MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Afternoon Ruby Tea Biscuits Categories: Cookies Yield: 12 Servings 2 c Sifted all purpose flour 2 tb Sugar 4 ts Baking powder 1/2 ts Salt 1/2 c Vegetable shortening 3/4 c Milk Flour for board Red jam for centers Place oven rack in center of oven, preheat oven to 425 degrees. Measure 2 cups of sifted flour, sugar, baking powder, and salt into large mixing bowl. Mix well with fork. With a pastry cutter or two knives, cut in shortening until mixture looks like coarse bread crumbs. Add milk and mix into flour with a fork just until the mixture forms a a soft ball. Place ball of dough on well floured surface and knead with floured hands, 12 times. Roll out dough with floured rolling pin. Roll to 1/4 inch thickness. With 2 inch biscuit cutter, cut circles, close together, in the dough. USE A STRAIGHT DOWNWARD MOTION - DO NOT TWIST! With spatula, lift half of the circles of dough, one at a time, onto a cookie sheet. Arrange them about 1 inch apart. With floured 1 inch biscuit cutter, cut a hole in the center of the remaining circles, making rings. Lift out the centers with a spatula, setting them aside. With the spatula, carefully place the rings on top of the large dough circles (the ones already on the cookie sheet). Put 1/2 teaspoon of jam or jelly in the middle well of each biscuit. Bake at 425 degrees for 12 to 15 minutes, until puffy and golden. Immediately lift the tea biscuits from the cookie sheet with the metal spatula. Bake the small circles (biscuit centers) for 11 to 12 minutes. This will give you many small biscuits to serve with the others. Recipe from Victoria magazine. Formatted into Meal Master format by Teresa May. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond and Candied Lemon Biscotti Categories: Cookies Yield: 20 Servings MMMMM-------------------FOR CANDIED LEMON PEEL------------------------ 6 md Lemons; washed 2 c Water 1 c Granulated sugar MMMMM------------------------FOR BISCOTTI----------------------------- Nonstick cooking spray 2 c Flour 1/2 c Sugar 1 ts Baking powder 1 pn Salt 4 Egg whites; lightly beaten 2 ts Olive oil 4 tb Unsalted butter; melted And room ; temperature 1 / cup candied lemon peel 1 tb Chopped fresh lemon Thyme; (optional) 1/4 c Slivered; toasted almonds To make candied lemon peel - Quarter lemons. Remove peel, keeping as thick as possible. Slice into full-length strips. Blanch in boiling water for 5 minutes. In a medium pan, combine 2 cups water, sugar and blanched peel. Bring to a boil; simmer over low heat for 10 minutes. Cool. Set aside overnight. Next day, reheat, and then simmer gently for 10 more minutes. Cool. Set aside overnight. Transfer to a screw-top jar and store in the refrigerator (where it will keep indefinitely). Remove from syrup and drain well, for use. To make biscotti - Preheat oven to 350' F. Lightly coat a large cookie sheet with nonstick spray. In a large bowl, sift together flour, sugar, baking powder and salt. In a medium bowl, mix egg whites, oil, butter and candied lemon peel. Add to dry ingredients. Fold in thyme and slivered almonds. Turn onto a floured surface. With floured hands, roll into 2 logs, 12 inches long. Bake on cookie sheet for 15-20 minutes, until lightly golden. Cool on cookie sheet. Reset oven to 325' E Cut cookie logs diagonally into 1/4-inch-wide fingers. Bake fingers on cookie sheet for 5-10 minutes until firm. Cool on racks; store in an airtight container. NOTE: You can use store-bought candied lemon peel for this recipe. But homemade is better - and easy to make. Posted to MC-Recipe List by April, 1999. Recipe by: Shape Magazine, May 1999 MM by H. Peagram by Traci Gionfriddo on Apr 13, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Biscotti (June) Categories: Cookies Yield: 1 Servings 1 Whole unsalted unblanched Almonds, (12 ounce) 1/4 c Canola oil 1 1/4 Cup Sugar 2 Eggs 2 3/4 Cup Whole wheat Pastry-grind Flour, OR All-purpose flour 1 ts Baking powder 1/2 ts Salt 1 ts Anise seeds, finely Crushed Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic. Be careful not to scorch. (Cut a few nuts open and check that the centers are lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature to 325F. Lightly spray-grease a large cooking sheet. In a large mixer bowl, beat together oil, sugar and eggs. Sift flour, baking powder and salt together. Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together. Divide dough into 2 equal parts. Spread each portion of dough into a strip about 3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully remove each cookie strip to a cutting board and cut diagonally into 1/2-inch slices. Turn each slice onto its side and return to baking sheet. Return to oven and bake another 15 minutes. Remove from pan and cool on a rack. Makes 3-1/2 dozen cookies. 