MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mom's Coconut Cookies Categories: Cookies, Efrigerator Yield: 60 Servings 1/2 c Butter or margarine; -softened 1 c Sugar 1/4 c Packed brown sugar 1 Egg 1 1/2 ts Vanilla extract 2 c All-purpose flour 1 1/2 ts Baking powder 1/8 ts Salt 1 c Flaked coconut In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Stir in coconut. Shape into two 3 1/2" rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/8" slices. Place 2" apart on ungreased baking sheets. Bake at 425 degrees for 5-7 minutes or until lightly browned. REmove to wire racks to cool. Recipe by: The Best of Country Cookies By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange-Chocolate Rounds Categories: Cookies, Ormed Yield: 60 Servings 1 c Butter; softened 1 1/2 c Sugar 1 1/2 ts Baking powder 1/4 ts Salt 1 Egg 1 ts Vanilla 2 1/2 c All-purpose flour 2 ts Finely shredded orange peel 2 oz Unsweetened chocolate; -melted and cooled In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Stir orange peel into one dough half; stir melted chocolate into the other half. If necessary, cover and chill about 1 hour or until dough is easy to handle. Shape each half of dough into a 10" long roll. Wrap each roll in plastic wrap or waxed paper. Chill for 2 hours or until firm. Cut each chilled roll lengthwise into quarters; reassembling rolls, alternating chocolate and orange quarters. Wrap and chill for 30 minutes or until firm. Using a sharp knife, cut dough into 1/4" thick slices. Place slices 1" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7-9 minutes or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool. Recipe by: Cookies For Christmas By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnaps (Low Fat) Categories: Cookies, Ormed Yield: 48 Servings 2 c Flour 2 ts Baking soda 1 ts Cloves 1 ts Cinnamon 1 ts Ginger 1 c Brown sugar 1/4 c Egg substitute 1/2 c Dark molasses 3 tb Light margarine 2 tb Orange juice Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray. Sift dry ingredients. Cream margarine and brown sugar. Beat in eggs, molasses and orange juice. Blend in sifted dry ingredients. Shape rounded teaspoonfuls into balls, and roll in sugar. Place 2" apart on cookie sheet. Place in oven for 10 minutes, or until cookies flatten. Remove cookies from sheet while hot. Recipe by: Fat Free Living 3 By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tropical Pinwheels Categories: Cookies, Ormed Yield: 32 Servings 1/3 c Shortening 1/3 c Butter 3/4 c Sugar 1 1/2 ts Baking powder 1/4 ts Salt 1 Egg 4 ts Milk 1 ts Vanilla 2 c All-purpose flour 3 oz Cream cheese; softened 2 tb Sugar 1/4 c Coconut 1/4 c Finely chopped macadamia -nuts or almonds Colored sugar; optional Pineapple Icing; optional 3/4 c Sifted powdered sugar 1 tb Pineapple juice In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, the baking powder and salt. Beat until combined. Beat in egg, milk and vanilla, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill in the refrigerator about 3 hours or until dough is easy to handle. For filling: In a small bowl stir together softened cream cheese and the 2 tablespoons sugar. Stir in the coconut. On a lightly floured surface, roll half the dough into a 10" square. Using a fluted pastry wheel or sharp knife, cut square into sixteen 2 1/2" squares. Place squares 2" apart on an ungreased cookie sheet. Cut 1" slits from each corner toward center of each square. Spoon a level teaspoon of the filling in each center. Fold every other tip to center to form a pinwheel, pressing lightly to seal tips. Carefully sprinkle some of the chopped nuts onto the center of each pinwheel, pressing nuts lightly into the dough. If desired, sprinkle cookies with colored sugar. Bake cookies in a 350 degree oven for 8-10- minutes or until edges are lightly browned. Cool for 1 minute. Transfer cookies to a wire rack. Cool. repeat with remaining dough and filling. If desired, drizzle with Pineapple Icing and sprinkle with additional colored sugar. Pineapple Icing: In a small bowl stir together sifted powdered sugar and enough pineapple juice (about 1 tablespoon) to make icing of drizzling consistency. Recipe by: Cookie Classics By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Fingers Categories: Cookies, Ormed Yield: 45 Servings 1 3/4 c Ground almonds 1/2 c Ground pistachios 1/4 c Sugar 1 tb Rose water 1/2 ts Ground cinnamon 12 Sheets filo pastry; -defrosted 1/2 c Butter; melted Confectioners' sugar for -dusting Preheat oven to 325 degrees. Butter a baking sheet. Mix together the almonds, pistachios, sugar, rose water and cinnamon. Cut each sheet of filo pastry into four rectangles. Work with one at a time, and cover the remaining rectangles with a damp dish towel. Brush one rectangle with melted butter, and place a teaspoon of the nut filling in the center. Fold the sides and roll into a finger shape. Continue until all the filling has been used. Place the "fingers" on the baking sheet and bake for 30 minutes. Transfer to a wire rack to cool, then dust with confectioners' sugar. Recipe by: The Great Big Cookie Book By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maple Oat Chewies Categories: Cookies, Rop Yield: 60 Servings 1 c Sugar 1 c Firmly packed brown sugar 1 c Butter or margarine; -softened 1 tb Molasses 2 ts Maple extract 2 Eggs 1 3/4 c All-purpose flour 2 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 2 c Rolled oats 2 c Crispy rice cereal Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add molasses, maple extract and eggs. Blend well. Add flour, baking powder, cinnamon and salt. Beat at medium speed until well blended. Stir in rolled oats and cereal. Drop by heaping teaspoonfuls 2" apart onto greased cookie sheets. Bake for 8-12 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheets. NOTES : One cup of butterscotch chips can be added with rolled oats and cereal, if desired. Recipe by: Pillsbury Best of the Bake-Off Cookbook By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Leckerli Cookies Categories: Cookies, Ormed Yield: 1 Servings 1/2 c Honey 1/3 c Sugar 2 1/2 c Unsifted flour 4 ts Baking powder 1 ts Ground cinnamon 1 pn Ground nutmeg 1 pn Ground cloves 3/4 c Sliced almonds 3 tb Candied orange peel; finely -chopped 3 tb Candied lemon peel; finely -chopped 1 Egg 2 tb Kirsch OR orange juice Milk Glaze 1/2 c Sugar 3 tb Water Candied red cherries; halved -for topping Angelica or candied citron -peel cut into Leaf shapes for topping Preheat oven to 375º. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves. Cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels. Mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture. Stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl. Shape into ball. Flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper. Flip dough onto lightly greased cookie sheet. Remove second piece of wax paper. Brush top lightly with milk. Bake in 375º oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough. Cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out of the oven or syrup will harden.) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. Glaze: Combine sugar and water in saucepan. Cook about 5 minutes or until it registers 235º on candy thermometer. Brush glaze on cookies while both are still warm. Recipe by: yumyum.com By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Praline Apple Waffle Cookies Categories: Cookies, Ormed Yield: 36 Servings Cookies 1 1/4 c Firmly packed brown sugar 1/2 c Butter or margarine; -softened 2 Eggs 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 1/8 ts Nutmeg 1/2 c Shredded peeled apples 1/2 c Finely chopped pecans Topping 1/2 c Powdered sugar 1/4 ts Cinnamon Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla. Beat well. Add flour, baking powder, cinnamon, salt and nutmeg. Mix well. Stir in apples and pecans. Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2" apart onto waffle iron. Bake 1 1/2-2 minutes or until cookies are deep golden brown. Immediately remove from waffle iron. Cool 1 minutes on wire rack. Repeat with remaining dough. In small bowl, combine powdered sugar and cinnamon. Mix well. Dip or dust both sides of slightly warm cookies using powdered sugar mixture. Serve warm or cool. Store in tightly covered container. Recipe by: Pillsbury Best of Bake-Off Cookbook By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Speculaas (Windmill) Categories: Cookies, Olled Yield: 48 Servings 1/2 c Butter 3/4 c Packed brown sugar 3/4 ts Ground cinnamon 1/2 ts Baking powder 1/4 ts Ground nutmeg 1/4 ts Ground cloves 1/8 ts Salt 1 Egg yolk 1 1/3 c All-purpose flour 3 tb Finely chopped blanched -almonds; optional In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat until combine, scraping sides of bowl occasionally. Beat in egg yolk and milk. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour, and if desired, the almonds. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. Lightly grease a cookie sheet. Set aside. Press a small amount of dough into a lightly oiled cookie mold. Unmold onto prepared cookie sheet. Repeat with remaining dough. (Or, on a lightly floured surface, roll one portion of the dough at a time to 1/8" thickness. Using 2" cookie cutters, cut into desired shapes.) Place cookies 1" apart on the prepared cookie sheet. Bake in a 350 degree oven for 8-10 minutes or until edges are golden. Cool on cookie sheet on a wire rack for 1 minute. Transfer cookies to a wire rack. Cool. Recipe by: Cookies for Christmas By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggnog Snickerdoodles # 2 Categories: Cookies Yield: 4 Servings 2 3/4 c All-purpose flour 1 1/2 c Sugar 1 c Butter -- softened 2 Eggs 2 ts Cream of tartar 1 ts Baking soda 1/4 ts Salt 1/2 ts Brandy extract 1/2 ts Rum extract Sugar mixture 1/4 c Sugar or colored sugar 1 ts Ground nutmeg Preheat oven to 400 degrees. In a large mixer bowl, combine the flour, sugar, butter, eggs, cream of tartar, baking soda, salt, brandy extract and rum extract. Beat on low speed, scraping the bowl often, until well mixed. In a small bowl, stir together the sugar and nutmeg. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in the sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until the edges are lightly browned. Remove from the pans to cool. Recipe By :Land 'O Lakes Cookie Collection Categories : Cookies Servings: 48 From: "Marylina " on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Almond Torrone Categories: Cookies, Ormed, No bake Yield: 20 Servings 4 oz Semisweet chocolate; chopped 4 tb Unsalted butter 1 Egg white 1/2 c Superfine sugar 1/2 c Ground almonds 3/4 c Chopped almonds; toasted 5 tb Chopped candied peel Coating 6 oz White chocolate; chopped 2 tb Unsalted butter 1 c Slivered almonds; toasted Melt the chocolate with the butter in a double boiler over hot water, stirring until the mixture is smooth. In a clean, grease-free bowl, beat the egg white with the sugar until stiff. Gradually beat in the melted chocolate, then stir in the ground almonds, chopped toasted almonds and chopped peel. Tip the mixture onto a large sheet of baking parchment and shape into a thick roll. As the mixture cools, use the paper to press the roll firmly into a triangular shape. Twist the paper over the triangular roll and chill until completely set. To make the coating, melt the white chocolate with the butter in a double boiler over hot water. Unwrap the chocolate roll and spread the white chocolate quickly over the surface. Press the slivered almonds in a thin, even coat over the chocolate, working quickly before the chocolate sets. Chill again until firm, then cut the torrone into fairly thin slices to serve. NOTES : The mixture can be shaped into a simple round roll instead of the triangular shape if you prefer. Recipe by: The Great Big Cookie Book By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Breakfast Cookies Categories: Cookies, Rop Yield: 24 Servings 1/2 c Butter or margarine; -softened 3/4 c Sugar 1 Egg 1 c Flour 1/4 ts Baking soda 10 Bacon strips; cooked and -crumbled 2 c Cornflakes 1/2 c Raisins In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoons 2" apart onto ungreased cookie sheets. Bake at 350 degrees for 15-18 min. or until lightly browned. Cool for 2 min. before removing to wire racks. Store in the refrigerator. Recipe by: Quick Cooking By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cowpatty Cookies Categories: Cookies, Ormed Yield: 60 Servings 2 c Butter 2 c Sugar 2 c Packed dark brown sugar 4 Eggs 4 c Flour 2 ts Salt 2 ts Baking soda 1 ts Double-acting baking powder 6 c Rolled oats 24 oz Chocolate chips 2 ts Vanilla extract Preheat oven to 350 degrees F. Mix butter, sugar, brown sugar and eggs together in the big bowl. Mix flour, salt, baking soda and baking powder together in another bowl. Add flour mixture to butter mixture in larger bowl. Blend well. Add oats. Mix well. Add chocolate chips and vanilla. Mix well. Dough should be stiff but a little sticky. Refrigerate if necessary. Form dough into golf-ball sized balls and place on cookie sheet, spaced a little over an inch apart. Bake at 350 degrees F for 12-15 minutes. Cookies should be just brown on top, with golden brown bottoms and around 1/2-inch thick. Chocolate chips on bottom should NOT burn! DO NOT OVERBAKE!!! Store them in an air-tight container with a slice of bread to keep them from getting hard. Recipe by: asiarecipe.com By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Onion Cookies Categories: Cookies, Olled Yield: 36 Servings 3 lg Onions 1 c Oil 1 tb Salt 1 ts Baking soda 1/4 c Water 2 Eggs 4 c Flour 2 tb Poppy seeds Cut onions very thin. Add all other ingredients. Roll very thin on floured board. Cut into rounds or squares. Bake in 400 degree oven 10 to 15 minutes until golden brown. Recipe by: yumyum.com By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Walnut And Oatmeal Cookies Categories: Cookies, Rop Yield: 36 Servings 3/4 c Brown sugar 1/2 c Sugar 1 1/4 c Butter 1 ts Vanilla 1 1/2 c Flour 1 1/4 ts Cinnamon 1 Egg 3/4 ts Salt 1/3 ts Nutmeg 3 c Oatmeal 1 c Black walnuts 1/2 c Raisins or chocolate chips; -optional Mix sugars, egg, butter and vanilla together. Stir in remaining ingredients. Drop onto a cookie sheet. Bake at 350 degrees for 10 minutes. Cool. Recipe by: Hammons Black Walnuts By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Walnut Butter Cookies Categories: Cookies, Rop Yield: 14 Servings 1 c Unsalted butter; room -temperature 3/4 c Packed light brown sugar 2 lg Eggs 1 ts Vanilla extract 2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 c Chopped black walnuts Heat oven to 350 degrees. In a mixing bowl, cream butter and sugar until fluffy and smooth. Add eggs and vanilla and blend. In a separate bowl, mix flour, baking soda and salt and add to creamed mixture. Stir in walnuts. Using either an individual 1/4 cup measure or a 2 ounce ice cream scoop, scoop level measures of dough onto ungreased cookie sheets, spacing 3" apart. Bake 15 minutes, until golden brown. Transfer to wire rack to cool. NOTES : Store cookies in an airtight jar or tin at room temperature for up to 3 days. These cookies may also be frozen in a tightly covered container for up to 6 months. Recipe by: Big, Soft, Chewy Cookies By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Raisin Cookies Categories: Cookies, Rop Yield: 60 Servings 1 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Vegetable shortening 1 1/2 c Sugar 2 lg Eggs 1/4 c Fresh lemon juice 2 ts Lemon extract 1 c Rolled oats 1 c Raisins Preheat oven to 350 degrees. Lightly grease baking sheets. Combine the flour, baking soda and salt. In a large bowl, cream the shortening and sugar. Beat in the eggs. Beat in the lemon juice and lemon extract. Gradually blend in the dry ingredients. Fold in the oats and raisins. Drop the dough by spoonfuls 1 1/2" apart onto the prepared pans. Bake for 12-15 minutes until lightly colored. Transfer to wire racks to cool. NOTES : Chopped nuts may be added to this dough. If you substitute undiluted lemon-juice concentrate for the fresh lemon juice, the cookies will have a more tart flavor. Recipe by: 1001 Cookie Recipes By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Marbles Categories: Cookies, Rop Yield: 30 Servings 2 c Flour 1/2 ts Baking powder 1/4 ts Salt 1/2 c Packed light brown sugar 1/2 c Sugar 1/2 c Butter; softened 1 lg Egg 1/2 c Sour cream 1 ts Pure vanilla extract 6 oz Semisweet chocolate chips Preheat oven to 300 degrees. In medium bowl combine flour, baking powder and salt with wire whisk. Set aside. Combine sugars in a large bowl using an electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla, and beat at medium speed until light and fluffy. Scrape bowl. Add flour mixture and blend at low speed until just combined. Do not overmix. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. Or, place chips in a microwave-proof bowl and microwave on high, stirring every 20 seconds until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold in melted chocolate into the dough. Do not mix chocolate completely into cookie dough. Drop by rounded tablespoons, 2" apart, onto ungreased cookie sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies to a cool surface. Recipe by: Mrs. Fields By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha-Pecan Butter Balls Categories: Cookies, Ormed Yield: 48 Servings 2/3 c Butter; softened 3 oz Cream cheese; softened 2/3 c Instant chocolate drink mix 1/3 c Confectioners' sugar 1 ts Instant coffee granules 2 ts Vanilla extract 1 3/4 c All-purpose flour 1/4 ts Salt 1 c Finely chopped pecans Confectioners' sugar In a mixing bowl, cream butter, cream cheese, drink mix, sugar and coffee granules. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture. Stir in pecans. Cover and refrigerate for 1 hour or until easy to handle. Roll in 1" balls. Place 1" apart on ungreased baking sheets. Bake at 350 degrees for 15-18 minutes or until firm. Cool on pan for 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks. Recipe by: The Best of Country Cookies By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cashew-Filled Sandwich Cookies Categories: Cookies, Ormed Yield: 78 Servings 1/2 c Shortening 1/3 c Sugar 1/3 c Packed brown sugar 1/2 ts Baking powder 1/4 ts Baking soda 1/8 ts Salt 1 Egg 1 ts Vanilla 1 1/2 c All-purpose flour 3/4 c Quick-cooking oats 1 Recipe Cashew Butter Filling -OR 1/2 c Chocolate-hazelnut spread 1 Recipe Chocolate Glaze; -optional Finely chopped cashews; -optional In bowl beat shortening on medium to high speed 30 seconds. Add sugars, baking powder, baking soda and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much flour as you can. Stir in remaining flour and oats. Shape into 1/2" balls. Place balls on ungreased cookie sheets. Flatten balls into 1" circles. Bake in 375 degree oven for 5-7 minutes or until edges are firm and bottoms are lightly browned. Transfer to rack. Cool. Spread bottom of half the cookies with a scant 1/2 teaspoon Cashew-Butter filling. Place another cookie, top side up, on filling. If desired, spoon a little glaze on top and sprinkle with nuts over glaze. Let stand until set. Cover and store in refrigerator up to 3 days or freeze for longer storage. Cashew-Butter Filling: In bowl beat 1/3 cup cashew butter and 2 tablespoons softened butter until fluffy. Slowly beat in 1/2 cup sifted powdered sugar and 1 tablespoon milk. Beat in additional milk. if needed, for spreading consistency. Chocolate Glaze: In a heavy small saucepan melt 1 cup semisweet chocolate pieces and 1 tablespoon shortening over low heat, stirring mixture frequently. Recipe by: Cookies for Christmas By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 2 c Brown sugar 2 c Granulated sugar 1 c Vegetable oil 8 oz Sour cream 4 lg Eggs 2 ts Baking soda 1 ts Salt 4 ts Vanilla extract 6 c Flour 12 oz Chocolate chips 1 c Nuts (optional) 1. Combine ingredients in order given. 2. Drop dough by tablespoonfuls onto baking sheet. 3. Bake at 350F for 15 minutes. Note: The bad news is, these don't keep well. The good news is, they won't have to! Contributor: Damsel's Heirloom Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Boulders Categories: Cookies, Rop Yield: 36 Servings 1 1/2 c Pecan pieces 8 oz Semisweet chocolate; -chopped, 1/4" pieces 8 oz Semisweet chocolate; -chopped, 1/2" pieces 1/2 lb Unsalted butter; cut into 1 -oz. piece 1 c Firmly packed light brown -sugar 3 lg Eggs 1 ts Pure vanilla extract 3 c All-purpose flour 1 ts Baking powder 1 ts Salt Preheat oven to 350 degrees. Toast the pecans on a baking sheet for 10 minutes. Remove and set aside to cool to room temperature before using. Heat 1" of water in the bottom of double boiler over medium heat. Place 1/4" pieces of chocolate in the top half of the double boiler. Stir until completely melted and smooth, about 4-6 minutes. Transfer the melted chocolate to a 1 quart bowl and set aside. Place the butter and brown sugar in the bowl of electric mixer fitted with a paddle. Beat on medium speed for 3 minutes until soft. Scrape down sides, then beat on high for 2 minutes until fairly smooth. Add the melted chocolate and beat on medium for 1 minute until well combined. Operate the mixer on low while gradually adding the flour, baking soda and salt and mix until well combine, about 30 seconds. Add the chocolate pieces and pecans, and mix on low for 30 seconds. Using a heaping tablespoon of dough for each cookie, bake for 12-14 minutes. Remove from oven and cool to room temperature on baking sheets. Store the cookies in a tightly sealed plastic container. Recipe by: Death By Chocolate Cookie By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Almond Blondies Categories: Cookies, Rop Yield: 72 Servings 3/4 c Butter or margarine; -softened 1 c Packed brown sugar 1 Egg 1 ts Vanilla extract 1 2/3 c Flour 1/2 ts Baking soda 1/4 ts Salt 12 oz Vanilla chips 3/4 c Chopped almonds 3/4 c Chopped dried apricots In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in vanilla chips, almonds and apricots. Drop by heaping tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 7-9 min. or until lightly browned. Remove to wire racks to cool. NOTES : Variation: Substitute cranberries and pecans for the apricots and almonds. Recipe by: Best of Country Cookies By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bernachon's Biarritz Categories: Cookies, Ormed Yield: 72 Servings 1 1/2 c Water 1 c Whole hazelnuts 2 tb Baking soda 1/2 c Plus 2 tablespoons sugar 1/4 c Plus 2 tablespoons -all-purpose flour 1 pn Salt 1/2 c Milk 1/2 ts Vanilla extract 5 tb Unsalted butter; softened 2 1/2 lg Egg whites 1/4 ts Cream of tartar 12 oz Bittersweet or semisweet -chocolate Oven to 350 degrees. Place 2 oven racks in the upper and lower thirds of the oven. Lightly grease cookie sheets or use nonstick. In a medium saucepan, bring the water to a boil. Add the hazelnuts and baking soda. Boil for 3 minutes. (The water will turn black from the color of the skins.) Test a nut by running it under cold water. If the skin is not easy to remove with slight pressure from the fingers, boil the nuts for another minute or so more. Drain, rinse and peel them. Place the nuts on a cookie sheet and bake them , stirring occasionally, for 10-15 minutes or until golden brown. Cool completely. In a food processor with a metal blade, process the sugar for a few minutes or until it is fine as sand. Remove the sugar to a small bowl and set aside. In the container of the food processor, place the hazelnuts with the flour, 1/2 cup sugar and salt. Process until the nuts are finely ground. Add the milk and vanilla and process to combine them. Add the butter and pulse to combine. Transfer the mixture to a large bowl. In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised slowly. gradually beat in the remaining 2 tablespoons of the sugar until stiff peaks form when the beater is raised slowly. Using large rubber spatula, fold the whites into the batter. Using a teaspoon or a pastry bag or reclosable quart-size freezer bag with a coupler, fitted with a number 12 round decorating tube, form 1" rounds (about 1/4" high) about 1 1/2" apart on the prepared baking sheets. Tap the baking sheets against the counter to spread and flatten out the batter to 2" discs (about 15 will fit on a 15x10" cookie sheet). Bake for 8-10 minutes or until the cookies begin to brown around the edges. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking time. Allow cookies to cool for a few minutes on the sheets. When they are firm enough to lift, use a small, angled metal spatula or pancake turner to transfer cookies to wire racks to cool completely. Break the chocolate into squares and place them in the top of a double boiler set over very hot water (but not hotter than 160 degrees). The water must not simmer or touch the bottom of the double boiler insert. Stir until chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that it does not get too hot. (The chocolate may be melted in a microwave if stirred every 15 seconds.) Remove the chocolate from the heat source before it is fully melted and stir, using residual heat to complete the melting. Allow the chocolate to cool for about 5 minutes, stirring occasionally, or until slightly thickened. Using a small metal spatula, spread a thick layer of melted chocolate on underside of each cookie. (Have several paper towels handy, as this is a messy task.) If desired, use a cake-decorating triangular comb or a fork to make wavy lines on the chocolate when the chocolate is "tacky" and before it fully sets. Stir the chocolate often to prevent streaking. Store in an airtight container, between layers of wax paper, at room temperature or in the freezer. If you are planning to freeze the cookies, apply the chocolate after removing from the freezer for the beat appearance. NOTES : Keeps several days at room temperature, several months frozen. Recipe by: Rose's Christmas Cookies By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Chocolate Tweedies Categories: Cookies, Efrigerator Yield: 84 Servings 2 1/4 c Flour 1 ts Salt 1 ts Baking soda 1 c Vegetable shortening 1 c Sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 3 c Quick-cooking oats 1/2 c Coconut 1 c Firmly packed brown sugar Sift together the flour, baking soda and salt. Blend together the shortening and sugars. Add eggs and vanilla. Beat well. Blend in the dry ingredients gradually. Stir in oats, coconut and other cup of brown sugar, creaming well. Divide dough in half. Place on waxed paper and shape into rolls, 1 1/2" in diameter. Wrap in waxed paper. Chill at least 2 hours. Cut into slices about 1/4" thick and place on greased baking sheets. Bake in 350 degree oven for 10-12 minutes. Cool and store in airtight container. Recipe by: Pillsbury's Grand National Recipes By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Chocolate Pepper Cookies Categories: Cookies, Rop Yield: 1 Servings 4 c Flour 1 ts Nutmeg 1/2 ts Cloves 1 ts Black pepper 1 c Cocoa 2 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon 1 c Sugar 1 c Shortening 2 c Milk Mix all dry ingredients in large bowl or pan. Make hole in center. Add shortening and