MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Hermits Categories: Cookies Yield: 1 Servings 1 c Shortening or butter 2 c Brown sugar 2 Eggs 3 1/2 Cup All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 ts Cinnamon 1 ts Nutmeg 1/2 c Sour cream or buttermilk 1 c Chopped walnuts 2 c Raisins 1 c Chopped dates Whole walnuts A simple cookie that goes well with a cold glass of milk. Preheat oven to 350 . In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350 . Remove to a wire rack to cool. Yield: 6 dozen. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Horns Categories: Cookies Yield: 5 Servings 2 c Flour 1 c Butter 8 oz Sour cream 1 Egg yolk 1 c Brown sugar 1 c Walnuts, ground 1/2 ts Cinnamon, ground Butter Cream the flour and butter. Mix in the sour cream and the egg yolk. Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. Mix together the brown sugar, walnuts and cinnamon. Roll each dough section on a floured surface until about 1/8 inch thick. Spread about 1/4 of the sugar/walnut/cinnamon mixture over each rolled dough section. Cut the dough into pie-shaped wedges and roll, beginning at the wide end. Place cookies on an ungreased cookie sheet. Brush with melted butter (about 2 T should be enough). Bake for about 20 minutes at 375 degrees F. If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. If you remove them after they have browned slightly, the dough will be crisper. Remove cookies from cookie sheet before they have cooled completely, or else they stick to the cookie sheet. NOTES: * Rolled, walnut-filled cookies -- This recipe has been in the family for a while. These cookies make great Christmas gifts. * During my childhood, these cookies tasted wonderful. However, now they strike me as a bit sweet. You could probably decrease the amount of brown sugar by 1/4 to 1/2 and make up for the loss in volume by increasing the amount of nuts. : Difficulty: easy to moderate. : Time: Initial preparation: 10 minutes; chilling: at least 2 hours; final preparation: 20 minutes; baking: 20 minutes. : Precision: Measure the dough ingredients. : Aviva Garrett : Santa Cruz, CA : Excelan, Inc., San Jose, California : ucbvax!mtxinu!excelan!aviva MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Walnut Shortbread Categories: Cookies Yield: 12 Servings 1 c Softened butter 3/4 c Icing sugar 1 ts Vanilla 1 1/2 c Chopped walnuts 12 lg Walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wasps' Nests Categories: Cookies Yield: 40 Servings 1/2 c Granulated sugar 1/4 c Water 1 1/2 c Blanched slivered almonds 3 Egg whites,at room temp 1 1/4 Cup Confectioners' Sugar 6 oz Semisweet chocolate Squares, Grated : In heavy saucepan cook granulated sugar and water until mixture reaches 240degrees (soft-ball stage) on candy thermometer. Stir in almonds; remove from heat. In large bowl beat egg whites until very stiff, adding confectioners' sigar during last few minutes of beating. Fold in almond mixture and chocolate. Drop by rounded teaspoonfuls 1 inch apart on greased and floured cookie sheet.s Nake in preheated 300 degree oven until cookies are dry, about 20 minutes. Let stand 5 mintutes. Remove to rack to cool. Makes 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wheat Free Shortbread Categories: Cookies Yield: 1 Servings 1/2 c AM Rice Flour 1/2 c Barley or Oat Flour 1/4 c Unrefined vegetable oil 1/4 c Rice syrup Mix all ingredients well to make a smooth dough. Roll out 1/4 inch thick and cut into desired shapes. Bake on an ungreased cookie sheet for 17 minutes at 375 F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Whipped Shortbread Categories: Cookies Yield: 3 Servings 1 c Butter 1 1/2 c Flour 1/2 c Icing sugar 1/2 c Red or green glace cherries Preheat oven to 325. Combine butter, sugar and flour and mix until light and fluffy. Drop by teaspoonfuls onto ungreased cookie sheet or you can use an icing bag. Decorate each cookie with a 1/2 of cherry. Bake at 325 for 15 to 20 minutes or until lightly browned. Remove to a rack to cool. From Empress Food Flair Recipe Pamphlet by Lucerne Foods MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Macadamia Nut Cookie in a Jar Categories: Cookies Yield: 1 Servings 1 1/4 Cup White Sugar 1/2 c Chopped Macadamia nuts 3 1.4 Ounce coarsely Chopped white Chocolate candy bar; Eg Nestle 2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Baking powder Directions: 1. Mix together flour, baking soda and baking powder. Set aside. 2. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. 3. Attach these directions to jar: White Chocolate Macadamia Nut Cookies 1. empty cookie mix into large mixing bowl. Use hands to thoroughly blend mix. 2. Add: 1 stick of butter or margarine, softened at room temp. Do not use diet margarine. Add in 1 egg slightly beaten and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. It will take awhile to mix into a smooth dough. 4. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. 5. Bake at 375 degrees for 12 to 14 minutes. Until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 1/2 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: White Chocolate Macaroons Categories: Cookies Yield: 30 Servings 1 pk Pillsbury refrigerated White chocolate ; chunk cookies -18-ounce Package 2 1/4 Cup Coconut 2 ts Vanilla 1/2 ts Coconut extract 2 1/2 dozen cookies 1. Heat oven to 350 F. Lightly grease cookie sheets or line with parchment paper. In large bowl, break up cookie dough. Add all remaining ingredients; mix well. Drop dough by teaspoonfuls onto greased cookie sheets. 2. Bake at 350 F for 10 to 12 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets. Converted by MC_Buster. Recipe by: Pillsbury Fast & Healthy, Dec 1998 ~*-*-*-MM by Helen Peagram-*-*-*- by Gail <4paws@netrax.net> on Feb 05, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Mousse in an Almond Cookie Shell Categories: Cookies Yield: 6 Servings MMMMM--------------------ALMOND COOKIE SHELL------------------------- 3 lg Egg whites 2 tb Sugar 2 tb Flour 1/2 c Almonds, sliced, toasted MMMMM---------------------------MOUSSE-------------------------------- 1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1 tb Rum, white 1 lb White, melted Creme fraiche Raspberry puree Almond Cookie Shell: =================== Put the egg whites in a bowl and beat them briefly. Add the sugar and flour, then whisk. Stir in the almonds. Butter a sheet pan and spoon tablespoons of mixture onto the pan. Spread the spoonfuls on the sheet slightly with the back of a spoon to form circles about 2 inches apart. Bake in a 350 F oven for 5 - 7 minutes. Remove from oven and while still hot, mold into small cups by placing over a rolling pin. Set aside to dry. Mousse: ====== In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Serve one scoop of mousse in an almond cookie shell. Garnish with raspberry puree and creme fraiche. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Shortbread Categories: Cookies Yield: 4 Servings 4 1/2 Ounce Coarsely Chopped white Chocolate 1/2 lb Unsalted butter, at room Temperature 1/2 c Firmly packed dark brown Sugar 1 c Plus 2 tablespoons flour, Sifted 1. Position a rack in the center and preheat oven to 400 degrees F. Lightly butter a 9-inch pie pan. Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal. 2. Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped white chocolate. 3. Pat the dough evenly into the prepared pan. Using the tip of a sharp knife, score the dough into eight equal triangles. 4. Bake the shortbread until light golden in color, about 30 minutes. Transfer in the pan to a wire rack to cool slightly. Remove the shortbread from the pan and cool completely on the wire rack. Store in an airtight container at room temperature. Do ahead: The shortbread can be made up to 2 weeks in advance, or frozen up to 1 month. Source: White Chocolate By Janice Wald Henderson Shared by: Debra Young From: Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Christmas Categories: Cookies Yield: 4 Servings 1 c Powdered milk 1 c Icing sugar 1 c Coconut 3 c Rice bubbles 1 c Sultanas 250 g Copha 1 ts Vanilla 30 20cm biscuit tray 1 Put the powdered milk, icing sugar, coconut, rice bubbles and sultanas into a bowl. Dissolve copha in a saucepan, add vanilla and pour into the bowl with the other ingredients. 