MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutmeg Rosettes Categories: Cookies Yield: 42 Servings 2 Beaten eggs 1 c All-purpose flour 1 c Milk 1 tb Granulated sugar 1 ts Ground nutmeg 1 ts Vanilla 1/4 ts Salt Cooking oil, for deep-fat Frying Powdered sugar Or colored decorating sugar COMBINE eggs, flour, milk, granulated sugar, nutmeg, vanilla, and salt in a mixing bowl; beat with a rotary beater till mixture is smooth. HEAT a rosette iron in deep, hot oil (375 ) for 30 seconds. Dip iron into batter. (Batter should come only three-fourths of the way up the sides of the iron.) Immediately dip the iron into hot oil for 30 to 45 seconds or till cookie is golden. Lift out iron and tip slightly to drain. With a fork, push rosette off iron onto paper towels placed over wire racks. REPEAT with remaining batter, reheating rosette iron in oil about 10 seconds each time before dipping it into the batter. Sift powdered sugar or sprinkle colored decorating sugar over rosettes. Makes about 42. Notes: Swedish and Norwegian immigrants to Minnesota made these delicate fried cookies a coffee-time tradition. 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: Nutmeg Sugar Crisps Categories: Cookies Yield: 72 Servings 1 c Butter (no substitutes); Softened 3/4 c Sugar 1/2 c Confectioner's sugar 1 Egg 1 ts Vanilla 2 1/2 Cup All-purpose flour 1/2 ts Baking soda 1/2 ts Cream of tartar 1/2 ts Ground nutmeg 1/8 ts Salt In a mixing bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour. Shape into 3/4-inch balls; place 2-inches apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 for 10-12 minutes or until lightly browned. Cool on wire racks. Recipe by: Quick Cooking - November/December 1998 Posted to MC-Recipe Digest V1 #8 by Carol Taillon on Dec 8, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutty Balls Categories: Cookies Yield: 2 Servings 1 c Margarine 1/2 c Powdered sugar 2 c Plain flour 1/2 c Finely chopped nuts 2 ts Vanilla Mix margarine (softened) with powdered sugar. Add vanilla. Add flour, a little at a time, mixing well. Add nuts last. Place dough in refrigerator until it is hard enough to handle. With floured hands make into balls. Place on unfreased cookie sheet. Bake at 325 degrees F. until firm and lightly brown on bottom. Shake in powdered sugar while still warm. Shake again when completely cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutty Bites Categories: Cookies Yield: 40 Servings 1/4 c Unsalted butter 2 tb Light corn syrup 1/4 c Unsweetened cocoa 1/3 c Raisins 2 c Cornflakes 1/2 c Hazelnuts; toasted, chopped Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies. Pat Alburey, "The Book of Cookies" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutty Chocolate Biscotti Categories: Cookies Yield: 1 Servings 1 c Sugar 1/2 c Butter; softened 2 Eggs 1 1/2 tb Chocolate syrup 2 1/4 Cup Flour 1 1/2 ts Baking powder 1/4 ts Salt 1 1/2 ts Cocoa 1 c Whole almonds; chopped Beat sugar and butter until fluffy. Add eggs, beating wel Mix in chocolate syrup. Combine flour, baking powder and cocoa. Add to butter mixture, beating wel Stir in almonds. Divide dough in half. Shape each portion into a 9x2 inch log. Bake at 350 degrees for 30 minutes on a lightly greased cookie sheet. Coo Cut each log diagonally into 1/2-inch slices using a serrated knife. Place on ungreased baking sheet. Bake at 350 degrees for 5 minutes, turn cookies over and bake another 5 minutes. Coo Serve with coffee. From: Uk Recipe Archive From: Wbtv Cooking With Barbara MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nz 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 Alan Hewitt on Jun 30, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Carmelitas Categories: Cookies Yield: 24 Servings 8 oz Candy caramels, light 5 tb Light cream 1 c All-purpose flour 1 c Oats; quick rolled 1/2 c Pecans; chopped 1/2 ts Baking soda Sugar 3/4 c Margarine; melted 1/4 ts Salt 1 pk Semisweet chocolate