MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Miniature Cookie Houses Categories: Cookies Yield: 1 Servings MMMMM----------------------FOR COOKIE HOUSE--------------------------- 4 1/2 Cup Flour (may need To 5) 2 ts Baking powder 1/2 ts Salt 1 c Margarine; room temperature 2 c Sugar 2 Eggs 2 tb Milk 2 ts Vanilla extract Egg wash MMMMM-----------------------FOR DECORATING---------------------------- #5,#7 round and #27 star Tip Three decorating bags Decorating icing Colored sugar Assorted candies Decorating bag with coupler : Make the cookie dough: Stir or whisk together 4 1/2 cups of the flour, the baking powder and salt; set aside. Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well. Gradually add the dry ingredients and blend to form a smooth ball of dough. If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness. The dough should not be dry. Divide the dough in half, wrap each ball in plastic and refriger : Meanwhile, cut cardboard templates for the base and the three parts of the cookie house. The dimensions are as follows: THE BASE: is a circle 6" across (cut 1) THE SIDE: is a rectangle 2 3/8" x 3 1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4 1/4" tall (total height). From the bottom to the beginning of the "roof" section is 2 3/8". At 2 3/8" cut up to form the "roof" top like an upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2 3/4" x 4 1/4". : Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to 1/8"-1/4" thick. For each house cut one base, two sides, two front/back pieces, and two roof pieces. Lay out the cardboard patterns on the dough, leaving 1 1/2" between them. The layout will depend on the size of your cookie sheet and how many houses you are making. Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter. : Bake both sheets of cookies at the same time, for 10-15 minutes reemoving pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely. : Decorate the pieces before assembling the houses. You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar. Set aside to dry for half an hour. : Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and "glue" the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes. When icing is firm, do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The Christmas Kitchen by Lorraine Bodger From: Great Gingerbread By Sara Perry MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha Clouds Categories: Cookies Yield: 4 Servings 1 Egg white, room Temperature 1/8 ts Cream of tartar 2 tb Sugar 1/4 ts Vanilla extract 1 tb Unsweetened cocoa powder 1/2 ts Instant coffee powder Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, then vanilla, then cocoa and coffee powder. Drop meringue onto foil lined baking sheet in 12 mounds about 2 inches apart. Bake 40 minutes at 250F degrees or until firm. Turn off oven and let meringues cool in oven for 1 hour. Do not open oven door. From: Stanley Johnson date: Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha Frosted Drops Categories: Cookies Yield: 4 Servings 1/2 c Shortening 2 oz Unsweetened chocolate 1 c Brown sugar 1 Egg 1 ts Vanilla 1/2 c Buttermilk or sour milk 1 1/2 c Sifted all-purpose Flour 1/2 ts Baking powder 1/2 ts Soda 1/4 ts Salt 1/2 c Chopped California Walnuts 1 (6 oz.) pkg. (1 c.) Semi-sweet chocolate pieces Mocha Frosting: 1/4 c Butter 2 tb Cocoa (regular-type, Dry) 2 ts Instant coffee powder ds Salt 2 1/2 Cup Sifted Confectioners Sugar 1 1/2 ts Vanilla Milk (about 3 Tbsp.) Melt shortening and unsweetened chocolate together in a saucepan. Cool 10 minutes. Stir in the brown sugar. Beat in the egg, vanilla and buttermilk or sour milk. Sift together dry ingredients and add to chocolate mixture. Stir in nuts and chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees about 10 minutes. Remove from pan and cool. Frost with Mocha Frosting. Makes about 3 1/2 dozen cookies. Mocha Frosting: Cream together butter, cocoa, coffee powder and salt. Beat in confectioners sugar, vanilla and enough milk for spreading consistency. From: Dsauer7800@aol.Com date: Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha Mint Drops Categories: Cookies Yield: 48 Servings 1 c Butter or margarine, Softened 1 c Granulated sugar 1 Egg 1/4 c Light corn syrup 1/4 ts Peppermint extract 1 ts Powdered instant coffee 1 ts Hot water 2 c All-purpose flour 6 ts HERSHEY'S Cocoa 2 ts Baking soda 1/4 ts Salt ~-----------------------------MOCHA MINT SUGAR------------------------------ 1/4 c Powdered sugar 2 T Crushed hard peppermint -candies (about 6 candies) 1 1/2 t Powdered instant coffee Heat oven to 350'F. In large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg, corn syrup and peppermint extract; mix thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter mixture. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Dough may be refrigerated for a short time Prepare Mocha Mint Sugar. Drop a teaspoonful of dough in sugar mixture,(coating all around ) Place on ungreased cookie sheet, about 2" apart. Bake 8-10 minutes or until no imprint remains when toughed lightly. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies. MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint candies and powdered instant coffee. 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: Mocha Nut Drops Categories: Cookies Yield: 6 Servings 1/2 c Milk 2 ts Expresso powder, instant 1/2 c Butter; softened (1 stick) 1 c Sugar, brown; firmly packed 1/4 c Honey; at room temperature 2 lg Eggs 1 ts Extract, vanilla 1/2 c Cocoa powder, unsweetened 1 ts Baking soda 1/8 ts ;salt 2 c Flour 1 c Pecans; finely chopped, 4 Oz Preheat oven to 375 degrees. In a small saucepan, heat milk over medium heat until small bubbles appear around edges of pan. Dissolve espresso poowder in milk. Remove from heat. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in honey, eggs, and vanilla. At low speed, beat in cocoa powder, baking soda, and salt until combined. Alternately beat flour and milk mixture into batter. Fold in nuts. Drop batter by rounded teaspoonfuls onto 2 ungreased baking sheets, 2 inches apart. Bake cookies until just set, 10 to 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfter cookies to racks to cool completely. Baking Tips: For a delicious and attractive topping, drizzle 4 ounces (4 squares) melted semisweet or white chocolate over cookies. Sprinkle with 1/4 cup finely chopped pecans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha Nutty's Categories: Cookies Yield: 4 Servings 1/2 c Softened butter 1/2 c Sugar 1/4 c Packed dark brown sugar 1 Egg 1 1/4 Teaspoon Vanilla 1 1/2 c Flour 1/4 ts Salt 1/4 ts Baking soda 2 ts Coffee powder 4 tb Milk 3/4 c Coarsely chopped pecans 1 1/2 c Sifted confectioner s sugar 3 tb Milk 1. In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light. 2. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture, coffee powder and milk until well blended. Stir in pecans. 3. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375 oven for 10-12 minutes until lightly browned. Cool on wire racks. 4. In a small bowl, combine confectioner s sugar, remaining , teaspoon vanilla, and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies. Yield: about 3 dozen. From: Stanley Johnson date: Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha-Almond Biscotti Categories: Cookies Yield: 4 Servings 1/2 c Almonds, whole unblanched 2 c Flour, all purpose 1 c Sugar 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 lg Eggs 2 lg Egg whites 1 ts Vanilla extract 1 tb Cocoa powder, unsweetened 2 ts Instant coffee powder 1 oz Chocolate, unsweetened, Melted 1/2 ts Almond extract Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. Set aside. Stir together flour, sugar, baking powder, baking soda and salt. Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth. In a small bowl, combine cocoa, instant coffee and 4 tsp. water. Divide the dough in half. To one half, add theBiscotti Di Anise From: Rhommel Date: Thu, 9 Nov 1995 17:06:15 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha-Hazelnut Macaroon Domes Categories: Cookies Yield: 1 Servings MMMMM-------------------------MACAROONS------------------------------ 1/2 c Hazelnuts; lightly toasted ; (about 2 1/2 ; ounces) 1/2 c Sugar 1 tb All purpose flour 1 lg Egg white 1 ts Vanilla extract MMMMM-----------------------MOCHA GANACHE---------------------------- 1/4 c Plus 2 tablespoons whipping Cream 3 tb Unsalted butter 1 ts Instant coffee granules 9 oz Imported milk chocolate; (such as Lindt), ; chopped 1 ts Vanilla extract MMMMM--------------------------COATING------------------------------- 9 oz Bittersweet; (not Unsweetened) or ; semisweet ; chocolate,chopped 1 tb Solid vegetable Shortening 30 sm Raspberries or hazelnuts; (about) 3 oz Imported white chocolate; (such as Lindt), ; chopped 45 Minutes. 20 Minutes. For macaroons: Preheat oven to 350F. Line 1 large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste. Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment. For ganache: Bring cream and butter to simmer in heavy medium saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about Line cookie sheet with foil. Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. Place ganache side up on prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets, For coating: Line cookie sheet with aluminum foil. Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake of excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazelnut. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes. Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refrigerate until white chocolate sets, about 15 minutes. Place cookies in single layer in airtight containers; chill overnight. (Can be prepared 3 days ahead.) let stand 10 minutes at room temperature before serving. Makes about 30. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Moist Date Pinwheels Categories: Cookies Yield: 4 Servings 1 lb Pitted dates, cut up 1/2 c Water 1/2 c Sugar 2 1/2 Cup Flour 1/2 ts Soda 1/4 ts Salt 3/4 c Margarine 1/2 c Brown sugar, packed 1/2 c Sugar 2 Eggs, well beaten (I'm Goo 1/2 ts Vanilla 1 c Nuts, finely chopped Cook first three ingredients until thick, stirring constantly. Cool. Mix butter, sugars, salt and soda in a separate bowl. Add eggs. Add vanilla. Add flour. Chill dough for 30 minutes. Roll 1/2 of dough out on waxed paper. Spread 1/2 of cooled mixture on the rolled dough. Roll up dough. Slice dough. Bake for seven minutes at 400 degrees. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Molasses Butterballs Categories: Cookies Yield: 56 Servings 1 c Butter, no substitutes 1/4 c Packed brown sugar 1/4 c Molasses 2 1/4 Cup All-purpose flour 2 c Very finely chopped walnuts 1/2 c Powdered sugar Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses; beat till combined. Beat in flour. Stir in nuts. Shape into 1 1/4-inch balls. Place on an ungreased cookie sheet. Bake in a 325 oven about 20 minutes or till set. Transfer to wire racks to cool. Place powdered sugar in a plastic bag. Add cookies, a few at a time, and shake gently till coated. Makes about 56. Notes: In this shortbread cousin, molasses replaces the sugar. Converted by MC_Buster. Recipe By : BH&G Christmas Cookies 1998 From: Gail Shermeyer <4paws@netrax.Net>date: Sun, 01 Nov 1998 10:11:37 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Molasses Crinkles Categories: Cookies Yield: 1 Servings 3/4 c Shortening 1 c Brown sugar 1 Egg 1/4 c Molasses 2 1/4 Cup Flour 2 ts Baking soda 1/2 ts Cloves 1 ts Cinnamon 1 ts Ginger Mix shortening, brown sugar, egg and molasses. Sift dry ingredients and stir in. Chill dough. Roll dough into balls the size of large walnuts. Dip tops in sugar; place sugar side up, 3 inches apart on a sheet. Bake at 375F for 10 - 12 minutes. from: Hazel Dietrich shared with you by Peg Dietrich, 2/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Molasses Spice Leaves Categories: Cookies Yield: 1 Servings MMMMM------------------------FOR COOKIES----------------------------- 1/2 c Walnuts; (about 2 ounces) 2 c All purpose flour 1/4 c Sugar 1/2 c Unsalted butter; room Temperature (1 ; stick) 1/2 c Firmly packed golden brown Sugar 2 ts Vanilla extract 1/4 c Unsulfured molasses 1 Egg 1/2 ts Ground cardamom 1/2 ts Ground ginger 1/2 ts Ground allspice 1/2 ts Ground cinnamon 1/2 ts Baking soda MMMMM-------------------------FOR ICING------------------------------ 3 c Powdered sugar 2 lg Egg whites Silver dragees Make cookies: Finely grind walnuts in processor. Add 1/4 cup flour and 1/4 cup sugar and blend to powder. Using electric mixer, cream butter with brown sugar and vanilla in large bowl until fluffy. Beat in molasses and egg. Mix remaining 1 3/4 cups flour with nut mixture, spices and baking soda. Stir into butter mixture (dough will be soft). Divide dough into 2 pieces. Flatten each into disk. Wrap each disk tightly in plastic and refrigerate 1 hour. Preheat oven to 350F. Butter heavy large cookie sheets. On heavily floured surface, roll 1 dough piece out (keep remainder refrigerated) to thickness of 1/8 to 1/4 inch. Cut out cookies using 3-inch leaf cookie cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and second dough piece. Gather scraps and chill 15 minutes. Reroll scraps and cut out more cookies. Bake until golden, about 10 minutes. Cool on racks. Make icing: Using electric mixer, beat sugar and egg whites until smooth. Spoon icing into pastry bag fitted with 1/16-inch round tip. Pipe icing atop cookies. Decorate with dragees. Let stand until icing sets. (Can be prepared 2 weeks ahead. Store refrigerated between layers of waxed paper in airtight container. Let stand 5 minutes at room temperature before serving.) Makes about 48. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Monte Carlos [Aww/aug86] Categories: Cookies Yield: 25 Servings 185 g Butter. 1/2 c Brown sugar. 1 Egg. 1 ts Vanilla 1 1/4 Cup Flour, self Raising. 3/4 c Flour, plain. 1/2 c Coconut. Raspberry jam, or other. MMMMM--------------------------FILLING------------------------------- 60 g Butter, 3/4 c Icing sugar. 1 ts Vanilla. 2 ts Milk. Cream butter and sugar until light and fluffy, add lightly beathen egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoonfuls of mixture into balls, shapr into ovals and place on lightly greased oven trays, rough surface with back of fork. Bake in moderate oven 12 minutes, or until golden brown. Remove from oven, cool on wire rack. Put a teaspoon of jam and a teaspoon of Filling in centre of half the biscuits. Top with remaining halves, press together lightly. FILLING: Cream butter and sifted icing sugar until light and fluffy, add vanilla, gradually add milk, beat well. TO FREEZE: Cunfilled biscuits can be frozen for up to 2 months. Thaw at room temperature for several hours, then sandwich together with Filling. Makes 25 completed biscuits. Recipe unsuitable for microwaving. from THE AUSTRALIAN WOMAN'S WEEKLY edition- August 1986 typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Moonbeam Munchies Categories: Cookies Yield: 6 Servings 2 c Sugar 1 c Shortening 1 Egg 2 ts Lemon extract 5 1/4 Cup All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Sour milk 5 dr Yellow food coloring 2 Hours or overnight. In a mixing bowl, cream sugar and shortening; add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with the sour milk. Mix well. Refrigerate for On a lightly floured surface, roll dough to 1/4 inch thicknes. Cut with a cookie cutter. if desired, cut some circles in half and form into half moon shapes. Place on a greased baking sheet. bake at 350 degrees F. for 8 to 10 minutes or until the edges begin to brown. Remove to wire rack to cool. Combine water and food coloring; brush over cooled cookies. Allow to dry completely. Store in airtight containers.. MM format and typoes by Fred Ball From: Fred Ball Date: 10 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Moravian Christmas Wafers Categories: Cookies Yield: 16 Servings 3 tb Lard [45g] or other Shortening! 4 tb Butter (60g) 3/4 c Light brown sugar (151 g) 1/4 c Honey (60ml) 2/3 c Sorghum (160ml) Molasses (or cane molasses) 2 tb Brandy 2 tb Boiling water 3 c Flour (366 g) 1/2 tb Ground cloves 1 tb Ground ginger 2 tb Ground cinnamon 2/3 ts Salt 1 ts Baking soda Combine the lard and butter and beat well. Add brown sugar, cream well. Beat in the honey and molasses. Add the brandy and water to the mixture. Sift the flour with the cloves, ginger, cinnamon, salt, and baking soda. Resift the flour into the mixture in the bowl and work in with a wooden spoon. At some point it will be necessary to roll up your sleeves and work by hand. Cover and chill for at least three hours, but preferably overnight. Preheat oven to 375F (190C) Using as little flour as possible, roll out small portions of the dough to a thickness less than 1/8 inch (1/3cm) You cannot roll them too thin. Cut into desired shapes; circles, stars, crescents, and animals are traditional. Bake on a gresed cookie sheet for 4 to 7 minutes until brown at the edge. Do not overcook, as the spices will become bitter. Cool on a rack until crisp. The wafers store well in an airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Moravian Sand Tarts Categories: Cookies Yield: 1 Servings 2 c Butter 5 Egg 1 ts Baking soda 2 1/2 Cup Powdered sugar 4 c Flour Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: More Ginger Snaps Categories: Cookies Yield: 1 Servings 3/4 c Shortening 1 c Brown sugar 1/4 c Molasses 1/4 c Water 2 ts Baking soda 1 ts Cinnamon 1 ts Ginger 1/2 ts Salt 2 1/2 Cup Flour Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack. Makes 36. From file COOKIES1.ZIP From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mounds Macaroons Categories: Cookies Yield: 20 Servings 1 c All purpose flour 1 ts Baking powder 1/4 ts Salt 2/3 c Sugar 1 pk Cream cheese; (3 oz) room ; temperature 1/4 c Unsalted butter; (1/2 Stick) Room ; temperature 1 lg Egg 1 ts Vanilla extract 3/4 ts Almond extract 1/2 ts Orange peel; grated 3 3/4 Cup Shredded sweetened Coconut; (about 12 ounces) 1 1/2 c Mounds bars; (1/2-inch Pieces ; (about 7 1/2 oz) 4 oz Semisweet chocolate; Chopped Since This Is A Firm Dough, The Macaroons Will Hold Their Shape During Baking And Produce Large Mound-Shaped Cookies (Above Center) - Appropriate Since They Contain Pieces Of Mounds Candy Bars. Preheat oven to 275 deg. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Sir in 2 1/2 cups coconut. Add Mounds pieces and stir until combined. Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut. Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is light golden. about 35 minutes. Cool on cookie sheets 5 min. Transfer to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead. Refrigerate in airtight containers.) Serve cold or at room temperature. Makes about 20. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. ~ - - ~ - - - - - - - - - - MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 9, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields Pecan Supremes Categories: Cookies Yield: 36 Servings 2 c FLOUR 1/2 ts SODA 1/4 ts SALT 3/4 c QUICK OATS 3/4 c DARK BROWN SUGAR, PACKED 3/4 c SUGAR 1 c BUTTER, SOFTENED 2 lg EGGS 2 ts VANILLA EXTRACT 1 c CHOPPED PECANS (4 OZ) 1 c SEMISWEET CHOCOLATE CHIPS : PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA, SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY TRANSFER COOKIES TO A COOL, FLAT SURFACE. From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields' Applesauce Oaties Categories: Cookies Yield: 48 Servings 1 3/4 Cup Quick oats 1 1/2 c Flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1 c Lt brown sugar; packed 1/2 c Sugar 1/2 c Butter; softened 1 lg Egg 3/4 c Applesauce 1 c Semisweet chocolate chips 1 c Raisins 1 c Chopped walnuts Preheat oven to 375*F. In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 2, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields' Black & Whites Categories: Cookies Yield: 36 Servings 2 1/4 Cup Flour 1/2 c Cocoa powder 1/2 ts Soda 1/4 ts Salt 1 c Dark brown sugar, packed 3/4 c Sugar 1 c Butter, softened 3 lg Eggs 2 ts Vanilla extract 1 c Semisweet chocolate bar Coarsely chopped (5 1/4 oz) 1 c White chocolate bar Coarsely chopped (5 1/4 oz) : Preheat oven to 300*F. In a medium bowl combine flour, cocoa, soda and salt. Mix