MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Super Crisp Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 3/4 c Firmly packed brown sugar 1/2 ts Salt 1/2 ts Baking soda 1/2 c Butter or margarine 1 (6 oz.) pkg. semi-sweet Chocolate chips 1 Egg 1 ts Vanilla 1 c Quick oatmeal 1 c Sifted flour Heat oven to 375 degrees. Grease cookie sheets. Cream brown sugar and butter until light and fluffy. Add egg, beat well, stir in vanilla. Add flour, baking soda and salt. Mix well. Stir in chocolate chips and oatmeal. Drop by rounded teaspoons onto the prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Yield: 3 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Surprise Meringue Cookies Categories: Cookies Yield: 3 Servings 2 Egg whites (at room Temperature) 1 ts Vanilla extract pn Salt 1/2 c Granulated sugar 1 c Mini chocolate chips 1 c Chopped pecans 1 tb Coffee (leftover or Instant, dissolved) Preheat oven to 300 degrees. Beat egg whites until they hold shape. Then add vanilla, salt and coffee. Continue beating until thick and glossy, gradually adding sugar as you beat. Fold in chocolate chips and pecans. Drop by spoonfuls onto foil lined cookie sheets. Bake for 30 minutes, then turn off oven and leave cookies to dry out until oven is cool. Store in tight container or freeze. From: Dsauer7800@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swedish Butter Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 1/4 c Sugar 1 1/2 ts Finely shredded lemon Peel 1/4 ts Vanilla 1 c All-purpose flour 4 oz Semisweet chocolate (4 Squares) 2 tb Shortening Beat the butter with an electric mixer for 30 seconds. Add the sugar, lemon peel and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer, scraping down the sides of the bowl occasionally. Stir in the remaining flour. Cover and chill for 1 hour or until the dough is easy to handle. Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Use a 2-inch cookie cutter to cut out the dough. Place the cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375F oven for 5 to 7 minutes, until the edges begin to brown. Cool for 1 minute on the cookie sheet then remove the cookies to a wire rack to cool. Heat the chocolate and shortening in a saucepan over low heat, stirring occasionally. Dip part of each cookie into the chocolate mixture. Cool on waxed paper for 30 minutes or until the chocolate sets. (If necessary, chill the cookies until the chocolate sets.) Makes about 40 cookies. [Holiday Cookie Classics; Country Home; December 1994] Posted by Fred Peters. From: Fred Peters Date: 11-21-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swedish Ginger Cookies (Pepparkakor) Categories: Cookies Yield: 10 Servings 1/2 c Molasses 1/2 c Butter 2 1/2 Cup Sifted All-purpose flour 1/4 ts Baking soda 1/2 ts Cinnamon 1/2 c Sugar 1 Egg, well beaten 1/4 ts Salt 1/2 ts Ginger Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swedish Spritz (Spritsar) Cookies Categories: Cookies Yield: 96 Servings 2 c Sifted all-purpose flour 2 Egg yolks 1 ts Almond extract 3/4 c Sugar 1 c Butter Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet Potato Cookies Categories: Cookies Yield: 4 Servings 1 c Sweet potato, cooked & Mashed 3/4 c Brown sugar 1/2 c Sugar 1 Egg 3/4 c Margarine 1 1/2 c Flour 1 ts Baking powder 1/4 ts Cinnamon 1/2 ts Nutmeg 3/4 c Quick cooking oatmeal 1 c Pecans 1 c Raisins 12 Minutes. Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 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: Sweet Potato Cookies Ii) Categories: Cookies Yield: 4 Servings 2 c Flour 1 c Oats 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or margarine 1 c Sugar 1 c Brown sugar, packed 1 Egg 1 ts Vanilla 1 c Sweet potatoes 1 c Semi-sweet chocolate chips Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes, mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5 to 7 minutes at 350 degrees. 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: Swiss Chocolate Sandwich Cookies Categories: Cookies Yield: 1 Servings 12 tb Unsalted butter, Softened 4 oz Semisweet chocolate Melted And cooled 1 3/4 Cup All-purpose flour Ganache Filling: 1/3 c Heavy whipping cream 1 tb Unsalted butter 1 tb Light corn syrup 2 oz Bittersweet chocolate, in 1/4 " pieces Finishing: Confectioners' sugar Chocolate Cook E Dough: You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth. Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm - -- about an hour. While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency. To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies. Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks. When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners' sugar before serving. Yield: about 18 sandwich cookies Recipe By : COOKING LIVE SHOW CL#9220 From: Sue Date: Sun, 25 Oct 1998 14:21:10 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swiss Mocha Cookies Categories: Cookies Yield: 4 Servings 1/2 c Milk 1/2 c Shortening 2 c Sugar 3 1/2 Tablespoon Cocoa 2 tb Instant coffee 1 ts Vanilla 3 c Minute oats Heat milk and shortening in large pan. When shortening melts add all other ingredients and bring to boil, turn off heat and add oats to mixture, stir well and drop by tablespoons on waxed paper and cool. From: Dsauer7800@aol.Com on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tartan Christmas Tree Cookies Categories: Cookies Yield: 10 Servings 1/2 c Butter; unsalted, (1 stick) 1/4 c Powdered sugar 1/2 ts Vanilla extract 1 1/4 Cup All-purpose flour 1/4 ts Salt 9 oz White chocolate; such as . Lindt or Baker's Blue, red & green food . coloring 2 sm Resealable plastic bags Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies. ********** Preheat