MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: West Virginia Molasses Cookies Categories: Cookies Yield: 4 Servings 1/2 c Melted Butter 1 c Heated dark molasses 1/3 c Dark brown sugar 3/4 ts Ground cinnamon 3/4 ts Ground cloves 1/2 ts Ground ginger 1/4 ts Ground nutmeg 1/4 ts Ground allspice 3/4 ts Baking soda 3 3/4 Cup Sifted cake flour pn Salt 10 Minutes. Blend together butter and molasses. Combine dry ingredients and add to molasses mixture. Roll in wax paper and store in refrigerator for one week before baking. Roll very thin on well floured board; cut with cookie cutters. Bake on greased cookie sheets in preheated 375 degrees for 6 to Womans Day Enc ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ From: Gail Shipp Date: 02 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wheaties Drop Cookies Categories: Cookies Yield: 4 Servings 1 c Brown sugar 1 c White sugar 1 c Shortening 2 Beaten eggs 2 1/2 Cup Flour 1 ts Baking powder 1 ts Soda 1 1/2 c Coconut 3 c Wheaties 1 ts Vanilla Cream together sugars, shortening and eggs. Sift; add flour, baking powder and soda. Stir in coconut and Wheaties. Add vanilla. Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 5 to 6 minutes. From: Dsauer7800@aol.Com blend butter, sugars, egg,and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. add flour,baking soda and salt and mix until just combined. do not over mix. stir in white chocolate chunks and nuts. mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. apart. bake in preheated 375 degree oven until lighly brown around edges, about 15 min.cool on cookie sheet for 3 min, then remove to racks and cool completley. Store in air-tight container. (can be prepared ahead. store cookies up to 4 days at room temp. or freeze 3 wks.) Yield: 8 servings From: Meg Antczak Date: 04 Apr 96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Chip Cookies with Macadamia N Categories: Cookies Yield: 8 Servings 1/2 c Unsalted butter softened 1/3 c Sugar 1/3 c Brown sugar firm packed 1 Egg 1 ts Vanilla 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 Ounce White Chopped 3/4 c Macadamia nuts, halved Blend butter, sugars, egg,and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. Add flour,baking soda and salt and mix until just combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. apart. Bake in preheated 375 degree oven until lighly brown around edges, about 15 min. Cool on cookie sheet for 3 min, then remove to racks and cool completley. Store in air-tight container. (can be prepared ahead. Store cookies up to 4 days at room temp. or freeze 3 wks.) From: Marianne Riolo-minahan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Chip Cookies with Macadamia Nu Categories: Cookies Yield: 8 Servings 1/2 c Unsalted butter softened 1/3 c Sugar 1/3 c Brown sugar firm packed 1 Egg 1 ts Vanilla 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 Ounce White Chopped 3/4 c Macadamia nuts, halved BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Chip Cookies with Macadamia Nuts Categories: Cookies Yield: 8 Servings 1/2 c Butter 1/3 c Sugar 1/3 c Brown sugar 1 Egg 1 ts Vanilla 1 c Flour 1/2 ts Baking soda 1/4 ts Salt 6 1/2 Ounce White Chopped 3/4 c Macadamia nuts, halved Ate: 18 Feb 1997 01:21:41 Gmt Preheat oven to 375F. Blend butter, sugars, egg and vanilla until fluffy. Scrape down sides of bowl after 1 minute. Add flour, baking soda and salt and mix until combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cup measure onto lightly greased sheet w/ 2" spacing. Bake for 15 minutes. Cool on sheets for 3 minutes and then remove to rack to finish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Chunk Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter or Margarine; Softened 1/2 c Shortening 3/4 c Sugar 1/2 c Firmly Packed Brown Sugar 1 Egg 1 3/4 Cup All-Purpose Flour 1 ts Baking Soda 1/2 ts Salt 2 ts Vanilla Extract 10 oz White Chocolate; Coarsely Chopped 1/2 c Coarsely Chopped Macadamia Nuts; Lightly Toasted Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and macadamia nuts. Chill dough 1 hour. Drop dough by 2 tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Bake at 350 degrees for 12 to 14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: 1 1/2 dozen. Recipe by: Five Star Recipe Collection MM by Helen Peagram by smile on May 08, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Macadamia Nut Cookies Categories: Cookies Yield: 1 Servings 1 c Flour; plus 2 Tb 1 tb Salt; (I usually use Less) 1/2 tb Baking Soda 4 oz Butter 6 tb Brown Sugar, Packed 6 tb Granulated Sugar 1 tb Vanilla 1 Egg 1/2 c White Chocolate Chunks; * See note 1/2 c Macadamia Nuts; ** see Note * I buy large good quality Candy bars, such as Lindt, and chop them up. ** I use straight from the jar, you may prefer to chop up. Preheat oven to 375 F in a large bowl, cream butter and sugars until fluffy. Add vanilla and egg--mix well. Mix all dry ingredients together in a separate bowl Slowly add dry ingredients to butter/sugar mixture-- mix well. Add chocolate and nuts spoon onto lightly greased cookie sheets (I use cushionaire--no burning) make whatever size you what--I tend to make them large because it saves time. bake 8-12 minutes, depending on size of cookies--they should not brown, more of a golden color. Cool on rack. BTW: I usually make a double batch of the dough, separate into halves, and add regular chocolate chunks and pecans to one (and maybe some coconut), white chocolate And macadamias to the other--two cookies with half the work Recipe By : "Leo, Debbie" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Choconut Cookies Categories: Cookies Yield: 4 Servings 1 c (250 mL) Golden Crisco Shortening 2 tb (30 mL) milk 3/4 c (175 mL) firmly-packed Brown Sugar 1/2 c (125 mL) granulated sugar 1 Egg 1 1/2 ts (7 mL) vanilla 1 3/4 Cup (425 mL) All-purpose flour 1 ts (5 mL) baking soda 1/2 ts (2 mL) salt 1 pk (6 ounces/175 g) white Chocolate baking bar, cut Into 1/4 Inch (6 mm) pieces 1/2 (125 mL) flaked coconut 1 c (250 mL) coarsely-chopped Nuts (almond, pecan or Macadamia) 1. Heat oven to 375 F (190 C). 2. Cream Golden Crisco Shortening and milk in large bowl at medium speed of electric mixer until well blended. 3. Add brown and granulated sugar gradually. Beat in egg and vanilla. 4. Combine flour, baking soda, and salt. Add to creamed mixture. Mix well. 5. Stir in white chocolate coconut and nuts. 6. Drop level measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet. 7. Bake at 375 F (190 C) for 8 minutes. Cool on baking sheet one minute. Remove to cooling rack. Makes: 5 dozen 2-inch (5 cm) cookies Preparation Time: 20 minutes Baking Time: 8 minutes MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Treasure Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c Graham cracker crumbs 1/2 c Flour 2 ts Baking powder 1 cn Sweetened condensed milk (14 Oz) 1/2 c Butter or margarine Softened 1 Sweetened flaked coconut 1 pk White chocolate chips, (12 Oz) 1 c Unsalted cashews, chopped Heat oven to 375 degrees. In small bowl mix graham cracker crumbs, flour & baking powder. In large mixer bowl, beat sweetened condensed milk & margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut ,chips & chopped cashews. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9-10 minutes or until lightly browned. Store loosely coverd at room temperature. Makes about 3 dozen. Posted to Fabfood 8/98 Contributor: Sherry Dom - AOL Cookbook 11/97 Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Whole Wheat Cookies Categories: Cookies Yield: 1 Servings 1 c Honey; strained 1/2 c Brown sugar 2 Eggs 1 ts Shortening; heaping 1/2 c Sour cream 1 c Flour 3 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1/2 c Nut meats 1 c Raisins Salt; a pinch 400 Filled Cookies 450 F. Bake in quite a hot oven. Makes 4 dozen drop cookies. Note: Cream sugar, shortening, add remaining ingredients. Hot oven is Source: Bridgewater Grange, Williams County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wine Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 3 Eggs 1 c Sugar 1/2 c Red wine 1 1/2 c Sifted flour 1 ts Baking soda 1 c Chopped dates 1 c Chopped pecans Cream butter, add sugar gradually, add eggs one at a time, beating well after each addition. Add wine, flour, baking soda, dates, and pecans. Mix well. Drop by teaspoonful on a greased cookie sheet about 2 inches apart. Bake at 375 F, 12-15 minutes. [Yield: 5 dozen cookies] Or use fennel seeds instead of dates, pecans. : a specialty from SICILY [ from Nonna de Marco, born in Lipari; arrived in NYC on the Guiseppe Verdi] From: Greek-American New Yorkers. From: Non-Stop N.Y. Home Page MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: World's Best Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 3/4 c Granulated sugar 1 c Brown sugar 1 c Butter 1 tb Vanilla 2 Eggs, slightly beaten 3 c Flour 3/4 ts Baking soda 3/4 ts Salt 3 c Semi-sweet chocolate chips 1 c Chopped nuts (optional) This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing." One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet. Preheat oven to 350 . In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350 . Remove from oven and cool on wire racks. Variation: For ice cream sandwiches, turn one cookie face down, Original Poster Not Shown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Yellowstone Trail Cookies Categories: Cookies Yield: 4 Servings 1 3/4 Cup Flour 1 3/4 Cup Firmly packed Brown sugar 1 ts Salt 1 ts Cinnamon 1/4 ts Baking soda 1 c Butter or margarine, Softened 2 Eggs 1 ts Vanilla 3 c Oat/honey/raisin granola 1 1/2 c Additional granola Preheat oven to 375 degrees F Stir together flour, brown sugar, salt, cinnamon and baking soda Stir in remaining ingredients except cereal; mix until smooth Stir in 3 C cereal. Divide dough into rounded teaspoonfuls and roll in remaining cereal. Place 2 inches apart on ungreased cookie sheets Bake 10-14 minutes or until golden brown Yield: About 5 dozen cookies. From: Buffy_lyer@hotmail.Com on Jan 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Zimsterne - (Spicy Star Cookies) Categories: Cookies Yield: 60 Servings 1/4 c Margarine 1/4 c Honey 1/4 c Sugar 2 Eggs 3 c Flour 2 ts Baking Powder 1/2 ts Baking Soda 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves 1/2 c Unsweetened Apple Juice Cream the margarine, honey, sugar and eggs together in a bowl until smooth and fluffy. Add the remaining ingredients and mix well. Divide the dough into thirds. Flatten each one into a circle 1/2 inch thick. Wrap each in plastic wrap. Refrigerate overnight until firm. Remove the dough from the refrigerator and roll out on a lightly-floured surface to 1/8 inch thick. Cut out the dough with a star cookie cutter and place on a lightly-oiled baking sheet. Bake in a 375-degree oven for 8 to 10 minutes, or until lightly browned. Note: These Zimsterne have approximately three-quarters teaspoon of sugar per serving. Makes 60 One Serving of 2 Cookies Calories: 78 Carbohydrates: 14 Protein: 2 Fat: 2 Sodium: 52 Potassium: 22 Cholesterol: 9 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Zucchini Oatmeal Cookies Categories: Cookies Yield: 60 Servings 1/2 c Margarine 3/4 c Honey 1 Egg 2 c Whole wheat flour 1 ts Baking soda 1 ts Ground cinnamon 1/4 ts Ground cloves 1/2 ts Ground nutmeg 1/4 ts Salt 1 c Grated zucchini 1 c Rolled oats 1 c Chopped dates or raisins 12 Minutes. Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375F 10 to Created by: Leigh Hinkelman, USC Medical Center MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies Categories: Cookies Yield: 36 Servings 1 Butter Cookie Dough -- Recipe 1 ts Almond extract 36 Almond slivers 18 Candied cherries -- halved 1/2 c Powdered sugar 2 tb Heavy cream Preheat oven to 350 degrees F. When preparing Butter Cookie dough add 1 teaspoon almond extract with vanilla. Shape dough into 1-inch balls. Arrange on ungreased baking sheet, 1 inch apart. Press almond or cherry half into each cookie. Bake 12 to 15 minutes or until cookies are light brown around edges. Cool cookies on a rack. In a small bowl, blend powdered sugar and heavy cream to make a thin icing. Drizzle icing over nut or fruit on each cookie. Makes about 36 cookies. Description: "Scandinavian Cooking" Source: "typed for you by: smile@iwvisp.com" Yield: "36 cookies" Recipe By :Scandinavian Cooking Per serving: 1095 Calories (kcal); 82g Total Fat; (63% calories from fat); 31g Protein; 75g Carbohydrate; 20mg Cholesterol; 144mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 3 Other Carbohydrates From: Mary MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snowball Cookies Categories: Cookies Yield: 4 Servings 2 c Flour, all-purpose 1/2 ts Salt 3/4 c Butter (or margarine), Softened 1/2 c Sugar 1 Egg 1 ts Vanilla extract 1 c Walnuts, chopped Confectioner's sugar Preheat oven to 350 degrees F. Grease cookie sheets lightly with unsalted shortening. Sift together flour and salt. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add egg and vanilla and beat well. Gradually add sifted dry ingredients, beating well after each addition. Stir in walnuts. Shape dough into small balls about 3/4 inch in diameter. Place balls about 2 inches apart on prepared cookie sheets. Bake 12-15 minutes or until lightly browned. Roll balls in confectioners sugar while still warm. Roll again in sugar when cooled. Store these in a tight container. Powered sugar makes this recipe a little messy. NOTES: * Nut-butter holiday cookie with a sugar coating -- Great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy! : Difficulty: moderate (dexterity required). : Time: 30 minutes. : Precision: approximate measurement OK. : Iris Niswander : AT&T Bell Laboratories, Columbus, OH. : {cbatt,cbosgd}!cbdkc1!iln MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Cane Cookies Categories: Cookies Yield: 54 Servings 2 tb Crushed peppermint candies 2 tb Sugar Chocolate-Nut Fingers -- (see recipe) 1 ts Peppermint extract 1/2 ts Red food color Heat oven to 375º. Mix candies and sugar; reserve. Prepare dough for Chocolate-Nut Fingers-except substitute peppermint extract for the almond extract. Divide dough in half. Tint one half with food color. For each cookie, shape 1 teaspoon dough from each half into 4-inch rope side by side; press together lightly and twist. Place on ungreased cookie sheet, and curve one end of cookie to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle reserved sugar mixture over cookies. Remove from cookie sheet. Cool on wire rack. "54 Cookies" Per serving: 97 Calories (kcal); 5g Total Fat; (44% calories from fat); 1g Protein; 12g Carbohydrate; 4mg Cholesterol; 61mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : While red and white are the traditional colors for candy canes, feel free to create candy canes of different colors. Paste food color will give you more intense colors. Categories : Cookies From: Mary MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Butter Cookies 2 Categories: Cookies Yield: 70 servings 2 c Flour 1 ts Baking powder 1 c Butter -- room temperature 1 c Sugar 2 lg Egg yolks 1/2 ts Lemon extract 3/4 ts Almond extract 1/2 ts Vanilla extract 70 Whole blanched almonds Preheat oven to 300 degrees. Combine flour and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and the extracts. Blend in the dry ingredients. Break off walnut-sized pieces of dough and roll into balls. Place 1 1/2" apart on ungreased cookie sheets. Press an almond into the center of each cookie flattening them slightly. Bake for 15-20 min. , until the cookies are golden brown. Transfer to wire racks to cool. From: "minnie" Recipe By :1001 Cookie Recipes MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Sandies Categories: Cookies Yield: 48 servings 1 c Butter Or Margarine -- Softened 1 c Sugar 1 ts Almond Extract 1 3/4 c All-Purpose Flour 1/2 ts Baking Soda 1/4 ts Baking Powder 1/4 ts Salt 1/2 c Slivered Almonds In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 300 degrees for 22-24 minutes or until lightly browned. Cool 1-2 minutes before removing to a wire rack. NOTES : "'Buttery, rich and delicious, Almond Sandies are my husband's favorite cookie and very popular where ever I take them,' remarks Joyce Pierce of Caldonia, Michigan." From: "LindaVE" Recipe By : Taste of Home, June/July, 1997 MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies Categories: Cookies Yield: 60 servings 2 3/4 c Flour 2 tb Milk 1 c Sugar 1/2 ts Baking soda 1 c Butter 1 ts Almond extract 1 Egg -- beaten 1 Sliced or slivered almonds Thoroughly mix all ingredients together. Roll dough into 1 inch balls (or rounded teaspoons) onto ungreased cookie sheet. Flatten with thumb. Top with almonds. Bake at 325 for 8-10 minutes. From: "minnie" Recipe By :ilyce MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies Categories: Cookies Yield: 54 servings 3 c Flour 1 ts Baking soda 1 Egg 1 ts Almond extract 1 c Sugar 1 1/3 c Shortening 1 Red food coloring Sift flour, soda, salt. Beat eggs with fork. Add extract. Cream sugar with shortening; add egg; mix thoroughly. Add dry ingredients gradually. Roll into balls 1" in diameter. Place 1" apart on greased cookie sheet. Press thumb gently in center of top of each ball. Touch depression with red coloring. Bake 12 minutes at 350 degrees. From: "Laniakea" Recipe By : Elizabeth MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Icebox Cookies Categories: Cookies Yield: 120 servings 1 1/2 c Butter or margarine -- Softened 1 c Sugar 1 c Packed brown sugar 3 Eggs 4 c Flour 1 tb Ground cinnamon 1 ts Baking soda 1/2 c Finely chopped almonds 4 1/2 oz Whole unblanched almonds In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating after each addition. Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds. Shape into two 15" rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into 1/4" slices. Place 2" apart on ungreased cookie sheets; top each with a whole almond. Bake at 375 degrees for 8-10 min. or until edges begin to brown. Remove to wire racks to cool. From: "minnie" Recipe By :Taste of Home Categories : Cookies MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Jelly Delights Categories: Cookies Yield: 1 servings 1 c Granulated Sugar 1 c Shortening -- Plus 3 T Shortening (a little butter can Also be used) 2 c Ground Almonds 1 ts Vanilla 2 1/2 c Flour -- (2 1/2 to 3) Preheat oven to 350 degrees. Knead all ingredients together. Roll dough out to about 1/8-inch thick between waxed paper. Cut out cookies with a small round cookie cutter or shot glass. Place on greased cookie sheet and bake until light, about 10 minutes. When cookies are cool, place raspberry jelly between cookies to make cookies sandwiches, then roll in granulated sugar. These cookies store well and may be frozen. From: "LindaVE" Recipe By : Categories : Cookies MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Madeleines Categories: Cookies Yield: 24 servings 2 Eggs -- separated 2/3 c Sugar 3 oz Sweet butter 2 tb Toasted almond oil 1 c Sifted all-purpose flour 1 ts Baking powder 1/2 c Toasted almonds -- ground Soften butter; do not let it melt. Combine with toasted oil. Butter and flour Madeleine molds. Combine yolks and sugar, then stir in butter mixture. Mix baking powder and flour together and stir into mixture. Beat egg whites stiff and fold in. Add ground almonds. Place a decent spoonful of dough in each mold, approximately half full. Bake at 400 degrees for 10-15 minutes until golden. From: "minnie" Recipe By :Key Gourmet Categories : Cookies MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry and Almond Shortbread Thumbprints Categories: Cookies Yield: 36 Servings 2/3 c White sugar 1 c Butter -- softened 1/2 ts Almond extract 2 c All-purpose flour 1/2 c Seedless raspberry jam 1/2 c Confectioners' sugar 3/4 ts Almond extract 1 ts Milk Preheat oven to 350 degrees F. Cream together 2/3 cup sugar, butter or margarine, and 1/2 teaspoon almond extract for 1 - 2 minutes. Add flour and mix for 1 - 2 minutes. Roll dough into balls and place on ungreased cookie sheets. Put a thumbprint into the top of each ball and fill with raspberry jam. Bake for 14 - 18 minutes or until lightly browned. Let cool 1minute. Glaze lightly. To Make Glaze: Combine confectioners' sugar, 3/4 teaspoon almond extract and 1 - 1 1/2 teaspoons milk. Drizzle lightly over cookies. From: "minnie" Recipe By :Dee MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sachertorte Cookies Categories: Cookies Yield: 60 Servings 2 c All-purpose flour 1/3 c Unsweetened cocoa powder 1 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/4 c Butter -- softened 1/4 c Cooking oil 1 c Packed brown sugar 1/3 c Sugar 2 oz Unsweetened chocolate -- Melted and cooled slightly 1 ts Vanilla 3 Eggs 8 oz Sour cream 1/2 c Apricot preserves 1 Recipe Chocolate Frosting 1 c Milk chocolate chips 1 ts Shortening Lightly grease cookie sheets. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add oil, brown sugar, sugar, unsweetened chocolate and vanilla. Beat until combine. Add eggs, on at a time, beating well after each addition. Beat in sour cream until combined. Beat in as much of the flour as you can with mixer on low speed. Using a wooden spoon, stir in remaining flour. Drop dough by rounded teaspoon 2" apart onto prepared cookie sheets. Bake in 375 degree oven for 8-10 minutes or until tops spring back when pressed lightly. Transfer cookies to a wire rack. Cool. In a small saucepan melt apricot preserves over low heat. Force preserves through a strainer with the back of a wooden spoon, discarding any large pieces. Brush tops of cooled cookies with strained preserves. Frost cookies with Chocolate Frosting. In heavy saucepan, melt milk chocolate chips and shortening over low heat. Pipe or drizzle a letter "S" on each cookie. Place on wire racks. Let stand until set. Store cookies in refrigerator for up to 3 days. Chocolate Frosting: In a heavy small saucepan melt 8 ounces semisweet chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove pan from heat nd stir in 2 tablespoons light corn syrup and 2 tablespoons milk. Whisk until smooth. From: "minnie" Recipe By :Cookies for Christmas MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sandies Categories: Cookies Yield: 36 Servings 1 c Butter or margarine 1/3 c Sugar 2 ts Vanilla 2 c Flour 1 c Chopped pecans 1/4 c Powdered sugar Beat butter for 30 sec. , add sugar and beat until fluffy. Add vanilla and 2 teaspoons water; beat well. Stir in flour and pecans. Shape into 1" balls or 1 1/2x 1/2" fingers. Place on ungreased cookie sheet. Bake at 325 degrees for 20 min. Cool completely. gently shake a few cookies at a time in a bag with powdered sugar. From: "minnie" Recipe By :Better Homes and Gardens MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scandinavian Jam Stacks Categories: Cookies Yield: 200 Servings 2 lg Eggs 1/2 c Sugar 1 c Flour 1/2 c Margarine -- melted and Cooled 6 tb Red currant jelly, red Raspberry jelly or Seedless jam Heat oven to 350 degrees. Lightly grease and flour a 15 1/2x 10 1/2" jelly-roll pan. Beat eggs and sugar in a medium bowl for 4-5 minutes with electric mixer, until pale and thick. with a rubber spatula fold in flour, then butter until blended. Spread mixture evenly in prepared pan. \Bake for 12-15 minutes until cake springs back when lightly touched and is pale golden in color. Remove from oven. run a knife between edges of cake and sides of pan to loosen. Invert onto cutting board; remove pan. Cut crosswise into 3 even rectangles. Spread one with half of jam. top with another; spread remaining jam. Cover with third; press down lightly. Cut cake in 5 lengthwise strips, then cut each strip crosswise into 1/4" slices. Cool completely. Store airtight at room temperature up to 3 weeks. NOTES : Store these cookies 2 days before eating to allow the cake to soften slightly and flavor develops. Quick trick: Bake in jelly-roll pan then cut into rectangles, stack and cut into miniatures. From: "minnie" Recipe By :Woman's Day MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scotch Oat Cakes Categories: Cookies Yield: 36 Servings 1 c Unsalted butter 4 c Rolled oats 1 1/2 c Confectioners' sugar 1 1/2 ts Cinnamon 1/2 ts Mace Preheat oven to 400 degrees. Lightly grease baking sheets. Melt the butter in a small saucepan over very low heat. Remove pan from heat and set aside to cool. Crush the oats to a fine consistency in a food processor, blender or with a rolling pin. Sift the sugar with cinnamon and mace. In a large mixing bowl, combine the crushed oats and sugar mixture. Add the melted butter. Work the mixture into a thick dough. Add a little water if necessary. On a floured surface, roll out the dough to a thickness of 1/4". Cut out cookies using a 3" curly-edged biscuit or cookie cutter. Place cookies 1" apart on baking sheets. Bake for 10-12 minutes or until cookies have browned around the edges. Cool cookies for 2-3 minutes and then remove from baking sheets to wire racks to cool completely. NOTES : Scotch Oat Currant Cakes: Follow recipe, adding 1 1/2 cups of dried currants to the mixture before stirring in the butter. From: "minnie" Recipe By :Great Cookies You Can Bake MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Cookies Categories: Cookies Yield: 84 Servings 1 1/2 c Margarine 8 oz Cream cheese -- softened 1/2 c Sugar 3 c Flour Confectioners' sugar Combine margarine, cream cheese and sugar, mixing until well blended. Add flour; mix well. Shape level teaspoonfuls of dough into balls; place on greased cookie sheet. Bake at 400 degrees for 10-12 min. or until edges are lightly browned. Cool; sprinkle with confectioners' sugar. From: "minnie" Recipe By :Philadelphia Cream Cheese MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slice 'n' Bake Lemon Cookies Categories: Cookies Yield: 60 Servings 2 1/4 c Flour 1/4 ts Baking soda 1/2 c Butter or margarine -- Softened 1/2 c Shortening 1/2 c Sugar 1/2 c Packed light brown sugar 1 Egg 3 tb Lemon juice, bottled Egg white -- beaten sl Almonds Stir together flour and baking soda; set aside. In large mixer bowl, beat butter, shortening and sugars until fluffy. Add egg; mix well. Gradually add dry ingredients and lemon juice; mix well. Chill 2 hours; form into two 10" rolls. Wrap well; freeze until firm. Preheat oven to 350 degrees. Cut rolls into 1/4" slices; place 1" apart onto greased cookie sheets. Brush with egg white; top with almonds. Bake 10-12 min. or until lightly browned. From: "minnie" Recipe By :ReaLemon MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snappy Turtle Cookies Categories: Cookies Yield: 42 Servings Cookies 1/2 c Firmly packed brown sugar 1/2 c Butter or margarine -- Softened 1/4 ts Vanilla 1/8 ts Imitation maple flavor -- if Desired 1 Egg 1 Egg -- separated 1 1/2 c Flour 1/4 ts Baking soda 1/4 ts Salt 1 c Pecan halves -- split Lengthwise Frosting 1/3 c Semisweet chocolate chips 3 tb Milk 1 tb Butter or margarine 1 c Powdered sugar In large bowl, combine brown sugar and 1/2 cup butter; beat until light and fluffy. Add vanilla, maple flavoring, 1 whole egg and 1 egg yolk; beat well. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. Heat oven to 350 degrees. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1" balls. Dip bottoms in egg white; press lightly onto pecans. (Tips of pecans should show.) Bake for 10-12 min. or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 min. or until completely cooled. Meanwhile, in small saucepan, combine chocolate chips, milk and 1 tablespoon butter; cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency.Frost cookies. Let stand until set. Store in tightly covered container. From: "minnie" Recipe By :Pillsbury Best Cookies Cookbook MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snickerdoodles Categories: Cookies Yield: 48 Servings 1 1/2 c Sugar 1/2 c Butter or margarine -- Softened 1 ts Vanilla 2 Eggs 2 3/4 c Flour 1 ts Cream of tartar 1/2 ts Baking soda 1/4 ts Salt 2 tb Sugar 2 ts Cinnamon Heat oven to 400 degrees. In a large bowl, combine 1 1/2 cups sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1" balls; roll in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheets. Bake for 8-10 min. or until set. Immediately remove from cookie sheets. From: "minnie" Recipe By :Pillsbury Best Cookies Cookbook MM BY H PEAGRAM AUG 16, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Cookies Categories: Cookies Yield: 24 Servings 1 c Vegetable Shortening 1 ts Orange Extract 1 ts Vanilla 2 tb Orange Juice 2/3 c Sugar 1 Egg 2 c Flour 1/4 ts Baking Soda 1 1/4 ts Salt 1/2 c Chopped Walnuts 1 1/2 c Chocolate Chips Preheat oven to 350 degrees. Blend shortening, orange extract, vanilla and orange juice. Add sugar gradually and cream into shortening mixture. Add egg and beat well. Sift in flour, baking soda and salt. Add walnuts and chocolate chips and blend well. Shape dough into 1 1/2"-2" balls. Place on ungreased cookie sheets, allowing room to spread. Press the balls down to 1" thickness. Bake for about 14 minutes. transfer to racks to cool. From: "LindaVE" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Haystacks Categories: Cookies Yield: 5 Servings 1 sm Pkg butterscotch chipits 1 sm Pkg chocolate chipits 1 c Salted peanuts 1 c Chinese noodles Melt chipits together. Add nuts and noodles. Drop on waxed paper by spoonfuls. Store in frig. From: Helen Peagram From: "Linda V.E." MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Haystack Cookies (No Bake) Categories: Cookies Yield: 4 Servings 2 c Sugar 1/3 c Cocoa 1/2 c Milk 1/2 c Margarine 3 c Rolled oats 1 c Flaked coconut 1/2 c Nuts 1/2 c Margarine 1 ts Vanilla Salt to taste. Combine sugar, cocoa, milk and 1/2 cup margarine in a pot and bring to a boil. Add oats, coconut, nuts, 1/2 cup margarine, vanilla and salt to taste. Mix all together and drop by teaspoons on greased wax paper. Cool. From: "Linda V.E." MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: "Chocolate Strut" Cookies Categories: Cookies Yield: 42 Servings 1/4 c Unsifted all-purpose flour 1/4 ts Double acting baking powder 1/4 ts Cinnamon (scant) 1/8 ts Salt 8 oz German's sweet chocolate 1 tb Butter 2 Eggs 3/4 c Granulated sugar 1/2 ts Vanilla extract 2 1/2 oz (3/4 c.) walnuts, finely Chopped Adjust two racks to divide oven into thirds and preheat to 350 degrees. Cut aluminum foil to fit cookie sheets. Sift togeth- er the flour, baking powder, cinnamon and salt and set aside. Break up the chocolate and place it in the top of a small double boiler over hot water. Add the butter and place over moderate heat. Cover and cook until melted. Stir until smooth. Remove from hot water and set aside to cool. In the small bowl of an electric mixer beat the eggs at high speed for one minute or two until they are light in