MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chunk Pecan Cookies Categories: Cookies Yield: 1 Servings 1/4 lb Butter, softened 1/2 c White sugar 1/2 c Dark brown sugar 1 Egg 1 ts Vanilla extract 1 c Plus 2 Tbs all-purpose Flour 1/2 ts Salt 1/2 ts Baking soda 1/2 c Pecans, chopped 6 oz Good quality bittersweet or Semisweet chocolate Chopped coarsely Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool. SOURCE: Too HOT Tamales Cooking Show 1997, TV FOOD NETWORK SHOW #TH6348 Format by Dave Drum - 15 November 98 From: Dave Drum Date: 15 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chunk Walnut Cookies Categories: Cookies Yield: 30 Servings 3/4 c Unsalted butter - room Temp. 1/4 c Shortening 1 1/2 c Dark brown sugar 1/8 ts Salt 1 1/2 ts Vanilla 1 Egg, lightly beaten 1 c All purpose flour* 1/2 ts Baking soda 1 c Walnut (or pecan) pieces 2 c Swiss semisweet chocolate In sm Hunks 1 c Large chunks milk chocolate 3/4 Cups. *For more tender, crisper, more buttery cookie, reduce flour to 1 Preheat oven to 350 degrees. Line baking sheet with baking parchment. Cream butter and shortening with the sugar and salt until light and well blended. Stir in the vanilla and egg. Stir in the flour and baking soda and mix well. Fold in the nuts and chocolate chunks. Form into generous tablespoons of batter and drop onto the lined baking sheet, pressing down slightly on the dough, place about two inches apart. Bake 12 - 15 minutes until lightly golden in color and browned at the edges. Per Serv: 101 cal; 1 gm protein; 26 gm carbo; 11 gm fat; 13 mg chol; 3 gm sat fat; 43 mg sodium Washington Post Oct 30, 1996 == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Jonathan Tseng MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Coconut Chipets Cookies Categories: Cookies Yield: 4 Servings 1 2/3 Cup (400 mL) All-purpose flour 2/3 c (150 mL) cocoa 1 ts (5 mL) baking soda 1/2 ts (2 mL) salt 1 c (250 mL) Crisco Shortening 3/4 c (175 mL) lightly-packed Brown sugar 1/2 c (125 mL) granulated sugar 1 Egg 2 tb (30 mL) water or milk 2 ts (10 mL) pure vanilla 2 c (500 mL) white Hershey's Chipets 1 1/2 c (375 mL) coarsely chopped Nuts (pecans, walnuts, Almonds or hazelnuts) 1/2 c (125 mL) flaked coconut 1. Preheat oven to 375 F (190 C). 2. Combine flour, cocoa, baking soda and salt. Mix well. 3. Cream shortening, sugars, egg, water and vanilla in large bowl on medium speed of electric mixer until light and creamy. 4. Add dry ingredients on low speed, mixing just until blended. 5. Stir in white Hershey's Chipets, nuts.and coconut 6. Drop dough by spoonfuls onto ungreased baking sheet, leaving room between cookies for spreading. 7. Bake at 375 F (190 C) for 7-9 minutes. 8. Cookies will still appear soft and moist when baked but firm-up on cooling. 9. Cool slightly, then remove to cooling rack. Makes: About 3-1/2 dozen Preparation Time: 15 Minutes Baking Time: 9 Minutes Freezing: Excellent MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Coconut Crispy Cookies Categories: Cookies Yield: 4 Servings 2 1/2 Cup Unsifted all Purpose Flour 1/2 ts Baking soda 1/2 ts Salt 1 c Soften butter/margarine 2 c Sugar 2 Eggs 2 ts Vanilla 4 c Rice krispies cereal 1/2 c Flaked coconut 1 12-oz pkg (2 cup) semi Sweet Real chocolate morsels Preheat oven to 350 degrees. Sift together flour, soda, and salt; set aside. Beat margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal ,coconut and chocolate morsels. Drop by level measuring tablespoon onto greased baking sheets. BAke at 350 degrees about 10 minutes or until lightly browned. Remove from baking sheets. From: Stanley Johnson date: Friday, May 14, 1999 11:21 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Coconut Island Cookies Categories: Cookies Yield: 4 Servings 1/2 c Softened margarine 1 c Packed brown sugar 1 Egg 3 oz Unsweetened chocolate 1/4 c Hot strong coffee 2 c Flour 1/2 ts Salt 1/2 ts Baking soda 1/2 c Coconut 1/2 c Sour cream Cream together butter and sugar. Blend in egg and chocolate mixture. Add sifted dry ingredients and sour cream. Stir in coconut. Drop by rounded teaspoonful onto greased cookie sheets. Bake at 375 degrees for 12 to 15 minutes. Frosting: In a double boiler, heat 1 1/2 squares unsweetened chocolate, 1/4 cup sour cream and 1 tablespoon butter until chocolate melts. Remove from heat. Blend in 1 1/2 to 2 cups 4x sugar. Frost cookies when warm and sprinkle with coconut. From: Dsauer7800@aol.Com date: Tuesday, May 11, 1999 2:15 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Crackle Cookies Categories: Cookies Yield: 30 Servings 1/2 c All purpose flour 1/2 c Granulated sugar 1/4 c Unsweetened Dutch process Cocoa 1/2 ts Baking powder 1/4 ts Salt 2 tb Unsalted butter, softened 1 lg Egg, beaten lightly 2 tb Confectioners' sugar Recipe courtesy of Gourmet Magazine In a bowl, stir together flour, sugar, cocoa, baking powder, and salt and using fingers, blend in butter. Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm. Preheat oven to 400 degrees and lightly grease 2 baking sheets. Spoon level teaspoons of dough onto a sheet of waxed paper. Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners' sugar in bowl. Arrange balls 2-inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Cool cookies on racks. Yield: approximately 30 cookies SOURCE: COOKING publication Show w/Sara Moulton 1998, TV FOOD NETWORK SHOW #CL9147 Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 01 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Crinkle Cookies Categories: Cookies Yield: 48 Servings 2 c Sugar 3/4 c Vegetable Oil 4 Eggs 2 ts Vanilla 3/4 c Cocoa 2 1/3 Cup Flour 2 ts Baking Powder 1/2 ts Salt Powdered Sugar In a large mixing bowl combine sugar and oil. Add cocoa, blend well. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to cocoa mixture, blending well. Cover and chill at least 6 hours. Heat oven to 350 degrees. Shape dough into one inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 12 minutes to 14 minutes or until almost no indentation remains when touched. Remove from cookie sheet and cool on a wire rack. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Dessert Cookies Categories: Cookies Yield: 6 Servings 1 1/2 c Flour 3/4 c Cocoa powder, unsweetened 1/8 ts ;salt 1 1/4 Cup Sugar 1 c Butter; softened (2 sticks) 1 lg Eggs 1 1/2 ts Extract, almond MMMMM--------------------------TOPPING------------------------------- 1/2 c Almonds; coarsely chopped About 2 oz. Mix together flour, cocoa powder, and salt. Beat together sugar and butter at medium speed until light and fluffy. Beat in egg and almond extract. At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until a soft dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 1 hour. Preheat oven to 375 degrees. On a floured surface, using a floured rolling pin, roll dough to 1/4" thickness. Cut dough into 1 1/2" wide strips. Using a fork, press lengthwise down strips to form ridges. Cut dough strips into desired lengths. Place cookies, 1" apart, on 2 ungreased baking sheets. Sprinkle with nuts. Bake cookies until firm, 9 to 10 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to a racks to cool completely. For variety, cut cookies into different lengths; dip one end in melted chocolate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Dipped Almond (Or Hazelnut) Cookies Categories: Cookies Yield: 4 Servings 1 c (2 sticks) unsalted butter 2/3 c Sugar 1 lg Egg yolk 1 ts Vanilla extract 2 c Sifted all-purpose flour 1/4 ts Salt 1 1/3 Cup Finely chopped Blanched Almonds 6 oz Semi-sweet chocolate 3 ts Unsalted butter 1 ts Hot water Chopped almonds; for Garnish 2 Hours. Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls (using waxed paper or plastic wrap) and refrigerate until firm, about Preheat oven to 350 deg F. and line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned. Cool on a rack. In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the then sprinkle with the chopped almonds (I just put them in a cup and then dip the chocolate edge into the nuts, allowing some to stick). Cool on a rack until the chocolate hardens. Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Dipped Macadamia Nut Shortbread Cookies Categories: Cookies Yield: 36 Servings 1 c Butter 3/4 c Powdered sugar 1 ts Vanilla 2 c Sifted flour 3/4 c Chopped macadamia nuts 1 c Milk chocolate chips or 1 c Semisweet chocolate chips 1 1/2 ts Vegetable shortening In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or overnight. Preheat oven to 300 degrees. Cut roll into slices approx. 1/4 to 1/2 inch thick. Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown. Remove from oven; cool on wire rack. Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening. Mix well. Dip one end of each cookie into chocolate mixture and place on wax paper. Refrigerate cookies until chocolate hardens. Store in cool place. Makes 2-3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Dipped Walnut Cookies Categories: Cookies Yield: 4 Servings 1 c All-purpose flour 1/2 c Powdered sugar 1 ts Ground cinnamon 1/2 c Butter (cut into small Pieces) one stick 1 c Ground walnuts 1 Egg yolk, beaten 1/4 c Heavy cream 1999 10: MM by Helen Peagram Chocolate for dipping: 6 oz. package of semisweet chocolate chips Preheat oven to 325. Sift flour, powdered sugar and cinnamon together in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in walnuts, and egg yolk. Turn dough out onto a floured board. Knead until smooth. Roll out to 1/8-inch thick. Cut into 2" rounds. Place on greased cookie sheet and bake 10-15 minutes or until lightly browned. Cool on wire rack. In double boiler over medium-low heat, melt together chocolate and cream and stir until smooth. Add more cream if necessary. Dip half of each cookie into the melted chocolate mixture and lay them flat on waxed paper lined baking sheets. Refrigerate until chocolate is set. Hmmm, good! Today's recipe submitted by Peewee... From: Incredible-Edibles Date: Saturday, June 05, 1999 10:28 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Oatmeal Cookies 2 Categories: Cookies Yield: 36 Servings MMMMM-------------------SIFT BEFORE MEASURING------------------------ 1 c Flour; all purpose MMMMM---------------------RESIFT FLOUR WITH-------------------------- 1/2 c Cocoa; *see directions 1 ts Baking powder 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Salt MMMMM------------------FOLD INTO FLOUR MIXTURE----------------------- 1 c Quick rolled oats MMMMM-----------------------CREAM TOGETHER---------------------------- 1/2 c Butter; softened or Shortnin 1 c Sugar MMMMM---------------------BEAT IN VIGOURSLY-------------------------- 1 Egg; well beaten MMMMM-----------------ADD FLOUR ALTERNATELY WITH---------------------- 1/2 c Evaporated milk Preheat oven to 350 degrees Beat until smooth after each addition. Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa. Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Oatmeal No-Cook Cookies Categories: Cookies Yield: 1 Servings 2 c Sugar 1/2 c Butter 1/2 c Milk 6 tb Cocoa 3 c Oatmeal 1 c Coconut 1/2 c Nuts 1 ts Vanilla 1/2 c Peanut butter Mix together sugar, butter, milk and cocoa. Let come to a good boil. Add oatmeal, coconut, nuts, vanilla, and peanut butter. Drop on wax paper and chill. from: Mary Holley shared with you by Peg Dietrich, 11/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Orange Cookies Categories: Cookies Yield: 4 Servings 1 pk Chocolate cake mix 1 Orange peel, grated 1 c Chopped nuts 2 c Oatmeal 2 Eggs 3/4 c Vegetable oil Stir together cake mix, orange peel, chopped nuts and oatmeal; set aside. In small bowl, beat together eggs and vegetable oil; add to flour mixture until blended. Drop by spoonfuls on greased cookie sheet; bake at 375 degrees for about 12 minutes. Cool on wire rack. Linda D From: Ldavis Date: Tuesday, June 15, 1999 12:25 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Butter Chocolate Chip Cookies Categories: Cookies Yield: 3 Servings 1/2 c Unsalted shelled Virginia Peanuts 6 oz Semisweet broken Into 1/2 Ounce pieces 1 c Creamy peanut butter 3/4 c Tightly packed light brown Sugar 1/4 lb Unsalted butter 1 Egg 1 ts Pure vanilla extract 2 c Chocolate chips 1 1/2 c All purpose flour 3/4 ts Baking soda 4 Minute on cookie sheet. Preheat the oven to 300 deg. F. Toast the peanuts on a baking sheet with the sides in the preheated oven until golden brown, about 8 min. Remove from oven and allow to cool to room temperature. In food processor chop peanuts to 1/8 inch size. Set aside Melt semi-sweet in double boiler and stir until smooth. Remove from fire and keep at room temperature until needed. Place peanut butter, brown sugar, and butter in bowl and with electric mixer beat on low for 2 minutes and then on high for an additional two min. Add egg and beat for one min. Add vanilla, and melted chocolate. Mix thoroughly, and add chocolate chips, flour, baking soda and peanuts. Combine for about 45 sec. Place two tablespoons of rounded dough into one dough ball. Place 12 balls on each cookie sheet and flatten slightly with fork. Bake for 20 -22 min. in preheated oven. Allow cookies to cool for 3 or Source: "Death By Chocolate" Kenan Books, Inc 15 West 26th Street New York By Marcel Desaulniers From Rizzoli International Inc. Posted by Ken Strei From: Ken Strei MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Butter Cookies Categories: Cookies Yield: 4 Servings 1 pk Cake mix, Devil's food 18 1/4 Oz. 2 Eggs 1/3 c Oil, vegetable 10 oz Peanut butter chips In a mixing bowl, beat cake mix, eggs, and oil (batter will be very stiff). Stir in chips. Roll into 1" balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Butter Cookies 2 Categories: Cookies Yield: 24 Servings Fhmn87a phill bower 1 1/2 c Light brown sugar; packed 1 c Butter 1 1/2 c Peanut butter 1 Egg 2 ts Vanilla 2 c Flour 1 ts Baking soda 1 c Chocolate chips In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend flour and baking soda. Gradually add to creamed mixture. Fold in chocolate chips. Refrigerate dough for 1 hour. Preheat oven to 350 F. Shape dough into 3/4 inch balls. Place on ungreased cookie sheets, 3 inches apart. With the bottom of a glass, press each ball into a cookie 1 1/2 inches in diameter. Bake for 15 to 20 minutes or until lightly browned. From : the Ultimate Peanut Butter Cookbook by Arthur Boze MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. Recipe by: Ultimate Peanut Butter Cookbook MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 6, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Butter Cup Cookies Categories: Cookies Yield: 48 Servings 2 1/2 Cup All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 3/4 c Peanut butter 1 c Light brown sugar; packed 1/2 c Sugar 2 Eggs 2 ts Vanilla 2 c Peanut butter cups; chopped 3/4 c Peanuts; chopped 1 c Milk chocolate chips Preheat Oven TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack. Natalie Dupree, Prodigy Guest Chefs Cookbook MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. Recipe by: Nathalie Dupree MM by Helen Peagram by Martha - Mega-bytes@msn.com on May 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanutter Cookies - Dorothy Categories: Cookies Yield: 42 Servings MMMMM-----------------------SIFT TOGETHER---------------------------- 1 1/2 c All-purpose flour 3/4 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt MMMMM-------------------COMBINE IN LARGE BOWL------------------------ 1 c Firmly packed brown sugar 1/2 c Shortening 1 ts Vanilla MMMMM-------------------------ADDITIONS------------------------------ 1 Egg 1/4 c Milk 6 oz Semisweet chocolate chips 1 c Chopped salted cocktail Peanuts 1/4 c Milk. Sift together the dry ingredients as listed. Set bowl aside. Combine in a large bowl, the sugar, shortening (crisco or margarine) and extract. Beat until creamy. Add the egg and continue to beat. Add flour mixture alternately