat until light., Blend in the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisin into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375-degree oven for 10 minutes. Cool on a wire rack. Makes 24 One Cookie = Calories: 56 Carbohydrates: 10 Protein: 1 Fat: 2 Sodium: 47 Potassium: 49 Cholesterol: 11 Exchange Value: 1/2 Fruit Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce-Spice Drops Categories: Cookies, Desserts Servings: 6 2 c Packed Brown Sugar 1 c Shortening 1/2 c Cold Coffee 16 oz (1cn) Unsweetened Applesauce 2 Large Eggs 3 1/2 c Unbleached All-Purpose Flour 1 ts Baking Soda 1 ts Salt 1 ts Ground Cinnamon 1 ts Ground Nutmeg 1 ts Ground Cloves 1 c Raisins 1/2 c Coarsely Chopped Nuts Heat oven to 400 degrees F. Mix brown sugar, shortening, coffee, applesauce and eggs. Stir in remaining ingredients (dough will be very soft. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Bake until almost no indentation remains when touched, about 7 minutes. Makes about 7 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Cookies Categories: Cookies Servings: 1 1 c Applesauce; unsweetened 1 c Sugar 1/2 c Butter and lard 1 ea Egg 2 c Flour 1 c Raisins; chopped 1 c Nut meats 1 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1 ts Cloves 1/4 ts Salt Drop from teaspoon. Note: Combine ingredients. THEN drop by teaspoonfuls onto greased cookie sheets. Bake in 375 F. oven till done. Source: Mrs. Alfred H. Stratton, Goshen Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Filled Sugar Cookies Categories: Cookies Servings: 24 1 c Sugar 1/2 c Margarine 2 tb Milk 1 Egg 2 1/2 c Flour 1/2 ts Baking Soda 1/4 ts Nutmeg 12 ts Apricot Fruit Filling Mix all together except filling to make a soft dough. Roll out 1/8" thick and cut out 48 3" round cookies. Place /t of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies. Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Squares Categories: Cookies Servings: 1 2/3 c Dried apricots 1/2 c Butter, softened 1/4 c Sugar 1 1/3 c Flour, divided 1 c Light brown sugar, packed 2 Eggs 1/2 c Chopped almonds or walnuts 1/2 ts Double-acting baking powder 1/2 ts Vanilla 1/4 ts Salt Confectioners sugar You can use either almonds or walnuts in this recipe-each gives a very different flavor. In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside. Preheat oven to 350ø. Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350ø or just until golden. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares or oblongs. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Tea Cookies Categories: Cookies Servings: 1 1 c Lightly Salted Butter 1/8 ts Salt 1/3 c Sugar 3/4 c Apricot Preserves (divided) 1 lg Egg Yolk 1/2 ts Baking Powder 1/8 ts Almond Extract lg Lemon Zest, finely grated 1/4 ts Orange Zest, finely grated 2 1/2 c Flour 1 c Almonds, blanched and finel -chopped 3 Cookies Sheets, greased wit -crisco Place butter in a bowl and beat on medium speed until light and smooth. Add salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in yolks, baking powder, almonds and both zests until well blended. Gradually beat in the flour until well blended. Spread almonds in a shallow bowl or pan. Pinch off 1" pieces of dought and roll into balls. Roll in chopped almonds until coated. If too soft, refrigerate 5-10 minutes. Place 1/" apart. Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375oF oven on the center rack. Remove and fill the indentation with /t of perserves. Return to oven and continue baking 6-8 minutes longer until light golden. Remove and let stand 2-3 minutes before transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container. Source: "The Yankee Kitchen" 04-05-93 (#4) [Jeanette] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aunt Carol's Oatmeal Lace Cookies Categories: Cookies Servings: 36 1 c Oats, rolled; quick-cooking 1 c Sugar 2 ts Flour 1 ts Salt 1/4 ts Baking powder 1 ts Vanilla 8 oz Butter; melted 1 Egg; beaten Mix all the dry ingredients together, and add the liquids and mix. Refrigerate 24 hours. Heat oven to 325 F. Line cookie sheets with aluminum foil, and drop dough on in small spoonfuls, leave 2" between each. Bake 11 minutes. --- per Susan Stamberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aunt Lura's Oatmeal Cookies Categories: Cookies Servings: 6 1 c Shortening, melted 3 c Oats 2 c Flour 2 c Sugar 1 c Raisins 5 tb Milk 1 ts Cinnamon 1 ts Soda 1 ds Salt Rich, this is an old favorite of mine, from my great-grandmother. Thought everyone would enjoy it. I love them, and so does the rest of my family. They were always part of Christmas baking for us. Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar, raisins, milk, cinnamon, soda and salt. It should stick together when you squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10 minutes. Hope you try them, they are the best I've ever tasted, though I'm probably biased. Reposted By Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baby Ruth Cookies Categories: Cookies Servings: 1 1/2 c Butter, softened 3/4 c Peanut butter, smooth 1 1/2 c Sugar 2 Eggs, beaten 1 1/4 ts Vanilla 3 c Flour, sifted 1 ts Baking powder 1/2 ts Salt 2/3 c Milk 5 Baby Ruth bars, 1.9oz, cutup Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baby Ruth Cookies Categories: Chocolate, Cookies Servings: 4 1 1/4 c Unsifted flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c (1 stick) margarine 3/4 c Sugar 1 Egg 1/2 ts Vanilla 1 c Chopped Baby Ruth candy bars Sift together flour, baking soda and salt; set aside. Blend margarine and sugar until light and fluffy. Beat in egg and vanilla. Stir in chopped candy bars and dry ingredients until well-blended. Chill 30 minutes. Drop dough by 1/2 tsp onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until done. Remove from sheets and cool on wire racks. Makes 4 to 6 dozen cookies. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bachelor Buttons Categories: Cookies Servings: 18 1/4 c Butter, cold 1 1/3 c Flour, all-purpose 1 Egg 5 oz Sugar 1 pn Salt 1 pn Nutmeg Sugar for sprinkling Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Chocolate Marshmallow Treats Categories: Chocolate, Cookies Servings: 6 6 Graham crackers, halved 6 -large marshmallows, halved 3 Milk chocolate bars Baked Chocolate Marshmallow Treats ** Preheat oven to 500. Place cracker halves on ungreased cookie sheet. Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes. Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top. ** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baker's Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 6 2 1/4 c All-purpose flour 1 ts Vanilla 1 ts Baking soda 2 Eggs 1/2 ts Salt 1 c Coarsely chopped nuts (opt) 1 c (2 sticks) 12 oz Semi-Sweet Chocolate Chips Softened butter or margarine 3/4 c Firmly packed brown sugar 3/4 c Granulated sugar Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baker's Fudge Crackle Cookies Categories: Chocolate, Cookies Servings: 3 8 Squares semi sweet chocolate 4 Squares unsweetened -chocolate 2 tb Butter 1 ts Instant coffee 3/4 c Cake and pastry flour 1/2 ts Baking powder 3 Eggs 1 c Granulated sugar 1 ts Vanilla 1/2 c Semi-sweet chocolate chips 1/2 c Chopped toasted unblanced -almonds DIP: 8 Squares semi-sweet chocolate Melt chocolate squares, butter and coffee; stir well. Cool. Sift together flour and baking powder. Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow to cool for 5 minutes before removing from pan. Makes about 3 dozen cookies. DIP: Partially melt chocolate. Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes, or until chocolate is set. Serve cookies at room temperature. Origin: Canadian Living, December 1988, Baker's Chocolate Ad. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banana Fudge Cookies Categories: Cookies, Chocolate Servings: 42 18 1/2 oz Chocolate cake mix 1/3 c Mashed bananas, ripe 1 Egg 2 tb Water 6 oz Semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banana Sunflower Seed Cookies Categories: Cookies Servings: 36 1/2 c Oil 2 md Bananas 1/2 c Sugar 1 1/2 c Flour 1 c Sunflower seeds 1 ts Baking soda Bananas should be really ripe. Preheat oven to 350. Peel and mash bananas. In large bowl, beat oil, bananas, and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. I got this recipe from my Grandmother. They are really wonderful cookies, moist, chewy, and nutty. She makes them with only 1/2 cup sugar and they taste great! Shared by Pattye Zensen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banbury Tarts Categories: Cookies, 1941 Servings: 6 1/4 c Sugar 2 tb Shortening 1/2 c Currants 1 1/2 tb Minced candied orange peel 1 1/2 tb Minced candied lemon peel 1/8 ts Nutmeg 1/8 ts Cinnamon 1/2 Egg, slightly beaten 2 tb Cookie or biscuit crumbs 1 1/2 tb Minced candied citron Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on 1/2 of each round. Moisten edges. Fold like a turnover. Press edges together. Crimp. Brush with slightly beaten egg, or water. Sprinkle with sugar. Bake in hot oven (450 F) 10 minutes, or until brown. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banquet Nut Wafers Categories: Cookies Servings: 1 1 1/2 c Sugar 5 tb Water 2 ea Egg whites 1/2 ts Flavoring Cream of tartar Banquet wafers Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 - 450 F. Source: Mrs. Mabel Rife, Good Hope Grange, Fayette County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Cookie Mix Categories: Cookies Servings: 1 8 c Unbleached Flour 2 c Brown Sugar, Firmly Packed 1 1/2 ts Baking Soda 2 1/2 c Granulated Sugar 4 ts Salt 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Sugar Cookies Categories: Cookies Servings: 3 1/3 c Shortening 1/3 c Margarine 2 c All-purpose flour 3/4 c Sugar 1 Egg 1 tb Milk 1 ts Baking powder 1 ts Vanilla extract In a large bowl, beat the shortening and margarine with an electric mixer at medium to high spped for about 30 seconds, or until softened. Add about half of the flour and all of the remaining ingredients and beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Divide the dough in half. Cover and chill for 1 to 2 hours or until easy to handle. Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface. Cut into the desired shapes. Place 1 inch apart on an ungreased cookie sheet. If desired, sprinkle with candies or colord sugar before baking. Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. Remove the cookies and cool on a rack. Makes 3 to 4 dozen cookies. CHOCOLATE SUGAR COOKIES: Stir 1 tablespoon of unsweetened cocoa powder into one half of the recipe. Bake as directed. NOTE: Sugar cookies also make attractive and economical ornaments. Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar. Use a drinking straw to make a sharp, small hole near the top. If the hole begins to close during baking, use the straw to re-form the hole. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beacon Hill Cookies Categories: Cookies Servings: 36 2 Egg whites 1/2 c Sugar 1/2 ts Vinegar 1/2 ts Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350øF. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benne (Sesame Seed) Cookies Categories: Cookies Servings: 1 1 c Benne (sesame) seeds 1 1/2 c Brown sugar, packed 1 c All-purpose flour 1/4 ts Baking powder 1/4 ts Salt 3/4 c Butter or margarine, melted 1 Egg 1 ts Vanilla Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. Heat oven to 375ø. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake at 375ø until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best Frosted Chocolate Creams Categories: Cookies, Chocolate Servings: 60 1/2 c Butter 1 c Sugar 2 Eggs 2 oz Chocolate,unsweetened* 1 ts Vanilla 1 ts Baking soda 2 1/2 c Flour 3/4 c Milk FROSTING 2 oz Chocolate, unsweetened 2 tb Butter 2 c Powdered sugar 2 ts Vanilla 2 ts Heavy cream (approx.) GARNISH 60 Pecan halves Servings: 60 COOKIES Preheat oven to 400 degrees. *melted and cooled Cream butter and sugar together until light and fluffy. Add eggs, melted chocolate, and vanilla; mix well. Combine soda and flour together. Alternately add flour mixture and milk to egg batter, beating well after each addition. Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8 to 10 min., or until dull on top and firm to the touch. Remove cookies from sheets immediately and cool on rack. To frost: Melt chocolate and butter in saucepan; remove from heat. Stir in sugar, vanilla, and enough cream to become spreading consistency. Frost cookies after they are completely cool(but frosting should still be slightly warm). With table knife or small spatula, swirl frosting around top of cookie.Place a perfect pecan half on top before frosting is set. Let frosting set while cookies are on rack. Store in cookie tin, placing waxed paper between layers of cookies. Can be kept 5 to 6 days in a cool place. This recipe does not freeze well. Makes about 5 dozen cookies. Entered: August 15, 1991 Source: "Food From an American Farm" cookbook, Posted by: Debbie Carlson, cooking echo, August 10, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best Oatmeal Cookies Categories: Cookies Servings: 55 3/4 c Low Fat Margarine, Room Temp 1 c White Sugar 1/2 c Packed Brown Sugar 2 Egg Whites, Slightly Beaten 1 1/2 c All-Purpose Flour 1 ts Baking Soda 1 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1 1/2 c Oats, Uncooked 1 c Raisins 1 ts Vanilla In a large mixing bowl, beat margarine and sugars until light an fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350øF. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. Continue, leaving adequate space between cookies. Bake 10 minutes. Cool on racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best-Ever Cookies Categories: Cookies Servings: 1 1/2 c Butter; melted 1/2 c Brown sugar 1/4 c White sugar 1 Egg 1 ts Vanilla 3/4 c Flour, all purpose 3/4 c Wheat germ 1/2 ts Baking soda 1/2 ts -Salt 1 c Chocolate chips 1 c Raisins "A few years ago, then Premier David Peterson's wife Shelley shared the family's favorite cookie recipe with Star readers...we have been getting requests ever since." Preheat oven to 375F oven. In a mixing bowl, blend butter and sugars. Add egg and vanilla, beat well. Blend flour, wheat germ, soda and salt. Stir in batter, then add chips and raisins. Drop small spoonfuls of batter on to greased cookie sheets. Bake 10 to 12 minutes or until golden brown. MAKES: 3 dozen SOURCE: Recipe Exchange, The Toronto Star posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Big White Soft Sugar Cookies Categories: Cookies Servings: 6 1 c Buttermilk 1 1/2 ts Grated nutmeg 1 ts Baking soda 2 ts Vanilla extract 1 c Vegetable oil 3 ts Baking powder 1 1/2 c Sugar 3 c Unbleached flour 2 Eggs Sugar 1 1/2 ts Salt Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again. Blend in the flour (the batter will be very runny). Cover and refrigerate overnight. The next day, preheat oven to 400 F. For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done--still almost white. If they are golden, you have left them in too long. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper. They are so tender, so moist, so cakelike that they cling together if this is not done. From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Birds in the Nest Categories: Cookies Servings: 1 1 c Brown sugar 1 c Butter or shortening 2 Eggs, separated 2 tb Water 2 c Unsifted flour 1 ts Vanilla 1 pn Salt 1/2 c Ground nuts Jelly-your favorite flavor These cookies have been a "must" on my family's holiday table since I was a little girl. My earliest memories of "birds in the nest" take me back to my maternal grandmother's house where she filled each "nest" according to the favorite jelly flavor of each of her grandchildren. In a large bowl, cream the sugar and butter or shortening. Add egg yolks, water, flour, vanilla and salt. Mix well and compress into a ball. Preheat oven to 350ø. Break pieces off to form small, walnut-size balls. Dip each ball in unbeaten egg whites, then roll in ground nuts. Slightly flatten ball to form disk, then press finger in center to form a small well. Fill the well with a drop of jelly. (Don't put in to much or it will melt over the side of the cookie.) Bake at 350ø for 15-20 minutes on a greased cookie sheet Remove from oven and cool cookies on wire racks. Yield: about 4 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Birdseed Granola Squares Categories: Cookies Servings: 40 1/3 c Margarine 3/4 c Liquid honey 1/2 c Lightly packed brown sugar 2 c Rolled oats 1 c Natural bran 1 c Sunflower seeds 1 c Chopped raisins/apricot/date 1/2 c Chopped nuts walnuts, pecans 1/4 c Sesame seeds In small saucepan, melt margarine over low heat. Add honey and sugar; stir and bring to boil. Simmer 5 min, remove from heat and let cool slightly. In large bowl, combine rolled oats, bran, sunflower seeds, dried fruit, nuts, and sesame seeds. Gradually stir in sugar mixture. Firmly press into lightly greased 11x7 inch baking dish; bake in 350 F oven for 15 min or until golden. Let cool and cut into squares. Makes about 40 (small). Per square: 104 cal, 5 g fat, 15 mg sodium, 2 g protein, 15 g carbohyd. Good source of fiber Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke Foundation of Ontario Shared and tested without nuts and sesame seeds (sweet & sticky) by Elizabeth Rodier Aug 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bittersweet Chocolate Chunk Cookies Categories: Ghirardelli, Cookies Servings: 3 1/2 c Butter or margarine 1/2 c Sugar 1/4 c Packed brown sugar 1 Egg 1 ts Vanilla 1 c Plus 2 Tbsp unsifted flour 1/2 ts Baking soda 1/2 ts Salt 2/3 c Chopped walnuts or pecans 8 oz Ghirardelli Bittersweet -Chocolate DIRECTIONS: For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375-F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Cookies Categories: Penn-dutch, Cookies Servings: 1 2 c Brown Sugar 4 Eggs, Well Beaten 1/2 c Flour 1/2 ts Salt 1/2 ts Baking Powder 1 lb Walnuts, Black, Chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375øF about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Cookies Categories: Cookies, 1941 Servings: 8 1 c Butter or butter substitute 1/2 Egg 1/4 ts Nutmeg 1 c Brown sugar 3 c Flour 1/4 ts Salt 1 ts Vanilla 1 ts Black walnut flavoring Cream butter and sugar. Add egg and beat well. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture. Add flavorings. Mix thoroughly. Form into rolls 1 1/2 inches in diameter. Chill overnight. Cut in thin slices. Place on slightly oiled baking sheet. Bake in hot oven (410 F) about 10 minutes. 48 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bogus Cookies Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Ground Oatmeal 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) In a blender grind nuts until all is powder. Place oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375øF for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bran Cookies Categories: Cookies, 1941 Servings: 6 2 Eggs, well beaten 4 tb Sour milk 1/2 ts Salt 1/4 c Butter or butter substitute 1 ts Cinnamon 1 c Bran 1 c Flour 1/4 ts Baking soda 1/2 c Sugar 1 c Chopped raisins Sift flour, measure, and sift with salt, baking soda, and cinnamon. Add bran. Cream butter and sugar. Add eggs. Beat thoroughly. Add sifted dry ingredients alternately with milk. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 20 minutes. 20 servings. Mrs. Carl Clements, Paonia, CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brandy Snaps Categories: Cookies Servings: 12 1/4 c Butter 1/4 c Light-brown sugar 2 tb Light corn syrup 1/2 c All-purpose flour pn Salt 2 pn Mixed Spice 1/2 ts Ground ginger 1/2 ts Lemon juice 2/3 c Whipping cream 1 ts Powdered sugar 3 dr Vanilla extract 24 sm Strawberries Preheat oven to 325'F. (165'C.). Generously grease 3 baking sheets. Put butter, brown sugar and syrup in a saucepan and heat gently, stirring until butter has melted and sugar is dissolved. Cool slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add lemon juice and stir well. Drop teaspoonfuls of mixture ont greased baking sheets, spacing them well apart to allow for spreading. Bake 1 baking sheet at a time in preheated oven 6-8 minutes or until golden. Let cool on baking sheet 2 minutes. Using a palette knife, remove brandy snaps from baking sheet, 1 at a time, and roll around handle of a wooden spoon. Let set and remove from handle. Just before serving, whip cream, powdered sugar and vanilla until thick. Spoon whipped cream into a pastry bag fitted with a small star tube. Pipe whipped cream into ends of each brandy snap. Garnish with strawberries and serve at once. Unfilled Brandy Snaps can be stored in an airtight container up to 2 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brandy Snaps Categories: Cookies Servings: 1 2 oz Butter 2 oz Sugar 2 oz Flour 2 tb Golden syrup 1 ts Brandy 1 ts Ground ginger 1/4 ts Grated lemon rind Melt the butter, syrup and sugar in a pan. Remove from the heat and add the other ingredients. Mix well and drop in teaspons on a greased baking tray. Space about 3" apart as they spread during cooking. Bake at 350 deg F for about 7 minutes or until they are light brown and set. Allow to cool on the sheet for 2 minutes then loosen with a palette knife. Remove from tray and roll each one round the handle of a wooden spoon to shape. They should be about 3 to 4" long and cigar shaped. For a special treat, serve filled with whipped cream! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: Cookies Servings: 6 1 1/2 c Brown Sugar; Firmly Packed 2/3 c Shortening 2 Eggs; Large 2 tb Milk 1 tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Spice Cookies Categories: Cookies Servings: 1 1 1/3 c All-purpose flour 1/2 ts Baking powder 1/4 c Sunflower or corn oil Margarine, softened 1/4 c Packed dark brown sugar 3/4 ts Ground cinnamon 3/4 ts Ground ginger 1 ts Pure vanilla extract 1 Egg 1 tb Sliced almonds, approx. 1 oz Semi-sweet chocolate Preheat oven to 350. Onto a piece of waxed paper, sift flour and baking powder. In a large mixing bowl beat margarine, sugar, cinnamon, ginger and vanilla until blended. Beat in egg. Turn mixer to low speed and gradually add flour mixture. Shape dough into about 32 1-inch balls. Arrange 1 inch apart, on lightly greased baking sheet. With wet fork, flatten to about 3/8 inch thick. Press a sliced almond sideways into the center of each cookie. Bake 12 minutes. Remove to rack to cool. Place chocolate in zip-top plastic sandwich bag; seal bag. Place in boiling water until chocolate melts. Snip a tiny hole in corner of bag and drizzle chocolate over cookies. Freeze five minutes or until chocolate is firm. About 32 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Crisps Categories: Cookies, Snacks Servings: 6 3/4 c Brown sugar (packed) 1/4 c Granulated sugar 1/3 c Margarine or butter -(softened) 1 Egg 1/2 ts Ground allspice 1/2 ts Ground cinnamon 2 c Bisquick baking mix 1/2 c Chopped nuts FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Beat sugars, margarine, egg vanilla, allspice and cinnamon until smooth and creamy. Stir in baking mix and nuts. Drop dough by slightly rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. immediately remove from cookie sheet. About 3 1/2 dozen cookies. NOTE: high altitude directions (3500 to 6500 ft), Decrease baking mix to 1 1/2 cups and add 1/2 cup all purpose flour. From: The recipe files of General Mills Inc. (1981) Shared 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Cookies Categories: Cookies, 1941 Servings: 5 1/4 c Butter or butter substitute 1/2 c Brown sugar 2 Eggs 1/3 c Milk 1 c Flour 1 ts Baking powder 1/2 ts Salt 3/4 c Chopped nuts Cream butter. Add sugar. Add eggs, yolks and whites beaten separately, and milk. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 15 minutes. Nuts or raisins may be pressed into each cookie before baking. 15 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brownies Categories: Cookies Servings: 1 1 c Sugar 1 tb Cocoa; heaping 1/2 c Shortening 2 ea Eggs; well beaten 1/2 c Flour 1/2 c Nut meats Vanilla Bake in shallow pan in slow oven about one-half hour. Cut in squares while yet warm. Note: Cream sugar and shortening together, beat in eggs, cocoa, flour. No quantity for vanilla given, assume 1 t. Stir in nut meats last. Slow oven in 300 - 350 F. Assume 325 F. Source: Mrs. Charles Easley, Ft. Defiance Grange, Defiance County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brownies Categories: Cookies, Vegetarian Servings: 1 1/3 c Oil 1 ts Vanilla 1 tb White vinegar 1 c Cold water 1 ts Baking soda 1 c White sugar 2 tb Cocoa powder 1/2 ts Salt 1 1/2 c White flour 1/2 c Walnuts, chopped Mix together the oil, vanilla, vinegar & cold water. Add the baking soda & mix well. Beat in the sugar, cocoa powder & salt. Finally, fold in the flour. Only do enough mixing to ensure that the ingredients are well blended. Pour into baking dish. Bake for 30 minutes at 350F. When cool, cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brunsli Cookies Categories: Cookies Servings: 2 2 c Very finely ground almonds 1 c Superfine sugar 1/4 c Confectioners' sugar 1/4 ts Ground cinnamon 1 1/2 oz Unsweetened chocolate, -melted and cooled 2 Extra-large egg whites, -unbeaten Granulated sugar for topping Chocolaty rich with a chewy macaroon cookie center. Preheat oven to 400~. Combine almonds, superfine sugar, confectioners' sugar and cinnamon in a large bowl; beat in melted chocolate and egg whites until smooth; wrap in wax paper. (Mixture will be sticky.) Chill several hours or overnight. cut dough in half. (Refrigerate one half.) Roll out dough to a 1/2-inch thickness between two sheets of wax paper. Remove top piece of wax paper. Witha 2-1/2 inch round cookie cutter, cut out as many circles from teh dough as you can. Remove scraps of dough and refrigerate for second rolling; cut circles in half to make half moon shapes. Carefully remove cookie halves from bottom sheet of wax paper; place cookies on lightly greasted cookie sheets; sprinkle lightly with granulated sugar. Repeat with other half of dough. Use any scraps of dough for second rolling. Let cookies dry for 3 hours. Bake in a 400~ oven for 12 minutes or until cookies are browned on the bottoms. Remove to wire racks; cool completely. Cookies will have an outside crust but will be soft inside {gosh, doesn't that sound like Al Martin? }. Makes 2-1/2 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buffalo Chips Categories: Chocolate, Cookies, Cereal Servings: 1 1 c Butter 1 c Shortening 2 c Brown sugar 2 c Granulated sugar 4 Eggs 2 ts Vanilla 4 c Flour 2 ts Soda 2 ts Baking powder 2 c Oats 2 c Corn flake cereal 2 c Chocolate chips 1 c Coconut 1 c Pecans Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes. Source: Kyosho Connick, FidoNet Cooki MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Burnt Sugar Cookies Categories: Cookies Servings: 1 2 c Sugar 3/4 c Water; boiling 3 tb Baking soda 3 ea Eggs 1 c Lard 2 c Sugar 1 c Milk; sour Nutmeg; or ginger Put sugar in skillet, stir until melted. Remove from fire and pour in boiling water. While this is cooling mix remaining ingredients. Add soda in molasses and stir well. Pour all together and work in flour to a very stiff dough. Note: The sugar should be carmelized (brown, not black) before adding water. Roll out and cut. Bake in 425 F. oven until done. Source: Mrs. Mildred Harris, Morgan Grange, Morgan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter Crunch Cookies Categories: Cookies Servings: 6 Sift: 1 c All-purpose flour 1/4 ts Baking powder 1/2 ts Baking soda Cream together in order -given: 2/3 c Soft butter 1 c Brown sugar 1 Egg 1 ts Vanilla Fold together the above two -mixtures then add: 3/4 c Oatmeal 1 c Flaked coconut 1 c Corn flakes Drop in small balls on ungreased cookie sheet. They spread as they bake. Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter-Scotch Cookies Categories: Cookies, 1941 Servings: 6 2 c Brown sugar 1/2 c Shortening 2 Eggs, well beaten 1/2 ts Baking soda 1 ts Salt 1 ts Vanilla 3 c Flour 1 ts Cream of tartar 1 c Coconut Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift flour, measure, and sift with salt, baking soda, and cream of tartar. Add to first mixture. Add coconut. Mix thoroughly. Form into rolls 2 inches in diameter. Chill overnight. Cut in thin slices. Place on slightly oiled baking sheet. Bake in hot oven (420 F) about 10 minutes. 100 servings. Vera Russell, Redfield, KS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Cookies Categories: Cookies Servings: 6 2 c Brown sugar 2 Eggs 1 ts Cream of tartar 1 c Butter 1 ts Soda 4 c Flour 1 c Nutmeats Cream butter and sugar, add well beaten eggs. Sift soda and cream of tartar with 1 c. of flour into mixture and mix well. Then add nuts, vanilla and rest of flour, finish mixing. Form in a long roll, let stand in a cold place. In the morning, slice and bake in moderate oven (375 deg). Source: Kathryn M. DeVol Posted by : Michael Hackmann, 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Cookies #2 Categories: Cookies Servings: 1 3 c Brown sugar 3/4 c Shortening 4 ea Eggs 5 c Flour 3/4 ts Baking soda 3/4 ts Cream tartar 1 ts Vanilla Filling; cook together: 1 c Dates 1/2 c Nuts 1/2 c Sugar 1/2 c Water Make into rolls and place in refrigerator for a few hours. Cut into thin slices and place cooled filling between slices. Bake in a slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts, Morgan Grange, Butler County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Bran Nut Squares Categories: Cookies Servings: 1 1/4 c Shortening 1 c Brown sugar 1 ea Egg 1 c Flour 1 ts Baking powder 1/4 ts Salt 1/4 c Nut meats 1/4 c Bran Cream shortening. Add sugar and cream well. Add egg and beat. Add dry ingredients, nuts and bran. Spread in shallow pan, bake about 30 minutes, at 350 F. Cut into suqares and roll in confectioner's sugar. Source: Mrs. P. A. Easton, Springboro Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Cookies Categories: Cookies Servings: 1 1 c Lard and butter mixed; crea -med 4 c Brown sugar; light - rolled 4 ea Eggs 1 tb Baking soda 1 tb Cream tartar 1 tb Vanilla 6 c Flour Knead into loaves. Let stand over night in cool place. Slice one-half inch thick. Bake in moderate oven. NOTE: Moderate oven is 350 - 400 F. Recipe called for 6 - 8 cups flour. Source: Mrs. Ralph C. Fox, Louden Center Grange, Seneca County, OH Mrs. Clyde Bradley, Litchfield Grange, Medina County, OH Mrs. Paul Sitler, Midway Grange, Columbiana County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Brownies Categories: Cookies Servings: 1 1 c Butter, melted 2 c Light brown sugar 3 Eggs 2 ts Vanilla 2 c Flour 1/2 ts Salt 1 1/2 ts Baking powder 1 c Chopped walnuts, pecans, etc MMMMM-----------------------------FROSTING---------------------------------- 1/2 c Butter 3 c Sifted confectioners sugar 2 ts Instant coffee* * dissolved in 2 Tablespoons hot water These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should. Preheat oven to 350ø. Melt butter in a large saucepan. Add sugar and beat well to mix. Cool the mixture slightly, then beat in the eggs and vanilla. Sift together flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well. Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350ø for 30 to 35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack. To make the frosting, cream 1/2 cup butter with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares. Yield: 3 dozen 2-inch or 6 dozen 1-inch squares. Polly Clingerman, author Fast and Fabulous Hors D'Oeuvres and Holiday Entertaining (published by The American Cooking Guild), Washington, DC Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cake Mix Cookies Categories: Cookies, Chocolate Servings: 48 2 Eggs 1/3 c Oil 1 ts Vanilla or other flavor to -match cake mix 1 Cake mix, 2 layer Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: 0:10 Cholesterol per serving: Marks: *DIRECTIONS* 1. Lightly beat together eggs, oil and extract in mixing bowl. Add about half of cake mix and beat by hand until smooth. Stir in remaining cake mix until well blended. Drop cookie dough by rounded teaspoons about 3 inches apart onto ungreased baking sheets. 2. Bake in a preheated 375F. oven 10-12 minutes. (Centers will be soft.) Let cookies cool briefly before transferring to racks. NOTE: To make Chocolate Chip cookies, add 6 oz. semisweet chocolate pieces to dough when you add second half of the mix. Makes about 4 1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cake Mix Cookies Categories: Kids, Snacks, Cookies Servings: 6 1 pk Cake mix 1/4 c Flour 1/4 c Water 1/2 c Oil 1 Egg From: Crafts for Kids a large bowl and a wooden spoon paper plates and crayons waxed paper Optional ingredients: coconut, raisins, nuts, chocolate chips, crushed peppermint sticks, food coloring, wheat germ, mashed banana Help the children measure the cake mix, flour, water, oil, and egg into the large bowl. They can take turns stirring with the wooden spoon until the dough is thoroughly blended. Then the children can add any of the optional ingredients listed. Chocolate cake mix and nuts make a good combination, for example. For St Patrick's Day, they can add a few drops of green food coloring and 1/4 cup coconut to a white cake mix to make gree cookies. Help the children drop the dough from a teaspoon onto a ungreased baking sheet. Place the cookies a little apart. The children can roll the dough into balls the size of a walnut, then roll each ball in granulated sugar before baking to make sugar cookies. They can roll the balls in chopped nuts which works well with chocolate dough. Bake in a preheated oven at 350 F for 10 minutes, or until the edges just begin to turn brown. Do not overbake. While the cookies are baking, give each child a paper plate and crayons. Each child should decorate a cookie plat4 e and write his or her name on it, using uppercase and lowercase letters. Lay waxed paper on the plates to prevent crayon from getting on hot cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Camper's Cookies Categories: Cookies, Tex-mex Servings: 6 2 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Baking powder 1 c Margarine 1 c White sugar 1 c Brown sugar 2 Eggs 1 ts Vanilla 2 c Oats 6 oz Semi-sweet chocolate chips 1 c Nuts Sift together the flour, baking soda, salt, and baking powder. Cream the margarine and the sugars together. Add the eggs and beat. Add the flour mixture and mix well. Add the vanilla, oats, chocolate chips, and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake in a preheated oven 15 minutes at 350 F. Judean Scott Fort Worth, TX in the Gustine, TX P-TC cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Bar Cookies Categories: Cookies Servings: 6 3/4 c Butter 3/4 c Sifted confectioner sugar 2 tb Evaporated milk 1 ts Vanilla 1/4 ts Salt 2 c Flour FILLING: 1/2 lb Caramels (about 30) 1/4 c Evaporated milk 1/4 c Butter 1 c Confectioners sugar 1 c Chopped pecans/peanuts ICING: 12 oz Semi sweet chocolate 2/3 c Evaporated milk 4 tb Butter 2 ts Vanilla 1 c Confectioners sugar Cream butter and add confectioners sugar. Add evaporated milk, vanilla and salt and mix well. Blend in flour. Chill. Roll out to about 1/4 inch thickness. Cut into rectangles 3 x 1 1/2 inches. Put on ungreased cookie sheet about 1/2 inch apart and bake at 325 degrees for 12-16 minutes, until undersides are just starting to turn golden brown. Drop a teaspoon of filling on each cookie. When cool, drop a teaspoon of icing over the top. FILLING: Melt caramels with evaporated milk in top of double boiler, stirring frequently. Remove from heat. Add butter and mix in. Sift in confectioners sugar and mix in. Add peanuts or pecans and mix well. Drop on top od cooled cookies. ICING: Melt chocolate bits with evaporated milk. Remove from heat. Add butter and vanilla and mix. Sift in confectioners sugar and mix well. Drop a teaspoonful over the top of cooled cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Cane Cookies Categories: Cookies Servings: 6 1 c Softened shortening 1 c Sifted powdered sugar 1 Egg 1 ts Almond flavoring 1 ts Vanilla flavoring 2 1/2 c Sifted flour 1/2 ts Salt 1/4 To 1/2 tsp red food coloring Cream shortening and sugar together. Beat in egg and flavorings. Add flour and salt and mix well. Divide dough into 2 portions. Put red food coloring into 1 portion, leave the other one plain. Take a tsp of dough from each portion. Roll each into a thin rope. Twist together carefully and roll gently to smooth. Put on lightly greased cookie sheet and curve top of each cookie to make it look like a candy cane. Bake at 375 for 8 to 9 min. Press variation: Use the "rope" disk of your cookie press to make the rope for the cookies. First make red, then plain, or vice versa, and then twist together. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Cane Twists Categories: Cookies Servings: 48 2 c All purpose flour 1/3 c Sugar 1/4 ts Baking powder 3/4 c Butter 5 To 7 Tbsp. ice water 1/2 ts Vanilla 1/4 c Seedless raspberry jam Powdered Sugar Frosting Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle. Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375 oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in decorating bag fitted with writing tip. Pipe frosting on light portions of each cane. Makes 48. Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar and enough hot water ( 1 to 2 Tbsp.) to make of frosting consistency. From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Cane Cookies Categories: Cookies Servings: 12 1 c Powdered sugar 1/2 c Butter or margarine, - softened 1/2 c Shortening 1 1/2 ts Almond/Peppermint extract 1 ts Vanilla extract 1 Egg 2 1/2 c All-purpose flour 1/2 ts Red food color 1/2 c Crushed peppermint candy 1/2 c Sugar Heat oven to 375F. Mix powdered sugar, butter, shortening, almond extract, vanilla and egg in large bowl. Stir in flour. Divide dough in half. Tint 1 half with food color. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope by rolling back and forth on lightly floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet. Curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar; immediately sprinkle over cookies. Remove from cookie sheet. Makes about 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canine Cookies Categories: Cookies Servings: 1 1/2 c Milk powder 1 Egg, well beaten 2 1/2 c Flour 1/2 ts Garlic/onion salt 1 1/2 ts Brown sugar 1/2 c Water 6 tb Gravy (100ml) Baby food meat Combine and shape into ball and roll on floured board. Use extra flour if needed. Cut. Bake at 350F for 25-30 minutes. Cool. Should be hard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caraway Cookies Categories: Cookies, 1941 Servings: 5 1 c Butter or butter substitute 2 Eggs, well beaten 1/4 ts Baking soda 1 tb Grated orange or lemon rind 1/2 ts Caraway seed 1 c Sugar 1/2 ts Ginger 1 tb Milk 1/4 ts Salt 1 c Flour Cream butter and sugar. Add eggs and milk. Sift flour, measure, and sift with baking soda, salt, and ginger. Add to first mixture. Add lemon rind and caraway seed. Add sufficient additional flour to form a soft roll dough. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (400 F) 10 minutes. 75 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Care-Au-Lait Chocolate Cups Categories: Cookies, Chocolate Servings: 6 8 Squares semi-sweet chocolate FILLING: 1 pk (6 serving size) Jell-o -vanilla pudding and pie -filling 2-1/2 cups milk 1 ts Instant coffee granules -(optional) 1/2 c Sour cream 1 tb Sherry or orange liqueur CHOCOLATE CUPS: Maraschino cherries or grated chocolate CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. Remove from water and stir until completely melted. Place 10 large size aluminium foil baking cups in muffin pan. Using a reaspoon, spread chocolate mixtur over inside of the cups, covering entire surface. Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated) FILLING: Prepare Jell-o pudding and pie filling with milk and instant coffee as directed on the package. Cook, stirring occasionally, for 5 minutes. Stir in sour cream and sherry. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. Stir pudding and fill chocolate cupsl Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired. ** Chocolate cups can be prepared in miniature foil cups too** Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Cookies Categories: Cookies Servings: 5 1 c Shortening (part soft butter -or margarine) 3/4 c Sugar 2 Eggs 1 c Mashed cooked carrots 2 c Flour 2 ts Baking soda 1/2 ts Salt 3/4 c Shredded coconut These cookies are made with cooked carrots, so next time you prepare carrots for dinner, save a cupful for these moist golden cookies which stay soft for a long time, if you can keep them! Mix shortening, sugar, and eggs thoroughly. Add carrots. Blend in flour, baking soda, and salt. Stir in coconut. Drop dough by the teaspoonful on lightly greased baking sheet about 2 inches apart. Bake in preheated 375F oven 8-10 minutes or until no imprint remains when touched lightly. Remove from baking sheet. Cool and frost with orange butter icing. Makes 5 dozen cookies. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Oatmeal Cookies Categories: Cookies Servings: 48 1/2 c All-Purpose Flour 1/2 c Whole Wheat Flour 1/4 c Nonfat Dry Milk Powder 1 ts Baking Powder 1/4 ts Baking Soda 1/2 ts Salt 1/4 ts Ground Nutmeg 1/4 ts Ground Cinnamon 1/4 c Solid Shortening 1/3 c Brown Sugar 1/2 c Molasses 1 Egg 1 c Shredded Carrots 1 ts Vanilla 1 3/4 c Quick Cook Rolled Oats Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375øF oven for 10-12 minutes or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cat Poop Cookies Categories: Cookies, Kids Servings: 1 MMMMM----------------------CHOCOLATE INGREDIENTS--------------------------- 1/2 c Honey 2/3 c Butter, margarine, or lard 1 Egg 1 ts Vanilla extract -OR- peppermint extract 2 c Whole wheat flour 1/3 c Cocoa powder Grape-nuts(tm) cereal MMMMM---------------------GINGERBREAD INGREDIENTS-------------------------- 1/4 c Honey 1/4 c Molasses 2/3 c Butter or margarine, or lard 1 Egg 2 1/3 c Whole wheat flour Ginger, cinnamon, cloves - to taste -(maybe 1/2 tsp each) Grape-nuts(tm) cereal MMMMM-----------------------------MIX-INS---------------------------------- Coconut; (tapeworms) Chocolate chips Butterscotch chips Peanut butter chips Spagetti or ramen noodles - cooked - (roundworms) Corn Peanuts "puffy pastel things"; * -find at Chinese restaurants *NOTE: "puffy pastel things are to look like the cat ate styrofoam packing pellets-i haven't tried this to make: microwave the honey till it bubbles(about 1 minute). add the butter,(i've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter. chill 1 hour in the freezer or several hours in the fridge. roll dough logs of random length and the diameter of cat poops. roll logs in grape- nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with my flaky oven you never know). serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. i imagine brown sugar might work as a substitute for the new clumping litters, but i havent tried it. this recipe worked especially well at the halloween party where the table was already decorated with plastic flies. From: Anne P. Mitchell JD k MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Charlie Brown's Peanut Cookies Categories: Cookies, Chocolate Servings: 6 2 c Sifted all-purpose flour 1 ts Double-acting baking powder 1/2 ts Cinnamon 1/2 lb (2 sticks) butter 1 c Dark brown sugar, firmly -packed 2 Eggs (leave 1 egg whole and -separate the other) 1 tsp. -water 10 ounces (2-1/4 cups) salted peanuts (dry roasted), chopped medium fine Scant 3/4 cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet chocolate morsels Sift together the flour, baking powder, and cinnamon and set aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Place a long piece os wax paper on the work surface. Divide the dough into 36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound. Flour your hands and roll each mound into a round ball. Place on waxed paper. Preheat the oven to 375. Cut aluminum foil to fit cookie sheets. In a small, shallow bowl, beat the reserved egg white with the water, beating until foamy. Place the chopped peanuts on a long piece of aluminum foil or wax paper. Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts. Roll it around and coat thoroughly. Coat 4 or 5 cookies at a time. Place the cookies 2 inches apart on the cut aluminum foil. Form a depression in the top of each cookie, either with the handle of a large wooden spoon or your thumb. Make the depression rather deep and wide but not so deep that you make the bottom of the cookie too thin. Place a generous 1/2 tsp. of the peanut butter in each indentation. Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly. Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet. When at room temperature refrigerate briefly to set the chocolate. From: Maida Heatter's Book of Great Cookies Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Fruit Drops Categories: Cookies Servings: 10 1/2 c Butter 1/4 c Sugar, Granulated 1/4 c Brown Sugar, Firmly Packed 1 Egg, Large 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Cheddar, Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries, Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375øF for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Peanut Butter Cookies Categories: Cookies, Cheese, Desserts, Kids Servings: 12 1/2 c Peanut Butter 1 c Shredded Sharp Or Mild Cheddar Cheese 2/3 c Butter, Softened 1 1/2 c Unbleached All-Purpose Flour 1/2 ts Salt In a medium bowl, combine the peanut butter, cheese, butter, flour and salt. Mix well. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10 to 12 minutes or until golden brown. Makes 2 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry-Pecan Balls Categories: Cookies Servings: 1 1 c Shortening 3 oz Cream cheese, softened 1 c Sugar 1 Egg 1 ts Almond extract 2 1/2 c Flour, all purpose 1/4 ts Baking soda 1/2 ts Salt 1 3/4 c Pecans, finely chopped 36 Maraschino cherries, -halved Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. . Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. . Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chewy Chocolate Cookies Categories: Cookies, Chocolate Servings: 4 1 1/4 c Butter or margarine, -softened 2 c Sugar 2 Eggs 2 ts Vanilla 3/4 c Hersheys cocoa 1 ts Baking soda 1/2 ts Salt 1 c Chopped nuts, optional Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda, and salt, gradually blend into creamed mixture. Stir in nut, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) Cool on cookie sheet until set,about 1 minute. Remove to wire rack to cool completely. Makes about 4-1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chewy Chocolate Cookies Categories: Chocolate, Cookies Servings: 4 2 c Sugar 1/2 c Margarine, melted 4 (1 oz) squares unsweetened -chocolate, melted 4 Eggs 2 ts Vanilla extract 2 c All-purpose flour 2 ts Baking powder 3/4 ts Salt 3/4 c Confectioner's sugar In a large bowl, blend sugar, margarine and chocolate; add eggs, one at a time, until well-blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonful into confectioner's sugar, coating lightly, then shape into balls. Place on greased baking sheets, 2 inches apart, flatten slightly. Bake at 350 degreesF for 12 to 14 minutes or until done. Remove from baking sheets onto wire racks to cool. Makes about 4 dozen. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chewy Fig Oatmeal Cookies Categories: Cookies Servings: 36 Karen Mintzias 1/4 c Brown sugar, firmly packed 1/2 c Honey 1/3 c Dried figs, ground & packed 2/3 c Margarine or butter 6 tb Egg substitute, -or: 2 Eggs 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Vanilla 2 tb Dried figs, ground 1/4 ts Nutmeg 1 1/2 c All-purpose flour 1 1/3 c Quick rolled oatmeal 1/2 c Nuts, finely ground (opt.) [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber 0.936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol 0.031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24% Source: California Fig Advisory Board pamphlet Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chewy Macaroons Categories: Cookies Servings: 24 2 Egg whites; room temperature 1/2 ts Vanilla (or almond) extract 2 tb Flour 1/2 c Sugar 1/4 ts Salt 2 c Flaked coconut Preheat oven to 325 degrees. Lightly grease and flour 2 large cookie sheets, set aside. In large mixing bowl, beat egg whites until stiff but not dry. Beat in vanilla. Mix together remaining ingredients, fold into egg whites. Drop by rounded teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 20 to 25 minutes or until golden brown. Cool slightly, then remove. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chewy Oatmeal Cookie Categories: Cookies, Desserts Servings: 1 3/4 c Butter flavored Crisco 1 1/4 c Firmly packaged light brown - sugar 1 Egg 1/3 c Milk 1 1/2 ts Vanilla 3 c Quaker(R) Quik Oats (not - instant or old fashioned) 1 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Raisins 1 c Coarsely chopped Walnuts Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Almond Cookies Categories: Cookies Servings: 1 4 c Flour 2 1/2 c Sugar 4 ts Baking powder 1 ts Baking soda 1 lb Shortening 2 Eggs, beaten 4 ts Almond extract Almond halves for garnish Additional egg for glaze These delicate cookies melt in your mouth and are the perfect accompaniment to a Chinese banquet. In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350ø. Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4- inch thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake at 350ø for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins. Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen. Jane Bradley, author of Southern Style (published by The American Cooking Guild), Alexandria, VA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Almond Cookies Categories: Cookies Servings: 48 2 3/4 c Sifted flour 1 c Sugar 1/2 ts Soda 1/2 ts Salt 1 c Butter 1 Slightly beaten egg 1 ts Almond extract 1/3 c Whole almonds Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 mins. Cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chews Categories: Cookies Servings: 1 2 ea Eggs 1 c Sugar 1/2 c Flour 1/2 ts Baking powder 1/4 ts Salt 1 c Dates; chopped 1 c Nuts; chopped Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar. Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choc 'n' Spice Profiteroles Categories: Cookies, Chocolate Servings: 6 1/2 c All-purpose flour 2 tb All-purpose flour 1 ts Ground cinnamon 2/3 c Water 1/4 c Butter, diced 1 1/2 ts Butter, diced 2 Eggs, beaten 1 1/4 c Whipping cream 1 tb Powdered sugar 2 ts Coffee flavoring 4 oz Semisweet chocolate, broken -in pieces 2 tb Tia Maria 2 tb Light corn syrup 2 ts Superfine sugar Preheat oven to 400'F. (205'C.). Lightly grease several baking sheets. Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts. Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture. Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean. Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4" plain tube. Pipe 24 small balls onto greased baking sheets. Bake in preheated oven 20 minutes, then reduce oven temperature to 350'F. (175'C.) and continnue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape. Cool on a wire rack. Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape on a serving dish. Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes. Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles. NOTE: Profiteroles are at their best served 2 hours after assembling when they have softened slightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocadamia Coconut Delights Categories: Cookies Servings: 1 1 c Butter 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 c Flour 2/3 c Hershey's(R) cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Macadamia nuts* 3/4 c Shredded coconut *coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue. Preheat oven to 350ø. In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350ø for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen. Karen Hays, Chicago, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocoholics Cookies Categories: Cookies Servings: 50 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 tb Instant Espresso 4 Eggs 1 1/2 c Sugar 4 tb Vanilla 3 c Flour 1/2 ts Baking Powder 1/4 ts Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, Melted Place walnuts and pecans in preheated 250øF oven on a cookie sheet, place in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350øF. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350øF for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies Servings: 72 3/4 c Butter, Softened 3/4 c Shortening 1 1/2 c Brown Sugar, Lightly Packed 3/4 c Sugar 3 Eggs 3 tb Light Corn Syrup 3 tb Water 3 ts Vanilla 3 3/4 c Flour, unsifted 1 1/2 ts Baking Soda 3/4 ts Salt 3 c Chocolate Chips, Semi-Sweet Cream butter, shortening, sugars, eggs, corn syrup, water and vanilla. Beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350øF for 15 minutes. Allow to cool on cookie sheet for 1 minute, then remove to cooling racks until completely cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chunk Chocolate Cookies Categories: Cookies Servings: 48 10 oz Semisweet Chocolate, Broken 1 pk Chocolate Fudge Cake Mix 2 pk Chocolate Fudge Pudding Mix 1 1/2 c Miracle Whip 1/2 c Chopped Walnuts (Optional) Preheat oven to 350øF. Combine first 4 ingredients in medium bowl. Mix in Miracle Whip. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtight containers.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Cookies Categories: Chocolate, Cookies Servings: 12 1 1/2 c Mint Chocolate Chips * 1 c Flour, Unbleached 3/4 ts Baking Powder 1/4 ts Baking Soda 1/4 ts Salt 1/4 c Butter, Softened 6 tb Sugar 1/2 ts Vanilla Extract 1 lg Egg MMMMM------------------------------GLAZE----------------------------------- 1 c Mint Chocolate Chips * 1/4 c Vegetable Shortening 3 tb Corn Syrup 2 1/4 ts Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. ~------------------------------------------------------------------------- COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350øF On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350øF for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Meltaways Categories: Chocolate, Cookies Servings: 12 1 1/2 c Mint-Chocolate Chips * 3/4 c Butter, Softened 1/2 c Confectioners' Sugar, Sifted 1 lg Egg Yolk 1 1/4 c Flour, Unbleached MMMMM------------------------------GLAZE----------------------------------- 1/2 c Mint-Chocolate Chips * 1 1/2 tb Vegetable Shortening 2 tb Almonds, Toasted, Chopped * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ~------------------------------------------------------------------------ COOKIES: Preheat oven to 350øF. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350øF for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Store in airtight container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Pinwheels Categories: Chocolate, Cookies Servings: 10 1 1/2 c Chocolate Mint Chips * 3/4 c Butter, Softened 1/3 c Sugar 1 lg Egg 1 ts Vanilla Extract 1/2 ts Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ~------------------------------------------------------------------------ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375øF. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll fashion. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375øF for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Sticks Categories: Cookies Servings: 40 MMMMM------------------------------COOKIE----------------------------------- 2 Eggs 1/2 c Melted Butter 1 c Sugar 2 oz Melted Unsweetened Chocolate 1/2 ts Peppermint Extract 1/2 c Flour 1/2 c Ground Almonds MMMMM------------------------PEPPERMINT FILLING----------------------------- 2 tb Butter 1 tb Heavy Cream 1 c Confectioners Sugar (Sifted) 1 ts Peppermint Extract MMMMM-----------------------------FROSTING---------------------------------- 1 oz Semi-Sweet Chocolate 1 tb Butter Preheat oven to 350øF. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Sugar Cookie Drops Categories: Chocolate, Cookies Servings: 12 2 1/2 c Flour, Unbleached 1 1/2 ts Baking Powder 3/4 ts Salt 1 1/4 c Sugar, Divided 3/4 c Vegetable Oil 2 lg Eggs 1 ts Vanilla Extract 1 1/2 c Mint-Chocolate Chips * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ~------------------------------------------------------------------------- In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350øF for 8 to 10 minutes. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Munchies Categories: Cookies Servings: 48 1 c Semi-Sweet Chocolate Chips 8 Marshmallows 1 tb Water 3/4 c Sifted Flour 1/2 c Sugar 3/4 ts Salt 1/2 ts Baking Soda 1/2 c Softened Butter 1/3 c Packed Brown Sugar 1 Egg 2 ts Almond Extract 1/2 ts Vanilla 1 1/4 c Quick Cooking Oats 1 c Chopped Pecans Preheat oven to 350øF. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate int batter. Blend thoroughly. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. Shake off excess Bits 'o Brickle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Butterflies Categories: Chocolate, Cookies Servings: 6 2 c Flour 1/2 c Cocoa 2 ts Baking powder 1/2 c Shortening 1/2 c Peanut butter 1 3/4 c Sugar 2 Eggs 1 1/2 ts Vanilla flavoring 1/3 c Milk Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla. Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8 to 10 minutes. Do not overbake. From: Festival Cookie Book Posted by: Donna Ransdell MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Drop Cookies Categories: Cookies Servings: 24 1 c Sifted flour 1 c Sugar 1/2 c Non-fat dry milk powder 1/2 tb Baking powder 1/2 ts Salt 1/4 c Sifted cocoa 1 Egg; lightly beaten 1/2 c Melted butter 1/4 c Water 1 ts Vanilla PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder, salt and cocoa together and sift well. Beat in remainder of ingredients, adding a little more water if needed to make a smooth dough. Drop from a teaspoon onto a well-greased baking sheet, spacing cookies 2 inches apart, and bake 12-to-15 minutes until lightly browned around the edges. Let cool 1-to-2 minutes on sheets, then lift to wire racks to cool. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies - M & M Package Categories: Cookies Servings: 120 -From the Kitchen of -Lawrence & Cindy Kellie 1 1/2 c Butter -=OR=- 1 1/2 c -margarine 2 2/3 c Brown sugar -firmly packed 4 Egg 2 ts Vanilla 4 1/2 c Flour 2 ts Baking soda 1 ts Salt 12 oz Chocolate chips 1 c Walnuts Mix butter, brown sugar together. The longer mixed the smoother the cookie. Add eggs, vanilla. Add the rest of the ingredients. Bake in 320 oven for 10-12 minutes. Cookies should still be fairly soft to the touch when removed from the oven MMMMM The "LaRK" ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-26-93 (21:33) Number: 4683 From: KAZ DUNKLEY Refer#: NONE To: ALL Recvd: NO Subj: CR veggie recipe Conf: (52) CookingEch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marshmallow Slices Categories: Chocolate, Cookies Servings: 6 2 c (12-oz) Hershey's semi-sweet -chocolate chips 1/2 c Butter or margarine 6 c (10 1/2 oz) miniature -marshmallows 1 c Finely chopped nuts Chocolate marshmallow slices MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Bar Cookies Categories: Chocolate, Cookies Servings: 6 2 c Flour 1/2 c Wheat germ (regular or honey -crunch) 1/2 ts Baking soda 1/2 ts Salt (optional) 1 c Butter, softened 3/4 c Firmly packed brown sugar 3/4 c Sugar 2 Eggs 1 ts Vanilla 6 oz (1 c) chocolate chips Chocolate Chip Bar Cookies Preheat oven to 375 degrees. Combine flour, wheat germ, baking soda and salt. Mix well. Beat together butter and sugars until light and fluffy. Add eggs and vanilla, mixing until well blended. Gradually add flour mixture. Mix well. Stir in chocolate chips. Spread into 15x10 inch jelly roll pan. Bake 20-25 minutes, until golden brown. Cool on wire rack. Cut into 2 1/2 x 1 1/2 inch bars. 42 bars MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Rice Krispie Treats Categories: Chocolate, Cookies Servings: 6 6 oz Pkg Nestle Chocolate Chips 6 oz Pkg Nestle Butterscotch -Chips 1/4 c Peanut butter 4 c Rice Krispies Chocolate Rice Krispie Treats Slowly melt chips and peanut butter in a large kettle over low heat. Remove from heat and stir in Rice Krispies. Turn Mixture out into a buttered 9 X 13 cake pan and gently flatten until level. Place in refrigerator (or ice box for fast setup) until treats are hard. Note: Generic chips don't work well. Stick with Nestles. P.S. Bet you can't eat just one! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pecan Cookies Categories: Chocolate, Cookies Servings: 6 2 c Granulated sugar 1 c Butter 2 Eggs, separated - Vanilla (hmmm...it -doesn't say how much...) 3 1/2 oz Squares unsweetened -chocolate 1 ts Salt 1/2 ts Baking soda 1/2 ts Baking powder 2 1/2 c All purpose flour RE: Chocolate Pecan Cookies DATE: 03-28-91 AREA: COOKING Chocolate Pecan Cookies ~granulated sugar - pecan halves Mix sugar and butter, blending well. Add egg yolks and vanilla. Melt chocolate. Sift salt, soda, baking powder and flour together. Beat egg whites; set aside. Blend dry ingredients with butter mixture, adding chocolate, then egg whites. Refrigerate overnight. Roll teaspoonfuls in tight balls, roll in granulated sugar. Press on greased cookie sheet. Top with pecan half in center. Bake 8 to 10 minutes at 350 degrees. Yields about 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Crisps Categories: Cookies, Chocolate Servings: 4 1/2 c Butter or margarine 1 c Sugar 2 Eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate, -melted 1 c Sifted flour 3/4 ts Salt 1/2 ts Baking powder 1 1/2 c Chopped walnuts Servings: 4 1/2 dozen DIRECTIONS: Cream the butter or margarine with the sugar until light and fluffy. Beat in eggs, vanilla and slightly cooled chocolate. Sift the dry ingredients together, add and mix well. Last, stir in the nuts. Drop dough by teaspoonfuls on baking sheets. Garnish each with a whole walnut half. Bake at 350-F for 10 to 12 minutes. Source: Mom's old magazine clippings- 1940's to 1970's Journal, 1961 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Pecan Cookies Categories: Cookies, Chocolate Servings: 6 2 3/4 c Flour 1 ts Baking soda 1 ts Salt 1 c Butter (best to use the real -stuff!) 3/4 c Sugar, granulated 3/4 c Brown sugar, packed 1 ts Vanilla 2 Eggs 12 oz Bag real chocolate chips 1 1/2 c Chopped pecans QUAN MEAS ING ** *DIRECTIONS* Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minutes Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Lover's Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 6 MMMMM--------------------------CREAM TOGETHER------------------------------- 2 c Butter 2 c Sugar 2 c Brown sugar MMMMM-------------------------------ADD------------------------------------ 4 Eggs 1 ts Salt 2 ts Vanilla 2 ts Baking powder 2 ts Baking soda 4 c Flour 5 c Oatmeal MMMMM-------------------------------ADD------------------------------------ 24 oz Chocolate chips 8 oz Hershey candy bar (finely -grated) 3 c Nuts, chopped (optional) Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 0:06 Cholesterol per serving: Marks: *DIRECTIONS +++* Bake on ungreased sheet. Roll golf-ball sized pieces, place 2" apart. 375 F 6-8 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chubbies Categories: Chocolate, Cookies Servings: 6 8 oz Semisweet Chocolate (8 -Squares) 3 oz Unsweetened Chocolate (3 -Squares) 1/2 c Unsalted Butter 3 lg Eggs, At Room Temperature 1 1/4 c Sugar 2 ts Vanilla Extract 2/3 c Unbleached All Purpose Flour 1/2 ts Baking Powder 1/4 ts Salt 1 1/2 c Semisweet Chocolate Chips 1 1/2 c Toasted Walnuts, Chopped 1 1/2 c Toasted Pecans, Chopped Note: These intensely chocolate cookies deserve their name -- because of their shape, of course, and yours if you eat too many. Yield: 25 Large Cookies Preheat the oven to 325 degrees F. and grease 3 cookie sheets. Melt the chocolate with the butter in a double boiler over simmering water. Cool to room temperature. Beat the eggs with the sugar in a mixer bowl until a ribbon forms when the beaters are lifted, about 10 minutes. Beat in the chocolate mixture and vanilla. Combine the flour, baking powder and salt in a medium bowl and stir into the chocolate mixture just until combined. DO NOT OVERMIX!!! Stir in the chocolate chips and nuts. Drop batter by quarter cupfuls 2 inches apart onto the prepared cookies sheets (DO NOT FLATTEN). Bake 10 to 12 minutes or until barely firm and tops are just dry and slightly cracked. Cool on the cookie sheest for 2 minutes and then gently transfer to wire racks to cool completely. CAL PRO FAT CARB CHOL SODIUM ** 300 4 G 21 G 28 G 36 Mg 39 Mg From The Ladies Home Journal April 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies on a Stem Categories: Cookies Servings: 24 1 c (1/2 lb.) butter/margarine, -at room temperature 3/4 c Firmly packed brown sugar 3/4 c Granulated sugar 1 lg Egg 2 ts Vanilla 2 c Flour 1 ts Baking soda 1/2 ts Baking powder 2 1/3 c Quick-cooking rolled oats 12 oz Semisweet chocolate chips OR -6 oz *each* semisweet and -white Chocolate, coarsely chopped 24 Pieces hardwood dowel (sold -in home centers and -lumberyards), 1/4 Inch in diameter and cut -about 12 inches long FROM: Shelley Rodgers Why bake cookies on a stick? For no reason but fun and to give them a festive look. Presented in a florist's box, they're bound to evoke a smile. In a bowl, cream butter and both sugars with a mixer. Beat in egg and vanilla. Mix together flour, baking soda, baking powder and oats. Blend with butter mixture. Stir in chocolate. Shape dough into 24 walnut-size balls. Assemble 1 at a time on an oiled 12x15 inch baking sheet. Set ball at 1 of the narrow ends, insert a dowel into center of ball, then pat dough into 2-1/2 inch round; keep dowel in center of round and covered by dough. Repeat, placing rounds about 2 inches apart. At opposite end of sheet, center dough between dowels (-> see diagram below). A pan holds 5 or 6 cookies. Keep dough covered until ready to shape. Bake cookies in a 375~ oven until golden brown, about 15 minutes (if using 1 oven, alternate pan positions after 8 minutes). slide a spatula under each cooky to release from pan; leave in place for 5 minutes. Then carefully lay cookies with dowels flat on racks (supprted the full length on racks of equal height) until cool. To wrap, enclose each cooky with plastic wrap and tie wrap to dowel with a ribbon (green for 'leaves') to keep cooky airtight. Serve, or store wrapped cookies up to 3 days at room temperature. Freeze to store longer. Makes 24 cookies. Per cooky: 262 calories, 3.3 gm protein, 13 g fat; 34 g carbohydrates, 126 mg sodium, 29 mg cholesterol. [ Sunset magazine, March 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Merinque Cookies Categories: Cookies Servings: 20 2 Egg whites 1/8 ts Cream of tarter 3/4 c Sugar 1 pk 6 oz. chocolate chips Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tarter, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Oatmeal Cookies Categories: Cookies, Chocolate Servings: 6 1 1/2 c Of flour 1 ts Salt 1 ts Soda 1 c Shortening 3/4 c Of brown sugar 3/4 c Of white sugar 2 Eggs, beaten 1/2 ts Hot water 1 c Of nuts 1 pk Of chocolate chips 2 c Of uncooked quick rolled -oats 1 ts Vanilla Bake at 375 degrees, cool at bit, then enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Dipped Peanut Butter Cookies Categories: Cookies, Chocolate Servings: 40 MMMMM--------------------------COUNTRY LIVING------------------------------- 6 tb Butter 3/4 c Peanut butter, chunk style 1/2 c Brown sugar, firm packed 1/3 c Sugar 1 Egg 1 c Flour, all purpose, unsifted 1/4 ts Baking soda 1/8 ts Baking powder 1/8 ts Cinnamon 2/3 c Peanuts,unsalted, chopped 6 Chocolate squares(semisweet) 1 tb Shortening 1 tb Corn syrup, light Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into 40 1-in. balls (about 2 t dough per cookie). Roll balls in peanuts until coated. Place balls on greased bake sheets about 2 in. apart and press to form 2 in. rounds. When most cookies are shaped, heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. Cool completely on wire racks. In top of double boiler over simmering water, melt chocolate and shortening; stir in corn syrup until well combined. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer; freeze until chocolate hardens. Store cookies in airtight container in freezer until ready to use. Posted by GAIL RUSSICK, Prodigy ID# DTGT60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Oatmeal Wonder's Categories: Cookies Servings: 10 1 c Sugar 1 c Brown Sugar 1 1/2 c Self-Rising Flour 1 Stick Of Butter 2 Eggs 1 ts Vanilla 3 c Minute Oatmeal 12 oz Milk Chocolate Chips 1 1/2 c Pecans Mix all together. Bake 350øF degrees for 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate No Bake Cookies Categories: Cookies Servings: 1 1/2 c Butter 1/2 c Water 1/2 c Peanut butter 2 c Sugar 2 tb Cocoa 3 c Oatmeal Or: 1 c Coconut Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Walnut Meringues Categories: Cookies Servings: 48 2 c Unsifted powdered sugar 1/4 c Cocoa powder (not a mix) 1 Jumbo egg white 1/2 c Finely ground walnuts - OR pecans PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Madeleines Categories: Cookies Servings: 24 2 Eggs 1/2 c Sugar 1 ts Grated lemon rind; OR 2 ts Grated orange rind 1 ts Vanilla extract 1/4 ts Salt 2/3 c All-purpose flour 1/3 c Unsweetened cocoa 8 tb Butter; melted -cooled slightly, plus 4 tb Butter; softened PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Be sure to completely cover with butter--don't leave spots. Combine the eggs, sugar and lemon or orange rind in a large mixing bowl, and stir them together. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa into a sifter or strainer. Sift once, return to sifter or strainer and sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed. Spoon a generous tablespoon of batter into each prepared mold; do not spread it evenly; it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds. (If you have only 1 pan, and can bake only 12 at a time, let the mold cool, wipe it out, grease with butter, then refill with batter and bake again.) Remove from the oven, slipping the tines of a table fork under each cookie to free it, and transfer the madeleines to a rack to cool. Serve within a few hours, or wrap airtight and freeze. Serve plain, or sprinkle the ribbed side with confectioners' sugar. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Kiss Cookies Categories: Cookies Servings: 46 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1/4 ts Cinnamon 1 c Butter; softened 1 c Brown sugar, packed 1 c Sugar 2 Eggs 2 ts Vanilla 1 ts Almond extract 16 oz Chocolate Kisses 1 1/2 c Chopped Nuts -(Pecans, Walnuts, - or Almonds) PREHEAT OVEN TO 375F. Combine flour, baking soda, salt and cinnamon; set aside. Beat butter and sugars until light. Beat in eggs, vanilla and almond extract. Blend in flour mixture. Chop 1 cup of kisses. Stir in chopped kisses and chopped nuts. Add 1 cup whole kisses. Drop heaping tablespoonfuls of the mixture onto an ungreased baking sheet 2 inches apart. Bake in hot oven 8 to 10 minutes. Cool on wire rack. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cup Cookies Categories: Cookies Servings: 48 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 3/4 c Peanut butter 1 c Light brown sugar, packed 1/2 c Sugar 2 Eggs 2 ts Vanilla 2 c Peanut butter cups, chopped 3/4 c Peanuts, chopped 1 c Milk chocolate chips PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pecan Kisses Categories: Cookies, Chocolate Servings: 44 3 Egg whites 1/4 ts Cream of tartar 3/4 c Granulated sugar 1/2 c Finely chopped pecans or -walnuts 1/4 c Sifted unsweetened cocoa -powder 1/2 ts Vanilla 1 pn Salt Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets. Bake in 250F oven for about 45 minutes or until outside is firm but inside slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days. Makes about 44 cookies. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Fantasy Categories: Cookies Servings: 10 1 1/4 c Butter 3/4 c Sugar 3/4 c Brown sugar 1/2 ts Salt 3 Eggs 3 c Flour 3/4 c Cocoa powder 1/2 c Baking soda 2 c Semi-sweet chips 1 1/2 c Broken pecan pieces Servings: 10 Double chocolate creates a deep dark brownie-like cookie. Prepare baking sheets. Cover with foil and grease. Preheat oven to 350F. In a large mixing bowl cream together butter and sugars. Beat in salt and eggs. In a separate bowl sift together flour, cocoa and baking soda. Stir into creamed mixture. When well blended fold in chocolate chips and nuts. Roll dough into 2 inch balls and press into 2-1/2 inch round cookies. Bake for 12 to 15 minutes until slightly dry around the edges. Makes 10 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Oatmeal Pecan Cookies Categories: Cookies Servings: 6 2 c Dark brown sugar 2 c Granulated sugar 2 c Crisco 4 lg Or extra large eggs 4 ts Vanilla 4 tb Milk 4 c Flour 2 ts Baking powder 2 ts Baking soda 2 ts Salt 2 12 oz pkg semi-sweet choc. -chips 4 c Old fashioned oatmeal 1 c Chopped pecans RE: Chocolate Chip Cookies DATE: 04-26-91 AREA: COOKING Just received a new publication: THE COOKS BOOKSHELF catalog: "The Finest Collections of American Cooking" It is a catalog of "traditional" cookbooks, many of the community variety. (p.o. box 9802-821, Austin, TX 78766). Has lots of neat cookbooks. The catalog published the following recipe from the cookbook "Chockful O' Chips, A Collection of Chocolate Chip Recipes" by Peggy Seeman. With the spate of "Mrs. Fields" and "Niemen Marcus" $250 chocolate chip cookie recipes, I thought someone might want to try the following. It does sound good. The author insists that you don't make substitutions and gives brand names. Makes it sound authentic, doesn't it. CHOCOLATE CHIP OATMEAL PECAN COOKIES Serving Size : 72 Keywords : Cookies Chocolate chip Chockful 'o Chips Qty Measurement Preparation Ingredient *---* Preheat oven to 350. DO NOT SUBSTITUTE INGREDIENTS (says the author) Cream together with electric mixer until fluffy the sugars, shortening, eggs, vanilla and milk. Sift together the flour, baking powder, baking soda and salt and gradually add to creamed mixture. Mix well with a spoon. Do not use electric mixer. Stir in chocolate chips, oatmeal and pecans. Drop by teaspoonfuls on lightly greased cooking sheet. Bake for 12-15 minutes. DO NOT OVERBAKE. (The key to these cookies turning out well is mixing the wet ingredients thoroughly until light and fluffy and in not overbaking) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Caramel Rolls Categories: Cookies Servings: 6 1/4 c Brown sugar 2 tb Butter or margarine 1 tb Light corn syrup 1 c Flour 1 tb Wheat germ 1 1/2 ts Baking powder 3 tb Shortening 1/4 c Milk 1 tb Butter or margarine 2 tb Sugar 1/4 ts Grated orange peel 1/4 c Semisweet chocolate pieces CHOCOLATE CHIP CARAMEL ROLLS From: Better Homes and Gardens Microwave Card Library In small bowl combine brown sugar, 2 T butter/margarine, and corn syrup. Cook on 100% (high) for 1-2 mins. or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6-oz. custard cups. Set aside. In mixing bowl stir together flour, wheat germ, and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir just until dough clings together. Turn out onto a lightly floured surface. Knead gently 15-20 strokes. Roll into a 10" x 6" rectangle. In a small bowl cook 1 T butter on high for 30-60 secs. or until melted. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly-roll style. Seal seams. Slice into 1" pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in the microwave oven. Cook on high for 2-3 mins. or until a wooden pick comes out clean, turning and rearranging cups once after 1 min. Let cool 1 min. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm. Makes 6 rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Oatmeal Cookies Categories: Cookies Servings: 312 2 c Sugar 4 tb Cocoa 1/2 c Peaunut Butter 2 ts Vanilla 2 1/4 c Oatmeal ( I use 3 c. when I -make it) 1/2 c Milk 1/2 c Margarine 1 ts Cinnamon ( This is optional -and something that I added -to this myself) Chocolate Peanut Butter Oatmeal Cookies Blend sugar, margarine, cocoa and milk in a Large pan. Heat on stove over medium heat until well blended. Bring to a boil for exactly 11/2 min. Add peanut butter, oats, vanilla, and cinnamon. Mix well and spoon onto waxed paper. Makes 31/2 to 4 dozen cookies. It is important to watch the time that you let this boil, if you boil it too long, the cookies, will turn into hard rocks, and you will probably have a pan stuck with hard stuff, too. It is important to get the mixture on to the waxed paper as quickly as possible. This is when the kids, and Teaspoons come in handy... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mints Categories: Cookies Servings: 6 12 oz Chocolate chips 1 cn Eagle Brand milk 1 ts Peppermint flavoring CHOCOLATE MINTS Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies (Pudding Style) Categories: Cookies Servings: 6 2 1/4 c Unsifted Unbleached Flour 1 ts Baking Soda 1 c Butter Or Margarine, -Softened 1/4 c Granulated Sugar 3/4 c Firmly Packed Light Brown -Sugar 1 ts Vanilla 1 pk (4 Serving Size) Vanilla -Flavor Instant Pudding 2 lg Eggs 12 oz Chocolate Chips, 1 Package 1 c Chopped Nuts, Optional Yield: About 7 dozen Mix the flour and baking soda together and set aside. Combine the butter, the sugars, the vanilla, and pudding mix in a large mixer bowl then beat until smooth and creamy. Beat in the eggs. Gradually add the flour mixture, then stir in the chips and nuts. Batter will be stiff. Drop by rounded measuring Teaspoonfuls, about 2 inches apart, onto an ungreased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes. NOTE: For double chocolate chip cookies, use a 4 serving size package of Instant Chocolate Pudding Mix. From Rich Harper 07/16/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Balls Categories: Cookies Servings: 2 6 oz PACKAGE (1 cup) SEMISWEET -CHOLOLATE PIECES 2 tb BUTTER or MARGARINE 1 EGG 1 c SIFTED POWDERED SUGAR 1/2 ts VANILLA 1 ds OF SALT 1/2 c FLAKED COCONUT 1/2 c CHOPPED PEANUTS Chocolate Nut Balls FLAKED COCONUTS In medium sausepan melt semisweet chocolate pieces and butter or margarine over low heat stirring frequently. Remove pan from heat; cool to lukewarm. Beat in egg till smooth and glossy. Add sifted powdered sugar, vanilla, and salt; mix well. Stir in the 1/2 cup flaked coconut and chopped peanuts. Chill about (1 hour). Form into ( 1-inch ) balls; roll in additional flaked coconut. Arrange on baking sheet. Chill at least 3 hours or till firm. MAKES ABOUT 2 1/2 DOZEN BALLS! Recipe from : Better Homes & Garden (New Cook Book) 1981 over 275 recipes! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Thumbprints Categories: Cookies, Chocolate Servings: 2 INGREDIENTS: 1/2 c Butter flavor Crisco 1/2 c Granulated sugar 1 tb Milk 1/2 ts Vanilla 1 Egg yolk 1 Sq. (1 oz) unsweetened -baking chocolate (melted -and cooled) 1 c All purpose flour 1/4 ts Salt 1/3 c Mini chips (semi-sweet -chocolate) PEANUT BUTTER CREAM FILLING: 2 tb Butter flavor Crisco 1/3 c Creamy peanut butter 1 c Confectioners sugar -(powdered sugar) 2 tb Milk 1/2 ts Vanilla DIRECTIONS: Heat oven to 350 degrees - grease baking sheet with Crisco. FOR COOKIES: Combine 1/2 c. crisco, granulated sugar, 1 TBL milk, vanilla and egg yolk in large bowl. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well. Combine flour and salt. Add gradually to chocolate mixture at low speed. Mix until blended. Add Chocolate chips. Shape dough into 1 inch balls. Place 2 inches apart on greased baking sheet. Press thumb gently in center of each cookie. Bake at 350 deg. for 8 min. Press centers again with small measuring spoon. Remove to cooling rack. Cool completely. FOR PEANUT BUTTER CREAM FILLING: Combine crisco and peanut butter in medium bowl. Stir with spoon until well blended. Add powdered sugar. Stir well. Add 2 TBL milk and vanilla. Stir until smooth. Fill center of cookies. Makes 2 1/2 doz. cookies Courtesy: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Morsels Categories: Chocolate, Cookies Servings: 6 1/2 c Butter or margarine 6 tb Brown sugar 1 ts Vanilla extract 1 Egg yolk 1 c All-purpose flour 1/2 ts Baking soda 1/4 c Unsweetened cocoa 1 c Semi-sweet chocolate Preparation time: 10 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F. A rich chocolate chip morsel, somewhere between a cookie and a candy. Easy to bake up a batch and keep on hand. For 3 dozen cookies you will need: chips 1. Cream the butter until light. 2. Beat in the brown sugar. Mix until creamy. Add the vanilla and egg yolk. 3. In a bowl, combine the flour, baking soda and cocoa powder. Add to the butter mixture. 4. Stir in the chocolate chips. 5. Shape by teaspoon-ful into 1-inch balls. Place on lightly greased cookie sheets. 6. Bake at 350 degrees F. for 15 to 20 minutes. Remove to rack to cool. Tips: When "creaming" butter and sugar, the particles of each won't show up separately. When recipes indicate "blanding", the mixing is done to a lesser extent. From: Great American Recipes Shared by: Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Cinnamon Snaps Categories: Chocolate, Cookies Servings: 6 2 c All-purpose flour 1/2 ts Baking soda 1 ds Salt 1/3 c Unsweetened cocoa Powder 2 ts Cinnamon 3/4 ts Cloves 1/2 c Softened butter or Margarine 1/2 c Granulated sugar 1/4 c Molasses 1 Egg Preparation time: 15 min. Baking time: 10 to 12 min. Oven temperature: 350 degrees F. A chocolate sugar cookie with the spice of a gingersnap. Perfect for the holidays! For 4 dozen cookies you will need: 1. In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon and cloves. 2. In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy. 3. Beat in the molasses and egg. Add flour mixture. Blend until a stiff dough forms. 4. Roll dough (half or a quarter of dough is easier to work with) on a lightly floured board to a 1/8-to 1/4-inch thickness. 5. Cut into favorite shapes. Place on a lightly greased cookie sheet. Sprinkle with cinnamon-sugar. 6. Bake at 35 o degrees F for 10 to 12 minutes depending on thickness. Cool a minute on sheet before removing to a rack to complete cooling. 7. Repeat with remaining batches. Store in a tin when completely cooled. Variations: The cookies can be sprinkled with chocolate sprinkles ot holiday colored sugar. Source: Great American Recipes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Creams Categories: Cookies Servings: 6 1 1/4 c A.P. flour 1/2 ts Baking soda 2/3 c Packed brown sugar 6 tb Butter or margarine 1 tb Water 1 c <6 oz> semisweet choc. chips 1 Egg 3/4 lb Pastel cream mint kisses Chocolate Mint Creams ^^^^^^^^^^^^^^^^^^^^^ Stir together flour and baking soda. In a medium pan, heat and stir brown sugar, butter and water over low heat until butter is melted. Add chocolate pieces and stir until chocolate is melted. Pour into large mixing bowl and let stand 10-15 minutes or until cool. Beat egg into chocolate mixture. Stir in flour mixture till well mixed.(dough will be soft). Covre and chill 1-2 hours or till easy to handle. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake in a 350 oven for 8 minutes. Remove and *immediately* top each cookie with a mint. Return to oven and bake about 2 minutes more, or till cookies are done. Swirl melted mints with a knife to "frost" the cookies. Remove from sheet, and cool till mints are firm. Makes about 48. BH&G _Cookies for Christmas_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Bar Categories: Cookies Servings: 6 2 Stick butter 1/2 ts Salt 1 c Peanut butter 1 lb Powdered sugar 1 1/3 c Graham cracker crumbs 12 oz Chocolate chips 1/2 ts Vanilla Cook peanut butter and butter on high for 2 minutes. Stir until melted. Add graham cracker crumbs, vanilla, salt and powdered sugar until well mixed. Pat out in shallow casserole dish. Melt 12 ounce package of chocolate chips and spread on top. From: Lancaster Farming Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Raisin Poppyseed Cookies Categories: Cookies Servings: 24 1/4 c Milk 1 ts Lemon zest 1/2 c Poppyseeds 1 ts Vanilla extract 2 oz Unsweetened baking chocolate 3/4 c Sifted flour 1/4 c Butter, softened 1/2 ts Baking powder 1/2 c Sugar 1/2 ts Cinnamon 1 Egg yolk 1/8 ts Ground cloves 1/4 c Raisins, coarsely chopped Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets with shortening. In a small saucepan, heat the milk till it coats the back of a metal spoon. Remove from heat. Stir the poppyseeds into the milk and let soak. Melt the chocolate in a double boiler over simmering water, stirring frequently. Remove from heat and set aside. In a large mixing bowl, cream the butter and sugar. Beat in the egg yolk, lemon zest, and vanilla extract. Mix well. Stir in the melted chocolate. Sift flour, baking powder, cinnamon and cloves. Gradually add the flour and spices to the batter. Stir in the poppyseed and milk and mix well. Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches apart. Bake for about 20 minutes, or until the cookies have browned around the edges. After they have cooled for 2 or 3 minutes, remove them to cooling racks. Makes about 24 cookies ~-<-@ Jenny MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Macaroons Categories: Cookies Servings: 1 1 3/4 c Coconut; unsweetened 4 1/4 c Rolled oats or oatmeal 1/4 lb Butter 5 oz Milk 2 1/2 c Sugar 1/2 ts Vanilla 2/3 c Cocoa powder, unsweetened Salt 1. In bowl, mix oats and coconut. 2. In large pot place butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. 3.Remove from stove and stir in oats and coconut. 4. With large spoon make cookies on oiled sheet. Let cool for at least 30 minutes. N.B. These taste great the first day but they do not keep well. From the Toronto Star--Splendors Restaurant Source: mom posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Macadamia Crunch Cookies Categories: Cookies Servings: 60 1 c Butter flavored Crisco 3/4 c Sugar 1/2 c Brown sugar 2 Eggs 2 ts Vanilla 2 tb Buttermilk 1 1/2 c Flour 1/2 c Old-fashioned oatmeal, -uncooked 1 ts Baking soda 1/2 ts Salt 1 pk Milk chocolate chips (12 oz) 1 c Macadamia nuts, chopped Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies? Thersa Monk and her 12-year-old daughter, Krystal, of Germantown, MD., for two. At least now. For years, the Monks used butter in their baking, but when they saw an opportunity to compete in the Crisco American Baking Celbration, they couldn't resist trying to concoct a recipe with butter flavored Crisco. The result: Chocolate Chip Macadamia Crunch Cookies, which won the national $500 prize in the chocolate chip cookie contest in late March. ***** With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla and buttermilk for 3-5 minutes until very light and fluffy. In a separate bowl, mix the flour, oatmeal, baking soda and salt. By hand, add the shortening mixture and stir well. Add chocolate chips and nuts and stir by hand. Refrigerate for at least a half hour until the dough is firm. Drop dough by the tablespoon, about 2" apart, onto a greased insulated cookie sheet. Bake in a preheated 325'F. oven for 16-18 minutes until the cookies are a light golden brown. Cool cookies on baking sheet for a minute and then remove to cooling rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cookies Categories: Cookies, Kids, Chocolate Servings: 12 1 c Butter Or Margarine 1 1/2 c Light Brown Sugar; Packed 1 1/2 c Creamy Peanut Butter 1 lg Egg 2 ts Vanilla Extract 2 c Unbleached All Purpose Flour 1 ts Baking Soda 1 c Chocolate Chips In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the peanut butter, egg, and vanilla, blending well. Thoroughly blend the flour and baking soda. Gradually add to the creamed mixture. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. Preheat the oven to 350 degrees F. Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. with the bottom of a glass, press each ball into a cookie 1 1/2-inches in diameter. Bake for 15 to 20 minutes or until lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies, Vegetarian, Chocolate Servings: 1 1 c Shortening 1 c Brown sugar 2 ts Vanilla 2 c White flour 1/2 ts Baking powder 1/4 ts Salt 2 tb White vinegar 1 1/2 c Chocolate chips Beat shortening for 30 seconds. Add brown sugar & continue to beat till well blended. Add vanilla & mix well. Mix in the baking powder, salt & the flour. Beat thoroughly. Add the white vinegar, followed by the chocolate chips. Using a teaspoon, mould a teaspoonful of dough & place carefully on a cookie sheet. Bake at 350F for 10 minutes. Cool on a wire rack. Makes about 54 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies Servings: 6 1 c Shortening (not butter!) 3/4 c Brown sugar, firmly packed 3/4 c Sugar 2 Eggs 1 ts Vanilla 1/2 ts Water 2 1/4 c Flour 1 ts Salt 1 ts Baking soda 12 oz Chocolate chips 1 c Nuts, chopped (optional) Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Cream shortening, sugars and eggs. Add vanilla and water. Mix dry ingredients together and add to wet mixture. Stir until blended. Add chocolate chips and nuts (if desired). Drop about 1 Tbsp. of the mixture onto a lightly greased or foil-lined cookie sheet. Bake at 375 degrees for 10-12 minutes or until lightly browned. **The nuts are optional. In this recipe, I prefer it without the nuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies, Low-cal Servings: 24 1/2 c Butter or margarine 1/2 c Brown sugar, lightly packed 1 Egg 1 ts Vanilla 1 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Quick rolled oats 1/2 c Chocolate chips, semi-sweet 1/2 c Raisins (optional) Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt. Stir into creamed mixture. Fold in rolled oats and chocolate chips (and raisins if desired). Divide dough by spoonfuls to make 24 cookies, or if you prefer tiny cookies (2 per serving) make 48 cookies. Bake at 375F about 7-10 minutes until lightly browned around the edges. Remove from pan, cool and store in a covered container. Makes 24 medium cookies or 48 tiny cookies (2/serving) Each serving 1 fruit choice, 1 fats choice 10 g carbohydrate, 1 g protein, 6 g fat (98 calories) not counting raisins Source: Choice Cooking, Canadian Diabetes Association Shared by Elizabeth Rodier 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate No Bake Cookies Categories: Cookies, Kids Servings: 1 1/2 c Margarine 2 c Sugar 1/2 c Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut Mix margarine, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Crinkle Cookies Categories: Cookies Servings: 48 4 oz Chocolate, unsweetened 1/2 c Oil 2 c Sugar 4 Eggs 2 ts Vanilla 2 c Flour 2 ts Baking powder 1/2 ts Salt Confectioners' sugar Melt chocolate and mix with oil and sugar. Add eggs, one at a time, and vanilla. Sift dry ingredients and blend into creamed mixture. Chill 2 hours and roll in balls. Roll in confectioner's sugar. Place on greased cookie sheet 2-3 inches apart. Bake at 350 for 10-12 minutes. Cool slightly; remove from pan. Yields 4 dozen. From:Virginia Hospitality, 15th Anniversary edition, 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Cinnamon Crinkles Categories: Cookies Servings: 1 1 c Bisquick 3/4 c Sugar 2/3 c Nuts; chopped 1/3 c Cocoa 1/4 c Mayonnasie 1 ts Cinnamon; ground 1 ea Egg Preheat oven to 350F. Grease cookie sheet. Mix all ingredients until dough forms. Drop dough by rounded teaspoonfuls, about 2 inches, onto prepared dough sheet. Bake until set, 8 to 10 minutes. Cool 2 minutes; remove from cookie sheet. store cookies tightly covered. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Refrigerate remaining dough while baking first batch of cookies. MAKES: about 3 1/2 DOZEN COOKIES SOURCE: _Creative Recipes with Bisquick Vol. II_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Crinkles Categories: Cookies, Christmas Servings: 6 1/2 c Vegetable oil 2 ts Vanilla 4 oz Unsweetened chocolate, -melted 2 c All-purpose flour 2 ts Baking powder 2 c Granulated sugar 1/2 ts Salt 4 Eggs 1 c Confectioners' sugar Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. Heat oven to 350. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center. Makes 6 dozen cookies. Shared By: Pat Stockett From: Betty Crockers Cookie Book MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Bars Categories: Cookies, Chocolate, Bars Servings: 36 2 c Powdered sugar 2 c Graham cracker crumbs 1 c Smooth peanut butter 1/2 c +2 Tbsp butter or margarine - melted 12 oz Milk chocolate or semisweet - chocolate chips, melted Have ready a 13 x 9 inch baking pan. Mix the powdered sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended. Scrape into an ungreased baking pan and press into an even layer. spread the melted chocolate over the top. Refrigerate at least 2 hours until the chocolate is firm. Let stand at room temperature, 15 to 20 minutes before cutting with a sharp knife into bars. Makes 36 bars Per bar: 173 cal, 3g pro, 18g car, 10g fat, 10mg chol with butter, 1 mg chol with margarine, 113 mg sod. From WOMAN'S DAY 2/18/92 Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Indians Categories: Cookies Servings: 1 1 c Sugar 1/2 c Butter 1/2 c Cocoa 2 ea Eggs 1/2 c Flour 1/2 c Peanuts; chopped Cinnamon Salt Vanilla Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a shallow pan in moderate oven. Cut in thin strips. Note: Moderate oven is 350 - 400 F. Source: Ava Graland, Clinton County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Jumbles Categories: Cookies Servings: 1 1 c Cocoa 1 c Water; hot 2 c Brown sugar 1 c Molasses 1 c Shortening 2 ea Egg yolks 1 ts Baking soda; heaping Flour; to make soft dough 1 ts Cinnamon 1 ts Cloves 1 ts Allspice Add hot water to cocoa and soda. Let stand while preparing other ingredients. Cream shortening, adding sugar gradually. Add beaten egg yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg whites may be used to make icing for cookies. Note: Hot oven is 350 - 400 F. Source: Mrs. N. C. Lee, Monroe Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies Servings: 1 1 c Butter 3/4 c Brown sugar 3/4 c Sugar; white 2 ea Eggs 2 tb Water; hot 2 1/2 c Flour; sifted 2 ts Baking soda 1 ts Vanilla 1 c Pecan nuts 1 lb Semi-sweet chocolate; chipp -ed size of a pea Cream butter, add sugar, beaten eggs, water and soda sifted with flour, flavoring, nuts and chocolate. Note: No bake time or temperature given. Assume a moderate oven, 350 F. for 20 - 30 minutes if made as bars or for 8 minutes or so as drop cookies. Source: Mrs. Paul B. Maxwell, Gilead Grange, Morrow County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Cookies Categories: Cookies, 1941 Servings: 6 6 tb Butter or butter substitute 1 1/2 Squares unsweetened 6 tb Milk 1/3 ts Baking soda 3/4 c Chopped nuts 3/4 c Sugar 1 Egg, well beaten 1 1/8 c Flour 1 ts Baking powder 1 ts Vanilla 1/4 ts Salt Melt chocolate over hot water. Cream butter and sugar. Add chocolate and egg. Mix thoroughly. Sift flour, measure, and sift with baking soda, baking powder, and salt. Add alternately with milk to first mixture. Add flavoring and nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) 10-12 minutes. 30 servings. If desired, cookies may be iced. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Brownies Categories: Cookies, 1941 Servings: 8 2 Squares chocolate 3 Eggs 1 c Sugar 1/2 c Cake flour 1 c Chopped nuts 1/8 ts Salt 1/2 c Butter or butter substitute Melt chocolate and butter over hot water. Beat egg yolks until light. Add sugar, salt, chocolate, and butter. Mix thoroughly. Sift flour. Measure. Add flour and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) about 15 minutes. Cut in squares. Cool. Remove from pan. 8 servings. Mrs. A.L. Clapp, Manhattan, KS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Shadows Categories: Cookies Servings: 6 1/2 c Semi-sweet chocolate chips 1/8 ts To 1/4 ts peppermint extract 1 1/4 c Pillsbury's Best All Purpose -or Self-Rising Flour 1/2 c Sugar 1/2 c Firmly packed brown sugar 3/4 ts Soda 1/2 ts Salt 1/2 c Shortening or margarine 1/2 c Peanut butter 1 Egg A marbling of chocolate-mint flavor. Heat oven to 375 degrees F. In small saucepan, melt chocolate chips over very low heat, stirring constantly. Remove from heat; stir in peppermint extract. Cool. Lightly spoon flour into measuring cup; level off. In large bowl, combine remaining ingredients; mix well. Add melted chocolate and stir just to marble. Shape into 1-inch balls; place, 2 inches apart, on ungreased cookie sheets; flatten with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11 minutes or until golden brown. Cool cookies slightly before removing from cookie sheets. 40 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marshmallow Bars Categories: Cookies Servings: 16 2 oz Unsweetened chocolate 1/2 c Butter 1 c Sugar 2 Eggs 1/2 c Flour 1 ts Vanilla 1 c Chopped pecans 16 Large marshmallows 1. Preheat oven to 350'. Grease an 11-1/2x7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Pudding Cookies Categories: Cookies Servings: 84 2 1/4 c All-purpose flour 1 ts Baking soda 1 c Butter;or margarine,softened 3/4 c Lt.brown sugar;firmly packed 1/4 c Sugar;granulated 1 pk Instant pudding;4serv.sz.* 1 ts Vanilla 2 Eggs 12 oz Chocolate chips 1 c Chopped nuts; optional *Butter Pecan, Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip-Oatmeal Cookies Categories: Cyberealm, Cookies Servings: 12 1/2 c Lo cal margarine 1/2 c Unsweetened applesauce 1/2 c Packed dark brown sugar 2 tb Thawed frozen apple juice -concentrate 1/4 c Boiling water 1 ts Baking soda 1 ts Vanilla 2 1/4 c Flour 4 1/2 oz Quick oats 1/4 ts Salt 2 oz Semisweet chocolate chips 1. Preheat oven to 350F. Spray large baking sheet with nonstick spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate-Dip Cookies Categories: Cookies Servings: 3 2 c Flour 1/2 ts Salt 1/4 ts Baking Powder 1 1/2 tb Maxwell House Instant Coffee 1 ts Vanilla 1 c Butter or margarine 3/4 c Sugar 1 Egg 4 Sqrs. Baker's semi-sweet -chocolate, melted 3/4 c Finely chopped walnuts or -pecans Chocolate-Dip Cookies From: "Coffee Makes It Delicious," by Maxwell House Coffee Sent By: Teresa Marco Mix flour with salt and baking powder. Dissolve coffee in the vanilla. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add egg and coffee mixture and beat well. Gradually add flour mixture, beating well after each addition. Drop from teaspoon onto ungreased baking sheets. Bake at 375 o for 10-12 mins. Cool thoroughly. Dip half of each cookie into melted chocolate and sprinkle with nuts. Makes 3 1/2 dozen. Happy Eating, Teresa Marco :) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Bisquits Categories: Penn-dutch, Cookies Servings: 1 1 lb Butter 1 lb Sugar 4 Eggs 1 c Sour Cream 1 ts Soda Flour Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350øF about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Fruitcake Cookies Categories: Cookies, Low-cal Servings: 36 1/2 c Vegetable Oil 1/2 c Dark -or- Light Brown Sugar 1 Egg 1 1/4 c Whole Wheat Flour 1/2 ts Baking Powder 1 ts Baking Powder 1 ts Ground Cinnamon 1/4 ts Ground Cloves 1/4 ts Ground Allspice 1/4 c Milk 1/2 c Walnuts, chopped 1/2 c Raisins, dark or golden 1/2 c Dried Apricots, snipped 12 c Dates, chopped Keywords: Ovo-Lacto Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly-oiled baking sheet. Bake in a 350-degree oven for about 10 minutes. Cool on a wire rack and store in a tightly-closed container. Makes 36 One Cookie = Calories: 77 Carbohydrates: 9 Protein: 1 Fat: 4 Sodium: 7 Potassium: 70 Cholesterol: 8 Exchange Value: 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Cookies Frosting Categories: Cookies Servings: 24 3 c POWDERED SUGAR 2 1/2 tb MILK 2 tb BUTTER OR MARGARINE,SOFTENED 1 1/2 ts VANILLA EXTRACT MIX WELL. FOOD COLORING MAY BE ADDED. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Cookies Categories: Cookies Servings: 24 3/4 c Butter or margarine, -softened 1 c Sugar 2 Eggs 1 tb Milk 1 ts Vanilla extract 2 3/4 c All-purpose flour 1 ts Baking powder 1/2 ts Salt Cream butter, add sugar and beat until light and fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder and salt. Add to cream mixture. Cover and chill at least 4 hours. Bake at 350F for 8 to 10 minutes. Makes 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Surprises Categories: Cookies, Christmas, Cyberealm Servings: 24 3/4 c Shortening 3/4 c Light brown sugar 1 Egg 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 3/4 c Coconut 2 ts Cream of tartar Any flavor jam or jelly Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Angel Cookies Categories: Cookies Servings: 1 1/2 c Shortening 1/2 c Cream cheese, softened 1 c Light brown sugar,* 1/2 c Granulated sugar 2 Eggs 3 c Flour 1/2 ts Baking soda 1/2 ts Salt 1 tb Vanilla 2 c Candied fruit, mixed 2 c Broken pecans or almonds * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350ø. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350ø for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinda's Peanut Butter Cookies Categories: Cookies Servings: 1 1 c Peanut butter 1 c Sugar 1 Egg Mix ingredients together -- form into balls -- flatten with fork. Bake at 350 deg. F. until edges are lightly browned. ~- Contributed by Wesley Pitts MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cindy's Chocolate Chip Cookie Categories: Cookies Servings: 12 1 Stick Of Butter 6 tb Brown Sugar 6 tb White Sugar 1/2 ts Vanilla 1 Egg 3/4 c Flour 1 c Chocolate Chips 1 c Oats 1/2 ts Salt Combine all ingredients and mix well. Drop by Tablespoonfulls onto an ungreased cookie sheet. Bake at 350øF for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Crisps Categories: Cookies, Entertain Servings: 24 8 tb Unsalted butter; softened 1/3 c Sugar 1 tb Sugar 1 Large egg yolk 1/2 ts Vanilla 1 1/4 c All-purpose flour 1 ts Baking powder 1 ts Ground cinnamon 1/8 ts Salt 24 Walnut halves Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Circles Categories: Cookies Servings: 6 1 c Butter softened 2/3 c Powdered sugar 1 ts Pure vanilla extract 2 c All purpose flour unsifted 2 ts Ground cinnamon 1/4 ts Baking powder 1/4 ts Salt 1 c Semisweet/milk chocolate -morsels In a large mixing bowl with electric mixer set at high speed, beat butter until smooth; gradually add sugar; beat until light and fluffy. Beat in vanilla. In a medium bowl combine flour, cinnamon, baking powder, and salt. Add to butter mixture, beating until just combined; cover bowl. Chill dough until firm but not hard, about 30 minutes. Preheat oven to 350 degrees. Shape dough into 3/4 inch balls using 1 tablespoon dough for each. Place on ungreased cookie sheets 2 1/2 inches apart. Using the bottom of a floured glass, press each ball into a 2 inch circle. Bake until just golden around the edge, about 6 minutes. Do not over bake. Remove from baking sheets to a wire rack; cool completely. In a small saucepan over very low heat melt chocolate morsels, stirring constantly. Frost half of each cookie using a small spatula. Place on a rack to set. Refrigerate in a tightly covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Crisps Categories: Penn-dutch, Cookies Servings: 1 1/3 c Butter 2/3 c Sugar 1/3 c Milk 1/2 c Flour 1 ts Baking Powder 1 ts Cinnamon Cream the butter and sugar together. Sift the dry ingredients and add alternately with the milk, using more flour if necessary to make a stiff dough. Roll on a floured board and cut in 2 inch squares. Bake on greased cookie sheets at 350øF about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Drop Cookies Categories: Cookies Servings: 1 1/2 lb Raisins 1 1/2 c Brown sugar 1 c Shortening; scant 3 ea Eggs 1 c Walnuts; english 1 ts Baking powder 1 ts Baking soda 1 ts Vanilla 1 ts Cinnamon 3 tb Raisin juice 3 c Flour 1/2 ts Salt Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Stars Cookies Categories: Cookies Servings: 2 3 1/4 c Very finely ground hazelnuts -or almonds 1 1/4 c Superfine sugar 7 tb Confectioners' sugar 1 1/2 ts Ground cinnamon 3 Egg whites, unbeaten Royal Icing, see recipe An unusual nutty-cinnamon flavored cookie that has its own baked-on frosting. Preheat oven to 350~. Combine hazelnuts, superfine sugar, confectioners' sugar and cinnamon in a large bowl; beat in egg whites, blending well to make a stiff dough; wrap in wax paper; chill serveral hours or overnight. (Mixture will be sticky.) Roll dough between sheets of wax paper to a 1/2-inch thickness. Remove top sheet of wax paper. With a 2-1/2 inch star cookie cutter, cut out as many stars as you can. Carefully remove cookies from bottom sheet of wax paper. Place cookies on greased cookie sheets. Reroll scraps of dough and cut out as many stars as you can. Let stand 3 hours to dry. Prepare Royal Icing. Spread tops of star cookies with Royal Icing using a metal spatula; let stand 15 more minutes or until icing is ry tothe touch. Bake in a 350~ oven for 20 minutes or until icing is a light brown. Remove cookies from oven; let stand on cookie sheet 1 minute; remove with wide spatula to wire racks; cool. ~=> Royal Icing: Beat 1 egg white and a pinch of cream of tartar until foamy in a small bowl. Slowly beat in 1-1/2 cups sifted confectioners' sugar until icing stands in firm peaks. Makes 2 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Stars Categories: Cookies Servings: 1 1 1/4 c Flour 1 c Sugar 1 c Ground walnuts 2 Egg yolks Grated rind of 1/2 lemon 1 ts Cinnamon 1/2 ts Ground cloves 10 tb Sweet butter MMMMM------------------------------ICING----------------------------------- 1 1/2 c Confectioners sugar 1 Egg white 2 tb Lemon juice 2 dr Yellow food coloring (opt.) A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through. On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well and add the egg yolks, lemon rind and spices. Cut the butter in small pieces and add to the flour mixture. Knead thoroughly to make a smooth dough. Let dough rest for 30 minutes in the refrigerator. Preheat oven to 350ø. Roll dough out with a rolling pin to 1/8- inch thick and cut into star shapes with a cookie cutter. Bake at 350ø until cookies are lightly browned, about 10 minutes. Let cool and decorate with the icing. To make icing, mix sugar, egg white, lemon juice and yellow food coloring (if using) in a bowl until very smooth. (Icing has to be thick enough so it will not run off stars.) Spread evenly with a pointed knife on the stars. Let icing dry overnight. Store in a cookie tin. Note: If you like a less sweet cookie, omit the icing. Yield: 6 dozen. Franziska Mayer, Washington, DC Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon-Almond Butter Cookies Categories: Cookies Servings: 1 1 3/4 c All-purpose flour 3/4 c Butter or margarine,softened 1 ts Almond extract 1/8 ts Salt 1/2 c Sugar, divided 1 Egg white, slightly beaten 1/8 ts Ground cinnamon 1/3 c Almonds* * toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm. Preheat oven to 325ø. On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325ø or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Classic Fudge Brownies Categories: Chocolate, Cookies, Bars Servings: 12 3 oz Unsweetened Baking Chocolate 1 c Granulated Sugar 1 c Brown Sugar, Firmly Packed 1/3 c Light Corn Syrup 1/2 c Butter Or Margarine; Softened 4 lg Eggs 1 1/4 c Unbleached All-Purpose Flour 1 c Walnuts; Chopped Preheat the oven to 350 Degrees F. Grease a 9 X 13 X 2-inch baking pan. Melt the chocolate in the top of a double boiler and set aside. Mix the sugars, corn syrup and butter together but do not cream. Add the eggs, one at a time. Slowly pour in the chocolate, blending well. Add the flour, beating until smooth. Fold in the walnuts. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Place the pan on a wire rack and allow to cool completely before cutting into squares. Yield: 24 Brownies MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clementine's Oatmeal Chocolate Chip Cookies Categories: Ghirardelli, Cookies Servings: 6 1 1/4 c Margarine, softened 3/4 c Packed brown sugar 1/2 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Unsifted flour 1 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/8 ts Nutmeg 3 c Quaker Oats (Quick or Old -Fashioned), uncooked 12 oz Ghirardelli Semi-Sweet -Chocolate Chips 1 c Chopped walnuts DIRECTIONS: Heat oven to 375-F. Cream margarine with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling racks. Store in tightly covered container. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clods Categories: Cookies Servings: 4 2 c Sugar 1/4 c + 2 T cocoa 1/2 c Milk 2 tb Butter 1/2 c Butter 1 ts Vanilla 3 c One-minute oatmeal Combine sugar, cocoa, milk and butter, mix and cook 1 minute after it boils. Remove from fire and add butter. Stir until melted, then add vanilla and oatmeal. Turn by teaspoon onto wax paper and cool overnight. DO NOT STORE IN AIRTIGHT CONTAINER! Makes 4 dozen cookies MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocanes Categories: Cookies Servings: 1 2 c Brown sugar 1 1/2 c Butter 5 1/2 c Flour 3 ea Eggs 2 1/2 ts Baking soda 2 ts Vanilla This mixture requires no liquid. Mix with hands until it will hold together. Boll one-half inch thick and cut into shape of fingers. Bake in hot oven. Note: Hot oven is 400 - 450 F. Source: Birds Run Grange, Gurnsey County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoa Drops Categories: Cookies Servings: 2 3 Egg whites 1 c Light brown sugar 2 tb Vegetable oil 1 ts Vanilla 1 c Whole wheat flour 1/2 c Cocoa 1 ts Baking powder 1 ds Nutmeg Servings: 2 dozen cookies Preheat the oven to 325 degrees. Beat the egg whites with an electric mixer until stiff. Gradually beat in the sugar, oil, and vanilla. In a small mixing bowl, combine the remaining ingredients. Work into the whipped egg white mixture to form a stiff dough. Drop by rounded teaspoonfuls onto a nonstick baking sheet. Bake for 10 minutes, or until the tops of the cookies feel set. Cool on a rack, then store in an airtight container. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoa Hermits Categories: Cookies Servings: 6 1/2 c Shortening 2/3 c Sugar 2 Eggs 1/2 c Raisins or Nuts 6 tb Water (hot) 2 c Flour 1/2 ts Salt 2 ts Baking Powder 1 ts Cinnamon 1/2 c Cocoa 1 ts Vanilla Cream shortening and sugar, stir into creamed shortening beaten eggs, raisins and 2 tablespoons of hot water. Sift dry ingredients together and add. Dissolve cocoa in 4 tablespoons of hot water and add last. Mix well. Drop by teaspoon on greased baking sheet, place nut or raisin on top of each cookie. Bake 15 minutes at 350 degrees. From Fern (mom) Hartford (Alvadore Church Recipes 1950s) End MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Crispettes Categories: Cookies Servings: 6 3 Egg whites 2 c Corn flakes 1/2 c Shredded Cocoanut 1 ts Vanilla 1 c Sugar Beat egg white stiff and add other ingredients. Drop by teaspoonfuls on a greased tin. Bake in a moderately hot oven. Time in oven, 15 minutes. Temperature, 375 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Date Cookies Categories: Cookies Servings: 6 1 Egg 3/8 c Milk 1/3 c Cooking Oil 2 c Flour 3/4 c Sugar 4 ts Baking Powder 1/2 c Chopped Dates 1/2 ts Salt 1/8 c Cocoanut 1/3 c Nuts (if desired) 2 ts Lemon Extract Beat egg very light and add shortening, sugar, dates, cocoanut, and flavoring. Mix well. Add milk and flour which has been sifted with baking-powder and salt. Drop from teaspoon on greased tin. Bake in a moderately hot oven. Time in oven, 12 minutes. Temperature, 375 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Meringues Categories: Cookies Servings: 6 2 Egg whites 1/4 c Chopped Walnuts 3/4 c Sugar 1/2 c Cocoanut 1/2 ts Salt 1 ts Orange extract 3/8 c Chopped Dates Beat egg whites stiff and beat sugar into them. Fold in other ingredients. Drop from teaspoon on greased tin. Bake in a moderate oven. Time in oven, 30 minutes. Temperature, 300 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Macaroons Categories: Cookies, Osg Servings: 1 3 ea Egg whites; beaten stiff 1 c Sugar; granulated 2 1/3 c Cocoanut; shredded 1 ts Vanilla Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2 1/3 c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocomalt Cookies Categories: Cookies, 1941 Servings: 4 3/4 c Brown sugar 1/2 c Shortening 3/4 c Cocomalt 1 Egg, well beaten 1/2 c Milk 1 1/2 c Flour 1/4 ts Salt 1/2 ts Baking soda 1 ts Baking powder 1 c Chopped nuts Combine sugar and cocomalt. Add shortening. Cream thoroughly. Add egg. Mix well. Sift flour, measure, and sift with baking soda, baking powder, and salt. Add dry ingredients alternately with milk to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) about 15 minutes. 24 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocomalt Macaroons Categories: Cookies, 1941 Servings: 6 1 1/4 c Coconut 1/3 c Sweetened condensed milk 1/4 ts Salt 1/2 ts Vanilla 1 Egg white 3 tb Cocomalt Combine coconut, milk, salt, flavoring, and cocomalt. Fold in stiffly beaten egg white. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (350 F) 15 minutes. 16 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Cookies Categories: Cookies, 1941 Servings: 2 4 tb Butter or butter substitute 1 c Sugar 2 Eggs, well beaten 1/2 ts Salt 1/4 c Evaporated milk 1/4 c Water 1 c Coconut 3 c Flour 3 ts Baking powder 1 ts Vanilla Cream butter and sugar. Add eggs. Mix thoroughly. Add flavoring and coconut. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk and water to first mixture. Mix thoroughly. Chill several hours. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on well-oiled baking sheet. Bake in hot oven (420 F) about 10 minutes. 72 servings. Mrs. L.H. McConnell, North Vernon, IN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Jelly Balls Categories: Cookies, 1941 Servings: 6 3/4 c Cake flour 1 ts Baking powder 1/4 ts Salt 1 tb Shortening 1/2 c Sugar 1 Egg 1 1/2 c Coconut 1/4 c Evaporated milk 1/2 ts Vanilla 1/2 c Tart jelly Sift flour, measure, and sift three times with baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add 1/2 cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add flavoring. Pour into well-oiled muffin tins. Bake in moderate oven (375 F) 20-25 minutes. Beat jelly with a fork until of spreading consistency. When cakes are cool, spread top and sides with jelly. Roll in 1 cup coconut. 