MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Oatmeal Wonder's Categories: Cookies Yield: 10 Servings 1 c Sugar 1 c Brown sugar 1 1/2 c Self-rising flour 1 Stick of butter 2 Eggs 1 ts Vanilla 3 c Minute oatmeal 12 oz Milk choc. chips 1 1/2 c Pecans Mix all together. Bake 350 degrees 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Short Bread Alligators Categories: Cookies Yield: 1 Servings 1/2 lb Sweet butter, softened 1 c Powdered sugar 3 c Flour, sifted 1/2 Teasp salt 1/2 Teasp pure vanilla extract 1 c Chocolate chips 1 c Granulated sugar From : Dave Drum Cream butter and powdered sugar together in electric mixer until light. Sift flour and salt together and add to creamed mixture. Add vanilla and the chocolate chips to batter and stir until combined. Gather dough into a ball, wrap in plastic, and chill in refrigerator for 4 to 6 hours. Roll out chilled dough to 5/8-inch thickness. Using an alligator cookie cutter (3 inches long), cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased baking sheets and refrigerate for 45 minutes before baking. Preheat oven to 325 degrees. Bake 20 minutes or until just starting to color. Cookies should stay light; do not brown at all. Cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Shortbread Categories: Cookies Yield: 36 Servings 1 c Land O Lakes Butter Softened 1/3 c Sugar 1 3/4 Cup All-purpose flour 1/4 c Cornstarch 1 c Miniature semi-sweet Chocolate chips Rich and buttery, our shortbread get added texture and flavor from chocolate chips! 1. Heat oven to 350 F. In large mixer bowl combine butter and sugar. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low; add flour and cornstarch. Beat, scraping bowl often, until well mixed (1-2 minutes). By hand, stir in chocolate chips. 2. Pat mixture into ungreased 13 X 9" baking pan. Prick all over with fork. Bake for 35-45 minutes or until edges just begin to brown. (If browning too quickly, cover with aluminum foil.) Cool in pan 15 minutes, cut into bars while still warm. Nutrition Facts (1bar): 100 cals; 1 g protein; 11 g carbo; 7 g fat; 15 mg chol; 50 mg sodium MC formatted for your cooking pleasure by Pamela Creeden Recipe By : Land O Lakes Best of Baking, page 46 From: "Pam & Mike Creeden" on Mar 21, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chunk "Macaroonies" Categories: Cookies Yield: 48 Servings 2 c Sliced almonds 6 oz Grated coconut 1 1/4 Cup Flour 1 tb Baking powder 1/4 ts Salt 1/2 c Unsalted butter; room Temperature 2/3 c Sugar 2 oz Cream cheese; room Temperature 2 lg Egg yolks 1 ts Vanilla extract 4 oz Semisweet chocolate; Chopped Preheat oven to 350 degrees. Toast the almonds on a baking sheet for 8 min. Cool to room temperature, then place in a med. bowl and break into irregular pieces. Set aside. Combine flour, baking powder and salt. In a large bowl, cream the butter, sugar and cream cheese until smooth. Combine the egg yolks and vanilla into this mix. Add coconut and mix until thoroughly combined. Add the sifted dry ingredients and continue mixing until fully incorporated. Mix in the chocolate. Roll the dough by tablespoonfuls in the almonds to coat thoroughly. Place on nonstick baking sheets. Bake for 12 min. until lightly golden around the edges. Remove from oven and allow to cool for 30 min. Store in tightly sealed plastic container. Recipe by: Death By Chocolate Cookies Posted to MC-Recipe Digest V1 #000 by Carol H on Sept 20, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cinnamon Wafers By Mauny Kaseburg Categories: Cookies Yield: 42 Servings 1/2 c Unsalted butter; softened 1/2 c Sugar 1/2 c Muscovado sugar; packed 1/4 ts Salt 1 ts Vanilla 2 lg Eggs 3/4 c Flour; sifted 1/4 ts Cinnamon 4 oz Bittersweet chocolate; Melted 1. In bowl of electric mixer, cream butter, sugars, and salt until light and fluffy. Add vanilla and beat in one egg at a time until each is well incorporated. Mix together flour and cinnamon and beat on low speed. Beat in chocolate and chill mixture 1 hour. 2. Preheat oven to 400 degrees. Grease several baking sheets and drop by rounded teaspoonsful 2 inches apart onto prepared sheets. (These cookies expand considerably.) 3.Bake 8 minutes or until tops spring back when touched and edges are brown. Transfer to wire racks to cool. Makes 3-1/2 dozen. Notes: Downloaded from http://www.chefshop.com/chefshop/nesselrode.html. Edited and formatted for Mastercook by K. Hudson Lipin, 1/01/99 Recipe by: Mauny Kaseburg ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by Kathy and Lloyd Lipin on Jan 01, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Coconut Crunchers ** Categories: Cookies Yield: 4 Servings Helen Jolly mdfd30e 1 Package German Chocolate cake x 18.25-oz Package 1 c Butter; softened, 2 sticks 2 Eggs 1 c Flaked coconut 1 c Walnuts; chopped 1 c Corn flakes; crushed 1 c Rolled oats 6 oz Semisweet chocolate chips; 1 Cup 1 tb Sugar; TO 2 tablespoons : Preheat oven to 350 degrees. : In a large bowl, combine the cake mix, butter, and eggs; mix well. A= dd the coconut, walnuts, corn flakes, rolled oats, and chocolate chips; mi= x well. : Drop the dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten with a glass repeatedly dipped in the sugar. : Bake for 8 to 12 minutes, or until set. Cool for 1 minute, then rem= ove the cookies from the cookie sheets. : Note. Try replacing the German Chocolate Cake Mix with other flavor= ed mixes. Try anything ...from White to Carrot Cake Mix. : Even if you have only a box of cake mix on hand, and no flour, you c= an STILL make cookies. (G) Wis/Gramma. : My note. Very Good!!! From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Coconut Macaroons Categories: Cookies Yield: 4 Servings 3 c Shredded coconut 1 ts Vanilla 1/8 ts Salt 2/3 c Heated sweetened condensed Milk mixed with 2 tb Cocoa powder 2 Stiffly beaten egg whites When the condensed milk has cooled to room temperature, add the coconut, vanilla and salt and mix well. Lightly fold in the egg whites. Drop cookie dough onto ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes, or until the edges are lightly browned. Remove from oven and cool on the cookie sheet. Remove with a spatula...and enjoy! Optional: Press a blanched almond into the top of each cookie before baking. From: Stanley Johnson To: Dessert-Lovers@onelist.com Subject: [Dessert-Lovers] CON: "coconut-joys" Date: Friday, May 14, 1999 7:38 PM MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Crackles Categories: Cookies Yield: 24 Servings 150 g Copha, melted 2 1/2 Cup Rice Bubbles 60 g Coconut dessicated 15 g Cocoa Artificial sweetener taste 24 Patty pan papers. Mix dry ingredients. Add melted copha and mix well. Divide into Portion diets - negligible for 1 only Calories - 75 each (315KJ) From "Easy Diabetic Recipes for those on a portion or calorie diet" prepared by Diabetic Assoc. of South Australia Inc. Typed and posted by Vicki Crawford - Australia MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Creme Macaroons Categories: Cookies Yield: 4 Servings 1 c Almonds 3 1/2 Ounce Bittersweet Chocolate 1 ts Vanilla extract 2 lg Egg whites 3/4 c Sugar 1 tb Unsalted butter Filling: 1 3/4 Ounce Bittersweet Chocolate 9 tb Cr me fraiche or heavy Cream Preheat the oven to 275 F (135 C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3 1/2 ounces chocolate with the vanilla. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaroon. Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macaroons to a rack to cool. Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the cr me fraiche or heavy cream and stir until well blended. Set aside to cool. When the macaroons and the filling have cooled, spread a heaping tablespoon of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich. The macaroons may be served immediately, though they are best if they sit for a few hours. Yield: 10 to 12 filled macaroons. Macaroons: From: Stanley Johnson date: Friday, May 14, 1999 8:41 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Crisps Categories: Cookies Yield: 60 Servings 1 1/2 c Butter; softened 2 1/4 Cup Sugar 2 Eggs 1 ts Vanilla extract 2 1/2 Cup All purpose flour 1 3/4 Cup Sifted cocoa 2 1/2 Teaspoon Baking powder 1/4 ts Salt Preheat oven to 350 F. Beat butter and sugar together until fluffy. Add eggs and vanilla extract, and mix well. In another bowl, sift flour, cocoa, baking powder, and salt together. Add to butter mixture, mixing until all ingredients are thoroughly combined. Divide dough in half, roll into logs, wrap, and refrigerate until firm, about 2 hours. Cut logs into 1/4 inch thick slices. Bake on ungreased cookie sheets for 12-14 minutes. Makes 5 dozen. Recipe by: Winnie The Pooh's Cookie Book Inspired by A.A. Milne ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by RST G on Dec 31, 1998, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Hazelnut Biscotti Categories: Cookies Yield: 1 Servings 2 c All-purpose flour 1/2 c Unsweetened cocoa powder 1 ts Baking soda 1 ts Salt 6 tb Unsalted butter Softened 1 c Granulated sugar 2 lg Eggs 1 c Blanched hazelnuts; Coarsely Chopped 3/4 c Semisweet chocolate chips 1 tb Confectioners' sugar Preheat oven to 350 degrees F and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips. On prepared baking sheet with floured hands from dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack Biscotti keep in airtight containers 1 week and , frozen, 1 month. Yield: 30 biscotti ~ - - - - - - - - - - - - - - - - - Contributor: Cooking Live Show #CL8824 Preparation Time: 0:00 From: "Petra Hildebrandt" , . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Macaroons 2 Categories: Cookies Yield: 4 Servings 2 c Brown suger 1/4 c Milk 1 ts Vanilla 1 ts Coconut extract 4 c Rolled oats 4 tb Cocoa powder I used to love the old family chocolate coconut macaroon recipe, but it's loaded with fat. Recently, however, inspired by the suggestion of making coconut milk from condensed milk and coconut extract, I came up with the following modified recipe. It seems to work pretty well, although the cookies aren't as chewie as the fatted version was. Mix the suger & milk in a pot and bring to a boil. Remove from heat and stir in the vanilla & coconut extract, and then the rolled oats and cocoa. Mix until everything is well coated, will make a very stiff dough. Spoon out onto a cookie sheet and refridgerate for 20 minutes. Date: Sun, 24 Oct 93 20:16:20 EDT From: Crispin Cowan Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Macaroons Vlf - Archive Recipe Update Categories: Cookies Yield: 4 Servings 3 c Brown Sugar 1/3 c Fat Free Soy Moo 1/3 c Oatmeal Milk (J. McDougall Recipe) 1 ts Vanilla extract 1 ts Coconut extract 4 tb Unsweetened cocoa powder 4 c Rolled oats (quick oats Acceptable) I got this from the archive, altered it slightly, and it was great. Since I crunched it through Micro Cookbook for breakdowns, I'll just post the way the recipe came back out. Please drop me a line if you see any inaccuracies since I didn't hand verify the nutritional info. Serves : 30 Prep. :20 Cook :0 Stand :20 Total :40 From: Crispin Cowan via Internet Fat-Free List Archive Mix sugar & milks in a pot, and bring to a boil. Remove from heat, and stir in vanilla & coconut extracts. Stir in cocoa, and mix until blended. Stir in oats. Mix well, should make a very stiff dough. Spoon onto a cookie sheet, and refrigerate for 20 minutes. Nutrition (per serving) 71 calories Saturated Fat 0 g Total Fat 0 g (5% of cals) Protein 1 g (6% of cals) Carbohydrates 16 g (89% of cals) Cholesterol 0 mg Sodium 10 mg Fiber 0 g Iron 1 mg Vitamin A 5 IU Vitamin C 0 mg Alchol 0 g Source Fat-Free List Archive on the Internet Date: Sun, 16 Oct 94 20:29:57 PST From: "Rob Ryerson" Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Meringues Categories: Cookies Yield: 36 Servings 6 oz Semisweet chocolate; grated 3 lg Egg whites 1/2 ts Salt 1 c Granulated sugar 1/2 c Ground almonds 1/2 ts Chocolate extract Powdered sugar Position a rack in center of oven and preheat oven to 350 degrees. Lightly grease cookie sheets. Melt the chocolate. remove from heat. In a large bowl, using electric mixer on high speed, beat the egg whites and salt until stiff but not dry. Beat in the sugar. Fold in the almonds, chocolate extract and melted chocolate. Drop by teaspoonfuls onto prepared pans. Bake for 12-15 min., or until dry-looking. Cool on the pans for 5 min. Roll in powdered sugar. Transfer to wire racks to cool completely. Recipe by: 1001 Chocolate Treats By Nancy Van Ess on Febry,, uary 21, 1999, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Melt-Aways Categories: Cookies Yield: 1 Servings MMMMM--------------------------COOKIES------------------------------- 1 c Unsalted butter; room Temperature (2 ; sticks) 2 ts Vanilla extract 1/2 ts Peppermint extract 1/2 c Plus 2 tablespoons powder Sugar 2 c All purpose flour MMMMM--------------------------GANACHE------------------------------- 1/4 c Plus 2 tablespoons whipping Cream 2 tb Unsalted butter; (1/4 Stick) 9 oz Imported white chocolate; (such as Lindt), ; chopped 1/4 ts Peppermint extract MMMMM--------------------------COATING------------------------------- 9 oz Bittersweet; (not Unsweetened) or ; semisweet ; chocolate,chopped 1 tb Solid vegetable Shortening For cookies: Preheat oven to 350F. Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Spoon half of dough into pastry bag fitted with no. 4 star tip. Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. Repeat with remaining dough. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool. For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes. Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes. For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. Dip 1 end of 1 cookie into bittersweet chocolate. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.) Makes about 42. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Meltaways 2 Categories: Cookies Yield: 12 Servings 1 1/2 c Mint-Chocolate Chips; * 3/4 c Butter; Softened 1/2 c Confectioners' Sugar; Sifted 1 Egg Yolk; Large 1 1/4 Cup Flour; Unbleached MMMMM---------------------------GLAZE-------------------------------- 1/2 c Mint Chocolate Chips; * 1 1/2 tb Vegetable Shortening 2 tb Almonds; Toasted, Chopped 1 c And 1/2 cup. * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ +++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Pinwheels Categories: Cookies Yield: 10 Servings 1 1/2 c Chocolate Mint Chips; * 3/4 c Butter; Softened 1/3 c Sugar 1 Egg; Large 1 ts Vanilla Extract 1/2 ts Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ +++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Sticks Categories: Cookies Yield: 40 Servings MMMMM---------------------------COOKIE-------------------------------- 2 Eggs 1 c Sugar 1/2 ts Peppermint extract 1/2 c Ground almonds 1/2 c Melted butter 2 oz Unsweetened chocolate Melted 1/2 c Flour MMMMM---------------------PEPPERMINT FILLING-------------------------- 2 tb Butter 1 c Confectioners sugar (sifted) 1 tb Heavy cream 1 ts Peppermint extract MMMMM--------------------------FROSTING------------------------------- 1 oz Semi-sweet chocolate 1 tb Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Sugar Cookie Drops Categories: Cookies Yield: 12 Servings 2 1/2 Cup Flour; Unbleached 1 1/2 ts Baking Powder 3/4 ts Salt 1 1/4 Cup Sugar; Divided 3/4 c Vegetable Oil 2 Eggs; Large 1 ts Vanilla Extract 1 1/2 c Mint-Chocolate Chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ +++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mocha Biscotti Recipe Categories: Cookies Yield: 4 Servings 1 1/3 Cup Blanched whole Almonds 1 1/3 Cup Whole hazelnuts 1 tb Instant coffee granules Or Powder 1 1/4 Teaspoon Vanilla Extract 1 1/4 Teaspoon Almond extract (optional) 1 Stick (1/2 cup) unsalted, Butter, softened 1 c Sugar 3 lg Eggs, plus white from 1 lg Egg 1 1/2 tb Light corn syrup 3 c All-purpose flour 1/4 c Unsweetened cocoa powder 2 1/2 Teaspoon Baking powder 1/4 ts Salt 1 c (6 oz.) semisweet chocolate Chips Heat oven to 350 F. Coat a large cookie sheet with nonstick cooking spray. Spread almonds and hazelnuts in separate small baking pans. Bake 8 to 12 minutes, stirring occasionally until amonds are tinged with brown and fragrant, and hazelnut skins start to flake. Let cool, then rub hazelnuts in a kitchen towel or between palms to remove as much skin as possible. Coarsely chop all nuts. Set aside. In a cup, dissolve coffee granules in extracts. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Add eggs and egg white, one at a time, bearing well after each addition. Beat in coffee mixture and corn syrup. On low speed, gradually beat in flour, cocoa, baking powder and salt until blended. Stir in nuts and chocolate chips. Divide dough in quarters. Roll each portion into a log, 10 in. long and 1-1/2 in. wide. Place 2 inches apart on cookie sheet. Bake 30 minutes. Place sheet on a wire rack. When logs are just cool enough to handle, carefully remove to a cuting board. Cut each crosswise on a slight diagonal in 1/2-inch thick slices. Lay slices flat on cookie sheets. Return to oven and bake 10 to 12 minutes longer or until slices feel firm when pressed. Remove to wire racks to cool completely. Store in airtight container at room temperature 3 weeks or freeze up to 3 months. From: Women's Day Magazine, November 1998 From: Trish Date: Friday, June 04, 1999 4:25 Pm MM by Helen Peagram June 7/99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Munchies Categories: Cookies Yield: 48 Servings 1 c Semi-sweet chocolate chips 8 Marshmallows 1 tb Water 3/4 c Sifted flour 1/2 c Sugar 3/4 ts Salt 1/2 ts Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 Egg 2 ts Almond extract 1/2 ts Vanilla 1 1/4 Cup Quick cooking oats 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle. from: _Cookiemania_ from: _Cookiemania_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Nut Biscotti Categories: Cookies Yield: 1 Servings 1/2 c Nuts, hazel/walnut/almond 2 c Flour, all purpose 1 c Granulated sugar 1/4 c Unsweetened cocoa powder 1 ts Baking soda 1/2 ts Salt 1/4 c Chocolate chips 2 lg Eggs 2 Egg whites 2 ts Grated orange zest 1 ts Vanilla extract 1 Egg white w/ 1 Teaspoon Water Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix all the dry ingredients in a large bowl, stir in chocolate chips.Whisk together all the wet ingredients but the one egg white w/ water. Using a wooden spoon mix the wet into the dry ingredients. Add the nuts at this phase also. Divide dough in half. Roll out a 14 inch log. Make another using the other half of the dough. Place on prepared cookie sheet. Make sure there is plenty of space between each log, these will spread a good deal. Flatten the logs, and brush on the egg white/water mixture. Bake for 25 mins. let cool on the baking sheet, then transfer to a surface where you can cut the biscotti, at 45 degree angle, then return to baking sheet with each biscotti standing on a cut side. Bake another 7 mins. then turn all over onto other cut side and bake an additional 7 mins. Cool completely, then store in air tight containers for up to 10 days, Great with a good cup of coffee or tea. Adapted from a recipe by Richard Simmons in Winter 97, Shape Cooks. Original was for hazelnuts. Typos and slight variations by Joell Abbott Dec. 