MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cookie on a Stick
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/2 c  Sugar                             3/4 c  (1-1/2 sticks) Parkay
           Margarine                           2    Eggs
  1 1/2 ts Vanilla                             3 c  Flour
      1 ts Calumet Baking Powder             1/2 ts Salt
           Red or Green food coloring               Wooden sticks
 
  Beat sugar and margarine until fluffy. Add eggs and vanilla. Add
  combined dry ingredients; mix well. Divide dough in half. Tint one
  half of dough with food coloring. Refrigerate all dough several hours
  or overnight. Heat oven to 375 degrees F. Roll half of tinted dough
  to 1/4-inch thick 8-inch square on lightly floured wax paper. Repeat
  with half of untinted dough. Place one dough square on top of the
  other; roll up. Cut dough into 1/2-inch slices. Press and flatten
  each slice into 2-1/2-inch circles. Place on ungreased cookie sheet.
  Slide stick into each cookie to center; gently press dough around
  stick. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet.
  Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen.
  
  Sonya Whitaker From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 28, 2001 9:56 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fig Gems
 Categories: Cookies
      Yield: 4 Servings
 
     20    California dried figs             1/2 c  Seeded raisins
      1 c  Pecan meats                       1/2 c  Confectioners' sugar
      3 tb Peanut butter                     1/2 c  Strained honey
 
  Warm your food grinder. With medium blade, grind figs, raisins and
  nuts. Stir together with sugar and peanut butter. Add honey to soften
  enough to make fruit pliable. With your hands, make balls the size of
  small walnuts, and roll in confectioners' sugar. Place on a pretty
  plate or tray, surround them with figs stuffed with candied cherries
  or nut halves, for festive (but fast disappearing) centerpiece. From:
  "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:51
  Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Banana Cereal Cookie
 Categories: Cookies
      Yield: 4 Servings
 
      3 c  Flour                               1 ts Soda
    1/2 ts Nutmeg                          1 1/4 c  Shortening
      2 c  Mashed ripe bananas                 1 c  Chopped nuts
      2 c  Sugar                             1/2 ts Salt
  1 1/4 ts Cinnamon                        3 1/2 c  Quick oatmeal
      3    Eggs                           
 
  Cream shortening and sugar. Add eggs; cream well. Sift flour, soda,
  salt, nutmeg and cinnamon together. Add oatmeal to shortening
  mixture. Add flour mixture alternately with mashed bananas. Add
  chopped nuts. Drop on greased cookie sheet. Bake at 375 degrees for
  12 to 15 minutes. makes large batch of cookies. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:46 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Do Little Chocolate Macaroons
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Flour                               1 pk (4 serving size) instant
           Chocolate pudding mix               2 c  Flaked coconut
      1 c  Sweetened condensed milk          1/2 ts Almond extract
 
  Preheat oven to 325 degrees F. In a large mixing bowl, combine all
  ingredients. Mix well. Drop by teaspoons, 2" apart, onto greased and
  floured cookie sheets. Bake for 10 to 12 minutes until cookie is firm.
  Carefully remove cookies sheets immediately. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:08 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Pistachio Meringue Cookie
 Categories: Cookies
      Yield: 4 Servings
 
    1/3 c  Pistachio nuts                    1/4 c  Semisweet chocolate pieces
      2    Egg whites                        1/8 ts Cream of tartar
    2/3 c  Superfine sugar                   1/2 ts Vanilla
 
  Preheat oven to 250 degrees F. Grease and flour 2 cookie sheets.
  Combine the pistachios and chocolate pieces in a blender or food
  processor. Cover and whirl until very finely chopped. reserve. Beat
  together the egg whites and cream of tartar in a small bowl until
  soft peaks form. gradually add in sugar 1 tablespoonful at a time,
  until the mixture forms very stiff peaks. Fold in chocolate mixture
  and the vanilla. Using a teaspoon, drop small mounds of meringue onto
  the prepared cookie sheets, leaving about 1 inch between mounds. bake
  in the preheated oven for 30 minutes or until firm but not browned.
  Let stand for several minutes on cookie shets. Loosen the meringues
  carefully with a small knife, transfer the meringues carefully to a
  wire rack to cool completely. Store in a tightly covered container in
  a dry place.
  
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 28,
  2001 9:07 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Orange Cookie
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Butter/margarine; softened        3/4 c  Sugar; divided
      1    Egg                             2 1/2 c  Flour
    1/2 ts Salt                              1/4 c  Orange peel; grated
      1 c  Chocolate chips, semisweet               Melted
 
  In a mixing bowl, cream butter and 1/2 cup sugar. Add egg and vanilla.
  Gradually add flour and salt; mix well. Cover and chill for 15
  minutes. Roll dough on a floured surface to 1/4 inch thickness. Cut
  with a 2 inch cookie cutter or shape into 2 inch x 1 inch rectangles.
  Place 2 inches apart on ungreased baking sheets. Combine orange peel
  and remaining sugar; spread over cookies. Bake at 350 degrees for
  14-16 minutes or until the edges just begin to brown. Remove to wire
  racks to cool completely. Decorate cookies with melted chocolate.
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 28,
  2001 9:07 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Butterflies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  Flour                             1/2 c  Cocoa
      2 ts Baking powder                     1/2 c  Shortening
    1/2 c  Peanut butter                   1 3/4 c  Sugar
      2    Eggs                            1 1/2 ts Vanilla flavoring
    1/3 c  Milk                           
 
  Sift together dry ingredients. Cream shortening and peanut butter, add
  sugar, mix again. Stir in eggs and vanilla. Add dry ingredients
  alternately with milk, blend well. Drop by teaspoon onto ungreased
  cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8 to
       10    minutes. Do not overbake. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 8:54 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bittersweet Chocolate Moons
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Butter or margarine               3/4 c  Walnuts
    1/3 c  Sugar                             1/2 c  Unsweetened cocoa
      1 c  White flour                       1/4 ts Vanilla extract
 
  Put all into cuisinart and blend until a ball forms. Chill one hour.
  Form into 12 balls and shape into crescent moons. Bake at 300 degrees
  F on ungreased cookie sheet for 15 to 20 minutes. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 8:52 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Frosted Chocolate Creams
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Butter                              1 c  Sugar
      2    Eggs                                2 oz Chocolate,unsweetened,
           Melted and cooled                   1 ts Vanilla
      1 ts Baking soda                     2 1/2 c  Flour
    3/4 c  Milk                                     Frosting:
      2 oz Chocolate, unsweetened              2 tb Butter
      2 c  Powdered sugar                      2 ts Vanilla
      2 ts Heavy cream (approx.)                    Garnish:
     60    Pecan halves                   
 
  Preheat oven to 400 degrees F.
  
  Cream butter and sugar together until light and fluffy. Add eggs,
  melted chocolate, and vanilla; mix well.
  
  Combine soda and flour together. Alternately add flour mixture and
  milk to egg batter, beating well after each addition.
  
  Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8
  to 10 min., or until dull on top and firm to the touch. Remove
  cookies from sheets immediately and cool on rack.
  
  To frost: Melt chocolate and butter in saucepan; remove from heat.
  Stir in sugar, vanilla, and enough cream to become spreading
  consistency.
  
  Frost cookies after they are completely cool(but frosting should
  still be slightly warm). With table knife or small spatula, swirl
  frosting around top of cookie.Place a perfect pecan half on top
  before frosting is set. Let frosting set while cookies are on rack.
  
  Store in cookie tin, placing waxed paper between layers of cookies.
  
  Can be kept 5 to 6 days in a cool place. This recipe does not freeze
  well. Makes about 5 dozen cookies. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 8:51 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Cookie Pops
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Butter or margarine               1/2 c  Peanut butter
    1/2 c  Sugar                             1/2 c  Brown sugar
      1    Egg                               1/2 ts Vanilla
  1 1/2 c  All-purpose flour                 3/4 ts Baking soda
    1/4 ts Salt                                     Wilton dark or light cocoa
           Flavored candy melts           
 
  Preheat oven to 375 degrees
  
  Thoroughly cream butter, peanut butter, sugar, egg, and vanilla. Toss
  together dry ingredients; blend into creamed mixture. Shape dough into
  ball. Roll dough approximately 1/8 inch thick. Dip cutters into flour
  before each use. Bake 10-12 minutes. Cool. Dip in chocolate or or make
  peanut butter chocolate sandwiches. Makes 4 dozen
  
  Place one or two wafers of candy melts on warm cookie. Sandwich two
  cookies together on lollipop stick. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:57 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Butter Disks
 Categories: Cookies
      Yield: 4 Servings
 
      1    Stick butter                      1/2 c  Sugar
           Grated zest of 1 lemon              1 tb Dark rum
      2    Egg whites                          1 c  Ground almonds
      6 tb Flour                                    Glaze:
    2/3 c  Seedless raspberry                       Preserves
      1 tb Kirsch                         
 
  Preheat the oven to 350 degrees.
  
