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150 Year Old Oatmeal Cookies Recipe By Serving Size Categories Amount -------1 3/4 3 2 2 1/2 1/2 1 1 3 : : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Sugar Lard Egg yolks Flour Oatmeal -- old fashioned Raisins -- chopped Walnuts -- chopped -----DISOLVE IN 1/2 C. WATER----Soda Cinnamon Egg whites -- well beaten

Measure -----------cup cup each cups cups cup cup teaspoon teaspoon each

Mix ingredients, add the egg whites last. This is a very stiff mixture but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb - - - - - - - - - - - - - - - - - * Exported from 7 Recipe By Serving Size Categories Amount -------1/2 1 1/2 1 6 6 6 6 LAYER MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter graham cracker crumbs Eagle Brand milk chocolate chips butterscotch chips coconut nuts -- chopped

Measure -----------stick cups can ounces ounces ounces ounces

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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MasterCook II

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ADA FRENCH SPONGE COOKIES Recipe By Serving Size Categories Amount -------1/2 3/4 1/4 3 1/2 1/4 6 : : 10 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------CAKE FLOUR BAKING POWDER SALT EGGS -- SEPARATED ALMOND EXTRACT VANILLA EXTRACT SUGAR

Measure -----------cup teaspoon teaspoon teaspoon teaspoon tablespoons

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Air or Meringue Cookies Recipe By Serving Size Categories Amount -------3 1/4 3/4 3 : : 6 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Egg whites Cream of tartar Sugar Cocoa

Measure -----------each teaspoon cup tablespoons

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

Almond Cookie Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1 1/2 1/2 1/4 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Sugar Butter Almond flavoring almond paste Flour Baking powder Soda

Measure -----------cup cups teaspoon 8 ounces Can cups teaspoon teaspoon

Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie. Place on ungreased cookie sheet and press gently with small fruit glass which has been dipped in granulated sugar. Bake at 350 until delicately browned. about 12 minutes. NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Almond Spice Cookies Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Cookies

Amount -------4 2 3 1/2 1 1 1/2 1 1 3 1 10

Measure -----------cups teaspoons teaspoons teaspoon teaspoon cup teaspoon cup teaspoon large cup ounces

Ingredient -- Preparation Method -------------------------------All-purpose flour Instant coffee powder Cinnamon Almond extract Ginger Granulated sugar Salt Dark brown sugar -- * Baking soda (extra) or jumbo eggs Butter Slivered blanched almonds** These cookies go well with after

* firmly packed ** (2 1/2 - 3 cups) 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 375ø. 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 375ø. 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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MasterCook II

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Annette Funicello's Peanut Butter Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------2 1 1/2 1/4 1/2 1/2 2 1 1 6 : Public domain recipes converted from Meal Master format : 30 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour -- unsifted sugar baking soda salt margarine -- corn oil softened (1 peanut butter -- Skippy creamy or Sup egg water vanilla semisweet chocolate chips -- 1 cup

Measure -----------cups cup teaspoon teaspoon cup cup tablespoon teaspoon ounces

In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry and Honey Zisman, pg 18; St. Martin's Press, New York, 1985. ] [I made these last night to pack for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Can't believe it's not butter for the margarine. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well... What I have are chocolate chip cookies (mini-chips), with a faint almond flavor. ] - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Applesauce-Raisin Cookies Recipe By Serving Size Categories Amount : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method

Measure

-------1/4 1/4 1 1 1/2 1/2 1/2 2 1/2 1 1/8 1/2 1/2

-----------cup cup teaspoon cup cup cup teaspoons teaspoon teaspoon teaspoon cup cup

-------------------------------vegetable oil sugar egg vanilla extract unsweetened applesauce whole wheat flour unbleached flour -- white baking powder baking soda ground cinnamon ground cloves rolled oats raisins -- dark or golden

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

Baby Ruth Cookies Recipe By Serving Size Categories Amount -------1/2 3 3/4 1 1 1/2 1/2 2 2/3 1 1/4 5 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter -- softened Flour -- sifted Peanut butter -- smooth Baking powder Sugar Salt Eggs -- beaten Milk Vanilla Baby Ruth bars, 1.9oz -- cutup