well and set aside. : Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Drop by rounded tablespoons onto ungreased cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack. From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields' Black and Whites Categories: Cookies Yield: 36 Servings 2 1/4 Cup Flour 1/2 c Cocoa powder 1/2 ts Soda 1/4 ts Salt 1 c Dark brown sugar; packed 3/4 c Sugar 1 c Butter; softened 3 lg Eggs 2 ts Vanilla extract 1 c Semisweet chocolate bar Coarsely chopped; (5 1/4 Oz) 1 c White chocolate bar Coarsely chopped; (5 1/4 Oz) Preheat oven to 300*F. In a medium bowl combine flour, cocoa, soda and salt. Mix well and set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Drop by rounded tablespoons onto ungreased cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 2, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields' Lemon Chocolate Chip Buttons Categories: Cookies Yield: 48 Servings 2 c Flour 1/2 ts Soda 1 ts Ground coriander 3/4 c Butter; softened 1 c Sugar 2 lg Eggs 1 1/2 ts Lemon extract 1 1/2 c Miniature chocolate chips Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 2, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs Fields' Marbles Categories: Cookies Yield: 30 Servings 2 c Flour 1/2 ts Baking powder 1/4 ts Salt 1/2 c Light brown sugar; packed 1/2 c Sugar 1/2 c Butter; softened 1 lg Egg 1/2 c Sour cream 1 ts Vanilla extract 1 c Semisweet chocolate chips Preheat oven to 300*F. In medium bowl combine flour, baking powder and salt with wire whisk. Set aside. Combine sugars in a large bowl using and electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla, and beat at medium speed until light and flufffy. Scrape bowl. Add the flour mixture, and blend at low speed until just combined. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. Or, place chips in a microwave proof bowl and zap on high, stirring every 20 seconds until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into dough. Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies to a cool surface. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 2, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Field's Chocolate Chunk Ice Cream Sandwiches Categories: Cookies Yield: 1 Servings 2 1/2 Cup All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Granulated sugar 1/2 c Packed light brown sugar 2 Sticks (1 cup) butter Softened 2 lg Eggs 1 ts Vanilla extract 8 oz Semisweet in Chunks 2 c Mini semisweet chocolate Chips 2 qt Chocolate ice cream, Slightly, softened/divided Preheat oven to 300 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl and using an electric mixer, blend the granulated and brown sugars. Add the butter and beat to form a grainy paste. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat at medium speed until fully combined. Add the flour mixture and blend at low speed until just combined; do not over-mix. Fold in the chocolate chunks. Drop 2 tablespoons of dough onto an ungreased cookies sheet, leaving about 3 inches between cookies. Pat the dough lightly to a 1/4-inch thickness. Bake for 20 to 23 minutes or until the cookies are lightly browned, around the edges. Remove from oven and cool 5 minutes on cookies sheet, then transfer cookies to a wire rack to cool completely. When cookies are cooled, place the mini chocolate chips in a shallow bowl or pie plate. Spread 1/2-cup of ice cream on each of the cookies. Top with a second cookie and gently press the two halves together to push the ice cream slightly beyond the edges of the cookies, taking care not to break the cookie. Roll the edges of the ice cream sandwiches in chocolate chips to coat them and to even out the edges of the sandwich. Wrap each sandwich tightly in plastic wrap and freeze until firm, about 4 hours. (NUTRITION DETAILS PER 1 ICE CREAM SANDWICH SERVING: Calories, 582; percent of calories from fat, 51 percent; fat, 33 gm; protein, 7 gm; carbohydrate, 70 gm; cholesterol, 58 mg; sodium, 228 mg; diabetic exchanges: 1/2 milk, 3 1/2 fruit, 1 bread, 5 1/2 fat. Not recommended for diabetics.) Recipe By : DDMmom From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Field's Chocolate Cream-Filled Hearts Categories: Cookies Yield: 30 Servings MMMMM---------------------------DOUGH-------------------------------- 1 1/2 c Butter; softened 1 1/2 c Powdered sugar 4 ts Vanilla extract 3 c Flour MMMMM------------------CHOCOLATE CREAM FILLING----------------------- 1/2 c Heavy cream 1 c Semisweet chocolate chips MMMMM--------------------------TOPPING------------------------------- 1/4 c Powdered sugar Cream the butter in a medium bowl with electric mixer set at medium speed. Add 1 1/2 c confectioners' sugar and beat until smooth. Add the vanilla and mix until creamy. Scrape bowl. Add flour and mix at low speed until thoroughly mixed. Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm. Preheat oven to 325~ F. Using a floured rolling pin, roll dough on floured board to 1/4" thickness. Cut out 2" hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough. Place the cookies on an ungreased cookie sheet, 1/2" apart. Bake 16-18 minutes or until firm. Transfer to cool, flat surface. PREPARE CHOCOLATE FILLING: Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside and let it cool to room temperature. Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming sandwich. Repeat with remaining cookies and cream. If you wish, sift confectioners' sugar over the finished cookies. From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Field's Macadamia Nut Coconut Crisps Categories: Cookies Yield: 1 Servings 1 c Macadamian nuts, coarsely Chopped 1 c All purpose flour 1/2 c Shredded sweetened coconut 1/2 c Butter, softened 1/2 c Light corn syrup 1/2 c Dark brown sugar 2 ts Vanilla extract 1/3 c Mini chocolate chips Preheat oven to 375~. Whisk together flour, nuts and coconut in a medium bowl. Set aside. Heat butter, corn syrup and brown sugar in a 2-quart saucepan until boiling, stirring occasionally. Remove saucepan from heat and stir in vanilla. Add flour mixture and chocolate chips and mix until all ingredients are equally distributed. Drop by half teaspoonfuls onto well-greased cookie sheets, 2" apart. Bake 8-10 minutes or until mixture spreads and bubbles. Cool cookies for 1 minute on pan, then immediately transfer to a cool, flat surface. Cookies will remain soft until completely cooled. Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Fields Carrot Fruit Jumbles Categories: Cookies Yield: 48 Servings 2 1/2 Cup All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Ground cloves 2 ts Ground cinnamon 1/4 ts Salt 1 c Quick oats (not instant) 3/4 c Dark brown sugar, packed 3/4 c White sugar 1 c Salted butter, softened 2 lg Eggs 2 ts Pure vanilla extract 2 c Grated carrot (2 or 3 Medium Carrots 1/2 c Crushed Pineapple, drained 1 c (4-oz.) chopped walnuts Preheat to 350-degrees. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whish and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined. Butter will appear lumpy. Add flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13-15 minutes, taking care NOT to brown cookies. Immediately transfer cookies with a spatual to a cool, flat surface. SOURCE: MRS. FIELDS Cookie Book. From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Fields Peanut Butter Cream-Filled Cookie Categories: Cookies Yield: 36 Servings MMMMM--------------------------COOKIES------------------------------- 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (NOT instant) 1 c Light brown sugar, firmly Packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract MMMMM--------------------------FILLING------------------------------- 3/4 c Smooth peanut butter 1/4 c Salted Butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c Confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling : Yield: 3 1/2 dozen cookies. SOURCE: "Mrs. Fields Cookie Book" - Time/Life Books Submitted By CATHERINE VANICEK On 04-29-94 From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Fields White Chocolate Chip Categories: Cookies Yield: 24 Servings 2/3 c Butter plus 2 TBS. 1/2 c Sugar 1/2 c Dark brown sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 3 1/2 Ounce Macadamia nuts, Chopped 6 oz White chocolate, chopped In Pieces Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the remove to rack to cool completely. Recipe By : From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mrs. Fields' Fruit Filled Jewels Categories: Cookies Yield: 24 Servings 3/4 c Butter; softened 1/2 c Sugar, confectioner's 2 lg Egg yolks 1 ts Vanilla 1 1/2 c Flour, all purpose 1 c Fruit jam; any fruit jam Preheat oven to 325F. In a medium bowl cream butter with an electric mixer set at medium speed. Add sugar and beat until smooth. Add egg yolks and vanilla, and beat at medium speed until light and fluffy. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough in plastic wrap or place in a plastic bag. Refrigerate for 1 hour. Using a floured rolling pin, roll dough on fluored board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie cutter or drinking glass, and palce on ungreased cookie sheets, 1 inch apart. Contniue using dough scrapes, rerolling and cutting until all dough is used. Drop 1/2 teaspoon of fruit jam in centre of each cookie, then top with another cookie. Using the tines of a fork, seal edges of cookie. Bake for 15-17 minutes or until edges begin to brown. From: Mark Alexander MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Muesli Anzacs [Wwgcl] Categories: Cookies Yield: 90 Servings 2 c Toasted muesli 1 c Coconut 2 c Sugar 2 c Plain flour 125 g Butter [4oz] 1/4 c Golden syrup 1/2 c Boiling water 1 1/2 ts Bicarbonate of soda Place muesli, coconut, sugar and sifted flour into a large bowl; mix well. Place butter and golden syrup into pan, stir over heat until butter is melted. Add bicarbonate of soda to boiling water; mix quickly. Add water and butter mixtures to dry mixture; mix well. Place teaspoons of the mixture on to greased oven trays, allowing room for spreading. Bake in a moderate oven for 8 to 12 minutes or until dark golden brown. Cool slightly before removing with a spatula. Makes about 90 biscuits. from THE AUSTRALIAN WOMEN'S WEEKLY GOLDEN COOKING LIBRARY MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mushroom Meringues Categories: Cookies Yield: 8 Servings 2 Egg whites 1/8 ts Cream of tartar ds Salt 1/2 c Sugar 1/2 ts Vanilla 1/4 c Chocolate chips Cocoa for sprinkling Preheat oven to 200 F. Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar 1 tablespoon at a time, beating stiff after each addition. Fold in vanllla. Cover a cookie sheet with parchment paper. Use a spoon or a pastry bag to create an equal number of small logs (stems) and rounded caps. Make the caps 1 to 1 1/2- inches wide. Bake for 40 to 60 minutes. Turn off oven and leave cookies in the oven as oven cools. When cool, remove from paper. Meanwhile, melt chocolate chips in double boiler over warm water. Use chocolate to "glue" the stems to the bottom of the caps, covering the entire bottom of the cap. Lightly sprinkle tops of the caps with cocoa. Makes 8 cookies. (Number of cookies will vary depending on the size of your eggs and how big you make the cookies.) Note: These cookies will be difficult to make on a damp day. Nutritional Information: per cookie: Calories 161, Fat 6g, Sodium 78mg, NO Cholesterol, Per cent calories from fat 33% First Place Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Donna Thiemann, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Robert Miles Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mustachados--- Walnut Macaroons (Klp & Parave) Categories: Cookies Yield: 25 Servings 1 lg Eggs 1 1/2 c Nuts- walnuts finely ground 1/2 c Sugar 1/4 ts Spice- cinnamon, ground (opt.) Makes 24-30 cookies Preheat oven to 325: F. 1. Grease two large baking sheets, then coat with potato starch, tapping off excess. 2. In a medium bowl, beat egg with a fork until well blended; then add rest of ingredients. Mix to form a thick paste. 3. Use moistened hands to form into 1-1/4 inch balls or drop by scant tablespoons. Place two inches apart on baking sheet. Flatten with moistened finger tips. 4. Bake 15 - 20 minutes until edges brown. Remove from pans immediately. This is a Sephardi Pesach recipe. From: Geoffrey Withnell Newsgroups: rec.food.cuisine.jewish From: Kevin Jcjd Symons Date: 02 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: My Haselnuss Halbmonde Categories: Cookies Yield: 12 Servings MMMMM----------------------MM BY H. PEAGRAM--------------------------- 1 lb Butter 4 c Flour 1 lb Ground filberts 1/4 c Cold water 2 c Sugar Icing sugar Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nabisco Chips Ahoy! Categories: Cookies Yield: 36 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 1/2 c Shortening 1 c Brown sugar 1 c Sugar 2 ts Salt 1 1/2 ts Vanilla extract 1 ts Baking soda 4 c Flour 1/4 c Water 12 oz Miniature chocolate chips Preheat the oven to 325. In a large mixing bowl, combine the shortening and sugars and blend with an electric mixer until smooth. Add the salt, vanilla and baking soda. While beating at low speed, slowly add the flour. Then add the water. Mix thoroughly. Stir in the chocolate chips. Form the cookies by breaking off bits of dough and patting them out with your fingers into 2" rounds about 1/4" thick. Place the cookies on ungreased cookie sheets and bake for 15 to 20 minutes, or until golden brown on the top and around the edges. Recipe by: More Top Secret Recipes by GEORGE ELTING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nabisco Nutter Butter Categories: Cookies Yield: 24 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- MMMMM--------------------------COOKIES------------------------------- 1/2 c Shortening 2/3 c Sugar 1 Egg 1/2 ts Salt 3 tb Peanut butter 1/2 c Oats; rolled (raw) 1 c Flour MMMMM--------------------------FILLING------------------------------- 1/2 c Peanut butter 3/4 c Powdered sugar 1 tb Graham cracker crumbs; Ground fine Preheat the oven to 325. In a large bowl, cream together the shortening and sugar with an electric mixer. Add the egg, salt and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Pinch out small portions of dough and roll into 1" balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2" circles. Bake for 8 to 10 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat. Recipe by: More Top Secret Recipes by GEORGE ELTING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nabisco Oreo Cookie Categories: Cookies Yield: 1 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- MMMMM---------------------------COOKIE-------------------------------- 1 18.25 Ounce dark dutch Fudge cake Mix 1/3 c Water 2 tb Shortening MMMMM--------------------------FILLING------------------------------- 3 1/2 Cup Powdered sugar 1/2 tb Sugar 1/2 ts Vanilla extract 1/2 c Shortening 3 tb Hot water Preheat the oven to 325. Blend all the cookie ingredients with an electric mixer, then knead with your hands until it reaches the consistency of dough. Form the dough into balls about 3/4" in diameterand press flat 1/2" apart on greased cookie sheets. Bake for 4 to 6 minutes, or until the cookies are crunchy. Let the cookies cool on the sheets. As the cookies cool, combine the filling ingredients well with an electric mixer. With your hands form the filling into balls about 1/2 to 3/4" in diameter. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge. Recipe by: More Top Secret Recipes by GEORGE ELTING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Naples Biscuits (Crackers)- England, 1700's Categories: Cookies Yield: 1 Servings 1 c (8 oz) sugar 3 c Self-raising flour 4 Eggs 2 tb Rosewater Mix the sugar and flour in a bowl. Beat the eggs and rosewater together until smooth, add to the flour mixture and blend to make a stiff (but not sticky) dough. Add a little more rosewater if it is too stiff. Roll out on a floured board 1 inch thick. Cut into oblongs about 8-inches long, 3 inches wide and 1 inch thick. Put on greased or paper-paper-covered baking sheets. Bake at 350 F (Mark 4) for 15 minutes or until golden. _Seven Centuries of English Cooking_, Maxime de la Falaise. 1973, Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Napoleon's Hat Cookie Mix (From Scandinavia) Categories: Cookies Yield: 36 Servings 2 c All-purpose flour 1/4 ts Salt 3/4 c Butter or margarine 1/2 c Sugar 2 Egg yolks 1 ts Vanilla 2 Egg whites 1/4 ts Cream of tartar 1/3 c Powdered sugar; sifted 1 c Almonds; ground Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture and beat until well combined. Cover and chill 1 hour. For almond paste filling: In a small mixer bowl, beat egg whites and cream of tartar until soft peaks form(tips curl). Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). Fold in ground almonds. Set aside. On a lightly floured surface, roll the dough to 1/8" thickness. Cut into 3" circles. Place about 1 rounded teaspoon of the almond filling in center of each. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove; cool on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Neiman Marcus Yummies Categories: Cookies Yield: 1 Servings 2 1/2 Cup Old-fashioned Oatmeal 1 c Butter; (2 sticks) softened 1 c Each: granulated sugar Packed brown sugar 2 lg Eggs 1 ts Vanilla extract 2 c Flour 1 ts Each: baking soda Baking powder 1/2 ts Salt 1 Bar milk chocolate; (4 Ounces) Grated 1 Bag semisweet chocolate Chips; (12 Ounces) 1 1/2 c Chopped nuts 10 Minutes. Cool on wire rack. Preparation time: 25 minutes Yield: About 65 Cooking time: 10 minutes per batch 1. Heat oven to 375 degrees. Process oatmeal in blender or food processor fitted with metal blade to make fine powder; set aside. 2. Beat butter and sugars in bowl of electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour, baking soda, baking powder, salt and oatmeal powder. Beat until combined. Stir in grated chocolate chips and nuts by hand. 3. Roll dough into balls about 1 1/2 inches in diameter; place 2 inches apart on baking sheet. Bake until lightly browned, about Nutrition information per cookie: Calories 130; Fat 7 g; Saturated fat 3.2 g; % calories from fat 46; Cholesterol 15 mg; Sodium 80 mg; Carbohydrates 16 g; Protein 2 g; Fiber 1 g Recipe by: January 20, 1999 Chicago Tribune ~*-*-*-MM by Helen Peagram-*-*-*- by Patty on Jan 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nestle's Toll House Chocolate Chip Coolies Categories: Cookies Yield: 7 Servings 4 1/2 Cup Flour (all purpose) 1 1/2 c Sugar 2 ts Baking soda 1 1/2 c Brown sugar (firmly packed) 2 ts Salt 2 ts Vanill extract 1 c Butter (2 sticks softened) 1 c Shortening 4 Eggs 1 pk Nestle chocolate chips 12 Oz 5 Dozen 2 1/4 cookies. Preheat oven to 375 degrees. In small bowl combine flour,baking soda and salt. In large bowl combine butter,sugar,brown sugar and vanilla extract . Beat in eggs. Gradually add flour mixture. Stir in chocolate chips Semi-sweet. Drop by teaspoon onto ungreased cookie sheets. Bake at 375 degrees for 10 to 14 min.. Makes about MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: New Zealand Biscuits Categories: Cookies Yield: 30 Servings 2 tb Golden syrup (1 heaped) 5 oz Butter 4 oz Sugar 3 oz Rolled oats 2 oz Dessicated coconut 4 oz Plain flour 1 ts Bicarbonate of soda 1 tb Water Preheat the oven to 335 F Gas Mk 3 165 C. Grease 2 baking trays. Put the syrup and sugar into a pan and leave to dissolve over low heat. When dissolved, remove from heat and stir in the dry ingredients. Dissolve bicarbonate of soda in a bowl in the water. Add to the other ingredients and leave to cool a few minutes. Divide into 30 portions, roll each into a ball and place evenly spaced on the baking sheets, leaving plenty of room in between. Bake for about 20 minutes or until the bicuits have browned evenly. Remove from oven and leave on the baking tray a few minutes to harden before transferring to a wire tray to cool thoroughly. NB These biscuits are fun for children to make. They love rolling the balls of mixture before baking. If mum does the weighting out first that are easy to finish, so let these biscuits be your child's first step in cookery. Recipe "Favourite Family Cakes" Mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: New Zealand Easter Spice