MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie Mounds Categories: Cookies Yield: 8 Servings 3 1/2 Cup Sifted flour 1 ts Baking powder 1/2 ts Salt 2/3 c Mazola margarine 1 1/2 c Sugar 2/3 c Karo light corn syrup 2 Eggs 6 oz Unsweetened chocolate, Melte 2 ts Vanilla 1 1/2 c Coarsely chopped nuts. Sift flour, baking powder, and salt together. Mix Mazola margarine and sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts. Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10 to 12 minutes. Source: Karo Syrup ad, Sphere The Betty Crocker Magazine Dec 1972 Typed by Vern Wall 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie Oatmeal Gems Categories: Cookies Yield: 36 Servings 8 oz Semi sweet chocolate 1/4 c Margarine or butter 2/3 c Corn syrup light 2 Eggs; slightly beaten 1/4 ts Salt 4 c Oats old fashioned 2/3 c Brown sugar; firm pack 1 c Walnuts; coarsely chopped In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350~ for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely. For Chocolate Dipped Gems:Dip half of each cookie in 4 oz. melted semi sweet or German chocolate. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie Shortbread Categories: Cookies Yield: 24 Servings MMMMM-------------------------CAKE LAYER------------------------------ 1/2 c Unsalted butter; 1 stick at Room temperature =OR= 1/2 Cup Margarine; 1 stick at Room temperature 1 c All-purpose flour; 1/4 c Granulated sugar; 1/4 ts Salt; MMMMM-----------------------BROWNIE LAYER---------------------------- 1/2 c Unsalted butter; 1 stick at Room temperature =OR= 1/2 Cup Margarine; 1 stick At Room temperature 3 Sqs. Unsweetered Chocolate; (1 oz Each) 2 lg Eggs; 3/4 c Granulated sugar; 3 tb All-purpose flour; 1/2 ts Baking powder; CAKE LAYER: Heat oven 350 degrees. Grease an 11" X 17" baking pan. In food processor or with eledtric mixer, process or beat the butter, flour, sugar and salt until mixture holds together and forms a dough. Press over bottom of pan. Bake 20 minutes or until light golden and firm when touched. BROWNIE LAYER: Heat butter and chocolate in a small saucepan over low heat, stirring often, until melted. Cook 5 minutes. In a medium-size bowl, whisk eggs, sugar, flour and baking powder until blended. Whisk in cooled chocolate mixture. Pour over shortbread base. Bake 20 minutes or until top feels firm. Cool in pan before cutting in bars. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg; Source: The Family Circle; Jan. 1994. Brought to you and yours via Nancy O'Brion and her Meal-Master. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buchanan Scotch Shortbread Categories: Cookies Yield: 32 Servings 2 1/2 Cup Flour 1/4 ts Salt 1/2 c Confectioner's Sugar 1 c Butter Mix flour, salt and sugar together. Cut in butter with a pastry blender. Blend until fine crumbs. Pat into two 8" cake pans and prick with a fork.. Bake in a 275 deg. oven. for 45 min. with a pan of water in oven. Cut into wedges while still warm. Recipe by: Old Buchanan Family recipe Posted to MC-Recipe Digest V1 #4 by May's Pearls of Wisdom on Nov 15, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buckeyes Categories: Cookies Yield: 6 Servings 1 c POWDERED SUGAR 1/2 c PEANUT BUTTER 3 ts BUTTER 1 lb CHOCOLATE, MELTED COMBINE POWDERED SUGAR, PEANUT BUTTER AND BUTTER. ROLL INTO 1-INCH BALLS AND CHILL UNTIL FIRM. DIP INTO MELTED CHOCOLATE AND PLACE ON WAX PAPER UNTIL HARD. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bumble Bee Slice Categories: Cookies Yield: 1 Servings 1 c Coconut 1 c Sultanas 1 c Dates 1/4 c Raisins or extra sultanas 1 c Nuts 1/4 c Ginger 1/2 cn Condensed milk Chop raisins, dates, nuts and ginger. Add sultanas, coconut, then condensed milk. Mix well and press into a tin. Sprinkle with coconut. Dot with cherries and bake in a mod. oven for 15 minutes. Cut into squares. Typed by Vicki Crawford MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bush's Batch Categories: Cookies Yield: 36 Servings 1 c Plus 2 Teaspoon all-purpose Flour 1 Egg 1/3 c Granulated sugar 1/2 ts Salt 1 1/2 ts Very hot water 1/2 ts Baking soda 1/2 c Butter; softened 1/2 ts Vanilla 1/3 c Firmly packed brown sugar 1 c Semisweet chocolate chips Preheat oven to 375F. Sift together flour, baking soda and salt onto waxed paper. Beat butter, brown sugar, sugar and egg in large bowl with electric mixer until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips. Drop dough by well-rounded teaspoonfuls onto large greased baking sheet Bake in preheated 375F oven for 10 minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to wire rack to cool completely. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Cookie Wreaths Categories: Cookies Yield: 36 Servings 8 O zs white chocolate Discs; melted 36 P cs butter cookies; with Hole in Center 1/2 c Sugar; green 1/3 c Cinnamon candies 36 P cs red licorice strips; Shoestring 4 " lengths Line a baking sheets with wax paper; set aside. Melt chocolate discs in a saucepan over low heat. Dip top of each cookie into melted chocolate. Place cookies dipped-side-up on prepared baking sheet. Decorate each cookie with sugar. Then, place five cinnamon candies on each cookie. Tie licorice into bows and us coating to attach to each cookie. Let stand, or chill, until set. NOTES : Variation: Christmas Jewel Kiss, omit cinnamon candies and licorice. Place chocolate kiss in center of each dipped cookie. Store in cool, dry place. Recipe by: Cookies, A Cookie