MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lavender Heart Cookies Categories: Cookies Yield: 16 Servings 1/2 c Unsalted butter 1/4 c Sugar 1 1/2 c All-purpose flour 2 tb Fresh lavender florets -- OR 1 tb Dried culinary lavender -- Roughly chopped 2 tb Superfine sugar for Sprinkling Cream together the butter and sugar until fluffy. Stir in the flour and lavender and bring the mixture together in a soft ball. Cover and chill for 15 minutes. Preheat oven to 400 degrees. Roll out the dough on a lightly floured surface and stamp out about 16 cookies using a 2" heart-shaped cookie cutter. Place on a heavy baking sheet and bake for about 10 minutes, until golden. Sprinkle with sugar then leave the cookies standing for 5 minutes to set. Using a metal spatula, transfer carefully onto a wire rack to cool completely. The cookies can be stored in an airtight container for up to 1 week. From: "Minnie" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Casserole Cookies Categories: Cookies, Ormed Yield: 48 Servings 3 Eggs 1 c Sugar 1 ts Vanilla extract 1/4 ts Almond extract 1 c Chopped dates 1 c Flaked coconut 1 c Chopped walnuts Additional sugar In a mixing bowl, beat eggs until lemon-colored, Gradually beat in sugar. Beat in extracts. Stir in the dates, coconut and walnuts. Pour into an ungreased deep 2 quart baking dish. Bake at 350 degrees for 30-35 minutes. Remove from oven. Stir with wooden spoon (batter will appear moist and sticky). Place baking dish on wire rack. When cool enough to handle, roll batter into 1" balls. Roll in sugar. Place on waxed paper-lined cookie sheets. Recipe by: Best of Country Cookies : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Checkerboards Categories: Cookies, Ormed, Refrigerato Yield: 52 Servings 1 c Butter; softened 1 1/2 c Confectioners' sugar 1 lg Egg 1 ts Vanilla 2 3/4 c Flour 1 tb Unsweetened cocoa powder 1 tb Chocolate sprinkles 1/2 ts Freshly grated orange peel 6 Glacied red cherries; minced 3 dr Red food coloring 3 dr Green food coloring Decoration: green and/or red -ready-to-pipe Icing Beat sugar and butter in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed beat in flour until blended. Divide dough in quarters. Knead cocoa powder and sprinkles into one portion; orange peel into another portion; cherries and red food coloring into a third portion; and green food coloring into remaining portion. Divide each portion in half. With hands, roll each into an 8" log. Place an orange and red log side by side. Top with green and chocolate log. Press logs firmly together to adhere and square sides. Repeat with remaining 4 logs. Wrap and refrigerate until firm, at least 6 hours. Heat oven to 375 degrees. Cut logs crosswise into 1/4" thick slices. Place 1" apart on ungreased cookie sheet. Bake for 7-9 minutes or until firm and lightly browned on bottom. remove to wire racks to cool. Pipe icing on cookies to resemble gift-wrap ribbon and bow. Recipe by: Woman's Day : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Eve Mice Categories: Cookies, Ormed Yield: 24 Servings 24 Double-stuffed cream-filled -chocolate Sandwich cookies 1 c Semisweet chocolate chips 2 ts Shortening 24 Red maraschino cherries with -stems; well drained 24 Milk chocolate kisses 48 Sliced; (slivered) almonds 1 sm Tube green decorative icing -gel 1 sm Tube red decorative icing -gel Carefully twist cookies apart. Set aside the halves with cream filling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pip holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature. Recipe by: Christiane : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Bows Categories: Cookies, Ormed Yield: 24 Servings DOUGH 2 c All-purpose flour 1 pk Fleischmann's Rapid Rise -Yeast 1/2 c Sour cream 1 tb Water 1/2 c Butter or margarine; -softened 1 Egg Granulated sugar Powdered sugar FRUIT FILLING 1/3 c Cherry or raspberry -preserves 1/4 c Dry bread crumbs 