chips; 6 oz Size Melt caramels in cream in top of double boiler. Cool slightly. Set aside. Heat oven to 350^. Lightly spoon flour into measuring cup; level off. Combine flour with remaining ingredients except chocolate chips and pecans. Press 1/2 of crumbs in bottom of ungreased 11x7-inch or 9 inch square pan. Bake for 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans. Spread carefully with caramel mixture. Bake for 15-20 minutes longer until golden brown. Chill 1-2 hours. Cut into bars. ~Diana Rattray Recipe By : More Than Sandwiches MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Chews Categories: Cookies Yield: 12 Servings 1/2 c Margarine 2 c Quick Oats 1/2 c Brown sugar 1/4 c Dark Cornsyrup 1/4 ts Salt 6 oz Chocolate Chips 1/4 c Chopped Nuts 1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2. Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8 X 8 X 2 " baking pan. 4. Microwave on HIGH for 3-4 minutes, untill bubbly. 5. Spread the surface even and sprinkle the chips over all. 6. Microwave on MEDIUM for 4-6 minutes, until chips are melted. 7. Spread out evenly and sprinkle the nuts all over top. 8. Chill for 1 hour and cut into bars. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Coconut Crisps Categories: Cookies Yield: 60 Servings 1 c Flour 1 ts Baking powder 1 ts Salt 1/2 ts Baking soda 3/4 c Butter or margarine (soft) 1 2/3 Cup Sugar 2 Eggs 1 1/2 ts Vanilla 2 1/2 Cup Uncooked oats 1 c Flaked coconut Stir together flour, baking powder, salt and soda - set aside. Cream butter and sugar until light. Beat in one egg at a time. Stir in flour mixture, vanilla, oats then coconut. Drop by teaspoonful 3 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven 10 to 15 minutes or until lightly browned. Cool on rack. 75 calories per cookie. From: Stanley Johnson date: Friday, May 14, 1999 9:11 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Cookie Chewey Categories: Cookies Yield: 1 Servings 3/4 c Butter flavored Crisco 1 1/4 Cup Firmly packaged Light Brown sugar 1 Egg 1/3 c Milk 1 1/2 ts Vanilla 3 c Quaker(R) Quik Oats (not Instant or old fashioned) 1 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Raisins 1 c Coarsely chopped Walnuts 2 1/2 dozen cookies. Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook. From: Henry Kasten Date: 09 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Cookie Drops with Milk Chocolate and Almonds Categories: Cookies Yield: 48 Servings 2 HERSHEY'S w/Almonds Bars 2 -(7 oz.) Milk Chocolate With Almonds 3/4 c Butter or margarine , softened 1/2 c Packed light brown sugar 1/2 c Granulated sugar 3 tb Light corn syrup 2 Eggs 1 ts Vanilla extract 1/2 ts Almond extract 2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 1/2 c Old-fashioned rolled oats OR quick-cooking 1/2 c Toasted chopped almonds (optional)* Heat oven to 350 F. Cut chocolate into approximately 1/2-inch pieces. In large bowl, beat butter, brown sugar and granulated sugar until well blended. Add corn syrup, eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in oats, chocolate and almonds, if desired. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges begin to brown and cookie is set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. * To toast almonds: Heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] From: Fred Ball Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Cookie Mix Categories: Cookies Yield: 1 Servings 4 c Unbleached Flour 4 ts Salt 2 ts Baking Soda 3 c Vegetable Shortening 4 c Whole Wheat Flour 2 ts Baking Powder 6 c Brown Sugar, Firmly Packed 8 c Quick Rolled Oats 12 Weeks. Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Jam Drops Categories: Cookies Yield: 4 Servings 2/3 c Soft margarine 3/4 c Firmly packed brown sugar 1 Egg, beaten 1 ts Vanilla 2 ts Vinegar 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 1/3 Cup Unsifted All-purpose flour 1 1/2 c Quick rolled oats Thick jam or marmalade Cream the first five ingredients together. Stir in sifted dry ingredients and the oats. Drop in 1-1/4 inch mounds on a well-greased cookie sheet leaving 1-1/2 inch space around each for expansion. Depress the center with the back of a teaspoon and drop in a dab of jam. Cover jam with a little of the batter and bake at 350 degrees F for 10 to 12 minutes. Makes about 2 dozen large cookies. From: Chef101@mailexcite.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal No Bakes Categories: Cookies Yield: 1 Servings 1 c Fructose 1/2 ts Vanilla 1/8 c Hersheys 100% Cocoa 1/4 c Milk 1 pn Salt 1/2 c Smuckers No Sugar Added Chunky Peanut Butter 1 1/2 c Quaker Oats (I use the Regular kind) 1/4 c Margarine or butter Mix the fructose, cocoa, milk, salt and margarine in a saucepan over medium heat. Stir constantly until mixture starts to boil. Stir in peanut butter, and vanilla until it melts. I use a wire whisk. Remove from heat. With spoon, stir in oats. Mix well. Drop by rounded teaspoonful onto waxed paper lined cookie sheet. Cool in refrigerator. When "set", I store them in a zip lock bag in the freeze NOTES : Makes about 1 to 2 dozen I usually double this and freeze them all Recipe by: Unknown MM by Helen Peagram by Jhovajira@aol.com on May 6, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Scotchies Categories: Cookies Yield: 4 Servings 1 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1 c (2 sticks) butter or Margarine, softened 3/4 c Granulated sugar 3/4 c Packed brown sugar 2 Eggs 1 ts Vanilla extract or grated Peel of 1 orange 3 c Quick or old-fashioned oats 1 2/3 Cup (11-ounce pk NESTLE TOLL HOUSE Butterscotch Flavored Morsels COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375 F. oven for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. From: Cristie Hayes date: Saturday, March 13, 1999 12:22 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Biscotti 2 Categories: Cookies Yield: 28 Servings 2 1/2 Cup Unbleached flour 1/4 c Unsalted butter , melted And cooled 1/2 c Cold water 5 tb Sugar 1 lg Egg yolk 2 tb Orange peel , grated 1 tb Olive oil 1 tb Light rum 3 dr Orange extract 1 pn Salt 28 Cookies. Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours. Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about Recipe By : ak399@cleveland.Freenet.Edu (Carole A. Resnick) From : Mary Riemerman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Butter Thins Categories: Cookies Yield: 1 Servings 2/3 c Butter, room temperature 1 c Sugar 1 Egg 1 1/4 Cup Flour 1/2 ts Salt 4 ts Grated orange rind My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite. In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour. Preheat oven to 375 . Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin. Bake at 375 for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Coconut Drops Categories: Cookies Yield: 4 Servings 2 c Sugar 1 c Land of Lakes Butter, Softened 3 Eggs 1 ts Baking powder 1 ts Salt 1 ts Vanilla 1 ts Orange extract 3 1/2 Cup All-purpose flour 1/2 c Flaked coconut Heat oven to 350 degrees. In large mixer bowl, combine sugar,, butter, eggs, baking powder, salt, vanilla and orange extract. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. Stir in flour and coconut until well mixed, 2 to 3 minutes. Drop rounded teaspoonfuls of dough 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes, or until edges are lightly browned. Remove immediately. Makes about 5 dozen cookies. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Coconut Drops R Categories: Cookies Yield: 36 Servings 1 1/4 Cup Flour 1/4 ts Baking soda 1/3 c Diet margarine 1/2 c Orange juice, fresh 1 ts Vanilla extract 1 ts Baking powder 1/4 ts Salt 1/3 c Coconut, flaked 2 ts Orange peel, grated 1 md Egg, beaten Combine the flour with the baking powder, soda and salt. Cut in the diet margarine. Stir in the remaining ingredients. Drop by teaspoonful 2" apart on nonstick cookie sheets. Bake in a preheated 400 degree oven for 10-12 minutes until light golden brown. Makes 36 cookies. Per serving: (1 cookie) Cal--31.6 Carb--3.9 grams Fat--1.5 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook Recipe By : From: "Marie Smith" on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Slice Cookie Categories: Cookies Yield: 16 Servings 20 cn Orange slices, cut Into small pieces 1 tb Flour 2 c Shortening 2 c Firmly packed brown sugar 1 c Sugar 3 lg Eggs 3 c All-purpose flour 1 1/2 ts Baking soda 1 1/4 Teaspoon Baking powder 3 tb Water 3 c Quick-cooking oats, Uncooked 1 (3 1/2 oz) can flaked Coconut Toss to coat 1 tb of flour and the orange slices pieces. Set aside. With a electric mixer on medium speed , beat shortening until fluffy; gradually add sugar, beat well. Add eggs beat well. Put together 3 cups flour, soda, and baking powder; gradully add to shortening mixture, mix well. Stir in water, oats, orange candy, and coconut. Cover and chill for at least an hour. On a greased baking sheet drop dough by a teaspoonfuls. Bake at 325F. for 12mins. or until browned. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Slice Cookie in a Jar Categories: Cookies Yield: 1 Servings 3/4 c White sugar 1/2 c Packed brown sugar 1 3/4 Cup All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 1/2 c Orange slice candies; qt 10 Ounce pkg Directions: 1. Mix together flour, baking powder and baking soda. Set aside 2. Layer ingredients in order given in a quart sized "wide mouth" canning jar. Press firmly each layer in place. Add the orange candies last. It will be a tight fit. 3. Attach directions to the jar. Orange Slice Cookies 1. remove orange slice candy from jar. Set aside. 2. Empty remaining cookie mix into a large mixing bowl. Use your hands to thoroughly blend the mix. 3. Add: 1/2 cup butter or margarine, softened to room temp. Do not use diet margaring. Add 1 egg slightly beaten and 1 teaspoon vanilla 4.Mix until completely blended. You may need to finish mixing with your hands. 5. Mix in orange slice candy. 6. Shape into large sized balls. Place 2 inches apart on sprayed baking sheets 7. bake at 375 for 12 to 14 minuted until edges are lightly brouned. Cool 5 minutes on baking sheet. Remove cookies from baking sheets to rack to cool completely. Makes 2 1/2 dozen cookies. Recipe by: www.cookierecipe.com MM BY HELEN PEAGRAM by GSWP61C@prodigy.com (MS PAULA J STONER) on Feb 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange-Chocolate Chippers Categories: Cookies Yield: 12 Servings 1 c Shortening 6 oz Cream Cheese; Softened,(2PK) 1/2 c Sugar; Granulated 1/2 c Brown Sugar; Packed 2 Eggs; Large 2 ts Orange Peel; Grated 1 ts Vanilla 2 c Flour; Unbleached 2 ts Baking Powder 1 ts Salt 6 oz Chocolate Chips; Semisweet 1/2 c Nuts; Finely Chopped(Option) Cream together shortening, cheese, and sugars. Add eggs, peel, and vanilla; beat well. Stir together flour, baking powder, and salt; add to creamed mixture. Mix well. Stir in chocolate chips. Drop from teaspoon 2 inches apart on an ungreased cookie sheet. If desired sprinkle lightly with nuts or granulated sugar. Bake at 350 degrees F about 10 minutes. Makes 6 dozen cookies. From: Better Homes And Gardens Homemade Cookies Cookbook. Typos by Rich Harper From: Robert Miles Date: 23 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange-Pistachio Tuiles Categories: Cookies Yield: 1 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 1/2 c Pistachio nuts 1 lg Egg 2 lg Egg whites Zest of half an orange; Grated 1/2 c All-purpose flour 1 c Sugar 1. Heat oven to 400 degrees. Place the nuts in the bowl of a food processor fitted with the blade attachment. Pulse nuts until medium ground, and set aside. 2. In a medium bowl, mix together egg, egg whites, and zest. Add flour and sugar, mixing until combined. Stir in nuts. 3. Line a baking sheet with a Silpat baking mat. Place 1 tablespoon batter on the mat, and repeat, spacing dollops at least 2 inches apart. Moisten your fingertips with water, and flatten dollops slightly. 