MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 54 servings
 
      1 c  Margarine or butter
    3/4 c  Sugar, brown; packed
    3/4 c  Sugar
      2    Eggs
  1 3/4 c  Flour, all purpose
      2 c  Oats, old fashioned
      2 ts Cinnamon, ground
      1 ts Baking soda
    1/2 ts Salt; (optional)
      1 tb Sugar
 
  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, 1 ts
  cinnamon, soda and salt.  Add to sugar mixture; mix well. Drop by
  rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
  combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over
  each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove
  to wire cooling rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookies
 Categories: Cookies, Desserts
      Yield: 72 servings
 
    3/4 c  Margarine; softened
    3/4 c  Shortening
  1 1/2 c  Sugar, brown; packed
    3/4 c  Sugar
      3    Eggs
      3 tb Corn syrup, light
      3 tb Water
      3 ts Vanilla
  3 3/4 c  Flour, all purpose; unsifted
  1 1/2 ts Baking soda
    3/4 ts Salt
      3 c  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 teaspoonfulls. Bake at
  350F for 15 minutes. Allow to cool on cookie sheet for 1 minutes
  then remove to cooling racks until completely cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    1/2 c  Margarine; softened
    1/2 c  Shortening
      1 c  Sugar, brown; packed
    1/2 c  Sugar
      2    Eggs
      2 tb Water
      2 tb Corn syrup, light
      2 ts Vanilla
      2 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
    1/8 ts Ginger, ground
  1 1/2 c  Flour, all purpose; unsifted
      1 ts Baking soda
      1 ts Salt
      3 c  Oats, old fashioned
      1 c  Raisins
 
  Cream margarine, 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 350F for 15
  minutes. Cool slightly on sheet before removing to cooling racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Chrabeli
 Categories: Cookies, Desserts
      Yield: 40 servings
 
  1 1/4 c  Sugar
      2    Eggs
  1 2/3 c  Flour, all purpose; sifted
      2 ts Aniseed; ground
    1/2    Lemon; use grated peel only
 
  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 diameter 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 F.  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!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Cookies
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      4    Eggs; separated
  1 3/4 c  Sugar, powdered; sifted
           Pinch salt
      2 c  Flour, all purpose
    1/4 ts Baking powder
      2 ts 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 325F .  Bake cookies 20 minutes. Cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Decorated Christmas Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
MMMMM---------------------------COOKIE--------------------------------
    3/4 c  Butter, unsalted; softened
    1/2 c  Sugar
      1    Egg
      1 tb Lemon peel; finely grated
      1 ts Vanilla
    1/4 ts Salt
  2 1/4 c  Flour, all purpose; unsifted
      1 tb Water; (use 2 if req'd)

MMMMM---------------------------ICING--------------------------------
      3    Egg whites
      1 lb Sugar, powdered
      2 ts 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 350F. Lightly grease 4 cookie sheets. On lightly
  floured surface, roll out dough to 1/8" thickness. Cut out various
  shapes using cookie cutters or homemade cardboard patterns, or
  freehand. 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, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua Brownies
 Categories: Cookies, Desserts
      Yield: 24 servings
 
MMMMM--------------------------BROWNIE-------------------------------
      2 oz Chocolate, unsweetened
    1/4 c  Butter
      1 c  Flour, all purpose
      1 c  Sugar
      2    Eggs; well beaten
      1 ts Vanilla
      1 tb Coffee, instant crystals
      2 tb Kahlua
    1/2 ts Salt
    1/2 ts Baking powder

MMMMM---------------------------ICING--------------------------------
      2 oz Chocolate, unsweetened; chpd
  1 1/2 c  Sugar
      7 tb Milk
    1/4 c  Butter
      1 tb Corn syrup, light
    1/4 ts Salt
      1 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
      6 oz Chocolate chips, semi-sweet
 
  BROWNIES: Melt chocolate and butter in top of double boiler. Remove
  from heat and mix thoroughly with all other ingredients. Pour into a
  buttered 8" square pan. Bake in a preheated 350 F oven for 30
  minutes.  Cool in pan.
  
  ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
  constantly. Boil 1 minute and remove from heat. When cool, add
  vanilla. Sprinkle icing over cooled brownie base and sprinkle with
  chocolate chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Nut Bars
 Categories: Cookies
      Yield: 16 servings
 
    1/4 c  Butter
    1/2 c  Sugar
      1 t  Vanilla
      2 ea Eggs, separated
    1/2 c  Flour, UNsifted
    1/2 t  Baking powder
    1/4 t  Salt
  1 1/2 c  Chopped dates
    3/4 c  Chopped nuts
 
  Preheat oven to 275-300 degrees.  Grase a 6x10 inch pan.
  
  Cream butter, sugar and vanilla.  Add egg yolks.  Add flour, baking
  powder, salt, dates, and nuts.  Add beaten egg whites.  Pour into pan
  and bake 45 minutes.
  
  (The author of this recipe forgot to say when to add the vanilla, so
  I put it in where I thought it ought to go.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Date and Nut Squares
 Categories: Cookies
      Yield: 16 servings
 
      2 ea Eggs
    1/2 c  Sugar
    1/2 c  Flour
    1/2 t  Baking powder
    1/2 t  Salt
      2 c  Finely cut up dates
      1 c  Chopped walnuts
      1 x  Powdered sugar (optional)
 
  Preheat oven to 325 degrees.  Grease an 8 inch square pan.
  
  Beat eggs until foamy.  Beat in sugar and vanilla.  Combine flour,
  baking powder, and salt.  Stir into egg mixture.  Mix in dates and
  nuts.
  
  Bake 25-30 minutes, until top has a dull crust.  Cut into 2 inch
  squares. Cool in pan.
  
  If desired, dip in powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheese Cupcakes
 Categories: Cookies, Cakes
      Yield: 18 servings
 
     24    Vanilla wafers
     16 oz Cream cheese
  1 1/4 c  Sugar
    1/3 c  Cocoa
      2 tb Flour
      3    Eggs
      1 c  Sour cream
    1/2 ts Almond extract
           Cocoa sour cream topping
           -(recipe follows)
           Canned cherry pie filling,
           -chilled
 
  Black Forest Cheese Cupcakes
  
  Heat oven to 325 degrees.  Line muffin pans with foil-laminated baking
  cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat
  cream cheese until smooth. Add sugar, cocoa, and flour; blend well.
  Add eggs; beat well. Stir in sour cream and almond extract. Fill each
  prepared cup almost full with mixture. Bake 20-25 minutes or until
  set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon
  of cocoa sour cream on each cup.  Cool completely in pans;
  refrigerate. Garnish with dollop of cherry pie filling just before
  serving. Refrigerate leftovers. Makes 18-24 cupcakes
  
  Cocoa Sour cream Topping
  
  1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in
  small bowl until sugar is dissolved.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dirt Cake
 Categories: Cookies, Cakes, Cheese
      Yield: 10 servings
 
      1 lb Oreo cookies
    1/4 c  Butter or margarine
      1    8 oz package cream cheese
      1 c  Powdered sugar
  3 1/2 c  Milk
      2 pk (3 1/2 oz) instant French
           -vanilla pudding
     12 oz Frozen whipped topping
      1    8-inch plastic flower pot
           -(very clean)
 
  Plastic flowers
  
  With a food processor or blender, crush the cookies and set aside
  (you can also put them in a plastic bag and smash them with a rolling
  pin). then cream together the butter or margarine, cream cheese and
  powdered sugar. Combine the milk, pudding and whipped topping and
  stir into the creamed mixture. Layer crushed cookies and then pudding
  mixture in the flowerpot, ending with a thick layer of cookie crumbs
  on the top. Refrigerate until serving time, then place the bouquet in
  the top and bring to the table. Remove bouquet to serve and scoop out
  the dessert.
  
  Serves 10 to 12.
  