with Stir in the chips and the nuts. Drop by level tablespoons onto greased sheets. Bake at 375F for 10 to 12 minutes. Makes about 3+1/2 dozen. Recipe from Dorothy's recipe box. mc by Pat Hanneman 12/98. Each cookie: 99 calories, 5.5 g fat. Recipe by: Unknown // Dorothy Hanneman Posted to MC-Recipe Digest V1 #47 by Pat Hanneman on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Pistachio Cookies Categories: Cookies Yield: 48 Servings 4 1/2 Cup Flour 1/2 ts Salt 1 lb Unsalted butter; cut into 1 oz Piece 1 1/2 c Sour cream 3 lg Egg yolks 3 tb Water 3 tb Sugar Filling 3/4 c Unsalted pistachios 8 oz Semisweet chocolate; cut in 1/4 " pieces 1 c Sugar 1/2 ts Ground cinnamon In a sifter combine 4 cups flour and salt. Sift onto a large piece of wax paper, then transfer to the bowl of an electric mixer fitted with a paddle. Add the butter and beat on low for 2 min. until the butter is blended into the flour. In a 1 quart bowl whisk together the sour cream and 2 egg yolks, then add to the flour mixture and beat on med. speed for 1 min. until combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined. Transfer the dough to a clean, dry cutting board and divide into 4 equal parts. Wrap each part in plastic wrap and refrigerate for 1 hour. Make the filling: Preheat oven to 350 degrees. Toast the pistachios on a baking sheet for 10 min. Cool nuts to room temperature. Place the semisweet chocolate, 1 cup sugar, pistachios and ground cinnamon in the bowl of a food processor fitted with a metal blade. Pulse until the chocolate and nuts are finely chopped, about 15 sec. Set aside. Assemble and bake the cookies: Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper. Remove 1 piece of dough from the refrigerator. Remove and discard the plastic wrap. Place dough on a clean, dry, well-floured work surface (the dough is sticky). Roll the dough into a rectangle approximately 12x8". Trim the edges to form an even rectangle. Sprinkle 1/4 of the filling mixture (about 3/4 cup) over the entire surface of the dough. Use a pizza cutter to make 5 cuts across the width of the dough at 2" intervals (this will give you 6 2" wide strips), then diagonally cut each strip in half lengthwise from corner to corner (this will give you 12 12" long triangles that are each 2" wide at the base). Roll each triangle from the base to the point (flouring your fingertips as necessary to prevent dough from sticking). Place 12 portions evenly spaced on a parchment-lined baking sheet. Repeat process with the remaining 3 portions of dough. In a 1 quart bowl, make an egg wash by whisking together the remaining egg yolk and 3 tablespoons of water until combined. Use a pastry brush to lightly brush each portion of rolled cookie dough with the egg wash. Lightly sprinkle the 3 tablespoons sugar onto the cookies (make sure your hands are dry when you sprinkle or things could get sticky). Place the baking sheets on the top and center racks of preheated oven and bake for 24 min. until lightly golden brown, rotating sheets from top to center halfway through the baking time (at that time also turn the sheets 180 degrees). Remove the cookies from the oven and cool for 30 min. Store the cookies in a tightly sealed plastic container until ready to serve. Nancy {:-) Recipe by: Death by Chocolate Cookies By Dave on August 16, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Potato Drop Cookies Categories: Cookies Yield: 42 Servings 1/2 c Vegetable shortening (4-oz) 1 c Packed brown sugar 1 lg Egg 1 ts Vanilla 2 Squares unsweetened Chocolate, Melted and cooled 1/2 c Unseasoned mashed potatoes (about 1 medium russet), Cooled 1 1/2 c All-purpose flour 1/2 ts Salt 1/2 ts Baking soda 3/4 c Buttermilk 1 c Currants 1 WARNER, Joie All the Best Potatoes Hearst Books New York Cream shortening and sugar in large bowl of electric mixer for 3 minutes or until light and fluffy. Beat in egg, vanilla, chocolate, and potatoes until well combined. Whisk flour, salt, and baking soda in medium bowl until blended. On low speed, blend in flour mixture and buttermilk alternately until smooth. Stir in currants. Drop by rounded tablespoons onto greased baking sheet. Bake in preheated 400F. oven for 10 minutes or until cookies spring back when pressed with finger; don't overcook. Transfer to rack and cool before serving. MM Format by John Hartman Indianapolis, IN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Ribbon Cookies Categories: Cookies Yield: 54 Servings 1/2 c Unsalted butter 1/2 c Shortening 1 c Granulated sugar 1/2 ts Baking soda 1/8 ts Salt 1 lg Egg 2 tb Milk 1 ts Vanilla 3 c All-purpose flour 1/3 c Semisweet chocolate Morsels; Melted and cooled 1/2 c Finely chopped nuts 1/2 c Miniature semisweet Chocolate pieces 1/4 ts Rum flavoring OR 1/2 ts Almond or vanilla extract Preheat oven to 375 degrees. In a mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda and salt; beat until combined. Beat in the egg, milk and vanilla. Beat in as much of the flour as you can with the mixer and stir in remaining flour. Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum or other flavoring into the other half of the dough. Divide each of these portions of dough in half. To shape dough, line the bottom and sides of a 9-by-5-by-3-inch loaf pan with wax paper or clear plastic wrap. Press half the chocolate dough evenly in pan. Top with half the vanilla dough, then the remaining chocolate dough, then the remaining vanilla dough, pressing each layer firmly and evenly over the last layer. Invert pan to remove dough. Peel off wax paper or plastic wrap. Cut dough crosswise into thirds. Then turn each third and slice crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet. Bake cookies about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer the cookies to a wire rack to cool. "Better Homes and Gardens Cookie Classics" MM by H. Peagram by Karen Wise on Mar 5, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Snowflake Cookies Categories: Cookies Yield: 1 Servings 1 c Sugar 1 c Margarine (I used low-fat); Stick 1/4 c Milk 1 ts Vanilla 1 Egg 2 3/4 Cup Flour 1/2 c Cocoa 3/4 ts Baking powder 1/4 ts Baking soda 2 tb Powdered sugar Drinking straw 120995 2 In large bowl, beat sugar and margarine until light and fluffy. Add milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, baking powder and baking soda; mix well. Cover with plastic wrap; refigerate 1 hour for easier handling. Heat oven to 350 F. On lightly floured surface, roll out dough, 1/3 at a time, to 1/8" thickness; refigerate remaining dough. Cut with floured 2 1/2 inch star-shaped cookie cutter. Using a drinking straw, punch random holes in cutout stars. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 11 minutes or until set. Immediately remove from cookie sheets. Cool completely, sprinkle with powdered sugar. 8 dozen cookes. 1 cookie equals 40 calories, and 2 grams of fat. I didn't figure out the WW equivalents. A plate of these would look very festive on your table, plus it might satisfy any cravings you might have for traditional holiday baking! www.weight-watchers.com MC formatting by bobbi744@acd.net ICQ# ~*-*-*-MM by Helen Peagram-*-*-*- by Roberta Banghart on Jan 08, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Spiral Cookies Categories: Cookies Yield: 72 Servings 1 1/4 Cup Flour 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter or margarine, room Temperature 3/4 c Sugar 1 ts Vanilla 1 lg Egg 1 oz Unsweetened chocolate Melted Mix flour, baking powder and salt. In a large bowl, beat butter, sugar, vanilla and egg with electric mixer until pale and fluffy. With mixer on low, gradually add flour mixture until blended. Divide dough in half. Mix melted chocolate into one half. Wrap each half in plastic wrap. Chill 2 hours or until firm enough to roll. Dampen a flat surface with water and cover with 18" long sheet of plastic wrap. Lightly flour wrap. On plastic wrap, roll plain dough out to form a 16x6" rectangle. Repeat with chocolate dough. Invert chocolate dough on top of plain dough. Peel plastic wrap off top. Press dough down firmly with rolling pin. Roll up from one long side, peeling the plastic away from the dough as you go, into an even log, making sure center is tight. Cut log in half. Wrap halves in plastic wrap and chill overnight. Oven to 350 degrees. Grease cookie sheets. Cut each log into 36 slices. Place 1" apart on cookie sheets. Bake, 1 sheet at a time, 12 min. until lightly browned around edges. Remove to wire racks to cool. Store airtight at room temperature up to 2 weeks or freeze. Recipe By : Woman's Day From: David Van Ess on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Surprise Cookies Categories: Cookies Yield: 12 Servings 1/2 c Margarine 3/4 c Sugar 1 Egg 3 tb Cocoa 1 3/4 Cup Flour 1/2 ts Baking Soda 1/2 ts Salt 1/2 c Milk 1 ts Vanilla 1/2 c Walnuts, chopped 6 oz Peanutbutter Chips 1. Cream margarine and sugar. 2. Beat in egg and cocoa. 3. Sift dry ingridients together and add chocolate mixture alternately with milk, mix well. 4. Stir in vanilla, nuts and chips. 5. Drop 2 " apart on ungreased cookiesheet. 6. Bake in 400 F oven for 8-10 minutes. 7. Frost with icing if desired. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Treasure Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c Graham cracker crumbs 1/2 c All purpose flour 2 ts Baking powder 1 cn Sweetened condensed milk 1/2 c Butter or margarine 1 1/2 c Sweetened flaked coconut 1 pk Chocolate chips, (12 oz) 1 c Walnuts, chopped Heat oven to 375 degrees. In small bowl mix graham cracker crumbs, flour baking powder. In large mixer bowl, beat sweetened condensed milk margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips & walnuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9-10 minutes or until lightly browned. Store loosely coverd at room temperature. Makes about 3 dozen. Contributor: Sherry Dom - AOL Cookbook 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: Chocolate Waffle Cookies Categories: Cookies Yield: 18 Servings 1/4 c Butter or margarine; Softened 6 tb Sugar 1 Egg 1/2 ts Vanilla extract 1 oz Square unsweetened Chocolate; melted 1/2 c All-purpose flour Confectioner's sugar In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy. Blend in chocolate. Add flour; mix well. drop by rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Bake 2 minute. Remove to a wire rack to cool. Dust with confectioner's sugar. Yield: about 1 1/2 dozen. Quick Cooking, Jan/Feb '99, savings packet MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: Quick Cooking, Jan/Feb '99, savings