1/4 c Sugar 2 tb Butter or margarine; -softened 1/2 ts Pure almond extract To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130ºF). Stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 x 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 x 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets. Bake at 375ºF for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving. Recipe by: Fleischman's Yeast : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Snow Top Cookies Categories: Cookies, Ormed Yield: 62 Servings 2 oz Unsweetened baking chocolate 1/2 c Butter or margarine 1 2/3 c Sugar 2 ts Vanilla 2 Eggs 2 c Flour 2 ts Baking powder 1/2 ts Salt 1/3 c Milk 3/4 c Chopped nuts 1/2 c Confectioners' sugar; sifted Melt chocolate in top of double boiler. Cool. Thoroughly cream butter, sugar and vanilla. Beat in eggs. Beat in chocolate. Sift together flour, baking powder and salt. Blend into creamed mixture alternately with milk. Add nuts. Chill for at least 2 hours. Preheat oven to 350 degrees. Grease baking sheet. Form dough into 1-inch balls. Roll in confectioners' sugar. Arrange 2 to 3 inches apart on prepared sheet. Bake for 15 minutes, or until done. Cool slightly. Remove to paper towels to cool completely. Store in airtight container. Recipe by: Home Cooking, Dec. 2001 : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Drizzled Praline Cookies Categories: Cookies, Rop Yield: 32 Servings 1/2 c Butter or margarine; -softened 1 c Packed brown sugar 1 1/2 ts Baking powder 1 Egg 2 ts Vanilla extract 1 1/2 c All-purpose flour 1 c Toasted chopped pecans or -walnuts 1/2 c Semisweet chocolate chips 1 ts Shortening In a mixing bowl beat the butter with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar and baking powder. Beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the pecans or walnuts. Drop dough by rounded teaspoons 2" apart onto ungreased baking sheets. Bake in preheated 375 degrees for 8-10 minutes, or until bottoms are golden brown. Remove cookies and cool on wore rack. In a small heavy-duty plastic bag, combine chocolate chips and shortening. Close bag just above chocolate, then set sealed bag in a bowl of warm water until chocolate is melted. Snip off 1/8" of the corner of the bag. Gently squeeze the bag to pipe Chocolate mixture over cookies. Or, melt chocolate and shortening in a saucepan over low heat. Let cool 5 minutes, then drizzle over cookies with a spoon. Let stand until chocolate is set. Recipe by: The Little Guides Cookies : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Basic Chocolate Cookie Dough Categories: Cookies, Chocolate, Rolled Yield: 1 Servings 2 oz Melted unsweetened chocolate 1/2 c Butter 1 c Packed brown sugar 1/2 tb Vanilla extract 1 Egg 2 c Flour 1/2 tb Baking powder 1/4 tb Salt Cream butter, sugar and vanilla until light and fluffy. Beat egg in well; beat in chocolate. Combine flour, baking powder and salt. Add to chocolate mixture on low speed and blend well. Flatten dough into a disk shape and wrap in plastic wrap. Chill 30 min. Work with 1/4 dough at a time, keeping remainder refrigerated. Heat oven to 350 °F. On lightly floured surface, roll out dough to 1/8 or 1/4" thickness and cut or mold as desired. Place 1" apart on ungreased cookie sheet. Bake until dry to touch; about 6-10 min. Cool on racks. Makes: 2-5 dozen By "LindaVE" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Sugar Cookies Categories: Cookies, Olled Yield: 96 Servings 1 c Butter; softened 2 c Confectioners' sugar 1 Egg 1/4 c Sour cream 1/4 c Honey 2 ts Vanilla extract 3 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cream of tartar 1/2 ts Ground mace 1/8 ts Salt White candy coating Greed paste food coloring In a mixing bowl, cream butter and sugar. Beat in egg, sour cream, honey and vanilla. Combine dry ingredients. Gradually add to creamed mixture. Cover and chill 2 hours or until easy to handle. On