  Fresh flowers inserted in a florist water vial can be used in place of
  plastic flowers.
  
  This is a fun dessert to have on the table throughout a meal without
  telling anyone.  There is always a fun reaction at the surprise
  "unveiling".
  
  From Doug Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Goody Cake
 Categories: Cookies, Cakes
      Yield: 24 servings
 
      1 pk Yellow Cake Mix
      1 c  Nuts
      1    Stick Butter/Margarine
      1 pk Powdered Sugar (1 Lb Box)
      1 pk Cream Cheese
 
  Mix together cake mix, nuts and butter.  Press into 13x9 pan to form
  bottom layer.  Mix together powdered sugar and cream cheese.  Blend
  thoroughly. Spread over the top of bottom layer.  Bake at 350F for
  40-45 minutes, until golden brown.  Cool and cut into small squares.
  Nuts can be omitted if you prefer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Wedding Cakes
 Categories: Cookies, Cakes
      Yield: 6 servings
 
      1 c  Butter, room temperature
    1/2 c  Powdered sugar
    1/4 ts Salt
      1 ts Vanilla extract
      2 c  Sifted flour
 
  More powdered sugar
  
  Cream butter; add sugar gradually. Blend in salt, vanilla, & flour.
  If too soft, chill until firm. Scoop small pieces of dough, roll in
  hand to make a small ball, & place on ungreased cookie sheets. Bake
  in preheated 400 degree oven about 12 minutes, or until golden brown.
  Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze
  well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco Scotch Clusters
 Categories: Cookies, Candies, Christmas
      Yield: 10 servings
 
      6 oz Chocolate Chips, Semisweet
      6 oz Butterscotch Morsels
    1/4 c  Peanut Butter
      3 c  Cereal, Rice Krispies
 
  Melt chocolate, butterscotch, and peanut butter in top of a double
  boiler, stirring constantly, until well blended.  Remove from heat,
  add Rice Krispies and stir until cereal is thouroughly coated.  Drop
  by tablespoon on wax paper.  Cool until firm. VARIATION: For a
  lighter snack, increase the Rice Krispies to 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butterscotch Squares
 Categories: Cookies, Candies
      Yield: 6 servings
 
    1/2 c  Butter or oleo
    1/2 c  Brown sugar
  1 1/3 c  Sifted flour
    2/3 c  Sugar
    2/3 c  Light corn syrup
      1    6 oz pkg butterscotch pieces
    1/2 c  Chunk-styled peanut butter
      2 c  Corn flakes
 
  Cream oleo or butter and brown sugar. Stir in flour (mixture will be
  crunchy..will have to use your hands. Press in ungreased 13x9x2 in.
  baking pan. Bake in 350F oven for 15 minutes. In saucepan, combine
  sugar and corn syrup; heat to boiling. Remove from heat. Add
  butterscotch pieces and peanut butter; stir till chips are melted,
  Stir in corn flakes. Spread over baked layer. Cool; cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bars
 Categories: Cookies, Candies, Chocolate
      Yield: 6 servings
 
    3/4 c  Butter
      2 c  Peanut butter
  1 1/2 c  Crushed graham crackers
      1 lb Powdered sugar
      6 oz Chocolate chips
      1 tb Crisco oil
 
  Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan.
  Melt chocolate chips in saucepan with oil. Spread over mixture in
  pan. Chill 1 hour & cut into bars.
  
  (from Kathy Tanner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Squares
 Categories: Candies, Cookies
      Yield: 30 servings
 
      1 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
    1/4 c  Butter or margarine
      1    Egg, seperated
    1/4 c  Milk, 2% butter fat or lower
      1 cn 14 ounce unsweetened crushed
           -pineapple.
      2 tb Cornstarch
      2 ts Rum extract
      1 ts Vanilla
    1/4 ts Cream of tartar
      1 tb Sugar, white
      1 c  Coconut
 
  BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or
  margarine until mixture is crumbly. Beat egg yolk and milk together
  with a fork. Stir into crumbs. Press evenly onto bottom of a lightly
  greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple
  and its juice and cornstarch in a saucepan. Mix well. Stir-cook over
  medium heat until mixture boils and thickens. Stir in rum extract and
  vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream
  of tartar until foamy. Add sugar and beat until soft peaks form. Fold
  in coconut. Spread evenly and carefully over pineapple layer. Press
  down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes
  until top is golden brown. Cool and cut into squares. Makes 30
  squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1
  fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate;
  2g protein; 5g fat; 410 kilojoules; 97 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road
 Categories: Candies, Cookies
      Yield: 8 servings
 
     16 oz Milk chocolate bars
      3 c  Tiny marshmallows
    3/4 c  Chopped walnuts
 
  Melt chocolate bars then stir in marshmallows and nuts.  Use
  8X8X2-inch greased pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Alfie and Archie's Dog Biscuits
 Categories: Cookies, Desserts
      Yield: 10 servings
 
  2 1/2 c  Whole wheat flour
    1/2 t  Salt
      1 t  Brown sugar
      1 ea Beaten egg
    1/2 c  Powdered dry milk
    1/2 t  Garlic powder
      6 T  Meat drippings
    1/2 c  Ice water
 
  1.  Preheat oven to 350.  Lightly oil a cookie sheet.  Combine flour,
  dry milk, salt, garlic powder and sugar.  Cut in meat drippings until
  mixture resembles corn meal.  Mix in egg.  Add enough water so that
  mixture forms a ball.  Using your fingers, pat out dough onto cookie
  sheet to half inch thick.  Cut with cookie cutter or knife and remove
  scraps. Scraps can be formed again and baked. 2.  Bake 25-30 minutes.
   Remove from tray and cool on rack. from:  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Crecents
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter or margarine
      1 t  Vanilla extract
  2 1/2 c  Flour; unbleached
      1 x  Confectioners' sugar
    3/4 c  Sugar
  1 1/2 t  Almond extract
      1 c  Almonds; ground
 
  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 crecents.  Place on greased
  cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
  brown. While warm, roll crecents in confectioners' sugar.  Cool on
  racks and store in a tightly sealed container. Makes 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheddar Cookies
 Categories: Cheese, Cookies, Fruits
      Yield: 6 servings
 
    1/2 c  Butter
      1 ea Egg; lg
  1 1/2 c  Unbleached flour
    1/2 t  Cinnamon; ground
      6 oz Cheddar; sharp, shredded
    1/4 c  Nuts; chopped
    1/2 c  Sugar
      1 t  Vanilla
    1/2 t  Baking soda
    1/2 t  Salt
  1 1/2 c  Apples; cored,peeled,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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana-Brownies, Lo Cal
 Categories: Cakes, Desserts, Cookies
      Yield: 16 servings
 
      1 c  Flour, all purpose
    1/4 c  Nonfat dry milk powder
    1/4 t  Salt
      1 c  Sugar
    1/4 c  Buttermilk
    1/3 c  Coca, unsweetened
    1/4 t  Baking soda
      1 ea Large very ripe banana
      2 ea Large egg whites
      1 t  Vanilla
 
  Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
  spray.  Combine flour, cocoa, milk powder, baking soda and salt in
  bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food
  processor until smooth.  Add dry ingredients and pulse just until
  blended. Pour into prepared pan.  Bake 25 minutes or until toothpick
  comes out clean. Cut into 2 in. squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BEST OATMEAL COOKIES
 Categories: Cookies
      Yield: 55 servings
 
    3/4 c  Low ft margarine, room temp
    1/2 c  Packed brown sugar
  1 1/2 c  All purpose flour
      1 t  Ground cinnamon
  1 1/2 c  Oats, uncooked
      1 t  Vanilla
      1 c  White sugar
      2 ea Egg whites, slightly beaten
      1 t  Baking soda
    1/4 t  Ground nutmeg
      1 c  Raisins
 