  Cream the softened butter and add the sugar in a stream. Continue
  beating until the butter/sugar whitens. Beat in the zest and rum,
  then the egg whites, one at a time, beating smooth between each
  addition. Mix the almonds and flour toget her and stir them into the
  batter by hand.
  
  Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch
  plain tube. Bake the cookies for 12 to 15 minutes.
  
  For the glaze:
  
  Bring the preserves and the Kirsch to a boil in a small pan over
  medium heat, stirring occasionally, until slightly thickened. Apply
  glaze while it is still very hot.
  
  Cool the cookies on the paper and sandwich them with raspberry glaze
  after they have cooled. Cooking Live Show #CL8898
                           batter:
  
  From: "Gladys" <gladysdinletir@superonldate: Wednesday, December 19,
  2001 12:0 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anisplaetzchen
 Categories: Cookies
      Yield: 4 Servings
 
      1 tb Anis seed                           3    Eggs
    250 g  Powdered sugar                      1 pn Salt
      2 pk Vanilla sugar use (you can               Use a little vanilla
           Extract)                            2 ts Ground anis
    250 g  Flour                          
 
  Break up anis seed with mortar and pestle ( or knife). Beat eggs,
  powdered sugar, salt, vanilla sugar and ground anis until very thick
  and lemon colored. Sift flour onto eggs and fold in. Grease a cookie
  sheet and sprinkle the broken up anis seed on it. With a pastry bag
  or small ice cream scoop set walnut sized mounds of dough on the
  cookie sheet. Let dry for 24 hours and the bake for 15-20 minutes.
  They are not supposed to turn any color. There was no baking
  temperature but my guess would be 300 or 325 F. Sorry if this sounds
  a little awkward, but that's from the translation. From: "Katharina"
  <glaserberl@home.Com>date: Monday, December 17, 2001 4:47 Pm MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meltaways
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Butter                            1/2 c  Sugar
    1/2 c  Brown sugar, firmly packed          1    Egg
  2 1/4 c  Flour                               1 ts Cream of tartar
      2 ts Baking soda                       1/2 ts Salt
           Sugar for rolling              
 
  Cream butter and sugars. Add egg and mix well. Sift together flour,
  cream of tartar, baking soda and salt, and add to butter mixture.
  Chill dough if necessary for handling. Shape into small balls and
  roll in sugar, then place on ungreased cookie sheets and bake at 350
  degrees F for 10 to 12 minutes. Makes 4 dozen. I got this recipe
  during college days in Wisconsin from my friend Linda Dirkse, who now
  lives in Bakersfield, California. Susan Mahnke Peery
  
  From: "Gladys" <gladysdinletir@superonldate: Sunday, December 16, 2001
  11:29 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zaletti
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Flour                               1 c  Cornmeal
    1/2 c  Sugar                             1/8 ts Salt
      1 ts Baking powder                       8 tb Butter, softened
      1 c  Raisins                             1    Egg
      1    Egg yolk                            1 ts Vanilla
      1 ts Lemon zest                     
 
  Preheat the oven to 350. Cream together the flour, cornmeal, sugar,
  salt, raisins, butter and baking powder. Mix until a dough forms. In
  a separate bowl, mix together the egg, egg yolk, vanilla and zest.
  Add to the other mixture and blend well. Divide the dough into 2
  pieces. Roll into logs. Slice into 1/2-inch pieces. Place on a cookie
  sheet lined with parchment. Bake until lightly browned (about 15-18
  minutes). International Christmas Cookie Nick Sundberg
  
  From: "Gladys" <gladysdinletir@superonldate: Saturday, December 15,
  2001 2:32 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kringla
 Categories: Cookies
      Yield: 3 Servings
 
      3 c  Flour                               1 ts Baking powder
      1 ts Baking soda                         1 c  Buttermilk
      8 tb Butter                              1 c  Sugar
      1    Egg                               1/2 ts Vanilla
 
  Cream the butter and sugar together. Add in the egg and vanilla. Blend
  well. In a separate bowl, sift the flour, baking powder and soda.
  Alternate blending the dry mixture and the buttermilk into the butter
  mixture. Cover and refrigerate overnight.
  
  Pre-heat the oven to 350 degrees. Form the dough into small figure
  eights. Place on a greased cookie sheet and bake for 10-15 minutes
  (or until just brown). Cool before serving. Norway) Nick Sundberg
  International Christmas Cookie From: "Gladys"
  <gladysdinletir@superonldate: Saturday, December 15, 2001 2:32 MM by
  H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lebkuchen
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Honey                               1 c  Brown sugar
      1 c  Molasses                            1 tb Shortening
      1 tb Sour cream                          1 tb Baking soda
  1 1/2 ts Cinnamon                        1 1/2 ts Cloves, ground
      1 tb Orange zest                         1 tb Lemon zest
    1/2 c  Almonds                             5 c  Flour
 
  Heat the honey, sugar, molasses and shortening in a saucepan over low
  heat. Allow to cool. Mix together the sour cream and baking soda.
  Allow to sit 15 minutes. Add to the honey mixture. Add the remaining
  ingredients and blend until a dough forms. Cover and refrigerate
  overnight.
  
  Pre-heat the oven to 350 degrees. Roll out 1/4-inch thick. Cut into
  medium circles. Place on a cookie sheet and bake for 15 minutes. Cool
  and dust with powdered sugar (optional). (Germany) Nick Sundberg
  International Christmas Cookie
  
  Enjoy these spice cookies with hot tea. From: "Gladys"
  <gladysdinletir@superonldate: Saturday, December 15, 2001 2:32 MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kipel
 Categories: Cookies
      Yield: 2 Servings
 
      8 tb Butter                              1 c  Cottage cheese
      4 oz Cream                           1 1/2 c  Flour
      1 c  Walnuts, chopped                    1 c  Sugar
      1 ts Cinnamon                       
 
  Cream together the butter and cottage cheese in a mixer. Blend in the
  cream. Slowly add the flour until a stiff dough forms. Cover and
  refrigerate overnight.
  
  Pre-heat the oven to 400 degrees. Mix together the walnuts, sugar and
  cinnamon. Set aside. Roll out the dough (on a floured board) until
  very thin. Cut into 4-inch triangles. Place a teaspoon of the nut
  mixture on the dough. Starting with the base, roll into a cylinder.
  Bend into a crescent shape. Place on a lightly oiled cookie sheet.
  Bake until lightly brown (about 15 minutes). (Czechoslovakia) Nick
  Sundberg International Christmas Cookie
  
  Cottage cheese adds a different twist to this holiday cookie. From:
  "Gladys" <gladysdinletir@superonldate: Saturday, December 15, 2001
  2:31 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Hazelnut Snowballs
 Categories: Cookies
      Yield: 4 Servings
 
    3/4 c  Toasted whole hazelnuts plus       24    Peeled
      6 tb Granulated sugar                  3/4 c  Cake flour
    1/4 c  Unsweetened cocoa powder                 Such as Droste or Hershey's
           European                                 Dutch
    1/4 lb (1 stick) softened unsalted              Butter
      1 ts Vanilla extract                   1/2 c  Sifted sugar (for coating
           Cookies)                       
 
  PREPARATION:
  
  1. Position an oven rack in the middle of the oven. Preheat the oven
  to 300°F. Line a baking sheet with parchment paper.
  
  2. Put the ¾ cup hazelnuts and 1 tablespoon of granulated sugar in
  the work bowl of a food processor fitted with the steel blade and
  process with a few short bursts to combine the ingredients. Process
  about 1 minute until the hazelnuts are finely ground. Set aside.
  
  3. Sift the flour and cocoa powder together. Set aside.
  
  4. Put the butter in a large mixing bowl and mix with an electric
  mixer on low speed for 15 seconds. Add the remaining 5 tablespoons
  granulated sugar and beat on medium speed for 1 minute until the
  mixture looks smooth. Mix in the vanilla. Decrease the speed to low
  and mix in the nut mixture. Add the flour mixture. Mix just until it
  is incorporated and a soft dough forms. Stop the mixer and scrape the
  bowl and the beaters during the mixing. Roll rounded teaspoons of
  dough into 1-inch balls. Place them about 1½ inches apart on the
  baking sheet. Press a whole hazelnut gently into the center of each
  cookie.
  