Measure -----------cup cups cup teaspoon cups teaspoon cup teaspoons

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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MasterCook II

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Baker's Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------2 1/4 1 1 2 1/2 1 12 1 3/4 3/4 : Public domain recipes converted from Meal Master format : 72 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour vanilla baking soda egg salt nuts -- coarsely chopped semisweet chocolate chips butter or margarine -- softened (2 sticks) firmly packed brown sugar granulated sugar

Measure -----------cups teaspoon teaspoon teaspoon cup ounces cup cup cup

Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen. - - - - - - - - - - - - - - - - - * Exported from BANANA Recipe By Serving Size Categories Amount -------MasterCook II SANDWICH *

COOKIE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Bananas Mayonnaise "Dixie" Vanilla Cookies (available at Food

Measure ------------

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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MasterCook II

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BANANA - OATMEAL - CHOCOLATE Recipe By Serving Size Categories Amount -------3/4 1 1 1 1 1/2 1/2 1 1/4 1 1 3/4 1 1/2 : : 4 Preparation Time :0:00 : Cookies

COOKIES

Measure -----------cup cup cup cups teaspoon teaspoon teaspoon teaspoon cups package cup

Ingredient -- Preparation Method -------------------------------oleo (1 1/2 sticks) egg bananas -- mashed white sugar flour baking soda salt nutmeg cinnamon quick oats chocolate chips nuts

Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Banana Fudge Cookies Recipe By Serving Size Categories Amount -------18 1/2 1/3 1 2 6 : Public domain recipes converted from Meal Master format : 42 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------chocolate cake mix -- Package ripe banana -- Mashed egg water semisweet chocolate bits

Measure -----------ounces cup tablespoons ounces

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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MasterCook II RECIPE

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COOKIE

Recipe By Serving Size Categories Amount -------1/2 1/4 1/2 1 1 1 1/8 1/2 1/4

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------soft shortening (part butter) dark brown sugar white sugar vanilla egg sifted Nunn-Better all-purpose flour salt soda

Measure -----------cup cup cup teaspoon cups teaspoon teaspoon

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. Õ þBVARIATIONS:þb Õ 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1 (6 ounce) package chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add chocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughly with cookie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cup nuts. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Beacon Hill Cookies Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 : : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Egg whites Sugar Vinegar Vanilla

Measure -----------each cup teaspoon teaspoon

1 3/4

cup cup

Chocolate chips Chopped walnuts or pecans

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. - - - - - - - - - - - - - - - - - * Exported from BETTY Recipe By Serving Size Categories Amount -------1 1/2 2 1/4 1/4 3/4 1 MasterCook II COOKIES *

CROCKER

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter powdered sugar flour salt nuts -- finely chopped vanilla

Measure -----------cup cup cups teaspoon cup teaspoon

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. - - - - - - - - - - - - - - - - - * Exported from BETTY Recipe By Serving Size Categories Amount -------1 1 1/2 2 CROCKER MasterCook II CRUNCHY *

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar brown sugar Crisco eggs

Measure -----------cup cup cup

3 1 1/2 1

cups teaspoon teaspoon cup

flour baking soda salt nuts

Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees. - - - - - - - - - - - - - - - - - * Exported from BIG Recipe By Serving Size Categories Amount -------3 1 1/2 1 1/4 2 1 2 1/2 1 1/4 3 1/2 3 BANANA MasterCook II COOKIE *

CEREAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour soda nutmeg shortening mashed ripe bananas chopped nuts sugar salt cinnamon quick oatmeal eggs

Measure -----------cups teaspoon teaspoon cups cups cup cups teaspoon teaspoons cups

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

Boston Cookies Recipe By Serving Size Categories Amount -------1 1/2 : : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Flour Sugar

Measure -----------cup cup

1/2 1 1/4 1/2

teaspoon teaspoon cup

Cinnamon Egg -- well beaten Baking soda Chopped nuts

ds Salt 1/2 c Raisins 1/4 c Butter or margarine,softened Stir together flour, cinnamon, baking soda and salt; set aside. In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. Makes 36. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Burnt Sugar Cookies Recipe By Serving Size Categories Amount -------2 1 1 2 3 1 3 1 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Sugar Milk -- sour Water -- boiling Sugar Eggs Salt -- a pinch Lard Baking soda Ginger

