MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Saucepan Mocha Fudgies Categories: Cookies Yield: 48 Servings Cookies 1/2 c Butter 2 oz Unsweetened chocolate 1 ts Instant coffee granules or Crystals 1 c Firmly packed brown sugar 1 Egg 2 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/2 c Chopped nuts Frosting 1/2 ts Instant coffee granules or Crystals 2 ts Hot water 2 c Powdered sugar 1/4 c Unsweetened cocoa 2 tb Butter 2 tb Milk Heat oven to 350 degrees. Grease cookie sheets. In medium saucepan, combine 1/2 cup butter, chocolate and 1 teaspoon coffee granules. Cook over low heat until melted, stirring constantly. Remove from heat. Cool 5 minutes. Stir in brown sugar and egg. Blend well. In medium bowl, combine flour, baking powder and salt. Stir flour mixture into chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix well. Stir in nuts. Let stand 5 minutes. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake for 7-9 minutes or until set. Immediately remove from cookie sheets. Cool. Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in hot water. Add remaining frosting ingredients. Beat until smooth, adding enough milk for desired spreading consistency. Frost cooled cookies. From: "Duckie" Recipe By : Pillsbury Best Cookies Cookbook MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Cookies Categories: Cookies Yield: 48 Servings 3/4 c Butter 2/3 c Icing sugar 1 lg Egg 2 tb Rum 1 ts Vanilla 2 c Flour 1/2 ts Salt 1 c Ground hazelnuts Topping 1 cup hazelnuts -- sliced Oven to 375, cream butter, add sugar and beat till fluffy, add egg, rum and vanilla beat well. In medium bowl combine dry ingredients and ground hazelnuts. Add to creamed mixture gradually and mix till blended. Form dough into 1" balls and place on greased cookie sheets. Flour the bottom of a glass and press each ball into a flat disk about 1/4" thick. Decorate each cookie with a pattern of sliced hazelnuts. Bake 15 - 17 minutes or till golden on edges. Description: "Magnificent Cookies Cookbook" Per serving: 82 Calories (kcal); 6g Total Fat; (63% calories from fat); 1g Protein; 6g Carbohydrate; 12mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates From: "Diane" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Calla Lilies Categories: Cookies Yield: 1 Servings 3 Eggs 3/4 c Sugar 1 c Cake flour -- sifted 1 ts Baking powder 1 ts Vanilla 1 c Freshly whipped cream -- Sweet Beat eggs to a stiff froth in a large bowl. Add sugar and beat. Mix flour and baking powder and blend in. Add vanilla and beat for 2 minutes. Drop by spoonfulls on a greased cookie sheet 3 inches apart. Bake at 375-400 until done about 5 minutes. (Its my granny..it says moderately hot oven) I bake 'em at 375. Remove from oven and roll each cookie while hot, into a horn shape and place seam side down to cool.I find I need to secure with a toothpick at the tight end or base of the "flower". When ready to serve fill the horn with whipped cream and add a sliver of candied orange peel in center to look like flower stamen. Makes 8 lillies. NOTES : This is an old recipe my grandmother always made at Easter. They are really good anytime though. My daughter likes "flower cookies" all year. Per Serving (excluding unknown items): 1187 Calories; 14g Fat (10.7% calories from fat); 25g Protein; 239g Carbohydrate; 1g Dietary Fiber; 561mg Cholesterol; 658mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat; 10 Other Carbohydrates. From: "kitcatt" Recipe By :Grandma Hunter-Lisa Lepsy MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Bunches Categories: Cookies Yield: 4 Servings 8 tb (1 stick) butter 1 1/2 c Quick cooking rolled oats 1/2 c Flaked sweetened coconut 1/2 c Coarsely chopped walnuts 1/4 c All-purpose flour 2/3 c Honey 24 Walnut halves Preheat the oven to 350 degrees. Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each “honey bunch.” Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container. Yield: 24 cookies Prep Time: 10 minutes Cooking Time: 40 minutes Difficulty: Easy “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Pub From: "Gladys" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Easter Cookies, or "Knots" Categories: Cookies Yield: 144 Servings 12 md Eggs 4 tb Milk 2 c Oil 2 ts Vanilla 4 c Sugar 12 c Flour 4 tb Baking powder Cream sugar and oil. Whip eggs until lemony. Combine with sugar mixture and beat until light. Sift dry ingredients together. Combine with egg mixture and knead until air bubbles are out. You will have a dough that can be kneaded and rolled and shaped. Roll out long tubes about a half inch in diameter, cut into four- inch long pieces, tie into knots or just make circles. Bake in preheated oven at 375 degrees until lightly browned. Frost with lemon or anise frosting, sprinkle with confetti colored sprinkles. May use red and green sprinkles to make into Christmas cookies. To make these into true Italian Easter cookies, roll out a large, flat round of dough and shape it into a boy or a girl shape, about six to eight inches in height. Flatten the shape onto a cookie sheet. Make dough ropes and braid them into arms, which are held "akimbo" on the hips. Set a hard-boiled egg into the belly of the figures, braid some more dough, and criss-cross the eggs with two braids, fastening it down to the body of the figure. Add cloves for eyes and mouth. Bake in a preheated oven at 375 degrees until lightly browned. Make clothing with lemon or anise frosting, leaving the facial features unfrosted. These are traditionally given to each boy or girl child on Easter Sunday. Nowadays, we make more nontraditional chickens and bunnies, for the same purpose. Putting the egg in the stomach seems to be a leftover allusion to an ancient spring fertility ritual. Frosting: 1 box powdered sugar Few tablespoons milk 2 teaspoons lemon or anise flavoring. From: "LindaVE" Recipe By : Terry Van Kirk's Grandma DiTucci MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jumbo Molasses Cookies Categories: Cookies Yield: 42 Servings 3 c Butter-flavored shortening 4 c Sugar 1 c Molasses 4 Eggs 8 c All-purpose flour 2 tb Baking soda 2 ts Baking soda 2 ts Ground cinnamon 1 ts Salt 1 ts Ground cloves 1 ts Ground ginger Additional sugar In a large mixing bowl, cream shortening and sugar. Add molasses and eggs; mix well. Combine flour, baking soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Shape 1/4 cupfuls of dough into balls. Shape 1/4 cupfuls of dough into balls. Roll in sugar. Place 4 cookies on a greased baking sheet at a time. Bake at 350 degrees for 18-20 minutes or until edges are set. Remove to wire racks to cool. From: "Duckie" Recipe By :Quick Cooking MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Buttercups Categories: Cookies Yield: 4 Servings 2 c All-purpose flour 1/4 ts Salt 1 c (2 sticks) cold unsalted Butter, cut into pieces 1/2 c Sour cream 1 Egg yolk 8 oz Cream cheese, at room Temperature 1 Egg 1/2 c Sugar 1 ts Pure vanilla extract 1 ts Freshly grated lemon zest Confectioners' sugar In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a square or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes. Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack. Yield: About 24 cookies Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin tender sour cream-based pastry filled with a creamy lemon filling. From: "Gladys" MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nick's Snacks -- Currant Zaletti Categories: Cookies Yield: 4 Servings 1 c All-purpose flour 1 c Cornmeal 1/3 c Sugar 1/4 ts Salt 1 ts Baking powder 1/2 c Butter 1 c Currants 1 Egg 1 Egg yolk 1 ts Vanilla Zest of 1 lemon Preheat oven to 350 degrees. Mix flour, cornmeal, sugar, salt, currants and baking powder in large bowl. Add butter at room temp and mix together with hands until dough forms. Mix other ingredients in small bowl add to large bowl and mix by hand. Flour work surface and lightly knead dough. Cut in half and roll each piece into a log. Cut logs into slices about 1/4-1/2 inch thick. Place on baking sheet lined with parchment paper and bake 15-18 minutes or until light gold. Nick Magliari on Baking With Julia The cookies are similiar in shape to biscotti, but have a crunchy cornmeal texture. From: "Gladys" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Spritz Categories: Cookies Yield: 96 Servings 1 c Butter -- softened 3/4 c White sugar 1 Egg yolk 1/3 c Sour cream 1 ts Vanilla extract 2 3/4 c All-purpose flour 1 ts Ground cinnamon 1/2 ts Salt 1/2 ts Baking soda Preheat oven to 375 degrees F. Cream together butter and sugar. Beat in egg yolk, sour cream and vanilla. In a separate bowl, mix flour, cinnamon, salt and baking soda. tir flour mixture into butter mixture. Place dough into a cookie press and press cookies onto ungreased baking sheets. Bake in preheated oven 10 to 12 minutes, until golden. Cool 5 minutes on sheet before moving to wire rack to cool completely. From: "minnie" Recipe By :Diana Stephans MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Drop Cookies Categories: Cookies Yield: 48 Servings 1/4 c Unsalted butter -- softened 1 1/2 c Sugar 2 Eggs -- beaten 1 ts Lemon extract 2 1/2 c Sifted flour 1 ts Baking soda 1/2 ts Nutmeg 1 c Sour cream Preheat oven to 375 degrees. Lightly grease cookie sheets. In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. Continue beating until the batter is very light. Add the lemon extract and mix well. Sift the flour with the baking soda. Mix the nutmeg into the sour cream. Add the flour mixture to the batter, 1 cup at a time, alternating with the sour cream. Mix well. Drop by rounded teaspoonfuls onto the cookie sheets, about 2" apart. Bake for 12-15 min. or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2-3 min., but are still warm to the touch, use a spatula to transfer them to a wire rack to cool completely. From: "minnie" Recipe By :Great Cookies You Can Bake MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spice Cones Categories: Cookies Yield: 60 Servings 3/4 ts All-purpose flour 1 1/2 ts Ground ginger 1 1/2 ts Ground nutmeg 6 tb Vegetable shortening 1/2 c Packed light brown sugar 1/4 c Molasses 1 tb Brandy Preheat oven to 350 degrees. Combine the flour and spices. In a large mixing bowl, cream vegetable shortening and sugar. Beat in the molasses and brandy. Gradually blend in the dry ingredients. Drop the dough by spoonfuls 2 1/2 inches apart onto ungreased cookie sheets. Bake 5 to 6 minutes, until golden brown. As soon as the cookies are cool enough to handle, remove them from the baking sheet and roll up around metal cone shapes. Place seam side down on 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: Spice Cookies with Crystallized Ginger Categories: Cookies Yield: 36 Servings 1/2 c White sugar 3/4 c Unsalted butter 1 Egg white 2 tb Dark corn syrup 3 tb Chopped crystallized ginger 2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Ground cinnamon 1 ts Ground ginger 1 ts Ground cloves 1/3 c Granulated sugar for Decoration 1/3 c Confectioners' sugar for Decoration Preheat oven to 350 degrees F. Grease 2 large cookie sheets. In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough. Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration. From: "minnie" Recipe By :J. Storm MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spicy Cherry Nut Balls Categories: Cookies Yield: 62 Servings 1/2 c Sugar 1/2 c Firmly packed brown sugar 3/4 c Butter or margarine -- Softened 1 ts Vanilla 1 Egg 2 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 c Chopped pecans 1/3 c Maraschino cherries -- Drained and chopped Pecan halves Heat oven to 350 degrees. In large bowl, cream sugar, brown sugar and butter. Beat in vanilla and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour, soda, salt and cinnamon; mix well. Stir in chopped pecans and cherries. Roll into 1/2" balls; place 2" apart on ungreased cookie sheets. Flatten balls by pressing pecan halves in center. Bake for 12-14 min. or until light golden brown. Cool 1 min. before removing cookies from cookie sheets. From: "minnie" Recipe By :Pillsbury MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Star Spangled Crispies Categories: Cookies Yield: 4 Servings 12 oz White chocolate chips 4 tb Margarine -- melted 4 c Crispy rice cereal 1 Bag M&Ms® plain chocolate Candies with red and Blue candies separated out