1996, Jane A. Rubey, M.P.H., R.D. ~ - - - - - - - - - - - - - - - - - NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By : Jane Rubey, gourmet@aimnet.com (1996) From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Biscotti - 2c Categories: Cookies Yield: 42 Servings 3 lg Eggs Zest of 2 oranges; grated 1 ts Vanilla 1/2 ts Almond extract 2 c All-purpose flour 1 c Sugar 1 ts Baking soda 1/4 ts Salt 3/4 c Toasted whole natural Almonds* 3 1/2 dozen Heat oven to 300 0 F Coat a large baking sheet with vegetable cooking spray or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla and almond extract. In large mixer bowl combine flour, sugar, baking soda and salt. Add egg mixture; mix just until blended. Mix in almonds. Divide dough in half. Form each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of oven about 50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat to 275 degrees. Place logs on cutting board and with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to oven until dry and lightly toasted, 20 to 25 minutes,turning once. Place on racks to cool completely. Store in airtight container. Makes about * To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. NOTES : Make these Tuscan treats ahead and store in an airtight container MM by H Peagram by Lloyd on Jun 04, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Biscotti 1 Categories: Cookies Yield: 1 Servings 3 lg Eggs 1 pn Salt 1 c Sugar 1 ts Vanilla extract 1 Stick butter; melted 1 c Almonds or nuts; chopped 2 1/2 Cup Flour 1 tb Baking powder 1 ts Cinnamon; optional Preheat oven to 350 degrees and set a rack in the middle level. Line a jelly-roll pan or cookie sheet with parchment or foil. In a mixing bowl, whisk eggs and salt until liquid. Whisk in sugar and vanilla smoothly. Whisk in butter or oil, then stir in nuts. Combine flour with baking powder and cinnamon and stir with a dry whisk to mix. Fold flour mixture into egg mixture until all the flour is absorbed - the dough will be very soft. Use a spoon to form two logs of dough on the prepared pan, adjusting the sides with the tip of the spoon to make the logs even. Bake the logs of dough about 30 minutes, or until well risen and firm when pressed with a fingertip. Cool on pan to room temperature. Slice baked logs diagonally about 1/4 to 1/2-inch thick, using a sharp serrated knife. Return biscotti to pan, cut side down, and bake up to 20 minutes longer, or until biscotti are a deep golden color. Cool on pan and store in a tin. Yield: 5 dozen or more, depending on how thinly they are sliced. Notes: Recipe courtesy of Nick Malgieri Contributor: Cooking live Show #9021 Preparation Time: 0:00 From: "Petra Hildebrandt" ~-h Mix together thoroughly: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Crescents 2 Categories: Cookies Yield: 1 Servings 1 c Margarine 1/2 ts Almond Extract 3/4 c Sifted Powdered Sugar 2 c All-Purpose Flour 1/2 ts Salt (Optional) 1 c Quaker Oats, Uncooked 1/2 c Finely Chopped Almonds Powdered Sugar Heat oven to 325 degrees F. Beat margarine and almond extract until fluffy. Gradually beat in sugar. Add combined flour and salt, mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. Makes about 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Crescents By Brigitte Sealing Categories: Cookies Yield: 40 Servings 1 c Butter 1/2 ts Almond extract 3/4 c Powdered Sugar,sifted 2 c Flour 1/2 ts Salt 1 c Oats,uncooked 1/2 c Almonds,finely chopped Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Frosts^ Categories: Cookies Yield: 4 Servings MMMMM--------------------------COOKIES------------------------------- 2 Eggs 3/4 c Sugar 1 ts Lemon juice 1 ts Vanilla 1 1/2 c Finely chopped almonds 1 c Sifted flour 1/2 ts Salt 1/3 c Melted shortening MMMMM---------------------------FROST-------------------------------- 7 tb Powdered sugar 1/2 ts Vanilla 2 1/2 Teaspoon Warm water 1. Preheat oven to 375 . Grease cookie sheets. 2. Beat eggs until thick and lemony. Beat in sugar 2 tablespoons at a time. Stir in lemon juice, vanilla and nuts. 3. Sift flour with salt. Blend with egg mixture; stir in shortening. 4. Drop dough by teaspoonfuls 3" apart on cookie sheets. Bake 12 minutes. Remove from cookie sheets while still warm. 5. Combine frost ingredients until smooth; brush on cooled cookies. Creative Cooking: Desserts Carolyn Shaw 7/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Ginger Biscotti Categories: Cookies Yield: 1 Servings MMMMM------------------------NORMA WRENN----------------------------- 3 c Ups All-purpose flour 2 ts Easpoons Baking powder 1/2 ts Easpoon Salt 1/2 ts Easpoon Ground cardamom 1/2 ts Easpoon Ground ginger 2/3 c Up Margarine; softened 1 c Up Sugar 3/4 c Up Egg Beaters 99% Egg Product 1 ts Easpoon Almond extract 1/2 c Up Whole blanched almonds Toasted; coarsely chopped 1/3 c Up Minced crystallized Ginger Vegetable cooking spray Combine first 5 ingredients; stir well. Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy. Add egg substitute and almond flavoring; beat well. Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger. Shape dough into two 12-x 2-1/2-inch logs and place 4- inches apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool on wire racks 15 minutes. Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices. Place on an ungreased baking sheet; bake at 350 degrees for 12 to 15 minutes on each side or until cookies are golden. Let cool on wire racks. Yield: 3- 1/2 dozen (92 calories [33% from fat] per serving). []1.7g protein, 3.9g fat (0.7 saturated), 12.6g carbohydrate, 0.4g fiber, 0mg cholesterol, 83mg sodium, and 19 mg calcium. Source: Southern Living Cooking School, Cafe Southern Living Five- Star Dining Converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Lace Categories: Cookies Yield: 12 Servings MMMMM---------------------GALE GAND #BD1A35-------------------------- 2 c Sugar 1 c Cold water 2 c Sliced almonds, toasted In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of suacepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Lace Rolls Categories: Cookies Yield: 1 Servings 3/4 c Unblanched almonds; * 1 tb (rounded) flour 1/2 c Butter 1 tb Heavy cream 1/2 c Sugar 1 tb Milk * finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350=F8. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350 F for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Recipe By : Margo H. Tyler From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Macaroons Categories: Cookies Yield: 16 Servings 2 lg Egg whites 4 oz Ground almonds 6 oz Castor sugar 1 oz Ground rice 4 dr Almond essence 8 Almonds; blanched & split Preheat oven to 300F Gas 2 150 C. Line two baking sheets with rice paper or, if not available non stick parchment. Put 1 ts egg white aside for glazing. Whisk remaining egg white until to forms soft peaks. Fold in ground almonds, sugar, rice flour and almond essence to taste. Mix well. Put 16 heaped teaspoonsful of the mixture on the rice paper and smooth them lightly with the back of a spoon. Put one half almond in the centre of each macarooon. Brush the top lightly with egg white. Bake for 25 to 30 minutes in a cool oven until the macaroons are pale golden. Allow to cool slightly before removing from the baking tray. Tear away excess rice paper if you used this, if not, peel off the parchment carefully. When they are quite cold, store carefully. Recipe "Favourite family Cakes" Mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Meringue - Master Chefs Categories: Cookies Yield: 1 Servings 6 Egg whites, at room temp. 2 1/2 Tablespoon Sugar 2 1/2 Cup Sugar, powdered, Sifted, , plus more as needed 3/4 c Almonds, ground, blanched : Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. : Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. : This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. : Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) : Cool on the finished baked meringue on racks. : Source: New York's Master Chefs, Bon Appetit Magazine : : Written by Richard Sax, Photographs by Nancy McFarland : : The Knapp Press, Los Angeles, 1985 : Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York From: Fred Ball Date: 14 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Oaties Categories: Cookies Yield: 5 Servings 3/4 c All-purpose flour 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Salt (may omit) 1 c Granulated sugar 1 c Firmly packed brown sugar 1 c Butter or margarine, Softened 2 Eggs 1 ts Vanilla extract 1 1/2 c Sliced natural almonds 3 c Rolled oats Mix together flours, baking soda and salt; set aside. In large bowl of mixer, cream sugars and butter until light and fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture, almonds and oats until well blended. Divide dough into two equal parts. On lightly floured surface, shape each half into a 10 x 1 1/2-inch roll. Wrap in plastic wrap and refrigerate until firm. Cut into 1/8-to-1/4-inch-thick slices. PLace on greased or papered cookie sheets and bake in 350 degree F oven 10 to 12 minutes or until lightly browned around edges. Cool on wire racks. Store in tightly covered container. Makes about 5 dozen cookies. "These cookies are great keepers, before or after baking - a definite plus for the holiday season. If you don't want to bake the entire recipe at one time, you may keep the dough in the refrigerator for about a week." From Areta Buchner, in The Reporter, a publication of SUNY/Buffalo. Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 30 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Shortbread Biscuits Categories: Cookies Yield: 20 Servings 4 oz Butter 2 oz Margarine 8 oz Brown sugar, soft 3 1/4 Cup Plain flour 3/4 c Almonds, flaked 1 sm Egg Rub butter and margarine into the flour. Add sugar, beaten egg and almonds. Knead the mixture thoroughly. Form mixture into an oblong shape about two inches square at the end. Wrap in silver foil and leave in the refrigerator over night. Cut into 1/8-inch-thick slices using a serrated knife. Place on greased baking sheet and cook for 10-15 minutes at 350 degrees F. NOTES: * Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe. Yield: 20 biscuits. : Difficulty: easy to moderate. : Time: 10 minutes preparation, overnight wait, 15 minutes baking. : Precision: measure the ingredients. : Martin Prime : Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK : mcvax!ukc!rlvd!martin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Shortbread Biscuits (Scottish) Categories: Cookies Yield: 4 Servings 6 oz Flour 2 oz Cornflour 5 oz Butter 1 oz Ground almonds 3 oz Caster sugar From : Dave Drum Set oven to 350F or Mark 4. Grease a baking sheet. Cream the butter in a mixing bowl. Sift together the flour and cornflour and add, with the almonds and sugar, to the butter. Work the ingredients together with the hands. Turn out on to a very lightly floured surface and finish kneading until the dough is smooth. Roll the dough into two rounds each 1/4 inch thick. Prick well with a fork and mark each circle into six triangles. Transfer to the baking sheet. Bake for about 25-30 minutes. Allow to cool slightly before cutting and then place on a wire rack to finish cooling. From the booklet Scottish Teatime Recipes From: Denis Clement Date: 20 Apr 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Shortbread Biscuits - Scotland Categories: Cookies Yield: 4 Servings 6 oz Flour 2 oz Cornflour 5 oz Butter 1 oz Ground almonds 3 oz Caster sugar Set oven to 350F or Mark 4. Grease a baking sheet. Cream the butter in a mixing bowl Sift together the flour and cornflour and add, with the almonds and sugar, to the butter. Work the ingredients together with the hands. Turn out on to a very lightly floured surface and finish kneading until the dough is smooth. Roll the dough into two rounds each 1/4 inch thick. Prick well with a fork and mark each circle into six triangles Transfer to the baking sheet. Bake for about 25-30 minutes. Allow to cool slightly before cutting and then place on a wire rack to finish cooling. From the booklet "Scottish Teatime Recipes". Found at the S.O.A.R database. MM'ed by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Snowdrifts Categories: Cookies Yield: 42 Servings 2 Egg whites 1 c Sugar 1/4 ts Salt 1 ts Vanilla extract 1 1/2 c Finely chopped almonds 1 tb Flour Preheat oven to 325~. In bowl, beat egg whites until stiff but not dry. Beat in sugar, 2 tablespoons at a time; beat well after each addition. Fold salt, vanilla, almonds, and flour into egg white mixture; blend well. Drop dough by teaspoons about 2 inches apart onto lightly floured cookie sheet. Bake for 15 to 17 minutes. Remove from baking sheet while still warm. Makes 3-1/2 dozen. Typed for you By Marjorie Scofield 3/28/96 Recipe By : Creative Cooking Desserts, 1992 From: Cooking: General MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Toffee Biscotti - 2c Categories: Cookies Yield: 54 Servings 1/2 c Butter 1 c Sugar 5 lg Eggs 1 1/2 ts Vanilla 1/2 ts Almond extract 3 1/2 Cup All- purpose flour 1 tb Baking powder 1 1/2 c Almonds; toasted and sliced 1 c Toffee bits 1 lg Egg white; beaten 1/3 c Sugar Beat butter and sugar in large bowl until blended. Beat in eggs and extracts until smooth. With a mixer on low speed, gradually beat in flour and baking powder until well blended. Stir in nuts and toffee. Divide dough into thirds. Wrap in plastic and refrigerate about 3 hours until firm. Position racks to divide oven in thirds. Heat oven to 350 degrees. Lightly grease two cookie sheets. On lightly floured surface, shape each portion of dough into a 12 inch long log. Place 2 logs 4 inches apart on one of the prepared cookie sheets and the third log on the other. Brush logs with egg white, then sprinkle with sugar. Bake 30-35 minutes, switching cookie sheets halfway through baking, until logs feel firm in the center and have flattened slightly, and tops have some cracks. Remove from oven and place cookie sheets on wire racks. (Leave oven on) Loosen logs and let cool on sheets 10 minutes. Slide baked logs onto cutting board. Wipe cookie sheets clean. With a long serrated knife, cut each log diagonally into 18 slices. Arrange slices, cut-side down, on close together on cookie sheets. Bake 12-15 minutes, turning slices over once, until dry and lightly toasted. Remove to wire rack and let cool completely. ~ - - - - - - - - - - - - - - - - - NOTES : To toast nuts, spread on cookie sheets and bake until golden, about 5 minutes for sliced or chopped nuts and about 10 minutes for halves or pieces. MM by H Peagram by Lloyd on Jun 04, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Triangles Categories: Cookies Yield: 36 Servings 1/2 c Butter; softened 1 c Sugar 6 tb Heavy whipping cream 3 Eggs; divided 1/2 ts Salt 2 c Flour 1/2 c Chopped almonds Combine butter and sugar in mixing bowl; cream until smooth. Beat in cream and 2 