Measure -----------cups cup cup cups each cup tablespoons tablespoon

Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough. Note: No time or temperature given. Drop on baking sheet by teaspoonful. Bake in 375 F. oven. Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Butter Cream Filled Cookies

Recipe By Serving Size Categories Amount -------1 1 1/3 1/3 1/3 1 1/3 1 1/2 1 1 1 1/4 2/3 2 1/2 cup

: Jo Anne Merrill : 50 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method --------------------------------- -- Cookies: ----margarine sugar milk dark corn syrup rolled oats all-purpose flour baking powder vanilla extract -- -- Filling: ----all-purpose flour sugar milk egg yolks margarine

Measure -----------cup cups cup cup cups cups teaspoon teaspoon tablespoon cup cup

Preheat oven to 350 degrees. Grease cookie sheets well. COOKIES: 1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly. 2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack. 3. Just before serving, put 2 cookies together, sandwich style, with filling. FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use. - - - - - - - - - - - - - - - - - * Exported from BUTTERCRISP Recipe By Serving Size Categories Amount -------MasterCook II COOKIES *

POTATO

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method --------------------------------

Measure ------------

1 1 1 1 1 1/2 1 2 1

cup cup cup teaspoon teaspoon teaspoon cups cup

butter or margarine -- softened sugar brown sugar -- firmly packed vanilla egg salt soda flour Hungry Jack potato flakes (dry)

Preheat oven 375 degrees. In large bowl cream first four ingredients until well blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly. Shape in 1 inch balls and place on ungreased cookie sheets. Flatten with the bottom of glass dipped in granulated sugar. Bake 6 or 7 minutes until golden brown. Store in a tightly covered container. Makes 5 dozen. For a chewier cookie, reduce cooking time. - - - - - - - - - - - - - - - - - * Exported from FRUIT MasterCook II *

CANDIED Recipe By Serving Size Categories Amount -------2 2 3 4 1 1 1 1 1/2 1/4 1/2 2 6 1/2

CHRISTMAS

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar shortening eggs c. flour cinnamon baking soda baking powder vanilla bleached raisins -- cut up candied cherries -- cut up dates -- cut up nuts -- chopped candied pineapple (3 red -- 3 green, cut up) (extra) flour to stir in fruit immediately

Measure -----------cups cups rounded teaspoon teaspoon teaspoon teaspoon pound pound pound cups slices cup

Cream sugar and shortening, add eggs, then beat well. Add 4 cups flour (measured, unsifted) to which the next 3 ingredients have been sifted. Add vanilla. Stir in the bowl of cut up fruit and nuts. Form rolls in waxed paper and refrigerate overnight. Slice (1/4 inch thick) and bake at 350 degrees for 10 to 12 minutes. Don't overbake as the fruit will harden. Grease cookie sheets.

- - - - - - - - - - - - - - - - - * Exported from CAPE Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1/4 1 3/4 1 1 1/2 1/2 1 1/2 COD MasterCook II COOKIES *

OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------egg sugar melted butter melted lard molasses milk rolled oats seeded raisins or nuts -- cut fine or 1/2 c. o flour baking soda cinnamon salt

Measure -----------cup cup cup tablespoon cup cups cup cups teaspoon teaspoon teaspoon

Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes. If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Makes 75. - - - - - - - - - - - - - - - - - * Exported from CEREAL Recipe By Serving Size Categories Amount -------1 1 1 1 2 2 1 1 1 MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------oil brown sugar white sugar vanilla eggs flour (1 whole wheat & 1 c. white) baking powder baking soda oatmeal -- uncooked

Measure -----------cup cup cup teaspoon cups teaspoon teaspoon cup

1 1

cup cup

Bran Flakes nuts -- chopped (optional)

Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda, oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry). Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minutes. Makes about 87 cookies. Do not overbake - cookies should be chewy in the middle. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cherry Date Skillet Cookies Recipe By Serving Size Categories Amount -------1 1 8 1 3 1 1/2 1 2 1/2 : Land O Lakes Cookie Collection : 60 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter brown sugar, packed chopped dates egg crispy rice cereal coconut flakes maraschino cherries --drained, chopped vanilla extract coconut flakes -- for rolling

