MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Cups Categories: Cookies Yield: 1 Servings 1 c Carob chips 1/2 c Peanut butter -=OR=- TAHINI Slowly heat carob chips in a double boiler. When melted add nut butter. Drop by teaspoonfulsonto waxed paper. Freeze. Store in freezer. Makes 15-20. Or fill 1/2 oz. nut cups and freeze. 1/3 cup chopped nuts and 1 teaspoon vanilla may be added to recipe. Sometimes the carob is sold in chunks rather than uniform chips. Either may be used. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95. Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores. From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Cut-Outs Categories: Cookies Yield: 36 Servings 4 c Flour 1/4 ts Salt 1 tb Baking powder 1 c Creamy peanut butter 1 c Butter; softened 1 c Dark brown sugar 2 Eggs 2/3 c Corn syrup Preheat oven to 325 F. Sift flour, salt, and baking powder together. Set aside. In another bowl, beat peanut butter, brown sugar, eggs, and corn syrup until smooth. Slowly add flour mixture, and blend to form a smooth dough. Wrap and refrigerate until chilled, about 2 hours. Divide dough in half. Working with one half at a time, roll on lightly floured surface to 1/8 inch thickness for thin cookies, 1/4 inch for thicker, softer cookies. Cut with cookie cutters. Bake on ungreased cookie sheets for 8-10 minutes. Decorate with piped chocolate, royal icing, or powdered-sugar icing, or enjoy plain. Makes 3 dozen. Recipe by: Winnie The Pooh's Cookie Book Inspired by A.A. Milne ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by RST G on Jul 08, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Pillows Categories: Cookies Yield: 24 Servings 1 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Butter or Margarine,softened 1 c Creamy peanut Butter,divided 1/2 c Sugar 1/4 c Light corn syrup 1 tb Milk : Stir together flour, baking soda and salt; set aside. In small bowl of mixer cream butter. Beat in 1/2 cup peanut butter and the sugar until fluffy. Add syrup and milk; mix well. At low speed mix in flour mixture just until smooth. On large board knead dough briefly. Shape in 7x2 inch log and wrap in waxed paper; chill several hours or until firm. Halve log. Rewrap half and keep chilled. With serrated or sharp knife slice other half 1/4 inch thick. Place slices 2 inches apart on ungreased cookie sheets. Dot each slice with about 1 teaspoonful remaining peanut butter. Spread to within 1/2 inch of edge. Slice remaining dough 1/4 inch thick; place over spread cookies. With tines of fork gently press edges to seal. (If necessary dip fork in flour to prevent sticking) Don't worry about slight cracks in tops. Bake in preheated 350 degree oven 12 to 15 minutes or until lightly browned. Cool on racks. Makes 24 filled cookies. NOTE: Dough may be mixed without mixer. Mix flour, baking soda, salt and sugar in bowl. With pastry blender cut in butter and 1/2 cup peanut butter until mixture resembles coarse meal. Stir in syrup and milk. Continue as above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Pizza Categories: Cookies Yield: 1 Servings Peanut butter cookie dough 1/2 c Creamy peanut butter 10 Marshmallows 1/2 c Hot fudge sauce 1/2 c Salted peanuts From : Pat Stockett Prepare peanut butter cookie dough from your favorite recipe and press dough into a 12 inch pizza pan. Bake at 350 degrees for 10 minutes. Remove from oven and spread creamy peanut butter on hot dough. Cool. Cover with marshmallows. Bake at 400 degrees for 5 to 8 minutes. Drizzle with hot fudge sauce. Sprinkle with salted peanuts on top. Cut into wedges. From: Jay Carl Zimmerman Shared by: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Quickies Categories: Cookies Yield: 4 Servings 1 1/2 c Sugar 3/4 c Flour 1/2 c Butter 1/2 c Milk 1 1/2 c Quick cooking rolled Oats 2/3 c Peanut butter 1/2 c Chopped walnuts 1/2 c Flaked coconut 1 ts Vanilla 1/4 ts Salt In large saucepan combine sugar, flour, butter and milk. Bring to a full boil; boil hard 3 minutes, stirring constantly. Remove from heat; add remaining ingredients. Blend well. Drop by teaspoons onto foil or waxed paper. Cool. (Makes 54 to 60 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: Peanut Butter-Chocolate Bonbons...aunt Hulda's Categories: Cookies Yield: 1 Servings 2 c Powdered sugar, sifted 1 c Graham cracker crumbs 3/4 c Pecans, chopped 1/2 c Sweetened coconut 1/2 c Butter 1/2 c Peanut butter 1 1/2 c Chocolate chips 3 tb Shortening In large bowl, combine powdered sugar, graham cracker crumbs, pecans and coconut. In small saucepan, melt butter and peanut butter; pour over coconut mixture. Blend until mixture is moisteded. Shape mixture into 1-inch balls. In another small saucepan over low heat, melt chocolate pieces with shortening. Spear balls with wooden toothpick; dip individually into chocolate mixture to coat. Place balls on waxed paper; chill to set. Store candies, tightly covered, between layers of waxed paper in cool place. **If chocolate mixture stiffens while dipping peanut butter centers, reheat chocolate over low heat. Do not add liquid. Contributor: Pat Hogberg - Fabfood 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: Peanut-Oatmeal Drops Categories: Cookies Yield: 6 Servings 3/4 c Shortening 1/2 c Peanut Butter 3/4 c Brown Sugar; Packed 1/2 c Sugar; Granulated 3 Eggs; Large 1/4 c Milk 1 ts Vanilla 1 1/2 c Flour; Unbleached 1 ts Baking Soda 1/2 ts Slat 1 c Oats, Quick-cooking Rolled 1 c Peanuts; Chopped Cream together shortening, peanut butter, and sugars until light and fluffy; add eggs, one at a time, beating well after each. Blend in milk and vanilla. Thoroughly stir together flour, soda, and salt; stir into creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake at 350 degrees f. for 10 to 12 minutes. Makes 6 dozen. 