lightly floured surface, roll dough out to 1/8" thickness. Cut with 3" cookie cutters dipped in flour. Place 1" apart on ungreased baking sheets. Bake at 325 degrees for 8-10 minutes or until lightly browned. remove to wire racks to cool. Melt candy coating. Stir in food coloring. Drizzle over cookies. Recipe by: Taste of Home By "minnie" on Decey,, mber 03, 200, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Victorian Vinegar Cookies Categories: Cookies, Rop Yield: 72 Servings 1 c Butter 1 c Margarine 1 1/2 c Sugar 2 c Finely chopped walnuts 2 tb White vinegar 3 1/2 c Flour 1 ts Baking soda Cream butter and margarine. Add sugar and vinegar. Beat until fluffy. Sift flour and soda and add to mixture. Stir in nuts. Drop onto ungreased cookie sheet using scant teaspoonful. Bake at 300 degrees for 10-12 minutes. Cool on opened, brown paper grocery bag to absorb some of the butter. Recipe by: Lovelander Bread and Breakfast Inn By "minnie" on Decey,, mber 03, 200, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lo-Cal Molasses Cookies Categories: Cookies, Ormed Yield: 62 Servings 1/2 c Vegetable oil 1/4 c Molasses 1/4 c Sugar 2 tb Sugar 1 Egg 2 c Flour 2 ts Baking soda 1 ts Ground cinnamon 1/2 ts Ground ginger 1/4 ts Ground cloves In a mixing bowl, beat oil, molasses, 1/4 cup sugar and egg. Combine flour, baking soda, cinnamon, ginger and cloves. Add to molasses mixture and mix well. Cover and refrigerate for at least 2 hours. Shape into 1" balls. Roll in remaining sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes or until cookies are set and surface cracks. By "minnie" on Decey,, mber 03, 200, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Health Cookies Categories: Cookies, Rop Yield: 48 Servings 1 1/4 c Flour 1/4 ts Baking soda 1/4 c Carob powder 1/3 c Canola oil 2 lg Eggs 1/4 c Skim milk 1/2 c Mashed bananas 1/4 ts Fresh lemon juice 1 c Pecans; chopped 2/3 c Rolled oats Preheat oven to 350 degrees. Lightly grease baking sheets. Combine flour, baking soda and carob powder. In a large bowl, beat the oil and eggs. Beat in the skim milk. Beat in the bananas and lemon juice. Gradually blend in the dry ingredients. Stir in the pecans and oats. Drop dough by spoonfuls 1 1/2" apart onto prepared sheets. Bake for 8-10 minutes, until golden. Transfer to wire racks to cool. Recipe by: 1001 Cookie Recipes By "minnie" on Decey,, mber 03, 200, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tasty Health Cookies Categories: Cookies, Rop Yield: 42 Servings 1 c Flour 2/3 c Wheat germ 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 c Vegetable shortening 1 c Packed light brown sugar 3/4 c Sugar 2 lg Eggs 2 1/3 c Rolled oats 2 c Shredded coconut Preheat oven to 350 degrees. Lightly grease baking sheets. Combine flour, baking powder, baking soda and salt. In a large bowl, cream the shortening and sugars. Beat in the eggs. Gradually blend in the dry ingredients. Fold in the oats and coconut. If the dough seems dry, add a little water 1/2 teaspoon at a time. Drop dough by spoonfuls 3" apart onto prepared sheets. Bake for 8-10 minutes, until lightly colored. Transfer to wire racks to cool. Recipe by: 1001 Cookie recipes By "minnie" on Decey,, mber 03, 200, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mountains Categories: Cookies, Rop Yield: 36 Servings 1 3/4 c Sifted all-purpose flour 1 c Sugar 1/2 c Unsweetened cocoa 1/2 ts Baking soda 1/2 ts Salt 1/2 c Vegetable shortening 1 c Evaporated milk; divided 2 tb Water 1 lg Egg 1 ts Vanilla extract 1/2 c Chopped walnuts nuts 18 Marshmallows; cut in half 6 oz Semisweet chocolate chips 2 1/2 c Confectioners' sugar Heat oven to 350 degrees F. Grease cookie sheets. In large mixer bowl combine flour, sugar, cocoa, baking soda, salt, shortening, 1/2 cup evaporated milk, water, egg, and vanilla. Beat until well mixed. Stir in nuts. Drop heaping tablespoons on prepared cookie sheets, 2 inches