MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Butter Cookies Categories: Cookies Yield: 48 Servings 1 c Butter 1 c Sugar 1 ea Egg 1 T Milk 1 t Vanilla 2 3/4 c All-purpose flour 1 t Baking powder 1/4 t Salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4 dozen. From: Trish Date: Monday, November 08, 1999 2:25 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Mint Christmas Cookies Categories: Cookies Yield: 3 Dozen 1/2 c Butter, unsalted 1 c Sugar, granulated 1 lg Egg, beaten 1/2 t Vanilla extract 1/2 t Mint extract 1/2 t Mint extract 1/2 c Flour, unbleached 1/4 t Salt 1/2 t Baking powder, -double-acting 2 oz Chocolate, unsweetened Non-paralleils, -multi-colored 2 t Water Beat butter until soft; gradually add sugar and blend until creamy. Mix in beaten egg and extracts. DON'T USE A FOOD PROCESSOR!!! : Stir salt and baking powder into flour; stir into butter/sugar mixture. : Melt chocolate in water over a double-boiler; add to dough. Form into a long roll approximately 2" - 3" wide. Wrap dough with plastic wrap and chill overnight. : Slice dough 1/4" thick and place on greased cookie sheet. Sprinkle with non-paralleils and press in slightly with back of spoon. Bake in 400 degree oven for 8 - 10 minutes. Cool cookies on rack. From: Trish Date: Monday, November 08, 1999 2:25 Pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hungarian Cream Cheese Cookies Categories: European, Cookies, Desserts Yield: 2 Dozen 16 oz Brick of Cream Cheese 1 c Butter, softened 2 c Flour Blend in bowl with a wire pastry blender until dough forms together. Roll out like pie crust on a lightly floured surface. Cut in 2 X 2 inch squares. Put a dab of Apricot or Prune Lekvar in the middle of square. Take up two of the opposite corners and bring the two corners together with a squeeze over the dab of Lekvar. Note: If you have a pie crust trimmer with a crimped wheel, you can use this to cut all the 2 X 2 squares. It makes a beautiful presentation. All the pastry edges have serrated edges. Bake on a buttered and floured cookie sheet at 350 degrees for 20 minutes. Do not let burn. Dust with Powdered Sugar. This Hungarian Cookie is so easy to make. It has a delicate cheese flavor that contrasts with the tart Lekvar filling. Always made for Christmas. Regards, June Meyer. MM Format by Dave Drum - 10 Spetember 1999 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 03 Oct 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Railroad Cookies Categories: Cookies, Usa Yield: 6 Dozen 3/4 c Butter 2 c Brown sugar 2 Eggs 1 ts Vanilla 4 c Flour 1 ts Cream of tartar 1 ts Baking soda 1/2 ts Salt MMMMM--------------------------FILLING------------------------------- 2 c Dates 1/2 c Warm water Butter size of walnut 1 ts Vanilla 1/2 c Walnuts Roll out and spread with filling. Roll up like jelly roll. Chill, slice thin and bake in moderate oven. Filling: Mix first 3 ingredients, cook until smooth, add vanilla and walnuts. Hazel Kent, Starlight #82 The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{) From: Laird Kelly Date: 29 Oct 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Terry Barker's Ginger Cookies Categories: Cookies Yield: 24 Cookies 3 c Flour : 2 ts baking soda : 2 ts cinnamon; ground : 1 ts cloves; ground : 2 ts ginger; ground : 3/4 c butter; softened : 3/4 c shortening : 2 c sugar : 2 lg eggs : 1/2 c light molasses Preheat oven to 350 degrees F. Mix dry ingredients and set aside. Combine butter, shortening, and sugar until fluffy. Add egg and molasses and beat until incorporated. Slowly add dry ingredients. Cover and chill dough for 2 hours. Shape dough into small balls and roll in sugar. Bake for 10 minutes. ****Pumpkin cream**** pumpkin pie mix (not plain pumpkin) cream cheese white chocolate or vanilla pudding, cool whip splash of amaretto Yield: 4 dozen cookies. Note: can be dipped in pumpkin pie cream Source: Provided by my best friend, Terry Barker. Busted and imported by Cara Wiles Recipe by: TERRY BARKER from the Friendly-Freezer Mailing-list by CarolMc10@aol.com on Oct 31, 1999, converted by MM_Buster v2.0n. From: Petra Hildebrandt Click Here From: Bobbieb1@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mexican Cinnamon Cookies Categories: Cookies, Mexican Yield: 40 Servings 3/4 c Unsalted butter, room temp 1/2 c Sugar 3 1/2 ts Ground cinnamon 2 Egg yolks 1 3/4 c All-purpose flour 1/4 ts Salt 1 c Sugar or powdered sugar Similar to the traditional Mexican wedding cookie. Cream butter, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon in large bowl until light. Beat in yolks. Mix flour and salt together. Add to butter mixture and stir until dough forms. Turn out dough onto lightly floured work surface. Roll dough between palms of hands and work surface to 14"-long log. Wrap tightly in plastic and chill until firm, about 1 hour. Preheat oven to 350F. Lightly butter cookie sheets. Cut log into 1/4-inch-thick rounds. Place on prepared cookie sheets, spacing evenly. Bake until pale golden, about 17 minutes. Transfer to rack and cool slightly. Mix 1 cup sugar and remaining 2 teaspoons cinnamon in medium bowl. Add several warm coolies and toss to coat. Transfer to rack. Repeat with remaining cookies and cinnamon sugar. Cool completely. Store cookies at room temperature in airtight container. From: "Robert Ellis" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Reindeer Cookies Categories: Holidays, Cookies Yield: 2 Dozen 1 pk (18 oz.) refrigerated peanut -butter or sugar cookie -dough 48 sm Pretzel twists 48 Brown candy-coated chocolate -pieces 24 Red candy-coated chocolate -pieces Place cookie dough in the freezer 15 minutes, or until firm. Preheat oven to 350øF. Cut the dough into 24 slices and place the slices 2 inches apart on large ungreased cookie sheets. To shape the reindeer faces, pinch in each slice at the edges using your thumb and forefinger. To form antlers, position 2 pretzels at the top of each slice. Create eyes with brown candy-coated chocolate pieces and noses with red candy-coated chocolate pieces. Bake the cookies 8 to 10 minutes or until golden. Transfer the cookies to wire racks to cool completely. Yield: 2 dozen Typed in MMFormat by cjhartlin@email.msn.com Source: Mr. Food's Easy Cooking From: "Cindy Hartlin" date: September 23, 1998 8:16 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Aggression Cookies Categories: Cookies Yield: 15 Servings 3 c Brown sugar 3 c Margarine 6 c Oatmeal 1 tb Baking soda 3 c Flour In a very large bowl mix, mash and squeeze dough. Shape in small balls between filbert and English walnut size. Place on ungreased cookie sheet. With a glass (bottom buttered and dipped in sugar) smash cookie balls flat. Bake in 350 degree oven for 10-12 minutes. From: Fred Ball Date: 22 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Air or Meringue Cookies : Ggpj36a Categories: Cookies Yield: 6 Servings 3 Egg whites 1/4 ts Cream of tartar 3/4 c Sugar 3 tb Cocoa 1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies. From: Fred Ball Date: 30 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Alabama Cookies Categories: Cookies Yield: 1 Servings 1 c Shortening 1 c Sugar 1 c Brown sugar, packed 2 lg Egg 1 ts Vanilla extract 1 1/2 c Flour 1 tb Salt 2 c Regular oats 2 c Pecans, chopped 1 c Rice krispies 1 c Sweetened flaked coconut Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325 for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely. 6 dozen Posted to Fabfood 8/98 Contributor: America's Best Recipes - Jimmy G'scake's Website Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ali's Oatmeal Cookies Categories: Cookies Yield: 3 Servings Stephen Ceideburg 1 c Butter-flavored shortening 1 c Granulated sugar 1 c Firmly packed brown sugar 2 Eggs 1 ts Vanilla 1 1/2 c Plus 1 Tablespoon sifted All-purpose flour, divided 1 ts Baking soda 3/4 ts Salt 2 1/2 Cup Old-fashioned or: 2 1/2 Cup Quick-cooking Oatmeal, Uncooked 1 c Finely chopped hazelnuts 1 c Finely diced dried apricots 1 c White chocolate chips Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha Delos, Keizer Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until well-blended. Combine 1 1/2 cups of flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in white chocolate chips. Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets. Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels. Makes 3 dozen From the Oregonian's FOOD DAY, 1/12/93. Posted by Stephen Ceideburg Shared with you by Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120 From: Fred Ball Date: 30 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: All American Chocolate Chip Cookies Categories: Cookies Yield: 36 Servings 2/3 c Butter or margarine, Softened 1/3 c Shortening 1 c Packed brown sugar 1/2 c Granulated sugar 1 Egg 1 ts Vanilla 2 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 pk Semisweet chocolate chips 1 c Chopped walnuts In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2" apart, onto greased baking sheets. Bake in 350'F. oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool. Makes about 3 dozen cookies. From: Michael Orchekowski MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Allie's Mama's Filled Cookies Categories: Cookies Yield: 30 Servings MMMMM---------------------------DOUGH-------------------------------- 8 tb Margarine 1/2 ts Salt 1 ts Vanilla 1 c Sugar 1 Egg 2 1/2 Cup Flour, sifted 2 ts Cream of tartar 1 ts Soda 1/2 c Milk MMMMM--------------------------FILLING------------------------------- 1 c Raisins, chopped 1 ts Flour 1/2 ts Salt 1 c Cold water Cream margarine, adding salt and vanilla. Add sugar gradually. Add unbeaten egg, creaming mixture until light and fluffy. Siift flour with cream of tartar and soda. Add to creamed mixture alternately with milk. Roll cookie dough on floured board. Use 3" cookie cutter to make about 60 cookies. Using wide spatula, lift 1/2 of the cookies and place on greased cookie sheet. Place 1 tsp of filling in center of each cookie and top with remaining cookies. Lightly press tops in place. Bake at 400 F. for 8-10 minutes or until lightly browned. Filling: Combine raisins, flour and salt. Add water, cook over low heat until thickened. Cool. Original recipe from Ada Holbrook, who raised 7 children on her rambling New Meadows River farm. Many of her descendents continue to live in the Brunswick area. From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7 Typed by: Bob 8-{) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Butter Cookies Categories: Cookies Yield: 36 Servings 1 c Butter 1/2 c Sugar 1 ts Almond extract 1/4 ts Salt 2 c Flour DESCRIPTION: These buttery almond rounds will melt in your mouth. Cream butter, sugar, and almond extract. Add salt and flour and mix. Chill dough. Form one-inch balls and roll in extra sugar. Stamp with cookie stamp or flatten with bottom of a glass. Bake at 350 for 12-15 minutes. Posted to MC-Recipe Digest V1 #35 by Nancy Berry on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Butter Cookies (Sandwiched with Jam) Categories: Cookies Yield: 60 Servings MMMMM--------------------BD1A07 BAKERS' DOZEN------------------------- 3 c Ground almonds 1 c Sugar 1/2 lb Butter, unsalted 2 c Flour 1 ts Salt 1 tb Water Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Butter Spritz Cookies Categories: Cookies Yield: 72 Servings 1/4 lb Almond paste 1 1/4 Cup Confectioners' Sugar 1/2 c Eggs (2 large eggs and 1 Yolk, usually) 1/2 lb (2 sticks) unsalted butter, Softened 3 c Cake flour Recipe courtesy of Nick Malgieri Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F. In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix. Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans Yield: about 72, 2 inch cookies SOURCE: Cooking LIVE! Cooking Show 1998, TV FOOD NETWORK SHOW# CL9243 ~ GIFTS FROM YOUR KITCHEN Format by Dave Drum - 07 December 98 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 09 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies (1992) Categories: Cookies Yield: 48 Servings 1 c Vegetable shortening 1 c Sugar 1 Egg; beaten 3 c Sifted flour 1 1/2 ts Baking soda 3 tb Almond extract 1/4 c Honey or corn syrup 1 c Blanched almonds Preheat oven to 375~. In large mixing bowl, cream shortening and sugar together. Add egg. Gradually add flour, baking soda, almond extract, and honey to shortening mixture; blend until smooth. Take a small piece of dough and roll it into a 1-inch ball. Repeat until all dough is used. Flatten