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Nut Slices Categories: Cookies Yield: 40 Servings 3/4 c Butter flavor crisco 1/2 c Sugar; granulated 2 tb Milk 1 1/2 ts Vanilla 1 Egg 1 1/4 Cup Flour; all purpose 1/3 c Cocoa 1/2 ts Baking soda 1/2 ts Salt 3/4 c Pecans; cut in large pieces 1/2 c Chocolate chips; semi-sweet MMMMM--------------------------DRIZZLE------------------------------- 1/2 c White melting chocolate; Cut In small pieces 1/2 ts Butter flavor crisco Chopped pecans; ( opt ) Preparation Time: 20 Minutes Bake Time: 10 Minutes 1. Heat oven to 350 F. 2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. 3. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Beat at low speed of electric mixer or by hand with large spoon, until blended. Stir in nuts and chocolate chips. 4. Divide dough into 4 equal portions. Shape each into a 1x8 inch roll. ( Hint: Make dough rolls on wax paper. Pick up ends of wax paper and roll dough back and forth to get a nicely shaped roll. ) Place 3 inches apart on ungreased baking sheet. 5. Bake at 350 for 10 minutes. Cool on baking sheet. 6. For Drizzle: Melt white chocolate and 1/2 teaspoon Butter Flavor Crisco on VERY low heat or at 50% power in microwave. Stir. Drizzle from end of spoon back and forth over cooled cookie. Sprinkle with nuts before chocolate hardens, if desired. 7. Cut diagonally in 1 inch slices. Makes 40 slices. Source: Butter Flavor Crisco Cookie Collection, page 11. Shared by: David Knight MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. Note: To harden chocolate quickly, place cookies in refrigerator for a few minutes. Recipe by: Butter Flavor Crisco Cookie Collection 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: Chocolate Oat Melties Categories: Cookies Yield: 3 Servings MMMMM------------------------INGREDIENTS----------------------------- 1 c Butter 1 c Light brown sugar firmly Packed 1 tb Freshly grated orange Peel 2 c Quick cooking oats 1 c All-purpose flour 12 oz M & M's Plain or Peanut MMMMM----------------------HOW TO MAKE THEM--------------------------- Perheat oven to 350 degrees F. In a bowl beat butter, sugar and orange peel until light and fluffy. Add oatmeal and flour; mix until well blended. Stir in M&M's. Shape dough into 1 1/2 inch balls; Place about 2 inches apart on ungreased cookie sheet. Press balls very lightly to flatten using the bottom of a glass. (*) Bake 12 to 14 minutes or until golden brown around the edges. Cool 10 minutes on cookie sheet before transferring to plate. Store in tightly covered container. IF THEY LAST THAT LONG!!!!!! From: Brighter Baking with M&M's MM Format and typos by: Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Oatmeal Chippers .001 Categories: Cookies Yield: 48 Servings 1 c Butter; softened 1 c Brown sugar; firmly packed 1/2 c Sugar 2 Eggs 1 ts Vanilla 1 1/4 Cup Flour 1/2 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 2 c Chocolate chips 2 c Oatmeal 1 c Walnuts; chopped (optional) Heat oven to 350~. Beat butter, sugars, eggs, and vanilla until creamy. Gradually add combined flour, cocoa, baking soda, and salt; mix well. Stir in remaining ingredients. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 mins. or until set. Cool 2 mins. on cookie sheet; remove to wire rack. Store tightly covered. Makes about 48 dozen cookies. MM by Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Butter Cookie Mix in a Jar Categories: Cookies Yield: 1 Servings 1 c Firmly packed brown sugar 1 1/2 c Firmly packed : powdered sugar* 1 1/2 c Flour mixed with 1 ts Baking powder and 1/4 ts Salt *(clean inside of jar with a paper towel after this layer) 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 stick soft butter, 1/2 cup creamy peanut 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 cookiessheets Bake 350 for 9-11 min til edges are lightly browned--cool 5 min on baking sheet and remove cookies to racks to cool completely Makes 3 dozen cookies From: Valerie@nbnet.Nb.Ca (Valerie) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Whirls Categories: Cookies Yield: 60 Servings 2/3 c Butter or margarine; soft 1 c Sugar 1 Egg 1 ts Vanilla 1 1/4 Cup Sifted All-purpose flour 1 ts Baking powder 1/2 ts Salt 1 c Quaker Oats, uncooked , (quick or old-fashioned) 1 oz Unsweetened chocolate , melted and cooled 1/4 c Finely-chopped peanuts , (salted) Beat butter and sugar together until creamy. Blend in egg and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture; blend well. Stir in oats. Divide dough in half. To one half, add melted chocolate; add peanuts to remaining dough. Roll out chocolate dough between two sheets of waxed paper to form a 15x10-inch rectangle. Roll out peanut dough between two sheets of waxed paper to form a 15x10-inch rectangle. Place peanut dough on top of chocolate dough, removing all waxed paper. Starting with long side, roll up as for jelly roll. Wrap in waxed paper and chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cooky sheets. Bake in preheated moderate oven (350 F.) 10 to 12 minutes. 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 Peanut-Butter Crunch Balls Categories: Cookies Yield: 42 Servings 1 c Chunky peanut butter 1/2 c Dark corn syrup 1 c Crisp rice cereal 8 oz Milk chocolate, broken in Pieces 1/4 c Peanuts, finely chopped 1. Beat peanut butter and corn syrup in medium-size bowl until well blended. Stir in cereal until well mixed. 2. Using rounded teaspoon, shape mixture into balls. Place on aluminum foil-lined large baking sheet. Chill several hours or until firm. 3. Place 6 ounces chocolate in medium-size microwave-safe bowl. Cover with plastic wrap. Microwave at full power for 1 minute. Stir chocolate until melted and smooth. Add the remaining chocolate and continue stirring until smooth and well blended. 