MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Puffed Rice Crisps Categories: Cookies Yield: 2 Servings 1 c White sugar 1/2 c Water 2 tb Vinegar Puffed rice 1/2 c Roger's Golden syrup 1/2 ts Salt 1 ts Butter Boil all ingredients except puffed rice to 240 degrees or until a little will be brittle when dropped into cold water. Mix with puffed rice and pour into greased pans to cool. Cut into squares before quite cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Purim Moscardini Categories: Cookies Yield: 1 Servings 1 1/4 Cup Almonds; ground Toasted* 1 1/4 Cup Sugar 1/4 c Cocoa;unsweetened 1/4 c Flour; unbleached 1/2 ts Cinnamon 1 Egg, slightly beaten 1 Egg yolk Moscardini di Purim Combine all the dry ingredients in a small bowl. Add the egg and egg yolk and mix well. Shape mixture with your hands, a teaspoonful at a time, into 3 inch sticks. Place on an oiled and floured baking sheet, about 2 1/2" apart. Flatten with a fork. Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack. YIELDS ABOUT: 2 1/2 dozen *To toast hazelnuts or almonds, place them on a cookie sheet and place the sheet on the top rack under the broiler for 4 to 5 minutes, stirring a couple of times. Allow to cool for at least 10 minutes before chopping in a processor or blender. Source:_The Classic Cuisine of the Italian Jews_ Original Poster Not Shown on File MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quakers Chewy Chocolate Nobake Categories: Cookies Yield: 3 Servings 6 oz Semisweet chocolate pieces 1/3 c Margarine or butter 16 lg Marshmallows 1 ts Vanilla 2 c QUAKER Oats uncooked (quick or Old fashioned) 1 c Mixed fruit Mixed fruit may consist of any combination of raisins, diced dried mixed fruit, flaked coconut, miniature marshmallows or chopped nuts In large saucepan over low heat, melt chocolate pieces, margarine and marshmallows stirring until smooth. Remove from heat; cool slightly. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto wax paper. Chill 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store in tightly covered container in refrigerator. MICROWAVE DIRECTIONS: Place chocolate pieces, margarine and marshmallows in large microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until mixture is melted and smooth, stirring every 20 seconds. Proceed as recipe directs. Nutrition Information: 1 piece Calories 75, Calories From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 12g, Dietary Fiber 1g, Protein 1g MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quaresimali Categories: Cookies Yield: 4 Servings 3 Eggs 150 g Icing sugar 100 g Plain flour 50 g Cocoa powder Salt Whisk egg whites until stiff, then stir in the sugar, sifted flour, and cocoa powder with a pinch of salt. Fill a pastry bag with the mixture and "write" the letters of the alphabet onto a buttered baking tray. Leave plenty of space between the biscuits; they will spread a lot during cooking. Bake for ten minutes at 150 C or until they turn an attractive golden brown color. These biscuits are typical, fatless Lenten snacks, as their name suggests. : Lenten biscuits from Florence [ from Sister Mary Joseph, born in Friuli; works in a NYC foundling hospital] Preparation: 20 minutes. Cooking time: 10 minutes. From: Greek-American New Yorkers. From: Non-Stop N.Y. Home Page MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Queen's Biscuits (Biscotti Di Regina) Categories: Cookies Yield: 72 Servings 2 Eggs, slightly beaten : PATTI - VDRJ67A----- 4 c Flour -- sifted 1 c Sugar 1 TB Baking powder 1/4 ts Salt 1 c Shortening 1/2 c Milk 1/4 lb Sesame seeds Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk. Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-" in length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 375~ for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies. Recipe By : From: Majordomo@apk.Net Date: Mon, 12 Feb 1996 21:54:07 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quick & Easy Shortbread Categories: Cookies Yield: 1 Servings ** British Measurements ** 12 oz Plain flour 8 oz Butter or margarine 4 oz Caster sugar Mix together all the ingredients in a machine using a pastry blade. Roll out to about 1/4-inch thick and cut large round biscuits with pastry cutters. Bake for 30 to 40 minutes at 325oF / 160oC / gas mark 3. Variations: Add cherries chips, ginger, fruit or almonds. ** 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: Raisin Drops Categories: Cookies Yield: 4 Servings 1 c *sweet milk* recipe follows 1/3 c Packed pitted dates 2 ts Vanilla 1 lg Egg or equilivent 1/3 c Applesauce or mashed banana 1 3/4 Cup Old fashioned Rolled oats 1 c Whole wheat flour 2 tb Lowfat soy flour 2 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon pn Ground cloves pn Nutmeg 1/2 c Raisins 2/3 c Raisins From _Sweet & Natural, Deserts withour Sugar, Honey, Molasses or Artificial Sweetners_ by Janet Warrington. prepare cookie sheets with oil or spray coombine in blender on low the sweet milk, dates, vanillla, egg and mashed fruit, blend til uniform Add to oatmeal in bowl, stir with a spoon. Let set for about 5 minutes to moisten oatmeal. Meahwhile, in large mixing bowl combine flours, baking powder, salt and spices. Turn on over to 350F Add oat mixture to dry ingredients, mix well Add raisins, stir. Drop by teaspoonful onto prepared cookie sheets. Bake 12 - 15 minutes