MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Butter Cookies +++phhw01a Categories: Cookies Yield: 36 Servings 1 c Butter 1 c Sugar 1 Egg 1 tb Milk 1 ts Vanilla 2 3/4 Cup All-purpose flour 1 ts Baking powder 1/4 ts 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 4-5 dozen. Per cookie: 78 calories, .9 g protein, 4 g fat, 9.6 g carbohydrate, 15 mg cholesterol, 59.2 mg sodium. From: Texas Department of Agriculture Posted by: Sheila Exner ~ Cooking Echo "Best I have ever made" per Pat Stockett Note: I made these for Christmas 1990 and they are EXCELLENT! Better than Mom's Shortbread cookies (Debbie Carlson)! Posted by: Debbie Carlson (PHHW01A) - Prodigy Reformatted for MM by CLM, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Cookies Categories: Cookies Yield: 80 Servings 1 c Butter 1 1/2 c Sugar 1 c Walnuts 3/4 c Dates; chopped 3 Eggs 3 tb Maraschino cherries; Cut fine, with juice 1 ts Soda 3 c Flour 1/2 ts Salt Drop from spoon on cookies sheets. 275 F for 30 minutes. Marion Jones Parrott, Out of Vermont Kitchens, 1939 MM format by Dave Sacerdote From: Charles Speyrer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Cookies (With Frosting) Categories: Cookies Yield: 24 Servings 3/4 c BUTTER OR MARGARINE,SOFTENED 1 c SUGAR 2 EGGS 1 ts MILK 1 ts VANILLA EXTRACT 2 3/4 Cup ALL-PURPOSE FLOUR 1 ts BAKING POWDER 1/2 ts SALT CREAM BUTTER, ADD SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. ADD EGGS, MILK AND VANILLA; BEAT WELL. COMBINE FLOUR, BAKING POWDER AND SALT. ADD TO CREAM MIXTURE. COVER AND CHILL AT LEAST 4 HOURS. BAKE AT 350F FOR 8 TO 10 MINUTES. MAKES 6 DOZEN COOKIES. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Drop Cookies Categories: Cookies Yield: 4 Servings 1 c Shortening 1 1/2 c Brown sugar 2 Eggs 1 ts Vanilla 2 c Flour 1 ts Baking soda 1/2 ts Salt 8 oz Chopped dates 1 c Quick oatmeal 1/2 c Coconut 1/2 c Chopped nuts 1 pk Chocolate chips Cream shortening and brown sugar and add 2 eggs and vanilla. Mix well, flour, baking soda and salt, then add to mixture. Add dates, oatmeal, coconut, nuts and chocolate chips. Bake at 350 degrees for 10 to 12 minutes. From: Dsauer7800@aol.Com on Aug 08, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Almond Cookies Categories: Cookies Yield: 48 Servings 1 c Butter or margarine 3 oz Cream cheese, softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1/4 ts Almond extract 2 1/2 Cup All-purpose flour 1/3 c HERSHEY'S Cocoa 3/4 ts Baking powder 1/4 ts Baking soda MMMMM------------------------COCOA GLAZE----------------------------- 2 tb Butter or margarine 2 tb HERSHEY'S Cocoa 2 tb Water 1 c Powdered sugar 1/2 ts Vanilla extract 1/8 ts Almond extract MMMMM--------------------------GARNISH------------------------------- Chopped or sliced almonds In large bowl, beat butter and cream cheese until well blended. Add sugar; beat well. Add egg, vanilla and almond extract; beat until blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Divide dough into fourths; shape each part into ball. Place one ball on wax paper; flatten into a round. Repeat with remaining balls. Wrap well; refrigerate about 6 hours or overnight. Heat oven to 375 F. Working with one part at a time, on lightly floured flat surface, roll dough 1/4 inch thick. Cut with 2-inch diameter round cookie cutter. Place cutouts on ungreased cookie sheet. Bake 6 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Prepare COCOA GLAZE; drizzle over tops of cookies. Immediately garnish with almonds. About 4 dozen cookies. Cocoa Glaze: In small saucepan over low heat, melt butter. Add cocoa and water, stirring until thickened. Do not boil. Remove from heat. Gradually add powdered sugar, vanilla extract and almond extract, if desired, beating with whisk or spoon until smooth. Use immediately. About 1/2 cup glaze. Nutritional