eggs. Add salt and flour; blend well. Wrap dough in waxed paper; refrigerate overnight. Preheat oven to 375~. Roll dough out on lightly floured board; cut into triangles. Beat remaining egg slightly; brush tops of triangles with beaten egg. Sprinkle with almonds. Place triangles on greased cookie sheet; bake for 8 to 10 minutes, or until golden brown. Remove from cookie sheet while still warm. Makes 3 to 4 dozen. Typed for you by Marjorie Scofield 3/28/96 Recipe By : Creative Cooking Desserts, 1992 From: Cooking: General MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Triangles (No-Bake) Categories: Cookies Yield: 48 Servings 1/2 c Natural; (with skins) Sliced Almonds 8 oz Almond paste; cut in small Pieces 6 tb Butter or margarine; Cut in small pieces 2 tb Honey 1 tb Freshly grated lemon peel 13 Almond toast cookies(such As Stella Doro); finely Crushed 2 c Sweetened coconut flakes Line a 13x9" baking pan with foil, letting edges extend about 2" above pan at narrow ends. Grease or coat foil with nonstick cooking spray. Toast almonds in a nonstick skillet over med. heat, stirring often, 5 min. or until golden (When toasting almonds don't leave them unattended; once the skillet gets hot, the nuts can burn). Remove from skillet. In the same skillet, heat almond paste and butter over med-low heat, stirring occasionally, until melted and butter is almost fully absorbed by the almond paste. Remove from heat; add honey and lemon peel. Stir until blended. Place almond-toast crumbs (you should have 2 1/4 cups) and coconut in a large bowl. Add almond-paste mixture and knead with your hands or back of a wooden spoon to blend. Scrape into prepared pan and spread in an even layer. Sprinkle top with toasted almonds. Cover with waxed paper and gently press into an even, compact layer. Leave on waxed paper and refrigerate at least 1 1/2 hours or until firm. Lift foil by ends onto cutting board. Cut lengthwise in 4 equal strips, then crosswise in sixths. Cut each bar diagonally in half. Recipe by: Woman's Day By Jimg on September 09, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Yum-Yums Categories: Cookies Yield: 1 Servings 3/4 c Butter 1 c Brown sugar, packed 1 Egg 1 ts Vanilla 2 c All purpose flour 3 Eggs 1 c Brown sugar, packed 1 ts Vanilla 3 tb All purpose flour 1 ts Baking powder 1/2 ts Salt 3 1/2 Ounce Flaked coconut 1 c Chopped almonds, toasted Cream softened butter and sugar until light and fluffy. Add egg and vanilla; mix well. Stir in flour. Press mixture into bottom of buttered 13x9" baking pan. Bake at 350 degrees for 25 minutes. Combine eggs, sugar and vanilla; beat until well blended. Stir in combined flour, baking powder and salt. Fold in coconut and almonds. Spread over baked layer. Bake 20 to 25 minutes longer. Cool and cut into bars. From the Summer-Go-Round Cookbook (American Dairy Association) Formatted on July 9, 1998 by Jamie Yates From: "Robert Ellis" on Jun 04, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amaretti Categories: Cookies Yield: 42 Servings 1/2 lb Canned almond paste 1 c Sugar 2 lg Egg whites Granulated sugar for Dusting PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Fini Brochure; The De'medici Broc MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: American Hermits Categories: Cookies Yield: 36 Servings 1/2 c Butter; softened 1 c Brown sugar (packed) 1 Egg; beaten 1/4 c Sour cream 1/4 c Milk 2 c All-purpose flour 2 ts Baking powder 1 pn Salt 1 ts Ground cinnamon 1/4 ts Ground cloves 1 c Raisins MMMMM---------------------------GLAZE-------------------------------- 3/4 c Powdered sugar; sifted 2 tb Half and half 3 dr Vanilla Preheat oven to 350 F (175 C). Grease several baking sheets with butter and dust with flour. In a large bowl, beat butter with brown sugar until very creamy. Beat in egg, sour cream and milk. Sift flour, baking powder, salt and allspice into bowl; mix well. Stir in raisins. Drop heaping teaspoonfuls of mixture onto prepared baking sheets, spacing well apart. Using a fork dipped in cold water, flatten each teaspoonful slightly. Bake about 15 minutes or until lightly browned. Meanwhile, prepare glaze. In a small bowl, beat together powdered sugar, half and half and vanilla until smooth. As soon as the cookies come out of the oven, brush a thin layer of glaze over each one. Place on a wire rack to cool. Source: "The Book of Cookies" by Pat Alburey, HP Books. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amigdalota (Almond Macaroons) Categories: Cookies Yield: 16 Servings 1 lb Ground almonds 4 Egg whites 1 pn Salt Rosewater 2 tb Toasted bread crumbs 3/4 c Sugar 1/2 ts Lemon juice 1 ts Vanilla Powdered sugar Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275'F. about 20 minutes, checking after 15 to prevent burning. Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar over warm cookies. From: Jim Weller Date: 19 Sep 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amish Snickerdoodles Categories: Cookies Yield: 4 Servings 1/2 c Margarine 1/2 c Crisco solid shortening 2 Eggs 1 1/2 c Sugar 2 3/4 Cup Flour 2 ts Cream of tarter 1 ts Baking soda 1/4 ts Salt 2 tb Sugar 2 ts Cinnamon Mix first four ingredients thoroughly. Presift the next 4 ingredients together. Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. May top with red hots or leave unadorned. Store well in Tupperware and can be frozen. From: Darksky886@aol.Com on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise Biscotti - 2c Categories: Cookies Yield: 1 Servings 2 c All-purpose flour 1 c Sugar 1 tb Anise seed; crushed 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 6 Egg whites 2 tb Lemon zest; grated or 1 tb Dry zest 1 tb Lemon juice Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month. Makes about 4 dozen biscotti. MM by H Peagram by Lloyd on Jun 04, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise Meringue Kisses Categories: Cookies Yield: 48 Servings 3 Egg whites 1/8 ts Cream of tartar 1/2 c Sugar 1 1/2 ts Ground anise seeds The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise Pillows / Pfefferneusse Categories: Cookies Yield: 60 Servings 1 2/3 Cup All-purpose flour 1 1/2 ts Baking Powder 1/2 ts Grated lemon peel 1/2 ts Salt 1/4 ts Ground cinnamon 1/4 ts Ground nutmeg 1/8 ts Ground cloves 1/8 ts White pepper 1/3 c Margarine; softened 1/2 c Sugar 1 Egg 1/2 c Milk 1/2 c Walnuts; finely chopped 1/2 ts Anise seed Confectioners' sugar In small bowl, combine flour, baking powder, lemon peel, salt, spices and pepper; set aside. In large bowl, beat together margarine and sugar until creamy; beat in egg. Add flour mixture alternately with milk, beating well after each addition. Stir in walnuts and anise seed. Drop dough by teaspoonfuls, 2" apart, on lightly greased baking sheets. Bake at 350'F. for 15-17 minutes. Cool slightly on wire racks. Roll in confectioners' sugar while still warm; cool completely. Makes 5 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise Twists Categories: Cookies Yield: 1 Servings 1 lb Puff pastry, thawed Flour for the counter 1 tb Anise extract or anise Liqueur 3 tb Sugar 1/3 c Cane sugar 1 tb Aniseed 1 tb Sesame seeds 7 oz Bittersweet chocolate 10 Minutes. Cool. Preheat the oven to 500. Roll out the pastry on a floured counter into a rectangle I/8" thick. Mix the anise extract with I tablespoon of water; brush over the pastry. Dust with the sugar. Fold in quarters, like a book; roll out into another rectangle 1/8" thick. Dust with the cane sugar, aniseed, and sesame seeds, pressing gently to make them adhere. Cut into 1/3" wide strips. Twist each strip; join the ends, sealing gently. Place on a parchment paper-lined baking sheet; bake Temper the chocolate. Dip in one end of each twist. Dry on a rack. SERVES 12 Recipe By : From: Shade Date: Mon, 9 Nov 1998 13:11:18 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise-Almond Biscotti Categories: Cookies Yield: 1 Servings 3/4 c Whole almonds 2 1/4 Cup Flour 1 1/2 ts Baking powder 1/4 ts Salt 1/2 c Butter; softened 1/4 c Sugar 2 Eggs; lightly beaten 1 ts Vanilla extract 1 tb Anise seeds 4 Weeks. Makes about 2 dozen To toast almonds, preheat oven to 350 F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside to cool, then roughly chop. Sift together flour, baking powder and salt in a small mixing bowl. Set aside. Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff. Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches. Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes. Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool. Allow to cool completely on pan. Biscotti will keep in a sealed container for up to Posted to RecipeLu List by "Diane Geary" on Mar 29, 1998. Recipe by: Saveur magazine MM by H Peagram by "rwwest" on Jun 5, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anise-Scented Fig and Date Swirls Categories: Cookies Yield: 3 Servings 1 c Firmly packed dried figs (as soft as possible) 1 c Firmly packed pitted Dates 1/3 c Water 1/2 c Plus 2 Tablespoon Granulated Refined sugar 1 3/4 Cup All-purpose flour 1 tb Ground anise seeds 1/4 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/4 lb Unsalted butter, softened 4 oz Cream cheese 1 ts Vanilla 1 lg Egg yolk 1/4 c Granulated raw sugar (turbinado or Demerara) In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in waxed paper, 1 hour, or until firm enough to handle. On a lightly floured sheet of waxed paper with a floured rolling pin roll out dough into a 13 by 10 in. rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13 in. log, using waxed paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm. Preheat oven to 350 degrees and lightly butter 2 baking sheets. Cut log into 1/3 in. thick rounds and arrange about 2 in.es apart on a baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool. Yield: 36 cookies Recipe courtesy of Gourmet Magazine