until lightly browned and toothpick inserted into center of middle cokkie comes out clean. Remove from pan, cool, store in airtight containier in refrigerator. Freezes well. Sweet milk 2 cups reconstituted nonfat milk combine milk and raisins in a jar, cover and refrigerate at least overnight, best for 3 days. Strain milk to remove raisins which will become mushy and flat. Date: Fri, 13 Aug 93 10:53:09 PDT From: Jan Gordon Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 10 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin Honey Chews Categories: Cookies Yield: 36 Servings 3/4 c Shortening 3/4 c Granulated sugar 1/2 c Honey 1 Egg 1/2 ts Grated orange peel 1 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 2 c Oatmeal, quick cooking 1 c Seedless raisins Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake abouve oven center at 375 degrees for 8 to 10 minutes or until evenly browned. Let stand on sheets 2 to 3 minutes; remove to wire racks to cool. Makes about 36 cookies. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raisin Oatmeal Classics Categories: Cookies Yield: 36 Servings 3/4 c Butter, softened 1 c Firmly packed brown sugar 1/2 c Sugar 1 Egg 1 ts Vanilla 1 c All purpose flour 1 ts Cinnamon 1/2 c Baking soda 1/4 ts Salt 3 c Rolled oats 1 c Sun Maid Baking Raisins Heat oven to 350. Greased cookie sheets. Combine butter, brown sugar, sugar, egg and vanilla; beat until well blended. Combine flour, cinnamon, baking soda and salt. Add to butter mixture; mix well. Stir in oats and Sun Maid Baking Raisins. Drop by tablespoonfuls onto greased cookie sheets. Bake in upper third of oven for 12 to 15 minutes. Remove from cookie sheets; cool on wire racks. Makes 3 dozen cookies. Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Mary A. Smith Date: 10 Aug 99 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rasin Spice Cookie in a Jar Categories: Cookies Yield: 1 Servings 3/4 c Packed brown sugar 1/2 c White sugar 3/4 c Raisins 2 c Rolled oats 1 c All-purpose flour 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 ts Baking soda 1/2 ts Salt Directions: 1. mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside 2. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. 3. Instructions to attach to jar. Oatmeal Raisin Spice Cookie 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 Cup butter or margarine, softened at room temp. Do not use diet margarine. Stir in one egg, slightly beaten. Add in 1 teaspoon vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place on a parchment lined cookie sheeps. Do not use wax paper. 5.Bake at 350 for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheets. Remove cookies to baking racks to finish cooling. Makes 3 dozen. 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: Raspberry Chocolate Meringues Categories: Cookies Yield: 4 Servings 3 Egg whites 3 1/2 Tablespoon Raspberry Jello (dry) 3/4 c Sugar ds Salt 1 ts Vinegar 6 oz Chocolate chips Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes. Dee From: Lively50@aol.Com Date: Tue, 12 Jan 1999 11:20:32 Est MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Coconut Drops Categories: Cookies Yield: 4 Servings 1/2 c (125 mL) Crisco Shortening 1/2 c (125 mL) lightly-packed Brown sugar 1/3 c (75 mL) granulated sugar 1 Egg 1/4 c (50 mL) water 3/4 ts (3 mL) almond extract 1 2/3 Cup (400 mL) All-purpose flour 1/2 ts (2 mL) baking soda 1/4 ts (1 mL) salt 1 c (250 mL) flaked coconut 1/2 c (125 mL) raspberry jam 1. Preheat oven to 400 F (200 C). 2. Cream Crisco Shortening, sugars, egg, water and extract together on medium speed of electric mixer until light and fluffy. 3. Combine flour, baking soda and salt. Blend into creamed mixture with coconut. Mix well. 4. Drop dough by tablespoonfuls onto ungreased baking sheet. Make small cavity in each cookie with floured finger. Place about 1/4 tsp (1 mL) jam in cavity. Top with 1/2 tsp (2 mL) dough. 5. Bake at 400 F (200 C) for 10 to 12 minutes, or until golden brown. Makes: About 3 dozen cookies Preparation Time: 15 minutes Baking Time: 12 minutes MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Meringues Categories: Cookies Yield: 36 Servings 3 Egg whites, room Temperature 1/4 ts Cream of tartar ds Salt 3/4 c Sugar 1/4 c Raspberry preserves 6 dr Red food color Heat oven to 225f. Cover cookie sheets with parchment paper. In small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add raspberry preserves and food color; beat 1 minute at highest speed. Drop teaspoonfuls of meringue mixture or pipe mixture into 1 inch mounds on paper-lined cookie sheets. Bake at 225f for 2 hours. Cool completely. Remove from paper. Per cookie: Cal. 25, Fat 0g, Protein 0g, Sodium 10g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Pecan Thumbprints Categories: Cookies Yield: 36 Servings 2 c All-purpose flour 1 c Pecan pieces, finely Chopped, divided 1/2 ts Ground cinnamon 1/4 ts Ground allspice 1/8 ts Salt 1 c Butter, softened 1/2 c Packed lt. brown sugar 2 ts Vanilla extract 1/3 c Seedless raspberry jam PREHEAT oven to 350 F. Combine flour, 1/2 cup pecans, cinnamon, allspice and salt in medium bowl. BEAT butter in large bowl with electric mixer at medium speed until= smooth. Gradually beat in sugar; increase speed to high and beat until light and fluffy. Beat in vanilla until blended. Beat in flour mixture at low speed just until blended. FORM dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets. Press down with thumb in center of each ball to form indentation. Pinch together any cracks in dough. FILL each indentation with scant 1/2 teaspoon jam. Sprinkle filled cookies with remaining 1/2 cup pecans. BAKE 14 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container at room temperature. Cookies are best day after baking. Makes 36 cookies From: Tcn.Recipes, (Tcn) Chef's Table MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry-Almond Ribbons Categories: Cookies Yield: 52 Servings 1/2 c Butter, no substitutes 1 c Granulated sugar 2 ts Baking powder 1/4 ts Salt 1 Egg 1/4 ts Almond extract 1 3/4 Cup All-purpose flour 1/2 c Seedless raspberry jam Or apricot preserves 1/2 c Sliced almonds, toasted 1 c Sifted powdered sugar 1/4 ts Vanilla 2 tb Milk To 3 tablespoons BEAT butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat till combined. Beat in egg and almond extract. Beat in as much of the flour as you can. Stir in remaining flour. Divide dough into four equal portions. SHAPE each portion into a 1 3x2-inch rectangle on an ungreased baking sheet, placing rectangles 4 to 5 inches apart. BAKE in a 325 oven for 12 to 14 minutes or till edges are firm. Cool on baking sheets for 2 minutes. Carefully transfer to wire racks to cool. Spread 2 tablespoons jam or preserves down center of each bar. SPRINKLE almonds on both sides of the jam. Stir together powdered sugar, vanilla, and enough milk to make of drizzling consistency. Drizzle mixture across the top of each bar. Cut bars into 1-inch-wide strips. Makes 52. Notes: In this Scandinavian classic, almonds complement the raspberry jam. 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: Recipe Rescue Low Fat Almond Tuiles Categories: Cookies Yield: 48 Servings 2 lg Egg whites 1/2 c Sugar 1/3 c All-purpose white flour 1/4 c Salted butter; melted 1 tb Vanilla 1/2 ts Cinnamon 1/2 ts Salt 1/2 c Sliced blanched almonds Line baking sheets with parchment paper. Whisk together all the ingredients except the almonds; stir in almonds with a rubber spatula. Cover bowl with plastic and refrigerate 1 hr. Preheat oven to 325. Drop scant teaspoonfuls of batter unto baking sheets and with a spatula or knife smooth batter into thin circles. Bake about 10 to 12 min. While cookies are still hot, remove them from the sheets and curl around a rolling pin. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Recipe Rescue Low Fat Brandy Snaps Categories: Cookies Yield: 16 Servings 1/4 c Packed brown sugar 1/4 c Dark corn syrup 1/4 c Brandy 2 tb Unsalted butter 2 tb Canola oil 2 ts Molasses 1/4 ts Ginger 1/4 ts Cinnamon 2/3 c All-purpose white flour Preheat oven to 400. Coat a baking sheet with nonstick cooking spray. In a sauce pan, combine all the ingredients except the flour and bring to a boil for 1 min over med. heat. Remove from heat and let cool 1 min. Whisk in flour until smooth. Drop heaping teaspoons of batter 4" apart onto the baking sheets. Bake for 6 to 8 min. Cool 1 min; with a metal spatula remove the cookies and wrap them around a wooden spoon handle. When the cookies are firm transfer to wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Recipe Rescue Low Fat Ginger Crisps Categories: Cookies Yield: 36 Servings 2 tb Canola oil 2 tb Butter; softened 1 c Dark brown sugar 1 lg Egg 2 tb Grated lemon rind 1 1/4 Cup All-purpose white Flour 1/4 c Cornstarch 2 ts Ground ginger 1 ts Ground cinnamon 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 tb Sugar; for sprinkling Preheat oven to 350. Prepare baking sheets with parchment paper or nonstick spray. Cream oil, butter, sugar, egg, and lemon rind with a mixer. Sift together flour, starch, spices and leaveners. Stir the dry mix into the creamed mix. Roll out to 1/16" thick, sprinkle with sugar cut out shapes and place onto baking sheets. Bake 10 min and let cool 2 min before moving from sheet to wire racks to finish cooling.. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Reunion Snacks Categories: Cookies Yield: 1 Servings 1 S tick melted margarine 1 c Up light brown sugar 1/2 c Up finely chopped pecans 1 P ackage graham crackers Carefully separate crackers and place on a large cookie sheet or biscuit pan. Bring first 3 ingredients to a boil. Use a teaspoon and spoon hot mixture over crackers. Spread evenly. Broil 5 minutes, watching carefully not to let burn. When cold, store in cookie can. Keeps well. MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98 Recipe by: Unknown By "Mega-bytes" on Dec 2, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rhode Island Cornflake Macaroons Categories: Cookies Yield: 24 Servings 2 lg Egg whites 1/2 c Sugar 1/4 ts Salt 2 c Corn flakes 1/2 c Flaked coconut Beat egg whites until almost stiff. Gradually add sugar and continue beating until stiff. Beat in salt. Fold in corn flakes and coconut. Drop mixture by teaspoon onto well greased cookie sheet. Bake in preheated 275 degree (slow oven) for 50 minutes OR until golden brown. Watch carefully. Womans Day Enc ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ From: Gail Shipp Date: 29 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rich Whiskey Shortbread Categories: Cookies Yield: 1 Servings British measurements 4 oz Butter 1 1/2 tb Single malt scotch Whiskey 3 oz Caster (granulated) sugar 1 1/2 