Place white chocolate chips and margarine in a microwave-safe bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn. Stir until mixture is smooth; combine with cereal and "M&M's"® Crispy Chocolate Candies. Drop onto wax paper lined sheet pan to set. From: "minnie" Recipe By :M & Ms MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stephen's Chocolate Chip Cookies Categories: Cookies Yield: 48 Servings 1 c Butter 1 c White sugar 1 c Packed brown sugar 1 ts Vanilla extract 2 Eggs 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 2/3 c Milk chocolate chips 2/3 c White chocolate chips 2/3 c Semisweet chocolate chips 1/3 c Chopped walnuts 1/3 c Chopped pecans 1/3 c Chopped almonds Preheat the oven to 350 degrees F. In a medium bowl, cream together the butter, brown sugar and white sugar. Stir in the eggs and vanilla until smooth. Add flour, baking soda, baking powder and salt stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips, then stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before removing to cool completely on wire racks From: "minnie" Recipe By :Wendy Peppel MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sundae Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter, at room temperature 2/3 c Packed brown sugar 1 Egg, at room temperature 1/4 c Maraschino cherry juice 2 tb Milk, at room temperature 2 oz Unsweetened chocolate, Melted 1/2 c Chopped walnuts 1/4 c Chopped maraschino cherries 18 Marshmallows Preheat oven to 350 degrees. Sift together flour, baking soda, and salt; set aside. Cream butter; add brown sugar gradually and cream until light and fluffy. Add egg; beat well. Stir in half the dry ingredients. Stir in maraschino cherry juice and milk. Stir in remaining dry ingredients; mix well. Stir in chocolate, walnuts, and cherries. Drop by teaspoons onto ungreased baking sheets. Bake 12 to 15 minutes. Cut 18 marshmallows in half. Place cut side down on hot cookie. Cool on a rack. From: "Gladys" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tiger Butter (No-Bake) Categories: Cookies Yield: 4 Servings 1 lb White chocolate -- chopped 1/4 c Semisweet chocolate chips 1/3 c Crunchy peanut butter 1/2 c Crispy rice cereal Line a 9x9 inch dish with waxed paper. Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute. Stir until smooth. Stir in the rice cereal and spread into prepared pan. Let cool completely before cutting into squares. From: "minnie" Recipe By :Ann MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Watermelon Cookies Categories: Cookies Yield: 60 Servings 2 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 6 tb Butter or margarine 1/3 c Shortening 3/4 c Sugar 1 Egg 1 tb Orange juice or milk 1 ts Vanilla Several drops red food Coloring 1/3 c Miniature chocolate chips 1 Egg white 1 tb Water Green colored sugar Stir together flour, baking powder and salt. In a large mixer bowl beat butter and shortening with an electric mixer on med. speed 30 sec. Add 3/4 cup sugar; beat until fluffy. Add egg, orange juice, vanilla and food coloring. Beat well on med. speed. Add flour mixture, beating on low speed until combined. Cover and chill 3 hours or until easy to handle. On a floured surface roll half the dough 1/4" thick. Cut with a 3" round cookie cutter, dipping cutter into flour between cuts. Cut cookies in half; place on an ungreased cookie sheet. Press a few chocolate pieces into each. Bake at 375 degrees for 8-10 min. Do Not Brown. Remove; cool on a rack. In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edge. Dry on racks. From: "minnie" Recipe By :Better Homes and Gardens MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wedding Cookies Categories: Cookies Yield: 96 Servings 6 Egg yolks 1 c Shortening 2 c Sifted flour 1 c Sugar 2 tb Cinnamon Confectioners' sugar Beat egg yolks and shortening in bowl until well blended. Add sifted dry ingredients gradually, mixing well after each addition. Shape into small balls. Place 1" apart on greased cookie sheets. Press lightly to flatten. Bake at 350 degrees for 8-10 min. or until light brown. Roll in confectioners' sugar. From: "minnie" Recipe