Measure -----------cup cup ounces cups cup cup tablespoon cups

In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining coconut. - - - - - - - - - - - - - - - - - * Exported from CHESS Recipe By Serving Size : : 4 PIE MasterCook II BAR COOKIES *

Preparation Time :0:00

Categories Amount -------1 1 2

: Cookies Measure -----------box stick Ingredient -- Preparation Method ------------------------------------CRUST:----yellow cake mix butter eggs Press in a 9 x 13 inch pan. I use a floured

Mix above ingredients. spoon.

Õ þBFILLING:þb Õ Õ \i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners sugar Õ Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes. Fairfield, Ohio - - - - - - - - - - - - - - - - - * Exported from CHINESE Recipe By Serving Size Categories Amount -------1 3/4 1 2 1/2 1/2 36 MasterCook II COOKIES *

ALMOND

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine or butter sugar almond extract sifted flour baking powder ground almonds Sugar blanched almonds

Measure -----------cup cup teaspoon cups teaspoon cup whole

Cream margarine and sugar, add almond extract. Sift flour and baking powder together. Mix gradually into margarine mix. Stir in ground almonds. Form into balls using rounded tablespoons of dough. Roll in sugar, place on cookie sheet. Press flat, top with whole almond. Bake 10 to 12 minutes at 375 degrees. Makes 3 dozen. - - - - - - - - - - - - - - - - - * Exported from CHIP/RICE MasterCook II KRISPIES *

CHOCOLATE

COOKIES

Recipe By Serving Size Categories Amount -------1/2 3/4 1/4 1 1 1 1/2 1/2 1/4 2 1/2 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter packed brown sugar sugar egg vanilla flour baking powder baking soda salt Rice Krispies -- crushed to 1 1/2 c. chocolate chips

Measure -----------cup cup cup teaspoon cup teaspoon teaspoon teaspoon cups cup

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. minute before removing. Makes 4 dozen cookies. - - - - - - - - - - - - - - - - - * Exported from CHOCOLATE Recipe By Serving Size Categories Amount -------2 2 2 4 2 4 5 1 2 2 24 1 3 MasterCook II COOKIES * Let stand 1

CHIPS

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter white sugar brown sugar eggs vanilla flour blended oatmeal salt baking powder soda chocolate chips (8 oz.) Hershey's bar -- grated nuts -- chopped

Measure -----------cups cups cups teaspoons cups cups teaspoon teaspoons teaspoons ounces cups

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey's bar and nuts. Roll into balls and place two inches apart on a cookie sheet. bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved.) *Measure oatmeal and blend in a blender to a fine powder. - - - - - - - - - - - - - - - - - * Exported from CHIPS MasterCook II PUDDING *

CHOCOLATE Recipe By Serving Size Categories Amount -------2 1/4 1 1 1/4 3/4 1 1 2 1

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda butter or margarine -- softened sugar brown sugar Jello chocolate or vanilla instant pudding tsp.vanilla eggs (12 oz.) pkg. chocolate chips

Measure -----------cups teaspoon cup cup cup package

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff). Drop by rounded measuring teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly brown. - - - - - - - - - - - - - - - - - * Exported from CHOCOLATE Recipe By Serving Size Categories Amount -------2 1/4 1 MasterCook II COOKIES *

CHOC - CHIP

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour -- unsifted baking soda

Measure -----------cups teaspoon

1 1/4 3/4 1 1 2 1 1

cup cup cup teaspoon

cup

butter or oleo -- softened granulated sugar light brown sugar -- firmly packed vanilla (4 oz.) pkg. Jello brand chocolate flavor eggs (12 oz.) pkg. chocolate chips nuts -- chopped

Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet. Bake at 375 degrees 8 to 10 minutes. Makes about 7 dozen. Starbuck - - - - - - - - - - - - - - - - - * Exported from CHOCOLATE Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1/2 1/3 1/2 1 1/4 MasterCook II SANDWICHES *

COOKIE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening sugar egg vanilla sifted all-purpose flour cocoa baking soda salt milk Creme filling

Measure -----------cup cup teaspoon cups cup teaspoon teaspoon cup

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 to 12 minutes or just until soft-set (do not overbake). Cool 1 minute. Remove from cookie sheet and cool completely on wire rack.