  5. Bake for about 30 minutes. The cookies will flatten slightly, and
  the tops will have tiny cracks and feel firm to the touch. Cool the
  cookies on the baking sheet for 5 minutes. Use a metal spatula to
  transfer the cookies to a wire rack to cool completely. The cookies
  become crisp as they cool. Roll each cookie gently in powdered sugar
  to coat it completely. Makes 24 cookies.
  
  6. Good Advice: Grinding the nuts with some sugar in a food processor
  allows them to become finely ground without forming a paste.
  
  7. Doubling the Recipe: Double the ingredients.
  
  8. To Freeze: Place the bottoms of 2 cookies together and wrap them in
  plastic wrap. Put the wrapped cookies in a metal or plastic freezer
  container and cover tightly. Label with date and contents. Freeze up
  to 2 months. To serve, remove as many cookies from the freezer as
  needed and defrost the wrapped cookies at room temperature. Serve
  within 3 days.
  
  PREP/COOK INFORMATION:
  
  Serves: 24 Bake and Freeze Desserts
  
  From: "Gladys" <gladysdinletir@superonldate: Friday, December 14,
  2001 3:23 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cardamom Wedding Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2    Butter; softened                  2/3 c  Confectioners' sugar
      2 ts Vanilla                                  Grated peel of 1 lemon (no
           White attached)                          Grated peel  of 1 orange (no
           White attached)                     1 c  All-purpose flour
    3/4 c  Whole wheat flour                 1/2 c  Cornstarch
      2 ts Ground cardamom                     1 c  Finely ground almonds
           Or pecans                           1 c  Sifted confectioners' sugar
           (1 to 2)                                 For dusting
 
  Preheat oven to 325 degrees. In a mixer bowl beat butter and
  confectioners' sugar together until light. Beat in vanilla and grated
  peels. Sift together flour, whole wheat flour, cornstarch, and
  cardamom and add to butter mixture. Mix at low speed until almost
  combined, then add ground nuts and mix until combined.
  
  Shape into nickel-sized balls and place on an ungreased baking sheet.
  Bake until bottoms are lightly browned, 20 to 25 minutes. Transfer to
  a wire rack to cool for 5 minutes, then roll in sifted confectioners'
  sugar and let finish cooling completely on a rack. Roll again in
  confectioners' sugar and store in an airtight container.
  
  Yield 36 cookies. NATHALIE DUPREE SHOW#ND7015
  
  From: "Gladys" <gladysdinletir@superonldate: Sunday, August 19, 2001
  7:15 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flour Cookies
 Categories: Cookies
      Yield: 36 Servings
 
    400 g  Flour                             250 g  Butter at room temperature
     35 g  Powdered sugar                      1 pk Sugared vanillin(7g)
           For sprinkling:                          Additional powdered sugar
           Cinnamon (optional)            
 
  Cream the soft butter with th sugar. Add the flour and vanilla to
  obtain a dough. Form small balls and place on cookie sheets, the
  cookies won't expand. Bake in a 175°C preheated oven for 15-25
  minutes until theyget slightly pink. Sprinkle with powdered sugar and
  pinches of cinnamon.
  
  The cookies are what they are called 'melt in your mouth' floury, so
  they are very delicate.
  
  Un Kurabiyesi Piyale Dr. Oetker
  
  Translated by Gladys Dinletir
  
  From: "Gladys" <gladysdinletir@superonldate: Sunday, August 19, 2001
  8:18 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Molasses Cookies	lilli Beach	
 Categories: Cookies
      Yield: 4 Servings
 
      4 c  Flour                               1 tb Soda
      2 ts Ground cloves                       1 ts Salt
      4 ts Ground ginger                       2 ts Ground cinnamon
    2/3 c  Butter or margarine               2/3 c  Shortening
      2 c  Sugar                               2    Eggs
      2 tb Molasses                            2 tb Light corn syrup
           Cinnamon and sugar mixed                 Together to coat cookies
 
  Combine flour, soda, cloves, salt, ginger, & cinnamon.  Do not sift.
  Stir to mix well.  Beat together butter, shortening, & sugar til
  fluffy. Stir in eggs, molasses, & corn syrup until well blended.  Add
  flour mixture to creamed mixture.  Beat until smooth & pliable.
   Pinch off dough by the rounded teaspoonful. Roll into smooth balls.
  Roll balls in cinnamon sugar to coat completely.   Place on ungreased
  cookie sheets. Bake at 350 degrees 10 minutes or until cookies appear
  cracked, are firm but feel soft to the touch. NOTE:  I usually
  undercook these cookies for a soft center. But for ginger snaps and a
  crispy cookie, cook them the full time. From: "Gladys"
  <gladysdinletir@superonldate: Monday, August 20, 2001 9:03 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Girl Scout Mint Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1    Box Devil's Food Cake Mix           2    Eggs
      2 tb Water                               2 tb Cooking Oil
    1/2 c  Cocoa                               1 pk Chocolate Chips
      2    3 drops Wilton's Candy Mint              Flavoring
 
  Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking
  oil, and cocoa. You will need to blend this together well, this will
  be a very sticky mess. Let stand for 20 minutes, and then shape into
  very small 1/2 inch balls. Place these balls on a cookie sheet 2
  inches a part, and smash down flat. You will need to spray a large
  spoon with Pam to make them flat. Bake for about 8 minutes. Let cool
  until they reach room temperature.
  
  Heat chocolate chips in either the microwave, or in a double boiler.
  When completely melted add a couple drops of the mint flavoring. Be
  carefull not to add too much, it is a powerfull flavoring. You can
  either spread the melted chocolate on the cookies, or you can dip the
  cookies into the chocolate.
  
  From: "Duckie" <jmstwn1607@earthlink.Nedate: Saturday, August 18,
  2001 7:44 Pm MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal-Chocolate Morsel Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 pk Yellow cake mix w/pudding           1 c  Oats; regular uncooked
      1 c  Raisins                             1 c  Semisweet chocolate morsels
      1 c  Pecans; chopped                   1/3 c  Vegetable oil
    1/2 ts Vanilla extract                     3 lg Eggs; lightly beaten
 
  Combine all ingredients, stir well. Drop dough by rounded spoonful 2
  inchs apart onto a lightly greased cookie baking sheet. Bake at 350
  degrees for 8 to 10 minutes. Remove to wire racks to cool. Yield:
  about 6 dozen: Southern Living
  
  From: "Gladys" <gladysdinletir@superonldate: Wednesday, August 22,
  2001 1:46 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Pepper Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/2 c  (3 sticks) unsalted butter      1 1/4 c  Sugar
      2 lg Eggs; lightly beaten                3 c  Sifted all-purpose flour
  1 1/2 c  Unsweetened cocoa powder          1/4 ts Freshly ground black pepper
      1 pn Cayenne pepper                      1 ts Ground cinnamon
      5 oz Semisweet chocolate; for                 Decoration
 
  Cream the butter and sugar. Add the eggs and beat until fluffy. Sift
  together the dry ingredients. Add to the butter mixture and beat
  until well mixed; if dough seems too soft, add up to 1/4 cup more
  flour. Shape into a flattened round, wrap, and refrigerate at least 1
  hour.
  
  Preheat oven to 350 deg F. and line baking sheets with parchment
  paper. On a well-floured board, roll out the dough until 1/8 inch
  thick. (It's best to divide and roll out a quarter or third of the
  dough at a time, leaving the remainder in the refrigerator. Try to be
  careful not to get the flour dusted on the top of the dough as the
  cookies are not quite as pretty then.) Cut dough into shapes and set
  1 to 2 inches apart on baking sheets. Leftover dough can be rolled
  and cut once more. Bake for 8 to 10 minutes, or just until crisp; do
  not allow to darken. Cool on racks.
  
  Melt the chocolate and drizzle over the cooled cookies in a haphazard
  fashion; allow to harden completely before serving.
  
  riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) From: "Gladys"
  <gladysdinletir@superonldate: Tuesday, August 21, 2001 2:33 Pm MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rubber Stamp Gingerbread Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Butter                              1 c  Brown sugar (not packed)
    1/4 c  Molasses                            1 lg Egg
  2 1/4 c  Flour                             1/2 ts Cinnamon
      2 ts Powdered ginger                     2 pn Ground cloves
      1 pn Cayenne pepper                 
 
  Cream butter and brown sugar together. Stir in molasses, then egg. In
  seperate bowl, mix flour with spices. Stir in butter/sugar mix. If
  dough is too moist, add 2 T of flour. Knead dough lightly, then chill
  for 40 minutes. Shape dough. Bake 350 degrees 10-12 minutes.
  
