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 375.
  
   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 375. 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 350. 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 350 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 375. 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 375. 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 375F.  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 325F. 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 350. 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 350 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 **
  
  <does this sound a bit familiar, campers?>
  
  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.
 
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      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 350F.  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.
 
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      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 375. 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 375 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
 
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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
 
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      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 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 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
 
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      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
 
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      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 350.
  
   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 350 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
 
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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
 
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      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
 
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      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 375F about 12 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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      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
 
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      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 375F for 15 minutes.
 
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      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.
 
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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.
 
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      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.
 
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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? <grin> }.
  
  Makes 2-1/2 dozen cookies.
 
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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 350.
  
   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 350 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 375F 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 375F 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 350. 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 350 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 350.
  
   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 350 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 250F 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 350F.  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 350F 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 350F 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 350F.  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 350F 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 350F 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 350F.  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 350F 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 375F.  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 375F 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 350F.  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 350F 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 350F.  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 350F 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 350F 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 350.
  
   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 350
  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 350F 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 350F 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 350. Roll dough out with a rolling pin to 1/8- inch thick
  and cut into star shapes with a cookie cutter. Bake at 350 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 325.
  
   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 325 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 375.
  
   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 375 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 350.
  
   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 350 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 450F 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 325. 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
  350F 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 350F 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 350F.  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 375F.  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 375F 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 350.
  
   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 350
  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 400F 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 350.
  
   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 350 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 350. Remove dough from refrigerator, slice very thin and
  place on greased cookie sheet. Bake 5-8 minutes at 350.
  
   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 350.
  
  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 350 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 325F.  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 375F 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 350. 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 350 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 375.
  
   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 375. Roll out to 1/4-inch thick on floured surface. Cut
  into desired shapes. Place shapes unto ungreased cookie sheets and bake at
  375 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 350F.  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 350.
  
   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 350 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 350F.  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 375. 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
  375F 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 350F.
  
  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 350F 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 350. 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 350 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 350. 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 350 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 350F 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 350. 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 350 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 <recipe follows>
  
  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 250.
  
   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 250 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 350F 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 375.
  
   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 375 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 350F 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 300.
  
   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 300 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 350 and
  bake for an additional 15-20 minutes at 350. 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 |<ent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Michele's Triple C Cookies
 Categories: Cookies
   Servings: 48
 
      1 c  Butter, softened
      1 c  Sugar
      1 c  Dark brown sugar
      2    Eggs
  1 1/2 ts Vanilla
      2 c  Unbleached flour
      2 tb Unbleached flour
    3/4 ts Baking soda
      1 ts Salt
      2 c  Chocolate chips
    1/2 c  Pecans, chopped
 
  Cream butter, sugar and brown sugar until well-blended.  Add eggs, one at a
  time, blending well.  Mix in vanilla.
  
  Sift together flour, soda and salt.  Add to butter mixture.  Stir until
  mixed. Add chocolate chips and pecans.
  
  Drop by teaspoonfuls onto well-greased cookie sheet.  Bake at 350 degrees
  for 12 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Midori Macaroons
 Categories: Cookies
   Servings: 36
 
      1 cn Almond paste (8 oz)
      1 c  Granulated sugar
      2    Egg whites

MMMMM---------------------------MIDORI ICING--------------------------------
      1 c  Powdered sugar
    1/8 c  Midori
      1 tb Butter
 
  In a mixing bowl crumble almond paste.  Gradually add sugar.  Add 2 egg
  whites to almond paste mixture.  Beat until smooth (dough will be stiff).
  Insert large star tube in pastry bag.  Fill with dough.  Using a slight
  swirling motion, squeeze dough onto well-greased cookie sheet.  Lift tube
  1/4-inch from pan until dough breaks easily.  Or, drop dough from teaspoon
  on well-greased cookie sheet.  Bake at 350 F for 15-18 minutes. Immediately
  remove from pan, cool on rack, and ice with Midori Icing. Makes 3 dozen
  cookies.
  
  Midori Icing:  Mix icing ingredients together until spreadable.
  
  From: "What to Make of Midori", Copyright 1981 Suntory International. Typed
  for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mince-Meat Oatmeal Cookies
 Categories: Cookies, 1941
   Servings:  5
 
  1 1/2 c  Brown sugar
      1 c  Shortening
      2    Eggs, well beaten
      3 c  Flour
      2 tb Sweetened condensed milk
      2 c  Rolled oats
    1/2 ts Salt
    1/4 c  Molasses
  1 1/4 c  Mince-meat
      2 tb Water
      4 ts Baking powder
 
  Cream shortening and sugar.  Add eggs, molasses, milk, water, and
  mince-meat.  Sift flour, measure, and sift with salt and baking powder. Add
  rolled oats.  Combine with first mixture.  Mix thoroughly. Drop by
  teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) 15-20
  minutes.  45 servings. The Household Searchlight
  
  ~Begin Recipe Export- QuikBook version 0.96/R Beta A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mince-Meat Cookies
 Categories: Cookies, 1941
   Servings:  6
 
      1 c  Shortening
      2 c  Sugar
      3    Eggs, well beaten
      4    To 4 1/2 cups cake flour
      4 ts Baking powder
    1/2 ts Salt
      2 tb Milk
           Filling:
    1/2 c  Mince-Meat
    1/2 c  Sugar
    1/3 c  Water
 
  Cream shortening and sugar.  Add eggs and milk.  Sift flour, measure, and
  sift with baking powder and salt.  Add to creamed shortening and sugar. Mix
  thoroughly.  Chill 2 hours.  Turn onto lightly floured board. Roll in sheet
  1/8 inch thick.  Cut with floured cutter.
  
  Filling: Cook mince-meat, sugar, and water together 10 minutes. Cool. Place
  1 teaspoon filling between 2 cookies. Press edges together. Bake in hot
  oven (428 F) 10 minutes. 36 servings. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mincemeat Cookies
 Categories: Cookies, Osg
   Servings:  1
 
    2/3 c  Brown sugar
    2/3 c  Sugar; white
    2/3 c  Shortening
      1 pk Mincemeat
    1/2 ts Salt
      2 ea Eggs
      3 c  Flour
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/3 ts Baking soda
 
  Cream sugar, shortening, add mincemeat, eggs, slightly beaten, and dry
  ingredients. Mold, let stand over night. Slice, bake at 375 F. Source: Mrs.
  L. G. Barger, Highland Grange, Highland County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mint and Lemon Cookies
 Categories: Cookies
   Servings:  1
 
    1/2 c  Butter
    2/3 c  Sugar
      1    Egg
      2 tb Milk
      1 tb Rum
  1 1/2 c  Flour
    1/2 ts Baking soda
      2 ts Chopped lemon rind
      4 tb Chopped mint leaves
 
  Cream together the butter and sugar until fluffy.  Beat in the egg, milk
  and rum.  Mix together the flour an d baking soda, and stir into the
  batter.  Stir in the lemon and mint leaves.  Let the batter sit for several
  hours, or overnight.
  
  Drop the batter in heaping teaspoons, 2" apart, onto a greased cookie
  sheet.  Bake in a preheated 350' oven for ten to twelve mins. or until
  cookies are slightly browned around the edges.   Enjoy...
  
  Posted by JACK WENTZEL, Prodigy ID# FDGG51B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Cookies
 Categories: Cookies
   Servings: 36
 
    1/2 c  Butter
    3/4 c  Sugar
    1/4 c  Packed Brown Sugar
      1    Egg
  1 1/2 c  Flour
      2 tb Instant Coffee Powder
      1 ts Baking Powder
    1/2 ts Salt
    1/2 ts Cinnamon
      2 ts Vanilla
      1 c  Finely Chopped Walnuts
     12 oz Semi-Sweet Chocolate Chips
 
  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).  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.  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Truffle Cookies
 Categories: Cookies
   Servings: 30
 
    1/2 c  Butter or margarine
    1/2 c  Semisweet chocolate pieces
      1 tb Instant coffee crystals
    3/4 c  Sugar
    3/4 c  Brown sugar; (packed)
      2    Eggs
      2 ts Vanilla
      2 c  All-purpose flour
    1/3 c  Unsweetened cocoa powder
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Semisweet chocolate pieces
 
  In a large saucepan melt margarine or butter and the 1/2 cup chocolate
  pieces over low heat.  Remove from heat.  Stir in coffee crystals; cool 5
  minutes.  Stir in sugars, eggs and vanilla.  In a medium mixing bowl
  combine flour, cocoa powder, baking powder, and salt.  Stir into coffee
  mixture.  Stir in the 1 cup chocolate pieces.  Drop dough by rounded
  tablespoonfuls onto lightly greased cookie sheets.  Bake in a 350 degree
  oven 10 minutes.  Let cool 1 minute before removing from sheet.
  
  143 calories, 6 g fat, 14 mg cholesterol, 2 g protein, 22 g carbohydrate, 0
  g fiber, and 65 mg sodium per cookie.  From "Better Homes & Gardens"
  magazine, May 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Cookies
 Categories: Cookies
   Servings:  6
 
      2 c  Sugar
      2 c  Shortening
      2 c  Molasses
      4 ts Soda
      2 ts Ginger
      2 ts Cinnamon
           Pn Salt
      2 c  Warm Water -or- Coffee
           Flour, to roll out soft
 
  Mix sugar and shortening together.  Add remaining ingredients and mix well.
  Cut with a cookie cutter.  Pick up cookie and turn upside down on a plate
  of white sugar.  Pat lightly.  Place on cookie sheet sugar side up. Bake at
  350.
  
  Harriet Vroman Brown (1862 - 1933)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Cookies
 Categories: Cookies
   Servings: 40
 
    1/4 c  Molasses
    1/2 c  Shortening
    3/4 c  Dark-brown sugar
      1    Egg
      1 c  Flour
    1/2 ts Salt
    1/2 ts Baking soda

MMMMM-------------------------OPTIONAL SPICES------------------------------
    1/4 ts Ground ginger
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/4 ts Nutmeg
 
  PREHEAT THE OVEN TO 350F. Mix the molasses, shortening, brown sugar and egg
  in a bowl, combining well. Mix the flour, salt and baking soda together,
  add to the first mixture and blend thoroughly. Arrange by teaspoonfuls on
  ungreased cookie sheets, about 1 inch apart, and bake for 6 to 8 minutes or
  until crisp and lightly browned.
  
  FOR SPICED MOLASSES COOKIES: Add ground ginger, ground cloves, cinnamon,
  and nutmeg to the flour mixture.
  
  These come from the new edition of "The Fannie Farmer Cookbook" (Alfred
  Knopf; 1990)
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Cookies
 Categories: Cookies, 1941
   Servings:  6
 
      1 c  Molasses
      2 c  Sugar
  4 1/2 tb Vinegar
    1/2 c  Water
    1/2 lb Chopped nuts
  1 1/2 ts Cinnamon
      2    Eggs
  1 1/2 ts Baking soda
    1/4 lb Chopped citron
  1 1/2 ts Cloves
    1/2 ts Salt
      1 c  Corn sirup
           Flour
 
  Beat eggs until light.  Add molasses, sugar, sirup, water, and vinegar.
  Sift 2 cups flour.  To 1 cup add spices, salt, and baking soda. Combine
  with first mixture.  Add citron and nuts which have been dredged with 1 cup
  sifted flour.  Add sufficient flour to make a soft dough. Mix thoroughly.
  Turn onto lightly floured board. Roll in thin sheet. Cut with floured
  cutter. Place on slightly oiled baking sheet. bake in moderate oven (400 F)
  about 10 minutes.  50 servings. Mrs. Hilda Keller, Albuquerque, N.M.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Cookies
 Categories: Cookies
   Servings:  1
 
    3/4 c  Margarine or shortening
      1 c  Granulated sugar
      1    Egg
      4 tb Molasses
      1 ts Cinnamon
      1 ts Ginger
      2 c  Flour
      2 ts Baking soda
           Extra sugar
 
  There are a great variety of shapes and fillings you can use when making
  hand shaped cookies. They tend to be more time consuming to make than other
  types of cookies because each one must be individually shaped. It's well
  worth the extra time, and you may find you enjoy shaping the cookies as
  much as eating them!
  
  Dark, fragrant, dunk-them-in-milk-or-coffee cookies-like great grandmother
  used to bake.
  
  In a large bowl, cream margarine or shortening with sugar. Add egg and
  blend. Add molasses and spices; mix well. Add flour and baking soda and
  blend. Chill dough 30 minutes or overnight (covered tightly).
  
  Preheat oven to 325. Shape dough into small balls, roll in sugar and place
  2-inches apart on cookie sheet. Bake at 325 for 10-12 minutes. Remove from
  oven and cool on wire racks.
  
  Yield: 2 1/2 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee,
  McLean, VA
  
   Randy Shearer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Sugar Cookies
 Categories: Cookies
   Servings:  6
 
    3/4 c  Shortening
      1 c  Sugar
    1/4 c  Molasses
      1    Egg
      2 ts Baking powder
      2 c  Sifted all purpose flour
    1/2 ts Cloves
    1/2 ts Ginger
      1 ts Cinnamon
    1/2 ts Salt
 
  Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat;
  let cool.  Add sugar, molasses and egg; beat well. Sift together flour,
  soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well and
  chill.  Form in one inch balls, roll in granulated sugar and place on
  greased cookie sheets two inches apart.  Bake at 375 degrees for 8 to 10
  minutes.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Chocolate Chip Cookies
 Categories: Cookies, Chocolate, Syd's book
   Servings: 24
 
      1    Yellow Cake Mix *
    1/2 c  Butter, Softened
      1 ts Vanilla
      2    Eggs
      6 oz Chocolate Chips
    1/2 c  Walnuts, Chopped
 
  * Betty Crocker Super Moist Yellow Cake Mix - works best.
  ~-------------------------------------------------------------------------
  Pre-heat oven to 350F.  Mix 1/2 of the cake mix with the butter, eggs and
  vanilla until smooth. Add the remaining mix, chocolate chips and nuts. Drop
  by teaspoon onto an ungreased cookie sheet about 2 inches apart. Bake 10-12
  minutes (centers will be soft). Cool slightly before removing from the pan.
  Do not leave on cookie sheet for too long as the cookies will continue to
  bake and become hard instead of soft and chewy.
  ~------------------------SIMPLIFIED VERSION-------------------------------
  1 ea.: Cake Mix as above, 1 t Vanilla, 1/4 c Vegetable Oil, 5 oz Chocolate
  Chips, 1 Egg, 1/2 c Walnuts, Chopped.  Mix as above.  If too stiff add a
  second egg.  Bake at 375 degrees for 10-12 minutes on ungreased cookie
  sheet.  Cool slightly before removing.  If all else fails use the recipe on
  the back of the chocolate chip bag.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monster Cookies
 Categories: Cookies
   Servings: 96
 
      6    Eggs
  3 1/2 c  Brown sugar
  1 1/2 ts Vanilla
      2 c  Granulated sugar
      4 ts Baking soda
      1 c  Butter
  1 1/2 c  Peanut better
      9 c  Oatmeal
    1/2 lb Chocolate chips
    1/2 lb M & M's
    1/4 c  Chopped nuts
 
    Combine all ingredients.  Use an ice cream scoop to form balls of dough,
  then gently flatten dough on cokie sheet.  Bake at 350 F for 10-12 minutes.
  
  Yield: 8 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monster Cookies
 Categories: Cookies
   Servings:  6
 
     12    Eggs
      2 lb Brown sugar
      4 c  White sugar
      1 tb Vanilla
      1 tb Corn syrup (light)
      8 ts Soda
      1 lb Margarine
      3 lb Peanut butter
     18 c  Quick oatmeal
      1 lb Chocolate chips
      1 lb M&M's (use these to top each
           -cookie)
           Mix in dishpan or small
           -bathtub.  Just kidding!
           Drop by tablespoonful on
           -cookie sheet.  Do not
           Flatten if you like chewy
           -cookies.  Bake at 350
           Degrees for 8 to 12 minutes.
           -This recipe makes
     24    Dozen.
 
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moravian Christmas Cookies
 Categories: Penn-dutch, Cookies
   Servings:  1
 
      2 c  Shortening
  2 1/4 c  Brown Sugar
      1 qt Molasses
      8 c  Flour
      1 tb Cloves
      1 tb Cinnamon
      1 ts Ginger
    1/2 ts Baking Soda, Dissolved In:
      1 ts Vinegar
 
  Use a mixture of butter and lard for the shortening. Sift the flour and
  spices together. Add sugar and mix well. Work in the shortening with the
  finger tips or with a pastry blender. Add baking soda and molasses and mix
  thoroughly. Chill. Roll very thin on floured board and cut with fancy
  cookie cutters. Bake at 350F 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: Moravian Sand Tarts
 Categories: Penn-dutch, Cookies
   Servings:  1
 
      2 c  Butter
  2 1/2 c  Powdered Sugar
      5    Egg
      4 c  Flour
      1 ts Baking Soda
           Pecans
 
  Cream the butter and sugar together and add one egg at a time, beating well
  after each addition. Sift the flour and soda together and mix with other
  ingredients. Chill in ice box over night. Roll out thin on floured board,
  cut into round shapes, and press half a pecan into center of sand tart.
  Bake at 350F 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: Moravian Scotch Cakes
 Categories: Penn-dutch, Cookies
   Servings:  1
 
  1 1/2 c  Butter
    1/2 c  Sugar
      4 c  Flour
      2 ts Caraway Seeds
 
  Mix the flour, caraway seeds and sugar together. Work in the butter with
  the finger tips until well blended. Roll out about 1/3 inch thick on
  floured board. Cut in small squares. Bake on a greased cookie sheet at
  325F about 15 minutes. When cold, cover with boiled icing and sprinkle
  with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moravian White Christmas Cookies
 Categories: Penn-dutch, Cookies
   Servings:  1
 
      2 c  Butter
      3 c  Sugar
      5    Eggs, Well Beaten
      1 c  Cream
      1 ts Soda, Dissolved In:
    1/4 c  Boiling Water
      4 c  Flour
 
  Cream butter and sugar together until well blended. Beat the eggs and add.
  Stir in the dissolved soda. Sift the flour and add alternately with the
  cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour
  if needed. Chill for several hours. Roll out thin on floured board and cut
  with fancy cookie cutters. Bake at 350F 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: More Ginger Snaps
 Categories: Cookies, Vegetarian
   Servings:  1
 
    3/4 c  Shortening
      1 c  Brown sugar
    1/4 c  Molasses
    1/4 c  Water
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Ginger
    1/2 ts Salt
  2 1/2 c  Flour
 
  Beat shortening for 30 seconds.  Add sugar & beat till light & fluffy. Add
  molasses & water.  Mix well.  Add the baking soda, cinnamon, ginger & salt.
  Mix.  Finally fold in flour.  Mix well.  Form into 1 inch balls. Place on a
  greased cookie sheet 2 inches apart.  Flatten slightly & bake at 375F for 8
  to 10 minutes.  Cool on a wire rack.
  
  Makes 36.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moroccan Almond Rolls
 Categories: Cookies
   Servings: 48
 
  2 1/4 c  Unbleached All-Purpose flour
           -(sifted)
      1 c  Butter
    1/2 ts Salt
      4 tb -Ice Water

MMMMM-----------------------------FILLING----------------------------------
      8 oz Almond Paste
      1 lg Egg
      2 tb Sugar
    1/3 c  Ground Almonds
 
  Place the flour, butter and salt in a mixing bowl.  Cut in the butter with
  a pastry blender until the mixture is crumbly.  Add the ice water and blend
  well with a for, until moistened.  Shape into a ball and divide it into 3
  sections, wrap, and refrigerate for at least 1 hour, (no more than 2
  hours).  Meanwhile, prepare the filling by mixing all of the ingredients
  together.
  
  Remove the dough from the refrigerator, and roll out 1 section into a 12 X
  12-inch square.  Cut into 3-inch squares.  Place a small piece of filling
  at one corner of each small square and roll up, diagonally. Repeat with the
  remaining two sections of dough.  Place the rolled squares on ungreased
  cookie sheets and bake in a preheated 400 Degree F. oven for 10 to 12
  minutes.
  
  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: Mrs Fields Peanut Butter Cream -Filled Cookies
 Categories: Cookies, Desserts
   Servings: 36
 
MMMMM-----------------------------COOKIES----------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
      1 c  Quick oats (NOT instant)
      1 c  Light brown sugar, firmly
           - packed
    1/2 c  Salted butter, softened
      1 lg Egg
      1 ts Pure vanilla extract

MMMMM-----------------------------FILLING----------------------------------
    3/4 c  Smooth peanut butter
    1/4 c  Salted Butter, softened
      2 tb Half-and-half
      1 ts Pure vanilla extract
  1 1/2 c  Confectioners sugar
 
  Preheat overn to 325-degrees F.
  