By :International Sampler Cookbook MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Raspberry Thumbprints Categories: Cookies Yield: 54 Servings 1 c Sugar 1/2 c Butter -- softened 1/2 c Sour cream 2 tb Milk 2 Eggs 2 2/3 c Flour 2 c Rolled oats 1 ts Baking soda 5 oz White chocolate chips 2/3 c Raspberry jam Glaze 1 tablespoon butter 1 ounce white chocolate chips 1 cup icing sugar 1 tablespoon milk -- 1 to 2 Oven to 350, In large bowl combing sugar and 1/2 cup butter, blend well add sour cream, 2 tablespoons of milk and eggs, blend well. Lightly spoon flour into measuring cup, level off, add oats and baking soda, mix well, stir in white chocolate, drop by teaspoonfuls onto ungreased cookie sheet. With thumb make imprint in centre of each cookie. If dough is sticky occasional dip thumb in flour. fill each with about 1/2 tsp jam. Bake 9 to 12 minutes or until set. Cook 2 minutes, Remove from cookie sheets and cool completely. In small microwave bowl combine butter and white chocolate, micro till melted, stir till smooth, add icing sugar and milk to desired consistancy. Drizzle over cooled cookies. store in tightly covered container. Description: "Pillsbury Cook off 1996" Per serving: 109 Calories (kcal); 4g Total Fat; (30% calories from fat); 2g Protein; 17g Carbohydrate; 13mg Cholesterol; 53mg 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate-Raspberry Cookies Categories: Cookies Yield: 48 Servings 8 oz White baking bar 1/2 c Butter 1 c Sugar 1 ts Baking soda 1/4 ts Salt 2 Eggs 2 3/4 c Flour 1/2 c Seedless raspberry jam 3 oz White baking bar 1/2 ts Shortening Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt the 4 ounces of the white baking bar over low heat while stirring constantly; cool. In a large mixing bowl beat butter with an electric mixer on med. high speed 30 sec. Add the sugar, baking soda and salt. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in the 4 ounces of chopped white baking bar. Drop dough by rounded teaspoonfuls about 2" apart onto the prepared cookie sheet. Bake at 375 degrees for 7-9 min. or until edges are lightly browned. Cool on cookie sheet for 1 min. transfer to wire rack; cool. Just before serving, in a small saucepan melt the raspberry jam over low heat. Spoon about 1/2 teaspoon jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces of white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate about 15 min. to firm baking bar mixture. NOTES : To make ahead: Bake and cool cookies as directed. Do not decorate. Place in freezer-proof container; freeze for up to 1 month. Before serving, thaw for 15 min. Drizzle as directed. From: "minnie" Recipe By :Better Homes and Gardens Cookie Classics MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Windowpane Linzer Cookies Categories: Cookies Yield: 30 Servings 18 oz Refrigerated rolled sugar Cookie dough 1 c Blanched, slivered almonds Toasted and ground 1/4 ts Almond extract 1/2 c Orange marmalade 1/2 c Seedless strawberry jam Heat oven to 350 degrees. Lightly grease bottom and sides of 15 1/2x 10 1/2' jelly-roll pan. Work together cookie dough, 2/3 cup ground almonds and almond extract with a wooden spoon in large bowl until well blended. (If dough becomes too soft to work with, refrigerate to firm, about 10 minutes.) Press dough over bottom and about 1/2" up sides of prepared pan. Bake for 15-17 minutes or until golden brown. Remove pan to wire rack to cool completely. With a 10" side of jelly-roll pan facing you, starting from top of pan at right corner and leaving a bout 1/2 to 3/4" border at top and sides of pan, spread about 2 1/2 tablespoons of orange marmalade in a 2-2 1/2" wide strip across width of pan. Using strawberry jam, make a strip next to orange strip, across width. Repeat strips, alternating marmalade and jam, until the entire surface of the dough is covered. Lightly sprinkle remaining ground almonds along the lines where the marmalade and jam meet. Then sprinkle 4 lines of ground almonds, evenly spaced, down the length of the pan, creating a total of 30 rectangles. To serve, cut into rectangular cookies along the almond