Prepare creme filling. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling. (About 15 filled cookies.) - - - - - - - - - - - - - - - - - * Exported from CHOCOLATE Recipe By Serving Size Categories Amount -------1/2 1 1 1/2 1 1 3/4 6 1 1/4 MasterCook II COOKIES *

PARTY

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------plus 2 tbsp. melted margarine brown sugar egg milk vanilla flour cocoa baking powder baking soda

Measure -----------cup cup cup teaspoon cups tablespoons teaspoon teaspoon

Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk. Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookies are cooled, frost with chocolate frosting. - - - - - - - - - - - - - - - - - * Exported from CHOCOLATE Recipe By Serving Size Categories Amount -------20 1 MasterCook II COOKIES *

SANDWICH

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------crackers Peanut butter -- creamy Eagle Brand chocolate candy-melt (1 sq.) tsp. Crisco

Measure -----------Ritz level

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. paper to cool and set. Store in a cool place. Place on waxed

You can teach your little ones to make their own cookies. Supervise the melting of the chocolate. If you don't have a microwave - melt chocolate over boiling water (simmering). Friendly 30 Club - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

CHOCOLATE BROWN SUGAR COOKIES Recipe By Serving Size Categories Amount -------1/2 1/2 1/3 1 1/2 1/2 1 : : 3 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Brown sugar Flour (1.1 C --> glass Butter cup filled Honey the top) Egg Baking soda Vanilla extract Chocolate chips

Measure -----------C pound C large teaspoon teaspoon C

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 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Chocolate Chip Pecan Cookies Recipe By Serving Size Categories Amount -------2 3/4 1 1 1 3/4 3/4 1 2 12 1 1/2 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour baking soda salt butter -- (it is best to use r sugar brown sugar -- packed vanilla egg chocolate chip -- bag of real pecans -- chopped

Measure -----------cups teaspoon teaspoon cup cup cup teaspoon ounces cups

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

Chocolate Chip Pudding Cookies Recipe By Serving Size Categories : Public domain recipes converted from Meal Master format : 84 Preparation Time :0:00 : Cookies

Amount -------2 1/4 1 1 3/4 1/4 1 1 2 12 1

Measure -----------cups teaspoon cup cup cup package teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda butter or margarine -- softened firmly packed light brown sugar granulated sugar butter pecan pudding mix -- 4 serv. sz.* vanilla egg chocolate chip nuts -- Chopped

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

Chocolate Chip Whole Wheat Cookies Recipe By Serving Size Categories Amount -------3/4 1 1/2 1 1/4 1 1 1/2 1/2 2 1 1 : Hershey Foods Corporation : 20 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening light brown sugar -- packed egg water vanilla whole wheat flour -- unsifted baking soda salt quick cooking rolled oats dried apricots -- chopped semisweet HERSHEY'S MINI CHIPS

Measure -----------cup cups cup teaspoon cup teaspoon teaspoon cups cup cup

Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS Chocolates. Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack.

- - - - - - - - - - - - - - - - - NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty treats. * Exported from MasterCook II * Chocolate Chip Yogurt Cookies Recipe By Serving Size Categories Amount -------1/2 1/2 1/4 1/4 1/2 1 1/2 1 3/4 1/2 1/2 1/2 : Pillsbury Healthy Baking : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar brown sugar -- packed margarine shortening nonfat plain yogurt vanilla flour baking soda salt miniature chocolate chips

Measure -----------cup cup cup cup cup teaspoons cups teaspoon teaspoon cup

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

Chocolate Chip-Oatmeal Cookies Recipe By Serving Size Categories Amount -------1/2 1 1/2 1 1/2 2 1/4 2 4 1/2 : : 12 Preparation Time :0:00 : Low-Cal Chocolate

