MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit Cookies Categories: Cookies Yield: 1 Servings 2 c Brown sugar 1 c Lard; or butter 2 Eggs 1/2 c Milk; sour 1 ts Baking soda; in milk 2 ts Cinnamon 1/2 lb Raisins 1 c Nuts Knead like bread until stiff enough not to stick to board. Roll thin. Cut and bake. Note: No temperature given. Assume a 425 F. oven. Source: Bloom Community Grange, Seneca County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit Cookies #2 Categories: Cookies Yield: 1 Servings 3 c Brown sugar 1 c Lard 3 Eggs 4 tb Milk; sweet 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1 c Dates Or 1 c Raisins 1/2 c Nut meats 5 c Flour; sifted Drop by teaspoonful on cookie tin, bake in moderate oven. Note: Combine ingredients. Moderate oven is 350 - 400 F. Source: Laura Kistler, Riverside Grange, Hancock County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruitcake Christmas Cookies Categories: Cookies Yield: 36 Servings MMMMM----------------SPIRIT OF CHRISTMAS; BOOK 1--------------------- 1/2 c Butter; softened 1 c Sugar 1 Eggs; beaten 1/2 ts Baking soda 1/4 c Milk, sour 1 3/4 Cup Flour; or more 1/2 ts Salt 3/4 c Candied cherries; chopped 3/4 c Dates; chopped 3/4 c Pecans, chopped MMMMM--------------------BUTTERCREAM FROSTING------------------------- 2 c Sugar, powdered 2 tb Butter 1 tb Milk 1 ts Extract, vanilla MMMMM--------------------------GARNISH------------------------------- cn Cherries; red or green Preheat oven to 350 F. Cream butter and sugar. Add egg and beat until well blended. Stir together baking sode and sour milk; gradually add to creamed mixture. (Milk may be soured by stirring 1 tb lemon juice or vinegar into 1/4 c milk.) Combine flour and salt; gradually add to creamed mixture. Stir in fruit and nuts until well blended. Drop by teaspoonsful onto greased baking sheet. Bake 10-12 minutes. Cool on wire racks. Buttercream Frosting: blend all ingredients until smooth. Add more milk or sugar as needed to achieve spreading consistency. Decorate cookies with frosting and candied cherries. 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: Fruitcake Cookies 2 Categories: Cookies Yield: 120 Servings 16 oz Pineapple-ylw Candy'd,chop'd 8 oz Cherries, red 8 oz Cherries,grn candy'd,chop'd 2 c Raisins, golden 4 c Pecans or walnuts, chopped 3 1/2 Cup Flour, all purpose 1/2 c Butter/margarine, softened 1 c Brown sugar, firmly 4 Eggs, separated 1 tb Baking soda 3 tb Milk 1/4 c Brandy 1 ts Cinnamon, ground 1 ts Nutmeg, ground ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruity Drop Cookies Categories: Cookies Yield: 3 Servings 1 1/2 c Flour 1/2 ts Salt 1/3 c Shortening 1/2 c Brown sugar 1/2 c Roger's Golden syrup 1/2 ts Vanilla 2 Eggs 1/2 c Chopped nuts 1/2 c Chopped dates 1/2 c Candied cherries or 1/2 c Mixed glazed fruits Sift flour with salt. Cream shortening, gradually add sugar, Roger's Golden Syrup and flavouring. Beat until light and fluffy. Add eggs one at a time beating vigourously after each addition. Fold in sifted dry ingredients alternately with combination fruit and nuts. Drop batter by teaspoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 375-400. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Bonbon Cookies Categories: Cookies Yield: 66 Servings 2 c All-purpose flour 1/2 c Finely chopped pecans 2 c Semisweet chocolate chips 1/4 c Butter; (no substitutes) 1 14 Ounce can sweetened Condensed Milk 1 ts Vanilla 1 13 Ounce pkg milk Chocolate kisses 2 Squares white baking Chocolate 1 ts Vegetable oil In a mixing bowl, combine the flour and pecans; set aside. In a microwave or saucepan, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture; mix well. When cool enough to handle, shape a tablespoonful of dough around each chocolate kiss. Place 1 inch apart on ungreased baking sheets. Bake at 350 for 7-9 minutes or until tops begin to crack. Cool on wire racks. In a microwave or saucepan, heat white chocolate and oil; stir until smooth. Drizzle over cookies. Recipe by: Country Woman - November/December 1998 MM by H. Peagram by "The Taillons" on Mar 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Cookies Categories: Cookies Yield: 24 Servings 4 c Sugar 1 c Milk 1/4 lb Butter (1 stick) 6 tb Cocoa 1 c Peanut butter 1 1/4 Quart Rolled oats 1 tb Vanilla Boil first four ingredients for 2 minutes (timed from a full boil). Remove from heat and add peanut butter, oats and vanilla. Mix well, then drop on lightly greased cookie sheet. Remove when cool. Source: Newspaper Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: From: Mary A. Smith Date: 10 Aug 99 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Drop Cookies Categories: Cookies Yield: 6 Servings 2 c Sugar 4 tb Cocoa 1/2 c Evaporated Milk 1/2 c Butter Splash of Vanilla 1/2 c Peanut Butter 2 c Oatmeal Combine sugar and cocoa in large saucepan.Stir in milk,add butter and vanilla.Cook over med-high heat until it comes to a rapid boil. Continue to boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well mixed and fudge loses it's gloss. Add oatmeal,stir well. Drop by tablespoonsful onto waxed paper,let it set until cool. *note* If you don't like this much oatmeal,you can boil the fudge for about 3 min.,or very slightly longer,and use 1-1/2 C. oatmeal. From file COOKIES1.ZIP From: Robert Miles Date: 20 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Nugget Cookies Categories: Cookies Yield: 4 Servings 3/4 c Shortening 1 c Sugar 1 Egg 1 ts Vanilla 2 oz Unsweetened chocolate, Melted and Slightly cooled 1 1/2 c Sifted flour 1/2 ts Salt 1 1/2 ts Instant coffee (dry) 2/3 c Milk 1 1/2 c Quick cooking rolled Oats 1/2 c Chopped nuts Cream shortening and sugar Until fluffy. Beat in egg And vanilla. Stir in Chocolate Sift together Flour, salt and Instant coffee. Add to Chocolate mixture Alternately with Milk Stir in rolled oats And nuts. Drop from Teaspoon On Ungreased cookie sheet. Bake In 350 degrees oven for 15 Minutes or Until done. Dust with Powdered sugar. Makes 3 1/2 Dozen From: Dsauer7800@aol.Com date: Friday, May 14, 1999 11:36 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Oatmeal (No Bake) Cookies Categories: Cookies Yield: 1 Servings 2 c Granulated sugar 1/2 c Cocoa 1/2 c Milk 1/4 lb Butter ds Of salt Combine ingredients. Bring to a boil and boil hard for one minute. Remove from fire and add 1 tablespoon of vanilla. Pour into a bowl containing 3 cups of raw oatmeal (quick) and 1/2 cup of peanut butter. Mix well. Drop quickly by tablespoons onto waxed paper. From: Ghislaine Dumont Date: 09 Apr 97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudge Oatmeal Cookies Categories: Cookies Yield: 4 Servings 2 c Sugar 1/2 c Cocoa 1/2 c Margarine 1/2 c Milk HAVE READY: 1/2 c Peanut butter 1 ts Vanilla 3 c Oatmeal Bring first four ingredients to a boil. Boil for 2 minutes. Remove from heat and add peanut butter and vanilla, mix well. Add oatmeal and stir to coat. Drop by teaspoonsful onto waxed paper. Allow to cool. From: Jan5gif@aol.Com date: Friday, July 16, 1999 9:48 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudgy "Double" Mocha Cookies Categories: Cookies Yield: 4 Servings 1 tb Instant coffee granules Or Crystals 1 tb Water 1/2 c Pillsbury BEST All Purpose Flour 1 (15 5-oz.) pkg. Pillsbury Thick 'n Fudgy Chocolate Chunk Deluxe Brownie Mix 1/4 c Oil 1 Egg 1/2 c Chopped macadamia nuts 1 (.82-oz.) envelope Cappuccino mocha mix Or 3 tablespoons sugar 2 Dozen cookies From: Stanley Johnson date: Heat oven to 350 F. In small bowl, dissolve coffee granules in water. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brownie mix; mix well. Add dissolved coffee, oil and egg; mix well. Stir in nuts. (Dough will be stiff.) Shape dough into 1 1/2-inch balls. Roll in cappuccino mocha mix to coat. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 9 to 12 minutes or until tops of cookies begin to crack. DO NOT OVERBAKE. Immediately remove from cookie sheets. Cool 20 minutes or until completely cooled. Cookies will set up while cooling. Store in tightly covered container. Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudgy Brownie Cookies Categories: Cookies Yield: 4 Servings 12 oz (2 c.) semi-sweet Chocolate chips 1 oz Unsweetened chocolate, Finely chopped 2 tb Unsalted butter 1 ts Instant coffee powder 3 lg Eggs 1 c Plus 2 Tbsp. sugar 1 ts Vanilla 1/2 c Plus 2 Tbsp. flour 1/2 ts Baking powder Preheat oven to 350 degrees. In top of double boiler over hot, not simmering, water. Melt together the chocolates and butter. Add coffee powder and stir well. Remove from heat and cool to room temperature. In large bowl, beat eggs until foamy, 2 tablespoons at a time. Add sugar while continuing to beat for 2 minutes until light and fluffy. Add vanilla and cooled chocolate mixture. Mix well. Sift flour and baking powder into egg/chocolate mixture. Mix well. Drop dough in rounded teaspoonfuls onto 2 ungreased baking sheets. Bake for 8 to 10 minutes until cookies are just set. Don't overbake. Remove from oven; cool 5 minutes. Transfer to rack. Cool well. Makes 3 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: German Chocolate Brownie Cookies Categories: Cookies Yield: 4 Servings 1 1/2 c Packed brown sugar 2/3 c Shortening 1 tb Water 1 ts Vanilla extract 2 Eggs 1 1/2 c All-purpose flour 1/3 c Cocoa 1/2 ts Salt 1/4 ts Baking soda 2 c Semisweet chocolate chips 1/2 c Evaporated milk 1/2 c White sugar 1/4 c Shortening 2 Egg yolks, lightly beaten 1/2 ts Vanilla extract 1/2 c Chopped pecans 1/2 c Flaked coconut Combine brown sugar, 2/3 cup shortening, water, and 1 teaspoon vanilla in large bowl. Beat until well blended. Beat eggs into creamed mixture. In another bowl, combine flour, cocoa, salt, and baking soda. Mix this mixture into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough onto ungreased baking sheet about 2 inches apart. Place cookie sheet in the middle of the oven. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Remove cookies to wire rack to cool completely. To Make Frosting: Begin by combining evaporated milk, white sugar, 1/4 cup shortening, and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove pan from heat. Stir 1/2 teaspoon vanilla, pecans, and coconut into the warm mixture. Cool completely, and frost cooled cookies. Makes 3 dozen MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: German Christmas Cookies Categories: Cookies Yield: 1 Servings 1 c Honey 3/4 c Brown sugar, firmly packed 1 md Egg, beaten 1 tb Lemon juice 3/4 ts Ground cinnamon 1/2 ts Allspice 1/2 ts Ground nutmeg 1/4 ts Ground cloves 2 1/4 Cup All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 c Almonds, finely chopped 1/3 c Candied citron, finely Chopped 1 c Plus 2 Tablespoon sifted Powdered sugar 1/4 c Plus 1 Tablespoon rum or Water cn Cherry halves Whole blanched almonds Heat honey in medium saucepan just until warm. Add brown sugar, egg and lemon juice; stir well. In a large mixing bowl, sift together flour, soda, salt and spices. Add honey mixture, almonds and citron. Stir until blended. Divide dough into fourths; cover and chill overnight. Roll one portion of the dough to 1/4 inch thickness on a heavily floured surface. (Keep other portions chilled until ready to use.) Cut dough with 2-1/2 inch round cutter. Place cookies 2 inches apart on a cookie sheet. Gently press a candied cherry half in the center of each and arrange 5 almonds radiating from the center of each cherry. Bake at 375 degrees for approx. 12 minutes. Remove and place cookies on wire racks. In a bowl, combine sugar and rum; stir. Brush over warm cookies and let cool. Repeat all with rest of dough portions. Store in airtight container. Cookies get softer within 2 weeks. From: Salata Redondo Beach, Ca (310)-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gewrzplatzchen (Spice Cookies) Categories: Cookies Yield: 6 Servings 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 Egg; Large 1/4 c Molasses 2 1/2 Cup Flour; Unsifted 1/4 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. Author unknown. U/l to NCE by Burt Ford 1/99. From: Burton Ford Date: 09 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gewurzplatzchen (Spice Cookies) Categories: Cookies Yield: 6 Servings 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 Egg; Large 1/4 c Molasses 2 1/2 Cup Flour; Unsifted 1/4 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ghostly Cookies Categories: Cookies Yield: 5 Servings 1/2 c Wheat germ 1 1/2 c Peanut butter 1 1/2 c Honey 3 c Powdered milk 3/4 c Graham cracker crumbs Powdered sugar Preparation Time: 20-25 minutes Mix together the first five ingredients. Roll into small balls and then coat with powdered sugar. *KIDS LOVE THESE* From the Kitchen of Sasha_1_2 From: Nazir Jesri Date: Wednesday, August 04, 1999 10:49 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Giant Double Chocolate Chip Cookies Categories: Cookies Yield: 16 Servings Jo ferry cmsj69b 1/2 c Shortening 1 c Brown sugar; packed 1 Egg 1/2 c Sour cream 1 1/2 ts Vanilla 3 c Chocolate chips; divided 1 3/4 Cup Flour 1/2 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 1/2 c Walnuts; chopped Heat oven to 350. Cream shortening with sugar. Mix in egg, sour cream, vanilla. Melt 1 1/2 cups chocolate chips and blend with creamed mixture. Stir flour with salt, baking powder, baking soda. Add dry ingredients to creamed mixture, stirring until smooth. Fold in nuts and remaining chocolate chips. Chill dough 1/2 hour. For giant cookies, use ice cream scoop or 1/4 cup dough for each cookie. Place on 3 greased baking sheets. Flatten slightly to 3 inches. Bake for 10 to 12 minutes or until still slightly soft in the center. Makes 16 giant cookies. 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: Giant Ginger Cookies Categories: Cookies Yield: 28 Servings 4 3/4 Cup Sifted All-purpose flour 3 ts Baking soda 1/2 ts Salt 2 ts Cinnamon 2 ts Ginger 1 ts Powdered cloves 1 ts Mustard powder 1/2 lb Butter 1 tb Instant coffee * 1 c Granulated sugar 1 c Molasses 1 lg Or jumbo egg 3/4 c Milk 6 1/4 Ounce (1-1/4 cups) Currants From : Janis Foley (Modifications). * I replaced coffee with cocoa Powder and added about a cup of walnuts. Adjust two racks to divide the oven into thirds and preheat to 350 F. degrees. Cut aluminum foil to fit cookie sheets. ** (Didn't use foil) Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and mustard and set aside. In the large bowl of an electric mixer cream the butter. Add the instant coffee and beat well. Then beat in the sugar. Add the molasses and beat until smooth. Add the egg and beat well; the mixture will look curdled--it's o.k. On low speed add the sifted dry ingredients in three additions alternately with the milk in two additions, scraping the bowl as necessary with a rubber spatula and beating only until smooth after each addition. Stir in the currants. Use a heaping Tablespoon of the dough for each cookie. Make these extra-large, use as much dough as you can reasonably pile on the spoon. Place the cookies 2-1/2 to 3 inches apart on the cut aluminum foil, keeping the cookies as round and as even as possible. Slide cookie sheets under the foil. Bake for 20 to 22 minutes, reversing the sheets a few times. Be careful the cookies on the bottom shelf don't burn. Bake until the tops of the cookies spring back sharply when lightly pressed. Slide the foil off the sheet. With a wide metal spatula transfer to racks to cool. They will form steam as they cool and the steam will make the bottoms moist. To prevent that, raise the cooling racks by placing them on any right-side-up cake pans or mixing bowls. **I made a frosting with vanilla sugar and water and dipped the top of each cookie in it. From: Maida Heatter's Book of Great Cookies Shared By: Pat Stockett. From : Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Giant Oatmeal Drop Cookies Categories: Cookies Yield: 15 Servings 1 c Packed dark brown sugar 2 tb Butter or stick Margarine; softened 1/2 c Applesauce 1 lg Egg 5 1/2 Cup All-purpose flour 1 1/2 c Regular oats 1 ts Baking soda 1 ts Ground cinnamon 1/4 ts Salt 1/2 c Raisins 1/2 c Chopped walnuts 5 1/2 Teaspoon Vanilla Extract Cooking spray 1. Preheat oven to 350. 2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon, and salt. Add flour mixture to sugar mixrure; bear ar low speed until well- blended. Stir in raisins, walnuts, and vanilla. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350 for 10 to 15 minutes. Remove cookies from pans; cool on wire racks. Yield: 15 cookies (serving size: 1 cookie). CALORIES 196 (23% from Fat); FAT 4.9g(sat 1.3g, mono 1.3g poly 1.9g); PROTEIN 4.2 g; CARB 34.7g; FIBER I.9g; CHOL l9mg; IRON l.5mg;SODIUM 150mg;CALC25mg Converted by MC_Buster. Recipe by: Cooking Light March 1999 MM by Helen Peagram by Borris40@aol.com on Mar 9, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Cookies Categories: Cookies Yield: 4 Servings 3/4 c Butter 1 c Sugar 1/4 c Dark molasses 1 Egg 2 c Flour 2 ts Baking soda 1 ts Ginger, ground 1 ts Cinnamon, ground 1 ts Cloves, ground Cream the butter and sugar together. Add the egg (beaten) and the molasses. Sift the rest of the dry ingredients together and add to the mixture. Form into about 1-inch balls and roll in granulated sugar. Place about 2 inches apart on a greased cookie sheet and bake at 350 degrees F. for 10 to 12 minutes. NOTES: * From "The Settlement Cook Book" -- These have a lot of zest. : Difficulty: easy. : Time: 10 minutes preparation, 10 minutes cooking. : Precision: measure the ingredients. : Evelyn C. Leeper : AT&T Information Systems, Middletown, New Jersey, USA : ihnp4!mtgzy!ecl MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Cookies 2 Categories: Cookies Yield: 4 Servings 1 1/2 c Sugar 2 Eggs 1/2 c Molasses 4 ts Soda 2 ts Cinnamon 1 ts Cloves 2 ts Ginger or 4 ts Candied ginger 1/2 ts Salt 4 c Flour Cream shortening, molasses and eggs; mix salt, flour, soda and spices. Chill. Roll dough into balls the size of walnuts and dip top in sugar. Place in greased cookie sheet 1 1/2" apart. Bake @ 375 F, 8-10 mins. Makes 6 dozen. From: "Steven Friedman" Date: Thursday, September 23, 1999 7:49 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Cookies 2 Categories: Cookies Yield: 4 Servings 3/4 c Brown sugar. 3/4 c Golden syrup. 90 g Butter. 1 tb Ground ginger. 1 ts Ground cinnamon. 1 ts Fresh grated ginger. 1 tb Bicarbonate of soda. 500 g Plain flour. pn Salt. 2 Eggs, beaten. Combine Sugar, golden syrup, butter, spices and fresh ginger in a heavy-based pan over low heat, and let melt, stirring. Remove from heat for two minutes, and stir in bicarbonate of soda until light and fluffy. Sift flower and salt into a large mixing bowl. Make a well in the centre, add eggs and gradually add the syrup, stirring until all flour is incorporated and you have a dough. Wrap dough in plastic and chill for an hour. Heat oven to 180 C, and roll out dough thinly on a floured surface. Cut into shapes, and place on trays lined with baking paper. Bake for ten minutes. Remove from oven and let cool for five minutes before removing from tray. Cool on a wire rack. This makes about 25 biscuits, or a serving for about 12 people. From: Kas Date: Thursday, August 19, 1999 3:00 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Cookies 3 Categories: Cookies Yield: 16 Servings MMMMM----------------MARTHA STEWART'S 1996 HOLIDA--------------------- 6 c Sifted flour 1 ts Baking soda 1/2 ts Baking powder 1/2 lb Butter; unsalted 1 c Dark-brown sugar, firmly Packed 4 ts Ginger, ground 4 ts Cinnamon, ground 1 1/2 ts Cloves, ground 1 ts Finely ground black pepper 1 1/2 ts Salt 2 lg Eggs 1 c Unsulfured molasses Silver dragees (for Decorative use only) From : Sylvia Steiger 1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside. 2. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide the dough into thirds, and wrap in plastic. Chill for at least 1 hour. 3. Heat oven to 350 F. On a floured work surface, roll dough 1/8" thick. Cut with Snow Crystal cookie cutter. If desired, cut out the center of each cookie with a smaller cookie cutter. Transfer to ungreased baking sheets and refrigerate until firm, about 15 minutes. Bake for 8 to 10 minutes, or until crisp but not darkened. While cookies are still hot, you can punch holes in each with a #8 pastry tip so they can be hung as decorations. Let the cookies cool on wire racks, then decorate as desired with Royal Icing in a pastry bag (fitted with a #2 tip) and dragees, the small decorative balls. NOTE: When making very large cookies, use two spatulas to transfer shaped dough to the baking sheets, or roll the dough directly onto the cookie sheet. Press the cookie cutter into the dough, and remove the excess before taking away the cutter. Captured from www.cbs.com on day of broadcast, 12/10/96. Control characters desperately edited out by Sylvia Steiger. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Men Cookies Categories: Cookies Yield: 4 Servings 1/2 c Shortening 1/2 c Sugar 1/2 c Molasses 1/4 c Water 2 1/2 Cup All-purpose flour 3/4 ts Salt 1/2 ts Baking soda 3/4 ts Ground ginger 1/4 ts Ground cinnamon 7 Oct 98 Cream the shortening and sugar. Add the molasses and water. Beat well. Combine all of the dry ingredients and add to the mixture. Cover and refrigerate for several hours. Working with 1/4 of the dough at a time (keeping the remainder refrigerated), roll out to 1/4-inch thickness on a floured surface. Cut with a 2- or 3-inch gingerbread man cookie cutter and place on ungreased cookie sheets. Bake at 375F for 8 to 10 minutes. Cool for a few minutes before removing from the sheets. Can be frosted and decorated. Yield: 2 1/2 dozen. Michele J. Fluss [Double-ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters. {Grandfather of Twins} From: Fred Peters Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread People Cookies Categories: Cookies Yield: 48 Servings 2 1/4 Cup ups all-purpose Flour 1 1/2 ts Easpoons ground ginger 1 ts Easpoon ground cinnamon 1/2 ts Easpoon baking powder 1/4 ts Easpoon baking soda 1/4 ts Easpoon salt 1/4 ts Easpoon ground nutmeg 1/4 ts Easpoon ground cloves 6 ts Ablespoons granulated sugar 1/4 c Up butter or stick Margarine; softened 1/2 c Up molasses 1 l Arge egg white Cooking spray 2 ts Ablespoons dried currants 1 1/4 Cup ups powdered sugar 2 ts Ablespoons lemon juice 1/4 ts Easpoon vanilla extract 1. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour. 2. Preheat oven to 350 . 3. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350 for 8 minutes. Remove from pans; cool on wire racks. 4. Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired. Yield: 4 dozen (serving size: 1 cookie). CALORIES 59 (15% from fat); FAT lg (Sat O.2g mono O.4g poly O.3g); PROTEIN O.7g; CARB 11.9g; FIBER O.2g; CHOL Omg; IRON O.Smg; SODIUM 38mg; CALC l3mg Scanned by Karen Sonnessa. Formatted using MC Buster. NOTES : These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel. Recipe by: Cooking Light, November 1998 By SuperSecDD@aol.com on Nov 24, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Glazed Lemon Cookies Categories: Cookies Yield: 4 Servings 2 c Plus 2 tablespoons cake Flour 1/4 ts Baking powder 1/4 ts Salt 1 tb Grated lemon zest plus 1 ts Grated lemon zest 3/4 c Confectioners' sugar 1/4 c Granulated sugar 1 ts Vanilla extract 2 tb Fresh lemon juice 12 tb (1-1/2 sticks) cold Unsalted Butter, cut into 12 pieces Glaze: 6 tb Confectioners' sugar 2 1/2 Teaspoon Whipping cream 2 ts Fresh lemon juice 1. Prepare the dough: Place cake flour, baking powder, salt, lemon zest, confectioners' sugar and granulated sugar in a food processor fitted with the steel blade. Process for 10 seconds. 2. Combine vanilla and lemon juice; set aside. 3. Uncover food processor and scatter butter over the flour mixture. Replace cover, turn machine on and add vanilla-lemon juice mixture through the feed tube. Process until the dough just comes together, about 45 seconds. 4. Spread a 24-inch length of wax paper on a work surface and dust with flour. With well-floured fingers, shape the dough into a rough log about 18 inches long and place it along one long side of the wax paper. Roll up the log in the wax paper and twist the ends of the paper to seal. Refrigerate dough for 2 hours. 5. Remove dough from the refrigerator. Leaving it wrapped in wax paper, gently roll the log back and forth on a hard work surface to round it. Refrigerate again until firm, about 3 hours or overnight. 6. Unwrap log and cut it into 1/2-inch-thick slices. Place cookies, 2 inches apart, on ungreased baking sheets. 7. Bake in a preheated 325-degree oven until the edges are golden, about 12 to 15 minutes. Transfer cookies to wire racks and let cool completely. 8. Make the glaze: Place confectioners' sugar, whipping cream and lemon juice in a small bowl. Stir vigorously until smooth. Spread glaze over tops of cooled cookies. Glaze will harden in about 2 to 3 hours. 9. Store cookies in an airtight container, separating the layers with wax paper. Store in the refrigerator for up to 2 days or freeze for up to 2 weeks. Let cookies come to room temperature before serving. From: Trish Date: Wed, 10 Feb 1999 21:31:26 ~0800 ( MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gleichgewicht (Equal Weights- Almond Cookies) Categories: Cookies Yield: 1 Servings 4 oz Plain flour 4 oz Ground almonds 4 oz Castor Sugar 4 oz Butter Icing sugar MMMMM--------------------FOR SANDWICH VERSION------------------------- Strained raspberry jam. 1 1/5 cm hole in the Middle. The circl S are spread with jam and Then Cream together the sugar with the butter. Add flour and ground almonds and work together to a smooth paste. Roll out thin (abt 5mm) and use a cookie cutter to cut into 3-4 cms circles. Bake in a hot oven (400F) until lightly browned. Remove from oven, cool a few minutes and then transfer to a cake rack to cool thoroughly. Sprinkle with icing sugar before serving. An alternative way of preparing them is to roll them out a little thinner and to roll half into circles and make the same number of rings with the outer diameter the same as the circles, but with a 1 - the discs placed on top, before baking. This recipe was traditional in our home, and came either from Austria or from Hungary. I am not 100% of the cooking details, especially of the second method. Suggested tested modifications are actively sought to perfect it. Ian Hoare c/o Georges Hoe BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gloreo Cookies Categories: Cookies Yield: 1 Servings MMMMM----------------------MM BY H PEAGRAM--------------------------- MMMMM--------------------------COOKIES------------------------------- 18 oz Devils Food Cake mix 2 Eggs 2 tb Water 2 tb Oil 1/4 c Cocoa(unsweetened) MMMMM--------------------------FILLING------------------------------- 1 pk Gelatin 1/4 c Cold water 1 c Crisco shortening 1 ts Vanilla 1 lb Powdered sugar plus 1 c Powdered sugar Mix all cookie ingredients together and drop by spoonfuls to the size you would like your cookies. No instructions were given, but I imagine bake at 350 degrees and about 10 minutes. While baking make up the double stuff filling. Same here, no instruction, I imagine soften gelatin in water. Beat crisco and add sugar and beat til well blended. you may have to heat the gelatin to dissolve it, so let it cool before whipping into the crisco mix. hp From: Helen Peagram Date: 17 Jun 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gloria's Cherry-Walnut Cookies Categories: Cookies Yield: 4 Servings 1 c Mayonnaise 1 md Apple, peeled & grated 1 Egg 2 c Rolled oats, blender ground To a fine powder 2 c Dark brown suar, packed 4 c Bisquick 10 oz Jar maraschino cherries, Drained & chopped 1 1/2 c Walnuts, chopped On medium speed combine ingredients as given, adding Bisquick a little at a time until all is dissolved. Stir in cherries and walnuts until well incorporated. Let dough stand 10 minutes. Drop rounded TBSP dough 3" apart on prepared cookie sheet. Flatten slightly. Bake at 350 degrees for 12 min or until pale golden cool slightly. Remove from pan. Makes 4 doz. To prepare pan, spray baking sheet with baking spray such as Pam and put into preheating oven until it turns brown, about 5 in. Wipe lightly off with paper towel. You don't have to regrease between batches, but remove any cookie residue. These were both submitted to State Fair last week. Under normal conditions they would have fared well as they are very, very moist cookies -- unusual for oatmeal cookies. With the high heat/humidity moist cookies became, well ... soggy. These were submitted into oatmeal raisin and drop cookies with fruit. The recipes originally came from Gloria Pitzer's Secret Recipes Newsletter - something I learned about from MasterMix list & would heartily recommend. Gloria Pitzer's Secret Recipes * PO Box 237 * Marysville MI 48040 a 1 yr subscription is $18, she also has books for under $10. I've been very happy with her recipes. This is bascially the same recipe but just variations. She had something like 10 or 12 variations for this cookie. From: Deirdre Dee Cox date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Government Cookies Categories: Cookies Yield: 3 Servings 1 c Packed dark brown sugar 1 c Granulated sugar 1/2 c Softened butter 1/2 c Shortening 2 Eggs 1 And 1/2 teaspoons vanilla 1 And 1/2 cups flour 1 ts Baking soda 12 oz Chocolate chips 1 c Chopped walnuts or pecans Tasks and Milestones: After procurement actions for the above required commodities, and subsequently identified appliances and instrumentalities, decontainerize materials. Perform succeeding measurement tasks sequentially. In a mixing bowl the incumbent will execute materials allocation for the brown sugar, the granulated sugar, the butter, and the shortening in an approved mixing container; order is precedential and unwaiverable. Incumbent will next impact the interfacement of eggs and vanilla, avoiding an overallocation scenario. To avoid at all cost being on the critical path, incumbent shall next perform materials loading of lour and soda into a bowl and aggregate. Equalize with prior mixture and develop intense and continous liaison among materials until minimum slack prevails. Assimilate key chocolate and nut subprojects and execut stirring operations. In a parallel task, an equally skilled and proficient incumbent will take actio to prepare the heating environment for throughput by manually setting the oven baking unit to a temperature of 350 degrees fahrenheit. When performed in a reasonable proficient manner, this will prevent a precedence relationship between the predecessor and successor creating a lag. Incumbent shall next allocate the aggregated materials in a dangling fashion from a teaspoon implement onto an ungreased cookie sheet at intervals sufficient to permit planned and actual separation of throughputs, thereby creating the maximum positive slack practicable under prevailing conditions. Position aforesaid cooking sheet into above conditioned oven instrument, in a bake or equivalent manufacturer recommended situation, and monitor for an earliest finish of eight minutes and an absolute finish of ten minutes baking aspect. Incumbent is to initiate sequentially the coordination of baked materials within the cooling rack function, and subsequently to containerize when ambient condition is attained. Projected value: 3 dozen cookie units. : Submitted by: Stephen Haffly : FidoNet: The Cooking Echo : Posted: 28 Jul 95 12:14:31 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Graham Cracker Cookies Categories: Cookies Yield: 4 Servings 2 Egg whites 4 tb Brown rice syrup 5 Graham crackers (crushed Fine) Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup and continue to beat until well mixed. Stir in the crushed grahams. Drop onto a non-stick baking surface, making about 16-20 mounds. If you make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used, so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is 15 calories per cookie not counting the rice syrup or the whites. Bake at 400F for 10-12 minutes. These cookies come out crisp! And chewey! Date: Sat, 09 Oct 93 23:06:21 CDT From: Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gramma's Chocolate Cookies Categories: Cookies Yield: 1 Servings 1 c Brown sugar 1/2 c Butter or margarine 1 Egg 1/2 c Cocoa 1 1/2 c Flour 1/2 ts Baking soda 1/2 c Milk 1 ts Vanilla 1/2 c Chopped walnuts MMMMM---------------------------ICING-------------------------------- 1 c Confectioners sugar 2 tb Cocoa 1/2 ts Vanilla 2 tb Butter Milk Nothing, absolutely nothing, was as delectable as these cookies that my grandmother taunted us with. Preheat oven to 350 . In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. Add dry ingredients alternately with milk to egg and cocoa mixture. Stir in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet and bake at 350 for 10-12 minutes. Remove to wire racks and let cool. While cookies are baking, make icing by combining all ingredients. Thin with a little milk if icing is too thick. When cookies have cooled, frost with chocolate icing. Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grandma Biven's Wonderful Raisin-Filled Cookies Categories: Cookies Yield: 1 Servings 1 c Brown sugar 1 c Cold water 1 1/4 Cup Raisins 4 tb Flour MMMMM---------------------------DOUGH-------------------------------- 1 c Butter 2 c Brown sugar 3 Eggs 4 c Flour Vanilla; to taste 1 ts Baking soda Cook filling until clear. Let cool. Combine dough ingredients. Put in refrigerator for at least 15 minutes. Roll out very thin. With biscuit cutter or glass, make circles of dough. Put about a teaspoon on filling on dough circle, top with another circle. Press edges to seal. Bake at 350 degrees for 11 minutes. Ginger Peck, Hagerstown, MD 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: Grandma's Coffee Cookies Categories: Cookies Yield: 4 Servings 2 c Packed brown sugar 1 c Solid shortening 2 Eggs 4 c All-purpose flour 3 ts Baking powder 1 c Strong black coffee with 1 ts Soda added (3 Rounded tsp. instant to 1 c Water) Mix together brown sugar, shortening, eggs and coffee in large mixer bowl. Sift together flour and baking powder. Slowly add flour mixture to coffee mixture. Mix very well. Preheat oven to 350 degrees to 375 degrees. Drop by teaspoon on lightly greased or well seasoned cookie sheet. Bake until light brown, about 10 minutes. To this recipe, you may add any one or combination of raisins, mix dried fruit, chocolate chips, coconut, candied orange or lemon, chopped dates or figs, walnuts or peanuts. From: Dsauer7800@aol.Com date: Friday, May 14, 1999 11:42 Am MM by Helen Peagram MMMMM