Lover's Collection By "Mega-bytes" on Dec 2, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Spritz Categories: Cookies Yield: 4 Servings 1 c Butter; softened 2/3 c Sugar 1 Egg 2 ts Vanilla; almond or lemon Flav 2 1/4 Cup All-purpose flour 1/2 ts Baking powder 1/8 ts Salt 6 Dozen. ~ - - - - - - - - - - - - Preparation Preheat oven to 400 degrees. Combine butter, sugar, egg and flavoring; beat at medium speed until smooth and fluffy. Add flour, baking powder and salt, stirring until well combined. Dough can be divided and tinted, if desired. If dough is too soft, chill until workable. Force dough through a cookie press onto an ungreased baking sheet. Decorate with colored sugar, cinnamon candies, sprinkles or jimmies, etc. Bake near center of oven for 8 to 14 minutes until cookies are light golden around the edges. Yield: Time: 0:00 From: "Pat Mitchell" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Stars Categories: Cookies Yield: 4 Servings 1 c Butter 1 c Sugar 3 Eggs 1 ts Vanilla 2 ts Baking powder 3 1/2 Cup Flour Cream butter, sugar and eggs. Pour flour into sifter, add baking powder. Mix to creamed mixture and add vanilla. Chill mixture. Roll out on floured board nut too thin. Use cookie cutters and cut into desired shapes. Brush with beaten egg (add a little water to the egg, but not too much). Grease aluminum foil and put on cookie sheet. Bake in a slow 325 degree oven for about 10 minutes. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter-Nut Snowballs Categories: Cookies Yield: 4 Servings 1 c Butter 1/2 c Sugar 2 ts Vanilla 2 c Sifted flour 1/2 ts Salt 2 c Chopped pecans Cream butter, sugar, and vanilla until fluffy. Sift four with salt and add to the creamed ingredients, blending thoroughly. Add pecans and mix well. Shape into balls and place on cookie sheet. Bake in 325 degree oven about 20 minutes. DO NOT BROWN. Cool; then roll in powdered sugar. From: Ann Baird Date: Saturday, September 25, 1999 6:59 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterballs Categories: Cookies Yield: 4 Servings 1 c Unsalted butter,softened 1 c Powdered (10X sugar) sifted 1/2 ts Salt 1 1/2 Cup ground pecans 1 tb Vanilla 2 c All-purpose flour Cream butter, gradually add sugar and salt., mixing well. Add nuts and vanilla, mix well. Add flour gradually making sure to mix well. Shape dough into small balls and place onto ungreased cookie sheet. Bake at 325: 15-18 minutes. DO NOT BROWN the cookies. Roll in additional powdered sugar while the cookies are still warm. Makes about 4 1/2 dozen. Jan From: Janic412 Date: Wednesday, June 09, 1999 2:30 Pm MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butternut Biscuits Categories: Cookies Yield: 6 Servings 2 tb Butter 1 c Sugar 1 Egg 1/2 ts Cream of tartar 1 ts Baking soda 1 pn Salt 1 1/2 c Flour, plain (white) 1/2 ts Vanilla essence 1 c Coconut, desiccated 2 tb Golden syrup 1 tb Milk 15 Minutes, or until brown. Mix all ingredients together well. Preheat oven to 250 degrees F. Roll dough into small balls. Bake for NOTES: * Biscuits (cookies) with butter and coconut -- This recipe is from our local school's collection of "mother's favourite recipes." It's terrific. * Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mixture of molasses and water. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Biscuits - Scotland Categories: Cookies Yield: 4 Servings 12 oz Self-rising flour 4 oz Margarine 1/2 ts Salt 1 Egg, beaten 8 oz Brown sugar 1 ts Vanilla essence Set oven to 350F or Mark 4. Grease a baking sheet. Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl. Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture. Roll out the dough on a floured surface into 1/2-inch thickness and cut out the biscuits with a 2-inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour. >From the booklet Scottish Teatime Recipes. Typed By Ray Watson. MM'ed by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Heath Bar Biscotti Categories: Cookies Yield: 48 Servings 6 tb Unsalted butter; melted 6 tb Oil 1/2 c White sugar 1/4 c Light brown sugar 1 1/2 ts Vanilla 1 ts Butterscotch extract 3 Eggs; lightly beaten 3 c Flour 1 3/4 Teaspoon Baking powder 1/4 ts Salt 1 1/2 c Heath bar; coarsely Chopped* 1/2 c Whole pecans Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a mixing bowl, cream the oil, butter, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and form into two 8" x 3" logs, flouring hands as needed to shape dough. Bake until set, about 25 minutes. Cool for 15 minutes before transferring to a board. Slice in 3/4" diagonal strips and place back on baking sheet. Bake on one side about 12 minutes; turn over and bake other side about 5 minutes. Cool well. * Any chocolate-covered brittle toffee bar may be used. Coarse pieces work better than "Heath Bar Chips," which are too small. Use Heath bar chunks, chopped Toblerone bars, Snickers, or any chocolate covered toffee bar for a decadent caramel-flavored treat. Yield: 36-48 biscotti. ----- Per serving: 500 Calories; 35g Fat (64% calories from fat); 23g Protein; 22g Carbohydrate; 130mg Cholesterol; 1053mg Sodium ### Preparation Time: 0:00 By P&S Gruenwald on Dec 19, 1997 . MM by H Peagram by "rwwest" on Jun 5, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Shortbread Categories: Cookies Yield: 24 Servings 1/2 c Butter; room temperature 1/2 c Packed light brown sugar 1 lg Egg 2 c Flour Oven to 350 degrees. In a large bowl, cream the butter and brown sugar. Beat in the egg. Gradually blend in the flour. Spread dough evenly in an ungreased 9" square baking pan. Score the bars, using the back of a knife. Bake for 15-20 min., until firm to the touch. Cut into bars and cool in the pan on a wire rack. Recipe by: 1001 Cookie Recipes Posted to MC-Recipe Digest V1 #001 by Nancy Van Ess on 1999n, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Cane Bread Categories: Cookies Yield: 5 Servings 2 c Flour 1/4 c Packed brown sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Margarine 1/4 c Chopped nuts 1 Egg, beaten 1/2 c Milk Red and Green decorator Icing (optional) Powdered sugar for icing Grease a cookie sheet and set aside. Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture just til moistened. On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape. Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown. Carefully remove to a wire rack to cool. Frost with decorator icing or with powdered sugar icing. Makes 10 candy canes. Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb) Drizzle over cooled candy canes. From: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Shop Cookie Pizza (Crisp) Categories: Cookies Yield: 1 Servings 1 1/2 c All purpose flour 1/2 ts Baking soda 1/2 ts Salt 10 tb Butter 1 1/4 sticks, Softened 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1/2 ts Vanilla 2 c Semi sweet chocolate Morsels Divided MMMMM--------------------------OPTIONAL------------------------------- 1/2 c Peanut butter 1 c Chopped candy, total like: Butter fingers, Baby Ruth, Nestles Crunch; Goobers Alpine White Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch baking pan. In small bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, beat butter, sugars until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels. Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or until lightly browned. Leave in pizza pan. LEAVE ROOM FOR DOUGH TO EXPAND UP SIDES OF THE PAN Immediately sprinkle remaining one cup morsels over crust. Let stand five minutes or until morsels become soft and shiny. Gently spread chocolate over crust. Let set. (After cookie dough has cooled, pizza may have to refrigerated for 30 mins for chocolate to set) Optional Ingredients: If wanted, when pizza cookie comes out of the oven sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny.. Gently spread chocolate and peanut butter evenly over crust. Quickly sprinkle the pizza with chopped candy. (After cookie dough has cooled, pizza may have to be refrigerated for 30 mins for topping to set.) Note: This is great just plain. Makes a good homemade gift. ++ Tested and enjoyed ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ From: Gail Shipp Date: 04 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Shop Pizza Categories: Cookies Yield: 12 Servings 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 10 tb Butter, softened 1/2 c Granulated sugar 1/2 c Firmly packed brown sugar 1 Egg 1/2 ts Vanilla extract 1 pk NESTLE Toll House Semi-sweet chocolate Morsels, divided 1/2 c Peanut butter 1 c Cut-up fruit, such as Bananas And strawberries (opt) 1 c Chopped candy bars, such as NESTLE CRUNCH bars, BUTTERFINGER Bars, ALPINE WHITE bars, GOOBERS and RAISINETS Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate morsels. Spread batter in lightly greased 12" to 14" pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake 20-24 minutes or until lightly browned. Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over crust; drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm. Makes about 12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Canterbury Jumbles Categories: Cookies Yield: 11 Servings 1/2 c Solid vegetable shortening 1/2 c Unsalted butter, 1 stick 2 c Firmly packed dark brown Sugar 2 lg Eggs 1/2 c Buttermilk 2 ts Vanilla 3 1/2 Cup Flour 1 ts Baking soda 1 ts Salt 1 c Unsweetened flaked coconut 1 c Macadamia nuts, coarsely Chopped 1 1/2 c Raisins 3 c Semisweet chocolate chips Preheat oven to 400. In a large mixing bowl, bet the shortening, butter and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips. Drop by level half-tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin. Recipe by: Diane Mott Davidson, The Last Suppers mystery MCformatting by bobbi744@sojourn.com. From: The One Passion Crew The Chocolate Archives ~ http://www.choco.com November 1998 ftp://ftp.apk.net/pub/choco/current.zip http://www.choco.com/recipes From: Jim Weller Date: 23 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cantucci Hazelnut Biscotti Categories: Cookies Yield: 1 Servings 6 Eggs 4 c all-purpose flour 2 c sugar 2 ts baking powder 4 TB Frangelico -- (Hazelnut : liquor) 2 ts vanilla extract 2 ts almond extract 2 c hazelnuts, oil-roasted -- : coarsley chopped These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo. Since these cookies have no added shortening, there is very little moisture. These cookies are hard, so cruch carefully. Most important, enjoy! I have substituted 2 cups roasted chopped almonds for the Hazelnuts and the results have been fine. Also, I've been thinking about substituting 4 tablespoons of anise liquor for the Frangelico and tossing in a handful of anise seeds. Pre-heat the oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long. Place the logs on a buttered cookie sheet. Bake for 20 minutes at 350. Remove from the oven and let cool to the touch. Using a bread knife, slice the