Cookie Recipes

* Exported from MasterCook *
Acorns
Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 cup butter -- melted
3/4 cup brown sugar -- firmly packed
1 1/2 cups pecans, chopped fine -- *
2 1/2 cups all-purpose flour -- sifted
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
* divided in 3/4 cup portions This is an easy yet elegant butter-pecan

cookie shaped to resemble an acorn and dipped in melted chocolate chips
and chopped pecans. Preheat oven to 375. In a large bowl, beat together
butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed
until well blended. Add flour and baking powder and mix well, using low
speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls
onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake
for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top
of a double boiler over simmering water, melt chocolate chips, stirring
until smooth. Remove from heat; keep double boiler over water. Dip large
ends of cooled cookies into melted chocolate, then roll in chopped pecans.
Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the
Chips: The Complete Chocolate Chip Cookbook (published by Rawson
Associates), Los Angeles, CA
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Aggression Cookies
Recipe By :
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3 cups brown sugar
3 cups margarine
6 cups oatmeal
3 cups flour
1 tablespoon baking soda
2 cups chocolate chips
Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is
completely blended. Form into small balls about 1 to 1 1/2 inches in size.
Place on an ungreased cookie sheet. Butter the bottom of a small glass and
dip into white sugar, then pound the cookies flat. Bake at 350 degrees for
about 10 to 12 minutes. This is a good recipe to use when you need to get
rid of some aggressions because the dough is too heavy for most mixers. So
you have to use your hands and beat it!! You can also use peanut butter
or butterscotch chips or a mixture of them.
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Almond Cookie
Recipe By :
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1 cup sugar
1 1/2 cups butter
1/2 teaspoon almond flavoring
1 8 ounces can almond paste
1 1/2 cups flour
1/4 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.
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Almond Crescents
Recipe By :
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1 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour; unbleached
1 cup almonds; ground
confectioners' sugar
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crescents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crescents in confectioners' sugar. Cool on racks and store in a tightly
sealed container. Makes 3 dozen cookies.
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Almond Logs Dipped In Chocolate
Recipe By : Land O Lakes Holiday Memories

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1 cup butter -- softened
7 ounces almond paste
1 cup powdered sugar
2 egg yolks
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
topping:
1 cup semisweet chocolate chips
1 tablespoon shortening
1 cup almonds -- finely chopped
Preheat oven to 350 degrees; line cookie sheets with parchment paper. In
a large mixer bowl, combine the butter and almond paste. Beat on low
speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add
the powdered sugar, egg yolks, almond extract and vanilla extract. Beat
on medium speed, scraping the bowl often, for 1 to 2 minutes until well
mixed. Reduce the speed to low. Continue beating, gradually adding the
flour and scraping the bowl often, for 1 to 2 minutes until well mixed.
Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the
cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 minutes, or
until the edges are very lightly browned. Cool completely on parchment
paper. In a 1-quart saucepan, melt the chocolate chips and shortening
over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the
cooled cookies from the parchment paper and dip the ends or the tops in
the chocolate and then in the almonds. Place on waxed paper until set.
Penny Halsey (ATBN65B).
Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat,

15mg cholesterol, 35mg sodium.
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Almond Paste Macaroons
Recipe By : Mary M McBride's Encyclopedia of Cooking

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almond paste:
2 cups blanched almonds
1 1/2 cups powdered sugar -- sifted
1/4 cup egg whites -- unbeaten
2 teaspoons almond extract
cookies:
1 recipe almond paste -- above
2 cups sugar
1/4 teaspoon salt
4 tablespoons cake flour -- sifted
2/3 cup powdered sugar -- sifted
2/3 cup egg whites -- unbeaten
For the Almond Paste, grind the almonds through the finest blade of a food
chopper. Then grind twice again. Mix in the powdered sugar. Blend in the
egg whites and almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to age. Makes 1
pound. Preheat oven to 325 degrees. Soften the almond paste with
your hands and work in the sugar, salt, flour, powdered sugar and egg
whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper
placed on cookie sheets. Pat the tops lightly with fingers dipped in cold
water. Bake for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.
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Amaretti
Recipe By :
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2 egg whites
1 cup sugar
1 dash salt
1 cup almonds -- chopped or crushed
3/4 teaspoon almond extract
Beat egg whites until frothy. Slowly add sugar and salt. Beat until
quite thick. Fold in almonds and almond extract. Teaspoon onto a
buttered and floured cookie sheet; let sit for 2 hours. Then bake at 350
degrees until pale brown (about 12 minutes). Very light!
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Anise Biscotchos
Recipe By : From My Grandmother's Kitchen (A Sephardic Cookbook)

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1 cup butter
2 cups sugar
4 large eggs
1/4 teaspoon anise extract
2 teaspoons vanilla extract
1 teaspoon baking powder
3 tablespoons anise seed
5 cups flour
With an electric mixer, cream butter and sugar until smooth. Add eggs,
one at a time, beating after each addition. Add the anise and vanilla,
blending thoroughly. When the batter is light and fluffy, add baking
powder and anise seed and mix well. Add flour, one cup at a time,
blending after each addition.
Wrap in wax paper and refrigerate 6 to 8 hours. Shape into walnut-size

balls, and place 2 inches apart on a greased cookie sheet. Bake in a
preheated oven at 400F for 15 minutes or until cookies are golden.
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Aniseed Charabeli
Recipe By :
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1 1/4 cups sugar
2 eggs
1 2/3 cups flour, all-purpose; sifted
2 teaspoons aniseed, grated
grated peel of 1/2 lemon
Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece
into a half-moon shape. Slash outer edge of half-moon in 3 places with a
sharp knife. Place on prepared baking sheets. Cover and let stand
overnight at room temperature. Preheat over to 375 deg. Bake cookies 12
to 15 minutes or until golden. Remove from baking sheets immediately; cool
on rack. This cookie is very hard and crisp. It makes an excellent
"dunking" cookie!
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Aniseed Cookies
Recipe By :
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4 eggs; separated
1 3/4 cups powered sugar; sifted
1 pinch salt
2 cups flour, all purpose
2 teaspoons aniseed; ground
Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt
in a large bowl until pale and creamy. Beat egg whites until very stiff;
fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg
mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a
plain nozzle with cookie mixture. Pipe in small rounds onto prepared
baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg.
Bake cookies 20 minutes. Cool on rack.
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Apple Cheddar Cookies
Recipe By :
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1/2 cup butter
1/2 cup sugar
1 egg; lg
1 teaspoon vanilla
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon; ground
1/2 teaspoon salt
6 ounces cheddar; sharp, shredded
1 1/2 cups apples; cored,peeled,chopped
1/4 cup nuts; chopped
Cream the butter and sugar until light and fluffy, then stir in the egg
and vanilla. Add the combined dry ingredients, blending well. Stir in the
cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an
ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove
from the cookie sheet and cool on a wire rack or plate.
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Austrian Chocolate Balls
Recipe By :
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2 squares chocolate
1/3 cup margerine
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1 1/3 cups flour
1/2 cup nuts -- finely chopped
1 square chocolate
1 tablespoon margerine
1 cup confectioners sugar
2 tablespoons to 2 tbs milk
Melt together chocolate and margarine in med. saucepan. Remove from heat
stir in sugar, egg and yolk and vanilla. Mix well. Stir in flour and nuts.
Shape into 3/4 inch balls. Place on ungreased cookie sheep. Bake at 350
for 8-12 minutes. Melt 1 sq. choc and margarine. Remove from heat. Add
remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow
to dry completely before storing in tightly covered container with waxed
paper in between layers.
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Bacardi Rum Balls
Recipe By :
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1/4 dark rum
1 1/2 cups vanilla wafer crumb
1/4 cup honey
2 cups ground walnuts
confectioners sugar
Combine all ingredients except sugar. Shape into 1 inch balls. Roll in
sugar. Store in tightly covered container.
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Banana Drops
Recipe By : Possum Kingdom Lake Cookbook

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1/2 Cup Butter -- softened
1/2 Cup Sugar
2 Large Bananas -- cut in chunks
1 1/2 Cups Oats
1 1/4 Cups All-Purpose Flour
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup Raisins, Seedless -- dark
Preheat oven to 375 degrees.
In large bowl, with mixer at medium speed, beat butter with sugar until
light and fluffy.
Beat in bananas until mixed.
With spoon, stir in remaining ingredients until well combined.
Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches

apart.
Bake 15 to 18 minutes until golden brown.
With pancake turner, remove cookies immediately to wire racks; cool.
Makes about 40 cookies.
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Banana-Nut Frosted Cookies
Recipe By : Jo Anne Merril

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2/3 cup margarine
1 1/2 cups sugar
2 large eggs
1 1/2 cups flour,all-purpose
1 teaspoon baking soda
1/2 cup sour cream
1 cup bananas,mashed
1/2 cup nuts,chopped
frosting
4 ounces cream cheese
1/2 cup butter, or margarine
1 cup powdered sugar,sifted
milk
Grease and flour a 10x13 inch pan. Turn oven to 350. Cream together the
sugar and margarine; add eggs and mix well. sift dry ingredients together
and add to egg mixture; blend thoroughly. Add sour cream and mix well. Add
vanilla, bananas and nuts; blend well. Pour into pan and bake for 40-50
minutes; cool then cut into bars and frost. Frosting: Beat together the
cream cheese, butter, vanilla and sugar. Add enough milk to make a smooth
spreading consistency. This recipe is from Jacob Clanton, age 9 of Chula
Vista Ca and was a first place winner and best of class at the Del Mar
County Fair, 1993 Jo Anne Merrill
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Bear Chocolate Chip Cookies
Recipe By : DERYL BEAR, FRESNO, CALIF.

