COOKIE RECIPES

 

150 Year Old Oatmeal Cookies

 

Recipe By :

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup Sugar

3/4 cup Lard

3 each Egg yolks

2 cups Flour

2 cups Oatmeal -- old fashioned

1/2 cup Raisins -- chopped

1/2 cup Walnuts -- chopped

-----DISOLVE IN 1/2 C. WATER-----

1 teaspoon Soda

1 teaspoon Cinnamon

3 each Egg whites -- well beaten

 

Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb

 

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7 LAYER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/2 stick butter

1 1/2 cups graham cracker crumbs

1 can Eagle Brand milk

6 ounces chocolate chips

6 ounces butterscotch chips

6 ounces coconut

6 ounces nuts -- chopped

 

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).

 

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ADA FRENCH SPONGE COOKIES

 

Recipe By :

Serving Size : 10

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup CAKE FLOUR

3/4 teaspoon BAKING POWDER

1/4 teaspoon SALT

3 EGGS -- SEPARATED

1/2 teaspoon ALMOND EXTRACT

1/4 teaspoon VANILLA EXTRACT

6 tablespoons SUGAR

 

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.

 

With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.

 

one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

 

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Air or Meringue Cookies

 

Recipe By :

Serving Size : 6

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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3 each Egg whites

1/4 teaspoon Cream of tartar

3/4 cup Sugar

3 tablespoons Cocoa

 

1. Beat egg whites with cream of tartar in large mixing bowl until foamy.

2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

 

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Almond Cookie

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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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

1/2 teaspoon Baking powder

1/4 teaspoon Soda

 

Cream butter, sugar, and almond flavoring until light and

fluffy. Add egg and almond paste and beat thoroughly. Add

sifted dry ingredients and beat until well blended. Chill

dough for about 2 hours.Form into balls, shaping with palms

of hands. Use 1 level teaspoon of dough for 1 cookie. Place

on ungreased cookie sheet and press gently with small fruit

glass which has been dipped in granulated sugar. Bake at 350

until delicately browned. about 12 minutes. NOTE: you can

also add 3/4 cup chopped fine almonds to give added flavor.

 

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Almond Spice Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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4 cups All-purpose flour

2 teaspoons Instant coffee powder

3 teaspoons Cinnamon

1/2 teaspoon Almond extract

1 teaspoon Ginger

1 cup Granulated sugar

1/2 teaspoon Salt

1 cup Dark brown sugar -- *

1 teaspoon Baking soda

3 large (extra) or jumbo eggs

1 cup Butter

10 ounces Slivered blanched almonds**

 

* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea.

 

In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.

 

In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.

 

Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.

 

Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.

 

Preheat oven to 375¯. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.

 

Bake the cookies for about 10-12 minutes at 375¯. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.

 

Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

 

Randy Shearer

 

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Annette Funicello's Peanut Butter Chocolate Chip Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 cups flour -- unsifted

1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup margarine -- corn oil softened (1

1/2 cup peanut butter -- Skippy creamy or Sup

2 egg

1 tablespoon water

1 teaspoon vanilla

6 ounces semisweet chocolate chips -- 1 cup

 

In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry and Honey Zisman, pg 18; St. Martin's Press, New York, 1985. ]

[I made these last night to pack for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Can't believe it's not butter for the margarine. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well... What I have are chocolate chip cookies (mini-chips), with a faint almond flavor. ]

 

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Applesauce-Raisin Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable oil

1/4 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup unsweetened applesauce

1/2 cup whole wheat flour

1/2 cup unbleached flour -- white

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup rolled oats

1/2 cup raisins -- dark or golden

 

Cream the oil and sugar together. Add the egg and beat until light., Blend in the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisin into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375-degree oven for 10 minutes. Cool on a wire rack. Exchange Value: 1/2 Fruit Exchange + 1/2 Fat Exchange

 

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Baby Ruth Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup Butter -- softened

3 cups Flour -- sifted

3/4 cup Peanut butter -- smooth

1 teaspoon Baking powder

1 1/2 cups Sugar

1/2 teaspoon Salt

2 Eggs -- beaten

2/3 cup Milk

1 1/4 teaspoons Vanilla

5 Baby Ruth bars, 1.9oz -- cutup

 

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.

 

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Baker's Chocolate Chip Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 72

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 cups all-purpose flour

1 teaspoon vanilla

1 teaspoon baking soda

2 egg

1/2 teaspoon salt

1 cup nuts -- coarsely chopped

12 ounces semisweet chocolate chips

1 cup butter or margarine -- softened (2 sticks)

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

 

Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen.

 

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BANANA COOKIE SANDWICH

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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Bananas

Mayonnaise

"Dixie" Vanilla Cookies (available at Food

 

Made like a sandwich with ripe banana rounds between two cookies. These are large, flat vanilla cookies, so rich creamy mayonnaise can be spread on the inner side of both. Place in plastic sandwich bag or other wrap.

Let sit at room temperature for an hour or so, until cookies are moist and soft. Good for picnics, fishing trips, etc.

 

Science Teacher, SCS

 

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BANANA - OATMEAL - CHOCOLATE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup oleo (1 1/2 sticks)

1 egg

1 cup bananas -- mashed

1 cup white sugar

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 3/4 cups quick oats

1 package chocolate chips

1/2 cup nuts

 

Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.

 

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Banana Fudge Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 42

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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18 1/2 ounces chocolate cake mix -- Package

1/3 cup ripe banana -- Mashed

1 egg

2 tablespoons water

6 ounces semisweet chocolate bits

 

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.

 

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BASIC COOKIE RECIPE

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup soft shortening (part butter)

1/4 cup dark brown sugar

1/2 cup white sugar

1 teaspoon vanilla

1 egg

1 1/8 cups sifted Nunn-Better all-purpose flour

1/2 teaspoon salt

1/4 teaspoon soda

 

Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dark brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla and 1 egg.

 

Sift together and stir in 1 1/8 cups sifted Nunn-Better all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon soda. Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Yield: about 3 dozen 2 inch cookies.

 

For delicious flavor variations, try any of the following suggestions.

 

'?BVARIATIONS:?b ' 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1 (6 ounce) package chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add chocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughly with cookie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cup nuts.

 

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Beacon Hill Cookies

 

Recipe By :

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 each Egg whites

1/2 cup Sugar

1/2 teaspoon Vinegar

1/2 teaspoon Vanilla

1 cup Chocolate chips

3/4 cup Chopped walnuts or pecans

 

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.

 

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BETTY CROCKER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup butter

1/2 cup powdered sugar

2 1/4 cups flour

1/4 teaspoon salt

3/4 cup nuts -- finely chopped

1 teaspoon vanilla

 

 

Cream butter and sugar, add other ingredients and mix well. Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees.

While still warm, roll in powdered sugar. Roll in sugar again when cold.

 

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BETTY CROCKER CRUNCHY COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup white sugar

1 cup brown sugar

1/2 cup Crisco

2 eggs

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup nuts

 

Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees.

 

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BIG BANANA CEREAL COOKIE

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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3 cups flour

1 teaspoon soda

1/2 teaspoon nutmeg

1 1/4 cups shortening

2 cups mashed ripe bananas

1 cup chopped nuts

2 cups sugar

1/2 teaspoon salt

1 1/4 teaspoons cinnamon

3 1/2 cups quick oatmeal

3 eggs

 

Cream shortening and sugar. Add eggs; cream well. Sift flour, soda, salt, nutmeg and cinnamon together. Add oatmeal to shortening mixture. Add flour mixture alternately with mashed bananas. Add chopped nuts. Drop on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. makes large batch of cookies.

 

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Boston Cookies

 

Recipe By :

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup Flour

1/2 cup Sugar

1/2 teaspoon Cinnamon

1 Egg -- well beaten

1/4 teaspoon Baking soda

1/2 cup Chopped nuts

 

ds Salt 1/2 c Raisins 1/4 c Butter or margarine,softened Stir together flour, cinnamon, baking soda and salt; set aside.

In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. Makes 36.

 

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Burnt Sugar Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 cups Sugar

1 cup Milk -- sour

1 cup Water -- boiling

2 cups Sugar

3 each Eggs

Salt -- a pinch

1 cup Lard

3 tablespoons Baking soda

1 tablespoon Ginger

 

Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough.

 

Note: No time or temperature given. Drop on baking sheet by teaspoonful.

Bake in 375 F. oven.

 

Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH

 

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Butter Cream Filled Cookies

 

Recipe By : Jo Anne Merrill

Serving Size : 50 Preparation Time :0:30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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-- -- Cookies: -----

1 cup margarine

1 1/3 cups sugar

1/3 cup milk

1/3 cup dark corn syrup

1 1/3 cups rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

-- -- Filling: -----

1 tablespoon all-purpose flour

1/4 cup sugar

2/3 cup milk

2 egg yolks

1/2 cup margarine

 

Preheat oven to 350 degrees. Grease cookie sheets well.

 

COOKIES:

1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly.

2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.

3. Just before serving, put 2 cookies together, sandwich style, with filling.

 

FILLING:

Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.

 

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BUTTERCRISP POTATO COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup butter or margarine -- softened

1 cup sugar

1 cup brown sugar -- firmly packed

1 teaspoon vanilla

1 egg

1/2 teaspoon salt

1 teaspoon soda

2 cups flour

1 cup Hungry Jack potato flakes (dry)

 

Preheat oven 375 degrees. In large bowl cream first four ingredients until well blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly.

Shape in 1 inch balls and place on ungreased cookie sheets. Flatten with the bottom of glass dipped in granulated sugar. Bake 6 or 7 minutes until golden brown. Store in a tightly covered container. Makes 5 dozen. For a chewier cookie, reduce cooking time.

 

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CANDIED FRUIT CHRISTMAS COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 cups white sugar

2 cups shortening

3 eggs

4 rounded c. flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

1/2 pound bleached raisins -- cut up

1/4 pound candied cherries -- cut up

1/2 pound dates -- cut up

2 cups nuts -- chopped

6 slices candied pineapple (3 red -- 3 green, cut up)

1/2 cup (extra) flour to stir in fruit immediately

 

Cream sugar and shortening, add eggs, then beat well. Add 4 cups flour (measured, unsifted) to which the next 3 ingredients have been sifted.

Add vanilla. Stir in the bowl of cut up fruit and nuts. Form rolls in waxed paper and refrigerate overnight. Slice (1/4 inch thick) and bake at 350 degrees for 10 to 12 minutes. Don't overbake as the fruit will harden.

Grease cookie sheets.

 

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CAPE COD OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 egg

1 cup sugar

1/2 cup melted butter

1/2 cup melted lard

1 tablespoon molasses

1/4 cup milk

1 3/4 cups rolled oats

1 cup seeded raisins or nuts -- cut fine or 1/2 c. o

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

 

Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes.

If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Makes 75.

 

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CEREAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup oil

1 cup brown sugar

1 cup white sugar

1 teaspoon vanilla

2 eggs

2 cups flour (1 whole wheat & 1 c. white)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup oatmeal -- uncooked

1 cup Bran Flakes

1 cup nuts -- chopped (optional)

 

Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda, oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry). Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minutes. Makes about 87 cookies.

 

Do not overbake - cookies should be chewy in the middle.

 

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Cherry Date Skillet Cookies

 

Recipe By : Land O Lakes Cookie Collection

Serving Size : 60

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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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

1 tablespoon vanilla extract

2 1/2 cups coconut flakes -- for rolling

 

In a 10-inch skillet, melt the butter over medium heat.