oz Almonds; blanched 1 oz Mixed peel; chopped 6 oz Plain (all-purpose) flour 2 oz Rice flour Cut the butter into small pieces. Place in a bowl together with a tablespoon of whisky and the sugar. Cream the mixture until fluffy. Chop two-thirds of the almonds finely and add to the mixture. Stir in the peel and the flours (sieved together). Draw the mixture together and press into a buttered 8-inch sandwich tin. Prick well all over and pinch up the edges decoratively. Halve the remaining almonds and place these on top of the shortbread. Bake at 160 C (325 F), Mark 3, for 30-40 minutes, until the shortbread is golden in colour. Remove from the oven. Sprinkle with the remaining whisky and a little caster sugar. Leave to cool in the tin. Run a knife carefully around the edge of the shortbread and invert onto a plate. Store wrapped in greaseproof paper in an airtight tin. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN 0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Ken Gregg date: Fri, 23 Aug 1996 08:52:42 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rich, Thick Chocolate Cookie Categories: Cookies Yield: 1 Servings 8 oz Semisweet chocolate; Coarsely chopped 1 c Flour 1/2 c Unsweetened cocoa powder 1 ts Baking soda 1/2 ts Salt 12 tb Unsalted butter; Softened slightly 1 c Light brown sugar; packed 1/4 c Granulated sugar Plus extra for sprinkling 3 Eggs 1 ts Vanilla extract 12 oz Chocolate chips; optional 12 oz Walnuts or pecans;toasted, Chopped, optional 1. Melt chocolate either in a saucepan in a 250 degree oven for 15 minutes or in a glass bowl in a microwave oven at 50 percent power for 3 minutes, stirring after 2 minutes. If you like, chocolate can also be melted in the top of a double boiler. Sift together the flour, cocoa, soda, and salt onto a piece of wax paper. 2. Heat oven to 350 degrees. In a large bowl, cream the butter with an electric mixer on high speed for 4 to 5 minutes or until very pale and fluffy. Add the sugars and beat an additional 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating 30 seconds after each addition or until each egg is just incorporated. Add vanilla and beat to incorporate for about 20 seconds. Add the melted chocolate and beat another 30 seconds. Scrape down the sides of the bowl. Add the dry ingredients and beat on the lowest speed until well mixed. With a wooden spoon, stir in optional chips and nuts. 3. Drop mounds of dough, about 2 tablespoons each, on a parchment-lined cookie sheet and sprinkle with granulated sugar. Bake for about 18 minutes, rotating the cookie sheet halfway through cooking. Do not let the cookies become too browned on the bottom. Remove to a cooling rack to set and cool. Makes 30 to 36 cookies From The Yellow Farmhouse Cookbook, 1998 by Christopher Kimball. Used by permission of Little, Brown & Co. Recipe by: The Yellow Farmhouse Cookbook ~*-*-*-MM by Helen Peagram-*-*-*- by Sue on Jan 12, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rivka's Coconut Macaroons Categories: Cookies Yield: 120 Servings 12 Eggs whites 2 c Sugar 3 tb Lemon juice 4 tb Grated lemon peel 8 c Finely grated coconut (sweetened or unsweetened) (about 24 oz) Mom added 1/4 tsp of cream of tartar ("so as to make them rise higher than your Auntie Rivka's") to the egg whites. Preheat oven to 275F. TWO hundred and seventy five degrees or the macaroons will burn. Notice that there is no fat in this recipe (Auntie was on a diet!(Who believes this?)) So you should grease or spray the cookie sheets with a vegetable spray. Beat the egg whites until they are just foamy. Add the sugar a little bit at a time and beat until the whites are VERY stiff. The beater should come away clean from the egg whites and the peaks should stand up like a meringue topping. The egg whites should be shiny. DO NOT UNDER BEAT. Add the lemon juice and peel. Beat a few more seconds NOT LONGER. FOLD the coconut into the mixture. DO NOT OVER MIX, Just enough to combine the mixture. Drop a teaspoon of mixture onto the cookie sheet. (Auntie's method) OR Fill an pastry bag with the mixture and using a star shaped nozzle, pipe the macaroons onto the cookie sheet ("so as to make them prettier than your Auntie Rivka's) Bake for about 30 minutes. PLEASE CHECK ON THEM FREQUENTLY. THEY BURN EASILY. I would suggest baking them one sheet at the time in the CENTER of a conventional oven. In a convection oven multiple sheets are OK. DO NOT put them on the bottom close to the heat element. Remove when the macaroons are SLIGHTLY browned. The time will vary according to your oven. TIP: Auntie bought coconut in bulk. I think at that time she could get 5 lb bags. These will keep in an airtight container for a few days. CAUTION: If they are exposed to the air for any length of time they convert into artillery shells. Freeze any that will not be used immediately. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rocky Road Categories: Cookies Yield: 8 Servings 16 oz Milk chocolate bars 3 c Tiny marshmallows 3/4 c Chopped walnuts Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch greased pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rolled Ginger Snaps. Categories: Cookies Yield: 4 Servings 3 c All-purpose flour 1 tb Ground ginger 1 ts Salt 3/4 c Shortening 1/2 c White sugar 1 c Molasses, warmed Combine flour, ginger and salt and set aside. In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets. On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets. Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks. Makes 3 ~ 4 dozen From: Michele Stubbe on Dec 12, 1998. Recipe by: The Chili Paper Posted to MC-Recipe Digest V1 #15 by mc-recipe-digest on Decey,, mber 13, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rosemary Sparkling Shortbread Categories: Cookies Yield: 24 Servings 1/2 c Butter; softened 1/4 c Sugar 1 1/2 c Flour 1 tb Rosemary; finely chopped 1 tb Milk, if needed Sugar, to roll dough Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, cream the butter and sugar until smooth. Add the flour and blend. Work in the rosemary to make a soft dough. If dough is dry, add 1 to 2 tablespoons of milk. Shape the dough into a ball. Sprinkle the work surface generously with sugar and position the dough in center. Sprinkle the top of dough with additional sugar. Roll out the dough to 1/4-inch thickness and cut with 1 1/2 inch heart-shaped cookie cutter. Place the cut out shortbread on baking sheet. Bake the shortbread in the preheated oven for 15 minutes, until just beginning to color. Cool on rack. Makes 24 shortbreads. Recipe: Nancy Pascoe of St. Louis Park Pileggi Post MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rosettes Categories: Cookies Yield: 42 Servings 2 Eggs 1 tb Sugar 1/4 ts Salt 1 c All-purpose flour; sifted 1 c Milk 1 ts Vanilla Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar. Makes 3 1/2 dozen. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, converted by MM_Buster v2.0l. From: Steve Zielinski MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruth Hanschka's Snickerdoodles Categories: Cookies Yield: 60 Servings 1 c Soft shortening 1 1/2 c Sugar 2 Eggs 2 3/4 Cup Flour 2 ts Cream of tartar 1 ts Baking soda 1/2 ts Salt MMMMM--------------------CRUSTING INGREDIENTS------------------------- 2 tb Sugar 2 ts Cinnamon MMMMM--------------------METRIC MEASUREMENTS------------------------- 225 g Shortening 300 g Sugar 2 Eggs 350 g Flour 2 ts Cream of tartar 1 ts Baking soda 1/2 ts Salt 2 tb Sugar 2 ts Cinnamon Pre-heat oven to 400 F (moderately hot). Mix three first three ingredients (shortening, sugar and eggs) together thoroughly. Sift the next four ingredients (flour, tartar, soda & salt) together twice. then stir into the first mixture. Chill dough. Meanwhile, sift together thoroughly the crusting ingredients (sugar and cinnamon) and put onto a plate. Roll pieces of douch into balls the size of small walnuts. Roll in crusting mixture and place about 2" (5 cm) apart on ungreased baking sheet. Bake in pre-heated oven until lightly browned, but still soft (12-15 mins). These cookies puff up at first but flatten out with crinkled tops. Recipe Ruth Hanschka (Fido Cooking Echo) MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruth's Biscotti Categories: Cookies Yield: 1 Servings 1/2 c Butter, softened 1 1/3 Cup Granulated sugar 1/2 ts Salt 1/2 ts Lemon extract 1/2 ts Almond extract 3 Eggs 3 c All purpose flour 2 1/2 Teaspoon Baking powder 1/2 ts Baking soda 2 c Sliced almonds,chopped Zest from one orange, Grated Zest from one lemon, grated Preheat oven to 325F. Grease two cookie sheets,(Joell's note: this is important, these spread and the recipe makes 3 logs that will not fit on one large sheet,trust me on this one, I learned the hard way). In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest, and the extracts till light. Add eggs one at a time, beating well afer each addition. Stir in flour, baking power, baking soda, and nuts. Divide dough into thirds. With buttered fingers, shape each portion of dough into a log about 12 ins. long and 1 1/2 ins in diameter. Place two logs atleast 4 ins apart on one sheet, the third log on the second sheet. Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25 mins, rotating the sheets top to bottom midway through the baking. Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife, cut logs at a 45 degree angle into 3/4 in. slices. Lay slices, cut side down, 1 1/2 ins apart on the baking sheets. Bake an additional 40 mins. or until very dry. Cool biscotti on racks. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage. NOTES: This was originally a recipe for Biscotti D'Anici, if you prefer that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth Hanschka originally posted this after serving these at the Lobsterfest at Dave Sacerdote's in Nov.'97. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruth's Peppermint Pinwheels Categories: Cookies Yield: 60 Servings 2 1/2 Cup All-purpose flour 1/4 ts Salt 1 c Butter or margarine 1 c Sifted powdered sugar 1 Eggs 1 ts Vanilla 1 ts Almond extract OR 3/4 ts Peppermint extract 1/3 ts Red food coloring 1 Egg white 1 tb Water 1/4 c Hard peppermint candy* * candy should be finely crushed ~------------------------------------------------------ ~---------------- Stir together the flour and salt. Beat margarine or butter in a mixer bowl for 30 seconds. Beat in powdered sugar till fluffy. Add egg, vanilla, and extract; beat well. Add the dry ingredients. Beat till just combined. Divide dough in half. Mix food coloring into one portion of dough. Chill dough 1 hour or till easy to handle. Divide each portion of dough in half. On lightly floured surface roll out each of the four balls of dough to form an 8" square. Place