Exported from MasterCook II
150 Year Old Oatmeal Cookies
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cups Flour
2 cups Oatmeal — old fashioned
1/2 cup Raisins — chopped
1/2 cup Walnuts — chopped
–—DISOLVE IN 1/2 C. WATER–—
1 teaspoon Soda
1 teaspoon Cinnamon
3 each Egg whites — well beaten
Mix ingredients, add the egg whites last.
This is a very stiff mixture - but do not
moisten. Drop with tsp. 2 inches apart.
Bake in moderate oven.–Barb
-----------------Exported from MasterCook II
7 LAYER COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts — chopped
Melt butter in bottom of 9 x 13 inch cake
pan. Press graham cracker crumbs into
pan. Pour can of Eagle Brand milk over
graham cracker crumbs. Sprinkle
chocolate chips and butterscotch chips
and nuts over mixture. Sprinkle coconut
on top. Bake at 350 degrees until
coconut browns, (approximately 15
minutes).
-----------------Exported from MasterCook II
ADA FRENCH
SPONGE COOKIES
Recipe By : Serving Size : 10
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup CAKE FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
3 EGGS — SEPARATED
1/2 teaspoon ALMOND EXTRACT
1/4 teaspoon VANILLA EXTRACT
6 tablespoons SUGAR
Preheat OVEN TO 350 f. Sift together
flour, baking powder, and salt. Beat egg
yolks in a small bowl, rapidly, until very
thick and lemon colored, adding almond
and vanilla flavorings during the beating.
With clean beaters, beat the egg whites
until stiff and shiny; begin to add sugar,
not more than 1 Tablespoon at a time,
and beat constantly. Continue to beat
rapidly until whites are very stiff and
glossy. Gently fold in the beaten egg
yolks. In the same manner fold in the dry
ingredients until well mixed. Using a
small spatula and a measuring
tablespoon, measure and droop onto
ungreased baking sheets, spacing 2
inches apart. Bake for 10 minutes until
light and golden brown. Remove at once
from sheet to cool.
one serving = 4 cookies = 1 bread
exchange CHO 11, PRO 2, FAT 2, CAL
67, Na 94 Posted by PHILLIP BOWER,
Prodigy ID# FHMN87A.
------------------
Exported from MasterCook II
Air or Meringue Cookies
Recipe By : Serving Size : 6 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 each Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
1. Beat egg whites with cream of tartar
in large mixing bowl until foamy. 2. Add
sugar, 1 T. at a time. Beat at hightest
speed until stiff and glossy. Do NOT
underbeat. Remove 3/4 c. meringue to
small mixing bowl; set aside. 3. Stir
cocoa into meringue in large mixing
bowl until thoroughly combined. Drop
cocoa flavored meringue by level
measuring tablespoon, about 1 1/2
inches apart, onto aluminum foil lined
baking sheets. Make small indentation in
center of each with top of teaspoon. 4.
Spoon 1/2 teaspoon reserved plain
meringue into each indentation. Bake at
275 degrees for 25 minutes. Turn off
oven; leave meringues in oven with door
closed for 1 hour. Remove from oven.
Cool completely. Makes about 3 dozen
cookies.
-----------------Exported from MasterCook II
Almond Cookie
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda
Cream butter, sugar, and almond
flavoring until light and fluffy. Add egg
and almond paste and beat thoroughly.
Add sifted dry ingredients and beat until
well blended. Chill dough for about 2
hours.Form into balls, shaping with
palms of hands. Use 1 level teaspoon of
dough for 1 cookie. Place on ungreased
cookie sheet and press gently with small
fruit glass which has been dipped in
granulated sugar. Bake at 350 until
delicately browned. about 12 minutes.
NOTE: you can also add 3/4 cup
chopped fine almonds to give added
flavor.
------------------
Exported from MasterCook II
Almond Spice Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups All-purpose flour
2 teaspoons Instant coffee powder
3 teaspoons Cinnamon
1/2 teaspoon Almond extract
1 teaspoon Ginger
1 cup Granulated sugar
1/2 teaspoon Salt
1 cup Dark brown sugar — *
1 teaspoon Baking soda
3 large (extra) or jumbo eggs
1 cup Butter
10 ounces Slivered blanched
almonds**
firmly packed * (2 1/2 - 3 cups) These
cookies go well with after dinner coffee
or tea.
In a bowl, sift together the flour,
cinnamon, ginger, salt and baking soda
and set aside.
In a large bowl, cream the butter. Add
the coffee, almond extract, granulated
and brown sugars and beat well. Add the
eggs one at a time until smooth after each
addition. On low speed gradually add
the sifted dry ingredients, scraping the
bowl with a rubber spatula and beating
only until the mixture is smooth. Gently
mix in the almonds.
Spread out two pieces of wax paper.
place large spoonfuls of the dough
lengthwise on each piece of paper to
form heavy strips about 10-11 inches
long. Fold the long sides of the paper p
against the dough and, pressing against
the paper with your hands, shape each
strip of dough into a smooth oblong 12
inches long, 3 inches wide, and about 1
inch thick. Wrap the dough in the wax
paper.
Slide a cookie sheet under both
packages of dough and transfer them to
the freezer or refrigerator for several
hours or overnight. This slices best
when dough is frozen solid.
Preheat oven to 375ř. Unwrap one roll
of dough at a time. Place dough on a
cutting board. With a very sharp knife
cut the dough into 1/4-inch slices and
place them 1 to 1 1/2 inches apart on an
ungreased cookie sheet.
Bake the cookies for about 10-12
minutes at 375ř. The cookies are done
when they are slightly colored and
spring back when lightly pressed with a
fingertip.
Yield: 4 dozen. Larry Rosenberg, author
of Muffins & Cupcakes (published by
The American Cooking Guild),
Fairview, NJ.
Randy Shearer
-----------------Exported from MasterCook II
Annette Funicello’s Peanut Butter
Chocolate Chip Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 30 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups flour — unsifted
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine — corn oil softened
(1
1/2 cup peanut butter — Skippy creamy
or Sup
2 egg
1 tablespoon water
1 teaspoon vanilla
6 ounces semisweet chocolate chips —
1 cup
In small bowl stir together flour, sugar,
baking soda, and salt. In large bowl with
mixer at low speed beat together
margarine, peanut butter, eggs, water,
and vanilla just until blended. Add flour
mixture, beat until blended. Increase
speed to medium; beat 2 minutes.
Optional: stir chocolate pieces into
batter. Drop by rounded tablespoonfuls
3 inches apart onto ungreased cookie
sheets. Flatten slightly with floured
bottom of glass. Bake in 375 F oven 10
to 12 minutes or until lightly browned.
Cool on wire rack. Store in tightly
covered container. Makes about 2-3
dozen. Peanut Butter Oat Cookies:
decrease flour to 1 cup, add 1 cup quick
oats. (Special thanks to Skippy Peanut
Butter.) [The Great American Peanut
Butter Book, by Larry and Honey
Zisman, pg 18; St. Martin’s Press, New
York, 1985. ]
[I made these last night to pack for my
trip to Reno. Whatever you do, don’t use
creamy peanut butter! With just 1/2 cup
nut butter mixed with 2 cups flour, the
nut taste gets kind of lost. I used almond
butter; we also used Can’t believe it’s
not butter for the margarine. Don’t round
those Tbspfulls too high, as these
cookies wind up a bit on the large size. I
also forgot about flattening them out; oh
well… What I have are chocolate chip
cookies (mini-chips), with a faint
almond flavor. ]
-----------------Exported from MasterCook II
Applesauce-Raisin Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour — white
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup rolled oats
1/2 cup raisins — dark or golden
Cream the oil and sugar together. Add
the egg and beat until light., Blend in the
vanilla and applesauce. Stir the flours,
baking powder, baking soda, cinnamon,
cloves, oats and raisin into the creamed
mixture. Blend well. Drop by
teaspoonfuls onto lightly-oiled baking
sheets. Bake in a 375-degree oven for 10
minutes. Cool on a wire rack. Exchange
Value: 1/2 Fruit Exchange + 1/2 Fat
Exchange
-----------------Exported from MasterCook II
Baby Ruth Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Butter — softened
3 cups Flour — sifted
3/4 cup Peanut butter — smooth
1 teaspoon Baking powder
1 1/2 cups Sugar
1/2 teaspoon Salt
2 Eggs — beaten
2/3 cup Milk
1 1/4 teaspoons Vanilla
5 Baby Ruth bars, 1.9oz — cutup
Cream butter, peanut butter and sugar
until light and fluffy; beat in beaten eggs
ad mix well; add vanilla. Sift dry
ingredients together and add alternately
with the milk. Stir in the cut-up Baby
Ruth pieces. Drop from teaspoon on
buttered cookie sheets. Bake in
preheated 375~F oven until golden
brown, about 12-15 minutes.
-----------------Exported from MasterCook II
Baker’s Chocolate Chip Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 72 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
2 egg
1/2 teaspoon salt
1 cup nuts — coarsely chopped
12 ounces semisweet chocolate chips
1 cup butter or margarine — softened
(2 sticks)
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
Mix flour with baking soda and salt; set
aside. Beat butter, sugars, vanilla and
eggs until light and fluffy. Blend in flour
mixture. Stir in nuts and chips. Drop
from teaspoon, 2 inches apart, onto
ungreased baking sheets. Bake at 375 for
about 10 minutes or until golden brown.
Makes about 6 dozen.
-----------------Exported from MasterCook II
BANANA COOKIE
SANDWICH
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
Bananas
Mayonnaise
“Dixie” Vanilla Cookies (available at
Food
Made like a sandwich with ripe banana
rounds between two cookies. These are
large, flat vanilla cookies, so rich
creamy mayonnaise can be spread on the
inner side of both. Place in plastic
sandwich bag or other wrap. Let sit at
room temperature for an hour or so, until
cookies are moist and soft. Good for
picnics, fishing trips, etc.
Science Teacher, SCS
-----------------Exported from MasterCook II
BANANA OATMEAL CHOCOLATE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup oleo (1 1/2 sticks)
1 egg
1 cup bananas — mashed
1 cup white sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 3/4 cups quick oats
1 package chocolate chips
1/2 cup nuts
Mix all the ingredients together. Then
drop by teaspoon on an ungreased
cookie sheet. Bake 10 to 15 minutes at
400 degrees.
-----------------Exported from MasterCook II
Banana Fudge Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 42 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
18 1/2 ounces chocolate cake mix —
Package
1/3 cup ripe banana — Mashed
1 egg
2 tablespoons water
6 ounces semisweet chocolate bits
Combine cake mix, bananas, egg, and
water in a bowl. Beat with electric
mixer at medium speed until smooth. Stir
in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on
greased baking sheets. Bake in 350
degree oven 8 minutes or until done.
Remove from baking sheets; cool on
racks. Makes 3 1/2 dozen.
-----------------Exported from MasterCook II
BASIC COOKIE
RECIPE
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup soft shortening (part butter)
1/4 cup dark brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 egg
1 1/8 cups sifted Nunn-Better allpurpose flour
1/2 teaspoon salt
1/4 teaspoon soda
Mix together thoroughly 1/2 cup soft
shortening (part butter), 1/4 cup dark
brown sugar, 1/2 cup white sugar, 1
teaspoon vanilla and 1 egg.
Sift together and stir in 1 1/8 cups sifted
Nunn-Better all-purpose flour, 1/2
teaspoon salt, and 1/4 teaspoon soda.
Drop by teaspoonfuls about 2 inches
apart on lightly greased baking sheet.
Bake at 375 degrees for 8 to 10 minutes.
Yield: about 3 dozen 2 inch cookies.
For delicious flavor variations, try any
of the following suggestions.
ŐţBVARIATIONS:ţb Ő 1. Add 1 cup
shredded coconut to above recipe, or 2.
Add 1 (6 ounce) package chocolate
chips, or 3. Add 1 cup chopped nuts, or
4. Add chocolate chips and nuts, or 5.
Add nut-stuffed dates, coat each date
thoroughly with cookie batter, or 6. Add
1 square melted unsweetened chocolate
and 1 cup nuts.
-----------------Exported from MasterCook II
Beacon Hill Cookies
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 each Egg whites
1/2 cup Sugar
1/2 teaspoon Vinegar
1/2 teaspoon Vanilla
1 cup Chocolate chips
3/4 cup Chopped walnuts or pecans
Preheat oven to 350 degrees. Beat egg
whites until foamy. Slowly add sugar,
one tablespoonful at a time, beating after
each addition until the meringues stand
in stiff peaks. Stir in vinegar and vanilla.
Fold in chocolate chips and chopped
nuts. Drop by teaspoonfuls on prepared
baking sheets. Bake for 10 minutes. With
a spatula, remove meringues
immediately and place on a wire rack to
cool. Makes 3 dozen. From The Gazette
90/12/19.
-----------------Exported from MasterCook II
BETTY CROCKER
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup nuts — finely chopped
1 teaspoon vanilla
Cream butter and sugar, add other
ingredients and mix well. Form into 1inch balls, place on greased cookie sheet
and bake 14 to 17 minutes at 350
degrees. While still warm, roll in
powdered sugar. Roll in sugar again
when cold.
------------------
Exported from MasterCook II
BETTY CROCKER
CRUNCHY
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup white sugar
1 cup brown sugar
1/2 cup Crisco
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts
Put all ingredients together. Roll into
balls, flatten with glass that has been
dipped in sugar. Bake at 350 degrees.
-----------------Exported from MasterCook II
BIG BANANA
CEREAL COOKIE
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1 1/4 cups shortening
2 cups mashed ripe bananas
1 cup chopped nuts
2 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3 1/2 cups quick oatmeal
3 eggs
Cream shortening and sugar. Add eggs;
cream well. Sift flour, soda, salt, nutmeg
and cinnamon together. Add oatmeal to
shortening mixture. Add flour mixture
alternately with mashed bananas. Add
chopped nuts. Drop on greased cookie
sheet. Bake at 375 degrees for 12 to 15
minutes. makes large batch of cookies.
-----------------Exported from MasterCook II
Boston Cookies
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 Egg — well beaten
1/4 teaspoon Baking soda
1/2 cup Chopped nuts
ds Salt 1/2 c Raisins 1/4 c Butter or
margarine,softened Stir together flour,
cinnamon, baking soda and salt; set
aside. In medium bowl cream butter;
gradually add sugar, creaming well.
Beat in egg. Thoroughly blend in flour
mixture. Stir in nuts and raisins. Drop by
teaspoonfuls 1 inch apart on greased
cookie sheets. Bake in preheated 350
degree oven 10-12 minutes or until
delicately brown. Makes 36.
-----------------Exported from MasterCook II
Burnt Sugar Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups Sugar
1 cup Milk — sour
1 cup Water — boiling
2 cups Sugar
3 each Eggs
Salt — a pinch
1 cup Lard
3 tablespoons Baking soda
1 tablespoon Ginger
Put 2 c. sugar in skillet, stir until melted.
Remove from firs when molasses has
become dark brown. Pour 1 c. boiling
water into molasses after removing from
fire. Mix eggs, lard, ginger, sour milk,
salt while molasses cools. Put soda in
molasses and stir well. Pour together
and work in flour to stiff dough.
Note: No time or temperature given.
Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.
Source: Mrs. Dortha Reed, Benrock
Grange, Noble County, OH
-----------------Exported from MasterCook II
Butter Cream Filled Cookies
Recipe By : Jo Anne Merrill Serving
Size : 50 Preparation Time :0:30
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
— — Cookies: –—
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
— — Filling: –—
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine
Preheat oven to 350 degrees. Grease
cookie sheets well.
COOKIES:
1. Melt margarine in large saucepan.
Add remaining cookie ingredients and
mix thoroughly.
2. Drop by scant teaspoonfuls onto
prepared cookie sheets. Bake for 10-12
minutes or until golden brown. Cool 2
minutes, then remove carefully from
cookie sheets to wire rack.
3. Just before serving, put 2 cookies
together, sandwich style, with filling.
FILLING:
Combine 1 tablespoon flour and 1
tablespoon sugar in saucepan. Gradually
add 2/3 cup milk and 2 egg yolks (or 1
whole egg). Mix well. Cook over low
heat, stirring constantly, until mixture
boils and is thick. Cool. Cream
margarine then add 1/4 cup sugar,
creaming well. Gradually add egg
mixture, beating well after each
addition. Cover and store in refrigerator
until ready to use.
-----------------Exported from MasterCook II
BUTTERCRISP
POTATO COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter or margarine — softened
1 cup sugar
1 cup brown sugar — firmly packed
1 teaspoon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon soda
2 cups flour
1 cup Hungry Jack potato flakes (dry)
Preheat oven 375 degrees. In large bowl
cream first four ingredients until well
blended. Beat in 1 egg. Add remaining
ingredients and mix thoroughly. Shape in
1 inch balls and place on ungreased
cookie sheets. Flatten with the bottom of
glass dipped in granulated sugar. Bake 6
or 7 minutes until golden brown. Store in
a tightly covered container. Makes 5
dozen. For a chewier cookie, reduce
cooking time.
-----------------Exported from MasterCook II
CANDIED FRUIT
CHRISTMAS
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups white sugar
2 cups shortening
3 eggs
4 rounded c. flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 pound bleached raisins — cut up
1/4 pound candied cherries — cut up
1/2 pound dates — cut up
2 cups nuts — chopped
6 slices candied pineapple (3 red — 3
green, cut up)
1/2 cup (extra) flour to stir in fruit
immediately
Cream sugar and shortening, add eggs,
then beat well. Add 4 cups flour
(measured, unsifted) to which the next 3
ingredients have been sifted. Add
vanilla. Stir in the bowl of cut up fruit
and nuts. Form rolls in waxed paper and
refrigerate overnight. Slice (1/4 inch
thick) and bake at 350 degrees for 10 to
12 minutes. Don’t overbake as the fruit
will harden. Grease cookie sheets.