  Of all places, I found this recipe on a rubber stamp.  They also had
  chocolate chip cookies and sugar cookies and I think shortbread
  cookies, but the stamps were $8 apiece and the only way I justified
  this one is that I plan to use it on Christmas cards and things.
  
  The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA From: "Gladys"
  <gladysdinletir@superonldate: Tuesday, August 21, 2001 2:33 Pm MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Oatmeal Cookies	oprah	
 Categories: Cookies
      Yield: 36 Servings
 
      2    Whole Egg Whites                    1    Banana
    1/2 c  Orange Juice, Frozen                     Concentrate -- thawed 1/2
        c  Honey                           1 1/2 c  Oatmeal
      1 c  Flour -- All-Purpose                1 ts Baking Soda
    1/2 ts Cinnamon                          1/4 c  Walnuts -- chopped
    1/2 c  Golden Raisins                    1/2 ts Orange Zest
 
  Preheat oven to 350.  Place egg whites, banana, and orange juice in
  blender, blend 60 seconds or until banana is incorporated.  Pour into
  large mixing bowl, and add honey.  Put in oatmeal and flour and mix.
  Add baking soda and cinnamon.  Mix ingredients using a wooden spoon.
  Aflter the flour is mixed in add walmuts, raisins and orange zest.
  Teaspoon prepared cookie dough onto a cookie sheet sprayed with Pam.
  Bake for 10 - 12 minutes until cookies are brown. Categories: Cookies
  
  From: "Gladys" <gladysdinletir@superonldate: Wednesday, August 22,
  2001 1:52 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ribbon Cookies (Hindbaerkager)
 Categories: Cookies
      Yield: 60 Servings
 
      1 c  Butter; softened                  2/3 c  Sugar
    1/4 ts Salt                                1    Egg
      1 ts Vanilla                         2 2/3 c  Flour
    1/2 c  Raspberry jam; seedless                  Glaze frosting:
    1/2 c  Powdered sugar                    3/4 ts Vanilla
      2 tb Cream (or milk)                
 
  DESCRIPTION:  Butter cookie "boats" about 1 1/2" long with jelly
  ribbon strips down the center. Preheat oven to 375. Beat together
  butter, sugar and salt until light and fluffy. Add egg and vanilla;
  beat to combine. Add flour in increments, blending well. Form dough
  into a ball and let it rest five minutes. Divide dough into sixths.
  Place a portion on a lightly floured surface and work it into a rope
  with your palms until it is about 3/4-inch in diameter. Repeat with
  remaining dough portions. Place three ropes about 2" apart on each of
  two greased baking sheets. With the side of your little finger, press
  a groove about 1/2" deep down the entire length of each rope. Bake 10
  minutes. Remove sheets from oven. Spoon seedless jam into grooves.
  Bake an additional 6-10 minutes or until pale golden brown.
  
  GLAZE: Combine sugar, vanilla and 1 tbl. cream. Add enough additional
  cream to make a smooth glaze of medium consistency. Remove cookies
  from oven. Cool on baking sheets for 5 minutes. Drizzle warm cookies
  with glaze and let stand 3 minutes. Cut cookie strips at a 45-degree
  angle into 1-inch slices. Transfer to racks to cool. Store airtight
  at room temp for 5 days. Freeze well-wrapped between layers of waxed
  paper to prevent jelly centers from sticking together. The Joy of
  Cookies
  
  From: "Gladys" <gladysdinletir@superonldate: Tuesday, August 21, 2001
  3:15 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russian Tea Cakes/mexican Wedding Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/2 c  Butter, at room temperature       3/4 lb Powdered sugar
      1    Egg yolk                            1 t  Vanilla
    1/2 c  Finely chopped almonds          3 1/4 c  All-purpose flour
 
  Beat butter until light and fluffy, then beat in 2 tablespoons of the
  sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to
  blend thoroughly.  Pinch off pieces of dough the size of large
  walnuts and rolls between your palms into round balls. Place 1 1/2
  inches apart on ungreased baking sheets; flatten each ball slightly.
  Bake in a 275F oven until very lightly browned (about 45 minutes).
  Let cool on baking sheets until lukewarm. Sift half the remaining
  powdered sugar onto a large sheet of wax paper. Roll each cookie
  gently in sugar. Wtih your fingers, pack more sugar all over cookies
  to a depth of about 1/8 inch. Place cookies on wire racks and dust
  generously with more powdered sugar; let cool completely. Store in
  airtight containers, layer between sheets of wax paper. Makes 3
  dozen. Sandies/Swedish Wedding Cookies Cat Voci
  <catvoci@mail.fwi.com> From: "Gladys" <gladysdinletir@superonldate:
  Sunday, August 19, 2001 7:16 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frying Pan Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2    Eggs, unbeaten                      1 c  Sugar*
  1 1/2 c  Dates, chopped                           Salt
 
  Servings: 36
  
  Cook over a low heat for 10 minutes, stirring constantly. Remove from
  stove and add 2 cups of Rice Krispies.
  
  Roll in balls and dip in coconut.
  
  *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice
  Krispies supply sufficient sweetener in my opinion.
  
  Source: Dutch Oven Submitted by: Shirley Goos From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:55 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Camper's Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  Flour                               1 ts Baking soda
    1/2 ts Salt                              1/2 ts Baking powder
      1 c  Margarine                           1 c  White sugar
      1 c  Brown sugar                         2    Eggs
      1 ts Vanilla                             2 c  Oats
      6 oz Semi-sweet chocolate chips          1 c  Nuts
 
  Sift together the flour, baking soda, salt, and baking powder. Cream
  the margarine and the sugars together. Add the eggs and beat. Add the
  flour mixture and mix well. Add the vanilla, oats, chocolate chips,
  and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake in a
  preheated oven 15 minutes at 350 F. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:54 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Fig Drop Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    2/3 c  Shortening                        1/2 c  Brown sugar, firmly packed
    3/4 c  White sugar                         2    Eggs
    1/2 c  Stewed California dried figs             Drained and cut up
      3 c  Sifted all-purpose flour            1 ts Baking powder
    1/2 ts Baking soda                     1 1/2 ts Allspice
      1 ts Cinnamon                          1/2 c  Walnut meats, broken
    1/2 c  Raisins or currants            
 
  Cream shortening, two sugars, eggs and the drained, cut-up stewed figs
  together. Sift the flour. Measure and sift again with the other dry
  ingredients. Add nuts and raisins and flour. Mix together. Drop from
  teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.)
  for about 11 minutes or until brown and firm to touch. Cool on wire
  cake racks. Store in tin box or glass jar. A stone crock will make
  these cookies too moist. From: "Duckie ®" <jmstwn1607@earthlink.Date:
  Friday, December 28, 2001 9:53 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Fig Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Sugar                             1/2 c  Shortening
      1    Egg                                 2 c  Flour
      1 ts Baking soda                         1 ts Baking powder
    1/2 ts Salt                              1/2 ts Cloves
      1 c  Fresh figs, peeled &                     Chopped
    1/2 c  Walnuts, chopped               
 
  Cream sugar and shortening and add beaten egg. Sift dry ingredients
  and blend with creamed mixture. Fold in figs and nuts. Drop by
  spoonfuls on greased sheet. Bake in preheated oven at 350 F. for 15 to
       20    minutes.
  
