MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Snickerdoodles Categories: Cookies, Desserts Yield: 54 servings 1 c Margarine or butter 3/4 c Sugar, brown; packed 3/4 c Sugar 2 Eggs 1 3/4 c Flour, all purpose 2 c Oats, old fashioned 2 ts Cinnamon, ground 1 ts Baking soda 1/2 ts Salt; (optional) 1 tb Sugar 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, 1 ts cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 Tb sugar and 1 ts 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) v8.00 Title: Chocolate Chip Cookies Categories: Cookies, Desserts Yield: 72 servings 3/4 c Margarine; softened 3/4 c Shortening 1 1/2 c Sugar, brown; packed 3/4 c Sugar 3 Eggs 3 tb Corn syrup, light 3 tb Water 3 ts Vanilla 3 3/4 c Flour, all purpose; unsifted 1 1/2 ts Baking soda 3/4 ts Salt 3 c Chocolate chips, semi-sweet Cream marg, 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 minutes then remove to cooling racks until completely cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Raisin Cookies Categories: Cookies, Desserts Yield: 48 servings 1/2 c Margarine; softened 1/2 c Shortening 1 c Sugar, brown; packed 1/2 c Sugar 2 Eggs 2 tb Water 2 tb Corn syrup, light 2 ts Vanilla 2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/8 ts Ginger, ground 1 1/2 c Flour, all purpose; unsifted 1 ts Baking soda 1 ts Salt 3 c Oats, old fashioned 1 c Raisins Cream margarine, 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 350øF for 15 minutes. Cool slightly on sheet before removing to cooling racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aniseed Chrabeli Categories: Cookies, Desserts Yield: 40 servings 1 1/4 c Sugar 2 Eggs 1 2/3 c Flour, all purpose; sifted 2 ts Aniseed; ground 1/2 Lemon; use grated peel only 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 diameter 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 over to 375ø F. 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) v8.00 Title: Aniseed Cookies Categories: Cookies, Desserts Yield: 40 servings 4 Eggs; separated 1 3/4 c Sugar, powdered; sifted Pinch 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 cookie mixture. Pipe in small rounds 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) v8.00 Title: Traditional Decorated Christmas Cookies Categories: Cookies, Desserts Yield: 48 servings MMMMM---------------------------COOKIE-------------------------------- 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, all purpose; unsifted 1 tb Water; (use 2 if req'd) MMMMM---------------------------ICING-------------------------------- 3 Egg whites 1 lb Sugar, powdered 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 350øF. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. 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. Remove cookies 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 until 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 desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kahlua Brownies Categories: Cookies, Desserts Yield: 24 servings MMMMM--------------------------BROWNIE------------------------------- 2 oz Chocolate, unsweetened 1/4 c Butter 1 c Flour, all purpose 1 c Sugar 2 Eggs; well beaten 1 ts Vanilla 1 tb Coffee, instant crystals 2 tb Kahlua 1/2 ts Salt 1/2 ts Baking powder MMMMM---------------------------ICING-------------------------------- 2 oz Chocolate, unsweetened; chpd 1 1/2 c Sugar 7 tb Milk 1/4 c Butter 1 tb Corn syrup, light 1/4 ts Salt 1 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 6 oz Chocolate chips, semi-sweet BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350ø F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Date Nut Bars Categories: Cookies Yield: 16 servings 1/4 c Butter 1/2 c Sugar 1 t Vanilla 2 ea Eggs, separated 1/2 c Flour, UNsifted 1/2 t Baking powder 1/4 t Salt 1 1/2 c Chopped dates 3/4 c Chopped nuts Preheat oven to 275-300 degrees. Grase a 6x10 inch pan. Cream butter, sugar and vanilla. Add egg yolks. Add flour, baking powder, salt, dates, and nuts. Add beaten egg whites. Pour into pan and bake 45 minutes. (The author of this recipe forgot to say when to add the vanilla, so I put it in where I thought it ought to go.