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8 Ounces Butter, Unsalted -- cut in pieces
1 Cup Packed Brown Sugar
3/4 Cup Sugar
1 Teaspoon Salt -- optional
1 1/2 Teaspoons Vanilla
2 Large Eggs
2 1/2 Cups All-Purpose Flour
1 1/4 Teaspoons Baking Soda
2 Cups Walnuts -- coarsely chopped
3 Cups Semisweet Chocolate Chips
In a large bowl, beat butter, brown sugar, granulated sugar, and salt with
an electric mixer until creamy and no butter flecks remain. Beat in eggs
and vanilla until well blended. Add flour and baking soda. With a spoon,
stir in walnuts and chocolate chips.
With a small ice cream scoop or 1/4 cup measure (fill cup about
half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.)
and place close together on 10x15-inch baking pans. Cover and chill at
least 6 hours or up to four days. (If time is short, you can omit chilling
step, but cookies may not brown as rapidly.)
To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or

lined with cooking parchment; space balls about 2 1/2 inches apart.
Flatten each ball to a 3/4-inch-thick round: make sides go straight up and
depress center of each cooky slightly. Let cooky dough warm to room
temperature, about 30 minutes.
Bake in a 400 degree oven until cookies are golden brown all around edges
but center 1-inch is still pale, 8 to 10 minutes. (If you bake 2 pans in
1 oven, switch pan position halfway through baking for more even
browning.) Remove from oven and cool on pans until firm, about 5 minutes.
Then transfer to racks. Serve cookies warm or cool.
If made more than 1 day ahead, cool, cover, and freeze in an airtight
container. To reheat, place frozen cookies slightly apart on 12x15-inch
baking sheets and bake in a 200 degree oven until warm, 12 to 15 minutes.
Makes 3 to 3 1/2 dozen
BEAR CHOCOLATE CHIP COOKIE

IS THIS THE PERFECT CHOCOLATE CHIP COOKY?
"The perfect cooky should have a slight crunch on the outside and be soft
and very moist on the inside. It should be thick enough that you can feel
your teeth sink into it. Its flavor should perfectly blend the sweetness
of a buttery dough with the semisweetness of the chocolate." This is the
standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera
and Fresno, California.
Before entering the professional cooky business. Mr. Bear experimented

with batch after batch of cookies to find the secret to moist chewy
chocolate chip cookies. He found his answer in a combination of recipe
proportions, shaping technique, and baking precision.
His recipe portions are much like those for traditional chocolate chip
cookies, except that he adds more flour and chocolate. The extra flour
helps maintain a plump shape and keeps the cooky from spreading. Brief
baking at a high temperature forms a crust on the outside and maintains a
moist, chewy interior.
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NOTES : Possum Kingdom Lake Cookbook

Best Cookie Ever
Recipe By :
Categories :
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2 cups butter
1 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups brown sugar
2 teaspoons baking soda
4 eggs
24 ounces semisweet chocolate chips
2 teaspoons vanilla
8 ounces hershey bar -- grated
4 cups flour
3 cups nuts -- optional
5 cups oatmeal -- blended (see note)
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake 10
minutes at 375 degrees. Makes 112 cookies.
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NOTES : Measure oatmeal and blend in a blender to get a fine powder

Billy Goats
Recipe By : Helen Jolly (MDFD30E)

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1/2 cup vegetable shortening
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
2 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups walnuts -- chopped
2 cups dates -- finely chopped
Preheat oven to 375 degrees, and grease some cookie sheets. Cream the
shortening and sugar together. Add the eggs and vanilla, and beat until
smooth and blended, then beat in the sour cream. Combine the flour, baking
powder, baking soda, salt, cinnamon, cloves and allspice, then stir and
toss them together. Add to the first mixture, and beat until completely
mixed. Add the nuts and dates, and mix well. Drop heaping teaspoonsful of
the dough about 2" apart on the prepared cookie sheets. Bake for about 12
minutes, until the cookies are delicately browned around the edges.
Transfer to racks to cool completely.
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Blueberry Oatmeal Cookies

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1 Package Duncan Hines Wild Blueberry Muffin Mix
3/4 Cup quick-cooking oats
1/4 cup brown sugar
1/3 Cup cooking oil
1 Tablespoon milk
1 Egg
Wash blueberries; drain on paper towels.
In medium bowl combine all but blueberries; mix well.
Drop from a teaspoon onto an ungreased cooky sheet.
Make a deep depression in the center of each cooky and fill with 7-8
well-drained blueberries.
Push dough from sides to cover berries and pat down.
Bake at 375 for 8-10 minutes, until light brown.
Makes about 2 1/2 dozen medium cookies.
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Bourbon Balls
Recipe By :
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1 cup semi-sweet chocolate chips
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon
2 1/2 cups vanilla wafers -- finely crushed
1/2 cup nuts -- optional
Melt chocolate in double burner. Pour into sauce pan and add sugar and
corn syrup. Cook on very low heat until sugar is dissolved. Remove from
heat and add bourbon, mix. Add wafers and nuts. Shape into balls, roll in
powdered sugar and refrigerate in container with a lid.
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Brandy Balls
Recipe By : Charlotte Kaster from Holyoke MA - Feb. '90

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2 Packages Vanilla Wafer Cookies
1/4 Cup Brandy -- Kirschwasser Leroux
1/4 Cup Rum -- Bacardi
1/2 Cup Honey
1 Pound Ground Walnuts
Confectioner's Sugar
Grind vanilla wafers and mix well with remaining ingredients except sugar.
Form small balls and roll in sugar.
Store in tightly covered containers.
Makes about 60 balls.
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NOTES : Possum Kingdom Lake Cookbook
Braune Zucker Platzchen (Brown Sugar Cookies)

Recipe By :
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1 1/2 cups brown sugar; frimly packed
2/3 cup shortening
2 eggs; large
2 tablespoons milk
1 tablespoon orange rind; grated
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
2 cups unbleached flour
1 cup raisins
1/2 cup nuts; chopped, if desired
Cream sugar and shortening until light and fluffy. Beat in eggs, milk and
orange rind. Stir together baking powder, spices, salt and flour. Mix
into sugar mixture. Stir in raisins and nuts, if used. Drop dough by
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10
to 12 minutes, or until done. Remove from baking sheets and cool cookies
on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.
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Brownie Cookies
Recipe By :
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4 ounces semisweet chocolate
1 ounce unsweetened chocolate
2 1/3 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/4 pound unsalted butter
1 cup granulated sugar
1 tablespoon vanilla extract
2 egg
1 tablespoon milk
3/4 cup finely chopped walnuts
1. Melt the chocolate over hot water. 2. Sift the flour, baking soda,
and baking powder together. Set aside. 3. In the bowl of a mixer, cream
the butter. Add the sugar slowly and continue to beat. Add the vanilla,
then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir
in the dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degrees. Lightly grease a cookie sheet. 6. To form
the cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave
room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots
in the oven and don't let these cookies overbrown. VARIATION: For the
Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough
briefly. Lightly grease the back side of a large baking sheet. Roll the
dough out onto the baking sheet as thinly as possible so that the baked
product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes.
Let crust harden, then slide the cookie from the sheet and cool
completely. Roll over the cookie with a rolling pin until it is crushed to
a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick
plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the
mixture over the bottom and up the sides of a 10-inch springform pan.
Freeze for 30 minutes before filling in order to set the crust. Note: When
I made this, I made individual cookie crumb crusts for the "Kit's
Chocolate Mousse" recipe by using a large muffin pan. Line each cup with
waxed paper for easy removal.
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Butter Cookies
Recipe By :
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1 cup butter or margarine -- softened (2 sticks)
1/2 cup sugar
1 egg
1 tablespoon vanilla
3 cups martha white all-purpose -- flour, sifted
Cream butter and sugar together in mixing bowl until light and fluffy. Add
egg and vanilla; beat well. Sift flour and baking powder together; blend
into creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to
425. Roll out a small amount of dough to 1/8-inch thickness on lightly
floured board or pastry cloth. Keep remaining dough refrigerated until
ready to use. Cut into rounds with a 2 1/2-inch cutter; arrange one inch
apart on ungreased baking sheet. Bake for 5 to 7 minutes or until light
golden brown. Cool on wire racks.
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Butterscotch Cookies

Categories :
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4 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped nuts
Sift flour, soda, cream of tartar and salt together.
Cream butter and sugar until fluffy.
Add dry ingredients, eggs and vanilla. Beat well.
Add nuts.
Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes.
Yield: 6 dozen cookies.

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Butterscotch Haystacks
Recipe By : Rose Strom

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12 ounces butterscotch morsels
1 cup peanuts -- salted
3 ounces chow mein noodles
Melt butterscotch in top of double boiler over hot water (not boiling).
When smooth add peanuts and noodles. Stir until nuts and noodles are
covered with butterscotch. Spoon drop on wax paper.
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Cappuccino-Pistachio Shortbread
Recipe By : Gold Medal, The Best of Holiday Baking

Categories :
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1 envelope cappuccino coffee mix -- 0.77-ounce
--from a 2.65-ounce package
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
1 cup pistachio nuts -- chopped
1 ounce semisweet chocolate
1 teaspoon shortening
Preheat oven to 350 degrees. Dissolve the coffee in water in a medium

bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into a 6-inch round, about 1/2-inch thick, on a lightly floured surface.
Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie
sheet about 1/2 inch apart with the pointed ends toward the center. Bake
for about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed paper until the chocolate is firm.
Penny Halsey (ATBN65B).

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Cheddar Fruit Drops
Recipe By :
Categories :
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1/2 cup butter
1/4 cup sugar; granulated
1/4 cup brown sugar; firmly packed
1 egg; lg
1 teaspoon vanilla
1 1/2 cups unbleached flour
1/2 teaspoon salt
1 1/2 cups cheddar; sharp, shredded
8 1/4 ounces pineapple, crushed, drained
1/4 cup maraschino cherries; chopped
Cream the butter and sugars together until light and fluffy then stir in
the egg and vanilla. Add the combined dry ingredients and blend well.
Stir in the cheese, pineapple, and cherries. Drop the dough by rounded
teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for
15 minutes.
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Cherry Date Skillet Cookies
Recipe By : Land O Lakes Cookie Collection

Categories :
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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
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.
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Chewy Coconut-Raisin Nut Cookies

Categories :
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1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 cups gold medal all-purpose flour
2 cups raisin nut bran cereal
1 1/2 cups flaked or shredded coconut
1/2 teaspoon salt
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Shape dough by teaspoonfuls into balls.
Place on ungreased cookie sheet.
Bake until light brown, 8 to 10 minutes.
Cool 1 minute before removing from cookie sheet.
Makes about 4 1/2 dozen cookies.
Busted by Barb
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Chewy Macaroons

Categories :
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2 2/3 cups flake coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla
Mix ingredients well.

