MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kay's Fortune Cookies Categories: Cookies Yield: 6 Servings 1/4 c Flour 2 tb Sugar 1 tb Cornstarch 1 ds Salt 2 tb Vegetable oil 1 Egg white 1 tb Water 1/2 ts Vanilla extract Vegetable oil; for frying 1. In small bowl, combine flour, sugar, cornstarch and salt. Stir in oil and egg white. Add water and vanilla and stir well. 2. Lightly grease skillet or griddle with oil. Make one cookie at a time. Pour one tablespoon of batter in skillet and spread to a circle 4 inches in diameter. Cook over medium-low heat 4 minutes. Turn and cook 15 seconds more or until cooked (not sticky). Lift cookie from pan with a flat metal pancake turner and set onto a work surface. Put paper fortune in the middle and fold cookie in half. Bend folded sides in half over the edge of a bowl to make them rounded. Gently pull on ends so edges of cookie come together. Let cool. Makes 6 to 7 cookies. EACH 84 cals, 5g fat (49%) Kay Stephenson, Nashotah, sent her recipe for fortune cookies. She wrote: "I haven't made these in a very long time, but the recipe works well. It's great fun to tailor each fortune for each specific guest, although you have to keep track of who gets what cookie." (MC) kitpath@earthlink.net 2/99 Recipe by: Kay Stephenson, Nashotah, Wisconsin ~*-*-*-MM by Helen Peagram-*-*-*- by PatHanneman on Feb 06, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Keebler Soft Batch Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings MM BY HELEN PEAGRAM 1 lb Butter; softened 2 Eggs 2 tb Molasses 2 ts Vanilla extract 1/3 c Water 1 1/2 c Granulated sugar 1 1/2 c Packed brown sugar 1 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 5 c All-purpose flour 6 oz Semi sweet chocolate chips Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the mois moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls andplace them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges. Posted to MC-Recipe Digest V1 # by g& isa@spammers.must.die.usa.net ( isa& g) on Jun 15, 1998 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Keepsake Cookies Categories: Cookies Yield: 64 Servings 2/3 c Blanched slivered almonds 2 c Sunsalted butter, room Temperature 1 c Confectioner's sugar Sifted 2 ts Orange zest, very finely Minced 1/4 c Grand Marnier 3 1/3 Cup Flour 1/2 ts Salt Granulated sugar Filling 1/2 c Unsalted butter, at room Temperature 3 c Confectioner's sugar Sifted 3 tb Whipping cream 1 tb Grand Marnier Grind almonds in a blender until they resemble large bread crumbs, set aside. In a large bowl of an electic mixer, cream butter until it is very smooth and creamy. Slowly add the confectioner's sugar and beat until the mixture is very smooth. Beat in the zest and liquer. In a small bowl, combine the flour, salt, and the ground almonds. Stir the flour mixture into the butter mixture until very well combined. Chill the mixture for at least 3 hours or overnight. Preheat the oven to 375 degrees. Butter two cookie sheets. Measure out the cookie dough into 1/2 tablespoon increments. Roll each spoonful of dough into a ball and place them 2" apart on the cookie sheets. Butter the bottom of a glass, then dip the glass bottom in sugar. Flatten each cookie with the butterd and sugared to a diameter of 2 2/3". Do not make cookies to thin. Dip the glass into the sugar before flattening each cookie. Bake approximately 7-10 mins. or until the cookies are just cooked through but not at all brown. After removing the cookies from the oven, allow them to cool 1 min. on the cookie sheets. Then transfer them to racks to cool completely. For the filling, in a large bowl of an electric mixer, beat butter until smooth. Add the sugar, cream and liqueur. Beat until very smooth and creamy. Spread about a teaspoon of filling on the flat side of half of the cookies. Make a sandwich with the flat side of the other half of the cookies. Store tightly covered. Source-Prime Cut by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe By : Prime Cut by Diane Mott Davidson From: Carol & Bob Floyd Date: Sunday, September 12, 1999 7:58 A MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Kiss Cookies Categories: Cookies Yield: 50 Servings 1/2 c Butter 3/4 c Sugar 3 tb Lemonjuice 2 3/4 Cup Flour 1 1/2 c Almonds,chopped 1 pk 14 Ounce chocolate kisses Powdered Sugar 1 tb Shortening 1/2 c Chocolate chips In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed. cover;refridgerate at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a tablespoon full of dough around each chocolate kiss, covering it completly. Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12 minutes or until set and the edges are lightly,golden brown. Cool 1 minute, remove from cookiesheet, cool completly. Lightly dust cookies with powdered sugar. In small pan ,melt chocolate chips and shortening;stir until smooth. Drizzle over each cookie! Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Semolina Cookies Categories: Cookies Yield: 84 Servings 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 874 From 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 ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Date: 06-05-94 (18:39) Number: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Sugar Cookies Categories: Cookies Yield: 36 Servings 2 c Flour 3/4 ts Baking powder 1/4 ts ;salt 1/2 c Butter; softened (1 stick) 1/2 c Sugar 1/4 c Sugar, light brown; packed 1 lg Eggs 2 tb Juice, lemon 2 ts Lemon zest; grated 3 tb Jam, pineapple Mix together flour, baking powder, and salt. Beat together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, lemon juice, and lemon zest. Gradually beat in flour mixture at low speed until blended. Shape dough into a disk, wrap in plastic wrap and chill for 2 hours. Preheat oven to 350 degrees. Grease 2 large baking sheets. Roll dough into a long rope; cut into 36 equal pieces. Flatten each piece of dough into a 2" disk. Place cookies, 2" apart, on prepared sheets. Using your thumb, make a 1/4" deep indentation in center of each cookie. Spoon 1/4 teaspoon of jam into each center. Bake cookies until golden brown around edges and set, 14 minutes. Transfer baking sheets to wire racks to cool for 1 minute. Transfer cookies to wire racks to cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Sugar Tea Cookies Categories: Cookies Yield: 36 Servings 1 c Sugar 3/4 c Butter or margarine 1 Egg 2 tb Corn syrup 2 c Flour 1 ts Baking soda 1 ts Baking powder 1 ts Lemon extract Cream the butter with the sugar until light and fluffy. Beat in the egg, corn syrup and lemon extract. Stir in flour, baking powder and baking soda. Cover and chill dough. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Roll chilled dough into balls the size of a walnut. Roll balls in white sugar and place on baking sheet. Bake for 12 min. Recipe by: Tammie By Nancy Van Ess on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Wafer Cookies Categories: Cookies Yield: 4 Servings 1 (18 5-ounce) package Pudding-included Lemon cake mix 1/2 c Vegetable oil 2 tb Water l Teaspoon vanilla l Large egg In a medium bowl, blend dry cake mix, oil, water, vanilla and egg. Shape dough into 2 log-shaped rolls, each about 2 inches in diameter. Wrap each in wax paper. Chill thoroughly in refrigerator or freezer. When ready to bake, preheat oven to 375 F. Remove wrap from dough; slice dough very thin and place on an ungreased baking sheet. Bake 6 to 8 minutes or until golden brown. Cool about 1 minute before removing to racks to cool completely. Makes about 7 dozen wafers. Per serving: Calories 39 Fat 2g Cholesterol 3 mg Sodium 41 ma Percent calories from fat 35% Dallas Morning News 8/7/96 Typos by Bobbie Beers : Date: 09-10-96 14:00 From: Bobbie Beers From: Teri Chesser Date: 08 Sep 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Wedding Cookies Categories: Cookies Yield: 48 Servings 18 tb Unsalted butter; Softened 1/4 c Powdered sugar; plus 2 cups For ; dredging the ; cookies 1 tb Pure vanilla extract 3 tb Buttermilk 1 3/4 Cup All-purpose flour 1 1/2 c Finely ground toasted Blanched almonds; plus 1 c Finely ; ground toasted ; almonds 2 ts Grated fresh lemon peel 1/2 ts Salt 1. Put the butter and 1/4 cup sugar in a large bowl and cream together until fluffy, 4-5 minutes, using an electric mixer on medium speed. Add the vanilla and lemon extracts, and combine well. Beat in the buttermilk and scrape down the bowl. 2. In another bowl, combine the flour, 1 1/2 cups of almonds, lemon peel and salt. 3. Add the dry ingredients (except toasted almonds) to the butter mixture and beat using the mixer on low speed. Scrape down the bowl. Refrigerate dough for 1 hour, or until firm. 4. Preheat the oven to 325 degrees. 5. Scoop the dough by level tablespoons and form each piece into a ball. Roll the balls in the remaining ground almonds. Place the balls 2 inches apart on cookie sheets. 6. Bake the cookies 18-20 minutes, or until the edges just begin to turn golden. Remove the cookies with a spatula to a wire rack to cool to room temperature. 7. Dredge the cookies, a few at a time, in the remaining powdered sugar and shake off the excess. Store in layers separated by pieces of wax paper in an airtight container. Yield: 4 dozen This recipe is from "Debbie Fields' Great American Desserts" cookbook. Source: April 14, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/ayn014w.shtml Formatted by Pam Erickson using MC Buster Recipe by: Debbie Fields' Great American Desserts MM by H. Peagram by Pam & Brian Erickson on Apr 15, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon-Cinnamon Cookies Categories: Cookies Yield: 84 Servings 4 c All-purpose flour 2 c Granulated sugar 1 tb Ground cinnamon 2 ts Pulverized baking ammonia Or 1 ts Cream of tartar mixed with 1 ts Baking soda 1/2 ts Salt 1 c Butter 3 Eggs; beaten 2 ts Lemon peel; finely shredded 1 Egg white 1 tb Water Pearl or regular sugar 4 oz Semisweet chocolate; Melted/optional Preheat oven to 375 degrees. In a very large mixing bowl, stir together the flour, sugar, cinnamon, baking ammonia and salt. Cut in the butter until the mixture resembles coarse meal. Add the eggs and lemon peel; mix well to form a dough. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into shapes with 2 to 3-inch cookie cutters. Place the cutouts on ungreased cookie sheets. Combine the egg white and water; brush over the tops of the cookies. Sprinkle with sugar. Bake for 8 to 10 minutes, or until golden. Remove to a wire rack to cool. Drizzle with melted if you like. Makes 60 to 84 cookies. Penny Halsey Note: To spread out your baking tasks, you can mix the dough one day and chill it overnight. Then, roll out and bake the cookies the next day. You can store baked cookies in the freezer for up to 6 months. Recipe by: Midwest Living, December 1994 From: novmom@juno.com (Angela Gilliland) bakery-shoppe-digest@rpmdp.com From: Jim Weller Date: 24 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon-Frosted Sugar Cookies Categories: Cookies Yield: 20 Servings MMMMM--------------------------COOKIES------------------------------- 1 c Granulated sugar 1/2 c Stick margarine or butter; Softened 1 lg Egg 1 lg Egg white 1 tb Fat-free milk 1 ts Grated lemon rind 1 ts Vanilla extract 2 c All-purpose flour 1/4 c Toasted wheat germ 1 ts Baking powder 1/2 ts Baking soda 1/8 ts Salt MMMMM---------------------------ICING-------------------------------- 2 c Powdered sugar 1 tb Fat-free milk 1 tb Fresh lemon juice 1/4 ts Vanilla extract Food coloring; (optional) Assorted sugar sprinkles; (optional) 131 Mg; Calc 21mg 1. To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients(flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight. 2. Preheat oven to 400 . 3. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400 for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula and cool on wire rack. 4. To prepare icing, combine powdered sugar, 1 tablespoon milk,lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small ziptop plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired. Yield 20 cookies (serving size: 1 cookie). Calories 188 (24% from fat); Fat 5.1g (sat 1g, mono 2.1g, poly 1.6g); Protein 2.2g; Carb 33.8 g; Fiber 0.6g; Chol 11mg; Iron 0.8mg; Sodium Converted by MC_Buster. KES 12/30/98 NOTES : You may want to start this recipe early in the day because the dough requires at least 4 hours to chill. Recipe by: Cooking Light, December 1998 ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by "Karen Sonnessa" on Dec 30, 1998, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemonbar Cookies Categories: Cookies Yield: 24 Servings MMMMM---------------------------CRUST-------------------------------- 1/2 lb Butter; softened 1/2 c Powdered sugar 1 ds Salt 2 c Flour MMMMM--------------------------TOPPING------------------------------- 4 Eggs; beaten to blend 2 c Sugar 1/2 c Flour 6 tb Lemon juice Mix together crust ingredients and press into a 9" x 13" pan. Bake at 350 degrees for 15 minutes and cool. Combine remaining sugar and flour and add to beaten eggs and lemon juice. Pour over crust, bake for 25 minutes at 350 degrees. Cool. Sprinkle additional powdered sugar over top if desired. Cut into squares. Source: Jean Brooks (my neighbor) Meal-Master format by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Libby's Great Pumpkin Cookies Recipe Categories: Cookies Yield: 1 Servings 4 c Flour 2 c Quick uncooked oats 2 ts Baking soda 2 ts Ground cinnamon 1 ts Salt 1 1/2 c Butter; softened 2 c Brown sugar 1 c Sugar 1 Egg 1 ts Vanilla extract 16 oz Can solid pack pumpkin 1 c Semisweet chocolate chips Preheat oven to 350 F. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each addition. Stir in morsels. Bake at 350 F. for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. NOTE: dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed. From: The One Passion Crew 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: Lime-Cornmeal Glazed Cookies Categories: Cookies Yield: 1 Servings 1 c Unsalted butter; at room Temperature 1 c Sugar 1 lg Egg 4 ts Grated lime zest 2 tb Freshly squeezed lime Juice 2 ts Grated orange zest 1/2 ts Pure almond extract 1 1/2 c All-purpose flour 1 c Yellow cornmeal; + more for Coating glass MMMMM-------------------------LIME GLAZE------------------------------ 3 1/4 Cup Confectioners' Sugar 8 tb Freshly squeezed lime Juice 2 1/2 Teaspoon Grated lime Zest 1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract. 2. With the mixer on low speed, add the flour and cornmeal. Continue beating until well blended. Transfer the dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour. 3. Heat oven to 350 degrees. Line two baking sheets with Silpat nonstick baking mats. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into a bowl filled with cornmeal. Flatten balls with the bottom of glass until dough is about 1/4-inch thick. 4. Bake cookies until crisp and light golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely. 5. Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container up to 1 week. Makes about 2 dozen. Lime Glaze: Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in the lime zest. Use the glaze immediately. Note from Martha: Inspired by Southwestern and Italian desserts, these cookies combine the unusual flavors and textures of citrus zest, and crunchy, stone-ground cornmeal. For the best flavor, use freshly squeezed lime juice and freshly grated zest; don't substitute bottled juice or use juice or zest that has been stored in the refrigerator. It's also important to use pure almond extract rather than artificial flavoring, though you can substitute vanilla extract if you don't care for the taste of almond. Though the instructions below call for mixing the cookie dough in the bowl of an electric mixer, you can do the whole job the old-fashioned way in a bowl, with a wooden spoon if you prefer. Recipe by: Marthastewart.com converted to MM by Helen Peagram by "Karen C. Greenlee" on Feb 15, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Linda's Lemon Cookies Categories: Cookies Yield: 12 Servings Pillsbury Extra Moist Cake Mix, Lemon 1 Egg 1 c Rice Krispies 1/2 c Melted butter or margerine Mix ingredients well and butter your hands. Make little balls and flatten to about a quarter inch with a damp glass dipped into sugar. Bake at 350 degrees for about 9 minutes. Really yummy! From: "Rosanne Cleveland-King" . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lots of Cookies Categories: Cookies Yield: 6 Servings 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 From: Robert Miles Date: 20 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Low Calorie Low Fat Chocolate Chip Cookies Categories: Cookies Yield: 2 Servings 1/2 c Granulated sugar 1/4 c Packed brown sugar 1/4 c Margarine, softened 1 ts Vanilla 1 Egg white 1 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Miniature semisweet Chocolate chips Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg white in large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack. 1 cookie: 60 calories; 20 calories from fat; 2 gram fat; 0 mg cholesterol NOTES: These cookies are great. They are very sweet though. I've only used an egg white when I've made these. Also, the dough is kind of crumbly. I ended up kind of forming them with a spoon and my hands into little balls. My experience was that they only took about 8 minutes to bake. I let them cool on the sheets for about 5 minutes before easily moving them to cooling racks. The dough makes them look like they're not going to turn out, but I was pleasantly surprised the first time I made them. You won't be able to tell that they're low calorie and low fat. ENJOY! Let me know if you like them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Low Fat Popcorn Cookies Categories: Cookies Yield: 24 Servings 3 c Popped popcorn; unsalted 2 Egg whites 1/4 c Sugar 1/4 ts Cinnamon 1/4 ts Salt 1 ts Vanilla One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-1/2 cups of finely ground popcorn. In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned. MM Wrenn MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Low Fat Pumpkin Cookies Categories: Cookies Yield: 36 Servings 3/4 c Pumpkin 1/2 c Fat-free plain yogurt 2 tb Fat-free plain yogurt 1 ts Vanilla 2 c Unbleached flour 1 c Raisins 3/4 c Brown sugar; packed 2 ts Cinnamon 1 ts Ginger 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Allspice 1/2 ts Nutmeg Recipe by: Unknown Preparation Time: 0:20 Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl, combine flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake for 15 minutes, until they seem firm. From: Donna Webster date: Saturday, May 15, 1999 2:22 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Macadamia Nut Butter Cookies Categories: Cookies Yield: 42 Servings 1 c Butter; softened 1/4 c Granulated sugar 3 tb Honey 1 Egg yolk 1/2 ts Vanilla extract 1 3/4 Cup All-purpose Flour, sifted 1/2 c Chopped macadamia nuts (roasted) Per serving Calori S 80 Total Fat 6 g Total In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm. Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container. Yield: about 3 1/2 dozen cookies Serving Size: 1 cookie Nutritional Information Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg American Dairy Association (Reprinted with permission) From: Kaz Langridge Date: 09-08-96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Macaroon Kiss Cookies Categories: Cookies Yield: 4 Servings 1/3 c Butter or margarine, Softened 1 pk (3 ounce) cream cheese, Softened 3/4 c Sugar 1 Egg yolk 2 ts Almond extract 2 ts Orange juice 1 1/4 Cup Unsifted all Purpose flour 2 ts Baking powder 1/4 ts Salt 5 c (l4 ounce pkg) flaked Coconut 54 Hershey's Kisses (9 ounce pk ), unwrapped Cream butter or margarine, cream cheese and sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract and orange juice; beat well. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven; immediately press unwrapped Kiss on top of each cookie. Cool 1 minute, Carefully remove from cookie sheet; cool completely on wire rack. dspoonmo@seidata.com From: Neris@home.Com Date: Thursday, April 29, 1999 8:59 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Malted Milk Cookies Categories: Cookies Yield: 42 Servings 2 1/2 Cup Flour 3/4 c Malted milk powder 1/2 ts Baking soda 1/4 ts Salt 1 c Sugar 1/2 c Brown sugar; packed 1 c Butter; room temperature 2 Eggs 2 ts Vanilla extract 2 tb Sweetened condensed milk 2 c Chocolate chips Heat oven to 300 F. Have ungreased cookie sheets ready. In medium bowl, thoroughly mix flour, malted milk powder, baking soda and salt. In large bowl, mix sugars with electric mixter. Add butter and beat until just blended. Scrape down sides of bowl. Add eggs, vanilla, and condensed milk. Beat at medium speed until pale and fluffy, aobut 2 minutes. Add flour mixture and chocolate chips. Mix at low speed just until blended. Do not overmix. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 23 to 25 minutes until cookies are slightly browned around the edges. Immediately transfer with spatula to a cool flat surface. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mammoth Peanut Butter M & M's Cookies Categories: Cookies Yield: 1 Servings 1 1/4 Cup Margarine, softened 1 1/4 Cup Peanut butter 1 c Granulated sugar 1 c Lightly packed brown sugar 2 Eggs 2 c All purpose flour 1 ts Baking soda 1 1/2 c M & M's baking bits, Semi-sweet Cream together margarine, peanut butter and sugars until mixture is light and fluffy. Blend in eggs. Combine flour and baking soda. Add the flour mixture to the sugar mixture gradually, stir until well blended. Mixture will be very stiff. Fold M & M's into the batter and stir to distribute evenly. To make large cookies, drop 1/4 cup of batter onto a greased cookie sheet about 3 inches apart. Press batter down to a height of bout 1/2 inch. For smaller cookies, use 1 tbsp of batter. Bake in 350F oven for 10-12 minutes, or until the edges are golden brown. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and allow to cool completely. Makes 24 large or 48 small cookies Prep time: 20 minutes Cook time: 10-12 minutes Origin: Recipe Booklet in coupon envelope. Shared by: Sharon Stevens, Oct/94. From: Sharon Stevens Date: 10-16-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mandelbrot (Almond Bread Cookies) Categories: Cookies Yield: 1 Servings 1/3 c Corn oil, butter, or Margarine 1/2 c Sugar 3 Eggs 4 tb Orange juice 1 ts Lemon juice 1/2 ts Vanilla extract 1/2 c Blanched almonds, coarsely Chopped 2 c All-purpose flour 2 ts Baking powder 1 pn Salt Preheat oven to 350F. Grease a baking sheet with vegetable oil, dust w/flour, turn upside down and shake off any excess. In a bowl, cream together oil or butter or margarine, w/ sugar until light and fluffy. Beat in eggs, one at a time, until the mixture is light and frothy. Beat orange juice, lemon juice, and vanilla extract. Stir in almonds. Sift together flour, baking powder, and salt. Gradually stir dry mixture into wet mixture to make a soft, workable dough. Remove to a floured surface and knead until dough is smooth and elastic, about 10 minutes. Divide dough in 2 pieces and shape each half into a loaf approximately 3-inches wide by 2-inches thick. Place on the prepared baking sheet. Bake in preheated oven for about 30 minutes until loaves are lightly browned. Remove from oven and let loaves cool until just warm. Cut each loaf into 1/2-inch slices. Makes 24 to 28 pieces of mandelbrot. NOTE: These are delicious when they are slightly soft, but some people love them better when they become crunchy hard. Mandelbrot will stay soft if stored in airtight container. If you would like to have them crisp and crunchy, they will harden if exposed to air and allowed to dry out. Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maple Lace Cookies Categories: Cookies Yield: 24 Servings 1/2 c Maple syrup 1/3 c Butter 1/2 c Walnuts; finely chopped 1/2 c Flour Boil maple syrup and butter together for half a minute, then let cool to room temperature. Add flour and nuts and mix well. Drop by spoonfuls onto greased baking sheets. Allow at least three inches between cookies, because they spread. Bake at 325 F for 8 to 10 minutes. Cool on the baking sheet for 30 to 60 seconds and then carefully remove with a spatula. Source: Myrtle G. MacDonald, Carver MA, in Yankee Magazine's "Second Great Annual New England Cook-Off Cookbook", ISBN 0-89909-199-7 MM by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maple Syrup Cookies Categories: Cookies Yield: 4 Servings 1 c Maple syrup 1/2 c Soft butter 2 Eggs; well-beaten 1 ts Vanilla 1/2 c Milk 3 c Flour 1 ts Baking powder 1/4 ts Salt Beat syrup and butter to a cream. Add eggs and vanilla. Add milk alternately with flour mixed and sifted with baking powder and salt. Roll lightly on floured board to 1/8-inch thickness, and cut with a cookie cutter. Place on greased cookie sheets and bake 10 to 12 minutes in a 400 F oven. Make 4 dozen 2-inch cookies. Mary Pearl, "Vermont Maple Recipes", 1952 MM by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Marco Polo Peanut Cookies - V. Monte Categories: Cookies Yield: 24 Servings 2 c All-purpose flour 3 ts Baking powder 1/2 ts Salt 1 c White sugar 1/2 c Brown sugar 3/4 c Shortening 1 Egg 1/4 c Milk 1 c 40% bran flakes 3/4 c Spanish peanuts; whole, not Chopped A really good crunchy cookie. I got this recipe many years ago from my grandmother. -- V. Monte 1 Sift together flour, baking powder and salt. Cream sugars, shortening and egg. 2 Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well. 3 Drop by teaspoonfuls onto greased baking sheet. Bake at 375F (190C) for 10-12 minutes until lightly brown. Store in airtight container. Makes 2 dozen 1998: For more cookie recipes see http://www.cookierecipe.com from Emergent Media, Inc. MC by kitpath@earthlink.net Recipe by: V. Monte, 1998 Posted to MC-Recipe Digest V1 #47 by Pat Hanneman on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Marge's Rich Christmas Cookies Categories: Cookies Yield: 1 Servings 2 Sticks butter 1 c Sugar 2 Egg yolks 1/4 ts Salt 1/4 c Milk 1 ts Almond extract 3 c Flour 3/4 ts Baking powder 3/4 ts Baking soda Cream butter, sugar and egg yolks. Combine salt, milk, and almond extract and add to creamed mixture. Add in flour mixture. Roll out 1/4-inch thick and cut with cookie cutters. Bake at 350 F. Cooled cookies may be served plain, decorated with confectioner's glaze, or with fondant icing. Recipe by Marge Kehoe, printed in the Springfield (MA) Union-News, 11/29/95 MMed by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maria's Ischli Cookies Categories: Cookies Yield: 24 Servings MMMMM----------------COOKING MONDAY TO FRIDAY #MF--------------------- 1/4 lb Almonds or hazelnuts, Finely Ground 1/2 lb Butter, at room temperature 1/4 lb Sugar 1/2 lb Flour Seedless raspberrry Preserves MMMMM----------------------CHOCOLATE ICING--------------------------- 1/4 lb Bittersweet chocolate Melted 1/4 c Water 3 tb Superfine sugar 1 ts Instant espresso coffee 1 tb Butter If you cannot buy nuts already ground, then grind them in a food processor, taking care not to overprocess them or they will turn oily; you can also process them with the sugar to prevent them from turning oily. (Note if you are working with whole hazelnuts, toast them first in a 400 degree oven, rub off skins, let cool and then grind.) Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350 degrees. cut dough into 1/4inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack. When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie. For a pretty presentation, set them in fluted paper cups. CHOCOLATE ICING: Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.) 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. Brought to you by MMCONV and 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. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Martha Stewart's Oatmeal Toffee Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c All-purpose flour 1 ts Baking soda 1 c Butter (2 sticks); room Temperature 3/4 c Sugar 3/4 c Light brown sugar 1 Egg 1 ts Vanilla extract 1 1/2 c Oatmeal 1 c Dried cherries 4 oz Bittersweet chocolate; Coarsely chopped 5 oz Toffee pieces Heat oven to 350 degrees. Sift together the flour and baking soda and set aside. In an electric mixer, using a paddle attachment cream the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries and toffee pieces and mix to combine. Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2-inch in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool. Makes about two dozen 3-inch cookies From: "Petra Hildebrandt" on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meltaway Butter Cookies Categories: Cookies Yield: 4 Servings 1 c Flour 1/2 c Argo cornstarch 1/2 c Confectioners sugar 3/4 c Butter 1 ts Vanilla In a medium bowl combine flour, cornstarch, and confectioners sugar. In a large bowl beat margarine at medium speed until smooth. Add flour mixture and vanilla;beat until well blended. If necessary refrigerate 1 hour or until easy to handle. Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cooky sheets, flatten with lightly floured fork. Bake in 375F oven 10-12 mins or until edges lightly browned. Remove; cool on wire rack. Store in tightly covered container. Makes 3 dozen. Variations: Almond Butter Cookies: Add 1 cup finely chopped almonds to the flour mixture. Chocolate Butter Cookies - Stir 1 square(1oz) semisweet chocolate, melted and cooled, into whipped butter. Lemon Butter Cookies - Add 1 Tbsp grated lemon or orange peel to the flour mixture. Pecan-Cinnamon Butter Cookies - Add 1/2 cup finely chopped pecans and 1 tsp cinnamon to the flour mixture. From: Trish Date: Sat, 13 Feb 1999 19:05:31 ~0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mew-Mew Cookies Categories: Cookies Yield: 1 Servings 1 c Butter; softened 1/3 c Vegetable shortening 1/3 c Vegetable oil 2 c Sugar 2 Eggs 1 ts Vanilla 3 c Flour 1 c Cornmeal 1/2 ts Salt 1 c Finely ground almonds 1 1/2 c Confectioners sugar 2 tb Milk; (approximate) Decorator icing in tubes Cream butter, shortening oil and sugar until fluffy. Beat in eggs and vanilla. In another bowl, combine flour, cornmeal and salt. Add dry ingredients and almonds to creamed mixture. Knead to form soft dough. Chill, if necessary. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cat-shaped cookie cutter. Bake on greased baking sheet at 350 degrees until light brown, about 12 to 15 minutes. Cool on wire racks. Mix confectioner's sugar with enough milk to spread. Frost cookies. Use decorator tubes for detail (as shown on TV). From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mexican Chocolate Cherry Cookies Categories: Cookies Yield: 1 Servings 8 oz Unsweetened chocolate 2 1/4 Cup Flour 2 ts Cinnamon 2 ts Baking powder 1 ts Salt 1/4 ts Ground cloves 1 3/4 Cup Sugar 1/2 c Butter; softened 3 Eggs 1 ts Vanilla 2/3 c Powdered sugar cn Cherry halves; (about 60) Melt chocolate and set aside to coo Combine flour and next 4 dry ingredients. With electric mixer, beat sugar and butter until light and creamy. Beat in eggs one at a time. Beat in chocolate and vanilla. Gradually add dry ingredients. Chill dough until firm. Form dough into 1 inch balls. Roll each ball in powdered sugar and place on lightly greased baking sheets 1 1/2 inches apart. Press one cherry half into center of each cookie. Bake at 350 degrees until cookies puff and crack, but are still soft, about 10 minutes. Yield: 5 dozen. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mexican Chocolate Cookies Categories: Cookies Yield: 4 Servings MM BY HELEN PEAGRAM 1 c All purpose flour 1/2 c Plus 1 tablespoon Unsweetened Dutch Process Cocoa powder 1/4 ts Baking soda 1/4 ts Salt 1/2 c Brown sugar plus 1 tb Brown sugar 1/2 c Granulated sugar plus 1 tb Granulated sugar 3 tb Sweet butter, slightly Softened 3 tb Stick margarine 1/2 ts Ground cinnamon 1 pn Ground black pepper 1 pn Cayenne pepper 1 ts Vanilla 1 Egg white 2 .1 Mg Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn). In a medium mixing bowl, beat butter and margarine until creamy. Add sugars mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months. Yield: 40 to 45 cookies NUTRITIONAL INFORMATION PER COOKIE: 47 Calories; 1.8 G fat; 33 percent calories from fat; .64 G Protein; 7.6 G Carbohydrates; Cholesterol. BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A46 MMMMM