apart. Bake 10 minutes, until cookies are slightly soft in center. Remove cookies from oven and immediately press 1/2 marshmallow, cut side down, into each cookie. Remove cookies with spatula and transfer to wire racks to cool. Meanwhile, prepare icing: Combine remaining 1/2 cup evaporated milk and chocolate chips in medium saucepan and cook over medium heat until chocolate is melted, stirring frequently. Beat in confectioners' sugar. Spoon scant 1 tablespoon icing over each cookie. Recipe by: unknown From: "Minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Espresso Biscuits Categories: Cookies, Ormed Yield: 16 Servings 1 1/2 c All-purpose flour 1/2 c Dutch-process cocoa powder 1 tb Finely ground espresso beans 1 c Unsalted butter; room -temperature 3/4 c Confectioners' sugar 1 ts Pure vanilla extract Heat oven to 350° with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans;. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice. Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies 2 inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Recipe by: Martha Stewart By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Ornament Cookies Categories: Cookies, Olled Yield: 24 Servings 1/2 c Butter 2/3 c Packed brown sugar 1 Egg 1/3 c Molasses 2 3/4 c All-purpose flour 1 ts Baking soda 2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Ground nutmeg 1/3 c Butter 2 c Sifted confectioners' sugar 1 tb Milk 1/2 ts Vanilla extract Preheat oven to 375 degrees F. Cream 1/2 cup of butter. Add brown sugar and beat. Beat in egg and molasses. In a separate bowl, combine 2 3/4 cups of flour, soda and spices. Add to butter mixture. Blend well. Roll dough out 1/8 inch thick on floured surface. Cut into shapes. Bake for 6-8 minutes. To Make Frosting: Cream 1/3 cup butter. Gradually add 2 cups sifted confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Put in a pastry bag with small tip and decorate cookies Recipe by: Pam Uribarri By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Mice Shortbread Categories: Cookies, Ormed Yield: 15 Servings 15 Maraschino cherries with -stems 2/3 c White baking chips or -chocolate chips 1/2 ts Vegetable oil 5 1/3 oz Shortbread triangles; (or -make your own) 30 Sliced almonds 15 White baking chips or -chocolate chips Shredded coconut 15 Cinnamon candies; (red hots) Cover work area with piece of waxed paper about 18" long. Dry cherries with paper towels. Place 2/3 cup chips and the oil in a 6 ounce custard cup. Microwave uncovered on HIGH 1 minute to 1 minute 10 seconds or until chips are softened; stir until smooth. Hold cherry by stems (mouse tail), and dip into melted chips, covering completely. Immediately place on shortbread triangle, with tail at 45 degree angle. Place 2 of the sliced almonds against front of cherry to form mouse ears. Repeat with remaining cherries, shortbread and almonds. Using the remaining melted chips as "glue" and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head. Using melted chips as "glue", attach a few shreds of coconut for the whiskers and a cinnamon candy for nose. Let cool without moving 50-60 minutes or until melted chip mixture is firm and completely set. Store in cool place up to 1 week. Recipe by: Betty Crocker's Best Christmas By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie Pizza Categories: Cookies, Ormed Yield: 12 Servings 1/2 c Butter or margarine; -softened 1/2 c Peanut butter 1/2 c Sugar 1/2 c Packed brown sugar 1 Egg 1/2 ts Vanilla extract 1 1/2 c All-purpose flour 2 c Miniature marshmallows 6 oz Semisweet chocolate chips In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended. Spread dough onto a greased 12" pizza pan. Bake at 375 degrees for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned. Recipe by: Quick Cooking By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Cookies Ii Categories: Cookies, Rop Yield: 60 Servings 2 