  In a large mixing bowl, beat margarine and sugars until light and
  fluffy. Add egg whites. In a medium size bowl, combine flour, baking
  soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats,
  raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon
  of dough into a ball and place on an ungreased cookie sheet. Grease
  the bottom of a glass with margarine, dip glass in sugar and use to
  flatten ball of dough. continue, leaving adequate space between
  cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Braune Zucker Platzchen (Brown Sugar Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Brown sugar; frimly packed
      2 ea Eggs; large
      1 T  Orange rind; grated
      1 t  Cinnamon
    1/4 t  Salt
      1 c  Raisins
    2/3 c  Shortening
      2 T  Milk
      2 t  Baking powder
    1/2 t  Cloves
      2 c  Unbleached flour
    1/2 c  Nuts; chopped, if desired
 
  Cream sugar and shortening until light and fluffy.  Beat in eggs,
  milk and orange rind.  Stir togethr 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Cookies
 Categories: Desserts, Cookies, Chocolate
      Yield: 48 servings
 
      4 oz Semisweet chocolate
  2 1/3 c  Sifted all-purpose flour
    1/2 t  Baking powder
      1 c  Granulated sugar
      2 ea Egg
    3/4 c  Finely chopped walnuts
      1 oz Unsweetened chocolate
  1 1/2 t  Baking soda
    1/4 lb Unsalted butter
      1 T  Vanilla extract
      1 T  Milk
 
  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 degres. 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CARROT-OATMEAL COOKIES
 Categories: Cookies
      Yield: 48 servings
 
    1/2 c  All purpose flour
    1/4 c  Nonfat dry milk powder
    1/4 t  Baking soda
    1/4 t  Ground nutmeg
    1/4 c  Solid shortening
    1/2 c  Molasses
      1 c  Shredded carrots
  1 3/4 c  Quick cook rolled oats
    1/2 c  Whole wheat flour
      1 t  Baking powder
    1/2 t  Salt
    1/4 t  Ground cinnamon
    1/3 c  Brown sugar
      1 ea Egg
      1 t  Vanilla
 
  Combine the flours, milk powder, baking powder, baking soda, salt,
  nutmeg, and cinnamon.  Cream together the shortening, sugar, and
  molasses; add the egg, then the dry ingredients.  Stir until well
  blended. Add the carrots, vanilla, and oats, and mix well.  Drop by
  teaspoonfuls onto an ungreased cookie sheet.  Bake in a preheated
  375F oven for 10-12 min. or until lightly browned.  Cool on wire
  rack. Cal: 46, Fat: 1/5.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Fruit Drops
 Categories: Cheese, Cookies, Desserts
      Yield: 10 servings
 
    1/2 c  Butter
    1/4 c  Brown sugar; firmly packed
      1 t  Vanilla
    1/2 t  Baking soda
  1 1/2 c  Cheddar; sharp, shredded
    1/4 c  Maraschino cherries; chopped
    1/4 c  Sugar; granulated
      1 ea Egg; lg
  1 1/2 c  Unbleached flour
    1/2 t  Salt
  8 1/4 oz Pineapple, crushed, drained
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
      1 x  -----------cookie-----------
    1/2 c  Melted butter
      2 oz Unsweetened chocolate melted
    1/2 c  Flour
      1 x  -----peppermint filling-----
      1 T  Heavy cream
      1 t  Peppermint extract
      1 oz Semi-sweet chocolate
      2 ea Eggs
      1 c  Sugar
    1/2 t  Peppermint extract
    1/2 c  Ground almonds
      2 T  Butter
      1 c  Confectioners sugar (sifted)
      1 x  ----------frosting----------
      1 T  Butter
 
  1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
  Add melted butter and sugar. Beat well. Add melted chocolate and
  peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into
  prepared pan and bake 25-30 minutes until toothpick inserted in
  center comes out clean. Remove from oven and set on trivet or rack to
  cool.
  2. Prepare filling. In small bowl, thoroughly blend butter and cream.
  Add sugar and peppermint. Mix well. Spread evenly over cooled baked
  layer.
  3. Prepare frosting. Melt chocolate and butter together in small pan
  over low heat. 4. When filling is completely firm, spread frosting
  mixture on top. 5 . Refrigerate until chocolate is firm. Cut into
  3/4 by 2 1/4 inch strips. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
      1 c  Semi-sweet chocolate chips
      1 T  Water
    1/2 c  Sugar
    1/2 t  Baking sodaa
    1/3 c  Packed brown sugar
      2 t  Almond extract
  1 1/4 c  Quick cooking oats
      8 ea Marshmallows
    3/4 c  Sifted flour
    3/4 t  Salt
    1/2 c  Softened butter
      1 ea Egg
    1/2 t  Vanilla
      1 c  Chopped pecans
 
  1.  Preheat oven to 350.  Grease cookie sheet.  Melt chocolate chips
  in top of double boiler over hot water.  Add marshmallows and water.
  Stir until melted.  Remove from heat and set aside. 2.  Sift together
  already sifted flour, sugar, salt and baking soda. Slowly blend
  butter, brown sugar, egg, almond extract and vanilla into sifted
  ingredients. Mix well. Stir oats, pecans and melted chocolate into
  batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches
  apart onto prepared cookie sheet. Bake 12-15 minutes.  Remove from
  cookie sheet immediately and cool an rack. shake off excess Bits 'o
  Brickle.from: _Cookiemania_ from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dip and sprinkle
 Categories: Desserts, Cookies
      Yield: 60 servings
 
      1 x  -----------cookie-----------
    1/4 t  Salt
    2/3 c  Sugar
      1 t  Vanilla
      1 x  -chocolate dipping mixture--
      6 oz Semi-sweet chocolate chips
      1 T  Hot water
  2 1/3 c  Sifted flour
      1 c  Butter softened
      1 ea Egg yolk
      1 c  Finely ground almonds
      1 ea -----------------------
      3 T  Butter
      1 x  Choc. or candy sprinkles
 
  1.  Sift already sifted flour with salt and set aside.  In large bowl,
  cream butter with electric mixer at medium speed.  Add sugar, egg
  yolk, and vanilla.  Beat until light and fluffy.  Gradually add flour
  and salt mixture and almonds, mixing until well blended. 2.  Shape
  dough into two logs, each 1 1/2 inches in diameter, and wrap in wax
  paper. Refrigerate until firm, at least two hours. 3.  Preheat oven
  to 350. Lightly grease a cookie sheet.  Using a ruler, mark each log
  at 1/4 inch intervals. With a sharp thin knife, cut into slices and
  put onto prepared cookie sheet, one inch apart. 4.  Bake 8-10 minutes
  or until lightly browned. Remove from cookie sheet and cool on rack.
  5. Prepare chocolate mixture. In top of double boiler, over hot
  water, melt chocolate chips and butter. Stir in hot water. 6.  Lay
  sheet of wax paper on table. Dip half of each cookie into hot
  chocolate mixture and put on wax paper. 7. If using sprinkles, dip a
  few cookies and then sprinkle while chocolate is still wet.  Let dry
  at least one hour. from:  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Shortbread
 Categories: Cookies
      Yield: 48 servings
 
      1 c  Sugar
  3 1/2 c  Flour, all purpose
      2 T  Sugar
      1 lb Butter
      1 c  Rice flour
 