4. Using a fork, spear peanut butter balls; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to baking sheet. If chocolate thickens too much, microwave at 50% power for 30 seconds, until soft enough to dip. 5. Let stand about 2 hours or until chocolate is almost firm. Sprinkle tops with finely chopped peanuts. Let stand until hardened. Source: Family Circle Magazine Insert 2/17/98 MasterCook formatted by Martha Hicks using Buster 2.0g & Note Tab Pro 11/98. Recipe By : Easiest-Ever Chocolate Desserts by Andrew Schloss From: "Mega-Bytes" on Apr 19, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Pizza Categories: Cookies Yield: 12 Servings 1 c Semi-sweet chocolate chips 1/2 c Shortening 1/2 c Flour 1/2 c Granulated sugar 2 Eggs 1 ts Baking powder 3/4 c Semi-sweet chocolate chips 2 tb Shortening 2 tb Water ** %%%%% CHOCOLATE PIZZA %%%%% ** assorted candy for decoration Melt 1 cup chocolate chips and 1/2 cup shortening over hot water; cool. Stir in flour, sugar, eggs and baking powder with fork; mix well. Spread evenly onto well-greased 12 inch pizza pan. Bake in 375 oven for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tbsp shortening and 2 tbsp water, stir to combine. Spread glaze evenly over cooled chocolate pizza. Decorate as desired with candies. Makes one 12 inch chocolate pizza. Origin: Five Roses 1991 Calendar for the month of March. Sent by: Sharon Stevens Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Pretzels Categories: Cookies Yield: 8 Servings 1/2 c Butter or margarine 1/4 c Sugar 1 Egg; large, beaten 1 ts Vanilla extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; unbleached, unsifted Cocoa frosting------ 2 ts Cocoa 1 1/4 Cup Confectioners' Sugar 2 ts Butter or margarine; melted 1/2 ts Vanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Rads Categories: Cookies Yield: 4 Servings 1 lb Bittersweet or semisweet Chocolate, chopped 3/4 c Sugar 2 lg Eggs 1/4 c (1/2 stick) unsalted Butter, Melted 1 tb Vanilla extract 1 ts Instant espresso powder or Instant coffee Powder 1 c Cake flour 1 ts Baking powder 1 ts Salt 1/3 c Semisweet chocolate chips (about 4 ounces) 1 c Chopped walnuts, toasted (about 4 ounces) Melt one pound chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat. Using electric mixer, beat sugar and eggs in large bowl until pale yellow and thick, about 5 minutes. Beat in melted chocolate, melted butter, vanilla and espresso powder. Sift flour, baking powder and salt into small bowl. Stir dry ingredients into chocolate mixture. Mix in chocolate chips and nuts. Refrigerate mixtures until firm about 30 minutes. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper. Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly. Press with moist fingertips to form 3 1/2 to 4 inch rounds. Bake cookies until tops become dry and crack, about 16 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature. 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: Chocolate Scotcheroos Cookie Categories: Cookies Yield: 48 Servings 1 c Light corn syrup 1 pk Semi-sweet(6oz, 1 cup) 1 c Sugar 1 c Peanut butter 1 pk (6oz, 1 cup) butterscotch Mo 6 c Rice krispies 1. measure corn syrup and sugar into large sauce pan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into buttered 9 X 13" pan. set aside. 2. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 1 X 2" bars to serve. Yield: 48 bars. This is the recipe as Kellogg's printed it - any recipes Kellogg's printed is available by calling 1-800-962-1413. The girl I talked to there was very nice and sent me a packet of recipes. I had asked for the original Rice Krispies treat recipes - the one with butterscotch instead of marshmallo. Not only did she find it and give me the recipe, she offered to send it with other recipes. 3 working days later I got a large manilla envelope FULL of recipes and recipe books. I think she photocopied everything in the file for me as well as threw in some recipe books for good measure. As I have time, I'll post the ones I have. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Snaps Categories: Cookies Yield: 72 Servings 2 c Sugar 1 c Brown sugar 1 1/2 c Butter 2 ts Vanilla 3 Eggs 6 oz Unsweetened baking Chocolate, melted and Cooled 4 c Flour 2 ts Baking soda 1 ts Salt Sugar for rolling 9 Oct 97 05:51 Subj => Quoting Sara Cream butter and sugars, add egg, vanilla and chocolate. Mix in dry ingredients and refrigerate overnight. Preheat oven to 350 degrees. Roll dough into balls and roll in sugar. Bake for 10 minutes. - ... .....Sincerely yours Gigi........ ~-- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) Fido Cooking (2:323/4.4) COOKING Msg : 623 of 1154 From : Ghislaine Dumont 1:167/200 Tue 07 Oct 97 10:11 To : Sara Christensen Thu : Potatoes with cheese topping Christensen to Ghislaine Dumont <=- Hi Sara, SC> My husband and I were on the Circle tour of Lake Superior in Canada a SC> few years ago and he had something called Poutine(potatoes?) with SC> melted cheese topping. Have you heard of this? I thought if any one SC> knew it would be you, since Canada is your home. Yes i heard about Poutine .:) French Fried top with melt cheese and BBQ sauce.:) Or you can make it with spagetti sauce they call it Italian Poutine. But i dont eat that,i dont like the taste.:( SC> I've enjoyed many of your recipes. They're copied, but not used yet. Your welcome.:) maybe one day you will try a few.:) SC> Talk to you later, SC> Sara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Surprises Categories: Cookies Yield: 4 Servings 3/4 c Sugar 3/4 c Butter, softened 1 Egg 1 1/2 ts Vanilla 1 3/4 Cup Flour 1/3 c Unsweetened cocoa 1/4 ts Baking powder 1/4 ts Baking soda 1/8 ts Salt 10 oz Jar maraschino cherries, Drained (save the juice!), Halved 6 oz Chocolate chips. Heat oven to 350 deg. Combine sugar and butter in mixer bowl. Beat at med. speed until well mixed. Add egg and vanilla. Add remaining ingredients except cherries. Beat at low speed until well mixed. Shape into 1" balls. Place 1' apart on cookie sheets. Press cherry half into center of each cookie. Bake for 8-10 min or till set. Cool completely. FROSTING 2 T juice from the cherries Combine in saucepan. Cook over low heat, stirring occasionally, till chips melt and frosting is smooth. Frost the cherry on each cookie. Refrigerate until set. From: Barkenpa@aol.Com . If you are without web access, send the following message to : Posted to MC-Recipe Digest V1 #38 by CMacDonal1@aol.com on Dec 22, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Walnut Crunchies Categories: Cookies Yield: 36 Servings 2 c Flour 6 tb Cocoa 1/2 c Brown Sugar 250 g Butter (1/2 lb) 1 ts Vanilla Essence 1 c Walnuts, coarsely