Biscuits Categories: Cookies Yield: 1 Servings MMMMM--------------------------BISCUITS------------------------------- 250 g Self-raising flour 120 g Soft brown sugar 2 ts Spice mixture; (see below) 1 pn Salt 160 g Cubed cold butter MMMMM-------------------------SPICE MIX------------------------------ 2 tb Ground cinnamon 1/2 ts Ground cardamon 1/4 ts Ground cloves 1/4 ts Ground ginger 1 ts Ground mixed spices * Mix together and use when required. Easter Biscuit: Combine sugar, flour and spice mixture together. Add the salt. Rub in the butter and mix to a firm dough. Rest in the fridge for 24 hours. Roll dough out on a floured surface and cut to desired shapes and sizes. Cook at 160 C for 20-25 minutes. Leave to cool on baking racks. Sprinkle with icing sugar if desired. Easter Strawberry Shortcakes: To make Easter strawberry shortcakes place halved strawberries and whipped cream on two biscuits. Stack them and top with a plain biscuit. By ted by: alan@atoc.demon.co.uk MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Newfoundland Jambles Categories: Cookies Yield: 10 Servings 1 c Flour 1 ts Anise seed 1/2 c Sugar 2 Egg whites, beaten stiff 1 pn Salt 1 1/2 tb Rose water Thoroughly mix flour, sugar, and anise seed in a bowl. Fold in the egg whites. Add the rosewater which should make the dough workable. With floured hands, knead the dough slightly and divide in halves. Roll each half and cut into shapes of letters and simple figures. Place these on a greased baking sheet and prick them with a fork for decoration . Bake in a moderate oven (350F) for 10 to 15 minutes or until they are lightly browned. Remove to a cooling rack immediately. These cookies are best when served fresh but will keep well in a tightly covered jar for a couple of weeks. Yield: about 10 large cookies. The Cabot Festival http://calvin.stemnet.nf.ca From: Jim Weller Date: 03 Apr 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nice Biscuits Categories: Cookies Yield: 24 Servings 250 g Flour 250 g Butter 125 g Sugar 125 g Ground rice 1 c Coconut, desiccated 1 ts Baking powder 2 Eggs Mix all together. Make into balls the size of a walnut and bake for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nicky's Favourite Shortbread Categories: Cookies Yield: 1 Servings 1 c Unsalted butter (room temp 1/2 c Icing sugar 2 c All purpose flour* 1/4 ts Baking powder 1/4 ts Salt Slivers of glaced cherries From : Dave Drum * 1 3/4 c if measured before sifting Cream butter and sugar together until silky. Add sifted dry ingredients and mix until blended, but just. Turn out on a lightly floured pastry cloth, & with lightly floured hands, gather into one lump. (This may appear sloppy & maybe hopeless. As in pastry, you will go wrong if you are too heavy handed or afraid of it!) Toss it just a bit to get it to lump and pat out into a square about 1/3 inch thick; square off your edges with a large knife or spatula, smooth with a stocking rolling pin and cut into 1 inch squares. Place slightly apart on ungreased cookie sheet with a sliver of cherry on each. Bake at 350 degrees for 15 to 18 minutes. They should be just pale brown on bottom. WATCH IT, THEY BURN VERY EASILY. Remove gently please, they are still having birth pangs; place to cool on trays covered with waxed paper. Store in cans, they keep for weeks in a cool place, and their flavour mellows. Note: Measurements are US. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No Bake Rum Balls * Categories: Cookies Yield: 30 Servings 1 3/4 Cup Fine vanilla Wafer crumbs 1 c Pecans; finely grounds 1 c Unsifted icing Sugar 1/4 c Cocoa 3 tb Light corn syrup 1/4 c Light rum; or bourbon 1/3 c Sifted confectioner's sugar For dredging Place all but the last ingredient in a bowl and mix well, using hands. Roll mixture into 1" balls and dredge in confectioner's sugar. These cookies will keep up to 10 days when stored in airtight canisters. Excerpted from the New Doubleday Cookbook.... From: Firedraake on Jan 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Cookie Balls Categories: Cookies Yield: 48 Servings 2 ts Instant coffee powder 1/2 c Hot water 6 oz Semisweet chocolate chips 3 tb Light corn syrup 3 c Powdered sugar 1 3/4 Cup Graham cracker Crumbs 1 c Walnuts; chopped fine Powdered sugar for rolling Dissolve the coffee in the hot water. In the top of a double boiler, melt the chocolate over low heat, stirring until smooth. Stir in the corn syrup. Stir in the coffee. Remove from the heat and beat in the powdered sugar. Gradually blend in the graham crackers and walnuts. Pinch off 1" pieces and roll the dough in powdered sugar. Store in airtight container for at least 2 days before serving. NOTES : For cookies with more of a kick, use 1/2 cup of coffee liqueur in place of the water and coffee. Recipe by: 1001 Cookie Recipes By Nancy Van Ess on Febry,, uary 21, 1999, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Fudge Clusters Categories: Cookies Yield: 36 Servings 1/3 c Cocoa 1 1/2 c Sugar 1/2 ts Salt 1/2 c Milk 1/4 c Light corn syrup 1/4 c Butter or margarine 1 ts Vanilla 2 c Quaker Oats, uncooked , (quick or old-fashioned) 1 c Flaked or shredded coconut Combine cocoa, sugar and salt in medium-sized saucepan. Stir in milk and syrup. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally, to soft ball stage (236 degrees F.) or until syrup dropped into cold water forms a soft ball. Remove from heat; add butter and vanilla; stir until butter is melted. Stir in oats and coconut. Drop by teaspoonfuls onto waxed paper. Chill. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Fudgies Categories: Cookies Yield: 4 Servings 3 c Rolled oats 1 c Coconut, chopped 1 c Walnuts; chopped 1/2 c Cocoa 1/2 c Evaporated milk 1/2 c Butter 1 c Sugar, brown 1 c Sugar, granulated 1/2 ts Vanilla Mix together the oats, coconut and nuts. Combine the cocoa, evaporated milk, butter and sugars in a saucepan. Cook over medium heat to full boil; boil for one minute, stirring constantly. Remove from the heat and add the vanilla. Pour over the oat mixture; blend well. Drop onto waxed paper. If the mixture becomes stiff, heat slightly to soften. Let the cookies stand until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Peanut Butter Balls Categories: Cookies Yield: 50 Servings 1/2 c Dates, chopped 1/2 c Raisins, chopped 1 c Walnuts, coarsely chopped 1/4 c Molasses 1 c Peanut butter 1/4 c Orange juice 1/2 c Shredded coconut Combine dates, raisins & nuts in a medium sized bowl. Stir in the molasses. Add peanut butter, stirring until well combined. Stir in 2 tb of the orange juice. Add enough of the remaining orange juice to form a moist mixture that can be formed into balls. Roll into 1/2" balls & roll each ball into the shredded coconut. Store in an airtight container out of direct sunlight. Let sit for at least 1 day before serving. "Vegetarian Gourmet" Summer, 1994 From: Helen Peagram Date: 16 Nov 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Peanut Butter Drops Categories: Cookies Yield: 60 Servings 1 1/2 c Sugar 1/2 c Margarine; or butter 3/4 c All-purpose flour 2/3 c Evaporated milk 1 1/2 c Rolled oats; not instant 2/3 c Creamy peanut butter 1/2 c Black walnuts; chopped 1/2 c Dried coconut 1 ts Vanilla extract 1/4 ts Salt In a saucepan, combine the sugar, margarine, flour and milk. Bring to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and add remaining ingredients all at once. Blend well. Drop by teaspoonfuls onto foil or greased cookie sheets. Cool completely before serving or storing. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Rum Balls 2 Categories: Cookies Yield: 2 Servings 1 c Crushed vanilla wafers 1 c Confectioner's sugar 1 c Chopped pecans 2 ts Unsweetened cocoa 2 tb Light corn syrup 1/4 c Rum Additional confectioner's Sugar for coating Mix together all ingredients. Roll into 1-inch balls. Roll in the additional confectioner's sugar. Cookies are best if made several days before serving. Store in a cool place in an airtight container. From: Neris@home.Com Date: Friday, August 13, 1999 3:29 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Knead Water-Rising Twists Categories: Cookies Yield: 1 Servings 2 1/2 Cup Flour-=to= 3 1/2 c Flour 1/2 c Sugar 1 ts Salt 1 pk Active dry yeast 3/4 c Milk 1/2 c Margarine or butter 1 ts Vanilla 2 Eggs 1/2 c Chopped nuts 1/2 c Sugar 1 ts Cinnamon 1 1/2 To 2 1/2 cups flour to form 12 Rolls. 1949 Bake-Off Contest $50,000 Wi A soft dough. Cover loosely Ner, Theodora Smafield, 15 Minutes. This first Bake-Off Contest winner originally had a unique rising method. In that procedure, the dough was wrapped in a tea towel and submerged in warm water to rise. In this updated version, we have streamlined the preparation of the dough and the rising method. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well. In small saucepan, heat milk and margarine until very warm (120 to 130 F.). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.) Grease 2 large cookie sheets. In small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover; let rise in warm place, about Heat oven to 375 F. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. HIGH ALTITUDE - Above 3500 Feet: No change. RECIPE # 000862, October, 1995 Michigan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Norwegian Lemon Cookie Categories: Cookies Yield: 1 Servings 3 2/3 Cup Powdered sugar 5 1/3 Cup Flour 2 Eggs 1 3/4 Cup Cornstarch 2 1/3 Cup Butter 1 ts Salt 1 Juice of lemon 1 ts Almond extract Mix the flour and cornstarch together with the butter as for mixing pie crust. Beat the eggs and add sugar, rind and juice of the lemon and almond extract. Add this to the flour and butter mixture. Mix well. Form into logs, wrap and put in refrigerator for one hour. Slice thin and bake in 375-400 degree oven until golden brown. (No time noted in recipe - guess you have to check so you don't burn the cookies) Daughters of Norway Cookbook This is a large recipe and yields a lot of cookies. They will keep indefinitely in a tight tin. == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Norwegian Sanbakkels Categories: Cookies Yield: 1 Servings 1 Egg 1 c Sugar 1 c Butter 1/2 c Almonds; ground 2 1/2 Cup Flour Beat butter, add sugar, butter, almonds and mix well. Add flour. Mix thoroughly and press in sanbakkel tins or roll very thin, cut with cookie cutter. Bake in oven 10 to 15 minutes. Note: No temperature given. Assume a 375 F. oven. Source: Margil Johansen, Parma Grange, Cuyahoga County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Not Too Sweet Macaroons Categories: Cookies Yield: 4 Servings 3 lg Egg whites 1/4 c White corn syrup 1/4 c Plus 2 tablespoons sugar 3 tb Unsalted butter, slightly Cooled 1 ts Vanilla 1/4 ts Salt 3 c Desiccated coconut (one 8 oz Bag) or shredded Unsweetened coconut, found In natural foods stores or Gourmet shops 2 tb Cake flour 300 Degrees. 1. Adjust the oven rack to the center position and line two cookie sheets with parchment paper. (Use only one sheet at a time if your oven cannot accommodate two sheets together on one rack.) Heat the oven to 2. By hand, whisk the egg whites in a small bowl until broken up, about 10 seconds. Add the corn syrup, sugar and vanilla and whisk until thoroughly combined. Whisk in the melted butter. 3. In medium bowl stir together the salt, coconut and flour. Add the egg white mixture and mix with a rubber spatula until fully combined. 4. Pipe or drop 2 tablespoons of batter onto the cookie sheet spacing about 1 1/2 inches apart. Bake for about 10 minutes, reverse the cookie sheet and bake for about 10 minutes more or until the cookies are a light golden brown. Cool on sheet about 2 minutes and then transfer onto a cooling rack. After completely cooled, store cookies in an airtight container. Cookies should be eaten the same day. Makes 18 large cookies or one dozen extra large (3 tablespoon) cookies. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nusskipferl (Nut Crecents) Categories: Cookies Yield: 10 Servings 1 pk Yeast; Active Dry 4 c Flour; Unbleached, Unsifted 1 c Butter Or Margarine;Softened 1 c Sour Cream 3 Egg Yolks; Large MMMMM--------------------------FILLING------------------------------- 3 Egg Whites; Large 1 c Nuts; Ground 1 c Sugar; Or To Taste 1 ts Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nut Cups Categories: Cookies Yield: 1 Servings **DOUGH:** 2 1/4 Cup ups flour 8 O unces cream cheese **FILLING** 5 Eggs Brown sugar 3 ts Ablespoons melted oleo 1 P ound ground walnuts Dough: Mix flour and cream cheese to make dough. Put in nut cup pans; spread dough with fingers. Filling: Beat eggs; add ingredients and mix. Drop by spoonfuls into each well. Bake at 350 degrees for 25-30 minutes. MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98 Recipe by: Unknown By SuperSecDD@aol.com on Nov 24, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutmeg Meltaways Categories: Cookies Yield: 60 Servings 1 c Butter; softened 1/2 c Sugar 1 ts Vanilla extract 2 c All-purpose flour 3/4 c Almonds; ground, toasted 1 c Confectioner's sugar 1 tb Ground nutmeg In a mixing bowl, cream butter, sugar, and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 300F for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine confectioner's sugar and nutmeg. Gently roll cooled cookies in sugar mixture. Yield about 5 dozen. NOTES : Be sure to use butter, not margarine. Recipe by: Judy Burdette, Taste of Home Magazine, Dec. 1998 Posted to MC-Recipe Digest V1 #13 by "bwatson@cisco.com" on Dec 12, 1998, converted by MM_Buster v2.0j. MMMMM