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Date and Nut Squares Categories: Cookies Yield: 16 servings 2 ea Eggs 1/2 c Sugar 1/2 c Flour 1/2 t Baking powder 1/2 t Salt 2 c Finely cut up dates 1 c Chopped walnuts 1 x Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Forest Cheese Cupcakes Categories: Cookies, Cakes Yield: 18 servings 24 Vanilla wafers 16 oz Cream cheese 1 1/4 c Sugar 1/3 c Cocoa 2 tb Flour 3 Eggs 1 c Sour cream 1/2 ts Almond extract Cocoa sour cream topping -(recipe follows) Canned cherry pie filling, -chilled Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dirt Cake Categories: Cookies, Cakes, Cheese Yield: 10 servings 1 lb Oreo cookies 1/4 c Butter or margarine 1 8 oz package cream cheese 1 c Powdered sugar 3 1/2 c Milk 2 pk (3 1/2 oz) instant French -vanilla pudding 12 oz Frozen whipped topping 1 8-inch plastic flower pot -(very clean) Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert. Serves 10 to 12. Fresh flowers inserted in a florist water vial can be used in place of plastic flowers. This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise "unveiling". From Doug Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Goody Cake Categories: Cookies, Cakes Yield: 24 servings 1 pk Yellow Cake Mix 1 c Nuts 1 Stick Butter/Margarine 1 pk Powdered Sugar (1 Lb Box) 1 pk Cream Cheese Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350øF for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Wedding Cakes Categories: Cookies, Cakes Yield: 6 servings 1 c Butter, room temperature 1/2 c Powdered sugar 1/4 ts Salt 1 ts Vanilla extract 2 c Sifted flour More powdered sugar Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Choco Scotch Clusters Categories: Cookies, Candies, Christmas Yield: 10 servings 6 oz Chocolate Chips, Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butterscotch Squares Categories: Cookies, Candies Yield: 6 servings 1/2 c Butter or oleo 1/2 c Brown sugar 1 1/3 c Sifted flour 2/3 c Sugar 2/3 c Light corn syrup 1 6 oz pkg butterscotch pieces 1/2 c Chunk-styled peanut butter 2 c Corn flakes Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350øF oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Bars Categories: Cookies, Candies, Chocolate Yield: 6 servings 3/4 c Butter 2 c Peanut butter 1 1/2 c Crushed graham crackers 1 lb Powdered sugar 6 oz Chocolate chips 1 tb Crisco oil Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars. (from Kathy Tanner) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pina Colada Squares Categories: Candies, Cookies Yield: 30 servings 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/4 c Butter or margarine 1 Egg, seperated 1/4 c Milk, 2% butter fat or lower 1 cn 14 ounce unsweetened crushed -pineapple. 2 tb Cornstarch 2 ts Rum extract 1 ts Vanilla 1/4 ts Cream of tartar 1 tb Sugar, white 1 c Coconut BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rocky Road Categories: Candies, Cookies Yield: 8 servings 16 oz Milk chocolate bars 3 c Tiny marshmallows 3/4 c Chopped walnuts Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch greased pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Alfie and Archie's Dog Biscuits Categories: Cookies, Desserts Yield: 10 servings 2 1/2 c Whole wheat flour 1/2 t Salt 1 t Brown sugar 1 ea Beaten egg 1/2 c Powdered dry milk 1/2 t Garlic powder 6 T Meat drippings 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Crecents Categories: German, Cookies, Desserts Yield: 8 servings 1 c Butter or margarine 1 t Vanilla extract 2 1/2 c Flour; unbleached 1 x Confectioners' sugar 3/4 c Sugar 1 1/2 t Almond extract 1 c Almonds; ground Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Cheddar Cookies Categories: Cheese, Cookies, Fruits Yield: 6 servings 1/2 c Butter 1 ea Egg; lg 1 1/2 c Unbleached flour 1/2 t Cinnamon; ground 6 oz Cheddar; sharp, shredded 1/4 c Nuts; chopped 1/2 c Sugar 1 t Vanilla 1/2 t Baking soda 1/2 t Salt 1 1/2 c