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: Pecan Balls Categories: Cookies Yield: 4 Servings 125 g Softened butter. 1 ts Vanilla essence 2 tb Caster sugar 1 c (125g) finely chopped Pecans 1 c (150g) plain flour ½ c (80g) icing sugar mixture. Beat butter, essence and sugar in small bowl with electric mixer until smooth. Stir in nuts then sifted flour in 2 batches. Roll 2 level teaspoons of mixture into balls. Place balls 5cm apart on ungreased oven trays. Bake in moderate oven about 15 minutes or until browned lightly. Sift icing sugar into bowl, roll balls in icing sugar while still hot; cool on wire rack. Makes 30. From: Karen Stephens MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Biscotti Categories: Cookies Yield: 45 Servings 2 Eggs 3/4 c Granulated sugar 1/3 c Margarine 1/4 c Water 2 ts Vanilla extract 1 ts Almond extract 2 3/4 Cup All-purpose flour 1/2 c Pecans; chopped 2 1/4 Teaspoon Baking powder Recipe by: Rose Reisman Brings Home Light Cooking : Preheat oven to 350 degrees; coat cookie sheet with nonstick cooking spray. In a large bowl, blend the eggs with theChocolate-Cherry Biscotti From: Bill Spalding) Date: Sun, 29 Sep 1996 07:09:47 -0400 From: Rhommel Date: Thu, 9 Nov 1995 17:06:15 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Chocolate Chips Categories: Cookies Yield: 4 Servings 2 1/4 Cup All-purpose flour Plus 2 tb All-purpose flour 2 ts Baking soda 1 ts Salt 1 c Unsalted butter, at room Temperature 1 c Lightly packed light brown Sugar 7 tb Granulated sugar 1 tb Vanilla extract 2 tb Light corn syrup 2 ts Water 2 lg Eggs 12 oz (2 C)semisweet chocolate Chips 1 1/2 c Chopped pecans 30 Seconds. Scrape the bowl. 1. Preheat oven to 400F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil. 2. Sift flour, baking soda and salt together in a small bowl and set aside. 3. Using an electric mixer on medium speed, cream the butter, both sugars and the vanilla together in a medium sized bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Then add the corn syrup and the water and mix for several seconds. 4. Add the eggs and beat on medium speed until they are blended, about 5. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl. 6. Add the chocolate chips and the nuts and blend until they are mixed in, 5 to 8 seconds. 7. Drop the dough by rounded tablespoonfuls 2 inches apart onto the prepared baking sheets. 8. Bake the cookies until the edges are dark golden and the centers are light and slightly puffed up, 11 to 12 minutes. Remove from the oven and allow them to cool on the sheets. 9. These are best eaten the same day they are baked. Otherwise, store them in an airtight container in the freezer for up to 2 weeks, and bring them to room temperature before eating. From Rosie's Bakery Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookie Book Regards, Ranee From: Rnr Date: Saturday, August 07, 1999 1:50 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Cookie Turtles Categories: Cookies Yield: 30 Servings 30 Munch-size (1 1/2") Chocolate Chip cookies; or other Flavor 9 oz Soft and chewy caramels 4 ts Water 120 cn Halves; (about 2 cups) 1 c Semisweet chocolate chips 1/4 c Chopped pecans 45 Min. to set chocolate. Cover 2 baking sheets with waxed paper; coat with cooking spray. Place cookies on paper. Combine caramels and water in large microwave-safe measuring cup. Microwave, uncovered, on HIGH for 30 sec. Stir to mix. Microwave for 15 sec. Top cookies with caramel mixture, using 1/2 teaspoon for each. Stick 4 pecan halves into caramel mixture on each cookie to resemble turtle feet. Place chocolate in clean microwave-safe bowl. Microwave on HIGH for about 1 min. or until melted. Stir until smooth. Spoon chocolate over pecans, using 1 teaspoon for each cookie. Sprinkle some chopped pecans over soft chocolate. Refrigerate for at least Recipe by: Family Circle By Jimg on August 22, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Crisps Categories: Cookies Yield: 4 Servings 1 1/4 Cup Chopped pecans, Divided Use 2 1/3 Cup All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Unsalted butter, (1 stick) Slightly softened 1/2 c Packed light brown sugar 1/2 c Powdered sugar 1 lg Egg 1/2 c Vegetable oil, such as cn Or safflower oil 1 ts Vanilla Preliminaries: Preheat oven to 350 degrees. Spread pecans in single layer on baking sheet. Toast in oven until lightly browned, about 3-5 minutes. Watch carefully because nuts burn easily. Cool. In a bowl, whisk flour, baking soda and salt; set aside. In the large bowl of an electric mixer, combine butter and sugars; beat until fluffy and smooth. Add egg, oil and vanilla; beat until well combined. Add dry ingredients; beat until well blended. Add half of cooled nuts; mix to blend. Cover and refrigerate Divide dough in half. Place each portion of dough on a large sheet of waxed paper. Roll each into a log 2 inches in diameter. Roll each log in remaining pecans, pressing and patting them into the surface. Enclose in waxed paper and twist ends to seal. Pla Fifteen minutes before baking, put rack in the upper third of the oven and preheat to 375 degrees. Grease baking sheets with butter. Cut logs into 1/4-inch slices and place 1 1/2 inches apart on prepared sheets. Leave second log in freezer until just befo Nutritional information (per serving): 71 calories, 0.6 grams protein, 5.0 grams carbohydrates, 