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 28,
  2001 9:52 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Brown sugar                         2    Eggs, well beaten
  2 1/4 c  Flour                             1/2 ts Mace
    1/4 ts Salt                              1/2 c  Sour milk
      3 ts Baking powder                     1/4 ts Baking soda
      1 c  Dried pears                       1/2 c  Shortening
 
  Wash pears, remove cores, and chop. Cream shortening and sugar. Add
  eggs and milk. Sift flour, measure, and sift with baking powder,
  baking soda, salt, and mace. Add pears. Mix thoroughly. Drop by
  teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F)
  12-15 minutes. 20 servings. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:50 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar-Free Banana Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      3 lg Bananas -- mashed                   2 c  Rolled oats
      1 c  Chopped dates                     1/3 c  Oil
      1 ts Vanilla extract                
 
  Combine bananas, oats, dates, oil and vanilla. Allow to rest 15
  minutes to let flavors mingle. Preheat oven to 350 degrees. Drop by
  teaspoonfuls onto an ungreased cookie sheet and bake for 20 minutes
  or until brown. Makes about 30 cookies. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:47 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Surprise Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1    Egg                                 1 c  Brown sugar
    1/4 c  Oil                             1 1/2 c  Bananas; mashed (about 3)
    1/2 ts Vanilla                         1 1/2 c  Flour
  1 1/2 c  Rolled oats                         1 ts Baking soda
      1 ts Cinnamon                          1/4 ts Nutmeg
    1/2 c  Walnuts; chopped or                      Chocolate chips
 
  Preheat the oven to 350 and coat 2 baking sheets with Pam. Beat the
  egg, brown sugar and oil with an electric mixer until smooth. Add the
  bananas and beat again. Add the vanilla, flour, oats, baking soda,
  cinnamon and nutmeg and beat until well mixed. Stir in the nuts or
  chocolate chips. Let the batter sit for about 5 minutes so that the
  oats can absorb the liquid. Drop the batter by rounded tsp about 2"
  apart onto the baking sheets and bake for 12 to 15 minutes. Cool on
  wire rack. From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 28, 2001 9:46 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    1/4 lb Butter                              1 c  Sugar, brown, light
      1    Egg                                 1 c  Cooked rhubarb, drained **
      2 c  Flour                             1/4 ts Salt
      1 ts Baking soda                         1 ts Nutmeg, grated
      1 ts Cinnamon                          1/2 ts Ground cloves
      3 tb Crystallized ginger; finely              Chopped (opt)
    1/2 c  Walnuts; chopped                    1 c  Raisins
 
  ** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
  1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together
  and let steep overnight (you will be amazed at how much juice the
  rhubarb gives off). Pour off 3/4 cup of the liquid and use for a
  drink. Cook the rhubarb slices in the remaining until just tender but
  still holding their shape, less than 5 minutes. The rhubarb is ready
  to eat as is, to use in other recipes, or to freeze in containers.
  
  Cream the butter and sugar together. Add the egg and beat until
  light, then stir in the rhubarb. Stir the flour, salt, baking soda,
  and spices together and toss until thoroughly mixed. Stir the dry
  ingredients into the rhubarb mixture until the two are blended, then
  fold in the optional ginger, the walnuts, and the raisins. Drop the
  batter by the tablespoonful onto greased baking sheets about 1 1/2
  inches apart, and bake in a preheated 350 F oven for 12 minutes,
  until lightly browned at the edges. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:41 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond-Raspberry Thumbprint Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Butter or margarine,                     Softened
      1 c  Sugar                               1 cn SOLO Almond Filling
      2    Egg yolks                           1 ts Almond extract
  2 1/2 c  All-purpose flour                 1/2 ts Baking powder
    1/2 ts Salt                                1 cn SOLO Raspberry Filling
 
  Beat butter and sugar in medium bowl with electric mixer until light
  and fluffy. Add almond filling, egg yolks and almond extract; beat
  until blended. Stir in flour, baking powder and salt with wooden
  spoon to make soft dough. Cover; refrigerate at least 3 hours or
  overnight.
  
  Preheat oven to 350'F. Shape dough into 1" balls. Place on ungreased
  baking sheets, about 1 1/2" apart. Press thumb into center of each
  ball to make indentation. Spoon 1/2 teaspoon raspberry filling into
  each indentation. Bake 11-13 minutes or until edges of cookies are
  golden brown. Cool on baking sheets 1 minute. Remove from baking
  sheets; cool completely on wire racks.
  
  Makes about 5 dozen cookies From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:26 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Oreo Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 pk Devils food cake mix                2    Eggs
      2 tb Vegetable oil                       2 tb ;Water
    1/2 c  Chocolate drink powder              1 pk Gelatin, unflavored
      1 c  Vegetable shortening            4 1/2 c  Sugar, confectioners
      1 ts Vanilla                        
 
  Blend cake mix, eggs, water, oil and chocolate drink powder and shape
  into a ball. Let stand 20 min. Form dough into 1/2" balls and place
  on greased cookie sheets. Flatten each with the smooth bottom of a
  drinking glass, greased once and dipped into the chocolate drink
  powder each time. Bake at 400 degrees for eight minutes. Remove
  cookies at once and immediately flatten with the back of a spatula.
  Let cool 20 min. Makes 100 halves.
  
  For filling, place gelatin in a heatproof cup. Add 1/4 cup cold
  water, stir well and place in pan of hot water until mix clears and
  gelatin is softened. Beat shortening until fluffy. Add sugar
  gradually and beat for 10 minutes. Mix in vanilla, beat in cooled
  gelatin mix. Spread about 1 teaspoon filling between two cookies.
  Press gently together so that filling comes to the edges of cookies.
  Chill until set. From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 28, 2001 9:11 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Chocolate Treasure Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/2 c  Flour                               1    Egg
    3/4 ts Baking soda                       1/2 ts Vanilla
    3/4 ts Salt                            1 1/2 c  Semi-sweet Treasures baking
           Pieces                            3/4 c  Brown sugar
    3/4 c  Butter, softened                    1 c  Chopped pecans or walnuts
 
  Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and
  vanilla. Gradually blend in dry ingredients. Stir in Treasures and
  nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing
  from sheets. Makes about 18 cookies, 2-1/2 inches. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:10 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Rich Chocolate Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  2 1/2 c  Flour                             1/2 ts Soda
    1/4 ts Salt                              1/2 c  Unsweetened cocoa powder
      1 c  Dark brown sugar, packed          3/4 c  Sugar
      1 c  Butter, softened                    3 lg Eggs
      2 ts Vanilla                             2 c  Semisweet chocolate chips
 
  Preheat oven to 300 degrees F. In a medium bowl combine flour, soda,
  salt and cocoa powder. Mix well and set aside. In large bowl blend
  sugars with an electric mixer at medium speed. Add butter and beat to
  form a grainy paste. Scrape down sides of bowl, then add eggs and
  vanilla. Beat at medium speed until light and fluffy. Add the flour
  mixture and chocolate chips, and blend at low speed just until
  combined. Drop dough by rounded tablespoons onto ungreased baking
  sheets 1 1/2 inches apart. Bake for 21-23 minutes. Immediately
  transfer cookies to a cool surface. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 9:09 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Chocolate Dream Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  2 1/4 c  Flour                             1/2 c  Cocoa
      1 ts Bicarbonate of soda                 1 ts Salt
      1 c  Margarine                           1 c  Brown sugar
      2    Eggs                              3/4 c  White sugar
      1 ts Vanilla                            12 oz Chocolate chips
 
  In small bowl, combine flour, cocoa, baking soda, salt; set aside. In
  large bowl, beat butter, brown sugar and white sugar until creamy.
  Add eggs, one at a time, beating well after each addition. Blend in
  vanilla. Gradually beat in flour mixture. Stir in chocolate chips.
  Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for
  8-10 minutes. Let stand 2 minutes before removing from sheets. Makes
  about 3-1/2 dozen. From: "Duckie ®" <jmstwn1607@earthlink.Date:
  Friday, December 28, 2001 9:09 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Devil's Food Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    1/4 c  Margarine -- softened             1/2 c  Buttermilk
      1 ts Pure vanilla extract                2    Egg whites -- whipped
  1 1/2 c  Unbleached flour                  1/2 c  Cocoa powder -- sifted
    2/3 c  Granulated sugar                    1 ts Baking soda
    1/4 ts Salt                                2 ts Powdered sugar -- sifted
 
  Preheat oven to 350. Prepare baking sheets with cooking spray; set
  aside. In a mixing bowl, combine margarine, buttermilk, vanilla , and
  egg whites. In another mixing bowl, combine flour, cocoa powder,
  sugar, baking soda, and salt. Mix wet ingredients with dry
  ingredients just until moistened. Drop dough by tablespoonfuls, 2"
  apart onto prepared baking sheets. Bake for 7 minutes. Sprinkle with
  powdered sugar.
  
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 28,
  2001 9:08 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bittersweet Chocolate Chunk Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    1/2 c  Butter or margarine               1/2 c  Sugar
    1/4 c  Packed brown sugar                  1    Egg
      1 ts Vanilla                             1 c  Plus 2 Tbsp unsifted flour
    1/2 ts Baking soda                       1/2 ts Salt
    2/3 c  Chopped walnuts or pecans           8 oz Ghirardelli Bittersweet
           Chocolate                      
 
  For food processor method, place butter (cut up), sugar, brown sugar,
  egg, and vanilla into processor bowl; process about 10 seconds. (Or
  in a mixer, cream softened butter with same ingredients.) Stir flour
  with baking powder and salt; blend into creamed mixture. Add nuts.
  Chop chocolate bars into small pieces; stir into dough. Drop by
  rounded teaspoon onto ungreased baking sheets. Bake at 375 degrees F
  for 8 to 10 minutes or until light golden brown. Cool on racks. These
  cookies are delicious served warm when the chocolate is still soft.
  To reheat cookies in the microwave, process 2 or more cookies for 15
  to 20 seconds. From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 28, 2001 8:52 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basel Chocolate Spice Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/4 c  Blanched whole almonds                   (about 7 ounces)
  1 1/2 c  Powdered sugar                  3 1/2 tb Unsweetened cocoa powder
  2 1/2 ts Ground cinnamon                   1/8 ts Ground cloves
      3 oz Bittersweet or semisweet                 Chocolate, chopped
           Fairly fine                       1/4 ts (generous) almond extract
      2 lg Egg whites                          2    To 5 Tb confectioners' sugar
           For rolling out cookies        
 
  Heat oven to 325 degrees F. Line several baking sheets with aluminum
  foil.
  