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Vegetable shortening 1 c Sugar 1 c Packed light brown sugar 2 lg Eggs 1/2 ts Vanilla 1 c Cornflakes 1 c Rolled oats 1 c Shredded coconut 1/2 c Walnuts; chopped Preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt. In a large bowl, cream the shortening and two sugars. Beat in the eggs. Beat in the vanilla. Gradually blend in the dry ingredients. Stir in the cornflakes, oats, coconut and walnuts. The dough will be stiff, so knead it together. Drop the dough by spoonfuls, 1 1/2" apart on ungreased cookie sheets. Bake for 10-12 min., until lightly colored. Transfer to wire racks to cool. Recipe by: 1001 Cookie Recipes By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cottage Cheese Strudel With Apricot Filling Categories: Cookies, Ormed Yield: 65 Servings Crust 1/2 c Unsalted butter; room -temperature 1/2 c Margarine; room temperature 1/2 lb Small curd cottage cheese 2 c All-purpose flour 1/4 ts Salt Filling 1 1/2 c Dried apricots; finely -chopped 1 1/2 c Golden raisins; chopped 2 c Chopped walnuts or pecans 1 c Chopped candied cherries; OR 1 c Flaked coconut 13 oz Apricot jam 1 c Fine bread crumbs 2 Egg whites; slightly beaten Cream butter and margarine on medium speed until light, about 2 minutes. Add cottage cheese and increase speed to high. Continue mixing until ingredients are combined. Add flour and salt. Combine to make a soft dough. Shape dough into a ball and cover with plastic wrap or foil. Refrigerate for 1 hour, or until fairly firm. Preheat oven to 375 degrees. Lightly grease or spray a large cookie sheet. Divide dough into 2 equal parts. Roll each dough part on a lightly floured pastry cloth or board to about 12". Do not roll too thin. In deep mixing bowl combine apricots, raisins, nuts, cherries or coconut and apricot jam. Sprinkle 1/2 of the bread crumbs over one half pastry. Spread with 1/2 of the filling. Roll up the dough, jelly roll-style. Set roll, seam side down, on cookie sheet. Brush strudel with egg whites. Form the second roll the same way. Recipe by: The Ultimate Cookie Cookbook By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Chocolate Log (No-Bake) Categories: Cookies, O bake Yield: 10 Servings 10 oz Large marshmallows 1/4 c Butter or margarine 1/4 c Peanut butter 5 1/2 c Crispy rice cereal 1 1/3 c Semisweet chocolate chips 3/4 c Butterscotch chips Line a 15x10x1" pan with waxed paper; grease the paper and set aside. In a large micowave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes; stir until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 2 minutes. Stir; spread over cereal mixture to within 1" of edges. Roll up jelly-roll style, starting at short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1" slices. Recipe by: Quick Cooking By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date Newtons Categories: Cookies, Ormed Yield: 36 Servings 1 1/4 c All-purpose flour 1 c Whole wheat flour 1/4 c Wheat germ 1/4 ts Baking soda 1/4 ts Salt 1/2 c Vegetable shortening 1/2 c Sugar 1/2 c Packed light brown sugar 2 lg Eggs 1/2 ts Vanilla extract Filling 1/3 c Sugar 1/2 c Water 2 tb Fresh lemon juice 2 ts Grated lemon zest 2 c Dates; pitted and chopped 1/2 c Walnuts; chopped Combine the two flours, wheat germ, baking soda and salt. In a large bowl, cream shortening and two sugars. Beat in eggs. Beat in the vanilla. Gradually blend in the dry ingredients. Cover and chill for 24 hours. To make the filling, combine all of the ingredients in a saucepan and bring to a boil. Cook until the mixture is very thick. Remove from heat, and set aside to cool. Lightly grease baking sheets. Divide the dough in half and keep one half chilled while you work with the other. On a floured surface, roll out the dough to a 15x9" rectangle. Trim the edges and cut each into 3 strips lengthwise. Using half of the date filling, spoon the mixture down the center of three