chopped 1 c Cornflakes Sift flour & cocoa together into a bowl. Add sugar. Rub butter into dry ingredients. Knead until smooth. Stir in vanilla essence, walnuts & cornflakes. Put teaspoons of mixture onto an ungreased oven tray. Flatten slightly. Bake at 150C (300F) for 20-25 minutes or until biscuits are firm. Cool on a rack. Ice when cold. Chocolate Icing: Melt 100g (4 oz) cooking chocolate. Stir in 2 tbsp cream. Ice biscuits. Sprinkle with chopped walnuts. Makes 36. Source: Unknown From: Liz Gunn Date: 07 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Walnut Fingers Categories: Cookies Yield: 1 Servings 2 tb Butter or margarine 2 tb Milk 2 tb Sugar 1 tb Chopped nuts 1 ds Cocoa 1/2 lb Crushed biscuits MMMMM---------------------------ICING-------------------------------- 1 c Icing sugar 1 ts Cocoa 1 tb Milk Heat butter, milk and sugar, nuts and cocoa. When mixture comes to the boil, add crushed biscuits. Do not boil. Mix well and turn into greased shallow tin to set. Ice with icing mixture. Cut into fingers. From " Calendar of Cakes - The South Australian Country Women's Association" 1973 Typed by Vicki Crawford - Australia MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Walnut Meringues Categories: Cookies Yield: 48 Servings 2 c Unsifted powdered sugar 1/4 c Cocoa powder (not a mix) 1 Jumbo egg white 1/2 c Finely ground walnuts OR Pecans PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK From: "Rfm" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Cherry Biscotti Categories: Cookies Yield: 1 Servings 3 Eggs 3/4 c whole dried cherries 3/4 c hearty red wine or water, : warmed 1 1/4 c sugar 1/4 c sweet butter 10 oz bittersweet chocolate -- : melted 6 TB cocoa 2 ts vanilla extract 1 ts baking powder 3 1/2 c unbleached all-purpose flour : (or more) Preheat the oven to 325=B0F. Place cherries and wine in a small bowl and allow to plump for at least 1= hour. With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in. Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into 2 15-inch logs, 1 1/2 inches in diameter. Bake on Biscotti Del Laggaccio Recipe By : COOKING RIGHT SHOW #CR9649 From: Rhommel Date: Thu, 9 Nov 1995 17:06:15 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Chip Cookie Tips Categories: Cookies Yield: 1 Servings See directions The small things make the biggest differences when it comes to chocolate chip cookies. Here are some tips that help make the most of any cookie recipe: Start with an oven thermometer. It's important that your cookies bake at the temperature specified in the recipe and unless your oven is new, chances are it might not be perfectly calibrated. Take a look at the cookie sheets you're using. Avoid dark metal sheets. They absorb too much heat and cause cookies to burn on the bottom. (Food writer Shirley O. Corriher goes through the scrap pile of a sheet metal company, selecting ideal-sized aluminum sheets.) Halfway through baking, move cookie sheets from top to bottom and front to back to ensure even baking. If you're in a particularly perfectionist mood, bake only one sheet of cookies at a time, switching them from front to back halfway through baking. Do not bake cookies directly on the cookie sheet. Foil causes cookies to spread, so line cookie sheets with it only if the recipe calls for it. The best choice to line your cookie sheets is parchment paper. For nicely shaped cookies, use a medium-sized ice-cream scoop. You'd be surprised at what a difference various brands of chocolate chips can make in the final outcome. My favorite are the Dutch-processed chips sold at Trader Joe's. They're less-expensive than those sold in supermarkets and they deliver an amazing, deep flavor. Another good choice is Ghirardelli. They're sold in supermarkets. Source: March 3, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/cookside2.shtml MM by Helen Peagram by Brian & Pam Erickson on Mar 03, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Hazelnut Shortbread Wedges Categories: Cookies Yield: 1 Servings 1 1/4 Cup Hazelnuts with Skins; (about 6 ounces), ; toasted 1 1/4 Cup All-purpose flour 1/2 c Plus 2 tablespoons sugar 1 1/4 Sticks unsalted Butter; melted And cooled ; (10 tablespoons) 4 oz Fine-quality bittersweet or Semisweet; (not Unsweetened) ; chocolate 1 tb Vegetable shortening Preheat the oven to 350F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it. In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set. Makes 32 cookies. Gourmet December 1993 Converted by MC_Buster. MM by H Peagram by Alan Hewitt on Jun 23, 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Melting Moments Categories: Cookies Yield: 48 Servings 3/4 c All-purpose flour; plus 1 tb All-purpose flour 1 c Cornstarch 1/8 ts Salt 1/2 c Powdered sugar 1 c Unsalted butter; softened 1 ts Vanilla extract 6 Ozs semisweet chocolate By GEORGE ELTING on 24 Nov 98, c Nverted by MM_Buster v2.0m. Topping: 3/4 c powdered sugar In a medium bowl, whisk together flour, cornstarch, and salt. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla. On low speed, beat in the flour mixture until incorporated. Cover bowl with plastic and refrigerate at least 2 hours. Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375F. Butter cookie sheets. Divide the dough into 10 portions. One portion at a time, knead the dough between floured hands until malleable. On a lightly floured counter or pastry cloth, roll each dough portion back and forth, stretching to form ropes 1/2 inch in diameter. Cut the ropes into 2 1/2 inch lengths and place them on cookie sheets 1 1/2 inches apart, curving them slightly into crescent shapes. Knead any leftover dough into next portion. Bake 10 to 15 minutes, or until just beginning to brown around bottom edges. For even baking , rotate cookie sheets from top to bottom and front to back halfway through the baking period. Allow the cookies to cool on sheets for a few minutes. Use a small, angled metal spatula to transfer to the powdered sugar and gently roll them in sugar. The cookies are very fragile when warm. Transfer to wire rack, and when cool, dip them again in sugar. Break the chocolate into squares and place them in the top of double boiler set over very hot water (no hotter than 160F) The water must not simmer or touch the bottom of the top pan. Stir occasionally until the chocolate begins