  Preheat oven to 350F.  Place 1 cup sugar in food processor; blend 30
  sec. (or use fruit sugar).  Add to softened butter and cream mixture
  until very fluffy. Combine flour and rice flour.  Beat into batter
  in small portions. Turn batter out onto a lightly floured surface.
  Knead until smooth, adding up to 1/2 c more all-purpose flour, if
  needed. Press into a 15 x 9 jelly roll pan.  Score into bars with a
  sharp knife. Prick surface with fork. Sprinkle with remaining 2 T
  sugar. Bake 10 minutes then lower heat to 300F and bake until golden,
  about 30 to 40 minutes. Cut along scored lines, cool and store in air
  tight container. (Good recipe from Toronto Star, very fast.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gewurzplatzchen (Spice Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter or margarine
      1 c  Brown sugar; firmly packed
    1/4 c  Molasses
    1/4 t  Salt
      1 t  Cinnamon
    1/2 t  Cloves; ground
    1/4 c  Shortening
      1 ea Egg; large
  2 1/2 c  Flour; unbleached, unsifted
      2 t  Baking soda
    1/2 t  Ginger
    1/2 t  Allspice; ground
 
  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg
  and molasses.  Sift together the remaining ingredients.  Stir into
  sugar mixture.  Shape dough into 3/4-inch balls.  Place 2 inches
  apart on greased baking sheets.  Flatten each ball with the bottom of
  a glass that has been greased and dipped into sugar.  Bake in
  preheated 350 degrees F. oven for 12 to 15 minutes.  Cool cookies on
  racks and store in airtight tins. Makes 4 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lebkuchen (Spice Bars)
 Categories: German, Cookies, Desserts
      Yield: 12 servings
 
      1 t  Cinnamon
    1/4 t  Cloves; ground
  2 1/4 c  Flour; unbleached, unsifted
    1/2 c  Almonds, ground
      2 ea Eggs; large
    3/4 c  Honey
      1 x  --------almond glaze--------
    1/2 t  Almond extract
      1 T  ;water
      1 t  Allspice; ground
    1/2 t  Salt
    1/2 t  Baking powder
      1 t  Lemon rind; grated
    3/4 c  Sugar
    1/2 c  Milk
      1 c  Confectioners' sugar
      1 t  Rum
 
  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar
  until a ribbon is formed when the beater is removed.  Stir in the
  honey and milk. Gradually stir in the flour mixture; beat until
  smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is
  well greased and floured. Bake at 400 degrees F for 12 to 15 minutes,
  until the cake is done. While the cake is still warm, turn it out
  onto a wire rack. To make the almond glaze, mix the confectioners'
  sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze
  is smooth and of the right consistency. Add more water to thin if
  neccessary. Spread the warm cake with the almond glaze. Cut cake into
  1 X 2 1/2-inch bars while still warm.  Spice bars keep 6 to 8 weeks
  in a sealed container if not glazed. Makes 4 dozen bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mocha Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Butter
    1/4 c  Packed brown sugar
  1 1/2 c  Flour
      1 t  Baking powder
    1/2 t  Cinnamon
      1 c  Finely chopped walnuts
    3/4 c  Sugar
      1 ea Egg
      2 T  In. coff. powder no crystals
    1/2 t  Salt
      2 t  Vanilla
     12 oz Semi-sweet chocolate chips
 
  1. Preheat oven to 350. Cream butter. Add both sugars and beat well.
  Add egg and mix well. Add flour, coffee powder, baking powder, salt,
  cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax
  paper and chill thouroughly in refrigerator (at least two hours). 2.
  Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
  shape into balls using palms of hands and place 2 inches apart on an
  ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet
  from oven and working quickly place 3-4 chocolate chips in the center
  of each hot cookie. When chocolate has softened, spread over top and
  sprinkle with balance of walnuts. Remove to wire rack and cool. from:
  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nusskipferl (Nut Crecents)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 pk Yeast; active dry
      1 c  Butter or margarine;softened
      3 ea Egg yolks; large
      3 ea Egg whites; large
      1 c  Sugar; or to taste
      4 c  Flour; unbleached, unsifted
      1 c  Sour cream
      1 x  ----------filling-----------
      1 c  Nuts; ground
      1 t  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 crecents.  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 crecents.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Coconut Oatmeal Cookies
 Categories: Cookies, Desserts
      Yield: 36 servings
 
      1 c  Butter
    1/2 c  Brown sugar
      1 c  Flour
    1/4 c  Wheat germ
      1 t  Baking powder
  1 1/2 c  Chocolate chips or raisins
      1 c  Granulated sugar
      1 ea Egg
      1 c  Old mill oates
    3/4 c  Coconut
      1 t  Baking soda
 
  Cream butter, sugars and egg together thoroughly.  Add flour, oats,
  wheat germ, coconut, baking powder and baking soda.  Mix well.  Stir
  in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
  Flatten slightly with floured fork.  Bake at 350 degrees for 12-15
  minutes or until golden. Makes about 3 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut butter chip cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
    1/2 c  Butter softened
    1/2 c  Chunky peanut butter
  1 1/2 c  Flour
      1 c  Salted peanuts
      6 oz (or) butterscotch chips
    3/4 c  Packed brown sugar
      2 ea Eggs
      1 t  Baking soda
      6 oz Semi-sweet chocolate chips
 
  1.  Preheat oven to 350.  Cream butter and brown sugar until light and
  fluffy.  Add peanut butter and eggs.  Mix well.  Stir in flour and
  baking soda and blend well.  Add peanuts and chips.  Mix just until
  blended. 2. Drop by rounded teaspoonfuls two inches apart onto
  ungreased cookie sheet. 3.  Bake 9-12 minutes or until golden brown.
  Remove right away from cookie sheet and cool on wire rack. from:
  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pfeffernusse (Pepper Balls)
 Categories: German, Cookies
      Yield: 12 servings
 
      4 c  Flour; unbleached, unsifted
      1 t  Cinnamon
    1/2 t  Mace
      1 x  Black pepper; as desired
      2 T  Butter; (no margarine)
      1 c  Confectioners' sugar
      1 x  ; water
      1 t  Baking powder
      1 t  Cloves; ground
      1 t  Allspice; ground
  1 1/4 c  Honey
      2 ea Eggs; large
      1 t  Vanilla
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Phipps Famous Shortbread
 Categories: Cookies
      Yield: 48 servings
 
  2 1/2 c  Flour, all purpose
      1 c  Fruit sugar
    1/2 lb Belgian chocolate
      1 lb Butter, soft
      1 c  Sifted rice flour
 
  Spread the all-purpose flour on a cookie sheet and place under a
  pre-heated broiler about 4-5 inches from the element.  Roast the
  flour, watching it all the time until it is medium brown.  Turn the
  flour with a spatula to brown the other side.  The entire procedure
  takes about three minutes and gives the flour a rich nutty flavour.
  Let the flour cool.
  Mix the soft butter with the fruit sugar and add the sifted rice
  flour. Fold in the roasted flour and blend well.  Chop the chocolate
  into chunks just a little smaller than a sugar cube. Mix them into
  the dough, taking care you don't soften the chocolate too much. Shape
  as desired. Bake at 300F for 1 hour.  Cool, then store in an airtight
  container. Yield depends upon size and shape.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ROLLED-OAT MACAROONS
 Categories: Cookies, Desserts
      Yield: 36 servings
 
  2 1/2 T  Melted butter
      2 ea Eggs, separated
      2 t  Baking powder
    1/8 t  Salt
      1 c  Brown sugar, packed
  2 1/2 c  Rolled oats
      1 t  Vanilla
 
  Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
  vanilla and beat well.  Whip the egg whites until they are stiff and
  fold them and the salt into the other ingredients.  Drop by
  teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet.  Bake
  375F for 10 min. Cal: 53, Fat: 1/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandtortchen (Sand Tarts)
 Categories: German, Cookies, Desserts
      Yield: 24 servings
 
  2 1/2 c  Sugar
      2 ea Eggs; large
      1 ea Egg white; large, beaten
      1 x  Cinnamon
      2 c  Butter or margarine
      4 c  Flour; unbleached, unsifted
      1 x  Sugar
      1 x  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. Placd 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shortbread
 Categories: Cookies
      Yield: 40 servings
 