Apples; cored,peeled,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) v8.00 Title: Banana-Brownies, Lo Cal Categories: Cakes, Desserts, Cookies Yield: 16 servings 1 c Flour, all purpose 1/4 c Nonfat dry milk powder 1/4 t Salt 1 c Sugar 1/4 c Buttermilk 1/3 c Coca, unsweetened 1/4 t Baking soda 1 ea Large very ripe banana 2 ea Large egg whites 1 t Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BEST OATMEAL COOKIES Categories: Cookies Yield: 55 servings 3/4 c Low ft margarine, room temp 1/2 c Packed brown sugar 1 1/2 c All purpose flour 1 t Ground cinnamon 1 1/2 c Oats, uncooked 1 t Vanilla 1 c White sugar 2 ea Egg whites, slightly beaten 1 t Baking soda 1/4 t Ground nutmeg 1 c Raisins In a large mixing bowl, beat margarine and sugars until light and 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 350F. 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 min. Cool on racks. Cal: 61, fat: 1 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German, Cookies, Desserts Yield: 6 servings 1 1/2 c Brown sugar; frimly packed 2 ea Eggs; large 1 T Orange rind; grated 1 t Cinnamon 1/4 t Salt 1 c Raisins 2/3 c Shortening 2 T Milk 2 t Baking powder 1/2 t Cloves 2 c Unbleached flour 1/2 c Nuts; chopped, if desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr 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) v8.00 Title: Brownie Cookies Categories: Desserts, Cookies, Chocolate Yield: 48 servings 4 oz Semisweet chocolate 2 1/3 c Sifted all-purpose flour 1/2 t Baking powder 1 c Granulated sugar 2 ea Egg 3/4 c Finely chopped walnuts 1 oz Unsweetened chocolate 1 1/2 t Baking soda 1/4 lb Unsalted butter 1 T Vanilla extract 1 T Milk 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CARROT-OATMEAL COOKIES Categories: Cookies Yield: 48 servings 1/2 c All purpose flour 1/4 c Nonfat dry milk powder 1/4 t Baking soda 1/4 t Ground nutmeg 1/4 c Solid shortening 1/2 c Molasses 1 c Shredded carrots 1 3/4 c Quick cook rolled oats 1/2 c Whole wheat flour 1 t Baking powder 1/2 t Salt 1/4 t Ground cinnamon 1/3 c Brown sugar 1 ea Egg 1 t Vanilla 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 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Fruit Drops Categories: Cheese, Cookies, Desserts Yield: 10 servings 1/2 c Butter 1/4 c Brown sugar; firmly packed 1 t Vanilla 1/2 t Baking soda 1 1/2 c Cheddar; sharp, shredded 1/4 c Maraschino cherries; chopped 1/4 c Sugar; granulated 1 ea Egg; lg 1 1/2 c Unbleached flour 1/2 t Salt 8 1/4 oz Pineapple, crushed, drained 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 375 degrees F. for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Sticks Categories: Desserts, Cookies Yield: 40 servings 1 x -----------cookie----------- 1/2 c Melted butter 2 oz Unsweetened chocolate melted 1/2 c Flour 1 x -----peppermint filling----- 1 T Heavy cream 1 t Peppermint extract 1 oz Semi-sweet chocolate 2 ea Eggs 1 c Sugar 1/2 t Peppermint extract 1/2 c Ground almonds 2 T Butter 1 c Confectioners sugar (sifted) 1 x ----------frosting---------- 1 T Butter 1. Preheat oven to 350. 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. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Munchies Categories: Desserts, Cookies Yield: 48 servings 1 c Semi-sweet chocolate chips 1 T Water 1/2 c Sugar 1/2 t Baking sodaa 1/3 c Packed brown sugar 2 t Almond extract 1 1/4 c Quick cooking oats 8 ea Marshmallows 3/4 c Sifted flour 3/4 t Salt 1/2 c Softened butter 1 ea Egg 1/2 t Vanilla 1 c Chopped pecans 1. Preheat oven to 350. 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. 2. 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 into batter. Blend thoroughly. 3. 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.from: _Cookiemania_ from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dip and sprinkle Categories: Desserts, Cookies Yield: 60 servings 1 x -----------cookie----------- 1/4 t Salt 2/3 c Sugar 1 t Vanilla 1 x -chocolate dipping mixture-- 6 oz Semi-sweet chocolate chips 1 T Hot water 2 1/3 c Sifted flour 1 c Butter softened 1 ea Egg yolk 1 c Finely ground almonds 1 ea ----------------------- 3 T Butter 1 x Choc. or candy sprinkles 1. 