------------------
Exported from MasterCook II
CAPE COD
OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 egg
1 cup sugar
1/2 cup melted butter
1/2 cup melted lard
1 tablespoon molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup seeded raisins or nuts — cut fine
or 1/2 c. o
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Beat egg, add other ingredients. Mix
well. Arrange by spoonfuls on buttered
cookie sheets. Bake in moderately slow
oven (325 degrees) for 10 minutes. If
thicker cookie is desired, increase
rolled oats to 2 cups and flour to 1 3/4
cups. Makes 75.
-----------------Exported from MasterCook II
CEREAL COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup oil
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour (1 whole wheat & 1 c.
white)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup oatmeal — uncooked
1 cup Bran Flakes
1 cup nuts — chopped (optional)
Mix oil, sugars, vanilla and eggs. Add
the flours, baking powder, baking soda,
oatmeal and Bran Flakes. Mix well.
Batter will be sticky. Flour your hands
and roll into 1-inch balls (go easy on the
flour on your hands or your cookies will
come out dry). Bake on ungreased
cookie sheet at 350 degrees for 8 to 9
minutes. Makes about 87 cookies.
Do not overbake - cookies should be
chewy in the middle.
-----------------Exported from MasterCook II
Cherry Date Skillet Cookies
Recipe By : Land O Lakes Cookie
Collection Serving Size : 60 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
—drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes — for rolling
In a 10-inch skillet, melt the butter over
medium heat. Stir in the sugar and dates;
remove from heat. Stir in the egg. Return
to the heat; continue cooking over
medium heat, stirring constantly, for 4 to
6 minutes until the mixture comes to a
full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice
cereal, 1 cup coconut, cherries and
vanilla extract until moistened. Let stand
for 10 minutes. Shape rounded
teaspoonfuls of dough into 1-inch balls.
Roll each ball in the remaining coconut.
-----------------Exported from MasterCook II
CHESS PIE BAR
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
–—CRUST:–—
1 box yellow cake mix
1 stick butter
2 eggs
Mix above ingredients. Press in a 9 x 13
inch pan. I use a floured spoon.
ŐţBFILLING:ţb Ő Ő\i 1 (8 oz.) pkg.
Philadelphia cream cheese 2 eggs 2 1/2
c. confectioners sugar Ő Mix and pour
over crust; sprinkle top with 1/2 cup
chopped nuts. Bake at 350 degrees for
35 minutes.
Fairfield, Ohio
-----------------Exported from MasterCook II
CHINESE ALMOND
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup margarine or butter
3/4 cup sugar
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon baking powder
1/2 cup ground almonds
Sugar
36 whole blanched almonds
Cream margarine and sugar, add almond
extract. Sift flour and baking powder
together. Mix gradually into margarine
mix. Stir in ground almonds. Form into
balls using rounded tablespoons of
dough. Roll in sugar, place on cookie
sheet. Press flat, top with whole almond.
Bake 10 to 12 minutes at 375 degrees.
Makes 3 dozen.
-----------------Exported from MasterCook II
CHOCOLATE CHIP/RICE KRISPIES
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups Rice Krispies — crushed to
1 1/2 c.
1 cup chocolate chips
Preheat oven to 350 degrees. Grease
baking sheet. Cream butter and both
sugars. Beat in egg and vanilla. Stir
together flour, baking powder, baking
soda, and salt. Add to creamed mixture.
Mix well. Stir in Rice Krispies and
chocolate chips. Drop by level
tablespoons onto baking sheet 2 inches
apart.
Bake 8 to 10 minutes or until bottoms
are lightly browned. Let stand 1 minute
before removing. Makes 4 dozen
cookies.
-----------------Exported from MasterCook II
CHOCOLATE
CHIPS COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups blended oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons soda
24 ounces chocolate chips
1 (8 oz.) Hershey’s bar — grated
3 cups nuts — chopped
Cream butter and both sugars. Add eggs
and vanilla. Mix together with flour,
oatmeal, salt, baking powder and soda.
Add chocolate chips, Hershey’s bar and
nuts. Roll into balls and place two
inches apart on a cookie sheet. bake for
10 minutes at 375 degrees. Makes 112
cookies. (Recipe may be halved.)
*Measure oatmeal and blend in a
blender to a fine powder.
-----------------Exported from MasterCook II
CHOCOLATE
CHIPS PUDDING
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine — softened
1/4 cup sugar
3/4 cup brown sugar
1 package Jello chocolate or vanilla
instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour with baking soda. Combine
butter, the sugars, pudding mix and
vanilla in large mixer bowl; beat until
smooth to creamy. Beat in eggs,
gradually add flour mixtures, then stir in
chips. (Batter will be stiff). Drop by
rounded measuring teaspoonfuls onto
ungreased baking sheet.
Bake at 350 degrees for 8-10 minutes or
until lightly brown.
-----------------Exported from MasterCook II
CHOCOLATE CHOC
- CHIP COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups flour — unsifted
1 teaspoon baking soda
1 cup butter or oleo — softened
1/4 cup granulated sugar
3/4 cup light brown sugar — firmly
packed
1 teaspoon vanilla
1 (4 oz.) pkg. Jello brand chocolate
flavor
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts — chopped
Mix flour with baking soda. Combine
sugars, butter, vanilla and pudding mix
in large bowl. Beat until smooth and
creamy. Beat in eggs. Gradually add
flour mixture. Then stir in chips and nuts
(batter will be stiff). Drop by rounded
teaspoons about 2 inches apart onto
ungreased baking sheet. Bake at 375
degrees 8 to 10 minutes. Makes about 7
dozen.
Starbuck
-----------------Exported from MasterCook II
CHOCOLATE
COOKIE
SANDWICHES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
Creme filling
Cream shortening, sugar, egg and vanilla
in large mixer bowl until light and fluffy.
Combine flour, cocoa, baking soda and
salt; add alternately with milk to
creamed mixture until ingredients are
combined.
Drop by teaspoonfuls onto ungreased
cookie sheet. Bake at 375 degrees for 11
to 12 minutes or just until soft-set (do
not overbake). Cool 1 minute. Remove
from cookie sheet and cool completely
on wire rack.
Prepare creme filling. Spread bottom of
one cookie with about 1 tablespoon
filling; cover with another cookie.
Repeat with remaining cookies and
filling. (About 15 filled cookies.)
------------------
Exported from MasterCook II
CHOCOLATE
PARTY COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup plus 2 tbsp. melted margarine
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 3/4 cups flour
6 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
Beat margarine, sugar and egg until
creamy. Combine flour, baking soda,
baking powder and cocoa, then add to
creamed mixture alternately with milk.
Beat well and add vanilla. Chill a short
time. Drop by teaspoons onto greased
baking sheet. Bake at 350 degrees for 6
to 8 minutes. When cookies are cooled,
frost with chocolate frosting.
-----------------Exported from MasterCook II
CHOCOLATE
SANDWICH
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
20 Ritz crackers
Peanut butter — creamy
Eagle Brand chocolate candy-melt (1
sq.)
1 level tsp. Crisco
Spread Ritz crackers with peanut butter
and make 10 sandwiches. Put square of
chocolate in custard cup (or small dish).
Microwave on lowered power, after you
have add the Crisco - until melted. Stir
at least once, while melting.
I use a fork to turn and lift the individual
sandwiches. Place on waxed paper to
cool and set. Store in a cool place.
You can teach your little ones to make
their own cookies. Supervise the melting
of the chocolate. If you don’t have a
microwave - melt chocolate over boiling
water (simmering).
Friendly 30 Club
-----------------Exported from MasterCook II
CHOCOLATE
BROWN SUGAR
COOKIES
Recipe By : Serving Size : 3 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 C Brown sugar
Flour (1.1 C —> glass
1/2 pound Butter
cup filled
1/3 C Honey
the top)
1 large Egg
1/2 teaspoon Baking soda
1/2 teaspoon Vanilla extract
1 C Chocolate chips
Preheat oven to 375 degrees F. Cream
together the butter and the brown sugar,
add egg and vanilla. Mix well. Add
honey.
Measure flour and baking soda (I usually
just mix the soda in with the flour.) Add
flour and soda to batter a little at a time
and mix. Add chocolate chips.
Drop by spoonfuls onto an ungreased
cookie sheet and bake for 5-8 minutes at
375 degrees F.
NOTES:
* Chocolate chip cookies with honey and
brown sugar.
* For those of you who like your cookies
warm! I always make up only enough to
eat, and store the batter in the fridge.
* You can substitute margarine for the
butter if you want.
: Difficulty: easy, though creaming butter
and sugar without a food processor is
tedious. : Time: 10 minutes preparation,
10 minutes cooking and cooling. :
Precision: measure the ingredients.
: Karen Curran : Digital Equipment
Corporation : decwrl!rhea!euclid!curran
[email protected] :
(EUCLID::CURRAN on DEC VMS
systems) : Copyright (C) 1986 USENET
Community Trust
-----------------Exported from MasterCook II
Chocolate Chip Pecan Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter — (it is best to use r
3/4 cup sugar
3/4 cup brown sugar — packed
1 teaspoon vanilla
2 egg
12 ounces chocolate chip — bag of real
1 1/2 cups pecans — chopped
Cream together the butter and sugars,
add eggs and beat until well blended add
vanilla, salt and baking soda. Gradually
add the flour beating constantly all
chocolate chips and pecans. Cover
cookie sheet with wax paper. Using ice
cream scoop, drop cookies onto wax
paper. Bake at 325 degrees for 15 - 18
minutes
Courtesy of: Joann Pierce
-----------------Exported from MasterCook II
Chocolate Chip Pudding Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 84 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine — softened
3/4 cup firmly packed light brown
sugar
1/4 cup granulated sugar
1 package butter pecan pudding mix —
4 serv. sz.*
1 teaspoon vanilla
2 egg
12 ounces chocolate chip
1 cup nuts — Chopped
* Butterscotch, Chocolate, Milk
Chocolate, Chocolate Fudge, French
Vanilla, or Vanilla Flavor. Mix flour
with baking soda. Combine butter, the
sugars, pudding mix and vanilla in large
mixer bowl; beat until smooth and
creamy. Beat in eggs. Gradually add
flour mixture; then stir in chips and nuts.
(Batter will be stiff.) Drop from
teaspoon onto ungreased baking sheets,
about 2 inches apart. Bake ar 375
degrees for 8 to 10 minutes. Makes
about 7 dozen. In high altitude areas use
large eggs and bake 9 to 11 minutes.
-----------------Exported from MasterCook II
Chocolate Chip Whole Wheat Cookies
Recipe By : Hershey Foods Corporation
Serving Size : 20 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup shortening
1 1/2 cups light brown sugar — packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup whole wheat flour — unsifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking rolled oats
1 cup dried apricots — chopped
1 cup semisweet HERSHEY’S MINI
CHIPS
Cream shortening and brown sugar in
large mixer bowl until light and fluffy.
Add egg, water and vanilla; beat well.
Combine whole wheat flour, baking
soda and salt; stir into creamed mixture.
Stir in oats, dried apricots and MINI
CHIPS Chocolates. Drop by
teaspoonfuls onto lightly greased cookie
sheet; flatten slightly. Bake at 350
degrees F. for 10 to 12 minutes or until
golden brown. Remove from cookie
sheet; cool completely on wire rack.
-----------------NOTES : Whole wheat flour, oats and
dried apricots adds nutrients to these
tasty treats.
Exported from MasterCook II
Chocolate Chip Yogurt Cookies
Recipe By : Pillsbury Healthy Baking
Serving Size : 36 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup sugar
1/2 cup brown sugar — packed
1/4 cup margarine
1/4 cup shortening
1/2 cup nonfat plain yogurt
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips
Beat sugars, margarine & shortening
until light & fluffy. Add yogurt &
vanilla. Stir in flour, baking soda, salt &
chips. Drop on sheet sprayed with Pam.
Bake 375 for 8 -12 min. Cool 1 min on
sheet & then remove to racks. Nutrition
Info: 3.5 g fat, 0 mg cholesterol, 59 mg
sodium. Makes 36 cookies. Posted by
Vonlisa
-----------------Exported from MasterCook II
Chocolate Chip-Oatmeal Cookies
Recipe By : Serving Size : 12
Preparation Time :0:00 Categories :
Low-Cal Cookies
Chocolate
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Lo cal margarine
1 teaspoon Baking soda
1/2 cup Unsweetened applesauce
1 teaspoon Vanilla
1/2 cup Packed dark brown sugar
2 1/4 cups Flour
2 tablespoons Thawed frozen apple
juice
4 1/2 ounces Quick oats — concentrate
1/4 cup Boiling water
2 ounces Semisweet chocolate chips
1. Preheat oven to 350F. Spray large
baking sheet with nonstick spray.
2. In a large bowl, with mixer on high,
beat margarine, applesauce, brown sugar
and apple juice concentrate until light
and fluffy (note mixture may appear to
be curdled).
3. In a small bowl, combine boiling
water, baking soda, and vanilla and beat
into margarine mixture.
4. In large bowl, combine flour, oats,
and salt. Gradually add to margarine
mixture, beating well after each
addition. Add chocolate chips.
5. Drop by rounded teaspoonsful onto
prepared baking sheet, making 48
cookies. Bake 10-12 minutes until
golden brown. Cool completely on rack.
Each serving provides: 1 fat, 1 1/2
bread, 65 calories Per serving: 226
calories Source: Weight Watchers
Magazine, June 1993
------------------
Exported from MasterCook II
Chocolate Chunk Chocolate Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 48 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
10 ounces semisweet chocolate —
broken in pieces
1 package cake mix — chocolate fudge
2 packages pudding mix — chocolate
fudge
1 1/2 cups miracle whip
1/2 cup walnuts — chopped
Preheat oven to 350F. Combine first 4
ingredients in medium bowl. Mix in
Miracle Whip. Shape dough by 2
Tablespoons into balls. Place on
ungreased cookie sheet, spacing 2 inches
apart. Bake until tester inserted in
centers comes out clean, about 12
minutes. (Can be prepared 2 days ahead
and stored in airtight containers.)
-----------------Exported from MasterCook II
Chocolate Cookie Mice
Recipe By : Pillsbury, Cookies,
Brownies & Bars, 1991 Serving Size :
36 Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour — or
unbleached
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
72 miniature chocolate chips
36 red or black licorice strips
—cut into 2-inch pieces
Preheat oven to 325 degrees. In a large
bowl, beat the sugar, margarine and
shortening until light and fluffy. Add the
vanilla extract and egg; blend well.
Lightly spoon flour into measuring cup;
level off. Stir in the flour, cocoa and
baking powder; mix well. Shape the
dough into 1-inch balls. To form a
mouse, pinch one end of the ball to form
the nose. For the ears, make 2 tiny balls
of dough and flatten slightly; gently press
into the dough on the upper front of each
mouse body. For the eyes, press 2
miniature chocolate chips into the dough
below the ears. Place the shaped
cookies 2 inches apart on ungreased
cookie sheets. Bake for 8 to 13 minutes,
or until set. For the tails, immediately
place a piece of licorice into the
rounded end of each cookie. Remove
from the cookie sheets.
Variation. Chocolaty Shortbread
Cookies: Prepare the dough as directed
above. Shape the dough into 1-inch
balls. Place 2 inches apart on ungreased
cookie sheets. Flatten slightly with a
glass dipped in sugar. Bake for 8 to 13
minutes, or until set. Cool for 1 minute;
remove from the cookie sheets.
-----------------Exported from MasterCook II
Chocolate Meringue Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 20 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 egg white
1/8 teaspoon cream of tartar
3/4 cup sugar
1 package chocolate chip — 6 oz.
Servings: 20 Preheat oven 350 degrees.
Beat 2 egg whites, add 1/8 tsp. cream of
tartar, 3/4 cup sugar and beat stiff. Fold
in 1 6 oz pkg chocolate chips. Drop
teaspoon on greased cookie sheet.
TURN OFF OVEN, put in cookies and
leave in oven over night. Do not open
door until morning.
-----------------Exported from MasterCook II
Chocolate No Bake Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Chocolate
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Butter
1/2 cup Peanut butter
2 cups Sugar
3 cups Oatmeal or:
1/2 cup -Water
1 cup Coconut
2 tablespoons Cocoa
Mix butter, sugar, water and cocoa
together, bring to a boil for 30 seconds.
Remove from heat and add peanut butter,
oatmeal or coconut. Drop on wax paper
and let harden.
one of my grandmother’s Terrill’s
recipes Source: grandma (via mom)
posted by Anne MacLellan
-----------------Exported from MasterCook II
CHOCOLATE
OATMEAL
COOKIES
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies Chocolate
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
–—SIFT BEFORE MEASURING–—
1 cup Flour — all purpose
–—RESIFT FLOUR WITH–—
1/2 cup Cocoa — *see directions
1 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
–—FOLD INTO FLOUR MIXTURE–
—
1 cup Quick rolled oats
–—CREAM TOGETHER–—
1/2 cup Butter — softened or shortnin
1 cup Sugar
–—BEAT IN VIGOURSLY–—
1 each Egg — well beaten
–—ADD FLOUR ALTERNATELY
WITH–—
1/2 cup Evaporated milk
Preheat oven to 350 degrees Beat until
smooth after each addition. Begin and
end with flour mixture. Drop from a
teaspoon onto greased baking sheet,
leaving a 2” space to allow for
spreading. Bake on oven shelf slightly
above center for 12 minutes, or until
cookies are brown. *npote: You can
substitute unsweetened chocolate for
cocoa. Just melt it over boiling water.
Use 2 squares (2 ozs.). Add to
shortening and sugar mixture after egg
has been beaten in.
-----------------Exported from MasterCook II
Chocolate Peanut Butter Cup Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 48 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter — softened
3/4 cup peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 teaspoons vanilla
2 cups peanut butter cups — chopped
3/4 cup peanuts — chopped
1 cup milk chocolate chips
PREHEAT OVEN TO 375F. Sift
together flour, soda and salt. Set aside.
Beat together butter, peanut butter,
brown sugar, sugar, eggs and vanilla
until light and fluffy. Add dry ingredients
and combine thoroughly. Fold in peanut
butter cups, peanuts and chocolate chips.
The batter will be stiff. Form into balls
about the size of a tablespoon. Place on
a greased cookie sheet and bake 12
minutes or until golden. Cool on a wire
rack.
