MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: So Good Snickerdoodles Categories: Cookies Yield: 78 Servings 2 1/2 cup Powdered sugar 1 tb Vanilla 2 ts Almond extract 2 Egg Beaters; (1/2 cup) 2 1/ MMMMM----------------------FOR ROLLING DOUG--------------------------- 3 tb Sugar 1 tb Cinnamon c Flour, self-rising; 2 1 cup Margarine, Smart Beat lowfat : -(2.5 Fat grams/tbs) : -OR- 1/2 cup Margarine, Promise Fat-Free : -and- 1/2 cup Margarine, Country Morning : -Blend Low Fat(6 Fat gms/Tbsp) 1/2-3c Cream together margarine, powdered sugar, vanilla, almond extract and Egg Beaters until smooth. Add flour and stir to blend thoroughly. Chill dough 30-40 minutes. On a small plate, mix together sugar and cinnamon with a fork. Drop dough by teaspoonfuls into the cinnamon-sugar mixture. The dough will be sticky. Sprinkle cinnamon-sugar mixture over dough until it is coated enough to roll. Next place the coated balls on a cookie sheet that has been sprayed with a low-fat cooking spray. Bake at 375F for 8-10 minutes. (For a crunchier cookie bake at 325F for 15-18 minutes.) Per cookie: 52Cal, 0.5gFat, 0.8gPro, 8.3gCarb, 73mgNa, 9% cal from fat From: Butter Busters by Pam Mycoskie Posted to MM-Recipes Digest V4 #001 by "Fred Towner" on 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soft Shortbread Categories: Cookies Yield: 4 Servings 1 c Butter, softened 1 c Flour 1/2 c Cornstarch 1/2 c Sugar, icing 1 ts Vanilla Preheat oven to 325 degrees F. Beat butter and vanilla until foamy. Add dry ingredients and blend. Do not over-stir. Spoon onto an ungreased pan. Bake at 325 degrees F. until done (10-20 minutes depending on thickness) NOTES: * Soft shortbread -- My mother makes this; she got the recipe from a friend. Yield: serves 4-6. : Difficulty: easy. : Time: 5 minutes preparation, 20 minutes cooking and cooling. : Precision: approximate measurement OK. : Guy Middleton : University of Waterloo, Waterloo, Ont. : gamiddleton@watmath MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soft Spice Biscotti Categories: Cookies Yield: 24 Servings 1 c Granulated sugar 1 c Packed dark brown sugar 1/2 c Sliced almonds 1/3 c Vegetable oil 2 ts Ground cinnamon 1 ts Ground cloves 2 ts Water 2 lg Egg whites 1 lg Egg 2 1/2 Cup All-purpose flour 2 ts Baking powder Cooking spray 1. Preheat oven to 375 oF. 2. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray, flatten to 3/4-inch thickness. Bake at 375 oF for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. 3. Cut each rectangle diagonally into (3/4-inch) slices. Yield: 2 dozen. CALORIES 98 (28% from fat); FAT 3g (sat 0.5g, mono 1.1g, poly 1.2g); PROTEIN 1.5g; CARB 16.6g; FIBER 0.4g; CHOL 6mg; IRON 1mg; SODIUM 7mg; CALCIUM 26mg. WW- 2 points. Recipe by: Cooking Light Magazine, September 1997 Posted to MC-Recipe Digest V1 #17 by "Karen Sonnessa" on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spanish Biscuits (Crackers)- England, 1700's Categories: Cookies Yield: 1 Servings 1 c (8 oz) sugar 2 1/2 Cup (3/4 lb) Self-raising flour 4 Eggs 2 tb Rosewater 1 tb Grated lemon peel Mix the sugar, flour and grated lemon peel in a bowl. Beat the eggs and rosewater together until smooth, add to the flour mixture and blend to make a stiff dough. Add a little more rosewater if it is too stiff. Drop by heaped tablespoonfuls into greased muffin tins and bake at 350 F (Mark Four) for 15 minutes or until golden. _Seven Centuries of English Cooking_, Maxime de la Falaise. 1973, Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Speculaas Categories: Cookies Yield: 24 Servings 4 c Flour 1 c Butter 1 1/2 c Brown sugar 1 t Salt 4 ts Baking powder 1 t Cinnamon 1 pn Cloves 1 pn Nutmeg 1 pn Ginger 1 pn Black pepper : Milk : Blanched almonds (opt.) -- : OR : Candied fruit peel (opt.) Speculaas are a traditional Dutch biscuit or cookie baked on St. Nicholas' Eve (Dec. 5). PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied fruit peel together. Add milk until it makes a stiff paste that can be rolled out. Roll into sheets and then press blanched almonds and chopped candied peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake until light brown. ~ - - - - - - - - - - - - - - - - -=20 Recipe By :=20 From: Lindros464@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spekulatius Categories: Cookies Yield: 20 Servings 18 oz Flour 2 ts Baking Powder 9 oz Sugar 1 ts Vanilla 1/2 ts Cardamom ground 1/2 ts Cloves,ground 1 ts Cinnamon 2 dr Almond Oil 2 Eggs 7 oz Butter 4 oz Ground Almonds Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spekulatius By Brigitte Sealing Categories: Cookies Yield: 20 Servings 18 oz Flour 2 ts Baking Powder 9 oz Sugar 1 ts Vanilla 1/2 ts Cardamom ground 1/2 ts Cloves,ground 1 ts Cinnamon 2 dr Almond Oil 2 Eggs 7 oz Butter 4 oz Ground Almonds Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spiced Almond Meringues Categories: Cookies Yield: 18 Servings 1 tb Butter 1 Egg white 1 pn Cream of tartar 1 ts Ground cinnamon 1/4 c Sugar 3/4 c Almonds; ground 1. Grind almonds or buy already ground. 2. Grease a cookie sheet generously with 1 tablespoon butter or solid margarine. 3. Heat oven to 350 degrees. 4. Combine in a mixing bowl the egg white and a pinch of cream of tartar; beat until foamy. 5. Combine sugar and cinnamon. Gradually add to egg white, beating until stiff peaks form. Fold in the ground almonds. 6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies spread during baking so don't place too close together. 7. Bake 10 minutes or until cookies are a pale beige color. Yield: About 18 cookies. Serving Ideas : A dainty, delicate cookie to serve with tea. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spiced Cream Biscuits Categories: Cookies Yield: 24 Servings 125 g Butter, softened (5 oz) 1/2 c Castor Sugar 1 Egg, lightly beaten 1 tb Golden Syrup 1 3/4 Cup Self-raising Flour 1 tb Ground Ginger OR 2 ts Ground Cinnamon OR 2 ts Mixed Spice 50 g Butter, softened 1/2 c Icing Sugar, sifted 1/2 ts Lemon Rind, finely grated 1/2 ts Lemon Juice Sifted Icing Sugar, to Serve 17 Nov 98 1) Preheat the oven to 180C (350F). Lightly grease two baking trays with butter or line with baking paper. 