5.6 grams fat, 8 milligrams cholesterol, 33 milligrams sodium Source: "May 19, 1999, The Orange County Register, #1 newspaper in Orange County, California; http://www.ocregister.com/living/food/real019w1.shtml" Yield: "55 cookies" Recipe By :Adapted from "The International Cookie Cookbook" by Nancy Baggett (Stewart, Tabori and Chang, 1988, $20, soft cover) Per serving: 4556 Calories (kcal); 309g Total Fat; (59% calories from fat); 48g Protein; 418g Carbohydrate; 435mg Cholesterol; 1814mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 60 Fat; 11 Other Carbohydrates From: Berick@jps.Net Date: 24 May 99 17:24:37 Pacific Standa MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Delights Categories: Cookies Yield: 1 Servings 5 c Flour 1/4 ts Salt 1 1/2 c Sugar 1 1/3 Cup Vegetable Shortening 2 1/2 Sticks Butter; softened 2 lg Eggs 1 ts Vanilla extract 1 c Pecans; chopped Powdered sugar Blend the shortening and butter, then add the sugar, eggs and vanilla extract. Mix in the flour and salt. Add the pecans. Refrigerate this dough overnight or at least three hours before you roll it out. This dough can be used several ways. It can be cut with a cookie cutter for decorative shapes. It can be rolled into balls, or it can be left in a log and cut into nut fingers. Bake on an ungreased cookie sheet at 350 degrees for eight to 12 minutes. Coat cookies with powdered sugar after they have cooled. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l. From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Fingers Categories: Cookies Yield: 24 Servings 3/4 c Butter; softened 6 tb Powdered sugar; + extra For rolling 2 c All-purpose flour 1/2 ts Salt 1 1/2 ts Vanilla extract 1 tb Water 2 c Pecans; finely chopped 2 Dozen. Preheat oven to 300 F. Beat butter and powdered sugar together until fluffy. Slowly add flour, salt, vanilla extract, and water. Stir in pecans, then cover and refrigerate until chilled, about 4 hours. Shape dough into finger-sized logs and bake on greased cookie sheets for 30-40 minutes. Cookies should be pale in color. Let cool slightly. While cookies are still warm, roll in powdered sugar. Makes Recipe by: Winnie The Pooh's Cookie Book Inspired by A.A. Milne ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by RST G on Dec 25, 1997, converted by MC_Buster. ~ ~------------------------------------------------------------------ ~-- To unsubscribe from this list, please visit . If you are without web access, send the following message to : unsubscribe mc-recipe end - ~------------------------------------------------------------------ Recipe by: Taste of Home--Dec./Jan. 1995 ~*-*-*-MM by Helen Peagram-*-*-*- by "Brian and Claudia Nagel" on Jan 13, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Shortbread Categories: Cookies Yield: 72 Servings 4 1/2 Cup Flour 1 c Pecans; ground 1 lb Butter; room temp. 2 1/2 Cup Packed light Brown sugar 2 ts Vanilla extract Preheat oven to 350 degrees. Combine flour and pecans. In a large bowl, cream the butter and brown sugar. Beat in the vanilla extract. Gradually stir in the dry ingredients. The dough will be stiff. Pinch off walnut size pieces of dough and roll into small balls. Place the balls 1 1/2 inches apart on ungreased cookie sheets and flatten the cookies with the back of a spoon dipped in flour. Back for 10 to 12 minutes, until lightly colored. Transfer onto wire racks to cool. Recipe by: 1001 Cookie Recipes By Jimg on September 09, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Tassies2 Categories: Cookies Yield: 12 Servings 1 pk Cream cheese; (3 ounce) Softened 1/2 c Butter 1 c All-purpose flour 1 Egg 3/4 c Packed brown sugar 1 tb Butter; softened 1 ts Vanilla extract 1 ds Salt 1/4 c Finely chopped pecans 24 Whole pecans 1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour. 2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups. 3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan. 4. Bake at 325 degrees F for 25 minutes or till filling is set. Cool before removing from tins. Makes 2 dozen Posted to MC-Recipe Digest V1 #37 by "Karen C. Greenlee" on Dec 21, 1998. NOTES : NOTES: Small pecan pies...very flaky. Made in small : muffin tins...like a cookie. MM conversion by Helen Peagram by mc-recipe-digest on Decey,, mber 21, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Toasted-Coconut Mandelbrot Categories: Cookies Yield: 1 Servings 3 c All-purpose flour 1 1/2 ts Baking powder 1/8 ts Salt 3 lg Eggs 1 c Each: sugar and vegetable Oil 1 ts Each: vanilla and almond Extract 1/2 ts Lemon zest 3/4 c Chopped pecans 1/2 c Unsweetened coconut; Toasted 1. Whisk together flour, baking powder and salt in medium bowl; set aside. Beat eggs, sugar and oil in bowl of electric mixer until light in color, about 5 minutes. Beat in extracts and lemon zest. Add 1/4 of the flour mixture, pecans and coconut. Mix by hand after each addition until smooth. Wrap dough in plastic wrap; refrigerate at least 3 hours. 