Stir in the sugar and dates; remove from heat. Stir in the

egg. Return to the heat; continue cooking over medium heat,

stirring constantly, for 4 to 6 minutes until the mixture

comes to a full boil. Boil, stirring constantly, for 1

minute; remove from heat. Stir in rice cereal, 1 cup

coconut, cherries and vanilla extract until moistened. Let

stand for 10 minutes. Shape rounded teaspoonfuls of dough

into 1-inch balls. Roll each ball in the remaining coconut.

 

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CHESS PIE BAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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-----CRUST:-----

1 box yellow cake mix

1 stick butter

2 eggs

 

Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.

 

'?BFILLING:?b ' '\i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners sugar ' Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes.

 

Fairfield, Ohio

 

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CHINESE ALMOND COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1 cup margarine or butter

3/4 cup sugar

1 teaspoon almond extract

2 cups sifted flour

1/2 teaspoon baking powder

1/2 cup ground almonds

Sugar

36 whole blanched almonds

 

 

Cream margarine and sugar, add almond extract. Sift flour and baking powder together. Mix gradually into margarine mix. Stir in ground almonds. Form into balls using rounded tablespoons of dough. Roll in sugar, place on cookie sheet. Press flat, top with whole almond.

Bake 10 to 12 minutes at 375 degrees. Makes 3 dozen.

 

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CHOCOLATE CHIP/RICE KRISPIES COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter

3/4 cup packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 1/2 cups Rice Krispies -- crushed to 1 1/2 c.

1 cup chocolate chips

 

 

Preheat oven to 350 degrees. Grease baking sheet. Cream butter and both sugars. Beat in egg and vanilla. Stir together flour, baking powder, baking soda, and salt. Add to creamed mixture. Mix well.

Stir in Rice Krispies and chocolate chips. Drop by level tablespoons onto baking sheet 2 inches apart.

 

Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute before removing. Makes 4 dozen cookies.

 

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CHOCOLATE CHIPS COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

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2 cups butter

2 cups white sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla

4 cups flour

5 cups blended oatmeal

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons soda

24 ounces chocolate chips

1 (8 oz.) Hershey's bar -- grated

3 cups nuts -- chopped

 

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey's bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved.) *Measure oatmeal and blend in a blender to a fine powder.

 

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CHOCOLATE CHIPS PUDDING COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter or margarine -- softened

1/4 cup sugar

3/4 cup brown sugar

1 package Jello chocolate or vanilla instant pudding

1 tsp.vanilla

2 eggs

1 (12 oz.) pkg. chocolate chips

 

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff).

Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.

 

Bake at 350 degrees for 8-10 minutes or until lightly brown.

 

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CHOCOLATE CHOC - CHIP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups flour -- unsifted

1 teaspoon baking soda

1 cup butter or oleo -- softened

1/4 cup granulated sugar

3/4 cup light brown sugar -- firmly packed

1 teaspoon vanilla

1 (4 oz.) pkg. Jello brand chocolate flavor

2 eggs

1 (12 oz.) pkg. chocolate chips

1 cup nuts -- chopped

 

Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts (batter will be stiff).

Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.

Bake at 375 degrees 8 to 10 minutes. Makes about 7 dozen.

 

Starbuck

 

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CHOCOLATE COOKIE SANDWICHES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups sifted all-purpose flour

1/3 cup cocoa

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup milk

Creme filling

 

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined.

 

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 to 12 minutes or just until soft-set (do not overbake). Cool 1 minute.

Remove from cookie sheet and cool completely on wire rack.

 

Prepare creme filling. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling.

(About 15 filled cookies.)

 

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CHOCOLATE PARTY COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup plus 2 tbsp. melted margarine

1 cup brown sugar

1 egg

1/2 cup milk

1 teaspoon vanilla

1 3/4 cups flour

6 tablespoons cocoa

1 teaspoon baking powder

1/4 teaspoon baking soda

 

Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk.

Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookies are cooled, frost with chocolate frosting.

 

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CHOCOLATE SANDWICH COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 Ritz crackers

Peanut butter -- creamy

Eagle Brand chocolate candy-melt (1 sq.)

1 level tsp. Crisco

 

Spread Ritz crackers with peanut butter and make 10 sandwiches. Put square of chocolate in custard cup (or small dish). Microwave on lowered power, after you have add the Crisco - until melted. Stir at least once, while melting.

 

I use a fork to turn and lift the individual sandwiches. Place on waxed paper to cool and set. Store in a cool place.

 

You can teach your little ones to make their own cookies. Supervise the melting of the chocolate. If you don't have a microwave - melt chocolate over boiling water (simmering).

 

Friendly 30 Club

 

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CHOCOLATE BROWN SUGAR COOKIES

 

Recipe By :

Serving Size : 3

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Brown sugar

Flour (1.1 C --> glass

1/2 pound Butter

cup filled

1/3 C Honey

the top)

1 large Egg

1/2 teaspoon Baking soda

1/2 teaspoon Vanilla extract

1 C Chocolate chips

 

Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey.

 

Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.

 

Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.

 

NOTES:

 

* Chocolate chip cookies with honey and brown sugar.

 

* For those of you who like your cookies warm! I always make up only enough to eat, and store the batter in the fridge.

 

* You can substitute margarine for the butter if you want.

 

: Difficulty: easy, though creaming butter and sugar without a food processor is tedious.

: Time: 10 minutes preparation, 10 minutes cooking and cooling.

: Precision: measure the ingredients.

 

: Karen Curran : Digital Equipment Corporation : decwrl!rhea!euclid!curran curran@euclid.DEC : (EUCLID::CURRAN on DEC VMS systems) : Copyright (C) 1986 USENET Community Trust

 

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Chocolate Chip Pecan Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter -- (it is best to use r

3/4 cup sugar

3/4 cup brown sugar -- packed

1 teaspoon vanilla

2 egg

12 ounces chocolate chip -- bag of real

1 1/2 cups pecans -- chopped

 

Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minutes

Courtesy of: Joann Pierce

 

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Chocolate Chip Pudding Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 84

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter or margarine -- softened

3/4 cup firmly packed light brown sugar

1/4 cup granulated sugar

1 package butter pecan pudding mix -- 4 serv. sz.*

1 teaspoon vanilla

2 egg

12 ounces chocolate chip

1 cup nuts -- Chopped

 

* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes.

 

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Chocolate Chip Whole Wheat Cookies

 

Recipe By : Hershey Foods Corporation

Serving Size : 20

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup shortening

1 1/2 cups light brown sugar -- packed

1 egg

1/4 cup water

1 teaspoon vanilla

1 cup whole wheat flour -- unsifted

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups quick cooking rolled oats

1 cup dried apricots -- chopped

1 cup semisweet HERSHEY'S MINI CHIPS

 

Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS Chocolates.

Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack.

 

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NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty treats.

 

 

Chocolate Chip Yogurt Cookies

 

Recipe By : Pillsbury Healthy Baking

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sugar

1/2 cup brown sugar -- packed

1/4 cup margarine

1/4 cup shortening

1/2 cup nonfat plain yogurt

1 1/2 teaspoons vanilla

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup miniature chocolate chips

 

Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla. Stir in flour, baking soda, salt & chips. Drop on sheet sprayed with Pam. Bake 375 for 8 -12 min. Cool 1 min on sheet & then remove to racks. Nutrition Info: 3.5 g fat, 0 mg cholesterol, 59 mg sodium. Makes 36 cookies. Posted by Vonlisa

 

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Chocolate Chip-Oatmeal Cookies

 

Recipe By :

Serving Size : 12

Categories : Low-Cal Cookies

Chocolate

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Lo cal margarine

1 teaspoon Baking soda

1/2 cup Unsweetened applesauce

1 teaspoon Vanilla

1/2 cup Packed dark brown sugar

2 1/4 cups Flour

2 tablespoons Thawed frozen apple juice

4 1/2 ounces Quick oats -- concentrate

1/4 cup Boiling water

2 ounces Semisweet chocolate chips

 

1. Preheat oven to 350F. Spray large baking sheet with nonstick spray.

 

2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled).

 

3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture.

 

4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips.

 

5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack.

 

Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993

 

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Chocolate Chunk Chocolate Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces semisweet chocolate -- broken in pieces

1 package cake mix -- chocolate fudge

2 packages pudding mix -- chocolate fudge

1 1/2 cups miracle whip

1/2 cup walnuts -- chopped

 

Preheat oven to 350F. Combine first 4 ingredients in medium bowl. Mix in Miracle Whip. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtight containers.)

 

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Chocolate Cookie Mice

 

Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup granulated sugar

1/2 cup butter or margarine -- softened

1/2 cup shortening

1 teaspoon vanilla extract

1 egg

2 1/4 cups all-purpose flour -- or unbleached

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

72 miniature chocolate chips

36 red or black licorice strips

--cut into 2-inch pieces

 

Preheat oven to 325 degrees. In a large bowl, beat the

sugar, margarine and shortening until light and fluffy. Add

the vanilla extract and egg; blend well. Lightly spoon

flour into measuring cup; level off. Stir in the flour,

cocoa and baking powder; mix well. Shape the dough into

1-inch balls. To form a mouse, pinch one end of the ball to

form the nose. For the ears, make 2 tiny balls of dough and

flatten slightly; gently press into the dough on the upper

front of each mouse body. For the eyes, press 2 miniature

chocolate chips into the dough below the ears. Place the

shaped cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 13 minutes, or until set. For the tails,

immediately place a piece of licorice into the rounded end

of each cookie. Remove from the cookie sheets.

 

Variation.

Chocolaty Shortbread Cookies: Prepare the dough as directed

above. Shape the dough into 1-inch balls. Place 2 inches

apart on ungreased cookie sheets. Flatten slightly with a

glass dipped in sugar. Bake for 8 to 13 minutes, or until

set. Cool for 1 minute; remove from the cookie sheets.

 

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Chocolate Meringue Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 20

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg white

1/8 teaspoon cream of tartar

3/4 cup sugar

1 package chocolate chip -- 6 oz.

 

Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tartar, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning.

 

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Chocolate No Bake Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies Chocolate

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Butter

1/2 cup Peanut butter

2 cups Sugar

3 cups Oatmeal or:

1/2 cup -Water

1 cup Coconut

2 tablespoons Cocoa

 

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

 

one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan

 

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CHOCOLATE OATMEAL COOKIES

 

Recipe By :

Serving Size : 36

Categories : Cookies Chocolate

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----SIFT BEFORE MEASURING-----

1 cup Flour -- all purpose

-----RESIFT FLOUR WITH-----

1/2 cup Cocoa -- *see directions

1 teaspoon Baking powder

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1/2 teaspoon Salt

-----FOLD INTO FLOUR MIXTURE-----

1 cup Quick rolled oats

-----CREAM TOGETHER-----

1/2 cup Butter -- softened or shortnin

1 cup Sugar

-----BEAT IN VIGOURSLY-----

1 each Egg -- well beaten

-----ADD FLOUR ALTERNATELY WITH-----

1/2 cup Evaporated milk

 

Preheat oven to 350 degrees Beat until smooth after each addition.

Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa.

Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in.

 

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Chocolate Peanut Butter Cup Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter -- softened

3/4 cup peanut butter

1 cup firmly packed light brown sugar

1/2 cup sugar

2 egg

2 teaspoons vanilla

2 cups peanut butter cups -- chopped

3/4 cup peanuts -- chopped

1 cup milk chocolate chips

 

PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack.