8 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Macaroons Categories: Cookies, 1941 Servings: 6 2 Egg whites 2/3 c Sweetened condensed milk 1/2 ts Salt 2 1/2 c Coconut 1 ts Vanilla 1/2 ts Almond flavoring Beat egg whites until stiff and dry. Combine milk, salt, coconut, and flavorings. Mix thoroughly. Carefully fold into egg whites. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) about 15 minutes. 30 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Snaps Categories: Cookies, Vegetarian Servings: 1 1/3 c Shortening 3/4 c Sugar 1/4 c Water 1 ts Vanilla 1 ts Baking powder 1/2 ts Salt 1/3 c Walnuts 1/2 c Finely shredded coconut Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coffee Drop Cookies Categories: Cookies, 1941 Servings: 6 1 c Sugar 1/2 c Shortening 1 Egg, well beaten 1/2 ts Baking soda 1/2 c Chopped nuts 1 ts Cloves 3/4 c Cold coffee 1/4 ts Salt 1 ts Baking powder 1/2 c Chopped raisins 1/2 ts Cinnamon 1 ts Vanilla 2 c Flour Cream shortening and sugar. Add egg. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, baking powder, and spices. Add alternately with coffee to first mixture. Add raisins, nuts, and flavoring. Mix thoroughly. Add additional flour if necessary to make a drop cookie dough. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 15 minutes. 36 servings. If desired, 1 cup soy or lima bean flour may be substituted for 1 cup flour. Mrs. C.E. Tucker, Centerville, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookie Crumb Crust Mix Categories: Cookies Servings: 1 6 c Unbleached Flour 1 1/2 c Brown Sugar, Firmly Packed 1 1/2 c Chopped Nuts 1 lb Butter or Margarine,Softened Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookie Ice Cream a Rounds Categories: Cookies Servings: 15 1 pk Slice'n Bake Cookies * 1 pk Vanilla Ice Cream * Use Pillsbury Slice'n Bake Chocolate Chip cookies (large roll). ~------------------------------------------------------------------------- Slice 1 roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4" slices. Place 2" apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwiches. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookie Monster Cookies Categories: Cookies Servings: 6 1/2 c Flour 1/4 c Vegetable Oil 1/2 ts Salt 3 tb Water 1/2 ts Baking soda 1 Egg 1 ts Cinnamon 1 1/2 c Oatmeal 1/2 c Raisins 1 c Dark brown sugar Sift flour, salt, baking soda, and cinnamon into bowl. Mix in veg. oil, 3 tbsp. water, and egg. Mix in 1/2 C. raisins, 1-1/2 C. oatmeal and 1 C. brown sugar. Drop small teaspoons onto greased cookie sheet. Bake 10 min. or more in 350 oven. From: Sesame Street Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookie on a Stick Categories: Cookies, Kids Servings: 2 1 1/2 c Sugar 3/4 c (1-1/2 sticks) Parkay -Margarine 2 Eggs 1 1/2 ts Vanilla 3 c Flour 1 ts Calumet Baking Powder 1/2 ts Salt Red or Green food coloring Wooden sticks Beat sugar and margarine until fluffy. Add eggs and vanilla. Add combined dry ingredients; mix well. Divide dough in half. Tint one half of dough with food coloring. Refrigerate all dough several hours or overnight. Heat oven to 375 degrees. Roll half of tinted dough to 1/4-inch thick 8-inch square on lightly floured wax paper. Repeat with half of untinted dough. Place one dough square on top of the other; roll up. Cut dough into 1/2-inch slices. Press and flatten each slice into 2-1/2-inch circles. Place on ungreased cookie sheet. Slide stick into each cookie to center; gently press dough around stick. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen. From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya Whitaker MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookie: Crispie Treats (No Bake) Categories: Cookies, Pies Servings: 1 4 c Minature marshmallows 1/4 c Margarine 1/2 c Peanut Butter 1/8 ts Salt 4 c Crisp Rice Cereal 1 1/2 c M&M's Plain or Peanut Candy Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set. Makes about 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cookies Categories: Cookies Servings: 1 3 ea Eggs 1 c Lard 1 c Milk; sweet 2 c Sugar 1 ts Salt 1 ts Baking soda 3 ts Baking powder Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. Source: Elsie Scanlon, Perryton Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornflake Macaroons Categories: Cookies, 1941 Servings: 6 2 Egg whites 1 c Sugar 1/2 ts Vanilla 1 c Coconut 2 c Cornflakes 1/2 c Chopped nuts Beat egg whites until stiff and dry. Fold in sugar gradually. Add flavoring, coconut, cornflakes, and nuts. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (375 F) until delicate brown. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornmeal Guava Thumbprint Cookies Categories: Cookies Servings: 6 1 c All purpose flour 1/3 c Cornmeal 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/8 ts Salt 1/2 c Unsalted butter, room temp 1/2 c Firmly packed brown sugar 1 Egg yolk 3/4 ts Vanilla Guava Jelly or Apricot-Pineapple preserves Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can prepared 1 week ahead. Refrigerate in airtight container.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese Cookies Categories: Cookies, 1941 Servings: 6 1/2 c Butter or butter substitute 1 1/2 c Flour 2 ts Baking powder 1/2 c Cottage cheese 1/2 c Sugar 1/2 ts Salt Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings. Mrs. E.M. Drake, Brooklyn, N.Y. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Country Gingerbread Dough Categories: Cookies, Entertain Servings: 6 1 c Butter or margarine, -softened 3/4 -cup dark brown sugar, -firmly packed 2 c All-purpose flour 1 c Whole-wheat flour 1 tb Ground cinnamon 2 ts Ground ginger 1 1/2 ts Baking soda 1 ts Ground cloves In a large bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy. In medium size bowl, combine remaining ingredients; mix well. With mixer at low speed, add flour mixture and 1/3 cup water to butter mixture, alternating flour and water, and beginning and ending with flour mixture; beat only until just blended. If dough is too stiff, beat in up to 3 tablespoons additional water. Shape dough into ball; wrap in plastic wrap; refrigerate at least 1 hour or up to 24 hours. Shape and bake in individual recipes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cowboy Cookies Categories: Chocolate, Cookies Servings: 1 1 c Shortening 1 c Sugar 1 c Brown sugar 2 Eggs 1 ts Vanilla 2 c Flour 1 ts Soda 1/2 ts Baking powder 1/2 ts Salt 2 c Oats 1 pk (6 ozs.) chocolate chips 1 c Coconut Cream shortening and sugars together until light and fluffy. Stir in eggs and vanilla. Sift together flour, soda, baking powder, and salt, add to creamy mixture. Add oats, mixing well. Stir in chocolate chips and coconut. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 7-9 minutes. Source: Kyosho Connick, FidoNet Cooki MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Cookies Categories: Cookies Servings: 6 1 Stick butter 1 3 oz package Cream Cheese 1 c Flour Makes: 15 to 18 cookies Mix butter and cream cheese well, then blend in flour. Roll out, cut into 2 inch rounds. Fill centers with jam, jelly, preserves. About a teaspoon or so. Fold 2 sides together and seal. Bake at 375 for 15 minutes. Sprinkle with powdered sugar. [Posted by Carol Barela, 09/01/92] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Bars Categories: Cookies Servings: 1 1/3 c Light brown sugar, packed 1 c Flour 1/2 c Chopped walnuts 1/3 c Butter, melted 8 oz Cream cheese, softened 1/4 c Sugar 1 Egg 2 tb Milk 1 tb Lemon juice This dainty treat has a nutty shortbread-like crust with a delicately flavored cream cheese filling. Cutting is made easier if bars are chilled first. Preheat oven to 375ø. In a small bowl, mix together brown sugar, flour and walnuts. Stir in melted butter until well mixed. Set aside 1/3 of the crumbs for topping. Pat remainder gently into a greased 8-inch square pan. Bake at 375ø for 10-12 minutes. In a separate bowl, beat together cream cheese and sugar at medium speed until smooth. Beat in egg, milk and lemon juice. Pour mixture over the crust and sprinkle with reserved crumbs. Bake 20-25 minutes more until set. Cool in pan on wire rack. When cool, cut into 2-inch squares then cut each square in half diagonally. Yield: 2 1/2 dozen. Heather Hephner, Associate Editor, Food & Family Life, Better Home and Gardens, Des Moines, IA. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream Puffs Categories: Cookies, 1941 Servings: 6 4 Eggs 1 c Boiling water 1 c Flour 1/2 c Butter or butter substitute 1/2 ts Salt Combine butter, salt, and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. Remove from fire. Cool slightly. Add unbeaten eggs, one at a time. Beat thoroughly after the addition of each egg until the mixture is smooth. Drop by tablespoonfuls into well-oiled muffin tins or onto a well-oiled baking sheet, 2 inches apart. If the baking sheet us used, shape mixture into rounds and pile slightly in the center. Bake in hot oven (400 F) 30 minutes. Lower heat to 350 F. Continue baking 10 minutes, or until firm and dry. Remove from oven. Cool. Cut a slit in the side of each with a sharp knife. Using a spoon or pastry tube, insert cream filling, sweetened whipped cream, or fruit. Sprinkle with powdered sugar. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creme Cheese Cookies Categories: Cookies, Snacks Servings: 6 1/2 c Brown sugar (packed) 1/4 c Margarine or butter -(softened) 1 c Bisquick baking mix 1/2 c Chopped walnuts 1 pk Cream cheese (8oz) softened 1/4 c Granulated sugar 1 tb Lemon juice 2 ts Milk 1/2 ts Vanilla 1 Egg FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease square pan, 8x8x2 inches. Beat brown sugar and margarine until fluffy. Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes. Mix cheese and granulated sugar; beat in reaining ingredients until smooth. Spread cream cheese mixture overlayer in pan; sprinkle withreserved crumbly mixture. Bake until center is firm, about 25 minutes. Cut into about 2-inch squares. Store cookies in refrigator. 16 cookies. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375 degrees. From: The recipe files of General Mills Inc. (1981) Shared 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creme De Menthe Chocolate Squares Categories: Cookies Servings: 1 MMMMM-----------------------------BROWNIES---------------------------------- 1 c Sugar 1/2 c Butter 4 Eggs, beaten 1 c Flour 1/2 ts Salt 1 ts Vanilla 1 cn (16 oz) chocolate syrup MMMMM----------------------CREME DE MENTHE LAYER--------------------------- 2 c Confectioners sugar 3 tb Green creme de menthe 1/2 c Melted butter MMMMM------------------------------GLAZE----------------------------------- 6 oz Chocolate chips 6 tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350ø. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 24. Terria Upshur, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisco Peanut Butter Cookie Categories: Cookies Servings: 6 3/4 c Creamy peanut butter 1/2 c Crisco 1 1/4 c Brown sugar 3 tb Milk 1 ts Vanilla 1 Egg 1 3/4 c Flour 3/4 ts Salt 3/4 ts Baking soda 1. Heat oven to 375F. 2. Combine peanut butter, Crisco, sugar, milk, and vanilla 3. Beat at medium speed until blended. 4. Add egg and beat again. 5. Combine dry ingredients. Mix in at low speed 6. Drop by teaspoonful onto ungreased baking sheet. 7. Bake 7-8 minutes or until brown. Variation: flatten slightly in a criss-cross pattern with a floured fork. Top with sprinkles or Chipits semi-sweet chocolate chips. Source: Crisco recipe line Shared by: Sharon Herrington MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Cookies Categories: Penn-dutch, Cookies Servings: 1 1 c Butter Or Other Shortening 2 c Sugar 3 Eggs, Well Beaten 1/2 c Milk 1/2 ts Salt 4 c Flour 2 ts Baking Powder 1 ts Cinnamon 1 ts Nutmeg Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450øF about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Florentine Cookies Categories: Cookies Servings: 24 1/2 c Heavy cream 1/2 c Sugar 1/4 ts Salt 1 1/4 c Blanched Nuts, chopped - (Almonds, Pecans -OR- - Hazelnuts) 1/4 lb Candied Orange Peel -(store-bought or homemade) - chopped 1/4 c Flour PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off. Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet. Bake for 12 minutes, until brown around the edges. Cool slightly on sheet. Remove and let cool until crisp. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Molasses Cookies Categories: Cookies, Osg Servings: 1 1 c Shortening 1 c Sugar 1 c Molasses 1 tb Vinegar 1 tb Ginger 1 ts Cinnamon 1/2 ts Salt 2 ea Eggs; well beaten 1 ts Baking soda 1 tb Water; hot 6 c Flour Place first 7 ingredients in sauce pan, heat to boiling. Remove from stove, cool and add eggs, soda which has been dissolved in hot water, and flour. Turn on floured board and roll very thin. Bake on greased baking sheet in moderately hot oven 350 F. about 15 minutes. Makes 6 doz. crisp cookies. Source: Mrs. A. H. Pettit, Hartford Grange, Trumbull County, OH Mrs. C. G. Handley, Madison Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crocus Cookies Categories: Cookies Servings: 1 1 c Brown sugar 1 c Lard 1 ts Baking soda; heaping 8 ea Eggs; well beaten 5 c Flour Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Peanut Balls Categories: Cookies Servings: 4 1 c Sugar 1 c Light cream or canned -evaporated milk, undiluted 1 c Light corn syrup 1 ts Vanilla extract 5 c Cornflakes or wheat flakes 2 c Crispy rice cereal 1 c Salted peanuts In medium saucepan, combine sugar, cream and corn syrup. Cook over low heat, stirring, until sugar is dissolved. Continue cooking, stirring occasionally, until syrup forms a soft ball when a little is dropped into cold water. Add vanilla. Meanwhile, in buttered large bowl, combine cornflakes, rice cereal and peanuts, toss to mix well. Add cooked syrup, mixing thoroughly. Refrigerate 30 minutes. With buttered hands, form into 48 (1 1/2 inch) balls. Makes 4 dozen Taken from McCall's Cookery Vol 4 1983 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes) Categories: Penn-dutch, Cookies Servings: 1 1 lb Sugar 1 lb Butter 6 Eggs 3/4 lb Flour 1/4 ts Salt 1/2 lb Currants 1 Lemon, Juice Of 1 Lemon, Rind Of Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dar's Oat Bran Cookies Categories: Cookies Servings: 10 1 c Oat bran 1 ts Vanilla 1/2 ts Baking soda 1 c Brown sugar 1 c Flour 1/4 ts Salt Egg 2/3 c Butter flavored shortening Mix all ingredients together. Roll into 1 inch balls and roll in powdered sugar. Place about 2 inch apart on greased cookie sheet. Bake at 350 degrees for 13 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dark Chocolate Fudge Categories: Cookies Servings: 10 3 c SEMI-SWEET CHOCOLATE CHIPS 14 oz SWEETENED CONDENSED MILK 1/8 ts SALT 1 c CHOPPED WALNUTS 1 1/2 ts VANILLA IN HEAVY SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH SWEETENED CONDENSED MILK AND SALT. REMOVE FROM HEAT; STIR IN WALNUTS AND VANILLA. SPREAD EVENLY INTO WAX PAPER-LINED 8 OR 9-INCH SQUARE PAN. CHILL 2 HOURS OR UNTIL FIRM. TURN FUDGE ONTO CUTTING BOARD; PEEL OFF PAPER AND CUT INTO SQUARES. STORE LOOSELY COVERED AT ROOM TEMPERATURE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date and Nut Bars Categories: Cookies Servings: 1 2 Eggs 1 c Confectioners sugar 1 tb Shortening, melted 1/4 c Flour 1/2 ts Baking powder 1 c Chopped dates 3/4 c Chopped pecans or walnuts 1 ts Vanilla Confectioners sugar The dates give a special flavor to this easy to make dessert. Preheat oven to 325ø. In a bowl, beat eggs until light. Add sugar and shortening; blend well. Sift flour and baking powder together and blend well. Stir in dates, nuts and vanilla. Blend well. Pour into greased 8 x 8-inch pan. Bake for 25 minutes. Cool on wire rack. Cut in small squares or oblongs. Roll in confectioners sugar. Store in covered container. Yield: 18-24. Lois Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Bars Categories: Cookies Servings: 1 1 c Flour 2 ts Baking powder Salt 1 c Sugar 1 tb Butter 1 ts Vanilla 1 ts Lemon 3 tb Water; hot 1 c Dates 1 c Pecans 2 ea Eggs; well beaten Cream sugar and butter. Add extracts, hot water, dates and nuts. Add well beaten eggs, dry ingredients, sifted together. Spread in pan 8 x 10 x 12. Bake 30 minutes at 325 F. Source: Mrs. Edith Gosnell, Chillicothe Grange, Ross County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Bars Categories: Cookies, 1941 Servings: 4 Text Only To your favorite sponge cake recipe add 1 cup chopped dates and 1 cup chopped nuts. Pour into slightly oiled shallow pan. Bake in moderate oven (400 F) until firm to the touch. Remove from pan. Cool. Cut in bars 1 inch wide and 3 inches long. Roll in powdered sugar. 24 servings. Ada Linkletter, Indio, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Cookies Categories: Cookies, 1941 Servings: 6 2 c Chopped dates 2 1/2 c Rolled oats 2 1/2 c Cake flour 1 c Brown sugar 1/2 c Cold water 1 c Butter or butter substitute 1/2 c Hot water 1 ts Baking soda 1 c Sugar 1/4 ts Salt Combine dates, sugar, and cold water. Simmer until dates are soft, and sirup is thick. Cream butter and brown sugar. Sift flour, measure, and sift with baking soda and salt. Add rolled oats. Combine with creamed sugar and butter. Add hot water. Mix thoroughly. Divide dough into 2 portions. Turn onto lightly floured board. Roll each portion into an oblong 1/8 inch thick. Spread date filling on one sheet. Cover with second sheet. Cut in oblongs 1 by 3 inches. Place on lightly floured baking sheet. Bake in hot oven (425 F) about 15 minutes. 30 servings. Myrtle Ensrud, Pekin, N.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Cookies Categories: Cookies, 1941 Servings: 6 2 c Brown sugar 2 Eggs, well beaten 1 c Shortening 3 1/2 c Flour 1 ts Vanilla 1 c Chopped nuts 1 c Chopped dates 2 tb Cream or sweet milk 1 ts Cream of tartar 1 ts Baking soda Few drops maple flavoring Prize winning recipe Sift flour, measure, and sift with baking soda and cream of tartar. Cream shortening and sugar. Add eggs and cream. Add dry ingredients, dates, nuts, and flavorings. Mix thoroughly. Form into a loaf. Chill overnight. Slice thin. Place on well-oiled baking sheet. Bake in hot oven (410 F) 10 minutes, or until delicate brown. 100 servings. Mrs. W. Henry Davis, Lockwood, MO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Cookies Categories: Cookies, Osg Servings: 1 3 ea Eggs 4 c Flour; sifted 1 ts Baking soda 1 ts Cream tartar 3/4 c Lard and butter 1 c Nuts 1 c Dates; seeded - chopped 1 c Brown sugar 1 c Sugar; white Mix flour, cream tartar and soda. Combine remaining ingredients, mix. Let stand over night. Slice and bake in morning. Note: No time or temperature given. Assume a 375 F. oven. Source: Mrs. S. A. Schlup, Mifflin Grange, Wyandot County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Honeys Categories: Cookies Servings: 1 3 Eggs, Beaten 1 c Strained Honey 1 1/2 c Cake Flour 1 ts Baking Powder 1 ts Salt 2 c Ground Dates 1 c Chopped Nuts Beat eggs until thick and combine with honey. Sift the flour, baking powder and salt together and add to eggs and honey. Add dates and nuts. Combine all ingredients and pour only to 1/4-inch depth, into two 7x11 inch pans which have been greased and lined with wax paper. Bake in a moderate oven 350øF for 40 minutes. Remove from pan and cool. Cut into 22 bars 1 inch wide or wrap the whole cake in waxed paper and store until ready to cut. Honey cookies can be kept 2 or 3 weeks and the flavor will improve. The bars may be rolled in confectioners' sugar or frosted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Macaroons Categories: Cookies, 1941 Servings: 4 2 Egg whites 1 c Chopped dates 1 c Powdered sugar 1 c Chopped nuts Prize winning recipe Beat egg whites until stiff and dry. Add remaining ingredients in order given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) until delicate brown. Cool before removing from pan. 24 servings. Mrs. R.F. Estes, Laramie, WY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Pinwheel Biscuits (Cookies) Categories: Cookies Servings: 4 MMMMM-----------------------------FILLING---------------------------------- 1/2 lb Dates Chopped 1/3 c Water 1/4 c Sugar 1 ts Lemon Juice MMMMM------------------------------DOUGH----------------------------------- 1/2 c Butter 1 1/2 c Brown sugar 1 Egg, beaten 2 c Flour 1/4 ts Salt 1/2 ts Baking soda FILLING: Cook the dates in a medium saucepan with the water Sugar and lemon juice until mushy and spreadable. DOUGH: Cream butter, brown sugar and beaten egg. Sift together the flour, salt, and baking soda and add to the creamed butter mixture. Whizz in a food processor until smooth and the consitency of pastry, then wrap in greaseproof paper and chill in the refrigerator for 30 minutes to make the dough easier to roll out. Roll the dough until 1/4 inch thick. The dough should be a rectangle about 9 inches by 20 inches. Spread the filling mixture evenly on the dough. Roll the dough and filling into a 20 inch long log, wrap in greaseproof paper and refrigerate again for a few hours to make it easier to cut. Cut the log into 1/4 inch thick slices and bake on a greased tray at 350F for 8 - 10 minutes Shared by: Mike Kear MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Sandwich Bars Categories: Cookies Servings: 18 1 c Dates, snipped 1/2 c Water 1/2 ts Orange peel 1 tb Orange juice 1/2 ts Lemon juice 3/4 c Flour 3/4 c Oatmeal, uncooked 1 tb Sugartwin or Brown Sugar 1/2 ts Baking powder 1/4 ts Salt 6 tb Margarine Have dates at room temperature. Slice thin and break up in pan. 1. Combine dates, water, peel & juices in saucepan. Blend well. Cook over low heat stirring occasionally, until thickened, about 10 min. Cool. 2. Measure flour into large bowl. Add remaining ingredients except margarine. Stir well to blend. Cut in margarine until particles are the size of peas. Press with the back of a fork. 3. Spread half crumb mixture in greased 8 x 8" pan. Press down. 4. Spread cooled date filling evenly. 5. Cover with remaining crumbs, pat lightly. 6. Bake at 375F 25-30 minutes until golden. 7. Cool in pan on rack. Cut into 18 bars. (Sugartwin version) 1 bar = 1 1/2 fruit, 1 fat, 97 cal. from High Fiber Cookbook - a bit crumbly but delicious. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Sticks Categories: Cookies Servings: 1 1 c Dates 1 c Nut meats 1 c Sugar 1 1/4 c Flour 3 ea Eggs 1 ts Baking powder Salt; a pinch Bake in sheet 15 minutes, let cool. Cut into strips. Dust with pulverized sugar. Note: No temperature given. Assume a moderate 350 F. oven. Source: Margaret Butcher, Wadsworth Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Torte Categories: Cookies, 1941 Servings: 8 1 c Chopped nuts 4 Egg whites 1 ts Vanilla 1 c Chopped dates 1/2 c Sugar 1/4 ts Salt 1/2 c Cookie crumbs, any kind Beat egg whites until light but not stiff. Fold in sugar. Continue beating until smooth. Add flavoring and salt. Fold in nuts and dates. Pour into well-oiled spring pan, lined with cookie crumbs. Bake in slow oven (350 F) until firm. 8 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep Dark Chocolate Fudge Cookies Categories: Cookies, Chocolate Servings: 6 7 oz Semi-sweet chocolate 2 1/2 oz Unsweetened chocolate 3 tb Unsalted butter 1 c Sugar 3 Eggs 1 1/2 ts Strong brewed coffee 3/4 ts Vanilla 3/4 c Flour 1/2 ts Baking powder 1/4 ts Salt 4 oz Semi-sweet chocolate, -coarsely chopped 3/4 c Chopped pecans Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E *DIRECTIONS* Melt 7 ounces semi-sweet chocolate, unsweetned chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Delicious Nut Cookies Categories: Penn-dutch, Cookies Servings: 1 1 c Butter 1 1/2 c Sugar 3 Eggs 1 ts Soda Dissolved In: 1 1/2 tb Hot Water 3 1/4 c Flour 1/2 ts Salt 1 ts Cinnamon 1/2 c Raisins, Chopped 1 c Walnuts 1/2 c Currants Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350øF about 15 minutes. Other nuts may be substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Diabetic Cookies Categories: Cookies Servings: 6 1/2 c Shortening/promise margarine 1 Egg 2 tb Sweet 'n' low 1 tb Butter 1/2 c Buttermilk/sour cream 2 c Flour 1 ts Baking soda 1 c Grated apple 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Ground cloves 1 tb Vanilla Cream shortening, egg, sugar substitute and butter; add buttermilk and mix in flour and baking soda, apple, salt, cinnamon, nutmeg, soda, cloves and vanilla. Drop on greased cookie sheet. Bake 7-8 minutes at 375 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Diabetic Date Nut Cookies Categories: Cookies Servings: 36 1 c Diabetic Orange Marmalade 1/2 c Shortening 1 Egg 1/2 ts Cinnamon 1 ts Vanilla 1 ts Baking Soda 2 c Flour 1 c Chopped Dates 1 c Nuts Mix all ingredients together well. Drop by teaspoon on greased sheets. Bake 8-10 minutes in a 350oF preheated oven. Makes 36 cookies. Source: "The Yankee Kitchen" 03-26-93 (#4) [Dorothy] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Diane's Sugar Cookies Categories: Cookies Servings: 6 3 1/2 c Sifted flour 2 1/2 ts Baking powder 1/2 ts Salt 1 1/2 Cubes sweet butter (6 oz) 2 ts Vanilla 1 1/2 c Granulated sugar 2 Eggs 1 tb Milk 2 tb Sour cream grated rind of one lemon Sift together flour, baking powder and salt. Cream butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually, add the sifted dry ingredients, scraping the bowl as necesary with a rubber spatula and beating only until thoroughly mixed. Divide dough into 2 halves. Wrap each atch with foil or plastic wrap and chill in refirgerator for 3 hours or longer. Do not place dough in freezer. Preheat oven to 400~. Place one batch of dough on lightly floured pastry cloth. Turn dough\ to flour all sides and roll out to desired thickness. For very large cookies, 1/4-inch. Cut the cookeis as you wish. Transfer cooies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar. Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10-12 minutes. Transfer cookies to racks for cooling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dip and Sprinkle Categories: Cookies Servings: 60 MMMMM------------------------------COOKIE----------------------------------- 2 1/3 c Sifted Flour 1/4 ts Salt 1 c Butter, Softened 2/3 c Sugar 1 Egg Yolk 1 ts Vanilla 1 c Finely Ground Almonds MMMMM--------------------CHOCOLATE DIPPING MIXTURE------------------------- 6 oz Semi-Sweet Chocolate Chips 3 tb Butter 1 tb Hot Water Chocolate Or Candy Sprinkles Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. Preheat oven to 350øF. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Mint Chip Cookies Categories: Chocolate, Cookies Servings: 6 1 1/2 c Mint Chocolate Chips * 1 1/4 c Flour, Unbleached 3/4 ts Baking Soda 1/2 ts Salt 1/2 c Butter, Softened 1/2 c Brown Sugar, Firmly Packed 1/4 c Sugar, Granulated 1/2 ts Vanilla Extract 1 lg Egg 1/2 c Nuts, Chopped * Use One 10-oz bag of Nestles Toll House mint chocolate chips divided in half for this recipe. ~------------------------------------------------------------------------- Preheat oven to 375øF. Melt over hot (not boiling) water, 3/4 cup of the mint chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of the mint chocolate chips and nuts. Drop by rounded Tablespoons onto ungreased cookie sheets. Bake at 375øF for 8-10 minutes. Allow to stand 2-3 minutes; remove from cookie sheets. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Drops Categories: Chocolate, Cookies Servings: 48 1 3/4 c All-purpose flour 3/4 c Sugar 1/2 c Milk 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1/2 ts Salt 1/2 ts Baking soda 1 Egg 2 Squares unsweetened -chocolate, melted Chocolate Butter-Cream -Frosting (below) 1 c Pecan halves Preheat oven to 400 degrees F. Into large bowl, measure all ingredients except Frosting and pecans; with mixer at low speed, beat until blended, scraping bowl constantly with rubber spatula. Increase mixer speed to medium; beat 3 minutes, scraping bowl occasionally, until well blended. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart. Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Cool. Top cookies with frosting; garnish with pecans. Makes 48 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Brownies Ala Weight Watchers Categories: Cyberealm, Cookies Servings: 8 2 Eggs 1/4 c Sugar 2 tb Coffee liqueur 6 tb Sifted cake flour 2 tb Unsweetened cocoa, sifted 1/4 ts Baking soda 1/4 ts Salt 1/4 ts Baking powder 1 oz Semisweet chocolate chips 1 oz Chopped walnuts 1. Preheat oven to 350F. Spray an 8 x 8 x 2 cake pan with nonstick spray and set aside. 2. In a medium mixing bowl, using an electric mixer on high speed, beat eggs until custard-like consistency, about 4 minutes, until doub- led in volume. Slowly add sugar, 1 tablespoon at a time, beating well after each addition. Stir in liqueur. 3. In a small bowl, combine remaining ingredients except chocolate chips. Add to egg mixture, stirring and folding just until combined. Pour into cake pan and bake for 20 minutes, or until a toothpick comes out clean from the center. Remove to wire rack and cool in the pan. 4. In a small heat-proof measuring cup, combine the chocolate chips and 1 tablespoon of water and melt over low heat stirring constantly until smooth, about 30 seconds. Spread over cake with spatula. While chocolate is still warm, sprinkle cake with walnuts. 5. Cut into 16 equal squares. Each serving = 2 squares. Each serving provides: 1/4 fat; 1/4 protein; 1/4 bread; 65 calories. VARIATION: Substitute 1 ounce peanut butter for the chocolate chips. Source: Weight Watchers 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double Quick Pumpkin Bars Categories: Cookies Servings: 1 MMMMM-------------------------------BARS------------------------------------ 1 c Vegetable oil 4 Eggs 2 c Sugar 2 c Canned pumpkin 1 ts Baking soda 1/2 ts Salt 2 ts Baking powder 2 ts Cinnamon 2 c Flour MMMMM-----------------------------FROSTING---------------------------------- 3 oz Cream cheese, softened 6 tb Margarine, softened 1 ts Milk 1 ts Vanilla 2 c Confectioners sugar These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first! Preheat oven to 350ø. In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350ø for 20 to 25 minutes. Cool completely and frost with cream cheese frosting. To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Doubly Chocolate Cookies Categories: Cookies Servings: 10 1 c Butter, softened 1 1/2 c Sugar 2 Eggs 2 ts Vanilla 2 c All-purpose flour 2/3 c Cocoa powder 3/4 ts Baking soda 1/4 ts Salt 2 c Semi-sweet chocolate chips 1/2 c Chopped nuts (optional) Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dream Bars Categories: Cookies Servings: 1 1 c Flour 1/2 c Brown sugar; packed 1/2 c Butter 1 c Nut meats 3/4 c Cocoanut 1 c Brown sugar 2 tb Flour 1 ts Baking powder 2 ea Eggs; beaten Mix first three ingredients. Put in ungreased shallow pan, bake about 5 minutes or until light golden color in moderate oven. Take out of oven, spread with any kind of jam or preserves. Mix last 6 ingredients, spreas on top of first cake, continue baking about 1/2 hour in moderate oven. Cut in fingers. Note: Moderate oven is 350 - 400 F. Source: Mrs. Fred W. Schwartz, Cacarne Grange, Ottawa County, OH Bernice Jacoby, Mecca Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Drop Ginger Cookies Categories: Cookies, Osg Servings: 1 1 c Sugar 1 c Molasses 1 c Shortening 3 ea Eggs 1 c Water; hot 1 tb Baking soda 1 tb Ginger 1 ts Salt 5 c Flour Cream shorteing and sugar. Add eggs, beat well. Add molasses, ginger and salt. Beat again. Add soda to hot water. Stir well. Add to above mixture. Add flour and frop by spoonful on greased pan. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Gertrude Huffman, Community Grange, Harrison County, OH Mrs. H. G. Stevenson, Lewistown Grange, Logan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dusty Road Cookies Categories: Cookies Servings: 6 1 c Unsalted butter 1 1/4 c Powdered sugar 1 ts Vanilla 1 3/4 c All-purpose flour 1 1/4 c Finely-chopped walnuts Powdered sugar (optional) Preparation time: 15 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F. A tender and rich cookie that melts in your mouth. Add anise seed for a unique flavor, if desired. For 4 dozen cookies you will need: 1. Cream together the butter and sugar until light and fluffy. Beat in the vanilla and cinnamon. 2. Combine the flour and walnuts. Stir mixture into butter mixture. Stir until well blended. 3. Shape into 1-inch balls. Place on a greased baking sheet. Press tops with a fork. 4. Bake at 350 degrees F for 12 to 15 minutes until golden brown around the edges. 5. Cool a couple of minutes on the sheet before removing to a rack to complete cooling. 6. Dust with powdered sugar, if desired. Variation: One teaspoon anise seed can be added giving the cookies a Southwestern flavor. Good served with: Freshly brewed coffee and sliced oranges. Source: Great American Recipes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Almond Ice Box Cookies Categories: Cookies Servings: 6 1 c Sugar 1 lb Softened margarine 1/2 lb (2-cup) almond paste, grated -or broken up into very -small pieces 4 c Unsifted flour 1 ts Almond flavoring Granulated sugar for dusting Cream the sugar and margarine. Add the almond paste and work in either by hand or on the low speed of an electric mixer. Knead in the flour, add the flour a little at a time, first with the beater, then by hand. Form the dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the refrigerator. Slice 1/4 inch thick. Rolls can be frozen, and thawed. Bake cookies on an ungreased cookie sheet in preheated oven to 350 degrees for 10-12 minutes. Watch carefully because they burn easily. Cookies should be crisp and dry, and only a little brown at the edges. Cool cookies and place in pie plate with a little sugar; shake to cover the bottoms of cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Apies Cake Categories: Penn-dutch, Cookies Servings: 1 3 tb Shortening 1 c Sugar 1 1/2 c Flour 1 ts Baking Soda 1/4 c Sour Milk Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400øF for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easter Cookies Categories: Cookies Servings: 54 3/4 c Butter; softened 3/4 c Sugar 3 Egg yolks 4 ts Orange flower water 2 tb Milk 3/4 c Currants 4 c All-purpose flour 1 pn Salt MMMMM------------------------------GLAZE----------------------------------- 1 Egg white; lightly beaten 2 tb Superfine sugar Preheat oven to 350 F (175 C). Grease several baking sheets with butter. In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange flower water and milk. Add currants. Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth. Roll out to 1/8-inch thickness. Using a round 2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up. Bake cookies 10 minutes. Remove from oven. Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. Return to oven for about 5 minutes longer or until lightly browned. Remove from baking sheets to wire racks; cool. Store in an airtight container. Source: "The Book of Cookies" by Pat Alburey. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Coconut Macaroons Categories: Cookies Servings: 6 2 Egg whites 1/2 c Confectioner's sugar 1/2 ts Vanilla 4 oz Shredded coconut Place egg whites into a bowl and beat until stiff, gradually adding sugar. Add vanilla and beat again until light and smooth. Carefully stir in coconut. Drop spoonfuls of mixture onto greased baking sheets. Bake at 270 degrees (slow oven) about 40 minutes, until macaroons are delicately browned around edges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Oat Bran & Date Cookies Categories: Cookies Servings: 36 2/3 c Soft margarine 1 c Brown sugar, packed 1 Egg, slightly beaten 1 tb Water 1 c Whole-wheat flour 1 c Oat bran 1/4 c Wheat germ 1 ts Baking soda 1 ts Baking powder 1 c Chopped dates or raisins 1/2 c Chop.nuts, coconut,choc.chip In large bowl, cream margarine, brown sugar, egg and water together thoroughly. Add dry ingredients, mix well. Stir in dates or raisins and nuts (or choc. chips or coconut) if using. Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with a floured fork. Bake in 350F oven for 10 minutes or until light golden. Makes about 3 dozen cookies. Per cookie made with coconut: 97 cal, 4 g fat, 8 mg cholesterol, 64 mg sodium, 1 g protein, 14 g carbohydrate Two cookies: 1 starch choice, 1 fruit, 2 fat Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart & Stroke Foundation of Ontario Shared & tested (YUM!) by Elizabeth Rodier Sept 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Peanut Butter Cookies Categories: Cookies Servings: 6 14 oz Eagle Brand sweetened -condensed milk (NOT evap -milk) 3/4 To 1 cup peanut butter 1 Egg 1 ts Vanilla extract 2 c Biscuit baking mix -(Bisquick) Granulated sugar Preheat oven to 350 F. In large mxier bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or til lightly browned (do not overbake!). Cool. Store tightly covered at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eclairs Categories: Cookies, 1941 Servings: 6 Text Only Prepare the recipe for cream puffs. Shape the mixture with a pastry tube into 4-inch strips on a well-oiled baking sheet. Allow 2 inches between the rows of eclairs. Bake as cream puffs. Cool. Cut a slit in the top of each. Fill with cream filling. Ice by dipping into any desired icing. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ed's Famous Cowboy Cookies Categories: Cookies Servings: 1 1 1/2 c All-purpose flour 1/2 c Whole wheat flour 1/2 ts Baking powder 1/2 ts Salt 1 c Shortening 1 c Packed brown sugar 1 c Granulated sugar 2 Eggs 1 ts Vanilla 2 c Quick-cooking oats 3/4 c Chopped dates 1/2 c Chopped raisins 1/2 c Chopped pecans 3/4 c Chocolate bits MMMMM-----------------------------OPTIONAL---------------------------------- Coconut, dried apricots, Chopped walnuts, Butterscotch chips, etc. This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great. Preheat oven to 350ø. In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly. Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350ø about 12 minutes or until golden brown. Remove to rack to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggless Cookies Categories: Cookies Servings: 1 2 c Sugar 1 c Shortening 1 c Milk; sour 1 ts Baking soda 1/4 ts Salt Flour; to roll out Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven. Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggless Ginger Cookies - Rolled Categories: Cookies Servings: 1 1 c Sugar 1 c Shortening 1 c Molasses; baking 1 c Milk; sour 2 ts Baking soda 1 ts Ginger; to taste 1 ts Cinnamon Flour enough to roll. Note: Combine ingredients adding enough flour to roll without sticking to board. Cut, bake in 425 F. oven. Source: Mrs. J. G. Love, Union Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggnog Snickerdoodles Categories: Cookies, Entertain Servings: 48 2 3/4 c All-purpose flour 2 ts Cream of tartar 1 1/2 c Sugar 1 ts Baking soda 1 c Butter-softened 1/4 ts Salt 2 Eggs 1/2 ts Brandy extract 1/2 ts Rum extract MMMMM--------------------------SUGAR MIXTURE------------------------------- 1/4 c Sugar or colored sugar 1 ts Nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggnog Thumbprints Categories: Cookies, Gift, Entertain Servings: 50 3/4 c Butter or margarine 1/2 c Sugar 1/4 c Packed brown sugar 1 Egg 1/2 ts Vanilla 1/4 ts Salt 2 c All-purpose flour 1/4 c Butter or margarine 1 c Sifted powdered sugar 1 tb Rum* Ground nutmeg *You may substitute 2 Tbls milk and 1/4 tsp rum extract for the rum. In a large mixer bowl beat 3/4 c butter or margarine till softened. Add sugar and brown sugar and beat till fluffy. Add egg, vanilla, salt, and beat well. Add flour and beat till well mixed. Cover and chill about 1 hour or till easy to handle. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool. For filling, in a small mixer bowl beat 1/4 c butter or margarine till softened. Add powdered sugar and beat till fluff. Add rum and beat well. Spoon about 1/2 tsp filling into center of each cookie. Sprinkle with nutmeg. Chill till filing is firm. Makes about 50. From Better Homes and Gardens, Cookies For Christmas Copyright 1985 by Meredith Corp., Des Moines, Iowa ISBN: 0-696-01290-1 From Bobbie Beers MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Elegant Tea Cakes Categories: Cookies Servings: 1 1/2 c Butter 1 c Granulated sugar 1 Egg 1 tb Cream 1 ts Vanilla 2 c Flour 1/2 ts Baking powder Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea. They are delicious with a dab of jam or marmalade and hold up well when dunking. In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blend well. Roll dough into a log and wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if rushed for time. Preheat oven to 350ø. Remove dough from refrigerator, slice very thin and place on greased cookie sheet. Bake 5-8 minutes at 350ø. Variations: For various holidays decorate with colored sugar, beads or icing. Or substitute almond or lemon extract for the vanilla to vary the flavor. Yield: 10 dozen. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Famous Oatmeal Cookies Categories: Cookies Servings: 60 3/4 c Vegetable shortening 1 c Brown sugar; firmly packed 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 ts Vanilla 3 c Quaker oats; uncooked 1 c All-purpose flour 1 ts Salt 1/2 ts Baking soda Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake @ 350 degrees for 12 - 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fat-Free Chewy Chocolate Cookies Categories: Cookies, Low-cal Servings: 30 Non-stick cooking spray 1 1/2 c Flour 1/2 c Sugar 1/2 c Unsweetened cocoa 1/2 ts Baking soda 1/2 ts Salt 1/2 c Corn syrup, light or dark 3 Egg whites Spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on wire rack. Makes about 2-1/2 dozen. Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium Source: Karo pamphlet Type for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fattigmands Bakkelese Categories: Cookies Servings: 1 10 ea Egg yolks; beaten with 10 tb Sugar 1/2 c Cream; thick 4 ea Egg whites; stiffly beaten 1/2 c Butter; melted - strained 1 ts Cardamom Citron or orange peel; crus -hed 1 tb Lemon juice Flour; to roll Roll and cut. Bake in deep fat. Note: Calls for 1 to 2 t. cardamom and a little crushed citron or orange peel. Fat at 375 F. ? Source: Mrs. Dan Beardsley, Braconville Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Favorite Molasses Cookies Categories: Cookies, Snacks Servings: 60 1 c Sugar 1 c Shortening 1 c Molasses dark; plus 3 tb Molasses dark 3/4 c -warm water 1 Egg 3 ts Baking soda;add to water 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Cloves Cream sugar and shortening, add molasses, then water, egg and remaining ingredients. Add enough flour to make a nice thick dough. Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min. or till done. Sprinkle with sugar. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Bars Categories: Cookies, Desserts Servings: 8 1/2 c Butter Or Margarine;Softened 1 c Brown Sugar; Packed 3 Eggs; Large 1 ts Lemon Peel, Grated 1 ts Vanilla 1 c Flour; Unbleached 1 ts Baking Powder 1/2 ts Salt 1 1/2 c Figs; Dried, Finely Chopped Cream butter and sugar. Add eggs, peel and vanilla; beat well. Stir together flour, baking powder, and salt; blend into creamed mixture. Stir in figs. Pour into greased 13 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 minutes. Cool; cut into bars. Makes 32 bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Envelopes Categories: Cookies, 1941 Servings: 6 2 c Flour 3 ts Baking powder 1/2 ts Salt 2 tb Sugar 2 ts Shortening 3/4 c Milk 1 c Cooked figs, chopped and -well drained 1 Egg, well beaten Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening with 2 spatulas. Slowly add enough milk to form a soft dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in 4-inch squares. Place 2 tablespoons chopped figs on 1/2 of each. Moisten edges with cold milk. Fold. Press edges together. Brush tops with egg mixed with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled baking sheet. Bake in hot oven (450 F) 20 minutes. 6 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Honey Cookies Categories: Cookies, 1941 Servings: 6 1 c Dried figs 1/2 c Shortening 2 Eggs, well beaten 3 ts Baking powder 3 tb Chopped orange rind 1/2 c Coconut 1/2 ts Salt 3/4 c Sugar 1/2 c Honey 2 3/4 c Flour 2 tb Milk 1 ts Lemon flavoring Wash figs, cover with cold water. Simmer 10 minutes. Drain. Cut in pieces. Cream sugar and shortening. Add honey, eggs, and milk. Mix thoroughly. Sift flour, measure, and sift with baking powder, and salt. Add to sugar and shortening mixture. Add fruit, coconut, and flavoring. Add orange rind. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (435 F) 12-15 minutes. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Newtons Categories: Cookies Servings: 40 1 (12 OZ) Package dried figs, -chopped 1/2 c Sugar 3/4 c Water Juice of 1 lemon 1/2 c Shortening 1 c Brown sugar, packed 2 Eggs 1 ts Vanilla 2 1/2 c Flour 1/4 ts Soda 1/2 ts Salt In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jamlike. Cool. In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt. Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle. Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long. Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down. With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch. Cool on a rack and store in an airtight container in a cool dry place. Makes 40. Posted by TODD HART, Prodigy ID# DPGW22A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Newtons Categories: Cookies Servings: 20 5 tb Unsalted butter at room temp 2 tb Sour cream 2/3 c Dark brown sugar, sieved 2 Eggs at room temperature 1 ts Vanilla 2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Ground cinnamon 1/2 ts Salt FILLING 2 c Dried figs pref. black moist 1 3/4 c Water 1/3 c Sugar 2 ts Grated lemon rind 1/4 ts Salt 1. In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Beat in eggs one at a time then vanilla. 2. Sift together flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed. Mix well and turn out on a sheet of floured plastic. Wrap, then refrigerate for at least 2 hours. 3. Cut heavy stems off the figs. Combine figs and water in a heavy saucepan and simmer, covered for 30 min or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered for 15 min longer. Press the mixture through the coarse disc of a food mill, then cool. 4. Preheat oven to 350 F. Cover with parchment or lightly grease a large baking sheet. 5. Divide the chilled dough into thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches. 6. Spread 1/3 of fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2" wide and 10" long leaving 1/2 in pastry margin on the three sides of the filling away from the center. Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling. Press the upper pastry against the lower to seal it. Trim the edges and shape the roll into a neat, half-cylinder form about 11" long and 2 to 2 1/2" wide. Place on the prepared baking sheet. 7. Repeat the filling operation with the remaining 2/3 of dough and filling, then bake the three rolls for 25 min or until they are slightly browned. 8. Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2 inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight. Source: Better Than Store-Bought by Helen Witty c. 1979 Shared by Elizabeth Rodier June 1993 (not yet tested) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Filled Peanut Butter Cookies Categories: Cookies, Kids Servings: 12 12 oz (1 Pk) Peanut Butter Morsels 2 c Unbleached All-Purpose Flour 3/4 ts Salt 1/4 ts Baking Soda 1 c Butter or Margarine; Softened 3/4 c Firmly Packed Brown Sugar 1/3 c Granulated Sugar 1 lg Egg 1 ts Vanilla Extract MMMMM----------------------PEANUT BUTTER FILLING--------------------------- 1/2 c Finely Chopped Peanuts 3 ts Honey 2 ts Milk 1/4 ts Ground Cinnamon 2/3 c Peanut Butter Morsels; Unmelted Preheat the oven to 400 Degrees F. In a pan, melt the peanut butter morsels and set aside. In a small bowl, combine the flour, salt and baking soda and set aside. In a large mixing bowl, combine the butter, sugars, egg and vanilla. Beat on medium speed, of an electric mixer, until creamy. Blend in the melted peanut butter morsels. Gradually add the flour mixture. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Press in the center of the cookies, with your thumb, and fill the center with 1/4 ts of the peanut butter filling mixture. Bake in the oven for 7 to 10 minutes. PEANUT BUTTER FILLING: Combine the chopped peanuts, honey, mil and cinnamon in a small bowl, blending well. Stir in the peanut butter morsels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Chocolate Chunk Blondies Categories: Cookies, Desserts, Chocolate Servings: 16 Preheat Oven to 325~ 20 Min - Work Time 1 HR, 15 Min - Total Time 10 tb Unsalted Butter (marg/short) 1 1/2 c Light brown sugar 3 oz Semi-sweet chocolate 1 3/4 c Flour 1/2 ts Salt 1 3/4 ts Baking powder 2 Eggs 2 ts Vanilla extract PER SQUARE 230 Calories 2 g Protein 10 g Fat 140 mg Sodium 34 g Carbohydrates 47 mg Cholesterol Preheat Oven to 325~. Grease a 9" square baking pan. In a large saucepan, melt the butter over low heat, & stir in the sugar until smooth. Remove from heat, & cool completely. Chop the chocolate. Combine the flour, baking powder, & salt. Beat in eggs, one at a time, into melted butter mixture. Beat in vanilla. Stir in flour mixture, then chocolate chunks. Spread the batter in the pan. Bake until edges start to come away from sides of the pan. about 50-55 min. Cool completely before cutting into squares. Reminder: If using a GLASS baking pan, reduce oven heat by 25~. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Classic Brownies Categories: Cookies, Desserts, Chocolate Servings: 16 Preheat Oven to 250~ 20 Min- Work Time 1 Hr - Total Time 3 oz Unsweetened chocolate 1 c Flour 1/2 ts Baking powder 1/2 ts Salt 8 tb Unsalted butter (marg/short) At room temp 1 1/4 c Sugar 2 Eggs 1 1/2 ts Vanilla extract 3/4 c Walnuts, chopped. (optional) PER SQUARE: 180 Calories 2 g Protein 10 g Fat 93 mg Sodium 23 g Carbohydrates 43 mg Cholesterol Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, & melt in the oven, stirring occasionally, until smooth. Remove chocolate, increase oven temp to 325~. Grease a 9" square baking pan. Combine flour, baking powder, & salt. With an electric mixer set on medium-low speed, beat butter & sugar, until light & fluffy. Beat in eggs, one at a time. Slowly, beat in chocolate, then the vanilla. Reduce to low speed, add flour mixture & beat until just mixed. Stir in walnuts. Spread batter into pan. Bake until tested done (toothpick test) about 30-35 minutes. Cool before cutting into squares. Reminder: If using GLASS baking pan, reduce oven heat by 25~. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Extra-Chocolatly Chocolate-Chip Cookies Categories: Cookies, Desserts, Chocolate Servings: 30 Preheat Oven to 325~ 20 Min - Work Time 50 Min - Total Time 1 1/4 c Flour 1/2 ts Baking Soda 1/2 ts Salt 8 tb Unsalted Butter (marg/short) At room temp 1/4 c Brown Sugar 1/4 c Sugar 1/2 ts Vanilla Extract 1 Egg 1 1/2 c Chocolate Chips 1 c Walnuts, chopped, optional PER COOKIE: 103 Calories 1 g Protein 6 g Fat 62 mg Sodium 13 g Carbohydrates 15 mg Cholesterol Preheat oven to 325~. Combine flour, soda, & salt. With an electric mixer set at medium speed, beat butter, & sugars till creamy. Beat in vanilla & egg. Reduce to low speed, & beat in flour mixture. Stir in chocolate chips (& walnuts). Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. Bake until edges are golden, about 12 to 15 minutes. Cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Ginger Molasses Cookies Categories: Cookies, Desserts Servings: 72 30 Min - Work Time 1 Hr + chilling - Total Time 2 1/2 c Flour 2 ts Ground ginger 1 ts Cinnamon 2 ts Baking soda 1/2 ts Salt 12 tb Unsalted Butter (marg/short) At room temp 1 c Brown sugar 1 Egg 1/3 c Molasses Sugar for rolling Combine flour, spices, soda, & salt. With an electric mixer at medium-low speed, beat butter & sugar, until light & fluffy. Beat in egg & molasses. Reduce speed to low, & gradually add flour mixture until just mixed. Chill until firm, about 1 hour. Heat oven to 350~. Shape dough into approximately 1" balls, roll in sugar, & place about 2 " apart on a baking sheet. Bake until the edges begin to brown, about 15 min. Cool on baking sheet 2 min, then move to wire racks. Cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Hermits Categories: Cookies, Desserts Servings: 48 Preheat Oven to 350~ 20 Min - Work Time 40 Min - Total Time 1 3/4 c Flour 1 ts Cinnamon 1/2 ts Allspice 1/2 ts Nutmeg 1/2 ts Baking soda 8 tb Unsalted butter (marg/short) At room temp. 1 c Brown sugar 1 Egg 1 ts Vanilla extract 1 ts Lemon zest 1/4 c + 4-6 Tb Milk 1/2 c Dates, pitted, chopped 1/2 c Golden raisins 1/2 c Walnuts, chopped 1 1/2 c Icing sugar PER COOKIE: 86 Calories 1 g Protein 3 g Fat 18 mg Sodium 15 g Carbohydrates 10 mg Cholesterol Preheat oven to 350~. Combine flour, spices, & baking soda. With an electric mixer at medium-low, beat butter & sugar until fluffy. Add egg, vanilla, & lemon zest, & beat until combined. Beat in half the flour mixture. Add 1/4 milk, then beat in remaining flour mixture until well blended. Stir in dates, raisins, & walnuts. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake until browned, about 10 min. Stir about 4-6 tbsps of milk into icing sugar to make a thin glaze. Spread the glaze on the cooled cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Jam Bars Categories: Cookies, Desserts Servings: 24 Preheat Oven to 350~ 15 Min - Work Time 1 Hr-10 min - Total Time 1 1/2 c Flour 1 c Quick cooking rolled oats 2/3 c Brown sugar 1/2 ts Salt 1/4 ts Baking soda 12 tb Unsalted butter (marg/short) Chilled 2/3 c Jam - Raspberry, strawberry Apricot, peach, etc PER BAR: 138 Calories 1 g Protein 6 g Fat 65 mg Sodium 20 g Carbohydrates 16 mg Cholesterol Preheat oven to 350~. Grease a 9" square pan. Line bottom & two side with foil, letting foil extend over the edges. Grease foil. Combine flour, oats, sugar, salt & soda. Cut butter into pieces & add to mixture, cutting in until the mixture is moist & crumbly. Remove 1 1/2 cups of these crumbs & set aside, press remaining crumbs into the pan. Spread jam to within 1/4" of the edge of the pan. Sprinkle remaining crumb mixture on top of jam. Bake until golden brown, about 45-55 min. Cool completely, before cutting into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Oatmeal Raisin Cookies Categories: Cookies, Desserts Servings: 36 Preheat Oven to 350~ 20 Min - Work Time 40 Min - Total Time 3/4 c Flour 1/2 ts Baking soda 1/2 ts Cinnamon 1/2 ts Salt 8 tb Unsalted butter (marg/short) At room temp 1/3 c Brown sugar 1/3 c Sugar 1 Egg 1/2 ts Vanilla extract 1/2 c Raisins 1 c Rolled oats PER COOKIE: 64 Calories 1 g Protein 3 g Fat 44 mg Sodium 9 g Carbohydrates 13 mg Cholesterol Preheat ovento 350~. Combine flour, soda, cinnamon, & salt. With an electric mixer at medium-low speed, beat butter, & sugar until fluffy. Beat in egg, & vanilla. Reduce speed to low, & beat in flour mixture until just combined. Stir in oats and raisins. Drop by heaping teaspoonfuls onto an ungreased baking sheet, about 3" apart. Bake 8-11 min. Cool on sheets 1 min before moving to wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Peanut-Butter Cookies Categories: Cookies, Desserts Servings: 54 Preheat oven to 350~ 35 Min - Work Time 1 Hr - Total Time 1 1/4 c Flour 1/2 ts Baking soda 1/2 ts Baking powder 8 tb Unsalted butter (marg/short) At room temp 1 c Peanut butter 2/3 c Sugar 1/3 c Brown sugar 1/2 ts Vanilla extract 1 Egg PER COOKIE: 73 Calories 2 g Protein 4 g Fat 41 mg Sodium 7 g Carbohydrates 9 mg Cholesterol Preheat oven to 350~. Combine flour, baking soda, & baking powder. With an eletric mixer at medium-low speed, beat butter, & peanut butter, until smooth & creamy. Beat in sugars & vanilla. Beat in egg. Reduce speed to low & beat in flour mixture. Roll dough into 1" balls and put about 3"s apart on an ungreased baking sheet. Using a fork, dipped in water, press a criss-cross pattern to flatten each ball. bake until edges just start to brown, about 10 minutes. Cool on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Slice & Bake Sugar Cookies Categories: Cookies, Desserts Servings: 72 30 Min - Work Time 1 Hr (+Chilling) Total Time 1 3/4 c Flour 3/4 ts Salt 1/2 ts Baking powder 10 tb Butter (marg/short) At room temp 1 c Sugar 1 Egg 1 1/2 ts Vanilla Extract 1 1/2 c Walnuts, or pecans, finely Chopped, Optional PER COOKIE 37 Calories g Protein 2 g Fat 27 mg Sodium 7 mg Cholesterol Combine flour, salt & baking powder. With an electric mixer at medium-low speed, beat the butter & sugar until light & fluffy. Beat in egg & vanilla. Reduce speed to low, beat in flour mixture until just combined. Divide dough in half & shape each piece into a log about 1" in diameter. Cover with plastic wrap, & twist the ends of the wrap to force dough into a smooth cylinder. Refridgerate until almost firm (about 30 min). Spread about half the nuts on a work surface (a wide, 2" deep plastic container works well, and is re-sealable afterwards for storage). Roll one log in the nuts so that the entire surface is coated. Re-wrap & chill for at least 30 min. Repeat with the other log. Heat oven to 350~. Cut the chilled dough into slices about 3/8" thick. Put on ungreased baking sheets about 2" apart, & bake until edges start to brown, about 8-10 min. Options: Replace Nuts with coloured sprinkles, or coloured sugar crystals. Or with the tiny coloured chocolate chips you can find in Bulk stores (very festive). Or coconut, dyed or white. Use your imagination, anything tiny (& edible) will work. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: First Snickerdoodles Categories: Cookies, Desserts Servings: 48 Preheat Oven to 375~ 30 Min - Work Time 40 Min - Total Time 1 2/3 c Flour 1 ts Cream of Tartar 1/2 ts Baking Soda 1/2 ts Nutmeg 1/4 ts Salt 8 tb Unsalted butter (marg/short) At room temp 3/4 c +1/3 c sugar 1 Egg 1/2 ts Vanilla extract 4 1/2 ts Cinnamon PER COOKIE: 51 Calories 1 g Protein 2 g Fat 26 mg Sodium 8 g Carbohydrates 10 mg Cholesterol Preheat oven to 375~. Combine flour, cream of tartar, soda, nutmeg, & salt. With an electric mixer at medium-low speed, cream the butter, & 3/4 cup sugar until light & fluffy. Reduce speed to low, & beat in flour mixture until well blended. Combine cinnamon, & remaining 1/3 cup sugar. Roll dough in to 1" balls, then roll in cinnamon mixture. Place on ungreased baking sheet, about 2" apart & bake until lightly browned, about 10 min. Options: Replace cinnamon mixture with: finely chopped nuts, sprinkles, coloured sugar crystals, tiny colour chocolate chips, etc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Florentines Categories: Cookies Servings: 24 1/4 c Butter 1/3 c Light brown sugar - (firmly packed) 1/4 c Sifted flour 1/4 c Whipping cream; plus 1 tb Whipping cream 3/4 c Finely chopped almonds 4 oz Semisweet chocolate 3 tb Butter PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Florentines Categories: Cookies Servings: 6 1 c Sugar 3/4 c Plus 2 Tbsp heavy cream 1/4 c (1/2 stick) butter 1 1/4 c Finely ground almonds 2 tb Plus 1-1/2 tsp unsifted cake -flour 2 c Sliced almonds 4 oz Candied orange peel, finely -chopped Delicate, wafer-thin cookies crunchy with almonds. Combine sugar, cream and butter in a medium-size saucepan. Heat slowly, stirring constantly, until mixture bubbles. Add ground almonds and flour; heat 1 minute or until mixture bubbles again. Remove from heat; stir in sliced almonds and candied orange peel just until well coated. Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased cookie sheets; flatten cookies to a 2-inch rund with a moistened fork. Bake in a 325~ oven for 12 minutes or until golden. Remove cookie sheets from oven; let stand 1 minute or until firm. Remove cookies with wide spatula to wire racks. Cool. If cookies become too brittle to remove from cookie sheets, return to oven for 30 seconds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Florentines Categories: Cookies Servings: 1 1 c Blanched almonds,* 1/2 c Mixed candied fruits &peels* 1/3 c Butter 1/3 c Milk 1/4 c Sugar 2 tb Honey 1/4 c To 1/2 c all-purpose flour 3/4 c Semi-sweet chocolate pieces 2 tb Shortening * finely chopped These crisp, nutty cookies are said to be a gift from Florence, Italy. The thin layer of chocolate spread over the bottoms makes them taste positively decadent. Preheat oven to 350ø. In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquidy). Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3- inch circles. Bake at 350ø for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely. In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator. Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Forgotten Cookies Categories: Cookies Servings: 36 2 Egg Whites 1 pn Salt 1/4 c White Sugar 1 ts Vanilla 1 c Chocolate Chips Preheat oven to 325øF. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fortune Cookies Categories: Cookies Servings: 24 Egg white 1/4 c Sugar 1 tb Water 2 tb Butter, melted 1/4 ts Vanilla 1/3 c Flour Preheat oven to 350 F. Grease cookie sheets. Put egg white and sugar in small bowl. Add water, butter and vanilla and mix. Add flour and stir. Drop by teaspoonsful onto cookie sheets. Swirl the batter around with a spoon back until cookies are spread very thin and are almost transparant. Bake 3-5 minutes, until lightly browned on edges. Remove quickly and work FAST. Place a fortune in the cookie and fold cookie in half, then in half again, to shape like a fortune cookie. Let cool. Work with 4-6 cookies at a time. From S.Nemeth III. Shared by Marge Nemeth, Prodigy ID# GNFK05B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Sponge Cookies Categories: Cookies Servings: 4 1/2 c Sifted cake flour (not -self-rising) 3/4 ts Baking powder 1/4 ts Salt 3 lg Eggs, separated 1/2 ts Almond extract 1/4 ts Vanilla extract 6 tb Sugar FROM: Shelley Rodgers The good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutes Preheat oven to 350~. Lightly coat 2 cookie sheets with vegetable cooking spray. Sift flour, baking powder and ssalt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely. Makes 4 dozen. Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking. [The Art of Diabetic Cooking by Mary Abbott Hess and Katharine Middleton, Contemporary Books, 1988 ] [ Ladies' Home Journal, May 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Fruit Pizza Cookie Categories: Cookies Servings: 8 1 pk (20oz) refrigerated -chocolate chip cookie dough 1 pk (8oz) light cream cheese 1/3 c Sugar 1 ts Vanilla 1/2 Fresh pineapple, cut in thin -wedges 2 Kiwifruit, peeled and sliced 1 Banana, peeled and sliced 1/4 c Raspberries 1/4 c Apricot jam, melted Servings: 8 Press small pieces of cookie dough into 14-inch pizza pan. Bake in 350 deg. oven 12 to 15 minutes or until browned and puffed. Cool completely on wire rack. Beat cream cheese, sugar and vanilla in medium bowl until blended. Spread over cooled cookie. Arrange pineapple around out edge of cream cheese. Arrange kiwifruit, bananas and raspberries in flower patter over pineapple. Brush with jam. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frosted Pumpkin Walnut Cookies Categories: Cookies Servings: 90 1/2 c Butter/Margarine, Softened 1 1/2 c Brown Sugar, Firmly 2 Eggs 1 c Pumpkin, Cooked, Mashed 1/2 ts Lemon Extract 1/2 ts Vanilla Extract 2 1/2 c All-Purpose Flour 1 tb Baking Powder 1/2 ts Salt 2 ts Pumpkin Pie Spice 1 c Walnuts, Chopped 1 Maple Frosting Recipe 1/4 c Butter/Margarine, Softened 2 1/4 c Powdered Sugar, Sifted 2 tb Milk 3/4 ts Maple Extract Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375øF for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting): Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cheddar Bars Categories: Cheese, Desserts, Cookies Servings: 12 2 3/4 c Unbleached Flour 1 ts Baking Powder 1/2 ts Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cookies Categories: Cookies, 1941 Servings: 6 2 Eggs, well beaten 2 c Brown sugar 1 c Melted shortening 3 tb Sour milk 1 1/2 c Raisins 2 ts Cinnamon 1 ts Nutmeg 1/2 ts Allspice 3 1/2 c Cake flour 1 ts Baking powder 1/4 ts Baking soda Add sugar to eggs. Beat thoroughly. Add shortening and sour milk. Sift flour, measure, and sift with baking soda, spices, baking powder, and raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) 12-15 minutes. 36 minutes. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cookies Categories: Cookies Servings: 1 2 c Brown sugar 1 c Lard; or butter 2 ea Eggs 1/2 c Milk; sour 1 ts Baking soda; in milk 2 ts Cinnamon 1/2 lb Raisins 1 c Nuts Knead like bread until stiff enough not to stick to board. Roll thin. Cut and bake. Note: No temperature given. Assume a 425 F. oven. Source: Bloom Community Grange, Seneca County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cookies Categories: Cookies Servings: 1 3 c Brown sugar 1 c Lard 3 ea Eggs 4 tb Milk; sweet 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1 c Dates Or 1 c Raisins 1/2 c Nut meats 5 c Flour; sifted Drop by teaspoonful on cookie tin, bake in moderate oven. Note: Combine ingredients. Moderate oven is 350 - 400 F. Source: Laura Kistler, Riverside Grange, Hancock County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Crescents Categories: Cookies Servings: 1 8 oz Pk. cream cheese, softened 1 c Butter 2 c Flour Apricot preserves or* Confectioners sugar * raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves. In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350ø. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect. Bake at 350ø for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Jumbles Categories: Cookies, 1941 Servings: 6 1 1/2 c Sugar 1/2 c Butter or butter substitute 1/2 c Chopped nuts 1 ts Baking soda 3 c Flour 1 lb Pitted, chopped dates 1 ts Vanilla 1 tb Water 2 tb Grated lemon rind 3 Eggs, well beaten 3/4 ts Salt Cream sugar and butter. Add eggs. Beat thoroughly. Add water, flavoring, and lemon rind. Sift flour, measure, and sift with baking soda and salt. Add nuts and dates. Gradually add to first mixture. Stir until well blended. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (375 F) about 10 minutes. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Pockets Categories: Cookies, 1941 Servings: 6 2 c Cake flour 2 ts Baking powder 1/4 ts Salt 2 tb Powdered sugar 2 tb Butter or butter substitute 2/3 c Sweet milk 1 Egg white, slightly beaten Filling: 1/4 c Chopped raisins 1/4 c Chopped nuts 2 tb Orange juice 1/4 ts Cinnamon 1 tb Lemon juice 1/4 c Chopped citron 1/4 c Currants 1/4 ts Allspice 1/4 ts Cloves 2 tb Sugar Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Mix lightly until well blended. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut in ovals 4 inches long. Combine raisins, nuts, orange juice, lemon juice, spices, currants, citron, and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval. Brush edges of dough with egg white. Fold over. Press firmly together. Press lightly to flatten. Make 3 short cuts across the top of each oval with the scissors. Sprinkle with powdered sugar. Place 2 inches apart on well-oiled baking sheet. Bake in hot oven (450 F) until evenly browned. 16 servings. Mrs. M. Altman, Lancaster, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Tarts Categories: Cookies, Text, 1941 Servings: 6 Text Only Cover inverted muffin tins with plain pastry. Prick well. Bake in hot oven (450 F) until brown. Cool. Fill with jelly, jam, marmalade, or any cooked, sweetened, slightly thickened fruit. If desired, sweetened fresh fruits or thickened fruit juices may be used as filling. Serve with whipped cream. Mrs. P.S., Hamburg, OK. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruitcake Cookies Categories: Cookies Servings: 120 16 oz Pineapple-Ylw Candy'd,Chop'd 8 oz Cherries, Red 8 oz Cherries,Grn Candy'd, Chop'd 2 c Raisins, Golden 4 c Pecans Or Walnuts, Chopped 3 1/2 c Flour, All-Purpose 1/2 c Butter/Margarine, Softened 1 c Brown Sugar, Firmly Packed 4 Eggs, Separated 1 tb Baking Soda 3 tb Milk 1/4 c Brandy 1 ts Cinnamon, Ground 1 ts Nutmeg, Ground Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruited Shortbread Cookies Categories: Cookies, Christmas, Cyberealm Servings: 36 2 1/2 c Flour 1 ts Cream of tartar 1 1/2 c Confectioners sugar 1 9 oz box Nonesuch mincemeat 1 ts Vanilla 1 ts Baking soda 1 c Butter, softened 1 Egg 1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar. 3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruity Cookies Categories: Cookies, 1941 Servings: 6 1 c Shortening 1 1/2 c Sugar 3 Eggs, well beaten 1 ts Nutmeg 5 1/2 c Cake flour 1 ts Baking soda 1 ts Salt 1 c Raisins 1 ts Vanilla Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift 5 cups flour, measure, and sift with salt, nutmeg, and baking soda. Add to first mixture. Add raisins which have been dredged in 1/2 cup sifted flour. Mix thoroughly. Form in rolls 2 inches in diameter. Chill overnight. Cut in thin slices. Place on slightly oiled baking sheet. Bake in hot oven (425 F) about 10 minutes. 100 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruity Spice Bars Categories: Cyberealm, Cookies Servings: 8 1/2 c + 1T flour 3/4 ts Apple pie spice 1/2 ts Baking soda 1/4 ts Baking powder 3/4 oz Instant rolled oats 2 tb + 2 t. margarine 2 Eggs 1 1/2 oz Mixed dried fruit, sliced 1/4 c Dark raisins 1 ts Confectioners sugar 1/4 c + 2 t. firm packed brown -sugar 1. Preheat oven to 350F. In a small mixing bowl, sift flour, apple pie spice, soda and powder together. Add oats, stirring to combine; set aside. 2. In a medium mixing bowl, cream together brown sugar and margarine until thoroughly combined. Add eggs, one at a time, beating until smooth. Gradually beat in sifted ingredients. Fold in dried fruit and raisins. 3. Spray an 8 x 8 x 2 baking dish with nonstick cooking spray. Pour batter into baking dish. Bake for 30 minutes, or until toothpick comes out dry. 4. Tranfer to wire rach and let cool. Dust top with confectioners sugar. Cut into 8 equally sized bars. Each serving provides: 1/2 Fruit; 1 fat; 1/4 protein; 1/2 bread; 30 Cal. Source: Weight Watchers 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frying Pan Cookies Categories: Cookies Servings: 36 2 Eggs, unbeaten 1 c Sugar* 1 1/2 c Dates, chopped Salt Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudge Drop Cookies Categories: Cookies Servings: 6 2 c Sugar 4 tb Cocoa 1/2 c Evaporated Milk 1/2 c Butter Splash of Vanilla 1/2 c Peanut Butter 2 c Oatmeal Combine sugar and cocoa in large saucepan.Stir in milk,add butter and vanilla.Cook over med-high heat until it comes to a rapid boil. Continue to boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well mixed and fudge loses it's gloss. Add oatmeal,stir well. Drop by tablespoonsful onto waxed paper,let it set until cool. *note* If you don't like this much oatmeal,you can boil the fudge for about 3 min.,or very slightly longer,and use 1-1/2 C. oatmeal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudge Nut Brownies Categories: Cookies Servings: 1 12 oz Semi-sweet chocolate pieces 1 pk (8 oz) cream cheese 2/3 c Evaporated milk 1 c Chopped walnuts 1 1/2 c Sugar 1/2 c Margarine 2 Eggs 1/2 ts Vanilla extract 3 c Flour 1 ts Baking powder 1/2 ts Salt "Give me anything but make it chocolate" is the rousing cry in many households. Chocolate it is with these unforgettable fudge nut bars. If you can keep hungry fingers off long enough, they freeze beautifully! In saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth. Stir in nuts. Preheat oven to 375ø. In a large bowl, cream sugar and margarine until light and fluffy, Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Press half of flour mixture onto bottom of 12 x 9 x 2-inch baking pan. Spread chocolate mixture over crust. Sprinkle with remaining crust mixture; press down gently. Bake 30 minutes or until crust is lightly browned. Cool and cut into bars. To freeze: prepare as directed. Wrap securely; freeze. When ready to serve, thaw unwrapped at room temperature, approximately 2 hours. Yield: 24. Pat Thomas, retired food editor, Yakima WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudgy Fruitcake Drops Categories: Cookies, Chocolate Servings: 50 1/4 c Butter 1/2 c Sugar 1 lg Egg 1/2 c Grape Jelly 1 ts Vanilla 1 c Unbleached All-Purpose Flour 1/4 c Unsweetened Cocoa 2 ts Baking Powder 2 c Chopped Walnuts 8 oz Raisins, 1 1/2 Cups 6 oz Semi-Sweet Chocolate Chips, -1 Cup Confectioners' Sugar -(Optional) Yield: About 50 Cookies In a large mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until fluffy. Add the egg, grape jelly, and vanilla. Blend well. Combine the flour, cocoa, and baking powder and stir this mixture into the butter mixture. Stir in nuts, raisins and chocolate chips. Drop by rounded teaspoonfuls onto greased and floured cookie sheets. Bake in a preheated 350 Degree F. oven for about 10 minuets or until just set. Cool for 1 minute on the cookie sheet, then remove to wire racks. If desired, sift confectioners' sugar over the cooled cookies. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Galaxy Cookies (With Galaxy Cookie Icing) Categories: Cookies Servings: 8 1/2 c Butter or margarine 3/4 c Powdered sugar 1 tb Vanilla extract 1 1/2 c All-purpose flour 1/8 ts Salt 1/4 c Dates 1/4 c Walnuts, chopped 1/4 c Semi-sweet chocolate pieces Galaxy Cookie Icing: 1 c Powdered sugar 1 1/2 tb Milk 1 ts Vanilla Extract Mix butter, sugar, vanilla and food coloring (if desired). Work in flour and salt until dough holds together. Mold dough around date, nut pieces or chocolate pieces. Place cookies about 1-inch apart on ungreased baking sheet. Bake in preheated oven at 350F for 12 to 15 minutes. Do not brown. Cool and use Galaxy Icing to complete. Galaxy Cookie Icing: Mix until smooth and use to top Galaxy Cookies. Food coloring may be used if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Chip Cookies Categories: Cookies, Garlic Servings: 5 10 Cloves fresh garlic Boiling water 1/2 c Maple syrup 1 c Butter, softened 3/4 c Brown sugar 2 Eggs 1 ts Vanilla 1/2 ts Salt 2 1/4 c Chocolate chips 1/2 c Chopped nuts 2 1/2 c Flour 1 ts Baking soda Drop garlic cloves into boiling water for about 5 minutes until tender. Peel and chop garlic and soak in maple syrup for 20 minutes. Meanwhile, cream butter, sugars, eggs and vanilla together until light and fluffy. Combine flour, baking soda and salt. Add to cream mixture. Then stir in chocolate chips and nuts Drain garlic and add to cookie batter. Blend well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly browned. Remove from oven and cool on racks. Makes 5 dozen cookies. Original Poster: Unknown Reposted by: June Hoffman, 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Chocolate Crinkle Cookies Categories: Cookies Servings: 48 1 pk Pillsbury Plus German - chocolate cake mix 1/2 c Instant Mashed potato flakes 1 ts Cream of tartar 1 ts Cinnamon 3/4 c Butter/margarine , melted 3 tb Milk 1 Egg 1/2 c Chopped nuts 1/4 c To 1/2 c sugar MMMMM-----------------------------FROSTING---------------------------------- 1 c Powdered sugar 2 ts Unsweetened cocoa 1 tb Soft margarine or butter 1 tb To 2 tb milk Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE -- above 3500 feet: bake at 375 for 10 to 12 minutes. From: Pillsbury America's Bake-off, 1978. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Gingerbread Cookies Categories: Cookies Servings: 1 3/4 c Soft margarine 1/2 c Brown sugar 2 ts Ginger 1/2 ts Salt 1 ts Cinnamon 1/4 ts Ground cloves 1 Egg 3/4 c Molasses 3 c Flour 1 ts Baking soda 1/2 ts Baking powder Mix all ingredients together well. Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3-4" apart. Flatten with a glass dipped in sugar. Bake at 325 F for 6-8 minutes. Or, if you like, refrigerate overnight. Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour. Source: Scholastic 'Let's Find Out' Multi-Cultural Cookbook by Jean Marzollo Nov./Dec. 1990 Week Four - ISSN 0024-1261 * VOL 25 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Pepper Cookies Categories: Cookies Servings: 16 1 Egg 1/2 c Granulated sugar 1 c All-purpose flour pn Salt 1/2 ts Ground cinnamon 1/4 ts Ground white pepper 1/4 ts Mixed Spice 1 tb Cornstarch 1/2 ts Baking powder 1 Finely grated lemon peel 2 tb Chopped mixed candied peel Powdered sugar (opt) Whisk egg and granulated sugar until light and fluffy. Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into egg mixture. Add lemon peel and candied peel and stir well. Chill 1 hour. Preheat oven to 350'F. (175'C.). Lightly grease several baking sheets. Form mixture into 16 small balls and place well apart on baking sheets. Bake in preheated oven 20 minutes or until well risen and lightly golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired. Store several days before serving to allow time for flavors to mellow. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Cookies Categories: Cookies Servings: 30 1/2 c Butter, chopped 1/4 c Dark corn syrup 1/2 c Sugar 2 c All-purpose flour 1 tb Powdered ginger 1 ts Baking soda Lemon Glace' Icing: 1 3/4 c Powdered sugar Juice of 1 lemon, strained, -warmed 1 ts Butter Preheat oven to 375 F (190 C). In a bowl placed over a saucepan of hot water, place butter, dark corn syrup and sugar. Stir until butter is melted and sugar is dissolved. Sift flour, ginger and baking soda. Stir into warmed mixture until a stiff dough is formed. Wrap in plastic wrap and refrigerate 20 minutes. On a floured board roll out to 1/8-in thickness and cut into 2-in rounds. Place on greased cookie sheet and bake 15 to 20 minutes, or until lightly browned. Cool on a wire rack. Icing: Sift powdered sugar into a small bowl. Stir in lemon juice and butter until smooth. Spread icing onto cold cookies. Makes about 30 cookies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Cookies Categories: Cookies, 1941 Servings: 6 1 c Brown sugar 1/2 c Butter or butter substitute 1/3 c Honey 2 tb Sweet cream 1/2 ts Cinnamon 1/2 ts Allspice 2 Eggs 1 c Flour 2 ts Baking powder 1/4 ts Salt 1 1/2 c Rolled oats 1 ts Ginger 1/2 c Chopped nuts Cream butter and sugar. Add honey, cream, and beaten egg yolks. Mix well. Sift flour, measure, and sift with salt, baking powder, and spices. Add rolled oats and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (375 F) about 10 minutes. 36 servings. If desired, 1/2 cup soy or lima bean flour may be substituted for 1/2 cup flour. Mrs. Rose P. Sauten, Utica, N.Y. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Cookies Categories: Cookies Servings: 1 3 1/2 c Flour 1 ts Baking soda 1 1/2 ts Ginger 1 1/2 ts Cinnamon 1 ts Cloves 1/4 ts Cardamom 1/2 c Sweet butter 3/4 c Sugar 1 Egg 3/4 c Molasses 1/2 ts Salt 2 ts Grated orange rind This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes. In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight. Preheat oven to 375ø. Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375ø for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool. Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins. Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled. Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Icebox Cookies Categories: Cookies, Osg Servings: 1 1 c Shortening 1 c Sugar 1/2 c Molasses 4 1/2 c Flour 3 ts Ginger 1 ts Salt 2 ea Eggs Cream sugar, shortening, add eggs. Beat well. Add molasses and dry ingredients to make a stiff dough. Form into roll. Put in icebox to chill. Note: Cut, place on baking sheet. Bake in 375 F. oven. Source: Lena Leiby, Southington Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Snaps Categories: Cookies, Osg Servings: 1 1 pt Molasses 1 pt Lard 1 pt Sugar 2 tb Vinegar 1 tb Ginger 1 ts Soda; in molasses 1 ea Egg Flour; to roll Note: No directions. Combine ingredients adding enough flour to make a soft dough. Roll out, cut, bake in hot 425 F. oven. This should make a LOT of cookies. Source: Mrs. Margaret Wolber, McDonald Grange, Hardin County, OH Pauline Sooy, Belden Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Spice Cookies Categories: Cookies, Low-cal Servings: 4 1/2 c Butter 1/2 c Unsulfured molasses 1/2 c Milk 3 1/2 c All-purpose flour 1 ts Baking powder 1 ts Ginger 1/2 ts Salt 1/2 ts Baking soda 1/2 ts Cloves 1/2 ts Cinnamon 1 lg Egg 1 c Sugar Melt butter and molasses in saucepan over medium heat. Stir in milk. Pour into mixer bowl; cool. Combine flour, baking powder, ginger, salt, baking soda, cloves and cinnamon in bowl. Beat egg and sugar into cooled molasses mixture. At low speed, gradually stir in dry ingredients to form smooth dough. Wrap and refrigerate 2 hours or overnight. Preheat oven to 375. Lightly grease 2 cookie sheets. On lightly floured surface with floured rolling pin, roll dough 1/4-inch thick. Cut with 2 inch decorative cookie cutters. Bake 10-12 minutes, until lightly browned. Cool on wire racks. Decorate as desired. Makes 4 dozen. Per cookie: 80 calories, 2 gm total fat, 1 gm saturated fat, 10 mg cholesterol, 63 mg sodium, 13 gm carbohydrates, 1 gm protein. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger-Snaps Categories: Cookies, 1941 Servings: 6 1 c Molasses 1/2 c Brown sugar 1/2 c Shortening 1 ts Salt 1 tb Ginger 1 ts Baking soda 2 c Flour Cream shortening and sugar. Heat molasses to boiling. Add ginger and salt. Cool. Combine with creamed sugar and shortening. Sift flour, measure, and sift with baking soda. Combine with molasses mixture. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in thin sheet. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in moderate oven (375 F) about 12 minutes. 36 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Teddy Bears Categories: Cookies Servings: 24 1 c Butter (or margarine) 2/3 c Brown sugar 2/3 c Corn syrup and/or molasses 4 c Flour 1 1/2 ts Cinnamon 1 ts Ginger 1/2 ts Ground cloves 3/4 ts Baking soda 1 Egg; lightly beaten 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread House, My Recipe Categories: Cookies Servings: 10 1 c Melted solid Crisco 1 c Granulated sugar 1 c Light or dark Karo 2 x Large eggs 5 3/4 c Flour 1 ts Baking soda 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1 ts Nutmeg Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permenant pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer.powder til frothy. Add as much p. sugar as necassary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. Source: an out-of-print book, nwslttr 1-87 Confectionately Yours, Dolores in Hamilton OH Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingersnaps Categories: Cookies Servings: 30 1/3 c Unsalted Butter 1/2 c Brown Sugar (Packed) 1/4 c Light Corn Syrup 1/4 c Black Molasses 2 c Self Rising Flour 1 ts Baking Soda 2 ts Ground Ginger 1 ts Ground Allspice Preheat oven to 350øF. Grease 2 baking sheets with butter. Put butter, sugar, corn syrup and molasses in a small saucepan, stir over low heat until butter is melted. Cool slightly. Sift flour, baking soda, ginger and allspice into a medium-size bowl; make a well in the center and pour in syrup mixture. Mix to form a soft dough. Shape into walnut-size balls nad place on prepared baking sheets, spacing well apart. Flatten each ball to form even rounds. Bake 15 minutes or until very lightly browned. Remove Gingersnaps from oven, allow to cool 2 to 3 minutes on baking sheets then remove to a wire rack to cool completely. As the Gingersnaps cool they will become very crisp. Store in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey, HP Books. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glittering Snowflakes Categories: Cookies Servings: 60 2/3 c Butter or margarine 1 3 oz pkg. cream cheese, -softened 1 3/4 c All purpose flour 3/4 c Sugar 1 Egg yolk 1/2 ts Baking powder 1/2 ts Vanilla 1/2 ts Finely shredded lemon peel "For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula." Powdered sugar icing Edible glitter or colored sugar Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle. Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60 Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency. Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722 From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gloreo Cookies Categories: Cookies, Chocolate Servings: 48 MMMMM---------------------------COOKIE DOUGH-------------------------------- 18 oz Devil's food cake mix 2 Eggs 2 tb Water 2 tb Cooking oil 1/4 c Cocoa powder, bitter MMMMM--------------------------COOKIE FILLING------------------------------- 1 pk Unflavored gelatin 1/4 c Cold water 1 c Crisco 1 ts Vanilla 1 lb Powdered sugar 1 c Powdered sugar Cookie dough: Blend all ingredients together until you can shape the dough into a smooth ball. Let stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass greased once and dipped into Nestle's Quik Powder. Bake at 400 for 8 minutes. Remove at once from baking sheet, to paper toweling, and immediately flatten each cookie with a smooth spatula. Let cool 20 minutes. Cookie filling: Soften gelatin in cold water. Place in heat-proof cup in pan of hot water until gelatin is transparent. Meanwhile, beat Crisco until fluffy, adding vanilla and sugar a little at a time. Beat in gelatin mixture when it is completely cooled, but not set or firm. When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, and press gently until the filling has spread to the edge. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glorio Cookies (Oreo Cookies) - Gloria Pitzer Categories: Cookies, Chocolate Servings: 6 MMMMM------------------------------COOKIE----------------------------------- 18 oz Devils food cake mix 2 tb Water 2 tb Cooking oil 1/4 c Bitter cocoa powder MMMMM-----------------------------FILLING---------------------------------- 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Crisco 1 ts Vanilla 1 lb Powdered sugar +1 cup Mix up cookies take small balls roll them in your hands place in cookie sheet bake 350 for 10 to 15 minutes let cool and put in filling. From: Donahue Show with Gloria Pitzer Posted by: Diana Lewis (VGWN37A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gluten-Free Peanut Butter Cookies Categories: Cookies Servings: 36 3/4 c Crunchy peanut butter 3/4 c Mashed potato 3/4 c Sugar 1 Egg 1/2 c Rice flour 1/4 c Cornstarch 2 ts Cream of tartar 1 ts Baking soda 1 ts Vanilla 1/4 c Coarsely chopped peanuts In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on nonstick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thichness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges. Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. From Canadian Living. Posted by Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Chocolate Treasure Cookies Categories: Cookies, Chocolate Servings: 18 1 1/2 c Flour 1 Egg 3/4 ts Baking soda 1/2 ts Vanilla 3/4 ts Salt10 oz. 1 1/2 c Semi-sweet Treasures baking -pieces 3/4 c Brown sugar 3/4 c Butter, softened 1 c Chopped pecans or walnuts GOLDEN CHOCOLATE TREASURE COOKIES Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Sugar Cookies Categories: Cookies Servings: 1 2 1/2 c Sifted Flour 1/2 ts Vanilla 1 ts Baking Soda 1 ts Lemon Flavoring 1 ts Cream Of Tartar 2 c Sugar 1/4 ts Salt 2 Egg Yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goosnargh Cakes Categories: Cookies Servings: 20 Karen Mintzias 2 c All-purpose flour 1 pn Salt 1 ts Caraway seeds (heaped) 3/4 c Butter Superfine sugar; to coat Mix together the flour, salt and caraway seeds, then cut in the butter. Knead to a smooth dough. Roll out to about 1/4-inch thick. Cut the dough into small circles and dredge with superfine sugar. Place on a greased cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for 30 to 45 minutes until the cakes are firm but not browned. While warm, sprinkle on a little more sugar. Source: The Magic of Herbs, by Jane Newdick Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gourmet Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 6 1 c Margerine 1 c Brown sugar, packed 1/2 c Granulated sugar 1 ts Vanilla 2 Eggs 1/2 c Sour cream 1 ts Baking soda 1 ts Salt 2 1/4 c Flour 12 oz Bag chocolate chips 1 c Chopped walnuts (optional) QUAN MEAS ING ** *DIRECTIONS* Cream margerine and sugars together. Add eggs, vanilla, and sour cream. beat until well blended. Add baking soda and salt. Gradually add flour while stirring. Add chips and nuts. Bake on greased cookie sheet - at 375 degrees for 8 minutes. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Graham Butter-Scotch Cookies Categories: Cookies, 1941 Servings: 5 2 c Brown sugar 1 c Shortening 2 Eggs, well beaten 1 c Chopped raisins 1 c Graham flour 2 c Cake flour 1 ts Baking soda 2 ts Baking powder 2 ts Lemon flavoring 1/2 ts Salt Cream shortening and sugar. Add eggs. Beat thoroughly. Add raisins and flavoring. Sift cake flour, measure, and sift with baking soda, baking powder, and salt. Add graham flour. Add to creamed sugar and shortening mixture. Mix thoroughly. Form into rolls 2 inches in diameter. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in hot oven (400 F) about 10 minutes. 75 servings. Mrs. Otto Christopherson, Beldenville, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Graham Wafers Categories: Cookies Servings: 36 1/4 c Margarine, softened 1/2 c Granulated sugar 1/4 ts Vanilla 1 c Graham flour (or whole wheat 1/2 c All-purpose flour 1/4 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/4 c Skim milk Cream margarine, sugar and vanilla. Add dry ingredients. Beat on low or stir with spoon until crumbly. Add milk. Mix in. Roll paper thin on lightly floured surface. Use a ruler for even cutting. Cut into 2 1/2 inch squares. Arrange on ungreased baking sheets. No need to leave room for expansion. Prick evenly with fork. Bake in 350F oven for about 10 to 12 minutes until lightly browned. Remove from baking sheet while hot. Makes 3 dozen (1/2 original recipe) 1 wafer contains 42 calories trace Cholesterol, 44 mg Sodium, 1 g Fat Source: Company's Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gramma's Chocolate Cookies Categories: Cookies Servings: 1 1 c Brown sugar 1/2 c Butter or margarine 1 Egg 1/2 c Cocoa 1 1/2 c Flour 1/2 ts Baking soda 1/2 c Milk 1 ts Vanilla 1/2 c Chopped walnuts MMMMM------------------------------ICING----------------------------------- 1 c Confectioners sugar 2 tb Cocoa 1/2 ts Vanilla 2 tb Butter Milk Nothing, absolutely nothing, was as delectable as these cookies that my grandmother taunted us with. Preheat oven to 350ø. In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. Add dry ingredients alternately with milk to egg and cocoa mixture. Stir in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet and bake at 350ø for 10-12 minutes. Remove to wire racks and let cool. While cookies are baking, make icing by combining all ingredients. Thin with a little milk if icing is too thick. When cookies have cooled, frost with chocolate icing. Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grandmother's Brown Sugar Cookies Categories: Cookies Servings: 1 3 c Brown sugar 3/4 c Shortening 4 ea Eggs 5 c Flour 3/4 ts Baking soda 3/4 ts Cream tartar 1 ts Vanilla Flour to make a soft dough. Roll, cut and bake in quick oven. Note: Quick oven is probably around 425 F. Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Granola Bars Categories: Snacks, Cookies, Vegetarian Servings: 1 1 c Brown sugar 1/2 c Light corn syrup 1/2 c Melted margarine 2/3 c Peanut butter 2 ts Vanilla extract 3 c Quick oats * 1/2 c Sunflower seeds 1/2 c Coconut 1/3 c Wheat germ 1/2 c Raisins 1 c Carob chips Other nuts/dried fruits -you want to add *Note: (I substitute half quick oats and half crisped rice) Preheat the oven to 350 F. Grease the bottom of a 9x12 (9x13?) baking dish (glass works best). In a large bowl, combine the first 5 ingredients and stir well (it should be sort of a paste). Stir in remaining ingredients. You can add in whatever you want, so long as the mixture is sticking together in several large clumps. Press the mixture into the baking pan ( you can use your fingers -- it's not very sticky). Bake at 350 for 15 - 20 minutes (until it turns golden brown). Cool completely and cut into bars. Voila! From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Granola Cookies Categories: Cookies Servings: 48 2 c Flour 1/2 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 ts Cinnamon 3/4 c Butter at room temperature 1/2 c Brown sugar, packed 1/4 c Sugar 2 Eggs 1 1/2 ts Vanilla 1/2 ts Grated orange rind 1 1/2 c Granola 1. Sift together into a bowl the flour, soda, baking powder, salt and cinnamon. 2. Cream the butter until light, then gradually add the sugars and beat until fluffy. Beat in the eggs, one at a time; beat in the vanilla and orange rind. 3. With the electric mixer at its lowest speed (or by hand), add the flour gradually and blend in. Stir in the granola. Chill the dough in its bowl for at least 3 hours, or until firm. 4. Preheat the oven to 375 F. Cover with parchment (or grease and flour) a large cookie sheet 11 x 17 inches or 2 smaller ones. 5. To form cookies, take scant tablespoons of dough and roll between the palms of your hands to make balls. Place balls evenly spaced on the cookie sheet and flatten each with the bottom of a glass that has been dipped in flour; cookies should be about 1 1/2 to 2 inches in diameter. 6. Bake in the center of the preheated oven for 9-12 minutes, or until golden. Remove from the pan and cool on racks. 7. If the same pan is being reused, let it cool before putting any more dough on it. Store the cookies airtight. They will keep for up to 2 weeks. Source: Better Than Store-Bought by Helen Witty c 1979 ISBN 0-06-014693-1 Shared by Elizabeth Rodier 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Great Ghost Pumpkin Cookies Categories: Cookies Servings: 25 2 c Flour 1 c Quick oats, un-cooked 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or margarine;softened 1 c Brown sugar, packed 1 c Granulated sugar 1 Egg; slightly beaten 1 ts Vanilla 1 c Libby's solid-pack pumpkin 1 c Semi-sweet morsels Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a quick ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yields 19-20 large cookies. Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Great-Shape Cookies Categories: Cookies Servings: 30 1/2 c Butter 1 c Granulated sugar 2 x Large eggs 1 tb Milk MMMMM--------------------KNEAD IN 1/4 C FLOUR LATER------------------------- 2 1/2 c All-purpose flour,save 1/4 c 2 ts Baking powder 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Almond CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4" thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4" thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Source: Shared with me by Mary Billersen of Cin. because I helped her replace some favorite cookie cutters she'd lost. These cookies have been a tradition in her family for generations. Dolores McCann, Hamilton OH Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gumdrop Cookies Categories: Cookies, Osg Servings: 1 4 ea Eggs; well beaten 2 c Brown sugar; light 2 c Flour 1 c Gumdrops; cut in chunks, -floured 1/2 c Nuts 1 tb Water 1 ts Cinnamon Salt; a pinch Spread on baking sheet and bake in slow oven about 1 hour. Note: Slow oven is 300 - 350 F. Source: Mrs. O. S. Quaintance, Whetstone Grange, Crawford County, OH Mrs. Earl Bailey, Eden Grange, Trumbull County, OH Mrs. Jasper Coy, Curtice Grange, Ottawa County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gumdrop Cookies #2 Categories: Cookies, Osg Servings: 60 1 c Shortening 1 c Brown sugar 1 c Sugar; granulated 2 ea Eggs; well beaten 2 c Quick oats 1 c Cocoanut; shredded 2 c Flour 1 ts Baking soda 1 ts Baking powder 1 c Gumdrops; (no licorice), -cut in small pieces Cream shortening and sugars, add eggs, oats, cocoanut, flour, soda, baking powder and gumdrops lightly floured. Make in balls size of walnuts, press flat with fork dipped in milk. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. Paul Peters, Scioto Valley Grange, Pickaway County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halvah Shortbread Categories: Cookies Servings: 6 3/4 c Butter, softened 1/2 c Thaini 1 pn Salt 1 1/4 c Brown sugar 2 c Unbleached pastry flour 1/2 c Toasted pecans or walnuts, -chopped or ground Yields 16 to 20 pie-shaped wedges From "Sundays at Moosewood Restaurant." a few pecan or walnut halves Preheat oven to 375F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter two 7" pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4". Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 min and then check it frequently, every couple of minutes, and remove it from the oven as son as the edges are golden brown. Be careful not to overbake it. While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble. This shortbread is wonderful with spearmint or spiced tea or with espresso or Turkish Coffee. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hartshorn German Christmas Cookies Categories: Cookies, Christmas, Cyberealm Servings: 1 2 c Sugar 1/2 ts Salt 1 1/8 c Shortening 2 Eggs 1 c Milk 1 tb Hartshorn *** 1/2 c Boiling water 2 ts Vanilla Flour to stiffen 1 oz Anise seeds * Hartshorn can be obtained at your pharmacy. It is ammonium crystals ====================================================================== 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes. ===================================================================== This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harvest Drop Cookies Categories: Cookies Servings: 7 3/4 c Shortening 2 c Brown sugar 2 Eggs 1 Cab pumpkin pie filling 1 ts Vanilla 1 ts Lemon extract 3 1/4 c Divided flour 2 1/2 ts Baking powder 1 c Chopped dates 1 c Chopped pecans Cream together shortening and brown sugar, beat in eggs one at a time, add eggs, pumpkin pie filling, and vanilla. Sift together 3 cups flour and baking powder, stir into mixture, mix remaining 1/4 cup flour with dates and stir into batter. Stir in pecans. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 16 minutes. Makes 7 1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Macadamia Nut Bites Categories: Cookies, Chocolate, Snacks Servings: 60 1/2 c Softened Butter 1/2 c Sugar 1 tb Vanilla Extract 1/8 ts Salt 5 oz Whole Macadamia Nuts 1/4 c Semi Sweet Chocolate Chips 1 ts Shortening 1 lg Egg 1 1/2 c All Purpose Flour Preheat oven to 350øF. In a large mixer bowl at low speed, beat butter and sugar until blended. Increase speed to medium-high, beat until fluffy. Beat in egg and vanilla. Beat in flour and salt. Shape 1 ts of dough around each Macadamia nut. Place on ungreased baking sheets. Bake for 10 to 13 minutes or until golden around base of each cookie. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Drizzle over cookies. Store in a tightly covered container. Yields 5-1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Mood Cookies Categories: Cookies Servings: 48 1/2 c Parkay margarine 2 ts Baking powder 3 oz Cream cheese 1 ts Soda 1 ts Vanilla 1/2 ts Salt 1 c Sugar 1 cn Crushed pineapple, drain 2 Eggs 1/2 c Maraschino cherries, drain 2 1/4 c All purpose flour 1/2 c Chopped nuts Blend together margarine, cream cheese and vanilla; add sugar and mix well. Add eggs, one at at time, beating well after each addition. Gradually add sifted dry ingredients; mix thorougly. Stir in pineapple, cherries, and nuts. Drop by rounded teaspoonfuls onto three accordian pleated pans.* Bake at 350 degrees for 15 minutes. To remove cookies easily, pull end of foil until cookies pop off. *To make each pan, cut four 2 foot lengths of foil. Accordian pleat in 1 inch fold and place on a cookie sheet. Posted by Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hazelnut Cookies Categories: Cookies Servings: 40 2 Egg whites 1 1/2 c Hazelnuts; finely ground 3/4 c Superfine sugar 1 Lemon's peel; finely grated 1/2 ts Ground cinnamon 10 Candied cherries; quartered Preheat oven to 350 F (175 C). Line several baking sheets with rice paper. In a medium-size bowl, beat egg whites until soft peaks form. Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg whites until mixture is smooth. Spoon into a piping bag fitted with a 3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in diameter, onto prepared baking sheets, spacing well apart. Place a cherry quarter in the center of each circle. Bake 20 minutes or until very lightly browned. Remove from oven; leave cookies on baking sheets until cool. When cool, remove cookies and peel paper off each one. Source: "The Book of Cookies" by Pat Alburey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heart-Shaped Shortbread Flavored with Cayenne Categories: Appetizers, Cookies Servings: 10 Karen Mintzias 1/2 lb Butter, unsalted -- at room temperature 8 tb Superfine sugar 3 c All-purpose flour 1/2 ts Cayenne pepper Butter and sugar -- to line molds Preheat the oven to 350 F. With a wooden spoon or in an electric mixer, cream together the butter and sugar until very smooth. Sift the flour into the butter mixture and, using your fingers, work all ingredients into a crumbly but very fine mixture. At this point, add the cayenne pepper, or your choice of other flavorings. Butter the molds and dust the bottom and sides with sugar. Press the shortbread dough into the molds. Bake until golden brown. The time varies from 10 minutes up, depending on the size of the mold. Do not overbake. Cool on racks before unmolding. VARIATIONS: To make the more traditional shortbread, you can substitute a few drops of vanilla extract, 1/4 cup minced candied citron or lemon peel, or 2 tablespoons ground blanched almonds for the cayenne pepper. Source: Hors d'Oeuvres, by Martha Stewart Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbfarm Rosemary Shortbread Categories: Cookies Servings: 36 1 1/2 c (3 sticks) unsalted butter, -at room temperature 2/3 c Sugar 2 tb Fresh rosemary, or 2 tsp. dr -ied 2 1/4 c Unbleached all-purpose flour 1/2 c White or brown rice flour 1/4 ts Salt 2 ts Sugar for topping (optional) 1. Preheat the oven to 375F. Line two baking sheets with parchment paper. 2. Cream the butter in a large bowl until pale yellow and light. Add the sugar, and continue mixing unil the mixture is fluffy. 3. If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder. 4. Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll. 5. Roll the dough out to form a rectangle about 10 x 14 inches, and 1/4 inch thick. Cut the cookies into 1-1/2 x 2-in. rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes. 6. Remove the cookies from the oven, and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Cookies Categories: Cookies Servings: 6 1 1/2 c Flour 2 tb Unsweetened Cocoa 1/2 ts Each Baking Powder and -Baking Soda 1/8 ts Salt 1 c Packed Brown Sugar 1/2 c Shortening, at room -temperature 2 Eggs 3/4 ts Vanilla 1/2 c Herman starter 1/2 c Chopped Nuts (optional) Chocolate Frosting (recipe follows; optional) In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, mix well sugar, shortening, eggs, vanilla and starter. Stir in flour mixture and nuts until well blended. Drop by teaspoonful 2 inches apart on greased cookie sheet. Bake in preheated 350 deg. oven 8 to 10 minutes or until bottoms of cookies and edges are lightly browned. Remove to racks. Frost or garnish. (If desired, omit frosting and garnish each cookie with walnut half before baking.) CHOCOLATE FROSTING: In small bowl, mix well: 3/4 C. Confectioner's Sugar, about 2 Tbs. Milk, (or more if needed for spreading consistency) and 1/2 square (1/2 oz.) unsweetened chocolate, melted. FROM: LEE SACK (JDBF28B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hermits Categories: Cookies, 1941 Servings: 6 1/3 c Butter or butter substitute 2/3 c Sugar 1 Egg 2 tb Milk 1 3/4 c Flour 1/2 c Prepared bran 1/3 c Raisins 1 ts Baking powder 3/4 ts Cinnamon 1/4 ts Mace 1/2 ts Cloves 1/4 ts Nutmeg 1/2 ts Salt Cream butter. Add sugar and egg. Mix thoroughly. Add milk, bran, and raisins. Sift flour, measure, and sift with spices, salt, and baking powder. Add to first mixture. Mix thoroughly. Chill. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut with floured cutter. Place on well-oiled baking sheet. Bake in hot oven (425 F) about 10 minutes. 30 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hermits Categories: Cookies, Osg Servings: 1 3/4 c Butter 1 c Sugar 2 ea Eggs 1/2 c Milk 2 1/2 c Flour 1 ts Baking soda 2 ts Cream tartar 1 ts Cinnamon 1 ts Cloves 1/2 ts Nutmeg 3/4 c Raisins; chopped Cream butter and sugar. Add eggs and beat about 1/2 minute after adding each egg. Add milk and dry ingredients and lastly raisins, which have been slightly floured. Spread about 1/3 inch thick in large tin. Bake at 400 F. for 10 minutes. Cut in squares before taking from pan. Source: Mrs. Roy West, Indian Valley Grange, Monroe County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hickory Nut Drop Cookies Categories: Cookies Servings: 1 2 c Sugar 1 c Shortening; beat well 2 ea Eggs 1 c Milk; sour Or 1 c Buttermilk 4 c Flour 1 ts Baking soda 1 ts Baking powder 1 c Nuts; chopped 1 c Raisins; chopped Sift soda and baking powder in with flour. Note: Combine remaining ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F. oven. Source: Margaret Krueger, Hiram Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hilary Clinton's Chocolate Chip Cookies Categories: Cookies Servings: 1 1 1/2 c Flour 1/2 c Sugar; granulated 1 ts -Salt 1 ts Vanilla 1 ts Baking soda 2 Eggs 1 c Shortening; vegetable 2 c Oats; rolled, old fashioned 1 c Sugar; brown, firmly packed 1 pk Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen from Family Circle's Election Bake Off (Democratic nominee:Bill Clinton) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hillary Clinton's Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 1 1 1/2 c Flour 1/2 c Sugar; granulated 1 ts -Salt 1 ts Vanilla 1 ts Baking soda 2 Eggs 1 c Shortening; vegetable 2 c Oats; rolled, old fashioned 1 c Sugar; brown, firmly packed 1 pk Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen from Family Circle's Election Bake Off (Democratic nominee:Bill Clinton) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hokey Pokey Cookies Categories: Chocolate, Cookies Servings: 6 1/2 c Sliced almonds 1/4 c Granulated sugar 2 tb All purpose flour 1 Egg white 1 ts Melted unsalted butter 1/4 ts Salt 1/4 ts Pure almond extract 3 oz Semisweet chocolate chopped -into 1/4 inch pieces Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Fans Categories: Cookies Servings: 65 1 pk Frozen phyllo (1 lb) 1 c Butter, melted 12 oz Chocolate pieces 2 ts Orange peel, finely shredded 2 tb Shortening 1 ts Cinnamon 1/2 ts Nutmeg 1 c finely chopped nuts Thaw phyllo according to pkg directions. Cut roll of dough in paper wrapper into fifths. Rewrap 4 pieces in damp towels. Unroll 1 piece of phyllo; discard paper. Cut in half crosswise. Brush 1 piece with melted butter. Top with second sheet; brush with butter. Repeat with third sheet. Fold sheets accordion-style into 3/4 inch folds. Pinch folds together at one end; spread folds apart at the other end, forming fan. Place on ungreased baking sheet. Repeat with remainder of first phyllo portion. Bake, 6 at a time, in 375 degree oven about 5 minutes or till golden brown. Remove; cool. Repeat with remaining phyllo, 1 portion at a time, keeping phyllo wrapped till used. Melt chocolate over low heat; stir in peel, shortening, and spices. Dip wide end of each fan about 1/4 inch into chocolate; dip into nuts. Place on rack to harden chocolate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Rum Balls Categories: Cookies, Christmas, Cyberealm Servings: 24 1 c Confectioners sugar 2 tb Cocoa 2 1/2 c Crushed vanilla wafers 1 c Finely chopped pecans 2 ts Vanilla 3 tb Light corn syrup 3 tb Rum 1/4 ts Almond extract 1. Sift cocoa and confectioners sugar together and combine with cookie crumbs and pecans. 2. Add corn syrup, rum and flavorings. Roll into 1" balls, and then roll in granulated sugar. 3. Store in a tightly sealed container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Spice Cookies Categories: Cookies Servings: 1 1/2 c Butter or margarine 1 c Light brown sugar* 2 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Anise extract 2 3/4 c Sifted flour 1 ts Baking powder 1/2 ts Salt 1/2 ts Black pepper 1/4 ts Nutmeg 1/4 ts Cloves 1/8 ts Mace Confectioners sugar * firmly packed Just the smell of these cookies baking is enough to get you in the holiday spirit. In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually add flour butter mixture, mixing well after each addition. Chill 2 hours or overnight. Preheat oven to 375ø. Shape dough with two teaspoons into ovals and place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These cookies keep well and mellow with age. They're their best about 5-8 days after baking. Yield: about 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Graham Crackers Categories: Cookies, Snacks Servings: 6 1 c Graham or whole wheat flour 1 c Unbleacherd flour 1 ts Baking powder 1/4 c Marggarine or butter 1/2 c Honey 1/4 c Milk Ingedients-- Directions-- Combine flours, baking powder. Cut in butter or margarine until the consistency of cornmeal. Stir in honey. Add milk to make stiff dough. Roll out on floured surface to 1/4 inch thickness. Cut into squares. Prick with fork. Brush with milk Bake at 400 F on ungreased baking sheet for 18 minutes or until golden brown. From "Feed Me I'm Yours", by Vicki Lansky Posted by Vince Gordon, April 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Oreo Cookies Categories: Cookies, Chocolate Servings: 100 1 pk Devils food cake mix 2 Eggs 2 tb Vegetable oil 2 tb Water 1/2 c Choc. flavored beverage mix 1 Envelope unflavored gelatin 1 c Solid white vegetable short. 4 1/2 c Confectioners sugar 1 ts Vanilla 2 ts Vanilla Blend cake mix, eggs, water, veg. oil and beverage mix and shape into ball. Let stand 20 min. Form dough into 1/2" balls and place on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass, greased once and dipped into the beverage mix powder each time. Bake at 400 degrees for eight minutes. Remove cookies at once and immediately flatten with the back of a spatula. Let cool 20 min. Makes 100. For Filling, place gelatin in a heatproof cup. Add 1/4 cup cold water, stir well and place in pan of hot water until mix clears and gelatin is softened. Beat veg. short. until fluffy. Add sugar gradually and beat for 10 min. Mix in vanilla, beat in cooled gelatin mix. Spread about 1 tsp. filling between two cookies. Press gently together so that filling comes to the edges of cookies. Chill until set. Shared by: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 1 1 c Flour 1 ts Baking Powder 1/4 ts Salt 1/2 c Shortening 1/2 c Honey 1 Egg 1/2 ts Vanilla 1/4 c Chopped Nuts 1/2 c Semi-Sweet Chocolate Chips Sift flour, baking powder and salt together. Cream shortening and honey; beat in egg; add vanilla and sifted dry ingredients. Fold in nuts and chocolate chips. Drop from teaspoon onto greased cookie sheet. Bake at 375øF for 10 to 12 minutes. About 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Cookies Categories: Cookies, Entertain Servings: 6 4 1/2 c Flour 2 c Sugar 1 ts Salt 2 ts Baking powder 1 tb Baking soda 1 ts Baking soda 1 ts Cinnamon 1 c Butter 1/2 c Shortening 2 Eggs, beaten 1/2 c Honey Mix well first 7 ingredients. Add butter and shortening and mix with pastry blender as if making pie crust. Add eggs and honey, continue to mix until all is well blended (sometimes using your hands is easier.) Drop by large teaspoons on greased sheet. Bake at 350 degrees about 8-10 minutes. Remove from oven while still puffed up. Let cool slightly before removing from sheet. Yields 6 dozen cookies..... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Cookies Categories: Cookies, Osg Servings: 1 2 c Honey 1 c Sugar 1 c Lard 1 c Sour cream; or milk 2 ea Eggs 2 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1 ts Cloves 1/2 ts Salt Flour; to form a soft dough Cream fat. Add honey, sugar and continue creaming. Add eggs and mix well. Add alternately dry ingredients sifted together and sour cream or milk. Chill and roll. Cut with lightly floured cookie cutter, place on ungreased baking sheet. Bake in moderate oven 375 F. Source: Genevieve Long, Crawford County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Crisp Wafers Categories: Cookies, 1941 Servings: 6 Text Only Butter crisp wafers or saltines. Combine 1/4 cup honey and 3/4 cup crisp rice cereal. Spread on wafers. Bake in hot oven (425 F) until a delicate brown. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Date Cookies Categories: Cookies, 1941 Servings: 6 3 Eggs, well beaten 1 ts Vanilla 1 c Honey 1 c Chopped nuts 1 lb Dates, chopped 1 1/3 c Flour 1 ts Baking powder 1/4 ts Salt Combine honey and eggs. Add flavoring. Sift flour, measure, and sift with baking powder and salt. Add to honey and egg mixture. Add nuts and dates. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) about 10 minutes. Cut in strips 1 inch wide and 3 inches long. Roll in powdered sugar. 36 servings. Mrs. Edith Davis, Ottowa, KS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Drop Cookies Categories: Cookies, 1941 Servings: 6 3/4 c Honey 1/4 c Melted butter or butter -substitute 1 3/4 c Flour 1 Egg, well beaten 1/8 ts Cloves 3/4 ts Cinnamon 1 c Chopped raisins 1/2 ts Baking soda 1/4 ts Salt Heat honey. Add butter. Add spices. Cool. Add egg. Sift flour, measure, and sift with salt and baking soda. Add to honey mixture. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) about 15 minutes. 