milk. Mix by hand. It will be very sticky. Roll or spoon into small balls the size of walnuts. Bake at 350 to 375F for 10 to 12 minutes. When cooled dip in chocolate or white frosting. Recipe by: Bill Wight By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Egg Cookies Categories: Cookies, Ormed Yield: 1 Servings 5 c Flour 2 tb Baking powder 6 lg Eggs 1/2 c Sugar 1/2 c Cooking oil 1 tb Vanilla 1 tb Anise flavoring Sift dry ingredients together twice. Cream sugar, oil and eggs together and beat until light. Add flavoring, beat 1 minute. Add sifted ingredients and knead lightly until dough is smooth but soft. Place in a bowl. Keep in refrigerator for 1 hour. Roll small pieces of dough in a long strip about 1/2 inch thick. Cut into pieces about 2 inches long and twist. Place on cookie sheet. Bake 350F 15 to 20 minutes. Recipe by: Bill Wight By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Macaroons I Categories: Cookies, Rop Yield: 24 Servings 1/2 c Ground almonds 2 tb Flour 1 pn Salt 2 oz Unsweetened chocolate; -melted 2 lg Egg whites 1/3 c Sugar 1/2 ts Chocolate extract 1/2 ts Almond extract Position a rack in the center of the oven and preheat oven to 325 degrees. Lightly grease and flour cookie sheets. In a large bowl, combine the almonds, flour and salt. Stir in the chocolate. In a small bowl, using an electric mixer on high speed, beat the egg whites until foamy. Gradually beat in the sugar. Beat until stiff but not too dry. Stir 1/4 of the egg whites into the dry ingredients. Stir in the chocolate and almond extracts. Fold in the remaining egg whites. Drop the dough by spoonfuls 2" apart onto prepared pans. Bake for 20-25 min., or until crusty. Cool on pans for 5 min. Transfer to a wire rack to cool completely. Recipe by: 1001 Chocolate Treats By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cheddar Cheese Cookies Categories: Cookies, Ormed Yield: 36 Servings 2 c Shredded sharp cheddar -cheese 1 1/4 c Flour 1/2 c Margarine; melted Mix all ingredients together with your hand. Make teaspoon size balls. Place 2 inches apart on ungreased cookies sheet. Refrigerate 1 hour. Bake at 400º for 15-20 minutes until set. Recipe by: Johnson By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bird's Nest Pastries (Kadaif) Categories: Cookies, Ormed Yield: 12 Servings 1 3/4 c 1% lowfat milk 1 ts Butter 1 Cinnamon stick 1 Lemon zest strip; 1 by 2 -inches 6 Shredded wheat cereal -rectangles; cut in half 3 tb Sugar 1/3 c Walnuts 1/3 c Pistachios 1/2 ts Cinnamon 1/3 c Sugar 1/3 c Water 2 tb Honey 1 tb Fresh lemon juice In a small saucepan, bring milk, butter, cinnamon stick and lemon zest to a simmer over low heat. Remove from heat, cover and let steep for 15 minutes. Preheat oven to 375 degrees F. Lightly oil a baking sheet with sides or coat it with nonstick spray. Dip cereal pieces, one at a time, into the warm milk mixture, soaking just until softened. Use a slotted spoon to transfer to the prepared baking sheet. Use your fingers to shape each piece into a round nest, 3 inches in diameter. Place 1 inch apart. Drizzle remaining milk mixture over the nests. Place sugar, walnuts, pistachios and cinnamon in a food processor and pulse until finely chopped. Divide mixture among hollows of nests. Bake for 20 to 30 minutes, or until golden brown and crisp. To make syrup: In a small saucepan, combine all syrup ingredients. Bring to a boil over medium heat. Remove from heat and drizzle hot syrup over warm bird's nests. Serve warm or at room temperature shortly after baking. Kadaif is a classic Middle Eastern pastry, traditionally tossed with lots of butter, filled with cheese or nuts and drenched with a heavy sugar syrup-too much of too many good things, actually. Our version uses Shredded Wheat cereal to replicate authentic kadaif dough, which resembles thin shreds of phyllo. We replaced most of the butter with cinnamon- and lemon-infused milk, added a mixture of pistachios and walnuts and drizzled the warm pastries with a honeyed syrup. The result: A harmonious accord between crunchy textures and rich flavors, ancient ingredients and modern sensibilities. Recipe by: Tavolo Healthy Kitchen By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Irish Black Bun Shamrock Cookies Categories: Cookies, Olled Yield: 32 Servings 2/3 c Butter or margarine 3 oz Cream cheese; softened 1/2 c Sugar 3/4 ts Ground cinnamon 1/2 ts Ground mace or nutmeg 1/4 ts Ground allspice 1/8 ts Salt 1/8 ts Pepper 3 tb Whiskey 2 1/4 c Whole wheat pastry flour or -all-purpose Flour 1 c Currants or chopped raisins 1/4 c Coffee or apple juice 1/4 c Packed brown sugar 2 tb Butter or margarine 1 tb Unsweetened cocoa powder 1 ts Finely shredded orange peel 1/2 ts Ground cinnamon 1/2 c Finely chopped toasted -almonds 1 tb Whiskey 2 c Sifted powdered sugar 2 tb Whiskey or milk; (2 to 3) Green food coloring Beat the 2/3 cup butter or margarine and cream cheese in a medium bowl with an electric mixer on medium speed for 30 seconds. Add the sugar, the 3/4 teaspoon cinnamon, the mace or nutmeg, allspice, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in the 3 tablespoons whiskey until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle. Roll dough on a lightly floured surface until 1/8 inch thick. Cut with a 2-1/2-inch shamrock-shape cookie cutter (rerolling scraps). Place cutouts 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and cool. Combine currants or raisins and coffee or apple juice in a saucepan. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Do not drain. Stir in brown sugar, the 2 tablespoons butter or margarine, unsweetened cocoa powder, orange peel, and the 1/2 teaspoon ground cinnamon. Cook and stir over low heat until mixture is combined. Remove from heat. Stir in almonds and the 1 tablespoon whiskey. Cool filling to room temperature. Place in a food processor bowl or blender container. Cover and process or blend until finely chopped. Refrigerate if not used immediately. Place 1 teaspoon filling onto the flat side of half of the cookies. Top with remaining cookies. Combine powdered sugar and enough of the 2 to 3 tablespoons whiskey or milk to make of spreading consistency. Tint with green food coloring to desired color. Spread over tops of cookies. NOTES : Currants are soaked in whiskey for Scottish New Year's cakes called black buns. They inspired the filling for these cookies and add an extra measure of good luck. Recipe by: Better Homes and Gardens By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Shamrocks Categories: Cookies, Olled Yield: 36 Servings 1 c Butter or margarine; -softened 1/2 c Packed brown sugar 1/3 c Sugar 2 ts Vanilla extract 1/2 ts Salt 1 lg Egg yolk 2 1/2 c All-purpose flour 2 c Semisweet chocolate mini -chips Vanilla frosting; colored -green, if desired Green coarse sugar or -candies Beat butter, sugar, vanilla and salt in a large bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in chips. Shape dough into 2 round disks. Wrap in plastic wrap. Refrigerate for about 1 hour or until firm. Preheat oven to 350 degrees. Roll each disc to 1/4" thickness between 2 sheets of waxed paper. Cut into shamrock shapes. Place on ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Spread with frosting. Sprinkle with sugar. Recipe by: Nestle By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tuiles (French Almond Wafers) Categories: Cookies, Rop, Formed Yield: 36 Servings 5 tb Unsalted butter 2 lg Egg whites 1/8 ts Salt 1/3 c Plus 1 tablespoon sugar 1/4 ts Almond extract 1/4 ts Vanilla extract 1/2 c Cake flour; sifted, then -measure 1/2 c Sliced almonds; coarsely -chopped Have ingredients at room temperature. Preheat oven to 350 degrees. Very generously grease cookie sheets, or line with parchment paper or well greased foil. Set out several rolling pins or bottles the same width as the rolling pin to shape the wafers. Warm butter over very low heat, stirring until very soft but not thin and runny. Set aside. Using a wire whisk, beat together egg whites, salt, sugar, and extracts until very frothy and smooth. Gradually whisk in flour. A bit at a time, whisk in the softened butter until the mixture is smooth and well blended. Drop batter by rounded measuring teaspoonfuls onto sheets, spacing at least 3" apart. (Don't crowd, as the wafers spread a great deal during baking.) Using the tip of a table knife and working in a circular motion, spread each portion into a 3" round. Very generously sprinkle the round with almonds. Bake, 1 sheet at a time, on the upper oven rack for 6-9 minutes, until wafers are rimmed with 1/2" of golden brown. Rotate sheets halfway through baking for even browning. Transfer sheets to wire racks and let stand a few seconds. As soon as the wafers can be lifted without tearing, loosen them with a thin bladed wide spatula and slide them, bottom side down, onto rolling pins. Leave the wafers on the sheet when removed from the oven, and take them off 1 at a time, so the others remain warm and pliable. If some of the wafers cool too quickly to place on the rolling pins, return the pan to the oven briefly