 

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Chocolate-Peanut Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1/2 cup milk

1/4 pound butter

4 tablespoons cocoa

3 cups rolled oats

1/2 cup peanut butter

 

Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butter. May use one 6-oz package butterscotch chips instead of cocoa. Yield: 2 dozen.

 

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Chocolatey Chocolate-Chip Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups butter or margarine

1/4 cup shortening

1 1/3 cups brown sugar

2 1/2 teaspoons vanilla

3 egg -- Slightly Beaten

4 cups flour

3/4 teaspoon baking soda

1 1/2 teaspoons salt

1 cup cocoa

 

Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen.

 

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CHRISTMAS CASSEROLE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggs -- well beaten

1 cup sugar

1 cup walnuts -- cut fine

1 cup snipped dates

1 cup coconut

1 teaspoon vanilla

1/4 teaspoon almond extract

 

Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees.

 

Remove from oven and while batter is still hot, stir well with wooden spoon.

Cool. Form into 36 small balls. Roll part in granulated sugar and part in confectioners' sugar. Let set to firm up. Store in airtight container.

These improve with age.

 

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Cinnamon Lemon Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1/2 cup butter or margarine

1 egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon grated lemon peel

1/4 teaspoon salt

Cinnamon sugar **

 

**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about 3/4-inch in diameter.

Roll in cinnamon sugar to coat. Set cookies, 1-inch apart on lightly greased cookie sheets. Bake at 350 for 10 minutes

or till edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

 

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Cinnamon-Almond Butter Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups All-purpose flour

1/2 cup Sugar -- divided

3/4 cup Butter or margarine -- softened

1 Egg white -- slightly beaten

1 teaspoon Almond extract

1/8 teaspoon Ground cinnamon

1/8 teaspoon Salt

1/3 cup Almonds*

 

* toasted diced & buttered This is an elegant cookie with a sweet almond flavor.

 

In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm.

 

Preheat oven to 325¯.

 

On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch.

Place strips on greased cookie sheets and brush with slightly beaten egg whites.

 

In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325¯ or until golden. With pancake turner, remove cookies to wire racks and allow to cool.

 

Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

 

Randy Shearer

 

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Cinnamon-Coffee Cookies

 

Recipe By : Cooking Light, Guilt-Free Desserts

Serving Size : 40

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup margarine -- softened

1/2 cup sugar -- plus

2 tablespoons sugar -- divided

3 tablespoons amaretto

1 egg

2 cups all-purpose flour

1 1/2 tablespoons instant coffee granules

1 teaspoon ground cinnamon -- divided

1/4 teaspoon salt

 

Preheat oven to 400 degrees. Cream margarine; gradually add 1/2

cup sugar, beating at medium speed until light and fluffy. Add

amaretto and egg; beat well. Combine

flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add

to creamed mixture, stirring until thoroughly blended. Combine

remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Shape dough

into 40 balls; roll in sugar mixture. Place 2 inches apart on

ungreased cookie sheets. Flatten dough with a fork in a criss-cross

pattern. Bake for 8 minutes, or until lightly browned. Remove

cookies from pans; cool completely on wire racks. Store in an

airtight container. (per cookie: 48 calories, 1.5g fat, 28%

calories from fat)

 

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Clinton Chocolate Chip w/Oatmeal Cookies

 

Recipe By : Enkelin

Serving Size : 1

Categories : Chocolate Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 c unsifted all-purpose flour

1 tsp salt

1 tsp baking soda

1 c solid vegetable shortening -- (Crisco)

1 c firmly packed light brown sugar

1 tsp vanilla extract

2 eggs

2 c old-fashioned rolled oats -- not quick

12 oz pkg semisweet chocolate chips -- Nestle's

 

Preheat oven to 350. Combine flour, salt,and baking soda. Beat together

shortening, sugars, and vanilla until creamy. Add eggs, beating until light

and fluffy. Gradually beat in flour mixture and rolled oats. Stir in

chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased

cookie sheets. Bake 8-10 minutes or until cookies are done. Cool cookies on

sheets for 2 minutes before placing them on wire rack for further cooling.

 

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NOTES : Yields 7 1/2 dozen cookies.

 

 

COCONUT FINGERS COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 tablespoons powdered sugar

 

Cream above together.

 

'1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour ' Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar.

 

Honolulu, Hawaii

 

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COOKIE ON A STICK

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

3/4 cup Parkay margarine

2 eggs

1/2 teaspoon vanilla

3 cups flour

1 teaspoon Calumet baking powder

1/2 teaspoon salt

Wooden craft sticks (like popsicle sticks)

1 tablespoon light corn syrup

Few drops food coloring

 

Beat sugar and margarine until light and fluffy. Blend in eggs and vanilla.

Add combined dry ingredients; mix well. Chill several hours or overnight.

Preheat oven to 375 degrees. On lightly floured surface, roll dough to 1/4" thickness; cut with 3" cookie cutters. Place on ungreased cookie sheet.

Slide stick under each cookie to center; gently press dough around stick.

Bake 9 to 11 minutes, or until edges are lightly browned. Cool slightly; remove from cookie sheet. Cool. Glaze: Combine corn syrup and food coloring.

Paint cookies with glaze using small brush. Wrap each with colored clear plastic wrap and they're ready to give away. Makes approximately 4 dozen.

 

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COOKIE PAINTS

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg yolks

1/2 teaspoon water

Food coloring

 

Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze.

 

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COOKIE POPS FOR A PARTY

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 box of sugar or chocolate chip cookie mix

1 egg

Assorted decoration: Jelly Beans -- M and M, Reeses Piec

 

1. Make dough as directed for cut cookies.

 

2. Shape 1 tablespoon of dough into ball for each cookie.

 

3. Push ice cream stick into center of each ball.

 

4. Flatten balls with floured glass bottom.

 

5. Press decorations lightly into dough.

 

6. Bake at 375 degrees for 7 to 9 minutes.

 

7. Cool 1 to 3 minutes and remove from cookies sheet.

 

Do not pick up stick until completely cool.

 

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Cookie: Crispie Treats (No Bake)

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups mini marshmallows

1/4 cup margarine

1/2 cup peanut butter

1/8 teaspoon salt

4 cups crisp rice cereal

1 1/2 cups M & M candies -- plain or peanut

 

Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set. Makes about 3 dozen cookies.

 

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Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Eggs

1 teaspoon Salt

1 cup Lard

1 teaspoon Baking soda

1 cup Milk -- sweet

3 teaspoons Baking powder

2 cups Sugar

 

Mix as thin as can be handled.

 

Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.

 

Source: Elsie Scanlon, Perryton Grange, Licking County, OH

 

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Cowboy Cookies

 

Recipe By : Historical Davis United Methodist Church

Serving Size : 120

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups shortening

--or part butter or margarine

1 1/2 cups granulated sugar

1 1/2 cups brown sugar, packed

3 eggs

3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 teaspoon baking powder

3 cups rolled oats

1 1/2 teaspoons vanilla extract

12 ounces chocolate chips -- or butterscotch

1 cup chopped nuts -- or coconut

 

Preheat oven to 325 degrees; grease cookie sheets. Mix

the shortening, sugars, eggs, and vanilla extract. Add the

flour, baking soda, salt and baking powder; mix well. Stir

in the oats, then the chocolate chips and nuts. Drop by

teaspoonfuls onto the cookie sheets. Bake for about 15

minutes. Remove from pans to cool.

 

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Cranberry Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 96

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup margarine

1 cup granulated sugar

1 cup firmly packed brown sugar

1 egg

1/4 cup milk

2 tablespoons lemon juice

3 cups fresh or frozen cranberries -- stemmed and chopped

1 cup chopped walnuts

 

Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks. 8 dozens.

 

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CRANBERRY-APPLE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Butter

1 teaspoon Cinnamon

1 C Brown sugar

1/2 teaspoon Salt

3/4 C Sugar

1 teaspoon Orange rind -- grated

1 Egg

1 1/2 C Apples, pared

1/4 C Milk

 

2 C Flour

1 C Cranberries -- chopped

1 teaspoon Baking powder

 

Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.

 

NOTES:

 

* Moist cookies with cranberries, apples and cinnamon -- Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite.

 

* Don't store these in a cookie jar, they will get too mushy.

 

: Difficulty: easy.

: Time: 15 minutes preparation, 15 minutes baking.

: Precision: measure the ingredients.

 

: Lucille Glassman : DEC Systems Research Center, Palo Alto, California, USA : glassman@src.dec.com {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman : Copyright (C) 1986 USENET Community Trust

 

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CRISPY SUGAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon soda

1 egg

1/2 cup margarine -- melted

2 tablespoons milk

1 teaspoon vanilla

 

Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar.

 

Granny Annie Newsletter

 

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Crocus Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Brown sugar

8 each Eggs -- well beaten

1 cup Lard

5 cups Flour

1 teaspoon Baking soda -- heaping

 

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board.

 

Note: No time or temperature given. Assume a 425 F. oven.

 

Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

 

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CRUNCHY CRISPY COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup oil

1 cup butter

1 cup white sugar

1 cup brown sugar

1 egg

1 tablespoon sour milk

3 1/2 cups flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon soda

1/2 cup coconut

1 cup corn flakes

1 cup oatmeal

1 cup chopped nuts

1 teaspoon vanilla

 

Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies.

 

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CRUNCHY OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup shortening

2 cups brown sugar

1 egg

1 teaspoon vanilla

2 cups sifted flour

2 teaspoons baking powder

1 teaspoon soda

3/4 teaspoon salt

1 1/2 cups oatmeal

1 cup coconut

3/4 cup chopped nuts

 

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients.

Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.

 

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CRUSHED POTATO CHIP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1 cup shortening or butter

1 egg -- beaten

1 pinch of salt

1 teaspoon soda

2 cups flour

3/4 cup crushed potato chops

3/4 cup nuts

 

Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen.

 

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CUT OUT COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Crisco

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla

-----ICING:-----

1 tablespoon margarine

1 1/2 teaspoons vanilla

Milk

Powdered sugar

 

Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.

 

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Deep Dark Chocolate Fudge Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 ounces semisweet chocolate

2 1/2 ounces unsweetened chocolate

3 tablespoons unsalted butter

1 cup sugar

3 egg

1 1/2 teaspoons coffee -- strong brewed

3/4 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ounces semisweet chocolate -- coarsley chopped

3/4 cup pecans -- chopped

 

Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.

 

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Deep Fried Fruit Won Ton Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups prunes -- chopped

1 1/2 cups coconut flakes

1 cup dried apricots -- chopped

1 cup almonds -- chopped

1 1/2 cups brown sugar, packed

24 won ton wrappers

vegetable oil

 

Mix prunes, apricots, brown sugar, coconut and almonds. Put

about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons one at a time turning occaisionally til golden brown. Drain on paper towels. Good served with ice cream.

 

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Deluxe Chocolate Chip Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 22

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown sugar

3/4 cup sugar

1 cup butter or margarine -- softened

1 teaspoon vanilla

2 egg

2 1/2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

12 ounces semisweet chocolate -- or milk chocolate, c

 

Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet.

 

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DIABETIC APPLESAUCE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups cake flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon baking powder

Salt (opt.)

1/2 cup butter

1 tablespoon Sweet Ten

1 egg

1 cup unsweetened applesauce

1/2 cup raisins or nuts

1 cup All Bran

 

 

Mix. Drop on cookie sheet. Bake 20 minutes at 375 degrees.

