MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings 1 c Unsalted butter at room Temperature 1 1/2 c Packed brown sugar 2 lg Eggs at room temperature 1 ts Vanilla 2 1/4 Cup Flour 1/4 ts Baking soda 1/4 ts Salt 1 c Unsweetened dried Cranberries do not Subsitute With fresh berries 1 c Chopped walnuts 1 c Chocolate chips 1997 From: Recipes Cream butter in a large bowl. Gradually add sugar. Add the eggs one at a time beating well after each one. Blend in the vanilla Mix together flour, baking soda, and salt. Stir the dry mixture into the creamed mixture in 2 stages. Stir in the cranberries, walnuts and chocolate chips. Cover the dough and refrigerate for one hour. Line 2 cookie sheets with foil and preheat oven to 350. Spoon heaping tablespoons of dough onto the sheets leaving 3 inches between each cookie. Bake for 20 minutes until golden brown. Transfer the cookies to a rack and cool. From the Farmers Almanac Cookie Lovers Calendar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Cookies Categories: Cookies Yield: 60 Servings 1/2 c Up margarine 3/4 c Up sugar 3/4 c Up brown sugar; packed 1 Egg 1/3 c Up milk 1 ts Easpoon lemon juice 3 c Ups flour 1 ts Easpoon baking powder 1 ts Easpoon baking soda 1/2 ts Easpoon salt 2 1/2 Cup ups cranberries; Chopped 1 c Up chopped walnuts Preheat oven to 375 . Cream margarine, then add sugars and beat until smooth. Beat egg anf then add to mixture along with milk and lemon juice. Mix well. In a separate bowl combine flour, baking powder, baking soda and salt. Gradually add the flour mixture to the margarine mixture. When well mixed fold in the cranberries and walnuts. Drop by 1 tablespoons on to greased baking sheets. Bake for 8-10 mins. Source T.V. Guide-Nov. 28,1998 Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com NOTES : These came out really nice and were nicer after a couple of days. I used half wholewheat flour nd frozen cranberries instead of the fresh. Because of the frozen berries I cooked them for about 2 mins. longer. Recipe by: T.V. Guide--Gwynyth Walsh By Kathleen on Nov 26, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry-Apple Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 1 c Brown sugar 3/4 c Sugar 1 Egg 1/4 c Milk 2 c Flour 1 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 1 ts Orange rind, grated 1 1/2 c Apples, pared, chopped 1 c Cranberries, chopped Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F. NOTES: * Moist cookies with cranberries, apples and cinnamon ~- Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite. * Don't store these in a cookie jar, they will get too mushy. : Difficulty: easy. : Time: 15 minutes preparation, 15 minutes baking. : Precision: measure the ingredients. : Lucille Glassman : DEC Systems Research Center, Palo Alto, California, USA : glassman@src.dec.com {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry-Apricot Cobbler Cookies Categories: Cookies Yield: 30 Servings Cookie---- 2/3 Cup Sugar 1/2 c Oats (quick or Old-fashioned ), uncooked 1/2 c Pecan halves 1/3 c Toasted wheat germ 1 c All-purpose flour 1/4 ts Salt 1/2 c Unsalted butter; cut into Pieces 1 Egg (plus one egg yolk) 1/2 ts Vanilla ----filling-- 1 c Dried cranberries 1/2 c Apricot preserves Recipe by: Daily Bulletin, Ontario, CA For cookie, put sugar, oats, pecans and wheat germ in bowl of food processor. Pulse 5 or 6 times until pecans are finely chopped. Add flour and salt; pulse 3 to 4 seconds to mix. Add butter. Pulse 6 or 7 short bursts until mixture resembles fine crumbs. Add combined egg, yolk and vanilla; pulse several times until dough starts to form large clumps. Transfer dough to bowl. Cover and refrigerate 30 minutes, or until chilled. Heat oven to 350 F. For filling cover cranberries with boiling water in small bowl; let stand 10 minutes. Drain well. Add preserves; mix well. Set aside. Lightly dust hands with flour. Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make a deep depression in each ball with thumb. Bake 10 to 12 minutes, until lightly browned. (Cookies will spread, leaving a hollow for the filling.) Cool cookies on cookie sheets 2 minutes; transfer to cooling rack. Spoon filling into each depression. Cool completely. Store in airtight container, separating layers with wax paper. Makes 2 1/2 dozen. Original recipe from Mani Niall, high profile baker and trendy bakery and espresso bar founder in Los Angeles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cream Cheese Butter Cookies Categories: Cookies Yield: 3 Servings 1/2 lb Butter 1 c Sugar 2 1/2 Cup Flour, all-purpose 1 Egg yolk 4 oz Cream cheese Raspberry jam Preheat oven to 350 degrees F. Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well. Roll into balls about 5/8 inch diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. Bake at 350 degrees F for 15 to 20 minutes. You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. Don't eat the cookies straight from the oven, or you'll probably burn your tongue. The jam stays hotter much longer than the cookie. NOTES: * Simple filled butter cookies with cream cheese. Yield: 3-4 dozen. : Difficulty: easy, but strenuous if made by hand. : Time: 20 minutes preparation, 15-20 minutes baking. : Precision: Measure the ingredients. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, California : ucbvax!mtxinu!excelan!aviva MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cream Cheese Cookies Categories: Cookies Yield: 4 Servings 1/2 c Packed brown sugar 1/4 c Margarine, softened 1 c Bisquick 1/2 c Chopped walnuts 8 oz Cream cheese, softened 1/4 c Sugar 1 tb Lemon juice 2 ts Milk 1/2 ts Vanilla 1 Egg Heat oven to 350 degrees. Grease square pan, 8x8x2 inches. Beat brown sugar and margarine until fluffy. Stir in Bisquick and walnuts until mixture is crumbly, reserve one cup. Press remaining mixture in pan. Bake 12 minutes. Mix cream cheese and sugar; beat in remaining ingredients until smooth. Spread cream cheese mixture over layer in pan; sprinkle with reserved crumbly mixture. Bake until center is firm, about 25 minutes. Cut into 2-inch squares. Store cookies in refrigerator. 16 cookies. From: Deirdre Dee Cox on Mar 11, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Creamy Kiss Cookies Categories: Cookies Yield: 24 Servings 1/2 c Butter or margarine; Softened 2/3 c Sugar 1 Egg; separated 2 tb Milk 1 ts Vanilla extract 1 c All-purpose flour 1/3 c Baking cocoa 1/4 ts Salt 1 c Walnuts; finely chopped FILLING 1/2 c Confectioner's sugar 1 tb Butter or margarine; Softened 2 ts Milk 1/4 ts Vanilla extract 26 Milk chocolate kisses; Unwrapped In a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into balls. Meanwhile, in a small bowl, lightly beat egg white. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake at 350'F for 10-12 minutes or until center is set. Combine the first four filling ingredients in a small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm cookie, gently press a chocolate kiss in the center. Carefully remove from baking sheet to wire racks to cool. From: The One Passion Crew The Chocolate Archives ~ http://www.choco.com November 1998 ftp://ftp.apk.net/pub/choco/current.zip http://www.choco.com/recipes From: Jim Weller Date: 23 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Creamy Smooth Peanut Butter Cookies Categories: Cookies Yield: 12 Servings 1 c Butter Or Margarine 1 1/2 c Creamy Peanut Butter 1 c Granulated Sugar 1 1/2 c Brown Sugar; Packed 2 ts Vanilla Extract 1 ts Salt 1 ts Baking Soda 2 c Unbleached All-Purpose Flour 2 lg Eggs Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies From: Hdbrer@ibm.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crescent Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter 1/4 c Sugar 1/4 ts Salt 1 tb Vanilla extract 1 c Flour 1/4 c Nuts; ground Sugar, powdered From Pat Stockett Cream together butter, sugar, salt, and vanilla, then add flour and ground nuts. Chill overnight. Preheat oven to 350. Form dough by teaspoons into half moon shapes. Bake for 12-15 minutes; roll in powdered sugar before cooling. Source: Ann Sharpe, my mother by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crescent Cookies 2 Categories: Cookies Yield: 12 Servings 1 c Butter 1/2 c Sugar 1/2 ts Salt 2 tb Vanilla extract 2 c Flour 1/2 c Nuts; ground Sugar, powdered Cream together butter, sugar, salt, and vanilla, then add flour and ground nuts. Chill overnight. Preheat oven to 350. Form dough by teaspoons into half moon shapes. Bake for 12-15 minutes; roll in powdered sugar before cooling. Source: Ann Sharpe, my mother MM by Sylvia Steiger, 71511.2253@compuserve.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crescent Mexican Cookies Categories: Cookies Yield: 36 Servings 1 3/4 Cup Flour, (1 3/4 to 2) 1 pn Salt 1/2 c Confectioners' sugar 1 c Softened butter 1 c Crushed pecan meats 1 ts Vanilla Mix together and shape into balls or crescents or rings. Bake 10 to 15 minutes at 325 degrees. Makes about 3 dozen. bakery-shoppe-digest@rpmdp.