to warm and soften them. As soon as the tuiles are firm, transfer to wire racks until thoroughly cool. Cool, clean off, and grease the sheets or foil before using again. Store, airtight, gently nestling wafers one on top of another, with wax paper tucked around them to prevent breaking. They will keep well for 1 week, or freeze for up to 1 month. Recipe by: Joy of Cooking Christmas Cookies By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Molasses Cups Categories: Cookies, Ormed Yield: 36 Servings 3 Refrigerated pie crusts 1/2 c Unsulphured molasses 2 Eggs 1/4 c Sugar 6 oz Semisweet chocolate chips 1/2 c Chopped walnuts Powdered sugar Allow crust packages to sit at room temperature for 15-20 minutes. Preheat oven to 350 degrees. Use three 12 cup muffin pans. Unfold each pie crust. Peel off top plastic sheets. Press out fold lines. Invert and remove remaining plastic sheets. Cut twelve 2 1/2" circles from each pie crust. Press into bottom and up sides of mini-muffin/gem pan. In medium bowl, combine molasses, eggs and sugar. Beat until smooth. Stir in chocolate chips and walnuts. Spoon into pastry lined cups, filling each 2/3 full. Bake for 20-25 minutes or until filling is set. Cool completely. Remove from pans. Sprinkle with powdered sugar. Recipe by: The Brand Name Book of Baking By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Easter Cookies Categories: Cookies, Ormed Yield: 144 Servings 12 md Eggs 4 tb Milk 2 c Oil 2 ts Vanilla 4 c Sugar 12 c Flour 4 tb Baking powder Cream sugar and oil. Whip eggs until lemony. Combine with sugar mixture and beat until light. Sift dry ingredients together. Combine with egg mixture and knead until air bubbles are out. You will have a dough that can be kneaded and rolled and shaped. Roll out long tubes about a half inch in diameter, cut into four inch long pieces, tie into knots or just make circles. Bake in preheated oven at 375 degrees until lightly browned. Frost with lemon or anise frosting, sprinkle with confetti colored sprinkles. May use red and green sprinkles to make into Christmas cookies. To make these into true Italian Easter cookies, roll out a large, flat round of dough and shape it into a boy or a girl shape, about six to eight inches in height. Flatten the shape onto a cookie sheet. Make dough ropes and braid them into arms, which are held "akimbo" on the hips. Set a hard-boiled egg into the belly of the figures, braid some more dough, and criss-cross the eggs with two braids, fastening it down to the body of the figure. Add cloves for eyes and mouth. Bake in a preheated oven at 375 degrees until lightly browned. Make clothing with lemon or anise frosting, leaving the facial features unfrosted. These are traditionally given to each boy or girl child on Easter Sunday. Nowadays, we make more nontraditional chickens and bunnies, for the same purpose. Putting the egg in the stomach seems to be a leftover allusion to an ancient spring fertility ritual. Frosting: 1 box powdered sugar Few tablespoons milk 2 teaspoons lemon or anise flavoring. Recipe by: Terry Van Kirk's Grandma DiTucci By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Birds' Nest Cookies Categories: Cookies, Ormed Yield: 48 Servings 1/2 c Butter or margarine 1/4 c Brown sugar 1 Egg; separated 1 c Flour 1 c Nuts (almonds or pecans); -chopped Preheat oven to 350 degrees F. Grease cookie sheets. Cream butter, shortening and brown sugar. Separate the egg and reserve the egg white. Stir in egg yolk and mix well. Add the flour and knead dough lightly on board. Coarsely chop almonds or pecans and place in shallow bowl. Shape dough into 1 inch balls. Dip into beaten egg white and chopped nuts. Place on cookie sheets and indent top with fingertip. Bake for 10 minutes. Indent cookie again with fingertips and continue baking, 8 to 10 minutes. You can fill with jam. Recipe by: Plymouth Review By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Peanut Log Categories: Cookies, Ormed, No bake Yield: 24 Servings 1 c Semisweet chocolate chips 1/2 c Creamy peanut butter 1/2 c Peanuts; chopped, optional 4 c Crispy rice cereal Lightly grease a 9" square pan. In the top of double boiler over simmering water, melt the chocolate chips and peanut butter. Remove from heat. Blend in chopped peanuts. Gradually blend in the cereal. Be sure the cereal is well coated. Spread out evenly on the bottom of prepared pan. Cool in pan on a wire rack until mixture hardens slightly. Chill for 30 minutes in the refrigerator. Cut into 24 bars. Roll the bars between your palms to form logs. Wrap individually in waxed paper or plastic wrap and store tightly covered until serving. Recipe by: 1001 Chocolate Treats By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cashew Crunch Categories: Cookies, Rop Yield: 36 Servings 4 tb Unsalted butter 1/3 c Packed light brown sugar 1/4 c Light corn syrup 1/2 c Finely chopped salted -cashews 1/3 c All-purpose flour 1 1/2 ts Vanilla extract 6 oz Milk chocolate chips Preheat oven to 350 degrees. Butter and flour a cookie sheet. In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, then bring to a boil over medium heat, stirring constantly until sugar dissolves, 3-5 minutes. Remove from the heat. Stir in cashews, flour and vanilla. Drop the batter into 1/2 teaspoon mounds 2" apart on the prepared cookie sheet. Using a small spatula, spread each mound into a circle. Bake for 8-10 minutes, or until browned, rotating the pan back to front after 4 minutes. Cool on cookie sheet for about 30 seconds, then transfer to wire racks to cool completely. In a small bowl set over a mall saucepan, melt the chocolate over hot, not simmering water. Dip the cookies halfway into the chocolate and return to the racks to set. Recipe by: Mrs. Fields I Love Chocolate! Cookbook By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Egg Drop Cookies Categories: Cookies, Rop Yield: 1 Servings 6 lg Eggs 3/4 c Oil 1 c Sugar 1 ts Vanilla 3 1/2 c Sifted flour 6 ts Baking powder Place first four ingredients in blender. Blend for 1 minute. Sift flour and baking powder together. Pour liquid mixture into flour mixture. Stir by hand until blended. Spoon on greased cookie sheet with teaspoon. Bake at 350F for 10 to 12 minutes. Cool and frost. Recipe by: Bill Wight By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Pepper Balls Categories: Cookies, Ormed Yield: 150 Servings 3/4 c Shortening 1 c Sugar 1/2 c Cocoa 1/2 ts Black pepper 1/2 ts Ground cloves 1/2 ts Allspice 1/2 ts Ground cinnamon 4 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 c Milk 1 oz Brandy; rum or whiskey 1/2 c Finely chopped walnuts 1/3 c Butter or margarine 3/4 c Confectioners' sugar 5 tb Cocoa 2 oz Brandy; rum or whiskey Melt shortening and cool. Add in sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and baking soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts. Wrap dough in plastic and refrigerate 4-8 hours. Preheat oven to 350 degrees F. Break off little pieces of dough and roll into small balls, about 3/4 inch in diameter. Bake at 350 degrees F for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze. To Make Glaze: Combine 1/3 cup of butter, 3/4 cup confectioners' sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry. Recipe by: Diane By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kipfel Categories: Cookies Yield: 30 Servings 1/2 c Butter 2 c All-purpose flour 1/4 c Sugar 2 Egg yolks 1/2 c Sour cream Filling 2 Egg whites 1 1/4 c Ground nuts 1/2 c Sugar 1 tb Lemon juice 1/4 ts Ground cinnamon Sifted powdered sugar Ground cinnamon For pastry: In a medium mixing bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sugar. Make a well in center. Combine egg yolks and sour cream. Add to flour mixture. Stir until mixture forms a ball. Divide dough in half. Keeping half of the dough tightly covered, on a lightly floured surface, roll other half of dough to 1/16" thickness. Cut into 4" rounds. For filling: Beat egg whites slightly. Add ground nuts, sugar, lemon juice and cinnamon. Spread a rounded teaspoon of filling onto each round to within 1/4" of edge. Roll up jelly-roll style, with seam sides down. Press ends with tines of a fork to seal. Place on an ungreased cookie sheet, seam side down. Bake in a 375 degrees oven for 10-12 minutes or until lightly browned. Transfer cookies to a wire rack. Cool. Sprinkle with a mixture of powdered sugar and cinnamon. Recipe by: Cookies for Christmas By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal Cranberry Cookies 3 Categories: Cookies, Rop Yield: 60 Servings 1 c Unsalted butter 3/4 c Sugar 3/4 c Brown sugar 2 Eggs 1 ts Pure vanilla extract 1 1/2 c Flour 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Cardamon 3 c Rolled oats 1 c Dried cranberries; (or other -dried fruit) Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool. Recipe by: Beth Setrakian By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Yummies Categories: Cookies, Rop, No bake Yield: 48 Servings 6 oz Semisweet chocolate chips 1/3 c Butter or margarine 16 lg Marshmallows 2 c Quick-cooking oats 1 c Flaked