MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Macaroons Categories: Cookies Yield: 24 Servings 2 Egg Whites 1 c Sugar 1/2 ts Vanilla 1 c Coconut 2 c Cornflakes 1/2 c Nuts,chopped Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla, coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased cookiesheet. Bake in 325 defrees F oven until light brown. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornish Cherry Choclets Categories: Cookies Yield: 1 Servings 6 oz Margarine, (1 cup) 1 oz Cornish butter 8 oz Sugar, (caster/superfine Is Best) (1 cup) 2 tb Golden syrup, (sugar Syrup In US?) 16 oz Flour, (plain/all-purpose) (3 3/4 cups) 1 tb Baking powder 6 oz Chopped-up chocolate 4 oz Glace cherries, chopped Preheat oven to 220C (425F, GM7). Grease baking trays lightly. Mix well together in a large bowl the margarine, sugar and syrup. Add the flour, baking powder, cherries and chocolate chips. Mix thoroughly. The dough should be slightly crumbly and just holding together when you squeeze it. Press walnut-sized balls onto baking trays, and bake in the oven for 8 minutes (until just starting to turn brown). (makes approximately 70) Converted by MC_Buster. - -- Alan Hewitt Recipe By : From: Alan Hewitt on Dec 12, 1998. NOTES : Delicious with a cup of cranberry apple herb tea while watching the leaves fall in the backyard (or after raking them) Recipe by: GladRag Posted to MC-Recipe Digest V1 #15 by mc-recipe-digest on Decey,, mber 13, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Chews Categories: Cookies Yield: 1 Servings Sue Woodward 2 Eggs 3/4 c Sugar 1 tb Lemon juice 1/4 ts Nutmeg 1 1/2 c Biscuit mix 1 c Pecans; chopped 1 cn 8-oz. jellied cranberry Sauce; Chilled Confectioners sugar; sifted Beat eggs with sugar, lemon juice, and nutmeg. Beat until fluffy. Stir in biscuit mix. Cut chilled cranberry sauce in cubes and fold into the batter with the nuts. Spread in a greased 13"x9" pan. Bake at 350~ for 20 to 25 mins. Cool. Sprinkle with confectioners sugar. Cut into bars. From: "Robert Ellis" date: Sun, 01 Nov 1998 10:11:33 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crescent Sand Tarts Categories: Cookies Yield: 4 Servings 1/2 lb Butter 1/2 c Confectioner's sugar sifted 2 c Cake flour sifted 1 c Pecans chopped 1 ts Vanilla From : Pat Stockett Cream butter; add sugar. Stir well and add flour and vanilla. Shape into balls or crescent (just drop them from the spoon - the more you handle them the harder they will get) and bake on ungreased cookie sheet at 325 deg. for 20 minutes or until a light brown. Roll in powdered sugar while warm. Makes 4 dozen. Source: DALLAS JR. LEAGUE COOKBOOK page 356 Posted by Ken Strei MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Criniti Categories: Cookies Yield: 6 Servings MMMMM-------------------ROMULAN SPICE COOKIES------------------------ 1 c Butter 2 c Brown sugar 2 Eggs 2 2/3 Cup Flour 1/2 ts Nutmeg 1/2 ts Cloves 1/2 ts Salt 1/2 ts Baking soda 1 1/2 ts Cinnamon 2 ts Baking powder 1 c Walnuts, chopped 1 c Raisins 1/3 c Milk In a large mixing bowl, cream the butter and brown sugar together. Add the eggs and stir vigorously until the mixture is well blended. In a small bowl, mix together all the dry ingredients except the raisins and walnuts. Then add the dry ingredients and the milk to the butter mixture, stir it in gently, and when it is all moistened, stir hard to mix it all together evenly. You should have a stiff batter. Fold in the raisins and nuts and mix them in well. Grease your cookie sheet, and preheat the oven to 350 degrees. Drop the dough onto the sheet by the spoonful. Bake for 10 to 12 minutes, or until the cookies just begin to brown at the edges and a toothpick comes out clean. FROM: JOANNE FERRY (CMSJ69B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Chocolate Wafers Categories: Cookies Yield: 12 Servings 4 tb Unsalted butter, softened 1/2 c Light brown sugar 1/2 c Granulated sugar 1 ts Vanilla extract 2 lg Egg whites 3/4 c Dutch process (alkalized) Cocoa powder 3/4 c All-purpose flour 1/4 ts Salt More sugar for finishing The Cookies 2 Cookie sheets or jelly roll Pans lined with parchment Or Foil Recipe Courtesy of Nick Malgieri (This great recipe comes from my friend Marie Ostrosky, one of the backstage chefs at the Television Food Network.) Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition. While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated. Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight. About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees. Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar. Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan. Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container. SOURCE: COOKING LIVE! Show w/Sara Moulton 1998, TV FOOD NETWORK SHOW # CL9232 Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 09 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Oatmeal Treasures Categories: Cookies Yield: 42 Servings 3/4 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Salt 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1/2 c Shortening; soft 1 Egg 1 1/2 c Quaker Oats, uncooked , (quick or old-fashioned) 1/4 c Chopped nutmeats Sift together flour, soda and salt into bowl. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and nutmeats. Shape dough to form roll; warp 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: Crisp Shortbread Categories: Cookies Yield: 8 Servings 1/2 c Lightly salted butter, Softened 2/3 c Sifted confectioners' sugar (sift before measuring) 2 tb Rice flour* 3/4 c Plus 2 tablespoons All-purpose flour *available in Latino section of supermarkets and at natural foods stores Preheat oven to 325 F. In a bowl with a fork blend together butter and confectioners' sugar until combined well. Sift flour into butter mixture, tossing flours together lightly before combining with butter mixture and stir with fork until flours are incorporated. (Dough will be crumbly.) Press dough evenly onto bottom of a 9-inch metal pie plate. With tines of fork decoratively mark edge of dough and with a butter knife score dough into 8 wedges. Prick each wedge in several places with fork. Bake shortbread in middle of oven 30 minutes. Reduce temperature to 300 F and continue to bake shortbread 15 minutes more, or until golden. Cool shortbread in pie plate on a rack 5 minutes. With a sharp knife cut shortbread into wedges and transfer wedges to rack to cool completely. Shortbread keeps in an airtight container at room temperature 5 days. Makes 8 wedges Gourmet Magazine, December 1998 Recipe by: Cherie Perkins Raglin, Detroit MI; Sugar And Spice Format by Dave Drum - 04 April 1999 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 10 Apr 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Vanilla Kisses Categories: Cookies Yield: 150 Servings 2 lg Egg whites; room Temperature 1/8 ts Salt 1/8 ts Cream of tartar 1/2 c Sugar 1 ts Vanilla 1/2 c Semisweet chocolate chips Place an oven rack in middle of oven and second rack directly above. Oven to 225 degrees. Line 2 cookie sheets with foil. Beat egg whites in large bowl with electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form when beaters are lifted. Beat sugar 1 tablespoon at a time. add vanilla; continue beating 5-6 min. until mixture is very stiff and smooth. (Rub a small amount between fingers to make sure sugar has dissolved.) Gently spoon meringue into a gallon size zipper type plastic bag and snip off a corner to make a 1/2" wide opening (or use a pastry bag fitted with a plain 1/2" round tip). Holding bag upright, squeeze mounds 3/4" in diameter and 1" high onto prepared cookie sheets close together but not touching. Lightly press a chocolate chip in center of each. Bake 1 hour (Kisses should be white or cream colored, not brown.) turn off heat. Keep oven door slightly ajar; let cool until crisp and dry. Slide foil from cookie sheets onto countertop. Let stand until chocolate chips are firm to touch. Loosen from foil. Store loosely covered in a cool, dry place up to 2 months. NOTES : If you don't want chocolate, just leave the chips off. Makes lots of teeny kisses. Wonderful!! They sure don't last around here for 2 months. Don't make on humid or rainy days. Recipe by: Woman's Day By carolreu@interl.net on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Date Balls Categories: Cookies Yield: 60 Servings 1/2 c Butter 1 pk (8oz) chopped dates 1 c Sugar 1 lg Egg 1 ts Vanilla 2 c Rice crispies 2 c Finely chopped pecans Coconut In a large saucepan, cook the first 4 ingredients on low heat, stirring constaantly, 10 mins. Remove from heat. Stir in vanilla, cereal and pecans. Cool to touch. Make mixture into 1" balls roll in cocnut. Store in refrigerator in a airtight container. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Oat Drops Categories: Cookies Yield: 12 Servings 1 c Margarine or butter Softened 1/2 c Granulated sugar 1/2 c Firmly packed light brown Sugar 1 lg Egg 2 c All-purpose flour 1/2 c Quick-cooking oats Uncooked 1 ts Cream of tartar 1/2 ts Baking soda 1/4 ts Salt 12 oz "M&M's" Semi-Sweet Chocolate Mini Baking Bits 1 c Toasted rice cereal 1/2 c Shredded coconut 1/2 c Coarsely chopped pecans Preheat oven to 350 F. In large bowl cream butter and sugars until light and fluffy; beat in egg. In medium bowl combine flour, oats, cream of tartar, baking soda and salt; blend flour mixture into creamed mixture. Stir in "M&M's"rSemi-Sweet Chocolate Mini Baking Bits, cereal, coconut and pecans. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned.Cool completely on wire racks. Store in tightly covered container. MAKES ABOUT 4 DOZEN COOKIES. Recipe By : M & M WEBSITE From: "Marie Smith" date: Friday, May 14, 1999 11:33 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Chocolate Raisin Drops Categories: Cookies Yield: 4 Servings 1/2 c Butter or Margerine 1/2 c Shortening 5 1/2 Cup Brown sugar 2 Squares of chocolate 1 ts Vanilla extract 10 1/2 Cup Flour 1 ts Salt 2 ts Baking powder 1/2 ts Baking soda 5 1/2 Cup Raisins 1/2 c Buttermilk 1 c Chocolate chips Preheat oven to 375. Grease cookie sheets. Pour boiling water over raisins and let stand 5 minutes. Drain well. Cream butter, shortening and sugar together until fluffy. Beat in eggs, melted chocolate and vanilla until well blended. Sift together flour, salt, baking powder, and baking soda. Add to shortening mixture alternately with buttermilk, mixing after each addition until well blended. Stir in drained raisins. Drop by teaspoonful onto greased cookie sheets spacing 2 inches apart. Bake at 375 for 10 to 12 minutes. Cool 2 minutes on cookie sheet and then remove to wire rack. Melt chocolate chips and ice tops of cookies while still warm with melted chocolate. From Empress Flavour Flair Recipes Pamphlet by Lucerne Foods Vancouver B.C. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Chocolate Walnut Biscotti Categories: Cookies Yield: 30 Servings 2 c All-purpose flour 1/2 c Unsweetened cocoa powder 1 ts Baking soda 1 ts Salt 6 tb (3/4 stick) unsalted Butter, softened 1 c Granulated sugar 2 lg Eggs 1 c Walnuts, chopped 3/4 c Semisweet chocolate chips 1 tb Confectioners' sugar Preheat oven to 350 deg 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 walnuts and chocolate chips. On prepared baking sheet with floured hands, form 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 air-tight containers 1 week and, frozen, 1 month. From: Majordomo@apk.Net Date: Mon, 12 Feb 1996 21:54:07 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Crunchers Categories: Cookies Yield: 42 Servings 1 c Flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Shortening 1/2 c Sugar 1/2 c Brown sugar, packed 1 lg Egg 1/2 ts Vanilla extract 1 c Corn flake crumbs 1 c Rolled oats 1/2 c Coconut 6 oz Chocolate chips 1/2 c Powdered sugar 1 tb Water 3 oz Cream cheese Sift together flour, soda and salt. Set aside. Combine shortening sugar and brown sugar; beat until light and creamy. Blend in egg an vanilla. Stir in flour mixture. Add corn flake crumbs, rolled oats and coconut. reserve 1/3 of dough. shape remaining dough into balls using level teaspoonfuls. Place on cookie sheets. Flatten with bottom of glass dipped in flour. Shape reserved dough into balls using 1/2 teaspoonsful. Flatten as before. Bake cookies at 350 degrees until light golden brown, 8-10 minutes. Remove from pans with cake turner and place on waxed paper racks to cool. Prepare chocolate filling. Melt chocolate morsels over hot water with sugar and water. Then blend in cream cheese, beat until smooth. cool. Spread filling over larger cookies and top with smaller ones. From: Lunchuck Date: 24 Mar 97 Eat-L List (Recipes And Food Folklore) From: Jim Weller Date: 19 Sep 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Delight Bourbon Balls Categories: Cookies Yield: 30 Servings 6 oz Semisweet chocolate chips 3 tb Light corn syrup 1/2 c Bourbon 8 oz Chocolate wafer cookies; Crushed 1 c Chopped nuts 1/2 c Confectioner's sugar 1/3 c Candied red cherries; Chopped Granulated sugar Gently melt chocolate chips in a double boiler over low heat. Remove from heat and stir in syrup and bourbon; cool to room temperature. Meanwhile, in a large bowl, mix wafers, confectioner's sugar, and cherries. Add to chocolate and stir to blend. Let stand for 30 minutes. Shape into 1-inch balls with fingers. Roll in granulated sugar, then refrigerate, covered, until ready to pack for gifting or serving. NOTES : Makes 2 1/2 dozen Posted to MC-Recipe Digest V1 #003 by Mike Key Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Nut Crunchies Categories: Cookies Yield: 60 Servings 1 c Butter-flavored shortening 1 c Chunky peanut butter 1 c Sugar 1 c Packed brown sugar 2 Eggs 1 ts Vanilla extract 2 c Flour 1/2 c Baking cocoa 2 ts Baking soda pn Salt 1 c Coarsely chopped salted Cashews In a mixing bowl, cream shortening, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in cashews. Roll into 1" balls. Place 2" apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 degrees for 8-10 min. or until lightly browned. Remove to wire racks to cool. Recipe By : Best of Country Cookies From: Nancy Van Ess on May 11, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dried Cherry and Almond Biscotti Categories: Cookies Yield: 42 Servings 3 Eggs 1 ts Vanilla 1/4 ts Almond extract 1 c Unbleached flour 1 c Whole-wheat pastry flour 7/8 c Sugar 1 ts Baking soda 1 ts Ground cinnamon 1 ds Salt 1/3 c Toasted almonds or Hazelnuts; chopped coarsely 3/4 c Dried cherries or golden Raisins Preheat the oven to 300 degrees F. In a small bowl beat the eggs, vanilla, and almond extract with a wire whisk. In a mixing bowl place the flours, sugar, baking soda, cinnamon, and salt. Mix to blend. Add egg mixture and mix until blended, about 1 minute. Mix in the nuts and cherries. On a baking sheet lined with parchment, pat out the dough into two logs about 12 inches long, 1/2 inch high and 2-1/2 inches wide. Bake in the oven for 50 minutes. Remove from the oven and let cool 5 minutes. Then slice about 3/8 inch thick, cutting diagonally. Lay cut side down and return to a 275 degree F oven for 20 to 25 minutes or until toasted, turning them once to dry the other side. Let cool and store in a tightly closed container. Makes about 3-1/2 dozen. Low-Fat High-Flavor Dining by Lou Seibert Pappas Part of an Italain Picnic Menu The Menu Basket of Red and Gold Cherry Tomatoes Caponato with Basil Sun-Dried Tomato Bruschetta Artichoke Frittata Squares Herb-Glazed Chicken Breasts Roasted Potatoes and Garlic Dried Cherry and Almond Biscotti Grapes and Nectarines What's more perfect than a harvest picnic featuring Mediterranean fare? Set out a mid-day or early afternoon spread some good, crusty bread with crispy bruschetta topped with sun-sweet tomatoes and olives, an eggplant caponato redolent with herbs, succulent artichoke frittata, cold chicken breasts sealed in mustard and herbs, and cherry tomatoes to lend a salad freshness. Crispy biscotti and fruit make a refreshing finale. For summer sipping, pick a California sparkling wine, such as a Roederer Estate Brut Anderson Valley, a Codorniu Napa Brut, a Domaine Chandon Brut Blanc de Noirs Carneros, or a Mumm Cuvee Napa Brut Carneros Winery Lake. Or, for a nice white at a good price, choose a Kenwood Sauvignon Blanc Sonoma County 1994. http://www.bpe.com/food/recipes/pappas/italianpicnic.html 1996 by BPE, Inc. Recipe by: Lou Seibert Pappas, Part of an Italian Picnic Menu Posted to MC-Recipe Digest V1 #18 by Roberta Banghart on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dried Cherry and Chocolate Biscotti Categories: Cookies Yield: 1 Servings 2 c Flour 1/4 c Cocoa powder 2 ts Baking powder 1 pn Salt 1/4 ts Cinnamon 1 c Unblanched whole almonds 1 c Dried cherries 3 lg Eggs 3/4 c Sugar 1 ts Pure vanilla extract 8 oz Semisweet chocolate; melted Preheat the oven to 350 F. In a mixing bowl, sift the flour, coco powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the service and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/4 inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets. Yields: 4 dozen Recipes of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE # EMIC09 MM by H Peagram by "Karen C. Greenlee" on Jun 4, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Drop Donuts Categories: Cookies Yield: 4 Servings 1/4 c Butter; Softened 1 c Sugar 2 Egg Yolks; Large, Beaten 1 Egg; Large, Whole, Beaten 4 c Flour; Unbleached 2 ts Baking Powder 1/4 ts Nutmeg 1/2 ts Baking Soda 3/4 c Butter OR Sour Milk Confectioners' Sugar Orig- Servings: 10 Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dutch Kisses Categories: Cookies Yield: 1 Servings 1 c Powdered sugar 3 Egg whites 1 c Nut meats pn Of salt Beat egg whites very stiffly; fold in sugar, salt, and lastly the nut meats. Drop teaspoonfuls of this batter on a greased, floured baking tin and bake at 350 F for 10 minutes or until golden and rather dried. Compliments of: Kathleen's Recipe Swap Page recipes@escape.ca http://www.escape.ca/~myhome/recipes From: Recipes@escape.Ca MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easter Patchwork Bunnies [Wilton] Categories: Cookies Yield: 12 Servings MMMMM----------------------WILTON PRODUCTS--------------------------- Nesting Bunny Cokkie Cutter Set Pink and Leaf Green Icing Colors MMMMM--------------------------COOKIES------------------------------- 1 c Butter 1 c Sugar 1 lg Egg 1 ts Vanilla 2 ts Baking powder 2 3/4 Cup Flour MMMMM--------------------------FILLING------------------------------- 2 c Raisins, chopped 3/4 c Chopped walnuts 1/2 c Frozen orange juice concen Trate thawed, undiluted Preheat oven to 375 F. In large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. To tint with icing color, add small amounts until desired color is reached. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 1 inches in diameter. Using second and third largest cutter, cut 12 each bunny shapes, dipping cutters in flour before eah use. Place half the cookies on cookie sheets. Mix all filling ingredients in small bowl (or fill with a layer of jelly). Place 1 T filling on cookie. Place a second cookie on top of filling. Press with tines of fork to seal edges. Add raisins for eyes and nose. Bake for 15-20 minutes or until lightly browned. Makes 12 bunnies. Source: "Wilton" Easter Recipes & Ideas. Mealmaster Formatted - From Dottie Theriault's Collection 1997. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Shortbread Categories: Cookies Yield: 48 Servings 1 c Sugar 3 1/2 Cup Flour, all purpose 2 tb Sugar 1 lb Butter 1 c Rice Flour Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Edible Cookie Bowl Categories: Cookies Yield: 1 Servings MMMMM----------------------FOR THE COOKIES--------------------------- 1 1/4 Cup All-purpose flour 1/2 c Unsweetened cocoa powder 1/4 c Blanched almonds; finely Ground 1/2 ts Salt 4 tb Butter; softened 2/3 c Sugar 1 Egg 1/2 ts Vanilla extract Assorted cookies to put Inside when Done MMMMM------------------------SPECIAL AIDS----------------------------- 1 Loaf pan 1 1/2 Inch cookie cutter with Scalloped edges MAKING THE COOKIE DOUGH: 1.) Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray. 2.) In a medium bowl, mix together flour, cocoa powder, almonds, and salt. In a large bowl, using an electric mixer set on medium speed, beat together butter, sugar, egg, and vanilla until light and fluffy. Beat in flour mixture. SHAPING THE COOKIE BOWL: 1.) Preheat oven to 350 F. Roll dough out to 1/8 inch thickness. Using a 1 1/2 inch cookie cutter with scalloped edges, cut out shapes. 2.) Cover prepared loaf pan with cutouts, overlapping them slightly. BAKING THE COOKIE BOWL: 1.) Bake cookie bowl until edges are firm, about 10 to 12 minutes. Transfer pan to a wire rack and cool completely. 2.) To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil. 3.) Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve. Recipe by: Creative Cook's Kitchen ~*-*-*-MM by Helen Peagram-*-*-*- by Jessica Hutchings on Mar 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggnog Logs Categories: Cookies Yield: 50 Servings MMMMM--------------------------COOKIES------------------------------- 1 1/4 Cup Sugar 1 c Butter flavored crisco 1 Egg 1/4 c Light corn syrup or regular Pancake syrup 1 ts Vanilla 1 ts Rum extract 3 c Flour 1 ts Nutmeg 1 ts Baking soda 1/2 ts Salt MMMMM---------------------------ICING-------------------------------- 1 c Powdered sugar 3 tb To 5 water 1 c Toasted pecans, finely Chopped Beat sugar and crisco until well blended. Add egg, syrup, vanilla and rum; beat until fluffy. Combine flour, nutmeg, baking soda, and salt. Add to creamed mixture slowly and at low speed until well blended. Wrap with plastic and chill several hours or overnight. Preheat oven to 375F. and put foil on cooling surface. Divide dough into 10 portions. Roll each into a 15" rope, then cut into 3" logs. Place logs 2" apart on ungreased baking sheets. Bake, one sheet at a time, about 7-9 minutes until lightly browned. Cool 2 minutes on sheets, remove to foil to cool completely. Combine powdered sugar and water. Dip ends of logs into icing; roll in pecans. Put back on foil until icing sets. Country Accents Christmas Cookies 1995 Shared by Carolyn Shaw 12-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggnog Snickerdoodles Categories: Cookies Yield: 48 Servings Terri Sawchuk PKHJ43B MAIN INGREDIENTS: 2 3/4 Cup All-purpose flour 2 ts Cream of tartar 1 1/2 c Sugar 1 ts Baking soda 1 c Butter-softened 1/4 ts Salt 2 Eggs 1/2 ts Brandy extract 1/2 ts Rum extract SUGAR MIXTURE 1/4 c Sugar or colored sugar 1 ts Nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggnog Thumbprints Categories: Cookies Yield: 50 Servings 3/4 c Butter or margarine 1/2 c Sugar 1/4 c Packed brown sugar 1 Egg 1/2 ts Salt 2 c All purpose flour H----filling--- 1/4 Cup Butter or Margarine 1 c Sifted powdered sugar 1 tb Rum* ground nutmeg *You may substitute 1 tablespoon milk & 1/4 teaspoon rum extract for the rum. In a large mixer bowl beat 3/4 cup butter/margarine till softened. Add sugar and brown sugar and beat till fluffy. Add egg, vanilla, and salt, beat well. Add flour and beat till well mixed. Cover and chill about 1 hour or till easy to handle. Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool completely. For filling, in a small mixer bowl beat 1/4 cup butter/margarine till softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill till filling is firm. Makes about 50. (fill each thumbprint with a pool of rum-flavored cream & sprinkle with nutmeg) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eileen's Anzac Biscuits Categories: Cookies Yield: 1 Servings 1 c Oats, rolled 1 c Flour, plain 1 c Sugar 3/4 c Coconut 125 g Butter, or margarine 2 tb Golden syrup 1/2 ts Bicarbonate of soda 1 tb Water, boiling Mix oats, flour, sugar and coconut. Combine butter and golden syrup, stit over a gentle heat until melted. Mix soda and boiling water, then add to the butter mixture. Stir into dry ingredients. Place spoonfuls on greased tray. Bake in a slow oven for 20 minutes. Loosen when warm, then cool on tray. a recipe from my aunt, Eileen Vogt via the Wicked Evil Step Mother, Barbara Symons typed [and converted] by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eileen's Nutties Biscuits Categories: Cookies Yield: 1 Servings 1/4 lb Margarine 1/4 lb Sugar 1 Egg 1 c Flour, self raising a lg Cup. Vanilla essence Chocolate bits- optional Sultanas- optional Nuts- optional Rice Bubbles Mix everything except Rice Bubbles, take a spoonful and roll them in the Rice Bubbles. Bake in a moderate oven for 20 minutes.. a recipe from my aunt Eileen Vogt via the Wicked Evil Step Mother, Barbara Symons typed [and converted] by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elisenkuchen Categories: Cookies Yield: 1 Servings 10 Eier 500 g Honig Etwa 375 g Dinkelschrot 750 g Gemahlene Nsse 125 g Zitronat 60 g Orangeat 10 g Zimt Je 1/2Tl Nelken, Kardamom 1 Ms Muskatblte oder 10 g Lebkuchengewrz 2 El Arrak 20 g Hirschhornsalz in 1/2Tasse Milch aufgelst Vollkornoblaten Die Eier schaumig schlagen, dann nach und nach den nicht zu festen Honig hinzufgen. Nachdem Eier und Honig eine homogene Masse sind, alle Gewrze und die Nsse nach und nach dazugeben. Zum Schlu das Mehl hinzufgen - die Masse hngt von der Beschaffenheit des Honigs ab. Der Teig mu eher zhflssig sein. Er mu ein bis zwei Tage khl stehen. Zum Backen auf die Oblaten geben und bei 190 Grad 15 Minuten backen. verlag gesund essen 1997 From: Jim Weller Date: 01 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elisenkuchen (Gingerbread) Categories: Cookies Yield: 1 Servings 10 Eggs 1 lb 1 Ounce Honey; medium Consistency (soften, if too Solid) (500 g) 13 oz (approx.) coarsely ground Spelt groats (375 g approx 1 lb 10 Ounce ground nuts (750 G) [walnuts usually, or sub cn K.B.] 4 oz Citron* (125 g) [or lemon Peel- Joan M] 2 oz Candied orange peel* (60 g) 2 ts Ground cinnamon (10 g) 1/2 ts Ground cloves 1/2 ts Ground cardamom 1 pn Mace or 10 g "gingerbread spice" [a Combination of allspice and Ginger K. B.] 2 tb Arrack (substitute either Brandy or dark rum) 20 g Ammonium carbonate Dissolved In 1/2 c Milk Whole wheat baking wafers ** * [It doesn't say, but I would chop the citron and candied orange peel a bit smaller than I usually see it in our local Texas stores. K.B.] ** [any baking wafers will probably do; try baking parchment if no baking wafers can be found. Baking parchment would have to be peeled off after baking. K.B.] Beat eggs until light and fluffy, then gradually add the honey. Mix well. Gradually add all the spices (incl. ammonium carbonate dissolved in milk) and ground nuts, and finally the flour. The consistency of the dough is governed by the consistency of the honey. Dough should be fairly thick, but still flow slowly off a spoon. Store finished dough in refrigerator for one to two days. When ready to bake the Elisenkuchen, preheat oven to 375 degree F. Put dough on baking wafers and bake for 15 minutes. - Karin Brewer Beat eggs until fluffy, then fold in the not-too-solid Honey, a bit a time. When eggs and honey are an homogeneous dough, fold in the spices and nuts a bit at a time. Finally fold in the flour -quantity depends of honey's quality [I think they mean "honey's thickness" there]. Consistancy must be thick(/viscous). It must stay in a cold place [chilled?] one to two days. Put on hosts and bake about 15 minutes at 190C. - Denis Clement From: "Gesund Essen" Publishing Company, 1997 Notes from Ruth Hanschka: gingerbread spice: Cloves, ginger, cinnamon, allspice Hirschhornsalz Stag-horn-salt Hartshorn! Remember that stuff? Looks like one of my old Lebkuchen recipes - it has to sit in a cool place for two days before you bake the suckers. From: Karin Brewer From: JOAN MACDIARMID From: RUTH HANSCHKA From: Denis Clement From: DAVE SACERDOTE A note on Hirschhornsalz or Hartshorn; it is ammonium carbonate, an old fashioned baking powder that is still used in certain traditional German cookies as it yields a unique crisp texture. If you can't find ammonium carbonate at a pharmacy, you will have no choice but to sub regular baking powder. A note on Arrak, Arrack, Araki, Raki: Arrack is a generic term for a variety of Asian and Middle Eastern spirits made from palms or dates. In this case I think it refers to a Middle Eatern brandy flavoured with