2 Press into a greased tray and allow to set. Cut into squares or diamonds and package. This can be cellophane gift-wrapped. Date: Tuesday, July 27, 1999 9:26 Pm from: Karen Stephens MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Drop Cookie Categories: Cookies Yield: 72 Servings 1 c Shortening 3 c Sugar; creamed 4 Eggs 1 c Milk; sweet 5 1/4 Cup Flour 1 ts Baking soda; dissolved in 1 /4 c. sour milk 4 ts Baking powder 1 ts Vanilla 1/4 ts Nutmeg This makes 6 dozen cookies.. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wholemeal Nutty Slice Categories: Cookies Yield: 1 Servings 1 c Bran 1 c Rolled Oats 1 c Wholemeal Flour 1 ts Baking Powder 1/2 c Soft Brown Sugar 1/2 c Coconut 1/2 c Chocolate Chips 1/2 c Raisins 1/2 c Walnuts, chopped 1 c Milk MMMMM------------------------LEMON ICING----------------------------- 2 c Icing Sugar 2 ts Butter, melted 1 tb Lemon Juice -=OR= 4 dr Lemon Essence Water From : Liz Gunn In a bowl, mix together bran, rolled oats, wholemeal flour, baking powder, brown sugar & coconut. Stir in the chocolate chips, raisins & chopped walnuts. Mix in the milk gradually. The mixture should be slightly wet. Press into a swiss roll tin. Bake at 350F (180C) for 15-20 minutes or until firm. Ice while still warm with lemon icing & sprinkle with coconut. Cut when cool. Lemon Icing: Sift the icing sugar into a bowl. Add the butter & lemon juice & mix together. Add the water gradually to form a thick smooth spreading consistency. Source: Unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: World's Finest Health Cookie Categories: Cookies Yield: 1 Servings 3 c Flour 2 c Sugar 1 ts Baking soda 2 ts Baking powder 3 c Oats; rolled 1 c Raisins 1 c Shortening 1 c Milk; sour 1 Egg 1/2 ts Salt Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven. Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: World's Second Health Cookie Categories: Cookies Yield: 1 Servings 1 c Brown sugar 2 c Oats; rolled 2 c Flour 1/2 ts Baking soda 1 ts Cinnamon 3/4 c Shortening 3/4 c Raisins; chopped 2 Eggs Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes. Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Yellow Goodies Categories: Cookies Yield: 4 Servings 225 g Butter or margarine 1 Egg Grated peel of 1 large Lemon 1 1/2 tb Freshly squeezed Lemon Juice 3 dl Icing (confectioner's) Sugar 5 dl Plain wheat flour 1 ts Baking powder Lemon glazing: 2 1/2 dl Icing (confectioner's) Sugar 1 tb Butter or margarine 1 1/2 - 2 tbs freshly squeezed Lemon juice 1/2 Hour to get stiff. Stir the fat smooth and add eggs, lemon peel, and lemon juice. Mix icing sugar, flour, and baking powder and add that to the batter. Leave in the fridge for 1 1/2 hours or in the freezer for Roll the dough into balls, approx 2 1/2 cm (scant 1") in diameter. Put them with enough space between them on buttered baking-plates. Bake in the middle of the oven at 175 C/350 F for about 12 minutes. Let cool on the plate and then move them to a rack. Glazing: Mix icing sugar, fat, and lemon juice. Stir until smooth. Put a dollop of the glazing on each cake and let set. Serve. Gula godingar These cookies are easy to make, but if you put the dough in the freezer for about half an hour, they're even more easy to cut and shape. A dollop of lemon glazing is a great finish. Enjoy! Bella From: Bella Rose's Categories: Cookies Yield: 150 Cookies 1 lb Real butter 1 lb Light brown sugar -firm packed=(2-1/4cups) 11 ea Eggs 1 lb Pecans; chopped=(3-1/2c) 1/2 c All purpose flour 1/2 ts Salt 1 ts Vanilla Joe E. Brown the comedian was originally from Toledo, Ohio, where we first started our business says Rose Naftalin, owner of the long-lived Rose's in Portland, Oregon. I concocted this cookie and named it for him because he came into the shop often and this was one of his favorites. DIRECTIONS: Preheat oven to 350F. Grease cookie sheets. Beat butter and sugar until light; add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in