MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Bells Categories: Cookies Yield: 60 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1/2 c Shortening; part butter 1/2 c Sugar 1 Eggs 1 ts Extract, vanilla 1 1/2 c Flour 1/4 ts Baking soda 1/2 ts Salt Rich, delicious cookies ... and most attractive. Mix shortening, sugar, egg, and vanilla thoroughly. Stir flour, soda, and salt together; blend in. Color 2/3 of dough red or green. Mold into 10"x1-1/2" roll. Mold this roll into a bell shape by squeezing the top together and leaving the lower half flared and curving; chill. Save 1/3 of white dough for clappers. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll, , about 10"x4"; trim edges. Wrap around roll and chill again. Preheat oven to 375 F (quick moderate). Cut 1/8"-thick slices. Place 1/2" apart on ungreased baking sheet. Press tiny ball of dough at bottom for clapper. Bake 8-10 minutes. If you use self-rising flour, omit soda and salt. Christmas Balls: leave roll round (do not shape bell); after adding outside strip of white, roll in colored shot. Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Bisquits Categories: Cookies Yield: 1 Servings 1 lb Butter 4 Egg 1 ts Soda 1 lb Sugar 1 c Sour cream Flour Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Bonbons Categories: Cookies Yield: 1 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1/3 c Sugar 1/4 c Margarine; softened 1/4 c Plus 2 tablespoons frozen Orange juice; thawed and Undiluted Concentrate 1/4 c Honey 1 1/2 ts Grated orange rind 1 ts Vanilla extract 1 Egg 1/2 c Plus 2 tablespoons All-purpose flour 3/4 ts Ground cinnamon 1/8 ts Baking soda 1/8 ts Ground cloves 1/8 ts Ground allspice 1/2 c Dried cranberries 1/3 c Golden raisins 1/3 c Finely chopped dried Apricots 3 tb Chopped almonds Cream sugar and margarine, using an electric mixer set at medium speed, until mixture is light and fluffy (about 5 minutes). Add juice concentrate, honey, orange rind, vanilla, and egg; beat at medium speed until blended. Combine flour, cinnamon, baking soda, cloves, and allspice. With mixer running at low speed, gradually add to orange mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon batter evenly into 33 paper-lined miniature muffin pans. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool in pans 3 minutes; remove from pans and cool on a wire rack. Makes 33 bonbons. Nutrition information: Per bonbon: Calories 60 (30% from fat), Fat 2 g (0 g saturated), Cholesterol 6 mg, Sodium 23 mg by Lou Parris , . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Cocoroons Categories: Cookies Yield: 4 Servings 3 Egg whites 1 c Sugar 1/2 ts Salt 1 ts Almond or mint extract 2 c Cornflakes 1 c Shredded coconut 1/2 Slivered red and green Cherries Preheat oven to 350F. In large bowl, beat egg whites until stiff and light. Fold in sugar and salt, gradually adding extract. Fold in cornflakes, coconut and cherries. Drop from a small spoon onto greased cookie sheets. Bake on the middle rack for 10-12 minutes. Makes 4 dozen cookies. Origin: Homestyle Canadian Classics, Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95. From: Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Crinkles Categories: Cookies Yield: 1 Servings 1/2 c Shortening 1/2 c Butter; softened 1 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 1 ts Lemon extract 2 1/2 Cup Flour 2 ts Baking powder 1/2 ts Salt 1/4 c Sugar Beat shortening, butter and 1 1/2 cups sugar until fluffy. Add eggs and extracts, beating until blended. Combine flour, baking powder and salt; gradually add to butter mixture. Cover and chill dough. Shape into 1 inch balls. Roll balls in 1/4 cup sugar. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 9 minutes or until barely golden. Let cool 2 minutes on cookie sheets. Remove to wire racks to cool completely. Yield: about 5.5 dozen. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Hazelnut Balls Categories: Cookies Yield: 20 Servings 1 c All-purpose flour 1/2 c Margarine 1 c Hazelnuts; or pecans 2 tb Sugar 1/8 ts Salt 1 ts Vanilla extract Confectioner's sugar 1. Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly. 2. Refrigerate dough for 30 minutes -- a very important step. 3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until set but not brown. Do not overcook. 4. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar. Yield: about 20 balls. Do not make them too large or they will not cook properly. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Jewels Categories: Cookies Yield: 72 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1/3 c Shortening 1/4 c Sugar 1/2 c Molasses 1 Eggs 1 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 ts Cinnamon, ground 1 ts Mace, ground 1 ts Nutmeg, grated 1/4 ts Ginger, ground 1/4 ts Allspice, ground 2 1/2 Cup Candied fruit, Mixed 2 c Nuts, chopped; coarsely Preheat oven to 325 F (slow moderate). Mix shortening, sugar, molasses, and egg. Stir dry ingredients together, blend into shortening mixture. Stir in fruit and nuts. Drop dough by teaspoonsful about 1" apart on lightly greased baking sheet. Bake 12-15 minutes. If you use self-rising flour, omit soda and salt. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Sandwich Cremes Categories: Cookies Yield: 48 Servings 1 c Butter (no substitutes); Softened 1/3 c Whipping cream 2 c All-purpose flour Sugar MMMMM--------------------------FILLING------------------------------- 1/2 c Butter (no substitutes); Softened 1 1/2 c Confectioner's sugar 2 ts Vanilla Food coloring In a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-inch thickness. Cut with a 1 1/2-inch round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 for 7-9 minutes or until set. Cool on wire racks. For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about1 teaspoon of filling over half of the cookies; top with remaining cookies. Recipe by: Country Woman - November/December 1998 MM by H. Peagram by "The Taillons" on Mar 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Stockings Categories: Cookies Yield: 36 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1 c Shortening; part butter 1/2 c Sugar, powdered 1 ts Extract, vanilla 1/2 ts Extract, almond 1/4 ts Food coloring, red; or Green 2 1/4 Cup Flour 1/2 ts Salt MMMMM-------------------------SURPRISES------------------------------ 9 ts Candied cherries; quartered 1/4 c Nuts; broken 1/4 c Chocolate chips MMMMM---------------------EASY CREAMY ICING-------------------------- 1 c Sugar, powdered 1/4 ts Salt 1/2 ts Extract, vanilla 1 1/2 tb Cream; or water Mix shortening, sugar, extracts, and food coloring well. Blend flour and salt; stir into shortening mixture. Chill 1 hour. Preheat oven to 400 F (moderately hot). In palm of hand, pat 1 level tbsp dough into oblong about 3" x 1-1/2". If dough seems to be too dry, carefully add a few drops of cream. Lengthwise down center, place "surprises" -- 2 chocolate chips, 1 cherry quarter, 2 nuts. Mold dough around "surprises" and shape into roll 3" long. Place on ungreased baking sheet, turning end of roll to form foot of stocking. Bake 10-12 minutes. Cool. Do not use self-rising flour in this recipe. Easy Creamy Icing: Blend sugar, salt, and flavoring (try lemon, almond, or peppermint flavoring for variety). Add just enough cream to make it easy to spread. If desired, tint with a few drops of food coloring. Spread on cookies with spatula or pastry brush. Ice tops and toes of stockings. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Surprises Categories: Cookies Yield: 1 Servings 3/4 c Shortening 3/4 c Light brown sugar 1 Single egg 1 3/4 Cup Flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 3/4 c Coconut 2 ts Cream of tartar 1 Single any flavor jam or Jelly Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min. Yield: 24 servings Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Trees Categories: Cookies Yield: 72 Servings 1 c Shortening 3/4 c Sugar 1 Egg 2 1/4 Cup Sifted All-purpose flour 1/8 ts Salt 1/4 ts Baking powder 1 ts Almond extract Green vegetable food Coloring Cream shortening, adding sugar gradually. Add unbeaten egg, when combined add sifted dry ingredients, flavoring, and a few drops of vegetable coloring. Mix just until ingredients are fully incorporated. Fill a cookie press. Form cookies on ungreased aluminum cookie sheet, using the tree plate and bake at 375 degrees for 10 to 12 minutes. Decorate with tiny candies. Yield: 6 dozen SOURCE: HOME ENTERTAINING Cooking Show 1998, TV FOOD NETWORK SHOW #HE1A36 - HOLIDAY COOKIE BAKING PARTY Format by Dave Drum - 07 December 98 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 09 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christopher's Snickerdoodles Categories: Cookies Yield: 1 Servings 1/2 c Shortening 3/4 c Sugar Egg 1 1/2 c Flour (scant) 1 ts Cream of tartar 1/2 ts Baking soda 1/8 ts Salt 2 tb Sugar 2 ts Cinnamon Heat oven to 400. Mix shortening, sugar and egg thoroughly. Sift flour, cream of tartar, baking soda and salt. Add to shortening mixture and stir well. Form into balls the size of walnuts and roll in the mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased cookie sheet. Bake 8-10 minutes. Posted to MM-Recipes Digest V4 #001 by "Fred Towner" on 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chruscik (Polish Bows) Categories: Cookies Yield: 8 Servings 9 Egg yolks 3 tb Sour cream 1 tb Rum 1 ts Vanilla 1 Confectioners sugar 3 c Flour (sifted) 1/2 ts Baking powder 1/2 ts Salt 3 tb Sugar 1 Oil for deep frying Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approx. 1 1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar. Makes 8 dozen. From: T&C George Date: Wednesday, June 09, 1999 11:31 Am MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chrusciki Categories: Cookies Yield: 84 Servings 1 tb Unsalted butter 2 lg Eggs 5 lg Egg yolks 3 tb Granulated sugar 1 1/2 ts Salt 1 ts Orange extract 1 ts Lemon extract 1 ts Vanilla extract 1 ts White distilled vinegar 1 tb Rum 3 tb Sour cream 1 ts Grated lemon zest 1 ts Grated orange zest 2 c All-purpose flour; (2 to 3) Vegetable shortening; for Deep-frying Sifted confectioners Sugar; for Sprinkling 1. Melt the butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon-colored. Add citrus rinds. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until the dough blisters, becomes elastic, and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature. 2. Roll 1/2 of dough very, very thin and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough. 3. Heat the shortening in a cast-iron frying pan to 375 degrees, and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs. 4. Drain chrusciki on brown paper bags; transfer to a cooling rack and sprinkle with confectioners sugar. Store, tightly covered, in wax-paper-lined tins. Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts. Posted to MC-Recipe Digest V1 #48 by EJGiese@aol.com on Dec 28, 1998, converted by MC_Buster. Recipe by: Martha Stewart By mc-recipe-digest on Decey,, mber 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chunky Chocolate Cookie in a Jar Categories: Cookies Yield: 1 Servings 3/4 c Packed brown sugar 1/2 c White sugar 1/4 c Cocoa 1/2 c Chopped pecans 1 c Jumbo chocolate chips 1 3/4 Cup All-purpose flour 1 ts Baking soda 1 ts Baking powder 1/4 ts Salt 3 Dozen cookies. Directions: Mix together the flour, baking soda and baking powder and salt. Set aside. 2. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit. Note. Wipe down inside of jar after adding cocoa powder. 