 

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DIABETIC CINNAMON COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 slice bread -- crumbled

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

1 egg -- beaten

1 teaspoon sweetener

 

 

 

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DIET OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup non-fat dry milk

1 package instant oatmeal

1/2 cup crushed pineapple -- canned in its own ju

5 packages Sweet'N Low

1/2 teaspoon vanilla

1/2 teaspoon coconut flavoring

Dash of salt

 

Mix together; drop by teaspoon on cookie sheet. Bake 12 minutes at 350 degrees. Makes 12 cookies.

 

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DINOSAUR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine -- softened

1 cup sugar

1 large egg

2 teaspoons baking powder

1 teaspoon vanilla

2 3/4 cups flour

Dinosaur cookie cutters

 

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls.

On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use.

Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned.

 

Grade 2

 

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DISH PAN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups brown sugar

1 cup sugar

2 1/3 cups vegetable oil

5 eggs

2 teaspoons soda

1/2 teaspoon baking powder

1 teaspoon salt

4 cups flour

1 1/2 cups minute oats

2 cups Rice Krispies

4 cups Corn Flakes (measure before crushing)

6 ounces miniature chocolate chips

6 ounces peanut butter chips

1 cup nuts

And anything else you happen to have in th

 

Cream first 4 ingredients together. Mix remainder together in a separate huge bowl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Makes a bunch. Warning: Do not double or you will have to mix it in your bathtub!

 

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Double-Treat Walnut Cookies

 

Recipe By :

Serving Size : 22

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Whole-wheat flour

1 Egg

1/4 cup Nonfat dry milk

1/4 cup Frozen orange-juice

1/4 cup Wheat germ

Concentrate, thawed

1 teaspoon Salt

Undiluted

1 teaspoon Baking powder

1 1/2 cups Uncooked quick oats

1/4 teaspoon Cinnamon

1 cup Chopped walnuts

3/4 cup Shortening

1/2 cup Chopped raisins

1 1/4 cups Packed brown sugar

2 tablespoons Granulated sugar

Stir together flour, mulk -- wh

 

 

cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Bake in preheated 350 degree oven about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely. Makes 22.

 

NOTE: For richer flavor substitute butter for half the shortening.

 

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Doubly Chocolate Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 54

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter -- softened

1 1/2 cups sugar

2 egg

2 teaspoons vanilla

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup nuts -- chopped

 

Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.

 

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Dutch Cookies

 

Recipe By :

Serving Size : 48

Categories : Cookies Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups All-purpose flour

1 Egg yolk

1/8 teaspoon Salt

1 Egg white -- slightly beaten

1 cup Butter or margarine

1/4 cup Sugar

1 cup Brown sugar

1/2 teaspoon Cinnamon -- ground

1 teaspoon Vanilla

3/4 cup Almonds -- sliced

 

Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from pan with spatula.

 

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EASY PEANUT BUTTER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup peanut butter

1 cup sugar

1 egg

1/2 bag chocolate chips

 

Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes. Makes about 2 to 3 dozen.

 

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EASY SUGAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups powdered sugar

3 cups salad oil

6 eggs

6 teaspoons vanilla

3 cups butter

3 cups granulated sugar

15 cups flour

3 teaspoons soda

3 teaspoons cream of tartar

1 teaspoon salt

 

 

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet.

Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

 

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Ed's Famous Cowboy Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups All-purpose flour

2 Eggs

1/2 cup Whole wheat flour

1 teaspoon Vanilla

1/2 teaspoon Baking powder

2 cups Quick-cooking oats

1/2 teaspoon Salt

3/4 cup Chopped dates

1 cup Shortening

1/2 cup Chopped raisins

1 cup Packed brown sugar

1/2 cup Chopped pecans

1 cup Granulated sugar

3/4 cup Chocolate bits

-----OPTIONAL-----

Coconut, dried apricots

Butterscotch chips -- etc.

Chopped walnuts

 

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

 

Preheat oven to 350¯.

 

In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well.

 

Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly.

 

Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350¯ about 12 minutes or until golden brown. Remove to rack to cool.

 

Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer

 

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Eggless Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Sugar

1 teaspoon Baking soda

1 cup Shortening

1/4 teaspoon Salt

1 cup Milk -- sour

Flour -- to roll out

 

Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt.

Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven.

 

Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH

 

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Fat-Free Oatmeal Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Light corn syrup

1/4 cup Water

1 teaspoon Vanilla extract

2 Egg whites

1/2 cup Brown sugar

1/2 cup Granulated sugar

2 cups Rolled oats

2 cups Oat bran

1 cup All-purpose flour (I use

Whole wheat)

1/2 teaspoon Baking soda

1/2 cup Raisins (golden are great!)

 

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large bowl, then gradually blend in the dry ingredients. Mix in raisins.

Drop by large spoonfuls onto a cookie sheet lightly sprayed with Baker's Joy. Bake 15-17 minutes or until the edges are browned.

 

These are great warm, but will break your teeth when cold.

Converted to MM by Donna Webster donna@webster.demon.co.uk

 

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FATTIGMAND COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 eggs -- well beaten

Flour

 

Beat 5 eggs well. Add flour to make a stiff dough to roll out. Cut in diamond shapes and fry in deep lard. Sprinkle with sugar. This is my mom's recipe Tilla Melaas.

 

Elbow Lake

 

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FINLAND - CHRISTMAS COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups butter

4 cups sifted flour

1 teaspoon salt

1/2 teaspoon soda

3/4 cup ice water

1 tablespoon almond extract

 

Cream 1 cup butter. Add flour and salt and mix until mixture resembles coarse crumbs. Dissolve soda in water and stir into flour mixture. Blend in almond extract. Cover dough and chill thoroughly. Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thick. Spread half of dough with 1/2 cup soft butter, fold over and chill in refrigerator 15 minutes.

 

Repeat rolling, spreading and folding process. Divide dough in half and roll each portion 1/8 inch thick. Cut into 2 1/2 inch squares and make 1 inch diagonal cuts toward center from each corner.

 

Place 1 teaspoon of prune filling in center of each square. Bring alternate corners together in center, forming pinwheels. Bake on ungreased cookie sheets in hot oven at 400 degrees for 15 minutes.

 

'?BPRUNE FILLING:?b ' '1 lb. cooked prunes 1/2 c. sugar 1 tsp. lemon juice ' Remove pits from prunes and mash to a pulp. Add sugar and lemon juice.

 

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Finnish Almond Cookies

 

Recipe By :

Serving Size : 30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups All-purpose flour

1 tablespoon Sugar

3/4 cup Butter or margarine -- softened

1 Egg -- separated

1 teaspoon Almond extract

2/3 cup Sliced blanched almonds

1/4 cup Sugar

 

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle.

With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar.

Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool.

Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 dozen

 

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Forget 'em Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg white

dash salt

3/4 cup sugar

1 teaspoon vanilla extract

6 ounces semisweet chocolate chips

1 cup pecans -- chopped

 

Preheat oven to 350. Beat egg whites, at room temperature, until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from aluminum foil.

 

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FRUIT COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown sugar

3 eggs -- well beaten

1 box white seedless raisins

3 cups plain flour

1 teaspoon cinnamon

1 cup butter (2 sticks)

1/2 cup milk

6 slices pineapple (crystallized)

2 cups cherries (crystallized)

7 cups pecans -- chopped

1 teaspoon soda

 

Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and other ingredients. Drop by teaspoons on cookie sheet. Bake in 300 degree oven for 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good.

 

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FRUITY JELLO COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups (4 sticks) margarine

1 1/2 cups granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 teaspoons baking powder

5 1/3 cups sifted all purpose flour

1/2 (4 serving size) pkg. red gelatin

1/2 (4 serving size) pkg. orange gelatin

1/2 (4 serving size) pkg. lemon gelatin

1/2 (4 serving size) pkg. green gelatin

 

Combine margarine and sugar together. Add eggs and vanilla. Add baking powder and sifted flour. Divide dough into fourths. Add 1/2 package gelatin to each fourth. Using cookie press, position cookies on ungreased cookie sheet. Sprinkle with remaining gelatin. Bake in a preheated 350 degree oven for 8 to 14 minutes or until done. Do not brown. Yield: approximately 5 dozen cookies.

 

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Frying Pan Cookies

 

Recipe By :

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Eggs -- unbeaten

1 1/2 cups Dates -- chopped

1 cup Sugar*

Salt

 

Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies.

 

Roll in balls and dip in coconut.

 

*Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion.

 

Source: Dutch Oven Submitted by: Shirley Goos

 

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FUDGE NO-BAKE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1/2 cup milk

1/2 cup cocoa

1/4 cup margarine

3 cups quick oats

1 teaspoon vanilla

1/2 cup peanut butter

 

 

 

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FUDGE SANDWICH COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups butter or margarine -- softened

2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

3/4 cup Hershey cocoa

1/2 teaspoon salt

 

Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes.

 

'?BFROSTING:?b ' '3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. milk 1/2 tsp. vanilla ' Melt butter over low heat. Stir in all ingredients. Beat until smooth.

Spread one cookie with frosting, top with another cookie. Cover and refrigerate cookies.

 

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GLAZED APPLE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

1 teaspoon soda

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 cups brown sugar -- firmly packed

1/2 cup shortening

1/4 cup milk

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 egg

2 c.pared apples -- finely chopped

1 cup walnuts -- chopped

1 cup raisins

 

Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside.

Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaze while still warm.

 

'?BVANILLA GLAZE:?b ' '1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melted 1 1/2 tbsp. hot milk ' Elbow Lake

 

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GLAZED CRISP SUGAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups flour -- sifted

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter -- piled softly

1 teaspoon vanilla

1 cup sugar

2 eggs -- well beaten until th

 

Sift flour, cream of tartar, baking soda and salt. Cream butter and vanilla until butter is softened. Add 1 cup sugar gradually, creaming until fluffy.

Add beaten eggs in thirds, beating after each addition. Add dry ingredients in fourths to cream mixture. Chill dough 1 hour at least. Grease cookie sheets. Shape small balls and dip one side in white sugar and put 2 inches apart on cookie sheet. Flatten each ball with a glass. Bake at 375 degrees for 10 minutes or until lightly browned.

 

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Golden Chocolate Treasure Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 18

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 cup brown sugar

3/4 cup butter -- softened

1 egg

1/2 teaspoon vanilla

10 ounces semisweet Treasures baking pieces -- (1-1/2 c.)

1 cup pecans -- Chopped, or walnuts

 

Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches.

 

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GRANDMA'S MOUNT TACOMA COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chocolate chips

2 tablespoons margarine

2 eggs

2 cups powdered sugar

1 teaspoon vanilla

Pinch of salt

1 cup chopped nuts

4 cups miniature marshmallows

Grated coconut

 

Melt the chocolate chips and margarine. Let cool. Beat the eggs until fluffy. Add the powdered sugar, vanilla and salt. Add the mixture to the chocolate. Then add nuts and marshmallows. Mix well.

 

Butter hands. Form mixture into balls and roll in grated coconut. Place on waxed paper and chill on a cookie sheet. These cookies also freeze well.

 

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Grandmother's Brown Sugar Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Brown sugar

3/4 teaspoon Baking soda

3/4 cup Shortening

3/4 teaspoon Cream tartar

4 each Eggs

1 teaspoon Vanilla

5 cups Flour

 

Flour to make a soft dough. Roll, cut and bake in quick oven.