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. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. 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. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Shortbread Categories: Cookies Yield: 48 servings 1 c Sugar 3 1/2 c Flour, all purpose 2 T Sugar 1 lb Butter 1 c Rice flour Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gewurzplatzchen (Spice Cookies) Categories: German, Cookies, Desserts Yield: 6 servings 1/2 c Butter or margarine 1 c Brown sugar; firmly packed 1/4 c Molasses 1/4 t Salt 1 t Cinnamon 1/2 t Cloves; ground 1/4 c Shortening 1 ea Egg; large 2 1/2 c Flour; unbleached, unsifted 2 t Baking soda 1/2 t Ginger 1/2 t Allspice; ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lebkuchen (Spice Bars) Categories: German, Cookies, Desserts Yield: 12 servings 1 t Cinnamon 1/4 t Cloves; ground 2 1/4 c Flour; unbleached, unsifted 1/2 c Almonds, ground 2 ea Eggs; large 3/4 c Honey 1 x --------almond glaze-------- 1/2 t Almond extract 1 T ;water 1 t Allspice; ground 1/2 t Salt 1/2 t Baking powder 1 t Lemon rind; grated 3/4 c Sugar 1/2 c Milk 1 c Confectioners' sugar 1 t Rum 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 neccessary. 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) v8.00 Title: Mocha Cookies Categories: Desserts, Cookies Yield: 36 servings 1/2 c Butter 1/4 c Packed brown sugar 1 1/2 c Flour 1 t Baking powder 1/2 t Cinnamon 1 c Finely chopped walnuts 3/4 c Sugar 1 ea Egg 2 T In. coff. powder no crystals 1/2 t Salt 2 t Vanilla 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nusskipferl (Nut Crecents) Categories: German, Cookies, Desserts Yield: 10 servings 1 pk Yeast; active dry 1 c Butter or margarine;softened 3 ea Egg yolks; large 3 ea Egg whites; large 1 c Sugar; or to taste 4 c Flour; unbleached, unsifted 1 c Sour cream 1 x ----------filling----------- 1 c Nuts; ground 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies, Desserts Yield: 36 servings 1 c Butter 1/2 c Brown sugar 1 c Flour 1/4 c Wheat germ 1 t Baking powder 1 1/2 c Chocolate chips or raisins 1 c Granulated sugar 1 ea Egg 1 c Old mill oates 3/4 c Coconut 1 t Baking soda 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) v8.00 Title: Peanut butter chip cookies Categories: Desserts, Cookies Yield: 48 servings 1/2 c Butter softened 1/2 c Chunky peanut butter 1 1/2 c Flour 1 c Salted peanuts 6 oz (or) butterscotch chips 3/4 c Packed brown sugar 2 ea Eggs 1 t Baking soda 6 oz Semi-sweet chocolate chips 1. Preheat oven to 350. 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. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pfeffernusse (Pepper Balls) Categories: German, Cookies Yield: 12 servings 4 c Flour; unbleached, unsifted 1 t Cinnamon 1/2 t Mace 1 x Black pepper; as desired 2 T Butter; (no margarine) 1 c Confectioners' sugar 1 x ; water 1 t Baking powder 1 t Cloves; ground 1 t Allspice; ground 1 1/4 c Honey 2 ea Eggs; large 1 t Vanilla 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) v8.00 Title: Phipps Famous Shortbread Categories: Cookies Yield: 48 servings 2 1/2 c Flour, all purpose 1 c Fruit sugar 1/2 lb Belgian chocolate 1 lb Butter, soft 1 c Sifted rice flour 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 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROLLED-OAT MACAROONS Categories: Cookies, Desserts Yield: 36 servings 2 1/2 T Melted butter 2 ea Eggs, separated 2 t Baking powder 1/8 t Salt 1 c Brown sugar, packed 2 1/2 c Rolled oats 1 t Vanilla 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 375F for 10 min. Cal: 53, Fat: 1/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sandtortchen (Sand Tarts) Categories: German, Cookies, Desserts Yield: 24 servings 2 1/2 c Sugar 2 ea Eggs; large 1 ea Egg white; large, beaten 1 x Cinnamon 2 c Butter or margarine 4 c Flour; unbleached, unsifted 1 x Sugar 1 x Pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shortbread Categories: Cookies