coriander and anise that is colourless but turns cloudy with the addition of water like Pernod or Ouzo. Jim Weller From: Jim Weller Date: 12 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Entenmann's Fat-Free Oatmeal Raisin Coookies Categories: Cookies Yield: 48 Servings 1 tb Molasses 3 Egg whites 1 c Dark raisins 1 1/2 ts Vanilla 1 c Light brown sugar; packed 1 c Granulated sugar 1/2 c Non-fat dry milk powder 1/2 ts Cinnamon 1 1/2 ts Baking powder 2 1/2 Cup Quaker brand Quick-cooking Rolled oats 1 c All-purpose flour Date: 22 Aug 98 Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully. Source: Gloria Pitzer From: Robert Miles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Espresso Macaroons Categories: Cookies Yield: 36 Servings 2 oz Unsweetened chocolate Squares 14 oz Can sweetened condensed Milk 3 1/2 Ounce Can flaked Coconut 3/4 c Walnuts, coarsely chopped 2 ts Instant espresso/coffee Powder 3/4 ts Almond extract 1/4 ts Salt 2 Days. Makes about 3 Dozen. : In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed. : Preheat oven to 350 degrees. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets. Bake 12 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Etta's Chocolate Shortbread Hearts Categories: Cookies Yield: 1 Servings 1/2 lb Butter 1/2 c Sugar 1 ts Vanilla extract 1/2 c Valrhona dark cocoa 1 3/4 Cup Flour 1/2 ts Salt MMMMM---------------------------ICING-------------------------------- 2 1/2 Cup Powdered sugar 1/4 c Hot water 2 ts Light corn syrup 1/2 ts Vanilla extract Red food coloring Preheat oven to 325 F. In an electric mixer with the paddle attachment, cream the butter and sugar untillight and fluffy. Add the vanilla extract. Add the cocoa, flour, and salt and mix until everything is combined. Remove the dough to a floured board and roll out to about 1/4-inch thickness. Cut with heart shaped cookie cutters. Place cookies about 1-inch apart on parchment lined cokies sheets. Bake about 10 minutes or until done, but watch carefully so bottoms don't burn. Allow cookies to cool. To make icing, mix powdered sugar, hot water, corn syrup, and vanilla extract in a small bowl. Add more water if icing is too thick; add more powdered sugar if icing is too thin. Add as much red food coloring as desired. Use a small pastry bag to pipe icing on the cookies. Makes about 4 dozen cookies. Recipe by: Etta's - Seattle ~*-*-*-MM by Helen Peagram-*-*-*- by KSBAUM@aol.com on Jan 28, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fat Free Lemon Poppy Seed Biscotti Categories: Cookies Yield: 50 Servings 2 c Unbleached All Purpose Flour 3/4 c Sugar 1/2 c Almonds, finely ground 1/2 ts Baking powder 1/2 ts Baking soda 1 tb Grated Lemon Peel 3 tb Poppy Seeds 1 Egg 2 Egg Whites 1 ts Lemon extract Preheat oven to 350. Grease and flour (or use parchment paper), a large cookie sheet. Mix dry ingredients. Combine wet ingredients and mix with dry ingredients to form 2-15 inch logs. Bake 30 minutes. Cool slightly and cut diagonally in 1/2 inch slices. Bake 8-10 minutes more til dry. Cool completely before storing in an airtight container. : 43 Calories each / 1gm Fat From Eating Well Magazine Nov/Dec 1992 Submitted By SANDY GAMBLE On FRI, 17 NOV 1995 233849 ~0700 (MST) From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fat Free Orange Poppy Seed Biscotti Categories: Cookies Yield: 36 Servings 2 c All-purpose white flour 1 c Sugar 1/4 c Poppy seeds 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 lg Eggs 2 lg Egg whites 3 tb Grated orange zest 1 tb Orange juice concentrate 300 Degrees F. Preheat oven to 325 degreees F. Combine flour, sugar, poppy seeds, baking powder, baking soda and salt. Whisk together eggs, egg whites, orange zest and orange concentrate, and add to the dry ingredients. Mix well. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1 1/2 inches thick. Place the logs on a prepared baking sheet and bake for 20 to 25 minutes, or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temp to Cut the logs diagonally into 1/2 inch thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes more. Let cool completely before storing in an airtight container. 