2. Heat oven to 350 degrees. Divide dough into four equal pieces. Shape dough into 1 1/2-inch thick logs; place on ungreased baking sheet, about 2 inches apart. Bake until lightly browned, about 25 minutes. Cool on wire rack. 3. Reduce oven to 300 degrees. Slice each log diagonally into 1/2-inch thick slices with serrated bread knife. Place back on baking sheet, cut side up. Bake until light golden brown, about 15 minutes; turn each over. Bake 15 more minutes. Cool completely on wire rack. Nutrition information per cookie: Calories 105; Fat 6 g; Saturated fat 1 g; % calories from fat 55; Cholesterol 13 mg; Sodium 25 mg; Carbohydrates 11 g; Protein 1.4 g; Fiber 0.4 g Recipe by: December 2, 1998 Chicago Tribine Posted to MC-Recipe Digest V1 #12 by Patty on Dec 10, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Triangles Categories: Cookies Yield: 18 Servings 1 1/3 Cup All-purpose flour 1/2 c Firmly packed dark brown Sugar; plus 2 tb Firmly packed dark Brown sugar 1/2 c Butter; softened 2 Eggs 1/2 c Light corn syrup 1 c Chopped pecans 2 tb Butter; melted 1 ts Vanilla extract 1/8 ts Salt Confectioner's sugar 2 Hours. Preheat oven to 350F. Grease a 9-inch square baking pan. In a small bowl, mix flour and the 2 tablespoons brown sugar. Work in 1/2 cup butter with fingers until dough begins to hold together. Press into bottom of greased pan. Bake 12-15 minutes. Cool. In a medium bowl, beat the 1/2 cup brown sugar and eggs until light and fluffy. Beat in syrup, pecans, melted butter, vanilla, and salt. Pour on crust. Bake 25 minutes or until edges are lightly browned. Cool for Sprinkle cake with confectioner's sugar. Cut into 3-inch squares. Cut each square in half to make a triangle. Store layered between sheets of waxed paper in a tightly covered tin. Posted to MC-Recipe Digest V1 #003 by Mike Key Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan-Lemon Shortbread Hearts Categories: Cookies Yield: 4 Servings 1 1/2 c Plain all-purpose flour 1/2 c Granulated sugar 1/4 c Cornstarch 1 tb Plus 1 teaspoon grated Lemon zest 1/4 ts Salt 3/4 c Unsalted butter, chilled And Cut into 1/2-inch pieces 1/2 ts Vanilla extract 1 c Pecans Preheat the oven to 350F. Combine the flour, sugar, cornstarch, lemon zest and salt in the bowl of a food processor fitted with the metal blade. Process briefly, until well mixed. Add the butter and vanilla. Use rapid on-off pulses to cut in the butter until the mixture resembles a fine meal. Add the pecans and process until finely chopped. Transfer the cookie dough to a large sheet of waxed paper and gather together to form a flat disk. Top with a second sheet of waxed paper and roll out the dough to 1/4 inch in thickness. Cut out the cookies, using a 3-inch or 1 1/2-inch heart-shaped cookie cutter. Transfer the cookies to ungreased cookie sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and roll out again to cut additional cookies. If desired, sprinkle the cookies with additional granulated sugar. Bake the cookies for about 20 minutes, until just beginning to color. Transfer the baking sheets to wire racks and let cool for 5 minutes. Transfer the cookies to wire racks to cool completely. Store in airtight containers for up to 1 week at room temperature. (NOTE: "These pretty, delicate cookies are perfect with coffee or as the finish to a romantic meal. Cut them into any shape you like. It is fun to use several sizes of cutters, too." Makes about 2 dozen 3-inch cookies. [Cookies & Biscotti; Kristine Kidd] [Williams-Sonoma Kitchen Library; ISBN 0-7835-0267-2] Posted by Fred Peters. From: Fred Peters Date: 14 Jul 98 From: Bobbie Beers Date: 09 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peekaberry Boos Categories: Cookies Yield: 60 Servings 1 c Firmly packed brown sugar 3/4 c Sugar 1 c Margarine; softened 1/2 c Water 1 ts Almond extract 2 Eggs 3 c All-purpose flour 2 c Quick-cooking rolled oats 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 2/3 c Raspberry preserves Heat oven to 400 degrees. In large bowl beat brown sugar, sugar and margarine until light and fluffy. Add water, almond extract and eggs. Blend well. Mixture will look curdled. Lightly spoon flour into measuring cup, level off. Stir in flour, rolled oats, baking soda, salt and cinnamon. Mix well. Drop by rounded teaspoon 2 inches apart onto ungreased cookie sheets. With spoon make imprint in center of each cookie. Fill each imprint with 1/2 teaspoon preserves. Drop scant teaspoon dough over preserves on each cookie. Bake at 400 degrees for 6 to 9 minutes or until light golden brown. Remove from cookie sheets. Makes 4 1/2 to 5 dozen cookies. Marian McCray, Hancock, MD Annual Cookie Exchange http://www.herald-mail.com/ MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: The Hagerstown, MD Herald-Mail Annual Cookie Exchange ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by Roberta Banghart on Dec 31, 1998, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pepparkakor Categories: Cookies Yield: 1 Servings 4 oz Butter 4 oz Sifted light brown sugar 1 1/2 tb Golden syrup 3 tb Water 1 ts Grated lemon rind 8 oz Flour 1 ts Bicarbonate of soda 1 tb Ground cinnamon 1/2 tb Ground cloves 1 ts Ground cardamaom Cream butter and sugar. Add syrup, water and lemon rind. Sift flour with dry ingredients. Add to creamed mixture little by little, blending well. Four hands, toss dough with flour then chill well. Break off a little at a time and roll very thin. Cook in moderate 350F oven 8-10 mins MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peppermint Patties Categories: Cookies Yield: 1 Servings 14 oz Can 1 tb Peppermint Extract 6 c Confectioner's Sugar 1 1/2 lb Semisweet Chocolate 4 oz Paraffin Condensed Milk In a large mixer bowl, combine condensed milk, extract, and sugar. Turn onto surface and sprinkle with confectioneres sugar. Shape into 1-inch balls. Place 2 inches apart on wax paper. Flatten each ball into a 1 1/2 inch patty. Let dry one hour or longer; turn over and let dry at least one hour. With fork, dip into melted chocolate and paraffin. Let dry on wax paper. Recipe By : From: Spohara@inetg1 (O'hara Shun Ping MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peppermint Petits Fours Categories: Cookies Yield: 16 Servings 1 pk Frozen pound cake 1/3 c Strawberry preserves 3 c Granulated sugar 1 1/2 c Hot water 1/2 ts Cream of tartar 1 1/4 Cup Powdered sugar 1/2 ts Peppermint extract 2 dr Red food coloring Crushed peppermint candies Colored sugar Fresh strawberry slices 1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with 1/2 of the preserves. Top with second layer. Repeat to make 2 double layers. Cust each into eight 2" squares (16 total). Set aside. 2. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at High for 5 to 7 minutes, or until mixture boils. Stir. 3. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1 1/4 hours, or until colled to 110F. (Do not stir or cool over water.) 4. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth. 5. Use 2 forks to dip each layers pound cake square into frosting, coating all sides. Let excess drip off. Place on wire rack over wax paper. Repeat, dipping each square twice. 6. Decorate with crushed peppermint, colored sugar or strawberry slices. Let stand until set. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Persimmon Cookie Categories: Cookies Yield: 1 Servings 1/2 c Soft margarine 1 Whole egg 1 c Sugar 2 c Flour 1/2 ts Cinnamon 1/2 ts Cloves 1/2 ts Salt 1/2 ts Nutmeg 1 ts Baking soda 1 c Chopped walnuts 1 c Rasins 1 c Mashed persimmon add soda to mashed persimmons, and set aside. cream margarine,sugar,egg. mix flour and spices to creamed margarine and add nuts and raisins. add thickened persimmon mix well. drop on to cookie sheet and bake at 350 degrees 15min. : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip : From: Pat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Persimmon Orange Delights Categories: Cookies Yield: 1 Servings 1/2 c Butter or margarine 1 c Brown sugar; firmly packed 2 Eggs 1 c Persimmon pulp 1 tb Orange rind; grated 1/2 c Orange juice 2 1/2 Cup Flour 1 ts Baking soda 3/4 ts Baking powder 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Mace or cloves 1/2 ts Salt 1 c Nuts; coarsely chopped 1 c Raisins Cream butter and sugar lightly, then add next four ingredients. Measure flour and add soda, baking powder, spices and salt. Stir once together then add to first mixture. Fold in nuts and raisins. : To make Drop cookies, drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. : To make persimmon brownies, pour into a 13 x 9 inch greased pan. Bake at 350 degrees for 20 to 30 minutes or until brownies start to leave sides of pan. Cut in squares and serve a la mode with ice cream or sweetened whipped cream sprinkled with grated orange rind. : Makes 3 dozen drop cookies, or 12 squares. Posted to MC-Recipe Digest V1 #863 by hister@juno.com (Iris E. Dunaway) on Oct 24, 1997 : From: Pat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Petticoat Tails Categories: Cookies Yield: 1 Servings ** British Measurements ** 8 oz Plain flour 4 oz Butter 2 oz Caster sugar 2 ts Caraway seeds (optional) Sieve the flour and sugar and rub in the butter. Add the caraway seeds. Knead until smooth and divide into two. Roll each into a round of about 1/6-inch thick (considerably thinner than for other shortbreads). Pinch the edges into scallops and prick with a fork to make a pattern. Cut a circle in the centre and divide the petticoat into wedges. Bake on a greased tray at 350oF / 180oC / gas mark 4 for 20 to 30 minutes to a pale golden colour. Sprinkle well with caster sugar and allow to cool on the tray. This delicate shortbread was a specialty of Edinburgh taking its shape from the fashionable hooped petticoats of the nineteenth century, though another explanation suggests the name is a corruption of the French, Petites Gatelles. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Petticoat Tails (Scottish) Categories: Cookies Yield: 12 Servings 8 oz Flour 4 oz Cornflour or Rice Flour 4 oz Butter 4 oz Icing Sugar Caster Sugar for Dredging : Set the oven to 350F/Gas 4. Grease a baking sheet. Cream the butter and icing sugar together in a bowl. Sift in the flours and work into a smooth dough; if the dough is too dry a little water can be added to moisten. Divide into two. Roll out on a floured surface and shape into two thin rounds. Place on the sheet and prick all over with a fork. Mark each round into 6 triangles. Bake for about 20-25 minutes until pale golden in colour. Sprinkle with the caster sugar while still warm. Cut into the triangles and cool on a wire rack. : :: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray Watson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfefferkuchen Categories: Cookies Yield: 20 Servings 11 oz Honey 5 oz Sugar 2 oz Butter 1 pn Salt 2 ts Baking Powder 2 1/4 Cup Coffe 18 oz Whole Wheat Flour 1 Egg 6 dr Almondoil 1 tb Rum 1/2 ts Ground Cloves 1 ts Cinnamon GLAZE: 2 oz Powdered Sugar 1 tb Hot Water Melt together;honey,sugar,cold coffe and butter in small bowl, by warming it slowly, best in microwave.Let it cool off. Mix the flour and baking Powder together in bowl, make a well in the middle and put in the egg and the spices and stir all together slowly adding the cold honeymixture too. The dough has to be thick but has to drop of a spoon slowly ,if to thick add a little bit more cold coffe. Grease a cookiesheet very good and with a wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350 gegress F and put the cookiesheet on the highest rack in the oven. Bake about 20 minutes. Make the glaze and immedietly glaze the dough when it it comes out of the oven, cool a little and cut into rectangles. Store in a tightly closed tin container so they stay soft. Those are the old, traditional German Lebkuchen and the stores just add fancier shapes and chocolate icings.The best is to expiriment a little. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse Categories: Cookies Yield: 1 Servings 2 lg Eggs 1 c Dark brown sugar; firmly Packed 1/2 Lemon; grated rind 3 c All-Purpose flour; sifted 1 ts Double-Acting baking powder 1/8 ts Salt 1/2 ts Cinnamon; ground 1/8 ts Black pepper 1/4 ts Nutmeg; ground 1/2 ts Cloves; ground 1/2 ts Allspice; ground 1 1/2 tb Cold black coffee 1/4 c Citron; finely chopped Apricot Brandy Confectioners' sugar; Sifted Beat the eggs and brown sugar until light and thick. Add the lemon rind. Sift together the flour, baking powder, salt and spices. Add alternately with coffee. Stir in the citron. Chill the dough for 2 hours. Form into rolls 1 inch in diameter, and cut each roll into 1/2 inch pieces. Arrange, a little apart, on greased cookie tins and let stand in a cool place overnight. Next morning, turn each cookie over and put a drop of Apricot Brandy on each. Bake at once for 20 minutes at 300 degrees F. While still hot, roll in confectioners' sugar. This makes about 65. Pfeffernuesse become hard very quickly, so if not used at once, they should be frozen. From: The Jewish Cookbook by Mildred G. Bellin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse #4 Categories: Cookies Yield: 4 Servings 3 c Flour 2 ts Baking powder 1 ts Cloves 2 tb Cinnamon 1/2 ts Nutmeg 1 c Thinly sliced citron Grated rind of 1 lemon 4 Eggs 2 c Sugar Sift flour, baking powder and spices; add citron and lemon rind. Beat eggs and sugar until very thick. Blend in flour mixture, adding more flour if needed to make a smooth dough. Roll thin on floured surface; cut small cookies and bake in moderate over (350 degrees) until light brown, about 15 minutes. Makes 4 dozen cookies. Recipe by Foxy Ferguson. MM format by Fred Ball. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse (Peppernuts Soft) Categories: Cookies Yield: 70 Servings 2/3 c Sugar 1/3 c Lite corn syrup 1/2 c Margarine 3 Eggs 1/2 ts Vannilla extract 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground cloves 1/4 ts Annis extract 1/4 ts Ground Carimon 1/2 ts Salt 1/4 ts Pepper 1 1/2 ts Baking powder 2 c Flour MMMMM----------------------NOW TO MAKE THEM--------------------------- Cream together sugar,corn syrup margarine. Add eggs, vanilla, cinnamon, nutmeg, cloves, anise extract, cardmon, salt, pepper, and beat well. Add baking powder flour, and stir until well-mixed. Chill. Drop 1/2 teaspoonfuls onto lightly greased cookie sheet. Bake 10 - 12 minutes til very lightly browned. Let cool and store in thightly lidded container. Makes about 70 pieces. Fred's Note: You may roll in powdered sugar after completely cooled for a holiday look. Note: this one does not keep forever as regular pfeffernuese do, but quicker to make. From the recipe Collection of Sharon Ireton of Mtn Home Idaho Shared by Foxy Meal Master format by Fred Ball MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse (Peppernuts) Categories: Cookies Yield: 6 Servings 3/4 c Sugar 2/3 c Lite corn syrup 1/4 c Milk 1/4 c Pure lard 1/2 ts Baking powder 1/2 ts Vanilla extract 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground cloves 1/4 ts Anise extract 1/4 ts Ground cardamon 1/4 ts Salt 1/4 ts Pepper 4 c Flour Sifted Powdered Sugar MMMMM----------------------NOW TO MAKE THEM--------------------------- MMMMM--------------------PFEFFERNUESSE, SOFT------------------------- Combine sugar, corn syrup, milk and lard in saucepan; heat to boiling. COOL, then stir in remaining ingredients, except flour. Mix in enough flour to make VERY stiff dough, kneading in last addition. Press into 1/2 inch deep square pan to chill. Cut into strips, then shape dough into 3/8" thick rolls on a smooth board lightly dusted with sifted powdered sugar. Cut each roll into pieces about 3/8" long. Bake on lightly greased cookie sheet in 375 degree oven until browned (abt 10-12 min). Remove from sheet onto cooling paper immediately and separate to cool, as will stick together when hot. When thoroughly cooled, store in tightly lidded container. Makes about 6 cups peppernuts. Cream together 2/3 cup sugar, 1/3 cup lite corn syrup, and 1/2 cup margarine. Add 3 eggs, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon anise extract, 1/4 teaspoon ground cardamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and beat well. Add 1 1/2 teaspoon baking powder and 2 cups flour, and stir until well-mixed. Chill. Drop half-teaspoonfuls onto lightly greased cookie sheet. Bake 10-12 minutes til very lightly browned. Let cool and store in thightly lidded container. Makes about 70. Note: does not keep forever as regular peppernuts do, but quicker to make. Received in 1969 from the Recipe Collection of Sharon Ireton of Mtn Home, Idaho. Typos by Foxy... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernuesse Cookie Mix (Spicy German Cookie) Categories: Cookies Yield: 60 Servings 4 c All-purpose flour 1/2 c Sugar 1 1/4 Teaspoon Baking soda 1 1/2 ts Cinnamon; ground 1/2 ts Cloves; ground 1/2 ts Nutmeg; ground 3/4 c Light molasses 1/2 c Butter or margarine 2 Eggs; beaten Powdered sugar; sifted Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight. Shape into 1" balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernusse Categories: Cookies Yield: 1 Servings 1 1/2 c Dark corn syrup or 1 c Dark corn syrup and 1/2 cup Molasses 1/4 c Butter 1/4 c Lard 1/2 c Sugar 1 ts Baking soda in 3 Tablespoons Hot water 4 oz Ground almonds 2 oz Chopped citron 1 ts Cinnamon 1 ts Anise 1/2 ts Allspice 1/2 ts Nutmeg 4 c Flour Directions: Bring the syrup and shortening to a boil, let it cool a little and add the other ingredients. Form into balls the size of a small walnut and bake on a buttered cookie sheet at 325F. Roll in powdered sugar. Posted To Fabfood November 1998~Busted With 2.0 by Recipe By : Lisa From: Lizacooks@aol.Com Date: Sat, 7 Nov 1998 13:48:25 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernusse (Pepper Balls) Categories: Cookies Yield: 12 Servings 4 c Flour; Unbleached, Unsifted 1 ts Cinnamon 1/2 ts Mace Black Pepper; As Desired 2 tb Butter; (No Margarine) 1 c Confectioners' Sugar ; Water 1 ts Baking Powder 1 ts Cloves; Ground 1 ts Allspice; Ground 1 1/4 Cup Honey 2 Eggs; Large 1 ts Vanilla 4 Dozen cookies. Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernusse (Pepper Balls) - Tkmhol Categories: Cookies Yield: 12 Servings 4 c Flour; Unbleached, Unsifted 1 ts Cinnamon 1/2 ts Mace Black Pepper; As Desired 2 tb Butter; (No Margarine) 1 c Confectioners' Sugar ; Water 1 ts Baking Powder 1 ts Cloves; Ground 1 ts Allspice; Ground 1 1/4 Cup Honey 2 Eggs; Large 1 ts Vanilla 4 Dozen cookies. Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes From: "Phillip Waters" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pfeffernusse (Peppernuts) Categories: Cookies Yield: 12 Servings 20 oz Dark Karo Corn Syrup 2 c White granulated sugar 1 c Butter plus 1 cup lard OR- 2 c Crisco 1 ts Salt 4 Eggs; beaten slightly 1 c Buttermilk 3 ts Baking soda 1 ts Anise oil 1 ts Cinnamon 1/2 ts Cloves 1/3 ts Ginger 2 c Finely chopped nuts 10 c Flour Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and salt. Stir until sugar and shortening are melted, then cool. When cool, add remaining ingredients (except flour). Add flour in increments until dough is very stiff. Chill thoroughly (can even be frozen). Roll chilled dough into rolls about the width of a finger. Cut with a knife into small 'pillows'. Pat pillows flat and bake in moderate oven (350 degrees? ~- time is unknown so I'd have to guess maybe 8-10 minutes. This is an old recipe of my grandmothers and it doesn't^? specify). Posted to MC-Recipe Digest V1 #000 by Sean Coate on September 15, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Phipps Famous Shortbread Categories: Cookies Yield: 48 Servings 2 1/2 Cup Flour; all purpose 1 c Fruit sugar 1/2 lb Belgian chocolate 1 lb Butter; soft 1 c Sifted rice flour Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavor. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. 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: Pignoli Biscotti Categories: Cookies Yield: 48 Servings 2/3 c Pine nuts 1/2 c Butter 3/4 c Sugar 2 Eggs 2 tb Lemon juice 2 tb Lemon zest 2 c Flour; plus 2 T 1 1/2 c Baking powder 1/4 ts Salt Place nuts in pan and bake in 350'F. oven 4-5 minutes. Stir occasionally, checking to see that nuts don't burn. Let cool. In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon juice and zest. Batter will look curdled, but don't worry. Combine flour, baking powder and salt and stir into creamed mixture until blended. Mix in nuts. Divide dough in half. On a greased and floured baking sheet, pat out the dough into 2 logs, 1/2" high, and inch and a half wide and 14" long. Bake in a 325'F. oven 25 minutes and let cool on rack 5 minutes. Place on a cutting board and cut diagonally into 1/2" thick slices. Lay slices flat on baking sheet and return to oven for 10-15 minutes to dry slightly, turning once. Makes 3 1/2 to 4 dozen cookies. Reposted by Hilde Mott 2/1/95 (Unknown who posted originally) From: "Petra Hildebrandt" Date: Mon, 16 Nov 1998 12:13:44 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pizzelle Alle Nocciole Categories: Cookies Yield: 6 Servings 4 lg Eggs 1 c Granulated sugar 1/4 ts Salt 1/2 Unsalted butter 2 c All-purpose flour 1/4 c Cocoa powder 1/2 ts Cinnamon 1 tb Baking powder 3/4 c Ground hazelnuts 30 Seconds. Cool on racks. WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Polish Dollars Categories: Cookies Yield: 40 Servings 12 tb Butter 1 c Confectioner's sugar 2 c Flour 1/2 ts Salt 1 c Chopped nuts; (hazelnuts Preferred) Cream butter until foamy. Add sugar; add to bowl. Add nuts. Dough will be stiff. In waxed paper form dough into long rolls about 2 inches round. Chill in refrigerator at least 30 minutes. Slice roll into thin rounds; place them on greased cookie sheet. (The thinner the slice is, the thinner the finished cookie will be.) Bake at 325*F 10-15 minutes. Yield 40 or more cookies. Recipe by: The Encyclopedia of Creative Cooking: Charlotte Turgeon MM by Helen Peagram by Purlbug@aol.com on Mar 3, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Popcorn Macaroons Categories: Cookies Yield: 60 Servings 1 c Popcorn; popped (remove all Hard kernels) 1 c Walnuts; finely chopped 3 Egg whites 1 c Powdered sugar 3/4 ts Vanilla Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Poppy Seed Hamantaschen Categories: Cookies Yield: 36 Servings 5 c To 6 cups flour, divided 1/2 ts Salt 1 ts Baking powder 1/2 c Shortening 5 Eggs 1 c Honey POPPY SEED FILLING 2 c Poppy seeds * 1 c Milk 3/4 c Honey 1 ts Lemon peel 1/2 c Raisins * Use your food processor to grind the poppy seeds for the filling. Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed. Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds. Combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350 degrees 20 minutes or until browned. found at: http://soar.Berkeley.EDU/recipes/ethnic/jewish/recipe39.rec From: Sparrow@nb.Net Date: Thursday, September 02, 1999 10:0 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Portuguese Biscotti Categories: Cookies Yield: 16 Servings 1 c Sugar 1/2 c Butter 1 ts Lemon zest 1/4 c Lemon juice 3 Egg 3 c Flour In the large bowl of an electric mixer, beat one cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in the eggs, one at a time, until smooth. Gradually stir in three cups of the flour, mixing well. Cover and chill until dough is firm enough to handle easily, at least three hours or as long as two days. For easier handling, chill the dough before you form the ring-shaped cookies. Divide the dough in half. Cover and chill one portion. Divide the other half into eight equal pieces. With floured fingers, roll each piece on a lightly floured board to make a ten-inch rope. Overlap the ends of each rope slightly to form a ring. Place the rings about one inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300 F. oven until golden, 35 to 40 minutes. Remove the cookies from the pans and let cool completely on racks. Repeat with the remaining dough. Serve or store airtight up to ten days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Posen's Gingersnaps Categories: Cookies Yield: 4 Servings 1/4 c Butter 1/2 c Shortening 1 c Brown sugar 1/4 c Molasses 1 Egg 2 1/4 Cup Flour 2 ts Baking soda 1/2 ts Salt 1 ts Ginger 2 ts Cinnamon 1/2 ts Cloves Preheat the oven to 350. Cream the butter, shortening, brown sugar, molasses and egg until light and fluffy. Sift together the dry ingredients; combine both mixtures. Form the dough into walnut size balls. With floured fingers, press the balls into flat circles on a ungreased cookie sheet. Bake for 8 minutes, or until golden brown. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch. Source: Top Secret Recipes From: Robert Miles Date: 24 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Praline Crisps Categories: Cookies Yield: 8 Servings 1 c (2 sticks) unsalted butter 1 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 1/2 c Firmly packed light brown Sugar 1 lg Egg 2 ts Pure vanilla extract 2 c Chopped pecans Browned butter is the secret of these lacy butterscotch toffee crisps, which shatter into crackling layers in the mouth, leaving a lovely caramel aftertaste. YIELD : 8 Dozen 2-inch Cookies 1. Melt the butter in a small saucepan over medium heat. Heat until it begins to brown and turns a deep golden color, about 5 minutes, stirring occasionally. Watch carefully to make sure it doesn't burn. Pour into a heatproof container to cool. Scrape out the little dark brown flakes, as they add flavor, but don't scrape out the darker film on the bottom. Refrigerate until solid, about 2 hours or overnight, or for 1 hour in the freezer. 2. Preheat the oven to 350 degrees F. with a rack in the middle. Lightly grease 2 baking sheets or line them with parchment paper. 3. Sift together the flour, baking soda and salt into a small bowl; set aside. 4. In a large bowl, with an electric mixer on medium speed, cream the browned butter for 1 minute. Add the brown sugar and cream until light and fluffy, about 2 minutes. With the mixer on low speed, blend in the egg and vanilla. 5. Gradually add the sifted dry ingredients and blend on low speed until smooth, about 1 minute. 6. Stir in the chopped pecans with a wooden spoon. 7. Drop the batter by rounded teaspoonfuls onto the baking sheet, about 2 inches apart; these cookies spread. Bake 1 sheet at a time for 10 to 12 minutes, or until firm and dark gold. Let the cookies cool on the baking sheets for 1 minute; remove and cool on wire racks. Store in an airtight container in layers, with wax paper between, for up to 1 week, or freeze for up to 4 months. MM format by Manny Rothstein, 9/9/98. Corby's Holiday Cookies: Recipe-of-the-Month, December 1995 By Corby Kummer, The Atlantic Monthly 1995 by Corby Kummer. Recipes 1995, Lis Stern. From: Manny Rothstein Date: 07 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pretzels Kive-Style "Kievian Verguny" Categories: Cookies Yield: 4 Servings 2 tb Cognac 3 Eggs seperated 3/4 c Milk 1 lb Flour 3/4 c Almonds grated or finely Chopped 1/2 c Butter melted 3/4 c Oil or lard melted Salt to taste 5 tb Sugar 2 ts Vanilla or cinnamon Whip the egge whites and sugar. Add the cognac, melted butter, & milk. Mix well then add the salt, almonds. Stir in the flour very slowly, mix thoroughly. Knead this dough well and rool it out thin. Cut 2" x 6" strips. Cut a 1 1/2" slit in the middle of each strip and pull one end through the slit. Fry in the pre-heated oil or lard for 4 minutes or until they are golden brown on each side. Remove, drain, cool, then sprinkle with the sugar and vanilla or cinnamon & sugar. ORIGIN: Olga Valkinova, Kiev-Ukraine, circa 1996 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Processor Butter Balls Categories: Cookies Yield: 1 Servings 1 1/2 c Flour 1/4 c Confectioner's sugar 1 1/2 Sticks butter 3/4 c Nuts; grated fine 1 ts Vanilla Cut butter into pieces, drop into food processor bowl with flour and sugar. Process to blend. Add nuts, then vanilla, pulsing after additions to make a stiff dough. Shape into balls. Refrigerate until hard, then place balls on baking sheets and bake at 350 F for 18 to 20 minutes. Cool until slightly warm, then roll in additional powdered sugar. Lynn Sacerdote MM format by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pryaniki- Russian Gingerbread Categories: Cookies Yield: 36 Servings 1 c Honey 2 Egg 4 tb Butter 1/2 ts Baking soda 4 c Flour 4 tb Slivered almonds 1 c Jam