MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double-Treat Walnut Cookies Categories: Cookies Yield: 22 Servings 1 c Whole-wheat flour 1/4 c Nonfat dry milk 1/4 c Wheat germ 1 ts Salt 1 ts Baking powder 1/4 ts Cinnamon 3/4 c Shortening 1 1/4 Cup Packed brown sugar 1 Egg 1/4 c Frozen orange-juice Concentrate, thawed, Undiluted 1 1/2 c Uncooked quick oats 1 c Chopped walnuts 1/2 c Chopped raisins 2 tb Granulated sugar : Stir together flour, mulk, wheat germ, salt, baking powder and cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Bake in preheated 350 degree oven about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely. Makes 22. NOTE: For richer flavor substitute butter for half the shortening. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Doubletree Chocolate Chip Cookies Categories: Cookies Yield: 36 Servings 1 1/2 c Butter; softened 1 1/2 c Granulated sugar 3/4 c Firmly packed brown sugar 4 Eggs 2 1/2 Teaspoon Vanilla 1 ts Lemon juice 3 c All-purpose flour 3/4 c Old-fashioned oatmeal; Uncooked 3/4 ts Baking soda 1 ts Salt 1/4 ts Ground cinnamon 3 c Semisweet chocolate chips; Ghirardelli 1 1/2 c Chopped walnuts Preheat oven to 375 degrees. Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 -15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks. Posted to MC-Recipe Digest V1 #12 by Nancy Berry on Dec 11, 1998. Recipe by: DoubleTree Hotels Posted to MC-Recipe Digest V1 #12 by mc-recipe-digest on Decey,, mber 11, 199, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dried Cranberry Chocolate Oatmeal Cookies Categories: Cookies Yield: 48 Servings 2 c Cranberries*; dried 2 c Unbleached flour 1 ts Salt 1 ts Baking soda 6 c Rolled oats 2 pk Semisweet chocolate chips; (12 oz) 2 c Brown sugar; packed 1 c Granulated sugar 1 1/2 c Margarine; softened 2 Egg whites; whipped 1/2 c Water 2 ts Vanilla 17 Minutes. Preheat oven at 350. Prepare a baking sheet with cooking spray. In a mixing bowl, combine cranberries, flour, salt, baking soda, oats, chocolate chips, and sugars. In another mixing bowl, combine margarine, egg whites, water, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Drop by rounded teaspoonfuls about 2" apart on a prepared baking sheet. Press top of each cookie lightly with finger to spread slightly. Bake for Posted to MC-Recipe Digest V1 #15 by Roberta Banghart on Dec 12, 1998. NOTES : *Not recommended for fresh or frozen cranberries. Recipe by: Seattle Times food section 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: Drop Amish Cookies Categories: Cookies Yield: 4 Servings 2 c Sugar 1 1/2 c Lard 2 Eggs 2 ts Vanilla 1 1/2 ts Nutmeg 6 c Flour 1 1/2 c Milk 3 ts Baking powder 1 ts Soda Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Make 5 dozen. Only 122 calories per cookies. From: Darksky886@aol.Com date: Mon, 9 Nov 1998 18:54:20 ~0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dropped Fig Cookies Categories: Cookies Yield: 1 Servings 3 Eggs 1 c Sugar 1 1/2 c Figs; cut fine 1 1/2 c Walnuts; chopped 1 c Flour 1 ts Baking powder 1/2 ts Salt Beat eggs until light. Cream in sugar. Add figs, nutmeats, and flour sifted with powder and salt. Mix well. Drop from tip of teaspoon onto greased cookie sheet; Bake at 375 F for 7 minutes. From The Alice Bradley Menu Cook Book, 1936 MMed by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dutch Almond Ice Box Cookies Categories: Cookies Yield: 6 Servings 1 c Sugar 1 lb Softened margarine 1/2 lb (2-cup) almond paste, Grated or broken up into Very small Pieces 4 c Unsifted flour 1 ts Almond flavoring Granulated sugar for dusting Cream the sugar and margarine. Add the almond paste and work in either by hand or on the low speed of an electric mixer. Knead in the flour, add the flour a little at a time, first with the beater, then by hand. Form the dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the refrigerator. Slice 1/4 inch thick. Rolls can be frozen, and thawed. Bake cookies on an ungreased cookie sheet in preheated oven to 350 degrees for 10-12 minutes. Watch carefully because they burn easily. Cookies should be crisp and dry, and only a little brown at the edges. Cool cookies and place in pie plate with a little sugar; shake to cover the bottoms of cookies. From file COOKIES1.ZIP From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dynamite Chocolate Chip Cookies Categories: Cookies Yield: 30 Servings 1 c Unsalted butter * 1 c Light brown sugar 1 c White sugar 1 tb Vanilla 1 Egg 2 1/2 Cup All purpose flour 1 ts Baking soda 1/8 ts Salt 2 1/2 Cup Chocolate chips *Note for a lighter, even more gourmet/ commercial style texture, substitute 1/4 c golden Crisco for 1/4 of the butter. Line two baking sheets with parchment paper. Preheat oven to 350 degrees. Cream the butter with both sugars until well blended. Stir in the vanilla and egg. Fold in the flour, baking soda and salt, then fold in the chocolate chips Form into rounds the size of golf balls, place three inches apart on the baking sheets and press cookies down slightly. Bake until just light brown around the edges, about 14 to 16 minutes. Do NOT overbake these cookies, they may seem a little underdone, but will crisp as the cool. Cool on racks. 