  In a food processor, process the almonds and 1 cup powdered sugar
  until the almonds are powder-fine but not oily; stop the processor
  and scrape down the sides several times. Add the cocoa powder,
  cinnamon, cloves, and chocolate; continue processing until the
  chocolate is finely ground. Add the remaining 1/2 cup powdered sugar,
  the almond extract, and egg whites; process until the mixture is
  blended and just forms a mass. Set the dough aside for 5 to 10
  minutes to stiffen slightly.
  
  Generously dust a work surface with powdered sugar. If the dough
  seems too soft to roll out easily, dust it with more sugar and knead
  until the consistency is manageable, but avoid adding any more sugar
  than absolutely necessary. Roll out the dough to 1/4 inch thickness,
  lifting it with a spatula frequently and redusting the surface and
  rolling pin with powdered sugar to prevent sticking. Cut out the
  cookies using a 2 1/4-inch heart-shaped (or similar) cutter. Use a
  spatula to transfer the cookies to the prepared baking sheets, about
        1    inch apart.
  
  Bake the cookies for 9 to 12 minutes or until almost firm on top and
  slightly puffy. Let them stand on the foil lined baking sheets until
  completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
  Freeze, airtight, for longer storage.
  
  Makes about forty 2 1/4-inch cookies. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 28, 2001 8:51 Am MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Unbaked Peanut Butter Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Sugar                               1 c  White corn syrup
      2 c  Peanut butter                       4 c  Special K cereal
 
  Combine sugar and syrup. Boil for one minute. Add peanut butter. Add
  cereal. Drop from a teaspoon onto waxed paper. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 21, 2001 10:56 A MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar Free No Bake Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      6 tb Nestle Sugar Free Quik              1 ts Vanilla extract
    1/2 c  Margarine                         1/2 c  Milk (use 1%)
      1 c  Flaked coconut                      3 c  Quick oatmeal
 
  In food prosessor or mixer bowl add Sugar Free Quik, vanilla,
  margarine and milk and blend until smooth. Add coconut and oatmeal
  and blend until mixed together well.
  
  On a cookie sheet place a piece of wax paper and take spoonful of the
  mixture and rroll into a ball place close together. Ready to eat in 1
  hour. Keep in the refrigerator. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 21, 2001 10:55 A MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Special K Cookies (No-Bake)
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  White sugar                         1 c  Clear light Karo syrup
      1    (12 oz.) jar chunky peanut               Butter
      4 c  Special K cereal               
 
  Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4
  cups Special K cereal. Blend. While warm drop by spoonful on waxed
  paper. Let cool. From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 21, 2001 10:54 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rocky Road Cookies
 Categories: Cookies
      Yield: 4 Servings
 
     12 oz Semi sweet chocolate chips         14 oz Sweetened condensed milk
      2 tb Butter                              2 c  Dry roasted peanuts
 10 1/2 oz Mini marshmallows              
 
  Melt morsels with milk and butter. Remove from heat. In large bowl
  combine nuts and marshmallows. Fold in chocolate mixture. Spread in
  wax paper lined 9 by 13 pan. Chill 2 hours until firm. Remove from
  pan and peel off wax paper. Cut into squares. Store at room temp.
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 21,
  2001 10:54 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Graham Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  Peanut butter, creamy or                 Chunky
      2 c  Graham cracker crumbs               1 c  Confectioners' sugar
    1/2    Corn syrup, dark or light         1/4 c  Semisweet chocolate chips,
           Melted (optional)                        Colored sprinkles
           (optional)                     
 
  In a large bowl, combine peanut butter, graham cracker crumbs,
  confectioners' sugar, and corn syrup. Mix until smooth. Shape into
  1-inch balls. Place on waxed paper-lined cookie sheets. Drizzle
  melted chocolate over balls or roll in colored sprinkles. Store
  covered in refrigerator. Makes about 5 dozen cookies. From: "Duckie
  ®" <jmstwn1607@earthlink.Date: Friday, December 21, 2001 10:53 A MM
  by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Bake Penuche Drop Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  Light brown sugar                   1    Butter
    1/2 c  Milk                              3/4 c  Chopped nuts
      3 c  Oats, quick                         1 ts Vanilla
 
  Combine brown sugar, butter, and milk in a saucepan and bring to a
  boil. Boil 1 minute. Pour over nuts, oats and vanilla. Drop by
  teaspoonfuls on wax paper. Cool. For chocolate drops use 2 cups white
  sugar and 1/2 cup cocoa. You could also add peanut butter and/or
  chocolate chips, carob chips, coconut, etc. to the oatmeal/nut
  mixture before pouring the hot sugar mixture over. From: "Duckie ®"
  <jmstwn1607@earthlink.Date: Friday, December 21, 2001 10:52 A MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Bake Orange Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      4 c  Graham cracker crumbs               1 c  Confectioner's sugar
    1/3 c  Frozenorange juice                       Concentrate, thawed
    1/4 c  Light corn syrup                  1/4 c  Margarine, melted
      1 c  Finely chopped walnuts                   Confectioner's sugar
           (optional)                     
 
  In a large bowl, mix graham cracker crumbs, confectioner's sugar,
  orange juice concentrate, corn syrup, melted margarine and walnuts.
  Shape into 1" balls. Can roll in more confectioner's sugr. Store at
  room temperature.
  
  From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday, December 21, 2001
  10:51 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Bake Fudge Oatmeal Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  Granulated sugar                  1/2 c  Cocoa
    1/2 c  Milk                              1/4 lb Butter
        ds Salt                           
 
  Combine ingredients. Bring to a boil and boil hard for one minute.
  Remove from fire and add 1 tablespoon of vanilla. Pour into a bowl
  containing 3 cups of raw oatmeal (quick) and 1/2 cup of peanut
  butter. Mix well. Drop quickly by tablespoons onto waxed paper.
  
  Randy Rigg From: "Duckie ®" <jmstwn1607@earthlink.Date: Friday,
  December 21, 2001 10:49 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amaretti Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/4 c  Almonds Blanched/lightly                 Toasted
    3/4 c  Powdered sugar                      2 ts All-purpose flour
      2 lg Egg whites                        1/3 c  Granulated sugar
      1 ts Grated lemon zest                   1 ts Almond extract
 
  In a food processor, grind the almonds to a powder by pulsing off and
  on to keep the powder loose.  Mix the almonds with the powdered sugar
  and flour. In a separate bowl, beat the egg whites to soft peaks.
  Gradually beat in the granulated sugar until stiff.  Fold in the
  lemon zest and almond extract.  Pipe the mixture with a pastry bag
  using a round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets
  lined with lightly buttered waxed paper or parchment.  Bake in a
  preheated 275 degree oven for 1 hour, checking to make sure the
  amaretti don't brown. Turn off the oven and let the amaretti dry out
  for an additional hour--they should be very crisp. Store them in an
  airtight container in the refrigerator or freezer.
  