packet ~*-*-*-MM by Helen Peagram-*-*-*- by Roberta Banghart on Feb 03, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Chip Cookies 11 Categories: Cookies Yield: 1 Servings 1 c Flour (plus 2 T) 1/2 ts Salt 1/2 ts Baking soda 1/2 c Butter, softened (1 stick) 6 tb Sugar, white 6 tb Brown sugar 1/2 ts Vanilla extract 1 lg Egg 6 oz Nestle's chocolate chips (1 Package) 12 Big cookies. Preheat oven to 375 degrees F. Sift flour, salt, baking soda together in a small bowl. In another bowl, mix butter with two sugars, vanilla and egg until smooth. gradually mix dry stuff in with butter mixture. Mix in chocolate chips. Put blobs of dough on ungreased cookie sheet. Bake at 375 degrees F. for 8-10 minutes. Important: double all proportions above (always make 2 x as much of these as the recipe calls for). Let's face it: small is beautiful, but big cookies are better than small ones. All the printed recipes call for teeny cookies, dropped by teaspoonsful onto cookie sheets (yield 50). My "blobs of dough" are golf-ball sized, which makes healthy 3-4 inch cookies. NOTES: * Cookies like what Mom should have made -- There is no substitute for chocolate-chip cookies, warm out of the oven, washed down with cold milk. This is Mom's recipe, and Mom's Mom's recipe. This is also Nestle's "Toll House" recipe, and the Joy of Cooking "Chocolate-Chip Drop Cookies" recipe, etc, which is no coincidence. This is the default recipe. This is not Mrs. Field's recipe. If you want Mrs. Field's, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe. Yield: * I invariably make these on the spur of the moment, and so usually nuke the butter in a microwave to soften it up. I also occasionally cheat and soften up the butter/sugar mixture a tad in the oven. * Try adding walnuts, macadamia, white chocolate, orange peel, butterscotch chips, or mint, all these are welcome variations. But keep it simple. : Difficulty: easy to moderate. : Time: 20 minutes. : Precision: measure the ingredients. : : Mike Hawley, ucbvax!dagobah!mike : The Droid Works, San Rafael, California MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Chip Pizza Cookies Lhj Categories: Cookies Yield: 24 Servings 2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine; Softened 1 c Firmly packed brown sugar 1/2 c Granulated sugar 2 ts Vanilla extract 2 lg Eggs 1 1/4 Cup Semisweet Chocolate chips 1 c Quick-cooking oats 4 oz White chocolate squares; Melted 1/4 c Miniature M&M's Semi-Sweet Chocolate Baking Bits These jumbo "pizza pies" with white chocolate and candy topping will wow the crowd! 1. Heat oven to 350 degrees. Combine flour, baking soda and salt in small bowl. 2. Beat butter, both sugars and vanilla in mixer bowl on medium-high speed until light and creamy, 2 minutes. Beat in eggs 1 at a time, beating well after each addition, until mixture is fluffy. At low speed, beat in dry ingredients just until blended. Stir in chips and oats. 3. Divide dough into thirds. Place each piece in the center of its own large ungreased cookie sheet. Press each piece with floured fingers to a 6-inch circle. Bake 2 cookie sheets 17 to 19 minutes, switching pans halfway through, until cookies are browned and set. Cool on cookie sheets 5 minutes. With large spatula, transfer each cookie to wire racks; cool completely. Repeat, baking remaining dough. 4. With a fork, drizzle half of melted chocolate over cookies; then divide and sprinkle M&M's Baking Bits over tops. Drizzle cookies with remaining chocolate; let stand until chocolate sets. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw at room temperature 2 hours.) Cut each cookie into 8 wedges. Makes 24 wedges. Prep time: 30 minutes plus decorating Baking time: 17 to 19 minutes per batch Degree of difficulty: easy PER WEDGE: Calories 260. Total Fat 13 g. Saturated Fat 7 g, Cholesterol 39 mg, Sodium 193 mg, Carbohydrates 34 g, Protein 3 g, Calcium 29 mg DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) FROM LHJ ONLINE http://www.lhj.com (C) 1999, Meredith Corporation, . MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: LHJ ONLINE http://www.lhj.com MM by H Peagram by Roberta Banghart on Jun 16, 1999, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Coconut Cookies Categories: Cookies Yield: 40 Servings 14 oz Sweetened condensed milk 3 oz Unsweetened chocolate Square 2 c Shredded coconut 1 c Pecan pieces 1 ts Vanilla ds Salt : In top of double boiler over simmering water, heat milk and chocolate until chocolate melts. Remove from heat; stir in remaining ingredients. Drop by level teaspoonfuls 1-1/2 inches apart on heavily greased cookie sheets. Bake in preheated 300 degree oven , taking care that bottoms do not burn, 15 mintues or until slightly firm and dry to touch. Makes 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Coconut Cookies 2 Categories: Cookies Yield: 1 Servings 2 Squares unsweetened Chocolate, 1 Ounce each 1/2 c Butter, or margarine, Softened 1 c Light brown sugar, packed 1 Egg 1 1/4 Cup All-purpose flour 1/4 ts Baking powder 1/8 ts Baking soda 1 ds Salt 1/2 c Chopped walnuts, or Pecans 1/2 c Flaked coconut cn Halves, or halved Red cn Cherries For a festive touch, top these easy-to-make cookies with red candied cherries and add them to your holiday cookie tray. Preheat oven to 350 F. Lightly grease cookie sheets or line with parchment paper. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter and sugar in large bowl until blended. Add egg and melted chocolate; beat until light. Combine flour, baking powder, baking soda and salt in small bowl. Stir into creamed mixture until blended. Mix in nuts and coconut. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Press a pecan or cherry half into center of each cookie. Bake 10 to 12 minutes or until firm. Remove to wire racks to cool. Makes 4 dozen cookies Recipe By : Chocolate Lover's Cookies and Brownies Cookbook From: "Marie Smith" on Jun 25, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Cran-Oat Cookies Categories: Cookies Yield: 1 Servings 1 c Butter or margarine; Softened 1 c Brown sugar 2 Eggs 2 c Old-fashioned oats 2 c All-purpose flour 1 c King Arthur's white whole Wheat flour 1 ts Baking soda 1/2 ts Salt 1 1/2 c Craisins Sweetened Dried Cranberries 1/2 c White chocolate chips 1/2 c Semi-sweet chocolate chips Preheat oven to 375 1/4. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flours, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes or until golden brown. Makes 2 1/2 dozen cookies. Recipe by: inspired by oceanspray.com Posted to MC-Recipe Digest V1 #50 by Diana Stephens on Dec 30, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Cranberry Chip Cookies Categories: Cookies Yield: 30 Servings 1/2 c Walnut halves 1 c All-purpose flour; plus 2 tb All-purpose flour 1/2 ts Baking soda 2 tb Orange zest; finely Chopped 1/4 c Granulated sugar; plus 2 tb Granulated sugar 1/4 c Firmly packed light brown Sugar; plus 2 tb Firmly packed light Brown sugar 8 tb Unsalted butter; softened 1 lg Egg 1/4 ts Vanilla extract 1 1/2 c Fresh cranberries 1 c Semisweet chocolate chips Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375F. Place the walnuts on a cookie sheet and bake them, stirring occasionally, for about 10 minutes. Cool completely. Coarsely chop the cranberries and walnuts. In a small bowl, sift together the flour and baking soda. Set aside. In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the egg, orange zest, and vanilla until blended, scraping the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated. Add the walnuts, cranberries and chocolate chips and beat until blended. Drop the batter by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 20 minutes. The cookies should be soft. For even baking , rotate sheets from top to bottom and front to back halfway through the baking period. Allow the cookies to cool on the sheets for a few minutes. Remove to wire rack to cool completely. Store in an airtight container at room temperature or in freezer. They keep 1 month at room temperature and several months frozen. NOTES : Makes 2 1/2 dozen Posted to MC-Recipe Digest V1 #004 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Cherry Cookies Categories: Cookies Yield: 12 Servings 1/2 c Whole almonds;, chopped & Divided 1 pk Cherry-flavored cake mix; (18.25 oz) 1 Egg 1/3 c Vegetable oil 2 tb Water 1 1/2 c Semisweet chocolate chips; Melted 2 ts Vegetable oil Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13" baking stone. Bake 13-15 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen. NOTES : If chocolate thickens, microwave at 30-second intervals until dipping consistency. Recipe by: Pampered Chef Fall/winter Season's Best 1996 By Kim on Jul 19, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Lemon Cookies Categories: Cookies Yield: 4 Servings 10 tb Chilled unsalted Butter - (1 stick plus 2 Tablespoons) Cut into 10 pieces 1 1/2 c Cake flour 1/2 c Powdered sugar 1 ts Lemon juice Finely grated peel (zest) Of 1 Medium Lemon, (colored part Only) 4 oz Dark coating (dipping) Chocolate, melted According to package Directions; see cook's Notes 2 tb Chopped pistachio nuts, (2 To 3) Cook's notes: Coating chocolate hardens quickly and is easy to work with. It's sold in craft stores, candy-making shops and often in supermarkets next to the strawberries (for dipping). Often it is formed in 3/4-inch discs. In a food processor fitted with the metal blade, process butter, flour and sugar until the consistency of coarse meal is reached. Add lemon juice and zest; process until mixture forms a ball. Remove from processor and mold into a disc; cut into fourths. Roll each piece into a log about 41/2 inches long. Wrap each log in plastic wrap and freeze. When ready to bake, preheat oven to 325 degrees. Cut logs into 1/2-inch slices and place on ungreased baking sheet. Bake at 325 degrees for about 15 minutes or until slightly puffed and bottoms are light brown. Remove to cooling rack. Line a baking sheet with waxed paper. When cookies are cool, dip each cookie halfway into the chocolate and place on waxed paper for chocolate to harden. Nutritional information (per serving): 65 calories, 0.7 grams protein, 5.3 grams carbohydrates, 5.1 grams fat, 8 milligrams cholesterol, 6 milligram sodium Source: "May 19, 1999, The Orange County Register, #1 newspaper in Orange County, California; http://www.ocregister.com/living/food/real019w1.shtml" Yield: "38 cookies" Per serving: 827 Calories (kcal); 1g Total Fat; (1% calories from fat); 13g Protein; 188g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates From: Berick@jps.Net Date: 24 May 99 17:24:37 Pacific Standa MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Dipped Orange Cookies Categories: Cookies Yield: 1 Servings 3/4 c All-purpose flour 2 tb Cornstarch 1/8 ts Double-acting baking Powder 1 Stick unsalted butter; Softened (1/2 cup) 1/3 c Confectioners' sugar 1 lg Egg; separated, the ; white at room ; temperature 2 tb Freshly grated orange Zest 1/4 ts Vanilla 1 tb Fresh orange juice Granulated sugar for Sprinkling the ; cookies 2 oz Bittersweet or semisweet Chocolate; melted and Cooked ; slightly Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. In a bowl with an electric mixer cream together the butter and the confectioners' sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. (The batter will have the consistency of soft dough.) Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1 inch apart. Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the edges are golden. Transfer the cookies to racks and let them cool until they can be handled. Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks. Makes about 36 cookies. Gourmet January 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Frosted Coconut Cookies Categories: Cookies Yield: 4 Servings 1/4 c Soft butter 3/4 c Sugar 2 Eggs 1/2 c Sour cream 1/2 ts Vanilla 1/4 ts Baking soda 1/4 ts Baking powder 1/4 ts Salt 1 1/3 Cup All-purpose flour 1 c Flaked coconut Chocolate Icing: 1 tb Butter 1 Sq. (1 oz.) unsweetened Chocolate 3 tb Cream or milk ds Salt 1/2 ts Vanilla 1 1/2 c Powdered sugar Cream butter with sugar until blended. Add the eggs; mix well. Stir in sour cream, vanilla, baking powder, baking soda and salt. Add flour and coconut. Mix until a stiff dough forms. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until cookies are golden around the edges and firm to the touch. Frost while hot with chocolate icing. Chocolate Icing: Place butter and chocolate in top part of double boiler. Melt together over hot (not boiling) water. Stir in cream, salt, vanilla and powdered sugar. Mix until a glossy, spreadable icing forms. If necessary, add 1 to 2 teaspoons more cream. Yields 3 dozen cookies. From: Dsauer7800@aol.Com on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Peanut Butter Cookies 3 Categories: Cookies Yield: 48 Servings 3/4 c Butter or margarine; Softened 1 c Peanut butter 3/4 c Sugar 1/4 c Packed light brown sugar 1/2 c Unsweetened cocoa powder 1 lg Egg 2 ts Vanilla extract 1/2 ts Baking soda 1 1/4 Cup Flour 1 c Peanut butter chips Heat oven to 375 degrees. Have cookie sheets ready. In a large bowl with mixer on high speed, beat butter and peanut butter until creamy. Add sugars, cocoa powder, eggs, vanilla and baking soda; beat until fluffy. Reduce mixer speed to low and beat in flour just until blended. (Dough will be stiff.) Stir or use your hand to add peanut butter chips. Roll rounded tablespoonfuls into 1 1/4" balls. Place 1 1/-2" apart on ungreased cookie sheets. Flatten with a table fork, making crisscross designs. Bake 8-10 min. until tops look dry. Cool on cookie sheets 1 min., then transfer to a wire rack to cool. Recipe by: Woman's Day By carolreu@interl.net on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Tipped Butter Cookies Categories: Cookies Yield: 48 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 c Butter; softened 1/2 c Powdered sugar; sifted 1 ts Vanilla 2 c Flour 1 6 Ounce package semisweet Chocolate chips 1 tb Shortening 1/2 c Finely chopped pecans or Almonds; optional Cream butter and gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour and mix well. Shape dough into 2 1/2 inch x 1/2 inch sticks. Place on ungreased cookie sheets. Flatten 3/4 of each cookie lengthwise with tines of a fork to 1/4 inch thickness. Bake at 350 deg. F. for 12 to 14 minutes. Cool. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce heat to low and cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened ends of cookies in warm chocolate to coat both sides; roll tips in chopped nuts. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container. Store in cool place. Recipe by: by Michael Loo . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chop Suey Cookies Categories: Cookies Yield: 20 Servings 1 c Sugar 2 Eggs 6 tb Milk 1 c Coconut 1 c Raisins 1/2 c Candied green cherries, Chop 1/2 c Candied red cherries, Choppd 3/4 c Shortning 2 c Flour 1/2 ts Baking soda 2 ts Milk 1 ts Cinnamon 1 c Chopped walnuts Cream sugar and shortning; add eggs. Dissolve baking soda in milk. Add flour and milk alternately to mixture and blend well. Add other ingredients, blending thoroughly. Drop by tspfull onto greased cookie sheets. Bake at 350 degrees until slightly brown. Makes 4 to 5 dozen cookies. from: Classic Home Cooking typos by Neysa From: Matejkrf@picard.Ml.Wpafb.Af.Mil ( MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Angel Cookies Categories: Cookies Yield: 1 Servings 1/2 c Shortening 1/2 c Cream cheese, softened 1 c Light brown sugar,* 1/2 c Granulated sugar 2 Eggs 3 c Flour 1/2 ts Baking soda 1/2 ts Salt 1 tb Vanilla 2 c Candied fruit, mixed 2 c Broken pecans or almonds * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350 . In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350 for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer MMMMM