Yield: 40 servings 2 1/2 c Flour, all purpose 1/2 lb Butter 1/2 c Fruit sugar Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Springerle (Molded Christmas Cookies) Categories: German, Cookies Yield: 12 servings 4 ea Eggs; large 1 t Anise extract 2 c Sugar 4 1/2 c Cake flour; sifted * NOTE: ~--------------------------------------------------------------------- ~--- ~--- Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spritzgeback (Spritz Cookies) Categories: German, Cookies, Desserts Yield: 10 servings 1 c Butter; (no margarine) 1 ea Egg; large 1 t Almond or lemon extract 1/4 t Salt 2/3 c Confectioners' sugar 1 ea Egg yolk; large 2 1/4 c Flour; unbleached, unsifted 1/2 t Baking powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Toffee chip squares Categories: Desserts, Cookies Yield: 96 servings 1 x -----------cookie----------- 3 c Brown sugar 2 3/4 c Flour 1 x ----------topping----------- 3 T Butter 1 x Bits 'o brickle baking chips 1 c Butter 1 t Vanilla 1/2 t Baking powder 6 oz Semi-sweet chocolate chips 1 T Water 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Preserve Bars Categories: Cookies, Desserts Yield: 20 servings 1 c Butter 1 1/2 c Flour 1/2 t Almond Extract 1 c Fruit Preserves 1 c Brown Sugar, packed 1/2 t Baking Soda 1 1/2 c Oats, uncooked 1/4 c Sliced Almonds, toasted baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocoholics Cookies Categories: Cookies, Desserts Yield: 50 servings 4 oz Unsweetened Chocolate 3 oz Unsalted Butter 1 1/2 T Instant Espresso 1 1/2 c Sugar 3 c Flour 1/4 t Salt 8 oz Pecan Halves 6 oz Semi-Sweet Chocolate, melted 12 oz Semi-Sweet Chocolate 3 oz Margarine 4 ea Eggs 4 T Vanilla 1/2 t Baking Powder 6 oz Semi-Sweet Chocolate 8 oz Walnut Halves 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 350 degrees. 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 350 degrees 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) v8.00 Title: Bogus Cookies Categories: Cookies, Desserts Yield: 112 servings 2 c Butter 2 c Brown Sugar 2 t Vanilla 5 c Ground Oatmeal 2 t Baking Powder 24 oz Chocolate Chips 3 c Chopped Nuts (any kind) 2 c Sugar 4 ea Eggs 4 c Flour 1 t Salt 2 t Baking Soda 8 oz Hershey Bar, grated until all is powder. oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: My Favorite Ice Box Cookies Categories: Desserts, Cookies, Londontowne Yield: 1 servings 1 lb Dark brown sugar 1 ea Egg 2 pk English walnuts,chopped fine 1/2 lb Butter 1 t Vanilla 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) v8.00 Title: Golden Sugar Cookies Categories: Desserts, Cookies, Londontowne Yield: 1 servings 2 1/2 c Sifted flour 1 t Baking soda 1 t Cream of tartar 1/4 t Salt 1 c Butter 1/2 t Vanilla 1 t Lemon flavoring 2 c Sugar 2 ea Egg yolks 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. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Overnight Cookies Categories: Cookies, Desserts, Londontowne Yield: 1 servings 2 c Sugar 4 1/2 c Flour 3 ea Eggs 1 1/2 c Melted butter 2 t Baking powder 1 x 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 c coconut 1/4 c peanut butter or nuts 1/2 c 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 400 degrees. Mrs. James W. Wilson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mandel-halbmonde (Almond Crecents) Categories: German, Cookies, Desserts Yield: 8 servings 1 c Butter Or Margarine 1 t Vanilla Extract 2 1/2 c Flour; Unbleached 1 x Confectioners' Sugar 3/4 c Sugar 1 1/2 t Almond Extract 1 c Almonds; Ground Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bizcochitos Categories: Mexican, Cookies Yield: 48 servings 1 c Lard or shortening 1 ea Egg 1 1/2 t Baking powder 1 t Anise seed 1 x ----------topping----------- 1 T Cinnamon 1/2 c Sugar 3 c Flour 1/2 t Salt 3 T Sweet wine 1/4 c Sugar Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesecake Cookies Categories: Desserts, Cookies Yield: 16 servings 5 T Butter, softened 1 c Flour 1 pk 8 oz cream cheese, softened 2 T Milk 1/2 t Vanilla 1/3 c Brown sugar, packed 1/2 c Sugar 1 ea Egg 1 T Lemon juice Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Cookies Categories: Cookies, Chocolate, Mint Yield: 12 servings 1 1/2 c Mint chocolate chips; * 3/4 t Baking powder 1/4 t Salt 6 T Sugar 1 ea Egg; large 1 c Mint chocolate chips; * 3 T Corn syrup 1 c Flour; unbleached 1/4 t Baking soda 1/4 c Butter, softened 1/2 t Vanilla extract 1 x -----------glaze------------ 1/4 c Vegetable shortening 2 1/4 t 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 350 degrees F. 