Information Per Serving = 1 Cookie with Glaze * 100 Calories * 1 g Protein * 12 g Carbohydrates * 5 g Total Fat (3g saturated fat) * 20 mg Cholesterol * 65 mg Sodium [1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] From: Fred Ball Date: 21 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Almond Cut-Out Cookies Categories: Cookies Yield: 6 Servings 3/4 c Butter or margarine 14 oz Can sweetened condensed Milk 2 Eggs 1 ts Vanilla extract 1/2 ts Almond extract 2 3/4 Cup All-purpse flour 2/3 c Cocoa 2 ts Baking powder 1/2 ts Baking soda 1/2 c Finely chopped almonds In large mixer bowl, beat butter, sweetened condensed milk, eggs, vanilla and almond extract until well blended. Combine flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Divide dough into 4 equal parts. Wrap each in plastic wrap; flatten into disk. Chill until firm enough to roll, about 2 hours. Heat oven to 350 degrees. Remove one part of dough at a time from refrigerator. Roll to about 1/8 inch thickness on floured surface. Cut into desired shapes. Place on lightly greased cookie sheet. Bake 6 to 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle chocolate glaze over top, if desired. Source: Good Housekeeping magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cocoa Kiss Cookies Categories: Cookies Yield: 54 Servings 1 c Butter or margarine Softened 2/3 c Sugar 1 ts Vanilla extract 1 2/3 Cup All-purpose flour 1/4 c Hershey's Cocoa 1 c Finely chopped pecans 9 oz Hershey's Kisses Chocolates Powdered sugar In large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; add in butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again before serving, if desired. About 4-1/2 dozen cookies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias From: "John Williams" : Date: Wednesday, June 09, 1999 2:30 Pm MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut-Cornflake Cookies Categories: Cookies Yield: 4 Servings 3 Egg whites 1 1/4 Cup White sugar 1/4 ts Salt 1/2 ts Vanilla extract 2 1/2 Cup Coconut 1 1/2 c Corn flake cereal 1. Preheat oven to 325 degrees. 2. Beat egg whites until stiff. 3. Stir in sugar, salt and vanilla. 4. Blend coconut and cornflakes and add to egg white mixture. 5. Drop on ungreased parchment paper. Bake for 15-18 minutes. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut-Oatmeal Cookies 2 Categories: Cookies Yield: 3 Servings 1 c Brown sugar (firmly packed) 1 Egg 1/4 ts Lemon extract 1 c Coconut 1/2 ts Soda 1/2 ts Salt 1/2 c Shortening 1/4 ts Vanilla 1 c Rolled oats 1 c Flour 1/2 ts Baking powder Combine sugar, shortening, egg and flavorings; beat until fluffy. Stir in rolled oats and coconut. Sift flour, soda, baking powder and salt; add to rolled oats mixture. Drop on greased cookie sheet; bake at 350-degrees for 15 to 18 minutes. Yield: 3 dozen. Recipe By : From: "Marie Smith" date: Saturday, May 15, 1999 3:24 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee Crunch Cookies Categories: Cookies Yield: 38 Servings 1 1/2 c Flour; all-purpose 1 tb Baking powder 1/2 ts Salt 1/2 c Sugar 1/4 c Brown sugar; firmly packed 1 tb Instant coffee 3/4 c Butter; softened 1 Egg 1 1/2 c Flaked coconut Pre-heat oven to 350 degrees. In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in coconut; mix thoroughly. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies. Recipe by: Expert Gourmet MM by Helen Peagram by DSauer7800@aol.com on May day,, 13, 199, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee Shortbread Cookies Categories: Cookies Yield: 4 Servings 1/2 c Almonds, finely ground 1 1/4 Cup Sifted All-purpose flour 3/4 c Confectioners' sugar 2 tb Instant coffee 3/4 c Butter or margarine, Softened White sugar 1 In large bowl combine almonds, flour, confectioners' sugarand coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour. 2 On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar. 3 Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack. Makes 5 dozen From: Stanley Johnson date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cognac Cookies Categories: Cookies Yield: 3 Servings 6 oz Chocolate chips (semi-sweet) 2 1/2 Cup Vanilla wafers, Crushed Fine (a box less some Nibbles) 1 c Pecans (finely chopped; Start With 8-10 Ounce whole Pecans) 1/2 c Sugar (white, granulated) 1/4 c Corn syrup 1/3 c Cognac (Use the best you Can Afford, it makes a Difference!) Melt chocolate bits. If you have never worked with melted chocolate before, then use a double boiler with the burner set on low. Crush vanilla wafers very fine (fineness is important). Chop pecans (again fineness is everything). Add sugar, corn syrup and cognac (I use 1 nip of cognac and 1/2 nip of rum, works fine and costs less). Stir in pecans and wafer crumbs. Now you learn why you were supposed to grind them very finely. By now the mixture should be a smooth paste. Remove from heat and form into about 1-inch balls. Roll balls in extra granulated sugar. NOTES: * A rich chocolate no-bake cookie -- A terrific, very rich, no-bake cookie. Adapted from a recipe in the "Silver Palate Good Times Cookbook." Yield: makes 3-4 dozen. * Store these in an air-tight container; if you are a chocoholic, have someone hide them from you. They are best if you allow them to age and mellow. : Difficulty: Moderate to hard (melted chocolate is tricky, and rolling the mixture into balls takes practice). : Time: 30-60 minutes or more, depending on how deftly you can roll the balls. : Precision: approximate measurement OK. : Cheers : Theresa Campbell...!harvard!bunny!tbc0 : - or - tbc0@gte-labs.csnet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Colorific Chocolate Chip Cookies Categories: Cookies Yield: 3 Servings 1 c Butter or margarine Softened 2/3 c White sugar 1/2 c Packed light brown sugar 1 lg Egg 1 ts Vanilla 2 c All purpose flour 3/4 ts Baking soda 3/4 ts Salt 1 3/4 Cup M&M Mini Baking Bits* 3/4 c Chopped nuts, optional *Use M&M *Semi Sweet* Chocolate MINI Baking Bits Preheat oven to 375 degrees. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M Mini Bits and nuts (if using) Drop by heaping tablespoonfuls about two inches apart onto ungreased cookie sheets. Bake 9 - 12 minutes OR until lightly browned. Cool one minute on cookie sheets, cool completely on wire racks. Store in tightly covered container. HINT: For chewy cookies bake 9 to 10 minutes, for crispy cookies bake 11 to 12 minutes. Pan COokie Variation: Prepare dough as directed, spread into lightly creased 15 x 10 x 1 jelly roll pan. Bake at 375 for 18 to 22 minutes. Cool completely before cutting into two inch squares. For a more festive look, reserve 1/3 cup baking bits to sprinkle on top of dough right before baking. M&M Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Colossal Coconut-Oatmeal Cookies Lhj Categories: Cookies Yield: 18 Servings 2 c Old-fashioned oats 1 1/2 c All-purpose flour 1 1/2 ts Baking soda 1 ts Salt 1 c Butter or margarine; Softened 1 c Firmly packed brown sugar 1/2 c Granulated sugar 2 lg Eggs 2 ts Vanilla extract 1/2 pk Shredded coconut (1 1/3 c (7 oz.) 1 c Chocolate-covered Raisins; (6 Oz.) Add chocolate-covered raisins to these moist and chewy oatmeal cookies for a big surprise and great flavor. 1. Heat oven to 350 degrees. Grease large cookie sheet. Combine oats, flour, baking soda and salt in bowl. Set aside. 2. Beat butter and sugars in large mixer bowl at high speed until light and fluffy. Beat in eggs and vanilla. With mixer at low speed, beat in dry ingredients. Stir in coconut and raisins. 3. Using 2 1/4-inch ice-cream scoop or level 1/4 cup measure, scoop cookie dough onto prepared sheet, placing scoops 3 inches apart. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. (Can be made ahead. Freeze up to 1 month.) Makes 18 cookies. Prep time: 20 minutes Baking time: 15 to 18 minutes per batch Degree of difficulty: easy PER COOKIE: Calories 270, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 51 mg, Sodium 358 mg, Carbohydrates 34 g, Protein 3 g 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 FROM LHJ ONLINE http://www.lhj.com (C) 1999, Meredith Corporation, . MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: FROM LHJ ONLINE http://www.lhj.com MM by H Peagram by Roberta Banghart on May 13, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Colossal Cookies Categories: Cookies Yield: 4 Servings 1/2 c Softened butter 1 1/2 c Sugar 1 1/2 c Brown sugar 4 Eggs 1 ts Vanilla 2 c Peanut butter 6 c Oats 2 1/2 Teaspoon Baking soda 1 c Chocolate chips 1 c Raisins 1/2 c Flaked coconut Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs. Mix all other ingredients in a large bowl and add creamed mixture. Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until set. Enjoy! MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Columbian Coffee Cookies Categories: Cookies Yield: 48 Servings 3 c Flour 2 ts Baking powder 1/2 ts Salt 3/4 c Butter; softened 1 c Sugar 2 tb Coffee powder; instant 1/3 c Rum; dark 48 Espresso beans; chocolate Covered MMMMM---------------------------GLAZE-------------------------------- 1/2 c Powdered sugar 1/2 ts Coffee powder; instant 1 1/2 ts Rum; dark 1 1/2 tb Cream; (or milk) DESCRIPTION: Perfect sustenance for pondering life over a late-night cup of coffee---Blue Willow Blend, of course. Preheat oven to 375. Combine flour, baking powder and salt; set aside. Beat butter, sugar and coffee powser together until light and fluffy. Add rum, then sift in flour mixture in 1/2 increments, mixing after each additioon. Stir in chopped nuts. With floured hands, roll tablespoons of dough into balls. On greased baking sheets, use bottom of glass or a cookie stamp to flatten bals to 1/2" thickness. Bake 10-15 munites until golden on the bottom. GLAZE: Combine sugar, coffee powder and rum. Add enough cream to make a thin glaze. Brush glaze over warm cookies while still on baking sheets. Press a coffee bean into the top of each cookie. Cool on racks. Store in airtight container at room temp 1 week, freeze up to three months Recipe by: "The Joy of Cookies" 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: Confetti Cookies Categories: Cookies Yield: 3 Servings Jo ferry cmsj69b 2 1/4 Cup Flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 1 1/2 c Rainbow chocolate chips Preheat oven to 350. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in rainbow chips. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 11 t 12 minutes until edges are lightly browned. Let stand 2 minutes. Remove from cookie sheets; cool. Makes about 3 dozen. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. 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: Constant Comment Cookies (Shortbread) Categories: Cookies Yield: 4 Servings 4 Tea bags Constant Comment 1/4 c Milk 2 c Flour 1/2 c Sugar 1 1/2 Sticks unsalted butter Cold, Cut in sm. pieces Preheat oven to 350 degrees F. Place milk in small saucepan and heat over low flame until small bubbles form around edge, stirring occasionally. (DO NOT BOIL!!) Remove from heat and add tea bags... sumberged completely. Set aside to cool and the remove tea bags ans squeeze out liquid from bags. Place flour and sugar in a medium size mixing bowl. Add butter and toss mixture to coat. Begin working butter with fingertips until thoroughly blended with flour/sugar. Consistency will be "sandy". Make a small well in the center of bowl and add cooled milk. Toss mixture to moisten and begin working with fingertips until dough together smoothly. Wrap