 

Note: Quick oven is probably around 425 F.

 

Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH

 

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GRANNY'S ORANGE NO-BAKE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces pkg. vanilla wafer crumbs

1 cup powdered sugar

3/4 cup chopped nuts

1/4 cup melted margarine

6 ounces can frozen orange juice defrosted

 

 

Mix all ingredients. Form into small balls; roll in powdered sugar.

Freeze until ready to serve.

 

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HAMBURGER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vanilla wafers

Keebler mint fudge wafers or sm. chocolate

Red & yellow icing

Coconut tinted green with food coloring

Sesame seeds - put on with egg whites

 

Put vanilla wafer with a little chocolate icing - yellow or red. Put wafer, then coconut, then yellow or red icing. Put vanilla wafer on top. Then sesame seeds on top of vanilla wafer.

 

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Hartshorn German Christmas Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1/2 teaspoon salt

1 1/8 cups shortening

2 egg

1 cup milk

1 tablespoon hartshorn -- *

1/2 cup boiling water

2 teaspoons vanilla

flour -- (to stiffen)

1 ounce anise seeds

 

1. Mix sugar, salt, shortening, eggs, and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture.

5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds!

6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F). Editor's note: No baking time was given for this recipe. Recommended baking time is 10 to 15 minutes, checking them at 10 minutes.

* Hartshorn can be obtained at your pharmacy. It is ammonium crystals.

 

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Hazel Nut Cookies

 

Recipe By : Elizabeth Powell

Serving Size : 30 Preparation Time :12:00

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound hazelnuts -- shelled, skins on

1/4 pound almonds -- shelled, skins on

2 eggs

1 egg whites

1 pound sugar

 

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned.

 

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HONEY SWEET POTATO COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup shortening

1 1/4 cups honey -- divided

2 eggs

1 1/2 cups cooked -- mashed sweet potatoe

2 1/2 cups flour

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 1/2 cups raisins

1 1/2 cups chopped pecans

4 teaspoons baking powder

 

Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes.

 

Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies.

 

'?BVANILLA FROSTING:?b ' '2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp. milk ' Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.

 

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Honey Bear Cookies

 

Recipe By : National Honey Board

Serving Size : 54

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup honey

2/3 cup molasses

2/3 cup brown sugar

1/2 cup butter -- melted

1/3 cup egg -- slightly beaten

4 cups all-purpose flour

4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

salt -- to taste

 

Method:

Combine and blend honey, molasses, brown sugar, butter and egg. Combine and sift together flour and remaining dry ingredients; add to honey mixture. Mix well. Refrigerate until chilled. Roll out 1/8-inch thick and cut with 3- to 4-inch bear cookie cutter. Bake at 350[F oven 12 minutes until lightly browned. Brush with icing and decorate with currants or raisins, if desired.

Decorator's Icing:

Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushing consistency.

 

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INSTANT PUDDING COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup evaporated milk

1/2 cup butter

2 cups sugar

1 package (4 serving size) instant pudding, any flav

3 cups rolled oats

 

Boil milk, butter and sugar. Cool. Add pudding and blend until smooth.

Stir in oats. Drop by spoonfuls onto waxed paper.

 

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INVISIBLE OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Flour

1 1/2 C Oats -- quick-cooking

2 teaspoons Baking powder

 

1/2 teaspoon Salt

2 large Eggs (lightly beaten)

1 teaspoon Cinnamon -- ground

1 teaspoon Vanilla extract

1/4 teaspoon Nutmeg -- ground

1 teaspoon Almond extract

1/2 C Butter (softened

1 C Raisins -- to room temperature)

1 C Brown sugar (packed

1 C Pecans (chopped) -- firmly into measurin

 

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended.

 

In a separate bowl, stir softened butter with brown sugar until well mixed.

 

Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates and chopped pecans. Mix well until batter is firm.

 

Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving.

 

NOTES:

 

* Delicious high-fiber oatmeal drop cookies -- These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them "Invisible Oatmeal Cookies" because they are wont to disappear whenever unguarded. Enjoy.

 

* If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit.

 

* The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven.

 

: Difficulty: easy.

: Time: 30 minutes.

: Precision: measure the ingredients.

 

: George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysvis!george : Copyright (C) 1986 USENET Community Trust

 

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ITALIAN COOKIES II

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour

1 teaspoon salt

1 1/4 cups sugar

2 teaspoons lemon extract

3 teaspoons baking powder

1 cup milk

1/2 cup oil or Crisco

4 eggs

 

Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients, alternately with milk; mix well. Have 1 cup of flour in reserve for hands.

Roll spoonful of dough in floured hands and shape slightly. Place on greased cookie sheet. Brush with beaten whole egg. Bake at 375 degrees for 12-15 minutes.

 

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ITALIAN EGG COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups flour

2 tablespoons baking powder

6 large eggs

1/2 cup sugar

1/2 cup cooking oil

1 tablespoon vanilla

1 tablespoon anise flavoring

 

Sift dry ingredients together twice. Cream sugar, oil and eggs together and beat until light. Add flavoring, beat 1 minute. Add sifted ingredients and knead lightly until dough is smooth but soft. Place in a bowl. Keep in refrigerator for 1 hour. Roll small pieces of dough in a long strip about 1/2 inch thick. Cut into pieces about 2 inches long and twist. Place on cookie sheet. Bake 350 degrees 15 to 20 minutes.

 

'?BICING:?b ' '4 c. confectioners' sugar 1/2 c. butter 6 tbsp. milk 1 tsp. vanilla 1 tsp. anise ' Cream butter and sugar. Add milk and flavorings, beat until smooth. Brush on cookies and let dry.

 

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ITALIAN EGG DROP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 eggs (lg.)

3/4 cup oil

1 cup sugar

1 teaspoon vanilla

3 1/2 cups sifted flour

6 teaspoons baking powder

 

Place first four ingredients in blender. Blend for 1 minute. Sift flour and baking powder together. Pour liquid mixture into flour mixture. Stir by hand until blended. Spoon on greased cookie sheet with teaspoon. Bake at 350 degrees for 10 to 12 minutes. Cool and frost.

 

Parent

 

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ITALIAN FILLED COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 eggs

1 cup sugar

Dash salt

1 teaspoon vanilla

1/2 pound butter

6 cups flour

6 teaspoons baking powder

-----FILLING:-----

1/2 cup semi sweet chocolate

Medium jar of apple butter

6 tablespoons crushed walnuts

 

Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill with filling and lap over. After rolled flat you could also make into a jelly roll and slice it on an angle.

 

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JAM FILLED COOKIES FOR XMAS

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup oleo

1/4 cup sour cream

3/4 cup sugar

3 eggs

3 teaspoons baking powder

3 cups flour

1/2 teaspoon vanilla

1/2 teaspoon salt

 

Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.

 

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JELLY ROLL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound butter

1 cup sugar

2 cups flour (measure before sifting)

1 egg, beaten

2 teaspoons vanilla

Juice of 1 lemon

Pinch salt

2/3 tablespoon grape jelly (not jam)

 

Cream butter and sugar together. Stir in egg, lemon juice and vanilla.

Sift in the flour. Line cookie sheet with greased waxed paper. Drop small teaspoonfuls in mounds about an inch apart on waxed paper. Dent each mound with your finger. Cut with paring knife small portion of jelly and fill in each dent. Bake 1 hour or until brown at 225 degrees. Makes 45 cookies.

 

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Jelly Top Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Sugar

1/2 teaspoon Cinnamon

1 cup Molasses

1/4 teaspoon Cloves

1 cup Lard

1 teaspoon Baking soda

2 each Egg yolks

2 tablespoons Water -- hot

1 tablespoon Vinegar

2 each Egg whites

1/2 teaspoon Ginger

Firm jelly -- for centers

 

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.

 

Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.

 

Source: Laura Lehew, Maple Grange, Hardin County, OH

 

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JIFFY NO-BAKE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white sugar

1 cup brown sugar

1/2 cup milk

4 tablespoons cocoa

1/8 pound margarine

 

 

Combine ingredients in saucepan, boil one minute.

 

Add:

'1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla ' Stir thoroughly and drop on wax paper. Shape and flatten with fork.

Let set until hardened.

 

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KAIROS RICE KRISPIE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups Rice Krispies

1 1/2 cups flour

1 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups oatmeal

1 cup coconut

 

 

Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispies. Sift flour, soda and baking powder and add to above mixture. Add salt, oatmeal and coconut. Bake 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturdy for packing.

 

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Large Chocolate Chip Cookie

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package yellow cake mix

1/2 cup oil

2 tablespoons water

2 egg -- beaten

1 cup chocolate chip

 

Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown.

 

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LORA'S FRUITCAKE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup shortening

1 cup brown sugar

1 egg

1 3/4 cups sifted flour

1/2 teaspoon salt

1/2 teaspoon soda

1/4 cup sour milk

3/4 cup broken pecans

1 cup cherries -- cut in half (marasch

1 cup chopped dates

 

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Add pecans, cherries and dates. Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet.

 

Bake until light brown in 350 degree oven. Cookies store well and retain moisture better if slice of apple is placed in container with cookies.

 

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LOW FAT JELLY COOKIE

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package cake mix (yellow or lemon)

1/2 cup applesauce

1 1/2 egg beaters

1 teaspoon lemon rind (if yellow cake is used)

 

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula.

 

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M & M PARTY COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup margarine

1/2 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

3/4 cup nuts

1 1/2 cups M&M's

 

Save some M&M's for the top of cookies before you place in oven.

 

Mix all ingredients well. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool in pan for 5 to 8 minutes before removing form pan.

 

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MAMA'S CEREAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup shortening

1 cup sugar

1 cup brown sugar

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs -- beaten

2 cups flour

2 cups oatmeal

2 cups corn flakes

2 cups coconut

Nuts -- optional

 

Cream shortening and sugar. Add eggs and vanilla. Stir in flour, soda and baking powder. Add other dry ingredients. Will be stiff. Drop by spoonfuls on cookie sheet. Press with bottom of glass. Bake at 350 degrees for 8 to 10 minutes, but do not brown.

 

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Matzo Drop Cookies

 

Recipe By : National Honey Board

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups matzo meal

1 1/2 cups matzo farfel

1 1/2 cups dried figs -- chopped

1 cup walnuts -- chopped

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 cup honey

3/4 cup vegetable oil

3 egg

 

Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oil and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

 

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Matzo Meal Cookies

 

Recipe By :

Serving Size : 20

Categories : Cookies Jewish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Sweet. shred. dried coconut

1 tablespoon Water

1 cup Matzo meal

1 teaspoon Vanilla

1/3 cup Firm packed lt brown sugar

1/4 cup Jam

1/3 cup Margarine or butter

 

1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed.

 

2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1 1/2" wide.

 

3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes.

Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer.

 

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MELOKARONA (Greek Honey Cookies)

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg yolk

1/4 cup plus 2 tbsp. orange juice

1/2 cup sugar

1/2 teaspoon grated orange peel

1 1/4 cups butter -- melted and cooled

3 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/2 cup chopped nuts

1 cup honey

1/2 cup water

 

Combine the egg yolks, orange juice, sugar and orange peel. Mix well.

Gradually add the butter and continue blending until the mixture is as thick as mayonnaise. Sift the flour with the baking powder, baking soda, salt and spices. Mix the dry ingredients into the egg mixture and knead the dough until smooth. It will be stiff.