Cookies

Measure -----------cup teaspoon cup teaspoon cup cups tablespoons ounces

Ingredient -- Preparation Method -------------------------------Lo cal margarine Baking soda Unsweetened applesauce Vanilla Packed dark brown sugar Flour Thawed frozen apple juice Quick oats -- concentrate

1/4 2 1.

cup ounces

Boiling water Semisweet chocolate chips

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

2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Chocolate Chunk Chocolate Cookies Recipe By Serving Size Categories Amount -------10 1 2 1 1/2 1/2 : Public domain recipes converted from Meal Master format : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------semisweet chocolate -- broken in pieces cake mix -- chocolate fudge pudding mix -- chocolate fudge miracle whip walnuts -- chopped

Measure -----------ounces package packages cups cup

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

Chocolate Cookie Mice Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991

Serving Size Categories Amount -------3/4 1/2 1/2 1 1 2 1/4 1/4 1/2 72 36

: 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------granulated sugar butter or margarine -- softened shortening vanilla extract egg all-purpose flour -- or unbleached unsweetened cocoa powder baking powder miniature chocolate chips red or black licorice strips --cut into 2-inch pieces

Measure -----------cup cup cup teaspoon cups cup teaspoon

Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy. Add the vanilla extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, cocoa and baking powder; mix well. Shape the dough into 1-inch balls. To form a mouse, pinch one end of the ball to form the nose. For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body. For the eyes, press 2 miniature chocolate chips into the dough below the ears. Place the shaped cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 13 minutes, or until set. For the tails, immediately place a piece of licorice into the rounded end of each cookie. Remove from the cookie sheets. Variation. Chocolaty Shortbread Cookies: Prepare the dough as directed above. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar. Bake for 8 to 13 minutes, or until set. Cool for 1 minute; remove from the cookie sheets. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Chocolate Meringue Cookies Recipe By Serving Size Categories Amount -------2 1/8 : Public domain recipes converted from Meal Master format : 20 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------egg white cream of tartar

Measure -----------teaspoon

3/4 1

cup package

sugar chocolate chip -- 6 oz.

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

Chocolate No Bake Cookies Recipe By Serving Size Categories Amount -------1/2 1/2 2 3 1/2 1 2 : : 1 Preparation Time :0:00 : Cookies

Chocolate

Measure -----------cup cup cups cups cup cup tablespoons

Ingredient -- Preparation Method -------------------------------Butter Peanut butter Sugar Oatmeal or: -Water Coconut Cocoa

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

CHOCOLATE OATMEAL COOKIES Recipe By Serving Size Categories Amount -------1 1/2 : : 36 Preparation Time :0:00 : Cookies

Chocolate

Measure -----------cup cup

Ingredient -- Preparation Method ------------------------------------SIFT BEFORE MEASURING----Flour -- all purpose -----RESIFT FLOUR WITH----Cocoa -- *see directions

1 1 1 1/2 1 1/2 1 1 1/2

teaspoon teaspoon teaspoon teaspoon cup cup cup each cup

Baking powder Cinnamon Nutmeg Salt -----FOLD INTO FLOUR MIXTURE----Quick rolled oats -----CREAM TOGETHER----Butter -- softened or shortnin Sugar -----BEAT IN VIGOURSLY----Egg -- well beaten -----ADD FLOUR ALTERNATELY WITH----Evaporated milk

Preheat oven to 350 degrees Beat until smooth after each addition. Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa. Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Chocolate Peanut Butter Cup Cookies Recipe By Serving Size Categories Amount -------2 1/2 1 1 1 3/4 1 1/2 2 2 2 3/4 1 : Public domain recipes converted from Meal Master format : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt butter -- softened peanut butter firmly packed light brown sugar sugar egg vanilla peanut butter cups -- chopped peanuts -- chopped milk chocolate chips

Measure -----------cups teaspoon teaspoon cup cup cup cup teaspoons cups cup cup

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. rack. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cool on a wire

Chocolate-Peanut Cookies Recipe By Serving Size Categories Amount -------2 1/2 1/4 4 3 1/2 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar milk butter cocoa rolled oats peanut butter

Measure -----------cups cup pound tablespoons cups cup

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

Chocolatey Chocolate-Chip Cookies Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 1/3 2 1/2 3 4 3/4 1 1/2 1 : Public domain recipes converted from Meal Master format : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter or margarine shortening brown sugar vanilla egg -- Slightly Beaten flour baking soda salt cocoa