30 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Hermits Categories: Cookies, Snacks Servings: 6 1/3 c Shortening 1/2 c Milk 2 Eggs, beaten 1/2 ts Cloves 1 1/2 ts Cinnamon 1 1/3 c Honey 1 c Raisins, chopped 1/2 ts Salt 4 tb Baking powder 3 1/2 c Flour Cream shortening & honey together; add eggs, and mix in. Add milk, salt & raisins; mix well. Sift & mix dry ingredients together; then mix into batch. Drop by spoon on greased pan. Bake in a moderate oven until brown. Origin: Mom's Cookin' by Les Blair Uploaded by: Jon Judd {Cooking Echo} MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Newtons Categories: Cookies Servings: 42 1/2 lb Dried figs 1 c Water plus 3 tb Water 1/2 c Honey 2 ts Lemon juice 1 c Butter 2 c Cheddar,grated 2 c Sifted a/p flour Directions: For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp. filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned. Remove to racks to cool. -from First Prize Cookbook;recipe by Marge Walker-Indiana Liz Parkinson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Oatmeal Chewies - From Crisco Categories: Cookies, Cyberealm Servings: 36 1 1/4 c Butter Flavor Crisco 1 c Granulated sugar 2/3 c Firmly packed brown sugar 1/4 c Honey 1 Egg 1/4 c Milk 1 ts Vanilla 2 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Quick-cooking oats Not instant or old-fashioned 1 c Flake coconut 1 c Raisins 1/2 c Walnut pieces broken 1/2 c Wheat germ (optional) 1. Heat oven to 350øF. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture. 4. Stir in oats, coconut, raisins, wheat germ, and walnuts. 5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350øF for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Raisin Cookies Categories: Cookies Servings: 24 1/2 c Vegetable shortening 1/3 c Liquid honey 2 Eggs 1 1/4 c Sifted all-purpose flour 1/2 ts Ground nutmeg 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 2/3 c Seedless raisins 1/4 ts Vanilla PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the eggs and beat until well mixed. Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture. Stir in raisins and vanilla. Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Raisin Bars Categories: Cookies, 1941 Servings: 6 1 c Sugar 3/4 c Shortening 2 Eggs, well beaten 2 tb Honey 3 tb Water 3 sl Pineapple 1 c Raisins 3/4 c Bran 2 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 2 ts Vanilla Wash raisins. Chop. Dice pineapple. Cream shortening with sugar. Add eggs, honey, and water. Mix thoroughly. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add bran, raisins, pineapple, and flavoring. Mix thoroughly. Pour into shallow, well-oiled baking pan. Bake in moderate oven (375 F) about 20 minutes. Cool. Cut in squares. If desired, bake as drop cookies. 20 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Walnut Drops Categories: Cookies Servings: 84 1 c Sugar 1 c Honey 2/3 c Shortening 3 Eggs 3 3/4 c All-purpose flour 1 ts Soda* 1 ts Salt 1 c Sour cream 1 c Walnuts; chopped 3/4 c Flaked coconut 1 ts Vanilla Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Poppy Seed Cookies Categories: Cookies Servings: 6 1/2 c Milk 1 c Poppy seeds 1 1/2 c Unbleached flour 1 ts Baking soda 1/4 ts Nutmeg 1 c Butter 1/2 ts Lemon rind/extract 1/2 c Maple syrup Heat milk over medium heat, but do not boil. STir in poppy seeds; set aside. Combine flour, baking soda and nutmeg. Cream together butter, lemon and maple syrup. Gradually stir in dry ingredients. Blend well. Next, add poppy seed/milk mixture and blend thoroughly. Drop by teaspoonfuls onto unoiled cookie sheets and bake at 350 degrees for 15-20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Kiffles (Cookies) Categories: Cookies, Entertain Servings: 6 4 Egg yokes 4 c Flour, all purpose 1 ts Salt 2 ts Sugar 1 c Butter 1 Yeast cake dissolved in 1 -cup sour cream NUT FILLING * * NUT FILLING: Combine 1 pound ground walnuts with 1/2 cup sugar; add 2 to 3 beaten egg whites, just enough to hold nuts together. Reserve..... PREPARE COOKIES; Mix flour, salt and sugar together; add butter and mix like pie dough. Add egg yokes and sour cream mixture; mix well. Shape dough like a meatloaf; wrap and refrigerate overnight... The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch; use a mixture of powdered confectioners sugar and flour on surface. Cut out diamond shapes, 2 to 3 inches square. TO ASSEMBLE; Place a scant teaspoon of filling on center of each diamond; roll from one corner to another corner; shape into crescent. Bake on top rack of oven at 375 degrees for 10-15 minutes or until lightly browned; WATCH them carefully... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Chocolate Cream Bars Categories: Cookies Servings: 1 MMMMM-------------------------------CAKE------------------------------------ 4 lg Eggs, separated 1/4 ts Cream of tartar 2/3 c Sugar, divided 3/4 c Sweet butter, room temp. 9 tb Cocoa powder 1/2 c Sifted all-purpose flour MMMMM-----------------------------FILLING---------------------------------- 2 c Heavy cream 12 oz Semi-sweet chocolate chips 1 tb Powdered instant coffee 1/8 c Rum MMMMM------------------------------GLAZE----------------------------------- 5 oz Semi-sweet chocolate 1 oz Unsweetened chocolate 4 tb Sweet butter 1 ts Vegetable oil 1 tb Karo syrup Of all my recipes, this is the only one that I have never given out-its raves convinced me in earlier years to keep it only as my own. It is singularly the best chocolate dessert I have ever tasted! Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic. To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350ø until cake is done. Run a knife around edges and invert cake on a wire rack to cool. To make filling: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate. To make glaze (do not make this until all other steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. To assemble, cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares. Yield: 25-30 bars. Martha Bindeman, Bethesda, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Nut Crescents Categories: Cookies Servings: 1 MMMMM------------------------------DOUGH----------------------------------- 1 c Butter 1 c Shortening 6 1/4 c Flour 2 tb Yeast 1 pt Sour cream 3 Egg yolks 1 pn Salt MMMMM-----------------------------FILLING---------------------------------- 1/2 lb Ground walnuts 1 1/4 c Sugar 1/4 ts Cinnamon 1 ts Vanilla 3 Egg whites, stiffly beaten MMMMM-----------------------------EGG WASH---------------------------------- 1 Egg yolk Few drops water Extra sugar* * for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with. Editor's Note: You may want to cut recipe in half for a smaller yield. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350ø. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350ø for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hydrox Cookie Dessert Categories: Cookies Servings: 8 1/2 c Milk 2 lg Egg Yolks 24 Marshmallows, Full Size 2 lg Egg Whites, Beaten Stiff 1 c Heavy Cream, Whipped 36 Hydrox Chocolate Cookies 8 tb Butter, Melted Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ice Box Cookies Categories: Cookies Servings: 1 1 lb Dark Brown Sugar 1/2 lb Butter 1 Egg 1 ts Vanilla 2 pk English Walnuts, Chop Fine 2 c Sifted Flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350øF for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icebox Cookies Categories: Cookies, Snacks Servings: 12 1 c Butter, softened 1 c Brown sugar 1 c Sugar 2 Eggs 1 ts Almond extract 3 1/2 c Flour 1 ts Soda 2 ts Cinnamon 1/2 ts Salt 1 c Chopped pecans In mixing bowl, cream butter and sugars until well blended. Add eggs and almond extract and beat until light and fluffy. Sift together the flour, soda, cinnamon and salt. Add to the creamed mixture and mix well. Stir in chopped pecans. Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each roll individually in waxed paper and chill for several hours. The rolls may be left refrigerated for several weeks or frozen for several months. When ready to bake, cut the cookies about 1/4 inch thick and bake on a greased cookie sheet for 8 to 10 minutes in a 400 F oven. Yields 6 to 8 dozen. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icebox Cookies Categories: Cookies, Osg Servings: 1 4 c Brown sugar 4 ea Eggs 1 c Lard; or butter 7 c Flour; sifted 1 tb Baking soda 1 ts Cream tartar Salt; a pinch Nuts; cocoanut or raisins Knead into roll. Set in icebox over night. Slice and bake. Note: No time or temperature given. Assume a 375 F. oven. Source: Mattie Perry, Bloomfield Community Grange, Trumbull County, OH Mrs. Rose Hivnol, Morgan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Iced Molasses Cookies Categories: Cookies Servings: 1 1 c Molasses 1 c White sugar 1 c Shortening 1 c Hot water 3 ts Baking soda 1 ts Ground ginger 2 ts Cinnamon 6 c (approx.) flour, sifted MMMMM-----------------------------FROSTING---------------------------------- 2 Egg whites 3 c Confectioners sugar 1/2 ts Vanilla Food coloring (optional) Children love these because the ginger and molasses flavors are not overwhelming. In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely. In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking. Preheat oven to 350ø. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11 minutes at 350ø until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon extract. Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jamaicas Categories: Cookies Servings: 6 2 c Flour 2 1/2 ts Baking powder 1/2 ts Salt 2/3 c Butter 2 1/2 c Brown sugar 3 Eggs 1 ts Vanilla 1 c Coarsely chopped nuts 1 1/4 c Carob chips Sift together flour, baking powder and salt; set aside. Melt butter. Add sugar and beat until well mixed. Let cool slightly. Add eggs one at a time, beating well after each addition. Stir in dry ingredients, followed by vanilla. STir in nuts and carob chips. Turn into lightly oiled 9 x 13-inch pan. Bake at 350 degrees for 25 minutes. Let cool. Cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Java Crunch Cookies Categories: Cookies Servings: 38 1 1/2 c Flour; all-purpose 1 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1/4 c Brown sugar; firmly packed 1 tb Instant coffee 3/4 c Butter; softened 1 Egg 1 1/2 c Flaked coconut Pre-heat oven to 350 degrees. In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in coconut; mix thoroughly. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies. *****PILLSBURY'S BAKE OFF COOKIE BOOK***** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jelly Top Cookies Categories: Cookies, Osg Servings: 1 1 c Sugar 1 c Molasses 1 c Lard 2 ea Egg yolks 1 tb Vinegar 1/2 ts Ginger 1/2 ts Cinnamon 1/4 ts Cloves 1 ts Baking soda 2 tb Water; hot 2 ea Egg whites Firm jelly; for centers Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. Source: Laura Lehew, Maple Grange, Hardin County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jim Jams Categories: Cookies Servings: 36 2 c Oatmeal 2 c Flour 1 c Brown sugar 1/2 c Lard 1/2 c Butter 1/2 ts Soda 1/2 c Buttermilk* FILLING 1 lb Dates Water 1/2 c Sugar** or use orange juice *or 1/2 tb lemon juice and fill up to 1/2 cup mark with milk. Mix all ingredients. Chill well. Roll thin, spread half with date filling. Cover with other half. Cut into small rectangles and bake on oiled cookie sheet. Bake at 375F about 10 min. OR cut circles about 3 inches across, put a bit of filling in the middle and fold over. OR cut small circles and put filling on one and cover with another. Strawberry jam makes a tasty filling. FILLING: Cook 1 pound of dates with small quantity of water and 1/2 cup sugar. (**Or use orange rind and orange juice and omit sugar.) Chill. Source: Abigail Breadner Shaw's handwritten cookbook with suggestions from her granddaughter. Abigail lived just west of Toronto, Ontario from about 1860-1925. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Johnny Ohs Categories: Cookies Servings: 6 1/4 c Corn oil margarine 1 Egg 2 Egg whites 2 ts Vanilla 1/2 c Bleached flour 1/4 c Millers bran 1/4 c Whole wheat flour 1 1/2 ts Baking powder 1/4 ts Cinnamon 1 c Chopped dates 1 c Shredded coconut 1 c Black walnut pieces 1/3 c Raisins Mix margarine, egg, egg whites and vanilla until smooth. In another bowl, combine flour, bran, baking powder and cinnamon. Add to creamed mixture and blend. Add dates, coconut, walnuts and raisins. Mix well. Form dough in roll. Wrap in wax paper and chill or freeze at least 2 hours. Cut roll into slices. Bake on ungreased cookie sheet at 350 degrees for about 15 minutes, or until lightly browned on bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Julia Child's Macaroons Categories: Cookies Servings: 6 8 oz Almond paste 1 c Sugar 1/4 ts Almond extract 1 pn Salt 1/4 To 3/8 cup egg whites... 2 -to 3 *< Directions* *>* cut canned almond paste into 1/2 " pieces. process on and off until it's the texture of brown sugar. add sugar and blend. add extract, salt, and 1/4 C egg white. Process until no lumps remain. the dough should not be stiff, but hold it's mass on an inverted spoon. for a crisp shell and soft interior, add a bit more egg white up to the full 3/8 cup. beat in bowl with a wooden spoon until creamy and flexible. line cooky sheet with brown paper. drop small blobs on the paper, leave room around them, they spread. smooth the tops. (optional, at this point, you may decorate each with a sliver of glaceed cherry) Bake both cookie sheets at once in a 325 oven for 20 -30 minutes, depending on size. switch position of cookie sheets after about 12 or 15 minutes. They are done when lightly golden browned and crusty. Let cool on paper. when cool, turn paper up side down, dampen the back of the paper to release the macaroons. dry on a rack for another 30 minutes. Then store airtight or freeze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jumbles Categories: Cookies, 1941 Servings: 4 1 c Brown sugar 1/2 c Butter or butter substitute 1/4 ts Baking soda 1 ts Vanilla 1 ts Nutmeg Flour 1 Egg, well beaten 1/2 c Sour milk 1 ts Baking powder 1/3 ts Salt 1/2 ts Cinnamon Grape jelly Cream butter and sugar. Add egg and flavoring. Beat thoroughly. Sift flour. Measure 1 cup and sift with baking powder, baking soda, salt, nutmeg, and cinnamon. Add alternately with milk to first mixture. Beat thoroughly. Add sufficient sifted flour to make a soft roll dough. Chill. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Spread half of the cookies with grape or other jelly. Make 3 small openings with a thimble in each of the remaining cookies. Fit over those spread with jelly. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 24 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jumbo Cream Cheese Peanut Butter Cookie Categories: Cookies, Kids Servings: 12 1 Roll Of Refrigerated Slice 'n' Bake Cookies 3/4 c Peanut Butter 4 oz Pk Cream Cheese; Softened 3 tb Sugar 1/8 ts Salt 3 tb Margarine Or Butter;Softened 2 tb Milk 2 ts Vanilla Extract 1/2 c Peanuts; Chopped Heat the oven to 375 Degrees F. Roll out the cookie dough onto a 12-inch pizza pan. Bake for 12 to 13 minutes or until golden brown. Let cool until cold to the touch. In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla. Beat on medium speed, of an electric mixer, until light and fluffy. Spread the mixture on the cookie and sprinkle with the chopped peanuts. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jumbo Oat Cookies Categories: Cookies Servings: 6 3/4 c Sugar 1/3 c (5 1/3 tablespoon) softened -margarine 1/3 c Light corn syrup 2 Slightly beaten egg whites 1 ts Almond extract 2 1/4 c Quaker oats uncooked 1 c All purpose flour 1/2 ts Baking soda 1/2 ts Salt optional 3 tb Sliced almonds Heat oven to 350 degrees. Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop by 1/4 cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles. Bake 14-16 minutes or until light golden brown. Cool 1 minute; remove to aluminum foil. STore tightly covered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jumbo Raisin Cookies Categories: Cookies Servings: 60 2 c Raisins 1 c Water 1 c Shortening 2 c Sugar 3 Eggs 1 ts Vanilla 4 c Flour 1 ts Baking powder 1 ts Soda 2 ts Salt 1/4 ts Allspice (optional) 1 1/2 ts Cinnamon 1/4 ts Nutmeg (optional) 1 c Black walnuts (chopped) Cook raisins with water; simmer 5 minutes. Cool. Cream shortening, sugar, eggs and vanilla; add raisins. Sift together flour, baking powder, soda, salt, allspice, cinnamon and nutmeg. Add the walnuts and sifted ingredients to creamed mixture; mix. Drop by teaspoonfuls on greased cookie sheet. Bake 12 to 15 minutes (my actual time was 11 minutes) in 375-degree oven. Servings: 60 (very accurate estimate). (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 06-13-93 (21:31) Number: 11776 From: ELIZABETH RODIER Refer#: NONE To: LOVETTE CHRISTIANSEN Recvd: NO Subj: Stir-Fry For One Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Just Good Cookies Categories: Cookies, Chocolate Servings: 24 1 c Butter 1 c Peanut Butter 1 c Brown Sugar 1/2 c Sugar 3 Egg 3 ts Vanilla 2 c Flour 2 ts Baking Powder 2 c Oatmeal 12 oz Chocolate Chips Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: 0:13 Cholesterol per serving: Marks: *DIRECTIONS* In a large mixing bowl, cream together butter, peanut butter (less than 1 cup if desired), brown sugar, and sugar. Add in eggs and vanilla, beat until light and fluffy. Sift flour and baking powder, add to creamed mixture and blend well. Stir in oatmeal and chocolate chips. May also add coconut, raisins, or peanuts, if desired. Place on greased cookie sheets, making cookies any size desired. Bake in a 350 degree oven for 10 to 12 minutes. Number of cookies depends on size made. Approximately 2 dozen large cookies. From The American Country Inn and B&B Cookbook, p. 470 (Hunter Peak Ranch, Cody, Wyoming). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kahlua Cocoa Balls Categories: Alcohol, Cookies, Gift Servings: 4 1/2 c Kahlua 1/4 c Light corn syrup 1/3 c Candied cherries, chopped 1/3 c Golden raisins, chopped 2 1/2 c Fine vanilla wafer crumbs 1 c Powdered sugar, sifted 1 c Pecans, finely chopped 1/2 c Unsweetened cocoa powder Coatings (see below) In bowl, combine Kahlua, corn syrup, cherries and raisins. Add remaining ingredients; blend well. Shape in small balls. Roll in desired coating, Cover and store in cool, dark place. Makes about 4 dozen. Coatings: Cocoa powder, powdered sugar, flaked coconut, chopped or ground nuts. Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA. Posted By: Joan Johnson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kahlua Gingerbread People Categories: Alcohol, Gift, Cookies Servings: 2 1/2 c Shortening 1/4 c Butter 1/2 c Light brown sugar 1 lg Egg 1/4 c Molasses 2 tb Kahlua 2 1/4 c Sifted all-purpose flour 1 tb Baking soda 1 ts Salt 1 ts Ginger 1/2 ts Cinnamon 1/2 ts Nutmeg Kahlua Icing Preheat oven to 350 degrees F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add to creamed mixture; blend well. Cover and chill 2 hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time, to 3/8 inch. (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal spatula under cutter and dough. Lift to lightly greased cookie sheet and remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies. Kahlua Icing: In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp. shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food coloring, if desired. Pipe to decorate cookies. Or to spread, add additional Kahlua (1 to 2 Tbsp.). Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA. Posted By: Joan Johnson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Katherine Hepburn's Brownies Categories: Cookies, Desserts Servings: 16 2 oz Unsweetened chocolate 1/4 lb Unsalted butter 1 c Sugar 2 Eggs 1/2 ts Vanilla extract 1/4 c All-purpose flour 1/4 ts Salt 1 c Coarsely chopped walnuts Preheat the oven to 325 F. Butter an 8-inch square baking pan. In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted. Remove from the heat and stir in the sugar. Add the eggs and vanilla and "beat it all like mad". Stir in the flour, salt and walnuts and mix well. Spoon the batter into the prepared pan and bake for 40 minutes. "Take it out; let it cool; cut into squares and go crazy." Recipe by Katharine Hepburn Source: Great Desserts - ISBN: 0-916103-04-8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kentucky Kernels Categories: Cookies, Entertain Servings: 10 4 tb Butter (1/2 Stick) 1 Box Of Powdered Sugar 1/3 c Bourbon 1 c Pecans, Chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kentucky Kernels - S.a. Express News - Karen Haram Categories: Cookies, Entertain Servings: 10 4 tb Butter (1/2 Stick) 1/3 c Bourbon 1 Box of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Key Lime Bars Categories: Cookies Servings: 1 1 c Butter 1/2 c Confectioners' sugar 2 c Flour *FILLING* 4 ea Eggs; beaten 4 tb Flour 2 c Sugar 1 pn Salt 6 tb Key lime juice 1 ts Baking powder 1 ea Confectioners' sugar *CRUST* For CRUST: Mix the ingredients and pat into a 9x12-inch pan. Bake at 350 degrees for 20 minutes. Watch carefully! Beat together the eggs, sugar, and lime juice. Add the flour, salt, and baking powder. Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes. Sprinkle the top with confectioners' sugar and cut into bars. submitted by Linda Zylman to the cookbook "Florida Flavors". Shared by ELLEN VADNEY, Prodigy ID# TBSF39B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kiffles Categories: Cookies Servings: 5 2 c Flour, (Heaping) 3 tb Sugar 1 tb Sour Cream, (Heaping) 1 c Butter 3 Egg Yolks 1 c Prune Butter Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kisses #1 Categories: Cookies Servings: 1 4 Egg whites 1 lb Confectioners sugar 1 ts Lemon juice 3/4 lb Walnuts,broken into quarters If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive. Preheat oven to 250ø. In a large bowl, beat egg whites until stiff; add sugar and lemon juice. Continue beating on high speed until mixture is very stiff (this takes a few minutes). Stir in nuts. With a teaspoon, place small mounds on a greased and floured cookie sheet. Bake at 250ø for about 30 minutes. Kisses should be set, but not brown. Variation: Substitute chocolate chips for walnuts. Yield: 3 dozen. Maria Bappert, Foods editor, The good news weekly, Chicago, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kisses Categories: Cookies, 1941 Servings: 6 3 Egg whites 3/4 To 1 cup powdered sugar 3/4 ts Almond flavoring 1/4 ts Salt Combine egg whites and salt. Beat until stiff. Sift powdered sugar. Fold into egg whites. Add flavoring. Drop by teaspoonfuls onto a wet board covered with waxed paper. Bake in slow oven (325 F) about 50 minutes. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolaches - or Kolacky Categories: Cookies Servings: 5 MMMMM------------------------------CRUST----------------------------------- 1 c Butter 1 c Creamed Cottage Cheese 2 c Flour 1/4 ts Salt 1 c Fruit Filling (See Below) MMMMM------------------------PINEAPPLE FILLING----------------------------- 9 oz Crushed Pineapple 1/3 c Sugar 1 tb Cornstarch MMMMM-------------------------APRICOT FILLING------------------------------ 1 c Chopped Dried Apricots 1/4 c Sugar 2 tb Butter 1/8 ts Cinnamon These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolatchkies Categories: Cookies Servings: 30 1 lb Margarine (4 sticks) 2 pk Cream Cheese 4 c Flour 2 cn Solo Canned Filling Mix all ingredients until soft (except Solo filling). Refrigerate dough until firm. Roll dough out to 1/8" thick and cut into 2" squares. Put 1/2 t of solo filling into center of square and seal by pinching two opposite sides together. Bake at 350øF for about 18-20 minutes until light brown. Sprinkle with powdered sugar before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kruchiy Categories: Ukrainian, Cookies, Desserts Servings: 1 1 c Sour cream 12 lg Egg yolks 1 ts Salt 1 c White granulated sugar 1 ts Vanilla 1 ts Baking powder White flour Vegetable oil - for deep frying Sugar; for sprinkling Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin.) Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar. From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) @Newsgroups: rec.food.cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lace Cookies Categories: Cookies, Entertain Servings: 4 1 c All-purpose flour 1 c Finely chopped pecans 1/2 c Light corn syrup 8 tb Butter 2/3 c Brown sugar, firmly packed These cylinders of lace cookies are a lovely accompaniment to a fruit or custard, or they may even be served by themselves. Sometimes I whip cream and pipe it into the delicate cylinders. PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5 to 6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container. Makes 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lace Cookies Categories: Cookies Servings: 30 1/3 c Butter or margarine - softened 2/3 c Brown sugar, packed 1/4 ts Salt 1/2 ts Baking powder 1 c Rolled oats 1/2 c Chopped pecans 1 tb Milk 1/4 ts Lemon extract Cream butter and sugar until light and fluffy. Stir in salt, baking powder, oats, pecans, milk and lemon extract, blending well. Drop by teaspoons about 2 inches apart on ungreased baking sheets. Bake at 350F about 8 minutes. Cool 2 to 3 minutes, then remove from baking sheet. If cookies harden before removal from sheet, reheat in oven a few minutes to soften. Cookies will be very thin and lacy. If desired, roll warm cookies, one by one, to form cornucopia shape, pinching points slightly. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lacy Oatmeal-And-Wheat Germ Cookies Categories: Cookies Servings: 110 3/4 c Walnut pieces 3/4 c Unsalted butter; softened 1 1/2 c Light brown sugar, packed 1 lg Egg 1 ts Vanilla extract 1 ts Cinnamon 1/2 ts Salt 1 c Quick-cooking rolled oats 1/4 c Wheat germ 2 tb Cake flour PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. Process the butter and sugar for 1 minute, or until the mixture is creamed and fluffy. Add the egg, vanilla, cinnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or until the flour just disappears. Do not over-process it. Scrape down the sides of the bowl once during processing. Batter will be very thin. Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets that have been sprinkled with water. Do not use Teflon-coated sheets. Place about 12 cookies on each 17-by-14-inch sheet. (These cookies spread while baking.) Bake for 6-to-8 minutes, or until they are browned. Let them rest on the baking sheets for 2 minutes, then transfer them carefully and quickly to wire racks with a metal spatula. If they cool before they are removed from the baking sheet, return the sheet to the oven for 1 minute. Let the cookies cool completely before storing them in an airtight container. This recipe is from "Abby Mandel's Cuisinart Classroom," (Cuisinart Cooking Club, Inc., 1984). ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lady Fingers Categories: Cookies, 1941 Servings: 4 3 Egg whites, stiffly beaten 2 Egg yolks, beaten until -thick 1/3 c Cake flour 1/3 c Powdered sugar 1/2 ts Vanilla 1/4 ts Orange flavoring 1/4 ts Salt Sift sugar. Measure. Fold gradually into egg whites. Carefully fold in egg yolks which have been combined with flavorings and salt. Sift flour. Measure and sift carefully. Fold into mixture. Cover a baking sheet with un-oiled paper. Shape the lady fingers with a pastry tube having each about 4 inches long, and 1 inch wide. Bake in moderate oven (375 F) 10 minutes. As soon as removed from oven slip from baking sheet, using a wide spatula. Place the bottom of one lady finger on the bottom of another. Lay on waxed paper. Cool. Dust with powdered sugar. 14 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Larry's Tropical Treats Categories: Cookies Servings: 1 1/2 c Butter 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/2 ts Vanilla 1 c + 2 T all-purpose flour 1/2 ts Salt 1/2 ts Baking soda 4 oz Candied papaya, chopped 4 oz Candied mango, chopped 4 oz Candied pineapple, chopped 4 oz Dried apricot, chopped 8 oz Chopped Macadamia nuts 8 oz White chocolate chunks A taste of the tropics in every bite! Preheat oven to 375ø. In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla. Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate. Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375ø for about 8-10 minutes. Remove to wire racks and let cool. Note: If you can't purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lebkuchen (Spice Bars) Categories: Cookies Servings: 12 1 ts Cinnamon 1 ts Allspice; Ground 1/4 ts Cloves; Ground 1/2 ts Salt 2 1/4 c Flour; Unbleached, Unsifted 1/2 ts Baking Powder 1/2 c Almonds, Ground 1 ts Lemon Rind; Grated 2 Eggs; Large 3/4 c Sugar 3/4 c Honey 1/2 c Milk MMMMM---------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1/2 ts Almond Extract 1 ts Rum 1 tb ;Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leckerli Cookies Categories: Cookies Servings: 6 1/2 c Honey 1/3 c Sugar 2 1/2 c Unsifted flour (see note) 4 ts Baking powder 1 ts Ground cinnamon 1 pn Nutmeg 1 pn Cloves 2/3 c Sliced almonds 3 tb Candied orange peel, finely -chopped 3 tb Candied lemon peel, finely -chopped 1 Egg 2 tb Kirsch OR orange juice Milk Glaze (recipe follows) Candied red cherries, -halved, for topping Angelica or candied citron -peel, cut into leaf shapes -for topping Spices and candied fruit are in these chewy cookie squares. NOTE: When unsifted flour is called for, fluff up the flour in the sack orcontainer with a fork before measuring. Preheat oven to 375~. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; removesecond piece of wax paper. Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out ofthe oven or syrup will harden>) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. ~=> Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235~ on candy thermometer. Brush glaze on cookies while both are still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lehigh County Oatmeal Cookies Categories: Penn-dutch, Cookies Servings: 1 3 tb Butter, Melted 1/2 c Sugar 1/4 ts Salt 1 1/2 c Quaker Oats 1/2 ts Baking Powder 1 Egg, Well Beaten 1/2 ts Almond Extract Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350øF about 5 minutes. Remove from pan while warm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Bars #2 Categories: Cookies Servings: 1 1 c Butter 1/2 c Confectioners sugar 2 c All-purpose flour 1/2 ts Salt 4 Eggs, well beaten 2 c Granulated sugar 5 tb Lemon juice 2 tb Grated lemon rind Confectioners sugar, topping A not-too-tart lemon topping over a sweet crust. Preheat oven to 300ø. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300ø for 20 minutes. While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350ø and bake for an additional 15-20 minutes at 350ø. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles. Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Cookies Categories: Cookies Servings: 6 1 pk Duncan Hines Lemon Supreme -Cake Mix 1/2 c Cooking oil 2 Eggs 1 ts Grated lemon peel Preheat oven to 350F. Combine all ingredients and mix well. Drop from a tsp onto an ungreased cookie sheet. Bake at 350 F for 10-12 minutes,until golden. Cool on cookie sheet about 1 minutes, then remove to rack to finish cooking. Origin: Found in recipe box bought at a garage sale Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Cookies Categories: Cookies, 1941 Servings: 4 3/8 c Butter 3/4 c Sugar 1 Egg, well beaten 3 tb Lemon juice 1 1/2 c Cake flour Grated rind 1 lemon 1/2 ts Baking powder 1/8 ts Baking soda 1/4 ts Salt 1/2 c Chopped raisins Cream butter and sugar. Add egg. Add lemon juice and rind. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add to first mixture. Add raisins. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/8 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 24 servings Elizabeth Shaffer, Albuquerque, N.M. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Cooler Cookies Categories: Cookies Servings: 42 1 c Unsalted butter; room temp. 1/2 c Sugar 1 1/2 tb Grated lemon peel 1 Egg yolk 1 ts Lemon extract 1/4 ts Salt 2 1/2 c Flour Sugar Powdered sugar Preheat oven to 375 degrees. Using electric mixer, cream butter in medium bowl until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt. Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon). Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick round. Repeat with remaining dough balls. Bake until cookie edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (Can be prepared 3 days ahead. Store at room temperature in airtight container.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Crackers Categories: Cookies, Osg Servings: 1 2 1/2 c Sugar 1 c Shortening 2 tb Bakers ammonia 1 ts Oil of lemon 2 ea Eggs 2 tb Milk; new 1 pt Milk; new Flour Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2 T. milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F. ? Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Drop Cookies Categories: Cookies, Vegetarian Servings: 1 1 c Shortening 2 c Sugar 1/4 c Lemon juice 1/2 c Water 1 ts Baking soda 1 ts Cream of tartar 3 c Flour Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes at 450F. Makes about 60 to 70. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Fire Crisps Categories: Cookies, Hot Servings: 6 2 Sticks butter or margarine, -room temperature 1/2 c Sugar 1 tb Lemon juice 2 tb Grated lemon peel 1 Egg 2 1/4 c Flour 1 ts Cayenne powder 1/4 ts Salt 1/4 ts Baking soda Preheat oven to 400 degrees Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned. June 1993 Chile Pepper Magazine. Yield: 6 dozen Heat Scale: Mild MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Semolina Cookies Categories: Cookies Servings: 84 2 lg Lemons 1/2 lb Unsalted butter 1/4 ts Vanilla extract 2 c Sugar 1 ts Salt 1 Egg 3 c Semolina 1 c All-purpose flour MMMMM-----------------------TO DUST THE COOKIES---------------------------- 1/4 c Sugar USING A GRATER, grate lemon peels, removing only the yellow part. Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon juice for another use. Decrease speed to slow and add the semolina and then the flour, beating until just incorporated. Turn the dough onto a marble or wooden work surface and divide it into 2 balls. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour. When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter. PREHEAT OVEN TO 325F. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about 1/2-inch thick. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes. Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly. Remove from the oven and let cool. The cookies will be chewy at first, but will harden as they cool. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sticks Categories: Cookies Servings: 4 1 Frozen sheet of puff paste 1/2 Egg Grated zest of 1/2 lemon Powdered sugar Let the puff paste thaw, cut into 4 long slices. Paint with the egg and litter the lemon zest over it. Twist the slices, just a little. Bake in 225 centigrades for 12-15 minutes. When cold litter some powdered sugar over them. Annica MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Wafers Categories: Cookies Servings: 6 1/3 c Butter/margarine 2/3 c Sugar 1 Egg 2 tb Lemon juice 1 ts Grated lemon peel 1 c All purpose flour 1/4 ts Baking powder Preheat oven to 375 degrees. Spray 2 cookie sheets with non-stick cooking spray. In large bowl, with electric mixer at high, cream butter and sugar. Add egg, lemon juice and peel; beat until well- blended. In small bowl, stir together flour and baking powder. Stir into batter until just blended. Drop by rounded teaspoonfuls about 2 inches apart on cookie sheets. Bake 8-10 minutes until lightly browned. Remove to wire racks to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Lime Oat Cookies Categories: Cookies Servings: 4 1 c (1/2 lb.) butter/margarine, -at room temperature 2 1/2 c Sugar 1 ts *each* grated lemon and lime -peel 2 tb *each* lemon and lime juice 2 1/2 c Flour 1 c Regular rolled oats 2 ts Baking powder 1/2 ts *each* ground cinnamon and -ground nutmeg FROM: Sunset magazine, Jan 1991 Enjoy nutmeg and citrus-scented oat cookies with a cup of coffee. In a large bowl, beat butter and 2 cups sugar unti blended. Beat in eggs, lemon and lime peel, and lemon and lime juice. In a small bowl, mix flour, oats, baking powder and 1/4 tsp *each* cinnamon and nutmeg. Gradually add to butter mixture, beating until blended. Cover and chill until firm, at least 2 hours or until the next day. Mix 1/3 cup sugar and remaining cinnamon and nutmeg. Roll dough into 1-1/2 inch balls; coat in sugar. Place 2 inches apart on greased 12x15 inch baking sheets; with the bottom of a glass, press balls to 3/8 inch thick. Bake in a 350~ oven until light gold, about 12 minutes. Cool on racks. Makes 4 dozen. submitted by Ruth O. Smith of White Salmon, WA. per cookie: 105 cal; 1.2 g proten; 4.2g fat; 16g carbo; 60 mg sodium; 19 mg chol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lethal Layers Categories: Cookies, Chocolate Servings: 32 1/2 c Unsalted butter 1/2 c Dark brown sugar 1 c All-purpose flour 1 c Pecan halves 2 Eggs 1 c Firmly packed dark brown sug 1 ts Vanilla extract 1/2 ts Salt 1 ts Baking powder Additional flour (see direct 1 c Chocolate chips In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linzer Augen (Linzer Eyes) Categories: Cookies Servings: 24 MMMMM------------------------------DOUGH----------------------------------- 6 oz Unsalted butter 4 oz Sugar 4 oz Ground blanched almonds 8 oz Unbleached all-purpose flour MMMMM----------------------------FINISHING--------------------------------- 1 Egg; beaten Blanched sliced almonds 12 oz Apricot or raspberry jam 2 oz Water Confectioners' sugar PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in the sugar. Continue beating until very light. Stir in the almonds, then the flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour. Flour dough and surface very lightly and roll dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch opening in half the rounds with a plain cutter. Paint the cut rounds with beaten egg and strew with the sliced almonds. Bake the bases about 15 minutes, keeping them very pale. Cool the bases. Combine the jam and water and bring to a boil over medium heat, stirring occasionally. Strain into another pan and simmer the glaze until sticky. Sift confectioners' sugar over the almond-coated bases. Paint the others with the glaze and adhere the sugared bases to them. Fill in the openings with more glaze. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linzer Cookies Categories: Cookies Servings: 6 1 1/2 c (3 sticks) butter, softened 1 c Sugar 1 Egg 1 Egg yolk 1 ts Grated lemon rind 1/2 ts Vanilla 3 1/3 c Very finely ground hazelnuts -or almonds 3 1/3 c Unsifted cake flour (see -note) 1 ts Baking powder 1 1/4 ts Ground cinnamon 12 oz Raspberry jam Confectioners' sugar for -dusting Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 350~. Beat butter and sugar in large bowl with electric mixer until light and fluffly; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in wax paper; chill several hours or overnight. Cut dough in half. (Refrigerate other half.) Roll out dough between sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top sheet of wax paper. With a 2-inch round cookie cutter cut out as many circles from the dough as you can. Carefully rmeove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets. Refreigerate scraps of dough for second rolling. Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch. Place on ungreased cookie sheets, cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers. Bake in a 350~ oven for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven; let stand 1 minute. Remove cookies with wide spatula to wire racks. Cool. Heat raspberry jam in a small saucepan. Spread each of the solid cookies completely with a think layer of hot preservees. Top each with a cut-out cookie; press gently together to make a "sandwich". Place on wire rack. Sprinkle tops of cookies with confectioners' sugar. Spoon dab of preserves in opening of each cookie; let preserves set slightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linzertorte Fingers Categories: Cookies Servings: 20 1 1/2 c Unblanched almonds 2 1/2 c All-purpose flour 1 pn Salt 1 ts Ground allspice 1 c Powdered sugar 1 Lemon's peel, finely grated 1 1/4 c Unsalted butter;in sm pieces 3 Egg yolks 12 oz Raspberry jam 1 Egg 2 ts Milk 2 ts Sugar 1/2 c Sliced almonds Finely grind unblanched almonds in a food processor or blender; place in a large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces. Source: "The Book of Cookies" by Pat Alburey, HP Books. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lots of Cookies Categories: Cookies, Chocolate Servings: 6 1 c Butter 1 c Brown sugar 1 c Granulated sugar 2 Beaten eggs 1 ts Vanilla 1 1/2 ts Salt 1 ts Baking soda 2 c Flour 2 c Rice Krispies 2 c Oatmeal 12 oz Chocolate chips (yeah, -right...) Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 10 Cholesterol per serving: Marks: *DIRECTIONS* Cream butter and sugars, add eggs. Blend in sifted flour, remainder of dry ingredients. Stir in Rice Krispies and Oatmeal. Add chocolate chips. Bake at 350 F for 10-12 minutes. (Warning--this sucker makes a LOT of cookies. Good to have around when you have to come up with a batch but don't have the time.) Source: Molly Brannan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: M & M Pizzas Categories: Cookies Servings: 2 3/4 c Butter 1 c Brown sugar 1/2 c Sugar 1 Egg 1/4 c Milk 1 ts Vanilla 1 c Flour 1/2 ts Soda 1/4 ts Cinnamon 2 1/2 c Oatmeal 3/4 c Nuts 2/3 c M & M's Cream short & sugar. Add eggs, milk and vanilla. Add dry ingreds. Spread 1/2 batter in each of two, well-greased, 9" cake pans and top with half the M&Ms. Bake at 350 degrees for 20-25 minutes. Pan cool 10 mins and transfer to racks to cool remaining. Taken from the back of a bag of M&Ms MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Macaroon Crispies Categories: Cookies, Low-cal Servings: 40 2 Egg whites 1 c Sugar 1 ts Vanilla 1/2 ts Coconut extract 1/2 c Chopped walnuts 2 c Dry cereal (corn flakes, -rice crisps) Servings: 40 cookies In a large bowl, beat egg whites. Gradually add sugar, continue beating until fluffy. Add vanilla, coconut extract, walnuts and cereal. Blend all ingredients. Drop by teaspoonfuls onto nonstick baking sheet. Bake at 400 deg until cookies are lightly browned. Variation: use chopped almonds and almond extract Per cookie: Calories 34 Fat 0.9 g Sodium 15 mg Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Macaroons - Lace Cookies Categories: Cookies, Osg Servings: 1 2 ea Eggs; well beaten 1 1/2 c Sugar 5 tb Butter; melted 3 1/2 c Post toasties; roll before -measuring 1/2 c Cocoanut 1 ts Vanilla 4 tb Flour 2 ts Baking powder Cream butter and sugar. Add Post Toasties, rolled fine, eggs, vanilla, cocoanut, flour and baking powder. Place small spoonful of dough, far apart, on baking tin. Bake in quick oven. When slightly cooled, remove from tin with cake turner. Note: Quick oven 425 F. ? Source: Mrs. Clayton Burrier, Sharon Grange, Noble County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Macaroons Categories: Cookies Servings: 6 2 Egg whites 1/8 ts Salt 3/4 c Sugar 1/2 ts Vanilla 1 c Cornflakes 2 c Shredded coconut Preheat oven to 300 Beat whites with salt until shiny peaks form. Add sugar gradually and beat until very stiff. Add vanilla to above. Fold coconut and cornflakes into egg white mixture. Drop greased cookie sheet. Form into mounds. Bake 20 minutes. Remove from pan at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Madeleines Categories: Cookies Servings: 24 1 c Unsalted butter 2 1/2 c Powdered sugar, sifted 4 Eggs 1 pn Salt 1/2 ts Vanilla extract 1/4 ts Orange extract 2 c All-purpose flour PREHEAT OVEN TO 350F. Lightly grease madeleine molds. In an electric mixer, cream butter until smooth and add sugar until incorporated. Add the eggs 1 at a time, then add salt, vanilla extract and orange extract. Add the flour and mix until incorporated. Spoon about 1 1/2 teaspoons batter into each mold. Place in oven and bake 15 minutes or until lightly browned. Remove from oven and remove from the molds. Let madeleines cool on a rack. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Gingersnaps Categories: Cookies Servings: 6 1 1/2 c Shortening, butter-flavored 1 1/2 c Sugar 1 c Maple Syrup, dark-grade 2 Eggs 4 1/2 c All-Purpose Flour 1 1/2 ts Baking Soda 2 tb Cinnamon 2 ts Ground Cloves 4 ts Ginger 1/2 c Sugar + 1 tb Cinnamon - for rolling Cream shortening and sugar. Whisk in the syrup and eggs. Sift together the dry ingredients (except sugar and cinnamon for rolling) and add to the egg mixture. Chill batter well. Roll into balls approximately 1-inch in diameter. Roll balls in mixture of sugar and cinnamon and place 2 inches apart on greased baking sheets. Bake at 350-F for 15 minutes. Remove from oven, let rest for 1 minute, then remove to rack. (For a smaller batch of cookies, recipe may be halved, or half of dough may be wrapped and frozen for later use.) Makes 6 to 7 dozen Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Shortbreads Categories: Cookies Servings: 36 MMMMM----------------------------SHORTBREAD--------------------------------- 1/2 c Unsalted butter 1/4 c Sugar 1 c All-purpose flour MMMMM--------------------------MAPLE TOPPING------------------------------- 3/4 c Packed brown sugar 1/3 c Pure maple syrup 1 tb Unsalted butter; room temp. 1 ts Vanilla 1/2 c Chopped toasted walnuts For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch square baking dish. Cream butter and sugar in processor unitl light and fluffy. Add flour and process just until blended; do not form ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes. For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares. Store in airtight container. Source: Bon Appetit magazine, December 1984. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marguerites Categories: Cookies, 1941 Servings: 6 1 c Sugar Few grains salt 1 c Chopped nuts 1/3 c Water 1 Beaten egg white 40 Saltines Combine sugar, water, and salt. Boil to soft ball stage (236 F). Pour slowly, beating constantly, over stiffly beaten egg white. Beat until stiff enough to hold its shape when dropped from a spoon. Pile lightly on saltines. Sprinkle with nuts. Place on baking sheet. Brown in slow oven (325 F). Chopped raisins may be substituted for, or used with the nuts. 40 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marshmallow Treats Categories: Snacks, Cookies, Syd's book Servings: 1 1/4 c Butter 40 Regular Marshmallows Or 4 c Miniature Marshmallows 5 c Kellogg's Rice Krispies Melt the butter in a 3 quart saucepan. Add the marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat. Add the Rice Krispies and stir until well coated. Press warm mixture evenly and firmly into a buttered 9" X 13" pan. Cool. Cut into squares. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meltaways Categories: Cookies Servings: 42 3/4 c Butter or margarine Egg yolk 1 Browned Butter Frosting 1/2 c Packed brown sugar 2 c All-purpose flour 1/4 c Chopped pecans (optional) In a large mixer bowl, beat butter till softened. Add brown sugar and beat till fluffy. Add egg yolk and vanilla and beat well. Add flour and beat till well mixed. If necessary, cover and chill 30 minutes or till easy to shape. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake in a 350 degree oven for 7 to 9 minutes or till done. Remove and cool. Frost with Browned Butter Frosting and if desired, sprinkle with pecans, gently pressing nuts into frosting. BROWNED BUTTER FROSTING: In a saucepan heat 1/4 cup butter over low heat till lightly browned. remove from heat. Stir in 2 1/4 cups sifted powdered sugar, 1 teaspoon vanilla and enought milk (2 to 3 tablespoons) to make frosting spreadable. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meringue Cookies W/fresh Strawberries Categories: Cookies Servings: 6 4 Egg whites 1/4 ts Cream of tartar 1 ts Vanilla 1/4 ts Salt 1 1/2 c White sugar 1 Bag (12-oz) chocolate chips Large fresh strawberries Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. BAke at 300 degrees for 20-25 minutes. Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meringue Shells Categories: Cookies, 1941 Servings: 2 Text Only Prepare the recipe for kisses. Shape with a spoon or a pastry tube. Bake as kisses. When baked, remove top and soft portion. Place shells in oven to dry. Remove from oven. Cool. Fill with sweetened whipped cream, or with a combination of diced, sweetened fruit and sweetened cream. If desired, the meringue for the individual shells may be tinted with any food coloring and the shell baked in the usual manner. 12 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Wedding Ring Cookies Categories: Cookies Servings: 48 1 c Butter 1 ts Vanilla 1/2 c Chopped pecans 1 Squid 1/2 c Powdered sugar 2 c Flour, sifted Powdered sugar 1 Leek Preheat oven to 350 degrees. Cream butter and sugar, add vanilla, flour and nuts. Blend well. Form in balls the size of a nickel, roll and shape like crescents or as desired. Bake 10 to 12 minutes on ungreased cookie sheet until just slightly browned. When cool roll in powdered sugar or shake a few at a time in a sack of powdered sugar. Makes about 4 to 5 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Wedding Cakes (Cookies) Categories: Cookies, Desserts, Snacks Servings: 48 1 c Butter 1/4 c Sugar, powdered 1/8 ts Salt 2 ts Vanilla 2 c Flour 1/2 c Nuts, chopped Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. /\/\ara |. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Atwoods' Calla Lilies Categories: Cookies Servings: 1 MMMMM------------------------------BATTER----------------------------------- 2 Eggs 1/2 c Sugar, granulated 1/2 c Flour, all purpose 1 ts Baking powder 1 pn Salt MMMMM-----------------------------FILLING---------------------------------- 1/2 c Whipping cream 1/2 ts Sugar, granulated 1/4 ts Vanilla Grape jelly "For a contemporary afternoon tea, Atwood offers one of her mother's recipes, a cookie formed in the shape of a calla lily. "They are simple to make, unusual and delicious." Margaret Atwood is an internationally known Canadian author. Some of her books include, _The Stone Angel_, _The Diviners_ and _The Handmaid's Tale_. Batter: Beat eggs until foamy; gradually beat in sugar until well blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture; mix thoroughly. Batter will be runny. Drop batter, 2 tsp at a time, about 2 inches apart, onto greased baking sheet. Bake only 6 cookies at a time. Bake in 400F oven for 5 to 8 minutes or until golden and top springs back when lightly touched. Using metal spatula, remove cookies, one at a time, from baking sheet. Pinch and hold bottom half of each circle together, turning sides inward, to form calla lily shape. Let cool on wire rack. (Cookies can be made ahead to this point, and stored in airtight containers.) Filling: Whip cream; stir in sugar and vanilla. Spoon a 'tongue' or thin line of grape jelly down centre of each lily, running into pinch end. Pipe or spoon whipped cream into pinched centre. Serve immediately. MAKES ABOUT 24 COOKIES SOURCE: _The CanLit Cookbook_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Criswell's Ginger Cookies Categories: Cookies, Osg Servings: 1 1 qt Molasses; baking 1 pt Brown sugar 1 pt Lard 1 pt Milk; sour 8 ts Baking soda; level, -dissolved in milk 2 tb Ginger; level Flour; to make stiff dough Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel. Note: Hot oven is 400 - 450 F. Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Field's Cookies! Categories: Cookies Servings: 1 MMMMM--------------------------CREAM TOGETHER------------------------------- 2 c Butter 2 c Sugar MMMMM-------------------------------ADD------------------------------------ 2 tb Vanilla MMMMM---------------------------MIX TOGETHER-------------------------------- 5 c Oatmeal * 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 8 oz Grated Hershey Bar 3 c Chopped Nuts, Any Kind A woman who works for the American Bar Association called Mrs. Field's Cookies and asked for the attached recipe. She was told there was a two fifty charge for the recipe. She assumed it was $2.50 and she charged it to her VISA. It was not $2.50 but $250.00. In order to get her money's worth she ispassing the recipe out to everyone. Take a copy and pass it along to a friend with her blessing. ~------------------------------------------------------------------------- * Put small amounts of the oatmeal into a blender until it turns to powder. Measure first, then blend. ~------------------------------------------------------------------------- Mix together all ingredients. Place golf-ball-sized cookies, 2 inches apart on an ungreased cookie sheet. Bake in a preheated 375ø F oven for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Chocolate Mint Cookies Categories: Cookies, Chocolate Servings: 1 2 2/3 c All-Purpose Flour 1/2 ts Baking Soda 1/4 ts Salt 1/2 c Unsweetened Cocoa Powder 3/4 c Light Brown Sugar, Packed 2/3 c White Sugar 1 c Salted Butter, Softened 3 lg Eggs 1 ts Pure Mint Extract 10 oz Mint Chocolate Chips Preheat oven to 300øF. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisK and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Apricot Nectar Cookies Categories: Cookies Servings: 36 2 3/4 c All-Purpose Flour 1 ts Baking Soda 3/4 c White Sugar 1/4 c Dark Brown Sugar, Packed 1 c Salted Butter, Softened 1 lg Egg 1/4 c Apricot Nectar 1/2 c Apricot Preserves 1/4 c Dried Apricots, Chopped Preheat oven to 300øF. In a medium bowl combine flour and baking soda. Mix well with a wire wish and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Carrot Fruit Jumbles Categories: Cookies Servings: 48 2 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Ground cloves 2 ts Ground cinnamon 1/4 ts Salt 1 c Quick oats (not instant) 3/4 c Dark brown sugar, packed 3/4 c White sugar 1 c Salted butter, softened 2 lg Eggs 2 ts Pure vanilla extract 2 c Grated carrot (2 or 3 - medium carrots 1/2 c Crushed Pineapple, drained 1 c (4-oz.) chopped walnuts Preheat to 350-degrees. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whish and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined. Butter will appear lumpy. Add flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13-15 minutes, taking care NOT to brown cookies. Immediately transfer cookies with a spatual to a cool, flat surface. SOURCE: MRS. FIELDS Cookie Book. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields' Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 6 2 3/4 c Flour 1 c Butter, melted (real is -best) 1 ts Vanilla 2 Eggs 2 c Chocolate chips 1 ts Baking soda 1 ts Salt 3/4 c Sugar 3/4 c Brown sugar Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 0:15 Cholesterol per serving: Marks: *DIRECTIONS +++* Mix together: flour, baking soda, salt, and set aside. In large bowl, mix: sugar, brown sugar, melted butter, eggs and vanilla. Dump in flour mixture and mix well. Add chocolate chips (and nuts--optional.) For moister cookie, cover baking sheet with parchment--one sheet per batch of cookies. 325 F 15-18 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Lemon Poppy Seed Cookies Categories: Cookies, Desserts Servings: 1 2 c All-purpose flour 1/2 ts Baking powder 1 1/2 ts Freshly grated lemon zest 1 ts Ground corriander 2 tb Poppy Seeds 1/4 c Salted butter, softened 1 c White sugar 2 lg Egg yolks 1 lg Whole egg 1 1/2 ts Pure lemon extract Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25* minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Yield: 2 dozen. *Note: Watch your time carefully on these cookies. Some of her various cookie recipes are done perfectly at the time she states, but others are crispy with all the chewiness baked out of them at the time she gives. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Creamy Lemon Macadamia Cookies Categories: Cookies, Mrs.fields Servings: 1 2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, packed 1/2 c White sugar 1/2 c Salted butter, softened 4 oz Cream cheese, softened 1 Large egg 2 ts Pure lemon extract 1 1/2 c Whole macadamia nuts, Unsalted 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. 4. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. 6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don't realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. : Yield: 3 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Black and Whites Categories: Cookies, Chocolate, Mrs.fields Servings: 36 2 1/4 c All-purpose flour 1/2 c Unsweetened cocoa powder 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar, firmly Packed 3/4 c White sugar 1 c Salted butter, softened 3 Large eggs 2 ts Pure vanilla extract 1 c Semisweet chocolate bar, Coarsely chopped 1 c White chocolate bar, Coarsely chopped 1. Preheat oven to 300 degrees F. 2. In medium bowl combine flour, cocoa, soda and salt. Mix well with a wire wisk. Set aside. 3. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. 4. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23 - 25 minutes. Transfer cookies immediately to a cool, flat surface. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Field's Soft and Chewy Peanut Butter Cookies Categories: Cookies, Mrs.fields Servings: 6 2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 1/4 Cups. dark brown sugar, -firmly packed 1 1/4 c White sugar 1 c Salted butter, softened 3 lg Eggs 1 c Creamy peanut butter 2 ts Pure vanilla extract From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Preheat oven to 300 F. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Don't overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2" apart. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes til cookies are slightly brown along edges. Transfer immediately to cool surface with a spatula. (Mrs. Fields uses her countertop rather than papertowels or racks.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Field's Molasses Raisin Cookies Categories: Cookies, Mrs.fields Servings: 6 3 1/4 c Flour 1 ts Baking soda 1/4 ts Salt 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Allspice 1 c Dark brown sugar, softened 3/4 c Unsulfured molasses 1 lg Egg 1 1/2 c (6 oz) raisins Icing: 1 c Confectioners sugar (candy -sugar) 2 tb Milk From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Cookies: Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed til mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy. Add the flour mixture and raisins, and blend at low speed just until combined. Do not overmix. Divide dough in half and shape each half roll into a roll 1 1/2 inches in diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2 hours. Slice cookies 1/2" thick and place on ungreased cookie sheets, 1 1/2" apart. Bake for 25-27 minutes until cookies are set. Immediately transfer cookies with a spatula to a cool surface like your countertop. To prepare the icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife, drizzle cookies with icing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Field's Sweetie Pies Categories: Chocolate, Cookies, Mrs.fields Servings: 6 2 oz Unsweetened chocolate 3/4 c (4 oz) semisweet chocolate -chips 1/2 c Salted butter, softened 1 c White sugar 2 lg Eggs 2 ts Pure vanilla extract 1 1/2 c All purpose flour 1 c (6 oz) semi sweet chocolate -chips 1/2 c (3 oz) white chocolate chips 1/4 c (1/5oz) milk chocolate chips From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Preheat oven to 375F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with a wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scape down the sides of the bowl. Add the flour and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12 minutes. Transfer with a spatula to a cool, flat surface like your countertop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muesli & Honey Cookies Categories: Cookies, Chocolate Servings: 16 2 tb Honey 1/4 c Unsalted Butter 4 oz Semisweet Chocolate, Chopped 8 oz Muesli Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper. Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water. Stir until butter melts; remove from heat. Stir all but 1/4 cup of muesli into honey mixture. Spread in prepared pan, smoothing top with the back of a spoon. Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli mixture from pan; remove paper. Cut into 8 squares. Cut each square in half to make 2 triangles. Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey, HP Books. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: My Favorite Ice Box Cookies Categories: Cookies Servings: 1 1 lb Dark Brown Sugar 1/2 lb Butter 1 Egg 1 ts Vanilla 2 pk English Walnuts, Chop Fine 2 c Sifted Flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: My Favorite Cookies Categories: Cookies Servings: 1 1 c Brown sugar 1/2 c Shortening 1 ea Egg 1 c Raisins; small 2 c Pastry flour; sifted before -measuring 1 ts Spice; mixed - ground 1/2 ts Baking soda 2 ts Baking powder 1/2 ts Salt 1/2 c Buttermilk; rich - sour Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture. Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins. Note: Spices were not specified, just "mixed ground spice". To your taste or preferance. Source: Mildred Haller, Brookfield Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nanaimo Bars -2 Categories: Cookies Servings: 1 MMMMM---------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter 1/4 c Sugar, granulated 1/3 c Cocoa powder;unsweetened 1 Egg;beaten 1 3/4 c Graham wafer cracker crumbs 1/2 c Nuts;finely chopped 1 c Coconut;shredded MMMMM---------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 3 tb Light cream 2 tb Custard powder;* 2 c Icing Sugar MMMMM----------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 tb Butter * Anne's note: Custard powder can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. "Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut." Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nanaimo Bars Categories: Cookies Servings: 1 First layer: 1/2 c Butter; unsalted 1/4 c Sugar 5 tb Cocoa powder; unsweetened 1 Egg; beaten 1 3/4 c Graham wafer crumbs 1 c Coconut; sweetened 1/2 c Almonds; finely chopped Second layer: 1/2 c Butter; unsalt, room temp 3 tb Cream 2 tb Vanilla custard powder -(eg. Bird's English) 2 c Icing sugar (powdered) Icing: 4 oz Chocolate; semisweet (4 sq) 2 tb Butter; unsalted For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very sweet! *Birds is an English brand of Custard powder. Source: Toronto Sun-contest winner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nearly Brownie Cookies Categories: Cookies Servings: 50 8 oz Semisweet chocolate 3 tb Butter 1/4 c All-purpose flour 1/4 ts Baking powder 1/8 ts Salt 2 Eggs 3/4 c Sugar 1/2 ts Vanilla 1 c Semisweet chocolate morsels 2 1/4 c Pecans, chopped roughly PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Neiman Marcus $250 Cookie Categories: Cookies Servings: 30 2 c Butter Or Margarine 2 c Granulated Sugar 2 c Brown Sugar 4 Eggs 2 ts Vanilla 4 c Flour 3 c Ground Oatmeal (Fine Powder) 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 1 8 Oz Hershey Bar, Grated 3 c Chopped Nuts Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Neiman Marcus Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 10 2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Blended oatmeal, (blend in -blender to a fine powder) 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 8 oz Hershey chocolate bar, -(grated) 3 c Chopped nuts ~>Neiman Marcus<- ->$200.00<- ->Chocolate Chip Cookies<- Mix butter, sugars eggs, vanilla. Add flour, oatmeal, salt, powder, soda. Stir in chips, hershey & nuts. Drop by large teaspoon fuls on ungreased cookie sheet. Bake at 375 degree 6 to 8 minutes. (Makes 10 dozen) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nieman-Marcus $250.00 Cookie Recipe Categories: Cookies Servings: 108 2 c Water 2 c Sugar,refined 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Oatmeal,blended* 1 ts Salt 2 ts Baking powder 2 ts Baking soda 1 pk Chocolate chips(24oz) 1 Hershey Bar,grated(8oz) 3 c Nuts,chopped * Blended Oatmeal: Measure and blend in blender until it becomes a fine powder. Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated Hershey Bar, and nuts. Chill. Roll into balls and place 2" apart on an ungreased cookie sheet. Bake for 6 minutes at 375'F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No Bake Butterscotch Cookies Categories: Cookies Servings: 24 1 pk Butterscotch Morsels 3/4 c Peanut Butter 4 c Corn Flakes 1 c Peanuts Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No-Bake Cookies Categories: Cookies, Snacks, Microwave Servings: 36 2 c Quick-Cooking Rolled Oats 2 c Sugar 1/2 c Milk 1/4 c Unsweetened Cocoa Powder 1/2 c Butter or margarine, cut up 1 tb Light Corn Syrup 1/2 c Peanut Butter Chewy Oatmeal In a 2-Quart casserole combine sugar, cocoa powder and spice (if indicated). Stir in milk, then stir in butter and corn syrup. Cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till mixture is boiling rapidly, stirring once. Micro-cook, uncovered, on 100% power (HIGH) for 3 minutes more, stirring every minute. Stir in peanut butter, cereal, and fruit (if indicated). Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till mixture is boiling rapidly. Let stand about 20 minutes. Beat for 3 to 5 minutes or till mixture is slightly thickened. Quickly drop from a rounded teaspoon onto waxed paper. Cool. Makes about 36 cookies. Variations: For each, substitute rolled oats with following, and cook as normal. Granola Cookies: 1/4 tsp nutmeg 2 1/2 Cups Granola. Cinnamon Cookies: 1/2 tsp ground cinnamon 2 1/2 Cups granola 1/2 Cup raisons. Cherry: 2 1/2 Cups Chow Mein noodles 1/2 Cup maraschino cherries (drained and halved). Coconut: 2 Cups Quick-Cooking Rolled Oats 1/4 Cup Coconut Source: "BH&G Microwave Recipes Made Easy", copyright 1982 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No-Bake Cookies Categories: Cookies Servings: 36 1/2 c Butter or margarine 1/4 c Unsweetened cocoa 2 c Sugar 1/2 c Milk 1/2 c Peanut butter 3 c Oatmeal 1 ts Pure vanilla extract pn Salt In a saucepan, combine butter or margarine, cocoa, sugar and milk. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, oatmeal, vanilla and salt. Drop from a teaspoon onto waxed paper and allow to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Cookies Categories: Cookies, Low-cal Servings: 4 2 c All-purpose flour 1 ts Baking powder 1/2 c Butter 1/4 c Sugar 3 tb Light corn syrup 1/4 c Milk 1 ts Vanilla 2 tb Chopped walnuts Combine flour and baking powder in bowl. Beat butter, sugar and corn syrup in large mixer bowl until light and fluffy. Add milk and vanilla. Gradually beat in dry ingredients. Stir in walnuts. Wrap and refrigerate 4 hours or overnight. Preheat oven to 350. Grease 2 cookie sheets. Divide dough in half. On lightly floured surface, roll one dough half 1/8-inch thick. Cut with 3 inch star shaped cookie cutter. Bake 10-12 minutes, until edges are golden. Cool on wire rack. Repeat with remaining dough. Decorate as desired. Makes 4 dozen. Per cookie: 45 calories, 2 gm total fat, 1 gm saturated fat, 5 mg cholesterol, 31 mg sodium, 6 gm carbohydrates, 1 gm protein. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Fruit Tarts Categories: Cookies, 1941 Servings: 6 1 1/2 c Whipping cream 1 1/2 c Puffed raisins 1 c Chopped nuts 1/2 c Sugar 2 Bananas, sliced 6 Maraschino cherries, chopped Few grains salt Whip cream until stiff. Fold in sugar and salt. Divide in 2 portions. Combine bananas and raisins with 1/2 the cream. Pile lightly in baked individual pastry shells. Cover with remaining cream. Garnish with cherries and nuts. 20 servings. Mrs. Scott Curtis, Coal Hill, AR. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Tarts Categories: Cookies Servings: 36 1 c Butter (2 Sticks) 1 pk Cream Cheese 2 1/2 c Sifted Flour 2 1/2 c Light Brown Sugar (1 Box) 4 tb Melted Butter 1 ts Vanilla 2 1/2 c Chopped Nuts 3 Eggs Dough: Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling: Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350øF for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nutty White Chunk Cookies Categories: Cookies Servings: 6 2 1/4 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, firmly -packed 1/2 c White sugar 3/4 c Salted butter, softenend 2 lg Eggs 2 ts Pure vanilla extract 1 c (4 oz) pecans, chopped 1 1/2 c (8 oz) white chocolate bar, -coarsely chopped Preheat oven to 300 In medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside. In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down side of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture, pecans and white chocolate, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets 2 inches apart. Bake 20-22 minutes or until edges just begin to turn golden brown. Use a spatula to transfer cookies immediately to a cool flat surface. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Apple Cookies Categories: Cookies Servings: 30 3/4 c Butter Flavor Crisco 1 1/4 c Brown sugar, firmly packed 1/4 c Milk 1 1/2 ts Vanilla 1 c Flour, all purpose 1 1/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Baking soda 1/2 ts Salt 1 c Apples, peeled, diced 3/4 c Raisins ( opt ) 3/4 c Walnut pieces, broken ( opt) 3 c Oats, quick cooking NOT - instant or old fashioned Preparation Time: 25 minutes Bake Time: 13 minutes 1. Heat oven to 375 F. Grease baking sheet with Butter Flavor Crisco. Set aside. 2. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. 3. Combine flour, cinnamon, nutmeg, baking soda and salt. Mix into creamed mixture. Stir in raisins and nuts. Stir in oats. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 4. Bake at 375 for 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen 2 1/2 cookies. Source: Butter Flavor Crisco Cookie Collection, page 22. Shared by: David Knight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Chip Cookies Categories: Cookies Servings: 1 1 c Uncooked quick-cooking oats 3/4 c All-purpose flour 1/2 c Packed brown sugar 1/2 ts Salt 1/2 ts Vanilla extract 1/2 c Shortening 1/4 c Sugar 1 Egg 1/2 ts Baking soda 1/2 c Chopped walnuts 1 c Mini chocolate chips A combination of two favorite cookies: oatmeal and chocolate chip. Preheat oven to 375ø. In a large bowl, with mixer at medium speed, beat all ingredients except walnuts and chips until well mixed, occasionally scraping bowl. Stir in walnuts and chocolate chips. Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at 375ø for 12 minutes or until lightly browned Immediately remove cookies to wire racks and let cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies Servings: 3 1 c All purpose flour 1/2 c Granulated sugar 1/2 c Brown sugar (packed) 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 c Shortening 1 Egg 1/4 ts Vanilla 3/4 c Quick-cooking rolled oats 1/4 c Chopped walnuts Granulated sugar In a mixing bowl, stir together the first six ingredients. Add shortening, egg and vanilla; beat well. Stir in oats and nuts. Form into small balls. Dip tops in additional granulated sugar, place on an ungreased cookie sheet, and bake at 375 F for 11-12 minutes. If using insulated air-space cookie sheets, increase baking time to about 13-14 minutes. Cookies should be somewhat crisp throughout - not chewy in the center. Makes 3-1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookie Mix Categories: Cookies Servings: 1 4 c Unbleached Flour 4 ts Salt 2 ts Baking Soda 3 c Vegetable Shortening 4 c Whole Wheat Flour 2 ts Baking Powder 6 c Brown Sugar, Firmly Packed 8 c Quick Rolled Oats Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies - Old and New Categories: Cookies Servings: 5 3/4 c Shortening, soft 1 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 ts Vanilla 1 c Sifted all-purpose flour 1 ts Salt 1/2 ts Baking soda 3 c Uncooked Quaker Oats Here is the original: Famous Oatmeal Cookies From "Best Recipes from the backs of boxes, bottles, cans, and jars" "Quaker Oats first printed this cookie recipe on their oats package in 1955 but I suspect it was a favorite even before that. Beat together shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda; add to creamed mixture; blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350 deg.F. oven for 12 to 15 minutes. Makes 5 dozen cookies." Compare (for those who don't have the newer oatmeal box handy) the newer one: Quaker's Best Oatmeal Cookies 1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) 1/4 teaspoon nutmeg (optional) 3 cups Quaker Oats (quick or old fashioned, uncooked) Heat oven to 375 deg.F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. Makes 4 1/2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies Servings: 6 1 c Packed brown sugar 2 Eggs 1/2 c Milk 3/4 c Vegetable oil 1 ts Vanilla extract 2 c All-purpose flour 1 ts Baking powder 1 ts Salt 1 ts Ground cinnamon 1 ts Ground nutmeg 2 c Old-fashioned oats 1/2 c Semisweet chocolate chips 1/2 c Raisins In a mixing bowl, combine brown sugar, eggs, milk, oil and vanilla; mix well. Combine flour, baking soda, salt, cinnamon and nutmeg; stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5-10 minutes. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10-12 minutes or until lightly browned. Remove immediately to wire racks. Yield: 3 1/2 dozen. Note: Place baked cooled cookies in freezer bags and freeze to enjoy weeks later. Thaw when ready to use. SOURCE: *Diane Maughan, Cedar City, UT, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Snacks, Low-cal, Cookies Servings: 6 3 c Rolled Oats 1 c Flour (Unbleached) 1/4 ts Salt 2 tb Light Sesame Oil 1 1/2 c Apple Juice 1 tb Honey (Optional) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375øF. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies, Vegetarian Servings: 1 3/4 c Oil 1 c Date sugar 3/4 c Sorghum 1/3 c Soy milk 2 ts Vanilla 2 1/2 c Flour 1/2 ts Baking soda 1 ts Salt 3 c Rolled oats 1/2 c Raisins 3/4 ts Cinnamon Mix oil, sweeteners, soy milk & vanilla in a large bowl. Ensure that they are well blended & smooth. Add remaining ingredients & mix well. Bake at 350F for 10 minutes, or until the undersides start to turn brown. "The Cookbook for People Who Love Animals" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies, Vegetarian Servings: 1 1 c Shortening 2 c Brown sugar 3 c Oats 1 ts Vanilla 1 ts Baking soda 1/2 c Water 1 ts Salt 2 c White flour Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Mix in the oats. Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the flour, mixing alternately with the water. Ensure that it is well mixed. Roll out dough on a floured board to 1/4 inch thickness. Cut with cookie cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Drop Cookies Categories: Cookies, Osg Servings: 1 1 1/2 c Brown sugar 1/2 c Lard 2 c Rolled oats 2 c Flour 1 1/2 c Raisins; seedless - chopped 5 tb Milk; sour 2 ea Eggs 1 ts Baking soda; dissolved in -3 ts hot water 1 ts Nutmeg Note: No directions. Combine ingredients. Drop by spoonfuls onto cookie sheet. Bake at 375 F. Source: Mrs. Helen Heman, Kinsman Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Maple Syrup Drop Cookies Categories: Cookies Servings: 48 1/2 c Shortening 1 c Maple Syrup 1 Egg, beaten 1 1/2 c Flour 1 ts Salt 2 ts Baking Powder 1/4 c Milk 1/2 c Seedless Raisins 1 1/2 c Oatmeal 1/2 c Nutmeats Beat shortening, syrup and egg. Sift dry ingredients together and add to the shortening mixture alternately with the milk, mix well. Add raisins, oatmeal and nuts. Drop by spoon on a greased cookie sheet, leaving space between them. Bake in a preheated 375oF oven for 15 minutes Source: "The Yankee Kitchen" 03-19-93 (#3) [Debbie from Chesterfield] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Nut Crisp Categories: Desserts, Snacks, Cookies Servings: 6 1 c Butter 3 c Oatmeal 1 1/2 c Sugar 1 Egg 2/3 c Nuts (chopped) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Brown butter, add oatmeal and toast until brown. Cool while beating egg until thick and lemon colored. Fold into oat mixture; add nuts. Drop by teaspoonfuls about 2 inches apart. Bake 15 to 20 minutes at 300 degrees F. From Helen Foster (Alvadore Christian Church Cookbook) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Peanut Butter Cookies Categories: Cookies, Low-cal Servings: 5 1/2 c Peanut butter 1/3 c Butter, softened 1/2 c Packed brown Sugar 1/2 c Granulated sugar 2 Eggs 2 ts Vanilla 2 3/4 c Quick-cooking Oats 2/3 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Raisins In bowl, beat together peanut butter, butter and sugars until light and fluffy; beat in eggs, one at a time, and vanilla. Combine oats, flour, baking soda and salt; using wooden spoon, gradually stir into bowl. Stir in raisins. Roll heaping teaspoonfuls (5 mL) of batter into balls. Place on lightly greased baking sheets and flatten with palm of hand. Bake in 375 degree F (109 degree C) oven for 10 minutes or until golden. Let cool on rack. (Can be stored in airtight container for up to 5 days.) Makes about 5 dozen. Per cookie: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate. From: Canadian Living Magazine, October 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Raisin Cookies Categories: Cookies Servings: 48 1/2 c Margarine; softened 1/2 c Shortening 1 c Brown sugar, lt; packed 1/2 c Sugar 2 Eggs 2 tb Water 2 tb Corn syrup, lt 2 ts Vanilla 2 ts Cinnamon 1/4 ts Nutmeg 1/8 ts Ginger 1 1/2 c Flour; unsifted 1 ts Baking soda 1 ts Salt 3 c Oats, old fashioned 1 c Raisins Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. Bob Hogan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Raspberry Bar Cookies Categories: Cookies Servings: 24 1/2 c Butter, Room Temperature 1/2 c Light Brown Sugar 1 c Flour 1/4 ts Baking Soda 1/8 ts Salt 1 c Rolled Oats 3/4 c Seedless Raspberry Jam Heat the oven to 350øF. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Raisin Drop Cookies Categories: Cookies Servings: 6 1 c Raisins 1 1/2 c All purpose flour 1 ts Soda 1/4 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1/2 c Light margarine 1 c Sugar (my note: I used half -white, half brown) 1 Egg 2/3 c Buttermilk 1 c Oatmeal 1/2 c Oat bran (for best results, -use a coarse grind) 1/4 c Finely chopped walnuts no stick cooking spray Preheat oven to 375 degrees. Spray baking sheets with no stick spray. Plump raisins by steaming over hot water for 5 minutes. Sift flour. MEasure, then sift with soda, salt, cinnamon and nutmeg. Cream margarine with sugar and egg until mixture is smooth and fluffy. Add flour mixture and buttermilk, alternately to the egg mixture. Blend until very smooth. Add oatmeal, oat bran, raisins and nuts. Stir to blend. Drop heaping teaspoonfuls onto prepared sheets. Bake for 10 to 12 minutes. Cookies will be evenly browned. Yield: 36 cookies. Each cookie has less than 1 gm saturated fat, 37 mg cholesterol, 1 gm soluble fibre and 157 calories. Source: Count Out Cholesterol Cookbook, 1989 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeat Raisin Cookies Categories: Cookies Servings: 6 1 3/4 c Sifted all-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 Eggs 1 1/4 c White sugar 1/2 c Shortening (or part butter -and pure lard) 6 tb Molasses 1 ts Vanilla 2 c Quick oatmeal 1/2 c Chopped raisins 1/2 c Chopped walnuts Sift flour, baking soda and powder, salt, sugar into mixing bowl. Add unbeaten eggs, shortening, molasses and vanilla. Stir with wooden spoon until smooth (1 1/2 minutes) or beat with mixer until smooth. Then add rolled oats, raisins and chopped walunts. Drop 4 inches apart on greased cookie sheet. Bake at 325F. for 12-15 minutes. From the book "Treasured Mennonite Recipes" by the Mennoinite Community Relief Sales Volume 1 AR/923 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old English Cookies Categories: Cookies Servings: 1 2 ea Eggs 2 c Brown sugar 1 c Coffee; cold 3 c Flour 2 c Raisins 1 c Lard 1/2 c Nuts 1 ts Baking soda 1 ts Baking powder 1 ts Cinnamon 1 ts Nutmeg 1 ts Cloves Mix well, drop from spoon on cookie sheet. Bake in medium hot oven. Note: Assume a 425 F. oven. Source: Birds Run Grange, Gurnsey County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies Servings: 36 1 c Butter 1 c Granulated Sugar 1/2 c Brown Sugar 1 Egg 1 c Flour 1 c Old Mill Oates 1/4 c Wheat Germ 3/4 c Coconut 1 ts Baking Powder 1 ts Baking Soda 1 1/2 c Chocolate Chips Or Raisins Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Hermits Categories: Cookies Servings: 10 1/2 c Sugar 1/4 c Butter Egg 3 c Flour 1 1/2 ts Baking Soda 1/2 ts Salt 1 ts Cloves 1 ts Cinnamon 1 ts Ginger 1/4 c Molasses 1/4 c Water 1 c Raisins 1 c Chopped Nuts Cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375øF. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Lace Cookies Categories: Cookies Servings: 48 1 c All-purpose flour 1 c Finely chopped pecans 1/2 c Light corn syrup 8 tb Butter 2/3 c Brown sugar, firmly packed These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. You can also whip cream and pipe it into the delicate cylinders. PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Butterscotch Cookies Categories: Cookies, Christmas, Cyberealm Servings: 30 1/2 c Butter, melted 1 Egg 3/4 c Brown sugar 1 tb Milk 1/2 ts Vanilla or almond extract 1 1/4 c Flour 1/4 ts Salt 1/4 ts Baking powder Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt,and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Sugar Cookies Categories: Cookies Servings: 1 3 1/4 c All-purpose flour 1 1/2 c Sugar 2/3 c Shortening 2 Eggs 2 1/2 ts Double-acting baking powder 2 tb Milk 1 ts Vanilla extract 1/2 ts Salt 1 Egg white* MMMMM-----------------------------TOPPING---------------------------------- Finely chopped nuts or Granulated sugar * slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies. ln a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly. Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle. When ready to start baking, preheat oven to 400ø and lightly grease cookie sheets. On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick. With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes. Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 400ø or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old World Lemon Cookies Categories: Cookies Servings: 6 1 Portion Four Way Sweet Bread -dough 1/2 To 1 cup Lemon Cheese -(recipe below) Grated rind of 1 lemon 1 Egg white 1 ts Lemon extract Sugar * Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time. Flatten ball of dough, sprinkle grated rind and lemon extract over it and knead it until well distributed. Roll dough out very thin (about 1/8 inch) and cut into 3- inch, or larger, rounds. Place on lightly greased flat pans so that they will not touch. Let stand about 10 minutes. Press centers to make slight depression to hold 1/2 tsp. Lemon Cheese (more for larger rounds). Spread beaten egg white around rim and sprinkle lightly with sugar. Bake in oven preheated to 350 for at least 30 minutes until delicately tinted and the glaze has crystallized. The longer they are left in the oven to become drier and crispier the more delicious they are. Lemon Cheese: Mix together in saucepan 2 cups white sugar, grated rind and juice of 3 large lemons, 3 large whole eggs (beaten), 1/4 tsp salt and 1/4 cup butter. Cook over slow heat, stirring constantly until thick. Yield: about 2-1/2 to 3 cups. This can be sealed in jars to keep like jelly or will keep indefinitely in covered container in refrigerator. It can be used as topping for baked puddings, fillings for tarts and jelly rolls. From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Butter Drop Cookies Categories: Cookies Servings: 6 1 3/4 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/2 c Butter 1 c Sugar 1 Egg 1 ts Vanilla 1/4 c Milk Preheat oven to 375F. Sift together the flour, baking powder, and baking soda. Set aside Cream together teh butte and sugar until very light. Add egg and blend well; mix in vanilla. Gradually add dry mixture to creamed mixture. Slowly blend in milk. Drop cookies on a greased cookie sheet, placing each 2" apart. Bake 8 to 10 minutes. Source: Dining In Shared by: Sharon Herrington MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Oatmeal Cookies Categories: Cookies Servings: 6 1 c Raisins 1 c Water 3/4 c Shortening 1 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 2 1/2 c Flour 1 ts Baking soda 1 ts Salt 1 ts Ground cinnamon 1/2 ts Baking powder 1/4 ts Ground cloves 2 c Quick-cooking oats 1/2 c Chopped walnuts, optional "They're my favorite cookies to take on a trip because they stay moist and aren't too sweet." - Michelle Wise In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to measure 1/2 cup. In a mixing bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. Drop by teaspoonfuls about 2" apart onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes or until light brown. Yields: 5 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Sour Cream Cookies Categories: Cookies, Low-cal Servings: 5 2 2/3 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Nutmeg 1/2 c Butter, softened Sugar 1 lg Egg 1 ts Vanilla extract 1/2 c Sour cream Preheat oven to 375. Grease 2 cookies sheets. Combine first 5 ingredients in bowl. Beat butter, 1 cup sugar, the egg and vanilla in mixer bowl until light and fluffy. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Divide dough in half. On floured wax paper, roll one dough 1/4-inch thick. Cut with 2-inch cookie cutter. Place 2 inches apart on prepared cookie sheets. Sprinkle tops of cookies with additional sugar. Bake 8-10 minutes, until lightly browned. Repeat with remaining dough. Decorate as desired. Makes 5 dozen. Per cookie: 55 calories, 2 gm total fat, 1 gm saturated fat, 9 mg cholesterol, 8 gm carbohydrates, 50 mg sodium, 1 gm protein. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Peanut Butter Cookies Categories: Cookies Servings: 24 2 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 c Butter or Margarine 1 c Peanut Butter 1 c Sugar 1 c Packed Brown Sugar 2 Eggs 1 ts Vanilla extract Stir flour, powder, soda and salt; set aside. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture; beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly and decorate with candied cherries, or flatten with fork dipped in colored sugars. Bake in 350F oven 12 minutes or until lightly browned. Remove from cookie sheets. Cool on rack. Makes 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: One Bowl Brownies Categories: Cyberealm, Cookies Servings: 24 4 Sq unsweetened chocolate 3/4 c Margarine or butter (1 1/2) 2 c Sugar 3 Eggs 1 ts Vanilla 1 c Flour 1 1/2 c Chopped walnuts 1. Heat oven to 350F. 2. Microwave chocolate and margarine in large bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is com- pletely melted. 3. Stir in sugar until well blended. Stir in eggs and vanilla until completely blended. Mix in flour until well-blended. Stir in walnuts. Spread in greased 13 x 9 pan. 4. Bake for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake! Variation: For cake like brownies, stir in 1/2 cup milk with eggs and vanilla; use 1 1/2 cups flour. When using glass baking dish, reduce oven to 325F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Cookies Categories: Cookies Servings: 6 3 lg Onions 1 c Oil 1 tb Salt 1 ts Soda 1/4 c Water 2 Eggs 4 c Flour 2 tb Poppy seeds Cut onions very thin. Add all other ingredients. Roll very thin on floured board. Cut into rounds or squares. Bake in 400 degree oven 10 to 15 minutes until golden brown. Yield: 3 dozen From: Paul Kimball Cooking Capers Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion-Chocolate Chip Cookies Categories: Cookies, Vidalia, Chocolate Servings: 6 2 1/2 c All purpose flour 1 ts Baking soda 1 ts Salt 8 oz Butter, softened 3/4 c Brown sugar 3/4 c Granulated sugar 2 Eggs 1 ts Vanilla 12 oz Pkg. chocolate chips 1 md VIDALIA onion, chopped Yes! Tease your friends with these unusual cookies. The onion gives a coconut like texture. PREHEAT oven to 375F.Combine flour, baking soda and salt; set aside. BEAT together butter,white and brown sugar til creamy and light.Beat in eggs one at a time with vanilla. STIR in flour in two lots; mix well. Dough will be quite stiff.Stir in chocolate chips.Spoon by heaping spoonfuls about 2 inches apart onto greased cookie sheets.Flatten with wet fingers and sprinkle onions on top of each cookie.Bake until golden brown, 12-14 minutes.Cool on rack.Makes about 30 cookies. ENJOY!!!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onna's Doubly Delicious Chocolate Chocolate Chip Cookies Categories: Cookies Servings: 6 24 oz Semi Sweet Chocolate Morsels 2 1/2 c Of all purpose flour 1 1/2 ts Baking soda 1 ts Salt 1 c Of Crisco Butter Flavored -shortening plus 2 tb Water 1/2 c Of sugar 1/2 c Of firmly packed brown sugar 1 ts Of vanilla extract 2 Eggs Preheat oven to 375 deg F. -Melt over hot (not boiling) Water, 1 1/2 cups chocolate -morsels; stir until smooth. Cool to room temperature. -In small bowl, combine Flour, baking soda and salt; -set aside. In large bowl, Beat butter, sugar, brown -sugar and vanilla extract Until creamy. Add melted -morsels and eggs; beat -until Light and fluffy. Gradually -blend in flour mixture. Stir in remaining chocolate -chip morsels. Drop by Rounded teaspoons onto -ungreased cookie sheets. -Bake 10 Minutes. Let stand 2-3 -minutes before removing -from cookie sheet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Butter Thins Categories: Cookies Servings: 1 2/3 c Butter, room temperature 1 c Sugar 1 Egg 1 1/4 c Flour 1/2 ts Salt 4 ts Grated orange rind My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite. In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour. Preheat oven to 375ø. Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin. Bake at 375ø for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Chocolate Chunk Cookies Categories: Cookies, Chocolate Servings: 3 2 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 ts Grated orange peel (1 med -orange worth) 1 c White sugar 1/2 c Light brown sugar, packed 1 c Salted butter, softened 2 lg Eggs 1 ts Pure orange extract 1 1/2 c (8oz) semisweet chocolate -bar, coarsely chopped Preheat oven to 300F. In a medium bowl, combine flour, soda, salt, and orange peel. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl if needed. Add eggs and orange extract, and bet at memdium speed until light and fluffy. Add the flour mixture and chopped chocolate. Blend at low speed just until combined. Do not overmix. Drop by rounded tbsps onto an ungreased cookie sheets, 1-1/2 inch apart. Bake for 22-24 minutes until cookies are slightly brown along edges. Transfer cookies immediately to a cool surface with a spatula. Makes 3 dozen. Origin: Cookbook Digest, Mar/Apr 93. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Chocolate Cookies Categories: Cookies Servings: 3 1/2 c Butter 125 g Cream cheese, softened 1/2 c Sugar 1 Egg, beaten 1 ts Vanilla 1 ts Grated orange peel 1 c Flour 1/2 ts Salt 1 c Chocolate chips Combine butter, cream cheese, sugar and egg until smooth. Add vanilla and orange peel; beat well. In separate bowl, combine flour and salt; add to creamed mixture and blend well. Stir in chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until edges just begin to brown. Cool on rack and store in airtight cookie tin. Makes 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Coconut Refrigerator Cookies Categories: Cookies Servings: 1 1/2 c Butter 1/2 c Light brown sugar* 3/4 c Granulated sugar 1 Egg 2 ts Grated orange peel 1 ts Vanilla extract 1 3/4 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 1/3 c Flaked coconut * firmly packed You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking. In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400ø. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400ø Remove to wire racks to cool. Yield: 11 dozen. American Dairy Association, Rosemont, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Drop Cookies Categories: Cookies, Toppings Servings: 6 1 c Margarine or butter 3 1/2 c All purpose flour 1 1/2 c Sugar 1 8 oz carton dairy sour cream 1 Egg 1 tb Finely shredded orange peel 1/3 c Orange juice 1 ts Baking powder 1/4 ts Salt Orange Icing Beat margarine in a large bowl with an electric mixer on medium to high speed till fluffy. Add half of the flour. Add sugar, sour cream, egg, orange peel, orange juice, baking powder, and salt. Beat till thoroughly combined. Beat or stir in remaining flour. Drop by well-rounded tsp. 2 inches apart onto lightly greased cookies sheets. Bake in a 375 oven for 10 to 12 minutes or till lightly browned. Transfer to a wire rack; cool completely. Spread with Orange Icing. Makes about 60. Orange Icing: In a small bowl stir together 3 cups sifted powdered sugar, 2 Tbsp. softened margarine or butter, and 1 tsp. finely shredded orange peel. Stir in 3 to 4 Tbsp. orange juice till of spreading consistency. From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Raisin Squares Categories: Cookies, Osg Servings: 1 1 c Sugar 1/2 c Shortening 2 ea Eggs 1 c Sour cream 1/4 ts Salt 1 ts Baking soda 2 c Flour 1 ts Vanilla 1 c Raisins 1 ea Orange; small - rind of Add soda to cream. Grate orange peel. Pour hot water over raisins, then grind. Bake in large flat pan. Roll in powdered sugar or use orange icing. Note: No temperature give. Assume a slow 325 F. oven. Source: Mrs. W. D. Wareham, Union Grange, Richland County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange/lemon Crisps Categories: Low-cal, Cookies Servings: 9 2 Eggs, separated 1/2 ts Baking powder 1 pn Salt 1/4 c Sugar 2 ts Orange/lemon peel 1 ts Orange/lemon juice 1/3 c Flour Line two cookie sheets with brown paper or baking paper (computer paper works but wax paper sticks to cookie sheets). Beat egg whites until frothy. Add baking powder and salt, continue beating until soft peaks form. Add sugar and continue beating until stiff peaks form. Beat together egg yolks and vanilla with a fork. Fold into beaten egg whites just until combined. Sift flour over egg mixture and fold in until batter is smooth and very light. Drop 2 tsp at a time on paper. Bake at 375 about 10 min until golden brown, cool 10 minutes, remove from paper. Place cookies on a baking sheet, turn off the oven heat and return cookies to the oven about 10 min to crisp. Store in a covered container. Makes 36 cookies, 4 cookies per serving 1 fruit & veg. choice 9 g carbohydrate, 2 g protein, 1 g fat, 53 calories Variation: Substitute 2 tsp almond extract for the peel/juice and fold in 1 tbsp ground almonds with flour. Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oreo Centers Categories: Cookies Servings: 6 1 1/2 c Confectioner's (powdered) -sugar 1/4 c Water 1 1/2 ts Vanilla 3 oz Vegetable shortening "The Oreo is as basic to the fabric of American culture as Coca-Cola, the Marlboro Man, a Chevy Impala, or speeding tickets. They're the standard bill o' fare at Boy Scout Eagle ceremonies, Red Cross blood drives and virtually every hurricane relief center. "But while there is great disucssion amoung Real Men over the virtues of double-stuffed Oreos versus the purist's standard cookie, there's one thing everyone agrees on: The only way to eat this fabled delicacy is to split it in half and eat the center first. "(The psychological reasons for this are many and varied; some liken it to the opening of the Wild West, others, to the aphrodisiac quality of oysters. For more information on the subject, we refer you to the exhaustive research paper, 'The Psycholinguistic and Socioeconomic Implications of Oreo Opening on Twentieth-Century Mandkind' by Drs. Asher and Schofield, Our Mother of Perpetual Motion University, 1957. This document may still be classified. If so, we recommend suing under the Freedom of Information Act. "With this energy-saving recipe, you'll be able to eliminate the tedious, labor-intensive process of breaking open the Oreos and just get down to eating the centers. "If all of this seems confusing, just remember one thing: The French people open bottles of wine; Real Men open Oreos." Oreo Centers In a large bowl, beat all ingredients together until mixture is firm and fluffy. Yield: 1-1/4 cups. from Real Men Don't Cook Quiche, The Real Man's Cookbook by Scott Redman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Outrageous Chocolate Chip Cookies Categories: Cookies, Cyberealm, Christmas Servings: 24 1/2 c Granulated sugar 1/3 c Packed brown sugar 1/2 c Butter, softened 1/2 c Peanut butter 1/2 ts Vanilla 1 Egg 1 c Flour 1/2 c Oats, quick or regular 1 ts Baking soda 1/4 ts Salt 1 pk 6 oz semisweet chocolate Chips 1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. ======================================================================= VARIATIONS: Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Overnight Cookies Categories: Cookies Servings: 1 2 c Sugar 1 1/2 c Melted Butter 4 1/2 c Flour 2 ts Baking Powder 3 Eggs Vanilla (Optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 cup coconut 1/4 cup peanut butter or nuts 1/2 cup dates 1 t ea. cinnamon and nutmeg. Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400øF. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: P B and O Snackers Categories: Cookies, Snacks Servings: 4 3 c Old-fashioned rolled oats -(not quick-cooking) 1 c All-purpose flour 2 ts Ground cinnamon 1/4 ts Salt (if peanut butter is -unsalted) 1/4 ts Ground nutmeg 1 ts Baking soda 1 c Unsalted butter, at room -temperature (2 sticks) 1 c Peanut butter, chunky or -smooth 1 c Firmly packed light-brown -sugar 1 c Granulated sugar 2 Eggs 1 ts Vanilla 1 1/2 c Semisweet chocolate chips OR -raisins Preheat the oven to moderate (350F) Stir together the oats, flour, cinnamon, salt (if using), nutmeg, and baking soda in a large bowl. Beat together the butter,peanut butter, and the brown and white sugars in a large bowl at medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla. Beat in the oat mixture on the lowest mixer speed just until blended. Stir in the chips or raisins by hand. The dough can be refrigerated, covered, for up to 24 hours, or used immediately. If using unchilled dough, drop onto ungreased baking sheets without rolling and do not flatten. Scoop chilled dough by rounded tablespoons, roll into balls between palms, and place on greased baking sheets, spacing 2 inches apart. Flatten to 1/2-inch thickness with palm of hand. Bake for 12 to 15 minutes until golden and just firm around the edges. Cool on the baking sheets for 2 minutes. Drizzle with melted dark and white chocolate, if you wish. Transfer to racks to cool completely. Store airtight for up to 3 days. Makes about 4 dozen cookies. Nutrient Value per Cookie: 158 Calories, 3 g Protein, 9 g Fat, 18 g Carbohydrate, 48 mg Sodium, 19 mg Cholesterol. Exchanges: 1/2 starch/bread, 3/4 fruit, 1 3/4 fat. [FAMILY CIRCLE; 2/1/91] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paintbrush Cookies Categories: Cookies Servings: 1 1/3 c Shortening, Soft 1 Egg 2 3/4 c Flour 1 ts Salt 1 Egg Yolk Food Coloring 1/3 c Sugar 2/3 c Honey 1 ts Baking Soda MMMMM--------------------------EGG YOLK PAINT------------------------------- 1/4 ts Water Preheat oven to 375øF. Roll out dough using floured pastry cloth. Roll to 1/4" thickness. Cut into different shapes using cookie cutters. Set on greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food coloring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water). Bake 8-10 minutes at 375øF. For clear colors, do not let cookies brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Party Time Cookies Categories: Cyberealm, Cookies Servings: 24 3/4 c Salted butter, softened 1/3 c Granulated sugar 1 ts Vanilla 1/4 ts Almond extract 1 c Flour 1 c Semisweet chocolate chips 1 c Slivered almonds (4oz) 1. Preheat oven to 350F 2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat. 3. Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies. 4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface. Source: "Mrs. Fields Cookie Book", 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Blossom Cookies Categories: Chocolate, Cookies Servings: 6 1/2 c Peanut butter 1/2 c Soft butter 1/2 c Sugar 1/2 c Brown sugar 1 1/2 c Flour 1 Egg 1 ts Vanilla 1 ts Baking soda 1/2 ts Salt MIX TOGETHER: 1/2 cup soft -butter 1/2 c Peanut butter ADD: 1/2 cup sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla Beat all good and ADD: 1 1/2 cup flour 1 ts Baking soda 1/2 ts Salt (these 3 sifted -together before adding) From: Alan Kundl's mom! When I was a kid, I rated these cookies 4 star! Beats the heck out of Reeses' Peanut butter cups. ################################## #### Peanut Blossom Cookies #### #### from Alans' Mom #### ################################## INGREDIENTS: 1 bag of Hersheys' Chocolate Kisses MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little. Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit. Alan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Blossom Cookies From Alan's Mom Categories: Chocolate, Cookies Servings: 6 1/2 c Peanut butter 1/2 c Soft butter 1/2 c Sugar 1/2 c Brown sugar 1 1/2 c Flour 1 Egg 1 ts Vanilla 1 ts Baking soda 1/2 ts Salt MIX TOGETHER: 1/2 cup soft -butter 1/2 c Peanut butter ADD: 1/2 cup sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla Beat all good and ADD: 1 1/2 cup flour 1 ts Baking soda 1/2 ts Salt (these 3 sifted -together before adding) 1 Bag of Hersheys' Chocolate -Kisses MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little. Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Brittle Cookies Categories: Cookies, Snacks Servings: 6 25 Minutes. Do not overbake. -Break into small pieces -while warm. FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Cream 1/2 cup shortening, add gradually 1/2 cup brown sugar and cream well. Blend in 2 tablespoons of beaten egg (reserve rest of egg), 1 teaspoon vanilla then beat well. Sift together 1 cup sifted flour, 1/4 teaspoon soda and 1/4 teaspoon cinnamon. Then add 1/2 cup finely chopped salted peanuts; mix thoroughly. Spread or pat dough on greased baking sheet (14x10), brush with remaining egg, sprinkle with 1/2 cup salted peanuts. Bake at 325 degrees for 20 to From Mildred Dulany (Alvadore Church Recipes 1950s) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Chip Cookies Categories: Cookies Servings: 48 1/2 c Butter Softened 3/4 c Packed Brown Sugar 1/2 c Chunky Peanut Butter 2 Eggs 1 1/2 c Flour 1 ts Baking Soda 1 c Salted Peanuts 6 oz Semi-Sweet Chocolate Chips 6 oz (Or) Butterscotch Chips Preheat oven to 350øF. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cookies Categories: Cookies Servings: 24 1 1/4 c Flour 3/4 ts Baking Soda 1/4 ts Salt 1/2 c Margarine (l Stick) 1/2 c Peanut Butter 1/2 c Sugar 1/2 c Packed Brown Sugar 1 Egg 1/2 ts Vanilla Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375øF for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 48. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Burst Cookies Categories: Cookies Servings: 6 2 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1 c Butter, softened 3/4 c Firmly packed brown sugar 1/2 c Sugar 1/2 ts Vanilla extract 1 Egg 12-oz Nestle Peanut Butter Morsels Preheat oven to 375 F. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat at medium speed until creamy (about 3 to 5 minutes). Add egg; beat well. Turn mixer to low; gradually add flour mixture. Stir in Nestle Peanut Butter Morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 F for 7 - 9 minutes. Cool on cookie sheet 2 minutes. Remove and cool completely. Cookies will be a light golden color with a light brown edge. Makes 6 dozen 2 inch cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Crisscross Cookies Categories: Cookies Servings: 6 1 c Shortening 1 c Peanut butter 1 c Granulated sugar 1 c (packed) brown sugar 2 Eggs 1 ts Vanilla 2 1/2 c All-purpose flour 1 ts Baking soda 1 ds Salt Preheat oven to 400~F. Cream together shortening and peanut butter. Gradually add sugars, blending well. Add egs, one at a time, beating until smooth. Add vanilla. Set aside. Combine flour, baking soda, and salt. Stir into peanut butter mixture. Using dampened hands, shape batter into 1-inch balls and place 2 inches apart on a greased cookie sheet. Flatten with a fork in acrisscross pattern, then bake for about 8 minutes. Yield: approximately 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Thumbprints Categories: Cookies Servings: 60 3 c Flour,unsifted 1 ts Baking soda 1 1/2 Butter sticks 3/4 c Peanut butter 3/4 c Sugar,granulated 3/4 c Brown sugar,firmly packed 2 Eggs MMMMM-----------------------RAISIN-DATE FILLING---------------------------- 3/4 c Raisins 3/4 c Dates,chopped,loosely packed 1/2 c Sugar,granulated 1/2 c Water 2 tb Lemon juice 1. Preheat oven to 375'F. 2. In a medium mixing bowl thoroughly stir together the flour and baking soda. In a large mixing bwol cream the butter, peanut butter, and sugars. Add eggs; beat until blended. Gradually stir in flour mixture until blended. Chill if necessary before shaping. 3. Using level teaspoons of the dough, shape into balls and place 2" apart only, omitting jelly.2. Omit jelly and add a thin slice of boiled ham. ball, making the indentation fairly wide. Spoon a rounded 1/2 teaspoon of the Raisin-Date Filling into each indentation. 4. Bake in a preheated oven until golden brown about 12 minutes. With a wide spatula remove to wire racks to cool. Store in a covered cookie jar or tin box.  *** RAISIN-DATE FILLING *** Combine all ingredients in a small saucepan and cook over low heat, stirring occasionally, until thick, about 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cup Tarts Categories: Cookies, Chocolate Servings: 1 36 Reese's peanut butter cups 1 lb Refrigerated cookie dough * - (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350ø oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH ! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Kiss Cookies Categories: Cookies Servings: 40 1 2/3 c Flour 1/3 c Cornstarch 1/2 ts Baking Powder 1/2 ts Baking Soda 1/2 c Unsalted Butter, softened 1/3 c Peanut Butter, smooth style 2/3 c Powdered Sugar 1/3 c Dark Brown Sugar, packed 1 lg Egg 2 ts Vanilla 40 Chocolate Kisses Grease 2 cookies sheets. Mix dry ingredients together well. In a large mixing bowl, beat the butter and peanut butter with an electric mixter on medium speed until very light. Sift in the powered sugar. Add brown sugar and beat until light and smooth. Beat in the egg and vanilla. Gradually beat in the dry ingredients until just mixed. DO NOT OVER BEAT!!! Pinch off 35-40 pieces. Wrap each kiss with dough, leaving /" of kiss exposed at the tip. Place 2" apart on the cookies sheets. Bake in a preheated 350oF oven for 9-11 minutes or lightly brown on the edges. DO NOT OVER BAKE!!! Let stand on cookie sheet 3-4 minutes, remove to rack to cool. Source: "The Yankee Kitchen" 03-19-93 (#2) [Jeanette] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butterfinger Chunk Cookies Categories: Cookies Servings: 31 3/4 c Sugar 2/3 c Golden brown sugar 1/2 c Unsalted butter; room temp. 2 lg Egg whites 1 1/2 ts Vanilla extract 1 1/4 c Peanut butter, chunky * 1 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 5 2.1-ounce Butterfinger bars - cut into 1/2-inch pieces *NOTE: Do not use freshly ground or "old-fashioned style" peanut butter. Preheat oven to 350F. Lightly grease 2 cookie sheets. STEEL KNIFE:(Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add peanut butter and process until combined, about 20 seconds. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess. Transfer to large bowl. Stir in chopped Butterfingers. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart. Flatten slightly using fingers. Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes. Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. (Can be prepared ahead. Store 4 days at room temperature or freeze 3 weeks.) Originally posted by: Vivien Shea (RWVK19A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Balls Categories: Cookies Servings: 36 1 pk Powder Sugar 2 c Creamy Peanut Butter 1 Margarine Stick, melted 3 c Rice Krispies 12 oz Chocolate Chips 1/2 Parafin Square Mix the first 4 ingredients well and roll into small balls. Melt the chips and parafin in top of a double boiler. Dip a few at a time with slotted spoon. Let drip off and set on wax paper to set. Makes 3 dozen. Source: "The Yankee Kitchen" 03-26-93 (#3) [Rose] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter and Jelly Jewels Categories: Cookies Servings: 5 1 c Bleached all-purpose flour (dip and sweep method) 1 ts Baking soda 1/8 ts Salt 1/2 c Light brown sugar (firmly -packed) 1/4 c Granulated sugar 1/2 c Unsalted butter 1 c Smooth peanut butter 1 lg Egg 1/2 ts Pure vanilla extract Makes about 5 dozen 1 3/4-inch cookies Equipment: Ungreased cookie sheets, 1 1/4-inch cookie scoop, or a measuring teaspoon. Place two oven racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees F. Soften the butter. In a small bowl, sift together he flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated. Scrape the dough into a bowl and refrigerate for at least one hour or overnight (This keeps the dough from cracking when shaped). Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball. Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions. Fill the centers with cherry preserves or milk chocolate topping. Cherry Preserves Topping: ** 1 1/2 (12-ounce) jars cherry preserves In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together. On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minutes or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry. Milk Chocolate Topping: ** 2 (3-ounce) bars milk chocolate 2 (3-ounce) bars bittersweet chocolate 6 tablespoons unsalted butter at room temperature Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch.( The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a recloseable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a copler with a # 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm. Store: In an airtight container Keeps: 1 month Tip: Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand. From: Rose's Christmas Cookies Shared by: Kaitlin Young, September, '92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Oatmeal Chocolate Chip Cookies Categories: Cookies Servings: 52 1/2 c Butter 2 tb Butter 1/2 c Peanut butter 2 tb Peanut butter 3/4 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt (opt) 3 c Old-fashioned oats, uncooked 1 pk Semisweet chocolate chips -(12 oz) 1. Heat oven to 375'F. Beat butters and sugar until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate chips. 2. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet, remove to wire rack, cool, store tightly covered. Makes 4-1/2 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Nuggets Categories: Cookies, Low-cal Servings: 18 2/3 c Crushed corn flakes 1/2 c Unsweetened shredded coconut 1/2 c Peanut butter 2 tb Liquid honey or corn syrup Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey; mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll in remaining corn flake crumbs. Chill until firm, store in covered container in refrigerator. 18 nuggets, each serving 1 nugget 1/2 fruit & veg. choice, 1 fat & oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories Source: Choice Cooking, Canadian Diabetes Association Shared by Elizabeth Rodier 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter & Jelly Cookies Categories: Cookies, Kids Servings: 12 1/2 c Butter Or Margarine 3/4 c Peanut Butter 1/2 c Sugar 3/4 c Brown Sugar; Firmly Packed 1 lg Egg 1 1/2 c Unbleached All-Purpose Flour 1/2 ts Baking Soda 1/2 ts Baking Powder 1/4 ts Salt 1 ts Vanilla Extract Jam Or Jelly Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cookies Categories: Cookies Servings: 6 1/2 c Shortening (Crisco or -margarine) 1/2 c Peanut butter 1/2 c Granulated sugar 1/2 c Dark brown sugar 1 Egg, well beaten 1 1/4 c Sifted flour 1/2 ts Baking powder 3/4 ts Baking soda 1/4 ts Salt Mix the first five ingredients thoroughly. Sift the last four ingredients together and add to the first mixture. Roll into walnut-sized balls and place on a lightly greased baking sheet. Flatten the balls with a fork in a criss-cross pattern. Bake at 375 F until set but not hard, about 10-12 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cookies Categories: Cookies Servings: 25 1/2 c Margarine, softened 1/2 c Crunchy peanut butter 1/2 c Granulated sugar 3/4 c Light-brown sugar 1 Egg, beaten 1 1/2 c All-purpose flour 1/2 ts Baking powder 3/4 ts Baking soda pn Salt 1/2 ts Mixed Spice 1/4 ts Ground cinnamon 2 pn Fresh grated nutmeg Glace cherry halves Blanched almonds Preheat oven to 375'F. (190'C.). Lightly grease 2 baking sheets. In a bowl, beat margarine, peanut butter, sugars and egg until well combined. Sift flour with baking powder, baking soda, salt and spices. Add to peanut butter mixture and mix well. Divide in 25 equal pieces and shape in balls. Place, spaced well apart, on greased baking sheets. Flatten to 2" circles by pressing several times with a fork, first one way, then the other. Place a glace cherry half in center of 13 cookies and almonds on remaining 12 cookies. Chill 30 minutes. Bake cookies in preheated oven 10-12 minutes or until cooked through, but not hard. Cool on baking sheets 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container up to 2 weeks. NOTE: These cookies should be slightly chewy in center. However, if you prefer them crisp, do not chill mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cookies Categories: Cookies Servings: 8 1 c Peanut butter 1 c Sugar Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Balls Categories: Cookies, Low-cal Servings: 4 1 c Large-flake rolled Oats 1/4 c Unsalted sunflower Seeds 1/4 c Chopped unsalted Peanuts 2 tb Wheat germ 3/4 c Peanut butter 1/4 c Currants 1/4 c Corn syrup 3 tb Water 1 c Shredded coconut In ungreased cake pan, spread oats, sunflower seeds, peanuts and wheat germ. Bake in 375 degree F (190 degree C) oven for 10 minutes or until lightly golden. In bowl, stir together peanut butter and currants; stir in corn syrup. Add oats mixture alternately with water, making 3 additions of dry mixture and 2 of water. Roll heaping teaspoonfuls (5mL) of dough into small balls; roll in coconut to coat. (Can be stored in refrigerator for up to 1 week). Makes about 4 dozen. Each: about 55 calories, 2 g protein, 4 g fat, 5 g carbohydrate. From: Canadian Living Magazine October, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Crunches Categories: Cookies Servings: 6 1 c Butterscotch chips, melted 1/4 c Peanut butter 2 c Corn flakes Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm From: Lancaster Farming Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Sandwich Cookies Categories: Cookies Servings: 12 1 c Butter Or Regular Margarine 1 c Sugar 1 c Brown Sugar; Firmly Packed 2 Eggs; Lg 1 c Peanut Butter; Crunchy Style 1 ts Vanilla 3 c Unbleached Flour; Sifted 2 ts Baking Soda 1/4 ts Salt MMMMM----------------------PEANUT BUTTER FILLING--------------------------- 1/2 c Peanut Butter; Crunchy Style 3 c Confectioners' Sugar; Sifted 4 tb Milk 1 ts Vanilla Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla. Sift the flour, baking soda and salt together and stir into the creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches apart on greased baking sheets. Press with floured fork, making a criss-cross pattern on each. Bake in a preheated 375 degree F. oven for 8 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich. Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING: Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Honey Cookies Categories: Cookies Servings: 1 1/2 c Shortening 1/2 c Peanut butter 1/2 c Honey 1/2 c Brown sugar 1 Egg 1/2 ts Vanilla 2 1/2 c Flour 1 1/2 ts Baking soda 1/2 ts Salt 3/4 c Raisins (optional),* * washed and drained Ice Box Cookies Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie. If you like, use whole wheat flour and add 1/2 cup ground peanuts to the dough. In a large bowl, cream the shortening and peanut butter, blending well. Add the honey, mixing it in thoroughly. Gradually blend in sugar. Beat in egg and vanilla. Sift together the flour with baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Stir in the raisins, if using. Shape in a roll. Wrap in waxed paper and chill thoroughly. Preheat oven to 350ø. Cut chilled dough into thin slices and bake on greased cookie sheets at 350ø for 10-12 minutes. Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking Classics, Gaithersberg Gazette, Gaithersberg, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Crisps Categories: Cookies Servings: 24 1 c Crunchy peanut butter 1 Egg 3/4 c Sugar 1 ts Vanilla 1 c Crispie rice cereal In a large mixing bowl stir together peanut butter, egg, sugar and vanilla. When well blended, quickly stir in cereal. Roll into 1 inch balls. Place on a cookie sheet and flatten with tines of a fork. Bake at 350 F for about 10 minutes. Do not remove from pan until slightly cooled. Source: Co-op grocery store advertising, September 1993 Shared and tested by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Squares Categories: Cookies, 1941 Servings: 6 3 Eggs 3 tb Cold water 1 c Sugar 1 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1 c Cake flour Combine egg yolks with cold water. Beat until thick and fluffy. Add 1/2 cup sugar. Mix thoroughly. Beat egg whites until stiff. Add remaining sugar. Beat thoroughly. Fold into first mixture. Sift flour, measure, and sift with baking powder and salt. Fold into egg mixture. Add flavoring. Pour into well-oiled cake pan. Bake in moderate oven (375 F) bout 20 minutes. Cool. Cut in squares. Ice with any desired icing. Roll in ground peanuts. Corinne Wilson, Watertown, S.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut-Pecan Chocolate Chip Cookies Categories: Cookies Servings: 48 1/4 lb Butter 1/4 c Vegetable shortening 2 tb Peanut butter 1/2 c Sugar 1/2 c Brown sugar,firmly packed 1 Egg 1 ts Vanilla 1 3/4 c Flour,all-purpose,sifted 1/2 ts Baking soda 1/2 c Pecans,chopped 1 pk Chocolate pieces,semisweet 1. Preheat oven to 375'F. 2. Mix butter, shortening, and peanut butter until soft and fluffy. Stir in sugars, egg, and vanilla; stir in dry ingredients; fold in pecans and chocolate pieces. 3. Drop by teaspoons on ungreased cookie sheets about 2" apart. Bake in a preheated oven for 8-10 minutes, or until edges of cookies are lightly browned. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pear Cookies Categories: Cookies, 1941 Servings: 6 1 c Brown sugar 2 Eggs, well beaten 2 1/4 c Flour 1/2 ts Mace 1/4 ts Salt 1/2 c Sour milk 3 ts Baking powder 1/4 ts Baking soda 1 c Dried pears 1/2 c Shortening Wash pears, remove cores, and chop. Cream shortening and sugar. Add eggs and milk. Sift flour, measure, and sift with baking powder, baking soda, salt, and mace. Add pears. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) 12-15 minutes. 20 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pearls 'n' Chocolate Cookies Categories: Cookies Servings: 6 2 1/4 c All purpose flour 2/3 c Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Softened butter 1/4 c Sugar 2/3 c Firmly packed brown sugar 1 ts Vanilla extract 2 Egg 10 oz Pkg white chocolate baking -pieces Preheat oven to 350 degrees. In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture. STir in chocolate pieces. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes before removing from cookie sheets; cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Crisps Categories: Cookies Servings: 18 2 Egg whites 1 pn Cream of tartar 1/4 c Brown sugar, lightly packed 1/2 ts Vanilla 1/3 c Chopped pecans 1 c Rice cereal Line baking sheets with brown paper. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually, then vanilla; beat until stiff peaks form. Fold in pecans and rice cereal. Drop 1 tbsp batter at a time 2 inches apart onto prepared baking hseets. Bake in a 325 F oven for 20 minute or until firm. Turn off oven and leave cookies in for 1/2 hour longer to dry. Remove from the oven and cool. Peel cookies from paper when cooled. Makes 18 cookies. Origin: Light & Easy Choices Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Crisps Categories: Cookies Servings: 66 2 c Pecan halves 2 1/2 c Flour,all-purpose 1 c Butter or margarine 3/4 c Brown sugar,light,packed 1 ts Vanilla extract 1/2 ts Baking powder 1. Finely chop 1/2 cup pecans; reserve remaining pecan halves for garnish. Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together. 2. Preheat oven to 350'F. Between 2 sheets of waxed paper, roll half of dough 1/4" thick. With 2" flower-shaped cookie cutter, cut dough into rounds. With pancake turner, place rounds, 1" apart, ungreased cookie sheet; press a reserved pecan half into each. 3. Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Diamonds Categories: Cookies Servings: 6 1/3 c Butter 1/4 c Sugar 1 Egg 1 1/4 c Unsifted flour (see note) 1/2 c (1 stick) butter 1/3 c Firmly packed dark brown -sugar 3 tb Sugar 1/3 c Honey 2 tb Heavy cream 6 oz Pecans, coarsely chopped Pecan toffee candy over a shrotbread cookie. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 375~. Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greases 9x9x2-inch baking pan. (Dough will be thin.) Bake in a 375~ oven for 12 minutes or until dough begins to firm up but is not fully cooked. Remove pan to wire rack. Lower oven temperature to 350~. Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan. Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly 2-1/2 minutes. (It will be caramel colored and thick.) Carefully add cream and bring back to boiling. Remove from heat; stir in pecans. Spread mixture evenly over cookie dough. Bake in 350~ oven for 25 minutes, or until pecan mixture is bubbly and begins to set. Remove to wire rack; cool completely. Pecan topping will become firm upon cooling. Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Fingers Categories: Cookies Servings: 6 1 c Dark brown sugar 1 c Soft butter 1 Egg 1/2 ts Vanilla 2 c Sifted all-purpose flour 1 Egg, well beaten 1/2 c Dark brown sugar 1 c Coarsely chopped pecans 1/2 c Dark brown sugar Heat over to 350F. Lightly grease a jelly-roll pan 15x10x1 inch. Combine 1 cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat until well blended. Add flour and work into creamed mixture until well blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2 cup sugar then with nuts and then with remaining sugar, spreading evenly over top. Bake 20-25 minutes or until nicely browned. cook in pan and cut into fingers to serve. NOTE: Dark brown sugar gives the best flavour in this recipe but any brown sugar will be satisfactory. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Supremes Categories: Cookies Servings: 6 2 c All prupose flour 1/2 ts Salt 3/4 c Quick oats 3/4 c Dark brown sugar, packed 3/4 c White sugar 1 c Salted butter, softened 2 lg Eggs 2 ts Pure vanilla extract 1 c (4 oz) chopped pecans 1 c (6 oz) semisweet chocolate -chips Preheat oven to 300 In medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, pecans, and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool flat surface. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peppernuts (Pfeffernussen) Categories: Cookies, Entertain Servings: 6 1 c Brown sugar 1/2 c White sugar 1/2 c Shortening 2 Eggs 1 ts Vanilla 1 c Raisins 1/2 c Coconut 1/2 c Nuts 4 1/2 c Flour 1 ts Baking soda 1/4 ts Salt 1/2 c Sour cream or buttermilk Cream the white and brown sugar with the shortening. Beat in the eggs and vanilla. Combine the raisins, coconut, and nuts, grind fine in a food processor or grinder. Add to the above. Sift the flour, baking soda, and salt together; add these, along with the buttermilk, to the above. Divide the dough into several parts; roll each part into a long, inch thick snakelike shape; cut the snake at approximately half inch intervals. Arrange the nut-like cookies on an ungreased cookie sheet; bake at 325 degrees for 10 - 12 minutes, depending on whether you prefer softer or crunchy cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Persimmon Cookies Categories: Cookies Servings: 1 1 c Persimmon pulp 2 c Flour 1 c Sugar 1 c Butter 1 ts Soda 1 Egg 1/2 ts Cinnamon 1/2 ts Clove 1/2 ts Nutmeg Cream shortening and sugar. Beat in egg and pulp. Add dry ingredients. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Petit Lemon Cups Categories: Cookies Servings: 40 2 tb Unsalted butter 5 ts Sugar 1 tb Light corn syrup 1/2 Lemon's peel, finely grated 1/4 c All-purpose flour; sifted MMMMM-----------------------------FILLING---------------------------------- 3 tb Unsalted butter 1 Lemon's peel, finely grated 1 tb Lemon juice 1 tb Sour cream 1 1/2 c Powdered sugar; sifted Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir over medium heat until melted. Stir in flour. Set aside to cool. Preheat oven to 375 F (190 C). Grease a large baking sheet; line with parchment or waxed paper. Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny circles of mixture onto prepared baking sheet, spacing well apart. Bake 5 minutes or until lightly browned. Cool a few seconds. Lift rounds from baking sheet and place in minature tart pans to mold into a cup shape. When cool, remove to a wire rack. Repeat until mixture is all used. To make filling, place butter, lemon peel and juice in a small bowl set over a pan of gently simmering water; stir until butter melts. Remove from heat. Stir in sour cream and powdered sugar. Beat until cool and thickened. Spoon or pipe filling into center of each cup. Source: "The Book of Cookies" by Pat Alburey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernusse Cookies Categories: Cookies Servings: 180 3 tb Lemon juice 1/2 c Citron or other candied -fruit or fruit peel, -chopped 6 c Cake flour 2 ts Baking powder 1/2 ts Salt 1/2 ts Cloves 1/2 ts Nutmeg 1/2 ts Mace 1 tb Cinnamon 1/2 c Chopped nuts Grated rind of 1 lemon Beat the eggs well. Add sugar about two tablespoons at a time and beat thoroughly with each addition. Add lemon rind and juice, finely chopped citron, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts. Chill at least one hour, roll out 1/2 inch thick and cut out with a Pfeffernusse cutter, a round cutter about 7/8 of an inch in diameter. ( If a Pfeffernusse cutter is not available, a narrow bottle top or round tin bouillon cube box will do very nicely. ) Place Pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. The next morning before baking invert each cookie and put a drop of fruit juice or brandy on the moist spot on the bottom of the cookie and bake upside down. This tends to make the Pfeffernusse "pop." Bake in a slow oven (300 degrees F.) for 8 minutes. Makes 180-200 cookies. Let ripen and soften before using. From the Wed 06-17-1992 edition of The El Paso Times newspaper. Posted by John P. Nicholson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernusse (Pepper Balls) Categories: Cookies Servings: 12 4 c Flour; Unbleached, Unsifted 1 ts Baking Powder 1 ts Cinnamon 1 ts Cloves; Ground 1/2 ts Mace 1 ts Allspice; Ground Black Pepper; As Desired 1 1/4 c Honey 2 tb Butter; (No Margarine) 2 Eggs; Large 1 c Confectioners' Sugar 1 ts Vanilla ; Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Phipps Famous Shortbread Categories: Cookies Servings: 48 2 1/2 c Flour, All-Purpose 1 lb Butter, Soft 1 c Fruit Sugar 1 c Sifted Rice Flour 1/2 lb Belgian Chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300øF for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pin Wheel Cookies Categories: Cookies Servings: 1 1 c Shortening 2 c Brown sugar 3 ea Eggs; beaten 4 c Flour; sifted 1/2 ts Salt 1/2 ts Soda in flour; ? baking -powder ? 2 1/4 c Dates; chopped 1 c Sugar 1 c Water Boils sugar and water well for 10 minutes. When cold, put in fruit and chopped nuts, 1 c., roll 1 inch thick, spread with fruit and roll uplike jelly roll. Let stand over night. Slice and bake. Note: When boiled mix is cold, beat in eggs, salt, flour, soda in flour (baking powder?). THEN roll it out, spread dates, etc, etc. Source: Mrs. Fred Allen, Oak Harbor Grange, Ottawa County, OH Martha C. Lyle, Highland Grange, Highland County, OH Mrs. Pfaff, Experiment Grange, Wayne County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pinata Cookies Categories: Cookies Servings: 36 3/4 c Butter 1/2 c Sugar 1 Egg 1 ts Vanilla 1 3/4 c Flour Small gumdrops or malt -balls Icing In a large mixer bowl, beat butter 30 seconds. Add sugar, beat till fluffy. Add egg and vanilla; beat well. Add flour, beating till well mixed. Cover and chill 1 hour. Shape 1 level tablespoon of dough around a candy to form a ball. Place on ungreased cookie sheets. Bake in 350 degrees for 15 to 18 minutes till edges are golden. Cool on wire rack. Drizzle with icing: 1/2 c sifted powdered sugar & 1/8 tsp vanilla & 1 1/2 tsp to 1 T milk. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Cookies Categories: Cookies, Snacks Servings: 6 1 c Brown sugar 2 c Flour 1/2 c Shortening 1 ts Baking powder 1 Egg 1/2 ts Soda 1 ts Vanilla 1/2 ts Salt 3/4 c Pineapple (crushed) Mix together and drop by spoonful on greased cookie sheet. Bake at 375 degrees, about 7 minutes. If desired, raisins, nuts, or coconut may be added. From the Kronburg Kitchen Kapers, a cookbook by the St. Johns Lutheran Church, Kronburg, NE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Cookies Categories: Cookies Servings: 20 1/2 c Butter Egg, well beaten 2 c Flour 1/2 ts Salt 1 c Sugar 2/3 c Crushed drained pineapple 1 ts Baking powder 1 ts Vanilla Cream sugar and butter and add egg. Then pineapple. Sift dry ingredients, add to first mixture. Drop by spoonfuls. bake in oven at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Muffin Cookies Categories: Cookies Servings: 1 1 c Shortening 1 1/2 c Sugar 1 Egg 1 c Crushed pineapple with juice 3 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1/4 ts Nutmeg 1/2 c Walnuts, chopped A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft.) Preheat oven to 350ø. In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice. Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350ø for 8-10 minutes. Cool on wire racks. Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life, Better Home and Gardens, Des Moines, IA. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pinwheel Cookies Categories: Cookies, 1941 Servings: 6 1/2 c Shortening 1/2 c Sugar 1 Square chocolate, melted 3 tb Milk 1 Egg, well beaten 1 1/2 c Flour 1/8 ts Salt 1 ts Vanilla 1 1/2 ts Baking powder Sift flour, measure, and sift with baking powder and salt. Cream shortening. Add sugar gradually. Cream until light and fluffy. Add egg. Add dry ingredients alternately with milk. Mix thoroughly. Add flavoring. Divide dough into two portions. Add chocolate to one portion. Turn onto lightly floured board. Roll white dough in sheet 1/8 inch thick. Roll chocolate dough in thin sheet the same size. Place the chocolate dough over the white dough and press together firmly. Roll as for jelly roll. Chill thoroughly. Cut in thin slices. Place on well-oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. Food coloring may be substituted for chocolate if desired. 36 servings. Barbara Webster, Fitchburg, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Piparkukas Cookie Mix (From Eastern Europe) Categories: Cookies Servings: 60 1/2 c Sugar 1/3 c Butter or margarine 1/4 c Honey 1/4 c Pure maple or maple flavored -yrup 1/2 ts Ginger; ground 1/4 ts Cinnamon; ground 1/4 ts Cardamom; ground 1/4 ts Cloves; ground 1/4 ts Nutmeg; ground 3 c All-purpose flour 1 Egg 1 Egg; beaten In a large saucepan, combine sugar, butter or margarine, honey, syrup and spices. Bring to boiling. Remove from heat; stir in 1/2 cup of the flour and beat with a wooden spoon until smooth. Cool. Beat in 1 egg; stir in remaining flour. Cover and chill thoroughly. Let dough stand at room temperature until soft enough to roll. On lightly floured surface, roll dough to 1/8" thickness; cut out with 2" round cookie cutters. Place on greased cookie sheet; brush with beaten egg. Bake in 375 degree oven for 7 to 8 minutes; remove cookies to a wire rack. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pistachio Sugar Cookies Categories: Cookies Servings: 1 1/2 c Butter 1 c Sugar 1 lg Egg 1 ts Vanilla 1 1/4 c Sifted flour 1 ts Baking powder 1/4 ts Salt 1/3 c Finely chopped pistachios The whole kitchen will smell wonderful. These freeze well if tightly wrapped. In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375ø. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375ø for about 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza-Pan Chocolate Chip Cookies Categories: Cookies, Chocolate, Pizza Servings: 2 1 c Butter Or Margarine, - Softened 3/4 c Granulated Sugar 3/4 c Packed Brown Sugar 8 oz Cream Cheese, Softened 1 ts Vanilla 2 Eggs 2 1/4 c All-Purpose Flour 1 ts Baking Soda 1/4 ts Salt 12 oz Semisweet Chocolate Chips 1 c Chopped Walnuts Or Pecans Cream cheese adds flavor and a chewy texture to these pizza-sized cookies. ~------------------------------------------------------------------------- Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed cheese mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizzelle Categories: Cookies Servings: 40 6 Extra Large Eggs 1 1/4 c Sugar 1 c Butter Or Margarine; Melted -And Cooled 6 tb Vanilla (This Is Correct) 3 1/2 c Unbleached All-Purpose Flour 4 ts Baking Powder Yield: About 40 Pizzelle Cookies Preheat the pizzelle for 10 to 15 minutes while preparing the batter. Beat the eggs until frothy. Gradually add the sugar while continuing to beat. Beat until the sugar is dissolved and the batter is smooth. Add the melted butter and vanilla. Sift the flour with the baking powder and add it to the egg mixture. Blend until smooth. Batter will be thick and sticky. Drop a heaping Tablespoon of batter in the center of the preheated pizzelle iron and bake until lightly browned. Repeat. Discard the first and second pizzelles. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popcorn Fruit Cookies Categories: Cookies, 1941 Servings: 6 1 c Finely ground popped corn 1 c Sugar 1 c Finely cut dried fruit, any -kind 1/2 c Melted shortening 1/4 c Sweetened condensed milk 1/4 c Water 1 Egg, well beaten 1 c Flour 1 c Corn-meal 1 ts Salt 1 1/2 ts Nutmeg 4 ts Baking powder Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 30 servings. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popcorn Macaroons Categories: Cookies Servings: 60 1 c Popcorn; popped (remove all -hard kernels) 1 c Walnuts; finely chopped 3 Egg whites 1 c Powdered sugar 3/4 ts Vanilla Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popcorn Macaroons Categories: Cookies, 1941 Servings: 8 1 c Blanched almonds 1 ts Rose flavoring 3 Egg whites 1/2 ts Vanilla 1/2 c Sugar 1 c Freshly popped corn Few grains salt 1/8 ts Baking powder Put almonds and popped corn through food chopper twice, using fine knife. Add flavorings. Mix thoroughly. Whip egg whites until frothy. Add baking powder and salt. Whip until stiff. Sift in sugar. Whip 1 minute. Fold into almond mixture. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) 20-30 minutes. 48 servings. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppyseed Cookies Categories: Cookies Servings: 96 1/2 lb Unsalted butter; softened 1/2 c Sugar 1/4 ts Salt 2 Eggs 1 1/2 c Prepared poppyseed paste 2 3/4 c Flour MMMMM-----------------------TO DUST THE COOKIES---------------------------- 1/4 c Powdered sugar PREHEAT OVEN TO 350F with rack in middle of oven. Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add the eggs and poppyseed paste and beat until incorporated. Reduce speed to slow and slowly add the flour. Beat until incorporated. Using 2 soup spoons, drop tablespoon dollops of batter 1-inch apart onto a lightly buttered or non-stick cookie sheet. Place cookies in the oven for 15 minutes. Edges should be light golden brown when done. Remove from oven and let cool completely, then sprinkle cookies with powdered sugar. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Chip Cookies Categories: Cookies Servings: 5 1 c Shortening 1 c White sugar 1 c Brown sugar 2 Eggs 2 c Flour 1 ts Baking soda 1 ts Salt 1 c Chopped nuts 2 c Crushed potato chips -(Ruffles) Cream shortening, sugars, eggs. Sift flour, soda and salt together and add. Then add the nuts and potato chips. Drop by teaspoon on ungreased cookie sheet. Flatten with fork. Bake at 350 for 12 to 15 minutes. This receipe makes 5 to 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Doughnuts Categories: Cookies, 1941 Servings: 5 1 c Mashed potatoes 1 c Sugar 2 tb Melted shortening 2 Eggs, well beaten 1 ts Vanilla 1/2 c Evaporated milk 1/2 c Water 1/2 ts Salt 4 ts Baking powder 1/2 ts Nutmeg Flour Combine mashed potatoes, sugar, shortening, eggs, milk, water, and flavoring. Sift flour. Measure 1 cup and sift with salt, baking powder, and nutmeg. Mix thoroughly. Add sufficient flour to make a soft dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut with floured cutter. Fry in deep fat (365 F) about 2 minutes, or until well browned. Drain on crumpled absorbent paper. 40-45 servings. Mrs. I.L. Evans. Oxford, IN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potatoe Chip Cookies Categories: Cookies Servings: 60 1 c Brown sugar 1 Egg 1/2 ts Soda 1/2 c Crushed potatoe chips 1/2 c Shortening 1 c Flour 1/2 ts Vanilla 1/2 c Chopped nuts Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix well. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prize Cookies Categories: Cyberealm, Cookies Servings: 75 1 c Shortening 1 1/2 c Sugar 3 Eggs 3 c Unsifted flour 1 ts Baking soda 1/2 ts Salt 1 pk 9 oz Condensed mincemeat -crumbled (NoneSuch) 1. Preheat oven to 375F. In a large mixing bowl, beat shortening and sugar together until fluffy; add eggs and beat well. 2. Stir dry ingredients together; gradually add to shortening mixture. Mix well. Stir in mincemeat. 3. Drop by teaspoonsful 2" apart onto greased baking sheets. Bake 8-10 minutes or until lightly browned. Cool. Frost with light confectioners sugar/milk/vanilla frosting. TIP: For a more cake-like cookie, substitute 1 1/3 cups (one half 27 ounce jar) None Such mincemeat Ready to use for the condensed mincemeat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Cookies Categories: Cookies, 1941 Servings: 5 1 c Cooked prunes 1/3 c Sugar 1/4 c Molasses 1/4 ts Baking soda 1/2 ts Salt 1/2 c Shortening 2 Eggs, well beaten 1 1/4 c Cake flour 1/4 ts Cinnamon 1 ts Vanilla Drain prunes. Remove pits. Cut prunes into pieces. Cream shortening and sugar. Add molasses and eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda, salt, and cinnamon. Add to first mixture. Beat thoroughly. Add prunes and flavoring. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) about 12 minutes. 15 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Onion Cookies Categories: Cookies Servings: 1 1/2 c Finely chopped sweet onions 1/4 c Orange juice 2 c Sifted unbleached flour 1 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Allspice 1/2 c Butter 1 c Brown sugar 1 Egg 1 c Stokleys canned pumpkin 1 ts Vanilla 1 c Chopped pecans Preheat oven to 350 degrees. In a small skillet, steam saute the onion in the orange juice until tender. Drain and set aside. Discard any remaining juice. Sift the flour with the soda and spices. Reserve. Cream the butter with the sugar and egg until light and fluffy. Add the pumpkin and vanilla. Mix well. Slowly add the dry ingredients. Stir in the onion and nuts until completely mixed. Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet. Bake for 12 to 15 minutes, until lightly browned around the edges. Cool on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Mint Brownies Categories: Cookies Servings: 1 20 1/2 oz Box Brownie mix 2/3 c Chocolate chips or* MMMMM------------------------------ICING----------------------------------- 1/2 c Butter, room temperature 1/4 ts Salt 1 ts Peppermint extract 1 c Confectioners sugar 10 1/2 oz Chocolate fudge topping * chopped walnuts Brownies Brownies have been an American favorite for close to one hundred years. Time your brownies carefully so they do not come out too "wet" or "dry": test for doneness several times during baking. Your guests won't know you've used a packaged brownie mix for this one-and don't tell them. Prepare brownies as directed on package, stirring chocolate chips or walnut pieces into batter before baking. Let brownies cool, cut into 1 1/2-inch squares and refrigerate for 2 hours. To prepare icing, cream together butter, salt, peppermint extract and confectioners sugar until smooth. Spread over brownies. Let icing set. Spread chocolate fudge topping over the top of each frosted brownie square. Place the brownies in the freezer for 5-10 minutes. Remove and serve or keep in a cool spot until serving. Yield: 24. Elizabeth Esch, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quickie Cookies a la Stove Top Categories: Cookies, Snacks Servings: 6 1 c Sugar 1/4 c Butter or margarine 1/2 ts Vanilla 2 tb Cocoa 1/4 c Milk 1 1/2 c Oatmeal, uncooked 1/2 c Toasted wheat germ 1/4 c (8 Tbs) peanut butter Combine sugar, cocoa, butter and milk in a saucepan and boil over med heat for 1 min. Stirring constantly, fold in remaining ingredients. Drop with a teaspoon on wax paper and let harden. Work quickly because the hardening doesn't take long. Store in an airtight container because they can also dry out. From "The Taming of the C.A.N.D.Y. Monster" by Vicki Lansky Courtesy of Theresa Merkling MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Catsup Cookies Categories: Cookies, 1941 Servings: 4 1 c Sugar 1/2 c Shortening 3 1/2 c Flour 1/2 ts Salt 2 tb Catsup 1/2 ts Baking soda 1 c Chopped raisins 1 Egg Cream shortening and sugar. Add catsup and unbeaten egg. Beat thoroughly. Add raisins. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Mix thoroughly. Turn onto lightly floured board. Knead thoroughly. Form into roll 2 inches in diameter. Chill overnight. Cut in thin slices. Place on well-oiled baking sheet. Bake in hot oven (410 F) about 10 minutes. 24 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Cookies Categories: Cookies, Vegetarian Servings: 1 1 c Brown sugar 1 c Water 2 tb Shortening 1 c Raisins 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1 1/2 c Flour 1/2 ts Ginger In a pot, combine the sugar, water, raisins, shortening & salt. Stir over a gentle heat until the sugar & shortening has melted. Raise heat & bring to a boil, stirring continuously. Simmer for 1 minute. Remove from heat & cool. Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well. Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Granola Cookies Categories: Cookies Servings: 1 1 3/4 c Regular granola 1 1/2 c All-purpose flour 1 c Sweet butter, softened 3/4 c Sugar 3/4 c Packed dark brown sugar 1 ts Baking soda 1 ts Salt 1 ts Vanilla extract 1 Egg 1 c Raisins 1/2 c Unsalted peanuts,* * coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor. Preheat oven to 350ø. In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet. Bake 10-14 minutes at 350ø until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week. Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins. Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins. Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Honey Chews Categories: Cookies Servings: 36 3/4 c Shortening 3/4 c Granulated sugar 1/2 c Honey 1 Egg 1/2 ts Grated orange peel 1 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 2 c Oatmeal, quick cooking 1 c Seedless raisins Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake abouve oven center at 375 degrees for 8 to 10 minutes or until evenly browned. Let stand on sheets 2 to 3 minutes; remove to wire racks to cool. Makes about 36 cookies. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Peanut Butter Cookies Categories: Cookies, 1941 Servings: 6 1 c Sugar 1/2 c Shortening 1/2 c Peanut butter 2 Eggs, well beaten 1/2 c Evaporated milk 1 c Raisins 2 1/2 c Flour 4 ts Baking powder 1/2 ts Salt 1 ts Vanilla Cream sugar with shortening and peanut butter. Add eggs, raisins, and milk. Mix well. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add flavoring. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) 12 minutes. 30 servings. Martha Mathews. Fresno, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Pineapple Drop Cookies Categories: Cookies Servings: 36 1/2 c Butter 1/2 ts Vanilla 1 c Brown Sugar, packed 1 Egg 1/2 c Raisins 3/4 c Crushed Pineapple, drained 2 1/2 c Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt Cream butter, vanilla and sugar until light and fluffy. Add egg and cream well. Stir in raisins and pineapple. Sift dry ingredients together. Add gradually to cream mixture. Stir until well blended. Drop by teaspoons on greased cookie sheets. Bake 12-15 minutes in a preheated 375oF Oven. Source: "The Yankee Kitchen" 04-07-93 [#7] Betty from Brewster MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Squares Categories: Cookies, 1941 Servings: 6 1/2 c Butter 1 c Sugar 2 Eggs, well beaten 1/2 c Flour 3 tb Cocoa 2/3 c Seedless raisins 1/2 c Chopped nuts 1 ts Vanilla 1/2 ts Salt Cream butter and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with salt and cocoa. Add to first mixture. Add nuts, raisins, and flavoring. Mix thoroughly. Pour into shallow, well-oiled baking pan. Bake in moderate oven (375 F) about 45 minutes. Cool. Cut in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ranger Cookies Categories: Cookies, Desserts Servings: 6 1/2 c Butter Or Margarine;Softened 1/2 c Brown Sugar; Packed 1/2 c Sugar; Granulated 1 ea Egg; Large 1 ts Vanilla 1 1/4 c Flour; Unbleached 1/2 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 2 c Rice Cereal; Crisp 1 1/2 c Coconut; Flaked 1 c Dates; Pitted And Chopped Servings: 6 Cream sugars and butter. add egg, and vinilla; beat well. Stir together flour, baking powder, baking soda, and salt; stir into creamed mixture. Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates. Form into 3/4-inch balls; place 2 1/2 inches apart on ujngreased cookie sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes. Cool slightly before removing to a rack to cool completely. Makes 5 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ranger Cookies Categories: Cookies Servings: 5 1 c Shortening 1 c White sugar 1 c Brown sugar 2 ea Eggs 1 ts Vanilla 1 c Coconut 2 c Rice Krispies 2 c Rolled oats 2 c Flour 1/2 ts Soda 1/2 ts Salt 1 ts Baking powder 1 c Nuts (opt.) Servings: 5 *DIRECTIONS* Cream well the first 3 ingredients (left to right); add eggs and vanilla. Stir in coconut, Rice Krispies and oats. Sift together the flour, soda, salt and baking powder; add to mixture. Drop by teaspoonfuls on cookie sheet. Bake in 350 to 375 degree oven 12 to 15 minutes. Yield: 5 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Gems Categories: Cookies Servings: 72 1 1/2 c All purpose flour 1 c Margarine or butter, -softened 1/2 c Dairy sour cream 1/3 c Raspberry spreadable fruit 3 tb Sugar 2/3 c Semisweet chocolate pieces 1 tb Shortening 1/4 c Finely chopped almonds Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72. From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Hazelnut Cookies Categories: Cookies Servings: 30 1/2 c Butter 1/3 c Sugar 3/4 c Ground hazelnuts 1 ts Lemon juice 1 ts Vanilla extract 1 1/4 c All-purpose flour, sifted Raspberry Glace'Icing: 1 1/2 c Powdered sugar 1 ts Butter 1 To 2 teaspoons raspberry -liqueur 1 1/2 tb Hot water Preheat oven to 325 F (165 C). Cream together butter and sugar until light and fluffy. Stir in hazelnuts, lemon juice and vanilla. Mix in flour to form a firm dough. On a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on wire rack. Icing: Sift powdered sugar into a bowl; add butter and raspberry liqueur. Stir in 1 1/2 tablespoons hot water, drop by drop, until mixture is of spreading consistency. You may not need all the water. Spread icing onto completely cooled cookies. Makes about 30 cookies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Bars Categories: Cookies Servings: 1 1 1/2 c Flour 1 c Brown sugar, packed 1 ts Salt 2 c Quick-cooking oatmeal 1 c Butter 1 1/2 c Seedless raspberry jam,* 1/2 c Chopped pecans * or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting. This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375ø. In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans. Bake at 375ø for 20-25 minutes. Let cool completely, then cut into rectangles. Variation: Use other types of jam, such as apricot. Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Reese's Cookies Categories: Chocolate, Cookies Servings: 6 1 c Shortening, or 3/4 cup -butter or margarine, -softened 1 c Sugar 1/2 c Light Brown Sugar, packed 1 ts Vanilla 2 Eggs 2 c All-purpose flour, unsifted 1 ts Baking soda 1 c Peanut Butter Chips 6 oz Semi-sweet chocolate chips Cream shortening or butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beatwell. Combine flour and baking soda; add to creamed mixture. Stir in the peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Refrigerator Pecan Cookies Categories: Cookies Servings: 6 1 1/4 c Flour 1/4 c Brown sugar 1/4 ts Soda 1 Egg 1/4 ts Salt 1/2 ts Vanilla 1/3 c Butter 1/2 c Pecans 1/2 c Sugar Cream butter, sugars and egg. Add remaining ingredients. Can be dropped by teaspoonful or chilled and cut in 1/4-inch slices. Bake at 375 degrees for 8 to 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Refrigerator Nut Cookies Categories: Cookies Servings: 1 1 c Sugar 1 c Butter or margarine,softened 2 Eggs 1 1/2 ts Vanilla 3 c All-purpose flour 1 ts Salt 1/2 ts Baking soda 1/2 c Finely chopped nuts These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. Heat oven to 400ø. Cut dough into 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Reindeer Cookies Categories: Cookies, Kids Servings: 12 1 c Sifted powdered sugar 2 tb Whipping cream 1 ts Vanilla 12 Graham cracker squares (plus -extras for breakage) 24 Mini-chocolate chips 12 Red cinnamon candies 12 Mini-pretzels, cut in half Combine sugar, cream, and vanilla. Mix well and set aside. Cut graham crackers diagonally in half using a gentle sawing motion with a serrated knife (cutting in a firm motion will break the crackers). Spread a small amount of frosting over the top side of a cracker half. Top with remaining cracker half, placing cut sides opposite each other so two narrow ends meet to form reindeer nose. Spread a small amount of frosting to cover the top cracker. Gently press chocolate chips on reindeer for eyes and cinnamon candy for nose. Add pretzel halves for antlers. Repeat procedure for remaining ingredients. Let dry on a wire rack. Makes 12. From: Melba's Swap Shop; Daily Oklahoman; Dec. 9, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Reverse Chocolate Chip Cookies Categories: Cookies, Chocolate Servings: 24 1/2 c Butter 1 c Sugar 1/4 ts Salt 1 ts Vanilla 2 Eggs 3/4 c Sifted flour 1/2 ts Baking soda 4 oz Semisweet chocolate; melted 3/4 c White chocolate, - (coarsely chopped) 3/4 c Macadamia nuts, - (coarsely chopped) PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until light and fluffy. Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Cookies Categories: Cookies Servings: 30 1/4 lb Butter (1 stick) 1 c Light brown sugar 1 Egg 1 c Cooked rhubarb, drained ** 2 c Flour 1/4 ts Salt 1 ts Baking soda 1 ts Freshly grated nutmeg 1 ts Cinnamon 1/2 ts Ground cloves 3 tb Finely chopped crystallized -ginger (OPTIONAL) 1/2 c Chopped walnuts 1 c Raisins ** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges. Makes about 30 cookies. [ The L. L. Bean Book of NEW New England Cookery ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Flake Macaroons Categories: Cookies Servings: 1 2 c Rice Flakes 1 c Coconut, shredded 2 Egg whites 1/2 c Nut meats, ground or -chopped 1 c Sugar 1 ts Vanilla Beat the egg whites until stiff, add the sugar gradually, then the vanilla, coconut, nuts and last the flakes, being careful not to crumble the flakes. Drop by spoonfuls on buttered pan and bake in moderate oven until macaroons are delicate brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Richard's Chocolate Cookies Categories: Cookies, Snacks Servings: 6 1/2 c Milk 1/4 lb Butter 6 tb Unsweetened cocoa 1 2/3 c Sugar 1 ts Vanilla extract 3 c Rolled oats Put the milk and butter in the saucepan over medium heat. Add cocoa & sugar. Stir well. Boil 1 minute. Remove from heat. Beat in vanilla extract and rolled oats. Blend well. Spoon onto cookie sheet. Let cool until hardened. The cookies, when cooled, resemble fudge. But they're very chewy. Contributed by Richard Parlby MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rock Cookies Categories: Cookies Servings: 1 2/3 c Butter 1 c Brown sugar 2 Eggs 2 c Flour 1 1/2 ts Cinnamon 1/2 ts Cloves 1 ts Baking powder* 8 oz Raisins 8 oz Chopped dates 1 c Chopped nuts * dissolved in a little warm water This mildly spicy cookie will be a big hit with everyone who loves fruit and nuts. Preheat oven to 375ø. In a large bowl, cream butter with sugar and eggs until fluffy. In a separate bowl, sift flour with cinnamon and cloves. Slowly beat flour into butter and sugar. Add the dissolved baking soda. Stir in raisins, dates and nuts. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375ø for 7-9 minutes. Remove from oven and cool on wire rack. Yield: 4 dozen. Maria Bappert, Food Editor, The Good News Weekly, Chicago, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rocks Categories: Cookies, 1941 Servings: 6 1 1/2 c Brown sugar 1 c Shortening 1 c Chopped figs, raisins, or -dates 1/2 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 1 c Chopped nuts 2 Eggs, well beaten 2/3 c Sour milk 1 1/2 c Rolled oats 2 c Cake flour 1/2 ts Cloves 1/2 ts Salt Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with baking powder, baking soda, salt, and spices. Add rolled oats. Add alternately with milk to first mixture. Add nuts and fruit. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (375 F) about 12 minutes. 50 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rocky Mountain-Chip Cookies Categories: Cookies, Chocolate Servings: 6 1/2 c (1 stick) Margerine, room -temp. 1/2 c (1 stick) unsalted butter, -room temperature 1 c Packed brown sugar 1 c Granulated sugar 2 Eggs, lightly beaten 2 tb Milk 2 ts Vanilla extract 2 c Sifted, unbleached, -all-purpose flour 1 ts Baking powder 1 ts Baking soda 1 ts Salt 2 c Quick cooking oats 12 oz Semi-sweet chocolate chips 1 c Coarsely chopped walnuts Be sure not to overbake these, they harden as they cool. Cream the margarine, butter, and both sugars in a large mixer bowl until light and fluffy. Add the eggs, milk, and vanilla and beat until blended. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. Stir just until blended. Stir in oats. Fold in the chocolate and walnuts. Refrigerate the dough covered for at least an hour (important). Pre-heat the oven to 350 degrees and grease cookie sheets. Shape the dough into balls, using a rounded teaspoon for small cookies or a scant tablespoon for large. Flatten slightly into rounded disks. Place 2 inches apart on the prepared baking sheets. Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Oat Macaroons Categories: Cookies Servings: 36 2 1/2 tb Melted Butter 1 c Brown Sugar, Packed 2 Eggs, Separated 2 1/2 c Rolled Oats 2 ts Baking Powder 1 ts Vanilla 1/8 ts Salt Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375øF for 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Sugar Cookies Categories: Cookies, Vegetarian Servings: 72 1/2 c Margarine 1/2 c Sugar 1 ts Vanilla Extract 1 Egg 2 c Flour 2 ts Baking Powder Cream together the margarine, sugar, vanilla and egg until light and fluffy. Add the flour and baking powder. Blend until well mixed. Chill the dough for 2 hours or overnight. Roll out on a lightly-floured surface until 1/8-inch thick. Cut with a cookie cutter. Place on an ungreased baking sheet. Bake in a 375-degree oven until lightly browned, about 10 minutes. Cook before storing. Makes 72 Two Cookies = Calories: 58 Carbohydrates: 8 Protein: 0 Fat: 2 Sodium: 46 Potassium: 10 Cholesterol: 8 Exchange Value: 1/2 Bread Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roquefort & Caraway Cookies Categories: Cookies Servings: 24 Karen Mintzias 7 tb Butter 1 c All-purpose flour 3 oz Roquefort cheese, crumbled 2 ts Caraway seeds Pepper This savory cookie is best served with an aperitif. DIRECTIONS: =========== Preheat the oven to 425 degrees F. Cut the butter into the flour, then mix in the cheese. Add the caraway seeds and a good grinding of pepper. Form small balls from the mixture and place on a cookie sheet, flattening them slightly. Bake for 8 to 10 minutes. Remove to a wire rack to cool. * Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosettes Categories: Cookies Servings: 36 2 Eggs 1 ts Sugar 1 c Milk 1 c Flour Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in oil preheated to about 350F. Dip heated iron up to 3/4 depth of iron in batter. Quickly immerse in oil. Rosette will release from iron. Turn over. Remove when delicately browned. Drain on paper towel. Dip in granulated sugar. Hints: May need to add more flour if batter slips off iron. Make sure iron is sufficiently hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rugalas (Cookies) Categories: Cookies Servings: 6 2 c Shortening or butter 4 c Flour 1 c Sour cream 2 Eggs 1/2 c Sugar 1 pn Of salt Mix flour and sugar and salt. Cut in shortening and make a well in center. Put in whole eggs and sour cream. Mix and roll into a ball and chill. Filling: 1 lb. ground walnuts 3/4 cup sugar 1 tsp. cinnamon 1 tsp. vanilla 1 Tbsp. flour 4 Tbsp. boiled milk Mix ingredients (except milk) together. Gradually add boiled milk to make a paste. Roll dough, cut into squares, fill and roll up and twist. Brush tops with beaten egg. Bake at 375 degrees about 20 minutes. When cool dust with confectioners sugar. From: Paul Kimball Cooking Capers Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rugelach with Fruit Jam Categories: Cookies, Entertain Servings: 6 2 Sticks butter, softened 6 oz Cream cheese, room temp. 3 c Flour 1/2 ts Salt 3/4 c Sugar 2 ts Cinnamon 6 tb Chopped raisins 6 tb Chopped walnuts 3/4 c Jam (apricot, strawberry, or -raspberry) 1 Egg yolk 1 tb Water Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie- shaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool. 48 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Tea Cakes Categories: Cookies Servings: 30 1 c Butter/Margarine (2 Sticks) 1/2 c Sifted Powdered Sugar 1 ts Vanilla 1 ts Almond Extract 2 1/4 c Sifted Flour 1/2 ts Salt 3/4 c Finely Chopped Nuts Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400øF for 9-10 minutes until set, NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Tea Balls Categories: Cookies Servings: 4 1 c (2 sticks) unsalted butter, -softened 2 1/4 c All-purpose flour 1/2 ts Salt 2 c Sifted confectioner's sugar 3/4 c (3 ounces) chopped walnuts 1 ts Vanilla extract 1. Position rack in center of the oven and preheat to 375 degrees F. 2. In a large bowl combine the butter with 1/2 cup of the confectioner's sugar; beat with an electric mixer until fluffy, about 1 minute. With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough. 3. Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands. Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom. 4. Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by-9-inch pan. As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat. 5. Repeat with the remaining cookie dough, using a cool baking sheet to bake them and the remaining 3/4 cup confectioner's sugar, divided as before, to coat. Makes 4 to 5 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salted Peanut Crisps Categories: Cookies Servings: 18 1 1/2 c PACKED BROWN SUGAR 1/2 c MARGARINE OR SHORTENING 1/2 c SHORTENING 2 EGGS 2 ts VANILLA 3 c ALL-PURPOSE FLOUR 2 c SALTED PEANUTS 1/2 ts BAKING SODA 1/4 ts SALT HEAT OVEN TO 375F. GREASE COOKIE SHEET LIGHTLY. MIX BROWN SUGAR, MARGARINE, SHORTENING, EGGS AND VANILLA. STIR IN REMAINING INGREDIENTS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 2-INCHES APART ONTO COOKIE SHEET. FLATTEN WITH GREASED BOTTOM OF GLASS DIPPED INTO SUGAR. BAKE 8 TO 10 MINUTES OR UNTIL GOLDEN BROWN; COOL. MAKES ABOUT 6 DOZEN COOKIES; 85 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA AND SALT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sand Tarts (Real Old German Style) Categories: Penn-dutch, Cookies Servings: 1 2 1/2 c Sugar 2 c Butter 2 Eggs, Well Beaten 1 Egg White 4 c Flour Pecans Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350øF about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sandwich Cookies Categories: Cookies Servings: 1 2 Egg yolks 2 tb Milk 2 1/4 c All-purpose flour 3/4 c Sugar 3/4 c Butter or margarine,softened 1 ts Vanilla extract 1/4 ts Salt MMMMM----------------------BUTTER CREAM FROSTING--------------------------- 4 tb Sweet butter 1/2 c Solid shortening 1 pn Salt 1/2 lb Confectioners sugar* 1 1/2 tb Milk 1/2 ts Vanilla 1/2 tb Water 3 dr Green food color 3 dr Red food color 3 dr Yellow food color * (2 cups loosely packed) Children will love these-they are fun to make and to eat. Adults will also find them irresistible. Preheat oven to 375ø. In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out centers from half of rounds. Reserve the dough scraps. Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie sheets; bake at 375ø 8-10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps. Prepare frosting: In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color. On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a "sandwich." Repeat with remaining cookies and frosting. (Use any leftover frosting for graham crackers or cupcakes.) Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sassy Bars Categories: Cookies Servings: 1 1/2 c Butter or margarine 1 c Sugar 1 c Applesauce 1 ts Baking soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Cinnamon 1 c Raisins 2 c Flour These are perfect for a busy mother-simple to make with a minimum of ingredients. Preheat oven to 350ø. Cream together butter and sugar; add applesauce. Mix in baking soda, salt, nutmeg and cinnamon. Dredge raisins in flour, then add both flour and raisins to batter. Bake in a greased 15 x 10-inch jelly roll pan for 20-25 minutes at 350ø. Cool thoroughly in pan. Frost with a powdered sugar glaze. Cut into bars. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Krispies Categories: Cookies, Snacks, Kids Servings: 6 6 oz Pkg. butterscotch chips 1/2 c Peanut butter 3 c Oven toasted rice cereal Melt over hot water chips and peanut butter. Stir til morsels melt and mixture is smooth. Transfer butterscotch mixture to large bowl. Add cereal; mix well. Press mixture into aluminum foil lined 9-in square pan. Chill 1 hr. or til firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Secret Kiss Cookies Categories: Cookies Servings: 36 1 c Butter 2/3 c Sugar 1 ts Vanilla 2 c Flour 1 c Walnuts, chopped fine 1 Pkg chocolate kisses 1 c Powdered sugar Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Selma's Best Oatmeal Cookies Categories: Cookies Servings: 6 1 c Shortening 1 c Sugar 1/2 c Brown sugar 1 Egg, beaten 1 1/2 c Flour 1 ts Baking soda 1 ts Cinnamon 1 1/2 c Quick rolled oats 3/4 c Finely crushed walnuts or -pecans 1 ts Vanilla Cream shortening, sugar and brown sugar together. Add the egg. In a separate bowl, sift together the flour, soda and cinnamon. Add it to the shortening mixture. Then, add the oats, nuts and vanilla. Mix well. Chill for an hour. Shape enough dough to make about the size of a walnut and place on a greased cookie sheet. Butter the bottom of a small glass, dip it in sugar and flatten out each dough ball. You don't need to rebutter the glass bottom, just resugar it each time. Bake at 350 degrees for 10 minutes. From: Peg Bracken's "I Hate to Cook Book" via Donna Kaeding (CMXF11A) - Prodigy Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sesame Cookies Categories: Cookies Servings: 50 3/4 c Toasted Sesame Seeds 2 1/4 c All-Purpose Flour, Sifted 1 ts Baking Powder 1/2 ts Baking Soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 Eggs 1 ts Vanilla Extract 1 Egg Yolk Mix the egg yolk with 1 ts of water. Preheat oven to 350øF. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seven-Layer Cookies Categories: Cookies Servings: 6 1/2 c Oleo 1 1/2 c Graham cracker crumbs 1 c Coconut (can use dry oatmeal -instead) 1 sm Pkg. chocolate chips 1 sm Pkg. butterscotch chips (can -use peanut butter chips) 1 c Chopped nuts (optional) 1 cn Eagle Brand milk Melt oleo in 13 x 9 pan. Sprinkle crumbs and stir until all crumbs are moistened. Spread on bottom of pan, and press down. In order of the recipe, layer coconut, chocolate chips, etc. The final step is to spread Eagle Brand milk evenly over the entire top. Bake at 350 degrees for 25 min. Cool. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shoo-Fly Cookies Categories: Cookies, Amish Servings: 6 1/4 c Molasses 1/4 c Light corn syrup 1 pn Of Salt 1 ts Baking soda 1 c Boiling water Crumb Topping: 3/4 c Butter, softened 1 c Brown sugar 1 1/2 c All purpose flour 1 ts Ground cinnamon 1/2 ts Grated nutmeg Pastry for a 2 crust 9 inch pie Shoo-fly pies are not made here (Indiana) as commonly as in Pennsylvania. However, this cookie recipe is a wonderful substitute. It is like a tender gingerbread in a pastry crust, with a thin, subtle layer of molasses pudding on th bottom. Line a 2 quart rectangular glass baking dish with pastry, crimping the dough well at the top and over the sides--you do not want it to slip during baking. With a food processor or mixer, combine the crumb ingredients; reserve. Preheat the oven to 325 F. In a medium bowl, combine the molasses, corn syrup, salt, baking soda, and boiling water. Pour 1/2 cup of the liquid into the pie shell and sprinkle with one-third of the crumb mixture. Repeat twice, ending with crumbs. Bake for 35 to 40 minutes. Watch carefully in the beginning, and if crust begins to slip down, pat it back up with a knife. The top will be golden. Let cool and cut into 1-1/2 inch squares. NOTE: If you really like molasses, use less corn syrup and increase the molasses. From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shortbread Categories: Cookies Servings: 48 2 1/2 c Flour, All-Purpose 1 lb Butter, Soft 1 c Fruit Sugar 1 c Sifted Rice Flour 1/2 lb Belgian Chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300øF for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shortbreads Categories: Cookies Servings: 48 1 lb Unsalted butter 1 c Sugar 1/2 ts Salt 1/4 c Condensed milk 1/2 ts Vanilla extract 3 1/2 c All-purpose flour 1/2 c Cornstarch COMBINE BUTTER, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add condensed milk and vanilla and beat until incorporated. Reduce speed to slow and slowly add the flour and then the cornstarch. Beat until incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. Lightly flour a work surface and roll out the dough to a 1/4-inch thickness. Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour. Preheat oven to 300F. Using a 2 1/2-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. Place rack in the middle of the oven. Place cookies in the oven for 15 to 20 minutes. The cookies should color only slightly. Cool completely. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrewsbury Cakes Categories: Cookies, 1941 Servings: 6 1/2 c Shortening 1 c Sugar 2 Eggs, well beaten 1 tb Milk or cream 1/2 tb Ginger Grated orange or lemon rind 1/4 ts Baking soda 2 c Cake flour 1/8 ts Salt Sift flour, measure, and sift with baking soda and ginger. Cream shortening and sugar. Add eggs and milk. Combine with sifted dry ingredients. Mix thoroughly. Add orange or lemon rind. Chill overnight. If necessary, add flour to make a soft roll dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Sprinkle with sugar and caraway seed. Bake in hot oven (425 F) about 10 minutes. 36 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Six Layer Cookie Bar Categories: Cookies Servings: 6 1 Stick margarine 1 c Flaked coconut 1 c Butterscotch chips 1 c Chocolate chips 1 c Evaporated milk 1 c Nuts 1 c Graham cracker crumbs Melt margarine in 9 x 12 -pan. Sprinkle graham Cracker crumbs over -margarine, then a layer of Coconut, then chocolate -chips, butterscotch chips. Cover with milk, then nuts. -Bake 30 minutes at 350 Degrees. When cool, cut in -squares. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skeleton Bones (Cookies) Categories: Snacks, Halloween, Cookies Servings: 6 4 lg Egg whites 1 3/4 c Sugar 1 ts Grated orange peel 1/2 ts Baking powder 1 1/2 c Salted almonds 1 3/4 c Flour With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skidaddle Cookies Categories: Cookies, Canadian Servings: 1 3 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Butter 1 1/2 c Sugar, brown lightly packed 1 ts Vanilla 1 Egg 1 c Fruit cocktail, well drained 1/2 c Walnuts "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region." Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura Secord Canadian Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snickerdoodles Categories: Cookies Servings: 54 1 c Butter Or Margarine 3/4 c Brown Sugar, Packed 3/4 c Sugar, Plus 1 ts 2 Eggs 1 3/4 c Flour, All-Purpose 2 c Uncooked Oats 2 ts Cinnamon 1 ts Baking Soda 1/2 ts Salt (Optional) Heat oven to 375øF. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snickerdoodles Categories: Cookies Servings: 36 8 tb Butter; softened 1 c Sugar 1 Egg 1 Egg yolk 1 ts Vanilla extract 1 2/3 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 c Chopped walnuts 1/2 c Raisins 1 tb Cinnamon PREHEAT OVEN TO 375F. Grease some cookie sheets. Combine the butter and 3/4 cup of the sugar, and beat until thoroughly blended. Add the egg, egg yolk and vanilla, and beat until light and fluffy. Stir together the flour, baking soda, salt and nutmeg, and add to the first mixture, mixing until thoroughly blended. Stir in the walnuts and raisins. Roll pieces of dough between the palms of your hands into 1-inch balls. Combine the remaining 1/4 cup sugar with the cinnamon. Roll each ball in the cinnamon-sugar mixture, and place about 2 inches apart on the prepared baking sheets. Bake for 10-to-12 minutes. Remove from the sheets and cool on racks. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snickerdoodles Categories: Cookies Servings: 1 1 c Shortening 1 1/2 c Sugar 4 ts White vinegar 2 c All purpose flour 2 ts Cream of tartar 1 ts Baking soda 1/4 ts Salt 1 tb Sugar 1 ts Cinnamon Cream shortening & sugar for 30 seconds. Beat in the vinegar. Add flour, tartar, soda & salt. Mix well. Form into 1 inch balls & roll in the combined cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake at 350F for 10 minutes. Cool on wire racks. Adapted from the Hamilton Spectator, May26, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snowballs Categories: Cookies Servings: 12 2 c BUTTER OR MARGARINE 1/2 c SUGAR 1 ts SALT 2 ts VANILLA EXTRACT 4 c ALL-PURPOSE FLOUR 2 c PECANS 1/2 c CONFECTIONERS SUGAR COMBINE BUTTER, SUGAR, SALT, AND VANILLA. STIR IN FLOUR AND PECANS. PLACE ON UNGREASED SHEET PANS. BAKE AT 300F FOR 30 TO 40 MINUTES. ROLL IN CONFECTIONERS SUGAR WHILE STILL WARM. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Ginger Cookies Categories: Cookies Servings: 1 12 c Flour 4 c Molasses 2 c Shortening 2 c Milk; sour 2 ts Baking soda 2 tb Ginger 2 tb Cinnamon 1 ts Salt 2 ea Eggs; beaten Sift flour in pan, form a well in center. Add shortening, molasses. sour milk in which soda has been dissolved. Add spices, salt and egg. Mix quickly to a smooth soft dough. Bake in moderate oven. This recipe is more than 100 years old. Note: Moderate oven is 350 - 400 F. Source: Mrs. May Parker, Noble County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Molasses Cookies Categories: Cookies, Osg Servings: 1 1 c Brown sugar 1 c Molasses 1 c Lard; or vegetable -shortening 1 ea Egg 1 ts Ginger 1 ts Cinnamon 1/2 c Water; hot 1 tb Baking soda Salt; a pinch 5 c Flour Mix sugar, molasses melted with lard or vegetable shortening, 1 beaten egg, ginger, cinnamon, 1/2 c. hot water, soda, pinch salt and stir together. Add 5 c. flour. Make soft dough. Knead and cut with cookie cutter. Bake in oven 350 F. When cookies are cold, make boiled frosting and spread over each cookie; then ready to serve. Source: Mrs. L. W. Deal, Berlin Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Molasses Cookies Categories: Cookies Servings: 1 1/2 c Margarine, softened 1/2 c Sugar 3/4 c Molasses 1 Egg 2 1/2 c Flour, all purpose 1 1/2 ts Ginger, ground 1 ts Cinnamon 1/4 ts Salt 2 ts Baking soda 1 c Water Cream margarine and sugar until light and fluffy. Blend in Molasses, 1 egg & Oil. Add dry ingredients beat well. Drop from teaspoon on well greased baking sheet. Bake about 15 minutes in 375 F oven. Source: mom Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Sugar Cookies Categories: Cookies, Desserts Servings: 6 2 c Unbleached Flour; Sifted 1/2 ts Baking Soda 1/2 ts Salt 1/4 c Shortening 1/4 c Butter Or Margarine 1 c Granulated Sugar 1 lg Egg Yolk 1/2 c Buttermilk Or Sour Milk 1/2 ts Vanilla Extract 1 lg Egg White Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream and Raisin Cookies Categories: Cookies Servings: 12 1 c SUGAR 1/2 c SHORTENING 1 ts VANILLA 2 EGGS 2 c ALL-PURPOSE FLOUR 1/2 c SOUR CREAM 1 ts BAKING SODA 1/2 ts BAKING POWDER 1/4 ts SALT 1/8 ts GROUND NUTMEG 1 1/3 c RAISINS OR CURRANTS HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE. SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Cookies Categories: Cookies, 1941 Servings: 6 1 c Chopped raisins 1/2 ts Cinnamon 1/2 ts Nutmeg 1 ts Salt 1/2 c Melted shortening 2 Eggs, well beaten 3 c Cake flour 2 c Light brown sugar 1 c Sour cream 1/2 ts Baking soda 1 ts Baking powder 1/2 c Chopped nuts Combine sugar, salt, and spices. Add sour cream, eggs, and shortening. Beat thoroughly. Sift flour, measure, and sift with baking soda and baking powder. Add to first mixture. Add raisins and nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (425 F) about 10 minutes. 50 servings. Mrs. Walter Weller, Harrisville, N.Y. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Tarts Categories: Cookies, 1941 Servings: 6 1 1/2 c Sour cream, scalded 1 1/2 tb Corn-starch 1/4 ts Nutmeg 1 c Chopped nuts 1 c Sugar Few grains salt 1/4 ts Cloves 3 Egg whites, stiffly beaten 9 tb Powdered sugar Combine sugar, corn-starch, salt, nutmeg, and cloves. Add to cream. Mix thoroughly. Cook over hot water, stirring constantly, until thick and smooth. cool. Add nuts. Pour into baked individual pastry shells. Fold powdered sugar into egg whites. Pile lightly on top of pastry. Bake in slow oven (325 F) 20 minutes. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Cookies Categories: Cookies Servings: 1 1 c Butter 2 c Sugar 3 ea Eggs 1 c Sour cream 1/2 ts Baking soda 1 ts Baking powder 1 ts Vanilla 1/4 ts Salt Flour to make stiff dough to roll. Bake in oven 450 F. Source: Mrs. Elvie Griffin, Orwell Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Cookies Categories: Cookies, Desserts Servings: 4 1 c Sugar 1/4 c Margarine Or Butter Softened 1/4 c Shortening 1 Large Egg 1 ts Vanilla 2 2/3 c Unbleached All-purpose Flour 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 1/4 ts Ground Nutmeg 1/2 c Dairy Sour Cream Decorator's Frosting Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening egg and vanilla. Stir in remaining ingredients except frosting. Dived dough into 3 equal parts. Roll each part 1/4 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2-inch cookie cutters; pipe with decorators' frosting. Place about 1-inch apart on ungreased cookie sheet. Bake until no indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen. DECORATORS' FROSTING: Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is of a consistency that can be used easily in a decorators' tube or envelope cone and yet hold its shape/ To make an envelope cone, place about 1/3 cup frosting in the corner of an envelope; fold sides toward center. Snip off corner ot make tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use the basic dough or any of the flavored variations. After rolling, trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes. Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom of glass dipped in sugar. Orange Sour Cream Cookies: Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour Cream Cookies: Mix 1 T creamy peanut butter into 1 part dough. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Special Butter Cookies Categories: Cookies Servings: 3 2 c Softened unsalted butter 2 c Sugar 2 Eggs 1 tb Vanilla 1/2 ts Salt 5 c Sifted all purpose flour (Makes about 3 1/2 dozen.) Preheat oven to 375 deg. Using electric mixer, cream butter and sugar until light. Mix in eggs, vanilla and salt. Using spoon, stir in flour. Transfer dough to cookie press fitted with ribbon attachment. Press dough onto ungreased baking sheets in 10-inch-long strips. Bake until golden brown, 8 to 10 minutes. Transfer to racks and cool. Store in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Special Florentines Categories: Cookies Servings: 6 1 c Unsalted butter 8 oz Ground pecan 2/3 c Sugar 2/3 c Flaked coconut 2 tb Milk 2 tb All purpose flour 2 ts Vanilla 12 oz Coarsely chopped semisweet -chocolate 2 oz Coarsely chopped unsweetened -chocolate Preheat oven to 350 deg. Line baking sheet with foil. Line work surface with waxed paper. Melt butter in heavy medium saucepan over low heat. Remove from heat. Add remaining ingredients except chocolate and stir well. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches apart (about 5 cookies per sheet). Keep remaining batter warm over very low heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until firm, about 10 minutes. Using thin spatula, transfer cookies to waxed paper. Repeat with remaining cookie batter, stirring well before using. Melt chocolates in double boiler over gently simmering water; stir until smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1 teaspoon melted chocolate. Top chocolate with second cookie, pressing gently to form "sandwich." Repeat with remaining cookies. Let cool. (Can be prepared 1 month ahead and frozen. Store between layers of waxed paper. Bring to room temperature before serving.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Special K Cookies Categories: Cookies, Tex-mex Servings: 48 5 c Special K cereal 1 c Corn syrup, light 1 c Sugar, white 1 1/2 c Peanut butter 2 ts Vanilla Bring sugar and syrup to a boil. Boil one minute, then add peanut butter, vanilla, and cereal, one cup at a time. Drop by teaspoons onto waxed paper. These freeze well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Speculatius Cookies Categories: Cookies Servings: 6 2 1/4 c Unsifted flour 3/4 ts Ground cinnamon 1/2 ts Ground cardamom 1/4 ts Ground nutmeg 1/4 ts Ground clovees 1/4 ts Ground mace 1 pn Salt 3/4 c (1-1/2 sticks) sweet butter 1 c Confectioners' sugar 1 Egg 1 ts Grated lemon rind Spicy holiday cookies made with a rolling pin or wooden molds. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 350~ Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax paper. Beat butter with sugar in a large bowl until light and fluffy; beat in egg and lemon rind. Stir in flour mixture, blending well. Roll out dough, one half at a time, on a lightly floured surface to a 1/4-inch thickness. Use a floured speculatius or springerle rolling pin (see note #2 below) and roll over dough only once, pressing designs into dough to an 1/8 inch thickness. Cut cookies apart on dividing lines. Place cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining dough. Bake in a 350~ oven for 15 minutes or until cookies are a light golden brown. Remove from cookie sheets to wire racks; cool completely. NOTE 2: Instead of speculatius rolling pin, you can use speculatius wooden molds which make larger cookies so the yield will be less. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Cookies Categories: Cookies, Vegetarian Servings: 1 1/4 c Shortening 1/4 c Brown sugar 1/3 c Molasses 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Cloves 1/4 ts Ginger 1 pn Nutmeg 1 pn Allspice 1 1/4 c Flour Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition. Add flour a little at a time. Mix thoroughly. Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F. Makes 60. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Cookies Categories: Cookies Servings: 36 1 c Brown sugar or less (3/4 cup 3/4 c Butter, soft 1/4 c Molasses 2 c Whole wheat flour, pt. white 1 Egg 2 ts Baking powder 1/4 ts Salt 1 ts Ginger 1 ts Cinnamon 1/2 ts Cloves My note: This is probably an old family recipe for gingerbread cookies that were rolled - makes great play dough for a cook any age. The author used a small hand mixer. Cream butter and sugar. Add molasses and beat. Add dry ingredients and mix well. Form into small balls and put on greased cookie sheet with space between cookies. Flatten into cookie shapes with your fingers. Bake at 375 F for about 7 minutes or until lightly browned. Source: The Wheelchair Gourmet by Mary E. Blakeslee 1981 Shared and tested by Elizabeth Rodier Sept 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Nut Rugelach Categories: Cookies Servings: 36 8 oz Cream Cheese, Softened 1/2 c Butter 2 c Unbleached All-Purpose Flour 3 tb Butter, Melted 1 c Finely Chopped Walnuts 3 tb Sugar 1 ts Cinnamon Yield: About 36 Cookies Mix the cream cheese, butter, and flour together, blending well. Chill to firm the dough. Roll out about 1/3 of the dough, on a floured board, into a 12-inch circle. Brush with 1 Tbls of melted butter. Combine the walnuts, sugar and cinnamon, blending well, and sprinkle one-third of the mixture onto the dough. Cut into 12 long triangles and roll up, starting at the outside, so that the point of the triangle is on the outside. Repeat with the rest of the dough and sugar mixture. Place on ungreased cookie sheets and bake in a preheated 350 Degree F. oven for about 10 to 15 minutes, until lightly browned. Cool on wire racks. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Oatmeal Cookies Categories: Cookies Servings: 1 1 3/4 c Sifted all-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 1/2 ts Ground cinnamon 2 Eggs, well beaten 1 c Sugar 1 c Butter or margarine, melted 4 tb Molasses 4 tb Milk 2 1/4 c Quick-cooking oats 1/2 c Dark seedless raisins 1/2 c Coarsely chopped nuts Big, soft and delicious! Preheat oven to 325ø. In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325ø 10-12 minutes or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers. Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts. Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Springerle Categories: Cookies, Entertain Servings: 48 4 c Flour 2 ts Baking powder 4 Eggs, well beaten 2 c Sugar 2 ts Boiling water 2 tb Anise seed Sift flour; measure; add baking powder and sift again. To well-beaten eggs gradually add the sugar, beating until very thick. Pour boiling water over anise seed and add to egg mixture Stir in the flour. Chill. Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: St Louis' Peanut Butter Cookies Categories: Cookies Servings: 48 1/2 c Butter 1/2 ts Vanilla 3/4 c Peanut butter 1 1/4 c Flour 1/4 c Sugar 3/4 ts Soda 3/4 c Brown sugar 1/4 ts Salt 1 Egg 2 tb Water 1/2 c Peanuts Cream butter, peanut butter, sugars, egg and vanilla. Sift together all remaining ingredients and blend into creamed mixture. Drop by tablespoon onto cookie sheet. Bake at 300 degrees for 12-15 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: St Louis' Rum Balls Categories: Cookies Servings: 30 1 3/4 c Fine vanilla wafer crumbs 1 c Finely ground nuts 1 c Powdered sugar 1/4 c Cocoa 3 tb Light corn syrup 1/4 c Light rum 1/3 c Powdered sugar for dredging 1/8 c Kahlua Place all but dredging sugar in a bowl and mix well. Roll into 1" balls and dredge in sugar. Keep in sealed container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stained Glass Cookies Categories: Cookies Servings: 6 2 c Flour 1/4 ts Nutmeg 1/4 ts Salt 1/4 ts Baking soda 1/2 c Vegetable shortening 3/4 c Sugar 1/4 c Sour cream 1/2 ts Vanilla 1/2 c Sour ball candies Mix dry ingredients together. Cream shortening and sugar until fluffy; beat in sour cream and vanilla. Blend in dry ingredients. Chill dough for 4 hours (or don't!). Roll, cut into shapes, cut inner shapes and fill with crushed candies. Bake on foil at 350 degrees F for 6 minutes. Let cool 30 minutes. Shared by: June Hoffman, 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stained Glass Cookies Categories: Cookies Servings: 5 1 c Butter or margarine, -softened 1 1/2 c Confectioners' sugar 1 Egg 1 ts Vanilla 1/2 ts Almond extract 2 1/2 c All-purpose flour 1 ts Soda 1 ts Cream of tartar Granulated sugar Assorted food colors Makes about 5 dozen * if using self-rising flour, omit soda and cream of tartar. Mix thoroughly butter, confectioners' sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours. Divide dough in half. Color portions of 1 half with about 5 food colors. Heat oven to 375 degrees. Roll plain half of dough 1/8 inch thick on lightly floured cloth covered board. Cut with decorative cookie cutters. Place on lightly greased baking sheet. Roll colored doughs; cut out different shapes to match and fit on top of each plain cookie shape. Combine several shapes and colors on each cookie for effects. If you wish to hang these cookies on your Christmas tree, place a small piece of a paper drinking straw through the top of each cookie before baking to make a hole. Bake 7 to 8 minutes, or until golden brown on edge. Shared by: June Hoffman, 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stained Glass Cookies Categories: Cookies Servings: 1 2 3/4 c All purpose flour 1/2 ts Baking powder 1/2 ts Salt 2/3 c Sugar 1 c Unsalted butter 2 ts Lightly beaten egg 1 1/2 ts Pure vanilla extract 1/8 ts Lemon extract 1 c Sour balls Soften the butter. In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg and extracts and beat until blended. In a small bowl, whisk together the remaining dry ingredients. On low speed, gradually add them to the butter mixture and mix just until the dough can be gathered into a ball. Scrape the dough onto a sheet of plastic wrap and use the wrap (not your fingers) to press the dough together to form a thick flat disc. Wrap it well and refridgerate for at least 30 minutes, preferably no longer than 3 hours. Place 2 oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Separate the sour balls into individual colors and pulverize them separately in a blender or food processor. Place each color in a small container and set aside. Using about a quarter of the dough at a time, roll out the dough to 1/8 inch thickness between 2 sheets of plastic wrap, or on a lightly floured counter. Cut the cookies out with a 3 inch cookie cutter, spraying or greasing the cutter as needed to prevent sticking. With a small spatula,transfer the cookies to foil lined cookie sheets sprayed with nonstick vegetable coating. If you are planning to hang the cookies, make holes in the tops. Cut out shapes for the stained glass in each cookie with small cutters or with a small sharp knife. Use the tip of the knife to fill the holes with candy pieces, filling just to the top of the dough. Bake 10 to 12 minutes or until the cookies are lightly browned and the candy has melted completely. For even baking, rotate the cookie sheets frm top to bottom and front to back during baking. Watch carefully toward the end of baking to see that the candy does not turn brown. Allow to cool on baking sheets and carefully peel off aluminum foil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Starlight Sugar Crisps Categories: Cookies, Entertain Servings: 5 1 Pkg(Tbl) Dry Yeast 1/4 c Very warm water 3 3/4 c All purpose flour 1 1/2 ts Salt 1 c Butter or margarine 2 Eggs, beaten 1/2 c Sour cream 1 ts Vanilla Coating: 1 1/2 c Sugar 2 ts Vanilla Servings: 5 dozen cookies Oven: 375 degrees F. Ing Quan Item ** Cookie: Soften yeast in warm water. Set aside. Sift together the flour and the salt. Cut in the butter 'til the size of small peas. Blend in the eggs, sour cream, vanilla, and yeast mixture. Mix thoroughly. Cover and chill at least 2 hours (up to 4 days). After chilling dough, combine sugar and vanilla. Roll out half of the dough on surface which has been sprinkled with about 1/2 c. of sugar mixture. Roll to 16" X 8" rectangle. Sprinkle rectangle with coating. Fold in thirds turn 1/4 way and reapeat rolling and folding twice. Sprinkle coating as needed. Roll out 16" X 8" rectangle, about 1/4" thick. Cut into 4" X 1" strips and twist each 2 or 3 times. Place on ungreased cookie sheet. Repeat with remaining dough. Bake until light golden brown, 12-15 minutes at 375 degrees. Remove from pan immediately.. Enjoy!! From The Collection of Tia L. Darrow... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugar Cookies (For Cast Iron Cookie Mold) Categories: Cookies, Entertain Servings: 2 1 c Butter, softened 3/4 c Sugar 1/2 ts Salt 2 Eggs 2 ts Vanilla 3 c Flour, all purpose Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla, mix well. Add flour and mix until well combined. Press dough into mold. Bake 15 - 18 minutes or until golden brown at 350. Let cool for one minute. Place cooling rack over mold and invert carefully. Remove mold and allow the cookies to cool. Makes 2 pans of molded cookies. From: The Mast General Store Old Homestead Journal Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugar Cookies Categories: Cookies, 1941 Servings: 6 2 c Sugar 1/2 c Sour milk 4 c Flour 1/4 ts Baking soda 3/4 c Shortening 2 Eggs, well beaten 1 ts Nutmeg 1/4 ts Salt Cream shortening and sugar. Add eggs. Sift flour, measure, and sift with baking soda, nutmeg, and salt. Add milk alternately with dry ingredients. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (430 F) 10-12 minutes. 70 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugar House Cookies Categories: Cookies Servings: 6 1 1/2 c All-purpose flour 1/2 c Butter 1 c Maple syrup 1 Egg 1 ts Salt 2 ts Baking powder 1/2 c Seedless raisins 1 1/2 c Oatmeal 1 ts Nutmeg 1/4 c Milk 1/2 c Chopped nuts Place the butter, maple syrup, and egg in a bowl and beat until light and creamy. Sift together the flour, salt and baking powder. Fold in the raisins, oatmeal, and nutmeg. Add the milk and nuts and blend thoroughly into the creamed mixture. Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees F. for 15 minutes. Yield: 4-5 dozen. SOURCE: *New York Maple Producers Association POSTED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugar Jumbles Categories: Cookies Servings: 999 1 c Butter, softened 1 c Sugar 2 Eggs 2 ts Vanilla 2 1/4 c Flour 1/2 ts Baking soda 1 ts Salt Mix first four together. stir in rest. Drop by spoonfulls onto cookie sheet, 2" apart. They should be soft when taken out. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugarless Apple Cookies Categories: Cookies, Diabetic Servings: 6 3/4 c Chopped dates 1/2 c Finely chopped peeled Apple 1/2 c Raisins 1/2 c Water 1 c Plus 1 tablespoon All-purpose flour 1 ts Ground cinnamon 1 ts Baking soda 1/2 ts Salt, optional 2 Eggs 1 ts Liquid sweetener In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; simmer for 3 minutes. Remove from the heat; cool. Combine flour, cinnamon, baking soda, and salt if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 for 10-12 minutes. Yield: 2 dozen. Diabetic Exchanges: One serving (prepared without added salt) equals 1/2 starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat. Source: Taste of Home August/September 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunny Cocoa Drop Cookies Categories: Cookies Servings: 48 1/2 c Diet Margarine 2/3 c Sugar 2/3 c Low-Fat Sour Cream 1 ts Vanilla Extract 1 Egg White 1/4 ts Freshly Grated Orange Peel 1 3/4 c All-Purpose Flour 3 tb Cocoa 1 ts Baking Soda Cocoa Glaze (See Recipe) Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Balls Categories: Chocolate, Cookies Servings: 5 1/2 lb Butter 1 1/2 c Sugar 2 Eggs 1/2 c Strong cold coffee (instant) 2 ts Vanilla 1 c Cocoa 4 c Quick-cooking oats, uncooked Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated. Makes 5 dozen. From: Diane Horton Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Ginger Cookies Categories: Cookies Servings: 60 1 c Butter 1 1/2 c Sugar 1 lg Egg 1 1/2 tb Grated Orange Rind 2 tb Dark Corn Syrup 1 tb Water 3 1/4 c Unbleached All-Purpose Flour 2 ts Baking Soda 2 ts Cinnamon 1 ts Ground Ginger, Or: More To Taste 1/2 ts Ground Cloves Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add the egg, orange rind, corn syrup and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Roll out very thin, about 1/8-inch and cut with cookie cutters. Bake, on ungreased cookie sheets, in a preheated 350øF oven for 8 to 10 minutes. Do not over bake or the cookies will burn. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Courtesy of Rich Harper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Lemon Angels Categories: Humor, Cookies Servings: 1 1 Egg 1/2 c Buttermilk (or 1/4 c. milk a -nd 1/4 cup vinegar 5 ts Baking soda 1/2 ts Vanilla 1 c Lemon juice (fresh is best) 1 1/4 c Sugar 7/8 c All purpose flour 8 tb Butter or margarine, melted PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2 cup measuring cup, beat the egg until foamy. 2. Add the buttermilk and vanilla and blend well. 3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. 4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air) 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. 6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 3/8" high. Sprinkle on the remainder of the sugar. 8. Brush each 'angel' with melted butter. 9. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown. NOTE: Remember making 'volcanos' in elementary school? This is the same classic chemical reaction disguised as a cookie recipe. Anyone trying this will wind up with a kitchen counter full of egg-lemon foam about 10 seconds after completing step 4. From Penn and Teller's How to Play With Your Food. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion Cookies Categories: Cookies Servings: 6 1/2 c Butter 1 c Sugar 1 c Chopped, cooked sweet onions 1 c Cooked squash 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 tb Cinnamon 1 ts Vanilla Cook onions in small amount of water until tender. Cream together butter, sugar, onions and squash. Sift together flour, baking powder, baking soda, salt and cinnamon; add to cream mixture. Add vanilla; beat well. Drop from teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Yield: 5 dozen cookies. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Raisin Cookies Categories: Cookies Servings: 24 1 c Raisins 1/4 c Butter or margarine 1 c Sweet potatoes, cooked, - mashed 1 Egg 1 ts Vanilla 2 c Flour, whole wheat 1/4 ts Allspice 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Baking soda 1 ts Cinnamon 1/4 c Walnuts, chopped 1/2 c Unprocessed bran flakes Non stick veg cooking spray Preheat oven to 350~. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, & vanilla; beat till creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed w/ veg cooking spray. Bake 12 min or until done. Source: Cincinnati Enquirer, Shared by ROBBIE WARINNER, Prodigy ID# TPBD20B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Teething Cookies Categories: Cookies Servings: 6 2 Beaten eggs 1 c Sugar 1 ts Vanilla 2 To 2-1/2 cup flour Beat eggs and add sugar, vanilla and flour and mix well. Roll dough between 2 sheets of floured wax paper to 1/4 inch thickness. Cut desired shapes and place on cookie sheet, lightly greased. Let stand overnight 10-12 hours, then bake at 325 degrees for 20 minutes. These are hard and dissolve, but don't break up. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Authentic Mrs. Field's Cookies! Categories: Cookies Servings: 100 1/2 c Butter 1/2 c Brown sugar 1/2 ts Vanilla 1 Hershey Bar,plain(2oz) 1/4 ts Salt 1/2 ts Baking soda 1/2 c Sugar 1 Egg 1 1/4 c Oatmeal 1 c Flour 1/2 ts Baking powder 1 pk Chocolate chips(6oz) 1. Cream together butter, sugar, brown sugar. Add egg and vanilla. 2. Put small amounts of oatmeal in blender; blend until it turns to powder; set aside. 3. Grate Hershey Bar in blender or by hand; set aside. 4. Mix powdered oatmeal, flour, salt, baking powder, and baking soda. 5. Combine all above ingredients except chocolate; mix well. 6. Add chocolate chips and grated Hershey Bar. 7. Make golfball sized cookies, spaced 2" apart. 8. Bake on an ungreased cookie sheet for 6-8 minutes at 400'F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Best Peanut Butter Cookies Ever Categories: Cookies Servings: 1 1/2 c Brown Sugar 1/2 c Granulated Sugar 1/2 c Butter 1 Egg 1 c Peanut Butter 1/2 ts Salt 1/2 ts Baking Soda 1/2 c All-Purpose Flour 1/2 ts Vanilla Preheat oven to 375øF. Sift the granulated and brown sugars together. Beat the butter until soft. Add the sifted sugars gradually to the butter until creamy. Beat in the egg, peanut butter, salt and baking soda. Sift the flour before measuring; then add the flour to the batter along with the vanilla. Roll the dough into small balls. Place them on a greased cookie sheet. Press them flat with a fork. Bake for 15 minutes. These cookies are rich and crumbly and they ttaste great. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Joy of Brownies Categories: Cookies Servings: 1 4 oz Unsweetened chocolate 1/2 c Butter or margarine 4 Eggs 2 c Sugar 1/4 ts Salt 1 ts Vanilla 1 c Sifted all-purpose flour 1 c Broken pecans or walnuts Serve with vanilla or chocolate chip ice cream. If you really want to indulge, add chocolate syrup or sauce to the ice cream and brownies. Melt chocolate and butter over very low heat. Stir frequently. Remove from heat and cool. Preheat oven to 325ø. In a medium size bowl, beat eggs until light. Continue beating, and gradually add sugar and salt until light and fluffy. Stir in vanilla and chocolate-butter mixture. Stir in the flour, then nut meats. Baking options: For 9 giant brownies, bake in 9 x 9-inch pan; for 12 large brownies or 24 small ones, bake in 9 x 13-inch pan. Prepare pans by greasing and flouring. Bake 45-60 minutes depending on how fudgy or cake-like you prefer them). Don't bake beyond the point that a toothpick comes out a bit wet. These can be served out of the pan. Allow to cool completely before cutting. To remove from pan, cool 15 minutes after removing from oven, then loosen edges and turn over as you would remove a cake. Set top up to cool completely. Yield: 9 giant, 12 large or 24 small brownies. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Three-Minute Oatmeal Cookies Categories: Cookies, Osg Servings: 1 3 ea Eggs 1 c Shortening 1 c Flour 1/2 ts Salt 1 c Raisins 2 ts Baking powder 3 1/2 c Oatmeal; quick cooking 1 c Sugar Pour boiling water over raisins, let stand until rest is prepared. Drop by teaspoonful and bake in hot oven. Note: Combine other ingredients while raisins soak. Stir in raisins. Hot oven is 350 - 400 F. Source: Mrs. Hulda Bidlack, Oakleaf Grange, Paulding County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Thumbprint Cookies Categories: Cookies, Desserts Servings: 4 1/4 c Packed Brown Sugar 1/4 c Margarine or Butter,Softened 1/4 c Shortening 1 Large Egg, Separated 1/2 ts Vanilla 1 c Flour * 1/4 ts Salt 3/4 c Finely Chopped Nuts Jelly * Use Unbleached All-purpose or whole wheat flour in these cookies. ~------------------------------------------------------------------------- Heat oven to 375 degrees F. Mix Brown sugar, margarine, shortening, egg yolks, and vanilla. Stir in flour and salt. Shape dough into 1 inch balls. Beat egg white slightly. Dip balls into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet; press thumb deeply in center of each. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet; cool. Fill thumbprints with jelly. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ting a Lings Categories: Cookies, Snacks, Syd's book Servings: 1 6 oz Chocolate Chips 1/4 ts Salt 1 1/2 c Cornflakes 1/2 c Chopped Filberts 1/4 c Raisins 1/4 c Coconut 1/4 c Chopped Dates Or Dried Fruit Melt the chocolate over hot (not boiling) water in a double boiler. Add the remaining ingredients. Mix well and drop by spoonfuls onto waxed paper. Allow to harden before serving. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tony's Mom's Lemon Snowflakes Categories: Cyberealm, Cookies Servings: 60 1 pk Lemon cake mix w/pudding 2 1/4 c Thawed cool whip 1 Egg Powdered sugar 1. In a mixing bowl, combine cake mix, whipped topping, and egg. Beat with an electric mixer on medium speed until blended. Batter will be very thick and sticky. 2. Drop by teaspoonsful into powdered sugar; roll lightly to coat. Place on ungreased cookie sheet and bake at 350F for 10-12 minutes or until lightly browned. Yields: 5-6 dozen Source: Eilene Kiger - Blodgett Oregon (Tony Hammerquist's mom!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Traditional Decorated Christmas Cookies Categories: Cookies Servings: 48 3/4 c Butter, unsalted; softened 1/2 c Sugar 1 Egg 1 tb Lemon peel; finely grated 1 ts Vanilla 1/4 ts Salt 2 1/4 c Flour; unsifted 1 tb Water; (use 2 if req'd) MMMMM------------------------------ICING----------------------------------- 3 Egg whites 1 lb Powdered sugar 2 ts Water; (use 3 if req'd) Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if Bob Hogan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tulip Cookie Shells Categories: Cookies, Ice cream Servings: 6 2 Egg whites 1/2 c Granulated sugar 1/2 c All purpose flour 1/2 c Unsalted butter, melted 2 ts Water 1 ts Vanilla Ice cream, sherbert, or -fresh fruit for filling Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking hseet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diamter. Working quickly,lightly shape warm cookie with fingers to creat fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tutti-Fruitti Squares Categories: Cookies, 1941 Servings: 2 1 c Sugar 3 Eggs, well beaten 1 c Chopped dates 1/4 c Diced candied pineapple 3 tb Melted shortening 1/2 ts Salt 3/4 c Flour 1 c Chopped nuts 1/4 c Chopped candied orange peel 1 1/2 ts Baking powder Cream shortening and sugar. Add eggs and beat until light. Sift flour, measure, and sift with baking powder and salt. Add fruits and nuts alternately with dry ingredients to first mixture. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in slow oven (325 F) about 30 minutes. Cool. Cut in squares and dip in powdered sugar. 12 servings. Mrs. C.E. Rundquist, Orchard, NE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Two Color Chocolate Brownies Categories: Cookies Servings: 1 MMMMM-----------------------------BROWNIES---------------------------------- 12 oz Semi-sweet chocolate* 12 oz Sweet butter 2 tb Brewed coffee 8 lg (extra) eggs 1 ts Salt 4 c Sugar 2 ts Vanilla extract 1/2 ts Almond extract 2 c Sifted all-purpose flour 12 oz (2 3/4 cups) walnut pieces MMMMM------------------------------ICING----------------------------------- 12 oz White chocolate 1 c Granulated sugar 1/2 c Heavy cream 6 oz Coarsely ground nuts * (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence! Use the middle rack of the oven. Preheat oven to 425ø. Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. For brownies, melt chocolate, butter and coffee on top of a double-boiler. Blend until smooth. In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. Pour batter evenly into pans. Reduce oven to 375ø and bake for 30 minutes. Test for doneness with a toothpick (center will come out clean and dry). Remove from oven and refrigerate immediately to cool. To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. Heat until smooth; sugar should be completely melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to refrigerator for chocolate to set. Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Unbaked Caramel Cookies Categories: Cookies Servings: 60 2 c Sugar 3/4 c Butter or margarine 6 oz Can evaporated milk; - undiluted 1 Pkg instant butterscotch -pudding mix 3 1/2 c Quick-cooking Oatmeal Combine sugar, butter and evaporated milk; stir over low heat until mixture comes to a full rolling boil. Remove from heat and add pudding mix and oatmeal. Stir thoroughly. Cool 15 minutes, the drop by rounded spoonfuls onto waxed=paper lined cookie pans. These are almost like candy, too. From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971 Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Unbaked Chocolate Cookies Categories: Cookies, Chocolate Servings: 6 6 tb Cocoa 2 c Sugar 1/2 c Margarine 1/2 c Milk 3 c Oatmeal 1 c Coconut 1 ts Vanilla 1/2 ts Salt (optional) Mix the sugar, cocoa, margarine, and milk in a saucepan. Bring to boil and boil for about 3 minutes, or until the sugar granules dissolve. Pour into a bowl that already contains the rest of the ingredients, and mix thoroughly. Drop by spoonfuls onto waxed paper and let cool. They seem to do better if kept in the refrigerator or freezer. Origin: My recipe file Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Unbaked Cooky or Candy Categories: Cookies, Candies Servings: 6 2 c Sugar 1 Stick oleo 1/2 c Peanut butter 3 c Quick oats 1/3 c Cocoa 1/2 c Milk 1 ts Vanilla From: Marilla Ransdell Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes (she boils 2 minutes) then add peanut butter, oats, vanilla. Drop on wax paper, cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Uncooked Cookies Categories: Cookies, Tex-mex Servings: 60 2 c Sugar 1/2 c Milk 4 oz Margarine 3 c Oats, quick cooking 1 tb Cocoa 1/2 c Nuts; chopped -OR 1/2 c Coconut 1 ts Vanilla Put sugar, milk and margarine together in a saucepan and bring to a rolling boil; boil for one minutes. Mix together oats, cocoa, nuts or coconut, and vanilla. Pour the liquid over, and mix well. Drop by spoon- fuls onto waxed paper. Let set until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vanilla Wafers Categories: Cookies, 1941 Servings: 6 2 Eggs 1/2 c Shortening 1 ts Cream of tartar 1 1/2 To 2 cups flour 1/2 ts Baking soda 1/2 ts Salt 1 c Sugar 1/2 ts Vanilla Cream shortening and sugar. Add well-beaten egg yolks. Sift flour. Measure 1/2 cup and sift with cream of tartar, salt, and baking soda. Combine with egg mixture. Mix thoroughly. Add stiffly beaten egg whites and flavoring. Add sufficient flour to make a soft dough. Turn onto lightly floured board. Roll in sheet 1/8 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (400 F) about 10 minutes. 50 servings. Sara Hentz, Newberry, S.C. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Variations on World's Best Chocolate Chip Cookies Categories: Cookies Servings: 1 See Worlds best... recipe Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350ø oven for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips. Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350ø. Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional). Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Ginger Snaps Categories: Cookies, Vegetarian Servings: 1 3/4 c Shortening 1 c White sugar 2 ts White vinegar 1/2 c Molasses 1 ts Salt 1 ts Cinnamon 2 ts Ginger 1/2 ts Nutmeg 2 c White flour Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an 1/8 inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Versatile Cookie Mix Categories: Cookies Servings: 24 2 c Sugar 2 c Brown sugar 2 c Rolled oats 2 c Crispy rice cereal 4 c Flour 1 (10 oz) pkg Chocolate chips 1 (10 - 12 oz) pkg Vanilla -chips 1 c Chopped nuts Mix all ingredients together until well blended. Place 2 cups mixture into each of 6 freezer bags, and refrigerate. To make cookies, mix 1 bag (or 2 cups) cookie mix, 1 egg and 1/2 cup butter-flavored shortening in bowl until well-blended. Shape dough into balls (about the size of walnuts) and place on cookie sheet that has been sprayed with cooking spray. 1 pkg mix makes about 24 to 36 cookies. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vienesse Jam Cakes Categories: Cookies Servings: 24 From: Gaye Levy DTXT63A 3/4 c Unsalted butter;well chilled -cut into 12 pieces 1/4 c Sugar 1 tb Sour cream 1 ts Vanilla 1/4 ts Salt 1 1/2 c Flour 1/4 c Raspberry preserves 2 tb Powdered sugar Using the steel blade of your Food Processor, chop butter with 1/4 cup sugar until butter is the size of small peas, using 4 or 5 on/off turns. Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns. Sprinkle flour over and blend just until granular crumbs form, about 15 seconds. Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top). Bake at 350~ until edges of each cake are just golden, about 22 minutes. Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon. Fill each with about 1/2 tsp preserves. Let cool in pan 10 minutes. Transfer to racks and cool completely. Just before serving, sprinkle sift powdered sugar over top of each. Notes from Gaye: Warning! these are addictive and a threat to your hips. They are THAT good. These will keep in an airtight container for 2 days or frozen for future use. Substitute any type of jam or preserves. These taste good even when you use margarine or shortening instead of butter (which I refuse to use for health reasons). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut and Chocolate Cookies Categories: Chocolate, Cookies Servings: 40 1 c All-purpose flour 1/2 c Powdered sugar 1/2 ts Powdered cinnamon 1/2 c Butter, chopped 1 c Ground walnuts 1 ts Grated lemon peel 1 Egg yolk, beaten Chocolate Icing: 2 oz Semi-sweetened or bitter -sweet chocolate 1/2 ts Vegetable shortening Preheat oven to 325 F (165 C). Sift flour, powdered sugar and cinnamon together into a bowl. Cut in butter until mixture resembles coarse meal. Stir in ground walnuts, lemon peel and egg yolk. Turn mixture onto floured board and knead until smooth. Roll out on a floured board 1/8-inch thickness and cut into 2-inch rounds. Place on a greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on a wire rack. Icing: In a double boiler very slowly melt chocolate and shortening over warm water. Dip half of each cookie into melted chocolate mixture. Refrigerate on wax paper until chocolate is set. Makes about 40 cookies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Chews Categories: Cookies Servings: 60 3 c Kelloggs Special K cereal 2 c All-purpose flour;sifted 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 3/4 c Butter or margarine;softened 2 c Brown sugar;firmly packed 2 Eggs 1 c Walnuts;coarsely chopped 1. Measure Special K cereal; crush to 1 1/2 cups. Set aside. 2. Sift together flour, baking powder, soda and salt. Set aside. 3. Place margarine and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted dry ingredients; mix until thoroughly combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon onto lightly greased baking sheets. 4. Bake in moderate oven (350 degrees) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in diameter. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Crescents #2 Categories: Cookies Servings: 1 1 3/4 c Flour 1/3 c Sugar 1 1/4 c Ground walnuts 2 Egg yolks 1 c Sweet butter Confectioners sugar Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683. Preheat oven to 350ø. In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Hermits Categories: Cookies Servings: 1 1 c Shortening or butter 2 c Brown sugar 2 Eggs 3 1/2 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 ts Cinnamon 1 ts Nutmeg 1/2 c Sour cream or buttermilk 1 c Chopped walnuts 2 c Raisins 1 c Chopped dates Whole walnuts A simple cookie that goes well with a cold glass of milk. Preheat oven to 350ø. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350ø. Remove to a wire rack to cool. Yield: 6 dozen. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Shortbread Categories: Cookies Servings: 12 1 c Softened Butter 3/4 c Icing Sugar 1 ts Vanilla 1 1/2 c Chopped Walnuts 12 lg Walnut Pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325øF for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheaties Cookies Categories: Cookies, Kids Servings: 6 1/2 c Honey 1/2 c Sugar 1 c Peanut butter 3 1/2 c Wheaties Stir sugar and honey in saucepan over low heat stirring constantly until the sugar dissolves. Add peanut butter and stir until well blended. Remove from heat and add Wheaties. Let cool, then roll into balls. Place on buttered wax paper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Chocolate Chip Cookies with Macadamia Nuts Categories: Cookies, Chocolate Servings: 8 1/2 c Unsalted butter softened 1/3 c Sugar 1/3 c Brown sugar firm packed 1 Egg 1 ts Vanilla 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 oz White chocolate, chopped 3/4 c Macadamia nuts, halved BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Chocolate Chip with Macadamia Nut Cookies Categories: Cookies, Chocolate Servings: 8 1/2 c (1 stick) unsalted butter, -cut into 1/4ths, room Temperature 1/3 c Sugar 1/3 c Firmly packed golden brown -sugar 1 lg Egg 1 ts Vanilla extract 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 oz White chocolate, coursely -chopped And finally, take out a -loan, and get: 3/4 c Macadamia nuts, halved Date: Mon Dec 24 1990 23:27:01 From: Jean Cody (repost) WHITE CHOCOLATE CHIP WITH MACADAMIA NUT COOKIES..... . This makes about 8, so gather the following stuff: Let's see...turn to page 97....... Preheat oven to 375 F, and lightly grease 2 cookie sheets. In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute. Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and stir in chocolate and nuts.... Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake until light brown around the edges, about 15 minutes. Cool on the cookie sheets about 3 minutes. Transfer to rack and cool completely. You don't need me to tell you what to do next......... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Chocolate Chip with Macadamia Nut Categories: Cookies Servings: 8 1/2 c (1 stick) unsalted butter, -cut into 1/4ths, room Temperature 1/3 c Sugar 1/3 c Firmly packed golden brown -sugar 1 lg Egg 1 ts Vanilla extract 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 oz White chocolate, coarsely -chopped And finally, take out a -loan, and get: 3/4 c Macadamia nuts, halved FROM: Jean Cody (Home Sweet Home?? This place is a ZOO!! (Rochester, NY) (1:260/250)) This makes about 8, so gather the following stuff: Let's see...turn to page 97....... Preheat oven to 375 F, and lightly grease 2 cookie sheets. In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute. Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and stir in chocolate and nuts.... Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake until light brown around the edges, about 15 minutes. Cool on the cookie sheets about 3 minutes. Transfer to rack and cool completely. You don't need me to tell you what to do next......... Might as well go all out with....WHITE CHOCOLATE AND MACADAMIA BROWNIES WITH HOT FUDGE SAUCE.....be sure and save these for company............ 1 C unbleached all purpose flour 1/4 t salt 2 large eggs at room temperature 1/2 C sugar 7 oz of white chocolate, chopped then melted 1/2 C (1 stick) unsalted butter, melted 1 t vanilla extract 1 C chopped macadamia nuts. If they are salted, wash them and pat dry.... 5 oz white chocolate, coarsely chopped (in addition to above) Hot fudge sauce....recipe follows.... Preheat oven to 350 F and butter and flour 9 x 13 baking pan. Sift flour with salt into bowl. Using electric mixer, beat eggs in a large bowl until frothy. Add sugar 1 T at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume, which is ok cause this gets loud). Add melted butter and vanilla and stir well. (Don't worry if mixture looks curdled....I swear that's what it says). Fold in flour, then nuts, and chopped chocolate. Pour batter into prepared pan. Bake until toothpick inserted in center comes out not quite clean, about 25 minutes; do not overbake. Cool and cut into serving size pieces, about 2 feet square, and top with sauce.......that's next: HOT FUDGE SAUCE 3/4 C whipping cream...if confusion, heavy cream 1/4 C sugar Turn to page 145.....we are really lucky, the magazine is only 147 pages..... 5 oz bittersweet or semisweet chocolate, chopped 2 T unsalted butter 2 T light corn sysop...I mean syrup Cook cream and sugar in heavy, small saucepan over low heat, stirring until sugar dissolves. Add chocolate and stir until melted and smooth. Add butter and corn syrup, stirring until butter melts........done deal.... ** -=> this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Chocolate-Hazelnut Cookies Categories: Cookies, Chocolate Servings: 6 1/4 lb Unsalted butter 12 oz Coarsely chopped white -chocolate 2 lg Eggs, at room temperature 1/3 c Packed brown sugar 1/3 c Sugar 1 1/2 ts Vanilla extract 4 oz Cream cheese 1 3/4 c Flour 1 1/4 ts Baking soda 1/4 ts Cinnamon 8 oz Coarsely chopped semisweet -chocolate 1/2 c Coarsely chopped hazelnuts FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36) Position a rack in the center and preheat oven to 350øF. Lightly butter baking sheets. In a double boiler over hot - not simmering - water, melt the butter and 8 ounces of the white chocolate, stirring frequently. Set aside and let cool until tepid. In a large bowl, beat the eggs until light and frothy. Beat in the sugars until the mixture is light and fluffy, about 3 minutes. Blend in the tepid white chocolate mixture and the vanilla. In a double boiler over simmering water, melt the cream cheese, stirring occasionally. Blend into the white chocolate mixture. In a medium bowl, combine the flour, baking soda, and cinnamon; blend into the white chocolate mixture. Fold in the remaining white chocolate, semisweet chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches apart, onto the prepared pans and bake until golden brown and firm to the touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature. Source: "White Chocolate," by Janice Wald Henderson Creator: Ann M. Bartholamay, executive chef for Omni Nassau Inn in Princeton, New Jersey. ** -=> this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Chocolate Nut Cookies Categories: Cookies Servings: 60 1 c Butter Flavor Crisco 2 tb Milk 3/4 c Brown sugar, firmly packed 1/2 c Sugar, granulated 1 Egg 1 1/2 ts Vanilla 1 3/4 c Flour, all purpose 1 ts Baking soda 1/2 ts Salt 1 pk White Chocolate baking bar - 6 ounce package, cut into - 1/4 to 1/2 inch pieces 1 c Nuts, coarsely chopped - almonds, pecans, walnuts - macadamias etc... Preparation Time: 20 Minutes Bake Time: 8 Minutes 1. Heat oven to 375 F. 2. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of electric mixer until well blended. Add brown and granulated sugar gradually. Beat in egg and vanilla. 3. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. 4. Bake at 375 for 8 minutes. Cool on baking sheet one minute. Remove to cooling rack. Makes 5 dozen 2 inch cookies. Source: Butter Flavor Crisco Cookie Collection, page 27. Shared by: David Knight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Drop Cookie Categories: Cookies Servings: 72 1 c Shortening 3 c Sugar; creamed 4 ea Eggs 1 c Milk; sweet 5 1/4 c Flour 1 ts Baking soda; dissolved in 1 -/4 c. sour milk 4 ts Baking powder 1 ts Vanilla 1/4 ts Nutmeg This makes 6 dozen cookies.. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Heart Smart Cookies Categories: Cookies Servings: 36 1 c All purpose flour 1 c Whole wheat flour 1 ts Baking powder 1/2 ts Ground cinnamon 1/2 ts Salt 1/2 c Margarine 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1. In a small bowl combine flours, baking powder, cinnamon and salt. 2. In a large bowl with mixer at medium speed, beat margarine and brown sugar until well blended. Beat in egg and vanilla. With mixer at low speed, gradually beat in flour mixture until well blended. 3. Wrap dough in plastic wrap or waxed paper; refrigerate at least 1 hour. 4. On floured pastry clothy with floured rolling pin, roll out dough, 1/3 at a time, to 1/8 inch thickness. Dip heart cookie cutters into flour. 5. Place cookies on ungreased cookie sheets. Bake in preheated 350 degree according to the following times or until lightly browned around edges. 6. Remove and cool on wire rack. Decorate as desired. Yields 36 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Spice Cookies Categories: Cookies Servings: 6 1 c Butter/margarine 1 1/2 c All-purpose flour AND 3/4 -cup whole wheat flour 1/2 c Granulated sugar 1/2 c Packed brown sugar 1 Egg white 1 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Ground allspice OR nutmeg FROM: Monica Daigle-Kleisath of Walnut Creek,CA In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until mixed. Add about 1/2 of flour mixture, add rest of sugars and egg white. Mix in remaining flour. Shape dough into two 7-inch rolls. If desired, coat the rolls in nuts or colored sugar. Wrap and chill the rolls in the refrigerator about 4 hours or until firm enough to slice. Cut chilled dough into 1/4 inch thick slices. Arrange slices 1-inch apart on ungreased cookie sheet. Bake at 375~ for 8 minutes or until golden brown. Cool. Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1 Tbsp light corn syrup, 2 to 3 Tbs milk. Makes a glaze of drizzling consistency. Yield: 3/4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wild Blueberry Cookies Categories: Cookies Servings: 36 2 c Flour (reserve 1/4 cup) 2 ts Baking powder 1/2 ts Salt 3/4 c Blueberries, wild or frozen 1/2 c Shortening 1 c Sugar 1 1/2 ts Lemon rind, grated 1 Egg 1/4 c Milk (more if 2 c flour used Combine flour, baking powder and salt. Stir in blueberries. Do not thaw if using frozen berries. Cream shortening until soft, gradually beat in sugar then lemon rind and egg. Add flour mixture alternately with milk, beating until smooth after each addition. (Frozen blueberries could be folded in quickly at the end - the dough turns purple as they thaw.) Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 10-12 min or until lightly browned. Source was a library book of native and country recipes. Shared by Elizabeth Rodier June 93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Winston Cookies Categories: Cookies Servings: 10 1/4 c Shortening 1/4 c Brown sugar 1 Egg yolk 1/2 ts Vanilla 1/2 c Flour 1/4 ts Salt 2 tb Diet raspberry spread Cream shortening and sugar together. Beat in yolk and vanilla. Stir in flour and salt. Roll dought into 20 balls and place on ungreased baking sheets. Dent the top with the end of a table knife. Bake at 350F for 5 min then dent tops again. Continue to bake another 5 min or until lightly browned. Spoon 1/2 tsp diet spread in depressions while still hot. Makes 20 cookies. One serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils Choice Source: Measure for Measure and Other "Stirring" Things Calgary General Hospital copyright 1984 Shared by Elizabeth Rodier 4/93 NOTE: Double recipe can use either 2 yolks or one whole egg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: World's Best Chocolate Chip Cookies Categories: Cookies Servings: 1 3/4 c Granulated sugar 1 c Brown sugar 1 c Butter 1 tb Vanilla 2 Eggs, slightly beaten 3 c Flour 3/4 ts Baking soda 3/4 ts Salt 3 c Semi-sweet chocolate chips 1 c Chopped nuts (optional) This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing." One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet. Preheat oven to 350ø. In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350ø. Remove from oven and cool on wire racks. Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie. Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The American Cooking Guild), Redondo Beach, CA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: World's Finest Health Cookie Categories: Cookies Servings: 1 3 c Flour 2 c Sugar 1 ts Baking soda 2 ts Baking powder 3 c Oats; rolled 1 c Raisins 1 c Shortening 1 c Milk; sour 1 ea Egg 1/2 ts Salt Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven. Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: World's Second Health Cookie Categories: Cookies Servings: 1 1 c Brown sugar 2 c Oats; rolled 2 c Flour 1/2 ts Baking soda 1 ts Cinnamon 3/4 c Shortening 3/4 c Raisins; chopped 2 ea Eggs Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes. Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini "Frisbees" Categories: Cookies Servings: 20 3 c Flour 1 1/2 ts Soda 1 ts Baking powder 1 ts Salt 1 ts Cinnamon 1/2 ts Cloves 3/4 c Shortening 1/2 c White sugar 1 c Brown sugar, packed 2 Eggs 2 ts Vanilla 2 c Peeled, grated zucchini 3/4 c Raisins 1/2 c Chopped nuts From: Donna Ransdell, COOKING echo Sift together flour, soda, powder, salt and spices. Cream shortening with sugars; beat in eggs and flavoring. Add dry ingredients alternately with zucchini. Stir in raisins and nuts. Drop in 1/4 cup quantities onto Greased cookie sheets. Spread out to 5 inches diameter. Bake at 375 for 10 to 12 minutes, or until edges begin to brown. Cool 1 minute and remove and cool on racks. If desired, frost with powdered sugar glaze. Can make into smaller cookies. Makes 20 big ones or more smaller ones. Recipe from Festival Cookie Book, published by KMA Radio, 1983. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Cookies Categories: Cookies Servings: 3 1/2 c Butter, softened 1 c Sugar 1 Egg, beaten 2 c Of flour 1 ts Soda 1/2 ts Cloves 1 ts Cinnamon 1/2 ts Salt 1 c Raisins 1 c Chopped nuts 1 c Grated zucchini Cream sugar, butter and egg until fluffy and well blended. Sift dry ingredients together and add to the mixture with grated zucchini, blending well. Stir in raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until done. Do not overbake. Makes 3 dozen cookies. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Drop Cookies Categories: Cookies Servings: 36 1 c Grated zucchini 1 ts Baking soda 1 c Sugar 1/2 c Shortening or butter 1 Egg; beaten 2 c Flour 1 ts Cinnamon 1/2 ts Ground cloves 1/2 ts Salt 1 c Chopped nuts 1 c Raisins Mix together zucchini, soda, sugar, butter, and beaten egg. Sift in flour, cinnamon, cloves, and salt. Stir to blend. Stir in raisins and nuts and drop batter by the teaspoonful on greased cookie sheet. Bake in preheated 375F oven 12-15 minutes. Makes 3 dozen. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Oatmeal Cookies Categories: Cookies Servings: 60 1/2 c Margarine 3/4 c Honey 1 Egg 2 c Whole Wheat Flour 1 ts Baking Soda 1 ts Ground Cinnamon 1/4 ts Ground Cloves 1/2 ts Ground Nutmeg 1/4 ts Salt 1 c Grated Zucchini 1 c Rolled Oats 1 c Chopped Dates Or Raisins Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375øF for 10 to 12 minutes. Created by: Leigh Hinkelman, USC Medical Center MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucckies (Sandy Colby) Categories: Cookies Servings: 6 1 c Butter 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 3 c Whole wheat flour 1 ts Baking soda 2 ts Cinnamon 1 ts Salt 1 c Raisins 2 c Grated peeled zucchini 3 1/2 c Oatmeal Preheat oven to 350 degrees. Grease a cookie sheet. Beat butter and sugar until creamy. Add eggs and vanilla. In a separate bowl, combine flour, soda, cinnamon and salt; stir in raisins; add to egg mixture. Then stir in oatmeal and raisins. (mixture will be stiff and difficult to stir, but cookies will be moist) drop by teaspoonfuls onto cookie sheet. Bake 10-12 minutes. From: Women's Circle magazine 6/80 MMMMM