in plastic wrap and refrigerate about 30 minutes. Roll out on floured surface 1/4 thick and cut with assorted cookie cutters. Bake on sheet approximately 12 ~ 15 minutes until lightly golden. NOTE: For flavor variety try 5 Bigelow Cinnamon Stick tea bags, 4 Bigelow Fruit and Almond tea bags or 5 Bigelow Orange and Spice tea bags. SOURCE: Inside of box of Constant Comment tea. Typos by Neysa From: Neysa Dormish Date: 10-01-97 (13:51) The Once And Future Legend (1) Cooking From: Fred Ball Date: 22 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Contucci Di Prato (Nut Cookies) Categories: Cookies Yield: 48 Servings 3 3/4 Cup Sifted All-purpose flour 1 c Sugar 6 tb Sugar 1 1/2 ts Baking powder 3 tb Dried cake crumbs OR Fresh bread crumbs 4 Whole eggs 1 Egg yolk 1 tb Almond extract 1 ts Vanilla 5 oz Whole unblanched almonds 1 c Whole shelled hazelnuts 1 Egg white : Butter a piece of brown paper cut to fit a large cookie sheet. Preheat to moderate (375 degrees). Sift flour, sugar and baking powder into a large bowl; stir in cake crumbs. : Beat eggs, the egg yolk, almond extract and vanilla in a small bowl until frothy; add to flour mixture. Beat unti lthoroughly combined and mixture is moistened. (Take a little bit of the cookie mixture between your fingertips and pinch; if the dough holds together you have beaten it enough). Add almonds and hazelnuts. WIth your hands, work nuts into dough until mixture begins to hold together. Turn out onto a piece of wax paper. : Divide mixture in half. Shape each half into a log, 2 inches in diameter and baout 12 inches long. Place logs on prepared cookie sheets. Beat egg white in a small cup until foamy; brush over logs. : Bake in preheated 375 degree oven for 30 minutes or until golden. Remove logs with paper to wire racks. Cool 1 hour. : Preheat oven to 350 degrees. Cut logs into 1/2 diagonal slices with a serrated knife using a sawing motion. Place cookies on large ungreased cookie sheets. : Bake in preheated moderate oven (350 degrees) for 10 minutes or until centers are dry, turning once. Cool on wire racks. Store in a covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie-Press Cookies (M. Stewart) Categories: Cookies Yield: 36 Servings 3 S ticks unsalted butter; Room Temperature, ; (1-1/2 cups) 1 c Up sugar 2 Eggs; separated 3 3/4 Cup ups all-purpose Flour 1/4 ts Easpoon salt 1 ts Ablespoon vanilla extract Chopped nuts -colored sugar Multicolored candies MAKES 2 TO 3 DOZEN Cream the butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix well. Fill cookie press with dough and shape fancy cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites, beaten slightly with a little water. Decorate or leave plain. Bake in a preheated 400 degree oven until the cookies are golden brown on top and done throughout. Test one. Thin cookies take 5 to 6 minutes; thick ones 8 to 15 minutes. Cool slightly, then remove with spatula. When cool, store in airtight container. Source: Christmas Memories with Recipes, Edited by Maron Waxman, 1988 MC_Busted and edited for MC by Brenda Adams Notes: Martha says that this is a very good buttery dough for the cookie press. "I especially like to make Christmas-tree shaped cookies or star- or heart-shaped cookies. Sometimes I will stick two cookies together with melted chocolate." Recipe by: Martha Kostyra Stewart - family recipe By Kathleen on Nov 26, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookies Categories: Cookies Yield: 1 Servings 3 Eggs 1 c Lard 1 c Milk; sweet 2 c Sugar 1 ts Salt 1 ts Baking soda 3 ts Baking powder Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. Source: Elsie Scanlon, Perryton Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookies a la Kookie Sqm *Sss* Jhxx93b Categories: Cookies Yield: 20 Servings 8 tb Butter, melted, cooled Egg, beaten 