  2 1/2 c  Flour, all purpose
    1/2 lb Butter
    1/2 c  Fruit sugar
 
  Mix flour and sugar.  Rub in butter, soft but not oily.  Gather into a
  ball, roll out 1/4 - 1/2 in.  300F oven, 25-35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Springerle (Molded Christmas Cookies)
 Categories: German, Cookies
      Yield: 12 servings
 
      4 ea Eggs; large
      1 t  Anise extract
      2 c  Sugar
  4 1/2 c  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 temperture, 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spritzgeback (Spritz Cookies)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 c  Butter; (no margarine)
      1 ea Egg; large
      1 t  Almond or lemon extract
    1/4 t  Salt
    2/3 c  Confectioners' sugar
      1 ea Egg yolk; large
  2 1/4 c  Flour; unbleached, unsifted
    1/2 t  Baking powder
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Toffee chip squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
      1 x  -----------cookie-----------
      3 c  Brown sugar
  2 3/4 c  Flour
      1 x  ----------topping-----------
      3 T  Butter
      1 x  Bits 'o brickle baking chips
      1 c  Butter
      1 t  Vanilla
    1/2 t  Baking powder
      6 oz Semi-sweet chocolate chips
      1 T  Water
 
  1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
  well. Add flour an baking powder and mix until well blended. 2. Pat
  evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
  minutes until golden. Remove from oven and cut while warm into
  triangles, cut from 2 inch squares. 3. Prepare topping. Melt
  chocolate chips, butter and water in top of double boiler over hot
  water. Stir until smooth. Remove top of double boiler from hot water.
  Let chocolate thicken a little and then drop a large dollop in the
  center of each square or triangle.
  4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
  Refrigerate to set. Remove squares with spatula and shake off excess
  Bits 'o Brickle. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Preserve Bars
 Categories: Cookies, Desserts
      Yield: 20 servings
 
      1 c  Butter
  1 1/2 c  Flour
    1/2 t  Almond Extract
      1 c  Fruit Preserves
      1 c  Brown Sugar, packed
    1/2 t  Baking Soda
  1 1/2 c  Oats, uncooked
    1/4 c  Sliced Almonds, toasted
 
  baking soda; mix well.  Blend in extract.  Stir in oats.  Spread
  mixture in bottom of greased 13x9 inch pan.  Spread with preserves to
  within 1/2 inch of outer edge of pan.  Sprinkle with almonds.  Bake
  at 375 degrees for 22 to 25 minutes.  Cool and cut into bars.
              Makes 20 bars Preheat oven to 350 degrees Grease 13x9
  inch pan Note 1: Experiment with different flavor combinations of
  extract, nuts and preserves. Note 2: Oats can be old-fashioned or
  quick, but not instant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocoholics Cookies
 Categories: Cookies, Desserts
      Yield: 50 servings
 
      4 oz Unsweetened Chocolate
      3 oz Unsalted Butter
  1 1/2 T  Instant Espresso
  1 1/2 c  Sugar
      3 c  Flour
    1/4 t  Salt
      8 oz Pecan Halves
      6 oz Semi-Sweet Chocolate, melted
     12 oz Semi-Sweet Chocolate
      3 oz Margarine
      4 ea Eggs
      4 T  Vanilla
    1/2 t  Baking Powder
      6 oz Semi-Sweet Chocolate
      8 oz Walnut Halves
 
  in oven until toasted, 10 to 12 minutes or until they develop a toasty
  aroma.  Remove from oven and set aside to cool.  Increase oven
  temperature to 350 degrees.  Place unsweetened chocolate, 12 oz
  semi-sweet chocolate, butter, margarine and espresso in top of double
  boiler and place over simmering (not boiling) water until chocolate
  is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a
  large mixing bowl. Gradually add sugar, whisking until mixture
  becomes thick and light in color.  When chocolate is almost melted,
  remove from heat and stir until completely melted and satiny in
  appearance.  Gradually whisk chocolate into egg mixture.  Stir with a
  wooden spoon to incorporate.  Sift flour, baking powder and salt
  directly into chocolate mixture.  Gently stir until the dry
  ingredients are barely incorporated.  Cut the 6 oz of semi-sweet
  chocolate into 1/2 inch chunks and stir into dough along with the
  toasted nuts. Lightly butter 4 aluminum baking sheets.  (do not use
  foil or cookies will burn)  Drop dough by tablespoonfuls, 12 to a
  sheet to leave room for cookies to spread.  Bake only one sheet at a
  time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or
  until cookies lose their shine. Cookies will still be very soft.
  Allow to cool for 2 minutes before removing from pans.  Using a
  pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto
  cookies in a criss-cross pattern. Allow to cool at least 1 hour
  before storing in tins. Makes 50 one-ounce cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogus Cookies
 Categories: Cookies, Desserts
      Yield: 112 servings
 
      2 c  Butter
      2 c  Brown Sugar
      2 t  Vanilla
      5 c  Ground Oatmeal
      2 t  Baking Powder
     24 oz Chocolate Chips
      3 c  Chopped Nuts (any kind)
      2 c  Sugar
      4 ea Eggs
      4 c  Flour
      1 t  Salt
      2 t  Baking Soda
      8 oz Hershey Bar, grated
 
  until all is powder. oatmeal, salt, baking powder and baking soda
  then add to butter/sugar mixture. Mix well and add chocolate and
  nuts. Make golf ball sized cookies and place 2 inches apart on
  ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
  oven to 375 degrees Makes 112 cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: My Favorite Ice Box Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
      1 lb Dark brown sugar
      1 ea Egg
      2 pk English walnuts,chopped fine
    1/2 lb Butter
      1 t  Vanilla
      2 c  Sifted flour
 
  Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand
  until well mixed. Add flour. Make into one or two rolls and
  refrigerate. When ready to bake, cut in thin slices (size and
  thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch
  carefully as they tend to burn easily. Cool 30 seconds before
  removing from cookie sheet. Mrs. Henry D. Chaplin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Sugar Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
  2 1/2 c  Sifted flour
      1 t  Baking soda
      1 t  Cream of tartar
    1/4 t  Salt
      1 c  Butter
    1/2 t  Vanilla
      1 t  Lemon flavoring
      2 c  Sugar
      2 ea Egg yolks
 
  Sift the first 4 ingredients together. Cream butter and extracts
  together until butter is softened. Add sugar gradually, creaming
  until fluffy after each addition. Add yolks one at a time, beating
  well after each addition. Add dry ingredients in 4ths, beating until
  just blended. Make balls (1 inch), about 2 inches apart on ungreased
  sheets. Bake at 350 degrees for 10 minutes or until golden brown.
  Mrs. William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Cookies
 Categories: Cookies, Desserts, Londontowne
      Yield: 1 servings
 
      2 c  Sugar
  4 1/2 c  Flour
      3 ea Eggs
  1 1/2 c  Melted butter
      2 t  Baking powder
      1 x  Vanilla (optional)
 
  Combine sugar with melted butter. Sift flour and baking powder. Add
  eggs alternately with flour to creamed mixture of butter and sugar.
  Add vanilla if desired. Divide dough into 4 parts. Add one of the
  following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2
  c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax
  paper or put in molds. Chill in refrigerator. Slice and bake 7-10
  minutes at 400 degrees. Mrs. James W. Wilson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mandel-halbmonde (Almond Crecents)
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter Or Margarine
      1 t  Vanilla Extract
  2 1/2 c  Flour; Unbleached
      1 x  Confectioners' Sugar
    3/4 c  Sugar
  1 1/2 t  Almond Extract
      1 c  Almonds; Ground
 
  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 crecents.  Place on greased
  cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
  brown.  While warm, roll crecents in confectioners' sugar.  Cool on
  racks and store in a tightly sealed container. Makes 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bizcochitos
 Categories: Mexican, Cookies
      Yield: 48 servings
 
