MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hawaiian Drop Cookies Categories: Cookies Yield: 4 Servings 2 c All-purpose flour 2 ts Baking powder 1/2 ts Salt 2/3 c Margarine 1 1/2 c Sugar 1/2 ts Vanilla 1/2 ts Almond extract 1 Egg 3/4 c Well drained, crushed Pineapple 1/2 c Shredded coconut Heat oven to 325 degrees. Sift together flour, baking powder and salt. Cream sugar, margarine and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple, coconut and dry ingredients. Drop by teaspoon on cookie sheet. Bake 20 to 25 minutes. Store 24 hours after cooled. From: Dsauer7800@aol.Com The Chocolate Archives ~ http://www.choco.com November 1998 ftp://ftp.apk.net/pub/choco/current.zip http://www.choco.com/recipes From: Jim Weller Date: 28 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Heart-Shaped Linzer Cookies Categories: Cookies Yield: 1 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 1/4 Cup Whole hazelnuts 1 c Unsalted butter; (2 sticks) 2/3 c Granulated sugar 2 lg Eggs 1 ts Pure vanilla extract 2 c All-purpose flour 1 ts Baking powder 1 ts Ground cinnamon 1/4 ts Salt 1 ts Lemon zest Confectioners sugar; for Dusting 1 c Seedless raspberry jam 1. Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine. 2. Line two baking sheets with parchment paper; set aside. In bowl of electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla. 3. In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes. 4. Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch, heart-shaped cookie cutter, cut out 72 hearts. To make top halves of cookies, use a 1-inch, heart-shaped cookie cutter to cut out centers from 36 of the hearts. 5. Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled. 6. Lightly sift confectioners sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to one week. Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are perfect for a wedding dessert buffet, though you won t want to limit them to such a singular occasion. Baked from hazelnut dough, they have spread jam between the layers, and are dusted with powdered sugar. The resulting cookies are delicious. Apricot, strawberry, and cherry jams can be substituted for the seedless raspberry jam in this recipe. NOTES : Makes 3 dozen cookies Recipe by: Martha Stewart by SuzyWert@aol.com, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Helen's S Cookies Categories: Cookies Yield: 231 Servings MMMMM----------------------MM BY H PEAGRAM--------------------------- MMMMM----------------------------DRY--------------------------------- 3 1/2 Cup Flour 3 tb Baking powder 1 ts Baking soda 1 ts Salt MMMMM----------------------------WET--------------------------------- 4 lg Eggs 2 c Sugar 2 tb Lemon juice 1 tb Vanilla 1 c Shortening, melted & cooled 28 Cooking Blend dry ingredients. Blend wet ingredients. Blend 2 together. Makes a stiff dough. Use a pastry bag and form S or 8s on greased baking sheet at 350 degrees for 10-12 minutes. Place a fair distance apart as these spread. From: Helen Peagram Date: , Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hello Dolly Cookies Categories: Cookies Yield: 15 Servings 1 c Chocolate chips 8 tb Butter 1 c Pecans, chopped 1 c Graham cracker crumbs 1 cn Eagle brand condensed milk Melt butter in a 13x9" pan. Spread graham cracker crumbs over the bottom of t he pan. Spread the chocolate chips in a layer over crumbs, then the pecans in a layer over chocolate. Pour condensed milk over all this. DO NOT STIR at a ny time. Bake at 350~F for 30 minutes. Cool and cut into squares. Source: Prize Winning Recipes from the State Fair of Texas, 1976. Recipe By : Mary Hendrickson From: Kmeade@ids2.Idsonline.Com (The Medate: Wed, 03 Jan 1996 11:24:29 ~0500 From: Fred Ball Date: 22 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Heloise's Easy, Quick and Tasty Cookies Categories: Cookies Yield: 50 Servings MMMMM-------------------AMERICAN MEASUREMENTS------------------------ 1 pk Cake mix (18 to 20 ounce) 1/2 c Vegetable oil 2 Eggs 50 Cookies Preheat oven to 350 degrees F. Vigorously mix any flavor cake mix, oil and eggs in large bowl. Drop dough by teaspoons onto un-greased cookie sheet. Bake on middle rack for 10 minutes. Cool on open cake rack. Makes about Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hemstrought's Half Moon Cookies Categories: Cookies Yield: 4 Servings 3 3/4 Cup Flour 3/4 ts Baking powder 2 ts Baking soda 2 And 1/4 cups sugar 2 Sticks margarine, cut in Pieces 3/4 c Sifted unsweetened cocoa 1/4 ts Salt 2 Eggs 1 ts Vanilla 1 And 1/2 cups milk Fudge Icing: 3 And 1/2 ounces bittersweet Chocolate 3 And 1/2 ounces semisweet Chocolate 1 tb Butter 4 And 1/3 cups sifted Confectioner's sugar 2 tb Corn syrup 1 ts Vanilla pn Salt Buttercream Icing: 7 c Confectioner's sugar 2 Sticks softened butter, cut In pieces 1/2 c Vegetable shortening 7 tb Milk 1 tb Vanilla pn Salt For the cookies: sift together first 3 ingredients and set aside. Combine next 4 ingredients in large bowl and beat at medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating well. Repeat with remaining milk and flour mixture. Spoon onto parchment- lined baking sheets, making 3-inch rounds about 2 inches apart. Bake at 350 degrees until cookies are set - about 12 minutes. Allow to cool, then remove from parchment. For fudge icing: melt both chocolates with butter in top of double boiler over simmering water. Add remaining ingredients along with 6 TBSP. of boiling water; mix to a smooth, stiff paste. Thin icing with up to 8 more TBSP. of boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in double boiler over low heat. For buttercream icing: with mixer on low, combine all ingredients in large bowl; then beat at medium speed until light and fluffy. Using a metal spatula, spread about 1 TBSP. of warm fudge icing on half of the flat side of each cookie. Spread other half with 1 heaping TBSP. of buttercream icing. Makes about 2 and 1/2 dozen cookies Here is the recipe as it appeared in the local Utica NY newspaper...I haven't tried these out yet myself. From: Linda/Mike Bates Date: Thu, 18 Feb 1999 10:05:22 -0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hershey's Classic Chocolate Chip Cookies Categories: Cookies Yield: 60 Servings 2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 12 oz Semi-Sweet Chocolate Chips (Hershey's) 1 c Chopped nuts (optional) Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey's Cocoa to flour mixture. Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup Hershey's Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed. Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two cookies. High Altitude Directions Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit, 5 to 7 minutes or until top is light golden with golden brown edges. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias From: "John Williams" on 1998, Posted to MM-Recipes Digest V4 # MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hickory Nut Drop Cookies Categories: Cookies Yield: 1 Servings 2 c Sugar 1 c Shortening; beat well 2 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) v8.06 Title: Hidden Treasure Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c Graham cracker crumbs 1/2 c All purpose flour 2 ts Baking powder 1/2 c Margarine 14 oz Sweetened condensed milk 1 1/2 c Flaked coconut 8 oz Chocolate chips 1 c Walnuts, chopped Preheat your oven to 350F. In a mixing bowl, mix graham cracker crumbs, flour and baking powder together. In a large bowl, stir by hand, softened margarine & sweetened condensed milk and margarine until smooth & creamy. Add the graham cracker mixture; mix well. Stir in coconut and chocolate chips. Drop by tablespoons onto a lightly sprayed pan. Bake 9 to 10 minutes or until golden brown. Posted to Fabfood 9/98 Posted to Dessert Lovers 9/98 Contributor: Posted to TNT Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: High Fiber Cookies {diabetic}[America] Categories: Cookies Yield: 48 Servings 1 c Oat bran 1 c Rolled oats 1 c Fiber one cereal 1 c Kellog's bran flakes 1 c Seedless raisins 1 c Chopped English walnuts 3/4 c Sugar 3/4 c Brown sugar 1 c Margarine (2 sticks) 2 lg Egg whites 2 ts Vanilla 2 c All purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Water at room temp Place oat bran, rolled oats, Fiber one, bran flakes, raisins and walnuts in a bowl. Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about 1/2 min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil. Bake at 375 for 12-14 minutes or until lightly browned. Remove from oven and let sit for 1 minute. Remove cookies to wire rack and cool to room temperature. Author's Note: These cookies, which provide 2 grams of dietary fiber each, aren't terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values. Nutritive Value per cookie: CAL 121; CHO 15 gm; PRO 2 gm; FAT 6 gm; NA 107 mg; Source: The New Diabetic Cookbook From: Dorothy Flatman Date: 05 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hilary Clinton's Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Flour 1 ts Salt 1 ts Baking soda 1 c Shortening 1 c Brown sugar, firmly Packed 1/2 c Sugar 1 ts Vanilla 2 Eggs 2 c Rolled old fashioned oats 1 pk Semisweet chocolate chips Preheat oven to 350. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugar and vanilla in large bowl with electric ixer 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 teaspoonfuls onto baking sheets. Bake in 350 oven for 8-10 minutes or until golden. Cool cookies on sheets for 2 minutes. Remove to serving platter. Recipe By :Brand Name Recipe List 2/3/98 Per serving: 4375 Calories (kcal); 266g Total Fat; (53% calories from fat); 37g Protein; 493g Carbohydrate; 374mg Cholesterol; 3581mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 52 Fat; 23 Other Carbohydrates From: Laurie R Wise on May 16, 1999, Converted Beat the oil with the sugar for about 1/2 hr.; add cognac. Add baking soda dissolved in orange juice; add orange rind; mix well. Add flour and farina, and knead very well to blend all ingreds. into a med.-soft dough. Shape the melomacaronia into mounded ovals, flat on the bottom, scrape the top lightly with a fork to make shallow grooves. Place on a buttered cookie sheet and bake in preheated 250 F. oven for 20 to 30 min. Remove from the oven; cool. While cookies are cooling, boil water, sugar, and honey together in a saucepan, removing the froth as it rises. Boil abt. 3 min. Dip cold cookies into the warm syrup, using a slotted spoon. Remove carefully and drain. Place on a clean platter and sprinkle with the walnuts. Mix together the cinnamon and sugar, and sprinkle on top. MM by Helen Peagram by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Granola Cookies Categories: Cookies Yield: 12 Servings 1/2 c Vegetable oil 1/2 c Honey 2 Eggs; beaten 1 ts Vanilla 1 1/4 Cup Whole-wheat Pastry flour 1/2 ts Salt 1/2 ts Baking soda 1 c Granola Combine Oil and honey. Stir in eggs and vanilla. Combine flour, salt, and soda; stir into wet ingredients. Add granola; mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 325*F 10 to 12 minutes or until done. Yield 2 to 2 1/2 dozen. Recipe by: The Encyclopedia of Creative Cooking: Charlotte Turgeon MM by Helen Peagram by Purlbug@aol.com on Mar 3, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Oatmeal Chocolate Chip Cookies Categories: Cookies Yield: 60 Servings 1 c Honey 1/2 c Applesauce 1/2 c Reduced calorie margarine 4 Egg whites 1 ts Vanilla 2 c All purpose flour 1 c Quick cooking rolled oats 2 ts Baking powder 1/2 ts Baking soda 1/3 c Semi-sweet chocolate chips Preheat oven to 350. Spray cookie sheet with nonstick vegetable cooking spray. Cream honey, applesauce and margarine in large bowl with electric mixer until smooth. Beat in egg whites, one at a time, then add vanilla. Combine flour, oats, baking powder, baking soda and salt in medium bowl; mix well. Add dry ingredients to honey mixture; mix thoroughly. Stir in chocolate chips and nuts. Heap teaspoonfuls of the mixture onto cookie sheet. Place cookie sheet above center of oven; bake 12-16 minutes or until lightly browned. Let cookies stand 1 minute, then remove and place on wire racks to cool. Makes 5 dozen cookies. Recipe By : Low Fat * No Fat From: L979@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Walnut Drop Cookies Categories: Cookies Yield: 4 Servings 1 c Sugar 1 c Honey 2/3 c Shortening 3 Eggs 3 3/4 Cup Flour 1 ts Soda 1 ts Salt 1 c Sour cream 1 c Chopped walnuts 3/4 c Flaked coconut 1 ts Vanilla Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into measuring cup and pour measured flour on waxed paper. Add salt and soda. Mix well. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoon into greased baking sheet. Top cookies with walnut halves and coconut. Bake at 375 degrees for 10 to 12 minutes. Makes 7 to 8 dozen cookies. From: Dsauer7800@aol.Com on Jan 10, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hungarian Filled Cookies Categories: Cookies Yield: 36 Servings 1 1/3 Cup All-purpose flour 2/3 c Butter or margarine 2/3 c Creamed cottage cheese 1/4 c Confectioners' sugar 3/4 ts Vanilla extract 1/8 ts Salt 1/3 c Apricot preserves 1/3 c Walnuts, finely chopped 1/3 c Light corn syrup : Into medium bowl, measure first 5 ingredients. With hand, knead ingredients until well blended. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 1 hour or until easy to handle. : Preheat oven to 375 degrees. Grease large cookie sheets. On lightly floured surface with floured rolling pin, roll 1/3 of dough 1/8 thick, keeping remaining dough refrigerated. Using 10-inch plate as guide, cut dough into 10-inch round. Spread dough with 1/3 of preserves; sprinkle with 1/3 of walnuts. : Cut dough round into 12 wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies, point-side down, 1-1/2 inches apart, on cookie sheet. Repeat with remaining dough, preserves and walnuts. Bake 25 minutes or until golden. Remove cookies to wire racks to cool. : To Glaze Cookies: In small saucepan over medium heat, heat corn syrup to boiling; cook 2 minutes. Brushed cooled cookies with some corn syrup; let stand 30 minutes to dry. Store in tightly covered containers to use up within 3 days. Makes 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Icebox Cookies Categories: Cookies Yield: 2 Servings 1/2 lb Oleo 2 c Sugar 2 Eggs 3 c Flour (self rising or Plain) 1 ts Vanilla 1 c Chopped nuts MMMMM------------------HOW TO MAKE THE COOKIES----------------------- Mix oleo and sugar thoroughly. Add eggs, aone at a time, mixing well. Add vanilla. Add flour a little at a time until dough is real stiff. Add nuts. Make into rolls, wrap in wax paper, store in refrigerator or freezer. Slice thin and place on ungreased cookie sheet. Bake in 350 degree oven until lightly browned. Louie Lee Varnell's best. MM format by Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Iced Molasses Cookies Categories: Cookies Yield: 36 Servings 2 c Flour 2 ts Baking soda 1 ts Cinnamon 1/2 ts Ginger 1/4 ts Nutmeg 1 c Sugar 3/4 c Butter; softened (1 1/2 Sticks) 1 lg Eggs 1/4 c Molasses MMMMM----------------------TOPPING & ICING--------------------------- 3/4 c Sugar 1 tb Cinnamon 3 c Sugar, powdered 6 tb Juice, fresh lemon 1 tb Butter; softened Mix together flour, baking soda, cinnamon, ginger, and nutmeg. Beat together sugar, and butter at medium speed until light and fluffy. Beat in egg and molasses. At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until a soft dough forms. Chill for 4 hours. Preheat oven to 350 degrees. Pinch off pieces of dough; roll each piece into a 1 1/2" ball. Place cookies, 2 inches apart, on 2 ungreased baking sheets. To prepare topping, mix together granulated sugar and cinnamon. Using a flat-bottom glass dipped in sugar mixture, flatten each ball slightly. Bake cookies until set and just browned, 10 to 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely. To prepare icing, mix together confectioners' sugar, lemon juice, and butter. Spread icing evenly over tops of cookies. Let stand until set. Baking Tips: Don't skimp on chilling time. It is important, for ease of handling and texture, to allow the cookie dough to chill throughly before baking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Iced Molasses Cookies Lhj Categories: Cookies Yield: 42 Servings 3 c All-purpose flour 1 1/2 ts Ginger 1 1/2 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 1/8 ts Salt 1/3 c Vegetable oil 1 tb Unsalted butter or Margarine; softened 1/2 c Firmly packed brown sugar 1 lg Egg white 1/3 c Light corn syrup 1/3 c Light molasses 1 ts Vanilla extract 1/2 ts Grated lemon peel MMMMM---------------------------ICING-------------------------------- 1 c Confectioners' sugar; Sifted 2 ts Low-fat (1 %) milk; (2 to 3 ) 1/4 ts Vanilla extract 1. Combine flour, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Beat oil, butter and brown sugar in large mixer bowl until blended. Add egg white, corn syrup, molasses, vanilla and lemon peel, beating until smooth. Stir in dry ingredients. 2. Divide dough in half. Roll one half of dough 3/16-inch thick between 2 sheets of waxed paper. Repeat with remaining dough. Slide dough onto cookie sheet and freeze at least 1 hour. 3. Heat oven to 375 F. Lightly coat 2 cookie sheets with vegetable cooking spray. Peel off paper. Cut out circles with 2 1/2-inch round scallop-edged cutter. Arrange 1 1/2 inches apart on prepared cookie sheets. Bake 6 to 8 minutes, until edges are just browned. Cool on cookie sheet 1 minute. Transfer to wire racks to cool completely. Repeat with remaining dough, rerolling scraps. 4. Make icing: Meanwhile, beat confectioners' sugar, 2 teaspoons milk and vanilla in small bowl until smooth. Stir in additional milk a little at a time until spreadable. Makes 1/2 cup. 5. With small spatula, spread 1/2 teaspoon icing on each cookie. Return to wire rack until icing is set. Makes 3 1/2 dozen. These mild molasses cutout cookies topped with white icing store extremely well. They're great to have on hand to stave off fat attacks. Prep time: 20 minutes plus freezing and decorating Baking time: 6 to 8 minutes per batch Degree of difficulty: easy Low-fat, Low-calorie PER COOKIE:Calories 85, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 44 mg, Carbohydrates 16 g, Protein 1 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com (C) 1998, Meredith Corporation, . MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: LHJ ONLINE http://www.lhj.com MM by Helen Peagram by Roberta Banghart on Jun 08, 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Iced Pumpkin Cookies Categories: Cookies Yield: 4 Servings MM BY HELEN PEAGRAM 1 c Unsalted butter 1 c Sugar 1 c Cooked, pureed pumpkin (fresh or canned) 1 Egg 1 ts Pure vanilla extract 2 c Unbleached allpurpose flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/2 ts Freshly grated nutmeg 1 c Walnuts, coarsely chopped 1 c Raisins Icing: 2 c Sifted confectioners= sugar 1/4 c Butter, softened 1 ts Vanilla 3 tb Whipping cream, fresh Orange Juice or rum Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. Icing: Cream confectioners= sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners= sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Yield: 6 dozen Iced Pumpkin Cookies BAKERS' DOZEN BETH SETRAKIAN SHOW #BD1A16 From : Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Impossible Peanut Butter Cookies Categories: Cookies Yield: 8 Servings 1 c Peanut butter 1 c Sugar Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Invisible Oatmeal Cookies Categories: Cookies Yield: 4 Servings 1 c Flour 2 ts Baking powder 1/2 ts Salt 1 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/2 c Butter (softened to room Temperature) 1 c Brown sugar (packed firmly Into measuring cup) 1 1/2 c Oats, quick-cooking (uncooked) 2 lg Eggs (lightly beaten) 1 ts Vanilla extract 1 ts Almond extract 1 c Raisins 1 c Dates (chopped) 1 c Pecans (chopped) Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended. In a separate bowl, stir softened butter with brown sugar until well mixed. Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates and chopped pecans. Mix well until batter is firm. Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. NOTES: * Delicious high-fiber oatmeal drop cookies -- These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them "Invisible Oatmeal Cookies" because they are wont to disappear whenever unguarded. Enjoy. * If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit. * The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysvis!george MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Irresistible Peanut Butter Cookies Categories: Cookies Yield: 18 Servings 3/4 c Jif peanut butter 1/2 c Shortening 1 1/4 Cup Packed brown sugar 3 tb Milk 1 tb Vanilla 1 Egg 1 3/4 Cup Flour 3/4 ts Salt 3/4 ts Baking soda Heat oven to 375 deg f. Combine peanut butter, shortening, sugar, milk and vanilla in a mixing bowl. Beat until creamy. Add egg, beat until just blended. Combine flour, salt and baking soda in a bowl. Add to creamed mixture. Mix just until blended. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 7 to 8 minutes or until firm. Cool two minutes on baking sheet, then remove to wire rack and cool completely. Variation: add 6 oz. chocolate chips or M & M's. Variation: make indentation with spoon. Bake as directed then press mini reeses cup into indentation. Cool completely. From: Hdbrer@ibm.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Chocolate Nut Cookies Categories: Cookies Yield: 1 Servings 1/2 c Margarine 2/3 c Cocoa, unsweetened 2 c Light brown sugar 1/2 c Water 2 1/2 Cup Wholewheat flour 1 1/2 ts Baking powder 2 ts Cinnamon 1 ts Cloves or allspice 1 c Finely chopped almonds 1 c Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. Nava Atlas, "Vegetarian Celebrations" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Filled Cookies Categories: Cookies Yield: 2 Servings MMMMM---------------------------DOUGH-------------------------------- 5 1/2 Cup Flour 1/2 c Sugar 6 ts Baking powder 1/4 ts Salt 2 tb Anisette liqueur 6 lg Eggs 2 ts Vanilla 1 lb Butter or margarine MMMMM--------------------------FILLING------------------------------- 3 c Raisins 1 lb Figs 1/2 c Brown sugar 1 c Walnuts 1 ts Cinnamon 2 tb Water Dough: Mix flour, sugar, salt and baking powder in large bowl. Cut in butter until it resembles coarse meal. Make a well, add eggs and vanilla. Mix with wooden spoon until mixture leaves side of bowl. Filling: Chop or grind fruit and nuts. Add cinnamon, brown sugar, and water. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool. Roll dough thin, cut in 2" circles with cookie cutter. Put 1 T of filling in center, fold and seal edges. Bake in 375 degree oven until golden brown. From: Paula MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Flag Cookies Categories: Cookies Yield: 40 Servings 2 pk Active dry yeast 1/4 c Warm water 2 c Butter;, (4 sticks) Softened 1 c Sugar 1 Egg 4 1/2 Cup Sifted flour Red and green colored sugar Dissolve yeast in warm water. Cream together butter and sugar. Beat until light and fluffy. Beat in egg. Blend in dissolved yeast. Gradually stir in flour. Chill dough for about 2 hours. Shape into 3/4" balls. Dip one side in red sugar, the other in green sugar, leaving a clear stripe down the center. Place on buttered cookie sheets. Bake in pre-heated 375 degree oven for 10-12 minutes, or until lightly browned. Remove from oven immediately to wire racks to cool. Can be frozen. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, converted by MM_Buster v2.0l. From: Steve Zielinski on Jan 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jamoca Chocolate Meringue Cookies Categories: Cookies Yield: 4 Servings 2 Egg whites (room Temperature) 1/4 ts Cream of tartar pn Salt 9 tb Granulated sugar 4 ts Plain cocoa powder 1 ts Powdered instant coffee 3/4 ts Rum flavoring 7 ts Miniature chocolate Chips Combine egg whites, cream of tartar and salt in an electric mixer bowl; beat until peaks form. Beat in sugar, a little at a time, until egg whites are stiff. Add cocoa, coffee and rum flavoring; beat until stiff and glossy. Line cookie sheets with foil, shiny side up. Drop meringue mixture onto the foil by the tablespoon, 1-inch apart. Sprinkle a few miniature chocolate chips on each cookie. Bake in a preheated 200 degrees oven 1 hour and 15 minutes. Cool complete- ly before removing from foil. Makes 36 cookies, fewer than 20 calories each. From: Dsauer7800@aol.Com date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jello Chocolate Chip Cookies Categories: Cookies Yield: 7 Servings 2 1/4 Cup Unsifted All-purpose flour 1 ts Baking soda 1 c Butter or margarine 3/4 c Light brown sugar (packed) 1/4 c Granulated sugar 1 pk Jello vanilla flavored `instant' pudding and pie Filling 2 Eggs 1 ts Vanilla 12 oz Chocolate chips (1 pkg) 1 c Chopped nuts (opt) 18 Jul 97 Mix flour with baking soda. combine butter, the sugars and pudding mix 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 by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. NOTE:For Chocolate Chocolate Chip Cookies, use Jello Chocolate flavor. From General Foods Corp. (1982) From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) From: Gary Hartford From: Gail Shipp Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jello Sugar Cookies Categories: Cookies Yield: 40 Servings 2/3 c Butter 6 oz Jello 1 ts Extract, vanilla 1 Eggs 1/4 c Milk 1 1/2 c Flour 1 1/2 ts Baking powder 1/4 ts Salt Preheat oven to 375 F. Cream butter with regular gelatin mix (not necessarily Jello brand) and vanilla, add egg and milk, beat until light and fluffy, add flour, baking powder, and salt; blend well. Drop from spoon onto greased cookie sheet; bake 8-10 minutes, just until edges are brown. Remove carefully to towel or wire rack to cool. Don't let sit, they stick badly!! Laurie's comments: If you put soft butter, JELLO (works best), vanilla, egg, and milk together in one bowl, dry in another children can mix and add until well mixed, my 4 year old loves to make "green globs" and for Christmas they are simple. Sylvia's comments: I put the ingredients, one at a time, in the bowls and let the kids mix them and shape them on foil (to slip on the cookie sheets). They were ecstatic, the cookies were edible if somewhat irregularly sized, and I did NOT want sticky cookies on my beautiful new Airbake nonstick pans. Irene made such tiny cookies that she got twice as many cookies out of the recipe as Daniel did! Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe (dot) com From: Laurie Davis Date: 12-05-93 The Lunatic Fringe Bbs (978) F-Inter Co MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jelly Top Cookies Categories: Cookies Yield: 1 Servings 1 c Sugar 1 c Molasses 1 c Lard 2 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 Egg whites Firm jelly; for centers 375 F. 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 Source: Laura Lehew, Maple Grange, Hardin County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jerry's Cookies Categories: Cookies Yield: 1 Servings 1 pk Chocolate chips; melted 1 c Peanut butter 4 c Miniature marshmallows Melt chocolate. Add peanut butter and marshmallows. Drop on to wax paper. Recipe by: From Bert's Mom Posted to MC-Recipe Digest V1 #000 by B&AEkstrom on Feb 23, 1999, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jessie's Brickly Cookies Categories: Cookies Yield: 84 Servings MMMMM----------------SPIRIT OF CHRISTMAS; BOOK 3--------------------- 1 c Sugar 2 Eggs 1 ts Extract, vanilla 1 c Shortening 4 1/2 Cup Flour 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1/2 c Buttermilk MMMMM-----------------------COLORED SUGAR---------------------------- 1/4 c Sugar 2 dr Food coloring The recipe for these yummy treats was handed down by our food editor's great-grandmother, Jessie England, who called anything crisp "brickly." In large mixing bowl, cream sugar, eggs, vanilla, and shortening. Combine dry ingredients and add to creamed mixture alternately with buttermilk. Divide dough in half and wrap in pastic wrap. Refrigerate at least 2 hours, until well-chilled. Preheat oven to 375 F. On lightly floured surface, use floured rolling pin to roll out dough to 1/8" thickness. Using clothing patterns or desired cookie cutters, cut out dough. Transfer cookies to ungreased baking sheet. Shake sugar and food coloring in jar and sprinkle colored sugar on cookies. Bake 8-10 minutes, until lightly browned. Remove from pans and cool on wire racks. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jeweled Walnut Cookies Categories: Cookies Yield: 24 Servings 2 Eggs 1 c Sugar 1/2 ts Salt 1 ts Vanilla 1 c Flour 3/4 c Small, spiced Gumdrops, Halved, divided 3/4 c Walnuts, chopped, divided 1. Preheat oven to 325 F. 2. In large bowl beat together eggs, sugar, salt and vanilla. 3. Stir in flour. 4. Mix in 1/2 cup of the gumdrops and 1/2 cup of the walnuts. 5. Turn onto greased 9 " square baking pan. 6. Sprinkle with remaining gumdrops and walnuts. 7. Bake for about 35 minutes, or until top has a firm, dull crust. Cool in pan. 8. Cut into 24 bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Joan's Wholewheat Chocolate Chip Cookies Categories: Cookies Yield: 18 Servings 1/2 c Nonfat plain yoghurt 2 Eggs 1 c White granulated sugar 2 ts Vanilla Freshly grated nutmeg to Taste ( makes all the Difference) Or 1/2 Teaspoon ground Nutmeg 4 c Whole wheat baking mix ( Such as Hodgens Mills Insta-bake mix ) 1 c Chocolate chips Granulated sugar With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor. Joan,"Flour Power" Joan,"Flour Power" ########## submitted by: LIR119@delphi.com MM: Joan's zucchini dish From: Dave Date: Sun, 3 Nov 96 13:20:43 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Joe Froggers (Molasses Cookies) Categories: Cookies Yield: 2 Servings 1/2 c Butter or margarine 1 c Sugar 1 c Dark molasses 1/2 c Water 4 c Flour 1 1/2 ts Salt 1 ts Baking soda 1 1/2 ts Ginger 1/2 ts Cloves 1/2 ts Nutmeg 1/2 ts Allspice Cream butter and sugar until light. Stir in molasses and water. Sift dry ingredients and blend into molasses mixture. Chill several hours or ovenight. Roll out 1/4" thick on floured board. Cut into 3" circles, sprinkle with sugar and place on well greased cookie sheet. Bake at 375 F. for 10-12 minutes. Leave on cookie sheet a few minutes before removing, to prevent breaking. Store in covered container. From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7 Typed by: Bob 8-{) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jonathan's Nutty Chocolate Chip Cookies Categories: Cookies Yield: 44 Servings 1 3/4 Cup Unsifted flour 1 ts Baking soda 1/2 c Unsalted butter 1/2 c Sugar 1/2 c Dark brown sugar, firmly Packed 1 lg Egg 1 ts Vanilla 1/2 c Walnuts, chopped 1/2 c Natural almonds, chopped 1/2 c Chocolate chips 1/4 c Macadamia nuts, chopped Ate: 18 Feb 1997 01:21:41 Gmt "A cake decorator and first-time reader of our magazine, Martin Polanco of San Leandro, Ca., shares this recipe, with a note that this is "a little something that I make for my family to remind them that I love them." 1. On a sheet of waxed paper, sift together the four and bakin gsoda. 2. In large bowl, with electric mixer on medium speed, beat butter and sugars until fluffy. Beat in egg and vanilla until well mixed. 3. Reduce mixer speed to low; gradually beat in the flour mixture, scrapind sides of bowl occasionally, until well combined. With rubber spatula, fold in walnuts, almonds, chocolate chips and macadamia nuts. Cover and refrigerate dough 1 hour. 3. Heat oven to 350F. Grease two large baking sheets. Drop level tablespoonfuls of dough onto greased baking sheet, about 1 inch apart. 5. Bake cookies 10 to 12 minutes or until firm and golden. Cool cookies completely on wire racks and store in an airtight container. Per cookie: 1g pro., 5g fat, 11g carb., .6g fiber, 23mg sod., 11 mg chol., 94 cal. "Family Favorites" Country Living's Country Cooking Spring/Summer 1996 Shared by Carolyn Shaw 4/96. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Judy's Nut Ball Cookies Categories: Cookies Yield: 36 Servings 3/4 c Ground pecans 1 c Butter; softened 1/2 c Powdered sugar 1 ts Vanilla extract 2 1/4 Cup Cake flour 1/4 ts Salt Powdered sugar Stir together pecans, butter, sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, converted by MM_Buster v2.0l. From: Steve Zielinski date: Monday, October 05, 1998 9:05 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Katherine Redford's Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 4 oz Unsalted butter, softened 1/3 c Light brown sugar 1/3 c White sugar 1 Egg 1 ts Vanilla 1 c Plus 2 Teaspoon flour 1/2 ts Baking soda pn Salt 1/2 c Toasted oatmeal 6 oz Dark, semi-sweet chunks 2 oz Milk chocolate chunks 1 c Roasted Texas pecans (opt) To toast oatmeal: Spread oatmeal in shallow pan and toast at 350x just until oatmeal begins to change color, 5-10 minutes; watch closely. Preheat oven to 325x. Cream butter and both sugars until light and fluffy. Add egg and vanilla and beat until smooth. In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using. Spoon by tablespoon onto cookie sheets and press down with back of spoon to lightly flatten. Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.) Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies. Per serving (1 large cookie): 302 calories, 4 gm protein, 32 gm carbohydrates, 19 gm fat, 5 gm saturated fat, 39 mg cholesterol, 101 mg sodium. Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4. From: Linda Howard MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kathryn's Honey Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 1/4 c Sugar 3/4 c Honey 1 Egg, beaten with 1/4 tsp. Salt Grated rind of orange 1 ts Vanilla 1 c Chopped nuts 2 c Cake flour 1 1/2 ts Baking powder 1/4 ts Baking soda 4 ts Dry instant coffee Sift together twice the Flour, baking powder, Baking Soda and coffee. Cream Butter and sugar well. Mix In the Quickly, but thoroughly. Last, fold in orange rind, Vanilla And nuts. Drop batter from Half teaspoon onto greased And Floured baking sheet, Making Sure not to place the Cookies too Close together, they Spread. Bake in a moderate oven at 350 Degrees For 12 to 14 minutes or Until cookies are golden Brown Cool On wire racks. Yield: 60 Cookies honey. Now add egg and blend. Mix in dry sifted ingredients From: Dsauer7800@aol.Com