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 350 degrees F. 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) v8.00 Title: Chocolate Mint Meltaways Categories: Cookies, Chocolate, Mint Yield: 12 servings 1 1/2 c Mint-chocolate chips; * 1/2 c Confectioners' sugar; sifted 1 1/4 c Flour; unbleached 1/2 c Mint chocolate chips; * 2 T Almonds; toasted, chopped 3/4 c Butter, softened 1 ea Egg yolk; large 1 x -----------glaze------------ 1 1/2 T Vegetable shortening * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COOKIES: Preheat oven to 350 degrees F. 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 350 degrees F. 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. Stor in airtight container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Mint Pinwheels Categories: Chocolate, Mint, Cookies Yield: 10 servings 1 1/2 c Chocolate mint chips; * 1/3 c Sugar 1 t Vanilla extract 3/4 c Butter, softened 1 ea Egg; large 1/2 t 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 375 degrees F. 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 stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. 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) v8.00 Title: Chocolate Mint Sugar Cookie Drops Categories: Mint, Chocolate, Cookies Yield: 12 servings 2 1/2 c Flour; unbleached 3/4 t Salt 3/4 c Vegetable oil 1 t Vanilla extract 1 1/2 t Baking powder 1 1/4 c Sugar; divided 2 ea Eggs; large 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 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Chocolate Mint Chip Cookies Categories: Mint, Chocolate, Cookies Yield: 6 servings 1 1/2 c Mint-chocolate chips; * 3/4 t Baking soda 1/2 c Butter, softened 1/4 c Sugar; granulated 1 ea Egg; large 1 1/4 c Flour; unbleached 1/2 t Salt 1/2 c Brown sugar; firmly packed 1/2 t Vanilla extract 1/2 c Nuts; chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 375 degrees F. 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 mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Empanadas De Fruta Categories: Mexican, Cookies Yield: 8 servings 1 x -----------dough------------ 1 t Salt 3/4 c Shortening 1 x -------fruit filling-------- 1/2 lb Raisins 1/2 t Cloves 1/2 t Nutmeg 6 c Flour 1 T Sugar 1 1/2 c Water 20 oz Mixed dried fruit 3/4 c Sugar 1 t Cinnamon 1 c Pinon nuts(other nuts okay) Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiffles Categories: Cookies, Desserts Yield: 5 servings 2 c Flour, (heaping) 1 T Sour cream, heaping 3 ea Egg yolks 3 T Sugar 1 c Butter 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) v8.00 Title: Kolaches (or Kolacky) Categories: Cookies, Desserts Yield: 5 servings 1 c Butter 2 c Flour 1 c Fruit filling (see below) 1 c (9 oz can) crushed pineapple 1 T Cornstarch 1 c Chopped dried apricots 2 T Butter 1 c Creamed cottage cheese 1/4 t Salt 1 x -----pineapple filling------ 1/3 c Sugar 1 x ------apricot filling------- 1/4 c Sugar 1/8 t 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) v8.00 Title: Mexican Wedding Cookies Categories: Mexican, Cookies Yield: 36 servings 1 c Butter, softened 2 c Sifted flour 1 t Vanilla 1 c Powdered sugar 1 c Ground nuts Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minty Fudge Brownies Categories: Chocolate, Mint, Cookies Yield: 12 servings 1 1/4 c Flour; unbleached 1/2 t Salt 1/2 c Butter 1 1/2 c Mint-chocolate chips; * 3 ea Eggs; large 1 x Walnut halves; optional 1/2 t Baking soda 1 c Sugar 3 T Water 1 1/2 t Vanilla extract 1 c Nuts; chopped * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Neiman Marcus $250 Cookie Categories: Cookies, Desserts Yield: 