Drop by teaspoonfuls 1" apart onto well-greased baking sheets.
Bake at 350 degrees 8 to 10 minutes, or until lightly brown.
Remove at once from baking sheet.
Busted by Barb
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Chinese Nut Cookies
Recipe By : Tommy Peacock

Categories :
-------- ------------ --------------------------------
1/2 cup butter
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup chopped nuts
1 teaspoon vanilla
Cream butter, add sugar. Add flour and vanilla. Add nuts.
Drop on greased cookie sheet.
Bake at 350 degrees for 10 minutes or until brown.
Roll in powder sugar while hot.
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Chocolate Chip Cookie Wreath
Recipe By : Woman's Day, Holiday Baking 1994

Categories :
-------- ------------ --------------------------------
--butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 egg
1 teaspoon salt
1 cup pecans -- coarsely chopped
icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies
--or gum drops
Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly
grease the foil. In a large bowl with an electric mixer on medium speed,
beat the brown sugar, shortening, milk and vanilla extract until well
blended. Beat in the egg. In a medium bowl, combine the flour, salt and
baking soda. With a spoon, stir into the shortening mixture just until
blended. Stir in the chocolate chips and pecans. Divide the dough into
quarters; divide each quarter into 12 pieces. Roll each piece into a
1-inch ball. Arrange the balls on the cookie sheets almost touching to
form an 8-inch circle. Flatten the balls slightly with your fingers.
Repeat with the remaining balls to make 3 more wreaths. Bake one cookie
sheet at a time for 12 to 14 minutes, or until the wreaths are lightly
browned. Do not overbake. Cool completely before removing from the
cookie sheet. Meanwhile, prepare the icing. In a small bowl with the
mixer on medium speed, beat the powdered sugar, shortening, milk and corn
syrup until smooth. If too thick, thin with a little milk; if too thin,
add more powdered sugar. The icing may be covered and refrigerated for up
to 1 week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled
wreaths. Cut the red and green candies as needed for flowers and leaves.
Place in clusters around the wreath. Makes 4 wreaths.
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Chocolate Chip Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup margarine; softened
3/4 cup shortening
1 1/2 cups brown sugar, lt; packed
3/4 cup sugar
3 eggs
3 tablespoons corn syrup, light
3 tablespoons water
3 teaspoons vanilla
3 3/4 cups flour; unsifted
3/4 teaspoon salt
3 cups chocolate chips; semi-sweet
Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat
well. Combine flour, baking soda, salt; add to creamed mixture. Beat
well. Stir in chips. Drop by rounded teaspoonfuls. Bake at 350 deg. for
15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling
racks until completely cooled.
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Chocolate Chip Cookies #1
Recipe By :
Categories :
-------- ------------ --------------------------------
2 1/4 cups unsifted flour
3/4 teaspoon salt
1/2 cup margarine or butter -- softened
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 Eggs
12 ounces semi-sweet chocolate morsels
1 cup chopped nuts
In a small bowl, sift together flour, baking soda and salt; set aside.
In large mixer bowl, beat margarine, shortening and sugars until creamy.
Beat in eggs and vanilla.
Add flour mixture; mix well. Stir in chocolate morsels and nuts.
Drop by rounded teaspoonfuls, 2" apart, onto ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned.
Makes about 6 dozen.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d on 4/8/98
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Chocolate Chip Cookies #2
Recipe By :
Categories :
-------- ------------ --------------------------------
2/3 cup packed brown sugar
1 Egg
1 1/3 cups Bisquick baking mix
1/4 cup all-purpose flour
16 ounces semisweet chocolate chips
Mix brown sugar, margarine and egg in large bowl.
Mix in baking mix and flour until smooth; stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2" apart onto greased cookie
sheep.
Bake until almost no impression remains when touched lightly, 8 to 10

minutes.
Immediately remove cookies to wire rack.
Makes about 2 dozen cookies.
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Chocolate Cookie Mice
Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991

Categories :
-------- ------------ --------------------------------
1/2 cup shortening
1 egg
2 1/4 cups all-purpose flour -- or unbleached
1/4 cup unsweetened cocoa 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.
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Chocolate Walnut Drop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup sugar
2 Eggs
1 teaspoon vanilla
1/8 teaspoon salt
4 ounces unsweetened chocolate -- melted and cooled
1 cup flour
1/2 cup chopped walnuts
Confectioners' sugar
In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until
fluffy.
Beat in chocolate until well blended.
Stir in flour and nuts.
Drop by heaping teaspoonfuls 2" apart on well-greased cookie sheet.
Bake in preheated 350 degree oven 10 minutes or until edges are crisp.
Cool 1 minute before removing to rack to cool.
Sift confectioners' sugar over tops.
NOTE: To make sandwich cookies fill 2 cookies with 1 to 2 teaspoons Cream

Chocolate Frosting (see frosting section).
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Christmas Butter Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
2 3/4 cups flour
1/4 teaspoon salt
Cream butter, gradually add sugar and beat until light and fluffy. Beat in
egg, milk and vanilla. Combine flour, baking powder and salt. Gradually
add to creamed mixture.Chill for ease in handling. Roll out dough to 1/8"
thickness on lightly floured surface. Cut with floured cookie cutters into
desired shaped. Bake on a cookie sheet in preheated 350 F 8-10 minutes or
until lightly browned. remove to wire racks to cool. Makes 4-5 dozen.
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Christmas Crackers
Recipe By : Jo Merrill (ECGJ65B)
Categories :
-------- ------------ --------------------------------
1/2 cup butter or margarine -- melted
1/2 cup honey
1/3 cup light brown sugar -- packed
2 large eggs
2 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
In large bowl, with wire whisk or fork, beat margarine or butter, honey,
brown sugar, and eggs just until blended. With spoon, stir in whole-wheat
flour and remaining ingredients except sugar. Divide dough into 3 balls.
Wrap 2 balls in plastic wrap; refrigerate until ready to use. Preheat oven
to 350`F. On floured large cookie sheet, with floured rolling pin, roll
remaining ball of dough into a rectangle slightly larger than 15x13-inch.
Trim side to make 15x12 inch rectangle. Using dull edge of knife, score
rectangle lengthwise into 3 strips; score each strips crosswise into 5
rectangles. Decorate center of each rectangle by pressing favorite holiday
cookie cutter into dough by making sure not to cut all the way through.
(Use the same cookie cutter for all rectangles or choose as many different
ones to decorate rectangles as you like.) Sprinkle with 1 tablespoon
sugar. Bake 8 to 10 minutes until edges begin to brown. Cook on cookie
sheet on wire rack 2 minutes; slice onto rack to cook completely. Repeat
with remaining dough and sugar. When cool, break each large rectangle into
15 smaller rectangle along scored line. Makes 45 crackers.
- - - - - - - - - - - - - - - - - -
Chunky Peanut Butter Chews
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup Karo light corn syrup -- or dark
3/4 cup Skippy Super Chunk peanut butter
6 cups favorite ready-to-eat breakfast cereal
Line 13x9x2 inch baking pan with foil; grease foil.
In 3-quart saucepan stir sugar and corn syrup.
Stirring occasionally, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in peanut butter until smooth.
Add cereal; stir to coat well.
Press evenly into pan; cool.
Remove from pan; cut into squares.
Store in tightly covered container.
Makes 4 dozen (1 1/2") squares
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Cinnamon Cookies
Recipe By : Ad
Categories :
-------- ------------ --------------------------------
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2/3 cup packed brown sugar
1 Egg
2 teaspoons ground cinnamon
1 teaspoon vanilla
2 1/2 cups bisquick. baking mix

Mix sugar and 1/2 Tsp. cinnamon; reserve.
Mix brown sugar, margarine, egg, 2 tsp. cinnamon and the vanilla.
Stir in baking mix.
Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie
sheet.
Flatten with glass dipped in reserved sugar-cinnamon mixture.
Bake until edges are light brown, 8 to 10 minutes.
Makes about 3 1/2 dozen cookies.
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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Coconut Cream Jumbles
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups sifted flour
1 teaspoon salt
1 cup sugar
2 Eggs -- well beaten
1 cup heavy cream
3/4 cup Baker's Coconut -- Premium shred
Sift flour once, measure, add baking powder and salt, and sift again.
Add sugar gradually to eggs. Add flour alternately with cream, mixing
well. Add coconut. Chill.
Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut
with large round cutter.
Bake in hot oven (425 degrees) 13 to 15 minutes.

Makes 2 dozen 3 1/2" jumbles.
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Coconut Drop Cookies
Recipe By : Sarah Spivey

Categories :
-------- ------------ --------------------------------
1 cup sugar -- sifted
3 egg whites -- beaten
1 teaspoon vanilla
1 1/4 cups coconut
Sift sugar. Beat egg whites until stiff; add sugar very slowly, beating
constantly. fold in vanilla and coconut.
Drop batter from teaspoon onto a well greased and floured cookie sheet.
Bake at 300 degrees about 30 minutes.
Yield about 50 - 1 1/2" cookies
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Coffee Chip Drops

Recipe By : Crisco Cookies for a Year of Celebrations
Categories :
-------- ------------ --------------------------------
3/4 cup shortening -- butter flavored
2 tablespoons brewed coffee -- cold
1 egg
1 tablespoon french roast coffee beans
--finely ground
--or espresso coffee beans
1 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup walnuts -- coarsely chopped
36 chocolate kisses -- unwrapped
Preheat oven to 375 degrees; place sheets of foil on countertop for

cooling cookies. Place the brown sugar, shortening, coffee and vanilla
extract in a large bowl. Beat on medium speed of an electric mixer until
blended. Add the egg; beat well. Combine the flour, ground coffee, salt
and baking soda. Add to the shortening mixture; beat on low speed just
until blended. Stir in the chocolate chips and walnuts. Drop the dough
by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking
sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the
cookies are lightly browned and just set. Do no overbake. Place 1 candy
in the center of each cookie. Cool for 2 minutes on the baking sheet.
Remove the cookies to the foil to cool completely. Penny Halsey
(ATBN65B).
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Cookie
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 large can milk
3 cups oatmeal
Blend sugar and cocoa together.
Cook milk and butter together for 2 minutes after boiling point reached.
Blend cocoa mixture with butter mixture. Add oatmeal.
VARIATIONS: Add nuts, chocolate morsels, vanilla, rice crispy, coconut,

peanut butter.
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Cowboy Cookies
Recipe By : Historical Davis United Methodist Church

Categories :
-------- ------------ --------------------------------
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
3/4 teaspoon salt
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.
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Cream Cheese Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup flour
1/2 teaspoon salt
1/2 cup butter
3 tablespoons syrup
jam -- any flavor
Cream butter, add cream cheese and mix well.
add syrup, then flour and salt that have been sifted together. Chill
dough. Roll 1/2" thick and cut with cookie cutter. Top with small amount
of favorite jam and bake 10 - 12 minutes in 350 degree oven.
- - - - - - - - - - - - - - - - - -
Cream Cheese Cookies #2
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 1/2 cups self-rising flour
Mix butter, cream cheese and sugar together. Add egg yolk, vanilla and
flour. Mix well. Bake on ungreased cookie sheet about 12 minutes till
lightly brown on bottom. Top should remain light in color. Top with nuts
or candied fruit if desired.
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Crispy Oatmeal
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup shortening
1 cup brown sugar
1 cup sugar
2 Eggs
1 teaspoon vanilla
1 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
3 cups Quick Oats
1 cup chopped dates
1/2 cup chopped walnuts -- optional
Cream together shortening and sugars; beat in eggs and vanilla.
Sift together flour, salt, and soda. Stir into creamed mixture.
Stir in oats, dates and nuts.
Form into small balls and place on ungreased cookie sheet.
Bake at 350 degrees for 8-10 minutes.
Cool slightly before removing from sheets.
Yield: 6 dozen

