MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Persimmon Cookies #2 Categories: Cookies Yield: 1 Servings 1 c Sugar 1 c Shortening 2 c Flour 1 Egg 1 c Persimmon pulp 1/2 ts Salt 1 ts Soda 1 c Raisins (dunk in wiskey) 1 c Walnuts - chopped 1/2 ts Ground cloves 1/2 ts Nutmeg 1997 Persimmon Cookies #1 Cream shortening and sugar, add egg and beat. Add all the rest. Drop by tsp. and bake @ 350 - 15 mins. Posted to MC-Recipe Digest V1 #867 by Nancy Berry on Oct 26, : From: Pat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Persimmon Drop Cookies Categories: Cookies Yield: 18 Servings 1 c Persimmon pulp 1 ts Soda 1 c Sugar 1/2 c Shortening (part butter or Margarin; e) 1 Egg; beaten 2 c Flour 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Nutmeg 1/2 ts Salt 1 c Chopped nuts 1 c Raisins Beat persimmon pulp (or pumpkin), baking soda, sugar and shortening until creamy. Add egg, sifted (or instantized) flour and spices, then nuts and raisins. : Drop by spoonfuls on greased cookie sheets and bake at 375 degrees for 12-15 minutes. Makes about 3 dozen cookies. : FOOD SECTION, ARKANSAS GAZETTE, : 12/29/1966, MRS. JULIE BLAES, : LITTLE ROCK AIR FORCE BASE : From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. : From: Pat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Persimmon Holiday Cookies Categories: Cookies Yield: 40 Servings 3 Persimmons,very ripe & Mushy 1 ts Baking soda 1 c Granulated sugar 1/2 c Butter 1 lg Egg, beaten 2 c All-purpose flour 1 c Pecans, chopped 1 c Dates, chopped 1 ts Ground cloves 1/2 ts Ground nutmeg 6 oz Chocolate chips 1997 Persimmon Gelatin Using a food processor or mixer thoroughly process the persimmon pulp, butter, baking soda and sugar until well blended and creamy. Add the whole egg, beat well. : In another bowl sift flour with spices, then add the nuts and dates blending by hand. Add the processed pulp and mix well. : Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart. (They remain mounded and do not overly spread when baked). : Bake for 15-20 minutes until golden brown. Cool on racks. : Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate. : From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #292 by Suzy on Nov 8, : From: Pat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse (Cookies) Categories: Cookies Yield: 80 Servings 2 tb Butter 2 c Sugar 4 ts Cinnamon 2 ts Cloves 2 ts Nutmeg 1 pn Black pepper 4 Eggs 3 c Flour WITH 2 ts Baking powder added 1 c Chopped pecans Cream butter and sugar. Mix cinnamon, cloves, nutmeg, and pepper and add to creamed mixture. Add eggs, flour and baking powder, and pecans to mixture. Drop cookies on ungreased cookie sheet and bake at 350 degrees F for 12 - 15 minutes. This makes 80 large soft cookies or about 156 small cookies of harder texture. Recipe by: Mrs. Henry J. Schmidt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse (Pepper Nut Cookies) Categories: Cookies Yield: 6 Servings 3 c Flour, sifted 1 ts Baking Powder 1/4 ts Salt 1/2 ts Cinnamon 1/4 ts Allspice 1/4 ts Ground Cloves 1/4 ts Nutmeg 1/4 ts Mace 3 Eggs, beaten light 3/4 c Sugar 1 Lemon; Juice and grated Rind 2/3 c Chopped Nuts NB, Grind cloves freshly by hand, if poss, for stronger taste Measure flour and sift with baking powder, salt, and spices. Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2" thick and cut with tiny cutter 3/4" round. Let cookies stand over night in cool place on ungreased cookie sheet. Just before baking, put a drop of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300 deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered jar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernusse Cookies Categories: Cookies Yield: 180 Servings 3 tb Lemon juice 1/2 c Candied fruit or peel; * 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 1 Lemon; grated rind of 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 or other peel, 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) v8.06 