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Cookies Categories: Cookies Yield: 3 Servings 1 c Butter or other shortening 3 Egg, well beaten 1/2 ts Salt 2 ts Baking powder 1 ts Nutmeg 2 c Sugar 1/2 c Milk 4 c Flour 1 ts Cinnamon Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Graham Cookies Categories: Cookies Yield: 7 Servings 1/2 c Shortening, butter-flavored 1/2 c Sugar, brown; packed Eggs 1 1/2 ts Extract, vanilla 1 cn Milk, sweetened condensed 14 Oz. 3 tb Peanut butter, creamy 1 1/2 c Flour 1 c Crumbs, graham cracker 1 ts Baking soda 1 ts ;salt 2 c M&M's, plain; 1 lb. 1/2 c Pecans; chopped In a mixing bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts. Drop by teaspoonfuls 1" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Oatmeal Cookies Categories: Cookies Yield: 4 Servings 1/2 c Shortening 1/2 c White sugar 1/2 c Packed brown sugar 1 Egg 1/2 ts Vanilla extract 1 c All-purpose flour 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 3/4 c Rolled oats 1/2 c Coconut 1/2 c Miniature chocolate chips Preheat oven to 350 degrees F (180 degrees C). Cream together the shortening and the sugars. Mix in the egg and vanilla and mix well. Stir in dry ingredients to mixture, stirring until well blended. Mix in oatmeal. Add in coconut and chocolate chips. Roll dough into small balls and put on greased cookies sheet. Bake for 12 minutes or until lightly browned. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisp Sugar Cookies Categories: Cookies Yield: 24 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1/2 c Butter or margarine; Softened 1 c Sugar 1 Eggs 1/2 ts Vanilla extract 2 1/2 Cup All-purpose flour 3/4 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 tb Milk In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the milk. Cover and refrigerate for 15 to 30 minutes. On a floured surface, roll out dough to 1/8-inch thickness. Cut out cookies into desired shapes and place 2 inches apart on a greased baking sheet. Bake at 350 degrees F. for 10 minutes or until edges are lightly browned. Shared by Dia food@iname.com Taste of Home Magazene is the best!! NOTES : "Grandmother always had sugar cookies in her pantry," recalls Evelyn Poteet of Hancock, Maryland. "We grandchildren would empty that jar quickly!" Recipe by: Taste of Home by Dia . MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Cookies Categories: Cookies Yield: 4 Servings 1 c White sugar 1 c Brown sugar 1 c Butter 1 lg Egg 1 ts Vanilla 1 c Oil 1 ts Cream of tarter 1 ts Baking soda 3 + 1/2 cups flour All the above well! Then add: 1 Bag heath sensations candy Pieces 1 c Oatmeal 1 c Rice Krispies 1 c Coconut mix well. make into balls then flatten on cookie sheet with the bottom of a glass dipped into sugar. Bake 350 F 10-12 min. Makes 4 dozen. This is one of my family's favorites. Not real sure where it originally came from. My grandmother got it from a group of ladies, in a retirement village, in Florida many years ago. Hope you enjoy! Sheila H. msi@muhlon.com From: Polar-Express Date: Monday, September 13, 1999 1:16 P MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Molasses Cookies Categories: Cookies Yield: 15 Servings 1 c Molasses 1/2 c Shortening 2 ts Baking soda 1 ts Salt 1 ts Ginger 2 1/4 Cup Flour 1 ts Baking powder Heat the molasses until it becomes runny.Remove from heat and add the 1/2 cup shortening,baking soda and beat until it is foamy.Add the flour,baking powder,salt and ginger.Mix well.Chill the mixture and roll out thin.Cut out cookies using a glass drenched in flour and arrange on a cookie sheet. Bake at 375F for 10 minutes .Check cookies at 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Oatmeal Cookies Categories: Cookies Yield: 4 Servings 2 2/3 Cup Flour 2 ts Baking Powder 1 ts Baking Soda 1 ts Salt 2 c Brown Sugar 1 C, Margarine 1 c Shortening 2 Eggs,beaten 2 ts Vanilla 3 c Quick Oats 1 1/2 C, Coconut 1 c Chocolate Chips 1/2 c Walnuts,chopped Combine dry ingredients,blend well. Cream together margarine,sugar,shortening,egg and vanilla. Add flour mixture to creamed mixture,mixing throughly. Stir in remaining ingredients. Roll into 1" balls and dip into white sugar. Place balls 2" apart on a lightly greased baking sheet. Flatten with a fork. Bake @ 350*f until light brown and set. From the Kitchen of: Marlene URL: http://www.geocities.com/petsburgh/zoo/7211/kibbymarsabo.html From: Norton@telusplanet.Net : MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Orange-Almond Cookies Categories: Cookies Yield: 78 Servings 1 c Shortening 1/2 c Sugar 1/2 c Packed brown sugar 1 Egg 2 tb Orange juice 1 tb Grated orange peel 1/2 ts Almond extract 2 1/3 Cup Flour 1/2 ts Baking soda 1/4 c Chopped almonds In a mixing bowl, cream shortening and sugars. Beat in egg, orange juice, peel and extract. Combine flour and baking soda; gradually add to creamed mixture. Stir in almonds. roll into 1" balls. Place 2" apart on ungreased baking sheets. Bake at 375 degrees for 8-10 min. or until lightly browned. remove to wire racks to cool. Recipe by: Best of Country Cookies Posted to MC-Recipe Digest V1 #000 by Carol H on Sept 20, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crisscross Peanut Butter Cookies Categories: Cookies Yield: 12 Servings 1 1/2 c Unbleached All-Purpose Flour 3/4 ts Baking Soda 1/4 ts Salt 1/2 c Butter Or Margarine 1 c Peanut Butter 1/2 c Granulated Sugar 2/3 c Brown Sugar; Packed 1 lg Egg 1 ts Vanilla Extract Stir the flour, baking soda, and salt together, blending well, and set aside. In a large mixing bowl, beat