 

Pick up a tablespoon of dough. Squeeze slightly to form an egg shape.

For a filled cookie, press a few pieces of nuts into the center of the dough before shaping it. Place the cookies on ungreased baking sheets, press each cookie slightly with a fork. Bake in preheated 350 degree oven for 20 minutes or until slightly browned.

 

Bring honey and water to a boil, then let it simmer gently. When cookies are baked, dip each one in the syrup for a few seconds, place on a wire rack to drain. Sprinkle the cookies with the nuts. Cool. Makes about 50 cookies. These take a little time, but are well worth it.

 

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MEXICO - MEXICAN WEDDING COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 tablespoons XXX sugar

1 cup flour

1 cup chopped pecans

1 teaspoon vanilla

 

Cream together butter and sugar until light. Add flour, pecans and vanilla.

Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly.

 

Bake at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar while warm. Let cool, roll again in sugar. Be careful to bake only until a light brown color. Cookies may be stored for several days with a light dusting of XXX sugar before serving.

 

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Michele's Triple C Cookies

 

Recipe By :

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Butter -- softened

2 tablespoons Unbleached flour

1 cup Sugar

3/4 teaspoon Baking soda

1 cup Dark brown sugar

1 teaspoon Salt

2 Eggs

2 cups Chocolate chips

1 1/2 teaspoons Vanilla

1/2 cup Pecans -- chopped

2 cups Unbleached flour

 

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time, blending well. Mix in vanilla.

 

Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans.

 

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for 12 minutes.

 

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Molasses Elephant Cookies

 

Recipe By : Jo Anne Merrill

Serving Size : 40 Preparation Time :1:30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable shortening

1 cup sugar

3 large eggs

1 cup light molasses

1/4 cup cider vinegar

 

1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.

2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more.

3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or until set when lightly touched.

4. Remove from cookie sheets and place on wire racks to cool completely.

 

Yield: about 40 large cookies.

 

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MOM'S BREAKFAST COOKIE

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup oil

1 cup dark brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup oatmeal

1 cup corn flakes

2 cups flour

1 teaspoon baking soda

1/2 cup walnuts -- chopped

1/2 cup chocolate chips

 

Mix oil, sugars, eggs and vanilla. Blend in oats and corn flakes. Sift together flour and baking soda. Add nuts and chips. Drop tablespoons of mixture on ungreased baking sheet. Bake at 350 degrees for 10 minutes.

 

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Mrs. Criswell's Ginger Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart Molasses -- baking

8 teaspoons Baking soda -- level - dissol

1 pint Brown sugar

in milk

1 pint Lard

2 tablespoons Ginger -- level

1 pint Milk -- sour

Flour -- to make stiff dough

 

Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel.

 

Note: Hot oven is 400 - 450 F.

 

Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH

 

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Mrs. Field's Apricot Nectar Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 42

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups all-purpose flour

1 teaspoon baking soda

3/4 cup white sugar

1/4 cup dark brown sugar -- packed

1 cup salted butter -- softened

1 egg

1/4 cup apricot nectar

1/2 cup apricot preserves

3/4 cup dried apricots -- chopped

 

1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire whisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 22 to 24 minutes, or just until cookies begin to brown at bottom edges. 6. Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a cool, flat surface with a spatula.

 

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Mrs. Field's Cinnamon Sugar Butter Cookies

 

Recipe By :

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----TOPPING-----

3 tablespoons Sugar

1 tablespoon Ground cinnamon

-----COOKIES-----

2 1/2 cups Flour

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1 cup Dark brown sugar -- pack

1/2 cup Sugar

1 cup Salted butter -- soft

2 Large eggs

2 teaspoons Pure vanilla extract

 

Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes.

Immediately transfer cookies with a spatula to a cool, flat surface.

 

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Mrs. Fields Apricot Nectar Cookies

 

Recipe By :

Serving Size : 42

Categories : Cookies Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups All-purpose flour

1 large Egg

1 teaspoon Baking Soda

1/4 cup Apricot Nectar

3/4 cup White sugar

1/2 cup Apricot preserves

1/4 cup Dark brown sugar -- packed

3/4 cup Dried apricots -- chopped

1 cup Salted butter -- softened

 

1. Preheat oven to 300 degrees F.

 

2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.

 

3. In a large bowl, blend sugars with an electric mixer at medium speed.

Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

 

4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

 

5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.

 

6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.

 

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Mrs. Fields Cookies

 

Recipe By :

Serving Size : 112

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Butter

2 cups Sugar

2 cups Brown sugar

4 each Eggs

2 teaspoons Vanilla

4 cups Flour

5 cups Oatmeal *

1 teaspoon Salt

2 teaspoons Baking powder

2 teaspoons Baking soda

1 each Chocolate chips (24-oz bag)

Chopped nuts. Optional

 

* (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda.

Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes.

 

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Neiman Marcus $250 Cookie

 

Recipe By :

Serving Size : 30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Butter or margarine

2 cups Granulated sugar

2 cups Brown sugar

4 each Eggs

2 teaspoons Vanilla

4 cups Flour

3 cups Ground oatmeal (fine powder)

1 teaspoon Salt

2 teaspoons Baking powder

2 teaspoons Baking soda

24 ounces Chocolate chips

1 each 8 oz hershey bar -- grated

3 cups Chopped nuts

 

Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case.

 

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NO BAKE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup milk

2 cups granulated sugar

1/2 stick oleo

2/3 cup peanut butter

3 cups quick rolled oats

5 tablespoons cocoa

 

Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla.

 

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NO-BAKE FUDGE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1 stick butter

1/2 cup peanut butter

3 cups rolled oats

 

 

Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations:

 

1) May use Rice Krispies or Cheerios instead of oats.

2) Add coconut.

3) Use chunky or smooth peanut butter.

4) Pour into cake pan or square pan and cut into fudge-size pieces.

5) Use your imagination!

 

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NO-BAKE FUDGE-OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 stick margarine

3/4 cup Eagle Brand milk

1 teaspoon vanilla

2 3/4 cups raw oatmeal

1 cup nuts and/or coconut

1/2 cup cocoa

 

 

In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.

Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly.

 

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NORWEGIAN SPICE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup & 2 tbsp. sugar

1 cup maple syrup

3/4 cup water

1 1/4 cups butter or margarine

7 1/2 cups flour

1 tablespoon cloves

1 tablespoon cinnamon

1 tablespoon pepper

1 1/2 tablespoons baking powder

 

Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand.

Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes.

Yield 18 dozen.

 

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OATMEAL KRISPIE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white sugar

1 cup brown sugar

1 cup margarine

2 eggs

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

2 cups rolled oats

2 cups Rice Krispies

1 1/2 tablespoons molasses

1/4 cup water

 

Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes.

 

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Oatmeal Cranberry Cookies

 

Recipe By : Martha Stewart Living

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound unsalted butter*

1 1/4 cups brown sugar

1/2 cup sugar

2 large eggs*

2 teaspoons vanilla extract

2 Tablespoons milk

2 cups rolled oats

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

2 cups dried cranberries

 

*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.

 

Preheat oven to 350 degrees F.

 

Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.

In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.

Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.

 

Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.

Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.

 

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NOTES : We liked these cookies aaaLOT.

 

 

OATMEAL FUDGE COOKIES

 

Recipe By :

Serving Size : 3

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 C Rolled oats

1/2 C Cocoa powder

1 teaspoon Vanilla extract

1/2 C Evaporated milk

1 C Nuts -- chopped (optional)

1/4 pound Butter

2 C Sugar -- granulated

 

Combine oats, vanilla and nuts in a bowl and set aside.

 

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.

Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.

Let boil, while stirring, for 2 minutes.

 

Remove pan from heat and add the butter. Stir until butter is melted and incorporated. Quickly add oat mixture to pan and stir until well mixed.

 

Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.

 

NOTES:

 

* No-bake chocolate oatmeal cookies -- This may be my all-time favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids.

 

* My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing.

 

* A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.

 

* The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan.

 

* These cookies are better the next day, if there are any left.

 

: Difficulty: easy to moderate.

: Time: 20 minutes preparation and cooking, 2 hours cooling.

: Precision: measure the ingredients, watch the cooking time.

 

: Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : There is no such thing as too much chocolate! : Copyright (C) 1986 USENET Community Trust

 

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OATMEAL RASPBERRY BAR COOKIES

 

Recipe By :

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Butter -- Room Temperature

1/2 cup Light Brown Sugar

1 cup Flour

1/4 teaspoon Baking Soda

1/8 teaspoon Salt

1 cup Rolled Oats

3/4 cup Seedless Raspberry Jam

 

Heat the oven to 350¯F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge.

Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.

 

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OLD-FASHIONED LEMON SUGAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups unsifted flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups sugar

1 cup shortening (Crisco)

2 eggs

1/4 cup lemon juice (prefer "Minute Maid 100% Pure

Additional sugar

 

Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well.

Chill 2 hours or overnight.

 

Shape into small balls, 1 1/4 inch or less; roll in additional sugar. Place on greased baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 minutes or until lightly browned.

 

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OLD-FASHIONED SUGAR COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups sifted flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 cup margarine

1 1/2 cups sugar

2 eggs

1 cup sour cream

1 1/2 teaspoons vanilla

 

Sift flour, measure; resift with salt, soda, baking powder and cinnamon.

Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in waxed paper and chill until firm enough to roll.

 

Roll on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes about 5 dozen cookies.

 

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ON TOP OF THE RANGE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1 stick butter

4 tablespoons cocoa

1/2 cup milk

1/2 cup peanut butter

1 teaspoon vanilla

3 cups oatmeal

 

Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut butter, vanilla, and oatmeal.

 

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Outrageous Chocolate Chip Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 36

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup granulated sugar

1/3 cup firmly packed brown sugar

1/2 cup butter -- softened

1/2 cup peanut butter

1/2 teaspoon vanilla

1 egg

1 cup flour

1/2 cup quick cooking rolled oats -- or regular

1 teaspoon baking soda

1/4 teaspoon salt

1 package semisweet chocolate chips -- 6 oz

 

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. VARIATIONS:

Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36

 

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PAINT BRUSH COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup margarine

1 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

 

Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients.

 

Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes.

 

'?BEGG YOLK PAINT (for each color needed):?b ' '1 egg yolk 1/4 tsp. water (if too thick add a few more drops) 3-4 drops food coloring ' Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.

 

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PAINTBRUSH COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

 

Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt.

Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch thick. Cut in desired shapes. Place on ungreased baking sheets.

Paint with egg yolk paint. Bake 6 to 8 minutes.

 

'?BEGG YOLK PAINT:?b ' '1 egg yolk 1/4 tsp. water ' Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water.

 

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PARTY TIME COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter or soft margarine

1 cup sugar

1 egg

1 1/2 teaspoons vanilla

1 (10 oz.) jar maraschino cherries

1 (6 oz.) pkg. semi-sweet chocolate pieces

1/2 cup Eagle Brand sweetened condensed milk

 

In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; make a thumb print on each ball and place 1/2 a cherry in the center (reserve the cherry juice).

 

Make the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of cherry juice and condensed milk. Keep mixture on low heat after blended.

Add more cherry juice if mixture gets too thick. Spoon sauce over top of cherries and cookies. Bake at 350 degrees for 10 minutes. If waiting to make rest of cookies, place batter in refrigerator (it is easier to make balls when dough is chilled). Makes 48 cookies.

 

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PASSOVER (PESACH) FRUIT COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 eggs

1 cup sugar

1 cup oil

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup farfel

3/4 cup chopped nuts

1/2 cup raisins

1/4 cup cut-up cherries

1 cup matzo meal

1 cup cake meal

Other dried fruit as desired -- cut up

 

Beat eggs until creamy; add sugar. Add oil, lemon juice, cinnamon, salt and all other ingredients. Drop onto ungreased cookie sheet. Bake at 350 degrees for 20 minutes.

 

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PASSOVER CHOCOLATE CHIP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup margarine

1 1/2 cups ground nuts

1 cup potato starch

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups chocolate chips

1 1/2 teaspoons baking soda

 

Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies.

 

Bake until light brown at 350 degrees.

 

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PASSOVER NUT COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup softened margarine or butter

2 eggs

4 cups finely ground nuts of any kind (use blende

1/2 cup honey

1/4 teaspoon salt

1/2 teaspoon orange or lemon extract

 

In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet.

 

With the thumb, make a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies.

 

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PEANUT BUTTER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds shortening

4 teaspoons salt

4 pounds peanut butter

8 cups sugar

8 cups brown sugar (3 1/2 boxes)

16 eggs

8 tablespoons milk (1/2 c.)

4 pounds flour

7 tablespoons baking soda (1/2 c.)

 

Do not grease pans. Bake in 350 degree convection oven for 10 minutes.

Adapt to your own oven.

 

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Peanut Butter Cookies #2

 

Recipe By :

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Shortening

1 tablespoon Milk

1 cup Peanut Butter (Creamy)

1 1/4 cups Flour

3/4 cup Granulated sugar

3/4 teaspoon Baking Soda

1/2 cup Brown Sugar (firmly packed)

1/2 teaspoon Baking Powder

1 teaspoon Vanilla

1/4 teaspoon Salt

1 Egg

 

1. Heat oven to 375¯F.

 

2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

 

3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.

 

4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.

Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

 

Makes 2 dozen cookies.

 

Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

 

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Peanut Butter Cookies Ala Lois

 

Recipe By :

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Shortening

1 tablespoon Milk

1 cup Peanut Butter (Creamy)

1 1/4 cups Flour

3/4 cup Granulated sugar

3/4 teaspoon Baking Soda

1/2 cup Brown Sugar (firmly packed)

1/2 teaspoon Baking Powder

1 teaspoon Vanilla

1/4 teaspoon Salt

1 Egg

 

1. Heat oven to 375¯F.

 

2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

 

3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.

 

4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.

Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

 

Makes 2 dozen cookies.

 

Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

 

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Pineapple Cookies #2

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

2 cups flour

1 teaspoon baking powder

1/4 teaspoon soda

1 egg

2/3 cup canned crushed pineapple in juice

1/2 cup nuts

1 teaspoon vanilla

 

Cream shortening and sugars well. Sift flour with dry ingredients; add with egg and pineapple to creamed mixture. Mix well; stir in chopped nuts and vanilla. Drop by teaspoonfuls on greased cookies sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 2 dozen.

 

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Pineapple Cookies #3

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 72

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter

1 cup brown sugar

1 cup white sugar

1 1/2 teaspoons vanilla

2 egg

1 canned crushed pineapple in juice

4 cups flour -- sifted

1/2 teaspoon salt

1 teaspoon soda

1/2 teaspoon baking powder

 

Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredients; drop on cookie sheet by spoonfuls. Bake 12 to 15 minutes in 350-degree oven. Yield: 6 dozen.

 

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POOR MAN'S 1,000 COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white sugar

1 cup margarine

1 large egg

1 cup oil

1 teaspoon cream of tartar

1 teaspoon soda

1 teaspoon salt

Scant 3 1/2 c. flour

1 cup brown sugar

1 cup Rice Krispies

1 cup oatmeal

1 cup coconut

 

Mix sugar and margarine until blended. Add egg. Beat. Add oil and mix well. Sift flour and dry ingredients. Add to above mixture, then add Rice Krispies, oatmeal and coconut. Roll into balls and flatten out. Bake at 350 degrees until firm.

 

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POOR MAN'S COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups rolled oats

1 cup packed brown sugar

1/2 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup hot water

1/2 cup shortening -- melted & cooled

1 teaspoon vanilla extract

 

 

In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water; stir into oats mixture along with shortening and vanilla.

Roll into walnut-size balls. Place on greased cookie sheets.

 

Bake at 350 degrees for about 10 minutes or until golden brown.

Remove from the oven; allow to stand 2 minutes before removing to a wire rack to cool. Yield: about 3 1/2 dozen.

 

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PUDDING OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups flour

1 teaspoon baking soda

1 cup margarine -- softened

1/4 cup granulated sugar

3/4 cup brown sugar

1 package (4 serving size) vanilla flavor instant pu

2 eggs

3 1/2 cups oatmeal

1 cup raisins

 

Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen.

 

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Pumkincookies

 

Recipe By :

Serving Size : 40

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Flour

1 teaspoon Salt

1 1/2 cups Butter

1 teaspoon Vanilla

2 cups Quick Cooking Oats

1 can Pumkin,solid -- packed (16oz)

2 cups Brown Sugar

1 cup Chocolate Chips

2 teaspoons Baking Soda

1 cup Raisins

2 teaspoons Cinnamon

1 cup Chopped nuts

1 Egg

1/2 package M&M

 

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children.

 

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

 

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PUMPKIN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1 cup brown sugar

1 cup shortening

4 eggs

1 (No 2) can of pumpkin (could not get #2 so

4 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 teaspoons soda

2 teaspoons vanilla

1 or 2 c. nuts (optional)

 

Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones.

 

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PUMPKIN DROP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups packed brown sugar

1/2 cup shortening or margarine

2 eggs -- beaten

1 3/4 cups cooked mashed pumpkin

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ginger

 

Mix all ingredients in large bowl. Stir until smooth.

 

'1 c. raisins 1 c. chopped walnuts ' Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

 

Tucson, Arizona

 

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Pumpkin Spice Cookies

 

Recipe By : Anita A. Matejka

Serving Size : 36 Preparation Time :0:15

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c margarine

2 egg whites -- whipped

1 c pumpkin

2 c unbleached flour

1 c granulated sugar

2 tsps baking powder

1/4 tsp salt

2 tsps cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

 

Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing

bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl,

combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger,

cloves. Mix wet ingredients with dry ingredients just until moistened.

Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or

until firm to the touch.

 

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QUICK AND EAZY PEANUT BUTTER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (14 oz.) sweetened condensed milk

3/4 - 1 c. peanut butter

1 egg

1 teaspoon vanilla

2 cups Bisquick (baking mix)

 

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.

 

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QUICK BUTTER PECAN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 yellow cake mix

3/4 cup oil

1 egg

2 cups chopped pecans

 

Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.

Bake at 350 degrees or until light golden brown around edges.

 

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QUICK REESES COOKIE POPS

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 vanilla wafers

1/4 cup peanut butter

10 wooden sticks

3/4 cup chocolate chips

1 square shaved wax (or use 5 oz. chocolate candy c

 

To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter.

Top with plain vanilla wafer, placing flat sides together.

 

Melt chocolate chips and wax over low heat. Dip cookies either way over low heat. Dip cookies either 1/2 way up or cover entire cookie pop with chocolate. Allow excess to drip off. Cool on wax paper.

 

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RAIN DROP COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package white cake mix

1 package (4 serving size) Jello berry blue flavor

1 cup boiling water

1 tub (8 oz.) thawed Cool Whip

Decorating gel or colored sugar

 

Heat oven to 350 degrees.

 

Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.

 

Kindergarten

 

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RICE COOKIE

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Crisco shortening

1/2 cup light oil

2 teaspoons vanilla

3/4 cup sugar

1 medium carrot -- grated

1/2 cup Rice Krispies

1/2 cup puffed rice

2 cups rice flour

2 1/2 teaspoons baking powder

1 teaspoon salt

 

 

Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet.

Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.

 

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RICE CRISP COOKIES (No Bake)

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dates

1/2 cup butter or margarine

1 cup sugar

2 eggs

 

Stir and boil all of these 6 minutes.

 

Add:

 

'3 c. Rice Krispies ' When mixed drop by tablespoon into nuts or powdered sugar and roll into balls.

 

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RICE KRISPY COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup shortening or margarine

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla

2 eggs

2 cups flour

1 teaspoon soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 cups oats

2 cups Rice Krispies cereal

 

Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients.

Drop onto cookie sheet and bake at 350 degrees for 12 minutes.

 

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Rolled Buttery Lemon Cookies (Mailanderli)

 

Recipe By :

Serving Size : 50

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Butter -- slightly softened (1

Lemon -- stick)

2/3 cup Granulated sugar -- plus more

flour -- for garnishing

1 large Egg

water

Finely grated peel (yellow

For glazing cookies. -- part only) of 1 larg

 

Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.

 

Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick.

Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.

 

Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.

 

Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished.

 

Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage.

 

Makes 50 to 60 cookies.

 

[THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.

 

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ROMANCE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour

2 tablespoons sugar

1/2 cup butter

 

 

Mix until crumbly. Form into dough and pat into shallow baking dish. Bake for 15 minutes at 350 degrees. Watch closely so it doesn't burn.

1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. coarsely chopped nuts 1 tsp. vanilla Mix together and spread over baked crust. Bake another 25 minutes at 325 degrees. Cut into squares when cool.

 

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Rosemary-Lemon Cookies

 

Recipe By : From Some Like it With Herbs, Huntsville Herb Society Cookbo

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups all-purpose flour

1/2 cup butter or margarine

1/2 cup sugar

1 egg yolk -- beaten

1/2 teaspoon vanilla

2 tablespoons fresh rosemary -- minced

1 3/4 teaspoons lemon rind -- grated

Powdered sugar

 

Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thickness between sheets of waxed paper. Sprinkle one side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet with sugar side up. Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe doesn't say what to do with the powdered sugar.

 

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SHIRLEY'S GINGER COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

1 1/3 cups shortening

2 eggs

1/2 cup light molasses

4 cups flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon cloves

 

Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry ingredients together and mix in well. Roll in balls and flatten with a glass dipped in sugar. Bake at 350 degrees 10 to 12 minutes.

 

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SHOE STRING POTATO COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (12 oz.) pkg. butterscotch chips

6 ounces pecans or peanuts

1 3/4 ounces can shoe string potatoes

 

 

Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.

 

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SIMPLE SESAME COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups (1 lb.) butter -- softened

1 1/2 cups sugar

3 cups all-purpose white flour

1 cup hulled sesame seeds

2 cups shredded Baker's Angel Shred coconut

1/2 cup finely chopped almonds

 

In large mixer bowl cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add flour gradually and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed.

Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper.

Shape into a roll about 2 inches in diameter. Repeat with remaining dough.

Wrap and refrigerate until firm, generally overnight.

 

Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges. Remove to wire racks to cool. Makes 60 to 65 cookies.

 

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SOFT ANISE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1/2 cup shortening

3 eggs

2 2/3 cups flour

3 heaping tsp. baking powder

2 teaspoons anise flavor

 

 

Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients.

Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into frosting and sprinkle with nuts or colored sugar. Makes 4 dozen.

'FROSTING:

1 1/2 c. powdered sugar 1 tsp. vanilla ' Add 1 or 2 drops milk at a time until frosting is smooth.