lines. From: "minnie" Recipe By :Family Circle MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: "M&m's"(R) Mini Chocolate Cookies with Icing Categories: Cookies Yield: 48 Servings Cookies 1 12 Oz Bag Baking Bits 1 1/4 c Butter -- softened 2 c Sugar 2 Eggs 2 ts Vanilla 2 c +2 tablespoons all-purpose Flour 3/4 c Cocoa powder 1 ts Baking soda Vanilla Frosting: 1/2 c Butter -- softened 4 c Powdered sugar 2 ts Vanilla 4 ts Milk -- (4 to 6) Chocolate Glaze: 1 c Powdered sugar 1/2 ts Vanilla 2 ts Milk 4 ts Cocoa powder M&M's"® Chocolate Minis Preheat oven to 350° F. In large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in remaining "M&M's"® Chocolate Minis Baking Bits. Drop teaspoonfuls onto ungreased cookie sheets. Bake for 8 - 9 minutes. (Do not overbake; cookies will be soft. They will puff during baking, flatten upon cooling.) Cool on cookie sheets, about 1 minute; move to wire rack to cool completely. Prepare frosting by beating butter with powdered sugar until smooth. Stir in vanilla and enough milk for a spreading consistency; frost cookies. Prepare Chocolate Glaze by blending powdered sugar with cocoa powder, vanilla, and milk until smooth. Place in zipper tight plastic sandwich bag. Snip off one corner of bag (no more than 1/8 inch). Holding top of bag, drizzle glaze onto cookies; decorate with "M&M's"® Chocolate Minis Baking Bits. From: "LindaVE" Recipe By : M&Ms MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla Spritz Categories: Cookies Yield: 4 Servings 1 c Margarine or butter (2 Sticks) 3/4 c Sugar 1 lg Egg yolk 1 ts Vanilla extract 2 c All-purpose flour Red candied cherries, each Cut in half, for garnish 1. Preheat oven to 375°F. In large bowl, with mixer at medium speed, beat margarine or butter with sugar until creamy. Beat in egg yolk and vanilla until blended. At low, speed, beat in flour just until blended, occasionally scraping bowl with rubber spatula. 2. Spoon half of dough into large decorating bag with large star tip (3/4-inch diameter opening). Pipe dough into rosettes (about l 1/2 inches in diameter) about 1 inch apart, onto ungreased large cookie sheet. If you like, place a cherry half in center of some or all of the cookies before baking. 3. Bake cookies 12 to 14 minutes, until lightly browned around the edges. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container. Makes about 4 1/2 dozen cookies. Prep: 15 minutes plus cooling Bake: 12 to 14 minutes per batch carole From: "Gladys" MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chill-Out Ice Cream Cookie Sandwiches Categories: Cookies, Froz dezrt Yield: 15 Sandwiches 1/4 c Margarine or butter softened 1/4 c Vegetable shortening 1/2 c Packed brown sugar 1/4 c Sugar 1 Egg, beaten 1 ts Vanilla extract 1 c All-purpose flour 1/2 ts Baking soda 3 c Rice Chex cereal, crushed to 1 1/2 cups 1/3 c Miniature semi-sweet candy Coated chocolate pieces 1 qt Any flavor ice cream, Slightly softened Preheat oven to 350 degrees. Lightly grease cookie sheet. Beat margarine, shortening and sugars til creamy. Add egg and vanilla; mix well. Add flour and baking soda; mix well. Stir in cereal and chocolate pieces. Using rounded tablespoon, shape dough in 1 1/4 inch balls. Place 2 inches apart on prepared cookie sheet and flatten slightly. Bake 8 to 10 minutes or til lightly browned. Let stand one minute before removing to racks to cool. When cookies are completely cool, place 1/4 cup ice cream on a cookie and spread to edge. Top with second cookie. Store in airtight container in freezer. Formatted by Sherry Pinamonti Source: CDT 6/13/95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Benne' Wafers Categories: Cookies Yield: 1 Servings 1 lg Egg 2 c Firmly packed light brown Sugar 3/4 c Vegetable oil 1 c Flour 1/2 ts Baking powder 1/4 ts Salt 3/4 c Toasted sesame seeds 1 ts Vanilla extract Preparation: time: 15 minutes Cooking time: 10 minutes Yield: 8 dozen These crisp cookies from A Kwanzaa Celebration, by Angela Shelf Medearis, go nicely with tea or punch. 1. Heat oven to 325 degrees. Combine egg, brown sugar and oil in large bowl. Whisk until well blended. Stir in flour, baking powder and salt. Mix well. Add sesame seeds and vanilla. 