coconut 1/2 ts Vanilla extract In a saucepan over low heat, melt the chocolate chips, butter and marshmallows. Stir until smooth. Stir in oats, coconut and vanilla. Mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes. Recipe by: Quick Cooking By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mocha Crackle Cookies Categories: Cookies, Ormed Yield: 60 Servings 1/2 c Butter 5 oz Unsweetened chocolate 1 tb Instant coffee granules 4 Eggs 1/8 ts Salt 1 c Sugar 1 c Packed brown sugar 2 c Plus 3 tablespoons flour 2 ts Baking powder 1/3 c Confectioners' sugar In a microwave or saucepan, heat butter, chocolate and coffee until chocolate is melted. Cool slightly. In a mixing bowl, combine eggs and salt. Add sugar and brown sugar. Stir in chocolate mixture. Mix well. Combine flour and baking powder. Gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle. Roll dough into 3/4" balls. Roll in confectioners' sugar. Place 2" apart on greased baking sheets. Bake at 350 degrees for 12 minutes or until set. Remove to wire racks to cool. Recipe by: Taste of Home By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee Chip Drops Categories: Cookies, Rop Yield: 36 Servings 1 1/4 c Packed light brown sugar 3/4 c Butter-flavored Crisco 2 tb Brewed coffee; cold 1 ts Vanilla extract 1 Egg 1 3/4 c All-purpose flour 1 tb French roast coffee beans; -finely ground --or espresso coffee beans 1 ts Salt 3/4 ts Baking soda 1 1/2 c Semisweet chocolate chips 1/2 c Milk chocolate chips 1/2 c Walnuts; coarsely chopped 36 Chocolate kisses; unwrapped Preheat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until blended. Add the egg. Beat well. Combine the flour, ground coffee, salt and baking soda. Add to the shortening mixture. Beat on low speed just until blended. Stir in the chocolate chips and walnuts. Drop the dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the cookies are lightly browned and just set. Do no overbake. Place 1 candy in the center of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies to the foil to cool completely. Recipe by: Crisco Cookies for a Year of Celebrations By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grannie's Persimmon Cookies Categories: Cookies, Rop Yield: 1 Servings 1 c Persimmon pulp 1 ts Soda; (sprinkled over pulp) 1/2 c Shortening 1 Egg beaten 1 c Sugar 2 c Flour 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1/2 ts Salt 1 c Nuts 1 c Raisins Beat egg, shortening and sugar together. Blend in persimmon and soda. Sift together the flour and spices. Stir into wet mixture. Add nuts and raisins. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Recipe by: Michele By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Good Morning Prune Cookies Categories: Cookies, Rop Yield: 1 Servings 3/4 c Butter; softened 1/3 c Honey 1/4 c Packed brown sugar 2 Eggs 1 ts Vanilla 2 c Rolled oats 3/4 c Whole wheat flour 1/3 c Unprocessed bran 1/2 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1/4 ts Salt 1 c Pitted prunes; chopped 1 c Walnuts; chopped In a mixer, cream butter, honey, sugar, eggs and vanilla. Combine oats, flour, bran, soda, and salt. Mix into creamed mixture. Stir in prunes and walnuts. Drop by generous spoonfuls onto 2 lightly greased baking sheets. Flatten to about 1/2 inch. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on racks. Store in airtight container. Recipe by: Michele By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chunky Chocolate Chip Peanut Butter Cookies Categories: Cookies, Rop Yield: 36 Servings 1 1/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 3/4 c Butter or margarine; -softened 1/2 c Sugar 1/2 c Packed brown sugar 1/2 c Creamy peanut butter 1 Egg 1 ts Vanilla extract 2 c Semisweet chocolate chips 1/2 c Coarsely chopped peanuts Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and peanuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Press down slightly to flatten into 2" circles. Bake in preheated 375 degree oven for 7-10 minutes until edges are set but centers are still soft. Let stand for 4 minutes; remove to wire racks to cool completely. Recipe by: Nestle Best Ever Cookies By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee Nut Kisses Categories: Cookies, Rop Yield: 42 Servings 1 ts Instant espresso powder 2 ts Vanilla extract 2 lg Egg whites; room temperature 1/2 c Sugar 4 oz Pecans; toasted, finely -chopped 1/8 ts Salt Mocha Icing 1 tb Hot water 1/2 ts Instant espresso powder 1 1/2 oz Semisweet or bittersweet -baking chocolate Heat oven to 275 degrees. Line cookie sheets with foil. In a small cup dissolve espresso powder in vanilla. In a large bowl with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Increase speed to high, gradually add sugar and beat until stiff peaks form. With a rubber spatula, fold in pecans, salt and espresso mixture. Spoon about half the batter into a gallon-size zip-top bag. Cut 1/2" off 1 corner and pipe kisses 1" apart onto lined cookie sheets. Repeat with remaining batter. Bake 50-60 minutes until dry to the touch. Remove to wire racks to cool. Mocha Icing: Stir water and espresso powder in a small saucepan until blended. Add chocolate. Stir over very low heat until melted. Cool to warm. Scrape into a small ziplock bag, snip off 1 corner and drizzle over kisses. Storage tip: Store airtight at cool room temperature up to 1 week. Do not freeze. NOTES : If you don't want to pipe the cookies, you can drop the batter by heaping teaspoons instead. Recipe by: Woman's Day By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Molasses Oatmeal Raisin Cookies Categories: Cookies, Ormed Yield: 1 Servings 1 c Butter; softened 3/4 c Sugar 3/4 c Molasses 1 Egg 1 ts Vanilla 1 1/2 c Flour 1/2 c Whole wheat flour 1 ts Baking soda 1/4 ts Salt 1 1/2 c Quick cooking oats; uncooked 1 1/4 c Raisins 1/4 c Sugar 2 ts Ground cinnamon Beat butter and 3/4 cup sugar until fluffy. Mix in molasses, then egg and vanilla. Add flours, baking soda, salt, mixing well. Stir in oats and raisins. Combine 1/4 cup sugar and cinnamon. Stir well. Shape dough in 1-inch balls, roll in cinnamon/sugar mixture. Place 2 inches apart on cookie sheets. Bake at 375 degree (F) oven for 7-9 minutes until light brown. Recipe by: andy-mich By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raggedy Jean Cookies Categories: Cookies, Rop Yield: 62 Servings 1 c Brown sugar 1 c Shortening 1 Egg 1 ts Maple flavoring 2 1/4 c All-purpose flour 1/2 ts Baking powder 1/2 ts Salt 4 oz Shredded coconut Granulated sugar Beat together brown sugar, shortening, egg and maple flavoring until fluffy. Add flour, baking powder and salt. Mix well. Stir in coconut. Drop by spoonfuls 2" apart onto greased cookie sheet. Dip bottom of greased small glass into granulated sugar and press cookie flat. (Edge will be ragged.) Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Recipe by: Possum Kingdom Lake Cookbook By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Milan(O) Cookies Categories: Cookies, Ormed Yield: 36 Servings 12 tb Butter; softened 2 1/2 c Powdered sugar 7/8 c Egg whites; (from about 6 -eggs) 2 tb Vanilla extract 2 tb Lemon extract 1 1/2 c Flour Cookie filling 1/2 c Heavy cream 8 oz Semisweet chocolate; chopped 1 Orange; zested Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan. Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies. Recipe by: Gale Gund By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Russian Cinnamon Tea Cookies Categories: Cookies, Ormed Yield: 45 Servings 1 c Unsalted butter 1/3 c Sugar 1 ts Vanilla extract 1/2 ts Cinnamon 2 1/2 c All-purpose flour 1 pn Salt 3/4 c Pecan halves; chopped 8 oz Powdered sugar 1/2 ts Cinnamon Preheat the oven to 375 degrees F. Combine the butter and the sugar in the bowl of an electric mixer and mix until light and fluffy, about 4 minutes. Add the vanilla, flour, and salt. Mix well before adding the chopped pecans. Scrape down the mixing bowl and the paddle. Divide the cookie dough into 1/2-ounce portions or larger size cookies if you desire. Roll them into balls and bake until the bottoms of each cookie is a golden brown color, about 10 minutes. Combine the powdered sugar and cinnamon. Cool cookies before rolling them in the powdered sugar mixture. Roll the cookies in this mixture a total of three times to give each cookie a shelled encasing. Recipe by: Stanton Ho By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Southern Chocolate Peanut Cookies Categories: Cookies, Ormed Yield: 35 Servings 6 oz Milk chocolate 3/4 c All-purpose flour 1/3 c Unsweetened cocoa powder 1 ts Baking soda 1/2 c Unsalted butter 1/2 c Smooth peanut butter; or -chunky 1/2 ts Vanilla extract 1 c Light brown sugar 1 lg Egg 8 oz Salted peanuts Adjust two racks to divide the oven into thirds and preheat oven to 350 degrees. Line cookie sheets with baking parchment. Set aside. Place the chocolate on a cutting board, and with a long and sharp knife cut the chocolate into pieces about 1/4 inch (or a little larger) in diameter. Set aside. Sift together the flour, cocoa, and baking soda. Set aside. In the large bowl of an