Measure -----------cups cup cups teaspoons cups teaspoon teaspoons cup

Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen. - - - - - - - - - - - - - - - - - * Exported from CHRISTMAS Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1/4 MasterCook II COOKIES *

CASSEROLE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------eggs -- well beaten sugar walnuts -- cut fine snipped dates coconut vanilla almond extract

Measure -----------cup cup cup cup teaspoon teaspoon

Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees. Remove from oven and while batter is still hot, stir well with wooden spoon. Cool. Form into 36 small balls. Roll part in granulated sugar and part in confectioners' sugar. Let set to firm up. Store in airtight container. These improve with age. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cinnamon Lemon Cookies Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 1/2 1 1/2 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar butter or margarine egg vanilla extract all-purpose flour ground cinnamon

Measure -----------cup cup teaspoon cups teaspoons

1 1/2 1/4

teaspoon teaspoon teaspoon

baking powder grated lemon peel salt Cinnamon sugar **

**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies, 1-inch apart on lightly greased cookie sheets. Bake at 350 for 10 minutes or till edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cinnamon-Almond Butter Cookies Recipe By Serving Size Categories Amount -------1 3/4 1/2 3/4 1 1 1/8 1/8 1/3 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------All-purpose flour Sugar -- divided Butter or margarine -- softened Egg white -- slightly beaten Almond extract Ground cinnamon Salt Almonds* This is an elegant cookie with a sweet almond

Measure -----------cups cup cup teaspoon teaspoon teaspoon cup

* toasted diced & buttered 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 325ø. 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 1inch. 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 325ø or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cinnamon-Coffee Cookies Recipe By Serving Size Categories Amount -------1/4 1/2 2 3 1 2 1 1/2 1 1/4 : Cooking Light, Guilt-Free Desserts : 40 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine -- softened sugar -- plus sugar -- divided amaretto egg all-purpose flour instant coffee granules ground cinnamon -- divided salt

Measure -----------cup cup tablespoons tablespoons cups tablespoons teaspoon teaspoon

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) - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Clinton Chocolate Chip w/Oatmeal Cookies Recipe By Serving Size : Enkelin : 1 Preparation Time :0:00

Categories Amount -------1 1/2 1 1 1 1 1 2 2 12

: Chocolate Measure -----------c tsp tsp c c tsp c oz pkg

Cookies

Ingredient -- Preparation Method -------------------------------unsifted all-purpose flour salt baking soda solid vegetable shortening -- (Crisco) firmly packed light brown sugar vanilla extract eggs old-fashioned rolled oats -- not quick semisweet chocolate chips -- Nestle's

Preheat oven to 350. Combine flour, salt,and baking soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased cookie sheets. Bake 8-10 minutes or until cookies are done. Cool cookies on sheets for 2 minutes before placing them on wire rack for further cooling. - - - - - - - - - - - - - - - - - NOTES : Yields 7 1/2 dozen cookies. * Exported from COCONUT Recipe By Serving Size Categories Amount -------1/2 2 MasterCook II COOKIES *

FINGERS

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter powdered sugar

Measure -----------cup tablespoons

Cream above together. Õ 1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Õ Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar. Honolulu, Hawaii - - - - - - - - - - - - - - - - - * Exported from COOKIE ON MasterCook II A STICK *

Recipe By Serving Size Categories Amount -------1 3/4 2 1/2 3 1 1/2 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar Parkay margarine eggs vanilla flour Calumet baking powder salt Wooden craft sticks (like popsicle sticks) light corn syrup Few drops food coloring

Measure -----------cup cup teaspoon cups teaspoon teaspoon tablespoon

Beat sugar and margarine until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients; mix well. Chill several hours or overnight. Preheat oven to 375 degrees. On lightly floured surface, roll dough to 1/4" thickness; cut with 3" cookie cutters. Place on ungreased cookie sheet. Slide stick under each cookie to center; gently press dough around stick. Bake 9 to 11 minutes, or until edges are lightly browned. Cool slightly; remove from cookie sheet. Cool. Glaze: Combine corn syrup and food coloring. Paint cookies with glaze using small brush. Wrap each with colored clear plastic wrap and they're ready to give away. Makes approximately 4 dozen. - - - - - - - - - - - - - - - - - * Exported from COOKIE Recipe By Serving Size Categories Amount -------2 1/2 MasterCook II PAINTS *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------yolks water Food coloring