2) Cream butter & sugar in a medium-sized bowl with electric beaters until light & creamy. Add egg & golden syrup & mix to combine. Sift flour & ginger together, then sift through creamed mixture, mixing until combined. 3) Roll 2 teaspoons of the mixture into a ball. Place onto the baking tray & flatten with the back of a fork or potato masher. Repeat with remaining mixture, allowing a little room for the biscuits to spread. Bake for 8 to 10 minutes, or until lightly golden. Cool slightly on the tray, then cool on a rack. 4) Beat extra butter, icing sugar, rind & juice until well combined. Spread a little of the mixture onto the base of half the biscuits & top with the remaining bisciuts. Sift biscuits with icing sugar to serve. Makes about 24. Source: That's Life magazine June 17 1998. From: Liz Gunn Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spiced Date Drops Categories: Cookies Yield: 72 Servings 2 1/2 Cup All-purpose flour 3/4 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground cloves 1 c Margarine; softened 1 c Sugar 3 lg Eggs 1 ts Vanilla extract 8 oz Dates; pitted, chopped 1 c Black walnuts; chopped 1. Coarsely chop date and walnuts. 2. Sift together the flour, baking soda, salt, cinnamon and cloves; set aside. 3. Place softened margarine or butter into large mixer bowl. Add sugar, eggs and vanilla. Beat until smooth and fluffy using medium speed. Stir in flour mixture with a wooden spoon until well combined. Stir in dates and walnuts. Dough will be very stiff. 4. Cover tightly and refrigerate for 1 hour or more. 5. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake in preheated 400-degree oven for 8-10 minutes or until lightly browned. Do not overcook. 6. Remove to wire rack and cool completely before storing. Yield: About 72 cookies. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spicy Apple Twists Categories: Cookies Yield: 1 Servings 2 lg Baking apples, peeled, Cored 1 1/2 c Flour (SR OK too) 1/2 ts Salt 1/2 c Shortening 4 To 6 tablespoons cold water 1 tb Margarine or butter, Softened H-----TOPPING-------- 1/4 Cup Margarine or butter, melted 1/2 c Sugar 1 ts Cinnamon 1 c Water 1958 Bake-Off Contest $25,000 Wi Ner, Dorothy DeVault, Ohio 16 Twists. Enjoy these miniature pastries, a lighter version of old-fashioned apple dumplings. Heat oven to 425 F. Cut each apple into 8 wedges. Lightly spoon flour into measuring cup; level off. In medium bowl, blend flour and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball. On floured surface, roll dough lightly from center to edge into 12-inch square. Spread with 1 tablespoon softened margarine. Fold 2 sides to center. Roll to 16x10-inch rectangle. Cut crosswise into 16 (10-inch) strips. Wrap 1 strip around each apple wedge. Place 1/2 inch apart in ungreased 13x9-inch pan. Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples. Bake at 425 F. for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists. Serve warm or cool, plain or with whipped cream. TIP: * If using self rising flour, omit salt. RECIPE # 004408, October, 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spitzbuben (Sugar Cookie Sandiwches) Categories: Cookies Yield: 4 Servings 250 g (8.8 oz) Butter, room Temperature 180 g (6.35 oz) Sugar 125 g (4.4 oz) peeled and ground Almonds (without the skins) 1/2 Vanilla bean 360 g (12.7 oz) Flour Beat butter until it is smooth. Add sugar, almonds and paste from vanilla bean and mix by hand. Put flour onto the counter, place butter mixture in the middle of the pile of flour, and mix the two together. Knead dough carefully and briefly. Form into a sausage shape, wrap in plastic or place in plastic bag, and refrigerate overnight. Slice a 3 inch section from the dough. Place slice of dough on slightly floured counter top, and cover it with a piece of plastic wrap. Roll the dough out, under the plastic wrap, until it is about 1/4" (or 1/2 cm) thick. Cut out round shapes with a glass (or cookie cutter) to desired size -- about 1.5" (3.5 cm). Bake on parchment paper at 170 C (338 F) for approximately 12-15 minutes (or until just barely lightly browned). Let them cool slightly on the cookie sheet before removing them. While still slightly warm, dredge the cookies in sugar mixed with a little paste from a vanilla bean (or vanilla sugar mixed half and half with sugar). When cool, spread a small amount of jam between two of similar size and shape. From: Barbara Heller >> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spritz Categories: Cookies Yield: 72 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1 c Butter 2/3 c Sugar 3 Egg yolks 1 ts Extract, almond; or vanilla 2 1/2 Cup Flour MMMMM----------------------CHOCOLATE SPRITZ--------------------------- 2 oz Chocolate, unsweetened MMMMM----------------------BUTTER RUM GLAZE--------------------------- 1/4 c Butter 1 c Sugar, powdered 1 ts Extract, rum 1 tb -water, hot; or more May substitute 1/4 c ground almonds for 1 tsp almond extract. Crisp, fragile, buttery-tasting. Use different cooky press plates for special occasions: animal shapes for children's parties, flower shapes for bridal showers, stars and trees at Christmas. Preheat oven to 400 F (moderately hot). Mix butter, sugar, eggs yolks, and extract thoroughly. Work in flour. Using enough dough for 18 cookies at a time, force dough through cooky press onto ungreased baking sheet in desired shapes. Bake 7-10 minutes, until set but not brown. Do not use self-rising flour in this recipe. Chocolate Spritz: melt chocolate and blend into shortening mixture. Holiday Spritz: substitute rum extract for almond extract and tint dough delicate pastel shades with food coloring. Glaze with Butter Rum Glaze. Butter Rum Glaze: melt butter in saucepan. Blend in powdered sugar and rum extract. Stir in just enough hot water to reach spreading consistency. Tint glaze to match cookies. Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spumoni Slices Categories: Cookies Yield: 1 Servings 1/2 c Shortening 1/2 c Margarine or butter 3 c All purpose flour 1 c Sugar 1 Egg 2 tb Milk 1 ts Vanilla 1/2 ts Baking soda 1 Square (1 ounce) semi-sweet Melted and Cooled 4 ts Milk 1/3 c Chopped candied red Cherries 1/2 c Chopped pistachio nuts 1/4 ts Rum flavoring Few drops green food Coloring Powdered sugar icing or Melted chocolate (optional) Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 tsp. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour. Divide dough into thirds. Into one portion, mix chocolate and 2 tsp. of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate. Makes about 84 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Starbucks Italian Date Thumbprints Categories: Cookies Yield: 1 Servings MMMMM----------------------FOR THE COOKIES--------------------------- 1 c All-purpose flour; plus 1 tb All-purpose flour 3 1/2 Tablespoon Potato flour 1 ts Baking powder 1/8 ts Salt 1/2 c Chopped dates 1/2 c Hot double-strength Starbucks christmas; or Other dark Roast ; blend, coffee 1/2 c Unsalted butter; room Temperature 1/4 c Granulated sugar; plus 2 tb Granulated sugar 1 Egg 1 tb Milk 1 ts Vanilla extract 1/2 c Orange marmalade To make the cookies: 1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside. 2. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid. 3. Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended. 4. Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth. 5. Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade. 6. Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving. 2. Garnish with orange peel or a stick of cinnamon. Serves 8 Starbucks Italian Date Thumbprints These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners' sugar following baking for miniature Italian wedding cakes. **Yields approximately 36 cookies *Melody Brown demonstrated the recipe which aired on Wednesday, December 16, 1998. Good Morning Texas Recipes http://www.wfaa.com/Good Morning Texas Recipes/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Converted by MM_Buster v2.0l. From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Lilies Categories: Cookies Yield: 8 Servings 1/4 c Sugar 1 c Butter; softened 3 oz Pkg. cream cheese; softened 1 ts Vanilla 2 c All-purpose flour 1/4 ts Salt 1/2 c Strawberry jam * Powdered sugar (if desired) * 1/2 cup of your favorite fruit preserves or jam can be substituted for 1/2 cup strawberry jam. Preperation time: 1 hour 30 minutes Chilling time: 2 hours Baking time: 7 minutes In large mixer bowl combine sugar, butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until well mixed (about 1 minute). Reduce speed to low; add flour and salt. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough into fourths. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours). Heat oven to 375! F. On lightly floured surface, roll out dough, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Curt with 2-inch round cookie cutter. Place 1 inch apart on cookie sheets. Spoon 1/4 teaspoon jam onto center of each unbaked circle; spread to within 1/4-inch of edge of cookie. With thin spatula, fold dough over jam to form a lily shape, gently press narrow end to seal. (Jam will show at top and cookies will be cone shaped.) Repeat with remaining dough and jam. Bake for 7 to 11 minutes or until edges are very lightly browned. Cool completely. Sprinkle cooled cookies lightly with powdered sugar. from Land O' Lakes Butter package typed and posted by teri Chesser 5/96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Meringue Cups Categories: Cookies Yield: 8 Servings 2 pt Strawberries Sliced 2 ts Vanilla Extract 7 Packets Equal 1 Packet Low Calorie Whipped Topping Mix 1/2 c Skim Milk 2 Egg Whites 8 Strawberry Halves 8 Mint Sprigs Marinate Berries in Vanilla Extract & 4 Packets Equal. Refrigerate For 30 Min. Prepare Whipped Topping According To Package, Substituting Milk For Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped Topping. Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Meringue Roulade Categories: Cookies Yield: 6 Servings 4 Egg whites Sunflower or corn oil, for Greasing 1 1/8 Cup Sugar 3/8 c Slivered almonds Confectioner's sugar, for Dusting FILLING: 1 1/4 Cup Heavy cream, Whipped 2 c Strawberries, quartered 1.) Lightly oil the jelly roll pan and line with a sheet of baking parchment. 2.) Whisk the egg whites until stiff but not dry. Add the sugar, 1 teaspoon at a time, and continue to whisk until all the sugar has been incorporated and the mixture is stiff and glossy. 3.) Spoon the meringue into the lined pan and level the surface. Sprinkle on the slivered almonds. 4.) Bake near the top of a 425 oven for about 8 minutes, until the top of the meringue is golden brown. 5.) Reduce the oven temperature to 325 degrees, and continue baking for 10 minutes or until the meringue is firm to the touch. 6.) Remove the meringue from the oven and turn out onto a sheet of baking parchment. Peel the lining paper from the base and leave the meringue to cool for 10 minutes. 7.) Spread the whipped cream evenly over the meringue and scatter the strawberries over the cream. 8.) Roll up the meringue from a long end, using the lining paper to help lift it. Wrap the roulade in baking parchment and leave to chill in the refrigerator for about 30 minutes. Lightly dust with confectioner's sugar before serving. Recipe By : Classic Home Cooking From: Jessica Hutchings on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet Persian Bread (Nane Sheer) Categories: Cookies Yield: 2 Servings Persia, Iran MMMMM----------------FLATBREADS & FLAVORS; ALFORD--------------------- 2 c Flour, bread 1/4 ts Salt 1/2 c Sugar, brown 1 ts Baking powder 3/4 c Milk 1 ts Extract, vanilla Preheat oven to 300 F. In medium bowl, combine flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pout in milk and vanilla extract. Stir flour into milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour; if too dry, add a little more milk. Turn out onto lightly floured bread board and knead 2-3 minutes. Dust with flour one 10"x14" baking sheet for each nane. Divide dough into one piece per nane and roll out each piece to the size of the baking sheets. The dough should be less than 1/4" thick. Place in center of your oven, and immediately turn heat down to 250 F. Bake 50 minuets. Remove from oven. Working with one sheet at a time, turn out onto large cutting baord, and cut into 4" squares while bread is still warm; it will harden quickly as it cools. Authors' comments: These breads are more like cookies than flatbut they are so simple and delicious we had to include them. They are made with milk and flavored with brown sugar and vanilla. We should warn you that they can be somewhat hard-to-the-bite once they've cooled, so enjoy them as they are customarily served, with a cup of hot tea or coffee, and dunk the breads to soften them. They are also delicious dunked in hot milk for a milk-and-cookies-style snack. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet Zwieback Categories: Cookies Yield: 16 Servings 2 Eggs pn Salt 2/3 c Vanilla sugar (recipe Below) 1 c Flour; all-purpose, sifted MMMMM-----------------------VANILLA SUGAR---------------------------- 1 Whole vanilla bean 2 c Granulated sugar Preheat oven to 400 F. Beat eggs with a pinch of salt with an electric mixer for 5 to 6 minutes, until very thick and creamy. Add the Vanilla Sugar and beat 1 more minute. Lower speed and gradually add flour. Pour batter into 7- or 8-inch nonstick loaf pan (or use regular pan sprayed with nonstick cooking spray). Bake for 25 to 30 minutes, or until a toothpick comes out dry. Remove from oven and let cool in pan on a wire rack. Lower oven to 275 F. Remove from pan and slice into 16 slices, about 1/2-inch thick. Lay slices on baking sheet and bake 8 to 10 minutes on each side, until they just begin to color. Remove from oven and let cool on a wire rack. ** Vanilla Sugar ** Split a vanilla bean lengthwise and place in a jar with 2 cups granulated sugar. Cover tightly, shake to blend and let sit at room temperature for 1 week. Use leftover sugar in place of regular sugar for baking, or to sweeten drinks. If you don't want to make Vanilla Sugar, use regular sugar and add 1 tsp vanilla extract to the cookie dough. Nutritional Information: per piece: 65 calories, 1g fat, 17mg sodium, 27mg cholesterol, 10% calories from fat. Third Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Edith Ingraham, Dallas ** The Dallas Morning News -- Scanned and formatted for you by The WEE Scot -- paul macGregor MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swiss Chocolate S's Categories: Cookies Yield: 36 Servings 3 lg Egg whites 14 tb Sugar (measure a cup of Sugar, then remove 2 level Tablespoons) 2 oz Unsweetened chocolate, Melted and cooled 2 Cookie sheets or jelly roll Pans lined with parchment Recipe courtesy of Nick Malgieri Set racks in lower and upper thirds of oven and preheat to 300 degrees. Bring a pan of water to a boil and lower heat to a simmer. Combine egg whites and sugar in bowl of electric mixer and whip to combine. Place over pan of simmering water and use a wire whisk to stir gently and steadily, until egg white is hot and sugar is dissolved, about 4 or 5 minutes. Place meringue on mixer and whip at medium speed until risen in volume and substantially cooled but not dry. Pour chocolate over meringue and fold it in with a rubber spatula. Transfer the meringue to a pastry bag fitted with a 1/2-inch tube and pipe S shapes, about 1 1/2-inches apart on the prepared pans. Bake the S's about 10 to 12 minutes, until crisp on the outside, but still somewhat soft within. Yield: 36 2-inch S's SOURCE: COOKING LIVE! Show w/Sara Moulton 1998, TV FOOD NETWORK Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 14 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Swiss Zimet Staerne (Cinnamon Stars) Categories: Cookies Yield: 8 Servings 2 Egg whites 1 1/4 Cup Confectioner's Sugar 1/4 c Light brown sugar, packed 1 1/4 Cup Ground unblanched Almonds * 1 1/2 ts Ground cinnamon 1 c Confectioner's sugar 3 Hours. * Grind almonds a few seconds to a uniform size. Beat egg whites until foamy. Gradually beat in 1 1/4 c confectioner's sugar and the brown sugar, beating until stiff. Reserve 3/4 c of the meringue to cover the cookies. Stir in remaining ingredients. Gather dough into a ball, wrap, and refrigerate at least Heat oven to 300 F. Divide dough into 4 equal parts. Dust 1 part, a cloth covered pastry board, and rolling pin with confectioner's sugar. Keep remaining dough refrigerated. Roll 1/8 inch thick. Handle dough quickly, as it becomes sticky at room temperature. Cut with 2 inch star shaped cutter. Place 1 inch apart on generously greased baking sheet. Cover each star with a thin coat of reserved meringue, using a small pointed knife. Spread the meringue almost to the edges of the cookies. Gather the scraps of dough and return to the refrigerator. Bake in center of oven just until cookies are set and light brown, about 10 minutes. Cool 10 minutes on baking sheet before removing to wire rack. Cool completely on wire rack. Store in airtight containers at room temperature no longer than 3 weeks or in freezer no longer than 3 months. Source: Sphere The Betty Crocker Magazine Dec 1972 Typed by Vern Wall 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tart and Tangy Lemonade Frosties Categories: Cookies Yield: 4 Servings 1 1/4 Cup Sugar 1 1/4 Cup Land O Lakes butter Softened 2 Eggs 3 c All purpose flour 1 6 Ounce can frozen lemonade Thawed, reserve 2 tb For Frosting 1 ts Baking soda Frosting: 3 Powdered sugar 1/3 c Land O Lakes Butter Softened 2 tb Reserved frozen lemonade 1 ts Vanilla 1 To 2 Tablespoon milk 2 Minutes). Heat oven to 400. In large mixer bowl combine 1 1/4 cups sugar, butter and eggs. Beat at medium speed, scraping bowl often, until creamy (3 to 5 minutes). Reduce speed to low. Beat gradually adding flour, lemonade concentrate and baking soda and scraping bowl often, until well mixed 1 to Drop dough by rounded tsp onto baking sheets. Bake for 8 to 14 minutes or until edges are lightly browned. Cool completely. In small mixer bowl, combine all frosting ingredients except milk. Beat at low speed scraping bowl often and adding enough milk for desired spreading consistency. Frost cooled cookies. Yield 4 dozen These came from the "land of lakes" site (www.landolakes.com) Hope