      1 c  Lard or shortening
      1 ea Egg
  1 1/2 t  Baking powder
      1 t  Anise seed
      1 x  ----------topping-----------
      1 T  Cinnamon
    1/2 c  Sugar
      3 c  Flour
    1/2 t  Salt
      3 T  Sweet wine
    1/4 c  Sugar
 
  Cream fat and sugar until quite creamy. Add egg and beat until very
  fluffy. Sift together flour, baking powder and salt; add to creamed
  mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and
  cut in plain squares or fancy shapes. Combine topping ingredients and
  sprinkle on top of each cookie. Bake in a preheated 350 oven for
  15-20 minutes or until light brown. Freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesecake Cookies
 Categories: Desserts, Cookies
      Yield: 16 servings
 
      5 T  Butter, softened
      1 c  Flour
      1 pk 8 oz cream cheese, softened
      2 T  Milk
    1/2 t  Vanilla
    1/3 c  Brown sugar, packed
    1/2 c  Sugar
      1 ea Egg
      1 T  Lemon juice
 
    Heat over to 350.   In a medium bowl blend thoroughly butter, brown
  sugar and flour with a fork until mixture resembles coarse crumbs.
  Put 1 cup of the mixture aside for topping. Press remaining mixture
  into an 8x8x2 inch baking dish; bake for 15 minutes.   In another
  bowl combine sugar and cream cheese, mixing until smooth. Thoroughly
  beat in egg, milk, lemon juice and vanilla.   Spread over the baked
  crust and sprinkle with remaining brown sugar mixture.   Bake for 25
  minutes. Let cool, then chill for at least 1 hour. Cut into 16
  squares; serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint
      Yield: 12 servings
 
  1 1/2 c  Mint chocolate chips; *
    3/4 t  Baking powder
    1/4 t  Salt
      6 T  Sugar
      1 ea Egg; large
      1 c  Mint chocolate chips; *
      3 T  Corn syrup
      1 c  Flour; unbleached
    1/4 t  Baking soda
    1/4 c  Butter, softened
    1/2 t  Vanilla extract
      1 x  -----------glaze------------
    1/4 c  Vegetable shortening
  2 1/4 t  Water
 
  *  This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
  chips; divided into 1 cup and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
  chocolate chips; stir until smooth.  Set aside.  In a small bowl,
  combine the flour, baking powder, baking soda, and salt; set aside.
  In a large bowl, combine butter, sugar and vanilla extract; beat
  until creamy. Beat in egg; blend in melted chips.  Gradually beat in
  the flour mixture. Shape dough into a ball and wrap in waxed paper.
  Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
  floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
  cookie cutter. Reroll remaining dough and cut out cookies again.
  Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
  minutes.  Cool completely on wire racks. GLAZE: Combine over hot (not
  boiling)water the remaining mint chocolate chips, vegetable
  shortening, corn syrup, and water; stir until morsels are melted and
  mixture is smooth. Remove from heat but keep mixture over hot water.
  Dip 1/2 of each cookie into glaze; shake off any excess glaze.  Place
  cookies on waxed paper line cookie sheets.  Chill until glaze sets
  (about 10 minutes). Keep refrigerated until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Meltaways
 Categories: Cookies, Chocolate, Mint
      Yield: 12 servings
 
  1 1/2 c  Mint-chocolate chips; *
    1/2 c  Confectioners' sugar; sifted
  1 1/4 c  Flour; unbleached
    1/2 c  Mint chocolate chips; *
      2 T  Almonds; toasted, chopped
    3/4 c  Butter, softened
      1 ea Egg yolk; large
      1 x  -----------glaze------------
  1 1/2 T  Vegetable shortening
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1
  cup and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ COOKIES: Preheat oven to 350 degrees F.  Melt over hot (not
  boiling) water, 1 cup of mint chocolate chips; stir until smooth.
  Set aside. In a large bowl, combine butter, confectioners' sugar, and
  egg yolk. Beat until creamy. Add melted chips and flour; beat until
  well blended. Drop by heaping teaspoonfuls onto ungreased cookie
  sheets. Bake at 350 degrees F. for 8 to 10 minutes.  Allow to stand
  for 3 minutes before removing from cookie sheets.  Cool completely on
  wire racks. GLAZE: Combine over hot (not boiling) water the remaining
  1/2 cup of mint-chocolate chips and vegetable shortening.  Stir until
  chips are melted and mixture is smooth. Drizzle each cookie with 1/2
  t of the glaze; sprinkle with almonds. Chill until set.  Stor in
  airtight container in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Pinwheels
 Categories: Chocolate, Mint, Cookies
      Yield: 10 servings
 
  1 1/2 c  Chocolate mint chips; *
    1/3 c  Sugar
      1 t  Vanilla extract
    3/4 c  Butter, softened
      1 ea Egg; large
    1/2 t  Salt
 
  *  One 10-oz package of Nestle Toll House Mint-Chocolate Morsels;
  divided.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate
  chips, stir until smooth.  Cool to room temperature, set aside.  In a
  large bowl, combine butter and sugar; beat until creamy.  Add egg and
  vanilla extract, blend well.  Gradually beat in flour and salt.
  Place 1 cup of dough in a small bowl.  Add melted chips; blend
  thoroughly. Shape into a ball, flatten, (mixture will appear
  curdled).  Cover with plastic wrap. Shape remaining dough into ball;
  flatten.  Cover with plastic wrap. Chill until firm, about 1 1/2
  hours).  Preheat oven to 375 degrees F. Between sheets of waxed
  paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove
  top layers of waxed paper and invert the chocolate dough onto the
  plain dough.  Peel off waxed paper. Starting from the long side, roll
  up jelly roll stype.  Cut into 1/4-inch slices; place on ungreased
  cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
  completely on wire racks. Melt over hot, (not boiling), water
  remaining 1 cup of chips; stir until smooth.  Spread flat side of
  cookie with 1/2 slightly rounded teaspoonful melted chocolate.  Chill
  until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sugar Cookie Drops
 Categories: Mint, Chocolate, Cookies
      Yield: 12 servings
 
  2 1/2 c  Flour; unbleached
    3/4 t  Salt
    3/4 c  Vegetable oil
      1 t  Vanilla extract
  1 1/2 t  Baking powder
  1 1/4 c  Sugar; divided
      2 ea Eggs; large
  1 1/2 c  Mint-chocolate chips; *
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In medium bowl, combine flour, baking powder and salt; set aside.
   In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
  Beat in eggs and vanilla extract.  Gradually beat in the flour
  mixture. Stir in Mint-Chocolate chips.  Shape into balls using
  rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
  Place on ungreased cookie sheets.  Bake at 350 degrees F. for 8 to 10
  minutes. Cool completely on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Mint Chip Cookies
 Categories: Mint, Chocolate, Cookies
      Yield: 6 servings
 
  1 1/2 c  Mint-chocolate chips; *
    3/4 t  Baking soda
    1/2 c  Butter, softened
    1/4 c  Sugar; granulated
      1 ea Egg; large
  1 1/4 c  Flour; unbleached
    1/2 t  Salt
    1/2 c  Brown sugar; firmly packed
    1/2 t  Vanilla extract
    1/2 c  Nuts; chopped
 
  *  Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided
  in half for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat oven to 375 degrees F.  Melt over hot (not boiling)
  water, 3/4 cup of the mint-chocolate chips; stir until smooth.
  Remove from heat; cool to room temperature.  In a small bowl, combine
  flour, baking soda and salt; set aside.  In a large bowl, combine
  butter, brown sugar, sugar, and vanilla extract; beat until creamy.
  Add melted chips and egg; beat well. Gradually blend in the flour
  mixture.
   Stir in remaining 3/4 cup of mint-chocolate chips and nuts.  Drop by
  rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375
  degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove
  from cookie sheets.  Cool completely on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Empanadas De Fruta
 Categories: Mexican, Cookies
      Yield: 8 servings
 