strips, spreading it to the very ends. Lightly moisten the long sides of each strip. Fold them over until they meet in the center and pinch to seal them. Gently turn each roll seam side down and cut into thirds. Place 1" apart on one of the prepared baking sheets. Cover with a cloth, and chill for 1 hour. Repeat with the remaining dough and filling. Preheat oven to 350 degrees. Bake the cookies for 15-20 minutes, until lightly colored. Cool on the baking sheet on a wire rack before cutting into "traditional" Newton-sized bars. NOTES : These cookies can be difficult to make. One of the secrets of success is to make sure the edges of the long strips are perfectly straight and even. Another is to cook the filling until very thick. Recipe by: 1001 Cookie Recipes By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Down On The Farm Cookies Categories: Cookies, Rop Yield: 1 Servings 1 1/2 c Flour 1 ts Soda 1 ts Hot water 1 ts Salt 1 c Shortening 3/4 c White sugar 3/4 c Brown sugar 2 Eggs 1 c Pecans and almonds chopped 1/2 pk Choc. chips 1/2 pk Butterscotch chips 2 c Rolled oats 1 ts Vanilla Mix soda with hot water Cream sugar with shortening, add eggs and vanilla. Then add water, soda mixture. Stir together. Sift together, flour and salt then add rolled oats. Gradually add dry ingredients choc chips and nuts to wet mixture, until nicely blended. Drop by teaspoon on a greased cookie sheet. 350 degrees for 10 - 12 minutes or until golden brown cool slightly before moving. Recipe by: Jen Braun By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Glazed Lemon Dainties Categories: Cookies, Ormed Yield: 36 Servings 2 c Cake flour 1 1/4 ts Baking powder 1/8 ts Baking soda 1/2 ts Cream of tartar 1/4 ts Salt 3 tb Unsalted butter; softened 3 tb Corn or canola oil 1 tb Light corn syrup 1/3 c Sugar 1 lg Egg yolk 2 tb Milk 2 ts Vanilla 1/2 ts Very finely grated lemon -peel Glaze 1 1/3 c Powdered sugar; measured, -then sifted 1 tb Plus 1 teaspoon lemon juice 1/2 ts Light corn syrup 1/4 ts Vanilla dr Yellow food coloring; -optional Preheat oven to 350 degrees. Lightly grease cookie sheets Using a wire whisk, mix cake flour, baking powder, baking soda, cream of tartar and salt thoroughly. Set aside. Using an electric mixer, beat together butter, oil, corn syrup and sugar until very well blended and smooth. Add egg yolk, milk, vanilla and lemon peel beating until incorporated. Gently stir the flour mixture into the egg mixture until just smooth. Divide the dough into quarters. With lightly greased hands, roll each quarter into 9 equal balls, spacing about 1" apart on cookie sheets. Bake in the upper third of oven for 10-13 minutes, or until tops are just barely firm to the touch and faintly tinged with brown. Transfer sheets to wire racks until cookies firm up slightly, about 2 minutes. Transfer cookies to wire racks until cool enough to handle, about 10 minutes. Meanwhile, prepare the glaze by stirring all ingredients together until smooth and slightly fluid. If necessary, thin the glaze with a few drops of water. Dip the tops of the warm cookies into glaze, shaking off excess. Return cookies to the wire racks until glaze sets, about 1 hour. Store airtight, between layers of wax paper, for 1 week, or freeze for up to 1 month. Recipe by: Joy of Cooking Christmas Cookies By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Golden Macaroons Categories: Cookies, Rop Yield: 24 Servings 2 1/2 c Flaked sweetened coconut 2 c Unsweetened finely shredded -coconut 1 c Sugar 3 tb All-purpose flour 1/4 ts Salt 4 Egg whites 1 tb Honey 1 ts Vanilla In a large bowl combine flaked and shredded coconut until evenly mixed. (Flaked coconut should be broken into separate flakes with only a few very small clumps present.) In a medium mixing bowl combine sugar, flour and salt. Add egg whites, honey and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir with a wooden spoon, then use hands and continue to blend until evenly mixed. Cover with plastic wrap. Chill for 30 minutes. Preheat oven to 300 degrees. Line a large cookie sheet with baking parchment. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2" apart. Gently pinch mounds into shaggy pyramids. Bake 17-19 minutes or until golden brown. Remove from oven. transfer macaroons immediately to a cooling rack. Recipe by: Better Homes and Gardens By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Golden Nugget Cookies Categories: Cookies, Rop Yield: 36 Servings 3/4 c Butter or margarine 1 c Sugar 1 Egg 1/2 ts Vanilla 1/2 ts Cinnamon 1/2 ts Nutmeg 1 c Mashed ripe bananas 1 1/2 c Flour 1/2 ts Salt 1/2 ts Baking soda 1 c Quick-cooking oats 6 oz Semisweet chocolate chips Preheat oven to 375º. Grease baking sheets. Cream butter with sugar, egg, vanilla, cinnamon and nutmeg in large bowl. Mix in bananas. Combine flour, salt and baking soda. Stir into creamed mixture. Fold in oats and chocolate chips. Drop by teaspoonfuls onto baking sheet. Bake for 8-10 minutes. Cool on rack. Recipe by: The Brand Name Book of Baking By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Christmas Cookies Categories: Cookies, Ormed Yield: 72 Servings 1 c Margarine or butter 2 c Confectioners' sugar 2 c All-purpose flour 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground cloves 1/8 ts Salt 1 lg Egg yolk 2 c Blanched almonds; ground 1 c Red candied cherries; each -cut in half Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat margarine or butter with confectioners' sugar until blended. Increase speed to high. Beat until light and creamy. At low speed, beat in flour, cinnamon, nutmeg, cloves, salt, and egg yolk. With hand, knead in almonds. Roll dough into 1-inch balls (dough will be crumbly). Place balls, about 2 inches apart, on ungreased large cookie sheet. Gently press a cherry half on top of each ball. Bake 15 minutes or until bottoms of cookies are lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough and cherries. Recipe by: Diane Sanchez By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Christmas Balls Categories: Cookies, Ormed Yield: 18 Servings 1/2 c Shortening 1/4 c Sugar 1 Beaten egg yolk 1 ts Grated lemon peel 1 tb Grated orange peel 1 ts Lemon juice 1 c Cake flour 1/8 ts Salt 1 Egg white; slightly beaten 1/2 c Finely diced hazelnuts 9 Candied cherries Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375º for 1 minute. Recipe by: Dundee Hazelnuts & Oregaon Hazelnut Industry By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Cutouts Categories: Cookies, Olled Yield: 72 Servings 1 c Butter; softened 1 1/4 c Sugar 2 Eggs 2 ts Vanilla extract 3 1/2 c All-purpose flour 2 ts Baking powder 1/2 ts Grated lemon rind Yellow colored sugar; -optional In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. beat in vanilla. combine flour, baking powder and lemon rind. Gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/8" thickness. Cut with 2 1/2" cookie cutters dipped in flour. Place 1" apart on ungreased cookie sheets. Sprinkle with colored sugar if desired. Bake at 350 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool. Recipe by: Best of Country Cookies By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Minted Snowballs Categories: Cookies, Ormed Yield: 12 Servings 1 c Butter or margarine 1/2 c Sifted confectioner's sugar 2 ts Water 1/2 ts Peppermint or wintergreen -flavoring 2 c Sifted flour 1/2 ts Salt 1 c Quick-cooking oatmeal Preheat oven to 325 degrees. Cream butter. Gradually add confectioners sugar, creaming until fluffy. Add water and peppermint flavoring. Sift together flour and salt. Stir into creamed mixture. Mix thoroughly. Stir in oatmeal. Shape dough into small balls. Arrange on ungreased cookie sheet. Bake for 25 to 30 minutes, or until done. Recipe by: Home Cooking, Dec. 2001 By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM