MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kolatchkies Categories: Cookies Yield: 30 Servings 1 lb Margarine (4 sticks) 2 pk Cream cheese 4 c Flour 2 cn Solo canned filling Mix all ingredience until soft (except Solo filling). Refrigerate dough until firm. Roll dough out to 1/8" thick and cut into 2" squares. Put 1/2 t. of solo filling into center of square and seal by pinching two opposite sides together. Bake at 350* for about 18-20 minutes until light brown. Sprinkle with powdered sugar before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kourabiethes [Shortbread] Categories: Cookies Yield: 4 Servings 1 c Sifted icing sugar 2 1/2 Cup Flour- 3 cups 1 c Unsalted butter 1 ts Baking powder 1 Egg yolk 3 c Icing sugar 1 tb Brandy * *( if you don't want to use brandy, brandy essence is available at most supermarkets) Mix butter and 1 cup of sugar until light and fluffy then gradually stir in egg yolk and brandy. Add sifted flour with baking powder. Knead until soft dough is formed. Take small pieces of dough and shape into egg size. Place on greased baking tray and bake in a moderate oven (180 C or 350 F) for 20 mins. Roll while still warm in icing sugar and sift more icing sugar on top. : a specialty from GREECE [George Felakos left Athens when he was in diapers and owns a diner in Queens.] These popular biscuits, made for Easter and most festive occasions, are often shaped into crescents or peaked circles with a clove in the middle. From: Greek-American New Yorkers. From: Non-Stop N.Y. Home Page MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kourambiedes Categories: Cookies Yield: 50 Servings 1 c Sweet butter 1/2 c Powdered sugar 1 Egg yolk 2 tb Brandy or Cognac, (optional) 1 ts Almond extract 1 ts Vanilla extract 1 ts Baking powder 2 1/4 Cup Sifted cake Flour; (or more) 3/4 c Ground almonds; toasted 1 lb Powdered sugar; sifted In electric mixing bowl, whip the sweet butter until it is fluffy and white. Continuing to beat on medium speed, gradually add the 1/2 cup powdered sugar, egg yolk, and flavorings. Meanwhile, sift the baking powder with the flour and gradually add to the batter, mixing by hand and working the flour thoroughly into the mixture before adding more. Mix in ground almonds. Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands. Break off pieces slightly larger than a walnut, then roll into balls, half-moons, or S-curves. Place on cookie sheets allowing an inch between each. Bake on the center rack of a 350-degree oven for 12 to 15 minutes or until golden colored, not chestnut. Remove from the oven and carefully lift each Kourambie and place on a generous layer of sifted powdered sugar. Immediately sift more powdered sugar over to cover Kourambiedes. Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. May be served in individual fluted paper cups. Modified from a recipe in "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kringles Categories: Cookies Yield: 30 Servings 3/4 c Butter; softened 1/2 c Granulated sugar 3 Hard-boiled egg yolks; Sieved 1 Egg 3/4 ts Ground cardamom 2 c All-purpose flour 1 Egg white; beaten with 1 tb Water 3/4 c Decorating sugar; red or Green In a medium bowl with an electric mixer, beat butter, sugar, egg yolks, egg and cardamom until light and fluffy. Stir in flour, mixing with hands until dough is stiff. Divide into four parts. Refrigerate, wrapped in plastic, for several hours. Preheat oven to 375F. Grease several cookie sheets. On a floured surface, working with one part at a time, take a tablespoon of dough and roll into a 7-inch long thin rope. shape into a pretzel and place on cookie sheet. Continue until dough is used up, spacing 2-inches apart on cookie sheets. Brush with egg white mixture, then sprinkle with decorating sugar. Bake 10-12 minutes until golden. Cool on racks and store in covered tin. 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: Krumiri Categories: Cookies Yield: 48 Servings 1 c Unsalted butter 2/3 c Sugar 3 Egg yolks 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 c Yellow cornmeal PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lacy Cookie Baskets Categories: Cookies Yield: 30 Servings 3 oz (about 3/4-cup) toasted Hazelnuts 3/4 c Sugar 1 tb Flour 3 oz (6-tb) melted butter 3/4 c Corn syrup Lily Gerson, an El Cerrito baker-caterer, has been creating these filigree cookies for years, ever since getting the recipe at a class taught by Cal Stamenov, executive chef of The Highlands Inn in Carmel. Fill with berries and ice cream or whipped cream. INSTRUCTIONS: Rub as much of the skin off the hazelnuts as possible. Put the nuts in a blender or food processor and grind them, being careful not to turn them into paste. Transfer the ground nuts to a bowl and mix with the sugar and flour. Stir in the melted butter, then the corn syrup. Cover and refrigerate for at least 1 hour. When ready to bake, preheat the oven to 350 degrees. Line a cookie sheet with kitchen parchment paper or with re-usable silicone lining (see note). If using parchment, butter it lightly. Have ready a small bowl filled with water, and a teaspoon. Dip the spoon into the water, then scoop out a marble-size piece of hazelnut mixture and place it on the baking sheet. Using the wet spoon, spread the mixture into a circle or oval shape about 2 1/2 inches in diameter. Repeat, putting only about 4 or 5 cookies on a sheet, since they spread dramatically. Bake about 5 to 6 minutes, until nicely browned, watching the cookies carefully to prevent scorching. Remove the baking sheet from the oven and let the cookies cool for about 1 minute. Loosen each with a spatula and shape into shallow cups by quickly draping each cookie over the bottom of an side down custard cup or juice glass. Or, drape them over a rolling pin to make tuiles, or form them around metal cornucopia cones, if those are available. Work quickly as these cookies turn hard very soon and can no longer be shaped. If this happens, put the baking sheet back in the oven for a minute to soften them. The cookies must be hot to be shaped so you may want to wear latex gloves. Repeat the procedure with the remaining hazelnut mixture. Let the cookies cool completely. The cookies are fragile, but may be stored in an airtight container, separated by pieces of parchment paper, for several days. Yields 30 cookie baskets. Note: Backslon is one brand of silicone lining. It is available at Sur La Table in Berkeley and San Francisco. PER BASKET: 80 calories, 0 g protein, 12 g carbohydrate, 4 g fat (2 g saturated), 6 mg cholesterol, 23 mg sodium, 0 g fiber. MM format by Manny Rothstein, 8/25/98 "Sweet Dreams Are Made of These" Miriam Morgan, Chronicle Staff Writer Wednesday, August 19, 1998 (c)1998 San Francisco Chronicle From: Manny Rothstein Date: 21 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Larry's Tropical Treats Categories: Cookies Yield: 1 Servings 1/2 c Butter 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/2 ts Vanilla 1 c + 2 Teaspoon all-purpose Flour 1/2 ts Salt 1/2 ts Baking soda 4 oz Candied papaya, chopped 4 oz Candied mango, chopped 4 oz Candied pineapple, chopped 4 oz Dried apricot, chopped 8 oz Chopped Macadamia nuts 8 oz White chocolate chunks A taste of the tropics in every bite! Preheat oven to 375 . In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla. Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate. Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375 for about 8-10 minutes. Remove to wire racks and let cool. Note: If you can't purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lavender Biscuits (Lyndock Lavender Farm) Categories: Cookies Yield: 1 Servings 125 g Butter or margarine 150 g SR flour; or up to 200 g 100 g Sugar 1 Egg; well beaten 1 tb Dried English lavender Flowers; see note Note: Use Lavandula angustifolia "Vera" or similar. Naturally any lavender with camphor overtones would be disasterous in food. Cream butter, sugar and egg. Mix in lavender. Finally add sieved SR flour and mix well. Place small teaspoonfuls onto a greased baking tray and bake in a pre-heated moderate oven for 15 to 20 minutes. from "Herb Thymes", the newsletter of the Herb Society of South Australia. Typed, but not tested, by Greg Mayman, 06-17-98. From: Greg Mayman Date: 25 Jun 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Cats' Paws Categories: Cookies Yield: 35 Servings MMMMM------------------------COOKIE DOUGH----------------------------- 3/4 c Sliced unblanched almonds 1 c All-purpose flour 11 fl All-purpose flour 2/3 c Granulated sugar 1/3 c Confectioners' sugar 1/2 ts Salt 8 oz Unsalted butter 1 lg Egg, chilled 4 ts Vanilla extract 4 ts Lemon zest; finely grated 15 oz Swiss dark chocolate PREPARATION: 1 1/2 hour plus baking, chilling and cooling times. Make the cookie dough: 1. Beforehand, chill the butter and cut it into 1/2-inch cubes. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator. 2. In a food processor fitted with the metal chopping blade, process the almonds with the 1st flour quantity for 3O to 45 seconds, or until the mixture is ground to a fine powder. Add the remaining flour, sugars and salt. Process for 10 to 15 seconds, or until the mixture is thoroughly blended. 3. Evenly distribute the butter cubes in a circle around the chopping blade. Add the egg, vanilla and lemon zest. Process for 45 to 60 seconds, or until the mixture is creamy. (Make sure that the butter is completely blended into the batter) 4. Fill a pastry bag fitted with a closed star tip (such as Ateco #6) with one-fourth of the cookie dough. (Slightly open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.) 5. Remove a chilled baking sheet from the refrigerator. Starting at the left-hand side of the midsection of the baking sheet, pipe 1 1/2-inch long "cats' paws" about 2 inches apart, across the center of the baking sheet. (This will enable you to pipe straight and even lines across the baking sheet.) Continue piping until the bottom half of the baking sheet is covered with piped cookies. Turn the baking sheet 180 degrees and continue piping cats' paws onto the other half of the baking sheet. 6. Refrigerate the baking sheet for 10 to 15 minutes, or until the piped cookie dough is firm. Pipe the rest of the cookie dough onto the remaining chilled baking sheets and refrigerate. 7. Bake the cookies one baking sheet at a time for 12 to 15 minutes, or until lightly browned. Turn the baking sheet halfway through baking for even browning. Using a metal pancake spatula, immediately transfer the cookies to wire racks to cool. Assemble the cookies: ==================== 8. Melt the broken up dark chocolate according to the melting instructions in the Chocolate Key OR temper the chocolate following the tempering instructions on page 72. Scrape the chocolate mixture into a small heatproof bowl. Place the bowl of chocolate over a smaller bowl of warm (86~F to 90~F) water. 9. Using a small metal cake spatula, coat the flat side of half of the cookies with a thin layer of melted or tempered chocolate. Top each chocolate-coated cookie half with a second cookie. Place the cookies on a waxed paper-lined baking sheet and refrigerate for 5 to 10 minutes or until the chocolate is set. 10. Dip the pointed tips of the cookies halfway into the melted or tempered chocolate. Place the cookies back onto the waxed paper-lined baking sheet and refrigerate 5 to 10 minutes, or until the chocolate is set. Store the cookies dipped in melted chocolate in a airtight container in the refrigerator for up to two weeks. The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks. Source: Chocolatier magazine, January 1991 FROM: Sallie (Austin) Krebs MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Crackers Categories: Cookies Yield: 1 Servings 2 1/2 Cup Sugar 1 c Shortening 2 tb Bakers ammonia 1 ts Oil of lemon 2 Eggs 2 tb Milk; new 1 pt Milk; new Flour Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2 T. milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F. ? Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Crisps Categories: Cookies Yield: 36 Servings 2 c Flour 1 ts Baking powder 1/8 ts Salt 1/2 c Butter or Margarine,softened 1 c Sugar 1/2 ts Grated lemon peel 1 Egg 1 tb Lemon juice : In medium bowl combine flour, baking powder and salt; set aside. In large bowl cream butter, sugar and peel until light and fluffy. Beat in egg and lemon juice until well mixed (mixture may appear curdled). Stir in flour mixture until blended. Shape sough in two 2-inch diameter rolls. Wrap tight; chill 4 hours or until firm. With sharp, thin knife, using sawing motion, slice 3/16 inch thick. Add optional decorations. Place slices 1 inch apart on lightly greased baking sheet. Bake in preheated 365 degree oven 8-10 minutes or until golden on bottom. Remove to rack to cool. HOLIDAY DECORATION: : To make tree stencil, fold 3-inch square heavy-gauge paper in half. Using fold as center, cut out a design that does not exceed 2x2 inches. Place pattern on cookie; sprinkle cut out with colored sugar. Place cinnamon candy on top/ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Doodles Categories: Cookies Yield: 48 Servings 2 1/2 Cup All-purpose flour 1 1/2 c Granulated sugar 3/4 c Coconut flakes 1 c Butter, softened 2 Eggs 1 1/2 ts Cream of tartar 1 ts Baking soda 1/4 ts Salt 1 tb Lemon juice 1/2 ts Lemon peel, grated Preheat oven to 400 degrees. In a large mixer bowl, combine all ingredients. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until the edges are lightly browned. Remove from the pans immediately. Recipe By : Land O Lakes Cookie Collection 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: Lemon Ginger Creams Categories: Cookies Yield: 36 Servings 1/2 c Sugar 1/4 c Shortening 1/2 c Molasses 1/2 c Hot water 1 Egg 2 c All purpose flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Ginger 1/2 ts Cinnamon 1/4 ts Cloves MMMMM--------------------------FROSTING------------------------------- 2 c Powdered sugar 1 ts Grated lemon peel 2 tb Butter, softened 2 tb Lemon juice 2 tb 2% milk Heat oven to 375f. Grease cookie sheets. In large bowl, combine sugar, shortening, molasses, water and egg; beat well. Add all remaining cookie ingredients; stir until just blended. Let stand 5 minutes. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375f for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely. In small bowl, combine frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread frosting over cooled cookies. Per cookie: Cal. 90, Fat 2g, protein 1g, sodium 75mg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Macaroons Categories: Cookies Yield: 4 Servings 3 Eggs 3/4 c Sugar 1/2 c Lemon juice 2 tb Zest of lemon 3/4 c Unsalted butter, cut into Chunks Macaroons: 1 c Powdered almonds 2 c Powdered sugar 1 tb Grated lemon rind 4 Egg whites 2 tb Sugar To make the lemon curd, in a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Bring the mixture to a boil over moderate heat, stirring, then simmer for 3 minutes, whisking. Transfer the mixture into a bowl and whisk in the butter, one chunk at a time. To make the macaroons, preheat oven to 275F. In a bowl, using an electric mixer, beat the egg whites until they form soft peaks. Add the sugar, then beat the egg whites until firm. Gently but thoroughly fold the almond mixture into the egg whites. Line baking sheets with oiled parchment paper. Either pipe or spoon mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment. Bake for 30 minutes or until firm. Turn off oven and let cookies dry with door ajar. To assemble, remove cookies from baking sheets and sandwich with lemon curd. Lemon Curd: From: Stanley Johnson date: Friday, May 14, 1999 8:35 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Macaroons (Citronbiskvier) Categories: Cookies Yield: 35 Servings 200 g Almonds 200 g Icing (confectioner's) Sugar 2 lg Egg whites Lemon butter cream: 2 Egg whites 1 tb Sugar 3 dl Sugar 1 ½ dl water 250 g Room-tempered butter Finely grated rind of 1½ Lemon 1 ½ tbs freshly Squeezed lemon juice For glazing: 250 g White chocolate Heat the oven to 200 C/400 F. Scald, peel, and grind the almonds. Mix with icing sugar. Beat the egg whites and stir them down into the almond mixture. Force or drop approx 35 rounds, rather small. Bake on the middle shelf for about 11 minutes. They should still soft but start to take color. Make the lemon butter cream: Beat the egg whites. Add 1 tbs sugar and continue beating to a firm fluff. Boil 3 dl sugar and 1½ dl water to the temperature of approx 122 C/240 F (?). Pour the sugar mixture over the egg white fluff. Beat at low speed until it cools. Stir the butter soft and add dropwise to the meringue. Flavor with lemon rind and juice. Force the cream onto the cold almond "bottoms" and put in freezer or fridge. They should be REALLY cold when you dip them into the white chocolate glazing. Melt the chocolate in a waterbath. Dip the cream part in the chocolate. These macaroons are excellent for freezing when they're completely done. From: "Icewombat" on Mar 31, 1998. MM by H Peagram by "rwwest" on Jun 5, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Poppyseeds Categories: Cookies Yield: 36 Servings 1 1/2 c All-purpose flour 6 tb Poppy seeds 1/4 ts Salt 3/4 c Sugar 2 tb Lemon zest; finely grated 1 c Unsalted butter; softened 2 lg Egg yolks 2 ts Vanilla extract Topping: 1 c blanched almonds -- sliced powdered sugar -- for dusting In a small bowl, whisk together the flour, poppy seeds, and salt. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest, and scrape the sides of the bowl. At low speed gradually beat in flour mixture just until incorporated. Cover bowl with plastic and refrigerate for at least 1 hour. In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter". Transfer nuts to a small bowl. Preheat oven to 350F. Place 2 oven racks in the upper and lower thirds of the oven. Measure level tablespoons of dough and roll them between the pals of your hands to form balls. Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheets, 2 inches apart. Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from top to bottom, and back to front halfway through the baking period. Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar. Store in an airtight container at room temperature or in the freezer. These keep 2 months at room temperature, several months frozen. NOTES : Makes 3 dozen Recipe by: Rose Beranbaum Posted to MC-Recipe Digest V1 #004 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Pucker-Ups Categories: Cookies Yield: 1 Servings 1 c Shortening 1 1/4 Cup Sugar 3 tb Lemon zest 6 tb Lemon juice 2 Eggs 4 c Flour 2 ts Baking powder 1/4 ts Salt 1/8 ts Nutmeg 874 From Combine first 4 ingredients until light and fluffy; add eggs; blend well. Combine dry ingredients; add to first mixture. Shape into 3 rolls, each about 2 inches in diameter. Chill or freeze for later baking. Preheat oven to 350~. Thaw rolls; cut into 1/4-inch-thick slices. Bake for 8-10 minutes; cool immediately on wire rack. Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95 Recipe By : Gwen Campbell, Sterling, VA Date: 05-19 From: Marjorie Scofield From: Date: 06-05-94 (18:39) Number: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Thins Categories: Cookies Yield: 1 Servings 1/2 c Vegetable shortening at Room Temperature 2 tb Unsalted butter; softened 1 c Sugar 1/2 ts Vanilla 1/2 ts Lemon extract 1 1/2 tb Freshly grated Lemon zest 1/4 c Fresh lemon juice; (about 1 Lemon) 1 1/2 c All-purpose flour 1 1/2 ts Double-acting baking Powder 1/2 ts Baking soda 1/4 ts Salt Confectioners' sugar for Dusting the ; cookies In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins. Gourmet April 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Verbena Madeleine Categories: Cookies Yield: 3 Servings 2 c Unsifted cake flour 1 ts Baking powder 1/2 ts Salt 1 c Unsalted butter, room Temperature 1 2/3 Cup Granulated sugar 5 lg Eggs 1 1/2 ts Vanilla extract Lemon verbena syrup MMMMM--------------------LEMON VERBENA SYRUP------------------------- 1/3 c Lemon juice 1/3 c Sugar 3 tb Water 1 tb Minced fresh lemon Verbena Or lemon thyme Recipe courtesy of Gourmet Magazine Combine all ingredients in a small saucepan and bring to a boil until sugar dissolves. Remove from the heat and let mixture steep for 20 minutes. Strain syrup to remove lemon verbena. Preheat oven to 325 degrees F. with rack positioned in the center of the oven. In a bowl, sift together flour, baking powder, salt, and set aside. In a mixing bowl with an electric mixer fitted with a paddle (if available), beat butter until soft and fluffy. Gradually add sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually stir in the flour mixture and blend well. Turn the batter into Madeleine pans that have been spread with a generous amount of softened butter and dusted with flour. Use a spatula to scrape the batter into the pans and level off completely. Clean the edges of the pan with a paper towel. Bake in oven for about 10 to 15 minutes or until cake has risen and is golden on top, and a tester inserted in the center comes out clean. Then slide a knife around the sides to loosen. Tip out onto rack right side up. Use a thin skewer to prick a hole in the top of each cake. Pour 1 teaspoon of the warm syrup over each madeleine and allow it to cool. Place madeleines in an air-tight container. Yield: 3 1/2 dozen SOURCE: COOKING LIVE! Cooking Show 1998, TV FOOD NETWORK COOKING LIVE SHOW #CL9187 Format by Dave Drum - 04 January 99 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 17 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Wafers Categories: Cookies Yield: 2 Servings 1/2 c Butter or margarine 3/4 c Sugar 1 Egg 2 ts Lemon rind, grated 1 1/2 c Flour, sifted 1/2 ts Salt 1/2 ts Baking soda 1 tb Lemon juice Cream butter and sugar together. Add egg and lemon rind, beating well. Sift flour, salt and baking soda together. Slowly beat in flour mixture, a little at a time, then add lemon juice. Chill dough at least 1 hour. Shape dough by tablespoons into balls. Roll in sugar until coated. Place 2" apart on greased cookie sheet, press to flatten with a fork. Bake at 375 F. for 10-12 minutes, or until golden. Cool on rack. From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7 Typed by: Bob 8-{) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon-Anise Pirquettes Categories: Cookies Yield: 1 Servings 1/2 c Sugar 1/4 c Powdered sugar 2 ts Grated lemon peel 1 ts Aniseed; finely chopped 1/2 ts Fennel seeds; finely Chopped 6 tb Unsalted butter; room Temperature ; (3/4 stick) 3 lg Egg whites; room Temperature 1/2 ts Vanilla extract 1/2 c All purpose flour Position rack in center of oven and preheat to 350F. Lightly butter large nonstick cookie sheet. Blend first 5 ingredients in processor 1 minute. Using electric mixer, cream butter in medium bowl until light. Gradually beat in sugar mixture, egg whites and vanilla. Add flour and beat until combined. Drop 1 teaspoon batter onto prepared cookie sheet. Using back of spoon, spread into 3-inch round. Repeat 5 more times, spacing cookies evenly. Bake until cookies are golden brown on edges, about 5 minutes. Immediately run tip of small knife under edge of 1 cookie. Using fingertips, pick up cookie at lifted edge and turn over onto work surface. Working quickly, roll cookie around handle of wooden spoon, pressing cookie against handle as you roll. Slide cookie off handle. Repeat rolling with remaining cookies on sheet, returning sheet briefly to oven if cookies begin to harden. Rinse cookie sheet under cold water. Dry with towel. Lightly butter cookie sheet. Repeat making cookies with remaining batter in batches, rinsing, drying and buttering sheet between each batch. Cool cookies. (Can be prepared 2 weeks ahead. Transfer to airtight container; store at room temperature.) Makes about 60. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemony Almond Biscotti Categories: Cookies Yield: 40 Servings 2 1/4 Cup All-purpose flour 1/3 c Slivered almonds; chopped And toasted 1 ts Baking powder 1/4 ts Salt 3/4 c Sugar 2 tb Vegetable oil 2 Eggs 3 tb Minced lemon rind 1/4 c Fresh lemon juice Cooking spray 1 Egg white; lightly beaten 1 Cookie). Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended. Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white. Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: Contributor: Cooking Light, Jul/Aug 1994, page 122 Preparation Time: 0:11 From: "Petra Hildebrandt" on Dec 8, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lithuanian Grybai (Cookie Mushrooms) Categories: Cookies Yield: 4 Servings 1/2 c Honey 1/4 c Sugar 1 tb Brown sugar (packed) 2 tb Butter or marg 1 Egg 1 1/2 ts Ground cardamom 1 1/2 ts Ground cinnamon 1 1/2 ts Ground ginger 1/2 ts Ground cloves 1/2 ts Ground nutmeg 1 1/2 ts Freshly grated lemon Peel 1/2 ts Freshly grated prange Peel 2 3/4 Cup All purpose flour 3/4 ts Baking soda 1/4 ts Salt 2 tb Dairy sour cream 3 Months. MMMMM----------------FROSTING ----- 2 C CONFECTIO--------------------- MMMMM----- GARNISH ----- : poppy seeds COOKIES: Heat honey in large saucepan over medium heat until it bubbles around side of pan. Remove from heat and stir in sugars, butter, egg, spices, and peels. Measure flour, baking soda, and salt into mixing bowl. Stir in honey mixture alternately with sour cream. Turn onto lightly floured board and knead until dough is easy to handle and not sticky, about 5 minutes. Dough should be firm enough to hold an impression of a finger. Allow dough to rest 20 minutes. Heat oven to 350 F. Divide dough into 4 equal parts. Make mushroom stems from one part. Shape into 2 rools each 25 inches long and about 3/8 inch in diameter. Cut into 1 inch lengths, reshaping the ends if necessary. Place 1 1/2 inches apart on ungreased baking sheet and bake until cookies are firm, about 7 minutes. Cool on wire racks. Make the same amount of caps as stems. Form caps by shaping dough into 3/4 inch balls. Make indentations about 1/2 inch deep on one side of each using the handle of a wooden spoon. Place 1 1/2 inches apart on ungreased baking sheet with indented side down. Bake until cookies are light brown on bottoms, about 12 minutes. Cool on wire