MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Ever Chocolate Chip Cookies Categories: Cookies Yield: 48 Servings MM BY HELEN PEAGRAM 1 1/2 c Flour 1 ts Baking soda 1 ts Cinnamon 1 c Butter, soft 1/2 c Lt brown sugar 1 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Rolled oats 1 c Semisweet chocolate chips Mix together flour, baking soda and cinnamon. Beat together buttter, brown sugar and sugar at med speed til light and fluffy. beat in egg and vanilla at low speed, beat in flour mixture til blended. fold in oats and chips. cover with plastic wrap, chill for 1 hr. Preheat oven to 350. Grease 2 baking sheets. Shape dough into 1" balls. Place cookies, 2" apart on sheets. flatten each cookie slightly. Bake until lightly browned around edges10-12 mins. use wire racks to cool. Posted to MM-Recipes Digest V4 # by "Fred Towner" on 1998, Posted to MM-Recipes Digest V4 # MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Ever Chocolate Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Flour 1/2 c Unsweetened cocoa powder 1/4 ts Salt 1/4 ts Baking soda 1/2 ts Baking powder 1/2 c Butter 1 c Sugar 1 Egg 1 1/2 ts Vanilla extract 1 c (generous) semi-sweet Chocolate chips 4 tb Milk In one bowl, combine flour, cocoa, salt, baking soda and baking powder; set aside. In another bowl, beat sugar and butter together until light and fluffy. Beat in egg and vanilla extract; add the dry ingredients, mix well. Preheat oven to 350. Shape dough into 1-inch balls. Place the balls 2-inches apart (the cookies do spread somewhat) on an ungreased cookie sheet. Next, push in the center of each ball with your thumb (if baking these cookies with your kids, use Mom's thumb) to make an indentation. Heat chips and milk in saucepan until the chocolate is melted. Stir this mixture until smooth. Spoon the chocolate into each indentation. Bake 10-12 minutes (cookies should look "dry"). Cool on racks. Makes 48 cookies. From: Bunny128@xxxxx.Com... Date: Wednesday, September 15, 1999 10: MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Ever Peanut Butter Cookies Categories: Cookies Yield: 1 Servings 2 c Quick oats 1 1/4 Cup Flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 c Margarine 1 c Skippy creamy or chunky Peanut Butter 1 c Sugar 1 c Brown sugar 2 Eggs 1 ts Vanilla Preheat oven to 350 degrees. In small bowl, stir oats, flour, baking powder, baking soda, and salt. In large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 12 minutes or until lightly browned. Remove from cookie sheets. Cool completely on wire rack. Store in a tightly covered container. Makes 6 dozen cookies. Busted By Tracey, 9-17-98. Recipe by: Skippy Peanut Butter MM by H Peagram by sherilyn on Jul 08, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Oatmeal Cookies Categories: Cookies Yield: 55 Servings 3/4 c Low ft margarine, room temp 1/2 c Packed brown sugar 1 1/2 c All purpose flour 1 ts Ground cinnamon 1 1/2 c Oats, uncooked 1 ts Vanilla 1 c White sugar 2 Egg whites, slightly beaten 1 ts Baking soda 1/4 ts Ground nutmeg 1 c Raisins In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best of All Drop Cookies Categories: Cookies Yield: 4 Servings 1 c White sugar 1 c Brown sugar 1 c Shortening 2 Eggs 1 c Oatmeal 2 c Flour 1 ts Baking powder 1 ts Soda pn Salt 1 c Corn flakes 1 c Coconut Mix together white sugar, brown sugar, shortening and eggs. Then add flour, baking powder, soda and salt. Add corn flakes and coconut. Add oatmeal last. Drop on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. From: Dsauer7800@aol.Com Date: Mon, 07 Apr 1997 21:13:10 ~0400 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Big White Soft Sugar Cookies Categories: Cookies Yield: 6 Servings 1 c Buttermilk 1 1/2 ts Grated nutmeg 1 ts Baking soda 2 ts Vanilla extract 1 c Vegetable oil 3 ts Baking powder 1 1/2 c Sugar 3 c Unbleached flour 2 Eggs Sugar 1 1/2 ts Salt Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again. Blend in the flour (the batter will be very runny). Cover and refrigerate overnight. The next day, preheat oven to 400 F. For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done--still almost white. If they are golden, you have left them in too long. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper. They are so tender, so moist, so cakelike that they cling together if this is not done. From: Cooking From Quilt Country Shared By: Pat Stockett From: Amceh@juno.Com (Chris E Henderson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Big, Super-Nutty Peanut Butter Cookies Categories: Cookies Yield: 36 Servings 2 1/2 Cup All-purpose flour 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1/2 lb Butter; (2 sticks), salted 1 c Firmly packed dark brown Sugar 1 c Granulated sugar 1 c Extra-crunchy peanut Butter; Preferably Jif 2 lg Eggs 2 ts Vanilla extract 1 c Roasted salted peanuts; Ground In food Processor to resemble Bread crumbs; About 14 pulses (about 1 cup packed) Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving. - -- 1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl. 2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully, incorporated, then eggs, one at a time, then vanilla. Gently stir dry, ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated. 3. Working with 2 tablespoons dough at a time (see illustration l, below,), roll into large balls, placing them 2 inches apart on a parchment covered cookie sheet. Following illustration 2, below, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Makes 36 cookies. 4. Cookies will keep, refrigerated in an airtight container, up to 7 days. Busted by Max H. Mitchell - mmitch-fay@worldnet.att.net Recipe by: Cook's Illustrated March/April 1998 By "Max H. Mitchell" on Jul 12, 1999, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bitter Almond Cookies Categories: Cookies Yield: 24 Servings 2 ts Sweet butter 1 tb Unbleached flour 2/3 c Peeled, blanched bitter Almonds* 3/4 c Peeled, blanched sweet Almonds 3/4 c Granulated sugar 4 Egg whites 1 tb Confectioner's sugar * (available in health food stores and specialty shops) These well-known Italian cookies are produced commercially in Saronno, in Lombardy, but this is the recipe from Sasello, in the province of Savona, whose amaretti are homemade and more memorable. In Liguria, amaretti are typically served with tea, with fruit, with wine, and as a stuffing for peaches. You must understand that these are not bitter cookies with almonds, but rather cookies made with sweet almonds (the type you are used to) and bitter almonds (which you can find in pastry shops, good fruit-and-nut sellers, and some health food stores). Makes 24 cookies Grease a cookie sheet with the butter and then top with the flour. Tap the tray to dislodge any excess flour. Place the bitter almonds, the sweet almonds, and the granulated sugar in a mortar and pound until you have created a powder (this procedure may also be done in a blender or a food processor, but the traditional method, of course, is in the mortar). Whisk the egg whites in a cold glass or metal bowl until you see peaks. Use a wooden spoon to add the whipped egg whites into the mortar. Then stir for about 5 to 8 minutes, or until the mixture is smooth. Now make the cookies. There is a family way to do it, and I have also developed a slightly more professional adaptation. To do it as a family cook would, take a heaping teaspoon of the mixture and plop it onto your greased cookie sheet. Each little mound of batter should be about 1 inch in diameter, and should be spaced 1 inch apart. The more professional way to do this is to put the mixture into a pastry bag with a plain tip. Squeeze out enough batter to form mounds 1 inch in diameter. No matter how you make the mounds, when you are done, set the tray aside in a cool, draft-free spot for 3 hours. The mounds will expand as they sit. Baking: 15 minutes before you are ready to bake, preheat your oven to 350F. Dust the confectioner's sugar over all the mounds and then bake the cookies for about 20 minutes, until they are crunchy and light gold in color. Let cool thoroughly on a wire rack. Serve at room temperature. They may be stored in an airtight plastic container for about ten days, although I doubt such good cookies will be allowed to last that long. MM format by Manny Rothstein, 9/9/98. Corby Kummer reviews Recipes from Paradise, The Atlantic Monthly, October 29, 1997. Recipes from "Recipes from Paradise: Life and Food on the Italian Riviera" by Fred Plotkin. Little, Brown & Company: New York 1997. Hardcover, 496 pages. ISBN: 0-3167-1071-7. $31.50. by Fred Plotkin. From: Manny Rothstein Date: 04 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black and White Chunk Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 1/2 c Packed dark brown sugar 1/2 c Granulated sugar 1 ts Vanilla 1/2 ts Salt 1/2 c Unsweetened cocoa powder, Sifted 1 lg Egg 1/2 ts Baking soda 1 c All-purpose flour 1 c Coarse-chopped white