the butter and peanut butter together for 30 seconds. Add the sugars and beat until fluffy. Add the egg and vanilla, beating well. Add the dry ingredients and blend well. Shape the dough into 1-inch balls and place on ungreased cookie sheets. Press in a crisscross pattern using a fork and flattening the balls. Bake in a preheated 375 Degree F. oven for about 10 minutes. Yield: About 4 dozen cookies NOTE: I have made these cookies with chunky peanut butter and like it much better. From: Rich Harper MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crocus Cookies Categories: Cookies Yield: 1 Servings 1 c Brown sugar 1 c Lard 1 ts Baking soda; heaping 8 Eggs; well beaten 5 c Flour Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crunch Drop Cookies Categories: Cookies Yield: 4 Servings 2 c Sifted flour 1 ts Soda 1/2 ts Salt 1 c Crisco 1 c Brown sugar 1 c Coconut 1 c Sugar 2 Eggs 1 ts Vanilla 2 c Oatmeal 2 c Rice Krispies Preheat oven to 350 degrees. Sift flour, soda and salt togeth- er in a separate bowl. Cream Crisco until fluffy and add both sugars; continue creaming. Add eggs one at a time and beat well after each. Stir in vanilla, then flour. Add both cereals and coconut. (Batter will be very stiff.) Drop by teaspoon on lightly greased baking sheet. Cookies will spread. Bake 13 to 15 minutes. Yield: 5 to 8 dozen. From: Dsauer7800@aol.Com on Dec 20, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cup of Everything Cookies Categories: Cookies Yield: 4 Servings 3 1/2 Cup All-purpose flour 1 c White sugar 1 c Brown sugar 1 c Butter or margarine 1 c Vegetable oil 1 c Rolled oats 1 c Crispy rice cereal 1 c Coconut 1 c Ground nuts 1 ts Vanilla extract 1 ts Salt 1 ts Baking soda 1 ts Cream of tartar 2 Eggs 1 c Semisweet chocolate chips Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, eggs and chocolate chips. Mix until well blended. Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes. Makes 2 dozen - large Submitted by: Peggy C. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Custard-Filled Cookies Categories: Cookies Yield: 18 Servings Custard 1 c Sweetened condensed milk 1 Piece vanilla bean 1/2" Split Lengthwise OR 1 ts Vanilla extract 2 lg Egg yolks, room Temperature Cookies 1/2 c Butter, softened 1/2 c Sugar 1 lg Egg 2 tb Heavy cream 1 1/2 c Flour Topping 1 ts Ground cinnamon, OR 1 ts Confectioners' sugar, OR 1 ts Cocoa powder In a med. saucepan over med. heat, heat condensed milk with vanilla bean or vanilla extract until small bubbles form on surface. Whisk egg yolks in a med. bowl. Stirring constantly, slowly add 1/2 cup of the hot milk to the egg yolks. Add the tempered egg yolks to the milk mixture in the saucepan. Stirring constantly with a metal spoon or whisk, cook for 5 min. or until custard heavily coats the back of a spoon. Be careful not to let custard boil. Strain custard through a sieve. Refrigerate until thoroughly chilled. Preheat oven to 325 degrees. To prepare cookies: Mix butter and sugar in med. bowl with electric mixer on med. speed. Add egg and cream and mix until thoroughly blended. Add flour and blend on low speed just until combined. Shape dough into 1" balls and place on ungreased cookie sheet. 1" apart. With your thumb or the back of a small spoon, form a small depression in center of each ball. Bake 15-17 min. or until bottoms begin to brown. Transfer cookies to cool flat surface. When cookies cool to room temperature, spoon or pipe in 1 1?1 teaspoons of chilled thickened custard. Sprinkle with ground cinnamon, confectioners' sugar or cocoa, if desired. Recipe By : Mrs. Fields Cookie Book From: Nancy Van Ess MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dave's Oatmeal Cookies Categories: Cookies Yield: 5 Servings 1 c Butter; softened 1 1/4 Cup Brown sugar; Firmly packed 1/2 c Granulated sugar 2 Eggs 2 tb Milk 2 tb Vanilla 1 3/4 Cup Flour 1 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg 3 c Oats; uncooked 2 c Raisins; or cut dried fruit 1 c Nutmeats; coarsely chopped Heat oven to 375 F. Beat butter and sugars together until creamy. Add eggs and beat until smooth and light. Beat in milk and vanilla. In a separate bowl, combine flour, baking soda, salt and spices . Stir this flour mixture into the batter, mixing well. Add oats, raisins, and nuts, and mix well. Drop by spoonfuls onto ungreased cookie sheet (I line my cookie sheets with baking parchment so I don't have to wash up). Bake 10 to 13 minutes (the longer you bake, the crisper the cookie...don't burn them!) Cool for a minute on the cookie sheet before transferring them to a rack to cool completely. Excellent variation: Use mixed dried berries (cherries, blueberries, currants, strawberries, etc.) or dried cranberries instead of the raisins. Mixed dried berries are available in health food stores, or in some supermarkets under the Mariani brand. Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: David's Cookies Categories: Cookies Yield: 40 Servings 8 oz Semisweet or bittersweet Chocolate 8 oz Unsalted butter 1/2 ts Salt 1/2 ts Vanilla extract 1 c Light or dark brown sugar; Firmly packed 1 Egg 2 c Sifted all-purpose flour Optional: 4 ounces pecans Or Walnuts; broken into lg Pieces Preliminaries: Adjust two racks to divide the oven into thirds and preheat oven to 400 degrees. Line cookie sheets with parchment paper. 1. Place the chocolate on a cutting board and with a long, heavy, sharp knife, cut the chocolate first in one direction and then in the opposite direction, making uneven 1/4- to 1/2-inch (or larger) pieces. Set aside. 2. In the large bowl of an electric mixer, beat the butter until soft. Beat in the salt and vanilla, then the sugar, until well-mixed. Add the egg and beat, scraping the bowl with a rubber spatula, until well-mixed. Then, on low speed, add the flour and beat until incorporated. Remove from the mixer. 3. With a heavy wooden spoon, stir in the chopped chocolate and the nuts, if using. The mixture will be thick and sticky. Use 2 teaspoons to shape the cookies, 1 for picking up dough and 1 for pushing it off. Use a rounded teaspoonful of dough for each cookie. Place the cookies 2 inches apart on the lined sheets. 4. Bake 2 sheets at a time 8-10 minutes, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake only until the edges of the cookies start to brown. Let cookies rest for a minute on cookie sheet, then transfer to a cooling rack using a wide metal spatula. Yield: 40-50 cookies Nutritional information (per cookie): 94 calories, 1 gram protein, 10.6 grams carbohydrates, 5.8 grams fat, 10 percent calories from fat, 16 milligrams cholesterol, 42 milligrams sodium This recipe is from: "Maida Heatter's Cookies" (Cader, 1997, $21.95) Source: March 3, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/cookierec3.shtml Formatted by Pam using MC Buster Recipe by: Maida Heatter's Cookies MM by Helen Peagram by Brian & Pam Erickson on Mar 03, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dean's Refrigerator Cookies Categories: Cookies Yield: 48 Servings 1/2 c Shortening 1/2 c Brown sugar 3/4 c Granulated sugar 1 Egg 1 ts Vanilla extract 1/2 c Chopped nut meats 2 c Flour 1/2 ts Salt 2 ts Baking powder Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla and nut meats. Add sifted dry ingredients; mix well and shape in rolls, 1 1/2 inches in diameter. Roll in waxed paper. Chill several hours or overnight. Slice 1/4-inch thick. Bake on greased cookie sheet in oven at 375 degrees for 10 minutes or until lightly golden around the edges. Yield: 4 dozen SOURCE: HOME ENTERTAINING Cooking Show 1998, TV FOOD NETWORK SHOW #HE1A36 - HOLIDAY COOKIE BAKING PARTY 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: Dean's Sugar Cookies Categories: Cookies Yield: 24 Servings 1 c Butter 3 c Flour 1/2 ts Baking soda 2 Eggs 1 ts Vanilla 1 c Sugar Preheat oven to 375 degrees. Cut butter into flour and baking soda. Beat the eggs and vanilla until thick and lemon colored. Beat sugar into egg mixture gradually. Combine flour mixture and eggs and mix thoroughly. Chill for 2 hours. Roll out dough on lightly floured surface 1/3 to 1/4-inch thick. Cut to desired shapes with cutters. Bake 8 to 10 minutes. SOURCE: HOME ENTERTAINING Cooking Show 1998, TV FOOD NETWORK SHOW #HE1A36 - HOLIDAY COOKIE BAKING PARTY 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: Death By Cookies Categories: Cookies Yield: 48 Servings 2 1/4 Cup All-purpose flour 1 ts Baking soda 1 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 1 c Butter 3/4 c Granulated sugar 3/4 c Brown sugar; packed 2 lg Eggs 1 ts Pure vanilla 3/4 c Chopped pecans 8 oz Dark chocolate chunks 8 oz White chocolate chunks 1 c Old-fashioned oats 1 c Dried bing cherries; pitted In small bowl, mix together flour, soda, salt, cinnamon and nutmeg. Set aside. In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in nuts, chocolate, oats and cherries. Form into 1 1 2-inch-diameter balls and chill or freeze. When needed, preheat oven to 375 degrees. Place dough balls on ungreased cookie sheet and bake 8-10 minutes until just slightly browned around the edges. Cool slightly wire rack. Serve warm with milk. Recipe by: The Plain Dealer Posted to MC-Recipe Digest V1 #12 by Judy Lunchuck on Dec 10, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Decadent Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 2 1/4 Cup Flour 1 ts Baking soda 1 ts Salt 1 c Butter; softened 1 c Sugar 1/2 c Brown sugar 1 ts Vanilla extract 1 lg Egg 2 c Chocolate chips or Chocolate Chunks 1 1/2 c Nuts; chopped (optional) Combine flour, baking soda and salt in a small bowl. In a large bowl, cream together the butter, sugar and brown sugar, then blend in the vanilla