1 pk White cake mix(18.25 oz) 10 Brach's toffees, diced 2/3 C Preheat oven to 350 degrees. Combine all ingredients. Drop in 1-inch b= alls on buttered cookie sheet. Bake 10 to 15 minutes or until light brown. Remove from oven, let cool on cookie sheet a few minutes, then carefull= y remove with spatula to cookie rack. Note: Other than his long hair and ever-present comb, the one thing Edd "Kookie" Byrnes was known for arou= nd the 77 Sunset Strip set was the cookies his mom used to send him from h= ome. According to Cooking with the Stars--Hollywood's Favorite Recipes, Kook= ie enjoyed these heavyweight confections while sipping espresso at a Sunse= t Strip coffeehouse. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookies with Baked Frosting Categories: Cookies Yield: 1 Servings MMMMM----------------------US MEASUREMENTS--------------------------- 1/2 c Shortening 1 c Sugar 2 Eggs; well-beaten 1/2 ts Vanilla 1/2 ts Salt 1 1/2 c Flour 1 ts Baking powder 1 Egg white; beaten stiff 1 c Brown sugar 1/2 ts Vanilla MMMMM----------------------UK MEASUREMENTS--------------------------- 115 g Shortening 200 g Sugar 2 Eggs; well beaten 3 ml Vanilla 3 g Salt 210 g Flour 7 g Baking powder 1 Egg white; beaten stiff 180 g Brown sugar 3 ml Vanilla Cream shortening, sugar, and well-beaten eggs. Add 1/2 tsp vanilla, salt, and flour sifted with baking powder. Spread out 1/4 inch thick on greased cookie sheet. Fold brown sugar and 1/2 tsp vanilla in with the stiffly beaten egg white. Spread over the uncooked cookie batter, sprinkle with some chopped nutmeats, and bake 20 minutes at 325 F/165 C. Cut in squares while warm. Marion M. Bossa, Out of Vermont Kitchens, 1939 MM format and UK equivalents by Dave Sacerdote From: Charles Speyrer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookies Your Way Categories: Cookies Yield: 48 Servings 1 pk Cake mix; *see note 2 Eggs 1/2 c Vegetable oil MMMMM--------------------CHOICE OF FOLLOWING------------------------- 6 oz Chocolate chips; miniature 6 oz Butterscotch chips 6 oz Peanut butter chips 1/2 c Coconut; shredded 1/2 c Raisins 1 Apple; grated 1 c Nuts; chopped 1/2 c Dried apricots; chopped Fine * Use a versatile cake mix that allows you to add ingredients of your choice to create a unique cake. Don't use a cake mix with pudding in it. Use one or more of the ingredients listed. Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9-12 minutes. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cooky Cookies Categories: Cookies Yield: 4 Servings 1 c Vegetable oil 1 c Butter or margarine, Softened 1 c White sugar 1 c Packed brown sugar 1 Egg 2 ts Vanilla extract 3 1/2 Cup All-purpose flour 1 ts Baking soda 1 ts Salt 1 c Corn flakes cereal 1 c Rolled oats 1 c Chopped nuts 1 c Unsweetened flaked coconut Preheat oven to 375 degrees F (190 degrees C). Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix. In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined. Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time. Makes 5 dozen MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cool Cream Cookies Categories: Cookies Yield: 50 Servings 2 c Whipping Cream Northumberland; Whipped 5 1/2 Tablespoon Jello Pudding Chocolate Sugar Free ; 4 Serving Package Whip up cream according to directions. Fold in dry instant pudding mix. Line baking sheets with wax paper and drop mixture by rounded teaspoon fulls (should get about 50). Freeze on cookie sheets and then place in freezer bags. Enjoy!!!!!!!!!! Per cookie - Calories - 36.1 Total Fat - 3.6g Carbs - .9g Protein - .2g Sodium - 7mg Recipe by: Linda G. By "Linda G." on Jul 18, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cool Cream Jelly Cookies Categories: Cookies Yield: 20 Servings 1/2 pk Jello Jelly Light; Any Flavor 1 c Whipping Cream Northumberland; Whipped Whip