the oven to 325oF. Using an electric mixer, beat the butter in a large bowl until light. Gradually beat in the powdered sugar. Beat in the vanilla extract. Add flour and salt and mix just until combined. Gather dough into a ball; flatten into a disk. Wrap the disk in plastic and refrigerate until firm, about 3 hours. Roll out dough on a floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using a 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough and scraps together. Repeat the rolling and cutting dough scraps to make about 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around the edges, about 15 minutes. Cool on a baking sheet for 5 minutes. Transfer cookies to racks and cool completely. Melt chocolate in the top of a double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that the chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over the surface of the cookies. Mix 8 drops green food coloring into the second bowl of melted chocolate. Mix 8 drops of red food coloring into the third bowl of melted chocolate. Spoon the green chocolate into a plastic bag. Cut off 1 bottom corner tip of the bag to allow a small ribbon of chocolate to come out. Repeat the procedure with the red chocolate and another plastic bag. Using green chocolate pipe 4 diagonal lines from left to right across the cookies spacing evenly. Using the red chocolate pipe 4 diagonal lines from left to right across the cookies alongside the green lines. Repeat the diagonal lines going from right to left. Let the cookies stand until the chocolate sets, about 2 hours. Can be prepared as much as 3 days ahead. Store cookies between sheets of waxed paper in airtight containers at room temperature. ** Bon Appetit -- December 96 ** Scanned and formatted for your use by The WEE Scot -- paul macGregor From: Paul Macgregor Date: 11-26-96 Home Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tea Cookies Categories: Cookies Yield: 30 Servings 1 c Butter,softened 1/2 c Powedered Sugar 1 1/2 ts Vanilla extract 2 c Flour 1 ds Salt 1 ds Baking Powder 3/4 c Pecans,finely chopped Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tea Cookies From Brigitte Sealing Categories: Cookies Yield: 30 Servings 1 c Butter,softened 1/2 c Powedered Sugar 1 1/2 ts Vanilla extract 2 c Flour 1 ds Salt 1 ds Baking Powder 3/4 c Pecans,finely chopped Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tear-Drop Anise Cookies Categories: Cookies Yield: 1 Servings MMMMM--------------------------COOKIES------------------------------- 5 c All-purpose flour 5 ts Baking powder 1/8 ts Salt 1 1/2 c Sugar 1 c Butter; (2 sticks) softened 1/4 ts Anise oil or 1 teaspoon Anise extract 6 lg Eggs MMMMM---------------------------GLAZE-------------------------------- 2 c Sifted confectioners sugar 1/4 c Milk Food coloring 1/2 Dozen cookies 0 .3 g; Preparation time 40 minutes Cooking time 8 minutes per batch Yield 4 These pastel-frosted cookies tied for third place. They are from Jan Moffitt of Naperville. 1. Heat oven to 350 degrees. Whisk together flour, baking powder and salt in large bowl. Set aside. Beat sugar, butter and anise oil in bowl of electric mixer until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add flour mixture; beat on low until well mixed. 2. Roll dough into 11/2-inch balls. Place on lightly greased baking sheet; bake until set but not browned, 8 to 10 minutes. Cool completely on wire rack. 3. Whisk together confectioners sugar and milk in medium bowl until smooth. Divide glaze into small bowls and tint to desired colors using food coloring. Dip tops of cookies into glaze. Allow to dry on wire rack. Nutrition information per cookie Calories 115; Fat 4.1 g; Saturated fat 2.3 g; % calories from fat 31; Cholesterol 30 mg; Sodium 95 mg; Carbohydrates 18 g; Protein 2 g; Fiber Recipe by: December 2, 1998 Chicago Tribune ~*-*-*-MM by Helen Peagram-*-*-*- by Patty on Jan 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Test Test (Peanut Butter) Cookies Categories: Cookies Yield: 50 Servings 1 ts Vanilla 1 c Sugar 1 c Brown sugar 1 c Shortning 2 Egg 1 c Peanut butter 3 c Flour 1/8 ts Salt 2 ts Baking soda 10 Minutes. Cream together shortning,vanilla and sugars. Add eggs. Mix together the dry ingredients and add to the first mixture and mix well. It will be dry at first. Form into small balls and place on greased cookie sheet. Press with a fork which has been dipped in sugar ( to prevent sticking). Press to make an . They will remain the same size in diameter .. so what you see is what you get. bake at 375 for MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Best Butter Cookies Categories: Cookies Yield: 2 Servings 2 c Butter; softened 1 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 5 c Flour 2 ts Baking powder 1/2 ts Salt Preheat oven to 375 F. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to butter mixture and mix well. Divide dough in fourths. Roll out one-fourth of dough at a time on lightly floured surface to 1/8-inch thickness. Keep remaining dough refrigerated. Cut into desired shapes with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until lightly browned. Transfer cookies to wire racks and cool completely. Decorate as desired. From "Better with Butter", ad insert 11/95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Thick and Chewy Chocolate Chip Cookies Categories: Cookies Yield: 30 Servings 2 1/8 Cup (2 cups+2 Tb)unsifted Ed all-purpose flour 1/2 ts Salt 1/2 ts Baking soda 12 tb Unsalted butter (1-1/2 Stick melted & cooled Until warm 1 c Brown sugar (light or dark) 1/2 c Granulated sugar 1 lg Egg plus 1 egg yolk 2 ts Vanilla extract 1 c TO 2 cups semi- or bitter Sweet chocolate chips or Chunks 1. Heat oven to 325! F. Adjust oven racks to upper- and lower-middle postitions. Mix flour, salt, and baking soda together in medium bowl; set aside. 2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste. 3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate 90 degrees, and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20x14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen to 1 month -- shaped or not. See "Freezing the Dough". (- to be posted tomorrow) 4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and out edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies *on* cookie sheets. Serve or store in airtight container. NOTE: These truely chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk or peanut butter chips for the semi- or bittersweet chips call for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut. Recipe by Gail Nagele-Hopkins, a Pennsylvania-based baker and freelance writer. Published in Cook's Illustrated, Feb. `96 typed and posted by teri Chesser 3/96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Thin Almond Saffron Cookies Categories: Cookies Yield: 100 Servings 1/4 c Whole blanched almonds 1/2 ts Saffron threads 1/2 c Unsalted butter 1/2 c Sugar 1 Egg; beaten 1 ts Lemon juice 1 1/2 c Flour 1 tb Corn starch 1/2 ts Baking powder Grind the almonds and set aside. Place the saffron threads in a cooking spoon and heat, then crush to powder with a teaspoon. Combine powder with butter and sugar and beat until creamy. Gradually add egg while continuing to beat, then beat in lemon juice. Sift together the flour, corn starch, and baking powder. Combine the dry ingredients with the butter mixture and the almond and form into a ball. Wrap ball in plastic wrap and chill for an hour. Roll out half the dough on a floured board to about 1/8 inch thick, sprinkle top with granulated sugar and cut into 2 inch rounds. Place on a buttered baking sheet and bake at 350 for 10-12 minutes, until edges are just beginning to turn golden. Cool on racks. repeat with remaining dough. Original poster unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Thin Mint Girl Scout Cookies Categories: Cookies Yield: 4 Servings 30 oz Bags Nestle Mint Chocolate Morsels 6 tb Shortening 108 Chocolate wafers (from TSR Improved version of Nabisco Oreo) 1. Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth. 2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm. (http://www.topsecretrecipes.com) Makes 108 cookies. Tidbits This recipe was designed to use all of the chocolate cookie wafers from the TSR improved version of Nabisco Oreos. However, if you only want to make the equivalent of one box of Thin Mints, or 36 cookies, simply reduce the ingredients to 1/3 of what's listed. In other words, one bag of mint chocolate chips and 2 tablespoons of shortening will cover 36 chocolate wafers. From: Amber112 on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: To Die for Cookies Categories: Cookies Yield: 12 Servings 24 Ritz crackers 1/2 c Crunchy peanut butter; up To 1 10 oz Dark chocolate or white Chocolate coating; up to 12 ; chocolate 1. Spread one side of half of the crackers with peanut butter. Top each with second cracker to make a "sandwich." 2. Melt chocolate in a double boiler over barely simmering water. Stir vigorously to make a smooth mixture. The chocolate shouldn't be hot, just barely melted. 3. Dip half of each cracker sandwich into melted chocolate and place on wax paper to harden. Then dip other half of each cracker sandwich into chocolate. You may do one side with white chocolate and the other half with dark, if you wish. Yield: 12 cookies "These cookies were brought to class one night. We all agreed, they are to die for!" writes Bobbie L. of Fullerton, CA. Source: March 10, 1999, The Orange County Register, #1 newspaper in Orange County, California Formatted by Pam using MC Buster MM by Helen Peagram by Brian & Pam Erickson on Mar 11, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toasted Coconut Cookies Categories: Cookies Yield: 5 Servings 1/2 c Butter/margarine 1/2 c Shortening 3/4 c Sugar 3/4 c Sugar, brown; packed 2 Eggs 2 ts Extract, vanilla 2 c Flour 1 ts Baking powder 1 ts Baking soda 3/4 ts ;salt 1 1/2 c Oats, quick-cooking 1 1/2 c Coconut, flaked; toasted 3/4 c Walnuts; chopped, toasted In a mixing bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda, and salt; gradually add to creamed mixture. Fold in oats, coconut, and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toasted Nut Cookies Categories: Cookies Yield: 1 Servings 1 Egg 1/2 c Brown sugar 3 tb Unsalted butter 1 ts Vanilla 1/3 c Flour 1/4 c Hazelnuts 1/4 c Pecans Preheat oven to 400. Mix egg in food processor. Add sugar, butter & vanilla. Process together a few sec. Add flour. Blend well. Add hazelnuts & pecans. Process until nuts are coarsely chopped. Drop batter by teaspoonfuls onto buttered baking sheet. (don t Approximately 8-10 minutes. Recipe By : FOOD IN A FLASH SHOW #FF2010 From: Patty date: Mon, 9 Nov 1998 19:18:08 ~0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toasted Pecan-Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 2 1/2 Cup All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar 1/2 c White sugar 1 c Salted butter, softened 2 lg Eggs 2 ts Pure vanilla extract 2 c Semisweet chocolate chips 3/4 c Toasted chopped pecans Preheat oven to 300. In a medium bowl, combine flour, soda, and salt with a wire whisk and set aside. In a large bowl, with an electric mixer, blend brown sugar and white sugar. Add butter and mix to form grainy paste scraping down sides of the bowl. Add eggs and vanilla extract and mix until light and fluffy. Add flour mixture and chocolate chips and blend at low speed until just mixed. Do not overmix. Stir in pecans. Drop by rounded tablespoon. Onto ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface. THE DESSERT SHOW SHOW #DS3008 From: Dan Klepach Date: 06 Feb 96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toll House Chocolate Chip Cookies Categories: Cookies Yield: 72 Servings 1 c Shortening 3/4 c Granulated sugar 3/4 c Packed brown sugar 2 Eggs 1 ts Vanilla 2 1/4 Cup All-purpose flour 1 ts Baking soda 1 ts Salt 12 oz Semisweet chocolate pieces 1 c Chopped walnuts In large mixing bowl cream together shortening, granulated sugar, brown sugar, eggs, and vanilla till light and fluffy. In oanother bowl thoroughly stir together the flour, baking soda, and salt; add flour mixture to creamed mixture. Beat well. Stir in semisweet chocolate pieces, chopped walnuts, and 1 teaspoon hot water. Drop batter from teaspoon onto ungreased cookie sheet. Bake at 350 till done, 10 to 12 minutes. Remove from pan and cool on rack. Makes 6 dozen 2 1/4 inch cookies. Source: Better Homes & Gardens, Recipes from Famous Places, New England and Northeast: Toll House, Whitman, Massachusetts From: Pat Reynolds MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toll House Cookies Categories: Cookies Yield: 1 Servings 2 1/4 c Flour 1 ts Baking soda 1 ts Salt 1 c Shortening 3/4 c Sugar 3/4 c Packed brown sugar 1 ts Vanilla 1/2 ts Water 2 Eggs 12 oz Semisweet chocolate chips Sift together flour, baking soda and salt; set aside. Combine shortening, sugars, vanilla and water; beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate chips. Bake at 375 degrees for 10-12 min. From: "minnie" Recipe By :Nestle MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toll House Heart Shaped Pan Cookies Categories: Cookies Yield: 1 Servings 1 c + 2 Tablespoons all-purpose Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Margarine or butter; soft 2 c Semi-sweet chocolate Morsels; Divided (12 oz. ; pkg.) 1/2 c Packed brown sugar 1/3 c Granulated sugar 1/2 ts Vanilla extract 1 Egg Combine flour, baking soda and salt in small bow Beat butter, brown sugar, granulated sugar and vanilla in a large mixing bow Beat in egg. Gradually beat in flour mixture. Stir in 1 cup of morsels; spread into greased and wax paper-lined 8 1/2 or 9 inch heart shaped pan. Bake in a pre- heated 375 degree oven for 18 to 20 minutes or until light golden brown. Let stand for 10 minutes; remove to wire rack to cool completely. Microwave remaining morsels in microwave safe bowl on high (100% power) for 1 minute; stir. Microwave additional 10 to 20 second intervals, stirring until chocolate is set. Decorate as desired. Note: Cookie can be made in a greased and wax paper-lined 9 inch round cake pan. Bake in preheated 375 degree oven for 18 to 20 minutes or until golden brown. Follow as above. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tom's Mmm Good Chocolate Chip Cookies Categories: Cookies Yield: 30 Servings 1 Stick of Crisco or 2 Sticks of butter (16tbsp) 1 ts Baking soda 1 1/2 c Brown sugar (may substitute White) A couple glops of honey 2 Eggs A gurgle of vanilla Some cinnamon (opt) walnuts A bunch of chocolate chips 2 1/2 Cup Flour NOTE: before begining Tom say, "in order to fully duplicate the experience of homemade Tom's cookies you must also add a special surprise ingredient, which can be anything which seems like it might taste good. Options include rootbeer, a dash of ginger, ground nuts (peanuts, pecans, or whatever), .25 cup whole grain cereal, a small handful of vanilla/butterscotch/mint chips, a heap of cocoa powder, etc. Be creative!) Directions: Melt Crisco/ butter in a large bowl. Add in everything but the flour (but dont add the chocolate chips in while the Crisco/butter is hot or they will melt.) Mix. Add flour. Mix some more. Mixing can be done with a wooden spoon or the old fashioned way of using your hands and really working the dough. (benefit of the second way is that you can lick your hands afterwards but WASH them afterwards especially if you lick). Add extra flour until a few chocolate chips dont quite stick to the dough--this will achieve the right consistency. Drop little clumps on the baking sheet ( dont use a spoon or else you wont be able to lick the dough off your fingers afterwards. dont roll them into balls or they wont have that homemade awkwardness shape.) Bake 9-10 min at 375F. Dont over cook. Tom's cookies should come out slightly undercooked for that delicious texture. From: "Kendig - Von Fehrn" date: Saturday, May 15, 1999 2:22 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tree Light Cookies Categories: Cookies Yield: 1 Servings 1 c Butter 1 c Margarine 1 c Powdered sugar 4 c Flour 1 ts Baking powder 1/2 ts Salt Plastic drinking straw Chocolate flavored candy Coating Decorator Frosting; (recipe follows) Red or black licorice Soften butter and margarine. Beat with sugar until creamy. Combine flour, baking powder and salt; add to butter mixture and blend. Roll dough to 1/4" thickness on floured surface. Cut out cookies using 3" spade cookie cutter. Place on ungreased baking sheet. Use straw to make a hole in "socket" end of each cookie. Bake at 350 degrees for approximately 15 minutes. Coo Melt chocolate candy coating and brush into "socket" end of each cookie. Frost bulb end with Decorator Frosting. Lace licorice through holes in cookies. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Triple Treat Cookies Categories: Cookies Yield: 4 Servings 1 c Shortening 1 c Brown sugar 2/3 c Sugar 2 Eggs 1 ts Vanilla 2 tb Hot water 1 ts Instant coffee 2 1/2 Cup Sifted flour 1 ts Salt 1 ts Baking soda 1 c Chopped dates 1 c Chopped nuts 1 c Semi-sweet chocolate Morsels Cream butter, sugar, eggs, vanilla and coffee. Add sifted dry ingredients and nuts, dates and chocolate morsels. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 15 minutes. From: Dsauer7800@aol.Com date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Twice-Baked Cookies (Biscotti) Categories: Cookies Yield: 144 Servings 4 Eggs 1 1/2 c Sugar 3/4 c Melted butter 2 ts Vanilla 1 ts Black walnut extract 1 ts Anise extract 1/2 ts Almond extract 1 c Chopped walnuts 5 c Flour 4 1/2 Teaspoon Baking powder With a heavy spoon beat 4 eggs with 1.5 c sugar until well blended; stir in .75 cup melted butter, 2 tsp vanilla, 1 tsp anise extract, and black walnut extract (flavoring), .5 tsp almond extract and 1 cup chopped walnuts. Mix 5 cups flour with 4.5 tsp baking powder. Gradually add dry ingredients to creamy mixture, blending well. Must be a consistency easy to handle but not so dry that it crumbles. On a floured board divide into 8 balls. Roll each ball into a 14 inch rope. Place on a greased baking sheet. Bake at 325` for 20 min (until bottoms are pale golden). Allow to cool on pan then cut into 1/4 - 1/2 inch diagonal slices. Bake at 375` until lightly toasted, about 15 min. Cool. Store airtight at room temp up to a month or freeze. Makes about 12 doz. **Idea** Make a tree of the finished cookies by dipping 1/2 of the cookie into a "glue" of powdered sugar and water (thick paste). Or use melted chocolate! Make a base of cookies and add cookies around it like shingles, so that it looks like a Christmas tree! From: Hap Newsom Date: 12-18-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ultimate Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 3/4 c Crisco 1 1/4 Cup Light brown Sugar, packed 2 tb Milk 1 tb Vanilla 1 Egg 1 3/4 Cup Flour 1 ts Salt 3/4 ts Baking soda 1 c Semi sweet chocolate chips 1 c Pecans, chopped Heat oven to 375 . Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop by rounded spoonfuls 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies and 11-13 minutes for crisp cookies. Do not overbake. From: Grandma's Desserts MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ultimate Chocolate Chunk Cookies Categories: Cookies Yield: 4 Servings 2 c Flour 1 ts Baking soda 1/2 ts Salt 1 Stick ( 1/2 cup) softened Butter 1/2 c Shortening 1/2 c Granulated sugar 3/4 c Brown sugar 1 ts Vanilla 1 Egg 1 (12 oz.) package semisweet Chocolate chunks 1/2 cup Chopped walnuts In a small bowl, combine flour, soda and salt. In a large bowl, beat butter, shortening, sugars and vanilla until creamy. Beat in egg. Gradually add flour mixture and stir well. Stir in chocolate chunks and nuts. Drop by large rounded tablespoons 4 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 minutes. Cool for 2 minutes, then move to a rack to cool completely. Kid cooks 9-year-old's cookies a winner Wednesday, January 20, 1999 The Akron Beacon Journal Jordan Shultz Age 9 Heritage Elementary School, Medina Jordan likes to create new recipes. Last year, the chocolate chip cookies he invented won first place in a children's recipe contest sponsored by the Red Cross. `I like to cook because it's something my mom and I can do together,` Jordan writes. `She lets me do everything; she just helps me read the recipe.` In February, Jordan will get to help judge the cookie contest. `I can't wait because I'll get to taste more than 30 cookies and help pick the winner,` he says. From: Listmoms@usa.Net Date: Tue, 8 Jun 1999 20:21:42 ~0700 MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ultimate M&m's Cookies Categories: Cookies Yield: 4 Servings 1 c (2 sticks) butter , Softened 1/2 c Granulated sugar 1/2 c Firmly packed light brown Sugar 1 lg Egg 1 ts Vanilla extract 2 c Flour 1/2 ts Baking soda 1/8 ts Salt 1 12 Ounce package M&M's Chocolate Mini Baking Bits Preheat oven to 350F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour , baking soda and salt; blend into creamed mixture. Stir in M&M's Chocolate Mini Baking Bits. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are lightly browned and centers are still soft; do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. From: Rashid1116@aol.Com Date: Fri, 26 Feb 1999 02:33:47 Est MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Unbaked Chocolate Cookies Categories: Cookies Yield: 6 Servings 6 tb Cocoa 2 c Sugar 1/2 c Margarine 1/2 c Milk 3 c Oatmeal 1 c Coconut 1 ts Vanilla 1/2 ts Salt (optional) 20 Dec 98 Mix the sugar, cocoa, margarine, and milk in a saucepan. Bring to boil and boil for about 3 minutes, or until the sugar granules dissolve. Pour into a bowl that already contains the rest of the ingredients, and mix thoroughly. Drop by spoonfuls onto waxed paper and let cool. They seem to do better if kept in the refrigerator or freezer. Origin: My recipe file Shared by: Sharon Stevens. From: Robert Miles Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Unbelievable Oatmeal Cookies Categories: Cookies Yield: 1 Servings 10 tb Softened sweet butter 1/2 c Sugar 1 Egg,; lightly beaten 1/2 ts Grated orange zest 1 ts Almond or vanilla extract 3 c Rolled oatmeal; (not Instant) Lightly butter a cookie sheet. Preheat the oven to 325 degrees. Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown. Yield: 2 1/2 dozen Recipe by: Cooking Monday To Friday Show # MF 6659 From: "Msbug" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vacuum Cleaner Cookies Categories: Cookies Yield: 4 Servings 1/2 c Margarine; melted 1 pk (18.25 oz) yellow cake mix 3 Eggs 8 oz Cream cheese; softened 1 lb Powdered Sugar 1/2 c Flaked coconut 1/2 c Walnuts OR pecans; chopped Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are mositened. Pat mixture into bottom of well-greased 15- by 10-inch jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees 45 to 50 minutes or until golden brown. Cool pan on wire rack for room temperature. Cut into bars. SOURCE: The News Tribune, April 1992 Typos: Kathryn L. Cone MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vacuum Cleaner Cookies (Neiman-Marcus Square Categories: Cookies Yield: 1 Servings 1/2 c Margarine (not butter), Melted 1 (18-1/4 ounce) box yellow Cake mix 3 Eggs 1 oz Package cream cheese, Softened 1 lb Box powdered sugar 1/2 c Flaked coconut 1/2 c Chopped walnuts or pecans 4 Dozen bars= . Combine margarine, cake mix and 1 egg in mixing bowl. Stir together unt= il dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10-inch jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees 45 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Cut into bars. Makes about NOTE: Use plain cake mix, not mix with pudding added. Do not use whipp= ed margarine. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Valentine Cookies Categories: Cookies Yield: 1 Servings 3/4 c Margarine or butter, Softened (i 1/2 sticks) 3/4 c Honey 1/4 ts Almond extract 2 1/2 Cup All-purpose flour 1/2 c Finely chopped almonds Makes 4 large cookies. Preheat oven to 300 degrees. In a large bowl, beat margarine, honey and almond extract with an electric mixer until mixture is light and fluffy. Add flour, 1 cup at a time, beating well after each addition. Mix in almonds. On ungreased cookie sheets, shape 1/2-cup portions of dough into heart shapes, no more than 1/2-inch thick. Decorate as desired by following one of the tips below or by using a tooth- pick, fork or other kitchen tool to create a design. Bake 25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from pan. Decorating tips: You can create a design on top of the cookies using white or colored candy sprinkles. Or you could crimp the edges of heart, making a design using the tines of fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered sugar. If you are an experienced baker, you may want to paint a design with a simple egg-yolk paint. Separate an egg; put the egg yolk in a small bowl and mix with 1/2 teaspoon water and enough red food coloring to make the desired sired shade of red. Using a clean paint brush, paint a design on cookie using the colored yolk. Or place a small doily on cookie and, using a clean, stiff brush, work the egg paint through the cutouts and create a lacy effect. Remember that this is all done before the cookies are baked. CHERI SWOBODA FOODday home economist, from the Oregonian's FOODday, 2/9/93. From: Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Valentine Sugar Cookies Categories: Cookies Yield: 36 Servings 1 c Butter or margarine; Softened 1 1/2 c Sugar; confectioner's 1 Egg; lightly beaten 1 ts Vanilla extract 1 ts Almond extract 2 1/2 Cup Flour; all purpose Red decorators sugar ( Opt.) In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill for several hours. On a lightly floured surface, roll dough to 1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter. Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at 375F for 8 to 10 minutes or until lightly browned. Taste Of Home Magazine Feb/Mar 95 Renee Schwebach - Dumont, Minnesota Subscription Info: Taste Of Home - Customer Service - P.O. Box 991 - Greendale, WI 53129 USA - $16.98 for 1 yr.; $29.98 for 2 yrs.; $39.98 for 3 yrs. CANADA - $24.59 CDN, includes GST. All other foreign - $25.98 per year, U.S. funds, prepaid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla Chip Cookies Categories: Cookies Yield: 42 Servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1/2 c Butter or margarine; soften 1/2 c Sugar 1/4 c Light brown sugar; packed 1 ts Vanilla 1 Egg 1 c Flour 1/4 ts Salt 1/2 ts Baking soda 1 c White chocolate chips 1/2 c Flaked coconut 1 c Macadamia nuts; chopped, Lightly ; toasted Preheat oven to 375~. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 6, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla Frosted Fudge Cookies Categories: Cookies Yield: 4 Servings 3/4 c Flour 1/2 c Unsweetened cocoa powder 1 ts Baking powder 1/4 ts Salt 1/4 c Canola oil 1 c Sugar 1 ts Vanilla extract 4 Egg whites, unbeaten MMMMM--------------------------FROSTING------------------------------- 2 c Confectioners sugar 2 ts To 3 Tablespoon skim milk Additional cocoa powder Preheat oven to 350 F. Spray a large non-stick cookie sheet with vegetable opil spray. Sift the flour, cocoa, baking powder, and salt together; set aside. Mix together the oil, sugar, 1 tsp of vanilla, and the egg whites until well combines. Stir in the flour mixture, chill batter 1 hour. Usng 1/2 TBSP measure, scoop the dough onto the cookie sheet, leaving 2" between each cookie. Bake for 8-10 minutes or until the cookies are puffed and cooked through, Do not overcook. Transfer to a wire rack and cool completely. FROSTING: Mix together the confectioners' sugar, skim milk, and 1/2 tsp vanilla to make a thick paste. Add more skim milk if necessary. Spread a small amount of frosting on each cookie. Put cookies back on racks and dust lightly with cocoa powder, and allow frosting to dry. From: Killer Pancake by Diane Mott Davidson Typed by: Bob White From: Robert White Date: 25 Apr 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla Refrigerator Cookies Categories: Cookies Yield: 72 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1 c Shortening 1/2 c Sugar 1/2 c Sugar, brown; packed 2 Eggs 1 1/2 ts Extract, vanilla 2 3/4 Cup Flour 1/2 ts Baking soda 1 ts Salt MMMMM------------------NUT REFRIGERATOR COOKIES----------------------- 1/2 c Nuts, chopped MMMMM----------------------CINNAMON SLICES--------------------------- 2 ts Cinnamon, ground MMMMM----------------DATE-NUT REFRIGERATOR COOKIE--------------------- 1/2 c Dates; finely chopped 1/2 c Nuts, chopped; finely MMMMM----------------------CHOCOLATE SLICES--------------------------- 2 oz Chocolate, unsweetened Note to myself: use this recipe to try to re-create 4-color cookies. One was vanilla dough with chocolate sprinkles. Mix shortening, sugars, eggs, and vanilla thoroughly. Blend dry ingredients together; mix into shortening mixture. Mix thoroughly with hands. Press and mold into long, smooth roll about 2-1/2" in diamter. Wrap in waxed paper; shill several hours or overnight. Preheat oven to 400 F (moderately hot). Cut in thin slices, 1/8" to 1/16" thick. Place a little apart on ungreased baking sheet. Bake 6-8 minutes, until lightly browned. If using self-rising flour, omit salt and reduce soda by half. Nut Refrigerator Cookies: mix nuts into dough before chilling. Cinnamon Slices: substitute cinnamon for vanilla. Date-Nut Refrigerator Cookies: mix dates and nuts into dough before chilling. Chocolate Slices: melt chocolate, let cool, then blend into shortening mixture. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Tyops courtesy of 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: Variations on World's Best Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings See Worlds best... recipe Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350 oven for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips. Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350 . Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional). Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices. Original Poster Not Shown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Venetian Honey Cookies (Fenekia, Melomakarona) Categories: Cookies Yield: 1 Servings 1 Egg yolk 1/4 c Orange juice 1 oz Whiskey 1/2 c Sugar 1 1/4 Cup Butter or oil 1/8 ts ;salt 3 1/2 Cup Flour OR a mix of 1 1/ 2 c Farina (regular) and 1-1/2 c Flour 2 ts Baking powder 1/4 ts Soda 1/2 ts EACH clove and grated Orange rind 1 ts Cinnamon MMMMM---------------------------SYRUP-------------------------------- 2 c Honey 1 c ;boiling water 1/2 c Ground nuts - walnuts or Almonds DIRECTIONS: Melt butter and allow it to cool slightly. In a bowl or blender, mix or blend egg, juice, soda, whiskey, and sugar together. Add butter or oil and continue blending until thick as mayonnaise. In another bowl, sift four with baking powder and spices. Add orange peel. Mix in batter and finish by kneading smooth. Dough will be stiff. Place a tablespoon of dough in your hand and squeeze slightly to form an oblong egg shape. If a filled cookie is desired, add a small amount of nuts in the center before pressing it. Place on an ungreased cookie sheet and press top slightly with a fork making a crisscross design, or press with a cookie or butter mold. Bake in preheated 350 oven for 20 minutes. Bring honey and water to a boil and allow to simmer. Dip cookies for a few seconds in syrup and place on a cookie sheet to absorb syrup. Sprinkle with nuts and allow to cool. These cookies keep very well and taste better after a day. NOTE: These marvelous honey cookies were brought to Geece by Venetian bakers during the time Venice ruled some Greek islands (Kefallinia, Zakynthos, Corfu, and Ithaka), from the 14th to 17th centuries. The women of these islands pride themselves on making the best fenekia or melomakarona in all of Greece. from "The Complete Greek Cookbook" by Theresa Karas Yianilos, ISBN - 0-517-128780 typed and posted by teri Chesser - 10-97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Very Rich, Very Thin Chocolate Lace Cookies Categories: Cookies Yield: 36 Servings 1/4 lb Butter-1 stick 2 Chocolate-unsweetened Egg-slightly beaten 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking powder 1/2 c Flour 1 1/2 c Sugar Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatula. (I use the metal type.Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely. Source: Woman's Industrial Union in Boston MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Victorian Heart Cookies Categories: Cookies Yield: 3 Servings MMMMM--------------------------COOKIES------------------------------- 2 c All-purpose flour 1 c Pecans 1/8 ts Salt 1 c Butter or margarine, Softened 1/2 c Firmly packed brown sugar MMMMM---------------------------ICING-------------------------------- 3 c Sifted confectioners sugar 1/4 c Milk Pink paste food coloring Paper cutouts to decorate Process flour, pecans, and salt in a blender or food processor until mixture is a fine powder. In a large bowl, cream butter and sugar until fluffy. Stir dry ingredients into creamed mixture. Cover and chill 1 hour. Preheat oven to 350 F degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Use various sizes of heart-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 12 to 15 minutes or until edges are light brown. Transfer to a wire rack with waxed paper underneath to cool completely. For icing, stir sugar and milk together in a medium bowl until smooth. Tint icing pink. Ice cookies. Before icing hardens, gently press paper cutouts on tops of cookies. Allow icing to harden. Store in an airtight container. Remove paper cutouts before eating. Yield: about 3 1/2 dozen 2 1/2 inch cookies. Typed in MMFormat by cjhartlin@msn.com Source: Tasty