Title: Pignoli Cookies Categories: Cookies Yield: 36 Servings 1 1/4 Pound Almonds; ground Fine 1 c Butter 1/2 c Sugar 1 ts Vanilla 1/2 ts Salt 2 c Flour, or a little less (See NOTE) 1 c Pine nuts, chopped Granulated sugar Sweetened milk, optional CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk. NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Fini Brochure; The De'medici Broc MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pina Colada Cookies Categories: Cookies Yield: 1 Servings 1 pk Cream cheese, softened, 8 Oz 1/4 c Butter, softened 1/2 c Pineapple juice 1 Egg yolk 3/4 ts Rum flavoring 1 Butter cake mix 1/2 c Coconut Yellow sugar In medium bowl, beat cream cheese and butter until light and fluffy. Blend in pineapple juice, egg yolk and rum flavoring. Add dry cake mix, one-third at a time, mixing well after each addition. Stir in coconut. Drop by heaping teaspoonsful onto lightly greased cookie sheets. Sprinkle tops generously with yellow sugar. Bake at 375F for 10-12 minutes, or until lightly browned. Remove from cookie sheets to wire rack. (Remaining bits of sugar left on cookie sheets could cause burning, so you may wish to wash sheets between batches.) To color sugar: Place about 1/3 cup granulated sugar in a small bowl. Stir in a few drops yellow food coloring until evenly blended and desired color is reached. from: Barlows Grocery Store shared with you by Peg Dietrich, 3/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pineapple Drop Cookies Categories: Cookies Yield: 1 Servings 1/4 c Butter 3/4 c Sugar 1 Egg 1/4 c Pineapple; drained Crushe d 1 1/4 Cup Flour; sifted Salt; a pinch 1/4 ts Baking soda 1/2 ts Baking powder 1/4 c Nut meats Cream butter, sugar, add remaining ingredients. Mix well, drop 1/2 teaspoon on cookie sheet. Bake in oven at 375 F. Source: Florence Yohey, Tallmadge Grange, Summit County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pineapple Muffin Cookies Categories: Cookies Yield: 1 Servings 1 c Shortening 1 1/2 c Sugar 1 Egg 1 c Crushed pineapple with Juice 3 1/2 Cup 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 Converted by MMCONV vers. 1.00 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pinwheel Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 2/3 c Sugar 2 1/2 Cup Flour 1 Egg 3 tb Milk 2 ts Baking powder 1/4 ts Salt 1 ts Vanilla Add square bitter chocolate, melted, to half of dough. Roll chocolate dough out thin on waxed paper, roll plain dough in same way, place on chocolate dought. Press layers firmly, roll like jelly roll. Chill thoroughly, slice thin. Bake in oven 400 F. 10 minutes. Source: Chloe Trout, Clear Creek Velley Grange, Fairfield County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pistachio & White Chocolate Cookies Categories: Cookies Yield: 36 Servings 1 1/4 Cup Firmly packed Light brown Sugar 3/4 c Butter flavored crisco 2 tb Milk 1 ts Vanilla 1 Egg 1 3/4 Cup Flour 1 ts Salt 3/4 ts Baking soda 1 c White chocolate chunks 1 c Pistachios, toasted, Skinned Chopped 1995 Shared by Carolyn Shaw 12-9 Preheat oven to 375F. Place sheets of foil wrap on cooling surface. Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg. Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3" apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil. Country Accents Christmas Cookies and Holiday Entertaining Ideas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pistachio Sugar Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 1 c Sugar 1 lg Egg 1 ts Vanilla 1 1/4 Cup 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) v8.06 Title: Pizza-Pan Chocolate Chip Cookies Categories: Cookies Yield: 2 Servings 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 Cup 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. From: Jim Bodle Date: 05-28-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Plain Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 1 c Sugar 2 Eggs 3 c Flour 4 tb Milk 1/2 ts Grated nutmeg 1/2 c Walnut meats; chopped 3 ts Baking powder Cream butter and sugar, add milk slowly, add well-beaten eggs. Beat well, add flour and baking bowder, sifted together. Roll thin. Cut with a small cake cutter any desired shapes. Bake at 400 F 8 - 10 minutes. From "Cooking with the Pennsylvania Dutch", A. Monroe Aurand, Jr. (ed), 1946 MM by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pleskener (Norwegian Spongecake Cookies) Categories: Cookies Yield: 4 Servings 4 lg Eggs, separated 1 1/3 Cup Sugar 1 ts Vanilla OR Grated rind from one lemon 1 1/3 Cup Sifted all Purpose flour Beat egg yolks until thick and lemon colored. Beat in sugar and flavoring. Stir in flour. Beat egg whites until stiff but not dry. Fold into yolk mixture Drop dough by teaspoonfuls onto greased cookie sheets two inches apart. Bake in preheated 350 oven for 12 minutes or until pale golden brown. Womans Day =Courtesy of Dale & Gail Shipp, Columbia Md. = From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Popcorn Fruit Cookies Categories: Cookies Yield: 6 Servings 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) v8.06 Title: Poppy Seed Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter, room temperature 6 tb Sugar 1 3/4 Cup Sifted flour 1 1/2 ts Baking powder 1/2 ts Salt 1 tb Poppy seeds In a large bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. In a medium bowl, sift together flour, baking powder and salt. Using a pastry blender or tines of a fork, cut flour into butter. Add a 1/4c water to form a stiff dough. On a well-floured surface, roll dough to 1/4 inch thickness. Sprinkle poppy seeds over dough to cover and lightly press them into surface of dough, using rolling pin. Cut dough into shapes using a 1" cookie or biscuit cutter. Place on a greased cookie sheet and bake in a preheated 350 degree oven until bottoms an edges are lightly brown, 7 to 8 minutes. Cool on wire rack and store in airtight containers. Chicago Tribune makes about 3 dz From: Deirdre Dee Cox date: Tuesday, July 27, 1999 1:47 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Potato Chip Cookies Ii Categories: Cookies Yield: 4 Servings 1 c Butter 1 ts Vanilla 1/2 c Crushed potato chips 1 1/2 c Flour 1 Egg yolk 1/2 c Chopped nuts 1/2 c Sugar Cream sugar, butter. Add rest of ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake for 15 minutes at 350 degrees oven. Cool slightly and roll the cookies in powdered sugar. From: Pete & Carla Lan date: Tuesday, July 27, 1999 1:47 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Powder Puff Cookies Categories: Cookies Yield: 1 Servings 2 c Flour; sifted 1 ts Cream of tartar 1/2 ts Baking soda 1 c Confectioners sugar 1 c Butter or margarine 1 Egg 1 ts Vanilla : Mix and sift together 2 cups sifted flour, 1 teaspoon cream of tartar, and 1/2 teaspoon baking soda. Measure in bowl and blend 1 cup confectioners sugar; 1 cup butter; 1 egg; 1 teaspoon vanilla. Add flour, mix until smooth. Make in little balls, flatten by pressing crosswise on top with fork. Bake in moderate oven 350 for 7 - 8 minutes. ~ Mrs. Henry P. Schmidt From: Teri Chesser Date: 07-18 Home Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pressed Chocolate Cookies Categories: Cookies Yield: 72 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 c Chocolate chips (6 oz) 1/4 c Butter 1/2 c Sugar 1 Egg 1 c Flour, sifted 1/2 ts Salt 1/2 ts Baking powder Preheat oven to 350 Melt chocolate chips over warm water. Remove and add butter and stir til melted. Let cool 10 minutes. Gradually blend in sugar. Beat in egg. Sift together flour, salt and baking powder. Stir into chocolate mixture. Press through desired disk of cookie press onto ungreased cookie sheet. Bake for 6 to 8 minutes. Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Puffed Chocolate Chip Cookies Categories: Cookies Yield: 30 Servings 1 c Coarsely chopped pecans 2 tb Butter 1 1/2 c Flour 3/4 ts Salt 1 1/2 ts Baking powder 9 tb Butter-flavored Shortening 1 c Minus 1 tablespoon brown Sugar 1 lg Egg 1 tb Vanilla extract 1 c Chocolate chips; (6 ounces) 350 Degrees. Preliminaries: Line cookie sheets with parchment paper. Preheat oven to 1. On a large baking sheet, roast the pecans 10-12 minutes. While the nuts are still hot, stir in butter. 2. Turn the oven to 375 degrees. 3. Sift together the flour, salt and baking powder in a medium mixing bowl. 4. Using an electric mixer, cream the shortening and brown sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the flour mixture until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and the chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well. 5. Drop slightly heaped tablespoons of batter about 2 inches apart onto the greased cookie sheets. Bake the cookies about 12 minutes or until the edges just begin to brown. Remove from oven and let cool on the sheet on a cooling rack 3 minutes, then remove cookies and place on rack to cool completely. Yield: 2 1/2 dozen cookies Nutritional information (per cookie): 134 calories, 1.2 grams protein, 13 grams carbohydrates, 9.2 grams fat, 52 percent of calories from fat, 9 milligrams cholesterol, 66 milligrams sodium This recipe is from: "CookWise," Shirley O. Corriher (Morrow, 1997, $28.50) Source: March 3, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/cookierec3.shtml Formatted by Pam using MC Buster Recipe by: CookWise by Shirley O. Corriher MM by Helen Peagram by Brian & Pam Erickson on Mar 03, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumkincookies Categories: Cookies Yield: 40 Servings 4 c Flour 1 1/2 c Butter 2 c Quick Cooking Oats 2 c Brown Sugar 2 ts Baking Soda 2 ts Cinnamon 1 Egg 1 ts Salt 1 ts Vanilla 1 cn Pumkin,solid,packed (16oz) 1 c Chocolate Chips 1 c Raisins 1 c Chopped nuts 1/2 pk M&M Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Chip Cookies Categories: Cookies Yield: 1 Servings 1 cn Pumpkin pie filling 1 ts Baking soda 2 tb Milk 2 c Sugar 2 Eggs 1 c Vegetable oil 4 c Flour 4 ts Baking powder 1 ts Salt 2 ts Cinnamon 2 ts Vanilla 1 sm Bag chocolate chips Preparation : Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven. Cookies will be soft and cake-like, perfect for a Halloween party. They will be a big hit with kids and grown-ups as well. From: Mikeace@ix.Netcom.Com Date: 12-05-19 Rec.Food.Recipes From: Dale Shipp Date: 07-09-98 (00:26) The Once And Future Legend (1) Cooking From: Fred Ball Date: 09 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Chocolate Chip Cookies Categories: Cookies Yield: 8 Servings 2 1/2 Cup Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 c Butter or margarine, Softened 1 1/2 c Sugar 1 c Canned solid pack pumpkin 1 Egg 1 ts Vanilla 1 c Chocolate chips In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl cream butter or margarine and sugar. Add pumpkin, egg and vanilla. Beat until light and creamy. Add dry ingredients and mix well. Add chocolate chips. Drop by rounded tablespoon onto greased cookie sheets. Smooth tops of cookies. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool on wire racks. Instead of chocolate chips you might want to try: 1 cup chopped nuts, 1 cup raisins or 1 cup uncooked rolled oats and 1/2 cup pineapple, drained. From : Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Cookies Categories: Cookies Yield: 72 Servings 1/2 c Butter 1 c Sugar 2 Eggs 1 c Pumpkin 1 ts Cinnamon 1/2 ts Nutmeg 1/8 ts Cloves 1 1/2 c All purpose flour 2 ts Baking powder 1/2 ts Baking soda 1 1/4 Cup Rolled oats 1/2 c Dates 3/4 c Raisins 1/2 c Walnuts 12 Minutes. Makes 6 dozens. Preheat oven to 375. Cream butter and sugar together. Beat in eggs, add pumpkin. Stir in flour, baking powder, baking soda and spices. Stir in oats, dates, raisins and nuts. Drop by teaspoonfuls 2 inches apart on a greased baking sheet. Bake about MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Cookies (Fj P.453) Categories: Cookies Yield: 10 Servings 1 c Margarine or butter 2 1/2 Cup Brown sugar (packed) 4 Eggs 1 ts Vanilla 3 c Pumpkin (canned) 5 c Flour 8 ts Baking powder 1 ts Salt 1 ts Ground cinnamon 1 ts Ground nutmeg 2 c Raisin (optional) 1 c Chopped pecans (optional) Cream the margarine and sugar together. Add eggs and beat thoroughly. Mix in vanilla and pumpkin. Combine the dry ingredients and add to creamed mixture. Stir in raisins or pecans if used. Bake 2" apart on paper lined(baking paper) sheet tray or lightly greased cookie sheet. Use well rounded table spoon and then flatten each cookie a little with the bottom of a glass that was dipped in sugar to keep from sticking. Conventional Oven: 350 degrees until lightly browned. Convection Oven: 325 degrees until lightly browned. These baking times are just a guide line. You should do what works best for your oven. Enjoy! These cookies should be soft and chewy. entered recipe on 11-21-96kwc From: Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Fig Cookies Categories: Cookies Yield: 36 Servings 1 1/4 Cup Flour, sifted 1 1/2 ts Salt 1 ts Baking powder 1/4 ts Baking soda 3/4 c Oats, old-fashioned or Quick 1 c Brown sugar, firmly packed 3/4 c Sugar 1/2 c Shortening 1 ts Cinnamon 1/2 ts Nutmeg 1 Egg 1 c Pumpkin, canned or fresh 1 c Figs, dried; chopped 3/4 c Walnuts; chopped 1 tb Orange peel; grated Mix and sift flour, salt, baking powder, and soda; stir in oats; set aside. Cream sugars with shortening and spices; beat in egg. Add flour mixture alternately with pumpkin. Stir in dried figs, walnuts and orange peel. Drop by Tablespoons on greased cookie sheets. Bake at 375 F degrees for about 15 minutes. From: Hdbrer@ibm.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Harvest Cookies Categories: Cookies Yield: 36 Servings 2 Eggs 2 1/4 c flour 1 ts pumpkin pie spice 1/2 ts baking soda 1 c butter 1 1/2 c brown sugar 1 c pumpkin 1 TB vanilla 10 oz white chocolate -- chopped 1 c pecans -- chopped Preheat oven to 300=B0 Beat butter with sugar, add eggs, pumpkin and vanilla. Add dry ingredients until mixed .Stir in chocolate and nuts. Drop by spoonfuls on cookie sheets and bake for 20 minutes. Cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Oatmeal Cookies Categories: Cookies Yield: 4 Servings 1 c Packed pumpkin 2 Egg whites - whipped 1 c Packed brown sugar 1 1/2 c Unbleached flour 1 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 3 c Rolled oats 1 c Raisins 1. Preheat oven at 350 degrees F. Prepare baking sheet with cooking spray. 2. In a mixing bowl, combine pumpkin and egg whites. In another mixing bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. 3. Mix wet ingredients with dry ingredients just until moistened. 4. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. 5. Bake for 15 minutes, or until they seem firm. From: "Gladys" LOW-FAT Recipe Page Newsletter - 15 October 2000 Prep Time: 20 Minutes; Cost: $ Yield: 48 Cookies; Difficulty Level: 2 MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Spice Cookies Categories: Cookies Yield: 36 Servings 1 Egg 2 1/2 c flour 1/2 ts baking soda 1/4 ts salt 2 ts pumpkin pie spice 1 c brown sugar 1/2 c sugar 3/4 c butter 1 c pumpkin 1 ts vanilla 1 c raisins 1/2 c walnuts -- chopped Preheat oven to 300=B0 Blend sugars and butter. Add egg, pumpkin and extract, mix in dry ingredients, stir in nuts and raisins. Drop by spoonfuls on baking dish, bake for 23 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pure Fruit Cookies Categories: Cookies Yield: 1 Servings 3 md Bananas, mashed (about 1 1/2 Cups) 1/3 c Vegetable oil 1 ts Vanilla 1 lg Egg 1/8 ts Salt 1 1/2 c Rolled oats 1/2 c Uncooked oat bran for Creamy-style hot cereal 1 1/2 c Mixed dried fruits such as Raisins, apricots or dates Coarsely chopped 1/2 c Chopped walnuts or almonds Preheat oven to 350 degrees. Grease two large baking sheets. Mix mashed bananas, oil, vanilla, egg and salt until well blended. Add remaining ingredients and stir well. Drop by tablespoons onot baking sheets about 1 inch apart. Flatten slightly. Bake till bottom edges are lightly browned, about 20 minutes. Cool completely and store in the refrigerator. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 From: Art Misero Date: 09-08-96 Cooking From: Dale Shipp Date: 24 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quaker's Best Oatmeal Cookies Categories: Cookies Yield: 4 Servings 1 1/4 Cup (2-1/2 sticks) Margarine or Butter, softened 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 1/2 ts Salt (optional) 1 ts Ground cinnamon 1/4 ts Ground nutmeg 3 c QUAKER Oats (quick or old Fashioned, uncooked) Heat oven to 375 F. Beat together margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, salt and spices; mix well. Stir in oats; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet.* Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 4-1/2 DOZEN From: Rainbowguy@webtv.Net Date: Tuesday, April 27, 1999 9:17 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quick and Delicious Peanut Butter Cookies Categories: Cookies Yield: 12 Servings 1 c Peanut butter 2/3 c Sugar 1 Egg 1. Preheat oven to 350 degrees F. In a medium bowl combine peanut butter, sugar, and egg; blend well. 2. Form dough into 1-inch balls. Place 1-1/2 to 2 inches apart on greased baking sheets. Using a fork, press a crisscross pattern into dough. 3. Bake 12 to 15 minutes, or until lightly browned. Cool on wire rack. Makes about 2 dozen cookies. NOTES : A great peanut butter cookie, and so easy! By David Van Ess on Aug 08, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quickie Cookies a la Stove Top Categories: Cookies Yield: 6 Servings 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 From: Robert Miles Date: 20 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin Cookies Categories: Cookies Yield: 1 Servings 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 15 Minutes. 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 From file COOKIES1.ZIP From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin Cookies (Living in S. Carolina) Categories: Cookies Yield: 3 Servings 1 c Raisins 1 c Water 3/4 c Shortning 1 c Sugar 3 c Flour 1 ts Baking powder 1 ts Baking soda 1 ts Vanilla 1 Egg MMMMM--------------------HOW TO PREPARE PART------------------------- Cook rasins and water until 1/2 cup juice remains. Cream shortning, add sugar and beat well. Add well-beaten egg. Sift flour, measure and sift again with other dry ingredients alternately with juice, mixing well. Add vanilla and rasins and mix well. Drop by teaspoons onto greased cookie sheet. Bake 15 minutes at 375 degrees. From Madelyn Thomas, Easley SC. MM format by Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin Drop Cookies Categories: Cookies Yield: 4 Servings 1 c Shortening 1 c Brown sugar 1 c White sugar 2 Eggs 2 ts Baking powder 2 ts Baking soda Raisins 1 c Raisin juice 2 ts Vanilla 5 c Flour 1 pk Coconut 1 pk Nuts, chopped Cream shortening and sugars together. Add eggs and vanilla. Stir together dry ingredients. Cook raisins; drain and reserve 1 cup juice. Cool. Stir dry ingredients into creamed mixture, alternately with raisin juice. Add raisins, coconut and nuts. Drop by teaspoon onto cookie sheet. Bake at 350 degrees for approximately 10 to 12 minutes. From: Dsauer7800@aol.Com Date: Fri, 09 Oct 1998 08:59:31 ~0400 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin-Oatmeal Cookies (Lf) Categories: Cookies Yield: 12 Servings 1 Orange, with rind 6 tb Canola oil 3/4 c Honey 1/2 c Skim milk 2 ts Vanilla 1 c Flour, whole wheat,(pastry) 1 1/2 c Rolled oats 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1 ts Nutmeg 1 1/2 c Raisins Grind orange in blender or proc. Add oil, honey, milk, and vanilla; blend. Combine remaining ingredients and add to orange mix. Stir to blend. Drop or plop on non-stick cookie sheets and bake at 300 for 25-30 min. Note:If your oranges are not *really* sweet, use only half of the rind. From: "Don't Eat Your Hart Out Cookbook", Joseph Piscatella, 1982 If you wish to make an apple pie from scratch, you must first invent the universe. Carl Sagan, Cosmos From: Dick Baker Date: 21 Nov 96 Low-Fat Echo From: Jim Weller Date: 14 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ranger Cookies Categories: Cookies Yield: 60 Servings 1/2 c Butter or margarine; Softened 1/3 c Shortening 1 c Sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 2 1/4 Cup All-purpose Flour; or Unbleached 1 ts Baking powder 1 ts Baking soda 1 ts Salt 3 c Crispy rice cereal Heat oven to 375 F. Lightly grease cookie sheets. In large bowl, combine margarine, shortening, sugr, brown sugar, eggs and vanilla; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda and salt. Add cereal; mix well. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake at 375 F. for 8-12 minutes or until golden brown. All ow cookies to cool 1 minute before removing from cookie sheets. Cool completely. Makes 5 dozen cookies. per cookie: 80 calories, 1 g. protein, 12 g carbohydrate, 12 g. fat, 95 mg. sodium 101 Classic Recipes, Pillsbury Classic Cookbook #50, p. 69 MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: 101 Classic Recipes, Pillsbury Classic Cookbook #50, p. 69 Converted to MM by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry-Almond Linzer Cookies Categories: Cookies Yield: 1 Servings 1 c Blanched almonds (4 oz) 1 1/2 c All purpose flour 12 tb Softened, unsalted Butter 1/2 c Sugar 1 Lemon 2 ts Vanilla 1 Egg white 1/8 ts Salt 1/3 c Sliced, blanched almonds 1 c Seedless raspberry jam Confectioners sugar The classic Viennese nut dough, Mandelmuerbteig, is used here to make a 2-layer cookie, filled with raspberry preserves Put Almonds and flour in the work bowl of a food processor, fitted with the metal blade, and process until finely ground. set aside. Beat butter in med. bowl until lightened in color and texture, 2-3 minutes. Add sugar, continue beating until mixture is very light, about 5 min. longer. Grate 1 tbsp lemon zest and beat in along with vanilla Stir in flour mixture, being careful NOT to over mix. Form the dough into a 1/2" thick disk. Wrap in plastic and refrigerate until firm (about 1 hour) May be refrigerated overnight Line 2 baking sheets with parchment. Cut dough into 4 even pieces; set aside 3 pcs. Carefully roll out the dough 1/8" thick on a floured surface. Cut out 1.5" circles with plain or fluted cookie cutter. Press scraps of dough into a ball; roll and cut out more circles. To form the cookie tops, cut out the centers of half of the dough circles with a 1/2" canape cutter, or the bottom of a metal pastry tip. Put cookie rings and bottoms 1/2" apart on baking sheet. Repeat to cut out circles and rings from the remaining pieces of dough. COOKING: Adjust oven racks to low and middle positions; heat oven to 325F Whisk the egg white with the salt. Coarsely chop the almonds or crush with rolling pin. Brush the cookie tops with egg wash and sprinkle with crushed almonds. Bake until cookies are dry and very lightly browned (12-15 min.) If baking two sheets at the same time, switch them after 6 min to ensure even cooking. Cool cookies on the baking sheet Bring 1/2 C jam to a boil in a small saucepan, and simmer until slightly thickened (5-8 min) Brush the cookie bottoms with the jam, and top with the cookie rings. Dust with confectioners' sugar. Use a small spoon or pastry bag fitted with a 1/4" tip to fill the holes with the remaining jam. These cookies can be stored in an airtight container, between layers of waxed paper for up to 3 weeks. I also freeze them for up to 1 month. From: BOBBIE KOPF From: Steve Zielinski 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: Ribbon Cookies Categories: Cookies Yield: 36 Servings 1 c Margarine; softened 1 W hole egg 1 ts Sp pure vanilla extract 2 1/2 Cup unbleached flour 1 1/4 Cup granulated sugar 1 1/2 ts Sps baking powder 6 D rops red food coloring 1/2 ts Sp rum extract 1 O z unsweetened chocolate Squares; Melted 6 D rops green food coloring 1/4 c Walnuts; chopped 12 Minutes or until set. Line a 9 x 5" loaf pan with wax paper; set aside. In a mixing bowl, combine margarine, sugar, egg, and vanilla. In another mixing bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry ingredients just until soft dough forms. Divide dough into thirds. Stir red food coloring and rum extract in one third. Press into bottom of prepared pan. Stir melted chocolate into second third. Press chocolate layer evenly over red mixture. Stir green food coloring and walnuts into remaining third. Press green mixture evenly over chocolate layer. Cover with plastic wrap and refrigerate overnight. Preheat oven to 375. Remove dough from pan. Discard wax paper. Slice dough in half lengthwise. Cut halves crosswise into 1/8" slices. Place slices 2" apart on unprepared baking sheets. Bake for Recipe by: Gold Medal Flour By "Mega-bytes" on Dec 2, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rich Flavor Christmas Cookies Categories: Cookies Yield: 1 Servings 1 c Butter 1/2 c Sugar 1 Egg, unbeaten 2 ts Vanilla 3 c Sifted flour 1/2 ts Baking powder 1/8 ts Salt Cream butter and sugar thoroughly. Add egg and vanilla. Mix well. Gradually stir in sifted dry ingredients until well blended. Chill if needed to make easier to handle. Roll small amounts of dough 1/8-inch thick on a floured board. Shape with cookie cutters as desired. Bake on ungreased cookie sheet at 350 degrees about 10 to 12 minutes or until delicately browned. From the kitchen of Dora Grimm MM< format by Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ricotta Cookies Categories: Cookies Yield: 1 Servings 1 Stick butter or margarine 1/4 c Ricotta cheese 1 ts Vanilla 1 c Sugar 1 Egg 2 c Flour 1/2 ts Baking soda 1/2 ts Salt Allow butter or margarine to soften. Blend with ricotta until creamy. Add vanilla. Mix well. Add sugar gradually, beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon on greased baking dish. Bake in moderate oven (I use 350) for 10 minutes. Yield 30 to 36 cookies depending on size. Recipe by: Miceli's Posted to MC-Recipe Digest V1 #2 by prncsschik@aol.com (Prncsschik) on 1998v, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Road Trip Cookies Categories: Cookies Yield: 1 Servings MMMMM-----------------BD1A24 DESAULNIERS, MARCEL---------------------- 2 1/2 Cup Flour 1 ts Baking soda 1/2 ts Salt 6 oz Semisweet chocolate, Chopped Into 1/4-inch pieces 3/4 c Sugar 3/4 c Sugar, brown; light 1/4 lb Butter; unsalted, softened 2 lg Eggs 2 ts Extract, vanilla 3 c M&M's peanuts Preheat the oven to 350 degrees. In a sifter combine the flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside. Place the sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M=s, mixing to incorporate. Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve. 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). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rock Cookies Categories: Cookies Yield: 1 Servings 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) v8.06 Title: Rocky Road Drop Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Butter 1 2/3 Cup Brown sugar 3 ts Vanilla 3 Beaten eggs 1 1/2 c Chocolate chips, Melted 4 1/2 Cup Flour 1 1/2 ts Soda 3/4 ts Salt 3 ts Instant coffee 1/2 c Walnuts Marshmallow halves Chocolate Icing: 1/2 c Butter 1/2 c Milk 1 c Chocolate chips 1/2 ts Salt 2 ts Vanilla 5 c Powdered sugar Cream butter and sugar; Stir In vanilla, eggs and Sheet and bake at 480 Degrees for 8 minutes. Put a Marshmallow half On top of each cookie (cut Side down) and return to Oven until Marshmallow is soft, 2 to 5 Minutes Melt butter and Chocolate chocolate. Add dry ingredients. Chill dough. Drop on cookie chips for icing. Stir in milk; add dry ingredients. Frost. From: Dsauer7800@aol.Com