      1 x  -----------dough------------
      1 t  Salt
    3/4 c  Shortening
      1 x  -------fruit filling--------
    1/2 lb Raisins
    1/2 t  Cloves
    1/2 t  Nutmeg
      6 c  Flour
      1 T  Sugar
  1 1/2 c  Water
     20 oz Mixed dried fruit
    3/4 c  Sugar
      1 t  Cinnamon
      1 c  Pinon nuts(other nuts okay)
 
  Mix flour, salt and sugar; add shortening and mix well. Add beaten
  egg to water and then to dry mixture. Dough should be soft but not
  sticky. Make small balls of dough. Roll out to 5 inches diameter and
  1/8" thick. Place a heaping teaspoon of filling on half of rolled out
  dough turning other half of dough over and pressing edges together.
  Pinch edges between thumb and fore finger giving the dough a
  half-turn. Fry in deep fat until golden brown. Drain. To make fruit
  filling, add enough water to cover the dried fruit and raisins. Cook
  over low heat until tender. Add sugar, spices, and nuts. Mix until
  well blended. ( A 21 oz. can of fruit pie filling can be substituted
  for the fruit filling.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiffles
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      2 c  Flour, (heaping)
      1 T  Sour cream, heaping
      3 ea Egg yolks
      3 T  Sugar
      1 c  Butter
      1 c  Prune butter
 
    Cream butter, sour cream, and sugar. Add egg yolks, then flour.
  Knead with hands until well blended, adding a little more flour if
  needed. Divide dough into 6-8 sections, pat each into a flat piece,
  then chill. Roll out, between waxed paper, each section like a pie
  crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles.
  Drop 1/2 teaspoon of prune butter onto each triangle, roll up
  starting at wide end. Put on greased cookie sheet. Bake 375 degrees
  or till light brown. If desired, sprinkle with powdered sugar.   Even
  though these have very little sugar, they are fabulous. They even
  give Kolaches some stiff competition.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kolaches (or Kolacky)
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      1 c  Butter
      2 c  Flour
      1 c  Fruit filling (see below)
      1 c  (9 oz can) crushed pineapple
      1 T  Cornstarch
      1 c  Chopped dried apricots
      2 T  Butter
      1 c  Creamed cottage cheese
    1/4 t  Salt
      1 x  -----pineapple filling------
    1/3 c  Sugar
      1 x  ------apricot filling-------
    1/4 c  Sugar
    1/8 t  Cinnamon
 
    These are very simple, but you will find NO better cookie anywhere!
  On the down side, they do require advanced preparation (overnight is
  best). Included are a couple of filling recipes, but a can of
  pre-made will work too. (Apricot is best)   When rolling out dough,
  try to keep it as chilled as possible. To cream the cottage cheese,
  it helps if you have a food processor or blender, but a fork and a
  strong arm will do in a pinch. Mix ingredients and chill at least 6
  hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and
  place filling or preserves in center of square. Bring corners over
  filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and
  dust with powdered sugar. Pineapple Filling: Combine ingredients in
  sauce pan, cook stirring constantly until thickened. Cool. Apricot
  Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
  more. Remove from heat and add butter and cinnamon. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Wedding Cookies
 Categories: Mexican, Cookies
      Yield: 36 servings
 
      1 c  Butter, softened
      2 c  Sifted flour
      1 t  Vanilla
      1 c  Powdered sugar
      1 c  Ground nuts
 
  Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet
  at 350 for about 10-15 minutes or until set. Roll in powdered sugar
  while still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Fudge Brownies
 Categories: Chocolate, Mint, Cookies
      Yield: 12 servings
 
  1 1/4 c  Flour; unbleached
    1/2 t  Salt
    1/2 c  Butter
  1 1/2 c  Mint-chocolate chips; *
      3 ea Eggs; large
      1 x  Walnut halves; optional
    1/2 t  Baking soda
      1 c  Sugar
      3 T  Water
  1 1/2 t  Vanilla extract
      1 c  Nuts; chopped
 
  *  Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat oven to 325 degrees F.  In a small bowl, combine flour,
  baking soda, and salt; set aside.  In medium saucepan, combine sugar,
  butter and water; bring JUST TO A BOIL.  Remove from heat.  Add
  mint-chocolate chips and vanilla extract; stir until chips are melted
  and mixture is smooth. Transfer to a large bowl.  Add eggs, 1 at a
  time, beating well after each addition.  Gradually blend in flour
  mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking
  pan. Bake at 324 degrees F for 30 to 35 minutes.  Cool completely on
  wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves,
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Neiman Marcus $250 Cookie
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      2 c  Butter or margarine
      2 c  Brown sugar
      2 t  Vanilla
      3 c  Ground oatmeal (fine powder)
      2 t  Baking powder
     24 oz Chocolate chips
      3 c  Chopped nuts
      2 c  Granulated sugar
      4 ea Eggs
      4 c  Flour
      1 t  Salt
      2 t  Baking soda
      1 ea 8 oz hershey bar, grated
 
    Cream butter with white and brown sugar. Add eggs and vanilla. Blend
  together with flour, oatmeal, salt, baking powder and baking soda. Add
  chocolate chips, candy and nuts.   Roll into balls and place 2 inches
  apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe
  can be halved.   Makes 100-150 cookies. Note: Supposedly, Neiman
  Marcus charges $250 for this recipe. However,
        let it be known that's not the case.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PEANUT BUTTER COOKIES
 Categories: Cookies, Desserts, Bisquick
      Yield: 8 servings
 
           JUDY VOCELKA   (NFXS18B)
      1 c  Peanut butter
      1 c  Sugar
           Egg
 
  Mix ingredients and roll into balls about the size of a walnut. Place
  on greased cookie sheet and mash down with a fork. Bake at 350 till
  lightly browned. Remove from cookie sheet immediately and allow to
  cool on a rack. Makes 16-24 cookies, depending on size.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE AND NUT POCKETS
 Categories: Desserts, Cookies, Holidays
      Yield: 20 servings
 
      1 x  -Dottie Cross TMPJ72B
      1 x  -DOUGH:
      8 T  Unsalted butter; softened
  1 1/4 c  Sugar
      1 ea Large egg
  1 1/2 t  Vanilla extract
  2 1/2 c  Sifted all-purpose flour
    1/2 t  Salt
    1/4 t  Baking soda
      1 x  -FILLING:
    2/3 c  Apple butter
      1 T  Lemon juice
      1 x  Grated zest of 1 lemon
    1/4 c  Finely chopped walnuts
      1 x  Confectioners' sugar
      1 x  -for dusting
 
  To make the dough: In a medium bowl, using a hand-held electric mixer
  set at high speed, beat the butter until creamy, about 1 minute. Add
  the sugar and beat until light in color and texture, about 2 minutes.
  Beat in the egg and vanilla. Sift the flour with the salt and baking
  soda. Gradually add the flour mixture to the butter mixture, beating
  well after each addition. Scrape the dough onto a large piece of
  plastic wrap and wrap tightly. Refrigerate until the dough is firm
  enough to roll out, at least 6 hours, or preferably overnight. To
  make the filling: Combine the apple butter, lemon juice, lemon zest,
  and walnuts and mix well. Preheat the oven to 375 degrees. Divide the
  dough into 4 portions. On a lightly floured work surface, roll out
  one portion of dough to 1/8 inch thickness. (If the dough crumbles,
  work in your hands until malleable.) Using a 3-inch round cookie
  cutter, cut out rounds of the dough. Gather up the scraps to work
  into the remaining dough. Repeat the process until all the dough has
  been used. Place a rounded teaspoon of the filling in the center of
  half of the rounds. Brush the edges of the rounds lightly with water.
  Place the remaining rounds on top of the filled cookies. Using a
  fork, press the edges sealed. Don't worry if cracks appear in the
  surface. Transfer the cookies to ungreased baking sheets. Bake until
  lightly browned, 12 to 15 minutes. Transfer to wire racks and cool
  completely. Sprinkle with confectioners' sugar before serving.  Makes
  about 20 large cookies. Source: "An Edible Christmas" (A Treasury of
  Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
  HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CINNAMON CRISPS
 Categories: Desserts, Cookies, Holidays
      Yield: 24 servings
 