2. Drop dough, 1/2 teaspoon at a time, onto lightly greased baking sheet. Bake until golden brown, about 10 minutes. Allow wafers to cool, at least 2 to 3 minutes on sheet, to prevent breakage. Remove to wire rack. Repeat with remaining dough. Store wafers in covered container. Nutrition information per cookie: Calories 45; Fat 2.3 g; Saturated fat 0.3 g; % cakirues from fat 45 Sodium 11 mg; Cholesterol 3 mg; Carbohydrates 6 g; Protein 6 g; Fiber 0.2 g Per serving: 4271 Calories; 223g Fat (46% calories from fat); 37g Protein; 555g Carbohydrate; 181mg Cholesterol; 954mg Sodium Recipe by: December 23, 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: Shortbread Categories: Cookies Yield: 40 Servings 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. From : Dave Drum From: Denis Clement Date: 23 Sep 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rudolph's Antlers Categories: Cookies Yield: 24 Servings 1 c Semi-sweet choc. chips 1/2 c Butterscotch chips 3 oz Can chow mein noodles 12 Maraschino cherries, halved Melt chocolate and butterscotch pieces together in a medium saucepan over low heat, stirring occasionally. Remove the pan from heat. Stir in chow mein noodles. Using two teaspoons, on a waxed paper-lined cookie sheet, shape about 1 T of the mixture in a v-shaped cookie about 2" wide to resemble antlers. Press a cherry half securely in the center of each. Repeat for remaining cookies. Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or till cookies are firm. Store the antlers in the refrigerator in a covered container up to 5 days. From: Trish Date: Monday, November 08, 1999 2:25 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Stars Categories: Cookies Yield: 3 Dozen MMMMM------COOKIES-------------------------- 1 c Shortening 2/3 c Sugar 2 Eggs 1/2 t Salt 1 t Vanilla 1 t Almond flavoring 2 3/4 c Flour FROSTING------------------------- 1 1/2 c Powdered sugar 2 T Milk 1 1/2 t Vanilla : Food Coloring Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until blended. Chill in the fridge for about an hour. : Preheat oven to 375. Roll out on a floured surface to a thickness of about 1/4 inch. Cut with your favorite cookie cutters. Bake on ungreased cookie sheets until lightly browned around the edges, about 8-10 minutes. Allow to cool. : Frosting: Mix the powdered sugar, milk, and vanilla together thoroughly. Divide and color each portion. Frost the cookies. From: Trish Date: Monday, November 08, 1999 2:25 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Christmas Shortbread Categories: Cookies Yield: 1 Servings 2 c Flour 1 c Margarine 1/2 c Powdered sugar Mix together and knead like bread for a MINIMUM of 15-20 minutes. Chill for 1 hour. Roll out and cut into bars, poke fork holes into the cookie for design, and bake in a 300F oven for 15-20 minutes. It has to be kneaded or it doesn't turn out flaky. If these are done right, you can take a bite out of them, and it will just dissolve in your mouth. I don't roll out the dough into bars. I just pick off dough and roll into balls. I then use a fork that has been dipped in icing (confectioner's) sugar to flatten them slightly before baking. You want them cooked, but you don't want ANY color to them at all. They are perfect if the bottoms are just starting to change color a bit. From: Trish Date: Monday, November 08, 1999 2:25 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hungarian Butter Balls or Little Pillows Categories: European, Desserts, Cookies Yield: 4 Dozen 16 Egg yolks 4 c Flour 1 lb Butter MMMMM--------------------------FILLING------------------------------- 1 lb Finely ground nuts, Walnuts Traditional 2 c Sugar or 1/2 pound of sugar 16 Egg whites 10 Whole graham crackers This Christmas cookie was only made at Christmas time or for Weddings. It is a special occasion cookie. We called them Little Pillows because they looked like dainty little white pillows. The dough is butter rich and very thin, enclosing a puff of walnut filling that is soft and melt in your mouth. When it was