each ball to 1/2-inch thickness. Place almond in center of each. Bake on greased cookie sheet for 15 to 20 minutes, until lightly browned. Typed for you by Marjorie Scofield 3/28/96 Recipe By : Creative Cooking Desserts, 1992 From: Cooking: General MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies (Amigdalota) Categories: Cookies Yield: 1 Servings SPALDING O LIEBERMANN RDSE68B FOR P* 1 1/2 lb Almonds; chopped 1 3/4 Cup Sugar 3 Egg whites 3 tb Farina or toasted bread >>> Crumbs; (or Cream of Wheat) 2 ts Vanilla 3/4 lb 10x sugar cn Cherries Rosewater; (opt.) OR Flowerwater; (opt.) By Nancy Berry on May 16, 1999, Converted If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg whites lightly in another bowl, and add to the almonds. Add farina or bread crumbs and the vanilla, and knead well. Pinch off small pcs. and roll each into a ball. Press half a cherry on top of eac. Place on well- buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min. Place cookies on a plate, sift confectioner's sugar on, and transfer to platter to serve. NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven. MM by Helen Peagram by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies (Ff) Categories: Cookies Yield: 1 Servings 1/2 c Toasted almonds 2 tb Unsalted butter 1/4 c Sugar 1 tb Flour 1 ts Lemon zest 2 tb Milk 1 ts Almond extract Preheat oven to 375. Place almonds in food processor. Grind fine. Add butter and sugar. Pulse until blended. Add flour, milk, zest and extract. Process together well. Drop by teaspoonfuls on buttered baking sheet. Bake at 375 degrees until crispy and gold Recipe By : FOOD IN A FLASH SHOW#FF2055 From: Patty date: Mon, 9 Nov 1998 18:22:16 ~0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies 1 Categories: Cookies Yield: 4 Servings 2 3/4 Cup ALL-PURPOSE FLOUR 1 1/2 ts BAKING POWDER 1/4 ts SALT 1/2 c UNSALTED BUTTER, SOFTENED 1/2 c SOLID VEGETABLE SHORTENING 1/2 c FIRMLY PACKED BROWN SUGAR 1/2 c SUGAR 2 ts ALMOND EXTRACT 1 lg EGG 1 EGG YOLK BEATENED WITH 2 ts WATER FOR GLAZE ABOUT 26 WHOLE BLANCHED ALMONDS Preheat oven to 350. In a medium-size bowl, stir the flour, baking powder, and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter, shortening, and sugar until well combined. Beat in the egg and add the almond extract. Gradually add the flour mixture, mixing until just combined. Shape dough into balls that are about 1 1/2 inches in diameter. Place balls on un greased baking sheets, leaving about 1 1/2 inches between the cookies. Using your fingertips flatten each cookie and press an almond into the center. Lightly brush the top of each cookie with the egg yolk glaze. Bake the cookies, one sheet at a time, for 12 minutes or until the cookies are lightly browned. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, transfer the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well. Makes about 24 cookies. From: Trish Date: Wednesday, May 26, 1999 11:33 Pm MM BY HELEN PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Cookies 2 Categories: Cookies Yield: 4 Servings 1 c Shortening 1 c Sugar 1 Egg; beaten 3 c Sifted flour 1 1/2 ts Baking soda 3 tb Almond extract 1/4 c Honey or corn syrup 1 c Blanched almonds 1. Preheat oven to 375 . Grease cookie sheet. 2. Cream shortening and sugar; beat in egg. Blend in flour, baking soda, almond extract and honey until smooth. 3. Roll dough into 1" balls. Flatten to 1/2" thick and place an almond in the center of each. Bake 15-20 mintues, or until lightly browned. Creative Cooking: Desserts Carolyn Shaw 7/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Joy Cookies Categories: Cookies Yield: 1 Servings 1 cn Condensed milk, sweetened 14 Oz 2 oz Chocolate, unsweetened 1/4 ts Salt 1 ts Vanilla 3 c Coconut, shredded 45 Single almonds, whole, Salted Preheat oven to 350F. In top of double boiler, combine condensed milk, chocolate and salt. Cook over rapidly boiling water; stirring often, for 5 to 7 minutes, or till until mixture thickens. Remove from heat and stir in vanilla and coconut. Form cookies by dropping teaspoons of mixture on well greased baking sheet, 1" apart. Top each with a whole almond. Bake on middle