up whipping cream. Add jello powder and mix in gently. Drop by teaspoon onto wax paper and place in freezer until frozen. Enjoy Calories per cookie - 42 Fat - 4.5g Carbs - .3g Protein - .4g Recipe by: Linda G. By "Linda G." on Jul 18, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Copenhagen Butter Cookies Categories: Cookies Yield: 12 Servings 1 c (2 sticks) unsalted Butter; at Room temperature 2/3 c Superfine sugar; plus More for Sprinkling 1 ts Pure vanilla extract 1/4 ts Salt 2 c All-purpose flour 1. Cream the butter, sugar, vanilla, and salt with an electric mixer until completely mixed. Do not overmix. (The butter should not be fluffy.) Stir in the flour in 2 additions, using a wooden spoon or a rubber spatula. Mix just until the flour is incorporated. 2. Form the dough into a log, cover well with plastic wrap, and refrigerate at least 2 hours or overnight. 3. Preheat the oven to 350 F. Line 2 baking sheets with waxed or parchment paper. 4. Remove the dough from the refrigerator and let it soften slightly before rolling. 5. Divide the dough into 4 quarters. On a well-floured work surface, roll out a quarter of the dough at a time 1/4 inch thick. Run a long metal spatula under the dough to loosen it from the surface. Cut out shapes as close together as possible with a 3-inch cookie cutter. Transfer the cut dough to the prepared baking sheets with a spatula, leaving 1 inch between the cookies. Repeat with the remaining dough. Gather up all the scraps and roll them out to make more cookies. 6. Sprinkle the tops with sugar. Bake until the edges are golden brown, 15 to 20 minutes. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2 dozen cookies NOTES : In the nibble department, there is nothing quite as delicious as a good Danish butter cookie. While they are lovely with cold milk, they're very luxurious served during afternoon tea following a selection of savory sandwiches and currant-studded scones. A proper butter cookie should melt in your mouth from the very first bite. Recipe by: 1994 by Sheila Lukins By Lively50@aol.com on August 31, 1999 converted by MM_Buster v2.0m. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Corn Flake Cookies (Stove -Top Peanut Butter Crisps) Categories: Cookies Yield: 20 Servings 1/4 c Sugar 1/2 c Peanut butter; creamy 1/2 c Corn syrup; light 2 c Corn flakes 1 c Coconut; shredded In a large heavy saucepan, over low heat,combine the sugar, peanut butter, and corn syrup. Bring just to a boil, stirring constantly until the sugar dissolves. Add the cornflakes and coconut. Turn the heat to low. Drop tablespoonfuls of the mixture onto wax paper and let cool. Makes about 40 MM by Helen Peagram by smile on May 11, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Cookies Categories: Cookies Yield: 1 Servings 1/2 c Shortening 1/2 c Brown sugar 1/2 c White sugar 1 Egg 1/2 ts Salt 1 c Flour 1/2 ts Soda 1/2 c Oatmeal 1/2 c Raisins 2 tb Peanut butter 1 ts Vanilla 1/2 c Cornflakes Cream shortening and sugars; stir in egg, slightly beaten, and salt. Sift flour with soda and add to shortening mixture. Add remaining ingredients and stir to combine. Put cornflakes in last and do not mix too much afterwards in order to make cookies crunchier. Drop by spoonfuls onto cookie tin and bake at 350 F for 10 to 15 minutes. Ada Morris, Cook Book Published by the Ladies' Prayer Circle of the International Christian Mission, Inc., 1930 MM by Dave Sacerdote From: Salata Redondo Beach, Ca (310)-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Cookies - 2 Categories: Cookies Yield: 4 Servings 1/2 c Shortening 3/4 c Maple sugar 1 Egg 3 tb Milk 1 ts Vanilla 1 1/4 Cup Flour 1/2 ts Soda 1 1/4 Cup Cornflakes 1/2 c Dates; chopped, or raisins Cream shortening, sugar, and beaten egg. Add milk and vanilla, then flour and soda, mixed and sifted