  About 24 cookiesCOOKING RIGHT SHOW #CR9633
  
  From: "Gladys" <gladysdinletir@superonldate: Wednesday, December 19,
  2001 12:0 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Choco-Surprise Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  All-purpose flour                   1 ts Baking powder
    3/4    To 1 tsp ground cinnamon            1 c  Peanut butter
    1/2 c  Butter or margarine                      Softened
      1 c  Brown sugar; firmly packed          2    Eggs
      2 pk Milk chocolate stars (4-3/4              Oz)
           Powdered sugar                 
 
  Preparation Time: 0:25 Combine flour, baking powder, and cinnamon; set
  aside. Combine peanut butter, butter, and brown sugar in a large
  mixing bowl; beat well at medium speed of an electric mixer. Add
  eggs, beating well.  Gradually add dry ingredients, mixing well.
  Chill dough at least 30 minutes. Shape 1 rounded teaspoon dough
  around each chocolate star; place on lightly greased cookie sheets.
  Bake at 350 degrees for 9 to 11 minutes or until lightly browned.
  Cool slightly on wire racks; then roll in powdered sugar. Cool
  completely before storing. Yield: 7 dozen. Southern Living
  
  From: "Gladys" <gladysdinletir@superonldate: Monday, December 17, 2001
  11:39 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swedish Ginger Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Butter                          1 1/2 c  Sugar
      1    Egg                             1 1/2 tb Grated orange rind
      2 tb Dark corn syrup                     1 tb Water
  3 1/4 c  Flour                               2 ts Baking soda
      2 ts Cinnamon                            1 ts Ground ginger (more to
           Taste)                            1/2 ts Ground cloves
 
  Cream butter and sugar until light. Add egg, orange rind, corn syrup
  and water, and mix well. Sift together dry ingredients and add to
  butter mixture. Chill dough thoroughly. Roll out very thin, about 1/8
  inch, and cut with cookie cutters. Bake on ungreased cookie sheets at
  350 degrees F for 8 to 10 minutes. Do not overbake, or cookies will
  burn. Makes 60. This recipe was given to me by Carol Hougas, whose
  son was born the same afternoon as my daughter Karen.
  
  Merle Peery
  
  From: "Gladys" <gladysdinletir@superonldate: Sunday, December 16, 2001
  11:27 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Spice Cookies
 Categories: Cookies
      Yield: 4 Servings
 
    3/4 c  Butter, softened                  3/4 c  Sugar
    1/4 c  Honey                               1    Egg
      2 c  Flour                             1/2 ts Salt
    1/2 ts Baking soda                       1/2 ts Freshly grated nutmeg
    1/4 ts Ground cloves                     1/2 ts Orange extract
           Frosting:                           1 c  Confectioners' sugar
      2 tb Milk                                2 ts Grated orange rind
 
  Cream butter and sugar. Add honey and egg, and mix well. Add flour,
  salt, baking soda, nutmeg and cloves, and blend. Add orange extract
  and mix well. Drop by rounded teaspoonfuls onto ungreased cookie
  sheets, allowing 2 inches between cookies. Bake at 375 degrees F for
  10 minutes, until edges are lightly browned. Transfer cookies to wire
  racks to cool. While still warm, frost with a glaze made by combining
  confectioners' sugar, milk and grated orange rind. Makes 35 to 40.
  Susan Mahnke Peery
  
  From: "Gladys" <gladysdinletir@superonldate: Sunday, December 16, 2001
  11:18 A MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Toffee Chip Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Unbleached all-purpose flour      1/2 ts Baking soda
    1/4 ts Salt                              1/4 ts Ground cinnamon
    1/4 lb (1 stick) unsalted butter,               Softened
    1/2 c  Granulated sugar                  1/2 c  Dark brown sugar packed
      1 lg Egg                                 1 ts Vanilla extract
      1 c  Oatmeal, uncooked (not quick             Oats)
    1/2 c  (about 3 oz) toffee crunch               Candy, such as Heath Bar or
           Skor                           
 
  PREPARATION:
  
  1. Position 2 oven racks in the middle and upper third of the oven.
  Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  
  2. Sift the flour, baking soda, salt, and cinnamon together. Set
  aside. Put the butter, granulated sugar, and brown sugar in the large
  bowl of an electric mixer and beat on medium speed for about 1
  minute, or until the mixture is smooth. Add the egg and vanilla and
  mix on low speed until they are blended thoroughly, about 15 seconds.
  Stop the mixer and scrape the bowl during this time. Decrease the
  speed to low and add the flour mixture and oatmeal. Stir in the
  crushed toffee. Using 2 tablespoons of dough for each cookie, roll
  the dough between the palms of your hands to form 1 1/2-inch balls.
  Place the cookie balls about 2 inches apart on the prepared baking
  sheets.
  
  3. Bake the cookies until golden brown, 12 to 13 minutes. After 7
  minutes of baking, reverse the baking sheets front to back and top to
  bottom to ensure even browning. Watch the cookies carefully as they
  near the end of their baking time.
  
  4. Cool the cookies on the baking sheets for 5 minutes. Transfer the
  cookies to 2 wire racks to cool completely. Makes about sixteen 3-inch
  cookies.
  
  Cook's Notes: Lining the baking sheets with parchment paper will
  prevent the melted toffee from sticking to the baking sheet. The
  bottoms of these sweet cookies can burn easily, so watch the cookies
  carefully at the end of their baking time. To crush the toffee, leave
  it in its paper wrapper and crush it with the flat side of a meat
  pounder. Unwrap the toffee and break up any pieces larger than 1/2
  inch.
  
  To Freeze: Place the bottoms of 2 cookies together and wrap them in
  plastic wrap. Put the wrapped cookies in a metal or plastic freezer
  container and cover tightly. Label with date and contents. Freeze up
  to 3 months. To serve, remove as many cookies from the freezer as
  needed and defrost the wrapped cookies at room temperature. Serve
  within 3 days.
  
  PREP/COOK INFORMATION:
  
  Prep time: 15 minutes Cook time: 13 minutes Serves: 16 Bake and Freeze
  Chocolate Desserts by Elinor Klivans
  
  Soft oatmeal and buttery toffee team up for this snack. You can make
  this dough ahead and freeze up to 3 months.
  
  From: "Gladys" <gladysdinletir@superonldate: Friday, December 14,
  2001 3:22 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dad's Sugar Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Sugar                               2    Eggs
  1 1/2    - 2 tsps vanilla                    1 ts Baking powder
    1/2    - 1/3 tsp salt                  2 1/2 c  All-purpose flour
 
  PREPARATION:
  
  1. Mix all the ingredients except the flour together in a fairly large
  mixing bowl.
  
  2. Add the flour one cup at a time. Dough should still be a little
  sticky when you're done putting flour in. As long as it's possible to
  roll it into a ball that will more or less hold its shape, you're
  doing fine.
  
  3. Lay out on your working surface: an ungreased cookie sheet, a
  glass or mug, an open container of sugar, and of course, the dough.
  
  4. Roll dough into balls (about the size of ping-pong balls) and put
  the balls on the cookie sheet. An average sized cookie sheet will hold
       12    perfectly.
  
  5. Smear a little bit of cookie dough on the bottom of the glass to
  get it greasy. Then dip the bottom of the glass in sugar, and flatten
  one of the balls with it. Repeat until they're all flat.
  
  6. Bake for about 5 minutes. You have to keep a close eye on them. As
  soon as they start turning brown around the edges, they're done.
  
  7. Remove them from the baking sheet immediately and place them on a
  wire rack or dishtowel to cool. Makes 2-3 dozen.
  
  8. Cook's Notes: The cookies are supposed to be moist rather than
  crispy. Of course, if you like them crispy, they're your cookies -
  simply continue to bake them a moment or two longer.
  
  PREP/COOK INFORMATION:
  
  Prep time: 30 minutes Cook time: 20 minutes Serves: 30 Here is a
  recipe my Dad perfected. iVillager suzelda
  
  From: "Gladys" <gladysdinletir@superonldate: Friday, December 14,
  2001 3:21 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brownie Oatmeal Cookies
 Categories: Cookies
      Yield: 24 Servings
 
    2/3 c  Whole wheat flour                 1/3 c  Sugar
      1 c  Quick cooking rolled oats         1/2 c  Unsweetened cocoa powder
      1 ts Baking powder                     1/4 ts Salt, (optional)
      1 ea Powdered egg substitute,                 (11/2 tsp. mixed with 3 TBS
           Water)                            1/3 c  Corn syrup, ,light or dark
           (or substitute honey)               1 ts Vanilla
 
  Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
  ingredients, make a well, add liquid and stir till moistened. On a
  spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for
  about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
  
  "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu>Preparation   :15
    Cook :10    Stand   :10    Total   :35
  
  The Mormon Diet Cookbook Page(s): 343 Date Published: 1992 ISBN:
  1-55517-090-0 From: "Gladys" <gladysdinletir@superonldate: Thursday,
  December 13, 2001 2:43 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Almond Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      2 c  All-purpose flour                 1/2 ts Baking soda
    1/8 ts Salt                              1/3 c  Sugar
    1/3 c  Honey                             1/4 c  Butter or stick margarine,
           Softened                            2 tb Vegetable oil
  1 1/2 ts Vanilla extract                     1 ts Almond extract
      1 lg Egg white                                Cooking spray
    1/4 c  Sliced almonds, chopped        
 
  1. Lightly spoon flour into dry measuring cups; level with a knife.
  Combine flour, baking soda, and salt in a bowl. Combine sugar, honey,
  butter, and oil in a bowl; beat at medium speed of a mixer until
  well-blended. Add extracts and egg white to sugar mixture. Beat until
  well-blended. Stir in flour mixture (dough will be sticky).
  