log crosswise into 3/4 inch pieces. Place the pieces back on the cookie sheet side down. Bake again for 15 minutes until the cookies are a golden brown. Store in a tight tin. Cookies store well for weeks. Recipe By : From : Mary Riemerman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cappuccino Biscotti Categories: Cookies Yield: 36 Servings 2 c Flour; unbleached, all purp 1 c Sugar 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts -Salt 1/2 ts Cinnamon 1/2 ts Cloves, ground 1/4 c Espresso;strong Brewed,cold& 1 tb Espresso;strong brewed, Cold 1 tb Milk; & 1 ts Milk 1 Egg yolk, large 1 ts Vanilla 3/4 c Hazelnuts; toasted, Skinned* Chopped coarse 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cappuccino Drops Categories: Cookies Yield: 4 Servings 2 oz Squares unsweetened Chocolate 2 c Flour 1/4 ts Salt 1/2 c Shortening 1/2 c Butter, softened 1/2 c Sugar 1/2 c Firmly packed brown sugar 1 ts Vanilla 1 Egg 1 tb Instant espresso coffee Powder 1 ts Hot water 1 (2 oz.) bag filberts, Finely Chopped 1 (4 oz.) bar classic white Confection, broken into sm Pieces 4 ts Shortening 1 pt Zipper closure Food storage bag In small saucepan, melt chocolate over low heat (about 5 min.), stirring occasionally; cool slightly. In medium bowl, combine flour and salt. In large mixer bowl, cream shortening, butter, sugar and brown sugar until fluffy; beat in vanilla and egg. In small bowl, combine coffee and water; stir until dissolved. Beat coffee, melted chocolate and flour mixture into batter until thoroughly combined; stir in filberts. Chill, covered, several hrs. To Bake: Drop dough onto ungreased baking sheets using a 1" cookie scoop (2 heaping tsp.). Bake in a preheated 350 oven until cookies are just set (8-10 min.). Immediately remove from pans; cool on wire racks. In small saucepan, melt white confection bar and 4 tsp. shortening over low heat (about 5 min.), stirring occasionally; cool. Pour into storage bag; seal. Cut a tiny hole in corner of bag; drizzle melted white confection over cookie tops. Let stand until set. Cookies may be frozen. Amount: 5 doz. From: Stanley Johnson date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cappuccino Flats Categories: Cookies Yield: 50 Servings 2 Squares unsweetened Chocolate 2 c Flour 1 ts Cinnamon 1/4 ts Salt 1/2 c Shortening 1/2 c Butter 1/2 c Sugar (white) 1/2 c Packed brown sugar 1 tb Instant coffee crystals 1 ts Water 1 Egg MMMMM---------------------------GLAZE-------------------------------- 1 1/2 c Semisweet chocolate pieces 3 tb Shortening In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. Remove from heat and cool slightly. Meanwhile stir together flour, cinnamon, and salt. In a large mixer bowl beat 1/2 cup shortening and butter with electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add coffee mixture, melted chocolate and egg to butter mixture, beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into two 7 inch rolls. Wrap and chill for at least 6 hours or overnight. Cut into 1/4 inch slices. (Can also skip chilling and press through a spritz cookie press) Place on an ungreased cookie sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to cool. In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie into chocolate mixture. Place on waxed paper until chocolate is set. Makes about 55. From: "Pat Mitchell" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramel Cuts (A Punahou Recipe) Categories: Cookies Yield: 1 Servings 1/2 c Butter 2 c Brown sugar 2 Eggs 1 1/2 c Flour ds Vanilla extract 350 Degrees for 35-40 minutes. From : Jim Weller Melt butter, add brown sugar and blend. Put mixture into bowl. Add eggs, vanilla, flour and mix well. Pour into greased 8" square pan and bake at Submitted by: Robert Matsuo Alt.Culture.Hawaii MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramel Dreams Categories: Cookies Yield: 4 Servings 14 oz Pkg. caramels, unwrapped 3/4 c Evaporated milk, divided 1/2 c Butter 1/2 c Shortening 2/3 c Sugar 1 1/2 ts Vanilla (clear if Possible) Ground nuts I don't make these too often, because I would tend to eat them all myself. Make up the usual tassie cream cheese dough, but you will need enough for 4 doz. cookies. Melt the caramels in the milk (use a double boiler or microwave). Spoon into baked shells, 2/3 full. In a small bowl, blend butter and shortening together. In another small bowl, blend sugar, remaining 1/4 c. evaporated milk and vanilla. Let both stand for 20minutes. Combine the two into 1 large mixing bowl, whip on high with electric mixer until crea From: Sparrow@nb.Net Date: Friday, September 03, 1999 11:04 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramel Nut Logs Categories: Cookies Yield: 48 Servings 1/2 lb Caramels 1/4 c Butter 1 tb Milk 1 3/4 Cup Sifted powdered Sugar 1 c Dry roasted peanuts 2 c Mini marshmallows 1 cn (3 1/2oz) flaked coconut Microwave caramels, butter and milk at 50% power 4-6 minutes, or until melted, stirring after 2 minutes, then every minute. Stir in sugar, peanuts and marshmallows, just until blended. Shape into 2-12" logs on waxed paper coated with coconut, taking care to coat each log well with coconut. cover and refrigerate until firm. Cut into 1/2" slices. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramel Nut Thumbprints Categories: Cookies Yield: 48 Servings 3/4 c Sugar 1/2 c Butter or margarine Softened 1/2 c Shortening 1 ts Vanilla 1 Egg, separated 1 3/4 Cup All purpose flour 1/2 c Unsweetened cocoa 1/2 ts Baking powder 1 1/2 c Finely chopped pecans Filling: 20 Caramels, unwrapped 1/4 c Half and half Cookies: Heat oven to 325F degrees. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour, cocoa and baking powder to butter mixture, mix well. In small bowl, beat egg white until foamy; place pecans in another small bowl. Shape dough into 1 inch balls. Dip in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation on each cookie. Bake for 12 to 14 minutes or until cookies are set. Meanwhile, in small saucepan, combine caramels and half and half; cook over medium low heat until caramels are melted, stirring occasionally. Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 teaspoon warm caramel mixture into center of each cookie. Cool completely. Makes 4 dozen cookies. MC formatted for your cooking pleasure by Pamela Creeden Recipe By : Easiest-Ever Holiday Meals From: "Pam & Mike Creeden" From: "Petra Hildebrandt" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cherry Oatmeal Chewies Categories: Cookies Yield: 1 Servings 3/4 c Butter flavored shortening 1 1/2 c Firmly packed light brown Sugar 1 Egg 1/3 c Milk 1 1/2 ts Vanilla 3 c Quick oats, uncooked 1 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Chopped candied red Cherries 1 c Chopped candied green Cherries Preheat oven to 375F. Grease cookie sheets. Place foil on cooling surface. Combine dry ingredients. Cream remaining ingredients except cherries until well blended. Add dry mixture, stir in cherries. Drop rounded tablespoons 2" apart on cookie sheets and bake 10-12 minutes or until lightly browned. Don't overbake. Cool a couple of minutes on sheets, then remove to foil. Makes about 2 1/2 dozen. Country Accents Christmas Cookies 1995 Shared by Carolyn Shaw 12-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chestnut Biscotti Categories: Cookies Yield: 16 Servings 1/2 c Sugar 2 tb Stick margarine; softened 1 lg Egg 1 1/2 ts Vanilla 1 1/4 Cup All-purpose flour 1 ts Baking powder 1/4 ts Ground nutmeg 1 ds Salt 1/2 c Cooked shelled chestnuts (1/2 Pound in shell); Finely Chopped Cooking spray Preheat oven to 350 oF. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well blended. Add chestnuts; beat well. Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 12 inch long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1 inch thickness. Bake at 350 oF for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on wire rack. Cut diagonally into 16 (1/2 inch) slices. Place slices, cut sides down, on a baking sheet. Bake at 350 oF for 5 minutes. Turn cookies over; bake an additional 5 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Yield: 16 biscotti (serving size: 1 biscotto). Note: Store the biscotti in an airtight container. WW: 2 pts. Recipe by: Cooking Light, Nov-Dec 1996 Posted to MC-Recipe Digest V1 #17 by "Karen Sonnessa" on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chewy Almond Macaroons Categories: Cookies Yield: 1 Servings 1/4 lb Blanched whole almonds Plus 1/3 cup; (3/4 cup) ; sliced 1/2 c Sugar 1/4 ts Almond extract 1/4 ts Salt 2 lg Egg whites In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container. Makes about 40 macaroons. Gourmet July 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chewy Macaroons Categories: Cookies Yield: 24 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 2 Egg whites 1/2 ts Vanilla extract 1 pn Salt 6 tb Sugar 1 c Flaked coconut In a small mixing bowl, beat egg whites, vanilla and salt until foamy. Gradually addsugar, beating until stiff peaks form. Fold in the coconut. Drop by tablespoonfuls 2 inches apart onto well-greased baking sheets. Bake at 300 F for 25 minutes or until lightly browned. Immediately remove to wire racks to cool. Store in an airtight container. Yield: about 2 dozen Quick Cooking Magazine March/April '98, p. 8 Submitted by Jerbert Borland from Des Moines, Washington who says that he sometimes makes these a bit larger so he can serve them topped with a scoop of ice cream and some strawberry sauce. MC formatting by bobbi744@acd.net ICQ#2099532 Recipe by: Quick Cooking Magazine March/April '98, p. 8 by Roberta Banghart , MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chewy Peanut Slice Categories: Cookies Yield: 1 Servings 150 g Butter 1/2 c Firmly packed Soft Brown Sugar 2 tb Golden Syrup 1/2 c Crunchy Peanut Butter 180 g Rolled Oats 1 c Shredded Coconut 3/4 c Unsalted Peanuts Lightly grease a 23cm square slab tin, line with a strip of greaseproof paper to cover base & extend over 2 opposite sides: grease paper. Combine butter, sugar & golden syrup in a med. sized saucepan, stir over heat until sugar & butter are melted. Stir in peanut butter until combined. Remove pan from heat, stir in rolled oats & coconut. Spoon mixture evenly into prepared tin. Lightly press peanuts onto top of mixture. Bake at 350F (180C) about 20 minutes or until golden & bubbling. Allow to cool slightly, mark into squares; cool. Refrigerate several hours until firm, cut into squares. Best to store in refrigerator. Not suitable to freeze or microwave. Source: Unknown From Liz Gunn MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Choc Fingers Categories: Cookies Yield: 16 Servings 1 1/4 Cup White Flour 1/2 ts Baking Powder 2 tb Cocoa 1/2 c Brown Sugar 3/4 c Coconut 175 g Butter (6 oz) 1 Egg 1/2 ts Vanilla Essence Coconut CHOCOLATE ICING: 1 1/2 c Icing Sugar 2 ts Cocoa 1/2 ts Butter, melted