a white square of cookie dough on top fo a red square of cookie dough. Roll up, jelly roll style. Repeat with remaining dough. Wrap the rolls in waxed paper and chill 2 to 24 hours. Cut dough into 1/4" thick slices. Place on ungreased cookie sheets. Bake in a 375F. oven for 8 to 10 minutes or till edges are firm and bottoms are light brown. Remove cookies and cool on wire racks. Beat together egg white and water; brush over warm cookies. Sprinkle with crushed peppermint candy. From: "John Weber" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sables Passion Fruit Raspberry Categories: Cookies Yield: 6 Servings MMMMM--------------------FOR THE SABLES DOUGH------------------------- 4 oz Sugar 6 oz Butter 4 Eggs 8 oz Cake flour 3 oz Almond flour 1/2 oz Baking powder MMMMM----------------------FOR THE FILLING--------------------------- 12 oz Cream cheese 3 oz Sugar 3 oz Passion fruit puree Raspberries with sugar DOUGH: Mix the butter and sugar, then add the whole eggs and almond flour, cake flour and baking powder. Bake at 320 F for 15 minutes. When cooled, cut the dough into circles. FILLING: Mix the cream cheese and passion fruit puree together. Place the filling into a pastry bag. Using the round-tube, pipe the filling onto the round sable and then top with another sable round. Decorate the sable with powdered sugar and a raspberry. Garnish the sable with raspberry sauce and decorate with some raspberries. Yield: 6 servings. Typed in MMFormat by cjhartlin@email.msm.com Source: Newspaper Insert From: Cjhartlin@email.Msn.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sailors' Favorite Chocolate Chip Cookie Categories: Cookies Yield: 12 Servings 2 1/4 Cup Flour 1 ts Baking soda 1/2 ts Salt 2/3 c Peanut butter 1/2 c Shortening 1 1/2 c White sugar 2 Eggs 2 tb Milk 1 ts Vanilla 2 c Chocolate chips Beat peanut butter, shortening and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla. Add dry ingredients and chips. Mix well. Drop dough by teaspoon on ungreased cookie sheets. Bake at 375 degrees for 11 to 13 minutes. 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 6, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Salted Peanut Crisps Categories: Cookies Yield: 18 Servings 1 1/2 c PACKED BROWN SUGAR 1/2 c MARGARINE OR SHORTENING 1/2 c SHORTENING 2 EGGS 2 ts VANILLA 3 c ALL-PURPOSE FLOUR 2 c SALTED PEANUTS 1/2 ts BAKING SODA 1/4 ts SALT HEAT OVEN TO 375F. GREASE COOKIE SHEET LIGHTLY. MIX BROWN SUGAR, MARGARINE, SHORTENING, EGGS AND VANILLA. STIR IN REMAINING INGREDIENTS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 2-INCHES APART ONTO COOKIE SHEET. FLATTEN WITH GREASED BOTTOM OF GLASS DIPPED INTO SUGAR. BAKE 8 TO 10 MINUTES OR UNTIL GOLDEN BROWN; COOL. MAKES ABOUT 6 DOZEN COOKIES; 85 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA AND SALT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sand Tarts Categories: Cookies Yield: 24 Servings 2 1/2 Cup Sugar 2 c Butter or margarine 2 lg Eggs 4 c Unbleached flour 1 lg Egg white, beaten 1 Sugar 1 Cinnamon 1 cn Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. By af961@james.freenet.hamilton.on.ca (Helen Peagram) on 1997, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sand Tarts (Real Old German Style) Categories: Cookies Yield: 1 Servings 2 1/2 Cup Sugar 2 Egg; well beaten 4 c Flour Cinnamon 2 c Butter 1 Egg white Pecans 10 Minutes. Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about MM by Helen Peagram by "Mega-bytes" on Apr 16, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sandtortchen (Sand Tarts) Categories: Cookies Yield: 24 Servings 2 1/2 Cup Sugar 2 c Butter Or Margarine 2 Eggs; Large 4 c Flour; Unbleached, Unsifted 1 Egg White; Large, Beaten Sugar Cinnamon cn Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Santa's Thumbprints Categories: Cookies Yield: 36 Servings 1 c Margarine, softened 1/2 c Firmly packed brown sugar 1 Whole egg or egg white 1 ts Vanilla 1 1/2 c QUAKER Oats (quick or Old-fashioned, uncooked) 1 1/2 c All-purpose flour 1 c Finely chopped nuts 1/3 c Jelly or preserves Heat oven to 350'F. Beat margarine and sugar in large bowl until fluffy. Blend in egg and vanilla. Add combined oats and flour; mix well. Shape into 1" balls; roll in chopped nuts. Place 2" apart on ungreased cookie sheet. Make indentation in center of each ball with thumb. Fill each thumbprint with about 1/4 teaspoon jelly. Bake 12-15 minutes or until light golden brown. Cool completely on wire rack. Store loosely covered. Makes about 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Savory Cheese Biscotti Categories: Cookies Yield: 24 Servings 2 c All-purpose flour 2 tb Yellow cornmeal 1 ts Baking powder 1 ts Salt 1 ts Sugar 1/2 ts Dried basil 1/2 c Nonfat sour cream 2 tb Margarine; melted 3 Egg whites 1/2 c Shredded smoked cheddar Cheese; (2 ounces) Vegetable cooking spray Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir with a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended (dough will be crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 15 minutes. Turn slices over, and bake an additional 15 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 biscotti). Posted to MC-Recipe Digest V1 #17 by "Karen Sonnessa" on Dec 13, 1998. NOTES : The cheese makes these savory biscotti softer than sweet ones ~- perfect with soup. Recipe by: Cooking Light, March 1995, page 