 

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SOFT ITALIAN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 sticks margarine -- melted

1 cup sugar

1/2 cup sour cream

3 eggs

1/4 teaspoon baking soda

2 tablespoons baking powder

3 1/2 to 4 c. flour

1 teaspoon vanilla

 

Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.

 

Parent

 

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SOFT MOLASSES COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ginger

1/4 teaspoon salt

 

 

'1/2 c. softened butter 1 c. sugar ' '1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses ' 'The flour mixture ' Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter. Bake in a preheated oven at 350 degrees for 15 minutes or until cookies are firm. Store in a covered jar. Makes about 3 dozen.

 

Dunedin, Florida

 

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SOFT PUDDING COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups buttermilk baking mix

1/2 cup vegetable oil

2 (4 oz.) pkgs. instant pudding mix

2 eggs -- beaten

 

 

Combine all ingredients in mixer bowl and beat until well blended.

Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks.

 

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SPECIAL K COOKIES (NO-BAKE)

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white sugar

1 cup clear light Karo syrup

1 (12 oz.) jar chunky peanut butter

4 cups Special K cereal

 

 

Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4 cups Special K cereal. Blend. While warm drop by spoonful on waxed paper. Let cool.

 

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SPECIAL QUICK COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1 cup white corn syrup

1 cup peanut butter

6 cups Special K cereal

 

Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal.

Drop by tablespoon onto wax paper. Cool and eat.

 

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SPICED CHRISTMAS COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour (Gold Medal)

1 1/2 teaspoons baking powder

1 1/4 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon allspice

1/2 teaspoon cloves -- ground

1 1/2 teaspoons cinnamon

2 eggs

2 sticks butter or margarine

1/2 cup almonds (ground)

1/2 teaspoon almond extract

1 cup almonds (sliced thinly)

 

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour.

 

On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.) Specialty Clinics

 

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Spiced-Nut Bar Cookies

 

Recipe By :

Serving Size : 64

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups Flour

Pecans

1 1/2 cups Granulated sugar -- divided

1 1/2 teaspoons Cinnamon

1 cup Butter or margarine -- softened

1/2 teaspoon Salt

3 Eggs -- divided

Confectioners' sugarOPTIONAL

2 1/2 cups Finely chopped walnuts or

In bowl mix flour with 1/2 cu

 

 

until particles resemble small peas. Stir in 1 lightly beaten egg until dough is well blended and smooth. Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan.

Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended. Using small, wet spatula, spread nut mixture evenly over crust. Return to oven; bake 20 minutes or until golden brown.

Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove cookies; store covered in cool place or freeze.

Makes 64.

 

1 Bar with walnuts: 94 calories

 

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Strawberry Delight Cookies

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 24

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1/3 cup cream cheese

1/2 cup flaked coconut

1/2 cup strawberry preserves

1 cup powdered sugar -- sifted

1 tablespoon butter -- soft

1/4 cup strawberry preserves

 

DOUGH: Sift together flour, sugar, baking powder and salt. Cut in butter and cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on cookie sheet. Bake at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Blend all ingredients until smooth. Yield: 2 dozen.

 

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SUGARLESS OATMEAL COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 bananas -- mashed

2 cups uncooked quick-cooking oats

1/2 cup raisins

1/4 cup sugar substitute

1/3 cup margarine -- melted

1/4 cup skim milk

1 teaspoon vanilla

 

Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes. Let stand 1 minute.

Transfer to wire racks and cool.

 

Wheaton

 

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Sugarplum Cookies

 

Recipe By :

Serving Size : 12

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Butter

2 Eggs

1/2 cup Sugar

2 cups Flour

1/4 cup Coolaid mix -- lively colors

Sugar icing

 

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too.

 

From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120

 

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Sunny Cocoa Drop Cookies

 

Recipe By :

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup (1 stick) light corn oil

1/4 teaspoon Freshly grated orange peel

Spread

1 3/4 cups All-purpose flour

2/3 cup Granulated sugar

3 tablespoons Cocoa

2/3 cup Low-fat sour cream

1 teaspoon Baking soda

1 teaspoon Vanilla extract

1/2 teaspoon Baking powder

1 Egg white

Cocoa glaze

-----COCOA GLAZE-----

1 tablespoon Light corn oil spread

1 tablespoon Cocoa

2 tablespoons Water

1/2 cup Powdered sugar

1/2 teaspoon Vanilla extract

 

Here's a fairly low-fat cookie recipe from the Tampa Tribune:

 

Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune:

 

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SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups flour

1 teaspoon soda

1 cup soft oleo

1/4 cup sugar

3/4 cup brown sugar (packed)

1 package (sm.) vanilla pudding

1 teaspoon vanilla

2 eggs

1 (12 oz.) pkg. chocolate chips

1 cup nuts (optional)

 

Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.

 

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SWEDISH CHRISTMAS FRUIT COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup butter

1 cup packed brown sugar

1 cup granulated sugar

2 eggs -- beaten

1 teaspoon soda

1/2 cup sour cream

3 1/2 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon salt

1 teaspoon vanilla

1 cup chopped raisins

1/2 cup chopped candied cherries

1 cup chopped candied pineapple

1 cup chopped nuts

 

Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.

 

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SWEET POTATO COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sweet potato -- cooked & mashed

3/4 cup brown sugar

1/2 cup sugar

1 egg

3/4 cup margarine

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup quick cooking oatmeal

1 cup pecans

1 cup raisins

 

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.

 

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T.M.'s Gingerbread Cookies

 

Recipe By : Jo Anne Merrill

Serving Size : 30 Preparation Time :0:30

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/2 cup margarine -- softened

1/2 cup light brown sugar -- packed

1 large egg

1/2 cup light molasses

 

1. Sift flour with baking soda, salt, ginger and nutmeg.

2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.

3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.

4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest.

5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. 6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time.

 

Yield: About 30-36 cookies.

 

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NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter.

 

 

TOTO'S ITALIAN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour

1 cup unsweetened cocoa

4 teaspoons baking powder

2 teaspoons ground cloves

1 cup sugar

3 eggs

1 cup Crisco

1 cup walnuts

3/4 cup milk

 

 

Mix together flour, cocoa, baking powder, and cloves. Cream shortening and sugar; add eggs, milk, nuts, dry ingredients. Mix well. Dough should be dry to the touch. Shape into round balls and place on greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Frost.

'FROSTING:

2 sticks margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsweetened cocoa 8-10 tbsp. evaporated milk 1/2 tsp. ground cloves 1/2 tsp. cinnamon ' Cream margarine and sugar and cocoa. Add all other ingredients; mix until smooth.

 

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TRAIL MIX COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

1 cup brown sugar

1/2 cup margarine

1/2 cup shortening

1/2 cup oats

2 teaspoons vanilla

2 eggs

2 cups all-purpose flour

3/4 cup oat bran & 1/4 c. wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1 cup peanut butter

2 cups plain M&M's

1 cup peanuts

3/4 cup raisins

 

Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly.

Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.

 

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TRAIL SIDE COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups flour

1 teaspoon soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

1/4 cup milk

1 teaspoon vanilla

2 1/2 cups oatmeal

1/2 cup raisins

1/2 cup chocolate chips

 

Mix and bake at 350 degrees for 10 to 12 minutes.

 

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Triple Chocolate Chunk Cookies

 

Recipe By : Ann Miner

Serving Size : 48

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 semisweet chocolate squares -- *

6 ounces white chocolate -- chips or chunks

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter -- at room temp.

1 cup firmly packed light brown sugar

2 eggs

2 teaspoons vanilla extract -- not imitation

 

Preheat oven to 375 degrees.

Melt 2 squares of semisweet chocolate in small saucepan.

Cut remaining 6 squares chocolate into large chunks.

Sift together flour, baking soda and salt in small bowl.

Beat butter in large bowl until creamy. Gradually beat

in brown sugar and granulated sugar until light and fluffy.

Beat in eggs and vanilla. Then beat in melted chocolate.

Beat flour mixture into chocolate mixture until well

blended. Stir in semisweet chocolate chunks and white

chocolate chips or chunks.

Drop the dough by rounded tablespoons, 2 inches apart,

onto ungreased baking sheets.

Bake for 10 to 12 minutes or until slightly browned

around edge. Remove from baking sheets to racks to cool.

 

* you may substitute 8 ounces semisweet chocolate chips for

the squares. You will be melting 2 ounces and using the

rest as chips.

 

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VANILLA BEAN COOKIES

 

Recipe By :

Serving Size : 4

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground almonds

2 vanilla beans -- ground

1 pound butter

8 tablespoons sugar

4 cups flour

 

Beat butter and sugar together. Add flour and almonds. Dough will be stiff.

Form into small crescents by hand. Bake 10 to 12 minutes or until light in color at 350 degrees.

 

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Variations on World's Best Chocolate Chip Cookies

 

Recipe By :

Serving Size : 1

Categories : Cookies Chocolate

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

See Worlds best... recipe

 

Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350¯ oven for 10-12 minutes unless otherwise stated.

 

Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips.

 

Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.

 

Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips.

 

Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350¯.

 

Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips.

 

Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla.

 

Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough.

 

Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips.

 

Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips.

 

Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional).

 

Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces.

 

Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices.

 

Randy Shearer

 

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White Chocolate Chip Cookie With Macadamia Nuts

 

Recipe By :

Serving Size : 8

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Unsalted butter softened

1/3 cup Sugar

1/3 cup Brown sugar firm packed

1 Egg

1 teaspoon Vanilla

1 cup All purpose flour

1/2 teaspoon Baking soda

1/4 teaspoon Salt

6 1/2 ounces White chocolate -- chopped

3/4 cup Macadamia nuts -- halved

 

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART.

BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

 

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White Chocolate Chip Cookies with Macadamia Nu

 

Recipe By :

Serving Size : 8

Categories : Cookies Chocolate

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Unsalted butter softened

1 cup All purpose flour

1/3 cup Sugar

1/2 teaspoon Baking soda

1/3 cup Brown sugar firm packed

1/4 teaspoon Salt

1 Egg

6 1/2 ounces White chocolate -- chopped

1 teaspoon Vanilla

3/4 cup Macadamia nuts -- halved

 

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

 

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White Chocolate Chip Cookies with Macadamia Nuts

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 12

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup unsalted butter -- softened

1/3 cup sugar

1/3 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 1/2 ounces white chocolate -- chopped

3/4 cup macadamia nuts -- halved

 

Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. Add flour, baking soda and salt and mix until just combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart. Bake in preheated 375 degree oven until lightly brown around edges, about 15 min. Cool on cookie sheet for 3 min, then remove to racks and cool completely. Store in air-tight container. (can be prepared ahead. Store cookies up to 4 days at room temp. Or freeze 3 wks.)

 

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World's Finest Health Cookie

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Flour

1 cup Raisins

2 cups Sugar

1 cup Shortening

1 teaspoon Baking soda

1 cup Milk -- sour

2 teaspoons Baking powder

1 each Egg

3 cups Oats -- rolled

1/2 teaspoon Salt

 

Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven.

 

 

 

 

 

 

World's Second Health Cookie

 

Recipe By :

Serving Size : 1

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Brown sugar

1 teaspoon Cinnamon

2 cups Oats -- rolled

3/4 cup Shortening

2 cups Flour

3/4 cup Raisins -- chopped

1/2 teaspoon Baking soda

2 each Eggs

 

Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes.

 

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