4. Bake tuiles 8 minutes, rotating pan halfway through cooking. Using a spatula, remove tuiles from baking sheet, and lay them over a rolling pin to curl. Let tuiles cool completely on pin. If the tuiles become too cool before shaping, return to oven 30 seconds. Store in an airtight container up to 1 week. Chocolate lovers can take this recipe one step further by painting the bottoms of these tuiles with melted bittersweet chocolate once the cookies have cooled. NOTES : Makes 24 Recipe by: Martha Stewart by SuzyWert@aol.com, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orangenplaetzchen Categories: Cookies Yield: 1 Servings 8 tb Butter(1 stick)soft 1/2 c Light Brown Sugar 2 tb Orange Peel Grated 1/4 ts Salt 1 Egg 1 oz Semisweet Chocolate,very Finely chopped 1 3/4 Cup Flour Glaze: 1 1/2 c Powdered sugar 2 tb Orange Juice 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orangenplaetzchen From Brigitte Sealing Categories: Cookies Yield: 1 Servings 8 tb Butter(1 stick)soft 1/2 c Light Brown Sugar 2 tb Orange Peel Grated 1/4 ts Salt 1 Egg 1 oz Semisweet Chocolate,very Finely chopped 1 3/4 Cup Flour Glaze: 1 1/2 c Powdered sugar 2 tb Orange Juice 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oregon Hazelnut Biscotti Categories: Cookies Yield: 1 Servings 1 c Roasted Oregon hazelnuts , coarsely chopped 4 oz Unsalted butter; softened 3/4 c Sugar 2 Eggs 1 ts Vanilla 1 1/2 tb Hazelnut liqueur OR- amaretto 2 c Flour 2 ts Double-acting baking powder 1/4 ts Salt Ate: 06 Jan 99 In a large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur, and blend well. In separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture, then add the flour and stir until just blended. On a floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 -inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight. Serve with espresso or a full-bodied red wine. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oregon Hazelnut Meringue Bits Categories: Cookies Yield: 48 Servings 3 Egg whites 1/4 ts Salt 2 c Powdered sugar 1/2 c Oregon hazelnuts (finely Chopped) 1/2 c Semi-sweet chocolate chips 1/3 c Saltine cracker crumbs 15 Minutes at 350. Beat egg whites and salt until very stiff. Add sugar slowly and keep beating. Fold in Oregon hazelnuts and cracker crumbs. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board From: Jim Weller Date: 19 Sep 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Our Best Basic (Chocolate Chip Cookie) Categories: Cookies Yield: 60 Servings 1/2 c Shortening 1/2 c Butter 1 c Packed brown sugar 1/2 c Granulated sugar 1/2 ts Baking soda 1/2 ts Salt 2 Eggs 1 ts Vanilla 2 1/2 Cup All-purpose flour 1 1/2 c Semisweet chocolate pieces 1 c Chopped walnuts or pecans Preliminaries: Preheat oven to 375 degrees. Line cookie sheets with parchment paper. 1. In a bowl, beat shortening and butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. 2. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in remaining flour. Stir in chocolate pieces and nuts. 3. Drop dough by rounded teaspoons 2 inches apart on cookie sheets. Bake 8-10 minutes. Cool on wire rack. Yield: 60 cookies Nutritional information (per cookie): 99 calories, 1.1 grams protein, 11 grams carbohydrates, 6.1 grams fat, 10 percent calories from fat, 11 milligrams cholesterol, 39 milligrams sodium Source: Source: March 3, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/cookierec3.shtml Formatted by Pam using MC Buster Recipe by: Better Homes & Gardens MM by H. Peagram by Brian & Pam Erickson on Mar 28, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oznei Haman or Hamantaschen Categories: Cookies Yield: 18 Servings MMMMM--------------------------FILLING------------------------------- 1 c Poppy seeds; dried 1/2 c Water, cold 1/4 c Honey 1/4 c Almonds; blanched, Pulverize ;in a blender, meat grinder ;or mortar/pestle 2 tb Sugar 1 tb Lemon juice, fresh 1/8 ts Salt 1/4 c Raisins, seedless 1 ts Lemon peel; finely grated 1 Egg MMMMM---------------------------DOUGH-------------------------------- 6 oz Butter 2 tb Butter; softened 1/2 c Sugar 3 c Flour, all purpose 1 Egg 1/4 c Milk 1/2 ts Vanilla extract; combined ;with above milk 1 Egg yolk; beaten lightly And mixed With 2 tb Milk MMMMM----------------SILVER XPRESS MAIL SYSTEM 5--------------------- Name; Cookies with Poppy Seed Filling Place the poppy seeds in a bow, pour in enough boiling water to cover them by 1 inch and soak for at least 3 hours. To make the filling, drain the poppy seeds, spread them out on a paper towels and pat dry. Then pulverize them, cup at a time, in an electric blender or with the finest blade of a meat grinder or with a mortar/pestle. In a heavy 1 to 2 quart saucepan, combine the poppy seeds, cold water, honey, almonds, 2 tablespoons of sugar, the lemon juice and salt. Stirring constantly, bring to a boil over moderate heat and cook until the sugar is completely dissolved. Transfer the mixture to a bowl and cool to room temperature. Just before using, stir in raisins, lemon peel and the whole egg. Meanwhile, prepare the dough in the following fashion: In a deep bowl, cream the 12 tablespoons butter and the cup of sugar together by mashing and beating them against the sides of the bowl with a large spoon until light and fluffy. Beat in 1/4 cup of the flour and when it is completely absorbed, add the egg. Beating well after each addition, add 1 cup of flour, then 2 tablespoons of the milk and vanilla mixture, followed by another cup of flour, the rest of the milk mixture and all of the remaining flour. Gather the dough into a ball, cover it with wax paper or plastic wrap and refrigerate for at least 30 minutes. To make the cookies, preheat the oven to 350 degrees (F). With a pastry brush, coat 2 large baking sheets with the remaining 2 tablespoons of softened butter. On a lightly floured surface, roll the dough out into a rough circle about 1/16 inch thick. With a 4 to 5 inch round cookie cutter (or pastry wheel), cut the dough into a s many rounds as you can. Then gather the scraps into a small ball, reroll and cut into similar rounds, continuing the precess until all the dough has been used. Oznei haman are traditionally shaped like three cornered hats. To form each one, place a heaping tablespoon of the poppy seed filling in the center of a round of dough and lightly moisten the edges of the round with a finer dipped in water. Join your thumb tips under the nearest edge in such a way the thumbs and index fingers will form a triangle when they are brought up over the filling until they meet above it. Pinch the top together tightly to enclose the filling completely. Place the cookies on the baking sheets, brush the tops with the beaten egg yolk and milk mixture and bake in the center of the oven for 20 to 25 minutes, or until they are lightly browned. With a spatula, transfer them to a cake rack to cool before serving. Note: Ozne haman are traditional pastries served at the Jewish feast of Purim, a holiday that celebrates the deliverance of the Jews from the Persian prime minister Haman who had plotted their annihilation. Among Americans and northern European Jews, they are known by their Yiddish name "hamantaschen" (Hamans' Pockets). Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125) @PATH: 102/125 129 138 2 280/1 396/1 283/512 321/1 323/3 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Parisian Hearts Categories: Cookies Yield: 14 Servings 1 1/2 c All-purpose flour 4 1/2 Ounce Blanched whole Almonds, Finely ground 3/4 c Butter or Margarine,softened 1/2 ts Almond extract 1/8 ts Salt 1 Egg 1 c Confectioners' sugar 4 ts Lemon juice 3 tb Raspberry preserves : Into large bowl, measure flour, ground almonds, butter or margarine, almond extract, salt, egg and 1/2 cup confectioners' sugar. WIth mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 2 hours or until easy to handle. : Preheat oven to 375 degrees. Grease 2 large cookie sheets. On lightly floured surface with lightly floured rolling pin, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated. With floured 3-1/2 inch heart-shaped cookie cutter, cut dough into hearts. (Or, cut 3-1/2 inch heart-shaped pattern from cardboard; use pattern and knife to cut out cookies). With floured 1-inch round cookie cutter, cut out center from half of hearts. : With pancake turner, place hearts, 1/2 inch apart on cookie sheets. Bake 10 minutes or until golden. With pancake turner, immediately remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. : To assemble cookies: In small bowl, stir lemon juice iwth 1/2 cup confectioners' sugar until smooth. Spread a thin layer of lemon icing on hearts without cut-out centers; top each with a heart with cut-out center, gently pressing hearts together. Fill cut-out centers with a heaping 1/4 teaspoonful preserves. Sprinkle cookies lightly with confectioners' sugar. Store cookies in tightly covered containers to use up within 2 days. Makes 14. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Passover Chocolate Biscotti Categories: Cookies Yield: 24 Servings 3/4 c Oil 2/3 c Sugar 1/2 c Brown sugar 1 tb Vanilla 1/4 c Cocoa, measured THEN Shifted 3 lg Eggs 2 tb Brewed coffee pn Salt 1 1/4 Cup Matzoh cake meal 1/4 c Matzoh meal 2 tb Potato starch 1/4 c Walnuts, finely ground 3/4 c Semisweet chocolate, Coarsely chopped. Preheat oven to 350 degrees. Generously oil an 8 x 4 1/2 inch loaf pan. In large bowl, whisk together the oil, white and brown sugar and vanilla, and cocoa. Whisk in the eggs, then stir in the coffee, salt, matzoh cake meal, matzoh meal and potato starch. Let stand 10 minuets. Fold in the chocolate and nuts. Spoon the batter into the prepared loaf pan. Bake in the oven for 40 to 45 minutes until the top seems set. Let the cake rest in the pan for five minutes, then remove. Let cool. Wrap the loaf well in aluminum foil and refrigerate overnight so it has time to firm up. If you are in a hurry, freeze for 2 hours. To finish, preheat the oven to 325 degrees, cut the loaf into slices about 1/4 inch thick. Place the slices flat on a parchment lined baking sheet. Bake turning over once mid way for about 20 to 25 minutes or until dry. Washington Post April 16, 1997 =Typed but not tested ==Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Passover Ladyfingers Categories: Cookies Yield: 16 Servings SANDI BROOKS WFCJ53B 6 Egg yolks 1/4 c Sugar 4 Egg whites 1/2 c Sugar 1/2 c Sifted cake meal 1/4 c Sifted potato starch Superfine sugar In a large mixing bowl, beat the egg yolks with the 1/4 cup of sugar until light and creamy. In a separate bowl, beat the egg whites until foamy, then gradually add the 1/2 cup sugar beating well after each addition until stiff. Fold the egg whites into the yolk mixture. On a piece of waxed paper sift the cake meal and the potato starch. Sprinkle the sifted cake meal and potato starch over the batter and fold in gently. Line a large cookie sheet with brown paper. Using a pastry bag fitted with a round tube, pipe the batter onto the paper to form finger shapes about 1" wide and 4" long. Dust with superfine sugar shaken through a small sieve. Bake for 10-12 minutes in a preheated 375 oven. Using a wide spatula, loosen from the paper immediately. Makes about 24. I would use these to make several desserts that require either regular ladyfingers or I would line a springform pan with these and fill it with your favorite mousse recipe. Or you could use them to serve with a fruit compote. The recipe is from the Complete Passover cookbook, by Frances AvRutick. Sandi in CT 03/28 02:59 pm Formatted by Elaine Radis; 3/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Patrizio Biscotti Categories: Cookies Yield: 1 Servings 1/2 c Butter; room temp. 1 c Sugar 2 Eggs 1 1/2 ts Vanilla extract 2 c All-purpose flour 1/2 ts Baking powder 1/2 ts Baking soda 1 1/2 c Nuts , chopped From : Mary Riemerman This comes from the Dallas Morning News' "Dallas Life Magazine". The Highland Park restaurant Patrizio contributes this recipe for biscotti. Combine butter, sugar and eggs, mixing well. Beat in vanilla. Combine flowr, baking powder, baking soda and chopped nuts. Add to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refigerate for 1 hour or over night. With flored hands, divide the dough into two portions and shape each into a loaf about 12 inched long. Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving at least 3 inches between them. Flatten each loaf slightly, as evenly as possible. Place in preheated 400 degree oven and bake for 20 min. or until firm to the touch. Remove can cool on wire rack slightly. Lower oven to 375. While still warm, slice the loaves into diagonal slices about 1/3 inch thick. Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do not brown. Var. Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups chocolate chips. Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) and use walnuts or pecans Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, use almonds or pecans Recipe By : Dallas Life Magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Paximadia: Greek Walnut Cookie Slices Categories: Cookies Yield: 1 Servings 1 c Oil 1 1/2 c Sugar 3 Eggs 4 c Flour 2 1/2 Teaspoon Baking powder 1 ts Cinnamon 1/2 ts Allspice 1/2 c Walnuts or almonds chopped 1 ts Anise ( optional ) These are very similar to biscotti but are not necessarily twice baked. I make this at Christmas time for my Greek friends . Beat oil and sugar until smooth. Beat in eggs one at a time. Combine remaining ingrdients and mix into creamed mixture with wooden spoon. Form dough into 4 oval loaves on baking sheet.Score into 1/2 inch slices. Bake 325 for 25 minutes or done. Slice completly through while warm and cool completely. These freeze well. If you want a harder cookie you can return just baked cookie to oven, reducing heat 200 and bake 20 minutes longer. From: Ghislaine Dumont Date: 12 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Biscuits Categories: Cookies Yield: 1 Servings 1/4 lb Butter 1 c Sugar 1 Egg 1 c Nuts, peanuts, salted 1 c Flour, self-raising Melt butter. Add sugar and egg. Add peanuts and lastly flour. Put small teaspoon of mixture on greased tray and bake until golen brown. A recipe from the POWELL family supplied by Mrs MARGARET POWELL from A TASTE OF THE PAST by THE HUB COMMUNITY CENTRE, ABERFOYLE PARK, SOUTH AUSTRALIA typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 10 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Blossoms Categories: Cookies Yield: 48 Servings 9 oz Hershey's Kisses (Milk Chocolates) 1/2 c Shortening 3/4 c Reese's Peanut Butter Creamy or Crunchy 1/3 c Granulated sugar 1/3 c Packed light brown sugar 1 Egg 2 tb Milk 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Salt Granulated sugar Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces. In large mixer bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias From: "John Williams" on Dec 14, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Chews Categories: Cookies Yield: 8 Servings 1/4 c Peanut Butter 1/2 c Evaporated Skim Milk 1/2 ts Vanilla Extract 1 tb + 2 Teaspoon Sugar (or Sweetener Equivalent To 5 Teaspoon - Sugar) 2 ts Shredded Coconut 1/4 c Raisins 3 oz Corn or Oat Flakes Cereal Unsweetened 1/2 Fat, 1/4 Fruit Preheat oven to 375F. In a medium bowl, combine all ingredients, except cereal. mix well. Stir in cereal. Mix well, crushing cereal lightly with the back of the spoon. Drop mixture by rounded teaspoonfuls onto a nonstick cookie sheet or one that has been sprayed with a nonstick cooking spray. Bake 12 minutes, until lightly browned. Remove to a rack to cool. Diabetic Exchanges: One serving of 2 cookies = 1/2 Protein, 1/2 Bread, Recipe By : More Lean and Luscious From: "Marie Smith"