3. Instructions to attach to Jar.. Chunky Chocolate Cookies 1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temp. do not use diet margarine. Add 1 egg, slightly beaten, and 1 teaspoon vanilla 3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. Do not use waxed paper. 5. Bake at 350 for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 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: Cialde Categories: Cookies Yield: 1 Servings 1 c Sugar 2 t Anise-flavored liqueur 1 Egg 2/3 c Water 2 t Vanilla 2 c Flour 1/4 c Vegetable oil 1 1/2 t Whole anise seed Combine all except last two ingredients. Beat well. Stir in flour and anise seed. Drop batter by the teaspoonful onto center of each cookie section. Close lid and allow to cook 30 to 45 seconds or until lightly brown. Allow to cool on wire rack or towels. Dust with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cindy's Chocolate Chip Cookie Categories: Cookies Yield: 12 Servings 1 Stick of butter 6 ts Brown sugar 6 ts White sugar 1/2 ts Vanilla 1 Egg 3/4 c Flour 1 c Chocolate chips 1 c Oats 1/2 ts Salt Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cinnamon Biscotti Categories: Cookies Yield: 24 Servings 2 1/2 Cup All-purpose hour 3/4 c Sugar 1 1/2 ts Baking powder 1 1/2 ts Ground cinnamon 1/4 ts Salt 3 lg Eggs 2 tb Stick margarine; melted 2 ts Vanilla extract Cooking spray 2 tb Sugar 1/2 ts Ground cinnamon 1. Preheat oven to 325 oF. 2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist. 3. Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough. 4. Bake at 325 oF for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 325 oF for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack. Yield: 24 biscotti. CALORIES: 96 (17% from fat); FAT 1.8g (sat 0.4g, mono 0.7g, poly 0.4g); PROTEIN 2.2g; CARB 17.5g; FIBER 0.4g; CHOL 28mg; IRON 0.8mg; SODIUM 44mg; CALC 25mg. WW: 2 pts. per serving Recipe by: Cooking Light Magazine, May 1997 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: Cinnamon Crisps Categories: Cookies Yield: 1 Servings 1/3 c Butter 2/3 c Sugar 1/3 c Milk 1/2 c Flour 1 ts Baking powder 1 ts Cinnamon Cream the butter and sugar together. Sift the dry ingredients and add alternately with the milk, using more flour if necessary to make a stiff dough. Roll on a floured board and cut in 2 inch squares. Bake on greased cookie sheets at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cinnamon Sticks Categories: Cookies Yield: 72 Servings Non-stick cooking spray 1/2 c Butter or margarine 1 1/2 c All-purpose flour 1/2 c Granulated sugar 1/2 c Packed brown sugar 1 Egg 1 ts Ground cinnamon 1/2 ts Vanilla 1 ds Salt 1/2 c Finely chopped nuts 1525 McGavock St. Nashville, TN 720 3 Line a 9 X 5 X 3" loaf pan with foil; spray with non-stick coating. Set aside. Beat butter or margarine with an electric mixer for 30 seconds. Add about half of the flour, granulated sugar, brown sugar, egg, cinnamon, vanilla and salt. Beat till thoroughly combined. Beat in remaining flour. Stir in nuts. Press evenly into prepared pan. Use the back of a metal spoon to smooth surface. Cover; refrigerate overnight. List dough out of pan. Cut crosswise (parallel to the short sides) into 1/4" thick slices. Then cut entire dough block in half lengthwise, making 2 sticks from each slice. Place on a greased cookie sheet. Bake in a 375 F oven about 10 minutes. Makes 72 cookies. Charlies greaest cooking tip? "Don't be embarrassed to call 911." Charlie Chase Fan Club MC formatted for your cooking pleasure by Pamela Creeden 2/25/99. Recipe by: Country America Celebrity Recipes, p.83, from Charlie Chase MM BY HELEN PEAGRAM by "Pam & Mike Creeden" on Feb 26, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cinnamon Triangles Categories: Cookies Yield: 6 Servings 2 ts Sugar 1/8 ts Cinnamon 15 Wonton wrappers 1 1/2 ts Reduced-fat tubstyle Margarine Preheat the oven to 400 degrees. Spray a small baking sheet with nonstick spray coating. Set aside. In a custard cup, mix together the sugar and cinnamon. Cut 15 wonton wrappers in half to form triangles, and lay them on the baking sheet. With your finger or the back of a spoon, brush the top of each wrapper with margarine, dividing it evenly. Sprinkle the cinnamon-sugar mixture over the top of each wrapper, dividing evenly. Bake in the center of the oven for 3 to 4 minutes or until golden. Cool slightly before serving. Leftovers can be wrapped tightly and kept at room temperature for up to a week. 6 servings/Serving size: 5 triangles Exchanges: Starch Exchange -- 1/2 Calories -- 51 Calories from Fat -- 6 Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 3mg Sodium -- 93mg Carbohydrate -- 10g Dietary Fiber -- 1g Sugars -- 2 g Protein -- 2g Recipe for Sunday, 12/13/98 All recipes this week are from our newest cookbook, The Diabetes Snack, Munch, Nibble, and Nosh Book, featuring over 150 healthy, quick treats that your friends and family will adore this holiday season. Fun and easy to fix, these crispy treats are made with purchased wonton wrappers. http://www.diabetes.org/recipes/121398.asp MC formatted using MC Buster & NTS by Barb @ PK on 12/13/98 Converted by MC_Buster. Posted to MC-Recipe Digest V1 #17 by "Barb @ PK" on Dec 13, 1998. Recipe by: The Diabetes Snack, Munch, Nibble, and Nosh Book Posted to MC-Recipe Digest V1 #17 by mc-recipe-digest on Decey,, mber 14, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cinnamon-Almond Biscotti Categories: Cookies Yield: 80 Servings 1 3/4 Cup Sugar 1 1/2 Sticks butter or margarine; Softened 1 ts Baking soda 1 ts Baking powder 1 1/4 Teaspoon Ground Cinnamon 5 lg Eggs 1 tb Vanilla extract 120 g Chocolate, unsweetened; Grated 4 c All-purpose flour 1 1/2 c Almonds (whole); toasted, Chopped MMMMM-------------------------EGG GLAZE------------------------------ 1 Egg; beaten with 1 ts Water In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. Add eggs and extract; beat until smooth. Stir in grated chocolate *(or finely ground in food processor or blender). With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or until firm enough to shape. Position racks to divide oven in thirds. Heat oven to 350~F. Lightly grease 2 cookie sheets. Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log. Place 2 logs 4 inches apart on each cookie sheet. Brush with egg glaze. Bake 25 to 30 minutes, switching cookie sheets halfway through baking, until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce oven temperature to 275~F. Slide logs onto cutting board. With a long serrated knife, carefully cut each log diagonally into 20 slices. Arrange slices upright on cookie sheet. Bake 20 minutes or until dry. Remove to rack to cool completely. Store airtight. ** To toast nuts: Spread nuts on a cookie sheet and bake in a 350~F oven until golden, about 5 minutes for sliced or chopped; 10 minutes for whole, halves or pieces. Yield: about 80 pieces of cookies. By "johndavid@prodigy.net" on Mar 18, 1998. Preparation Time: 0:00 From: "Petra Hildebrandt" on Apr 9, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Clinton's Chips Categories: Cookies Yield: 90 Servings 1 1/2 c Unsifted all-purpose flour 1 ts Salt 1 c Granulated sugar 2 Eggs 2 c Old-fashioned rolled oats 1 ts Baking soda 1 c Solid vegetable shortening 1 ts Vanilla 1 c Light brown sugar; packed 12 oz Semisweet chocolate chips Preheat oven to 350F. Grease baking sheets. Combine flour, salt, and baking soda on waxed paper. Beat together shortening, sugars, and vanilla in large bowl with electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Mix in chocolate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheets. Bake in preheated 350F oven for 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack 2 minutes. 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: Clods Categories: Cookies Yield: 4 Servings 2 c Sugar 1/4 c + 2 Teaspoon cocoa 1/2 c Milk 2 tb Butter 1/2 c Butter 1 ts Vanilla 3 c One-minute oatmeal Combine sugar, cocoa, milk and butter, mix and cook 1 minute after it boils. Remove from fire and add butter. Stir until melted, then add vanilla and oatmeal. Turn by teaspoon onto wax paper and cool overnight. DO NOT STORE IN AIRTIGHT CONTAINER! Makes 4 dozen cookies From file COOKIES1.ZIP From: Robert Miles Date: 20 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocanes Categories: Cookies Yield: 1 Servings 2 c Brown sugar 1 1/2 c Butter 5 1/2 Cup Flour 3 Eggs 2 1/2 Teaspoon Baking soda 2 ts Vanilla This mixture requires no liquid. Mix with hands until it will hold together. Boll one-half inch thick and cut into shape of fingers. Bake in hot oven. Note: Hot oven is 400 - 450 F. Source: Birds Run Grange, Gurnsey County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Almond Biscotti Categories: Cookies Yield: 30 Servings 1/2 c Butter or marg; softened 1 c Sugar 2 lg Eggs 1 1/2 tb Coffee liqueur 2 1/4 Cup All-purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1 1/2 tb Cocoa 1 cn Whole almonds (6-ounce) Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet. Bake at 350F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks to cool. Recipe By: Southern Living Magazine December 1996 From: Nancy Pallotta Date: 05 Jan 97 Eat-L List (Recipes And Food Folklore) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Cookie Hearts Categories: Cookies Yield: 48 Servings 1/2 c Butter or margarine Softened 1 c Sugar 2 Eggs 2 c All-purpose flour 1/2 c HERSHEY'S Cocoa 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt VALENTINE FROSTING 1 1/2 c Powdered sugar 2 tb Butter or margarine OR Shortening 2 tb Milk 1/2 ts Vanilla extract 3 dr Red food color (optional) 1. In large bowl, beat butter, sugar and eggs on medium speed of electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. 2. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until no imprint remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies. VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting. VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Pecan Crescents Categories: Cookies Yield: 42 Servings 1 c Butter or margarine , softened 2/3 c Granulated sugar 1 1/2 ts Vanilla extract 1 3/4 Cup All-purpose flour 1/3 c HERSHEY'S Cocoa 1/8 ts Salt 1 1/2 c Ground pecans Powdered sugar In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375 F. Shape scant tablespoons dough into logs about 2-1/2 inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen cookies. 1995 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: Cocoa Rum Balls Categories: Cookies Yield: 48 Servings 3 1/4 Cup Vanilla wafer Crumbs (12-oz. box wafers) 1 1/2 c Chopped nuts 3/4 c Icing sugar 1/4 c HERSHEY'S Cocoa OR European Style Cocoa 1/2 c Light rum* 3 tb Light corn syrup Powdered sugar In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving. About 4 dozen balls. * 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can be substituted for rum. [1995 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: Cocoa Snaps Categories: Cookies Yield: 26 Servings 1/2 c All-purpose flour 1/2 c Sugar 1/4 c Unsweetened cocoa powder 1/2 ts Baking powder 1/4 ts Salt 2 tb Unsalted butter; softened 1 lg Egg; beaten lightly In a bowl whisk together flour, sugar, cocoa powder, baking powder and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour. Preheat oven to 400 degrees and lightly grease a large baking sheet. Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with a floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks.(Cookies will continue to crisp as they cool.) This recipe yields about 26 cocoa snaps. Recipe Source: COOKING LIVE with Sara Moulton >From the TV FOOD NETWORK - (Show # CL-D226 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l. From: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoanut Macaroons Categories: Cookies Yield: 1 Servings 3 Egg whites; beaten stiff 1 c Sugar; granulated 2 1/3 Cup Cocoanut; shredded 1 ts Vanilla Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2 1/3 c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut and Jam Fingers Categories: Cookies Yield: 1 Servings 110 g Margarine 1/2 c Sugar- castor 1 Egg dr Essence- vanilla 1 1/2 c Flour- plain Jam TOPPING 1 Egg 1/2 c Sugar- castor 1 c Coconut- desiccated Cream the margarine and sugar until light. Add the egg and vanilla, then stir in the flour. This makes a dough mixture which should then be spread and carefully pressed down into a well-greased and floured Swiss roll tin. Cover the dough layer with jam in liberal quantities. Mix the egg and sugar together and add the coconut. This makes a crumbly topping. Sprinkle it evenly over the top of the jam. Bake in a 180^C oven for 25 to 30 minutes. Cut into fingers whilst still hot. from ON A SHOESTRING by SAMELA HARRIS typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 20 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Buttons Categories: Cookies Yield: 78 Servings 1 c Softened butter 1/2 c Sugar 2 tb Milk 1 ts Coconut extract 3/4 ts Baking powder 1/2 ts Salt 2 2/3 Cup Flour 1 1/2 c Flaked coconut, chopped 4 oz Semisweet chocolate 1 tb Shortening Beat butter, sugar, milk, coconut, baking powder and salt until fluffy. Stir in flour and coconut until dough is a bit crumbly. Squeeze together. Divide into 4 pieces, form into a 10X1" log. Wrap in plastic; chill until firm. Preheat oven to 325F. Cut each log into 1/2" slices. Place, 1" apart on ungreased cookie sheets. Make 4 holes in each to make a button. Bake 20-25 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening. Dip bottom of each cookie so it comes slightly up the side of each. Scrape from bottom leaving a very thin layer. Place, chocolate side down, on waxed paper until set. Per cookie: 55 cal., 1g pro., 6g carb., 3g fat, 6mg chol., 45mg sod. Good Housekeeping 12/95. Shared by Carolyn Shaw 1/96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Chews Categories: Cookies Yield: 4 Servings 1/2 c ALL-PURPOSE FLOUR 1/2 ts BAKING POWDER 1/8 ts SALT 2 LARGE EGGS, AT ROOM TEMPERATURE 1/2 c SUGAR 2 TEASPOONS VANILLA EXTRACT 3 1/2 Cup SWEETENED FLAKED COCONUT Preheat oven to 350. Line several baking sheets with aluminum foil and lightly butter the foil. In a medium-size bowl, stir the flour, baking powder, and salt. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color. Beat in the vanilla extract. Using a rubber spatula, stir in the flour mixture, then fold in the coconut. Drop about 2 tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between the cookies. Bake one sheet at a time for 10 to 15 minutes or until the edges are just starting to brown. Place the baking sheet on a wire rack and cool for about 10 minutes. Using a metal spatula, transfer the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. Makes about 24 cookies. Recipe By : From: Lindros464@aol.Com Date: Sun, 23 May 1999 13:12:50 Edt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Chews 2 Categories: Cookies Yield: 4 Servings 1 c Shortening 2 c Brown sugar 2 Eggs 1 1/2 c Sifted flour 1/2 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 1 c Coconut 3 c Rolled oats, uncooked Plus any one of the Following: 1 c Semi-sweet chocolate chips 1 c Raisins Cream shortening and sugar. Add eggs and mix until blended. Mix together the flour, soda, baking powder and salt and add to creamed mixture and mix until smooth. Add coconut, rolled oats, and one of the variations. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 for 10 to 12 minutes. NAME=Colleen From: Lindsee@epix.Net : MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Coffee Chewys Categories: Cookies Yield: 4 Servings 1/2 c (1 stick) butter at room Temperature 3/4 c Sugar 1/4 ts Salt 1 Egg 1/2 c Coconut milk 2 tb Instant coffee powder 1 1/2 c All-purpose flour 1 ts Baking powder 1 c Flaked coconut Heat the oven to 350 degrees F and lightly grease several baking sheets. Mix the butter, sugar and salt with an electric mixer until creamy about 1 minute. Add the egg and beat well. Heat the coconut milk in a small saucepan over medium heat or in the microwave. Add the instant coffee and stir to dissolve it. Stir this into the butter mixture. Sift together the flour and baking powder and gradually add to the batter, stirring just until the dry ingredients are incorporated. Fold in the coconut flakes. Drop rounded teaspoons of the batter 1 inch apart on prepared baking sheets. Bake the cookies for 12 to 15 minutes until they are a pale golden brown. Transfer the cookies to a rack to cool. Store them in airtight containers at room temperature for up to two weeks. About 45 cookies 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: Coconut Crescents Categories: Cookies Yield: 3 Servings 1 2/3 Cup Flour 1/2 c Almonds, ground finely; 2 Oz 1/3 c Sugar 1/4 ts ;salt 1 c Butter, chilled; cut into sm Pieces (2 sticks) MMMMM----------------------GLAZE & TOPPING--------------------------- 1 lg Eggs 1 tb ;water 1/4 c Coconut, shredded sweetened In a medium bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Shape dough into a disk, wrap in plastic wrap, and chill for 2 hours. Preheat oven to 325 degrees. Shape dough into 1" balls. Roll each ball into a rope. Place ropes on 2 ungreased baking sheets; form each rope into a "U" shape. To prepare glaze, mix toghether egg and water. Brush cookies with glaze. Press coconut onto tops of cookies. Bake cookies until lightly golden, 14 to 16 minutes. Transfer baking sheets to wire racks to cool slighlty. Transfer cookies to racks to cool completely. Baking Tips: If you're not partial to coconut, coat these cookies with finely chopped almonds or chocolate sprinkles. The mild flavor of the basic dough goes with almost anything. You can also use your imagination and shape the cookies into balls, logs, or even your initials. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Crinkles Categories: Cookies Yield: 48 Servings 1/2 c Soft shortening 1/4 c Butter 1 c Packed sugar 1 Egg 1 ts Vanilla 1 c Plain flour 1 ts Baking soda 1/4 ts Salt 2 1/2 Cup Cherrios, crushed Down to 1 1/2 Cups 3/4 c Coconut Preheat oven to 350 degrees. Grease baking sheet. Cream shortening, butter and sugar until light and fluffy. Mix in the egg and vanilla. Sift together the flour, baking soda and salt. Add to the creamed mixture. Blend thoroughly. Stir in crushed cereal and coconut. Drop by level tablespoons onto the baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes approximately 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Crinkles, Finalist Categories: Cookies Yield: 48 Servings 1/2 c Soft shortening 1/4 c Butter or margarine 1 c Packed brown sugar 1 Egg 1 ts Vanilla 1 c Plain flour 1 ts Baking soda 1/4 ts Salt 2 1/2 Cup Cheerios, Crushed Down To 1-1/2 Cups 3/4 c Coconut Preheat oven to 350 degrees. Grease baking sheet. Cream shortening, butter and sugar until light and fluffy. Mix in the egg and vanilla. Sift together the flour, baking soda and salt. Add to the creamed mixture. Blend thoroughly. Stir in crushed cereal and coconut. Drop by level tablespoons onto the baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes approximately 4 dozen cookies. Recipe By : Newport News' Centennial Cookie Contest From: "Marie Smith" on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Joys Categories: Cookies Yield: 3 Servings 1/4 lb Butter (or margarine) 3 c Coconut (one standard Package) 2 c Powdered sugar 2 oz Chocolate (unsweetened), Melted (2 squares) Melt butter in a sauce pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. NOTES: * Super-sweet, super-rich holiday cookies -- This is an easy recipe that can knock your socks off for flavor and sweetness. In other words, it will make your teeth fall out. * We use sweetened coconut and also use semi-sweet chocolate. This is why they make your teeth fall out. * I tried an approach of melting the stick of margarine using the microwave on full for 48 seconds. While it was melting, I measured and mixed up the dry ingredients. I then poured half the liquid over the premixed coconut-sugar mixture; mixed some and poured in the remainder. This worked well for me, but my wife insists that the listed method is easier. * Your clean thumb is the best way to make the indentations. * Be sure to keep them in the refrigerator until ready to serve. : Difficulty: easy. : Time: 30 minutes preparation, 1 hour chilling. : Precision: approximate measurement OK. : John Daleske : AT&T Bell Laboratories, Columbus, Ohio : {cbosgd,cbatt}!cbdkc1!daleske MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Macaroons Categories: Cookies Yield: 16 Servings 1 lb (4 cups) SWEETENED shredded Coconut OR 8 oz (2 3/4 cups) UNSWEETENED** Shredded coconut 14 oz Can Sweetened Condensed Milk 2 ts Orange rind, finely grated 1 ts Vanilla 3 Egg whites pn Salt * Makes 16 large or 30 small cookies ** Unsweetened coconut is drier and will swell as it absorbs the condensed milk. Preheat oven to 350 degrees and place oven racks in the middle position. Line one or two sheet pans with foil or kitchen parchment paper. Set aside. SPECIAL NOTE: Depending on the freshness and moistness of the coconut, you may not need to use the entire can of sweetened condensed milk! Mix coconut and condensed milk just until coated. (See above special note) Stir in orange rind and the vanilla. In a separate bowl, beat the egg whites with the salt, beat until foamy. Mix into the coconut. Using a one ounce small scoop, or two ounce ice cream scoop, scoop mixture onto the lined pans, leaving 1 1/2 inch space between cookies. Bake in preheated oven for 20 minutes (small cookies) or 25 to 30 minutes (for the large cookies) until golden brown on top and well browned on the bottom. If using two baking sheets at the same time on separate racks, switch positions halfway through baking to prevent over cooking or burning. Slide foil or parchment paper with its cookies onto a cooling rack and cool for five minutes. Peel the foil or paper off the still warm cookies and then cool the cookies completely on a rack. Washington Post 4/12/95 Recipe by Esther Press McManus. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Macaroons #1 Categories: Cookies Yield: 4 Servings 1 1/3 Cup Angel flake coconut 1/3 c Sugar 3 tb Flour 1/8 ts Salt 2 Egg whites 1/2 ts Almond extract cn Cherry halves if Desired Combine coconut, sugar and flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325 degrees for 20-25 minutes, or until edges of cookies are golden brown. Remove from baking sheets immediately. RAISIN MACAROONS: Add 1/3 cup raisins before baking.CHIP MACAROONS: Add 1/3 cup semisweet chocolate flavored chips before baking.NUT MACAROONS: Add 1/3 cup chopped pecans or almonds before baking. From: Stanley Johnson date: Friday, May 14, 1999 11:25 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Macaroons #2 Categories: Cookies Yield: 4 Servings 2 (14-oz pkg) flaked coconut 5 1/2 Cup 1 cn (14-oz) sweetemed condensed Milk not evaporated milk 2 ts Vanilla extract 1 1/2 ts Almond extract cn Fruits or nuts Optional Preheat oevn to 350 degrees. In large bowl, combine coconut, milk, vanilla extract and almond extract. Drop by rounded teaspoonfuls onto generously greased baking sheets. Garnish with fruits or nuts if desired. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove immediately. Macaroons will stick if allowed to cool on baking sheets. Store loosle covered at room temperature. From: Stanley Johnson date: Friday, May 14, 1999 11:26 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Macaroons #3 Categories: Cookies Yield: 4 Servings 1 1/2 c (about) Baker's Angel Food coconut 1/3 c Sugar 3 tb Flour 1/8 ts Salt 2 Egg whites 1/2 ts Almond extract cn Cherry halves Combine coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Add cherry halves. Bake at 20-25 minutes, or until edges are golden. Remove from sheets immediately. From: Stanley Johnson date: Friday, May 14, 1999 11:27 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Macaroons 4 Categories: Cookies Yield: 4 Servings 4 Egg whites, at room temp. 3/4 c Sugar 1/2 ts Vanilla 1 3/4 Cup Coconut flakes Beat egg whites until stiff-add sugar by TBS. beating as you add the sugar. Add vanilla then fold in the coconut carefully folding under. Drop by tsp. on parchment paper bake 275 for 20-25 minutes. Jan From: Janic412 Date: Sunday, February 21, 1999 5:38 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Meringue Drops Categories: Cookies Yield: 5 Servings 3 Egg whites 1 c Sugar 1 ts Vanilla 1 c Shredded coconut Whole unblanched almonds (optional) 1) Preheat oven to 300 F (150 C), . In large bowl use an electric mixer to beat the egg whites until stiff peaks form. 2) Gradually beat in sugar. Add vanilla. 3) With a rubber spatula gently fold in coconut. 4) Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie. 5) Bake at 300 F (150 C), for 20 to 25 minutes. 6) Remove to racks to cool. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Shortbread Lhj Categories: Cookies Yield: 40 Servings 1 c Butter; softened (no Substitutions) 3/4 c Sugar 1 ts Vanilla extract 1 3/4 Cup All-purpose flour 1 c Flaked coconut Old-fashioned icebox cookies are always a favorite--and what could be easier for the hostess? Keep a brick of dough in your freezer so you can slice and bake them at a moment's notice. 1. Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy. Beat in vanilla. Gradually add flour. Stir in coconut until well combined. Shape dough into 12x3x1-inch brick, wrap in wax paper and freeze 2 hours or refrigerate overnight. 2. Heat oven to 300 degrees. Slice dough 1/4-inch-thick and arrange slices 1 inch apart on cookie sheets. Bake 27 to 30 minutes, until edges begin to turn golden. Transfer to wire racks to cool. (Can be made ahead. Wrap well and freeze up to 2 weeks.) Makes about 40 cookies. Prep time: 7 minutes plus chilling Baking time: 27 to 30 minutes per batch Degree of difficulty: easy PER COOKIE: Calories 85, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 52 mg, Carbohydrates 9 g, Protein 1 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more FROM LHJ ONLINE http://www.lhj.com (C) 1998, Meredith Corporation, . MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: LHJ ONLINE http://www.lhj.com MM by H Peagram by Roberta Banghart on Jun 16, 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Snaps Categories: Cookies Yield: 1 Servings 1/3 c Shortening 3/4 c Sugar 1/4 c Water 1 ts Vanilla 1 ts Baking powder 1/2 ts Salt 1/3 c Walnuts 1/2 c Finely shredded coconut Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48. From file COOKIES1.ZIP From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Snowdrops Categories: Cookies Yield: 4 Servings 2 c All-purpose flour 1 c Flaked coconut 1/2 c Granulated sugar 1 c Land of Lakes Butter, Softened 1/4 c Milk 1 Egg 1 tb Vanilla Powdered sugar for Sprinkling Heat oven to 350 degrees F. In large mixer bowl, combine flour, coconut, granulated sugar, butter, milk, egg and vanilla. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes, or until edges are lightly browned. Remove immediately. Cool completely, sprinkle with powdered sugar. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Sour Cream Lemon-Drops Categories: Cookies Yield: 4 Servings 1/2 c Margarine or butter 2 ts Finely shredded lemon peel 2 c All-purpose flour 1 ts Baking powder 1 c Sugar 1/4 ts Baking soda 1/2 c Dairy sour cream 1 Egg 1/2 c Coconut Lemon glaze Beat margarine in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, sour cream, egg, lemon peel, baking powder, baking soda, Beat at low speed till thoroughly combined. Beat 1 minute at medium speed. Beat in remaining flour. Add and stir in the coconut. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or till edges are just lightly browned. Remove from oven and cool cookies on wire racks. While warm, brush with Lemon glaze. Makes about 3 dozen. Lemon glaze: In a small bowl stir together 1/4 cup sugar and 2 tablespoons lemon juice. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Sticks Categories: Cookies Yield: 1 Servings 1 1/4 Cup Whole wheat flour 1/2 c Quick or rolled oats 1 ts SWEETENER 1/2 ts Salt 2 tb Coconut 1/4 c NUTS OR SEEDS 3/4 c Water Blend oats until fine. Remove from blender. Blend remaining ingredients, except flour, until smooth. Stir together all ingredients. Knead for 1 minute. Pinch off 1 tablespoon dough. Roll between hands to make stick 2-3" long. Bake on oiled cookie sheet at 350F. for 25 minutes. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95. Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores. From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Tuiles Categories: Cookies Yield: 1 Servings 2 tb Unsalted butter, softened 3 tb Sugar 1 lg Egg white at room Temperature 1/4 ts Vanilla 2 tb All-purpose flour 1/2 c Sweetened flaked coconut In a bowl cream together the butter and the sugar until the mixture is light and fluffy, add the egg white and the vanilla, and beat the mixture until it is just combined. Sift the flour over the mixture, fold it in, and fold in the coconut. Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water. Bake the cookies in batches in the middle of a preheated 425°F. oven for 4 to 5 minutes, or until they are golden around the edges. Working quickly loosen the cookies carefully with a metal spatula, transfer them to a rolling pin, pressing gently to curl them around the pin, and let them cool completely on the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) The tuiles may be made 1 day in advance and kept in an airtight container. Makes about 14 tuiles. Recipe By : Gourmet February 1990 From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut-Almond Macaroons Categories: Cookies Yield: 24 Servings 3 Egg whites 1 c Sugar 1 tb Cornstarch 1/4 ts Salt 2 c Dried coconut; packed 1/2 ts Almond extract 1. Beat egg whites until stiff peaks form. Have water boiling in a double boiler. Place the egg whites in top part of double boiler and blend in sugar and cornstarch. Cook over the boiling water, stirring constantly, for 20 minutes. 2. Remove from heat and add salt, coconut and almond extract. Stir until well combined. 3. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie sheets. Bake in preheated 300-degree oven for 18-20 minutes, or until lightly browned. Do not overcook. Remove to wire rack to cool completely. Yield: about 24 macaroons. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut-Apricot Haystacks Categories: Cookies Yield: 44 Servings 1 1/2 c Sugar 1/2 c Margarine; not diet 1/2 c Milk 1/2 c Dried apricots; minced 1/2 c Nuts; chopped : 1 teaspoon Vanilla extract 1/2 cup Unsweetened cocoa powder 3 1/2 cups Rolled oats; quick-cooking : 1 cup Dried coconut; shredded Combine the sugar, margarine, milk and cocoa powder in a saucepan. Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove from heat. Blend in remaining ingredients, using a wooden spoon to mix well. Drop by spoonfuls onto waxed paper; cool completely. Store with sheets of waxed paper between layers in an airtight container.Yield: 40-50 "haystacks". Recipe by: Jo Anne Merrill From: "Anthony Anderson" on Dec 22, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Common Biscuits (Crackers)- England, 1700's Categories: Cookies Yield: 1 Servings 1 c (8 oz) sugar 2 1/2 Cup (3/4 lb) Self-raising flour 4 Eggs 2 tb Rosewater Mix the sugar and flour in a bowl. Beat the eggs and rosewater together until smooth, add to the flour mixture and blend to make a stiff dough. Add a little more rosewater if it is too stiff. Drop by heaped tablespoonfuls into greased muffin tins and bake at 350 F (Mark 4) for 15 minutes or until golden. _Seven Centuries of English Cooking_, Maxime de la Falaise. 1973, Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie Bowls Categories: Cookies Yield: 4 Servings 1/2 c Egg whites 1/2 c Powdered sugar 1/3 c Sifted flour 3 tb Butter, melted and cooled 3/4 Tap vanilla extract Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks are formed. Fold in flour in halves. Blend in cooled butter and vanilla. Quickly grease a preheated cookie sheet and bake a trial cookie - if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult to shape, add a little more cooled butter. Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes. Bake at 400 F for 2 to 3 minutes or until edges are lightly browned. Immediately remove from cookie sheet and quickly shape inside a bowl. Let cool. Store in tightly covered container. These are especially great for holding sundaes, but anything else can be put in them. These are great filled with fresh fruit with a hunk of fresh whipped cream on top. From: Dsauer7800@aol.Com on Aug 08, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie Pops Categories: Cookies Yield: 4 Servings 1 2/3 Cup All purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine Softened 3/4 c Granulated sugar 3/4 c Packed brown sugar 2 ts Vanilla extract 2 Eggs 2 c Semi-sweet chocolate Morsels 2 c Quick-cooking old fashioned Oats 1 c Raisins 24 Wooden craft sticks 1 Container (16 oz.) prepared Vanilla frosting, Colored as desired Colored icing in tubes and Colored candies 1/2 Fat; 1 Other Carbohydrates Rom: Laurie R Wise Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mxture. Stir in morsels, oats and raisins. Drop dough by level 1/4 cup measure about 3 inches apart onto ungreased baking sheets. Shape into rounded mounds. Insert wooden stick into each mound. Bake in preheated 325 oven for 14 to 18 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to completely. Decorate pops using colored frosting and icing and/or candies. Makes about 2 dozen cookie pops. Per serving: 142 Calories (kcal); 8g Total Fat; (49% calories from fat); 1g Protein; 18g Carbohydrate; 36mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Corn Flakes Crunchies Categories: Cookies Yield: 60 Servings 1/2 c Vegetable shortening 2/3 c Sugar 1 Egg 1 tb Milk 1 ts Grated orange peel 1 c All purpose flour 1 1/2 ts Baking powder 3 c Corn Flakes 1/2 c Chopped nuts Preheat oven to 350. Lightly grease cookie sheet. In large bowl cream shortening and sugar. Beat in egg, milk and orange peel. Stir in flour and baking powder. Add cereal and nuts, mixing well. Drop by level tablespoon onto prepared cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Let stand 1 minute before removing from cookie sheet. Make 5 dozen. Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Mary A. Smith Date: 09 Aug 99 MM by H Peagram MMMMM