Holiday Gifts. From: "Cindy Hartlin" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Cigarette Cookies Categories: Cookies Yield: 1 Servings 1/2 Stick unsalted butter; Softened (1/4 cup) 1/2 c Sugar 2 lg Egg whites 1/4 ts Salt 1/4 c Cake flour; (not Self-rising) 1/3 c Walnuts; toasted lightly And ; minced In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the egg whites and the salt, and beat the mixture for 10 seconds, or until it is combined well but not frothy. Sift the flour over the mixture and fold it in with the walnuts. Drop level teaspoons of the batter 4 inches apart onto buttered baking sheets and spread the batter into 2-inch rounds. Bake the cookies in batches in the middle of a preheated 375°F. oven for 6 to 8 minutes, or until they are just firm enough to remove from the baking sheet. Working quickly with 1 cookie at a time, loosen the cookies from the sheet with a metal spatula and roll them quickly, rough sides out, around the handle of a wooden spoon or chopstick to form a thin cylinder, transferring them as they are rolled to a rack to cool. (If the cookies become too brittle, return them to the oven for 30 seconds to soften them.) The cookies keep in an airtight container for 3 days. Makes about 28 cookies. Gourmet September 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Crunch Cookies Categories: Cookies Yield: 4 Servings 1 c Butter 1/2 c Sugar 2 c Flour 1 Teasp vanilla 1/2 c Crushed potato chips 1/2 c Chopped walnuts (or any Other nut you might prefer) Granulated sugar for Rolling Cookies in Mariscino cherries cut in Halves for decoration 1/2 Dozen. From: Pamela A. Lutt Nberger on Mar 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Refrigerator Cookies Categories: Cookies Yield: 72 Servings 1 3/4 Cup California walnuts 2 c All-purpose flour 1 c Butter or Margarine,softened 1/2 c Sugar 1/2 c Packed light brown sugar 1 ts Vanilla extract 1/4 ts Salt 1/4 ts Baking soda 1 Egg : Finely chop 1 cup walnuts; reserve remaining walnuts for garnish later. Into large bowl, measure flour and remaining ingredients except nuts. With mixer at low speed, beat ingredients until blended. Stir in chopped nuts. With hands, on waxed paper, roll dough into three 5-inch long rolls; wrap each in waxed paper. Refrigerate 2 hours or until firm enough to slice. * : Preheat oven to 350 degrees. Grease large cookie sheet. Slice one roll of dough crosswise into 1/4-inch thick slices. Places slices, 1 inch apart, on cookie sheet. Press a reserved walnut into top of each cookie. Bake 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and walnuts. Store cookies in tightly covered container to use up within two weeks. Makes about 6 dozen. ** Dough can be refrigerated up to 1 week before baking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Spice Cookies Categories: Cookies Yield: 36 Servings 2 c All purpose flour 1/2 c Sifted powdered sugar 2 1/4 Teaspoon Baking powder 1 ts Pumpkin pie spice 1/4 ts Salt 1 c Packed dark brown sugar 3 tb Vegetable oil 2 tb Molasses 3 lg Egg whites 3/4 c Chopped walnuts; toasted Cooking spray 1. Preheat oven to 350 . 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl. Combine the brown sugar, oil, molasses, and egg whites in a large bowl, stirring well with a whisk. Add flour mixture; stir until well blended. Stir in walnuts. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes. Cool 3 minutes on pans. Remove from pans; cool on wire racks. Yield: 3 dozen (serving size: 1 cookie). CALORIES 85 (29% from fat); FAT 2.7g (sat 0.3g, mono 0.7g, poly l.6g); PROTEIN l.6g; CARB 14.1g; FIBER 0.4g; CHOL Omg; IRON 0.6mg; SODIUM 24mg; Calc 27mg Converted by MC_Buster. KES_02 Apr 99 Recipe by: Cooking Light, March 1999 MM by Helen Peagram by "Karen Sonnessa" on Apr 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Washington Cookies Categories: Cookies Yield: 60 Servings 1 1/2 c All-purpose flour 1 ts Soda 1 ts Salt 1 c Butter 3/4 c Brown sugar 3/4 c Sugar 2 Eggs 1 ts Vanilla 1 pk Chocolate bits 1 c Chopped black walnuts 2 c Rolled oats, not instant Sift flour. Measure and sift again with soda and salt. In separate bowl, cream butter with both sugars. Beat eggs into butter and sugar mixture. Add vanilla and mix well. Stir in dry ingredients. Add nuts, oats and chocolate bits. Stir well. Drop by teaspoon onto greased cookie sheets. Bake 12 to 15 minutes at 350 degrees until cookies are light brown. Makes 5 to 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wedding Cookies Categories: Cookies Yield: 1 Servings 1 c Butter 1/4 c Honey 2 ts Vanilla 1/2 ts Salt 2 c Flour 1 c Finely chopped pecans 1 c Powdered sugar Beat butter until softened. Add honey, vanilla and salt and blend wel Mix in flour and pecans. Shape dough into one-inch balls. Bake on lightly greased cookie sheet at 325 degrees until lightly browned, about 20 minutes. While still hot, roll in powdered sugar. Coo Roll in powdered sugar again. Yield: 3 dozen. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Weihnacht Plaetzchen (Christmas Cookies) Categories: Cookies Yield: 1 Servings 1 c Butter 3/4 c Sugar 3 Egg yolks 2 1/2 Cup Flour 1 ts Vanilla OR lemon extract 1/4 ts Almond extract MMMMM-----------------------DECORATE WITH---------------------------- Colored sugar Nuts Candied cherries Cream butter and sugar thoroughly. Add well-beaten egg yolks, add extracts. Mix in half the flour, then turn on a floured board and knead in balance of flour. Roll out and cut with Christmas tree, star and Santa Claus cutters. Place on greased baking sheet. Bake at 375=F8. Decorate with colored sugar and candied cherries. From: Ghislaine Dumont Date: 12 Oct 98 MMMMM