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Date-Nutty Oatmeal Cookies

Categories :
-------- ------------ --------------------------------
--butter flavored
1 egg
1/3 cup orange juice
1 1/2 teaspoons vanilla extract
3 cups rolled oats -- quick-cooking
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup sweetened coconut flakes
1 cup chopped dates
1 cup chopped nuts -- walnuts or pecans
Preheat oven to 375 degrees; grease cookie sheets. In a large bowl with
an electric mixer on medium speed, beat the shortening, brown sugar, egg,
orange juice and vanilla extract until well blended. In a medium bowl,
combine the oats, flour, baking soda, salt and cinnamon. With the mixer
on low speed, beat the flour mixture into the shortening mixture until
just blended. Stir in the coconut, dates and nuts. Drop the dough by
rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets.
Bake one cookie sheet at a time for 10 to 12 minutes, or until the cookies
are lightly browned. Cool for 2 minutes on the cookies sheets. Remove to
racks to cool completely.
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Date-Orange Balls
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup butter
3/4 cup sugar
2 Eggs -- beaten
2 cups sifted flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped dates
1 tablespoon grated orange rind
Powdered sugar
Cream butter and sugar together. Beat in eggs.
Sift dry ingredients together and add gradually to the butter-sugar-egg

mixture.
Fold in the dates and orange rind.
Chill for one hour or more.
Flour hands, break off small pieces of dough, roll into balls and place
on greased baking sheet.
Bake in preheated oven (375 degrees) for 10 to 15 minutes.
Toss hot cookies in a bag with powdered sugar. Cool on rack.
MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Deluxe Chocolate Pecan Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 teaspoon salt
1 1/2 cups butter -- softened
1 1/2 cups firmly packed brown sugar
2 Eggs
24 ounces semi-sweet chocolate morsels
1 cup chopped pecans
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter and brown sugar; beat until creamy.
Add eggs and vanilla extract; beat until light and fluffy. Gradually
blend in flour mixture.
Stir in chocolate morsels and pecans.
Drop by well rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes.
Makes 3 dozen 2 1/2" cookies.
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Double Chocolate Refrigerator Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter or margarine -- softened
1 cup sugar
1 cup packed brown sugar
4 ounces semisweet chocolate -- melted
1 egg
2 cups semisweet chocolate mini chips
Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream
butter or margarine and sugars. Beat in melted chocolate, egg and vanilla
until light and fluffy. Stir in flour mixture and chocolate chips just
until blended. Shape into three 8" rolls. If dough is too soft, chill
slightly before rolling. Wrap in waxed paper or plastic wrap and then
with aluminum foil. chill several hours or overnight. Preheat oven to
375 degrees. Cut rolls into 1/4" slices with sharp knife. Bake on
ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls
are wrapped tightly, they will keep refrigerated for a week to 10 days or
frozen for 2 months.
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Doubly Delicious Chocolate Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
24 ounces Semi-sweet chocolate morsels
1 teaspoon salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 Eggs
1 cup chopped nuts
Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate
morsels; cool to room temperature.
In small bowl, combine flour baking soda and salt; set aside. In large
bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until
creamy. Add melted morsels and eggs; beat until light and fluffy.
Gradually blend in flour mixture. Stir in remaining chocolate morsels and
nuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10
minutes.
Makes 3 1/2 dozen 2 1/2" cookies.
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Ella's Buckeye Balls
Recipe By : Ella Bailey, Anniston, AL

Categories :
-------- ------------ --------------------------------
1 pound butter
2 pounds peanut butter
3 pounds powdered sugar
12 ounces chocolate -- melted
3 ounces paraffin wax
Melt chocolate and paraffin wax in double boiler and keep warm.
Mix butter, peanut butter and sugar together. Make balls and dip in
chocolate mixture.
Place on wax paper on a try and place in refrigerator until cool.
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Fruit Drop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup Eagle Brand Sweet Condensed milk
1 cup Coconut
1 cup candied fruit
1 cup walnuts
Mix together and drop on a well greased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.
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Frying Pan Cookies

Recipe By : Katie Lewis
Categories :
-------- ------------ --------------------------------
2 tablespoons butter
1 cup white sugar
2 Eggs -- beaten
4 teaspoons salt
1 package dates
1 teaspoon vanilla
1/2 cup chopped nuts
2 1/2 cups rice krispies
Flake coconut
Melt butter in frying pan, take off flame.
Add sugar, eggs, salt and dates. Cook over low heat.
Add vanilla, nuts and rice Krispies.
While still warm form small balls and roll in coconut.
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Geraldine Ice Box Cookies
Recipe By : Geraldine Gilbert

Categories :
-------- ------------ --------------------------------
2 cups brown sugar
1 1/2 sticks butter
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
2 cups nuts -- chopped fine
Mix ingredients in order given. Mould into rolls, chill for 2 hours.
Slice thin and sprinkle a little flour on waxpaper. Place on cookie sheet
and bake at 300 degrees until light brown.
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Gewurzplatzchen (Spice Cookies)
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/4 cup shortening
1 cup brown sugar; firmly packed
1 egg; large
1/4 cup molasses
2 1/2 cups flour; unbleached, unsifted
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves; ground
1/2 teaspoon allspice; ground
Cream butter, shortening, and brown sugar thoroughly. Blend in egg and
molasses. Sift together the remaining ingredients. Stir into sugar
mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on
greased baking sheets. Flatten each ball with the bottom of a glass that
has been greased and dipped into sugar. Bake in preheated 350 degrees F.
oven for 12 to 15 minutes. Cool cookies on racks and store in airtight
tins. Makes 4 dozen cookies.
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Ginger Cookies
Recipe By : Katie Lewis

Categories :
-------- ------------ --------------------------------
2 cups flour
1 tablespoon ginger
1 teaspoon soda
1/2 teaspoon salt
3/4 cup shortening -- half butter and
-- half crisco
1 cup sugar
1 Egg
1/4 cup black molasses
Chill dough.
Roll in small balls. Shake in bag of sugar to coat.
Bake in 350 degree oven for 12 to 15 minutes.
MC Formatted using MC Buster & SNT on 4/9/98
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Ginger-Pecan Chews
Recipe By : Gold Medal, Harvest Cooking & Baking

Categories :
-------- ------------ --------------------------------
1/2 cup molasses
1 jar crystallized ginger -- chopped
--2.7 ounces, about 1/2 cup
1 egg
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup pecans -- chopped
Preheat oven to 375 degrees. Mix the sugar, margarine, molasses,

crystallized ginger and egg in a large bowl. Stir in the flour, ground
ginger, baking soda and salt. Stir in the pecans. Drop the dough by
rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Press a pecan half in the center of each cookie, if desired. Bake for 12
to 14 minutes, or until almost no indentation remains when touched in the
center. Immediately remove from the cookie sheets. Cool on wire racks.
Makes 2 1/2 to 3 dozen.
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Gingerbread Bears
Recipe By : Jo Anne Merrill

Categories :
-------- ------------ --------------------------------
1 cup butter,or margarine -- softened
2/3 cup brown sugar,light -- packed
1/2 cup molasses,light
1 egg,large
3 1/2 cups flour,all-purpose
1 teaspoon salt
spices*
*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground

cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter,
brown sugar and molasses until light and fluffy. Add egg and remaining
ingredients. Beat at low speed until well mixed, constantly scraping bowl
with rubber spatula. Shape dough into a ball, wrap tightly with plastic
wrap and chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn
oven to 350. On lightly floured surface using a floured rolling pin, roll
1/2 of dough 1/4-inch thick. Keep other half refrigerated. With a 3-inch
cookie cutter, cat as many cookies as you can; reserve trimmings. With
pancake turner, carefully place cookies on cookie sheets. Bake for 12
minutes or until edges are light brown. Remove to wire racks to cool.
Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a
large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2
teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to
high and beat until stiff. Divide dough into small bowls and tint each
with food coloring of your choice. If necessary, add a little water for
spreading ease. Keep all bowls covered with plastic wrap to prevent drying
out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets.
With small and medium artist's brushes, paint the cookies. Allow cookies
to dry completely, about 2 hours. Store in tightly covered containers.
First Place winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar
county fair 1993. Jo Anne Merrill
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Gum Drop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar
1 Cup lard
2 Eggs
2 cups flour
1/2 teaspoon soda
1 teaspoon salt
1 cup cut-up gum drops
1 cup rolled oats
1 cup chopped nuts
Cream together sugars and lard. Beat in eggs.
Sift flour, soda and salt together. Add to egg mixture.
Add rest of ingredients and mix well.
Drop by teaspoon on greased cookie sheet.
Cook at 350 degrees about 12 - 15 minutes.
YIELD: 5 dozen

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Gumdrop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
4 eggs
2 tablespoons water
2 cups brown sugar -- packed
2 cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup gumdrops -- cut in small
1 cup walnuts -- chopped
butter frosting-
1/4 cup butter
1 cup confectioners' sugar
1 egg yolk -- may be omitted
1 orange -- grated peel of
2 tablespoons orange juice
Cookies. Beat eggs with water until light; add sugar and mix well. Add
sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13-inch pan
in moderate oven, 350 degrees, 25 minutes. While warm spread with Orange
Butter Frosting. Cool and cut in squares.
Orange Butter Frosting. Combine ingredients.
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Hedda's Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup shortening
1 Egg
1 teaspoon almond extract
1/2 teaspoon salt
2 cups flaked coconut
Cream together sugar, shortening, egg and almond extract.
Add flour and salt and mix well.
Fold in coconut.
Shape into one inch balls.
Place on ungreased cookie sheet.
flatten with fork.
Bake in 325 degree oven 15 to 18 minutes until slightly golden around

edges.
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Hermits
Recipe By :
Categories :
-------- ------------ --------------------------------
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup shortening
1 cup sugar
1 cup seeded raisins
2 tablespoons citron -- chopped
Sift flour once, measure, add baking powder, salt and spices and sift
together three times.
Cream shortening, add sugar gradually, and cream together until light and
fluffy.
Add eggs; then flour gradually. Add raisins and citron.
Drop from teaspoon on greased baking sheet. Bake in hot oven (375
degrees) 10 to 15 minutes.
Makes 4 dozen hermits.
- - - - - - - - - - - - - - - - - -
Honey-Almond Rugelach