together. Stir in cornflakes and dates or raisins. Drop from teaspoon on greased cookie sheets and bake 12 to 15 minutes at 350 F. Mary Pearl, "Vermont Maple Recipes", 1952 MM by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornflake Cookies 3 Categories: Cookies Yield: 1 Servings 1/4 c Sugar 1/2 c Peanut butter 1/2 Corn syrup 2 c Corn flakes 1 c Shredded sweetened coconut 40 Coconut Tuiles In a large heavy saucepan, over low heat,combine the sugar, peanut butter, and corn syrup. Bring just to a boil, stirring constantly until the sugar dissolves. Add the cornflakes and coconut. Turn the heat to low. Drop tablespoonfuls of the mixture onto wax paper and let cool. Makes about Contributor: Janet Sarasota (Posted to Bakery Shoppe) 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: Country Cookies Categories: Cookies Yield: 48 Servings 1/2 c Margarine; softened 1 c Sugar 1 Egg 1 1/2 c All-purpose flour 1/2 ts Salt 1/2 ts Baking soda 1 ts Ground cinnamon 1/2 ts Ground allspice 1 3/4 Cup Instant potato Flakes 1/2 c Chopped nuts 1 c Zucchini; diced 1/4 c Milk Pre-heat oven to 350F. Beat margarine, sugar, and egg together until fluffy. Mix together flour, salt, soda and spices. Stir in potato flakes, nuts and zucchini; add to sugar mixture alternately with milk. Mix well after each addition. Drop from teaspoon on greased cookie sheet. Bake 12-14 minutes. Cool on brown paper. Recipe by: Paula Simmons Posted to MC-Recipe Digest V1 #00 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cowboy Cookies Categories: Cookies Yield: 4 Servings 2 c Brown sugar 2 c White sugar 2 ts Vanilla extract 1/2 c Milk 4 c All-purpose flour 3 ts Baking powder 1/2 ts Salt 2 c Butter or margarine 4 Eggs 3 c Rolled oats 1 1/2 c Coconut 2 c Semisweet chocolate chips Ground nuts (optional) Beat together the sugars, butter or margarine and eggs. Stir in vanilla and milk and mix well. Add in the flour, baking powder and salt and mix well. Stir in the oatmeal and coconut. Add in the chocolate chips and nuts (optional) and mix well. Drop by teaspoon on cookie sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Craisin Oatmeal White Chocolate Chunk Cookies Categories: Cookies Yield: 30 Servings 2/3 c Butter or margarine; Softened 2/3 c Brown sugar 2 Eggs 1 1/2 c Old-fashioned oats 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 6 oz Pkg. Craisins; (sweetened Dried ; cranberries) 2/3 c White chocolate chunks Preheat oven to 375 F. 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, flour, 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 white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen. MC formatting by bobbi744@acd.net ICQ# 12099532 Posted to MC-Recipe Digest V1 #15 by Roberta Banghart on Dec 12, 1998. Recipe by: Craisin Advertisement Posted to MC-Recipe Digest V1 #15 by mc-recipe-digest on Decey,, mber 13, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry and Raspberry Star Cookies Categories: Cookies Yield: 1 Servings MMMMM--------------------------COOKIES------------------------------- 3/4 c Unsalted butter; room Temperature (1 ; 1/2 sticks) 1 ts Vanilla extract 1/4 ts Grated lemon peel 1 c Sugar 1 lg Egg 1 Egg yolk 2 1/4 Cup All purpose flour 1/4 c Cornstarch 1/4 ts Ground cloves; (generous) MMMMM--------------------------FILLING------------------------------- 1 c Fresh cranberries 1/4 c Sugar 3/4 c Raspberry preserves Powdered sugar For Cookies: Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour. Preheat oven to 350F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack. Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool. For Filling: Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool. Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.) Makes about 36 sandwich cookies. Bon Appetit December 1990 From: Uk Recipe Archive MMMMM