SOURCE: Cooking LIVE! Show 1998, TV FOOD NETWORK SHOW #CL8971 Format by Dave Drum From: Dave Drum Date: 22 Jul 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Aniseed Charabeli Categories: Cookies Yield: 44 Servings 1 1/4 Cup Sugar 2 Eggs 1 2/3 Cup Flour, All-purpose; sifted 2 ts Aniseed, grated Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anzac Biscuits Categories: Cookies Yield: 1 Servings 125 g Flour 150 g Sugar 1 c Coconut 1 c Rolled Oats 100 g Butter 1 tb Golden Syrup 1/2 ts Baking Soda 2 tb Boiling Water From : Liz Gunn Mix together flour, sugar, coconut & rolled oats. Melt butter & golden syrup. Dissolve baking soda in the boiling water & add to the butter & golden syrup. Make a well in the centre of the flour, stir in the liquid. Place in spoonfuls on greased trays. Bake in the centre of the oven 15-20 minutes at 180C (350F). Source: Edmonds Cookery Book Best Wishes Liz 8-> MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anzac Biscuits [Wwgcl] Categories: Cookies Yield: 35 Servings 1 c Rolled oats 3/4 c Coconut 1 c Plain flour 1 1/2 ts Bicarbonate of soda 2 tb Boiling water 1 c Sugar 125 g Butter [4oz] 1 tb Golden syrup Combine rolled oats, sifted flour, sugar and coconut in a bowl. Combine butter and golden syrup in a small saucepan, stir over a gentle heat until melted. Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients. Spoon heaped teaspoons of the mixture on to greased oven trays; allow room for spreading. Bake in slow oven for 20 minutes. Loosen on trays while warm, then cool on the trays. Makes about 35 biscuits. from THE AUSTRALIAN WOMEN'S WEEKLY GOLDEN COOKING LIBRARY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anzac Crisps Categories: Cookies Yield: 1 Servings 2 c Rolled oats 1/2 c Sugar 1 c Flour 1 ts Cream of tartar 1/2 ts Soda 1/2 c Melted butter 1 tb Golden syrup 4 tb Boiling water Dissolve the soda in the water. Mix the dry ingredients, then ad syrup, then water and soda. Form into balls of about 1 tb each, and place well separated on a biscuit tray. Bake at 325~F for 20 minutes. From "Green & Gold Cookery Book" 46th ed. Typos courtesy Greg Mayman. Personal Note: the biscuits should NOT be overcooked. They should be firm but still _slightly_ soft in texture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anzac Kisses Categories: Cookies Yield: 1 Servings 1 c Butter 1 c Sugar 2 Eggs 2 c Flour, self-raising 2 ts Cinnamon Jam Icing Beat butter and sugar to a cream. Add the eggs, flour, and cinnamon. Roll this mixture thinly, and cut biscuit shapes. Bake in a moderate oven 10 to 15 minutes. When cool, join two together with jam, and ice the top. from THE TRADITION OF AUSTRALIAN COOKING by ANN GOLLAN typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Anzacs Categories: Cookies Yield: 4 Servings 1 c Rolled oats 1 c Sugar 1 c Coconut 1 c Flour 1/2 ts Salt 1/4 c Butter or margarine 1 tb Karo syrup 3 tb Water 2 ts Soda Nuts (optional) Mix oats, sugar, coconut, flour and salt. Heat butter, syrup and water boiling, add soda. Combine liquid mixture and dry ingredients. Add nuts if used and mix well. Place by teaspoonfuls on greased COOKIE sheet. Allowing plenty of room to spread. Bake for 15 to 20 minutes at 325 degrees. Yields: 4 dozen. This is an early Australian recipe. ANZAC mens Australian and New Zeland Army Corps. Alma Hampshire Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apple and Cheese Pleasers Categories: Cookies Yield: 24 Servings 3/4 c All-purpose flour 2/3 c Butter or Margarine,softened 1/3 c Firmly packed brown sugar 1 Egg 1 ts Vanilla 1/2 ts Cinnamon 1/2 ts Baking powder 1/2 ts Salt 1 1/2 c Quaker Oats, uncooked 4 oz Shredded Cheddar cheese (1c) 3/4 c Raisins 1 c Chopped apple Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in large bowl; mix well. Add oats, cheese and raisins; mix well. Stir in apple. Drop by heaping tablespoons onto ungreased cookie sheet; bake in preheated moderate oven (375 degrees) 15 minutes or until golden brown. Store in tightly covered container in refrigerato or in loosely covered container at room temperature. Yield: about 2 dozen cookies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apple and Nut Pockets Categories: Cookies Yield: 20 Servings Dottie Cross TMPJ72B DOUGH: 8 tb Unsalted butter; softened 1 1/4 Cup Sugar 1 lg Egg 1 1/2 ts Vanilla extract 2 1/2 Cup Sifted All-purpose flour 1/2 ts Salt 1/4 ts Baking soda FILLING: 2/3 c Apple butter 1 tb Lemon juice Grated zest of 1 lemon 1/4 c Finely chopped walnuts Confectioners' sugar for Dusting To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apple Chunkies Categories: Cookies Yield: 4 Servings 1 c Flour 1 ts Baking powder 1/4 ts Salt 1/4 c Butter (1/2 cube) 3/4 c Sugar 1 Egg 1 ts Vanilla 1/2 c Chopped raw apples 1/2 c Coarsely broken walnuts Sift flour, measure, then sift again with baking powder and salt. Melt butter in saucepan--remove from heat and stir in sugar. Cool slightly, then beat in egg thoroughly. Add vanilla. Fold in flour mixture. Stir in apples and nuts. Spread in 8x8 pan Cut in 2x2 squares while still warm. Makes 16 cookies. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Applesauce Oatmeal Drops Categories: Cookies Yield: 4 Servings 1/4 c Brown sugar 1/4 c White sugar 3/4 c Natural unsweetened Applesauce 1 c Rolled oats 1 c Sifted all purpose flour 1 ts Baking powder 1/2 ts Salt 1/2 c Seedless raisins last night I made the best cookies with a minimal amount of fat. No added fat, just whatever naturally occurs in oatmeal. So here it goes.... Mix sugars and add applesauce. Sift together dry ingrediants and stir in. Add oats and raisins. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees about 10 minutes. Note: I left out the raisins because I don't care for them. Also, I added 1/2 tsp of cinnamon. The next time I make these I may cut back on the sugar because they are rather sweet. These cookies were nice and fluffy (for a fat-less cookie) and remind me of muffins. These are so quick and easy to make, I just love them! I hope everyone enjoys them. Date: Mon, 13 Mar 95 09:14:00 EST From: "Ann Lally" Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 11 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Applesauce-Spice Drops Categories: Cookies Yield: 6 Servings 2 c Packed Brown Sugar 1 c Shortening 1/2 c Cold Coffee 16 oz (1cn) Unsweetened Applesauce 2 lg Eggs 3 1/2 Cup Unbleached All-Purpose Flour 1 ts Baking Soda 1 ts Salt 1 ts Ground Cinnamon 1 ts Ground Nutmeg 1 ts Ground Cloves 1 c Raisins 1/2 c Coarsely Chopped Nuts Heat oven to 400 degrees F. Mix brown sugar, shortening, coffee, applesauce and eggs. Stir in remaining ingredients (dough will be very soft0. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Bake until almost no indentation remains when touched, about 7 minutes. Makes about 7 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Bites Categories: Cookies Yield: 16 Servings 3/4 c Dried apricots 1 c Water 1/2 c Margarine 1/4 c Sugar 1 1/3 Cup All-purpose flour 1/2 ts Baking powder 1 c Packed brown sugar 2 lg Eggs 1 ts Vanilla extract 350 Degrees. 3. With steel knif Still attached, process * Grease an 8-inch square baking dish with margarine. 1. Place apricots and 1 cup water into a saucepan. Bring to a boil, reduce heat and simmer 10-15 minutes until apricots are tender. Drain and let cool. 2. Fit steel knife blade into the work bowl of a food processor. Into the work bowl combine margarine, granulated sugar and 1 cup flour. Process until smooth. Spread into the bottom of the prepared baking dish. Bake 25 minutes at drained apricots until chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds. 4. Remove crust from oven, spread apricot mixture evenly over baked crust and return to oven for 30 minutes longer. 5. Let cool, then cut into 2-inch squares. Yield: 16 two-inch squares. Serving Ideas : Serve with coffee or iced tea. NOTES : For a rich, delicious dessert, cut into larger pieces and serve with a dollop of whipped cream. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Crescents Categories: Cookies Yield: 12 Servings 1/2 c Margarine 1 tb Water, cold 6 oz Cream cheese 1 3/4 Cup Flour 1/8 ts Salt Apricot preserves Nuts, minced Powdered sugar Cut margarine and cream cheese into flour and salt with pastry blender. Add water and mix lightly. Chill. Cut into 24 pieces, roll into 2 1/2 or 3" squares. Spread with preserves and sprinkle with nuts. Roll up and shape into crescents. Bake in a hot oven (450 degrees) for about 10 minutes. Sprinkle with powdered sugar. -End Recipe Export- From the tested recipe collection of Syd Kerr Happy Holidays - The Kerrs in Sunny Southern California From: "Robert Ellis" on September 09, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Aw! Nuts No Bakes Categories: Cookies Yield: 4 Servings 2 c Sugar 1/2 c Milk 1/4 c Peanut butter 2 Tlbs 1/2 c Butter 3 c Oats 1 c Coconut 1/2 c Fine chopped walnuts Cocoa Mix ingredients in first column, bring to rolling boil. Add 1/2 t. salt & 1 t. vanilla. Add remaining ingredients, mix, and drop spoonfuls on waxed paper. Let set till cooled From: Stanley Johnson date: Friday, May 14, 1999 10:00 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ayrshire Shortbread Categories: Cookies Yield: 1 Servings ** British Measurements ** 7 oz Plain flour 1 oz Rice flour 4 oz Caster sugar 4 oz Butter 2 tb Cream; mixed with - 1 Egg yolk 4 For about 15 minutes. Sift the dry ingredients and rub in the butter. Add the cream and egg mixture and work into the flour mixture with a flat knife binding the ingredients. Knead the dough lightly and roll to about 1/4-inch thick. Cut small round biscuits and bake on a greased tray at 350oF / 180oC / gas mark Perhaps it is not surprising that this recipe, from a rich dairy farming district, uses cream. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair MMMMM