Categories :
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
3 ounces cream cheese -- softened
8 tablespoons honey -- divided
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup almonds -- finely chopped
1/2 cup dried cherries -- or cranberries
In a large bowl with an electric mixer on medium speed, beat the butter
and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix
in the flour until the dough holds together. Form the dough into a ball;
wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 350
degrees; line cookie sheets with parchment paper and grease the parchment.
Divide the dough into fourths. On a lightly floured surface, with a
lightly floured rolling pin, roll out the dough, one piece at a time, into
a 9-inch circle. In a small bowl or cup, combine 2 tablespoons honey and
lemon juice; mix well. Brush the dough with some of the honey mixture;
sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small
bowl, combine the almonds, dried cherries and the remaining 3 tablespoons
honey; mix well. Spread 1/4 the almond mixture onto the circle of dough,
stopping 1/2-inch from the outer edge. Cut the circle into eight wedges.
Starting at the wide outer edge, roll up each triangle jelly roll style,
toward the tip. Gently bend both ends to form a crescent. Place on
prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with
the remaining dough, honey-lemon mixture, cinnamon and filling. Bake for
20 to 25 minutes, or until golden brown. Remove from the pan and cool on
wire racks. Unbaked crescents may be stored in a freezer-safe container
or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey
(ATBN65B).
- - - - - - - - - - - - - - - - - -
Lemon Bar Cookies
Recipe By : Janis Alling

Categories :
-------- ------------ --------------------------------
2 cups flour
1 cup confectioners sugar
1 Cup oleo
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup lemon juice
1/4 teaspoon salt
2 tablespoons flour
1 cup coconut
Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with
pastry blender.
Pat mixture into a 9 x 13 pan.
Bake at 350 degrees for 20 minutes.
Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and
coconut well.
Pour over crust.
Cut while warm.
- - - - - - - - - - - - - - - - - -
Lemon Cut-Out Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/2 cups sugar
1 Egg
1/4 teaspoon salt
1/2 cup ReaLemon Reconstituted Lemon Juice
Colored sugar or Lemon Icing
In large mixer bowl, cream together butter and sugar; beat in egg.
Stir dry ingredients together; add alternately with ReaLemon to creamed

mixture. Mix well. (Dough will be soft)
Chill overnight.

On well-floured surface, roll out 1/3 of dough to 1/8" thickness; chill
remaining dough.
Cut out cookies with floured cutters; sprinkle with colored sugar if
desired.
Place 1" apart on greased baking sheets.
Bake 6 to 8 minutes or until edges are lightly browned.
Cool, Ice and decorate if desired.
- - - - - - - - - - - - - - - - - -
Lemon Doodles
Recipe By : Land O Lakes Cookie Collection

Categories :
-------- ------------ --------------------------------
3/4 cup coconut flakes
2 eggs
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel -- grated
Preheat oven to 400 degrees. In a large mixer bowl, combine all

ingredients. Beat at low speed, scraping the bowl often, for 2 to 4
minutes until well mixed. Drop rounded teaspoonfuls of dough 2 inches
apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until
the edges are lightly browned. Remove from the pans immediately.
- - - - - - - - - - - - - - - - - -
Macadamia Nut And White Chocolate Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
1/2 cup brown sugar
2 large eggs
1 tablespoon baking soda
1 tablespoon salt
12 ounces white chocolate -- coarsely ch
6 ounces macadamia nuts -- coarsely cho
Preheat oven to 325 deg. Cream together butter and sugar until light and
fluffy. Add eggs and mix well. Thoroughly combine flour; soda, and salt.
Stir the flour mixture until well blended. Add a little more flour if
necessary to make a slightly stiff dough.
Stir in chocolate and nuts. Drop dough by heaping teaspoons 2 inches apart
on ungreased baking sheets. Flatten each cookie slightly. Bake 13-15
minutes. Cool cookies a few minutes on baking sheet before transferring to
rack to cool completely.
- - - - - - - - - - - - - - - - - -
Macadamia,raspberry,white Chocolate Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/3 cup butter
1/3 cup brown sugar -- packed
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
8 ounces white chocolate chips -- or chopped white cho
1 cup macadamia nuts -- chopped
DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white

chocolate and raspberry jam.
Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
jam. Mix well. Mix together flour and baking soda. Gradually add flour
mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls
onto lightly greased cookie sheets, about 2" apart. Bake at 350 degrees
for 8-10 minutes. Don't overbake. Cool on racks. Posted by Bettie cooper
1-93.
TERRY'S NOTES: These freeze well. Freeze on sheets until solid then
transfer to zip-lock bags. I've made with semisweet chocolate chips, and,
though not as pretty, are just fine!
- - - - - - - - - - - - - - - - - -
NOTES : These freeze well. Freeze on sheets until solid then transfer to
zip-lock bags. I've made with semisweet chocolate chips, and,
though not as pretty, are just fine!
</DirT>
</DirS>
</RcpE>
<RcpE name="Magic Cookie Bars" author="">
<RTxt>
<![CDATA[

Magic Cookie Bars
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
1 cup semi-sweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees (325 degrees for glass dish)
In 13x9" baking pan, melt margarine in oven.
Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs.
Top with remaining ingredients; press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool. Chill thoroughly is desired.
Cut into bars.
Store loosely covered at room temperature.
Makes 36 bars.
- - - - - - - - - - - - - - - - - -
Maple-Pecan Balls
Recipe By : Woman's Day, Cookies & Sweet Treats

Categories :
-------- ------------ --------------------------------
1/2 cup butter or margarine
--at room temperature
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 large egg
1 teaspoon maple extract
3/4 cup pecans -- finely chopped
24 pecan halves
powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars,
baking powder, egg, maple extract and vanilla extract; beat with an
electric mixer until fluffy, scraping the sides of the bowl several times.
With the mixer on low speed, gradually add the flour, beating just until
blended. Stir in the pecans. Shape level measuring tablespoonfuls of
dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie
sheets. Press a pecan half into the top of each ball. Bake for 12 to 15
minutes, or until the cookies look dry and the bottoms are lightly
browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, then
remove to racks to cool completely. Store in an airtight container for up
to 2 weeks. Just before serving, dust with powdered sugar. Penny Halsey
(ATBN65B).
- - - - - - - - - - - - - - - - - -
Mary's Boiled Cookies
Recipe By : Mary, Beech Island, SC

Categories :
-------- ------------ --------------------------------
2 cups sugar
1/2 cup butter
1/2 cup peanut butter
1/2 cup milk
3 teaspoons cocoa
3 cups oatmeal
1 1/2 teaspoons vanilla
Mix sugar, butter, peanut butter, milk and cocoa. Place in saucepan and
boil for 3 minutes.
add oatmeal and vanilla. Drop by teaspoons on dish and cool.
- - - - - - - - - - - - - - - - - -
Mexican Cheese Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup sugar
1/3 cup margarine
1 cup monterey jack cheese -- shredded
1/4 teaspoon salt
1 large egg -- beaten
Heat oven to 375 degrees. 1-Mix sugar and softened margarine; stir in
cheese. Stir in remaining ingredients except egg. 2-Roll dough by
teaspoonsful into sticks, about 3 1/2 by 1/2 inch. Place on lightly
greased cookie sheet. Press sticks lightly to flatten. Brush with beaten
egg. 3-Bake until light brown around edges only, 8-10 minutes. Immediately
remove from sheet and cool on wire racks. These unique cookies are crisp.
Yield: about 2 dozen.
- - - - - - - - - - - - - - - - - -
Mighty Oak Tree Cookies (No-Bake)
Recipe By : Jo Anne Merrill

Categories :
-------- ------------ --------------------------------
1 cup peanut butter
1/4 cup margarine
1 1/2 cups powdered sugar,sifted
1/2 cup flour,all-purpose
1 cup chocolate chips -- melted
1/2 cup nuts -- chopped
These cookies are no-bake, named for the look-alike nuts of the state tree
of Ohio. This was a sweepstakes winner in its class at Del Mar Fair, 1993.
Recipe by Marissa, 5 and Justin Clanton, 16, of Chula Vista Ca 1-Line 2
cookie sheets with waxed paper. Beat the peanut butter, margarine and
vanilla together until smooth. Slowly beat in powdered sugar and flour
until well blended. 2-Roll rounded teaspoonsful of dough into balls and
push up to make a point. Refrigerate until firm. 3-Dip flat part of cookie
into melted chocolate, halfway up. Roll in chopped nuts. Place on cookie
sheets and put in refrigerate until chocolate is set. Makes about 60
cookies. Jo Anne Merrill
- - - - - - - - - - - - - - - - - -
Mini Big Macs
Recipe By :
Categories :
-------- ------------ --------------------------------
2 vanilla wafers
chocolate mint wafer
coconut -- flaked
honey -- warmed
sesame seeds
white frosting
Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with
sesame seeds. Color flaked coconut let tuce green by diluting food color
with water and sprinkling/shaking/rubbing in a plastic bag until color is
evenly distributed. Spread on a plate and let dry.
Using white frosting as the mayonnaise/glue, layer cooky, mayo, lettuce,

Chocolate mint patty, mayo, and sesame topped cooky to look like a burger.
Neat for individual place setting name tags (written on top of bun) or
favors to go with the big cake.
Posted on GEnie's Food & Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93 MM

by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
- - - - - - - - - - - - - - - - - -
Monster Cookies
Recipe By : Peggy Patton

Categories :
-------- ------------ --------------------------------
1 cup brown sugar
1 cup sugar
1/2 cup margarine softened
3 Eggs
1 teaspoon vanilla
1 teaspoon Light syrup -- (Karo or pancake)
1 1/2 cups peanut butter
2 teaspoons soda
4 1/2 cups oatmeal
4 ounces M&M -- plain or peanut
Mix ingredients in order given.
Drop by teaspoonful on ungreased cookie sheet.
Bake at 350 degrees for 15 minutes. (I bake mine 10 - 12 minutes).
Makes 7 dozen.

- - - - - - - - - - - - - - - - - -
Mothers Old Fashion Sugar Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
4 cups flour
1 1/2 cups sugar
2 teaspoons cream of tartar
1 cup melted shortening
2 Eggs
1 teaspoon soda
1/2 cup sweet milk
Flavoring to taste
Mix all ingredients.
Roll dough and cut with cookie cutter. Sprinkle top with sugar.
Bake.
- - - - - - - - - - - - - - - - - -
Mrs. Field's Cinnamon Sugar Butter Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
-----topping-----
3 tablespoons sugar
1 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
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 and 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.
- - - - - - - - - - - - - - - - - -
Mrs. Fields White Chocolate Chip
Recipe By :
Categories :
-------- ------------ --------------------------------
2/3 cup butter plus 2 tbs.
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3 1/2 ounces macadamia nuts -- chopped
6 ounces white chocolate -- chopped in
Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer
beat butter, sugars, egg and vanilla at med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stir in nuts and chocolate. Drop by heaping
tablespoon onto cookie sheets. Bake about 15 minutes or until edges are
slightly brown and tops look dry. Cool on cookie sheet on wire rack about
5 minutes the remove to rack to cool completely.
- - - - - - - - - - - - - - - - - -
Neiman Marcus Chocolate Chip Cookie
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
24 oz chocolate chips
8 oz hershey bar -- grated
3 cups walnuts -- chopped
5 cups blended oatmeal -- * see note
Cream butter and sugars. Add eggs and vanilla. Mix together with flour,
oatmeal, salt and baking powder and soda. Add chocolate and nuts. Place
2" apart. Bake for 10 minutes and 375F. --Recipe does not say if to roll
or drop--
- - - - - - - - - - - - - - - - - -
NOTES : Use a blender or food processor to grind it into a fine powder.

No Bake Amy's Good Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups sugar
1/2 cup milk
3 tablespoons cocoa
1 stalk margarine -- cut in thin slices
3 tablespoons peanut butter
2 cups quick-cooking oats
Mix sugar, cocoa, and milk. add margarine and boil for 2 minutes. Remove
from heat and beat in remaining ingredients.
Lay out on counter new foil, enough to put cookies on. Drop 1 teaspoon on
foil and let stand till its gets hard and dry.
- - - - - - - - - - - - - - - - - -
No Bake Cocoa Oatmeal Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/2 cups sugar
4 teaspoons cocoa
1/2 cup sweet milk
1 stick butter
1 teaspoon vanilla
1 Pinch salt
3 cups oatmeal
1/2 package miniature marshmallows
Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes
using a large saucepan. Remove from fire.
Add peanut butter, oatmeal, vanilla and salt, stir well.
Add marshmallows.
Drop on wax paper.
- - - - - - - - - - - - - - - - - -
No Bake Jiffy Candy Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups raw oatmeal -- quick cook
1 cup coconut
1 cup pecans -- chopped
3 tablespoons cocoa
2 cups sugar
1/2 cup milk
1 stick margarine
2 teaspoons vanilla
1 teaspoon butter flavoring
Mix oatmeal, coconut, pecans and cocoa in large bowl.
Mix sugar, milk, margarine, vanilla and butter flavoring in a sauce pan.
Bring to a boil, and let boil slowly for one minute.
Remove from heat, and pour over dry mixture. Stir.
Drop by teaspoon on waxed paper.

- - - - - - - - - - - - - - - - - -
Nusskipferl (Nut Crescents)
Recipe By :
Categories :
-------- ------------ --------------------------------
1 package yeast; active dry
4 cups flour; unbleached, unsifted
1 cup butter
1 cup sour cream
3 egg yolks; large
----------filling-----------
3 egg whites; large
1 cup almonds -- ground
1 cup sugar
1 teaspoon vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
is formed. Cover and let dough rest 1 hour. For filling beat egg whites
until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough
1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of
filling. Roll up jelly roll fashion. Place on greased baking sheets and
curve to form crescents. Bake at 350 degrees F. for 15 to 20 minutes, or
until lightly browned. Cool on wire racks and store in airtight tins.
Makes 4 to 5 dozen crescents.
- - - - - - - - - - - - - - - - - -
Nut Butter Cookies (Zauner Krapfen)
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup sifted flour
1/3 cup sugar
1 can pecans -- (3 oz.)
1/2 cup soft butter
Sift together flour and sugar into large bowl. Open can of pecans.
Reserve 18 halves for garnish. Grind remainder and add to flour mixture.
Blend in soft butter with spoon or pastry blender to form a dough. Chill
1 to 2 hours.
Roll out on floured pastry cloth or board to 1/8" thickness. Cut into
rounds with floured 2 1/4" cutter. Place on ungreased baking sheet.
Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden

brown. These cookies are delicious plain or made into sandwich with
chocolate butter filling.
CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1

Square unsweetened chocolate, melted and cooled
Cream butter and sifted confectioners sugar. Blend in chocolate.
CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners

sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled
Cream butter and confectioners sugar. Add egg yolk and chocolate. Blend
well.
- - - - - - - - - - - - - - - - - -

Oatmeal Drop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup sifted flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1/4 cup brown sugar
1 Egg -- well beaten
1 cup raisins -- chopped
1 cup oatmeal
1/3 cup milk
Sift flour once, measure, add baking powder, nutmeg and salt, and sift
together three times.
Cream butter, add sugar gradually, and cream together until light and
fluffy.
Add egg and raisins. Add oatmeal. Add flour, alternately with milk, a
small amount at a time.
Drop by teaspoons on greased baking sheets. Bake in hot oven (400

degrees) 10 minutes.
Makes 2 dozen.
- - - - - - - - - - - - - - - - - -
Oatmeal Ice Box Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 Eggs
1 teaspoon soda
1 teaspoon salt
3 cups oatmeal
1 1/2 teaspoons vanilla
Cream shortening and sugar, add eggs and vanilla.
Sift in dry ingredients, add oatmeal.
Shape in roll, wrap in wax paper, and place in ice box for several hours
or overnight.
Slice about 1/4" thick.
Bake in 400 degree oven approximately 10 minute
- - - - - - - - - - - - - - - - - -
Oatmeal Raisin Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup margarine; softened
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tablespoons water
2 tablespoons corn syrup
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon salt
3 cups oats, old fashioned
1 cup raisins
Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat
well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto
ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on
sheet before removing to cooling racks.
- - - - - - - - - - - - - - - - - -
One Bowl Macaroons
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/3 cups flake coconut
1/3 cup sweetened condensed milk
Combine all ingredients, mixing well.
Drop from teaspoon 1" apart onto well-greased baking sheets.
Bake at 350 degrees for 10 to 12 minutes, or until golden brown.
Remove at once from baking sheets.
Makes about 2 dozen.

- - - - - - - - - - - - - - - - - -
NOTES : VARIATION: Chocolate Macaroons: Fold in 1 square melted

semi-sweet chocolate before baking.
Pan Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 stick butter
1 cup graham cracker crumbs
1 cup flake coconut
1 cup pecans -- chopped fine
1 cup chocolate chips
1 can Eagle Brand milk -- (6 oz.)
In 9x9 inch square pan melt butter, sprinkle crumbs over butter.
Sprinkle each remaining ingredient over top of pan.
It will mix itself while cooking.
Bake at 350 degrees for 30 minutes.
If cooked in Pyrex dish, cook at 300 degrees.
Let stand a few minutes and cut in small squares.

- - - - - - - - - - - - - - - - - -
Peanut Butter And Jelly Cookies
Recipe By : Gold Medal, The Best of Holiday Baking

Categories :
-------- ------------ --------------------------------
1/2 cup brown sugar, packed
1/4 cup shortening
1 egg
1/4 teaspoon salt
1/2 cup peanuts -- finely chopped
jelly or jam
Mix the sugars, peanut butter, shortening, margarine and egg in a large
bowl. Stir in the flour, baking soda, baking powder and salt. Cover and
refrigerate for about 3 hours, or until firm.
Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the
balls in the peanuts. Place about 3 inches apart on ungreased cookie
sheets; press thumb in the center of each cookie. Bake for 10 to 12
minutes, or until set but not hard. Spoon a small amount of jelly into
the thumbprint. Cool for 2 minutes; remove from the cookie sheets. Cool
on wire racks. Variation. Peanut Butter Cookies: Omit the peanuts and
jelly. Shape the dough into 1 1/4-inch balls. Place about 3 inches apart
on ungreased cookie sheets. Flatten slightly in a crisscross pattern with
a fork dipped in flour. Bake for 9 to 10 minutes, or until light brown.
Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks.
Makes 3 dozen.

- - - - - - - - - - - - - - - - - -
Peanut Butter Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup soft shortening
1/2 cup sugar
1/2 cup brown sugar
1 Egg
1 1/4 cups flour
3/4 teaspoon soda
1/4 teaspoon salt
Mix together shortening, peanut butters, sugars and egg.
Sift together flour, baking powder, soda and salt. Add to peanut butter
mixture. Mix well.
Chill dough.
Roll in balls, flatten with fork.
Bake until set, not hard, at 375 degrees, about 10 to 12 minutes.
- - - - - - - - - - - - - - - - - -
Peanut Drop Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup flour
1/4 teaspoon salt
1/2 cup sugar
Grated rind -- 1 lemon
1 cup peanuts -- coarsely chopped
1/4 cup milk
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Cream butter thoroughly, add sugar gradually, and cream together well.
Add egg, lemon rind, and peanuts, and mix well. Add flour, alternately
with milk. Beat after each addition until smooth.
Drop by teaspoons on greased baking sheet and bake in hot oven (475
degrees) 8 minutes or until done.
Makes 2 dozen cookies.
- - - - - - - - - - - - - - - - - -
Pecan Butter Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup brown sugar -- firmly packed
3/4 cup butter or margarine -- room
temperature
1/4 cup milk
1 teaspoon vanilla
1 egg
2 cups flour
1/2 teaspoon salt
1 cup pecans -- coarsely chopped
In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and salt together. Add flour mix
together to creamed mix; blend to make a smooth dough. Add pecans. Spoon
by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375: for
10-12 minutes or until lightly golden. Remove from cookie sheets
immediately. Cool on racks.
VARIATIONS: Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips

to dough along with the pecans. Coconut Butter Cookies: Add 2 cups flaked
coconut instead of the pecans.
- - - - - - - - - - - - - - - - - -
Pfeffernusse (Pepper Balls)
Recipe By :
Categories :
-------- ------------ --------------------------------
1 teaspoon cinnamon
1 teaspoon cloves; ground
1/2 teaspoon mace
1 teaspoon allspice; ground
black pepper; as desired
1 1/4 cups honey
2 eggs; large
1 cup confectioners' sugar
1 teaspoon vanilla
water
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool
Cookies on wire racks. Mix confectioners sugar, vanilla, and water to
form a thin glaze. Dip cookies in glaze and place on wire rack to dry.
Store cookies in airtight tins. Makes 4 dozen cookies.
- - - - - - - - - - - - - - - - - -
Pineapple Walnut Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cans crushed pineapple -- drained (8 oz.
-- each)
1/2 cup butter -- softened
1/2 cup brown sugar
1/2 cup white sugar
1 Egg
1 teaspoon vanilla
1 cup ground walnuts
Mix all ingredients together.
Chill 1 hour
Bake at 350 degrees.
Makes 3 dozen cookies
- - - - - - - - - - - - - - - - - -
Pistachio Butter Cookies

Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter -- room temp
1 cup sugar
1 egg yolk
1 tablespoon whipping cream
2 cups flour
1/2 cup pistachio nuts -- finely chop
or- walnuts -- finely chop
Cream butter in mixing bowl. Gradually add sugar, beating until light and
fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in
flour. Mix until blended. Spoon mixture into a pastry bag with a large
open star, 3/4" diameter tip, filling bag half full (or use cookie press).
Onto ungreased baking sheets, pipe out cookies, 2" apart. Sprinkle with
nuts. Bake at 350: for 15 minutes. Remove cookies to racks for complete
cooling.
- - - - - - - - - - - - - - - - - -
Poppy Seed Hamantaschen
Recipe By : Austin Statestman; Jan 31, 1994

Categories :
-------- ------------ --------------------------------
6 cups all-purpose flour -- divided
1/2 teaspoon salt
1/2 cup shortening
5 eggs -- divided
1 cup honey
---poppy seed filling---
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins
Combine 5 cups flour, salt and baking powder; mix well. Make a well in
the center and add shortening, 4 eggs and honey. Work together until
dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. Place 1 tablespoon filling
on each; fold up three sides and press together into triangles, leaving
tops somewhat open. Beat remaining egg and brush over dough. Bake at
350F for 20 minutes or until browned.
Filling: Grind the poppy seeds; combine with the milk and honey. Cook
over low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup
raisins. Cool.
- - - - - - - - - - - - - - - - - -
NOTES : 5 to 6 cups of flour needed. 201 calories per serving.
Post Toastie Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
2 Egg whites -- stiffly beaten
1 cup sugar
2 cups corn flakes
1 cup pecans
1 teaspoon vanilla
Beat egg whites until very stiff.
Gradually add sugar, beating until thoroughly incorporated into egg

whites.
Stir in vanilla.
Fold in corn flakes and chopped nuts.
Drop in small mounds on lightly greased cookie sheet.
Bake at 250 degrees until lightly browned.
When golden, remove cookie sheet from oven and let cookies cool before
removing.
- - - - - - - - - - - - - - - - - -
Prune Oatmeal Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup finely chopped pitted prunes
3 cups quick rolled oats
1 But butter or margarine
1 cup brown sugar
2 Eggs
1 teaspoon vanilla
1/2 teaspoon salt
Granulated sugar
Mix chopped prunes and oatmeal. Set aside.
Cream butter and sugars. Beat in eggs and vanilla until smooth.
Mix flour, soda and salt. Stir into creamed mixture.
Mix in prune-oats mixture.
Shape into 1" balls.
Place on cookie sheet. Press flat with cup that has been dipped in
sugar.
Bake in 350 degree oven 14 minutes.
- - - - - - - - - - - - - - - - - -
Raggedy Jean Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup brown sugar
1 cup shortening
1 Egg
1 teaspoon maple flavoring
1/2 teaspoon salt
1 can shredded coconut -- (4 oz.)
Granulated sugar
Beat together brown sugar, shortening, egg and maple flavoring until
fluffy.
Add flour, baking powder and salt; mix well.
Stir in coconut.
Drop by spoonfuls 2" apart onto greased cookie sheet.
Dip bottom of greased small glass into granulated sugar and press cookie
flat. (Edge will be ragged.)
Bake in 350 degree oven 10 to 12 minutes.
Cool on rack.
Makes 5 dozen.
- - - - - - - - - - - - - - - - - -
Raisin Surprises
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups sifted flour
1/2 teaspoon salt
2/3 cup butter
1 teaspoon vanilla
1/3 cup milk
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy. Add egg and vanilla; than add flour, alternately with
milk, a small amount at a time. Beat after each addition until smooth.
Chill until firm enough to roll. Roll 1/4 inch thick on slightly floured
board. Cut with 2 1/2" cooky cutter. Place 1 tsp. raisin filling on a
circle, and place another circle on top, pressing edges together.
Bake in hot oven (425 degrees) 6 to 8 minutes.
Makes 4 dozen cookies.
RAISIN FILLING FOR RAISIN SURPRISES
2 Cup raisins, chopped 2/3 Cup sugar 2/3 Cup boiling water 2 Tbsp. lemon
juice 1 Tbsp. butter
Cook raisins, sugar, and water 6 to 8 minutes or until thick, stirring

constantly. Remove from fire; add lemon and butter. Figs or dates may be
substituted for raisins.

- - - - - - - - - - - - - - - - - -
Ranger Cookies
Recipe By : Karen Breding

Categories :
-------- ------------ --------------------------------
1 cup shortening -- butter flavor
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 cup oatmeal
2 cups corn flakes
1 cup coconut
1 cup pecans
1 cup milk chocolate chips
1. Cream shortening, sugars, vanilla.
2. Mix flour, baking soda, baking powder and salt by hand.
3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.
4. Bake for 10 - 12 minutes at 375 degrees.
Barb's Note: Karen made these as large cookies and they were so good.
Another name she used was "cow chips" because of the size.
- - - - - - - - - - - - - - - - - -
Raspberry Meringues (Pressed Cookies)
Recipe By : Jo Merrill
Categories :
-------- ------------ --------------------------------
3 large egg whites -- room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring
Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a
small bowl, beat egg whites, cream of tartar and salt until soft peaks
form. Gradually add sugar, beating until VERY stiff peaks form, about 10
minutes. Add preserves (not jelly) and food coloring; beat one minute at
high speed. Pipe meringue with pastry tube into 1 inch rosettes with a
number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours.
Cool completely then remove from paper. Makes 3 dozen. Cecelia
Rubio--winner at Del Mar County Fair, 1993
- - - - - - - - - - - - - - - - - -
Refrigerator Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup butter
1 Egg -- slightly beaten
1 1/2 cups flour
1/4 teaspoon soda
2/3 cup brown sugar
1/3 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla
Cream butter, add sugar and egg.
Sift flour with soda. Add to cream mixture.
Add salt and vanilla.
Shape in roll or several small rolls. Wrap in waxed paper and store in
refrigerator.
Slice off with sharp thin knife and bake on cookie sheet in 400 degree
oven for 8 minutes.
- - - - - - - - - - - - - - - - - -
Rice Crispie Balls
Recipe By :
Categories :
-------- ------------ --------------------------------
1/4 pound margarine
1 cup sugar
2 tablespoons cream -- canned
1 cup chopped dates
3 1/2 cups rice crispies
1 cup chopped pecans
1 can coconut flakes
Mix first 4 ingredients in heavy boiler and cook slowly for about 10
minutes or until sugar is melted and dates are well blended. Stir while
cooking and be sure heat is low. Remove form heat and add nuts and rice
crispie. While mixture is still hot. Make into balls and roll into
coconut flakes. Butter hands or better still, use small plastic bags on
hands and butter them. They will help keep some heat away from hands.
- - - - - - - - - - - - - - - - - -
Sand Tarts
Recipe By : Joyce Ware

Categories :
-------- ------------ --------------------------------
1 egg -- beaten
1/4 cup sugar
1/2 cup ground pecans
1/4 cup margarine
pecan halves -- for topping
Combine egg, sugar and ground pecans.

Work margarine with a spoon until fluffy and creamy, then combine with
the nut mixture and mix well. Add flour and mix thoroughly. Press
through cookie press onto greased cookie sheet., place a pecan half on
top of each cookie. Bake at 375 degrees for 15 minutes.
- - - - - - - - - - - - - - - - - -
Sandtortchen (Sand Tarts)
Recipe By :
Categories :
-------- ------------ --------------------------------
2 1/2 cups sugar
2 cups butter
2 eggs; large
1 egg white; large, beaten
sugar
cinnamon
pecan; halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour.
Chill dough overnight. Roll as thin as possible on well floured board.
Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut
into diamonds with a knife. Place on greased cookie sheets. Brush each
cookie with beaten egg white. Sprinkle with sugar and a pinch of
cinnamon. Place a pecan half in center of each cookie. Bake in preheated
350 degree F. oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks. Store in
airtight tins.
- - - - - - - - - - - - - - - - - -
Snickerdoodles
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon sugar
2 eggs
1 3/4 cups flour, all-purpose
2 cups uncooked oats
1/2 teaspoon salt
Heat oven to 375F. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon,
soda and salt. Add to sugar mixture; mix well. Drop by rounded
teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining
1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10
minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
- - - - - - - - - - - - - - - - - -
Springerle (Molded Christmas Cookies)
Recipe By :
Categories :
-------- ------------ --------------------------------
4 eggs; large
2 cups sugar
1 teaspoon anise extract
4 1/2 cups cake flour; sifted
NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat
for 15 minutes. DO NOT underbeat. Fold in anise extract and flour.
Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling

pin. Press molds firmly to dough. Cut cookies apart and place on greased
and floured cookie sheet. Let dry overnight at room temperature, covered
with paper towels, or uncovered. Preheat oven to 375 degrees F. Place
cookies in oven and immediately reduce temperature to 300 degrees F. Bake
for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to
mellow flavor. These cookies are very hard and may be used for dunking in
coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored
with food coloring. Makes 6 dozen.
- - - - - - - - - - - - - - - - - -
Spritzgeback (Spritz Cookies)
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
2/3 cup confectioners' sugar
1 egg; large
1 egg yolk; large
1 teaspoon almond or lemon extract
2 1/4 cups flour; unbleached, unsifted
1/4 teaspoon salt
Beat butter and sugar until light. Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep
remaining dough chilled. Shape cookies onto a greased baking sheet. Bake
in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire
racks and store in airtight tins. Makes 4 to 6 dozen cookies.
- - - - - - - - - - - - - - - - - -
Stone Jar Molasses Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/2 teaspoons ginger
1 teaspoon salt
1 cup molasses
1/2 cup butter
2 teaspoons soda
Sift flour once, measure, add baking powder, ginger and salt, and sift
again.
Heat molasses, remove from fire; add butter and soda. Add flour
gradually. Chill.
Roll very thin on slightly floured board. Cut with floured cooky cutter.
Bake in moderate oven (350 degrees) 10 minutes. Remove from pan

carefully. Cool.
Store in stone jar.
Makes 3 1/2 Dozen cookies.

- - - - - - - - - - - - - - - - - -
Sugar Cookies
Recipe By : Gladys Wotipka

Categories :
-------- ------------ --------------------------------
1 stick butter
1 egg
1 pinch salt
2 1/2 cups flour
1 teaspoon soda
1 cup sugar
1/2 cup cooking oil
1 teaspoon cream of tartar
1/2 teaspoon nutmeg
Cream butter, oil and sugar until light and creamy.
Add vanilla, salt, flour, soda and cream of tartar.
Form into one inch balls, flatten with fork on greased cookie sheet.
Bake in 350 degree oven for 10 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Do not chill dough.

Sugarless Teething Biscuits
Recipe By :
Categories :
-------- ------------ --------------------------------
1 egg -- beaten
2 tablespoons honey
2 tablespoons molasses
2 tablespoons oil
3/4 cup flour -- white or wheat
1 tablespoon soy flour
1 tablespoon wheat germ
1 1/2 tablespoons nonfat dry milk
Combine ingredients. Roll out dough thinly and cut in finger length
rectangles. Bake at 350 on an ungreased cookie sheet for 15 minutes. Cool
and store in an airtight container.
- - - - - - - - - - - - - - - - - -
Swedish Balls
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 pound butter
1/2 cup strong -- cold instant coffee
2 teaspoons vanilla
1 cup cocoa
4 cups quick rolled oats -- uncooked
Cream together butter and sugar. Add coffee, vanilla and cocoa and mix
well. Add rolled oats and mix. Shape into 1" balls and roll in granulated
sugar. Place on cookie sheet in refrigerator to dry overnight. Store in
tight container at least 24 hours before serving. Makes about 5 dozen.
- - - - - - - - - - - - - - - - - -
Toll House Chocolate Chip Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 teaspoon salt
3/4 cup sugar
2 Eggs
2 cups Nestle' Toll House Semi-sweet Chocolate
-- Morsels
1 cup chopped nuts -- optional
In small bowl combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract;
beat until creamy.
Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels

and nuts.
Drop by tablespoonfuls onto ungreased cookie sheets.
Bake 9 - 11 minutes.
Makes 5 dozen 2 1/4" cookies.

- - - - - - - - - - - - - - - - - -
Toll House Pan Cookie
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup sugar
2 Eggs
2 cups Nestle's Semi-sweet Real Chocolate
-- Morsels
1 cup chopped nuts
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract;
beat until creamy.
Beat in eggs.
Gradually add flour mixture; mix well.
Stir in chocolate morsels and nuts.
Spread into greased 15x10x1" baking pan.
Bake at 375 degrees 20 minutes.
Cool; cut into 2" squares.
Makes 35 squares.

- - - - - - - - - - - - - - - - - -
Traditional Decorated Christmas Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup butter -- unsalted
1/2 cup sugar
1 egg
1 tablespoon lemon peel; finely grated
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon water; (use 2 if req'd)
-----------icing------------
3 egg whites
1 pound powdered sugar
2 teaspoons water; (use 3 if req'd)
food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually
beat in flour until thoroughly incorporated. Add water, a few drops at a
time, only until dough starts to come away from side of bowl. Wrap dough
in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to
350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll
out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters
or homemade cardboard patterns, or free- hand. Reroll scraps and cut out.
Make small holes with wooden pick if planning to hang cookies. Bake for
12 to 15 minutes or until beginning to brown around edges. Remove cookies
to wire rack to cool before decorating. Prepare icing: Beat egg whites in
small bowl with electric mixer until foamy. Slowly beat in the powdered
sugar. Continue to beat until thick and creamy. Add just enough water to
get a good spreading consistency. Tint with food coloring, if you wish.
Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and
cinnamon red hots.
- - - - - - - - - - - - - - - - - -
Traditional Hamantaschen
Recipe By : The Jewish Festival Cookbook, p 110

Categories :
-------- ------------ --------------------------------
1 envelope dry yeast
1/4 cup milk -- lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk -- scalded
2 eggs -- slightly beaten
1 egg yolk
Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that
the milk is not too warm. Stir in 1 tablespoon of sugar and set aside.
In a deep mixing bowl, combine the butter, remaining sugar, salt and
scalded milk, and stir until all are blended. When lukewarm, stir in the
yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth
batter. Add remaining flour to make a tender dough. Turn out on a
floured board and knead for about 2 minutes. Grease a large mixing bowl;
grease whole surface of the large ball of dough and place dough in bowl.
Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes
from 2 to 4 hours.) Again knead on a floured board for about a minute.
Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape true
hamantaschen, pinch edges of a circle together over filling, leaving about
1/2 open, forming a cornucopia. Then fold over the flap and pinch these
edges firmly together. Arrange well apart on a greased cookie sheet.
Cover with a cloth and let rise again in a warm place to double in bulk.
Brush tops with the egg yolk, thinned with a little water. Bake in a
moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.
- - - - - - - - - - - - - - - - - -
NOTES : 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2

dozen
Triple Chocolate Chunk Cookies
Recipe By : Ann Miner

Categories :
-------- ------------ --------------------------------
8 semisweet chocolate squares -- *
6 ounces white chocolate -- chips or chunks
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
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.
- - - - - - - - - - - - - - - - - -
Vanilla Nut Ice Box Cookies
Recipe By :
Categories :
-------- ------------ --------------------------------
4 cups sifted flour
1/4 teaspoon salt
1 cup butter
2 cups granulated sugar
1 cup nut meats -- chopped
Cream butter thoroughly, add sugars gradually, and cream well.
Add eggs, nuts, and vanilla. Add flour gradually.
Shape into rolls, 1 1/2" in diameter. Chill overnight or until hard

enough to slice.
Cut into thin slices.
Bake in hot oven (425 degrees) 10 minutes.
Makes 6 dozen.

- - - - - - - - - - - - - - - - - -
Wheat Germ Ahs
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup raisins
1/2 cup butter -- softened
1/2 cup light brown sugar -- packed
2 Eggs
3/4 cup vacuum packed wheat germ
1/2 cup quick oats -- or old fashioned
-- oats
1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
Vanilla ice cream
Chocolate glaze -- see recipe
Whir raisins in electric blender, stop and fashion, until pureed.
Beat 1/2 cup butter with sugars.
Beat in eggs, vanilla and raisins.
Add wheat germ, oats, flour, salt and cinnamon. Blend well.
Chill dough about 1/2 hour until it can be shaped. Form into 24 balls.
Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds
with bottom of moistened glass dipped in sugar.
Bake in 350 degree oven 10 to 12 minutes or until done.
Remove from baking sheets and cool on racks.
Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining
cookies. Press together sandwich fashion. Place on tray. Freeze until
firm.
Dip each sandwich halfway into chocolate glaze. Place upright in loaf
pan.
Return to freezer to set chocolate.
Wrap each sandwich separately and store in freezer.
Yield: 12 ice cream sandwiches

- - - - - - - - - - - - - - - - - -
Whiskey Cookies
Recipe By : Lizzie
Categories :
-------- ------------ --------------------------------
3 cups pecans
1 can pineapple -- drained (8 oz.)
1 jar cherries -- drained (8 oz.)
1/2 pound dates
3 1/4 cups flour -- divided
1 stick oleo
1 1/2 cups brown sugar
4 Eggs -- beaten
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
2 teaspoons soda
5 tablespoons milk
1/2 cup whisky
Coat pecans, pineapple, cherries and dates with 3/4 cup flour.
Mix all remaining ingredients together. Add fruit.
Drop by teaspoonfuls on cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.

- - - - - - - - - - - - - - - - - -
White Chocolate Chip Cookie With Macadamia Nuts
Recipe By :
Categories :
-------- ------------ --------------------------------
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
1/4 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 AIR-TIGHT CONTAINER. (CAN BE
PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
- - - - - - - - - - - - - - - - - -
Worlds Greatest Cookie
Recipe By : Dana,11 and Jessica, 15 of San Diego

Categories :
-------- ------------ --------------------------------
1 cup butter, or margarine
1 cup peanut butter, crunchy
1 cup sugar
1 cup brown sugar -- packed
2 large eggs
2 cups flour,all-purpose
6 ounces chocolate chips,semi-sweet
This recipe was a first place winner for youth category at the Del Mar
county fair,1993. The two girls won ribbons in several events. Cream
butter and peanut butter together; gradually add both sugars and cream
until well blended. Sift together flour and soda; add to creamed mixture.
Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet.
Slightly flatten cookie dough with back of spoon. Bake in preheated 325
degree oven for 15 minutes. Jo Anne Merrill
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* Exported from MasterCook *

* divided in 3/4 cup portions This is an easy yet elegant butter-pecan

* Exported from MasterCook *

* Exported from MasterCook *

* Exported from MasterCook *

* Exported from MasterCook *

Almond Logs Dipped In Chocolate

Recipe By : Land O Lakes Holiday Memories

Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat,

* Exported from MasterCook *

Almond Paste Macaroons

Recipe By : Mary M McBride's Encyclopedia of Cooking

* Exported from MasterCook *

* Exported from MasterCook *

Recipe By : From My Grandmother's Kitchen (A Sephardic Cookbook)

Wrap in wax paper and refrigerate 6 to 8 hours. Shape into walnut-size

* Exported from MasterCook *

* Exported from MasterCook *

* Exported from MasterCook *

Apple Cheddar Cookies

* Exported from MasterCook *

Austrian Chocolate Balls

* Exported from MasterCook *

Bacardi Rum Balls

* Exported from MasterCook *

Recipe By : Possum Kingdom Lake Cookbook

Preheat oven to 375 degrees.

Beat in bananas until mixed.

With spoon, stir in remaining ingredients until well combined.

Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches

Bake 15 to 18 minutes until golden brown.

With pancake turner, remove cookies immediately to wire racks; cool.

Makes about 40 cookies.

* Exported from MasterCook *

Banana-Nut Frosted Cookies

Recipe By : Jo Anne Merril

* Exported from MasterCook *

Bear Chocolate Chip Cookies

Recipe By : DERYL BEAR, FRESNO, CALIF.

To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or

Makes 3 to 3 1/2 dozen

BEAR CHOCOLATE CHIP COOKIE

Before entering the professional cooky business. Mr. Bear experimented

NOTES : Possum Kingdom Lake Cookbook

Best Cookie Ever

NOTES : Measure oatmeal and blend in a blender to get a fine powder

* Exported from MasterCook *

Recipe By : Helen Jolly (MDFD30E)

* Exported from MasterCook *

Blueberry Oatmeal Cookies

Recipe By : Possum Kingdom Lake Cookbook

Preheat oven to 375 degrees.

Wash blueberries; drain on paper towels.

In medium bowl combine all but blueberries; mix well.

Drop from a teaspoon onto an ungreased cooky sheet.

Push dough from sides to cover berries and pat down.

Bake at 375 for 8-10 minutes, until light brown.

Makes about 2 1/2 dozen medium cookies.

* Exported from MasterCook *

* Exported from MasterCook *

Recipe By : Charlotte Kaster from Holyoke MA - Feb. '90

Form small balls and roll in sugar.

Store in tightly covered containers.