40 Calories per Biscotti / 1gm Protein, 1gm Fat, 8gm Carbohydrate, 32 mg Sodium, 9mg Cholesterol From...Eating Well Magazine Nov/Dec '92 Submitted By SANDY GAMBLE On FRI, 17 NOV 1995 233849 ~0700 (MST) From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fat Rascals - Bon Appetit Categories: Cookies Yield: 20 Servings 3 c All purpose flour 3/4 c Packed golden brown sugar 4 ts Baking powder 1 ts Ground cinnamon 1 pn Salt 14 tb Chilled unsalted Butter; cut into pieces (1 ; 3/4 sticks) 2 lg Eggs 1/2 c Chopped candied orange peel 1/3 c Dried currants 1/3 c Golden raisins 1/4 c Milk 1 Egg; beaten to blend ; (glaze) 20 cn Cherries; halved Slivered almonds Preheat oven to 400'F. Grease 2 large baking sheets. Mix first 5 ingredients in large bowl. Add butter; rub with fingertips until mixture resembles coarse meal, Add 2 eggs, candied peel, currants, raisins and milk; stir to form soft dough. Divide dough into 20 pieces, each measuring a scant 1/4 C. Shape each into ball. Arrange on prepared baking sheets. Flatten tops slightly. Brush tops with egg glaze. Decorate each with 2 candied cherry halves for eyes and several slivered almonds for smile. Bake until golden, about 15 minutes. Serve warm or at room temperature. Bon Appetit/October/94 Scanned & edited by Di Pahl & MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 Recipe by: Bon Appetit-October 1994 MM by Helen Peagram by Martha - Mega-bytes@msn.com on Mar 7, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fattigmands Bakkelese Categories: Cookies Yield: 1 Servings 10 Egg yolks; beaten with 10 tb Sugar 1/2 c Cream; thick 4 Egg whites; stiffly beaten 1/2 c Butter; melted - strained 1 ts Cardamom Citron or orange peel; Crus hed 1 tb Lemon juice Flour; to roll Roll and cut. Bake in deep fat. Note: Calls for 1 to 2 t. cardamom and a little crushed citron or orange peel. Fat at 375 F. ? Source: Mrs. Dan Beardsley, Braconville Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Favorite Mandel (Almond) Bread Light Categories: Cookies Yield: 80 Servings 3/4 c Sugar 1/2 c Canola oil 1/2 c Lowfat buttermilk 1 Egg 3 Egg whites 1 ts Easpoon vanilla 3 ts Ablespoons fresh lemon Juice 1/2 c Almonds; chopped and Toasted 3 c S unbleached All-purpose flour 1 1/2 ts Easpoons baking powder 1/4 ts Easpoon salt 1/4 ts Easpoon cinnamon; mixed With 2 3/4 Teaspoon easpoons Sugar; for Topping OVEN TEMPERATURE: 350F In a mixing bowl, place the 3/4 cup sugar, oil, buttermilk, egg, egg whites, vanilla and lemon juice. Beat with electric mixer until well combined. Stir in almond pieces. In a separate bowl, combine flour, baking powder and salt. Fold into wet ingredients. Coat 2 large baking sheets with nonstick spray. With 2 spatuals, arrange batter into 4 logs, 7+1/2- by 3-inches, with 2 on each baking sheet. Combine the cinnamon and sugar for topping and sprinkle over logs. Bake 25 or more minutes until logs begin to brown. Remove from oven and reduce oven temperature to 250F. Cool logs for 5 minutes, then cut into slices about 3/8-inch side. Lay slices on sides on the baking sheets. Return to oven and bake 30 to 40 minutes more, or until slices are toasted. Makes about 80 pieces. [Per slice: 41 cals, 2g fat, 3mg chol., 18mg sodium. 44% cff] - Estimated by Jeanne Jones. Light short-bread cookies: reduced cholesterol and calories. Reprinted by Riverside Press Enterprise 11/27/98; (c) King Feature Syndicate. Edited for mastercook by kitpath@earthlink.net. Serving Ideas : mcrecipe Recipe by: Cook it Light by Jeanne Jones (1998) By Kathleen on Nov 26, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Envelopes Categories: Cookies Yield: 1 Servings 2 c Flour 3 ts Baking powder 1/2 ts Salt 2 tb Sugar 2 ts Shortening 3/4 c Milk 1 c Cooked figs, chopped and Well drained 1 Egg, well beaten 6 Servings. The Household Sea Chlight From : Danial Mannen Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening with 2 spatulas. Slowly add enough milk to form a soft dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in 4-inch squares. Place 2 tablespoons chopped figs on 1/2 of each. Moisten edges with cold milk. Fold. Press edges together. Brush tops with egg mixed with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled baking sheet. Bake in hot oven (450 F) 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Filling - Martha Stewart Living Categories: Cookies Yield: 3 Servings 3 c Chopped dried Calamyrna Figs 1/4 c Honey 1 c Red wine 1 c Water 1/4 ts Cinnamon 1/2 ts Finely ground pepper 1. Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes. 2. Spread filling on a baking sheet to cool. Use in Fig Bars. Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Newtons Categories: Cookies Yield: 4 Servings 1/2 c Shortening 1 1/2 c Sugar 1 Egg well beaten 1/2 c Milk 1 ts Vanilla 1/2 ts Salt 3 c Flour 3 ts Baking powder 1 c Figs chopped cream butter & 1c sugar.Add eggs and beat until light. Mix milk and vanilla.Sift salt flour and baking powder together and add alternaley with milk to creamed mixture.Blend well.Roll out to 1/8" thickness on slightly floured board in a rectangle. Put figs in sauce pan with remaining sugar & 1 cup boiling water.Boil 5 minutes.Cool. Spread cooked mixture over 1/2 of the dough.Cover with uncovered half of the dough. Cut in oblongs.Bake in quick oven 400* 12-15 minutes. From: Barbara