extract and eggs. Next, mix in the flour mixture and then add your choice of chocolate chips or chunks and nuts. (This mix should be very chunky and thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream scooper, dipping the scoop in water between uses to prevent sticking. Bake on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l. From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Decorated Gingerbread Cookies Categories: Cookies Yield: 60 Servings 4 c Unbleached, all purpose Flour 1 tb Ground ginger 2 ts Ground cinnamon 1 ts Salt 1/2 ts Grated nutmeg 1/2 ts Ground cloves 1/2 ts Baking soda 1/2 lb Unsalted butter 2/3 c Light or dark brown sugar 2 lg Eggs 2/3 c Unsulfured molasses MMMMM---------------------------ICING-------------------------------- 1 lb Confectioners' sugar 3 lg Egg whites 1 dr Lemon juice or vinegar Food coloring Raisins, currants, Nutmeats, Colored sugar, sprinkles And Other decorations 350 Degrees F. Recipe courtesy of Nick Malgieri For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine. Beat the butter and sugar, one egg at a time. Continue beating until the mixture is smooth. Beat in half the flour mixture, then stop and scrape the bowl and beater(s). Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined. Divide the dough into several pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Chill the dough for at least one hour or until firm. Set the racks in the middle upper thirds of the oven and preheat to Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. Cut with floured cutters and arrange on the pans an inch or two apart. Repeat with the remaining dough. Reroll the scraps immediately; or press together, chill and reroll later. Bake the cookies for about 10 minutes, until firm when pressed with a fingertip. Cool the cookies on the pans. Meanwhile for the icing, combine confectioners' sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating until fluffy. Divide the icing into several small bowls and add coloring. Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming. Use a paper cone or the snipped end of a plastic bag to pipe icing on the cookies. Use the raisins and other decorative ingredients to accent the icing. Yield: about 60 large 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: Decorated Spice Cookies Categories: Cookies Yield: 8 Servings 3 c Sifted flour 2 ts Ginger 1 1/2 ts Cinnamon 1 ts Ground cloves 1 c Mazola margarine 1/2 c Sugar 1/2 c Karo dark corn syrup Colored sugars cn Sprinkles MMMMM------------------------WHITE GLAZE----------------------------- 2 c Confectioner's sugar 1/4 ts Cream of tartar About 2 Tablespoon warm Water Sift flour, ginger, cinnamon, and cloves together. Mix Mazola margarine and sugar, stir in Karo syrup, then flour. Roll 1/8 inch thick on floured board. Cut into shapes. Place on baking sheet and bake at 350 F about 10 minutes. Decorate as desired. GLAZE: (Optional) Mix sugar and cream of tartar. Stir in water a few drops at a time, mixing thoroughly after each addition, until mix reaches spreading consistency. It should be thick enough that it doesn't run off the cookies, but thin enough that it is almost transparent when dry. Spread glaze on cookies with a small knife. Source: Karo Syrup ad, Sphere The Betty Crocker Magazine Dec 1972 Typed by Vern Wall 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Decorating Cookies #15 - Cookie Paint - Cocoa Paint Categories: Cookies Yield: 1 Servings 2 c Sifted powdered sugar 1 ts Vanilla 2 tb Milk; more if necessary 1 tb Unsweetened cocoa powder 1 tb Warm water 40 Cookies. In a small mixing bowl stir together powdered sugar, vanilla and enough milk (2 to 3 tablespoons) to make of glazing consistency. Spread tops of baked chocolate or sugar cookies with some of the glaze. Allow icing to dry. Meanwhile, combine cocoa powder and warm water. With a small paintbrush, paint design atop each cookie. Makes enough for 36 to Prefer not to paint free-hand? To make an easy pattern for cocoa painting, use a holiday cookie cutter that's smaller than the glazed cookies. Pres the cutter lightly into the dried glaze to make an indentation. Then paint over this line. This recipe is repeated in part #5. From The Tempe, AZ Tribune, November 25, 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Deep Dark Chocolate Cookies Categories: Cookies Yield: 48 Servings 3/4 c Butter or margarine , softened 3/4 c Granulated sugar 1/2 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 1 3/4 Cup All-purpose flour 1/2 c Hershey's Cocoa OR European Style Cocoa 3/4 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 c Hershey's Semi-Sweet Chips 1/2 c Chopped nuts Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer about 2 minutes or until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Deep Mint Chocolate Cookies Categories: Cookies Yield: 1 Servings 1 10 oz. Bag mint chocolate Chips 1 1/4 Cup Flour 1/2 ts Baking soda 1/4 ts Salt 1/3 c Butter; (softened) 1/4 c Sugar 1/4 c Packed brown sugar 1 Egg 1/2 ts Vanilla 3/4 c Chips; (melt in microwave Stirring until smooth) Combine flour; baking Soda, salt, Set aside. Beat butter, sugar, brown sugar, beat in egg, vanilla and melted chocolate. Gradually beat in flour mixture. Stir in remaining chips, drop on cookie sheet by rounded tablespoons. Bake at 350 degrees F for 8 - 10 minutes or until cookies are puffed. Do not overbake. Converted by MM_Buster v2.0l. From: Jlewis@email.Bigsky.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Deep-Fried Wonton Cookies (Teem Gok) Categories: Cookies Yield: 24 Servings 1 1/2 c Chopped prunes (or chopped Dried apples) 1 c Chopped dried apricots 1 1/2 c Brown sugar, packed 1 1/2 c Flaked coconut 1 c Chopped almonds 24 Wonton skins Oil Mix together prunes, apricots, brown sugar, coconut and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle. Press edges firmly to seal. Cover to prevent drying. Heat oil (1 to 1 1/2 inches) to 360F. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side. Drain. Cool thoroughly and store in airtight container. Serve with ice cream or sherbet if desired. (C) 1992 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Delicious Coffee Cookies for Passover Categories: Cookies Yield: 4 Servings 1 (12 oz.) pkg. Passover Honey Cake mix 1 tb Instant coffee 1 lg Egg Water 1 c Chopped walnuts 1 c Raisins 2 tb Peanut oil Stir coffee into cake mix. Break egg into measuring c Add oil. Add water to Measure a total of 1/2 cup. Mix As directed on package. Fold In raisins and nuts. Chill In Refrigerator for at least One hour. Drop by ts Onto Greased cookie sheet. Bake At 350 degrees for 15 Minutes Will be Soft Cool on cookie sheet One minute, then remove. Makes About 31 large cookies or 3 6 sm Ones. From: Dsauer7800@aol.Com date: Tuesday, September 07, 1999 10:25 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Devil's Food Chocolate Bit Drop Cookies Categories: Cookies Yield: 4 Servings 1/2 c Butter or margarine 1 c Brown sugar 1 Egg 1 ts Vanilla 2 (1 oz.) sq. unsweetened Chocolate, melted and Cooled 2 c Flour 1/2 ts Soda 1/4 ts Salt 3/4 c Dairy sour cream 1/2 c Chopped nuts 1 (6 oz.) pkg. chocolate bits Mocha Frosting: 1/4 c Soft butter or oleo 2 tb Cocoa 2 ts Instant coffee ds Salt 1 c Powdered sugar 2 c Powdered sugar 3 tb Milk 1 1/2 ts Vanilla Cream butter and sugar until fluffy; beat in egg and vanilla. Stir in chocolate. Sift together dry ingredients; add to the chocolate mixture alternately with sour cream. Mix well. Stir in nuts and bits. Bake at 350 degrees for 10 minutes on greased sheet. Drop from spoon 2 inches apart. Mocha Frosting: Cream together butter, cocoa coffee and salt and slowly add: powdered sugar, powdered sugar, milk and vanilla. Beat smooth. (Makes 4 1/2 Dozen) From: Dsauer7800@aol.Com on Jan 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dia's Chocolate-Chip Oatmeal Cookies (Double) Categories: Cookies Yield: 2 Servings 2 c SHORTENING 2 c BROWN SUGAR 1 c SUGAR 1 1/2 ts VANILLA 4 EGGS 1 qt FLOUR 1 ts SALT 1 1/8 Tablespoon BAKING POWDER 1 qt OATS; QUICK 1 qt CHOCOLATE CHIPS 1. CREAM SHORTENING AND SUGARS UNTIL FLUFFY. 2. MIX IN EGGS. 3. SIFT DRY INGREDIENTS (MINUS CHOCOLATE CHIPS)--ADD TO SUGAR MIXTURE. 4. STIR IN OATS AND CHOCOLATE CHIPS. (MY TURKEY ROASTER PAN WAS OVERFLOWING BY NOW!!) 5. DROP BY TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. 5. BAKE IN PREHEATED OVEN FOR 10-12 MINUTES. Recipe by: Claudia Nagel ~*-*-*-MM by Helen Peagram-*-*-*- by "Brian and Claudia Nagel" on Jan 23, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Diabetic Chocolate Chip Cookies Categories: Cookies Yield: 24 Servings 1 c Margarine at room temp. 1/4 c Sugar 3/4 c Brown sugar twin sugar Subst 3 lg Egg white, room temp 1 tb Vanilla 2 c Flour 1 ts Baking soda 1/4 ts Salt 1/4 c Water, room temp 1/2 c Mini semisweet cho. chips Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy. add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute. Stir together flour,, soda and salt to blend well. Add 1/4 cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.Add chocolate chips to dough and mix lightly. drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sparyed with PAM spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across. Bake at 375 F for about 12 minutes or until browned.(the cookies won't be crisp unless they are browned) Remove cookies for hot cookie sheets to wire racks to cool to room temperate. Allow 2 cookies per serving. Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly rool pan that has been sprayed or greased with margarine. Bake at 375 F for 20-25 minutes, or until lightly browned and the bars pull away from the sides of the pan.Cool to room temperature and cut to yield 36 bars. serve 2 bars per serving. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A. From: "Laurag" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Diabetic Peanut Butter Cookies Categories: Cookies Yield: 4 Servings 1/4 c Margarine 1/4 c Creamy peanut butter 2 ts Sugar/or sugar replacement 1 Egg 2 ts Brown sugar/or brown sugar Replacement 1/4 c Water 1 ts Vanilla 1 1/2 c Flour 1 ts Baking soda 1/2 ts Baking powder Mix all ingredients together, and chill for 2 hours. Lightly grease pan and place 2'-3" a part; press flat. Bake at 375 for 12-15 minutes. This recipe came from my grandmother and aunt. I also have a chocolate chip cookie for diabetics, when I locate it I will send it in. chanda From: Nazir Jesri Date: Monday, August 16, 1999 11:38 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Different Oatmeal Cookies Categories: Cookies Yield: 18 Servings 1 1/4 Cup Self rise flour 1 c Margarine; softened 1/4 c Granulated sugar 3/4 c Firmly packed light brown Sugar 1 pk Vanilla instantpudding; (4 Serving size) 2 Eggs 3 1/2 Cup Quick cooking Rolled oats 1 c Raisins; (optional) Combine butter, the sugars and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour; then stir in oats and raisins (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheets about 2" apart. Bake at 375 degrees for 10 to 12 minutes. Makes about 5 dozen. MC-Busted by Karen C. Greenlee ~*-*-*-MM by Helen Peagram-*-*-*- by "Karen C. Greenlee" on Mar 25, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Chocolate Chip Cookies Categories: Cookies Yield: 4 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 3/4 Cup Flour 1 Egg 1/4 ts Baking soda 1/3 c Unsweetened cocoa 1 c Butter or margarine 2 tb Milk 1 ts Vanilla extract 1 c Chopped pecans 1 c Granulated sugar 1 c (6 oz.) semi-sweet Chocolate Chips 1/2 c Dark brown sugar, packed Combine flour and baking soda. Set aside. Cream softened margarine with electric mixer, add vanilla, both sugars and beat until fluffy. Beat in egg. At low speed, beat in cocoa, then milk. With a wooden spoon mix in dry ingredients, just until blended. Stir in nuts and chocolate chips. Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheet. Bake at 350 degrees for 12 to 13 minutes. Cool slightly before removing from baking sheets. Yield: approx. 3 doz. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Chocolate Chunk Cappuccino Cookies Categories: Cookies Yield: 4 Servings 4 oz Bakers Semi-sweet Chocolate 1/2 c (1 stick) butter, slightly Softened 2 ts Instant coffee 1 1/2 ts Cinnamon 1/2 c Granulated sugar 1/4 c Firmly packed brown sugar 1 Egg 1 ts Vanilla 1 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 3/4 c Chopped walnuts (optional) 4 oz Bakers semi-sweet chocolate Melt 1 square and set it aside. Cut 3 squares chocolate into 1/2 inch chunks; set aside. Beat butter, sugars, instant coffee, cinnamon, egg and vanilla until light and fluffy. Stir in one square melted chocolate. mix in flour, baking powder and salt. stir in chocolate chunks and walnuts. Refrigerate for 30 minutes. Heat oven to 375 F. Drop dough by heaping Tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks. Melt 4 squares Chocolate. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm. Makes about 2 dozen cookies From: Dsauer7800@aol.Com on Feb 28, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double Chocolate Mint Chip Cookies Categories: Cookies Yield: 6 Servings 1 1/2 c Mint-Chocolate Chips; * 1 1/4 Cup Flour; Unbleached 3/4 ts Baking Soda 1/2 ts Salt 1/2 c Butter; Softened 1/2 c Brown Sugar; Firmly Packed 1/4 c Sugar; Granulated 1/2 ts Vanilla Extract 1 Egg; Large 1/2 c Nuts; Chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ +++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double-Chocolate Softies (Klp Cookies) Categories: Cookies Yield: 4 Servings 1 1/2 c Chopped pecans or walnuts 2 c Sugar 1/2 c Unsweetened cocoa 1/4 c Matzo cake meal 1/4 c Potato starch 5 lg Egg whites 3/4 c Coarsely chopped pecans or Walnuts 3/4 c Passover (kosher) chocolate Chips Preheat oven to 400 degrees. Line two cookie sheets with baking parchment. Combine 1 1/2 cups nuts, sugar, cocoa powder, matzo cake meal, potato starch in processor and pulse on and off until nuts are finely grated. Add egg whites and pulse to blend. Transfer batter to a bowl, stir in 3/4 cup of chopped nuts and chocolate chips. Set batter aside for 15 minutes to thicken. Drop batter by teaspoonfuls onto parchment, leaving 1 inch for cookies to spread. Bake 8 to 10 minutes, reversing cookie sheets from lower to upper rack once. When cookies look dull but are still quite soft, remove from oven. Lift parchment onto wire rack and cool before removing cookies. Makes 2 1/2 dozen cookies. Source: DETROIT NEWS (on-line edition), 3/25/99 From: Philip & Karen Selwyn