-----------------Exported from MasterCook II
Chocolate-Peanut Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1/2 cup milk
1/4 pound butter
4 tablespoons cocoa
3 cups rolled oats
1/2 cup peanut butter
Combine sugar, milk, butter and cocoa in
1-quart saucepan. Bring to a boil for 2 to
5 minutes, stirring constantly. Remove
from heat; fold in rolled oats and peanut
butter quickly or mixture will harden.
Drop by 1/2 teaspoonfuls onto waxed
paper. Let cool. May add nuts or use
crunchy peanut butter. May use one 6-oz
package butterscotch chips instead of
cocoa. Yield: 2 dozen.
-----------------Exported from MasterCook II
Chocolatey Chocolate-Chip Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 48 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups butter or margarine
1/4 cup shortening
1 1/3 cups brown sugar
2 1/2 teaspoons vanilla
3 egg — Slightly Beaten
4 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup cocoa
Preheat oven to 350 degrees. Cream
together butter (or margarine),
shortening, and brown sugar. Then mix
in remaining ingredients. Drop by
spoonfuls on to a cookie sheet. Bake for
7 minutes. Makes 4-5 dozen.
-----------------Exported from MasterCook II
CHRISTMAS
CASSEROLE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 eggs — well beaten
1 cup sugar
1 cup walnuts — cut fine
1 cup snipped dates
1 cup coconut
1 teaspoon vanilla
1/4 teaspoon almond extract
Beat eggs and add sugar gradually. Stir
in remaining ingredients. Pour into
ungreased 2 quart casserole and bake 30
minutes at 350 degrees.
Remove from oven and while batter is
still hot, stir well with wooden spoon.
Cool. Form into 36 small balls. Roll
part in granulated sugar and part in
confectioners’ sugar. Let set to firm up.
Store in airtight container. These
improve with age.
-----------------Exported from MasterCook II
Cinnamon Lemon Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
Cinnamon sugar **
**(1/4 cup sugar and 1 tsp. cinnamon,
mixed) In a mixer bowl, cream together
sugar and butter. Beat in egg and vanilla.
Combine flour, cinnamon, baking
powder, lemon peel and salt. Add to
butter mixture. Blend well. Cover and
refrigerate 2 hours ot until firm. Shape
dough into small balls, about 3/4-inch in
diameter. Roll in cinnamon sugar to
coat. Set cookies, 1-inch apart on lightly
greased cookie sheets. Bake at 350 for
10 minutes or till edges are lightly
browned. Cool slightly on pans, then
remove to racks to cool completely.
-----------------Exported from MasterCook II
Cinnamon-Almond Butter Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 3/4 cups All-purpose flour
1/2 cup Sugar — divided
3/4 cup Butter or margarine — softened
1 Egg white — slightly beaten
1 teaspoon Almond extract
1/8 teaspoon Ground cinnamon
1/8 teaspoon Salt
1/3 cup Almonds*
* toasted diced & buttered This is an
elegant cookie with a sweet almond
flavor.
In a large bowl, measure flour, butter or
margarine, almond extract, salt and 1/4
cup sugar. With mixer at medium speed,
beat ingredients until well mixed,
occasionally scraping bowl with rubber
spatula. (Mixture will be crumbly.) With
hands, shape into ball. If dough is too
soft to roll out, cover and refrigerate
until firm.
Preheat oven to 325ř.
On lightly floured surface, with floured
rolling pin, roll dough into 12 x 8-inch
rectangle. Using pastry wheel or knife,
cut into strips 3 x 1-inch. Place strips on
greased cookie sheets and brush with
slightly beaten egg whites.
In a small bowl, mix remaining 1/4 cup
sugar with cinnamon and almonds;
sprinkle on cookies. Bake 15 minutes at
325ř or until golden. With pancake
turner, remove cookies to wire racks and
allow to cool.
Yield: 3 dozen. Larry Rosenberg, author
of Muffins & Cupcakes (published by
The American Cooking Guild),
Fairview, NJ.
Randy Shearer
-----------------Exported from MasterCook II
Cinnamon-Coffee Cookies
Recipe By : Cooking Light, Guilt-Free
Desserts Serving Size : 40 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup margarine — softened
1/2 cup sugar — plus
2 tablespoons sugar — divided
3 tablespoons amaretto
1 egg
2 cups all-purpose flour
1 1/2 tablespoons instant coffee
granules
1 teaspoon ground cinnamon —
divided
1/4 teaspoon salt
Preheat oven to 400 degrees. Cream
margarine; gradually add 1/2 cup sugar,
beating at medium speed until light and
fluffy. Add amaretto and egg; beat well.
Combine flour, coffee granules, 1/2
teaspoon cinnamon and salt; gradually
add to creamed mixture, stirring until
thoroughly blended. Combine remaining
2 tablespoons sugar and 1/2 teaspoon
cinnamon. Shape dough into 40 balls;
roll in sugar mixture. Place 2 inches
apart on ungreased cookie sheets. Flatten
dough with a fork in a crisscross pattern.
Bake for 8 minutes, or until lightly
browned. Remove cookies from pans;
cool completely on wire racks. Store in
an airtight container. (per cookie: 48
calories, 1.5g fat, 28% calories from fat)
-----------------Exported from MasterCook II
Clinton Chocolate Chip w/Oatmeal
Cookies
Recipe By : Enkelin Serving Size : 1
Preparation Time :0:00 Categories :
Chocolate Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 c unsifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 c solid vegetable shortening —
(Crisco)
1 c firmly packed light brown sugar
1 tsp vanilla extract
2 eggs
2 c old-fashioned rolled oats — not
quick
12 oz pkg semisweet chocolate chips
— Nestle’s
Preheat oven to 350. Combine flour,
salt,and baking soda. Beat together
shortening, sugars, and vanilla until
creamy. Add eggs, beating until light and
fluffy. Gradually beat in flour mixture
and rolled oats. Stir in chocolate chips.
Drop batter by well-rounded
teaspoonfuls onto greased cookie sheets.
Bake 8-10 minutes or until cookies are
done. Cool cookies on sheets for 2
minutes before placing them on wire
rack for further cooling.
-----------------NOTES : Yields 7 1/2 dozen cookies.
Exported from MasterCook II
COCONUT
FINGERS COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup butter
2 tablespoons powdered sugar
Cream above together.
Ő1/2 c. chopped nuts 1/2 c. chopped
coconut 1 tsp. vanilla 1 c. cake flour Ő
Add to above. Chill 15 minutes. Shape
into crescents and bake at 325 degrees
until slightly brown. Roll in powdered
sugar.
Honolulu, Hawaii
-----------------Exported from MasterCook II
COOKIE ON A
STICK
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
3/4 cup Parkay margarine
2 eggs
1/2 teaspoon vanilla
3 cups flour
1 teaspoon Calumet baking powder
1/2 teaspoon salt
Wooden craft sticks (like popsicle
sticks)
1 tablespoon light corn syrup
Few drops food coloring
Beat sugar and margarine until light and
fluffy. Blend in eggs and vanilla. Add
combined dry ingredients; mix well.
Chill several hours or overnight. Preheat
oven to 375 degrees. On lightly floured
surface, roll dough to 1/4” thickness; cut
with 3” cookie cutters. Place on
ungreased cookie sheet. Slide stick
under each cookie to center; gently press
dough around stick. Bake 9 to 11
minutes, or until edges are lightly
browned. Cool slightly; remove from
cookie sheet. Cool. Glaze: Combine
corn syrup and food coloring. Paint
cookies with glaze using small brush.
Wrap each with colored clear plastic
wrap and they’re ready to give away.
Makes approximately 4 dozen.
------------------
Exported from MasterCook II
COOKIE PAINTS
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 egg yolks
1/2 teaspoon water
Food coloring
Blend egg yolks and water together.
Divide into containers and add food
coloring. Using small clean
paintbrushes, paint unbaked cookies.
Bakes on a shiny glaze.
-----------------Exported from MasterCook II
COOKIE POPS FOR
A PARTY
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 box of sugar or chocolate chip cookie
mix
1 egg
Assorted decoration: Jelly Beans — M
and M, Reeses Piec
1. Make dough as directed for cut
cookies.
2. Shape 1 tablespoon of dough into ball
for each cookie.
3. Push ice cream stick into center of
each ball.
4. Flatten balls with floured glass
bottom.
5. Press decorations lightly into dough.
6. Bake at 375 degrees for 7 to 9
minutes.
7. Cool 1 to 3 minutes and remove from
cookies sheet.
Do not pick up stick until completely
cool.
-----------------Exported from MasterCook II
Cookie: Crispie Treats (No Bake)
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 36 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups mini marshmallows
1/4 cup margarine
1/2 cup peanut butter
1/8 teaspoon salt
4 cups crisp rice cereal
1 1/2 cups M & M candies — plain or
peanut
Melt together marshmallows,
margarine, peanut butter and salt in
heavy saucepan over low heat, stirring
occasionally, until smooth. Pour over
combined cereal and candies, tossing
lightly until thoroughly coated. With
greased fingers, gently shake into 1-1/2inch balls. Place on waxed paper; cool
at room temperature until set. Makes
about 3 dozen cookies.
-----------------Exported from MasterCook II
Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 each Eggs
1 teaspoon Salt
1 cup Lard
1 teaspoon Baking soda
1 cup Milk — sweet
3 teaspoons Baking powder
2 cups Sugar
Mix as thin as can be handled.
Note: Add only enough flour to allow
you to work with the dough. Less flour,
sticky dough, should be fine for drop
cookies, more flour, heavier rollable
dough more suited for cut cookies. Bake
in moderate 350 F. oven till done.
Source: Elsie Scanlon, Perryton Grange,
Licking County, OH
------------------
Exported from MasterCook II
Cowboy Cookies
Recipe By : Historical Davis United
Methodist Church Serving Size : 120
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups shortening
—or part butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
3 cups rolled oats
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips — or
butterscotch
1 cup chopped nuts — or coconut
Preheat oven to 325 degrees; grease
cookie sheets. Mix the shortening,
sugars, eggs, and vanilla extract. Add the
flour, baking soda, salt and baking
powder; mix well. Stir in the oats, then
the chocolate chips and nuts. Drop by
teaspoonfuls onto the cookie sheets.
Bake for about 15 minutes. Remove from
pans to cool.
------------------
Exported from MasterCook II
Cranberry Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 96 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries —
stemmed and chopped
1 cup chopped walnuts
Preheat oven to 375F. Measure flour,
baking powder, soda, and salt into a
bowl; stir with a fork to mix. Cream
butter and sugars in a large bowl until
fluffy; beat in egg, milk, and lemon juice.
Stir in flour mixture, a little at a time,
until well blended; stir in cranberries
and walnuts. Drop dough by
teaspoonfuls, about 1 inch apart, onto
greased cookie sheets. Bake 15 minutes,
or until firm and golden. Cool on racks.
8 dozens.
------------------
Exported from MasterCook II
CRANBERRYAPPLE COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 C Butter
1 teaspoon Cinnamon
1 C Brown sugar
1/2 teaspoon Salt
3/4 C Sugar
1 teaspoon Orange rind — grated
1 Egg
1 1/2 C Apples, pared
1/4 C Milk
2 C Flour
1 C Cranberries — chopped
1 teaspoon Baking powder
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 : [email protected]
{decvax,ucbvax,cbosgd,ihnp4}!decwrl!gl
: Copyright (C) 1986 USENET
Community Trust
------------------
Exported from MasterCook II
CRISPY SUGAR
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon soda
1 egg
1/2 cup margarine — melted
2 tablespoons milk
1 teaspoon vanilla
Combine flour, 1/2 sugar, powder and
soda. Add egg, margarine, milk and
vanilla; mix well. Drop by teaspoonfuls
onto greased cookie sheets, flatten with
fork. Sprinkle with sugar.
Granny Annie Newsletter
-----------------Exported from MasterCook II
Crocus Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Brown sugar
8 each Eggs — well beaten
1 cup Lard
5 cups Flour
1 teaspoon Baking soda — heaping
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
------------------
Exported from MasterCook II
CRUNCHY CRISPY
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup oil
1 cup butter
1 cup white sugar
1 cup brown sugar
1 egg
1 tablespoon sour milk
3 1/2 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
1/2 cup coconut
1 cup corn flakes
1 cup oatmeal
1 cup chopped nuts
1 teaspoon vanilla
Cream sugars, butter, oil and egg. Add
the remaining ingredients. Drop by
teaspoonful onto an ungreased baking
sheet. Bake at 350 degrees for 10 to 12
minutes. Yields: 5 to 7 dozen cookies.
-----------------Exported from MasterCook II
CRUNCHY
OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup shortening
2 cups brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon soda
3/4 teaspoon salt
1 1/2 cups oatmeal
1 cup coconut
3/4 cup chopped nuts
Cream shortening and sugar. Add egg
and vanilla. Sift flour with dry
ingredients. Blend with creamed
mixture. Add oatmeal, coconut and nuts.
Drop by teaspoons onto greased cookie
sheets. Bake for 10-12 minutes at 350
degrees.
-----------------Exported from MasterCook II
CRUSHED POTATO
CHIP COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1 cup shortening or butter
1 egg — beaten
1 pinch of salt
1 teaspoon soda
2 cups flour
3/4 cup crushed potato chops
3/4 cup nuts
Mix all ingredients together. Roll into
small balls. Flatten with fork dipped in
flour. Bake until brown at 350 degrees.
4 dozen.
------------------
Exported from MasterCook II
CUT OUT COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Crisco
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
–—ICING:–—
1 tablespoon margarine
1 1/2 teaspoons vanilla
Milk
Powdered sugar
Blend Crisco and sugar. Add eggs and
beat. Combine flour, baking powder and
salt. Add to mixture; blend well. Bake
on greased cookie sheet 10 to 12 minutes
at 375 degrees. Frost when cool.
-----------------Exported from MasterCook II
Deep Dark Chocolate Fudge Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 36 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
7 ounces semisweet chocolate
2 1/2 ounces unsweetened chocolate
3 tablespoons unsalted butter
1 cup sugar
3 egg
1 1/2 teaspoons coffee — strong
brewed
3/4 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate —
coarsley chopped
3/4 cup pecans — chopped
Melt 7 ounces semisweet chocolate,
unsweetened chocolate, and butter in the
top of a double boiler; set aside. In a
mixing bowl, beat sugar and eggs
together until lemon colored; mix in
coffee and vanilla. Gradually add flour,
baking powder, and salt; mix well. Stir
in 4 ounces chopped semisweet
chocolate and pecans. Bake at 350
degrees about 12 minutes until tops are
shiny and cracked and cookies are soft
to touch. Cool several minutes and
remove to wire racks.
-----------------Exported from MasterCook II
Deep Fried Fruit Won Ton Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups prunes — chopped
1 1/2 cups coconut flakes
1 cup dried apricots — chopped
1 cup almonds — chopped
1 1/2 cups brown sugar, packed
24 won ton wrappers
vegetable oil
Mix prunes, apricots, brown sugar,
coconut and almonds. Put about 2 tsps.
of this mixture on center of each won ton
wrapper. Moisten edges with water .
Fold each wrapper in half to form a
triangle, pressing edges firmly to seal.
Heat about 1-2 inches of oil in a skillet.
Fry filled won tons one at a time turning
occaisionally til golden brown. Drain on
paper towels. Good served with ice
cream.
-----------------Exported from MasterCook II
Deluxe Chocolate Chip Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 22 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup brown sugar
3/4 cup sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
2 egg
2 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 ounces semisweet chocolate — or
milk chocolate, c
Heat oven 375. Beat sugars and
margarine in large bowl on medium
about 3 minutes until fluffy. Beat in
vanilla and eggs. Stir in flour, baking
soda and salt. Stir in nuts and chocolate.
Drop dough by level 1/4 cupfuls about
2” apart onto ungreased cookie sheet.
Flatten slightly with fork. Bake 11 to 14
minutes or until edges are light brown.
(Centers will be soft.) Cool 3 to 4
minutes; remove from cookie sheet.
-----------------Exported from MasterCook II
DIABETIC
APPLESAUCE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 3/4 cups cake flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
Salt (opt.)
1/2 cup butter
1 tablespoon Sweet Ten
1 egg
1 cup unsweetened applesauce
1/2 cup raisins or nuts
1 cup All Bran
Mix. Drop on cookie sheet. Bake 20
minutes at 375 degrees.
-----------------Exported from MasterCook II
DIABETIC
CINNAMON
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 slice bread — crumbled
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 egg — beaten
1 teaspoon sweetener
-----------------Exported from MasterCook II
DIET OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/3 cup non-fat dry milk
1 package instant oatmeal
1/2 cup crushed pineapple — canned in
its own ju
5 packages Sweet’N Low
1/2 teaspoon vanilla
1/2 teaspoon coconut flavoring
Dash of salt
Mix together; drop by teaspoon on
cookie sheet. Bake 12 minutes at 350
degrees. Makes 12 cookies.
-----------------Exported from MasterCook II
DINOSAUR
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter or margarine — softened
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla
2 3/4 cups flour
Dinosaur cookie cutters
Preheat oven to 400 degrees. In a large
bowl, cream butter and sugar with an
electric mixer. Beat in eggs and vanilla.
Add baking powder and flour one cup at
a time, mixing after addition. The dough
will be very stiff, blend last flour in by
hand. Do not chill dough. Divide dough
into 2 balls. On a floured surface, roll
each ball in a circle approximately 12
inches in diameter and 1/8 inch thick.
Dip cutters in flour before each use.
Bake cookies on cookie sheet on top
rack of oven for 6 to 7 minutes, or until
cookies are lightly browned.
Grade 2
-----------------Exported from MasterCook II
DISH PAN COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups brown sugar
1 cup sugar
2 1/3 cups vegetable oil
5 eggs
2 teaspoons soda
1/2 teaspoon baking powder
1 teaspoon salt
4 cups flour
1 1/2 cups minute oats
2 cups Rice Krispies
4 cups Corn Flakes (measure before
crushing)
6 ounces miniature chocolate chips
6 ounces peanut butter chips
1 cup nuts
And anything else you happen to have
in th
Cream first 4 ingredients together. Mix
remainder together in a separate huge
bowl. Gradually add creamed mixture to
dry mix. Batter will be very stiff. Drop
by teaspoonful on ungreased cookie
sheet and bake at 325 degrees for 10 to
12 minutes for crunchy or 8 to 10
minutes for chewy. Makes a bunch.