time to make little pillows, the whole family helped. My mother rolled out the little circles of dough between wax paper and we helped put the merangue filling on. But it was only my mother who folded them up carefully and placed them on the cookie sheet. Regards, June Meyer. Roll of wax paper cut into squares. Mix egg yolks, flour and butter together. Use hands, pastry blender or mixer. Form little balls of dough by rolling a tablespoon full of dough in your hands. Place balls of dough on a tray, cover with plastic wrap and refrigerate overnight. The next day, roll each little ball out between two small sheets of waxed paper with a rolling pin. Roll it into a thin circle. Stack the circles on their wax papers and keep chilled until you are ready to fill with meringue mixture. The filling should be made on the day you are going to bake the Pillows. For the Filling: Grind or mill nuts finely. Mix nuts with all of the ground graham crackers. Beat egg whites with the sugar 1/2 cup at a time till all the sugar is used and the mix turns to meringue. Now fold in the nuts and graham cracker mixture until all is a thick filling. Put a heaping teaspoon of the filling into the center of the circle and fold over each side and tuck the ends under so it will not open, (should look like a little pillow). If the rolled out dough circle gets too warm it may be hard to peel off the wax paper, then just refrigerate the stack of rolled circles and take out a few at a time. Bake on a greased and floured cookie sheet in a moderate oven 330=350 degrees, for about 5 or 10 minutes or until it is lightly tan. Watch it carefully so it does not burn. Remove from baking sheet and let cool. After cool, sift powdered sugar over all. Be gentle with these, they are delicate. Store in a covered container in a cool place. MM Format by Dave Drum - 30 August 1999 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 02 Oct 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Melomacarona Categories: Cookies, Greek Yield: 40 Pieces 1 1/2 c Olive oil 1/2 c Butter, unsalted -(at room temperature) 1 c Beer 3/4 ts Cinnamon, ground 1/4 ts Ground cloves, ground Orange peel (use the -grated peel of one orange) 1 c Sugar 2 c Semolina, finely ground 6 c Flour 1/2 ts Baking soda 1/2 ts Baking powder 1 ts Salt 1 1/2 c Sugar (for the syrup) 1 1/2 c Honey 1 c Water 1/2 c Walnuts, chopped Put the olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended. Sift about one cup of flour with the baking soda, baking powder and salt and blend into the mixture. Add the semolina, a cup at a time, into the mixture. Add the enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or three C of flour have been added. Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets greased with a little olive oil. Bake at 350 degrees F. for half an hour. Remove the cookies from the oven and let them cool for about half an hour. Make the syrupmix the sugar, honey and water, and bring them to a boil. Cook on low heat for three minutes and skim off the foam that forms on top. Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight. NOTES: * Traditional greek Christmas cookies soaked in honey syrup -- This is one of the two kinds of confection that are traditionally consumed in large quantities in Greece during the holiday season (the other is kourabiedes). I suppose the name translates to something like "honey macaroons", except that they are not really macaroons. I got the recipe from a greek cookbook. * You can use flour instead of semolina, but only as a last resort, as you won't be able to get that wonderful grainy texture which you get if you use semolina. * The amounts given here are for only half a recipe. Considering that it is very hard to eat only one melomacarono, making the full recipe may not be as outrageous as it sounds! : DifficultyEasy to moderate. : Time30 minutes preparation, 30 minutes baking, 30 minutes cooling, overnight soaking. : Precisionapproximate measurement OK. : Kriton Kyrimis : Princeton University, Princeton, New Jersey, USA : princeton!kyrimis kyrimis@princeton.edu From: "Robert Ellis"