color. Gradually add the sugar and continue to beat 4 or 5 minutes until the mixture is almost white in color and forms a ribbon when beaters are raised. Beat in the vanilla. Add the cooled, melted chocolate and beat on low speed, scraping the bowl with a rubber spatula and beating only until smooth. Add the sifted dry ingredients and beat only enough to blend. Stir in the nuts. Transfer to a small shallow bowl for ease in handling. Use a slightly rounded teaspoonful of dough for each cookie and place them 1 1/2-inches apart on the prepared foil. Keep the shape of the cookies as round and even as possible. Slide the cookie sheets under the foil and bake about 12 minutes, reversing position of sheets top to bottom and front to back during baking to insure even baking. When done, the tops of the cookies will be cracked and will feel semi-firm when lightly touched with a fingertip. Do not overbake (the center of these cookies should be moist and chewy). Let cool on the foil on cookie sheets about a minute. Then with a wide metal spatula, transfer to racks to finish cooling. Makes 42 cookies. From: "kitcatt" Recipe By :www.cookbooks.com MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Puddles Categories: Cookies Yield: 62 Servings 1 c Butter -- softened 1 c Sugar 1 c Packed brown sugar 2 Eggs 2 ts Vanilla extract 3 c All-purpose flour 3/4 c Baking cocoa 1 ts Baking soda Filling 1 c Vanilla chips 1/2 c Plus 2 Tbs sweetened Condensed milk 3/4 c Coarsely chopped mixed nuts In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, mixing well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda. gradually add to creamed mixture. Cover and refrigerate for 2 hours or until dough is stiff. Meanwhile, for filling, heat chips and milk in a heavy saucepan over low heat until chips are melted, stirring constantly. Stir in nuts. Cover and refrigerate for 1 hour or until easy to handle. Roll cookie dough into 1 1/4"" balls. Place 2"" apart on lightly greased cookie sheets. Using end of a wooden spoon handle, make an indentation in the center; smooth any cracks. Roll filling into 1/2"" balls; gently push one into each cookie. Bake at 375 degrees for 8-10 minutes or until cookies are set. Remove to wire racks to cool. NOTES : The variations on this original recipe are almost endless. For double chocolate puddles, use semisweet chocolate chips for the vanilla chips. Or make peanut butter puddles by substituting peanut butter chips and peanuts for the vanilla chips and mixed nuts. Nancy Van Ess From: "Gladys" Recipe By : Best of Country Cookies MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Snaps Categories: Cookies Yield: 42 Servings 1/2 c Butter 1 c Firmly packed brown sugar 1 lg Egg 1/4 c Molasses 2 c Flour 1 1/2 ts Ginger 1/2 ts Cinnamon 1/4 ts Cloves 1/4 ts Allspice Oven to 325, lightly grease cookie sheets. Cream butter, add sugars beat till fluffy, add molasses, beat till smooth. Combine dry ingredients and add gradually to butter mixture beating till smooth. Drop by teaspoonfuls onto cookie sheets, bake for 12-14 minutes. Description: "Magnificent Cookies Cookbook" Per serving: 68 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g Protein; 11g Carbohydrate; 10mg Cholesterol; 27mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates From: "Diane" MM BY H PEAGRAM AUG 18, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quandialla - Ginger Snaps Categories: Cookies Yield: 4 Servings 4 c Flour 1 Heaped teaspoon cream of Tartar 4 tb Butter 2 Eggs 2 tb Milk 4 ts Ground ginger 2 ts Baking soda 2 c Sugar 2 tb Golden syrup pn Salt Cream butter ans sugar, add eggs one by one then syrup, soda dissolved in milk, and lastly sifted flour, ginger and cream or tartar. Roll into small balls, walnut size and bake in moderate oven. D Jarrott Bribbarree Quandialla Community Recipe Book helping to finance the 'Quandialla Lodge' Retirement Units - a C.W.A. project. Quandialla recipes in zip file - email ilyce@tpg.com.au MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Easter Cookies Categories: Cookies Yield: 1 Servings 2 1/4 c Flour 1 1/4 ts Baking powder 1/4 T Salt 1/2 c Butter -- softened 1 c Powdered Sugar 1 Egg 2 tb Milk 1 T Vanilla 1 Egg Yolk and 1 tb Milk Beaten together 3 tb Sesame Seeds Preheat oven to 375 degrees F. In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, milk, vanilla and beat well after each addition. Add flour mixture 1 cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes or until golden brown in color. Cool on rack. Store in an airtight container at room temperature. From: "LindaVE" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie Strudel Categories: Cookies Yield: 12 Servings 1 c Flour 1/8 ts Salt 1/2 c Unsalted butter -- room Temperature 1/2 c Sour cream 1/2 c Pecans -- toasted and Chopped 1/4 c Dried currants 2 tb Dried currants 1/8 ts Ground cinnamon 1/3 c Apricot preserves -- Strained OR 1/3 c Strawberry preserves OR Topping 1 1/2 ts Sugar 1/4 ts Ground cinnamon 1 tb Milk Apricot jam Strawberry jam Whisk together flour and salt in a bowl. Stir in butter and sour cream until mixture forms a ball. Scrape dough onto plastic wrap; press into flat disk. Wrap and refrigerate for 2 hours or overnight. Stir together pecans, currants and cinnamon in bowl. Divide dough in half, leaving half in refrigerator. Between sheets of floured plastic wrap, roll dough into 11x9" rectangle, turning dough 2 or 3 times and flouring lightly as needed to prevent sticking. Remove top sheet of plastic. Spread apricot preserves evenly over dough, leaving 1/2" border all around. Sprinkle half of pecan mixture over preserves. Using plastic wrap. lift dough from long side and roll up; tack ends under. Strudel should be about 10x2". Line baking sheet with foil and grease. Flip strudel, seam side down, onto sheet. Repeat with remaining dough, the strawberry preserves and remaining pecan mixture. With small sharp knife, cut 3 or 4 small steam vents in top of each. If desired, strudel can be covered with plastic wrap and refrigerated up to 24 hours. Place oven rack on top position. Preheat oven to 350 degrees. Bake 20 min. Topping: Mix sugar and cinnamon in bowl. Brush each roll with milk; sprinkle with sugar. Rotate baking sheet. Bake another 20-25 min., until lightly browned. Remove strudel to wire rack to cool. With serrated knife, cut diagonally into 1/2" slices. From: "Duckie" Recipe By : Family Circle MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Karo syrup. 2 c Peanut butter. 2 c Sugar. 12 c Cornflakes. Bring sugar and syrup to a boil. Add peanut butter and cornflakes. Mix well. Pour into buttered dish and press flat. Cut into squares with a buttered knife. From: "Stephanie Mapp" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easter Egg Cookies Categories: Cookies Yield: 1 Servings CREAM 1/2 c Shortening 1/2 c Sugar 1/2 c Molasses 1 Egg --separated---reserve White SIFT 2 c Flour 1/2 ts Salt 1 ts Baking powder 1/2 ts Soda 1 ts (each) cloves,ginger 1 & 1/2 teas.cinnamon 1/2 ts Nutmeg. FROSTING 1 & 1/2 cups powdered sugar 1/8 ts Cream of tarter 1 ts Vanilla Egg white ( reserved) Cream together, ( 1st.) 4 ingredient's Sift together,remaining dry ingredient's Add to creamed mixture. ( Chill ) Roll out, a portion of dough, 1/4 inch thickness ,cut with egg shaped cookie cutter,( or bend a can into egg shape) Place on ungreased cookie or non-stick . Bake 12-15 minutes ( or until light golden edges) 350* Cool----&---Frost FROSTING In mixer bowl,combine all ingredient's, whip until it holds shape. Ice the cookies and sprinkle on some of the Pastel Easter Sprinkles---( optional ) Makes about 2 dozen 5 inch cookies. From: "LindaVE" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frosted Italian Soft Cookies Categories: Cookies Yield: 36 Servings 6 Eggs 4 tb Melted shortening 1/2 lb Confectioners sugar 1 tb Lemon extract 1/4 ts Anise oil or extract 3 tb Baking powder 3 c Flour Frosting: Milk, confectioners sugar, Colored jimmies 1. Beat eggs well and blend in sugar, melted shortening and flavorings. Sift flour and baking powder and add to mixture to make a soft dough. 2. Shape dough into 2 large fat long rolls and flatten tops with finger tips. Place each on a greased cookie sheet. 3. Bake at 375F for 20 minutes or until light golden in color. Remove from oven and let cool. 4. For fosting: Mix a little milk and powdered sugar to make a thin frosting. 5. Slice the cooked dough on a diagonal (when cold). With a pastry brush, brush the frosting over the cookie rolls and then sprinkle with colored jimmies. Cost: $ ; Preparation Time: 30 minutes Difficulty Level: 4 ; From: "Gladys" Recipe By :The Gourmet Connection MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Chewies Categories: Cookies Yield: 54 Servings 1/4 c Butter 8 oz Cream cheese -- softened 14 oz Condensed milk, sweetened 1 Egg 1 1/2 c Flour 1 pk Thick & Fudgy Double Chocolate deluxe Brownie mix 1 c Pecan -- coarsely chopped 1 1/3 c Coconut 2 c Semisweet chocolate chips Oven to 375, grease cookie sheets, In large bowl combine butter and cream cheese beat till smooth. Add condensed milk and egg, blend well Add flour and brownie mix, reserve syrup package for topping. Stir in pecans, coconut and chocolate chips. Drop dough by heaping tablespoons onto cookie sheets Bake 9 - 12 minutes, cool 1 minute, remove from sheets and cool completely. cut small hole in corner of syrup packet, lightly drizzle over cookies. Description: "Pillsbury Bake Off 1996" Per serving: 110 Calories (kcal); 7g Total Fat; (54% calories from fat); 2g Protein; 11g Carbohydrate; 13mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates From: "Diane" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Giant's Thumbprint Butter Cookies Categories: Cookies Yield: 4 Servings 8 oz (2 sticks) unsalted butter, Softened at room temperature 2/3 c Sugar 1/4 Vanilla bean, halved Lengthwise, soft insides Scraped out 1/8 ts Salt 2 c Plus 2 tablespoons All-purpose flour 1/4 c Apricot, raspberry, or Another jam of your choice Preheat the oven to 350 degrees. Butter a baking sheet. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container. Yield: 18 large cookies Recipe by : "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Pub, 1999 Kids will love making the thumbprint and everyone will love the buttery flavor. From: "Gladys" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Giant Oatmeal Categories: Cookies Yield: 20 Servings 1 c Butter 1 c Firmly packed brown sugar 1 c Sugar 2 lg Eggs 1 1/2 c Flour 1/2 ts Baking soda 1/8 ts Salt 2 ts Cinnamon 2 ts Allspice 1 1/2 ts Ground cloves 1 1/2 ts Ground ginger 1/2 ts Ground nutmeg 3 c Quick cooking oats 1 c Golden raisins Oven to 375, line cookie sheets with foil dull side up. Cream butter, add sugars and beat till fluffy, add eggs and beat again. In large bowl combine remaining ingredients and gradually beat into sugar mixture. Continue beating till well blended. Using ice cream scoop place 5 cookies on each prepared cookie sheet. Bake 12 - 15 minutes, the center will appear very soft the the edges will be golden and firm. Remove from oven and let stand 5 minutes before removing from foil to cooking rack. Description: "Magnificent Cookies Cookbook" Per serving: 276 Calories (kcal); 11g Total Fat; (33% calories from fat); 4g Protein; 43g Carbohydrate; 44mg Cholesterol; 151mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates From: "Diane" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Myrna's Hungarian Pecan Cookies Categories: Cookies Yield: 4 Servings 1 c Unsalted butter, softened 1 ts Vanilla extract 2 1/2 c Confectioners' sugar 2 1/4 c All-purpose flour 1 c Finely chopped pecans Preheat oven to 350 degrees. Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers. Yield: About 4 dozen small cookies Gale Gand, "American Brasserie" by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian Publishers tender morsels of nutty cookies that practically melt in your mouth. From: "Gladys" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old Fashioned Molasses Cookies Categories: Cookies Yield: 4 Servings 1/2 c Brown sugar 1/2 c Softened butter 1/4 c Shortening 3/4 c Molasses 1 Egg 3 c Flour 1 ts Baking soda 1 ts Cinnamon 1/2 ts Ground ginger 1/4 ts Salt 1/4 ts Ground cloves Sugar Combine brown sugar, butter and shortening on med. speed till creamy. Add molasses and egg, continue beating till well mixed. Reduce speed to low, add flour, baking soda, spices and salt. Beat till well mixed. Cover and refrigerate for 1-2 hr. till firm. Heat oven to 375F. Shape dough into 1 1/2" balls. Roll balls in sugar. Place 2" apart on ungreased cookie sheets. Flatten balls with glass dipped in sugar. Bake for 8-11 min till set. stinky_civet[stinky_civet@my-deja.com] Land O' Lakes Cookies and Bars Prep Time: 45 min. Makes: 3 dozen From: "Gladys" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Sandwich Cookies gale Gand, Categories: Cookies Yield: 4 Servings 10 tb (1 stick plus 2 tablespoons) Unsalted butter, softened At room temperature Freshly grated zest of 2 md Oranges 2/3 c Sifted confectioners' sugar 3/4 ts Pure vanilla extract 1/8 ts Salt 1 1/2 c Sifted flour Confectioners' sugar for Dusting Cookie filling, recipe Follows Preheat the oven to 325 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely. To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container. Filling: 1/2 cup sifted unsweetened cocoa powder 2/3 cup granulated sugar 3 tablespoons unsalted butter 1/3 cup heavy cream In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools. "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin pair zesty orange cookies with a creamy chocolate filling for a delicious flavor sensation. From: "Gladys" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Cuppers Categories: Cookies Yield: 4 Servings 1 17 oz. pkg. Peanut Butter Cookie mix (like Betty Crocker) 12 Mini Reese's Peanut Butter Cups Mix cookie dough according to package directions. Preheat oven to 25 degrees LESS than the package states. Remove wrappers and papers from candy. Make dough into balls about the size of a walnut. Place each ball of dough in a mini muffin tin, molding the cookie dough up the sides of the pan to form a cup. Bake for 9-11 min. Remove from oven and immediately place a mini peanut butter cup in the center of each cookie, pressing it down gently. Cool completely in pan. Makes 1 dozen From: "Upper Crust Pond Scum" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old Fashion Soft Molasses Cookies Categories: Cookies Yield: 96 Servings 6 c Flour 1 ts Baking powder 1 1/2 ts Ginger 1/2 ts Cinnamon 1 ts Salt 1 c Shortening 2 c Brown sugar 3 Eggs 1 c Dark molasses 1 ts Baking soda 1 1/2 c Hot water Combine first 5 ingredients and mix well. Cream together shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in molasses. Stir in the combined dry ingredients, and then add the combined baking soda and water. Mix thoroughly. DRop by heaping teaspoonfuls onto greased cookie sheet and sprinkle with sugar (or not, if you're going to ice). Bake at 375 degrees for 8-10 min. From: minnie MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Swirls Categories: Cookies Yield: 4 Servings 1/2 Cup; room temperature 1 c Sugar 1/2 c Peanut butter 1 lg Egg 2 tb Milk 1 1/4 c All-purpose flour 1/2 ts Salt 1/2 ts Baking soda 6 oz Semi-sweet chocolate chips TO PREPARE: Cream butter and sugar. Beat in peanut butter, egg, and milk. Set aside. Sift flour, salt, and baking soda into a separate bowl. Stir flour mixture into butter mixture. Combine well. Chill several hours. Place dough on floured wax paper and roll into a 15 by 8 by 4-inch rectangle. Melt chocolate in top of a double boiler. Cool slightly. (Chocolate should not be so hot that it melts dough, nor should it be so cold that it will not spread.) Spread chocolate on dough mixture. Using wax paper to help, roll dough up jelly-roll style. Place a baking sheet under roll to help transfer it to refrigerator. Chill 8 hours or overnight. Preheat oven to 375 degrees. Slice roll into 1/4-inch slices with a very sharp knife. Bake 8 minutes on an ungreased baking sheet. Cool cookies slightly before removing from baking sheet. Cool on wire racks. Yields: 3 to 4 DOZEN COOKIES Source: Stop and Smell the Rosemary... Recipes and Traditions to Remember From: "gramma" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Resurrection Cookies Categories: Cookies Yield: 1 Servings 1 c Whole pecans 1 ts Vinegar 3 Egg whites 1 pn Salt 1 c Sugar Zipper baggie Wooden spoon Tape Preheat oven to 300 F. Place pecans in zipper baggie and beat them with the wooden spoon to break into small pieces. Put 1 teaspoon vinegar into mixing bowl. Add egg whites to vinegar. Sprinkle a little salt into the bowl. Add 1 cup sugar. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Put the cookie sheet in the oven, close the door, and turn the oven OFF. Seal the oven door with a piece of tape. The next morning open the oven and give everyone a cookie. The surface will be cracked. The cookies are hollow. There is a story that goes with these cookies, so have the children help and tell them the following story as you make the cookies. As they beat the nuts with the wooden spoon, explain to them, that after Jesus was arrested he was beaten by the Roman soldiers. Before you put the vinegar in the bowl, let each child smell it, and explain when Jesus was thirsty on the cross he was given vinegar to drink. As you beat the egg whites, explain that eggs represent life, and how Jesus gave his life to give us life. Sprinkle a little salt into each child's hand and let them taste, this represents the salty tears shed by the followers of Jesus. When you add the sugar, explain this is the sweetest part of the story, because Jesus loves us and wants us to know and belong to him. Explain the color white represents the purity in God's eyes. As you mound the cookies onto the waxed paper, explain that they represent the rocky tomb where Jesus' body was laid. When they put the tape on the oven, explain it represents how Jesus' tomb was sealed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. The next morning when they take a bite and see the cookies are hollow, explain how on the first Resurrection day, how his followers were amazed to find the tomb open and empty. Jesus has Risen. from this site and a lot of other easter recipes , candies , cakes , breads From: "LindaVE" MM BY H PEAGRAM MMMMM