  2. Coat hands lightly with cooking spray; divide dough into 2 equal
  portions. Shape each portion into a 9-inch log. Wrap logs
  individually in plastic wrap; freeze 3 hours or until firm.
  
  3. Preheat oven to 375 degrees.
  
  4. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on
  baking sheets coated with cooking spray. Press almonds into cookies.
  Bake at 375 degrees for 9 minutes. Cool 2 minutes or until firm.
  Remove cookies from pans; cool on wire racks. Yield: 4 dozen (serving
  size: 1 cookie). Cooking Light
  
  From: "Gladys" <gladysdinletir@superonldate: Monday, December 10,
  2001 8:26 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Puffed-Up Chocolate-Chip Cookies
 Categories: Cookies
      Yield: 4 Servings
 
  1 1/4 c  All-purpose flour               1 1/2 ts Baking powder
    3/4 ts Salt                              1/2 c  Applesauce
      1 c  Packed brown sugar                1/4 c  Butter, softened
      1 tb Vanilla extract                     1 lg Egg
      1 c  Semisweet chocolate chips                Cooking spray
 
  This is one of the best chocolate-chip cookies you'll ever make--and
  it doesn't scrimp on chocolate. Applesauce is the secret.
  
  1. Preheat oven to 375 degrees.
  
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  Combine flour, baking powder, and salt in a small bowl; stir well
  with a whisk.
  
  3. Spoon applesauce into a fine sieve over a bowl; let stand 15
  minutes. Discard liquid. Scrape drained applesauce into a large bowl.
  Add sugar and butter; beat with a mixer at medium speed until light
  and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour
  mixture; beat at low speed until well-blended. Fold in chips.
  
  4. Drop by level tablespoons 2 inches apart onto baking sheets coated
  with cooking spray. Bake at 375 degrees for 10 minutes or until
  almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies
  from pan; cool on wire racks. Yield: 3 dozen (serving size: 1
  cookie). Cooking Light
  
  From: "Gladys" <gladysdinletir@superonldate: Monday, December 10,
  2001 8:25 Am MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip/peanut Butter Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Peanut butter (creamy or                 Chunky)
    1/2 c  Butter                            1/2 c  Sugar
    1/2 c  Brown sugar                         1    Egg
      1 ts Vanilla                         1 1/4 c  Flour
      1 ts Baking powder                     1/4 ts Salt
      6 oz Mini chocolate chips           
 
  Preheat oven to 350 degrees.
  
  Sift flour, baking powder and salt together, set aside.
  
  Place peanut butter and butter in bowl.  Beat until creamy and mixed
  thoroughly.  Add sugars egg and vanilla.  Mix thoroughly.
  
  Add flour mixture and chocolate chips.
  
  Drop by spoonfuls onto baking sheets.  Bake 9 minutes.  Cool for 2
  minutes on baking sheets. Transfer to cooling racks to cool
  completely. Store in airtight container.
  
  Makes about 2 1/2 dozen.
  
  Hope you have an opportunity to try these and enjoy them.
  
  DeAnna
  
  From: "N7dla" <n7dla@aol.Com>         Date: Sunday, December 09, 2001
  9:48 Pm MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Special Cookies
 Categories: Cookies
      Yield: 3 Servings
 
      2 c  All-purpose flour                   1 ts Baking powder
    1/2 ts Baking soda                       1/2 ts Salt
      1 c  Butter, softened                    2 c  Brown sugar
      2    Eggs                                1 ts Vanilla extract
      4 c  Crisp rice and/or wheat                  Cereal
      1 c  Flaked coconut                      1 c  Chopped walnuts
    1/2 c  Raisins *                      
 
  * Increase raisins to 1 cup if you like raisins.
  
  Preheat the oven to 375 degrees F (190 degrees C). Sift together the
  flour, baking powder, baking soda and salt; set aside. 2 In a large
  bowl, cream together the butter and brown sugar until smooth. Beat in
  the eggs one at a time then stir in the vanilla. Blend in the sifted
  ingredients until just incorporated. Mix in the cereal, coconut,
  walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie
  sheets. Cookies should be at least 2 inches apart. 3 Bake for 9 to 12
  minutes in the preheated oven. Allow cookies to cool on baking sheet
  for 5 minutes before removing to a wire rack to cool completely.
  
  Submitted by: Stephanie da Silva From: "Minnie"
  <cnvanessnospam@worldnetdate: Sunday, December 09, 2001 7:19 Pm MM by
  H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andes Mint Cookies
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Sugar                             1/2 c  Brown sugar, packed
    3/4 c  Butter or margarine                 2    Eggs
      1 ts Vanilla                             2 tb Water
      3 c  All-purpose flour                   1 ts Baking soda
    1/2 ts Salt                                6 oz Andes mints
           Pecan halves                   
 
  In a large bowl, cream sugars and butter or margarine. Add eggs,
  vanilla, and water.  Beat well. Mix flour, soda and salt well. Add
  gradually to egg mixture.  Chill dough overnight (it is important
  that the dough be WELL chilled).    Wrap each mint completely in
  cookie dough. Place 2" apart on lightly greased cookie sheets and put
  a nut half on top of each cookie. Bake 7-9 minutes until golden brown
  in a 375~ oven.
  
  http://www.recipesource.com/baked-goods/desserts/cookies/
  
  From: "Kat Frass" <no_spamkat@frass.Comdate: Thursday, December 20,
  2001 6:56 MM by H Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Espresso "Pretzels"
 Categories: Cookies
      Yield: 60 Servings
 
           Parchment paper for lining               Baking sheets
  1 1/2 c  All-purpose flour                   1 tb Finely ground espresso
           Beans                               1 ts Unsweetened cocoa powder
    1/4 ts Salt                              1/2 c  Unsalted butter -- softened
    1/2 c  Sugar                               1 lg Egg white
      4 oz Fine-quality bittersweet                 Chocolate
 
  Preheat oven to 325°F. Line 2 large baking sheets with parchment
  paper. In a bowl stir together flour, ground espresso beans, cocoa
  powder, and salt. In another bowl with an electric mixer at low speed
  beat butter until just smooth. Add sugar and beat until creamy. Beat
  in egg white, scraping down side of bowl with a rubber spatula
  occasionally. Gradually beat in flour mixture until dough forms. Form
  a level teaspoon of dough into a ball and with your fingertips roll
  back and forth on a work surface to form a 6-inch-long rope. Form
  rope into a simple pretzel shape on baking sheet (2 loops with ends
  meeting in center). Make more cookies in same manner and arrange
  about 1/2 inch apart. Bake cookies in batches in lower third of oven
  until firm when lightly touched, 12 to 15 minutes. Cool cookies on
  baking sheets on racks 5 minutes and transfer with a spatula to racks
  to cool completely. Chop chocolate and in a double boiler or a metal
  bowl set over a saucepan of barely simmering water melt chocolate,
  stirring until smooth. Transfer chocolate to a pastry bag fitted with
  a #3 plain tip (slightly smaller than
      1/8    inch). Pipe thin lines of chocolate over pretzels in a
  back and forth motion to form stripes. Let chocolate set 30 minutes
  at cool room temperature. Cookies keep, layered between sheets of wax
  paper in an airtight container and chilled, 5 days. Makes about 60
  cookies.
  
  Recipe By     :Gourmet, December 1997 From: "Minnie"
  <cnvaness@worldnet.Att.Ndate: Tuesday, August 21, 2001 7:30 Pm MM by H
  Peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Impossible Raspberry Meringues
 Categories: Cookies
      Yield: 30 Servings
 
      1 c  Superfine sugar                     1    Egg white
      1 ts Raspberry vinegar                 1/2 ts Vanilla
      2 tb Boiling water                  
 
  Preheat oven to 275°F. Line a baking sheet with parchment paper. Set
  aside. Put sugar in a mixing bowl. Place this bowl in another bowl
  filled with hot water. Add egg white along with raspberry vinegar and
  vanilla. Add boiling water. Beat with an electric mixer for 4 to 5
  minutes until meringue is very white and stiff. Drop by teaspoonfuls
  onto baking sheet. Bake for 1 hour or until meringue is set. From:
  "Minnie" <cnvaness@worldnet.Att.Ndate: Tuesday, August 21, 2001 7:30
  Pm MM by H Peagram
 
MMMMM