132 Posted to MC-Recipe Digest V1 #17 by mc-recipe-digest on Decey,, mber 14, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scotch Shortbread Categories: Cookies Yield: 1 Servings 4 c Flour 1 c Butter 1 c Sugar 1 Egg Cream butter and sugar, blend flour with them. Add whole egg and mix well. Knead this on board until smooth and with the palm of hand at the edge, press flat with the knuckles or finger tips of other hand. Do this until it is about 1/2" thick (dough will be too short to use a rolling pin). Bake in a slow oven (300 F.) until light brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scots Shortbread Categories: Cookies Yield: 1 Servings 1 1/2 c Flour 1 1/2 c Confectioner's Sugar 1 c Butter Sift flour and confectioner's sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes. Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased cookie sheet. Cut into 2-inch diamonds or squares. Bake at 300 F, 45 minutes or until golden. Recut the cookies at the marks and separate carefully while still warm. Lynn Sacerdote MM by Dave Sacerdote Dave's notes: This was a great favorite of my grandfather, Albert Stewart. Rather than greasing a cookie sheet, though, I prefer to make these on a cookie sheet lined with parchment. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scottish Shortbread Mix with Recipe Categories: Cookies Yield: 1 Servings MMMMM----------------------------MIX--------------------------------- 1 1/2 c Flour 3/4 Powdered sugar 1/4 ts Salt MMMMM-------------------------SHORTBREAD------------------------------ 1 c Butter, softened 1 pk Mix Mix: Combine and store in an airtight container. Scottish Shortbread: Preheat oven to 300. Knead the butter into the shortbread mix and press firmly into an 8" pie plate or shortbread mold. Bake 1 hour. Shortbread should be pale in color, not browned. Cut into wedges while still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sesame Thins Categories: Cookies Yield: 4 Servings 2 c Sifted flour 1/2 ts Baking soda 1/2 ts Salt 1 c Butter 1 c Sugar 1 Egg 1 ts Vanilla 4 oz Sesame seeds Preheat oven to 350 F Sift flour, soda and salt, mix well. Cream butter and sugar until fluffy, beat in egg and vanilla. Stir in flour mixture, half at a time, blending well to make a soft dough. Knead with hands, wrap in plastic, & chill several hours. (I usually chill for only a few minutes and they still turn out well) Roll dough a teaspoon at a time into small balls, then roll in sesame seeds (in a bowl) to coat lightly. Place 2" apart on lightly greased cookie sheets. Bake 350 F 10 min until delicately golden. Cool on wire rack. Makes 8 dozen small cookies ~- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From: Joseph Buley Jr. date: Tuesday, June 01, 1999 8:58 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sesame-Seed Pillows Categories: Cookies Yield: 66 Servings 3 c All-purpose flour 1 c Sugar 1 c Shortening 4 ts Vanilla extract 1 tb Double-acting baking Powder 3 Eggs 1/2 c Sesame seeds : Into large bowl, measure all ingredients except sesame seeds. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl. : Preheat oven to 350 degrees. Shape 2 teaspoonfuls dough at a time into 2-inch long ovals; roll ovals in sesame seeda. Place cookies 1 inch apart on ungreased cookie sheets. Bake 15 minutes or until very lightly browned. Remove cookies to racks to cool. Store cookies in tightly covered container to use up within 3 weeks. Makes about 5-1/2 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Biscuits - Ffr Categories: Cookies Yield: 1 Servings 6 oz Butter 2 oz Icing (confectioners') Sugar 8 oz Self-raising flour Grease baking trays. Set oven to 350 F degrees or Mark 4. Cream butter and icing sugar until very soft and fluffy. Gradually add sifted flour, knead lightly. Roll out to 1/4 to 1/2 inch thickness. Cut with a plain or fluted cutter. Place on trays and bake for 8 to 10 minutes until pale brown. Cool on wire rack. Nice served with a sprinkling of sifed icing sugar (confectioners' sugar) on top at coffee time, or to accompany fruit desserts. _Favourite Farmhouse Recipes_ [English] Carole Gregory, Salmon Books. Typos by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Fingers Categories: Cookies Yield: 1 Servings Use the ingredients for . "Basic Shortbread" Use the recipe for "Basic Shortbread", but shape into oblong "fingers" or cut into biscuits (cookies), (a scone cutter works well for this) and then prick the tops with a fork. Bake on a tray in a moderate oven for 15 to 20 minutes and then transfer to a wire rack to cool. Sprinkle with caster sugar. ** 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: Shortbread Hearts Categories: Cookies Yield: 20 Servings 3/4 lb Unsalted butter; softened 1 c Confectioner's sugar 3 c All-purpose flour; sifted 1/2 ts Salt 1/2 ts Vanilla extract 1/4 c Granulated sugar Meal-Master Recipe via Home Cookin == 1 c Shortening 1 c White corn syrup 2 ts White vanilla 1/2 ts Salt 4 dr Lemon flavoring 4 dr Orange flavoring 6 c Confectioners sugar; Sifted* Cream the butter and confectioners' sugar together until light. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours. Roll out chilled dough to 5/8 inch thickness. Using a 3 inch long heart shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased baking sheets and refrigerate for 45 minutes before baking. Preheat oven to 325 degrees Fahrenheit. Bake for 20 minutes or until just starting to color lightly; cookies should not brown at all. Cool on a rack. Shalom, Susan MMMMM----- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Simple Shortbread Categories: Cookies Yield: 1 Servings ** British Measurements ** 12 oz Plain flour 4 oz Cornflower 4 oz Caster sugar 8 oz Butter Sift the flours together. Cream the butter and sugar thoroughly and then work in the flours. Knead until smooth and without cracks and shape into a round onto a baking sheet. Pinch the edges and prick with a fork. Alternatively, press the mixture into a flat tin, or mould, and prick with a fork. Bake in a slow oven, 325oF / 160oC / gas mark 3 for about 45 minutes. Cut into wedges or fingers, and sprinkle with caster sugar. ** 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: Skillet Balls Categories: Cookies Yield: 4 Servings 1/2 c Margarine; softened 3/4 c Sugar 2 Eggs 1 pk Dates; (7oz) chopped fine 1 c Pecans; chopped fine 3 c Rice Krispies 1 tb Vanilla 1/2 ts Salt 1 1/2 c Flaked sweetened coconut Combine the softened margarine, sugar and eggs; beat well. Add chopped dates. Cook this mixture in a heavy skillet until slightly thickened, between 10 and 20 minutes on low heat, stirring constantly with a wooden spoon. Remove from heat; add nuts, cereal, vanilla and salt. Mix well; cool. Make small balls of the cooked mixture no larger than walnuts. Roll the balls in coconut until covered. Makes about 4 dozen. Nutritional Information: per cookie: 101 calories, 6g fat, 87mg sodium, 9mg cholesterol, 53 percent of calories from fat. First Place, Family Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Lili Ferguson, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Robert Miles Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snacks-To-Go: Crispy Rice Fruit Balls Categories: Cookies Yield: 24 Servings 1/2 c Toasted whole almonds 1/2 c Raisins 1/2 c Dried apples 1/2 c Pitted dates 1/2 c Dried figs, stemmed 2 tb Orange juice 3/4 c Crispy rice cereal In food processor, blend almonds, raisins, apples, dates and figs to form paste. Add orange juice and combine well. Place cereal in shallow dish. By rounded teaspoonfuls, scoop out almond mixture and roll into balls between palms. Roll in cereal to coat. [Balls can be stored in airtight container for up to 2 days.] Tip: instead of cereal, try rolling the balls in 1/3 cup cookie crumbs or toasted coconut. Per Ball: about 60 calories, 1 g protein, 2 g fat, 11 g carbohydrate Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com From: Jewel1@ix.Netcom.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snickerdoodles (#3) Categories: Cookies Yield: 1 Servings 1 c Shortening 2 Eggs 2 ts Cream of tartar 1/4 ts Salt 1 1/2 c Sugar 2 3/4 Cup Flour 1 ts Baking soda 4 tb Sugar 4 ts Cinnamon Preheat oven to 400 degrees. Mix thoroughly the shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Chill dough at least 1 hour. Mix sugar and cinnamon; shape dough by rounded teaspoonfuls into balls and roll in cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake 15 minutes or until set. Immediately remove from baking sheet. Note: I usually make my cookies bigger, about a heaping tablespoon. Posted to MM-Recipes Digest V4 #001 by "Fred Towner" on 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snickerdoodles 1 Categories: Cookies Yield: 66 Servings 3 3/4 Cup Flour 1/2 ts Baking soda 1/2 ts Cream of tartar 1 c Margarine 2 c Sugar 2 Eggs 1/4 c Milk 1 ts Vanilla 3 tb Sugar 1 ts Ground cinnamon Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt. Beat margarine for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon. Place balls 2 inces apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 oven about 8 minutes or till light golden. Makes about 66. Recipe By : From: Sas Date: Tue, 03 Nov 1998 09:34:41 ~0800 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snickerdoodles 2 Categories: Cookies Yield: 32 Servings *****Cinnamon-Sugar Topping***** 3 tb Granulated sugar 2 ts Ground cinnamon *****Cookie Dough***** 1/2 c Unsalted butter, softened 2/3 c Granulated sugar 1 lg Egg, at room temperature 1/2 ts Vanilla extract 1 1/3 Cup All-purpose flour 1/2 ts Baking soda 1/2 ts Cream of tartar 1/8 ts Salt 1. Position rack in center of oven; preheat oven to 375F. Lightly grease 2 or 3 cookie sheets. 2. To prepare Cinnamon-Sugar Topping: Put sugar and cinnamon in a shallow baking pan and shake pan gently until evenly blended. 3. To prepare Cookie Dough: In a large bowl, and using an electric mixer set on medium speed, cream butter and sugar until light and smooth. Beat in egg and vanilla until fluffy. 4. In a small bowl, stir together flour, baking soda, cream of tartar, and salt. Add in thirds to creamed mixture, blending with a rubber spatula after each addition. Drop rounded tablespoonfuls of dough, a few at a time, into Cinnamon-Sugar Topping. 5. Arrange balls on greased cookies sheets, spacing about 2 inches apart. Flatten each ball slightly with the bottom of a drinking glass. 6. Bake one sheet at a time for 8 to 10 minutes, or until edges are golden brown. Using a metal spatula, slide cookies onto wire racks and cool completely. Store cookies in an airtight container. Formatted by Cora Sipe (cora.sipe@yale.edu) Recipe By : Good Old-Fashioned Cookies - Susan Kosoff From: Cora Lynn Sipe