Chocolate bars 1 c Coarse-chopped semi-sweet Chocolate bars In a large bowl, combine butter, both sugars, vanilla and salt. Cream until fluffy. Beat in the cocoa, egg and baking soda. Stir in flour and chopped chocolates. Using two tablespoons dough for each cookie, shape dough into balls. Place on greased baking sheets, well apart and bake at 325 F (160 C) for about 14 to 16 minutes. Do not overbake or cookies will dry out. Cool on baking sheets for 2 minutes, then transfer to rack to cool. Makes 16 to 18 cookies. From: Eleanor Creighton Date: 07 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Walnut Cookies Categories: Cookies Yield: 1 Servings 2 c Brown sugar 1/2 c Flour 1/2 ts Baking powder 4 Egg, well beaten 1/2 ts Salt 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blarney Stone-Kissed Cookies Categories: Cookies Yield: 36 Servings 1 c Butter or margarine , softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1 3/4 Cup All-purpose flour 1/2 c Hershey's Cocoa 1 1/2 ts Baking powder 1/2 ts Salt Hershey's Kisses (Milk Chocolates) MMMMM---------------------QUICK COOKIE GLAZE-------------------------- 3/4 c Powdered sugar, 4 ts Milk 1/4 ts Vanilla extract 4 dr Green food color In large bowl, beat butter, sugar, egg and vanilla until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper. With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325oF. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies. QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blue Ribbon Cereal Cookies Categories: Cookies Yield: 4 Servings 1 c Brown sugar 1 c White sugar 1 c Shortening 2 lg Eggs 2 c Flour, sifted 1 ts Soda 1/2 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1 ts Cinnamon 2 c Oatmeal 2 c Rice Krispies 1 c Coconut 1 c Nutmeats Mix in order given: brown sugar, white sugar, shorten- ing, eggs, flour, soda, baking powder, salt, vanilla, cinnamon, oatmeal, Rice Krispies, coconut and nutmeats. Roll into small balls and flatten with fork. Bake in moderate oven 15 minutes. Freezes well. From: Berleyblue@aol.Com Date: Thu, 27 May 1999 04:27:44 Edt From: Blue-Ribbon-Recipes@onelist.Com < MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blueberry Cookies Categories: Cookies Yield: 2 Servings 2 1/2 Cup Flour 1 1/2 ts Baking powder 1/4 ts Salt 1/4 ts Nutmeg 1/2 ts Cinnamon 1/2 c Butter (1 stick) 1 c Sugar 1 Egg, beaten 1/2 c Milk 2 c Fresh blueberries In a bowl, sift together flour, baking powder, salt and spices. In another large bowl, cream together butter and sugar, then beat in egg. Beat dry ingredients into butter mixture alternately with milk. Fold in blueberries gently. Drop dough by heaping teaspoons onto greased baking sheets. Bake at 375 degrees (F) for 12 minutes, or until golden brown. Cool on wire racks and store in tightly covered containers. Makes about 2 1/2 dozen. From article in the Buffalo News. Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 17 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bogus Cookies Categories: Cookies Yield: 112 Servings 2 c Butter 2 c Sugar 2 c Brown Sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Ground Oatmeal 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) In a blender grind nuts until all is powder. Place oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 F for 15 minutes. From: Robert Miles Date: 25 Jul 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Boiled Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Sugar 1/4 c Butter or margarine 1/8 ts Salt 1 1/2 tb Cocoa 1/4 c Milk 1 1/2 c Quick-cooking oatmeal 1/2 c Coconut 1/2 ts Vanilla 1 c Chopped nuts Mix sugar, butter, salt, cocoa and milk in saucepan and bring to a boil. Boil one minute and remove from heat. Stir in oatmeal, coconut, vanilla and nuts. Drop by spoonfuls onto waxed paper, cool. From: Lindadavis date: Thursday, August 19, 1999 12:25 A MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bon Bon Cookies Categories: Cookies Yield: 20 Servings MMMMM--------------------FOR THE COOKIE DOUGH------------------------- 1/2 c Butter or margarine 3/4 c Sifted powdered sugar 1 tb Vanilla Food coloring; optional 1 1/2 c All-purpose flour 1/8 ts Salt Cream; if needed MMMMM----------------------FOR THE FILLINGS--------------------------- cn Or maraschino cherries; Pitted Pitted dates Nuts Chocolate pieces MMMMM-----------------------FOR THE ICING---------------------------- 1 c Sifted powdered sugar 2 tb Cream 1 ts Vanilla Red or green or yellow food Coloring; optional MMMMM----------------------FOR THE TOPPINGS--------------------------- Chopped nuts Coconut Colored sugar Preliminaries: Heat oven to 350 degrees. 1. Make the cookie dough: Mix butter, sugar, vanilla, and food coloring, if using. 2. Measure flour by sifting. Blend flour and salt in to butter sugar mixture thoroughly with hand. If dough is dry, add 1 to 2 tablespoons cream. 3. For each cookie, wrap 1 level tablespoonful of dough around a filling suggested above. 4. Bake 1 inch apart on ungreased baking sheet 12-15 minutes, or until set but not brown. 5. Make icing: Mix powdered sugar, cream, vanilla and food coloring, if using. To make chocolate icing add 1 square melted unsweetened chocolate (1 ounce) instead of food coloring. 6. When cookies are cool, dip tops in icing. Decorate each cookie with 1 of the toppings suggested above. Yield: 20-25 cookies This recipe is from "Betty Crocker's Cookie Book" (1963). Source: The Orange County Register - #1 newspaper in Orange County, California April 7, 1999 http://www.ocregister.com/living/food/ayn007w.shtml Formatted by Pam Erickson using MC Buster Recipe by: Betty Crocker's Cookie Book MM by H. Peagram by Pam & Brian Erickson on Apr 10, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bonbon Cookies 2 Categories: Cookies Yield: 1 Servings 3 1/2 Cup Vanilla wafers 2 tb Cocoa 1/2 c Powdered sugar 1/4 c Light corn syrup 1/3 c Southern comfort 1 c Walnuts; chopped 6 oz Chocolate chips 1 tb Shortening Roll out vanilla wafers with rolling pin until fine and smooth combine with remaining ingredients, except chocolate and shortening. Roll into balls and dip in melted chocolate chips (melted over low heat with shortening). Put in refrigerator overnight. Serve cold. 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: Boston Cookies Categories: Cookies Yield: 36 Servings 1 c Flour 1/2 c Chopped nuts 1/2 c Sugar 1 ds Salt 1/2 ts Cinnamon 1/2 c Raisins 1 Egg, well beaten 1/4 c Butter or Margarine,softened 1/4 ts Baking soda Stir together flour, cinnamon, baking soda and salt; set aside. In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bran Cookies Categories: Cookies Yield: 6 Servings 2 Eggs, well beaten 4 tb Sour milk 1/2 ts Salt 1/4 c Butter or butter substitute 1 ts Cinnamon 1 c Bran 1 c Flour 1/4 ts Baking soda 1/2 c Sugar 1 c Chopped raisins Sift flour, measure, and sift with salt, baking soda, and cinnamon. Add bran. Cream butter and sugar. Add eggs. Beat thoroughly. Add sifted dry ingredients alternately with milk. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 20 minutes. 20 servings. Mrs. Carl Clements, Paonia, CO. From: Robert Miles Date: 25 Jul 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brasileiras (Brazilian Coconut Cookies) Categories: Cookies Yield: 40 Servings 1 c Sugar 1/2 c Water 4 Egg yolks; lightly beaten 1/4 c Flour 2 c Coconut; freshly grated or ;2 cups packaged flaked ;coconut 1/2 ts Vanilla extract In a heavy 2 to 3 quart saucepan, combine the sugar and water and cook over moderate heat, stirring only until the sugar dissolves. Cook undisturbed until the syrup reaches a temperature of 230 degrees on a candy thermometer, or a small amount dropped into ice water immediately hardens into a thread. In a small bowl, quickly mix the egg yolks and flour together until they are well blended, then add 2 tablespoons of hot syrup, stirring constantly. Slowly pour the mixture into the syrup in the saucepan, stirring constantly. Add the coconut and simmer over low heat, stirring, until the mixture becomes very thick and stiff. Do not allow the mixture to come to a boil at any point. Remove the pan from the heat, stir in the vanilla, and let the mixture cool to room temperature. Preheat the oven to 375 degrees. Shape the cookie mixture, a tablespoon at a time, into small balls by rolling it quickly between your palms. Arrange the balls 1 inch apart on a buttered cookie sheet and bake in the center of the oven for 15 minutes, or until the cookies are a delicate golden brown. Cool and serve. 101 of 108 Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@salata.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: Cookies Yield: 6 Servings 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 Eggs; Large 2 tb Milk 1 tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brazilian Coffee Cookies Categories: Cookies Yield: 4 Servings 1/3 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1 1/2 ts Vanilla 1 Tlbs milk 2 c Flour 1/2 ts Salt 1/4 ts Baking soda 1/4 ts Baking powder 2 Tlbs Instant Coffee 1 Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper. 2 Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy. 3 Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly. 4 Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar. 5 Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned. A gingersnap-like cookie with real coffee flavor. Makes 4 dozen 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: Brazilian Jubilee Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 3/4 c Sugar 1/2 c Firmly packed brown sugar 1 Egg 2 ts Vanilla 1 1/2 c Flour, plus some to give Body to dough 1 ts Baking powder 1/2 ts Cinnamon 2 ts Instant coffee, dissolved In 2 ts Boiling or very hot water Chocolate kisses Cream butter and sugars together well; add egg, coffee, and vanilla. Add baking powder, cinnamon, and flour gradually. Chill dough or use right away. Preheat oven to 350 degrees Fahrenheit. Drop on ungreased baking sheets. Bake 10-12 mins. Place candy kiss on top of each baked cookie as soon as they are out of the oven. Cool thoroughly. Makes approximately 3 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: Brian's Chocolate Mint Christmas Cookies Categories: Cookies Yield: 3 Servings 1/2 c Butter, unsalted 1 c Sugar, granulated 1 lg Egg, beaten 1/2 t Vanilla extract 1/2 t Mint extract 1/2 t Mint extract 1/2 c Flour, unbleached 1/4 t Salt 1/2 t Baking powder, -double-acting 2 oz Chocolate, unsweetened Non-paralleils, -multi-colored 2 t Water Beat butter until soft; gradually add sugar and blend until creamy. Mix in beaten egg and extracts. DON'T USE A FOOD PROCESSOR!!! Stir salt and baking powder into flour; stir into butter/sugar mixture. Melt chocolate in water over a double-boiler; add to dough. Form into a long roll approximately 2" - 3" wide. Wrap dough with plastic wrap and chill overnight. Slice dough 1/4" thick and place on greased cookie sheet. Sprinkle with non-paralleils and press in slightly with back of spoon. Bake in 400 degree oven for 8 - 10 minutes. Cool cookies on rack. Vicki's notes: * Can substitute 3 oz. semi-sweet chips for the chocolate. From: Ghislaine Dumont Date: 12 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brickle Peanut Butter Cookies Categories: Cookies Yield: 3 Servings 1 1/4 Cup Firmly packed Lt.Brown Sugar 3/4 c Creamy peanut butter 1/2 c Crisco all-veg. shortening 3 tb Milk 1 tb Real vanilla extract 1 lg Egg 1 1/2 c All-purpose flour 3/4 ts Salt 3/4 ts Baking soda 1 c Heath Brand Bits O' Brickle Toffee Chips =OR= Crushed Heath Candy Bars MMMMM---------------------------ICING-------------------------------- 2 c Confectioners' Sugar 1/4 c Butter Flavor Crisco 1/2 ts Real vanilla extract Milk MMMMM--------------------------TOPPING------------------------------- 1 1/2 c Heath Brand Bits O' Brickle Toffee Chips =OR= Crushed Heath Candy Bars Preheat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving. From the recipe files of suzy@gannett.infi.net From: Hdbrer@ibm.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Cookies Categories: Cookies Yield: 4 Servings 2 1/2 Cup Self rising flour 1/2 c Sugar 2/3 c Oleo 1 ts Vanilla 1/2 c Oats Chopped walnuts optional 1/2 c Brown sugar 2 Eggs 2/3 c Oil 1/2 c Coconut 1 c Chocolate chips Mix flour, brown sugar, sugar, eggs, oats, oleo and oil. Add vanilla, coconut, chocolate chips and nuts. Drop on greased cookie sheet and bake at 375 degrees for 10 minutes. From: Stanley Johnson date: Friday, May 14, 1999 11:17 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Cookies 2 Categories: Cookies Yield: 4 Servings 1 c Butter 1 lb Brown sugar 2 Eggs 4 c Sifted flour 1/2 ts Salt 1 ts Baking powder 1 c Chopped nuts Cream butter; add sugar, beaten eggs, and sifted dry ingredients. Add nuts and mix. Mix well and drop by teaspoonfuls on a cookie sheet. Bake at 350 for about 7 minutes. From: Ann Baird Date: Thursday, September 23, 1999 9:19 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Drop Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Sifted flour 1/4 ts Salt 1/2 ts Nutmeg 1 c Dark brown sugar 1 c Shredded coconut 1 ts Baking powder 1 ts Cinnamon 1/2 c Crisco 1 Egg 1 pk Chocolate chips 375 Degrees. Sift dry ingredients. Cream Crisco and sugar. Add beaten egg. Stir in dry ingredients, then coconut and choco- late chips. Drop by teaspoon on ungreased cookie sheet. Bake 10 to 12 minutes at From: Dsauer7800@aol.Com date: Tuesday, June 22, 1999 1:22 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie Cookies 2 Categories: Cookies Yield: 48 Servings 4 oz Semisweet chocolate 2 1/3 Cup Sifted All-purpose flour 1/2 ts Baking powder 1 c Granulated sugar 2 Eggs 3/4 c Finely chopped walnuts 1 oz Unsweetened chocolate 1 1/2 ts Baking soda 1/4 lb Unsalted butter 1 tb Vanilla extract 1 tb Milk 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brutti Ma Buoni (Good But Ugly Cookies) Categories: Cookies Yield: 26 Servings 1 1/4 Pound Blanched Almonds, lightly Toasted 1/2 lb Granulated sugar 6 lg Egg whites 1/4 ts Ground cinnamon 1/2 ts Vanilla extract 1 tb Unsalted butter, softened 1 tb All purpose flour Recipe courtesy of David Ruggerio, "Little Italy" Finely chop 3/4 pound of nuts with 4 tablespoons of sugar. Roughly chop 1/4 pound of nuts, and chop the remaining 1/4 pound of nuts coarsely. Mix all the nuts together. Preheat the oven to 250 degrees. In a bowl place the egg whites and using a clean wire whisk whip the egg whites until they form soft peaks. Continue to beat and add the remaining sugar a little at a time. Then start adding the nuts a little at a time. Add the cinnamon and vanilla. Continue to mix, placing the bowl over medium heat for about 1 minute to dry out the mixture. Lightly butter and dust flour on a baking sheet, spoon 2 tablespoons of the batter to form little mounds on the sheet. Continue until you finish the batter, bake in the oven for 45 minutes. Raise the temperature to 300 degrees and bake for another 40 minutes. Remove the cookies from the sheet and allow to cool before serving. Store cookies in an airtight container for up to 2 weeks. Yield: 26 cookies SOURCE: COOKING LIVE! Cooking Show 1998, TV FOOD NETWORK SHOW #CL9115 Format by Dave Drum - 28 December 98 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 03 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buckeye's (Peanut Butter Cookies) ** Categories: Cookies Yield: 30 Servings MMMMM--------------------------COOKIES------------------------------- From: "John Weber" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buffalo Chips Cookies Categories: Cookies Yield: 4 Servings 1 c Oleo 1 c Shortening 2 c Brown sugar 2 c White sugar 4 Eggs 2 ts Vanilla 2 c Coconut 2 c Chopped nuts 4 c Flour 2 ts Baking powder 2 ts Soda 2 c Oats 2 c Post Toasties 1 (6 oz.) chocolate chips Melt oleo and shortening together. Add brown sugar and white sugar; mix until creamy. Add eggs and vanilla; mix well. Add flour, baking powder and soda gradually to mixture. Toss in chips, coconut, nuts, Post Toasties and oats. You may need to use your hands. Drop on cookie sheet, using 1/4 cup to drop dough. Bake for 15 minutes at 350 degrees. Makes huge cookies. From: Dsauer7800@aol.Com on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Pecan Cookies Categories: Cookies Yield: 4 Servings 1 c Butter or oleo, softened 2/3 c Brown sugar, packed 1 Egg 2 c Flour 1/2 ts Salt cn Halves Preheat oven to 375 degrees. Cream together butter and sugar; blend in egg. Stir together flour and salt in separate bowl. Stir into creamed mixture. Drop mixture from teaspoon onto pan, spacing each 2 inches apart. Top each with pecan half. Bake for 10 to 12 minutes. Approximate values per serving: 78 calories, 6 g fat, 15 mg cholesterol, 65 mg sodium, 62 percent calories from fat. Taken from The Arizona Republic March 29, 1995 Type by Joyce Kohl,THE IMPROV BBS MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Pecan Turtle Cookies Categories: Cookies Yield: 3 Servings MMMMM---------------------------CRUST-------------------------------- 2 c All-purpose flour 1 c Brown sugar, firmly packed 1/2 c Butter softened 1 c Whole pecan pieces MMMMM-----------------------CARAMAL LAYER---------------------------- 2/3 c Butter 1/2 c Brown sugar, firmly packed 1 c Milk chocolate chips Heat oven to 350 degrees F. In a large mixer bowl combine all crust ingredients EXCEPT pecans. Beat at mediun speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes). Press on bottom of a 13x9 inch baking pan. Spronkle pecans evenly over the unbaked crust. In 1 quart saucepan combine butter and brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and bottom crust. Bake 18 to 22 minutes or until entire caramel layer is bubbly. Remove from the oven. Immediatly sprinle with chocolate chips; Allow to melt slightly (2 to 3 minutes). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Fred's Hints: Use mint chocolate chips for a cool flavor. Peanut butter chips from Reeses are a fun addition. MM format and typos Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Buttercrunch Cookies Categories: Cookies Yield: 2 Servings 2 Sticks butter 1 c Sugar 1 Egg; separated 1 ts Vanilla 2 c Flour 1/2 c Nuts; chopped Cream butter and sugar. Add the egg yolk, vanilla, and flour. Press flat on greased cookie sheet. Beat the egg white slightly, brush on dough and sprinkle with chopped nuts, pressing in slightly. Bake in 200 degree oven for about 1 hour or until brown. Cut while warm. From Hartford (CT) Courant, 12/13/96. MMed by Dave Sacerdote. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterfinger Cookies 2 Categories: Cookies Yield: 15 Servings 1/2 c Butter; softened 3/4 c Sugar 2/3 c Packed brown sugar 2 Egg whites 1 1/4 Cup Chunky peanut Butter 1 1/2 ts Vanilla 1 c Flour 1/2 ts Baking soda 1/4 ts Salt 5 2.1 Ounce Butterfinger cn Bars; Chopped In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda, and salt. Add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool on wire racks. ~*-*-*-MM by Helen Peagram-*-*-*- by "Karen C. Greenlee" on Jan 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterfly Cookies Categories: Cookies Yield: 12 Servings 1 pk Won ton wrappers 1 c Powdered sugar Oil for deep frying * Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three 1/2-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit. * Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool. Format by Dave Drum - 26 April 1999 FROM: Uncle Dirty Dave's Kitchen An OrientalFood.Com Recipe From: Dave Drum Date: 28 Apr 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Chocolate Chunk Cookies Categories: Cookies Yield: 4 Servings 1 c Unsalted butter - room temp 1 c Light brown sugar 1/2 c Dark brown sugar 3/4 ts Vanilla (optional) 1 Egg 1/8 ts Salt 1 1/2 c Unbleached all purpose Flour 2 c Semisweet chocolate cut Into coarse chunks 1999 3:3 MM by Helen Peagram Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks. Form into small (walnut sized) or large (golf ball sized) balls as desired. Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks. Makes 2 dozen large cookies or 4 dozen small cookies. Washington Post Oct 30 1996 == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Kas Date: Wednesday, September 15, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Cookies Categories: Cookies Yield: 24 Servings 4 oz Butter 4 tb Dark brown sugar 4 tb White sugar 1 Egg 1 Capful vinalla essence 1 c All purpose flour 1/2 ts Baking soda 1 c Butterscotch chips Preheat oven to 375 F. Beat butter and sugars together until fluffy. Beat in egg and vanilla, followed by flour and baking soda. Stir in butterscotch chips. Using a teaspoon, drop mixture onto greased cookie sheets., allowing an inch and a half between each heap, so the cookie has room to expand. Bake until golden (about 12 minutes). Cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Cookies #2 Categories: Cookies Yield: 1 Servings 3 c Brown sugar 3/4 c Shortening 4 Eggs 5 c Flour 3/4 ts Baking soda 3/4 ts Cream tartar 1 ts Vanilla Filling; cook together: 1 c Dates 1/2 c Nuts 1/2 c Sugar 1/2 c Water Make into rolls and place in refrigerator for a few hours. Cut into thin slices and place cooled filling between slices. Bake in a slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts, Morgan Grange, Butler County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Ice-Box Cookies Categories: Cookies Yield: 1 Servings 2 c Brown sugar 3 1/2 Cup Flour 1 c Melted butter 1/2 c Candied cherries 1/2 ts Baking powder 2 Eggs 1/2 c Nuts 1/2 c Raisins 1/2 ts Salt 1 ts Soda (scant) 1 ts Vanilla Form in rolls, wrap in waxed paper. Chill in refrigerator. Slice and bake on greased cookie sheet. 375 F. Mable W. Schmidt, Out of Vermont Kitchens, 1939 MM format by Dave Sacerdote From: Charles Speyrer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Lace Cookies Categories: Cookies Yield: 4 Servings 1 c Margarine, melted 1 1/2 c Brown sugar (packed) 2 1/4 Cup Rolled oats 1/2 ts Salt 1 ts Molasses 3 ts Flour 1 Egg, slightly beaten 1 ts Vanilla Add sugar to butter; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter. Heat oven to 375 degrees F. (quick mod). Mix remaining ingredients into oats. Drop level teaspoonfuls of dough 2 inches apart on heavily greased baking sheet. Bake only 12 cookies on a sheet. Bake 5 to 7 minutes, or until brown around edges. Allow to remain on sheet a few minutes until firm, then immediately remove with spatula to cooling rack. Makes 6 dozen cookies. From: Deirdre Dee Cox date: 25 Sep 1996 20:36:02 -0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Apple Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter or margarine 1 ts Vanilla 1/2 c Confectioners' sugar 1/2 c Brown sugar, firmly packed 1 lg Egg 2 c Unbleached all-purpose Flour 6 oz Evaporated Milk Few dr Of Red Food Coloring COATING: : 36 Each Light Colored Caramels : Chopped Nuts For Rolling : Cream the butter and vanilla together until soft. Add the confectioners' sugar and brown sugar, creaming well. Add the egg and beat until well blended. Mix in the flour and form the dough into 1-inch balls. Bake on ungreased cookie sheets for 15 to 18 minutes in a preheated 350 Degree F oven. Place a toothpick in each cookie while still warm. : TO MAKE THE COATING: : In the top of a double boiler, over simmering water, melt the caramels with the evaporated milk and stir until smooth. Add red food coloring, if desired. Dip cookies, one at a time, into the caramel mixture, then roll in the chopped nuts. Place in small paper muffin cups. : From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery 1986 : From: Danial Mannen Date: 27 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Cane Cookies Categories: Cookies Yield: 1 Servings 1 c Shortening (half butter) 1 c Confectioners' sugar 1/2 ts Almond extract 1 ts Vanilla 2 1/2 Cup All-purpose Flour, sifted 1 ts Salt 1/2 ts Red food coloring 1 Egg Mix together shortening, sugar, egg and flavorings thoroughly. Sift flour and salt together and blend in. Divide dough in half. Blend the red coloring into half. Roll 1 teaspoon each color dough into a strip about 4 inches long. Place strips side by side. Press slightly together and twist like a rope. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake about 9 mins (until slightly browned) in 375 oven. Remove from cookie sheet with spatula while warm & sprinkle with a mixture of 1/2 c crushed peppermint candy & 1/2 c sugar. (Pat Graham) - "Walter's Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Cane Cookies - Wday Categories: Cookies Yield: 1 Servings 3/4 c Unsalted butter; room temp 3/4 c Sugar 1 lg Egg 2 c Flour 1/3 c Sweetened coconut; shredded 1/2 ts Vanilla or coconut Extract 1/2 ts Peppermint extract 1 ds Red food coloring 48 Calories, 3g fat (56% CFF) 1. Chop coconut in food processor until finely pulverized. Set aside. 2. In large bowl with mixer, beat butter and sugar until blended. Beat in egg until pale and fluffy. With mixer on low, beat in flour just until blended. 3. Divide dough in half. Into one half, mix coconut and vanilla. Into other half, mix peppermint extract and red food coloring. Chill both 1 hr, until firm enough to handle. 4. Working with small amount of each at a time, roll into 1/4"-thick rope. Cut into 3" lengths and twist red and white piece together to make each cookie. Place 1" apart on ungreased cookie sheet and shape into candy canes. 5. Bake at 350F for 8-10 mins until bottoms are just barely golden. Cool on rack. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie: 10 mg chol, 26mg sodium Contributor: Woman's Day, Nov 22/94 Yield: 60 cookies NOTES : Christmas, cookies Debby Graham Visit Congy the African Greys Home Page@ http://www.angelfire.com/ma/Dgraham Posted to MC-Recipe Digest V1 #40 by "DEBRA A GRAHAM" on Dec 23, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Candy Cookies Categories: Cookies Yield: 36 Servings 1/2 c Granulated sugar 1/2 c Packed brown sugar 1/3 c Margarine or butter Softened 1/3 c Shortening 1 ts Vanilla 1 Egg 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 8 ounce package Chocolate-coated candies Heat oven to 375:. Mix sugars, margarine, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. Please note, if you should change this recipe it will no longer be an approved Betty Crocker. Recipe. Description: "A pleasing variation on the classic chocolate chip cookie have fun selecting the type of candy you use." General Mills, Inc. 1998." Yield: "36 Cookies" Per serving: 106 Calories (kcal); 5g Total Fat; (42% calories from fat); 1g Protein; 14g Carbohydrate; 6mg Cholesterol; 74mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Tip When a recipe says "drop dough by rounded teaspoonfuls (or tablespoonfuls)," use regular teaspoons and tablespoons from your everyday flatware. From: Miriam Podcameni Posvolsky