Warning: Do not double or you will
have to mix it in your bathtub!
------------------
Exported from MasterCook II
Double-Treat Walnut Cookies
Recipe By : Serving Size : 22
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Whole-wheat flour
1 Egg
1/4 cup Nonfat dry milk
1/4 cup Frozen orange-juice
1/4 cup Wheat germ
Concentrate, thawed
1 teaspoon Salt
Undiluted
1 teaspoon Baking powder
1 1/2 cups Uncooked quick oats
1/4 teaspoon Cinnamon
1 cup Chopped walnuts
3/4 cup Shortening
1/2 cup Chopped raisins
1 1/4 cups Packed brown sugar
2 tablespoons Granulated sugar
Stir together flour, mulk — wh
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.
-----------------Exported from MasterCook II
Doubly Chocolate Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 54 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter — softened
1 1/2 cups sugar
2 egg
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup nuts — chopped
Heat oven to 350F. In large mixer
bowl, beat butter, sugar, eggs and
vanilla until light and fluffy. Stir together
flour, cocoa, baking soda and salt; add
to butter mixture. Stir in chocolate chips
and nuts, if desired. Drop by rounded
teaspoonfuls onto ungreased cookie
sheets. Bake 8 to 10 minutes or just until
set. Cool slightly; remove from cookie
sheet to wire rack. Cool completely.
Makes about 4 1/2 dozen cookies.
-----------------Exported from MasterCook II
Dutch Cookies
Recipe By : Serving Size : 48
Preparation Time :0:00 Categories :
Cookies Ethnic
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups All-purpose flour
1 Egg yolk
1/8 teaspoon Salt
1 Egg white — slightly beaten
1 cup Butter or margarine
1/4 cup Sugar
1 cup Brown sugar
1/2 teaspoon Cinnamon — ground
1 teaspoon Vanilla
3/4 cup Almonds — sliced
Stir together flour and salt. In a large
mixer bowl, beat butter or margarine
with electric mixer on medium speed for
30 seconds. Add brown sugar and
vanilla; beat until fluffy. Add egg yolk;
beat until well combined. Stir dry
ingredients into sugar mixture, mixing
well Pat batter evenly in a ungreased 15
x 10 x 1” baking pan. Brush top with
beaten egg white. Combine sugar and
cinnamon; sprinkle evenly over top.
Sprinkle almonds over all. Bake in 350
degree oven for 15 to 18 minutes or until
light brown. Cut into 1 1/2” diamonds
while warm. Cool in pan. Remove from
pan with spatula.
-----------------Exported from MasterCook II
EASY PEANUT
BUTTER COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup peanut butter
1 cup sugar
1 egg
1/2 bag chocolate chips
Mix thoroughly and bake in 400 degree
oven for 7 to 8 minutes. Makes about 2
to 3 dozen.
-----------------Exported from MasterCook II
EASY SUGAR
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups powdered sugar
3 cups salad oil
6 eggs
6 teaspoons vanilla
3 cups butter
3 cups granulated sugar
15 cups flour
3 teaspoons soda
3 teaspoons cream of tartar
1 teaspoon salt
Cream together powdered sugar, butter
and granulated sugar. Add salad oil,
eggs, vanilla. Combine flour, soda,
cream of tartar and salt; add to mixture.
With #40 scoop drop on ungreased
cookie sheet. Press down with glass
dipped in sugar. Bake 10 to 12 minutes
at 350 degrees. Makes 200 cookies.
-----------------Exported from MasterCook II
Ed’s Famous Cowboy Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups All-purpose flour
2 Eggs
1/2 cup Whole wheat flour
1 teaspoon Vanilla
1/2 teaspoon Baking powder
2 cups Quick-cooking oats
1/2 teaspoon Salt
3/4 cup Chopped dates
1 cup Shortening
1/2 cup Chopped raisins
1 cup Packed brown sugar
1/2 cup Chopped pecans
1 cup Granulated sugar
3/4 cup Chocolate bits
–—OPTIONAL–—
Coconut, dried apricots
Butterscotch chips — etc.
Chopped walnuts
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 350ř.
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 350ř 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
-----------------Exported from MasterCook II
Eggless Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups Sugar
1 teaspoon Baking soda
1 cup Shortening
1/4 teaspoon Salt
1 cup Milk — sour
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
-----------------Exported from MasterCook II
Fat-Free Oatmeal Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup Light corn syrup
1/4 cup Water
1 teaspoon Vanilla extract
2 Egg whites
1/2 cup Brown sugar
1/2 cup Granulated sugar
2 cups Rolled oats
2 cups Oat bran
1 cup All-purpose flour (I use
Whole wheat)
1/2 teaspoon Baking soda
1/2 cup Raisins (golden are great!)
Preheat oven to 350 degrees. Mix all
moist ingredients and sugars in a large
bowl, then gradually blend in the dry
ingredients. Mix in raisins. Drop by
large spoonfuls onto a cookie sheet
lightly sprayed with Baker’s Joy. Bake
15-17 minutes or until the edges are
browned.
These are great warm, but will break
your teeth when cold. Converted to MM
by Donna Webster
[email protected]
-----------------Exported from MasterCook II
FATTIGMAND
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
5 eggs — well beaten
Flour
Beat 5 eggs well. Add flour to make a
stiff dough to roll out. Cut in diamond
shapes and fry in deep lard. Sprinkle
with sugar. This is my mom’s recipe
Tilla Melaas.
Elbow Lake
-----------------Exported from MasterCook II
FINLAND CHRISTMAS
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups butter
4 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup ice water
1 tablespoon almond extract
Cream 1 cup butter. Add flour and salt
and mix until mixture resembles coarse
crumbs. Dissolve soda in water and stir
into flour mixture. Blend in almond
extract. Cover dough and chill
thoroughly. Roll out on a lightly floured
surface in a rectangular shape about 1/8
inch thick. Spread half of dough with 1/2
cup soft butter, fold over and chill in
refrigerator 15 minutes.
Repeat rolling, spreading and folding
process. Divide dough in half and roll
each portion 1/8 inch thick. Cut into 2
1/2 inch squares and make 1 inch
diagonal cuts toward center from each
corner.
Place 1 teaspoon of prune filling in
center of each square. Bring alternate
corners together in center, forming
pinwheels. Bake on ungreased cookie
sheets in hot oven at 400 degrees for 15
minutes.
ŐţBPRUNE FILLING:ţb Ő Ő1 lb.
cooked prunes 1/2 c. sugar 1 tsp. lemon
juice Ő Remove pits from prunes and
mash to a pulp. Add sugar and lemon
juice.
-----------------Exported from MasterCook II
Finnish Almond Cookies
Recipe By : Serving Size : 30
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups All-purpose flour
1 tablespoon Sugar
3/4 cup Butter or margarine — softened
1 Egg — separated
1 teaspoon Almond extract
2/3 cup Sliced blanched almonds
1/4 cup Sugar
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
-----------------Exported from MasterCook II
Forget ‘em Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 36 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 egg white
dash salt
3/4 cup sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup pecans — chopped
Preheat oven to 350. Beat egg whites, at
room temperature, until foamy; add salt.
Gradually add sugar, 1 tablespoon at a
time, beating mixture until soft peaks
form. Fold vanilla, chocolate morsels,
and pecans into beaten egg whites. Drop
by teaspoonfuls onto cookie sheets lined
with aluminum foil. Place in oven, and
immediately turn off heat. Do not open
oven door for at least 8 hours. Carefully
remove cookies from aluminum foil.
-----------------Exported from MasterCook II
FRUIT COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup brown sugar
3 eggs — well beaten
1 box white seedless raisins
3 cups plain flour
1 teaspoon cinnamon
1 cup butter (2 sticks)
1/2 cup milk
6 slices pineapple (crystallized)
2 cups cherries (crystallized)
7 cups pecans — chopped
1 teaspoon soda
Cream butter and sugar. Add eggs, one at
a time, beating well. Add soda and other
ingredients. Drop by teaspoons on
cookie sheet. Bake in 300 degree oven
for 20 to 30 minutes. Use 1 cup of flour
to flour fruit and nuts good.
-----------------Exported from MasterCook II
FRUITY JELLO
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups (4 sticks) margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
5 1/3 cups sifted all purpose flour
1/2 (4 serving size) pkg. red gelatin
1/2 (4 serving size) pkg. orange gelatin
1/2 (4 serving size) pkg. lemon gelatin
1/2 (4 serving size) pkg. green gelatin
Combine margarine and sugar together.
Add eggs and vanilla. Add baking
powder and sifted flour. Divide dough
into fourths. Add 1/2 package gelatin to
each fourth. Using cookie press, position
cookies on ungreased cookie sheet.
Sprinkle with remaining gelatin. Bake in
a preheated 350 degree oven for 8 to 14
minutes or until done. Do not brown.
Yield: approximately 5 dozen cookies.
-----------------Exported from MasterCook II
Frying Pan Cookies
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 Eggs — unbeaten
1 1/2 cups Dates — chopped
1 cup Sugar*
Salt
Servings: 36 Cook over a low heat for
10 minutes, stirring constantly. Remove
from stove and add 2 cups of Rice
Krispies.
Roll in balls and dip in coconut.
*Would recommend from nil to 1/2 c
sugar. Dates, coconut and Rice Krispies
supply sufficient sweetener in my
opinion.
Source: Dutch Oven Submitted by:
Shirley Goos
-----------------Exported from MasterCook II
FUDGE NO-BAKE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/4 cup margarine
3 cups quick oats
1 teaspoon vanilla
1/2 cup peanut butter
-----------------Exported from MasterCook II
FUDGE SANDWICH
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups butter or margarine —
softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 cup Hershey cocoa
1/2 teaspoon salt
Cream butter or margarine and sugar in
large mixing bowl. Add eggs and
vanilla, blend well. Combine flour,
cocoa, baking soda and salt. Blend into
creamed mixture. Drop onto ungreased
cookie sheet. Bake at 350 degrees for 89 minutes.
ŐţBFROSTING:ţb Ő Ő3 tbsp. butter or
margarine 6 tbsp. cocoa 2 c. powdered
sugar 1/4 c. milk 1/2 tsp. vanilla Ő Melt
butter over low heat. Stir in all
ingredients. Beat until smooth. Spread
one cookie with frosting, top with
another cookie. Cover and refrigerate
cookies.
-----------------Exported from MasterCook II
GLAZED APPLE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups brown sugar — firmly
packed
1/2 cup shortening
1/4 cup milk
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 egg
2 c.pared apples — finely chopped
1 cup walnuts — chopped
1 cup raisins
Preheat oven to 400 degrees. Sift flour,
soda, spices and salt. Set aside. Beat
shortening, sugar and egg. Stir in flour
mixture alternating with apples and milk.
Stir in nuts and raisins. Drop on lightly
greased cookie sheet. Bake 10 minutes
until golden brown. Brush tops with
vanilla glaze while still warm.
ŐţBVANILLA GLAZE:ţb Ő Ő1 c.
powdered sugar 1/2 tsp. vanilla 1 tbsp.
butter, melted 1 1/2 tbsp. hot milk Ő
Elbow Lake
------------------
Exported from MasterCook II
GLAZED CRISP
SUGAR COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/2 cups flour — sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter — piled softly
1 teaspoon vanilla
1 cup sugar
2 eggs — well beaten until th
Sift flour, cream of tartar, baking soda
and salt. Cream butter and vanilla until
butter is softened. Add 1 cup sugar
gradually, creaming until fluffy. Add
beaten eggs in thirds, beating after each
addition. Add dry ingredients in fourths
to cream mixture. Chill dough 1 hour at
least. Grease cookie sheets. Shape small
balls and dip one side in white sugar and
put 2 inches apart on cookie sheet.
Flatten each ball with a glass. Bake at
375 degrees for 10 minutes or until
lightly browned.
-----------------Exported from MasterCook II
Golden Chocolate Treasure Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 18 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup butter — softened
1 egg
1/2 teaspoon vanilla
10 ounces semisweet Treasures baking
pieces — (1-1/2 c.)
1 cup pecans — Chopped, or walnuts
Beat brown sugar and butter until
creamy, 3 to 5 minutes. Add egg and
vanilla. Gradually blend in dry
ingredients. Stir in Treasures and nuts.
Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 for
8 to 10 minutes. Let stand 2 minutes
before removing from sheets. Makes
about 18 cookies, 2-1/2 inches.
------------------
Exported from MasterCook II
GRANDMA’S MOUNT TACOMA
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup chocolate chips
2 tablespoons margarine
2 eggs
2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
1 cup chopped nuts
4 cups miniature marshmallows
Grated coconut
Melt the chocolate chips and margarine.
Let cool. Beat the eggs until fluffy. Add
the powdered sugar, vanilla and salt.
Add the mixture to the chocolate. Then
add nuts and marshmallows. Mix well.
Butter hands. Form mixture into balls
and roll in grated coconut. Place on
waxed paper and chill on a cookie sheet.
These cookies also freeze well.
-----------------Exported from MasterCook II
Grandmother’s Brown Sugar Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups Brown sugar
3/4 teaspoon Baking soda
3/4 cup Shortening
3/4 teaspoon Cream tartar
4 each Eggs
1 teaspoon Vanilla
5 cups Flour
Flour to make a soft dough. Roll, cut and
bake in quick oven.
Note: Quick oven is probably around
425 F.
Source: Mrs. E. J. Peterson, Ganges
Grange, Richland County, OH
-----------------Exported from MasterCook II
GRANNY’S ORANGE NO-BAKE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
12 ounces pkg. vanilla wafer crumbs
1 cup powdered sugar
3/4 cup chopped nuts
1/4 cup melted margarine
6 ounces can frozen orange juice
defrosted
Mix all ingredients. Form into small
balls; roll in powdered sugar. Freeze
until ready to serve.
-----------------Exported from MasterCook II
HAMBURGER
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
Vanilla wafers
Keebler mint fudge wafers or sm.
chocolate
Red & yellow icing
Coconut tinted green with food coloring
Sesame seeds - put on with egg whites
Put vanilla wafer with a little chocolate
icing - yellow or red. Put wafer, then
coconut, then yellow or red icing. Put
vanilla wafer on top. Then sesame seeds
on top of vanilla wafer.
-----------------Exported from MasterCook II
Hartshorn German Christmas Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1/2 teaspoon salt
1 1/8 cups shortening
2 egg
1 cup milk
1 tablespoon hartshorn — *
1/2 cup boiling water
2 teaspoons vanilla
flour — (to stiffen)
1 ounce anise seeds
1. Mix sugar, salt, shortening, eggs, and
milk. 2. In a separate bowl, dissolve the
Hartshorn in the boiling water. Make
sure it is completely dissolved. 3. Add
vanilla and anise seeds to the sugar
mixture. 4. Add hartshorn mixture to
sugar mixture. 5. Add enough flour to the
sugar mixture to stiffen and not to be
sticky. It may require 4-5 pounds! 6.
Roll out dough on floured surface, and
cut with cookie cutters. 7. Bake
immediately after mixing in a moderate
oven (325-350F). Editor’s note: No
baking time was given for this recipe.
Recommended baking time is 10 to 15
minutes, checking them at 10 minutes. *
Hartshorn can be obtained at your
pharmacy. It is ammonium crystals.
-----------------Exported from MasterCook II
Hazel Nut Cookies
Recipe By : Elizabeth Powell Serving
Size : 30 Preparation Time :12:00
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 pound hazelnuts — shelled, skins on
1/4 pound almonds — shelled, skins on
2 eggs
1 egg whites
1 pound sugar
Grind nuts in blender or food processor
until as fine as flour. Beat eggs and egg
white together. Add sugar and eggs to
ground nuts. Knead until no longer
sticky. Form into ovals about 1 inch by
1/2 inch. Place separated on a slightly
buttered cookie sheet. Let stand
overnight. The next day, bake at 275
degrees for 30 minutes or until lightly
browned.
-----------------Exported from MasterCook II
HONEY SWEET
POTATO COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup shortening
1 1/4 cups honey — divided
2 eggs
1 1/2 cups cooked — mashed sweet
potatoe
2 1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups raisins
1 1/2 cups chopped pecans
4 teaspoons baking powder
Cream shortening and 3/4 cup honey.
Add eggs. Mix sweet potatoes and
remaining honey together, then combine
with creamed mixture. Blend in sifted
dry ingredients. Fold in raisins and
pecans. Chill for 30 minutes.
Drop by tablespoonful onto a greased
cookie sheet. Bake at 375 degrees for
15-20 minutes. Frost with vanilla
frosting when cool. Makes 6 dozen
cookies.
ŐţBVANILLA FROSTING:ţb Ő Ő2 c.
powdered sugar 1/4 c. softened butter 1
tsp. vanilla 1-2 tbsp. milk Ő Sift
powdered sugar. Cream together butter,
vanilla and sugar. Add milk until
frosting is of a spreading consistency.
-----------------Exported from MasterCook II
Honey Bear Cookies
Recipe By : National Honey Board
Serving Size : 54 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2/3 cup honey
2/3 cup molasses
2/3 cup brown sugar
1/2 cup butter — melted
1/3 cup egg — slightly beaten
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
salt — to taste
Method: Combine and blend honey,
molasses, brown sugar, butter and egg.
Combine and sift together flour and
remaining dry ingredients; add to honey
mixture. Mix well. Refrigerate until
chilled. Roll out 1/8-inch thick and cut
with 3-to 4-inch bear cookie cutter.
Bake at 350[F oven 12 minutes until
lightly browned. Brush with icing and
decorate with currants or raisins, if
desired. Decorator’s Icing: Mix 8 ounce
sifted confectioners’ sugar with 3 to 4
tablespoons water to brushing
consistency.
------------------
Exported from MasterCook II
INSTANT PUDDING
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2/3 cup evaporated milk
1/2 cup butter
2 cups sugar
1 package (4 serving size) instant
pudding, any flav
3 cups rolled oats
Boil milk, butter and sugar. Cool. Add
pudding and blend until smooth. Stir in
oats. Drop by spoonfuls onto waxed
paper.
-----------------Exported from MasterCook II
INVISIBLE
OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 C Flour
1 1/2 C Oats — quick-cooking
2 teaspoons Baking powder
1/2 teaspoon Salt
2 large Eggs (lightly beaten)
1 teaspoon Cinnamon — ground
1 teaspoon Vanilla extract
1/4 teaspoon Nutmeg — ground
1 teaspoon Almond extract
1/2 C Butter (softened
1 C Raisins — to room temperature)
1 C Brown sugar (packed
1 C Pecans (chopped) — firmly into
measurin
Preheat oven to 350 degrees F. Sift
together flour, baking powder, salt,
cinnamon and nutmeg until well blended.
In a separate bowl, stir softened butter
with brown sugar until well mixed.
Stir sifted dry ingredients into buttersugar mixture. Stir in dry oats and beaten
eggs. Add vanilla and almond extracts.
Mix thoroughly. Stir in raisins, chopped
dates and chopped pecans. Mix well
until batter is firm.
Drop small dollops (each about 1
heaping teaspoon) about 2 inches apart
onto a greased cookie sheet. Bake for 18
minutes in 350 degree F. oven until
golden brown. Remove from cookie
sheet, lay flat, and cool for 10 minutes
before serving.
NOTES:
* Delicious high-fiber oatmeal drop
cookies — These oatmeal cookies are
for cookie lovers to splurge with. Not
only are they great tasting, but they are
very high in fiber content and easy to
make. The recipe is mine and is based
on several different ideas in different
cookbooks as how to best to make them.
In fun, I call them “Invisible Oatmeal
Cookies” because they are wont to
disappear whenever unguarded. Enjoy.
* If any children (young or old) live
within smelling distance of your stove,
make extra cookies for when they
suddenly show up for an unexpected
visit.
* The recipe may be halved, doubled, or
whatever without harm. The batter as
well as the baked cookies freeze well.
Thaw batter on countertop. Thaw
cookies either in microwave or in oven.
: Difficulty: easy. : Time: 30 minutes. :
Precision: measure the ingredients.
: George Robertson : Tandy Electronics
R&D, Fort Worth, Texas :
ihnp4!sys1!sysvis!george : Copyright
(C) 1986 USENET Community Trust
-----------------Exported from MasterCook II
ITALIAN COOKIES
II
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups flour
1 teaspoon salt
1 1/4 cups sugar
2 teaspoons lemon extract
3 teaspoons baking powder
1 cup milk
1/2 cup oil or Crisco
4 eggs
Mix sugar, eggs, oil and extract, beating
well. Gradually add dry ingredients,
alternately with milk; mix well. Have 1
cup of flour in reserve for hands. Roll
spoonful of dough in floured hands and
shape slightly. Place on greased cookie
sheet. Brush with beaten whole egg.
Bake at 375 degrees for 12-15 minutes.
-----------------Exported from MasterCook II
ITALIAN EGG
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
5 cups flour
2 tablespoons baking powder
6 large eggs
1/2 cup sugar
1/2 cup cooking oil
1 tablespoon vanilla
1 tablespoon anise flavoring
Sift dry ingredients together twice.
Cream sugar, oil and eggs together and
beat until light. Add flavoring, beat 1
minute. Add sifted ingredients and knead
lightly until dough is smooth but soft.
Place in a bowl. Keep in refrigerator for
1 hour. Roll small pieces of dough in a
long strip about 1/2 inch thick. Cut into
pieces about 2 inches long and twist.
Place on cookie sheet. Bake 350 degrees
15 to 20 minutes.
ŐţBICING:ţb Ő Ő4 c. confectioners’
sugar 1/2 c. butter 6 tbsp. milk 1 tsp.
vanilla 1 tsp. anise Ő Cream butter and
sugar. Add milk and flavorings, beat
until smooth. Brush on cookies and let
dry.
-----------------Exported from MasterCook II
ITALIAN EGG DROP
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
6 eggs (lg.)
3/4 cup oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups sifted flour
6 teaspoons baking powder
Place first four ingredients in blender.
Blend for 1 minute. Sift flour and baking
powder together. Pour liquid mixture
into flour mixture. Stir by hand until
blended. Spoon on greased cookie sheet
with teaspoon. Bake at 350 degrees for
10 to 12 minutes. Cool and frost.
Parent
------------------
Exported from MasterCook II
ITALIAN FILLED
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
6 eggs
1 cup sugar
Dash salt
1 teaspoon vanilla
1/2 pound butter
6 cups flour
6 teaspoons baking powder
–—FILLING:–—
1/2 cup semi sweet chocolate
Medium jar of apple butter
6 tablespoons crushed walnuts
Mix together. Beat together sugar and
butter, slowly add eggs and vanilla, then
add dry ingredients. Roll flat with a
rolling pin. Cut into squares, fill with
filling and lap over. After rolled flat you
could also make into a jelly roll and
slice it on an angle.
-----------------Exported from MasterCook II
JAM FILLED
COOKIES FOR
XMAS
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup oleo
1/4 cup sour cream
3/4 cup sugar
3 eggs
3 teaspoons baking powder
3 cups flour
1/2 teaspoon vanilla
1/2 teaspoon salt
Mix all above. Refrigerate overnight or
3 hours. Shape while cool into small
balls. Bake 375 degrees for 10-12
minutes. Take out of oven and cut each
ball into halves, put jam (I use
raspberry) in center and put top on. Cool
and frost with vanilla frosting.
-----------------Exported from MasterCook II
JELLY ROLL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 pound butter
1 cup sugar
2 cups flour (measure before sifting)
1 egg, beaten
2 teaspoons vanilla
Juice of 1 lemon
Pinch salt
2/3 tablespoon grape jelly (not jam)
Cream butter and sugar together. Stir in
egg, lemon juice and vanilla. Sift in the
flour. Line cookie sheet with greased
waxed paper. Drop small teaspoonfuls
in mounds about an inch apart on waxed
paper. Dent each mound with your
finger. Cut with paring knife small
portion of jelly and fill in each dent.
Bake 1 hour or until brown at 225
degrees. Makes 45 cookies.
-----------------Exported from MasterCook II
Jelly Top Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Sugar
1/2 teaspoon Cinnamon
1 cup Molasses
1/4 teaspoon Cloves
1 cup Lard
1 teaspoon Baking soda
2 each Egg yolks
2 tablespoons Water — hot
1 tablespoon Vinegar
2 each Egg whites
1/2 teaspoon Ginger
Firm jelly — for centers
Use 1 level t. soda dissolved in 2 T. hot
water. Flour to make a very stiff dough.
Roll, cut and dip in egg white, then in
granulated sugar. Put firm jelly in center
or each cookie. Watch closely as they
will burn easily.
Note: Combine all ingredients except
egg whites. Use additional granulated
sugar for dipping. No temperature given,
but probably 375 F.
Source: Laura Lehew, Maple Grange,
Hardin County, OH
-----------------Exported from MasterCook II
JIFFY NO-BAKE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup white sugar
1 cup brown sugar
1/2 cup milk
4 tablespoons cocoa
1/8 pound margarine
Combine ingredients in saucepan, boil
one minute.
Add: Ő1/2 c. peanut butter 3 c. quick
oatmeal 1 tsp. vanilla Ő Stir thoroughly
and drop on wax paper. Shape and
flatten with fork. Let set until hardened.
-----------------Exported from MasterCook II
KAIROS RICE
KRISPIE COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups Rice Krispies
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
Cream together the margarine and the
sugars. Add eggs, vanilla and Rice
Krispies. Sift flour, soda and baking
powder and add to above mixture. Add
salt, oatmeal and coconut. Bake 10 to 12
minutes at 350 degrees. Yield: 8 dozen.
Sturdy for packing.
-----------------Exported from MasterCook II
Large Chocolate Chip Cookie
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 package yellow cake mix
1/2 cup oil
2 tablespoons water
2 egg — beaten
1 cup chocolate chip
Combine ingredients and stir until
moistened. Place on a lightly greased
pizza pan. Bake 350 degree for 20 to 25
minutes or until brown.
-----------------Exported from MasterCook II
LORA’S FRUITCAKE COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup shortening
1 cup brown sugar
1 egg
1 3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup sour milk
3/4 cup broken pecans
1 cup cherries — cut in half (marasch
1 cup chopped dates
Cream shortening and sugars well. Add
well beaten egg. Sift flour, salt and soda
together and add alternately with milk.
Add pecans, cherries and dates. Remove
several pieces of pecans to place on top
of each cookie as it is dropped by
teaspoon onto cookie sheet.
Bake until light brown in 350 degree
oven. Cookies store well and retain
moisture better if slice of apple is
placed in container with cookies.
-----------------Exported from MasterCook II
LOW FAT JELLY
COOKIE
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 package cake mix (yellow or lemon)
1/2 cup applesauce
1 1/2 egg beaters
1 teaspoon lemon rind (if yellow cake
is used)
Combine all ingredients and drop from
teaspoon on lightly greased cookie sheet.
Depress center of cookie and put a dab
of jelly or preserves in center. Bake at
350 degrees for about 10 minutes or
until light golden brown. Cool a few
seconds and lift gently from pan with a
spatula.
-----------------Exported from MasterCook II
M & M PARTY COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup margarine
1/2 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3/4 cup nuts
1 1/2 cups M&M’s
Save some M&M’s for the top of
cookies before you place in oven.
Mix all ingredients well. Place on
ungreased cookie sheet. Bake at 350
degrees for 10-12 minutes or until
golden brown. Let cool in pan for 5 to 8
minutes before removing form pan.
-----------------Exported from MasterCook II
MAMA’S CEREAL COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup shortening
1 cup sugar
1 cup brown sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs — beaten
2 cups flour
2 cups oatmeal
2 cups corn flakes
2 cups coconut
Nuts — optional
Cream shortening and sugar. Add eggs
and vanilla. Stir in flour, soda and
baking powder. Add other dry
ingredients. Will be stiff. Drop by
spoonfuls on cookie sheet. Press with
bottom of glass. Bake at 350 degrees for
8 to 10 minutes, but do not brown.
-----------------Exported from MasterCook II
Matzo Drop Cookies
Recipe By : National Honey Board
Serving Size : 48 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups matzo meal
1 1/2 cups matzo farfel
1 1/2 cups dried figs — chopped
1 cup walnuts — chopped
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup honey
3/4 cup vegetable oil
3 egg
Combine matzo meal, farfel, figs,
walnuts, cinnamon and salt. Combine
honey, oil and eggs. Beat honey mixture
into dry ingredients. Let stand 30
minutes. Drop by tablespoonfuls onto
greased cookie sheet. Bake at 375
degrees F for 12 to 15 minutes.
------------------
Exported from MasterCook II
Matzo Meal Cookies
Recipe By : Serving Size : 20
Preparation Time :0:00 Categories :
Cookies Jewish
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup Sweet. shred. dried coconut
1 tablespoon Water
1 cup Matzo meal
1 teaspoon Vanilla
1/3 cup Firm packed lt brown sugar
1/4 cup Jam
1/3 cup Margarine or butter
1. In a food processor or with a knife,
mince coconut. In processor or bowl,
whirl or rub together coconut, matzo
meal, sugar, margarine, water, and
vanilla until the crumbly dough sticks
together when packed.
2. Compact dough into tablespoon-size
balls. Place 2” apart on 2 ungreased
12x15” baking sheets. Flatten balls to
make about 1 1/2” wide.
3. Bake in a 325’F. oven until cookies
are a rich brown, 25-35 minutes.
Transfer to racks. For jam centers, let
cookies cool for about 3 minutes, then
press the handle end of a wooden spoon
into each cookie, making a depression
about 1/4” deep. Fill each hollow with
jam (1/4 to 1/2 teaspoon; do not
overfill); let cool. Serve, or store
airtight up to 4 days; freeze or store
longer.
------------------
Exported from MasterCook II
MELOKARONA (Greek Honey
Cookies)
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 egg yolk
1/4 cup plus 2 tbsp. orange juice
1/2 cup sugar
1/2 teaspoon grated orange peel
1 1/4 cups butter — melted and cooled
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup honey
1/2 cup water
Combine the egg yolks, orange juice,
sugar and orange peel. Mix well.
Gradually add the butter and continue
blending until the mixture is as thick as
mayonnaise. Sift the flour with the
baking powder, baking soda, salt and
spices. Mix the dry ingredients into the
egg mixture and knead the dough until
smooth. It will be stiff.
Pick up a tablespoon of dough. Squeeze
slightly to form an egg shape. For a
filled cookie, press a few pieces of nuts
into the center of the dough before
shaping it. Place the cookies on
ungreased baking sheets, press each
cookie slightly with a fork. Bake in
preheated 350 degree oven for 20
minutes or until slightly browned.
Bring honey and water to a boil, then let
it simmer gently. When cookies are
baked, dip each one in the syrup for a
few seconds, place on a wire rack to
drain. Sprinkle the cookies with the nuts.
Cool. Makes about 50 cookies. These
take a little time, but are well worth it.
-----------------Exported from MasterCook II
MEXICO MEXICAN
WEDDING
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup butter
2 tablespoons XXX sugar
1 cup flour
1 cup chopped pecans
1 teaspoon vanilla
Cream together butter and sugar until
light. Add flour, pecans and vanilla.
Roll dough into 1 inch balls. Place on
greased baking sheet and flatten slightly.
Bake at 300 degrees for 25-30 minutes.
Roll in additional confectioners’ sugar
while warm. Let cool, roll again in
sugar. Be careful to bake only until a
light brown color. Cookies may be
stored for several days with a light
dusting of XXX sugar before serving.
-----------------Exported from MasterCook II
Michele’s Triple C Cookies
Recipe By : Serving Size : 48
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Butter — softened
2 tablespoons Unbleached flour
1 cup Sugar
3/4 teaspoon Baking soda
1 cup Dark brown sugar
1 teaspoon Salt
2 Eggs
2 cups Chocolate chips
1 1/2 teaspoons Vanilla
1/2 cup Pecans — chopped
2 cups Unbleached flour
Cream butter, sugar and brown sugar
until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.
Sift together flour, soda and salt. Add to
butter mixture. Stir until mixed. Add
chocolate chips and pecans.
Drop by teaspoonfuls onto well-greased
cookie sheet. Bake at 350 degrees for 12
minutes.
-----------------Exported from MasterCook II
Molasses Elephant Cookies
Recipe By : Jo Anne Merrill Serving
Size : 40 Preparation Time :1:30
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup cider vinegar
1. Sift together the flour, cinnamon,
ginger, baking soda and salt. Set aside.
2. Place shortening, sugar and eggs in a
large mixing bowl. Use an electric mixer
set at medium speed to cream mixture
until smooth and fluffy. Use low speed to
beat in molasses and vinegar. Cover
tightly and refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3
inches apart, onto lightly greased cookie
sheets. Just before baking, make a face
or design with raisins or small pieces of
dates on each cookie. Bake in preheated
375-degree oven for 10-12 minutes or
until set when lightly touched.
4. Remove from cookie sheets and
place on wire racks to cool completely.
Yield: about 40 large cookies.
-----------------Exported from MasterCook II
MOM’S BREAKFAST COOKIE
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup oil
1 cup dark brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup oatmeal
1 cup corn flakes
2 cups flour
1 teaspoon baking soda
1/2 cup walnuts — chopped
1/2 cup chocolate chips
Mix oil, sugars, eggs and vanilla. Blend
in oats and corn flakes. Sift together
flour and baking soda. Add nuts and
chips. Drop tablespoons of mixture on
ungreased baking sheet. Bake at 350
degrees for 10 minutes.
-----------------Exported from MasterCook II
Mrs. Criswell’s Ginger Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 quart Molasses — baking
8 teaspoons Baking soda — level dissol
1 pint Brown sugar
in milk
1 pint Lard
2 tablespoons Ginger — level
1 pint Milk — sour
Flour — to make stiff dough
Let stand over night. Roll thin, glaze top
of each cookie with 1 whole egg beaten
light. Bake in hot oven. Makes 1/2
bushel.
Note: Hot oven is 400 - 450 F.
Source: Mrs. Criswell, Fredricksburg
Grange, Wayne County, OH
-----------------Exported from MasterCook II
Mrs. Field’s Apricot Nectar Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 42 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar — packed
1 cup salted butter — softened
1 egg
1/4 cup apricot nectar
1/2 cup apricot preserves
3/4 cup dried apricots — chopped
1. Preheat oven to 300 degrees F. 2. In a
medium bowl, combine flour and baking
soda. Mix well with a wire whisk and
set aside. 3. In a large bowl, blend
sugars with an electric mixer at medium
speed. Add butter and mix to form a
grainy paste. Scrape down sides of
bowl. Then add egg, apricot nectar and
apricot preserves; beat at medium speed
until smooth. 4. Add the flour mixture
and apricots, and blend on low just until
combined. Do not overmix. 5. Drop by
rounded tablespoonfuls onto ungreased
baking sheets, 1 1/2 inches apart. Bake
for 22 to 24 minutes, or just until
cookies begin to brown at bottom edges.
6. Remove from oven and let cookies
cool on baking sheets for five minutes
before transferring to a cool, flat surface
with a spatula.
-----------------Exported from MasterCook II
Mrs. Field’s Cinnamon Sugar Butter
Cookies
Recipe By : Serving Size : 36
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
–—TOPPING–—
3 tablespoons Sugar
1 tablespoon Ground cinnamon
–—COOKIES–—
2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar — pack
1/2 cup Sugar
1 cup Salted butter — soft
2 Large eggs
2 teaspoons Pure vanilla extract
Preheat oven to 300~F. In a small bowl
combine sugar and cinnamon for
topping. Set aside. In a medium bowl
combine flour, soda and salt. Mix well
with a wire whisk and set aside In a
large bowl blend sugars with an electric
mixer set at medium speed. Add the
butter and mix to form a grainy paste.
Scrape sides of bowl, then add eggs and
vanilla extract. Mix at medium speed
until light annd fluffy. Add the flour
mixture and blend at low speed just until
combined. DO NOT OVERMIX. Shape
dough into 1-inch balls and roll each
ball in cinnamon-sugar topping. Place on
ungreased cookie sheets, 2 inches apart.
Bake for 18-20 minutes. Immediately
transfer cookies with a spatula to a cool,
flat surface.
-----------------Exported from MasterCook II
Mrs. Fields Apricot Nectar Cookies
Recipe By : Serving Size : 42
Preparation Time :0:00 Categories :
Cookies Fruits
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 3/4 cups All-purpose flour
1 large Egg
1 teaspoon Baking Soda
1/4 cup Apricot Nectar
3/4 cup White sugar
1/2 cup Apricot preserves
1/4 cup Dark brown sugar — packed
3/4 cup Dried apricots — chopped
1 cup Salted butter — softened
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and
baking soda. Mix well with a wire wisk
and set aside.
3. In a large bowl, blend sugars with an
electric mixer at medium speed. Add
butter and mix to form a grainy paste.
Scrape down sides of bowl. Then add
egg, apricot nectar and apricot
preserves; beat at medium speed until
smooth.
4. Add the flour mixture and apricots,
and blend on low just until combined.
Do not overmix.
5. Drop by rounded tablespoonfuls onto
ungreased baking sheets, 1 1/2 inches
apart. Bake for 22 to 24 minutes, or just
unil cookies begin to brown at bottom
edges.
6.Remove from oven and let cookies
cool on baking sheets for five minutes
before transferring to a clool, flat
surface with a spatula.
-----------------Exported from MasterCook II
Mrs. Fields Cookies
Recipe By : Serving Size : 112
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups Butter
2 cups Sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
5 cups Oatmeal *
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
1 each Chocolate chips (24-oz bag)
Chopped nuts. Optional
* (put small amount into a blender and
blend until it turns into a Cream together
butter, sugar, and brown sugar. Add 4
eggs and vanilla. Mix in flour, oatmeal,
salt, baking powder, and baking soda.
Add a 24-oz bag of chocolate chips, one
8-oz Hershey bar (grated), and/or 3 c
chopped nuts. Bake on an ungreased
cookie sheet. Bake golf ball sized
cookies, placed 2 inches apart at 375
degrees for 15 minutes.
-----------------Exported from MasterCook II
Neiman Marcus $250 Cookie
Recipe By : Serving Size : 30
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups Butter or margarine
2 cups Granulated sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
3 cups Ground oatmeal (fine powder)
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
24 ounces Chocolate chips
1 each 8 oz hershey bar — grated
3 cups Chopped nuts
Cream butter with white and brown
sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking
powder and baking soda. Add chocolate
chips, candy and nuts. Roll into balls
and place 2 inches apart on cookie sheet.
Bake for 6 minutes in 375 degree oven.
Recipe can be halved. Makes 100-150
cookies. Note: Supposedly, Neiman
Marcus charges $250 for this recipe.
However, let it be known that’s not the
case.
-----------------Exported from MasterCook II
NO BAKE COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup milk
2 cups granulated sugar
1/2 stick oleo
2/3 cup peanut butter
3 cups quick rolled oats
5 tablespoons cocoa
Boil milk, sugar, and oleo for 1 minute.
Then mix peanut butter, oats, and cocoa.
Mix dry ingredients into liquid well.
Drop by spoonfuls on wax paper. If
desired, add a few nuts and 1 teaspoon
vanilla.
-----------------Exported from MasterCook II
NO-BAKE FUDGE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
3 cups rolled oats
Combine first four ingredients. Bring to
a full boil. Maintain full boil for exactly
one minute. Remove from heat. Add
remaining two ingredients. Stir well.
Drop by teaspoonful onto cookie sheet
or wax paper. Let cool. Ready to eat!
Variations:
1) May use Rice Krispies or Cheerios
instead of oats. 2) Add coconut. 3) Use
chunky or smooth peanut butter. 4) Pour
into cake pan or square pan and cut into
fudge-size pieces. 5) Use your
imagination!
-----------------Exported from MasterCook II
NO-BAKE FUDGEOATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 stick margarine
3/4 cup Eagle Brand milk
1 teaspoon vanilla
2 3/4 cups raw oatmeal
1 cup nuts and/or coconut
1/2 cup cocoa
In saucepan melt butter, then add sugar,
cocoa and Eagle Brand milk. Bring to a
boil. Add oatmeal, nuts and vanilla
flavoring. Spoon out into waxed paper
quickly.
-----------------Exported from MasterCook II
NORWEGIAN SPICE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup & 2 tbsp. sugar
1 cup maple syrup
3/4 cup water
1 1/4 cups butter or margarine
7 1/2 cups flour
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon pepper
1 1/2 tablespoons baking powder
Melt sugar, syrup, water and butter
together. Let cool. Add spices and
baking powder to flour. Mix syrupy
mixture into flour mixture by hand. Roll
chilled dough into 1 inch balls. Bake at
350 degrees for 25 minutes. Yield 18
dozen.
-----------------Exported from MasterCook II
OATMEAL KRISPIE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups rolled oats
2 cups Rice Krispies
1 1/2 tablespoons molasses
1/4 cup water
Drop on cookie sheets and bake at 350
degrees for 8 to 10 minutes.
-----------------Exported from MasterCook II
Oatmeal Cranberry Cookies
Recipe By : Martha Stewart Living
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 pound unsalted butter*
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
*You can use equal amounts of
applesauce to replace butter. You can
also use egg substitute to replace real
eggs. I did and cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat
in eggs, vanilla and milk. In a sparate
bowl, combine oates, flour, baking soda,
cinnamon and salt. Add dry ingredients
to butter mixture and stir until combined.
Stir in cranberries. Divide dough in half,
roll into a log about 1.5 inches in
diameter. Refrigerate until firm.
Slice logs into cookies about .25 to .5inch thick and bake on parchment-lined
cookie sheets leaving 1.5 inches
between cookies. Bake 12 to 14 minutes
or until golden brown. Cool on a wire
rack. Amount will depend upon
thickness of cookies.
-----------------NOTES : We liked these cookies
aaaLOT.
Exported from MasterCook II
OATMEAL FUDGE
COOKIES
Recipe By : Serving Size : 3 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 C Rolled oats
1/2 C Cocoa powder
1 teaspoon Vanilla extract
1/2 C Evaporated milk
1 C Nuts — chopped (optional)
1/4 pound Butter
2 C Sugar — granulated
Combine oats, vanilla and nuts in a bowl
and set aside.
Combine sugar, cocoa and evaporated
milk in a heavy, 2-quart sauce pan. Bring
to a full rolling boil over medium-high
heat, STIRRING CONSTANTLY. Let
boil, while stirring, for 2 minutes.
Remove pan from heat and add the
butter. Stir until butter is melted and
incorporated. Quickly add oat mixture to
pan and stir until well mixed.
Drop by the spoonful onto waxed paper.
Let cool for 2 hours to set.
NOTES:
* No-bake chocolate oatmeal cookies —
This may be my all-time favorite cookie
recipe. I don’t remember where I got this
particular version of the recipe but I
remember my great-aunt making these
cookies for us as kids.
* My great-aunt never put nuts in these
cookies. I like nuts but I find that they get
lost in the recipe. If you want the oats to
be less prominent, use quick-cooking
oats. They will fall apart somewhat in
the final mixing.
* A heavy sauce pan makes burning the
fudge less likely but stir, stir, stir,
anyway.
* The cooking time at boil is important.
Cooked too little the cookies will not
set; too much and they start to harden
before you get them out of the pan.
* These cookies are better the next day,
if there are any left.
: Difficulty: easy to moderate. : Time:
20 minutes preparation and cooking, 2
hours cooling. : Precision: measure the
ingredients, watch the cooking time.
: Suzanne Padgett : Hadron, Inc.,
Fairfax, Virginia, USA :
seismo!hadron!suz : There is no such
thing as too much chocolate! : Copyright
(C) 1986 USENET Community Trust
-----------------Exported from MasterCook II
OATMEAL
RASPBERRY BAR
COOKIES
Recipe By : Serving Size : 24
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Butter — Room Temperature
1/2 cup Light Brown Sugar
1 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Rolled Oats
3/4 cup Seedless Raspberry Jam
Heat the oven to 350řF. Butter an 8”
square pan, set aside. Mix all
ingredients together except the jam.
Press 2 cups of the mixture into the
bottom of the prepared pan. Spread the
jam to within 1/4” of the edge. Sprinkle
the remaining crumb mixture over the top
and lightly press it into the jam. Bake 35
to 40 minutes and allow to cool on a
wire rack before cutting into 2 x 1-1/2”
bars.
-----------------Exported from MasterCook II
OLD-FASHIONED
LEMON SUGAR
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup shortening (Crisco)
2 eggs
1/4 cup lemon juice (prefer “Minute
Maid 100% Pure
Additional sugar
Preheat oven to 350 degrees. Stir
together flour, baking powder and salt;
set aside. In large mixing bowl, beat
sugar and shortening until fluffy; beat in
eggs. Stir in dry ingredients. Add in
lemon juice. Mix well. Chill 2 hours or
overnight.
Shape into small balls, 1 1/4 inch or
less; roll in additional sugar. Place on
greased baking sheets 2 inches apart;
flatten with egg turner. Bake 8 to 10
minutes or until lightly browned.
-----------------Exported from MasterCook II
OLD-FASHIONED
SUGAR COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla
Sift flour, measure; resift with salt, soda,
baking powder and cinnamon. Cream
margarine with sugar until fluffy. Add
eggs, one at a time, beating well after
each addition. Add dry ingredients
alternately with sour cream mixing until
smooth after each addition. Blend in
vanilla. Wrap in waxed paper and chill
until firm enough to roll.
Roll on floured surface to about 1/4 inch
thick. Cut with large cookie cutter; place
on ungreased baking sheet. Sprinkle with
sugar. Bake at 350 degrees for 10 to 12
minutes or until lightly browned. Makes
about 5 dozen cookies.
-----------------Exported from MasterCook II
ON TOP OF THE RANGE COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1 stick butter
4 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
Cook and stir sugar, butter, cocoa and
milk until it boils. Then stir in peanut
butter, vanilla, and oatmeal.
-----------------Exported from MasterCook II
Outrageous Chocolate Chip Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 36 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 cup butter — softened
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 cup flour
1/2 cup quick cooking rolled oats — or
regular
1 teaspoon baking soda
1/4 teaspoon salt
1 package semisweet chocolate chips
— 6 oz
1. Heat oven to 350F. Beat sugars,
butter, peanut butter, vanilla and egg in a
medium bowl, until creamy and well
blended. Mix in flour, oats, baking soda
and salt. Stir in chocolate chips. 2. Drop
dough by rounded teaspoonfuls about 2
inches apart onto ungreased cookie
sheet. 3. Bake 10-12 minutes or until
light golden brown. Cool 1 minute
before removing from cookie sheet.
VARIATIONS: Chocolate Chip Bars:
Grease bottom of square pan, 9x9x2.
Prepare as directed, except spread
dough in pan. Bake 25-30 minutes or
until golden brown. Cut into 2 x 1 inch
bars. Makes 36
-----------------Exported from MasterCook II
PAINT BRUSH
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream margarine and sugar. Add egg
and vanilla; mix together. Add remaining
ingredients.
Roll out cookie dough on floured surface
and cut out cookies using cookie cutters.
Place on ungreased cookie sheet and
paint with small clean brushes.
ŐţBEGG YOLK PAINT (for each color
needed):ţb Ő Ő1 egg yolk 1/4 tsp. water
(if too thick add a few more drops) 3-4
drops food coloring Ő Bake at 400
degrees for 6-8 minutes. Makes 2 dozen.
-----------------Exported from MasterCook II
PAINTBRUSH
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix shortening, sugar, eggs and vanilla.
Mix flour, baking powder and salt. Stir
together and chill 1 hour. Heat oven to
400 degrees. Roll out 1/8 inch thick. Cut
in desired shapes. Place on ungreased
baking sheets. Paint with egg yolk paint.
Bake 6 to 8 minutes.
ŐţBEGG YOLK PAINT:ţb Ő Ő1 egg
yolk 1/4 tsp. water Ő Divide mixture
and add food coloring. Paint designs on
cookies with paint brush. If paint
thickens, add few drops of water.
-----------------Exported from MasterCook II
PARTY TIME
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter or soft margarine
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 oz.) jar maraschino cherries
1 (6 oz.) pkg. semisweet chocolate
pieces
1/2 cup Eagle Brand sweetened
condensed milk
In a large bowl, stir together flour,
cocoa powder, salt, baking powder and
baking soda. In mixing bowl, beat
together butter and sugar on low speed
until fluffy. Add egg and vanilla; beat
well. Gradually add dry ingredients to
creamed mixture; beat until well
blended. Shape dough into 1-inch balls;
make a thumb print on each ball and
place 1/2 a cherry in the center (reserve
the cherry juice).
Make the frosting in a saucepan: Melt
the chocolate pieces, 4 teaspoons of
cherry juice and condensed milk. Keep
mixture on low heat after blended. Add
more cherry juice if mixture gets too
thick. Spoon sauce over top of cherries
and cookies. Bake at 350 degrees for 10
minutes. If waiting to make rest of
cookies, place batter in refrigerator (it is
easier to make balls when dough is
chilled). Makes 48 cookies.
-----------------Exported from MasterCook II
PASSOVER (PESACH) FRUIT
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 eggs
1 cup sugar
1 cup oil
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup farfel
3/4 cup chopped nuts
1/2 cup raisins
1/4 cup cut-up cherries
1 cup matzo meal
1 cup cake meal
Other dried fruit as desired — cut up
Beat eggs until creamy; add sugar. Add
oil, lemon juice, cinnamon, salt and all
other ingredients. Drop onto ungreased
cookie sheet. Bake at 350 degrees for 20
minutes.
-----------------Exported from MasterCook II
PASSOVER
CHOCOLATE CHIP
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup margarine
1 1/2 cups ground nuts
1 cup potato starch
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips
1 1/2 teaspoons baking soda
Cream margarine with sugar. Add eggs
and vanilla, mix well. Add baking soda.
Slowly add potato starch and nuts. Fold
in chocolate chips. Roll into balls and
bake on cookie sheet, or bake in 9 x 13
inch pan as bar cookies.
Bake until light brown at 350 degrees.
-----------------Exported from MasterCook II
PASSOVER NUT
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup softened margarine or butter
2 eggs
4 cups finely ground nuts of any kind
(use blende
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon orange or lemon extract
In a mixing bowl, cream together the
margarine and eggs. Add the ground
nuts, honey, salt, and extract. Beat well.
Refrigerate at least 3 hours or even
better overnight. Form dough into
hazelnut-sized balls and place on a
buttered baking sheet.
With the thumb, make a depression in the
center of each ball. Fill depression with
jelly, a nut piece or chocolate chips.
Bake in a preheated 350 degree oven for
12 to 15 minutes or until browned.
Makes 5 dozen delicious chewy cookies.
-----------------Exported from MasterCook II
PEANUT BUTTER
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 pounds shortening
4 teaspoons salt
4 pounds peanut butter
8 cups sugar
8 cups brown sugar (3 1/2 boxes)
16 eggs
8 tablespoons milk (1/2 c.)
4 pounds flour
7 tablespoons baking soda (1/2 c.)
Do not grease pans. Bake in 350 degree
convection oven for 10 minutes. Adapt
to your own oven.
------------------
Exported from MasterCook II
Peanut Butter Cookies #2
Recipe By : Serving Size : 24
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
3/4 cup Granulated sugar
3/4 teaspoon Baking Soda
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375řF.
2. Cream together; shortening, peanut
butter, both sugars and vanilla. Beat with
electric mixer at medium speed for one
minute. Add egg and milk. Beat until
well blended.
3. Combine flour, baking soda, baking
powder, and salt and add to creamed
mixture. Mix well.
4. Drop rounded tablespoons of dough
onto ungreased cookie sheet. Flatten in
crisscross pattern with fork dipped in
flour. Bake fo 8 to 10 minutes. Cool 2
minutes then remove cookies from
cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois
Flack, Cyberealm BBS, Watertown, NY.
-----------------Exported from MasterCook II
Peanut Butter Cookies Ala Lois
Recipe By : Serving Size : 24
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
3/4 cup Granulated sugar
3/4 teaspoon Baking Soda
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375řF.
2. Cream together; shortening, peanut
butter, both sugars and vanilla. Beat with
electric mixer at medium speed for one
minute. Add egg and milk. Beat until
well blended.
3. Combine flour, baking soda, baking
powder, and salt and add to creamed
mixture. Mix well.
4. Drop rounded tablespoons of dough
onto ungreased cookie sheet. Flatten in
crisscross pattern with fork dipped in
flour. Bake fo 8 to 10 minutes. Cool 2
minutes then remove cookies from
cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois
Flack, Cyberealm BBS, Watertown, NY.
-----------------Exported from MasterCook II
Pineapple Cookies #2
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2/3 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 egg
2/3 cup canned crushed pineapple in
juice
1/2 cup nuts
1 teaspoon vanilla
Cream shortening and sugars well. Sift
flour with dry ingredients; add with egg
and pineapple to creamed mixture. Mix
well; stir in chopped nuts and vanilla.
Drop by teaspoonfuls on greased
cookies sheet. Bake at 375 degrees 10 to
12 minutes. Yield: 2 dozen.
-----------------Exported from MasterCook II
Pineapple Cookies #3
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 72 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons vanilla
2 egg
1 canned crushed pineapple in juice
4 cups flour — sifted
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
Cream butter and sugars; add vanilla,
eggs and pineapple. Add all dry
ingredients; drop on cookie sheet by
spoonfuls. Bake 12 to 15 minutes in 350degree oven. Yield: 6 dozen.
-----------------Exported from MasterCook II
POOR MAN’S 1,000 COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup white sugar
1 cup margarine
1 large egg
1 cup oil
1 teaspoon cream of tartar
1 teaspoon soda
1 teaspoon salt
Scant 3 1/2 c. flour
1 cup brown sugar
1 cup Rice Krispies
1 cup oatmeal
1 cup coconut
Mix sugar and margarine until blended.
Add egg. Beat. Add oil and mix well.
Sift flour and dry ingredients. Add to
above mixture, then add Rice Krispies,
oatmeal and coconut. Roll into balls and
flatten out. Bake at 350 degrees until
firm.
-----------------Exported from MasterCook II
POOR MAN’S COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups rolled oats
1 cup packed brown sugar
1/2 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup shortening — melted & cooled
1 teaspoon vanilla extract
In a mixing bowl, combine oats, sugars,
flour and salt. Combine soda and water;
stir into oats mixture along with
shortening and vanilla. Roll into walnutsize balls. Place on greased cookie
sheets.
Bake at 350 degrees for about 10
minutes or until golden brown. Remove
from the oven; allow to stand 2 minutes
before removing to a wire rack to cool.
Yield: about 3 1/2 dozen.
-----------------Exported from MasterCook II
PUDDING
OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups flour
1 teaspoon baking soda
1 cup margarine — softened
1/4 cup granulated sugar
3/4 cup brown sugar
1 package (4 serving size) vanilla
flavor instant pu
2 eggs
3 1/2 cups oatmeal
1 cup raisins
Mix flour with baking soda. Combine
butter, the sugars and pudding mix in
large mixer bowl; beat until smooth and
creamy. Beat in eggs. Gradually add
flour mixture; stir in oats and raisins.
Drop by rounded measuring teaspoonfuls
onto ungreased baking sheets. Bake at
375 degrees for 10-12 minutes. Makes
about 5 dozen.
-----------------Exported from MasterCook II
Pumkincookies
Recipe By : Serving Size : 40
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups Flour
1 teaspoon Salt
1 1/2 cups Butter
1 teaspoon Vanilla
2 cups Quick Cooking Oats
1 can Pumkin,solid — packed (16oz)
2 cups Brown Sugar
1 cup Chocolate Chips
2 teaspoons Baking Soda
1 cup Raisins
2 teaspoons Cinnamon
1 cup Chopped nuts
1 Egg
1/2 package M&M
Preheat oven to 325 degress F. Grease
cookiesheets. Cream butter,sugar and
egg,vanilla and pumpkin, beat it all untill
light and fluffy. Mix in dry ingridients,
beat in cup by cup, mix all well. Drop
on cookiesheets by teaspoonfulls, leave
space they will spread out. Bake 20-25
minutes, or until firm and lightly golden
brown. Remove from cookie sheets,
cool on racks. Decorate with M&M right
away or drizzle with LEMON GLAZE:
1 3/4 cup of Powdered Sugar 1
Tablespoon grated lemonpeel 1
Tablespoon lemonjuice Combine all
three and glaze the cookies with it, or
decorate with jelly beans for children.
From Brigitte Sealing, Cyberealm BBS
Watertown, NY 1-315-786-1120
-----------------Exported from MasterCook II
PUMPKIN COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1 cup brown sugar
1 cup shortening
4 eggs
1 (No 2) can of pumpkin (could not get
#2 so
4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla
1 or 2 c. nuts (optional)
Bake at 375 degrees for 12 minutes.
Drop cookies (heap full for small
cookies or 1 tablespoon for larger
cookies). I get 6 dozen. Suppose to get 8
dozen smaller ones.
-----------------Exported from MasterCook II
PUMPKIN DROP
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups packed brown sugar
1/2 cup shortening or margarine
2 eggs — beaten
1 3/4 cups cooked mashed pumpkin
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Mix all ingredients in large bowl. Stir
until smooth.
Ő1 c. raisins 1 c. chopped walnuts Ő
Add nuts and raisins and mix until
blended. Drop by rounded teaspoon on
ungreased cookie sheet. Bake at 375
degrees for 12 to 15 minutes.
Tucson, Arizona
-----------------Exported from MasterCook II
Pumpkin Spice Cookies
Recipe By : Anita A. Matejka Serving
Size : 36 Preparation Time :0:15
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 c margarine
2 egg whites — whipped
1 c pumpkin
2 c unbleached flour
1 c granulated sugar
2 tsps baking powder
1/4 tsp salt
2 tsps cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
Preheat oven at 350. Prepare baking
sheet with cooking spray. In a mixing
bowl, combine margarine, egg whites,
and pumpkin. In another mixing bowl,
combine flour, sugar, baking powder,
salt, cinnamon, nutmeg, ginger, cloves.
Mix wet ingredients with dry ingredients
just until moistened. Arrange by
teaspoonfuls on cookie sheets, 1” apart.
Bake for 15 minutes or until firm to the
touch.
-----------------Exported from MasterCook II
QUICK AND EAZY PEANUT
BUTTER COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick (baking mix)
Mix all ingredients. Roll into 1 inch
balls. Roll into sugar. Place 2 inches
apart on cookie sheet, cross with fork.
Bake for 6-8 minutes, no longer. Cool
and eat.
------------------
Exported from MasterCook II
QUICK BUTTER
PECAN COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 yellow cake mix
3/4 cup oil
1 egg
2 cups chopped pecans
Mix above and place on Pam-sprayed
cookie sheet 1 inch diameter balls. Bake
at 350 degrees or until light golden
brown around edges.
-----------------Exported from MasterCook II
QUICK REESES
COOKIE POPS
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
20 vanilla wafers
1/4 cup peanut butter
10 wooden sticks
3/4 cup chocolate chips
1 square shaved wax (or use 5 oz.
chocolate candy c
To assemble each cookie pop, spread
about 1 teaspoon of peanut butter over
flat side of vanilla wafer. Press end of
wooden stick into peanut butter. Top
with plain vanilla wafer, placing flat
sides together.
Melt chocolate chips and wax over low
heat. Dip cookies either way over low
heat. Dip cookies either 1/2 way up or
cover entire cookie pop with chocolate.
Allow excess to drip off. Cool on wax
paper.
-----------------Exported from MasterCook II
RAIN DROP
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 package white cake mix
1 package (4 serving size) Jello berry
blue flavor
1 cup boiling water
1 tub (8 oz.) thawed Cool Whip
Decorating gel or colored sugar
Heat oven to 350 degrees.
Prepare cake batter as directed on
package, using egg whites. Spoon batter
into paper-lined muffin pan, filling each
cup 1/2 full. Bake as directed on
package. Cool cupcakes in pan 15
minutes, then pierce with two-pronged
meat fork at 1/4 inch intervals. Dissolve
gelatin completely in boiling water.
Gradually spoon over cupcakes.
Refrigerate 3 to 4 hours. Frost with
whipped topping. Draw umbrellas on
cupcakes with decorating gel and
sprinkle with sugar if desired.
Kindergarten
-----------------Exported from MasterCook II
RICE COOKIE
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup Crisco shortening
1/2 cup light oil
2 teaspoons vanilla
3/4 cup sugar
1 medium carrot — grated
1/2 cup Rice Krispies
1/2 cup puffed rice
2 cups rice flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Blend together first 4 ingredients until
smooth. Add remaining ingredients. Mix
well. Drop with teaspoon on nonstick
cookie sheet. Shape and pat down with
fork. Bake at 350 degrees for 10 to 12
minutes. Makes 2 dozen.
-----------------Exported from MasterCook II
RICE CRISP COOKIES (No Bake)
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup dates
1/2 cup butter or margarine
1 cup sugar
2 eggs
Stir and boil all of these 6 minutes.
Add:
Ő3 c. Rice Krispies Ő When mixed drop
by tablespoon into nuts or powdered
sugar and roll into balls.
------------------
Exported from MasterCook II
RICE KRISPY
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup shortening or margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oats
2 cups Rice Krispies cereal
Mix and blend shortening, sugars, eggs
and vanilla. Add dry ingredients. Drop
onto cookie sheet and bake at 350
degrees for 12 minutes.
-----------------Exported from MasterCook II
Rolled Buttery Lemon Cookies
(Mailanderli)
Recipe By : Serving Size : 50
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Butter — slightly softened (1
Lemon — stick)
2/3 cup Granulated sugar — plus more
flour — for garnishing
1 large Egg
water
Finely grated peel (yellow
For glazing cookies. — part only) of 1
larg
Grease several baking sheets and set
aside. With a mixer at medium speed,
beat the butter in a large mixer bowl
until light and fluffy. Beat in the sugar
until well blended and smooth. Beat in
the egg and lemon peel. With the mixer
at low speed, beat in the flour just until
evenly incorporated.
Divide the dough in half. Place each
portion between large sheets of waxed
paper. Use a rolling pin to roll out the
dough to a scant 1/4 inch thick. Check
the undersides and smooth out any
wrinkles in the waxed paper. Stack the
rolled portions on a tray or baking sheet.
Refrigerate for about 20 minutes or until
cold and firm, but not hard.
Heat the oven to 375F. Working with
one chilled portion of dough at a time
(keep the other one chilled), peel away a
layer of waxed paper. (This makes it
easier to lift the cookies from the paper
later.) Replace the paper and turn the
dough over. Peel of the second layer of
paper. Using a 2-inch round or scalloped
cutter (or a small juice of sherry glass)
cut out the cookies. Use a spatula to
carefully lift the cookies from the paper
and place them about 1 inch apart on the
baking sheets. Reroll the dough scraps
between waxed paper; rechill in the
refrigerator. Repeat the process with the
second portion of dough.
Working with a few cookies at a time,
brush the tops with the egg yolk-water
mixture using a pastry brush or paper
towel. Sprinkle the tops lightly with
granulated sugar. Repeat until all of the
cookies are garnished.
Bake the cookies for 6 to 9 minutes or
until the top is just tinged with brown
and slightly darker at the edges. Let cool
on the baking sheets for about 2 minutes.
Transfer to wire racks and let stand until
thoroughly cool. Store airtight for up to a
week. Freeze for longer storage.
Makes 50 to 60 cookies.
[THE BALTIMORE SUN; November
25, 1990] Posted by Fred Peters.
-----------------Exported from MasterCook II
ROMANCE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup flour
2 tablespoons sugar
1/2 cup butter
Mix until crumbly. Form into dough and
pat into shallow baking dish. Bake for
15 minutes at 350 degrees. Watch
closely so it doesn’t burn. 1 1/2 c.
brown sugar, packed tightly 3 tbsp. flour
1/2 tsp. baking powder 1 c. coarsely
chopped nuts 1 tsp. vanilla Mix together
and spread over baked crust. Bake
another 25 minutes at 325 degrees. Cut
into squares when cool.
-----------------Exported from MasterCook II
Rosemary-Lemon Cookies
Recipe By : From Some Like it With
Herbs, Huntsville Herb Society Cookbo
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup sugar
1 egg yolk — beaten
1/2 teaspoon vanilla
2 tablespoons fresh rosemary —
minced
1 3/4 teaspoons lemon rind — grated
Powdered sugar
Preheat oven to 350. Combine flour and
oleo or butter in a bowl; cut in butter
until mixture resemble coarse meal. Add
sugar, mixing well. Add egg yolk,
vanilla, rosemary, and lemon rind. Blend
well. Roll dough into 1/8 inch thickness
between sheets of waxed paper.
Sprinkle one side of cookie dough with
powdered sugar. Cut dough with a 2 inch
cookie cutter. Place on ungreased cookie
sheet with sugar side up. Bake for 10
minutes. Makes 3 dozen. RosemaryLemon Cookies 2: same ingredients as
above, mix as above but roll into 2
oblog rolls, wrap in waxed paper, freeze
overnight. Unwrap rolls and slice as thin
as possible. Place on lightly greased
baking sheet and bake for 10 minutes.
Makes 3 dozen. This recipe doesn’t say
what to do with the powdered sugar.
-----------------Exported from MasterCook II
SHIRLEY’S GINGER COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups sugar
1 1/3 cups shortening
2 eggs
1/2 cup light molasses
4 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
Cream sugar and shortening. Add eggs
and molasses. Mix well. Sift dry
ingredients together and mix in well.
Roll in balls and flatten with a glass
dipped in sugar. Bake at 350 degrees 10
to 12 minutes.
-----------------Exported from MasterCook II
SHOE STRING
POTATO COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 (12 oz.) pkg. butterscotch chips
6 ounces pecans or peanuts
1 3/4 ounces can shoe string potatoes
Melt chips over low heat. Add
remaining ingredients. Drop on wax
paper. Refrigerate.
-----------------Exported from MasterCook II
SIMPLE SESAME
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 cups (1 lb.) butter — softened
1 1/2 cups sugar
3 cups all-purpose white flour
1 cup hulled sesame seeds
2 cups shredded Baker’s Angel Shred
coconut
1/2 cup finely chopped almonds
In large mixer bowl cream the butter.
Gradually add the sugar and continue
beating until light and fluffy. Add flour
gradually and mix just until combined.
Stir in sesame seed, coconut and
almonds just until well mixed. Divide
dough into thirds. Place 1/3 portion on
long sheet of waxed paper. Shape into a
roll about 2 inches in diameter. Repeat
with remaining dough. Wrap and
refrigerate until firm, generally
overnight.
Preheat oven to 300 degrees. Cut rolls
into 3/8 inch slices. Bake on ungreased
cookie sheets for 30 minutes or until
lightly browned on edges. Remove to
wire racks to cool. Makes 60 to 65
cookies.
-----------------Exported from MasterCook II
SOFT ANISE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1/2 cup shortening
3 eggs
2 2/3 cups flour
3 heaping tsp. baking powder
2 teaspoons anise flavor
Cream sugar and shortening. Beat eggs
into mixture. Add remaining ingredients.
Mix well. Flour hands and make small
round balls (they double in size when
cooked). Dough is sticky so keep
flouring hands. Top always looks white
so cook only for 8 minutes at 350
degrees. When cool, dip into frosting
and sprinkle with nuts or colored sugar.
Makes 4 dozen. ŐFROSTING: 1 1/2 c.
powdered sugar 1 tsp. vanilla Ő Add 1
or 2 drops milk at a time until frosting is
smooth.
-----------------Exported from MasterCook II
SOFT ITALIAN
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 sticks margarine — melted
1 cup sugar
1/2 cup sour cream
3 eggs
1/4 teaspoon baking soda
2 tablespoons baking powder
3 1/2 to 4 c. flour
1 teaspoon vanilla
Mix all ingredients together. Dough will
be easy to handle, take a little and make
a ball as big as walnut. Bake 8 minutes.
Place on cookie sheet at 350 degrees.
Do not leave in oven too long. They
harden, cool and frost.
Parent
-----------------Exported from MasterCook II
SOFT MOLASSES
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1/4 teaspoon salt
Ő1/2 c. softened butter 1 c. sugar Ő Ő1
lg. egg 1/2 c. thick sour cream 1/2 c.
dark molasses Ő ŐThe flour mixture Ő
Chill dough for several hours or
overnight. Flour board lightly. Roll one
half of dough at a time to a thickness of
about 1/4 inch. Cut cookies with a large
scalloped-edge cutter. Bake in a
preheated oven at 350 degrees for 15
minutes or until cookies are firm. Store
in a covered jar. Makes about 3 dozen.
Dunedin, Florida
-----------------Exported from MasterCook II
SOFT PUDDING
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/2 cups buttermilk baking mix
1/2 cup vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs — beaten
Combine all ingredients in mixer bowl
and beat until well blended. Refrigerate
until fairly firm. Shape into 1 to 2 inch
balls and place 2 inches apart on
ungreased parchment paper or foil-lined
baking sheets. Flatten top slightly with
spatula. Bake at 350 degrees for 8 to 10
minutes. Leave few minutes on sheets,
then transfer to cooling racks.
-----------------Exported from MasterCook II
SPECIAL K COOKIES (NO-BAKE)
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup white sugar
1 cup clear light Karo syrup
1 (12 oz.) jar chunky peanut butter
4 cups Special K cereal
Bring sugar and Karo syrup to a boil.
Add peanut butter. Pour over 4 cups
Special K cereal. Blend. While warm
drop by spoonful on waxed paper. Let
cool.
-----------------Exported from MasterCook II
SPECIAL QUICK
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups Special K cereal
Bring to boil 1 cup sugar and 1 cup
white corn syrup. Remove form heat and
add peanut butter. Stir until dissolved,
then add Special K cereal. Drop by
tablespoon onto wax paper. Cool and
eat.
-----------------Exported from MasterCook II
SPICED
CHRISTMAS
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups flour (Gold Medal)
1 1/2 teaspoons baking powder
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon allspice
1/2 teaspoon cloves — ground
1 1/2 teaspoons cinnamon
2 eggs
2 sticks butter or margarine
1/2 cup almonds (ground)
1/2 teaspoon almond extract
1 cup almonds (sliced thinly)
Place flour on a counter top. Sprinkle all
spice, cloves, cinnamon and baking
powder over it and mix well. Make a
well and drop in eggs. Then sprinkle
sugar and almonds over it. Cut butter or
margarine into slices on top and knead to
a smooth dough. Place in refrigerator for
half an hour.
On a floured surface roll out dough to
1/8 inch thickness. Cut out dough using
cookie forms. Grease a cookie sheet and
sprinkle lightly with sliced almonds.
Place the dough on top. Bake in a
preheated oven at 375 degrees for 8-10
minutes until lightly brown. (90
cookies.) Specialty Clinics
------------------
Exported from MasterCook II
Spiced-Nut Bar Cookies
Recipe By : Serving Size : 64
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups Flour
Pecans
1 1/2 cups Granulated sugar — divided
1 1/2 teaspoons Cinnamon
1 cup Butter or margarine — softened
1/2 teaspoon Salt
3 Eggs — divided
Confectioners’ sugarOPTIONAL
2 1/2 cups Finely chopped walnuts or
In bowl mix flour with 1/2 cu
until particles resemble small peas. Stir
in 1 lightly beaten egg until dough is
well blended and smooth. Press and
flatten with lightly floured hands to
evenly cover bottom of ungreased
15x10x1 inch jelly-roll pan. Bake on
bottom rack in preheated 350 degree
oven 12-15 minutes or until firm to
touch. Meanwhile in medium bowl beat
well with fork remaining two eggs; stir
in remaining 1 cup granulated sugar, the
nuts, cinnamon and salt until well
blended. Using small, wet spatula,
spread nut mixture evenly over crust.
Return to oven; bake 20 minutes or until
golden brown. Remove pan to rack to
cool slightly. Cut in 64 bars. Cool in pan
several hours or overnight. Dust with
confectioners’ sugar stirred through a
sieve. Remove cookies; store covered in
cool place or freeze. Makes 64.
1 Bar with walnuts: 94 calories
-----------------Exported from MasterCook II
Strawberry Delight Cookies
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 24 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/3 cup cream cheese
1/2 cup flaked coconut
1/2 cup strawberry preserves
1 cup powdered sugar — sifted
1 tablespoon butter — soft
1/4 cup strawberry preserves
DOUGH: Sift together flour, sugar,
baking powder and salt. Cut in butter
and cream cheese. Blend in coconut and
preserves. Drop by teaspoonfuls on
cookie sheet. Bake at 350-degrees for 15
to 18 minutes. Cool and frost.
FROSTING: Blend all ingredients until
smooth. Yield: 2 dozen.
-----------------Exported from MasterCook II
SUGARLESS
OATMEAL
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 bananas — mashed
2 cups uncooked quick-cooking oats
1/2 cup raisins
1/4 cup sugar substitute
1/3 cup margarine — melted
1/4 cup skim milk
1 teaspoon vanilla
Combine all ingredients, beating well.
Let stand 5 minutes so oats will absorb
moisture. Drop dough by heaping
teaspoonfuls onto ungreased cookie
sheet and bake at 350 degrees for 15 to
20 minutes. Let stand 1 minute. Transfer
to wire racks and cool.
Wheaton
-----------------Exported from MasterCook II
Sugarplum Cookies
Recipe By : Serving Size : 12
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/4 cup Butter
2 Eggs
1/2 cup Sugar
2 cups Flour
1/4 cup Coolaid mix — lively colors
Sugar icing
Preheat oven to 350 degrees F. Combine
butter and sugar and coolaid mix; beat
until light and fluffy. Blend in eggs. Add
flour; mix well. Knead on well floured
board until smooth. Roll out to 1/8 inch
thickness and cut with cookie cutters,
dipped in powdered sugar. Bake on
lightly greased cookiesheets for 10-12
minutes. Cool slightly and decorate with
icing as you would sugar cookies. Make
a lot of batches in different colors, the
kids love them. Makes 12 cookies 5
inches big.Store well too.
From: Brigitte Sealing, Cyberealm BBS,
Watertown, NY 315-786-1120
-----------------Exported from MasterCook II
Sunny Cocoa Drop Cookies
Recipe By : Serving Size : 48
Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup (1 stick) light corn oil
1/4 teaspoon Freshly grated orange
peel
Spread
1 3/4 cups All-purpose flour
2/3 cup Granulated sugar
3 tablespoons Cocoa
2/3 cup Low-fat sour cream
1 teaspoon Baking soda
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1 Egg white
Cocoa glaze
–—COCOA GLAZE–—
1 tablespoon Light corn oil spread
1 tablespoon Cocoa
2 tablespoons Water
1/2 cup Powdered sugar
1/2 teaspoon Vanilla extract
Here’s a fairly low-fat cookie recipe
from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie
sheet with ligh vegetable cooking spray.
In large mixer bowl, beat corn oil
spread and granulated sugar on medium
speed of electric mixer until light and
fluffy. Add sour cream, vanilla, egg
white and orange peel; beat until well
blended. Drop dough by rounded
teaspoonfuls onto prepared cookie sheet.
Bake 10-12 minutes or until set. Remove
from cookie sheet to wire rack. Cool
completely. Drizzle glaze (below) over
cookies. Makes about 4 dozen cookies.
(2 cookies with glaze is a serving.)
Calories: 100 Protein: 1 g Fat: 4 g
Sodium: 50 mg Carb: 14 g Cholesterol:
0 mg Calories from fats: 36% Cocoa
Glaze: In small saucepan over low heat,
melt spread. Stir in water and cocoa.
Cook, stirring constantly, until thick. Do
not boil. Remove from heat; gradually
add powdered sugar and vanilla, beating
until of drizzling consistency. Another
low-fat recipe from the Tampa Tribune:
------------------
Exported from MasterCook II
SUPER SOFT CHOCOLATE CHIP
PUDDING COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
2 1/4 cups flour
1 teaspoon soda
1 cup soft oleo
1/4 cup sugar
3/4 cup brown sugar (packed)
1 package (sm.) vanilla pudding
1 teaspoon vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts (optional)
Mix all dry ingredients, then add oleo,
vanilla and eggs. Spoon on cookie sheets
to desired size. Bake at 375 degrees for
8 to 10 minutes.
-----------------Exported from MasterCook II
SWEDISH
CHRISTMAS FRUIT
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs — beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs.
Dissolve soda in sour cream. Combine a
mixture of flour, cornstarch and salt.
Add half to mixture. Add vanilla, fruits
and nuts and mix thoroughly. Add the
rest of flour. Drop by teaspoonfuls on
greased sheet. Bake at 375 degrees for
12 minutes.
-----------------Exported from MasterCook II
SWEET POTATO
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sweet potato — cooked &
mashed
3/4 cup brown sugar
1/2 cup sugar
1 egg
3/4 cup margarine
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup quick cooking oatmeal
1 cup pecans
1 cup raisins
Mix butter and sugar together. Add eggs
and dry ingredients and then pecans and
raisins. Drop by teaspoons. Bake at 350
degrees for 10 to 12 minutes.
-----------------Exported from MasterCook II
T.M.‘s Gingerbread Cookies
Recipe By : Jo Anne Merrill Serving
Size : 30 Preparation Time :0:30
Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine — softened
1/2 cup light brown sugar — packed
1 large egg
1/2 cup light molasses
1. Sift flour with baking soda, salt,
ginger and nutmeg.
2. In large bowl of electric mixer, beat
margarine, sugar and egg at medium
speed until light and fluffy. At low
speed, beat in molasses until smooth.
3. Gradually add flour, beating until
well-combined and smooth. Form dough
into a ball, wrap tightly and refrigerate
overnight or at least 8 hours.
4. Divide dough into 4 parts and work
with one part at a time, refrigerating the
rest.
5. On lightly floured surface, roll dough
to 1/4-inch thickness. Use small
gingerbread cutters or other cookie
cutters about 2-1/2 inches around to cut
out cookies. Use spatula to place
cookies on lightly greased cookie sheets.
Very gently, press small bits of dried
fruit on dough to decorate. 6. Bake in
preheated 375-degree oven for 10-12
minutes or until browned. Do not
overcook. Remove cookies to wire rack
to cool. Continue with rest of cookie
dough in same manner, greasing cookie
sheet each time.
Yield: About 30-36 cookies.
-----------------NOTES : This is a favorite of Teresa
Mari Merrill of Redding, California.
She helps her daddy cut out the cookies
with a small gingerbread-man cutter.
Exported from MasterCook II
TOTO’S ITALIAN COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
4 cups flour
1 cup unsweetened cocoa
4 teaspoons baking powder
2 teaspoons ground cloves
1 cup sugar
3 eggs
1 cup Crisco
1 cup walnuts
3/4 cup milk
Mix together flour, cocoa, baking
powder, and cloves. Cream shortening
and sugar; add eggs, milk, nuts, dry
ingredients. Mix well. Dough should be
dry to the touch. Shape into round balls
and place on greased cookie sheets.
Bake at 400 degrees for 10-12 minutes.
Frost. ŐFROSTING: 2 sticks margarine
1 1/2 lb. confectioners’ sugar 1 1/2 tsp.
vanilla 1/2 c. unsweetened cocoa 8-10
tbsp. evaporated milk 1/2 tsp. ground
cloves 1/2 tsp. cinnamon Ő Cream
margarine and sugar and cocoa. Add all
other ingredients; mix until smooth.
-----------------Exported from MasterCook II
TRAIL MIX
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup sugar
1 cup brown sugar
1/2 cup margarine
1/2 cup shortening
1/2 cup oats
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
3/4 cup oat bran & 1/4 c. wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanut butter
2 cups plain M&M’s
1 cup peanuts
3/4 cup raisins
Heat oven to 375 degrees. Beat sugars,
butter and shortening in large bowl until
creamy and well blended. Beat in
vanilla, eggs, then add oats, oat bran and
wheat germ. Then stir in flour, baking
powder and soda thoroughly. Stir in
peanut butter, M&M’s, peanuts and
raisins. Drop rounded tablespoon about
2 inches apart on ungreased cookie
sheet. Flatten slightly. Bake 9 to 12
minutes.
------------------
Exported from MasterCook II
TRAIL SIDE
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 1/2 cups oatmeal
1/2 cup raisins
1/2 cup chocolate chips
Mix and bake at 350 degrees for 10 to
12 minutes.
-----------------Exported from MasterCook II
Triple Chocolate Chunk Cookies
Recipe By : Ann Miner Serving Size :
48 Preparation Time :0:00 Categories :
Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
8 semisweet chocolate squares — *
6 ounces white chocolate — chips or
chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter — at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract — not
imitation
Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate
in small saucepan. Cut remaining 6
squares chocolate into large chunks.
Sift together flour, baking soda and salt
in small bowl.
Beat butter in large bowl until creamy.
Gradually beat in brown sugar and
granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in
melted chocolate.
Beat flour mixture into chocolate
mixture until well blended. Stir in
semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded
tablespoons, 2 inches apart, onto
ungreased baking sheets.
Bake for 10 to 12 minutes or until
slightly browned around edge. Remove
from baking sheets to racks to cool.
* you may substitute 8 ounces semisweet
chocolate chips for the squares. You
will be melting 2 ounces and using the
rest as chips.
-----------------Exported from MasterCook II
VANILLA BEAN
COOKIES
Recipe By : Serving Size : 4 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 pound ground almonds
2 vanilla beans — ground
1 pound butter
8 tablespoons sugar
4 cups flour
Beat butter and sugar together. Add flour
and almonds. Dough will be stiff. Form
into small crescents by hand. Bake 10 to
12 minutes or until light in color at 350
degrees.
-----------------Exported from MasterCook II
Variations on World’s Best Chocolate
Chip Cookies
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Chocolate
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
See Worlds best… recipe
Start with the basic World’s Best
Chocolate Chip recipe (on the preceding
page), and make changes as shown. All
variations should be baked in a
preheated 350ř oven for 10-12 minutes
unless otherwise stated.
Creme de Menthe Chocolate Chip
Substitute 2 Tablespoons Creme de
Menthe liqueur for 1 Tablespoon
vanilla, and use 3 cups mint chocolate
chips instead of 3 cups semisweet
chocolate chips.
Butterscotch Beauties Substitute 3 cups
butterscotch chips for 3 cups semisweet
chocolate chips.
Chunky Peanut Butter Chip Cookies
Substitute 3 cups Reeses(R) peanut
butter chips and 1 cup chopped peanuts
for 3 cups semisweet chocolate chips.
Kiss Your Cookies Form chocolate chip
dough around a Hershey’s Chocolate
Kiss(R). Roll dough in your hand to
form a ball and bake on cookie sheet 911 minutes at 350ř.
Amaretto Almond Substitute 1/2
Tablespoon almond extract and 2
Tablespoons Amaretto for 1 Tablespoon
vanilla (or use 1 Tablespoon almond
extract total if you do not want to use
liqueur) and add 1 cup sliced almonds
along with semisweet chocolate chips.
Kahlua(R) Chocolate Chip Substitute 3
cups milk chocolate chips for the
semisweet chocolate chips and use 3
Tablespoons Kahlua(R) liqueur for 1
Tablespoon vanilla.
Caramel Kings with Nuts Reduce flour
to 2 1/2 cups. Substitute 20 pieces
Kraft(R) caramel pieces for 3 cups
semisweet chocolate chips. Use 1 cup
chopped nuts (listed as optional in
ingredients). Chop caramels into 8 small
bits per piece. Mix with chopped nuts
and stir into dough.
Triple Chocolate Delight Substitute 1
cup milk chocolate chips, 1 cup
semisweet chocolate chips and 1 cup
white chocolate chips for 3 cups
semisweet chocolate chips.
Raisinette(R) Dreams Substitute 2 cups
Raisinettes(R) for 3 cups semisweet
chocolate chips.
Reeses(R) Peanut Butter Chocolate Chip
Cookies Substitute 1 1/2 cups Reeses(R)
peanut butter chips and 1 1/2 cups
semisweet chocolate chips for 3 cups
semisweet chocolate chips. Add 1 cup
chopped peanuts (optional).
Heath Bar(R) Cookies Substitute 6
Heath Bars(R) (original or soft and
chewy style for 3 cups semisweet
chocolate chips. (Heath Bars come 2
small bars per pack. Use 3 packs, i.e., 6
small bars.) Cut each bar into 12 pieces.
Bill’s Chewy Gooeys Substitute 10
Kraft(R) caramels and 2 cups large size
semisweet chocolate chips for 3 cups
semisweet chocolate chips. Cut each
caramel into 4 thin slices.
Randy Shearer
-----------------Exported from MasterCook II
White Chocolate Chip Cookie With
Macadamia Nuts
Recipe By : Serving Size : 8 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Unsalted butter softened
1/3 cup Sugar
1/3 cup Brown sugar firm packed
1 Egg
1 teaspoon Vanilla
1 cup All purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
6 1/2 ounces White chocolate —
chopped
3/4 cup Macadamia nuts — halved
BLEND BUTTER, SUGARS,
EGG,AND VANILLA UNTIL FLUFFY,
STOPPING ONCE TO SCRAPE
DOWN SIDES OF BOWL, ABOUT 1
MIN. ADD FLOUR,BAKING SODA
AND SALT AND MIX UNTIL JUST
COMBINED. DO NOT OVER MIX.
STIR IN WHITE CHOCOLATE
CHUNKS AND NUTS. MOUND
DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE
SHEET, SPACE ABOUT 2 IN. APART.
BAKE IN PREHEATED 375 DEGREE
OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15
MIN.COOL ON COOKIE SHEET FOR
3 MIN, THEN REMOVE TO RACKS
AND COOL COMPLETLEY. STORE
IN AIRTIGHT CONTAINER. (CAN BE
PREPARED AHEAD. STORE
COOKIES UP TO 4 DAYS AT ROOM
TEMP. OR FREEZE 3 WKS.)
-----------------Exported from MasterCook II
White Chocolate Chip Cookies with
Macadamia Nu
Recipe By : Serving Size : 8 Preparation
Time :0:00 Categories : Cookies
Chocolate
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup Unsalted butter softened
1 cup All purpose flour
1/3 cup Sugar
1/2 teaspoon Baking soda
1/3 cup Brown sugar firm packed
1/4 teaspoon Salt
1 Egg
6 1/2 ounces White chocolate —
chopped
1 teaspoon Vanilla
3/4 cup Macadamia nuts — halved
BLEND BUTTER, SUGARS,
EGG,AND VANILLA UNTIL FLUFFY,
STOPPING ONCE TO SCRAPE
DOWN SIDES OF BOWL, ABOUT 1
MIN. ADD FLOUR,BAKING SODA
AND SALT AND MIX UNTIL JUST
COMBINED. DO NOT OVER MIX.
STIR IN WHITE CHOCOLATE
CHUNKS AND NUTS. MOUND
DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE
SHEET, SPACE ABOUT 2 IN. APART.
BAKE IN PREHEATED 375 DEGREE
OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15
MIN.COOL ON COOKIE SHEET FOR
3 MIN, THEN REMOVE TO RACKS
AND COOL COMPLETLEY. STORE
IN AIRTIGHT CONTAINER. (CAN BE
PREPARED AHEAD. STORE
COOKIES UP TO 4 DAYS AT ROOM
TEMP. OR FREEZE 3 WKS.)
-----------------Exported from MasterCook II
White Chocolate Chip Cookies with
Macadamia Nuts
Recipe By : Public domain recipes
converted from Meal Master format
Serving Size : 12 Preparation Time
:0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1/2 cup unsalted butter — softened
1/3 cup sugar
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 1/2 ounces white chocolate —
chopped
3/4 cup macadamia nuts — halved
Blend butter, sugars, egg, and vanilla
until fluffy, stopping once to scrape
down sides of bowl, about 1 min. Add
flour, baking soda and salt and mix until
just combined. Do not over mix. Stir in
white chocolate chunks and nuts. Mound
dough by 1/3 cupfuls onto lightly
greased cookie sheet, space about 2 in.
Apart. Bake in preheated 375 degree
oven until lightly brown around edges,
about 15 min. Cool on cookie sheet for 3
min, then remove to racks and cool
completely. Store in airtight container.
(can be prepared ahead. Store cookies
up to 4 days at room temp. Or freeze 3
wks.)
------------------
Exported from MasterCook II
World’s Finest Health Cookie
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
3 cups Flour
1 cup Raisins
2 cups Sugar
1 cup Shortening
1 teaspoon Baking soda
1 cup Milk — sour
2 teaspoons Baking powder
1 each Egg
3 cups Oats — rolled
1/2 teaspoon Salt
Note: No directions. Combine
ingredients, spread in shallow pan. Bake
in 325 F. oven.
Source: Frank Boester, Hicksville Twp.
Grange, Defience County, OH
-----------------Exported from MasterCook II
World’s Second Health Cookie
Recipe By : Serving Size : 1 Preparation
Time :0:00 Categories : Cookies
Amount Measure Ingredient —
Preparation Method
––— –––– ––––––––––—
1 cup Brown sugar
1 teaspoon Cinnamon
2 cups Oats — rolled
3/4 cup Shortening
2 cups Flour
3/4 cup Raisins — chopped
1/2 teaspoon Baking soda
2 each Eggs
Note: No directions. Combine
ingredients. Spread in shallow pan.
Bake in 325 F. oven. Probably around
30 minutes.
Source: Frank Boester, Hicksville Twp.
Grange, Defiance County, OH
------------------