to melt. Remove chocolate from heat source before it is fully melted and stir, using residual heat to complete the melting. Tilt the top part of the double boiler over the hot water so that all of the chocolate collects in one corner. Lay sheets of wax paper on the counter. Lightly brush away sugar from one end of each crescent and dip this end into chocolate. Gently tap the chocolate-dipped end against the back of a stirring spoon to remove excess chocolate. Set the cookies onto the wax paper and move it forward a tiny bit to cover any chocolate spread. When the chocolate sets it will dull and harden. Store in airtight container, between sheets of was paper, at room temperature. Keeps several months. NOTES : Makes 4 dozen Recipe by: Rose Beranbaum MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Orange and Ginger Florentines Categories: Cookies Yield: 1 Servings MMMMM--------------------SUGARED ORANGE PEEL------------------------- 3 Oranges 1/2 c Plus 4 tablespoons sugar 1/2 c Water MMMMM--------------------------COOKIES------------------------------- 1/2 c Plus 2 tablespoons whipping Cream 1/2 c Sugar 1/4 c Firmly packed golden brown Sugar 2 tb Unsalted butter; (1/4 Stick) 2/3 c Lightly toasted sliced Almonds 1/4 c All purpose flour 2 tb Finely chopped Crystallized ginger 6 oz Bittersweet; (not Unsweetened) or ; semisweet ; chocolate,chopped For peel: Remove peel from oranges (orange part only) in strips using vegetable table peeler. Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter. Blanch remaining peel in small saucepan of boiling water 2 minutes. Drain. Return blanched orange peel strips to saucepan. Add 1/2 cup sugar and water and bring to boil, stirring frequently. Boil 5 minutes. Drain; reserve syrup for another use. Sprinkle 2 tablespoons sugar on plate. Arrange orange peel strips atop sugar. Sprinkle with remaining 2 tablespoons sugar. Let stand 15 minutes. Remove peel from sugar. Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use. For cookies: Preheat oven to 350F. Line 2 heavy large cookie sheets with foil. Lightly butter foil. Combine first 4 ingredients in heavy small saucepan. Cook over medium heat just until sugar dissolves, stirring constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger. Bring mixture to boil, stirring frequently. Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet. Repeat 5 more times, spacing cookies about 3 inches apart. Repeat procedure with second cookie sheet. Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread). Remove cookie sheets from oven. Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds. Slide foil off sheets. Cool cookies on foil. Turn foil over. Carefully peel off cookies. Line same cookie sheets with new foil. Repeat with remaining batter. Line 2 cookie sheets with foil. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. Dip 1 cookie halfway into chocolate; shake off excess chocolate. Place cookie on prepared sheet. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in airtight container between sheets of waxed paper. Let cookies stand 20 minutes at room temperature before serving.) Makes 24. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Espresso Dough Categories: Cookies Yield: 20 Servings 1 1/2 c All-purpose flour; 1/2 c Dutch-process cocoa powder; 1/2 tb Finely ground Espresso beans; 1 c Unsalted butter;, (2 Sticks) Room Temperature; 1 c Confectioner's sugar; 1 ts Pure vanilla extract; 1. In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside. 2. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use. Per serving (excluding unknown items): 143 Calories; 10g Fat (61% calories from fat); 1g Protein; 13g Carbohydrate; 26mg Cholesterol; 2 mg Sodium Recipe by: Martha Stewart Posted to MC-Recipe Digest V1 #47 by EJGiese@aol.com on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Hazelnut Shortbread Hearts Categories: Cookies Yield: 24 Servings 1 1/2 c Butter; softened (3 sticks) 1 1/4 Cup Sugar, powdered 3 tb Liqueur, hazelnut Or 1 Tablespoon almond Extract 1 ts Extract, vanilla 3 c Flour MMMMM--------------------------GARNISH------------------------------- 6 oz Hazelnuts, toasted; skins Removed, chopped (1-1/2 c) MMMMM--------------------------FROSTING------------------------------- 6 oz Chocolate, semisweet; Coarsely chopped 1 tb Liqueur, hazelnut; =OR= 1 Teaspoon Almond Extract 1 ts Milk From : Dave Drum Beat together butter and confectioners' sugar at medium speed until light and fluffy. Beat in liqueur and vanilla. Gradually beat flour into butter mixture until a smooth, very soft dough forms. Shape dough into a ball, wrap in plastic wrap, and chill until firm, 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 1/2" thickness. Using a 2" heart-shaped cookie cutter, cut dough into hearts; reserve trimmings. Place cookies, 1" apart, on a nonstick baking sheet. Repeat as directed with trimmings. Bake cookies until just golden, 15 minutes. Transfer cookies to a wire rack to cool. Meanwhile, prepare frosting. In top of a double boiler set over simmering (not boiling) water, melt chocolate. Remove from over water. Stir in liqueur and milk until smooth. Dip each cookie halfway into frosting. Sprinkle with about 2 teaspoons of chopped nuts. Transfer cookies to a sheet of waxed paper to cool completely. Baking Tips: To toast and skin hazelnuts, spread nuts in a baking pan. Bake in a 350 degree oven, stirring occasionally, until toasted, 10 to 15 minutes. Turn nuts out onto a cloth towel. Rub off and discard papery skins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Mint Cookie Sandwiches Categories: Cookies Yield: 36 Servings 3 c All-purpose flour 1/4 ts Salt 1/4 ts Baking powder 3/4 c Butter; softened 1 c Sugar 1 ts Vanilla extract 1 Egg 3 oz Unsweetened baking Chocolate Melted and cooled Mint Cream Filling 3 c Powdered sugar 2/3 c Butter; softened 1/2 ts Peppermint extract 3 tb Half and half; up to 5 T Chocolate Glaze 6 oz Semisweet chocolate Coarsely chopped 2 tb Vegetable oil 1. To prepare cookies: In a medium bowl, combine flour, baking powder and salt; set aside. In mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Divide dough in half. Form each half into a log 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or refrigerate until firm, 1 to 4 hours. 