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: Dynamite Oatmeal Chocolate Chip Raisin Cookies Categories: Cookies Yield: 30 Servings 1 c Unsalted butter - room temp 1 1/2 c Light brown sugar 1/2 c White sugar 1 lg Egg 1 ts Vanilla 1 ts Butterscotch extract 1 ts Baking soda 1/8 ts Salt 1/4 ts Cinnamon 1 c All purpose flour 2 c Rolled oatmeal 1 c Golden raisins (plumped in Water, then drained) 1 1/2 c Chocolate chips 1/2 c Pecan pieces (optional) For chocolate chunk oatmeal cookies, omit the raisins and add 2 coarsely chopped imported chocolate pieces or use half raisins, half chocolate chunks. Line two baking sheets with parchment paper. Preheat oven to 350 degrees. Cream the butter with both sugars until well blended. Stir in the egg and vanilla and butterscotch extracts. Fold in the baking soda, salt, cinnamon flour and oatmeal. Stir in raisins, chocolate chips and pecan pieces. Form into rounds the size of golf balls and place three inches apart on the baking sheets, pressing down slightly. Bake until just light brown around the edges, about 14 - 16 minutes. Do not overbake these cookies. The may seem a little underdone, but will crisp as they cool. Cool on racks. Washington Post Oct 16, 1996 == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Jonathan Tseng MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easter Bonnet Butter Cookies - House Beautiful Categories: Cookies Yield: 16 Servings 1 Recipe butter cookie Dough, see Mother & Baby Rabbit Butter Cookies 1/2 c Confectioners' sugar 1/2 lb Marzipan 1/2 c Apricot jam, sieved, heated And cooled 1 Recipe mock fondant, see Separate Recipe 1 Recipe Royal Icing, see Separate Recipe Paste or liquid food Coloring, Available at cake supply Stores Roll butter cookie dough on a floured surface 1/4-inch thick and cut out cookies with a 4 1/2-inch-round fluted cutter, Place dough on parchment-lined cookie sheets and bake in a preheated 350' oven for 10 to 15 minutes, rotating pans halfway through baking time. Cool cookies on wire racks. Makes about 16 cookies. Prepare crown of hat: Dust a board with confectioners' sugar and roll out marzipan Ih inch thick and cut out rounds with a 1 1/2-inch-round cookie cutter. Makes about 16 rounds. Assemble cookie: Brush cookie base with a thin coating ofapricotjam, attach marzipan crown to the center of the cookie and paint the crown with the jam. Set aside 1 hour. Pour mock fondant over crown and guide it along cookie base almost to the edge with the back of a small spoon. Leave overnight to set. All decorations are made with royal icing. In small bowls mix icing with paste or liquid colors ofyour choice and half-fill small pastry bags fitted with decorative tubes. Keep all filled pastry bags and bowls of icing covered with plastic wrap when not in use. Flowers are made with #78 decorative tip fitted to a small pastry bag. Pipe flowers onto waxed paper, dry, and store in airtight containers. Flowers can be made months in advance. Place hat on a turntable and, using a #47 tip, pipe ribbon around the crown and immediately attach flowers to ribbon. Pipe tiny green leaves using decorative tip #349 or #350. Fill centers of flowers and spaces between flowers and leaves with a #2 decorative tip. House Beautiful/April/94 Scanned & fixed by DP & GG MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easter Cookies Categories: Cookies Yield: 4 Servings 1 c Flour 1/2 ts Salt 1 ts Ground Cinnamon 1 ts Ground Ginger 1/4 c Butter 4 tb Superfine Sugar 3 tb Currants 1 tb Dried Apricots, Chopped 2 tb Milk 1 Egg, Beaten Sift the flour, salt and spices. Rub in the butter until the mixture resembles bread crumbs. Mix in the sugar, currants and apricots. Make a well and pour in a little milk and the beaten egg. Keep mixing and adding milk until you have a stiff dough. Refrigerate for 2 hours. Roll out the dough very thinly and cut into rounds. Put them on greased baking sheets in an oven preheated to 400 F. They will take about 20 minutes to bake. They are ready when they begin to change color. Recipe By : Country Inspirations Traditional Cooking-ISBN 1-57335-280-2 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Butterscotch Chip Chocolate Cookies Categories: Cookies Yield: 4 Servings Chocolate cake mix 1/2 c Oil 2 Eggs 2 c Butterscotch chips 1/2 c Chopped pecans (optional) Combine cake mix, oil and eggs in large bowl. Stir in chips and pecans. Drop by rounded tbsp. onto ungreased baking sheets. Bake at 350 F for 8-10 minutes Makes 3 1/2 dozen From: Joyce Erfurth MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Nobake Cookies Categories: Cookies Yield: 1 Servings 2 c Sugar 1/2 c Butter 4 tb Cocoa 1/2 c Evaporated milk 1/2 c Peanut butter 3 c Dry oatmeal 1/2 ts Vanilla 1/4 ts Salt Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Peanut Butter Cookies Categories: Cookies Yield: 60 Servings 1 cn Sweetened condensed milk 3/4 c Peanut butter 1 Egg 1 ts Vanilla extract 2 c Bisquick baking mix Preheat oven to 350 degrees (F). In large mixer bowl, beat sweetened milk, peanut butter, egg and vanilla until smooth. Add bisquick;mix well. Chill at least 1 hour. Shape into 1-inch balls. Place 2-inches apart on an ungreased baking sheet. Flatten with the tines of a fork. Bake 6-8 min. or until lightly browned (do not overbake). Cool. Store tightly covered, at room temperature. Makes 5 dozen. Recipe by: Woman's Day ~*-*-*-MM by Helen Peagram-*-*-*- by "V.C." on Jan 05, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Pudding Cookies Categories: Cookies Yield: 1 Servings 1 c Buttermilk baking mix 1 3.4 oz. pkg. instant Chocolate Pudding and pie filling 1/3 c Vegetable oil 1 Egg; beaten 1/4 c English toffee bits 2 tb Sugar Preheat oven to 350 degrees. In a large bowl, combine baking mix, pudding mix, oil, and egg; stir until soft dough forms. Stir in toffee bits. Drop teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Flatten with the bottom of a glass dipped in sugar. Bake 5 to 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container. Makes about 3 dozen cookies. Recipe by: Quick & Tasty Christmas Gifts-Anne Childs Posted to MC-Recipe Digest V1 #006 by "S Schwartz" on 1998, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Sesame Cookies Categories: Cookies Yield: 6 Servings 1 1/2 c Nilla Wafers crumbs; about 45 Cookies 1 c Toasted sesame seeds 3/4 c Honey 1 Egg; beaten Combine all ingredienats. Mix well. Drop by level teaspoons 2 inches apart onto well-greased cookie sheets. Bake at 375 for 12 to 15 minutes, until golden brown. Immediately tranfer cookies to wire racks to cool. from Southern Living Cooking School Cookbook, Fall 1983, no ISBN typed and posted by teri Chesser 4/97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eating Well's Chocolate Chip Cookies~ Categories: Cookies Yield: 1 Servings 1 c All-purpose white flour 1/2 ts Baking soda 1/2 ts Salt 2 tb Unsalted butter 2 oz Reduced-fat cream cheese; (1/4 cup) 6 tb Light brown sugar; packed 6 tb Granulated sugar 1 lg Egg 1 lg Egg white 1 ts Pure vanilla extract 1/2 c Semisweet chocolate chips; Coarsely chopped Or Mini chocolate chips Recipe by: Eating Well Magazine March/April 1994 Preheat oven to 375~ F. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium-sized bowl, stir together flour, baking soda and salt; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth. Add egg, egg white and vanilla; beat until well incorporated. Add the reserved flour mixture and chocolate chips and stir with a wooden spoon just until combined. (The batter will be runny.) Drop the batter by rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time , for 12 to 15 minutes, or until golden. Transfer the cookies to racks and let cool. Makes about 2 1/2 dozen cookies. Nutrition information: 63 calories each; 1 g protein; 2 g fat; 10 g carbohydrate; 73 mg sodium; 10 mg cholesterol This recipe was shown on CNN's "On The Menu" Show. It took a long time to prefect these cookies so that they tasted good, as well as being healthy. Typed for you by Marjorie Scofield 9/2/94 From: Marjorie Scofield Date: 05-24-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ed's Famous Cowboy Cookies Categories: Cookies Yield: 1 Servings 1 1/2 c All-purpose flour 1/2 c Whole wheat flour 1/2 ts Baking powder 1/2 ts Salt 1 c Shortening 1 c Packed brown sugar 1 c Granulated sugar 2 Eggs 1 ts Vanilla 2 c Quick-cooking oats 3/4 c Chopped dates 1/2 c Chopped raisins 1/2 c Chopped pecans 3/4 c Chocolate bits MMMMM--------------------------OPTIONAL------------------------------- Coconut, dried apricots, Chopped walnuts, Butterscotch chips, etc. This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great. Preheat oven to 350 . In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly. Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350 about 12 minutes or until golden brown. Remove to rack to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Edith's Sugar Cookies Categories: Cookies Yield: 12 Servings 1/2 c Butter 1/2 c Margarine 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1/2 ts Salt 2 ts Cream of tartar 1 ts Baking soda 2 1/4 Cup Flour; sifted 375 F / 10-12 minutes 1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well. 2. Add flour. Refrigerate for 1/2 hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet. 3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently. 4. These cookies spread, so don't put them too close together on the cooky sheet. Bake. 5. For further flavor variation and 1/2 cup of chocolate morsels to 1/4 of a single recipe. NOTES : "An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time." (Charlotte Erickson, author) Recipe by: The Freezer Cookbook by Charlotte Erickson ~*-*-*-MM by Helen Peagram-*-*-*- by "Brian and Claudia Nagel" on Jan 16, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggless Cookies Categories: Cookies Yield: 1 Servings 2 c Sugar 1 c Shortening 1 c Milk; sour 1 ts Baking soda 1/4 ts Salt Flour; to roll out Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven. Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggless Ginger Cookies - Rolled Categories: Cookies Yield: 1 Servings 1 c Sugar 1 c Shortening 1 c Molasses; baking 1 c Milk; sour 2 ts Baking soda 1 ts Ginger; to taste 1 ts Cinnamon Flour enough to roll. Note: Combine ingredients adding enough flour to roll without sticking to board. Cut, bake in 425 F. oven. Source: Mrs. J. G. Love, Union Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggnog Cookies Categories: Cookies Yield: 96 Servings MMMMM----------------SPIRIT OF CHRISTMAS; BOOK 1--------------------- 1 c Butter; softened 2 c Sugar 1 ts Extract, vanilla 4 Eggs 3 c Flour 2 ts Baking powder 1/2 ts Nutmeg, ground 1/2 ts Salt For a country touch, we decorated some of these cookies with nutmeg. Place the center section of a paper doily on cookie and sprinkle with ground nutmeg. Cream butter, sugar, and vanilla. Beat in eggs, one at a time. Sift dry ingredietns together; gradually add to creamed mixture. Cover and refrigerate several hours. Preheat oven to 375 F. Drop dough by heaping teaspoonsful onto ungreased baking sheets. Bake 6-8 minutes, until lightly browned around the edges. Cool slightly before removing from baking sheets. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Tyops by Sylvia Steiger, SylviaRN@compuserve.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eight Variation Butter Cookies Categories: Cookies Yield: 1 Servings MMMMM------------------------BASIC RECIPE----------------------------- 1 c Butter 1 1/2 c Sifted confectioners sugar 1 Egg 1 ts Vanilla 2 1/2 Cup Sifted all Purpose flour 1 ts Baking soda 1 ts Cream of tartar 1/4 ts Salt MMMMM-------------------ROLLED BUTTER CRISPIES------------------------ 1/2 Basic recipe above MMMMM-------------------------SNOWBALLS------------------------------ 1/2 Basic recipe above 3/4 c Ground walnuts Confectioners sugar to roll MMMMM-----------------------BUTTER FINGERS---------------------------- 1/2 Basic recipe above 1/2 c Chopped nuts 1/4 c Chopped candied cherries Granulated sugar MMMMM-----------------------TRIXIE-TREATS---------------------------- 1/2 Basic recipe above 2 tb Sugar 1 ts Cinnamon MMMMM----------------REFRIGERATOR BUTTER THINSIES--------------------- 1/2 Basic recipe above Finely chopped nuts or Coconut MMMMM-------------------CHOCOLATE MINT CREAMS------------------------ 1/2 Basic recipe above 1 Square unsweet chocolate Melted And cooled MMMMM---------------------MINT CREAM FILLING-------------------------- 2 tb Butter 1 c Sifted confectioners sugar 1 tb Cream Mint flavoring MMMMM-------------------DROPPED JEWEL CLUSTERS------------------------ 1/2 Basic recipe above cn Fruit MMMMM---------------------MOLASSES SPICE-EEZ-------------------------- 1/2 Basic recipe above 2 tb Molasses 1/2 ts Ginger 1 ts Cinnamon 1/4 ts Nutmeg 2 1/2 Dozen. BASIC RECIPE: Cream butter. Add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough. Prepare cookies in variations you prefer. 1. BUTTER CRISPIES (rolled): Chill dough. Roll on well floured pastry cloth to 1/8" thick. Cut with floured cookie cutters. Bake on ungreased cookie sheet in preheated 400 degree F oven, about 6 minutes. Cool on cake rack. Half recipe makes about 3 dozen. 2. SNOWBALLS: To half cookie dough add ground walnuts. Chill. Roll dough into balls size of large marbles. Bake on ungreased cookie sheet in preheated 400 degree oven, 8 to 10 minutes. Roll at once in confectioner's sugar. Cool. Roll again in sugar. Makes about 2-1/2 dozen. 3. BUTTER FINGERS: To 1/2 cookie dough add chopped nuts and chopped candied cherries. Chill. Shape into oblongs size of little finger. Bake on ungreased cookie sheet in preheated 400 degree F oven, for 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2-1/2 dozen. 4. TRIXIE-TREATS: Chill half dough, mold into balls size of walnuts. Roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet in preheated 400 degree F oven, for 8 to 10 minutes. Makes about 5. BUTTER THINSIES (refrigerator cookie): Form dough in rolls 2 inches in diameter. Wrap in waxed paper. Chill until form. Slice 1/8-inch thick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elaine's Famous Sugar Cookies Categories: Cookies Yield: 7 Servings 1 c Butter, softened 1 c Powdered sugar 1 c Granulated sugar 2 Eggs 1 c Salad oil 2 ts Vanilla 1 ts Grated lemon peel 4 1/4 Cup Flour 1 ts Baking soda 1 ts Cream of tartar 1 ts Salt Plain or colored sugar Cream butter & sugars; beat in eggs one at a time until light & fluffy. Beat in oil, vanilla & lemon peel. Combine dry ingredients & gradually add to sugar mixture, beating till well blended. Wrap in wax paper; chill several hours. Preheat oven to 325. Grease 2 cookie sheets. Divide dough into thirds (keep 1/3 out, refrigerate the rest till needed). Form heaping tsp. of dough into ball. Place on cookie sheet. Flatten to 2" diameter with bottom of glass dipped in sugar. Sprinkle with plain or colored sugar & bake 8 - 10 min. till lightly browned. Let stand on cookie sheet 2-3 min. before removing. A wonderful tea cookie - you can color the sugar for Christmas cookies. From my dear friend, Elaine Sullivan. Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elegant Farmer's Snickerdoodle Cookies Categories: Cookies Yield: 4 Servings 1/2 c Solid vegetable shortening 1/2 c (1 stick) butter 1 1/2 c Sugar 2 Eggs 2 3/4 Cup Flour 2 ts Cream of tartar 1 ts Baking soda 1/4 ts Salt 3 tb Sugar mixed with 3 Teaspoons Ground cinnamon to coat Cookies 10 Minutes. Makes 4 to 5 dozen In large bowl, mix shortening, butter, sugar and eggs thoroughly. In medium bowl, combine all dry ingredients, except sugar-cinnamon mixture, and stir into shortening mixture. Roll dough into balls the size of small walnuts. Roll pieces of dough in sugar/cinnamon mixture. Place about 2 inches apart on ungreased cookie sheets. Bake at 375 degrees 8 to The Elegant Farmer is a lovely store in the hinterlands of Milwaukee, we've been shopping there long before we ever moved up here and when it was located in farm country From the Journal Sentinel JoAnn Walldren, Milwaukee, requested the recipe for snickerdoodle cookies sold in the bakery department of the Elegant Farmer, Mukwonago. Karen Scheel, co-owner, sent the recipe. From: Deirdre Dee Cox on Jul 17, 1997 Posted to MC-Recipe Digest V1 #003 by louiseh MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Famous Amos Raisin-Filled Chocolate Chip Cookies Categories: Cookies Yield: 72 Servings 2 c Softened margarine-4 sticks 3/4 c Firmly packed light brown Sugar 3/4 c Granulated sugar 1 ts Vanilla 1 ts Water 2 Eggs 2 1/2 Cup Flour 1 ts Baking soda 1/2 ts Salt 2 c Raisins 1 pk Chocolate chips-12 ounce Beat softened margarine, brown and white sugars, vanilla, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Using teaspoon from measuring set, spoon dough by teaspoonfuls onto cookie sheets. Allow 1 to 1-1/2 inches between cookies for spreading. Bake in moderate oven (375) for 8 minutes, or until cookies are nicely browned, depending on how crisp or well done you like them. Pat Empson 05/31 01:43 pm 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: Famous Chocolate Chip Cookies Categories: Cookies Yield: 1 Servings 1/2 lb Butter or margarine 1 c Light brown sugar; packed 1 c Sugar 3 Eggs 3 c Bisquick 1 c Cornstarch 1/2 c Nonfat milk powder 2 tb Sanka or coffee powder 1 tb Unsweetened cocoa powder 1 tb Vanilla 1 12 ounces Package Semi-sweet Chocolate pcs 4 oz Pecans; well-chopped 1. With electric mixer, high speed, cream butter until light and fluffy. 2. Beat in sugars, beating until very creamy. 3. Beat in eggs, then each remaining ingredient, except chips and pecans 4. When dough is smooth, work in chips and pecans with a spoon. 5. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. 6. Bake at 350~ for 14 minutes or until golden brown. Notes: 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months. 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: Famous Oatmeal Cookies Categories: Cookies Yield: 4 Servings 3/4 c Shortening, soft 1 c Firmly packed brown sugar 1/2 c Granulated sugar 1 Egg 1/4 c Water 1 ts Vanilla 1 c Sifted all-purpose flour 1 ts Salt 1/2 ts Baking soda 3 c Uncooked Quaker Oats 5 Dozen cookies. Beat together shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda; add to creamed mixture; blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350 degree oven for 12 to 15 minutes. Makes "Each morning when you wake up, You choose to take a step forward, A step back, Or remain the same." From: "Betsy" Date: Monday, April 26, 1999 8:23 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fat-Free Chewy Chocolate Cookies Categories: Cookies Yield: 30 Servings Non-stick cooking spray 1 1/2 c Flour 1/2 c Sugar 1/2 c Unsweetened cocoa 1/2 ts Baking soda 1/2 ts Salt 1/2 c Corn syrup, light or dark 3 Egg whites Spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on wire rack. Makes about 2-1/2 dozen. Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium Source: Karo pamphlet : Type for you by Karen Mintzias From: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Favorite Cookies Categories: Cookies Yield: 1 Servings 1/2 c Butter 3/4 c Sugar 1/4 c Sour milk 1/2 ts Baking soda 1/2 ts Nutmeg Flour 1 tb Superfine sugar Sift flour and sugar together and set aside. Cream butter and sugar together, add sour milk. Work in flour enough to roll, making a very soft dough. Roll out and cut with a cookie cutter. Put superfine sugar on a plate and dip the tops of each cookie in sugar as you cut them out. Place on greased cookie sheets and bake in a 400 F oven, 8 to 10 minutes, until lightly browned. Adapted for modern kitchens by Dave Sacerdote, from The White House Cookbook, 1915 The original recipe, as printed: One cup of butter, one and a half cups of sugar, one-half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enough to roll; make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake a light brown in a quick oven. From: Salata Redondo Beach, Ca (310)-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Favorite Molasses Cookies Categories: Cookies Yield: 60 Servings 1 c Sugar 1 c Shortening 1 c Molasses dark; plus 3 tb Molasses dark 3/4 c -warm water 1 Egg 3 ts Baking soda;add to water 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Cloves Cream sugar and shortening, add molasses, then water, egg and remaining ingredients. Add enough flour to make a nice thick dough. Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min. or till done. Sprinkle with sugar. Lorna Brown, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Favorite Sugar Cookies Categories: Cookies Yield: 2 Servings 2 c All purpose flour, sift Before measuring 2 ts Baking powder 1/2 ts Salt 2/3 c Shortening 2/3 c Granulated sugar 2 Eggs 1 ts Almond flavoring *** OR *** 1 ts Lemon flavoring *** OR *** 1 ts Vanilla Sift flour together with baking powder and salt. Cream shortening and sugar together until light and fluffy. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Add flavoring and and flour mixture. Beat vigorously until flour is completely blended. Put bowl of dough in refrigerator until it's quite cold, about 2 hours. Divide cooky dough in half, roll each half out on lightly floured board. Roll until dough is about 1/8" thick. Cut with cooky cutters, sprinkle top with colored or plain sugar. Bake at 375 degrees 10-12 minutes. TRICK: Use powdered sugar when you roll out your dough instead of flour and the dough will never get tough from over-working or excessive rolling out. It will stay tender and the sugar will give it a special flavor. Courtesy Of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Feines Buttergebaeck (Fancy Butter Cookies) Categories: Cookies Yield: 6 Servings 3/4 Lb* butter (probably 1 2/3 Cups) 190 g Sugar (1 cup less 3 Tbsp) 1 Egg (or 2) 1 Lb* flour (probably 4 1/2 Cups Less 1 Tbsp) Grated peel of 1 lemon Salt Glaze: 1 Egg Dough: Sift flour onto pastry board, add all other ingredients and knead well. Chill dough in a cool place. Roll out to approx. 3/4 inch thick (or slightly thicker), and cut out [with a cookie cutter]. Paint with glaze. ((*Note: The German original used the '#' for pound. Some of the recipes from this source were in some in a mixture of German and English. Since this particular recipe was all in I assume it refers to German pounds. A german pound - 500 grams - is slightly larger than the American pound - 454 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Felicia's Pumpkin Cookies Categories: Cookies Yield: 3 Servings 2 c Butter, softened (4 sticks) 2 c Sugar 2 Eggs 2 c Mashed cooked pumpkin (or - canned) 2 ts Vanilla 5 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 4 ts Ground cinnamon 2 ts Ground cloves 2 ts Ground nutmeg 1 ts Salt 2 c Raisins 2 c Chopped walnuts Preheat oven to 375 F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven for 10 to 15 minutes. Recipe from: Old Lyme Inn, Old Lyme, Connecticut Source: Yankee Magazine's Christmas in New England, 1995 Typed by J. Matthews, October, 1995 From: Ghislaine Dumont Date: 12 Oct 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Cookies Categories: Cookies Yield: 4 Servings 1 c Chopped figs (about 1/2 lb) 1/3 c Water 1 c Butter 1/2 c Sugar 1/2 c Brown sugar,firmly packed 1 Egg 1 ts Vanilla 2 c Sifted flour 2 ts Baking powder 1/2 ts Salt Cook figs with water, stirring frequently,thickened (about 5 minutes). Set aside to cool. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets. Bake 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks. Makes about 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Honey Cookies Categories: Cookies Yield: 4 Servings 1 c Dried figs 1/2 c Shortening 2 Eggs, well beaten 3 ts Baking powder 3 tb Chopped orange rind 1/2 c Coconut 1/2 ts Salt 3/4 c Sugar 1/2 c Honey 2 3/4 Cup Flour 2 tb Milk 1 ts Lemon flavoring From : Danial Mannen Wash figs, cover with cold water. Simmer 10 minutes. Drain. Cut in pieces. Cream sugar and shortening. Add honey, eggs, and milk. Mix thoroughly. Sift flour, measure, and sift with baking powder, and salt. Add to sugar and shortening mixture. Add fruit, coconut, and flavoring. Add orange rind. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (435 F) 12-15 minutes. 36 servings. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Filled Cookies Categories: Cookies Yield: 1 Servings 2 c Brown sugar; light - packed 1/8 ts Salt 1 c Shortening; 1/2 butter/ 1/2 Vegetable) 3 Eggs 4 c Flour 1 ts Baking soda; level 2 ts Vanilla Filling: 1 c Brown sugar; light - packed 1 c Water 1 tb Flour 1 c Nuts; chopped 1 1/2 c Raisins; ground 1 tb Lemon juice 15 Minutes. Dough: Cream sugar, salt and shortening. Beat in eggs and vanilla. Sift together dry ingredients. Add to creamed mixture. Filling: Mix sugar and flour. Stir in water slowly. Add nuts and raisins. Cook until slightly thickened. Cool Assembly: Take two rounds of unbaked cookie dough and put a spoonful of filling in center of one cookie and put the second on top of the bottom one. Bake 350 F. about 12 to Source: Louise Whims, Bedford, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Filled Cookies 2 Categories: Cookies Yield: 4 Servings 8 oz Cream cheese, softened 1/2 c Butter or margarine 1/2 c Crisco 2 c Flour Powdered sugar or Flour ( for diabetics ) Filling: Bakers Joy or Solo pie Filling or All natural preserves.. Flavors of your choice Cream the cheese til light and fluffy. Add butter or margarine and crisco and mix well. Add flour and again, mix well. Chill dough overnight. Preheat oven to 375 F. Roll out dough on either a floured covered surface or cover with powdered sugar. Cut circles with the top of a large glass, either dipped in flour or the powdered sugar. On one side of the circle, place a scant 1/4 tsp. of filling. Fold over and pinch ends closed tightly. Place on baking sheet and bake for 15-17 minutes. Cool and store in refrigerator. Sprinkle with powdered sugar before serving ( if allowed ) and serve at room temp. NOTE: Because of the lack of sugar in the preserves, the filling will seep out no matter how tightly the cookies are closed. It doesn't matter that much...cause they will still be good. Source: My MIL Dee From: Lively50@aol.Com on May 16, 1999, Converted Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets. In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 MM by Helen Peagram by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Finnish Almond Cookies Categories: Cookies Yield: 30 Servings 2 c All-purpose flour 3/4 c Butter or Margarine,softened 1 ts Almond extract 1/4 c Sugar 1 tb Sugar 1 Egg, separated 2/3 c Sliced blanched almonds Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) : Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle. With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar. : Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Forgotten Cookies Categories: Cookies Yield: 36 Servings 2 Egg whites 1/4 c White sugar 1 c Chocolate chips 1 pn Salt 1 ts Vanilla Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. Recipe by: The Gazette 90/12/19. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 1, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fortune Cookies Categories: Cookies Yield: 1 Servings 2 Egg whites 2 tb Water 1/2 ts Vanilla ds Salt 1/2 c Sugar 4 tb Melted butter 2/3 c Flour Heat oven to 350. Grease 2 cookie sheets. Put egg whites and sugar in medium sized bowl. Add water, butter and vanilla and mix. Add flour and salt; stir. Drop teaspoonfuls of batter onto greased cookie sheets. Swirl the batter around with the back of a spoon until cookies are spread very thinly and are almost transparent. Bake 5-7 min. until lightly browned at edges. Remove cookie sheets. Remove 1 cookie. Return sheet to oven to prevent other cookies from sticking. Place fortune in center of each cookie. Fold cookie in half and bend slightly in the middle to make a half-moon shape. Makes about 24 cookies. Repeat procedure with other cookies. From: Sue Laster Date: 01-20-96 Rec.Food.Reci MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Four-In-One Cookies Categories: Cookies Yield: 66 Servings 1 c Shortening; soft 1 c Granulated sugar 1 c Brown sugar, firmly packed 2 Eggs 1/2 ts Vanilla 1 1/4 Cup Sifted All-purpose flour 1 ts Soda 1/2 ts Salt 3 c Quaker Oats, uncooked , (quick or old-fashioned) Beat shortening, sugars, eggs and vanilla together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Shape to form 1-inch balls. Place on greased cooky sheets, about 2 inches apart. Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Cool about 2 minutes, then remove cookies from cooky sheets. For variety, add 1 cup raisins, 1 cup salted peanuts, 6 oz. (1 cup) semi-sweet chocolate pieces or 1 cup flaked or shredded coconut with the oats. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Four-Way Chocolate Chip Cookies Categories: Cookies Yield: 60 Servings MM BY HELEN PEAGRAM 1/2 c Shortening 1/2 c Butter; no substitutes 1 c Packed brown sugar 1/2 c Granulated sugar 1/2 ts Baking soda 2 Eggs 1 ts Vanilla 2 1/2 Cup All-purpose flour 12 oz Semisweet chocolate pieces 2 Cups 1 c Chopped hazelnuts ; also known as ; filberts -or walnuts or Pecans Beat shortening and butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat till combined. Beat in eggs and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, chocolate pieces, and nuts with a wooden spoon. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375 F oven for 8 to 10 minutes or till edges are lightly browned. Remove and cool on wire racks. Makes about 60. Nutrient facts per cookie: 105 calories, 6 g total fat (2 g saturated fat), 11 mg cholesterol, 29 mg sodium, 12 g carbohydrate, 0 g dietary fiber, 1 g protein. Mini Chocolate Chip Cookies: Follow recipe above, except substitute miniature chocolate pieces for semisweet chocolate pieces and finely chop nuts. Drop by level teaspoons 1 inch apart onto ungreased cookie sheets; bake 7 to 8 minutes. Makes about 220. Nutrition facts per cookie: 29 calories, 2 g total fat (0 g saturated fat), 3 mg cholesterol, 8 mg sodium, 3 g carbohydrate, 0 g dietary fiber, 0 g protein. Giant Chocolate Chip Cookies: Follow recipe above. Using about 1/4 cup dough for each cookie, drop about 3 inches apart onto ungreased cookie sheets. Bake in a 350 F oven for 18 minutes or till centers are set. Cool 2 minutes on cookie sheets. Remove and cool on wire racks. Makes 20. Nutrition facts per cookie: 314 calories, 19 g total fat (5 g saturated fat), 34 mg cholesterol, 88 mg sodium, 37 g carbohydrate, 1 g dietary fiber, 4 g protein. Daily Value: 10% iron. Macadamia Nut and White Chocolate Chunk Cookies: Prepare as directed above, except substitute one 10-ounce package white baking pieces for the semisweet chocolate pieces and use one 3 1/2-ounce jar macadamia nuts, chopped, for the nuts. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375 F oven for 8 to 10 minutes. Remove and cool on wire racks. Makes 60. Nutrition facts per cookie: 110 calories, 6 g total fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 0 g dietary fiber, 1 g protein. Busted by Gail Shermeyer <4paws@netrax.net> Notes: Have 'em the way you like best--regular; tiny, giant, or fancy--all from the same basic recipe. Recipe by: Simply Perfect Chocolate, BH&G Pub., 1998 Posted to MC-Recipe Digest V1 #005 by Gail Shermeyer <4paws@netrax.net> MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: French Gin Surprise Cookies Categories: Cookies Yield: 48 Servings French vanilla cake mix 4 1/2 Ounce Frozen whipped Topping 1 Egg 1 tb Gin Powdered sugar Combine all ingredients. Stir well. Place on greased cookie sheet by spoonful. Bake at 350 degrees for 10 minutes. Sprinkle with powdered sugar. Makes 4 dozen cookies. Serve with French vanilla coffee. Ginny Ingels, Waynesboro, Pa. Annual Cookie Exchange http://www.herald-mail.com/ MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: The Hagerstown, MD Herald-Mail Annual Cookie Exchange ~*-*-*-Converted to MM by Helen Peagram-*-*-*- by Roberta Banghart on Dec 31, 1998, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: French Lace Cookies Categories: Cookies Yield: 48 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1 c Flour 1 c Nuts, chopped; finely 1/2 c Corn syrup 1/2 c Oil 2/3 c Sugar, brown Preheat oven to 375 F (quick moderate). Mix flour and nuts. In medium saucepan, heat corn syrup, shortening, and sugar to boiling over medium heat, stirring constantly. Remove from heat; gradually stir in flour-nut mixture. Drop dough by level teaspoonfuls about 3" apart onto lightly greased baking sheet. Bake only 8-9 cookies at a time. Bake 5-6 minutes; remove from oven and allow to stand 5 minutes before removing from baking sheet. Lace Roll-ups: bake cookies as above, but cool 3 minutes before removing from baking sheet. While warm, carefully roll cookies into cylindrical shapes. If cookies harden before shaping, return them to oven for just a moment. There is a magic moment when Lace Cookies are cool enough to roll yet not so cool that they will break in rolling. Keep trying until you find that moment. Peek-a-Bows: Make Lace Roll-ups. When cool, tie with gaily colored ribbon. An easy recipe for a famous cooky. The thin batter is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up version is popular in Sweeden; cooks there roll the warm cookies around a piece of broom handle. Sylvia's comments: I made Lace Roll-ups because I remembered Mom making them. That sentimental value is the only positive feature; they're pretty bland and the laciness is best seen by NOT rolling them up, the bottom is much less lacy but that is what shows. I used a regular kitchen knife to start them rolling, it would have burned my hands. If I make them again, I'll definitely add some vanilla! MM by Sylvia Steiger, 71511.2253@compuserve.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Orange Cookies Categories: Cookies Yield: 72 Servings Cookies 1 1/2 c Sugar 1 c Butter or margarine; Softened 1 c Sour cream 2 Eggs 4 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2/3 c Orange juice 3 tb Grated orange peel Frosting 1/4 c Butter or margarine; melted 2 c Powdered sugar 1 tb Grated orange peel 3 tb Orange juice Heat oven to 375 degrees. In large bowl, combine sugar and 1 cup butter; beat until light and fluffy. Add sour cream and eggs; blend well. Add all remaining cookie ingredients; mix well. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 8-11 min. or until edges are light golden brown. Immediately remove from cookie sheets. Meanwhile, in small bowl, combine all frosting ingredients, adding enough orange juice for desired consistency. Frost warm cookies. Recipe by: Pillsbury Best Cookies Cookbook Posted to MC-Recipe Digest V1 #000 by Sean Coate on September 15, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frosted English Cookies Categories: Cookies Yield: 4 Servings 2 Eggs 3/4 c Shortening 2 c Brown sugar 3 c Flour 1 ts Baking powder 1/2 ts Salt 1/2 c Hot water 1 ts Instant coffee (reserve 1 tb For frosting) 1 ts Baking soda 1 ts Vanilla 1 c Chopped nuts 1 c Raisins Icing For English Cookies: 1 c Confectioners sugar 2 tb Melted butter 1 tb Coffee (reserved from Above) 1 ts Vanilla Prepare instant coffee and set aside to cool. Cream together brown sugar, shortening and eggs. Sift together flour, baking powder and salt. Dissolve soda in the cooled instantcoffee and vanilla. To creamed mixture, add alternately the coffee mixture and sifted flour. Add nuts and raisins. Pour in greased cookie sheet and spread evenly. Bake at 350 degrees for 20 to 30 minutes or until top springs back when lightly touched. Ice while warm. Icing For English Cookies: Mix all ingredients together and spread over warm cookies. From: Dsauer7800@aol.Com on Jan 27, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frosty Cherry Cookies Categories: Cookies Yield: 72 Servings 1/2 c Margarine 1 c Sugar 3 tb Sugar 1 Egg 1/2 ts Almond extract 1 1/2 c Sifted all purpose flour 1/2 ts Salt 1/2 ts Baking soda 1/2 ts Baking powder 2 c Rice chex cereal crushed To 1 Cup 1/2 c Chopped green and red glace Cherries Preheat oven to 350 degrees. Cream margarine and 1 cup sugar. Add egg and almond extract. Beat well. Sift together flour, salt, soda and baking powder. Add to creamed mixture. Mix well. Stir in Chex crumbs and cherries. Shape into 3/4" balls. Roll in remaining 3 tablespoons sugar. Place 2" apart on baking sheet. Bake 8 to 10 minutes or until bottoms are lightly browned. From Chex The Partymakers Formatted on September 7, 1998 by Jamie Yates From: "Robert Ellis"