the pecans, flour, salt and vanilla. Drop the batter by teaspoonfuls onto cookie sheets. Pour only about four cookies on a sheet at a time, and be sure to beat the batter each time you take some. Bake about twelve to fifteen minutes, or until light brown. Remove each cookie with a metal spatula and roll up like a cigar. If cookies get too brittle to roll, return to oven for a few minutes and again start rolling. The process is a little slow at first, but as you continue to work, you'll become more proficient and it will go much faster. When cooled, be sure to keep these cookies in a covered can. Makes 150 cookies. PER COOKIE: Calories: 60 (5% protein, 25% carbohydrate, 70% fat) Protein: 0.8 grams Total fat: 4.9 grams Saturated fat: 1.8 grams Cholesterol: 22 mg Sodium: 38 mg Carbohydrate: 3.9 grams Fiber: 0.2 grams Exchanges: 1 fat [From Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheese Cakes, Cake Rolls and Pastries by Rose Naftalin; as published in the Oregonian FoodDay June 29, 1999; typos by Dorothy Flatman] From: Dorothy Flatman Date: 28 Jan 00 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: English Digestive Biscuits Categories: British, Cookies Yield: 1 Batch 1/2 c Unbleached All-Purpose Flour 1 1/2 c Stone Ground Whole Wheat Flour 1 t Baking powder 1/2 c Butter, room temp 3/4 c Confectioner's sugar 1/4 c Cold milk Place dry ingredients in a mixing bowl. Cut or rub in the butter with a pastry blender, two knives or your fingertips. Add the sugar and enough milk to make a stiff dough. Knead this mixture on a flour surface until smooth. (All this can be done almost instantly in a food processor.) If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp. After the dough has chilled, preheat your oven to 350 degrees. Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. (Traditional digestives are about 2 1/2 inches round.) Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes. From: The King Arthur Flour 200th Anniversary Cookbook, by Brinna Sands. Countryman Press, Woodstock Vermont. 1992. From: "Amanda" From: Jim Weller Date: 05 Feb 00 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Empire Biscuits Categories: Cookies Yield: 4 Servings 2 c Butter, softened 1 c White sugar 4 c Sifted all-purpose flour 1 c Raspberry preserves 24 Maraschino cherries 8 c Confectioners' sugar 1/2 c Milk 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet. " This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry. " Submitted by: Marcie From: Minnie (Cnvaness@worldnet.Att.Netdate: 2001-05-02 14:24:13 Pst MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Green Mint Meringue Cookies Categories: Cookies Yield: 20 Servings 2 Egg whites 3/4 c Sugar 1 pn Salt 1/2 ts Vanilla 6 oz Chocolate chips; mint 1 dr Green food coloring; or More Preheat oven to 350 degrees. Beat egg whites until they hold soft peaks. While constantly beating, gradually add sugar, and continue beating until stiff peaks form. Fold in one drop green food coloring, vanilla, chips, and salt. Place on ungreased cookie sheet. (Use parchment paper if available.) Turn oven off as you put the cookies in. Leave in overnight. Can be frozen. Recipe by: Jane Kraft ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by Kathleen on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Snow Cap Cookies Categories: Cookies Yield: 4 Servings 2 c Flour 2 ts Baking powder 1/2 ts Salt 1 2/3 c Sugar 1/2 c Butter 2 Eggs 1/2 ts Mint extract 2 Squares bitter chocolate Melted 1/3 c Milk 1/2 c Powdered sugar Sift first three dry ingredients; cream butter, sugar, eggs and extract. Add chocolate. Add dry ingredients alternately with milk. Divide dough in half. Cover tightly and chill for 2 hours. Shape in 1 inch balls and roll in powdered sugar. Bake at 350 for 12-15 minutes on greased cookie sheet. These "crackle" during baking, so that the appearance is that of a "cracked" surface with powdered sugar on the higher parts of the surface. http://www.recipesource.com/ From: "Gladys" Woman's Day, Holiday Baking 1994 From: "Gladys"