  In medium bowl combine flour, soda, cinnamon and oats.  Mix well with a
  whire whisk.  Set aside.
  
  Cream sugar and butter in a large bowl using an electric mixer set at
  medium speed.  Add the flour-oat mixture, and blend at low speed until just
  combined.  Do not overmix.
  
  Separate dough into two balls, flatten them into disks, and wrap each
  tightly in plastic wrap or a plastic bag.  Chill 1 hour.
  
  On floured board using a floured rolling pin, roll out one disk to 1/4 inch
  thickness.  Cut cookies with a 2-inch round fluted cookie cutter dipped in
  flour.  Repeat procedure with the second disk, reworking scraps until all
  the dough is used.  Bake cookies on ungreased baking sheets 1/2 inch aprt
  for 13-15 minutes or until bottoms turn light brown.  Transfer immediately
  to a cool, flat surface with a spatula.
  
  When cookies are cool, spread 1 tablespoon of peanut butter filling on the
  bottom side of a cookies.  Top with another cookie-bottom side toward the
  filling-to make a sandwich.  Repeat with the remaining cookies and filling
  
  Yield: 3 1/2 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mrs Fields Chocolate Chip Cookies
 Categories: Cookies
   Servings:  6
 
    1/2 c  Butter
    1/2 c  Margarine
      2 md Eggs, beaten
      2 ts Vanilla Extract
  2 1/4 c  Flour
      1 c  Brown Sugar
    1/2 c  Granulated Sugar
     12 oz Chocolate Chips
      1 c  Chopped Walnuts
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Milk
    1/2 ts Water
 
  Note: All standard chocolate chip cookie ingredients. For Authenticity, use
  C&H sugar, Hershey's chocolate chips, and Diamond Walnuts. Chips may be
  semi-sweet or Milk chocolate (Mrs. Fields sells both varieties). Extract is
  the real kind made from vanilla beans, per ban on artificial flavorings.
  The only "secret" ingredient, milk, adds moisture, cooks into a fudge with
  butter and sugar. Soda creates an airy, cake-like texture.
  
  Directions:  Mix sugars, butter and margarine in an electric mixer.  Add
  other wet ingredients, mixing well; then mix in flour, baking soda, and
  salt; then chocolate chips and nuts.  Wear a plastic glove when forming
  golf ball-sized lumps of dough.  Chill in refrigerator about a day.  Set
  dough on ungreased lightweight baking sheet and flatten with gloved hand.
  Cook at 325 Degrees F. for about 15 1/2 minutes (time will vary with oven
  and temperature of dough).  Cookies will be very soft when taken from oven.
  Carefully lift with spatula and place on rack to cool.  Target thickness of
  finished cookie: one half inch.
  
  Day-old cookies may be donated to the homeless<G>.
 
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 375 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 300F. 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 300F. 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 350F 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 375.
  
   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
  375 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 375F.  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 350F.  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 375F.
 
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 400 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 400 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 375. 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 375 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 400. Cut rolls into 1/8-inch slices and place on buttered
  cookie sheets. Bake 5-6 minutes at 400 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 400F.
 
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 375F.  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 375F.
  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 350F.  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 375F 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 350 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 350. Cut chilled dough into thin slices and bake on
  greased cookie sheets at 350 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 300F 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 350.
  
   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 350
  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 375. 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 375 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 350.
  
   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 350 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 375.
  
   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 375 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 400. 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 375.
  
   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 375 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 375F 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 400F 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 350F 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 375.
  
   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 375 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 350.
  
   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 350.
  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
 
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      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 350F. 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.
 
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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.
 
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      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
 
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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 300F for 1 hour.
  Cool, then store in an airtight container. Yield depends upon size and
  shape.
 
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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
 
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      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.
 
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      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
 
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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
 
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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_
 
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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 375F.  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
 
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      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
 
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      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.
 
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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
 
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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
 
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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
 
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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.
 
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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.
 
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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
 
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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 325.
  
   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
  325 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 350F 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 375F.  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 325.
  
   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 425. 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 375 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 350 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 350.
  
  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 350.
  
   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 350.
  
   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 350. 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 325F 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.....<all
  knowing grin>.......
  
  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 350F. 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 350.
  
   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 350. 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 375F 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
 