electric mixer beat the butter until soft. Add the peanut butter and vanilla and beat to mix. Beat in the sugar, then the egg, and finally, on low speed, the sifted dry ingredients. Remove the bowl from the mixer. Add the cut-up chocolate and the peanuts, and stir until mixed. Place a large piece of aluminum foil next to the sink. Use a heaping teaspoonful of the dough for each cookie. Place mounds of the dough any which way on the foil. Wet your hands with cold water. Shake them off but do not dry them. With wet hands pick up a mound of the dough, roll it between your hands to make a ball, flatten it slightly, and place it on a lined cookie sheet. Continue to shape the cookies, and place them about 2 inches apart. Wet your hands occasionally as necessary. Bake two sheets at a time, reversing the sheets top to bottom and front to back once during baking. Bake for 12 minutes. These will still feel too soft, but don't bother to test them- they will become firm when cool. They will rise a bit during baking and then will flatten when cool. It is best to bake these two sheets at a time, but if your must bake on sheet at alone, bake it on the upper of the two racks. Let the baked cookies stand on the sheets for a scant minute, then transfer them with a wide metal spatula to racks to cool. When the cookies are cool, store them in an airtight container. Recipe by: Maida Heatter By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lora Brody's Chocolate Phantoms Categories: Cookies, Ormed Yield: 60 Servings 1 1/2 c Whole macadamia nuts 8 oz Bittersweet or semisweet -chocolate 2 tb Unsalted butter 3 tb All-purpose flour 1/4 ts Baking powder 2 lg Eggs 1/2 c Sugar 1 ts Vanilla extract 1 1/3 c Semisweet chocolate chips Prepare heavy cookie sheets*, preferably nonstick, or lined with parchment or foil. Lightly grease. Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees. If you are using salted macadamia nuts, rinse the nuts in a strainer under hot tap water and recrisp them in oven for 5 to 10 minutes. Break the bittersweet chocolate into squares and place them, together with butter, in the top of a double boiler over very hot water. The water must not simmer or touch the bottom of the insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that it does not get too hot. (The chocolate may be melted in a microwave oven if stirred every 15 seconds.) When melted, remove the chocolate from the heat source. In a small bowl, whisk together the flour and baking powder. In a mixing bowl, using a hand-held electric mixer set on high speed, beat the eggs, sugar and vanilla until well blended (at least 15 seconds). On the lowest speed, add the melted chocolate mixture and beat until combined. Add the flour mixture and beat on low speed just until combined. With a rubber spatula, fold in the chocolate chips and nuts. Use 2 teaspoons to drop batter onto the prepared cookie sheets. Make the cookies very small, no bigger than a heaping measuring teaspoonful, about 1"wide, and mound each one as high as possible. Leave about 1 1/2' between each mound. Bake for 6 minutes, then rotate the cookie sheets from top to bottom and front to back and bake for 3-4 more minutes, until the tops are dry. The cookies should be very soft when removed from the oven. They will firm up on cooling, but should remain moist and chewy. Cool completely on the baking sheets and then peel them off. Store in an airtight container at room temperature. Keeps 2 days. The cookies remain delicious for weeks, but the texture becomes somewhat crystallized after 2 days. NOTES : This dough must be spooned into mounds soon after mixing or the chocolate cools and begins to set. Fifteen cookies will fit on a 10x15" cookie sheet so 4 of this size will be needed. If you do not have sufficient sheets, prepare extra sheets of foil or parchment the size of your cookie sheets. Measure out the dough onto these sheets. When the first batch has baked, carefully slip the parchment or foil with the baked cookies off the baking sheets onto a counter to cool completely. Cool the hot baking sheets under cold water. Carefully lift up the next parchment or foil sheet with the unbaked cookie dough and slide the cookie sheet under it. Recipe by: Rose's Christmas Cookies By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Graham Crackers Categories: Cookies, Olled Yield: 1 Servings 4 tb Butter; softened 1 Egg; well beaten 6 tb Sugar 4 tb Honey 1/2 ts Baking soda 2 ts Water 3/4 ts Salt 1 1/2 c Graham; (whole wheat) flour 3/4 c All-purpose flour Preheat oven to 350 degrees. Combine butter, egg and sugar in a bowl and beat until smooth and creamy. Stir in honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour and all purpose flour to the mixture and blend thoroughly. The dough should hold together and be manageable. If it is too tacky add a little more graham flour. Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8". For convenience handling, cut the dough into 3 or 4 sections that will fit on your cookie sheet. With knife score the dough without cutting through, into 2 1/2" squares. Prick each square a few times with the tines of a fork. Using a spatula, place the sections of scored cracker dough on an ungreased cookie sheet. Bake on the first side for 8 minutes, then turn over and bake for 6-7 minutes. Cool on racks. NOTES : The person who this recipe is from says she uses 5 T. sugar (instead of 6) and 5 T. honey (instead of 4). She also uses 1/2 c. all purpose flour instead of 3/4 c. For cinnamon graham crackers: substitute sugar for the honey and add 1 tsp. cinnamon. By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Triple-Flavored Big-Batch Cookies Categories: Cookies, Rop Yield: 60 Servings 3 c Unbleached or all-purpose -flour 2 c Rolled oats 3 tb Unsweetened cocoa powder 2 ts Baking soda 1/2 ts Salt 2 c Butter 1 c Chunky peanut butter 1 1/2 c Sugar 1 1/2 c Packed brown sugar 3 Eggs 2 ts Vanilla 3 c Semisweet chocolate pieces In a bowl, stir together the flour, oats, unsweetened cocoa powder, baking soda and salt. In a mixing bowl, beat the butter and peanut butter with an electric mixer until combined. Add the sugar and brown sugar. Beat until combined. Add the eggs and vanilla. Beat the mixture well. Add the dry ingredients and stir until combined. Stir in the semisweet chocolate pieces. Drop by generous teaspoonfuls onto ungreased cookie sheets. Bake in a 350 degree F. oven for 12 to 14 minutes or until done. Let cool for 1 minute on cookie sheet before removing to wire rack. Recipe by: Better Homes and Gardens By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Venetian Butter Cookies Categories: Cookies, Ormed Yield: 1 Servings 2 c Flour 10 tb Sugar 3 Egg yolks 1 ts Grated lemon peel 1/2 ts Salt 1/2 ts Vanilla extract 1/2 c Unsalted butter; cut into -small pieces, at room Temperature 1 tb Water Powdered sugar Mound flour on work surface. Make a well in the center. Add sugar, yolks, lemon peel, salt and vanilla to well and blend to dissolve sugar. Add butter. Using fingertips, gradually draw flour from edge of well into center, mixing with butter to form coarse crumbs. Form dough into ball, sprinkling with enough water to gather loose crumbs. Using palm of hand, push dough away from you in pieces to blend butter and flour completely. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 325 degrees. Pinch off 1 tablespoon of dough. Using palm of hand, roll into cylinder 4 inches long and 1/2 inch thick. Attach ends to from circle. Set on baking sheet. Repeat with remaining dough. Bake until golden brown, about 20 minutes. Cool cookies completely. Dust with powdered sugar before serving. Recipe by: Michele By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Coconut Spirals Categories: Cookies, Efrigerator, Rolled Yield: 72 Servings 3 oz Cream cheese; softened 1/3 c Sugar 1 ts Vanilla 1 c Shredded coconut 1/2 c Finely chopped nuts 1/3 c Butter 1 c Sugar 1/2 ts Baking soda 1 Egg 1 tb Milk 1/4 c Unsweetened cocoa powder 1 1/2 c All-purpose flour For filling: In a small mixing bowl, beat cream cheese, 1/3 cup sugar and vanilla with an electric mixer on medium speed until smooth. Stir in coconut and nuts. Set aside. In a large mixing bowl, beat butter on medium-high speed for 30 seconds. Add 1 cup sugar and baking soda. Beat until combined. Beat in egg and milk. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in remaining flour. Roll half of the dough between 2 sheets of waxed paper into a 10x8" rectangle. Remove top sheet of waxed paper. Spread half of filling over the dough. Roll up, jelly-roll style, starting from one of the long sides. Moisten the edges with water. Pinch to seal. Wrap dough in waxed paper. Repeat with the remaining dough and filling. Chill in refrigerator for at least 4 hours or up to 24 hours. Grease cookie sheets. Cut dough into 1/4" thickness. Place slices on prepared cookie sheets. Bake at 375 degrees for 8 minutes until edges are firm. Transfer to a wire rack. Cool. Recipe by: Better Homes and Gardens Cookie Classics By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Clove Cookies Categories: Cookies, Olled Yield: 50 Servings 1/2 c Unsalted butter; softened 2 c Packed dark brown sugar 1 Egg; beaten 1 ts Grated lemon rind 4 c Sifted flour 1 ts Baking soda 1 ts Ground cloves 1 ts Ground cinnamon 2 ts Unsweetened baking cocoa 1/2 c Milk Preheat oven to 400 degrees. Lightly grease baking sheets. In a large bowl, cream together butter and sugar. Beat in egg and mix well. Add lemon peel. Into another bowl, sift the flour with the baking soda, cloves, cinnamon and cocoa. Add the flour mixture and milk alternately to the butter mixture. Knead the mixture to a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. On a floured surface, roll out the dough to a thickness of 1/4". Cut out the cookies using 3" curly-edged biscuit or cookie cutter. Place 1" apart on baking sheets. Bake for 8-10 minutes, or until cookies have browned around edges. Cool cookies for 2-3 minutes and then move to wire racks to cool completely. Recipe by: Great Cookies You Can Bake By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lion's Paws Categories: Cookies, Ormed Yield: 22 Servings 1/2 c Blanched slivered almonds 1 1/2 c All-purpose flour 1/2 ts Baking powder 1/2 ts Salt 1/4 c Sugar 6 tb Unsalted butter; softened 1 lg Egg 1 ts Vanilla extract 1/2 c Semisweet chocolate chips Topping 1/4 c Sugar 1/8 ts Cinnamon 1 lg Egg white; lightly beaten Preheat oven to 300 degrees. Grease cookie sheets. Place 2 oven racks in the upper and lower thirds of the oven. Place the almonds on a cookie sheet and bake them, stirring occasionally, for about 10 minutes or until they are lightly browned. Cool completely. Turn off oven. In a small bowl, whisk together flour, baking powder and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg and vanilla until well blended. On low speed, beat in the flour mixture until incorporated. Scrape the dough onto a piece of plastic wrap, press it into a thick disc, wrap it tightly, and refrigerate at least 1 hour. Measure 22 level teaspoons of dough for the bottoms. As you shape each piece of dough, knead it by flattening it between your palms and then rolling it into a ball. (This keeps it from cracking around the edges when pressed down.) Place each ball on the cookie sheet, pressing it to flatten to about a 1/8" thickness. Using your fingers, shape dough into a triangular form with rounded corners, 2" long by 1 1/2" at its widest point. Leave about 1" between cookies. Place 3 chocolate chips in a row, points down, toward the wide end of the triangle. To create a knuckle effect, place 3 more chips, points up, directly on top of the first 3. the chips will be sandwiched in by the top cookies dough. For the tops of the cookies, measure 22 slightly rounded teaspoonfuls of dough. Shape the dough as for the bottom, but shape them a little larger and thicker at the widest part so they will drape over the chips. Starting at the pointed end of the triangle, place the cookie tops over the bottoms. Press lightly around edges to seal them. Using your thumb, press down the dough in the longer area between the chocolate chips and the pointed end to flatten and shape them to resemble paws. don't worry if a little chocolate shows through. Firmly press in 4 almond slivers between and on either side of the chocolate to form the claws. In a small bowl, stir together the sugar and cinnamon. Brush surface of the dough with the beaten egg white, and dust the cookies with the cinnamon-sugar mix. You will need only about 1 tablespoon so reserve the remainder for other cookies. Preheat oven to 350 degrees. Bake for 20-30 minutes or until golden. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking time. Cool for a few minutes on the sheets. When the cookies are firm enough to lift, use a small, angled metal spatula or small pancake turner to transfer to wire racks to cool completely. NOTES : Store in an airtight container at room temperature or in the freezer. This cookie has a low sugar content because more sugar makes the dough spread and the resulting cookies are less attractive. Recipe by: Rosie's Christmas Cookies By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: German Spice Cookies Categories: Cookies, Rop Yield: 42 Servings 3 Eggs 2 c Packed brown sugar 1 ts Ground cloves 1 ts Ground cinnamon 1/2 ts Pepper 2 c Flour 1/2 ts Baking soda 1/2 ts Salt 1 c Raisins 1 c Chopped walnuts In a mixing bowl, beat eggs. Add brown sugar, cloves, cinnamon and pepper. Combine flour, baking soda and salt. Gradually add to egg mixture. Stir in raisins and walnuts. Drop by tablespoonfuls 2" apart onto lightly greased baking sheets. Bake at 400 degrees for 8-10 minutes or until surface cracks. Remove to wire racks to cool. NOTES : Yes, there is no butter or shortening in this recipe. Recipe by: Best of Country Cookies By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: High-Energy Cookies Categories: Cookies, Rop, No bake Yield: 48 Servings 3 c Rolled oats 1/2 c Peanut butter 5 tb Unsweetened cocoa powder 2 tb Vanilla extract Topping 2 c Sugar 1/2 c Vegetable shortening 1/2 c Milk Line baking sheets with waxed paper. In a large bowl, combine the oats, peanut butter, cocoa powder and vanilla and stir until well blended. Drop the mixture by spoonfuls 1" apart onto prepared pans. Cover with waxed paper and chill for 1 hour. To make the topping: Combine sugar, shortening and milk in a saucepan and bring to a boil, stirring until shortening melts. Boil for 1 minute. remove from heat and spoon over the chilled cookies. Let cool. wrap the cookies individually in waxed paper and store in an airtight container. Recipe by: 1001 Cookie Recipes By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Marble Teas Categories: Cookies, Ormed Yield: 24 Servings 2 c Sifted flour 3 ts Baking powder 1 ts Salt 1/3 c Vegetable shortening 1/2 c Sugar 3/4 c Milk 1/2 c Raspberry; (or other) jam 1 Egg; beaten 1/3 c Sugar Oven to 375 degrees. Sift together flour, baking powder and salt. Blend together shortening and sugar, creaming well. Add milk and dry ingredients alternately, beginning and ending with dry ingredients. Blend thoroughly after each addition. Chill at least 1 hour. Pat out dough by rounded teaspoonfuls on lightly floured pastry cloth or board to 2 1/2" circles. In center of each place 1 teaspoon jam. Pull edges of dough up and over jam. Seal to enclose. Holding sealed edges, dip underside of each into egg and then into sugar. Place sugared side up on greased baking sheets. Bake for 15-18 minutes until golden brown. These cookies are best if served warm. Recipe by: Pillsbury's Grand National Recipes By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Olive Oil Spicy Cookies (Koulouria Tou Ladiou) Categories: Cookies, Ormed Yield: 1 Servings 1 oz Glass or cup of Olive Oil; -(1 to 8) 1 oz Glass or cup of fresh orange -juice; (1 to 8) Grated rinds of 1 orange and -1 lemon 1 oz Glass or cup of granulated -sugar; (1 to 8) 2 tb Crisco; (This was added -after she found out Crisco making the cookies -crispy) 1 ts Heaping ground cinnamon 1/4 ts Ground nutmeg 1 ts Baking soda 2 ts Baking powder Juice of 1/2 lemon 1 ts Pure vanilla extract 1 1/2 oz Cognac or bourbon; (1 1/2 to -2) All purpose flour Mix olive oil, sugar and melted Crisco (microwave) well in a large mixer bowl, cover with plastic wrap and place in refrigerator over night. (She insisted on doing it this way but it works just as well for me without this step.) The next day, mix well again then add grated orange and lemon rinds, orange and lemon juices, cinnamon, vanilla extract, nutmeg, baking soda, baking powder and cognac or bourbon. Using the mixer, mix well and gradually mix in flour one cup at a time until it begins to get hard on the mixer to mix. Then using your hands work in additional flour to where the dough becomes soft and shiny and not sticky (should be indication that you are set). Test the dough by pinching off a bit and rolling it between your two hands. If it is elastic and holds together, you are okay. If it crumbles in the center, you have used too much flour. Start rolling out the dough large bits at a time to form a long rope. Using a knife, cut off what ever length you desire and either twist it or make a circular cookie and line them up on a cookie sheet until filled. They are tastier if you roll them out thin but not too thin. If you have the time and patience, you can brush a beaten egg(s) on the tops of each of the larger rolled out ones and sprinkle with sesame seeds. More than one cookie sheet will be needed, perhaps 3 or 4 depending on how large or small you make them. Bake in a 350 degree preheated oven for about 15 to 20 minutes or until slightly browned on top. Allow to cool 15 minutes before removing and storing in a cookie jar. NOTES : This recipe is unique in that it is prepared during periods of fasting when butter, eggs, milk and cheese are not allowed. My Mother brought this with her from Greece decades ago. You cannot eat just one and walk away. Recipe by: Steve Leontis By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM