MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rolled Buttery Lemon Cookies (Mailanderli) Categories: Cookies Yield: 50 Servings 1/2 cup Butter, slightly softened (1 : -stick) 2/3 cup Granulated sugar, plus more : -for garnishing : 1 lg Egg : Finely grated peel (yellow : -part only) of 1 large : Lemon 1 3/4 cup All-purpose or unbleached : -white flour : 1 lg Egg yolk beaten with 1 : -tablespoon water : For glazing cookies. Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated. Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard. Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough. Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] From: Paul Stanway MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Royal Coconut Cookies Categories: Cookies Yield: 24 Servings 1 1/4 Cup Sifted All-purpose flour 1 ts Baking powder 1 ts Soda 1/2 ts Salt 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1/2 c Butter or margarine, soft 1 Egg 1/2 ts Vanilla 1 c Quaker Oats, uncooked , (quick or old-fashioned) 1 c Flaked or shredded coconut Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and coconut. Shape to form 1-inch balls. Place on greased cooky sheets. Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rudolph Cookies Categories: Cookies Yield: 1 Servings 1 pk Refrigerator peanut butter Cookie dough; (sliceable) (20oz) 60 Pretzel twists; (2-inch) 60 Semi-sweet chocolate chips 30 Red-coated candy pieces; (chocolate) Freeze dough for 15 minutes. Cut into 30 1/4" slices. Place 4" apart on ungreased cookie sheets. Using thumb and forefinger, pinch in each slice about 2/3 or the way down to form reindeer face. Press a pretzel on each side of larger end for antlers. Press in chocolate chips for eyes. Bake at 350 degrees for about 10 minutes or until browned. Remove from oven and press in red candy for nose. Yield: 2 1/2 dozen. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Russian Tea Cookies Categories: Cookies Yield: 24 Servings 2 tb Vegetable shortening 1/4 c Granulated sugar 2 lg Egg yolks 1 c Sour milk 2 1/2 Cup Flour Preheat 325 degrees. Lightly grease a 13x9" baking pan. In a large bowl, cream the vegetable shortening and sugar. Beat in the egg yolks. Beat in the sour milk. Gradually blend in the flour. Spread the mixture evenly into the prepard pan. Bake for 10-12 min., until lightly colored on top and firm to the touch. Cool in the pan on a wire rack before cutting into bars. Recipe by: 1001 Cookie Recipes Posted to MC-Recipe Digest V1 #001 by Nancy Van Ess on 1999n, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: S Cookies Categories: Cookies Yield: 231 Servings MMMMM----------------------MM BY H PEAGRAM--------------------------- MMMMM----------------------------DRY--------------------------------- 3 1/2 Cup Flour 3 ts Baking powder 1 ts Baking soda 1 ts Salt MMMMM----------------------------WET--------------------------------- 4 lg Eggs 2 c Sugar 2 ts Lemon juice 1 ts Vanilla 1 c Shortening, melted & cooled 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. Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sandwich Cookies Categories: Cookies Yield: 1 Servings 2 Egg yolks 2 tb Milk 2 1/4 Cup All-purpose flour 3/4 c Sugar 3/4 c Butter or Margarine,softened 1 ts Vanilla extract 1/4 ts Salt MMMMM-------------------BUTTER CREAM FROSTING------------------------ 4 tb Sweet butter 1/2 c Solid shortening 1 pn Salt 1/2 lb Confectioners sugar* 1 1/2 tb Milk 1/2 ts Vanilla 1/2 tb Water 3 dr Green food color 3 dr Red food color 3 dr Yellow food color * (2 cups loosely packed) Children will love these-they are fun to make and to eat. Adults will also find them irresistible. Preheat oven to 375 . In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out centers from half of rounds. Reserve the dough scraps. Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie sheets; bake at 375 8-10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps. Prepare frosting: In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color. On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a "sandwich." Repeat with remaining cookies and frosting. (Use any leftover frosting for graham crackers or cupcakes.) Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scandinavian Butter Cookies Categories: Cookies Yield: 28 Servings 2 Sticks margarine 1 1/2 c Flour 3/4 c Sugar 1/2 ts Baking soda 1 ts Vanilla 1/2 ts Salt 1/2 ts Water 1/2 c Nuts 12 Minutes. 4 13 Cooking Cream margarine and sugar. Add vanilla and water. Cream. Sift flour and seasonings. Add flour mixture and finely chopped nuts. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for Jackson Scandinavian-American Cookbook. From: Dorothy Thompson Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scotch Shortbread Cookies (Living in S. Carolina) Categories: Cookies Yield: 1 Servings 1 lb Butter 5 c Plain flour 1 c Sugar, plus a little for Top 1 tb Vanilla 1 c Self rising flour MMMMM----------------------HOW TO FIX PART--------------------------- As oven heats, melt butter in jellyroll pan. Mix it and all other ingredients together. Pat into the pan. Sprinkle with extra sugar (can also use cinnamon in the topping sugar). Cut into squars with kitchen knife. Bake at 375 degrees for 30 to 45 minutes until edges are lightly browned. Recut in pan while warm and let cool. At Christmas, you might also like to add icing to them. From Lois Hansen, Cross Hill, S. Carolina MM format by Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scratch-Me-Back Cookies Categories: Cookies Yield: 1 Servings 1 c Rolled oats 1 c Flour 2 c Cocoanut 1 c Brown sugar 1 c Shortening 1 Egg 1/2 ts Soda 2 ts Baking powder 1/2 ts Salt Mix dry ingredients; work in shortening. Add beaten egg. Drop by teaspoons on baking sheet and flatten out with fork. Bake at 350 F 10 to 12 minutes. Mrs. Freeman McC. Scott, Cook Book Published by The Ladies' Prayer Circle of the International Christian Mission Inc., 1930 MM by Dave Sacerdote From: Salata Redondo Beach, Ca (310)-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Season's Best Thumbprint Cookies Categories: Cookies Yield: 36 Servings 1/2 c Butter or margarine Softened 2/3 c Sugar 1 Egg 1 ts Vanilla extract 1 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/4 ts Salt 2 tb Milk 1 c Chopped walnuts Your choice of FILLING (recipes Follow) 1 c Cherry pie filling chilled In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth. CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 tablespoons HERSHEY'S Cocoa and 1/4 teaspoon vanilla extract; beat until smooth. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias From: Fred Ball Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Secret Kiss Cookies Categories: Cookies Yield: 36 Servings 1 c Butter 2/3 c Sugar 1 ts Vanilla 2 c Flour 1 c Walnuts, chopped fine 1 pk Chocolate kisses 1 c Powdered sugar Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sesame Cookies Categories: Cookies Yield: 50 Servings 3/4 c Toasted sesame seeds 2 1/4 Cup All-purpose Flour, sifted 1 ts Baking powder 1/2 ts Baking soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 Eggs 1 ts Vanilla extract 1 Egg yolk Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sesame Seed Coconut Cookies Categories: Cookies Yield: 4 Servings 1/3 c Sesame seed 4 tb Or 1/2 stick butter 1/2 c Honey 1 Egg 1 1/2 c Whole wheat flour 1/2 ts Baking powder pn Salt 3/4 c Shredded coconut Heat oven to 375 degrees and grease cookie sheet. Put sesame seed in shallow pan and bake for 15 minutes. Put soft butter, honey and egg in mixing bowl and beat for 2 minutes with an electric beater. With the mixing spoon stir in flour, baking powder, salt, sesame seed and coconut; mix well. Drop mixture onto the cookie sheet a teaspoon at a time, about 2 inches apart. Bake for 10 to 12 minutes. You can make your cookies flat or fat, as you like. Store the cookies in a jar with an apple. The apple will flavor the cookies and will also keep them soft. From: Dsauer7800@aol.Com on Mar 8, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shamrock Chocolate Cookies Categories: Cookies Yield: 36 Servings 1/2 c Butter or margarine 3/4 c Sugar 1 Egg 1 ts Vanilla extract 1 1/2 c All-purpose flour 1/3 c Hershey's Cocoa 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt MMMMM-----------------------SHAMROCK GLAZE---------------------------- 3 tb Butter or margarine 2 c Powdered sugar 1 ts Vanilla extract 3 tb Milk Green food color MMMMM-------------------SATINY CHOCOLATE GLAZE------------------------ 2 tb Butter or margarine 3 tb Hershey's Cocoa 2 tb Water 1 c Powdered sugar 1/2 ts Vanilla extract In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll. Heat oven to 325oF. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 1/4 inch thickness. With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE. About 36 (2-1/2 inch) cookies. SHAMROCK GLAZE: In small saucepan over low heat, melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk, beating to desired consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze. SATINY CHOCOLATE GLAZE: In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias From: Fred Ball Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shamrock Cookies Categories: Cookies Yield: 30 Servings MMMMM----------------------FOR THE COOKIES--------------------------- 1 pk Golden sugar cookie mix; (22.3 ounces) 2/3 c Cocoa 1/3 c Vegetable oil 2 Eggs; slightly beaten 1 tb Plus 1 teaspoon water MMMMM-----------------FOR THE SHAMROCK FROSTING---------------------- 1 tb Butter or margarine; Softened 1 c Powdered sugar 1 tb Hot milk or light cream 1/2 ts Vanilla extract 2 dr Green food color; up to 3 108 mg Sodium Optional decoration: Miniature kisses chocolate baking pieces 1. Prepare cookies: Heat oven to 350 degrees. Combine cookie mix and cocoa in a large bowl; stir. Add oil, eggs and water. Mix with spoon or fork until well-combined. Dough will clump together and be easy to handle. 2. Shape dough into balls, using about 1 level measuring teaspoon of dough for each ball. Cluster 4 balls together on ungreased cookie sheet to form shamrock; flatten each "leaf" just slightly. For stem, shape 1 ball into pencil shape. Tuck stem under bottom of shamrock leaves. 3. Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 4. Prepare Shamrock Frosting: Mix all ingredients well until smooth. 5. Outline shamrock and stem with frosting. If desired, place a small amount of frosting in center of cookie and press miniature chocolate kiss in center. Yield: 30 cookies Nutritional information (per cookie with frosting): 147 calories, 7.5 grams fat, 46 percent calories from fat, 15 milligrams cholesterol, This recipe is from Hershey's Cocoa Source: March 17, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/shamrock8.shtml Formatted by Pam using MC Buster Recipe by: Hershey's Cocoa MM by H. Peagram by Brian & Pam Erickson on Mar 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shaughn's Pineapple Drop Cookies Categories: Cookies Yield: 48 Servings 1 c Light brown sugar, packed 1/2 c Shortening 1 Egg 1 ts Vanilla 1 1/2 c Crushed pineapple, drained 2 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Chopped walnuts 1/2 c Raisins 1. Mix shortening and sugar together; cream well. Add egg and vanilla. 2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). 3. Add nuts and raisins. 4. Drop onto lightly greased cookie sheet. 4. Bake at 375F for 12 minutes or until light brown. Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sherry's Mouth Watering Cookies Categories: Cookies Yield: 4 Servings 2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 3 ts Vanilla 4 c Flour 1 ts Salt 1 ts Baking powder 5 c Oatmeal (run through Blender until it turns to Powder) 2 ts Baking soda 1 (24 oz.) chocolate chips 1 (9 oz.) Hershey bar, grated 3 c Chopped nuts Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into golf ball-size pieces; place on ungreased cookie sheet, 2-inches apart. Big and chewy. Bake at 375 degrees for 6 to 8 minutes. Yield: 112 cookies. Great for gifts. My husband says the best cookies he ever had! From: Dsauer7800@aol.Com Date: Mon, 10 May 1999 13:54:34 Edt MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Chocolate Cookies Categories: Cookies Yield: 1 Servings 2 c Butter; softened 2 c Powdered sugar 1/2 ts Salt 2 ts Vanilla 4 1/2 Cup Flour 12 oz Chocolate chips 15 Minutes. Cream butter and powdered sugar. Mix in vanilla and salt. Blend in flour. Stir in chocolate chips. Roll dough into small balls. Press flat with fork. Use ungreased cookie sheet. Bake at 350 degrees for Bob's Smoky Mountain Links http://www.nashville.com/~robert.foster/smoky.html 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: Shortbread Cookies Categories: Cookies Yield: 2 Servings 1/3 c Butter; softened 1/4 c Sugar 2 ts Cognac or brandy 1 c All-purpose flour 1/8 ts Salt Sugar Position knife blade in food processor bowl; add butter and sugar, and pulse 5 times. Sprinkle with cognac, and add flour and salt. Process 30 seconds or until well-blended, stopping once to scrape sides of bowl. Shape dough into 3/4-inch balls, and place on ungreased cookie sheets. Dip a cookie stamp or the bottom of a glass in sugar and flatten each ball. Bake at 350 degrees for 12 to 18 minutes or until edges begin to brown. Remove to wire racks to cool. Posted to MC-Recipe Digest V1 #35 by Nancy Berry on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Cookies W/variations Categories: Cookies Yield: 24 Servings 8 oz Sweet butter; cold 1/2 c Sugar 2 c Flour pn Salt Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Preheat the oven to 250 degrees. Combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, mix on low speed for 15 seconds. Add the flour and salt and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together. Put the dough on a lightly floured board and roll it out 1/4 inch thick. With a 3-inch star cutter or other desired shape, cut out the cookies. Chill them for 1 hour in the freezer or refrigerator. Line a baking sheet with parchment paper and place the cookies, so they are not touching, on the pan. Bake the shortbread for about 45 minutes, until firm. They should remain white in color. VARIATIONS: Hazelnut Shortbread: Add 1/2 cup finely ground toasted and skinned hazelnuts to the master shortbread recipe. Espresso Shortbread: Use the master shortbread recipe but decrease the flour by 1/4 cup and add 1/4 cup of espresso grounds. Orange Shortbread: Add 3 tablespoons chopped orange zest to the master shortbread recipe. Cinnamon Shortbread: Add 1 teaspoon of ground cinnamon to the master shortbread recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sierra Nuggets Country Style Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 1 c Margarine; softened 1 c Brown sugar 1 1/2 c Sugar 1 tb Milk 1 1/2 ts Vanilla 2 Eggs 1 c Crumbled corn flakes 3 c Oatmeal 1 1/2 c Flour 1 1/4 Teaspoon Baking soda 1 ts Salt 1/2 ts Mace 1 1/2 ts Cinnamon 1/4 ts Nutmeg 1/8 ts Cloves 4 oz Coconut 2 c Semi-sweet chocolate chips 1 c Walnuts, peanuts Or pine nuts; chopped Recipe by: Cookbook USA Preparation Time: Preheat oven to 350 degrees. Cream together until smooth the margarine, brown and white sugar. Add milk and vanilla. Beat and add in eggs. Stir in corn flakes and oatmeal. Sift together and add flour, baking soda, salt, mace, cinnamon, nutmeg and cloves. Stir in coconut, chocolate chips and nuts. Drop batter by well rounded teaspoons onto greased cookie sheet. Bake 10 minutes at 350 degrees. For Pan Cookies: Spread in 15"x10"x1" pan. Bake at 375 degrees for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Skidaddle Cookies Categories: Cookies Yield: 1 Servings 3 c Flour 1 ts Baking soda 1/2 ts Salt 3/4 c Butter 1 1/2 c Sugar, brown lightly packed 1 ts Vanilla 1 Egg 1 c Fruit cocktail, well Drained 1/2 c Walnuts "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region." Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura Secord Canadian Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Smartie Cookies Categories: Cookies Yield: 24 Servings 1 c Shortening 1 c Brown sugar 1 1/2 c White sugar 2 ts Vanilla 2 Eggs 2 1/4 Cup Flour 1 ts Baking soda 1 ts Salt 2 pk Smarties Mix all ingredients together. Drop 1 teaspoon of dough on a greased cookie sheet. Flatten and put 2 Smarties per cookie. Bake at 350 F for 10 min. From : Terry Jackson 1:248/203 Sat 13 May 95 23:23 From: Teri Chesser Date: 03 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Smooch Cookies Categories: Cookies Yield: 1 Servings 1 c Butter or margarine 1 c Brown sugar 2 c Flour cn Half for center of each Cookie Preheat oven to 350 degrees. Cream oleo and brown sugar. Add flour and mix thoroughly. Refrigerate one hour. Roll into balls the size of a walnut and place pecan in center. Bake on ungreased cookie sheet 12 to 15 minutes. Cele Fuchsman, Shepherdstown, W.Va. Annual Cookie Exchange http://www.herald-mail.com/ MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: The Hagerstown, MD Herald-Mail Annual Cookie Exchange ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by Roberta Banghart on Dec 31, 1998, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snack-Time Molasses Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Sifted flour 3/4 ts Soda 1/2 ts Salt 1/2 c Crisco 3/4 c Sugar 1 Egg 1/4 c Molasses 1/2 c Coconut 1/2 c Chopped pecans or Walnuts Sift sifted flour, soda and salt together. Cream Crisco and sugar together and add egg and molasses; beat well. Blend in dry ingredients gradually; mix thoroughly. Add coconut and chopped nuts; mix well. Drop dough by rounded teaspoonfuls about 2-inches apart onto greased baking sheets. Bake at 375 degrees for about 10 minutes. If desired, top cookies with coarsely chopped nuts and coconut after 7 minutes of baking. Cool slightly before removing from baking sheets. Makes 3 dozen. From: Dsauer7800@aol.Com on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: So Easy Press Cookies+++ffgt98b Categories: Cookies Yield: 48 Servings 1 pk White cake mix 1/2 c Butter, softened 3 oz Pkg cream cheese;softened 1 Egg THIS CAME FROM PILLSBURY MMM COOKIES COOK BOOK Heat oven to 375. In large bowl combine cake mix, butter, cream cheese and egg at low speed until mixture forms a dough. Fill cookie press; form desired shapes 2 inches apart on ungreased cookie sheet. Bake 6 to 10 minutes or until light golden brown. Cool 2 to 3 min. Remove from cookie sheets. NOTE: refrigerate dough for easier handling. NOTE #2: I have used lemon, spice, devil's food, and pineapple cake mixes with very good results. NOTE #3: With the white , lemon, and pineapple mixes, decorate with cut up cherr ies, and/or sprinkle with red and green sugar. With the spice and chocolate mixes, add a almond or half of walnut or pecan to the top of the cookies. These cookies are very simple and quick to make, especially if you haveto make a batch up quickly for the holidays. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soft Amish Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings 1/2 c Shortening 1 c Sugar 2 lg Eggs 1/2 c Milk 2 1/2 Cup Flour 1 ts Baking powder 3/4 ts Baking soda (place in the Milk) 1 (12 oz.) bag chocolate Chips Or butterscotch chips Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown. From: Darksky886@aol.Com , . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soft Molasses Cookies Categories: Cookies Yield: 1 Servings 1 c Butter or margarine 1 c Sugar 1 lg Egg 1 c Light molasses 4 3/4 Cup Sifted flour 3 ts Baking soda 1/2 ts Salt 1 ts Instant coffee powder 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Ground cloves 3/4 c Milk Raisins Beat butter until light; gradually add sugar and beat until fluffy. Beat in egg to blend thoroughly; then beat in molasses. Sift together flour, baking soda, salt, coffee powder, and spices. Add to first mixture alternately with milk. Beat about 30 seconds. Drop dough by heaping teaspoonfuls about 2 inches apart onto lightly greased sheet, using care to keep cookies round. Press a raisin in the center of each. Bake at 375 degrees about 12 to 15 minutes, or until done. Place cookies on rack to cool. Recipe by: _Farm Journal's Country Cookbook MM by Helen Peagram by DSauer7800@aol.com on May day,, 13, 199, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soft Sugar Cookies Categories: Cookies Yield: 18 Servings 2 c Unbleached Flour; Sifted 1/2 ts Baking Soda 1/2 ts Salt 1/4 c Shortening 1/4 c Butter Or Margarine 1 c Granulated Sugar 1 lg Egg Yolk 1/2 c Buttermilk Or Sour Milk 1/2 ts Vanilla Extract 1 lg Egg White Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flaten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. From: Bobbieb1@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream and Raisin Cookies Categories: Cookies Yield: 12 Servings 1 c SUGAR 1/2 c SHORTENING 1 ts VANILLA 2 EGGS 2 c ALL-PURPOSE FLOUR 1/2 c SOUR CREAM 1 ts BAKING SODA 1/2 ts BAKING POWDER 1/4 ts SALT 1/8 ts GROUND NUTMEG 1 1/3 Cup RAISINS OR CURRANTS HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE. SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Cookies Categories: Cookies Yield: 1 Servings 1 c Sugar 1/4 c Shortening 1/4 c Butter 1 Egg 1 ts Vanilla 2 2/3 Cup All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Nutmeg 1/2 c Dairy sour cream Sugar* * to sprinkle on top of cookies Sour cream adds a special touch to many foods, including these delicious cookies. For a perfect snack, serve with a big glass of cold milk or with hot tea. Preheat oven to 425 . In a large bowl, mix sugar, shortening, butter, egg and vanilla until light and fluffy. Stir in remaining ingredients and mix well. Divide dough into 3 parts. Roll out each part 1/4-inch thick on lightly floured cloth-covered board. Cut with 2-inch cookie cutter and sprinkle with sugar. Place on ungreased baking sheet and bake at 425 for about 6-8 minutes, or until almost no imprint remains when touched lightly in center. Remove to wire racks to cool. Yield: 4 1/2 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sourdough Chocolate Chip Cookies #2 Categories: Cookies Yield: 1 Servings 4 1/2 Cup All-purpose Flour; unsifted 2 ts Baking soda 1 ts Salt 1 c Butter, softened 1 c Shortening, softened 1 1/2 c Sugar 1 1/4 Cup Brown sugar, packed 2 ts Vanilla 1 c Sourdough starter 4 Eggs 1 3/4 Cup Walnuts, chopped 24 oz Chocolate chips Preheat oven to 375degrees. In a large bowl, combine butter, shortening, sugars and mix well. Add eggs and beat until all are blended. Add vanilla and sourdough starter. Beat in flour, soda, salt and mix well. Stir in walnuts and chocolate chips. Drop by tablespoons onto greased cookie sheet. Bake 10 to 12 minutes. This makes 70 cookies and can be cut in half for smaller batches. Recipe By: Pat's Sourdough and Favorite Recipes From: "Cookie@news.Cpcnet.Com" on Jan 20, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spamince Drop Cookies [America]> Michael Loo Categories: Cookies Yield: 30 Servings 1/4 c Butter 1/2 c Sugar 1 lg Egg 1 c Mince [Spam] 1 1/4 Cup Bread flour 1 1/2 ts Double-acting baking Powder Cream butter until soft. Then cream in sugar gradually. Beat well. Beat in egg and mince [Spam]. Sift flour twice with baking powder. Stir dry ingredients slowly into gooey ingredients until a smooth dough is formed. Drop by teaspoonfuls well apart onto greased baking sheet. Bake at 400F for 10 min. Michael Loo From: Dorothy Flatman Date: 24 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spice Cookies Categories: Cookies Yield: 1 Servings 1/4 c Shortening 1/4 c Brown sugar 1/3 c Molasses 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Cloves 1/4 ts Ginger 1 pn Nutmeg 1 pn Allspice 1 1/4 Cup Flour Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition. Add flour a little at a time. Mix thoroughly. Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F. Makes 60. From file COOKIES1.ZIP From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spiced Fruit Cookies Categories: Cookies Yield: 1 Servings 1 c Shortening 1 1/2 c Brown sugar 2 Eggs 3 c Flour 1 ts Soda 1/2 ts Salt 1 ts Cinnamon 1/4 ts Cloves 1/4 ts Allspice 3/4 c Walnuts; chopped 1/2 c Currants 1/2 c Raisins Cream shortening; add sugar and eggs; beat well. Sift flour with soda, salt, and spices. Add to first mixture. Work in nut meats and fruit. Chill. Roll a small amount at a time. Cut with a small, sharp cutter. Bake at 350 F 10 to 15 minutes. Mrs. H. S. Palmeter - Cook Book Published by the Ladies' Prayer Circle of the International Christian Mission Inc., 1930 MM by Dave Sacerdote From: Salata Redondo Beach, Ca (310)-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spiced-Nut Bar Cookies Categories: Cookies Yield: 64 Servings 2 1/4 Cup Flour 1 1/2 c Granulated sugar, divided 1 c Butter or Margarine,softened 3 Eggs, divided 2 1/2 Cup Finely chopped Walnuts or Pecans 1 1/2 ts Cinnamon 1/2 ts Salt Confectioners' SugarOPTIONAL : In bowl mix flour with 1/2 cup granulated sugar. Cut in butter until particles resemble small peas. Stir in 1 lightly beaten egg until dough is well blended and smooth. Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan. Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended. Using small, wet spatula, spread nut mixture evenly over crust. Return to oven; bake 20 minutes or until golden brown. Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove cookies; store covered in cool place or freeze. Makes 64. 1 Bar with walnuts: 94 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spicy Oatmeal Cookies Categories: Cookies Yield: 1 Servings 1 3/4 Cup Sifted All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 1/2 ts Ground cinnamon 2 Eggs, well beaten 1 c Sugar 1 c Butter or margarine, melted 4 tb Molasses 4 tb Milk 2 1/4 Cup Quick-cooking oats 1/2 c Dark seedless raisins 1/2 c Coarsely chopped nuts Big, soft and delicious! Preheat oven to 325 . In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed. Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325 10-12 minutes or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers. Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts. Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Springerle (Molded Christmas Cookies) Categories: Cookies Yield: 12 Servings 4 Eggs; Large 1 ts Anise Extract 2 c Sugar 4 1/2 Cup Cake Flour; Sifted * NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ +++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spritz Cookies Categories: Cookies Yield: 6 Servings 1 c Butter 1/2 c Plus 1 Tablespoon sugar 1 Egg 1 ts Vanilla 1/2 ts Almond extract 2 1/2 Cup All purpose flour 1/4 ts Salt Colored sugar, small Candies For decoration Cream butter well. Add sugar. Cream until light and fluffy. Add egg, vanilla and almond extract. Beat well. Sift flour and salt together. Add to creamed mixture. Blend well. Knead dough with hands until it is soft and pliable. Press dough through cookie press onto ungreased cookie sheet. Decorate with colored sugar or small candies. Bake in preheated 400 degree oven about 8 minutes. Makes approx. 6 dozen, depending on tip used. Family Cookbook-old Wis. Elec. Co. 1958 Typed by Gail and Dale Shipp From: Gail Shipp Date: 23 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spritzgeback (Spritz Cookies) Categories: Cookies Yield: 10 Servings 1 c Butter; (No Margarine) 2/3 c Confectioners' Sugar 1 Egg; Large 1 Egg Yolk; Large 1 ts Almond Or Lemon Extract 2 1/4 Cup Flour; Unsifted 1/4 ts Salt 1/2 ts Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: St. Joseph's Day Fig Cookies Categories: Cookies Yield: 4 Servings 4 lg Eggs (or 5 medium eggs) 3 c White granulated sugar 3 c Crisco @ (or 1.3 ounces on The scale 3 tb Vanilla 5 lb Plain flour 3 tb Baking powder 1 ts Salt 2/3 qt Fresh milk (approximately) 1/2 lb Dates, pits removed 2 lb Mixed glazed fruits 1 c Sugar 1 ts Ground cinnamon 3/4 ts Ground cloves 3/4 ts Ground allspice 1 qt Apple juice 1 c Rum (Optional) Powdered sugar 1 Stick butter, melted 2 ts Vanilla Evaporated Dried raisins (15 Ilk for desired thickness Lemon In a large bowl, work the eggs and sugar together by hand. Add the shortening, working until smooth, then the vanilla. Sift togather the flour and baking powder, add the salt. Add these dry ingredients to the egg mixture using a creaming motion, about 1/4 of the amount at a time, alternating with the milk until all of the flour mixture is used. When all of the flour is mixed well and the proper amount of milk is used the dough will form a large ball in the center of the bowl, leaving the sides of the bowl clean. (It sometimes takes less then 2/3 quart of milk.) This dough is better if made ahead and chilled. FILLING: 3 pounds dried figs (3 packages), remove stems ounces) 8 ounces glazed red and green pineapple 8 ounces glazed red and green cherries 2 cups nuts (pecans, almonds, walnuts) Juice and grated rind of 2 navel oranges Quarter the dried figs and cut the dates in half. Mix the figs, dates, glazed fruits, raisins, glazed pineapple and cherries, the nuts and the orange rind and juice; grind together. Dissolve the sugar, cinnamon, cloves and allspice in the apple juice. Place the fruit mixture in a pan along with the apple juice mixture; heat until warm and blend together well. Cool the mixture. Roll a piece of the dough flat and cut into 3-inch wide strips. Place filling (about the thickness of your finger) down the center of each strip. Roll one edge of the dough over the filling, then the other side over the first side, sealing the fruit mixture on the inside. Turn the folded side to the bottom and cut the strips into pieces about 1 1/2 to 2 inches long. Place on cookie sheets or pans 3/4 inch apart. Bake in a 350F oven for 15 to 20 minutes until light brown. Cool. ICING: juice for drying (a few drops) Food coloring Colored cake decorations Mix together the powdered sugar, melted butter and vanilla. Add evaporated milk for the desired thickness. Divide the icing into 4 or 5 small bowls using a few drops of lemon juice in each to cause the icing to dry quickly. Use food coloring to color each bowl of icing differently. Ice the baked cookies with a small brush then decorate the tops with different colored cake decorations. Yield: dozens and dozens. Posted by Fred Peters DOUGH: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stained Glass Cookies Categories: Cookies Yield: 42 Servings 1/2 c BLUE BONNET Margarine, Softened 1/2 c Sugar 1/2 c Honey 1 Egg 1 ts Vanilla extract 3 c All-purpose flour 1 ts DAVIS Baking Powder 1/2 ts Baking soda 1/2 ts Salt 5 pk LIFE SAVERS Fancy Fruits 2 Hours. In large bowl with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla extract until thoroughly blended. Blend in flour, baking powder, baking soda and salt. Cover; chill at least On lightly floured surface, roll out dough to 1/4" thickness. Cut dough with cookie cutters into desired shapes. Trace smaller version of cookie shape on dough leaving a 1/2" to 3/4" border of dough. Cut out and remove dough from center of cookies. Place cookie outlines on baking sheets lined with foil. Crush each color of candy separately between two layers of waxed paper with mallet. Spoon crushed candy inside centers of cookies. Bake at 350'F. for 6-8 minutes or until candy is melted and cookie is lightly browned. Cool cookies completely before removing from foil. Makes 3 1/2 dozen cookies. Posted to MC-Recipe Digest V1 #29 by RST G on Dec 18, 1998 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Steve's Chocolate Chip Cookies Categories: Cookies Yield: 2 Servings 1/2 lb Butter (2 sticks) 1 1/2 c Dark brown sugar 2 Eggs 2 ts Vanilla extract 2 1/2 Cup Flour, all-purpose 1 ts Baking soda 1 lb Chocolate chips Preheat oven to 375 degrees F. Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed. Add eggs and vanilla and mix well. Add flour and soda, again mixing well. Add chocolate chips. If it doesn't look like enough, then add some more. Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly-greased baking sheet. Put the cookies in the oven, close the door quickly, and turn the heat down to 350 degrees F. Bake for 10 minutes. NOTES: * Rich, thick, crunchy chocolate chip cookies. Yield: makes 2 dozen. * The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate. : Difficulty: easy if you have a machine that can cream sugar and butter, moderate otherwise. : Time: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. : Precision: measure the ingredients. : Steve Bjork (the Atomic Penguin) : Stanford University, Computer Science Department : Bjork@SCORE.STANFORD.EDU MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stir and Drop Sugar Cookies Categories: Cookies Yield: 24 Servings 2 Eggs 2/3 c Oil 2 ts Vanilla 3/4 c Sugar 2 c Flour 2 ts Baking powder 1/2 ts Salt Beat eggs, oil, vanilla and sugar together. Sift flour, baking powder and salt; add to egg mixture. (Dough will be soft). Drop by teaspoons 2" apart on ungreased cookie sheet. Press cookies flat with bottom of a glass dipped in sugar. Bake 400 degrees for 8-10 min. Remove immediately from cookie sheets. NOTES : A family favorite!! Recipe by: Nancy {:-) By David Van Ess on Aug 09, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stove Top Cookies [America] Categories: Cookies Yield: 48 Servings 2 c Sugar 1/2 c Cocoa 1/2 c Salad oil 1/2 c Milk 1 pn Salt 1/2 ts Vanilla 3 c Raw quick cooking oats In saucepan combine sugar, cocoa, oil and milk. Bring to boiling point and boil 3 minutes. Remove from heat and quickly stir in salt, vanilla and oats. Blend thoroughly. Immediately drop by tablespoon onto waxed paper one inch apart. Let cool thoroughly before storing in an air tight container. Randy Rigg From: Dorothy Flatman Date: 08 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugar Coconut Drop Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Granulated sugar 1 c Shortening 1 Egg 1 c Sour milk with 1/2 tsp. Soda in it 1 ts Vanilla 1/2 ts Salt 3 c Flour 2 ts Baking powder 1 c Coconut Mix everything together putting coconut in last. Drop cookies from tablespoon and sprinkle each with sugar. Bake 15 minutes at 375 degrees. Hint: They turn out better if put in fridge overnight before baking. From: Dsauer7800@aol.Com Date: Sun, 14 Feb 1999 10:34:41 -0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugar Cookies 2 Categories: Cookies Yield: 4 Servings 3/4 c (1/4 Pound plus 4 tbs) Butter Or margarine, softened 1 c Sugar 2 Eggs 1 ts Vanilla 2 3/4 Cup Flour 1 ts Each baking powder and salt Sugar In a large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in eggs and vanilla. In another bowl, sitr together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft cough. Cover tightly with plastic wrap and refrigerage until firm (at least one hour) or for up to 3 days. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 inch (keep remaining portions refrigerated). cut out with cookie cutter (about 2 1/2 inches in diameter) and place slightly apaprt on ungreased baking sheets. Sprinkle generously with sugar. Bake in a 400 F oven for 8-10 minutes or until edges are lightly browned. Transfer to racks and let cool completely before handling. Store airtight. From: Trish Date: Sun, 14 Feb 1999 10:34:41 -0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugar Cookies 3 Categories: Cookies Yield: 4 Servings 2 1/2 Cup Flour 1 1/2 ts Baking powder 3/4 ts Salt 1 ts Cinnamon 1 c Sugar 3/4 c Vegetable oil 2 Eggs 1 ts Vanilla Sugar Sift together flour, baking powder, salt and cinnamon. In a separate bowl, combine sugar and oil. Add to the second mixture the eggs and vanilla. Add the flour mixture all at once and beat well. Shape the dough into 1/2 inch balls. Flatten the balls as thin as you can between lightly floured hands. (To give a corrugated effect, score them in parallel lines with a fork dipped in flour.) Sprinkle with granulated sugar. Bake about 10-12 minutes on a lightly greased cookie sheet. From: Trish Date: Sun, 14 Feb 1999 10:34:41 -0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugar Cookies Sunset Categories: Cookies Yield: 4 Servings 3/4 c 1/4lb +4tbls margarine R.tem 1 c Sugar 2 Eggs 1 ts Vanilla 2 3/4 Cup Flour all purpose 1 ts Each baking powder & salt 1 ts Sugar Large bowl of mixer beat butter and 1 cup of sugar until creamy. beat in eggs and vanilla. In another bowl stir together flour, baking powder, and salt graduallyadd to butter mixture,blending thoroughly to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (1hr.) or for up to three days. On floured board roll out dough, a portion at a time,to a thickness of 1/8 inch(keep remaining dough refrigerated.) Cut out with 2 1/2 inch cookie cutters. Place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.Bake at 400 degrees until edges are lightly browned (8 to 10 min. ). Transfer to racks let cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugar Cookies with Oil Categories: Cookies Yield: 4 Servings 2 1/2 Cup Flour 1 1/2 Teasp Baking powder 3/4 Teasp salt 1 Teasp cinnamon 3/4 c Oil 2 Eggs 1 Teasp vanilla Granulated sugar to roll Cookies in Mix together flour, baking powder, salt and cinnamon. Add sugar, oil, eggs, and vanilla. Form into balls and roll in granulated sugar.Place balls on lightly greased cookie sheet. Flatten balls with a fork. Bake 375 degrees for 10 minutes. Makes 3 1/2 dozen. From: Pamela A. Luttenberger date: Mon, 9 Nov 1998 19:16:49 ~0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugarplum Cookies Categories: Cookies Yield: 12 Servings 1/4 c Butter 1/2 c Sugar 1/4 c Coolaid mix,lively colors 2 Eggs 2 c Flour Sugar icing Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sunflower Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 1 c Brown sugar 1/2 c Granulated sugar 1 Egg 1 ts Vanilla 1/2 c Apricot preserves 3 c Flour 1/4 ts Salt Yellow and brown paste Food coloring 2 tb Water Chocolate decorating icing Wooden skewers; (optional) Cream butter and sugars until fluffy. Add egg and vanilla. Beat in preserves. Combine flour and salt and add to creamed mixture. Knead until soft dough forms. Cover and chill 30 minutes. Press about 1 tablespoon dough into greased 3-inch flower-shaped candy mold. Invert onto greased baking sheet. Add wooden skewer before baking, if desired. Bake 12 to 15 minutes. Cool completely. Combine yellow food coloring with 1 tablespoon water. Brush on each cookie. Dry. Mix brown coloring and remaining water. Paint on cookies to resemble sunflowers. Use chocolate frosting in centers of cookies. These can be "potted" in clay bottoms using floral foam. Add ribbons to decorate. Yield: about 3 dozen. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sunny Cocoa Drop Cookies Categories: Cookies Yield: 48 Servings 1/2 c (1 stick) light corn oil Spread 2/3 c Granulated sugar 2/3 c Low-fat sour cream 1 ts Vanilla extract 1 Egg white 1/4 ts Freshly grated orange Peel 1 3/4 Cup All-purpose flour 3 tb Cocoa 1 ts Baking soda 1/2 ts Baking powder Cocoa glaze MMMMM------------------------COCOA GLAZE----------------------------- 1 tb Light corn oil spread 2 tb Water 1/2 ts Vanilla extract 1 tb Cocoa 1/2 c Powdered sugar Here's a fairly low-fat cookie recipe from the Tampa Tribune: Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Super Chunky Cookies Categories: Cookies Yield: 1 Servings 2 1/2 Cup All-purpose flour 1 ts Baking soda 1/8 ts Salt 1 c (2 sticks) unsalted butter, Softened 3/4 c Granulated sugar 1 c Packed light brown sugar 2 lg Eggs, at room temperature 2 ts Vanilla extract 1 c Mini semisweet chocolate Chips 1 c Milk chocolate chips 4 oz Bittersweet cut Into 1/2-inch chunks 2 oz White coarsely Chopped 1/2 c Coarsely chopped pecans 3/4 c English toffee bits, such As Hershey's Skor From : Michael Loo Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter for 30 seconds at medium speed, until creamy. Add the sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. At low speed, beat in the flour mixture a third at a time, scraping down the sides of the bowl after each addition. Using a wooden spoon, stir in all the chocolate chips, the bittersweet chocolate and white chocolate. Stir in the pecans and toffee bits. The dough will be very stiff. Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased baking sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are very lightly browned; switch the positions of the baking sheets halfway through the baking time for even browning. Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes. Using a metal spatula, transfer cookies to wire racks to cool completely. Repeat with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. -Judith Sutton From: DAN KLEPACH MMMMM