30 servings 2 c Butter or margarine 2 c Brown sugar 2 t Vanilla 3 c Ground oatmeal (fine powder) 2 t Baking powder 24 oz Chocolate chips 3 c Chopped nuts 2 c Granulated sugar 4 ea Eggs 4 c Flour 1 t Salt 2 t Baking soda 1 ea 8 oz hershey bar, grated 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) v8.00 Title: IMPOSSIBLE PEANUT BUTTER COOKIES Categories: Cookies, Desserts, Bisquick Yield: 8 servings JUDY VOCELKA (NFXS18B) 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) v8.00 Title: APPLE AND NUT POCKETS Categories: Desserts, Cookies, Holidays Yield: 20 servings 1 x -Dottie Cross TMPJ72B 1 x -DOUGH: 8 T Unsalted butter; softened 1 1/4 c Sugar 1 ea Large egg 1 1/2 t Vanilla extract 2 1/2 c Sifted all-purpose flour 1/2 t Salt 1/4 t Baking soda 1 x -FILLING: 2/3 c Apple butter 1 T Lemon juice 1 x Grated zest of 1 lemon 1/4 c Finely chopped walnuts 1 x Confectioners' sugar 1 x -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. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CINNAMON CRISPS Categories: Desserts, Cookies, Holidays Yield: 24 servings 1 x -Dottie Cross TMPJ72B 8 T Unsalted butter; softened 1/3 c Sugar 1 T Sugar 1 ea Large egg yolk 1/2 t Vanilla 1 1/4 c All-purpose flour 1 t Baking powder 1 t Ground cinnamon 1/8 t Salt 24 ea 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. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EGGNOG SNICKERDOODLES Categories: Desserts, Cookies, Holidays Yield: 48 servings 1 x -Terri Sawchuk PKHJ43B 1 x -MAIN INGREDIENTS: 2 3/4 c All-purpose flour 2 t Cream of tartar 1 1/2 c Sugar 1 t Baking soda 1 c Butter-softened 1/4 t Salt 2 ea Eggs 1/2 t Brandy extract 1/2 t Rum extract 1 x -SUGAR MIXTURE 1/4 c Sugar or colored sugar 1 t 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. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tropical Cheese Bars Categories: Bar cookies, Alcohol, Nuts, Cheesecakes Yield: 24 servings MMMMM---------------------------CRUST-------------------------------- 3/4 c Margarine 3/4 c Brown sugar 3 c Flour 1 c Almonds, finely chopped 1/4 c Coconut Rum MMMMM------------------------CHEESE LAYER----------------------------- 24 oz Cream cheese, soft 1/2 c Sugar 3 Eggs 1/4 c Coconut Rum 2 cn Crushed pineapple, drain LGE 1 c Coconut 1 c Almonds, chopped Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: O'Henry Bars II Categories: Bar cookies Yield: 16 servings 5 c Special K cereal 1 c Corn Syrup 1 c Sugar Pinch of salt 1 c Peanuts (optional) 1 c Chunky Peanut Butter 12 oz Chocolate Chips Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. ******************************************************* ***************** Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture. Cut into bars when cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vacuum Cleaner Bars Categories: Bar cookies, Box cakes, Nuts Yield: 24 servings 1/2 c Margarine, melted 1 pk Yellow cake mix * 3 Eggs 8 oz Package cream cheese, soft 1 lb Powdered sugar 1/2 c Flaked coconut 1/2 c Chopped walnuts or pecans * Use plain cake mix without pudding added. ******************************************************* ****************** Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs lightly then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden brown. Cool to room temperature before cutting into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lethal Layers Categories: Bar cookies, Chocolate, Nuts Yield: 32 servings 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) v8.00 Title: White Chocolate Chip Cookies with Macadamia Nu Categories: Cookies, Chocolate, Nuts Yield: 8 servings 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) v8.00 Title: Baby Ruth Cookies Categories: Cookies Yield: 1 servings 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) v8.00 Title: SPRINGERLE Categories: Desserts, Cookies, Holidays Yield: 48 servings 1 x -Kathryn Evans JMSH36B 4 c Flour 2 t Baking powder 4 ea Eggs, well beaten 2 c Sugar 2 t 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. Reformatted by: CYGNUS, HCPM52C MMMMM