sheet of oven for 10-12 minutes, watching cookies carefully after 8-9 minutes,as the bottom can get too brown. Immediately remove cookies from pan with metal spatula and cool on wax peper covered rack. These taste a bit like the chocolate bars; hence the name. They freeze well. from _Heartland: The Best of the Old and the New from Midwest Kitchens_ Yield: 1 servings Recipe By : From: Dsauer7800@aol.Com Date: Friday, May 14, 1999 7:20 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Lace Cookies Show # Cr-9633 Categories: Cookies Yield: 16 Servings Butter; for the baking Sheet Flour; for the baking sheet 3/4 c Ground almonds; see * Note 1/2 c Sugar 1/2 c Unsalted butter or Margarine , (1 stick); softened 1 tb All-purpose flour 2 tb Milk 1 ts Grated orange zest * Note: In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose. Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. In a large saute pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat. Place heaping teaspoons of the batter about 5 inches apart. (The batter will spread during baking.) Bake for 8 to 10 minutes or until evenly browned. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or fans, or allow to cool and serve flat. Store in airtight containers for 2 days or in the freezer for up to a month. This recipe yields 16 to 20 cookies. Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9633 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l. From: Alan Hewitt date: Sun, 01 Nov 1998 10:11:33 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amish Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c Applesauce 3 ts Sodium bicarbonate 3/4 c Sugar- brown 3/4 c Sugar 1 ts Essence- vanilla 1 c Shortening 1 c Amish starter see separate Recipe 1 Eggs 22 Apr 99 Combine applesauce and soda in small bowl and set aside. Beat 2 minutes on medium speed. Add applesauce mix alternately with 4 1/2 c. flour and 1 t. baking powder. Mix until well blended. Fold in 2 c. (12 oz.) chocolate chips. Drop on cookie sheet. Bake at 350*F 8-10 minutes. From: "Neris" Newsgroups: alt.cooking-chat Subject: [ bakery-shoppe ] Amish starter recipes From: Kevin Jcjd Symons Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amish Oatmeal Cookies Categories: Cookies Yield: 4 Servings 3 c Sugar 1 1/2 c Lard 1 1/2 c Raisins 2 1/2 Cup Oatmeal 1/2 c Molasses (dark) 3 Eggs, beaten 1 c Peanuts 1 c Sour milk 2 tb Soda 2 tb Baking powder 6 c Flour 1 ts Each of nutmeg, cinnamon And Salt Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown. Amish Desserts, Custards and other Desserts From: Darksky886@aol.Com on June, 20, 1999, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ammonia Cookies Categories: Cookies Yield: 96 Servings 1/2 c Shortening 1 1/2 c Sugar 1 Egg 5 1/2 Cup Pastry flour 3/4 ts Salt 1 c Milk 1 1/2 ts Oil of lemon* 2 ts Ammonium carbonate* Directions: * may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4" thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2"squares. This recipe was adapted from a Five Roses Cookbook, ca. 1925. for inclusion in booklet to celebrate Canada's centennial in 1967. The booklet was called Centennial Kitchen Cookies, and was prepared by Josephine Peckham, who very kindly shared this recipe with me. : Liz Parkinson From: Robert Miles Date: 27 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Amy Oh's Very Best Cookies Categories: Cookies Yield: 36 Servings 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Sweet butter; softened 3/4 c Brown sugar; packed 1/2 c Granulated sugar 1 lg Egg 1 ts Vanilla 3 c Old-fashioned rolled oats 1 c Golden raisins 1 c Semisweet chocolate bits Preheat oven to 350 F. In a bowl whisk together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter, brown sugar, and granulated sugar until light and fluffy; beat in egg and vanilla until combined well. Stir in raisins and chocolate chips. Drop dough by rounded tablespoons about 2 inches apartg onto ungreased baking sheets and bake in middle of oven until golden, about 11 minutes. With a spatula, transfer cookies to racks to col. Barbara Moller, SF, California, in Gourmet magazine, 1/96 MM by Dave Sacerdote MMMMM