      1 x  -Dottie Cross TMPJ72B
      8 T  Unsalted butter; softened
    1/3 c  Sugar
      1 T  Sugar
      1 ea Large egg yolk
    1/2 t  Vanilla
  1 1/4 c  All-purpose flour
      1 t  Baking powder
      1 t  Ground cinnamon
    1/8 t  Salt
     24 ea Walnut halves
 
  Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
  using a hand-held electric mixer set at high speed, beat the butter
  until creamy, about 1 minute. Add the sugar and continue beating
  until the mixture is light in color and texture, about 2 additional
  minutes. Beat in the yolk and vanilla. Sift the flour, baking powder,
  cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon,
  work the dry ingredients into the creamed mixture to form a stiff
  dough. Scrape the dough onto another piece of waxed paper and form
  into a thick log about 8 inches long. Wrap the log in the waxed paper
  and refrigerate until chilled and firm, about 1 hour. Using a sharp
  knife, cut the chilled dough into 24 slices, each about 5/6 inch
  thick. Arrange the slices about 2 inches apart on the prepared baking
  sheets. Flatten the slices slightly with a fork, and top each with a
  walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on
  the baking sheets for 2 minutes, then transfer to wire cake racks to
  cool completely. The cookies will keep, stored in an airtight
  container at room temperature, for 3 days. Makes 24 cookies. Source:
  "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
  Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGNOG SNICKERDOODLES
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Terri Sawchuk PKHJ43B
      1 x  -MAIN INGREDIENTS:
  2 3/4 c  All-purpose flour
      2 t  Cream of tartar
  1 1/2 c  Sugar
      1 t  Baking soda
      1 c  Butter-softened
    1/4 t  Salt
      2 ea Eggs
    1/2 t  Brandy extract
    1/2 t  Rum extract
      1 x  -SUGAR MIXTURE
    1/4 c  Sugar or colored sugar
      1 t  Nutmeg
 
  Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
  beat at low speed, scrapingsides of bowl often, until well mixed (2
  to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
  rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
  place 2" apart onto ungreased cookie sheets. Bake near center of 400
  oven for 8 to 10 min. or until edges are lightly browned. Reformatted
  by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropical Cheese Bars
 Categories: Bar cookies, Alcohol, Nuts, Cheesecakes
      Yield: 24 servings
 
MMMMM---------------------------CRUST--------------------------------
    3/4 c  Margarine
    3/4 c  Brown sugar
      3 c  Flour
      1 c  Almonds, finely chopped
    1/4 c  Coconut Rum

MMMMM------------------------CHEESE LAYER-----------------------------
     24 oz Cream cheese, soft
    1/2 c  Sugar
      3    Eggs
    1/4 c  Coconut Rum
      2 cn Crushed pineapple, drain LGE
      1 c  Coconut
      1 c  Almonds, chopped
 
  Cream margarine, sugar and coconut rum, beat in flour until blended.
  Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes.
  Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until
  creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut.
  Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: O'Henry Bars II
 Categories: Bar cookies
      Yield: 16 servings
 
      5 c  Special K cereal
      1 c  Corn Syrup
      1 c  Sugar
           Pinch of salt
      1 c  Peanuts (optional)
      1 c  Chunky Peanut Butter
     12 oz Chocolate Chips
 
  Can use rice krispies instead of special K. If you choose not to use
  peanuts. increase cereal to 6 cups.
  *******************************************************
  ***************** Heat sugar, corn syrup & salt until it boils. Add
  peanut butter and stir til it boils. Pour in Special K & nuts; mix
  til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt
  Chocolate chips over double boiler & spread on cooled peanut butter
  mixture. Cut into bars when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vacuum Cleaner Bars
 Categories: Bar cookies, Box cakes, Nuts
      Yield: 24 servings
 
    1/2 c  Margarine, melted
      1 pk Yellow cake mix *
      3    Eggs
      8 oz Package cream cheese, soft
      1 lb Powdered sugar
    1/2 c  Flaked coconut
    1/2 c  Chopped walnuts or pecans
 
  * Use plain cake mix without pudding added.
  *******************************************************
  ****************** Combine margarine, cake mix and one egg. Stir
  together until dry ingredients are moistened. Pat mixture into bottom
  of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at
  325~F. Beat remaining two eggs lightly then beat in cream cheese and
  powdered sugar. Stir in coconut and nuts. Pour over mixture in
  jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden
  brown. Cool to room temperature before cutting into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lethal Layers
 Categories: Bar cookies, Chocolate, Nuts
      Yield: 32 servings
 
    1/2 c  Unsalted butter
    1/2 c  Dark brown sugar
      1 c  All-purpose flour
      1 c  Pecan halves
      2    Eggs
      1 c  Firmly packed dark brown sug
      1 ts Vanilla extract
    1/2 ts Salt
      1 ts Baking powder
           Additional flour (see direct
      1 c  Chocolate chips
 
  In a food processor, combine first 3 ingredients with metal blade
  until crumbly. This can also be done with 2 pastry knives or a pastry
  cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at
  375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly
  over surface. Beat eggs with brown sugar until thick. Add vanilla.
  Put salt and baking powder in bottom of 1/4 cup measure; fill rest of
  measure with flour. Stir into egg mixture. Bake at 375~F for 20
  minutes or until center is baked. Cool, then cut into 32 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Chip Cookies with Macadamia Nu
 Categories: Cookies, Chocolate, Nuts
      Yield: 8 servings
 
    1/2 c  Unsalted butter softened
    1/3 c  Sugar
    1/3 c  Brown sugar firm packed
      1    Egg
      1 ts Vanilla
      1 c  All purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
  6 1/2 oz White chocolate, chopped
    3/4 c  Macadamia nuts, halved
 
  BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
  SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
  SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
  CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
  GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
  DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
  COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
  STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
  UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baby Ruth Cookies
 Categories: Cookies
      Yield: 1 servings
 
    1/2 c  Butter, softened
    3/4 c  Peanut butter, smooth
  1 1/2 c  Sugar
      2    Eggs, beaten
  1 1/4 ts Vanilla
      3 c  Flour, sifted
      1 ts Baking powder
    1/2 ts Salt
    2/3 c  Milk
      5    Baby Ruth bars, 1.9oz, cutup
 
  Cream butter, peanut butter and sugar until light and fluffy; beat in
  beaten eggs ad mix well; add vanilla. Sift dry ingredients together
  and add alternately with the milk. Stir in the cut-up Baby Ruth
  pieces. Drop from teaspoon on buttered cookie sheets. Bake in
  preheated 375~F oven until golden brown, about 12-15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SPRINGERLE
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Kathryn Evans JMSH36B
      4 c  Flour
      2 t  Baking powder
      4 ea Eggs, well beaten
      2 c  Sugar
      2 t  Boiling water
      2 tb Anise seed
 
  Sift flour; measure; add baking powder and sift again.
   To well-beaten eggs gradually add the sugar, beating until very
  thick.
   Pour boiling water over anise seed and add to egg mixture Stir in the
  flour.  Chill.
   Roll on a lighly floured board to 1/4 inch thickness;>>> then roll
  again with a springerle roller to make designs. Cut the cookies at
  the marked outlines and place on an  ungreased cooky sheet.  Let dry
  6 to 8 hours at room  temperature.  Bake in a moderate oven (375) 12
  to 15 min. or until brown.
   Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C
 
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