OR use Vegetable Oil 3 tb Water (approx.) Sift flour, baking powder & cocoa into a bowl. Stir in brown sugar & measured coconut. Melt Butter. Lightly beat egg & vanilla essence together. Add butter & egg mixture to dry ingredients. Stir to combine. Press mixture into a greased slice tin. Bake at 180C (350F) for about 20 minutes or until golden. Set aside until cold. When cold, ice with chocolate icing. Sprinkle with coconut. Chocolate Icing: Sift icing sugar & cocoa into a bowl. Add butter or oil. Mix to a smooth spreadable icing by adding water very gradually. Source: Unknown From: Liz Gunn Date: 07 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Choc-A-Bloc Lamingtons Categories: Cookies Yield: 4 Servings 3 Eggs 1/2 c Sugar 3/4 c Self-raising flour 2 tb Cornflour 2 tb NESTL Baking Cocoa 15 G, melted butter 1/2 c Hot water 3/4 c Cream 100 g NESTLE' Dark Melts, melted 2 c Icing sugar 1 tb NESTLE Baking Cocoa, Extra 150 g NESTLE Dark Melts, extra 3/4 c Milk 3 c Desiccated coconut 16 Pieces. Method Beat eggs until frothy, gradually beat in sugar until thick. Fold in sifted flour, cornflour and NESTL Baking Cocoa, fold in butter and water. Spoon evenly into greased, lined 28cm x 18cm lamington pan. Bake in 180*c oven 25--30 minutes. Turn out, cool on wire rack, cut in half horizontally. Beat together cream and cooled NESTL Dark Melts, until thick. Sandwich cake layers together with chocolate cream, cut cake into Combine remaining ingredients except coconut, mix well. Coat cake pieces in icing, coat with coconut, allow to set. From: Kas Date: Thursday, August 05, 1999 9:45 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocadamia Coconut Delights Categories: Cookies Yield: 1 Servings 1 c Butter 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 c Flour 2/3 c Hershey's(R) cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Macadamia nuts* 3/4 c Shredded coconut *coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue. Preheat oven to 350 . In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen. Karen Hays, Chicago, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Choco Peanut Butter Dreams Categories: Cookies Yield: 72 Servings 1 c Peanut butter 3/4 c Margarine 1/3 c Water 1 Egg 1 ts Vanilla 3 c Quaker oats (quick or old Fashioned, uncoo 1 1/2 c All-purpose flour 1/2 ts Baking soda MMMMM--------------------------TOPPING------------------------------- 1 1/2 c Semi-sweet chocolate pieces 4 ts Vegetable shortening 1/3 c Chopped peanuts or walnuts Heat oven to 350 degrees. Beat together brown sugar, peanut butter and margarine until light and fluffy. Blend in water, egg, and vanilla; add combined dry ingredients; mix well. Shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten to 1/4 inch thickness with bottom of glass dipped in sugar. Bake 8-10 minutes or until edges are golden brown. Remove to wire rack; cool completely. TOPPING: In heavy saucepan over low heat, melt chocolate pieces and vegetable shortening; stir until mixture is melted and smooth. Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set. Store in airtight container. Makes about 6 dozen. NOTE: To microwave, place chocolate pieces and vegetable shortening in glass container. Microwave at High 1 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth. Regards, Kaz MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Choco Scotch Clusters Categories: Cookies Yield: 10 Servings 6 oz Chocolate Chips, Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Choco-Covered Rasin Cookie in a Jar Categories: Cookies Yield: 1 Servings 3/4 c White sugar 1/2 c Packed brownsugar 1 c Chocolate covered rasins 1/2 c Milk chocolate chips 1 3/4 Cup Flour 1 ts Baking powder 1/2 ts Baking soda Directions: 1. Mix together the flour, baking powder and baking soda. 2. Layer ingredients in order given in a quart size "wide mouth" canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work. 3. Attach instructions to the jar: Chocolate Covered Rasin Cookie 1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. Do now use diet margarine. Add 1 egg, slightly beaten and 1 teaspoon vanilla 3. Mix until completely blended. you will need to finish mixing with your hands. 4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. Do not use waxed paper. 5. Bake at 375 degrees 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to cooling. Recipe by: www.cookierecipe.com MM BY HELEN PEAGRAM by GSWP61C@prodigy.com (MS PAULA J STONER) on Feb 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocodiles Categories: Cookies Yield: 40 Servings 1 1/4 Cup Brown sugar; Firmly packed 1/2 c Butter 1/2 c Shortening 1/3 c Peanut butter; crunchy 1 ts Vanilla 1 Egg 2 1/4 Cup Flour; all purpose 1/2 ts Salt Topping: 1 c Chocolate chips; semisweet 1/2 c Peanut butter; crunchy 1 1/2 c Corn flakes, slightly Crushe Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate 'n Pecan Surprises Categories: Cookies Yield: 60 Servings 1 c Shortening; soft 2 c Brown sugar, firmly packed 2 Eggs 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1 ts Salt 3 c Quaker Oats, uncooked , (quick or old-fashioned) Milk chocolate bars cn Halves Beat shortening and sugar together until creamy. Blend in eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Chill dough several hours or overnight. Shape to form 1-inch balls. Place on ungreased cooky sheets, about 2 inches apart. Bake in preheated moderate oven (375 F.) 10 to 12 minutes. Immediately place a small square of milk chocolate bar on each. Remove cookies from cooky sheets; press pecan half into chocolate. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Acorns Categories: Cookies Yield: 60 Servings 3 Egg yolks 5 Squares Chocolate, melted 1 c Butter 2/3 c Sugar 1 ts Almond extract 2 1/2 c Flour Cream butter and sugar, stir in egg yolks and almond extract. Add flour, stir until blended. Pinch off small balls of dough, roll into acorn shape. Place on greased cookie sheet, bake at 375 for about 10 minutes. Cool and then dip cookies in melted chocolate. Place on waxed paper to harden. Makes about 60 cookies. Recipe By : From: Wesley Pitts MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Almond Balls (Dadrio) Italy Categories: Cookies Yield: 1 Servings 5 c Sifted flour 2 1/2 Cup Confectioners sugar 2 tb Baking powder 1/4 c Cocoa 2 c Coarsely chopped almonds 1/2 c Shortening 2 Eggs, slightly beaten 6 oz Can evaporated milk Sift four, measure and resift with sugar, baking powder and cocoa. Add nuts, and mix well. Cut shortening into dry ingredients with fingers until mixture resembles coarse corn meal. Make a well in center of flour and put eggs and milk into it. Knead dough until smooth, about 5 minutes. If it seems too dry, add water, 1 teaspoon at a time until mixture holds together. Pinch off pieces of dough the size of a walnut, and roll into balls between the palms of the hands, Place balls on greased cookie sheet 1 inch apart and bake in moderate 350 degF oven 18-20 minutes , until toothpick inserted in center of ball comes out clean. Watch carefully, as they burn easily. Frost as soon as they come out of oven with any desired frosting. Makes 6 dozen. Caution: Handle these cookies very carefully, as they are quite delicate and will crumble. from:The Home book of Italian cooking by Angela Catanzaro posted by: Lei, Bronx, NY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Almond Biscotti Categories: Cookies Yield: 18 Servings 1/2 c Butter or margarine , softened 1 1/4 Cup Sugar 2 Eggs 1 ts Almond extract 2 1/4 Cup All-purpose flour 1/4 c Hershey's Cocoa OR European Style Cocoa 1 ts Baking powder 1/4 ts Salt 1 c Sliced almonds Additional sliced almonds , (optional) MMMMM----------------------CHOCOLATE GLAZE--------------------------- 1 c Hershey's Semi-Sweet Chips 1 tb Shortening* MMMMM------------------------WHITE GLAZE----------------------------- 1/4 c Premier White Chips (Hershey's) 1 ts Shortening *(do not use butter, margarine or oil in Glaze recipes). Heat oven to 350oF. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies. CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Apple Crisp Categories: Cookies Yield: 15 Servings 1 1/2 c All-purpose flour 1 c Firmly packed brown sugar 1/2 ts Baking soda 1/4 ts Salt 3/4 c Butter 1 1/2 c Quick oats, uncooked 1 pk NESTLE Toll House Semi-sweet chocolate mini Morsels, Divided (12 oz) 3 Apples, unpeeled if Desired, chopped 1 c Pecans or walnuts, chopped Preheat oven to 375'F. In large bowl, combine flour, brown sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings. From: Jayne Oake MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Biscotti Categories: Cookies Yield: 60 Servings 2/3 c Whole almonds or hazelnuts; (filberts) 1 3/4 Cup All-purpose flour 1/3 c Unsweetened cocoa 1 tb Instant espresso powder 1 ts Baking soda 1/4 ts Salt 1/3 c Semisweet chocolate chips 2 lg Eggs 2 lg Egg whites 1 c Sugar 1 ts Vanilla extract 1/2 ts Almond extract; if Using almonds ; (optional) 350 F. 1. Position racks in upper and lower third of oven. Heat oven to 2. Place nuts in jelly-roll pan and toast until golden. (For hazelnuts, wrap in kitchen towel and rub off skins.) Cool nuts completely. Coarsely chop. 3. Reduce oven temperature to 300 F. Line cookie sheet with parchment paper. 4. Whisk flour, cocoa, espresso, baking soda and salt together in small bowl. Place one quarter of the flour mixture and chocolate chips in food processor; process until very fine. Combine with remaining flour mixture. Set aside. 5. Whisk whole eggs, egg whites, sugar, vanilla and almond extract in bowl until frothy. Stir in dry ingredients and nuts. (Mixture will be thick and sticky.) 6. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula. 7. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes. Leave oven on. 8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on large cookie sheet. Bake 12 minutes per side. Cool. (Can be made ahead. Store in airtight containers at room temperature up to 2 weeks.) Makes 5 dozen. Joyce R. 1999 Recipe by: LHJ FEB,1999 MM by H Peagram by "Karen C. Greenlee" on Jun 4, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Biscotti 2 Categories: Cookies Yield: 1 Servings 1 1/2 To 1-3/4 cups all-purpose Flour 1/2 c Cocoa 1 1/2 ts Baking powder 1/2 ts Baking soda 2/3 c Sugar 3 tb Butter, softened 2 Eggs 1/2 ts Almond extract 1/2 c Almonds, coarsely chopped Preheat oven to 350 deg. F. Grease 15 by 10 cookie sheet (or one that will be long enough to fit biscotti loaf). In small bowl, combine flour, cocoa, baking powder and baking soda; set aside. In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into two 12-inch long logs; flatten slightly. Place in prepared pan. Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick slices; return slices to pan, cut-sides down. Bake 20 minutes longer. Cool completely. Makes about 4 dozen cookies. Per cookie: 46 calories, g2 fat, 1mg1 chol., mg29 sodium. Note: The recipe calls for 1-1/2 cups flour. This resulted in a very sticky dough. I added just enough more flour to make the dough non-sticky; probably only 3 to 4 tablespoons. The logs spread slightly in baking; don't place them too close together. Submitted By BILL WHITE MSG#: 2158 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Butterscotch Scotcheroos Categories: Cookies Yield: 4 Servings 1 c Peanut butter 6 oz Chocolate chips 1 c Sugar 6 c Rice Krispies 6 oz Butterscotch chips In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 9x13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Caramel Shortbread Categories: Cookies Yield: 24 Servings 1 1/2 c Butter, softened, divided 1/2 c Sifted cicing sugar 1/4 ts Salt 1 1/4 Cup All purpose flour 1 cn Sweetened condensed milk 3 tb Corn syrup 1 ts Vanilla 3 Squares semi sweet Chocolate, melted Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cashew Coconut Clusters Categories: Cookies Yield: 4 Servings MM BY HELEN PEAGRAM 2 c Unsalted cashews 1 lb Semisweet chocolate, Chopped Into 1/4-inch pieces 8 oz Shredded dried coconut Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate. Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve. WHITE AND DARK CHOCOLATE DOGWOOD BARK 3 cups pecan halves 6 ounces white chocolate, chopped into 1/4-inch pieces 12 ounces semisweet chocolate, chopped into 1/4-inch pieces Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside. Thoroughly wash and dry the top half of the double boiler. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the chocolate to stand at room temperature for 5 minutes before proceeding. Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture. Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour. Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook's knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to use. BAKERS' DOZEN MARCEL DESAULNIERS SHOW #BD1A23 From : Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Alberts Categories: Cookies Yield: 4 Servings 1 c Butter 3/4 c Sugar 3/4 c Brown sugar 1 tb Frangelico 1 tb Amaretto 2 Eggs 3 c Flour 1 ts Baking soda 1/2 ts Salt 2 pk Milk chocolate chips (11-1/2 oz Each) 1/2 c Hazelnuts, toasted and Chopped 1/2 c Almonds, toasted and Chopped 6805 Brady Street Davenport, IA 280 3 Preheat oven to 325 degrees. Beat butter, sugars and flavorings until light and fluffy. Add eggs and beat well. Mix flour, soda and salt into butter mixture. Add chocolate chips and nuts and fold in. Drop by generous tablespoonful onto lightly greased cookie sheet. Bake until golden brown, about 15-18 minutes. Cool on rack. KWQC-TV6 Recipes KWQC-TV From: Jim Weller Date: 15 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Cookie in a Jar Categories: Cookies Yield: 1 Servings 1 c Brown sugar 1/2 c White sugar 1 1/2 c Semisweet chocolate chips 2 c All-purpose flour 1 ts Salt 1 ts Baking soda Directions: Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Use sissors to cut a 9 inch diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cober rubber band. Enclose a card with the following mixing and baking directions: Chocolate Chips Cookies 1. Preheat oven to 375. 2. Sift dry ingredients through a colandar to seperate the chocolate chips from the other ingredients. 3.Beat 1 cup of unsalte dbutter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. 4. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. 5. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. 6.Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. NOTES : * Use 1 quart wide-mouthed jar Recipe by: www.cookierecipe.com MM BY HELEN PEAGRAM by GSWP61C@prodigy.com (MS PAULA J STONER) on Feb 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Cookie Mix in a Jar Categories: Cookies Yield: 1 Servings 1/2 c Sugar 1/2 c Chopped pecans 1 c Chocolate chips 2 1/2 Cup Flour mixed with 1 ts Baking soda and 1/4 ts Salt Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions given to recipient: Empty jar into large mixing bowl, use your hands to thoroughly mix Add 1 1/2 sticks soft butter, 1 egg slightly beaten and 1 tsp vanilla (optional). Mix until completely blended--you will need to finish mixing with your hands. Shape into balls the size of walnuts Place 2" apart on sprayed cookies sheets Bake 350 for 13-15 min til edges are lightly browned--cool 5 min on baking sheet and remove cookies to racks to cool completely. These cookies don't firm up until completely cooled.Makes 2 1/2 dozen cookies From: Valerie@nbnet.Nb.Ca (Valerie) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Lollipops Categories: Cookies Yield: 4 Servings 1 pk Duncan Hines Chocolate Chip Cookie Mix 1 Egg 2 ts Water 24 Flat ice cream sticks Assorted ecors Preheat oven to 375. Combine cookie mix, buttery flavor packet from mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 1" balls. Place balls 3" apart on ungreased baking shets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decors into dough. Bake at 375 for 8-9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 2 dozen cookies. Tip: For best results, use shiny baking sheets for baking cookies. Dark baking sheets cause cookie bottoms to become too brown. Recipe By :Brand Name Recipe List 2/3/98 Per serving: 3 Calories (kcal); trace Total Fat; (62% calories from fat); trace Protein; trace Carbohydrate; 8mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates From: Laurie R Wise