racks. Enlarge indentations in caps with small knife, potato pealer, etc. Dip one end of each stem into frosting and insert into a cap. Dry with caps down. Dip each mushroom into frosting, completely covering the cap and the underside, or the stem and the underside of the cap. Allow excess frosting to drip back into the bowl. Sprinkle frosted parts with poppy seeds. Lay on waxed paper to dry. Dry completely before storing in airtight containers. Flavors mellow after 3 to 4 days. Store at room temperature no longer than 6 weeks or in freezer no longer than FROSTING: Mix sugar and 1 tb water. Stir in remaining water 1 t at a time, beating well after each addition. Source: Sphere The Betty Crocker Magazine Dec 1972 Typed by Vern Wall 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lithuanian Pastry ("Little Ears" - Ausukes) Categories: Cookies Yield: 1 Servings 2 Eggs 1 3/4 Cup Pastry flour 3 tb Sweet cream 1 tb Sugar Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin. Cut into diamond shapes. Slash the center of each diamond, twist one end through the hole to form a knot. Fry in hot fat until lightly browned. Drain on absorbent paper. Dust with powdered sugar. Another recipe from our database at www.cookbooks.com/Cookbooks On/Line! From: "Alan Boles" ) Original Source not noted on file MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: M&m Mocha Drops Categories: Cookies Yield: 4 Servings 2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c (2 sticks) butter or Margarine 2/3 c Granulated sugar 2/3 c Firmly packed light brown Sugar 1 lg Egg 1 ts Vanilla extract 2 tb Instant coffee granules, Dissolved in 1 tablespoon Water 3/4 c Coarsely chopped nuts 1/4 c Unsweetened cocoa powder 1 oz Package (1-3/4 c "M&M's" Semi-Sweet Chocolate Mini Baking Bits Preheat oven to 350 F. In a small bowl, combine flour, baking soda and salt; set aside. In a mixing bowl, cream together butter and sugars until light and fluffy; add egg, vanilla and dissolved coffee granules. Blend in flour mixture and nuts. Remove half the dough to a small bowl. To the dough remaining in the mixing bowl, blend in cocoa powder. By hand, stir in the "M&M's" Semi-Sweet Chocolate Mini Baking Bits into the two doughs, using half for each. Combine the two doughs by folding together just enough to marbelize, about 4 strokes. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes just until set; do not overbake. Cool 1 minute on cookie sheet; remove to wire rack until completely cooled. Store in tightly covered container. MAKES ABOUT 2 1/2 DOZEN 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: M&m Sitting-Pretties Categories: Cookies Yield: 1 Servings 1/2 c Butter 1/4 c Packed brown sugar 1 Egg, separated 1/2 ts Vanilla 1 c Flour 1/4 ts Salt Finely chopped nuts 1 cn Vanilla frosting M&M peanut candies From : Jim Weller Blend butter and sugar; stir in egg yolk and vanilla. Sift flour and salt into bowl; mix well. Chill 1 hour. Roll into 1 inch balls. Dip into slightly beaten egg white. Roll in nuts. Place 1 inch apart on Cookie sheet. Bake 350-degrees F. 5 minutes. Press thumb gently in center of each; bake 5 minutes longer. Cool. Fill with frosting. Garnish with one peanut M&M on each cookie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: M&m's Chocolate Macadamia Chewies Categories: Cookies Yield: 12 Servings 3/4 c Butter 2/3 c Firmly packed light brown Sugar 1 lg Egg 1 ts Vanilla extract 1 3/4 Cup All-purpose flour 3/4 ts Baking soda 1/4 ts Salt 1/2 c Shredded coconut 3/4 c Coarsely chopped macadamia Nuts 12 oz "M&M's" Chocolate Mini Baking Bits Preheat oven to 350 F. In a large bowl with electric mixer, cream butter with sugar until light and fluffy. Add egg, milk and vanilla, blending well. Combine flour, baking soda and salt; blend well into creamed mixture. Blend in coconut and macadamia nuts. By hand, stir in "M&M's" r Chocolate Mini Baking Bits. Drop by heaping teaspoonfuls onto ungreased cookie sheets; flatten slightly with back of spoon. Bake 8 to 10 minutes, or just until set. Do not over bake. Cool 1 minute before removing to wire rack; cool completely. Store in tightly covered container. MAKES ABOUT 4 DOZEN COOKIES. Recipe By : M & M WEBSITE From: "Marie Smith" date: Saturday, May 15, 1999 2:22 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Magic Mocha Drops Categories: Cookies Yield: 2 Servings 4 tb Butter 1 Egg 1 ts Instant coffee powder 24 Walnut halves 3/4 c Brown sugar 1 1/3 Cup Bisquick 1 cn Creamy chocolate frosting Beat butter with brown sugar and egg; stir Bisquick and coffee powder. Drop from rounded teaspoons onto ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. Cool; frost with chocolate frosting. Trim each cookie with walnut half. Yield: 2 dozen. MM by Helen Peagram by DSauer7800@aol.com on May day,, 13, 199, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mahleb Shortbreads Categories: Cookies Yield: 4 Servings 6 tb Slightly salted butter 1 c All purpose flour, sifted 2 ts Freshly ground mahleb 1/4 c Vanilla flavored sugar Confectioners' sugar Melt the butter and cool until lukewarm. Mix the flour with the mahleb and sugar. Add the butter and mix to a crumbly dough. Roll tsp fulls of the mixture into balls and place o n baking sheets lined w/ parchment paper. Bake at 300 F for 30 minutes. Take out of the oven and let them stand about 30 seconds so they can firm up. While hot, roll in confectioners' sugar (be careful as they are still crumbly), and return to oven for 1 minute. Cool a few minutes on the sheets then transfer them to a wire rack with a spatula to finish cooling. from Sophie Grigson's book Gourmet Ingredients. Rachael From: eep@mindspring.com (Rachael and Douglas) Newsgroups: rec.food.cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maida Heatter's Coconut Pennies Categories: Cookies Yield: 60 Servings 2 c Sifted all purpose flour 3/4 ts Baking powder 1/8 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 8 oz (2 sticks) unsalted butter 1 ts Vanilla extract 1/2 ts Almond extract 1 c Dark brown sugar, firmly Packed 1 Egg 7 oz (2 cups, packed) shredded Coconut Sift together the flour, baking powder, salt, cinnamon and nutmeg, and set aside. In the large bowl of an electric mixer, cream butter. Add the vanilla and almond extracts and the sugar and beat well. Beat in the egg. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a spatula and beating only until incorporated. Mix in the coconut. Place the dough on a large piece of wax paper or aluminum foil, wrap, flatten slighly and refrigerate for about 1 1/2 to 2 hours. Do not use the freeze; the dough would become too firm to handle. Adjust two racks to divide the oven into thirds and heat to 375 degrees. Line cookie sheets with parchment or foil. Cut the dough into quarters. Work with one piece at a time. On a floured board, with floured hands form the dough into a roll 15 inches long. Cut the roll into 1 inch pieces. (Or use a slightly rounded tablespoon of the dough for each cookie.) Keeping your hands lightly floured, rolled each piece into a ball. Place the balls 2 inches apart on the sheets. With the back of the tines of the floured fork, press each cookie in one direction only fo form indentations and flatten the cookie to 1/2 inch thickness. Bake about 10 minutes, until cookies are lightly colored. Reverse sheet top to bottom and front to back as necessary to ensure even browning. The cookies will be slightly darker at the edges. With a metal spatula transfer the cookies to racks to cool. Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Mary A. Smith Date: 10 Aug 99 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mandel-Halbmonde (Almond Crecents) Categories: Cookies Yield: 8 Servings 1 c Butter or margarine 2 1/2 Cup Flour, unbleached 3/4 c Sugar 1 c Almonds, ground 1 ts Vanilla extract Confectioners' sugar 1 1/2 ts Almond extract Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mandelbrot Categories: Cookies Yield: 2 Servings 2 Eggs, well beaten 1 c Sugar 1/4 c Oil 1/4 ts Lemon extract 1/2 ts Vanilla 2 c Sifted flour 1/2 ts Salt 1 1/2 ts Baking powder 1/2 c Chopped almonds Add eggs to sugar & oil. Add flavorings. Sift 1/2 cup flour over chopped almonds & add to above. Add balance of dry ingreds. Makes a soft, moist dough. Pat w/floured hands into two long loaves on cookie sheet (2 inches wide by 3/4 inch high). Bake in medium oven (325) for 25 to 30 mins. When slightly cook, cut into slices of desired size. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mandelbrot (Almond Bread) Categories: Cookies Yield: 18 Servings 3 Eggs; 1/3 c Sugar 2 tb Vegetable oil; 1 ts Vanilla extract 1 1/4 Cup Flour 1 ts Baking powder 1/3 c Almonds; chopped blanched 2 ts Ground cinnamon (less Needed Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used. Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2 inch slices when ready to serve. Place each slice on a lightly oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My note - warm briefly in microwave.) 1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6 grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg potassium, 44 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mandelhoernchen Categories: Cookies Yield: 4 Servings 250 g (raw) marzipan 125 g Icing-sugar 1 Egg white Grated lemon rind 100 g Chopped almonds 30 g Hot cream 50 g Cooking chocolate Work marzipan with sifted icing-sugar, egg white and lemon rind to a smooth dough. Cut into small stripes and roll them out. (on a surface sprinkled with almonds). Baste the stripes with water and turn them in almonds. Form to cresents. Set onto baking paper and bake at 180C for 10 minutes. Heat cream, melt chocolate, and mix both together. Dip ends of the cooled cresents into chocolate mix. found one on the site 'die Rezeptsammlung' Regards Stefanie From: Freeston Date: Thursday, July 29, 1999 2:50 Am MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maple-Walnut Rounds [Amended] Categories: Cookies Yield: 36 Servings 1 c Walnuts 1/2 c Packed brown sugar 1/4 c Maple sugar 1 c Unsalted butter; softened 1/4 ts Salt 2 c All-purpose flour 36 Walnut halves Preheat oven to 350. In a food processor fitted with the metal blade, place the 1 cup of walnuts and process coarsely. Add 1/4 cup of the brown sugar and process finely; set aside. Combine the butter, the remaining brown sugar, maple sugar, and salt in a large bowl. Use an electric mixer set on high and beat until light and fluffy. Reduce the speed to low; add the flour and the nut mixture and mix just until incorporated. Roll pieces of dough between your hands to form 1-inch balls. Arrange on ungreased baking sheets about 1 1/2 inches apart. Press a walnut half into the center of each. Bake the cookies until brown around the edges, about 20 minutes. Transfer to wire racks to cool. Store at room temperature for up to 5 days. Recipe By: Williams-Sonoma From: "Slt4@cornell.Edu" Date: 21 Jun 99 23:16:56 Pacific Standa MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: May Wallins' Chocolate Chip Mandel Bread Categories: Cookies Yield: 2 Servings 3/4 c Sugar 1 c Oil 4 Eggs 3 1/2 Cup -4 cups flour 1 ts Baking powder 1 ts Vanilla 1 ts Almond flavoring 8 oz Shelled walnuts 12 oz Chocolate chips 1. In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the walnuts and the chocolate chips. 2. Mixture should be very thick and sticky. Shape into two loaves and place on either side of a cookie sheet. Bake at 325F for 30-35 minutes and then remove from oven. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown. Enjoy! These are absolutely WONDERFUL!!! A note: This is a well guarded secret from a friend of ours who swore she would never give it to any- one and to this date she hasn't... except to us! ;) Source: May Wallins, a lovely lady in Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Melting Moments Categories: Cookies Yield: 36 Servings 1/2 c Cornstarch 3/4 c Butter or margarine 1/2 c Powdered sugar 1 c Flour; sifted STIR TOGETHER CORNSTARCH, SUGAR AND FLOUR. STIR IN SHORTENING TO FORM A SOFT DOUGH.CHILL ABOUT ONE HOUR. FORM IN ONE INCH BALLS AND ROLL IN SUGAR THEN STAMP WITH COOKIE STAMP. BAKE AT 350 DEGREES 20 TO 25 MINUTES Barb Day Posted to MC-Recipe Digest V1 #35 by Nancy Berry on Dec 20, 1998. By mc-recipe-digest on Decey,, mber 20, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Melting Moments 2 Categories: Cookies Yield: 32 Servings MMMMM--------------------------COOKIES------------------------------- 1 c Unsalted Butter, softened 1/2 c Confectioners' Sugar 1 1/2 c Unbleached All-Purpose Flour 1/2 c Cornstarch MMMMM---------------------------ICING-------------------------------- 1/2 c Unsalted Butter, softened 1 c Confectioners' Sugar, Sifted 1 ts Lemon Juice 2 Fresh Raspberries, or 1/4 ts Raspberry Puree Crystallized Violets, Roses, Or Pansies Cookies: In a large mixing bowl, cream 1 cup butter at medium speed. Gradually add 1/2 cup confectioner's sugar, beating until light and fluffy. Fold in flour and cornstarch. Form dough into 8x4" rectangular shape on plastic wrap. Cover and refrigerate 30 minutes. Preheat oven to 350 F. Cut dough in 32 1" squares. Roll each piece of dough into a ball. Arrange 2" apart on ungreased baking sheets. Flatten cookies slightly with bottom of a sugared glass. Bake at 350 F for 13-15 minutes until puffed and slightly browned around the edges. Remove from pans. Cool on racks. Icing: In a small bowl, cream 1/2 cup butter at medium speed. Gradually add 1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice and raspberries. Spread icing on cooled cookies. Top with crystallized flowers. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Melting Moments with Orange Buttercream Categories: Cookies Yield: 2 Servings 3 c Butter or margarine; Room Temp 1/2 c Granulated sugar 1 Egg 1 1/2 ts Vanilla 2 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Flaked coconut Dipping chocolate MMMMM---------------------ORANGE BUTTERCREAM-------------------------- 1/2 c Powder sugar 2 tb Butter or margarine; Room Temp 1 1/2 ts Orange juice 1/2 ts Orange rind; grated Combine 3/4 cup of the butter, the granulated sugar egg and 1 tsp. vanilla in large mixer bowl; beat at high speed until light and fluffy. Stir in flour, baking powder and salt together; add flour mixture and coconut to butter mixture and mix well. Shape into balls using round teaspoon of dough for each; place on greased cookie sheets and flatten with floured fork or use cookie stamps. Bake in preheated oven until golden, 12 to 15 minutes. Remove from cookie sheet and cool on wire rack. Melt dipping chocolate over hot water in top of double boiler. You can use 4-ounces of semisweet chocolate and 1 tbsp. vegetable shortening. Stir occasionally until chocolate melts. Remove from heat. Dip half of each cookie in melted chocolate; place on aluminum foil and let stand until chocolate sets. Prepare Orange Butter cream. Invert half of the cookies so flat side is upright, place a slightly rounded 1/2 teaspoon of Buttercream on each (use a pastry tube, it's easier!). Top with remaining cookie, flat side down, forming a sandwich. To make the Orange Cream: Place ingredients into small mixing bowl; stir until smooth. A teaspoonful of grated orange rind may be added to cookie dough if desired. Makes about 2 dozen cookies Posted to MC-Recipe Digest V1 #35 by Nancy Berry on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringue and Chocolate Kisses Categories: Cookies Yield: 24 Servings 3 lg Egg whites; at room Temperature ; (or substitute with Powdered egg whites) 1 c Super-fine sugar 1/2 ts Cream of tartar 2 Plus 1/2 Teaspoon cherry Syrup; (Torani works well) 1 tb Vegetable oil 2 drops red food coloring -- (optional) 6 ounces Scharffen Berger 70% bittersweet -- chocolate Heat oven to 275 degrees. Line a baking sheet with parchment paper. Beat egg whites with an electric mixer set on medium speed just until broken up, about 1 minute. Gradually beat in the sugar and cream of tartar while slowly increasing mixing speed. Add 2 tsp cherry syrup and red food coloring and beat on high speed just until stiff peaks form. The egg whites will be stiff and glossy, but should not be dry. Drop egg whites by generous teaspoonfuls onto the baking sheet. With a spoon, shape egg whites into 1 1/2-inch mounds, making a depression in the center of each. Bake meringues 15 minutes. Without removing them from the oven, turn oven off and prop door open slightly. Let the meringues sit in the oven until completely dry, about 30 minutes. Transfer them to a wire rack and let them cool completely. In the meantime, make chocolate filling. In a double boiler, melt the chocolate and oil over low heat, stirring frequently until smooth. Remove the pan from heat, let mixture cool to room temperature, and stir in 1/2 tsp cherry syrup. Spoon filling into the depressions in the meringues. Transfer meringues to wire racks and let sit until the filling is set. Joyce R. 2/99 Recipe by: http://www.scharffen-berger.com/ MM BY HELEN PEAGRAM by Joyce Rosenfield on Feb 28, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringue Daisies Categories: Cookies Yield: 48 Servings 4 lg Egg whites; 1 c Granulated sugar; Lemon Curd; (recipe Follows), 1. Place the egg whites and sugar in the heat-proof bowl from an electric mixer. Combine, using a wire whisk; continue whisking over a pot containing about 2 inches of simmering water. 2. Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes. 3. Heat oven to 175 degrees. Make a pattern to use as a guide for piping by drawing 24 circles on a 16-by-12-inch piece of parchment paper; use a pencil to trace around a 2-inch biscuit cutter, creating 4 rows of 6 circles. Line a baking sheet with the patterned paper. Place a second piece of 16-by-12-inch parchment paper on top of the patterned paper (you will be able to see the circles through the parchment and be able to use the patterned paper again). 4. Using a medium-sized pastry bag with a #11 plain tip, pipe 7 petals, starting at the edge of each circle and pulling the bag into the center. (Make sure all points meet in center so that lemon curd does not seep out.) Slip the pattern from under the piped cookies, and use on the second sheet of cookies. With a wet index finger, make a well in the center of each daisy, being careful not to break through to the paper. Bake until meringue is dry in the center, about 1 hour. Remove to a rack to cool completely. 5. With a pastry bag fitted with a #11 plain tip, pipe 1/4 teaspoon of lemon curd in the center of each daisy. Chill cookies to set curd, about 5 minutes. Per serving: 18 Calories; 0g Fat (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium Recipe by: Martha Stewart MM by H Peagram by EJGiese@aol.com on May 27, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringue Kisses Categories: Cookies Yield: 24 Servings MMMMM----------------MARTHA STEWART'S 1996 HOLIDA--------------------- 4 lg Egg whites; at room Temperature 1 c Sugar 1 pn Cream of tartar 1/2 ts Vanilla extract Fill medium saucepan one-quarter full with water. Set saucepan over medium heat, and bring water to simmer. Combine egg whites, sugar, and cream of tartar in heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to touch, 3 to 3-1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Place meringue in large pastry bag filled with large star tip. Heat oven to 200 F. Trace six 3"-circles on parchment; place, penciled side down, on 12"-by-18" baking sheet. Pipe meringue in circular motion, forming pyramid-like kiss shape. Place baking sheets in oven, and bake about 20 minutes. Reduce heat to 175 F, and bake 60 to 90 minutes more until meringue is dry and crisp, but still white. Captured from www.cbs.com on day of broadcast, 12/10/96. Control characters frantically edited out by Sylvia Steiger. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringues Categories: Cookies Yield: 1 Servings 1 c Sugar; (scant) 2 Egg whites 1 ts Cornstarch 3/4 c Walnut meats 3/4 c Chopped dates 300 F. Beat whites until stiff. Add sugar and cornstarch. Place in double boiler and cook 7 minutes, stirring constantly. Add dates and nuts. Drop by spoonfuls on buttered sheets. Bake in slow oven Vilera M. Wood, Out of Vermont Kitchens, 1939 MM format by Dave Sacerdote From: Charles Speyrer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringues (Plain and Chocolate Filled) Categories: Cookies Yield: 36 Servings MMMMM-------------------BD1A10 SETRAKIAN, BETH------------------------ 4 Egg whites 1 ts Extract, vanilla 1 c Sugar; super fine MMMMM---------------------CHOCOLATE GANACHE-------------------------- 6 oz Bittersweet chocolate, Broken in pieces 1/2 c Cream, whipping; scalded Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool. To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool. To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meringues [I Make Double Quantity] Categories: Cookies Yield: 12 Servings 2 Egg whites 1 ts Lemon juice -OR 1 ts Vinegar -OR 2/3 Cup Sugar, Castor 1 pn Salt 1 ts Sugar, icing *** THE SECRET OF MERINGUES IS TO MEASURE THE EGG WHITES *** Measure the egg whites. You should have 1/4 cup egg whites- the amount must be accurate to absorb sugar. Combine egg whites, lemon juice, sugar and salt in a small basin of electric mixer. Beat on highest speed for 15 minutes, fold in sifted icing sugar. Place meringue mixture in piping bag fitted with fluted tube. Pipe circles about 5cm [2"] or other designs of your wish on to aluminium foil covered trays. Bake in very slow oven for 1 hour. [I have the oven at 110^ electric] Leave in oven until cold or overnight to dry out. When cold fill with banana and whipped cream or fruit salad or strawberry and cream or dip meringues into melted cooking chocolate. [90g/3oz dark cooking chocolate if used.] Makes about 12. An old family recipe from the SAUERBIER family from A TASTE OF THE PAST by THE HUB COMMUNITY CENTRE, ABERFOYLE PARK, SOUTH AUSTRALIA typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 10 Jun 99 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Merry Gingerbread Men Categories: Cookies Yield: 30 Servings 1 c Butter or margarine; soft 1/2 c Brown sugar, firmly packed 1 Egg 1/3 c Light molasses 3 c Sifted all-purpose flour 1/2 ts Soda 1/4 ts Salt 3/4 ts Cinnamon 3/4 ts Ginger 1/4 ts Nutmeg 1 1/2 c Quaker Oats, uncooked , (quick or old-fashioned) Beat butter until creamy; gradually add sugar, beating until fluffy. Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut with floured gingerbread man cutter. Place on greased cooky sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and currants. 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: Milk Chocolate Biscotti Categories: Cookies Yield: 32 Servings 7 oz Whole blanched almonds;, (1 1/3 Cups) 7 oz Fine quality milk Chocolate; 1 3/4 Cup Sifted unbleached Flour; 1 ts Baking soda; 1/8 ts Salt; 1/3 c Unsweetened cocoa; 1 c Sugar; 4 lg Eggs; 1 ts Vanilla extract; Toast the almonds in a shallow pan in a preheated 350-degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set aside to cool. Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand. Sift together the flour, baking soda, salt, cocoa, and sugar. Add about a cup of these sifted ingredients to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery. In a large bowl mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds. In a small bowl beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients. You might think there is not enough liquid, but there is - just keep stirring. Now place two 20-inch lengths of plastic wrap on the work surface. In order to shape two loaves, spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Lift the two long sides of the plastic wrap (hold them together as close as possible to the dough----touching the dough) and----with your hands---press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 21/2 to 3 inches wide, and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are thicker than they should be, the baked strips will not slice neatly. Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to be unwrapped. To bake, adjust two tracks to divide the oven into thirds. Preheat the oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny side up. To transfer the dough to the sheets (the dough might still be a bit sticky; if so, it is OK), open the two long sides of plastic wrap on top of one strip of dough and turn the dough out upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet. Bake for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide). After one hour of baking reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide, metal spatula release a strip from the parchment or foil and place it on a board. Repeat with the second strip. Use a pot holder or a folded towel to hold the hot strip in place, and use a serrated bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide. Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them. Bake for 40 minutes, reversing the sheets top to bottom and front to back once during baking. Let cool and store in an airtight container. From Maida Heatter's Brand New Book of Great Cookies Per serving (excluding unknown items): 34 Calories; 1g Fat (15% calories from fat); 1g Protein; 7g Carbohydrate; 23mg Cholesterol; 55 mg Sodium Recipe by: Maida Heatter MM by H Peagram by EJGiese@aol.com on Jun 4, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mini Oreo Magical Pizza Categories: Cookies Yield: 8 Servings 1 pk 7.5 Ounce Mini Oreo Cookies 1 pk 16 Ounce brownie mix 1 c Miniature marshmallows 1/3 c Choppped walnuts 1/3 c Candy coated peanut butter Candies 1. Reserve 20 cookies. Prepare brownie mix according to package directions. Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake at 350F for 18-20 minutes or until done. 2. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5 minutes more or until marshmallows are lightly browned. Sprinkle with nuts, candies and remaining cookies, pressing lightly into the softened marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or cool. Source: Mini Oreo (r) Bite Size Chocolate Sandwich Cookies box Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 1993 MMMMM