2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into 1/4 inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp to imprint the tops of half of the rounds. 3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom. Cool on racks. While cookies are baking, prepare the filling. In a small mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T half&half. Beat at low speed until smooth, adding more half&half if necessary. Mixture should be thick and creamy smooth. 4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the plain cookie rounds. Top with imprinted rounds to create sandwiches; press down lightly. Refrigerate until filling is firm, about 20 minutes. 5. To prepare glaze. In a small saucepan, combine chocolate and oil. Warm over low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage. Recipe by: The Joy of Cookies, pp. 156-7 Posted to MC-Recipe Digest V1 #35 by Nancy Berry on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Nut Wafers Categories: Cookies Yield: 4 Servings 2 1/4 Cup All-purpose flour 1/4 ts Salt 1/4 ts Baking soda 1/4 ts Ground cinnamon 1 c Sugar 3/4 c Butter or margarine, (1 1/2 Sticks) room temperature 2 oz Unsweetened chocolate Melted 1 ts Vanilla 1 Egg 1/2 c Chopped nuts; toasted Preferred, see cook's Notes Cook's notes: To toast nuts, place in a single layer on a baking sheet. Place in middle of 350-degree oven 3-5 minutes or until lightly browned. Watch carefully because nuts burn easily. If desired, garnish cooled cookies with melted white chocolate. You can either dip half of each cookie in the white chocolate (and allow to harden on a sheet of waxed paper) or place melted white chocolate in a pastry bag fitted with a small, plain tip an Preliminaries: Adjust oven rack to middle position. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, baking soda and cinnamon; set aside. In the large bowl of the electric mixer, combine sugar and butter; beat until well blended. Add chocolate, vanilla and egg; mix until blended. Add dry ingredients and mix until well combined. Divide dough in half. Roll each portion of cookie dough into a 2-inch-wide log on waxed paper. Twist ends to seal and refrigerate 3 hours or until firm (or place wrapped logs in azipper-style freezer bag and freeze). When ready to bake, cut dough into 1/4-inch slices. Place 2 inches apart on ungreased baking sheet. Bake for 6-8 minutes or until set. Immediately remove and place on cooling racks. Nutritional information (per serving): 58 calories, 1.0 grams protein, 6.2 grams carbohydrates, 3.4 grams fat, 8 milligrams cholesterol, 32 milligrams sodium Source: "May 19, 1999, The Orange County Register, #1 newspaper in Orange County, California; http://www.ocregister.com/living/food/real019w1.shtml" S(Alternative Souce): "" Yield: "6 dozen" Recipe By :Adapted from "Pillsbury Best Cookies Cookbook" (Clarkson Potter, 1997, $19.95) Per serving: 3393 Calories (kcal); 176g Total Fat; (45% calories from fat); 42g Protein; 433g Carbohydrate; 560mg Cholesterol; 2324mg Sodium Food Exchanges: 15 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 34 Fat; 13 1/2 Other Carbohydrates From: Berick@jps.Net Date: 24 May 99 17:24:37 Pacific Standa MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Orange Cups Categories: Cookies Yield: 20 Servings 1 c Almonds; finely chopped 3/4 c Confectioners' sugar 1/4 c Unsweetened cocoa 2 ts Freshly grated orange peel 8 tb Butter or margarine; Room temperature 3 lg Egg whites 1 tb Sugar 2 oz Semisweet chocolate; melted And cooled 1 ts Oil 2 tb Coarsely chopped Almonds; garnish Oven to 350 degrees. Arrange 20 1 1/2" foil baking cups on a cookie sheet. In a small bowl, mix almonds, confectioners' sugar, cocoa and orange peel. Stir in 6 tablespoons butter and 1 egg white. In a small bowl, beat remaining egg whites with electric mixer until foamy. Add sugar. Beat just until stiff peaks form when beaters are lifted. Fold into almond mixture. Fill baking cups 3/4 full. Bake 13-16 min. until tops look dry. Cool on cookie sheet. Meanwhile, mix remaining 2 tablespoons butter and melted chocolate. Stir in oil. Spread mixture over cookies and sprinkle with chopped almonds. Store airtight in refrigerator up to 3 weeks. Recipe by: Woman's Day Posted to MC-Recipe Digest V1 #000 by Sean Coate on September 15, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Scotch Drops Categories: Cookies Yield: 30 Servings 6 oz Semi-sweet chocolate pieces 6 oz Butterscotch pieces 1 1/2 c Quick Quaker Oats; uncooked 1 c Salted peanuts Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water; stirring occasionally. Remove from heat; stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper. Chill. 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-Walnut Biscotti Categories: Cookies Yield: 4 Servings MMMMM-----------------------JUDI M. PHELPS---------------------------- 2 c Walnut Halves (about 8 oz) 3 oz Unsweetened chocolate 5 tb Unsalted butter plus 1 ts Unsalted butter 2 c Flour 2 ts Baking powder 3 Eggs 1 c Sugar 1 ts Grated orange zest Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes. Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven. Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely. Source: The Best of Food and Wine. Shared and MM by Judi M. Phelps From: Michael Loo Date: 09-17-95 Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate. Chip Meringues Categories: Cookies Yield: 12 Servings RHONA ALTOMARI (KXPV54B) 2 Egg whites 2/3 c Sugar 6 oz Chocolate chips Preheat oven to 350 In small mixing bowl; beat eggs. Add sugar after eggs are "more than foamy"-they should be light and fluffy. Beat for 8 minutes. Fold in chips. Drop by tbsp onto greased cookie sheet. TURN OVEN OFF, leave overnight. The kids love them! Formatted by Elaine Radis; 3/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolatey Football Bites Categories: Cookies Yield: 18 Servings 4 c POST Cocoa PEBBLES Cereal 6 oz BAKER'S Semi-Sweet Baking Chocolate 1/2 c Light corn syrup 1 tb Butter or margarine 1/2 ts Vanilla White icing gel PLACE cereal in large bowl. MICROWAVE chocolate, corn syrup and butter in large microwavable bowl on HIGH 2-1/2 minutes, stirring halfway through cooking time. Add vanilla. POUR chocolate mixture over cereal; mix well. Shape into 2-inch = footballs using slightly moistened hands. Cool completely. Use icing gel to add lacings for footballs. Recipe By : Kraft From: Denise Schultz