you enjoy: From: Tuno222@aol.Com Date: Fri, 5 Mar 1999 14:54:19 Est MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tea Oktassles Categories: Cookies Yield: 1 Servings DOUGH 3 oz Cream cheese 1 Stick butter or margarine 1 c Flour NUT FILLING 1 Egg; well beaten 1 tb Oleo 3/4 c Brown sugar 1 ts Vanilla 1 c Walnuts; chopped CHOCOLATE FILLING 6 oz Chocolate chips 1/3 c Sugar 1 tb Milk 1 Egg; beaten 1 tb Butter or margarine 1 ts Vanilla Mix dough. It will come together very nicely. Roll into size of walnuts and form into mini-cupcake tins. Mix nut filling ingredients and fill into mini-tins. Mix all chocolate filling ingredients over medium heat. Fill mini-tins. Bake at 375 for 25 minutes. Do not overbake. You can take them out just when they begin to turn golden. These freeze very nicely up to two months. From: The One Passion Crew The Chocolate Archives ~ http://www.choco.com November 1998 ftp://ftp.apk.net/pub/choco/current.zip http://www.choco.com/recipes From: Jim Weller Date: 28 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Best Gingersnaps Categories: Cookies Yield: 70 Servings 1 ts Ground ginger [a] 1 ts Ground cloves [a] 1/2 ts Ground cinnamon [a] 1 ts Baking soda [a] 1/2 c Unsalted butter at room Temperature [b] 2 tb Unsulphered molasses [b] 2 tb Light corn syrup [b] 1 lg Egg [c] 1 ts White vinegar [c] 1 c White sugar [c] 2 c All-purpose flour Presifted A British favorite for hundreds of years, these are now so popular in ex-colonies such as the U.S. that we feel they're typically all-American. The main difference between snaps and rolled cookies is that these have a greater proportion of sugar, which is what makes them chewy or brittle, depending on how long they're baked. In England, they're sometimes rolled around a spoon handle when hot, then filled with whipped cream before serving. Gingersnap crumbs can be used in many ways: roll truffles in very finely ground crumbs instead of confectioners sugar or cocoa; use them in baked apples; and replace breadcrumbs in a meatloaf with them (sounds weird, but really, really good). If you have only two baking sheets, cover them with foil or parchment before you drop on the cookies. Slide the foil with baked cookies off the sheet, slide on another piece covered with unbaked cookies and return the sheet to the oven. Mix [a]; set aside. Beat [b] together till smooth. Beat in [c], then [a]. Stir in flour till well-mixed. Using damp hands, roll dough into 1"-diameter balls. Place 1" apart on ungreased baking sheets. Slightly flatten balls with wet tines of a fork (dip tines in water about every 4 cookies). Then gently press again, with the tines at right angles to the marks already on the cookies, to flatten them to about 1/2"-high. The crisscross pattern on top of the cookies gives them their traditional crinkly top. Bake in preheated 325F oven 15 minutes for chewy cookies, 18 minutes for crisp. Remove baking sheets from the oven and let the cookies cool in place 3-4 minutes. Then carefully move with spatula to a cooling rack. Eat warm or at room temperature. Adapted from Gingerbread: 99 Delicious Recipes from Sweet to Savory (Fireside; 1989) Linda to The TNT Recipes List. Reposted by: Roberta Banghart MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Highlands Bourbon Balls Categories: Cookies Yield: 24 Servings 1 c Pecans 4 tb Maker's Mark 1 Stick of butter 1 lb Box powdered sugar 1/2 Semi-sweet chocolate Squares 1/2 Rectangle of paraffin Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls into chocolate and put on waxed paper to dry. (use fork or long skewer when dipping balls.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Ultimate Chocolate Chip Cookie - Tried Categories: Cookies Yield: 1 Servings 2 1/4 Cup Flour; unsifted 1 ts Baking soda 1/2 ts Salt 2 Sticks butter 3/4 c Sugar 3/4 c Brown sugar; packed 2 Whole egg 2 ts Vanilla 1 c Walnuts; chopped 11 1/2 oz Ghirardelli Double Chocolate Chips Heat oven to 375 `F. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and double chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375`F for 9 to 11 minutes or until golden brown. Makes about 4 dozen 2-1/2 inch cookies. Recipe by: Ghirardelli ~*-*-*-MM b Helen Peagram-*-*-*- by "Keith Carey" on Jan 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tiered Biscotti Tree Categories: Cookies Yield: 1 Servings 1 1/2 c Slivered almonds 3/4 c Butter/margarine, at room Temperature 1 c Sugar 1 tb Grated orange peel 4 lg Eggs 1 ts Vanilla 4 1/2 Cup All-purpose flour 4 1/2 Teaspoon Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Ground coriander 1/4 ts Ground cinnamon MMMMM----------------------MARMALADE ICING--------------------------- 3/4 c Orange marmalade 1 lb Sugar, powdered 1 tb Grand Marnier or orange Juice Constructed from baked biscotti dough, the cookie tree is an edible centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar and orange peel until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir to blend thoroughly. Divide dough into 3 equal pieces. On a well-floured board, pat each piece into an evenly thick triangle that measures 9 inches across base, 2 inches across top and 12 inches on each side. Make edges neat by pressing with a ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for oven space. Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake until golden brown, about 20 minutes; turn cookies over once while baking. Cool on reacks. If made ahead, package airtight up until next day or freeze. To build the tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of each of the longest cookies. Lay icing-side down on a flat platter, tips touching, to form a triangle. Pip or spread icing down center of each cookie on plate. Stack the 3 next-longest cookies on the first, inverting position of the triangle (looking down from the top, it will look like a Star of David). Build tree, using the next-smallest cookie trio for each level and cementing with icing. If you like, pipe icing to drip over the edge of the cookies. Decorate top with holly. Let guests lift off cookies to eat. If made ahead or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on moisture in air. Kept longer, they hold their shape but get stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice. If icing thickens as you work, stir in a little more orange juice. Original poster not on file From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ting-A-Lings Categories: Cookies Yield: 4 Servings 1 pk 6 Ounce chocolate chips 1 pk 8 Ounce butterscotch chips 1 cn 4 Ounce chow mein noodles 1 c Cashews or peanuts Melt the bits in a double boiler or in a microwave oven. Add the chow mein noodles and nuts. Drop on wax paper by teaspoonfuls and let cool. From: "Kathy Nies-Dolak" on Jan 9, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toasted-Almond Macaroons Categories: Cookies Yield: 16 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 c Slivered blanched Almonds; lightly toasted 2/3 c Sugar; (5 oz) 1 tb Flour 1 Egg white 1 1/4 Teaspoon Vanilla Extract 1/4 ts Almond extract 16 Whole almonds; about Preheat oven to 350F. Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add the egg white, vanilla extract and almond extract and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1-inch balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature. Makes about 16. Recipe by: Williams-Sonoma Good Cooking Posted by Nancy Pallotta , MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toffee Almond Sandies Categories: Cookies Yield: 108 Servings 1 c Butter or margarine; Softened 1 c Vegetable oil 1 c Sugar 1 c Confectioners' sugar 2 Eggs 1 ts Almond extract 4 1/2 Cup Flour 1 ts Baking soda 1 ts Cream of tartar 1 ts Salt 2 c Sliced almonds 10 oz English toffee bits OR Almond brickle chip In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Drop by tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 degrees for 10-12 min. or until golden brown. Remove to wire racks to cool. Recipe by: Best of Country Cookies By Nancy Van Ess on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toffee Crisps Categories: Cookies Yield: 72 Servings 1 c Sugar 1/2 c Firmly packed brown sugar 1/2 c Butter or margarine; Softened 1 ts Vanilla 2 Eggs 2 1/4 Cup Flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Almond brickle baking chips Heat oven to 375 degrees. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Stir in chips. Drop by rounded teaspoonfuls 2" apart onto sprayed cookie sheets. Bake for 8-12 min. or until light golden brown. Immediately remove from cookie sheets. Recipe by: Pillsbury Best Cookies Cookbook By Nancy Van Ess on September 23, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toll House Choco-Oat Rage Categories: Cookies Yield: 1 Servings 1 c Margarine; softened (2 Stick) 1 1/3 Cup Oats; quick or old ; fashioned 1/2 c Flour 1 c Brown sugar; light 1/2 c Walnuts; chopped (optional) 2 Eggs 1 ts Vanilla 12 oz Chocolate chips In Large Mixer Bowl, Combine Margarine, Oats, Flour, Brown Sugar, Walnuts, Eggs, And Vanilla. Beat 3 Minutes At Medium Speed Or Until Mixture Is Light And Creamy. Stir In 1 C Chips. Spread Batter In 8 In Square Microwave Safe Baking Dish; Cover Dish With Waxed Paper. Cook On High 4 Minutes; Rotate Dish 1/4 Turn. Cook On High Power 4-5 Minutes Or Until Top Of Cake Appears Dry And Bottom Of Cake Is An Even Color. Sprinkle Remaining 1 Cup Chips Over Top Of Warm Cake. Let Sand 10 Minutes, Then Spread Chocolate Evenly Over Cake. Cool Directly On Counter Top. Cut into Serving Pieces . Makes 8-10 MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tony's Mom's Lemon Snowflakes Categories: Cookies Yield: 60 Servings 1 pk Lemon cake mix w/pudding 2 1/4 Cup Thawed cool whip 1 Egg Powdered sugar 1. In a mixing bowl, combine cake mix, whipped topping, and egg. Beat = with an electric mixer on medium speed until blended. Batter will be very th= ick and sticky. 2. Drop by teaspoonsful into powdered sugar; roll lightly = to coat. Place on ungreased cookie sheet and bake at 350F for 10-12 minute= s or until lightly browned. Yields: 5-6 dozen From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tortoises Categories: Cookies Yield: 30 Servings 1/2 c Brown sugar; packed 1/2 c Margarine; or butter/soft 2 tb Water 1 ts Vanilla 1 1/2 c Flour 1/8 ts Salt 90 cn Halves 8 Caramels; cut in 4ths MMMMM----------------------CHOCOLATE GLAZE--------------------------- MMMMM--------------------------FOLLOWS------------------------------- 30 Cookies. 6 Weeks after that. Preheat oven to 350 degrees. Mix sugar, margarine, and vanilla. stir in flour and salt until dough just holds together. If dough is too dry, stir in 1 to 2 tablespoons water. For each cookie, group 3 pecan halves on an ungreased cookie sheet, laying them at angles to each other. Take dough by teaspoonsful and shape around caramel piece; press firmly onto the center each group of nuts. Bake until set but not brown, 12 to 15 minutes. Cool.Dip tops of cookies into Chocolate Glaze. Yields about Chocolate Glaze: Beat 1 cup powdered sugar, 1 teaspoon water, 1 ounce (1 square) unsweetened chocolate, melted, and 1 teaspoon vanilla until smooth.If necessary, stir in water, 1 teaspoon at a time until glaze is of dipping consistency. These cookies should be made at least 2 weeks before being eaten; they will keep 4 to MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Traditional Scottish Shortbread Categories: Cookies Yield: 1 Servings 1 lb Sweet Butter 1 c Powdered Sugar 4 c Flour Cream butter, add sugar gradually. Blend with, but don't overwork it or let butter become oily. Gradually work in flour. Turn out onto lightly floured board to pat out. (use part confectioner's sugar and part flour on board) NEXT STEP, MAY BE CUT EITHER WAY. 1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick twice, then chill. Bake at 300 deg. for 20 - 25 min, or until barely golden brown. OR 2. Roll 3/4 inch thick - pinch edges, prick all over with a fork. Bake 375 for 5 minutes, then reduce heat to 300 deg and bake 45 ~ 60 minutes, or until lightly golden brown. SOAR: Searchable Online Archive of Recipes http://soar.Berkeley.EDU/recipes/ Recipe By: William Irvine, poster's grand-dad Reformatted by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Trail Mix Cookie in a Jar Categories: Cookies Yield: 1 Servings 1/2 c Packed brown sugar 1/2 c White sugar 3/4 c Wheat germ 1/3 c Quick-cooking oats 1 c Raisins 1/3 c Packed flaked coconut 1/2 c All-purpose flour 1 ts Baking powder 1/2 Dozen cookies Directions 1. Layer ingredients in order given in a 1 quart "open mouth" canning jar. Mix the flour together with the baking powder. Press each layer firmly in place, it will be a tight fit 2. Attach directions to jar. Trail Mix Cookies 1.Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 Cup butter or margarine, softened at room temp. Do not use diet margarine. Mix 1 egg, slightly beaten and 1 teaspoon vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into walnut sized balls and place 2 inches apart on a sprayed cookie sheet. 5. Bake at 350 for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 NOTES : Store in cool dry place 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: Trish Good's Dimples Categories: Cookies Yield: 4 Servings 3 Egg whites 3/4 lb Sugar Almonds Beat the whites of 3 eggs and three quarters pound of sugar till well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake in a cool oven. A regular contributor to My Front Porch, Grey Squirrel, has generously shared some of his recipes. His stories can be found on Mountain Memories. Grey Squirrel writes: Here are a couple of recipes from "HOUSEKEEPING IN OLD VIRGINIA" published in 1879 that might prove of some interest to you. My Front Porch: Trish Good From: Jim Weller Date: 24 May 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tropical Nut Crisps Categories: Cookies Yield: 60 Servings 3/4 c Butter or margarine , softened 1 c Sugar 1/4 c Light corn syrup 1 Egg 1/2 ts Orange or lemon extract OR pineapple extract 1/2 ts Vanilla extract 1 2/3 Cup Premier White Chips (HERSHEY'S), divided 2 1/2 Cup All-purpose flour 2 ts Baking soda 1/4 ts Salt 1 1/4 Cup Finely ground nuts MMMMM----------------------WHITE CHIP GLAZE--------------------------- 2/3 c White chips 1 1/2 ts Shortening In large bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg, orange and vanilla extracts; blend well. In small microwave-safe bowl, place 1 cup white chips. Microwave at HIGH (100%) 1 minute or until smooth when stirred; add to butter mixture, beating until blended. Stir together flour, baking soda and salt; add to white mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350F. Shape dough into 1-inch balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5 dozen cookies. WHITE CHIP GLAZE: In small microwave-safe bowl, place remaining 2/3 cup white chips and 1-1/2 teaspoons shortening. Microwave at HIGH (100%) 45 seconds; stir until smooth when stirred. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias From: Fred Ball Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tulie Trejo's Holiday Peanut Butter Thumbprints - 2nd Pla Categories: Cookies Yield: 1 Servings 1 c Butter, softened 2 c Packed light brown sugar 1 1/2 c Creamy peanut butter 2 Eggs 1 ts Vanilla extract 2 1/2 Cup All-purpose flour 1 ts Baking powder 1 ts Baking soda 1 3/4 Cup Finely chopped Unsalted dry Roasted peanuts FILLING: 3 oz Cream cheese, softened 3 tb Light corn syrup 1/2 ts Vanilla extract 1 c Semisweet chocolate chips, Melted 1/2 c Powdered sugar 1/2 ts Filling. Preheat oven to 350 degrees. In a large mixer bowl, beat butter, brown sugar and peanut butter until well-blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheets. Bake about 10 minutes, or until cookies are just set. Press thumb or the bowl of a small spoon into the center of each cookie to create an indentation; cool slightly. Remove from cookie sheets to a wire rack. Cool completely. To make filling, in a small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add beating well. Gradually add powdered sugar, beating until blended and smooth. Using a star-tip tube, decorate the center of each thumbprint with about Second-place winner Trejo is something of a cooking-contest legend, having gone to the Pillsbury Bakeoff four times and accumulated a multitude of other recipe-contest titles. Trejo has a knack for creating recipes that get the attention of contest judges. After we had selected our finalists, we realized there were two of her recipes among them. Her sweet peanut butter cookies with a coating of chopped nuts and a chocolate-and-cream-cheese filling brought out the kid in our panelists. Trejo, who has five daughters and seven grandchildren, maintains an unflagging enthusiasm for recipe competitions. "It's a great hobby. I love to cook, and during the holidays I do make a lot of cookies," she said. "I start early in November. I freeze them and put them in the refrigerator." As for her winning recipe, a more elaborate version of the popular Peanut Blossoms, she explained, "It's a new one that I kind of changed over a little bit. I love peanut butter, and the chocolate combination with the peanuts is an excellent flavor. Kids can make it, too." Source: San Diego Union-Tribune 1998 Holiday Cookie Contest From: Norman Brown Date: 11 Dec 98 From: Jim Weller Date: 26 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tulip Cookie Shells Categories: Cookies Yield: 6 Servings 2 Egg whites 1/2 c Granulated sugar 1/2 c All purpose flour 1/2 c Unsalted butter, melted 2 ts Water 1 ts Vanilla Ice cream, sherbert, or Fresh fruit For filling Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking hseet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diamter. Working quickly,lightly shape warm cookie with fingers to creat fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ukrainian Almond Crescents Categories: Cookies Yield: 231 Servings MMMMM---------------------------PASTRY-------------------------------- 2 1/2 Cup Unbleached white Flour 1 pk Dry yeast (about 1 Tbsp) 1 c Sweet butter, room temp 2 Egg yolks, beaten 3/4 c Sour cream MMMMM--------------------------FILLING------------------------------- 2 c Almonds, toasted and Coarsely Ground 3/4 c Brown sugar, firmly packed 2 Egg whites pn Of salt Yields 24 pastries From "Sundays at Moosewood Restaurant." Rogaliki, which means "little horns," are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive. Although I am seldom interested in sweets, these are "devilish horns," tempting even me to eat just one more! For the pastry, mix together the flour and yeast in a medium. bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours. Prepare the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open while baking. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed. Posted by Theresa Merkling. From: Fini Brochure; The De'medici Broc MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla and Chocolate Chip Cookie Mix in a Jar Categories: Cookies Yield: 1 Servings 1 c Sugar 1/2 c Milk chocolate chips 1/2 c Vanilla chips 1 c Semi-sweet chocolate chips 2 c Flour mixed with 1 ts Baking soda 1/2 Dozen cookies Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions given to recipient: Empty jar into large mixing bowl, use your hands to thoroughly mix.Add 1 stick soft butter, 2 eggs slightly beaten and 2 tsp vanilla (optional). Mix until completely blended--you will need to finish mixing with your handsShape into balls the size of walnuts Place 2" apart on sprayed cookies sheets Bake 350 for 15-18 min til edges are lightly browned--cool 5 min on baking sheet and remove cookies to racks to cool completely Makes 2 From: Valerie@nbnet.Nb.Ca (Valerie) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vanilla Biscuits [Tbbc] Categories: Cookies Yield: 1 Servings 60 g Butter [2oz]. 60 g Sugar [2oz]. 1 Egg yolk. 1 ds Vanilla. 120 g Flour, self-raising, [4oz]. 1 Egg white. Almonds, blanched. Heat the oven at a moderate setting and prepare a greased biscuit slide. Cream the butter and sugar. Add the egg yolk and beat well. Add the vanilla, then the flour. Lightly mix the dough, roll it out thinly on a floured board, and cut with a floured biscuit cutter. Place on the greased slide and glaze lightly with the egg white. Put half an almond on each. Bake for 10 minutes, or until they turn a delicate brown. from THE BABYBOOMERS COOKBOOK by HELEN TOWNSEND typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegetarian Ginger Snaps Categories: Cookies Yield: 45 Servings 3/4 c Shortening 1 c White sugar 2 ts White vinegar 1/2 c Molasses 1 ts Salt 1 ts Cinnamon 2 ts Ginger 1/2 ts Nutmeg 2 c White flour Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an 1/8 inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool. Recipe by Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Chews Categories: Cookies Yield: 60 Servings 3 c Kelloggs Special K cereal 2 c All-purpose flour;sifted 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 3/4 c Butter or Margarine;softened 2 c Brown sugar;firmly packed 2 Eggs 1 c Walnuts;coarsely chopped 1. Measure Special K cereal; crush to 1 1/2 cups. Set aside. 2. Sift together flour, baking powder, soda and salt. Set aside. 3. Place margarine and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted dry ingredients; mix until thoroughly combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon onto lightly greased baking sheets. 4. Bake in moderate oven (350 degrees) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in diameter. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Crescents Categories: Cookies Yield: 100 Servings *****dough***** 1 8 Ounce pkg philadelphia Cream Cheese; room temp. 16 tb Butter or margarine , room temp. 1 Egg 1 tb Sugar 6 c All-purpose flour 1/2 ts Salt 1/2 c Cold water *****filling***** 4 tb Butter or margarine 1/2 lb Walnuts; ground 1/2 c Sugar 1/2 c Milk 1 ts Vanilla Confectioner's sugar , for dusting Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Place the cream cheese and butter in a bowl with the egg, sugar, flour, salt, and water. Mix well (you can also mix by hand). Roll the dough into a log, 10 inches long. Wrap in plastic wrap and refrigerate the dough for at least 1 hour. Working with 1/4 of the dough at a time, place it on a floured countertop, turning it over to coat well so that it does not stick. Roll the dough out very thin. Using a fluted pastry cutter ( a pizza cutter works well too), cut the dough into strips 2 inches wide. Then cut the dough across again to make 2-inch squares. Place 1/2 tsp filling on each square, using the back of a teaspoon to spread it. Roll the square diagonally, from one corner to the opposite corner, or from side to the opposite side. Form either into a crescent shape, or leave it straight, and place the filled dough on an ungreased cookie sheet. Bake for 15 to 20 mins in a preheated 350 F oven until the cookies are light brown. Sprinkle with confectioners' sugar immediately. Let cool. More powdered sugar can be added when serving. Store in a covered container. These freeze well. Makes about 100 cookies. Posted by Dan Klepach MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Crescents #2 Categories: Cookies Yield: 1 Servings 1 3/4 Cup Flour 1/3 c Sugar 1 1/4 Cup Ground walnuts 2 Egg yolks 1 c Sweet butter Confectioners sugar Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683. Preheat oven to 350 . In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Crisps - Ba 10/84 Categories: Cookies Yield: 18 Servings 3/4 c Sugar 3 tb Unsalted butter 2 tb Milk 1 c Walnuts; finely chopped 2 tb All-purpose flour : Preheat oven to 375 degrees F. Cut out enough 6-inch squares of parchment to line baking sheet. Heat sugar, butter and milk in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring mixture to boil. Remove from heat and stir in remaining ingredients. Spoon one tablespoon batter into center of each parchment square; spread evenly to 1/8-inch-thick circle. Bake until cookies are golden brown, about 7 minutes. Cool 1-1/2 minutes. One at a time, turn paper with cookie attached over top of 1-1/2-inch diameter bottles and gently press to form cups. Cool until firm, about five minutes. Remove paper and cool cookies completely on rack. Repeat with remaining batter. Best served the same day as baked. Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff Pruett. From: Fini Brochure; The De'medici Broc MMMMM