Measure -----------egg teaspoon

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

- - - - - - - - - - - - - - - - - * Exported from COOKIE Recipe By Serving Size Categories Amount -------1 1 POPS MasterCook II FOR A PARTY *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------of sugar or chocolate chip cookie mix egg Assorted decoration: Jelly Beans -- M and M,

Measure -----------box

Reeses Piec 1. 2. 3. 4. 5. 6. 7. Make dough as directed for cut cookies. Shape 1 tablespoon of dough into ball for each cookie. Push ice cream stick into center of each ball. Flatten balls with floured glass bottom. Press decorations lightly into dough. Bake at 375 degrees for 7 to 9 minutes. Cool 1 to 3 minutes and remove from cookies sheet.

Do not pick up stick until completely cool. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cookie: Crispie Treats (No Bake) Recipe By Serving Size Categories Amount -------4 1/4 1/2 1/8 4 1 1/2 : Public domain recipes converted from Meal Master format : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------mini marshmallows margarine peanut butter salt crisp rice cereal M & M candies -- plain or peanut

Measure -----------cups cup cup teaspoon cups cups

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. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cookies Recipe By Serving Size Categories Amount -------3 1 1 1 1 3 2 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Eggs Salt Lard Baking soda Milk -- sweet Baking powder Sugar

Measure -----------each teaspoon cup teaspoon cup teaspoons cups

Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. Source: Elsie Scanlon, Perryton Grange, Licking County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cowboy Cookies Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1/2 : Historical Davis United Methodist Church : 120 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening --or part butter or margarine granulated sugar brown sugar, packed

Measure -----------cups cups cups

3 3 1 1/2 3/4 3/4 3 1 1/2 12 1

cups teaspoons teaspoon teaspoon cups teaspoons ounces cup

eggs all-purpose flour baking soda salt baking powder rolled oats vanilla extract chocolate chips -- or butterscotch chopped nuts -- or coconut

Preheat oven to 325 degrees; grease cookie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, baking soda, salt and baking powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the cookie sheets. Bake for about 15 minutes. Remove from pans to cool. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Cranberry Cookies Recipe By Serving Size Categories Amount -------3 1 1/4 1/2 1/2 1 1 1 1/4 2 3 chopped 1 : Public domain recipes converted from Meal Master format : 96 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder baking soda salt margarine granulated sugar firmly packed brown sugar egg milk lemon juice fresh or frozen cranberries -- stemmed and chopped walnuts

Measure -----------cups teaspoon teaspoon teaspoon cup cup cup cup tablespoons cups cup

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

*

Exported from

MasterCook II

*

CRANBERRY-APPLE COOKIES Recipe By Serving Size Categories Amount -------1/2 1 1 1/2 3/4 1 1 1 1/2 1/4 2 1 1 : : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter Cinnamon Brown sugar Salt Sugar Orange rind -- grated Egg Apples, pared Milk Flour Cranberries -- chopped Baking powder

Measure -----------C teaspoon C teaspoon C teaspoon C C C C teaspoon

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 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

CRISPY Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/2 1 1/2 2 1

SUGAR

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour sugar baking powder soda egg margarine -- melted milk vanilla

Measure -----------cups cup teaspoon teaspoon cup tablespoons teaspoon

Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Granny Annie Newsletter - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Crocus Cookies Recipe By Serving Size Categories Amount -------1 8 1 5 1 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Brown sugar Eggs -- well beaten Lard Flour Baking soda -- heaping

Measure -----------cup each cup cups teaspoon

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

CRUNCHY Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 3 1/2 1 1 1 1/2 1 1 1 1

CRISPY

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------oil butter white sugar brown sugar egg sour milk flour salt cream of tartar soda coconut corn flakes oatmeal chopped nuts vanilla

Measure -----------cup cup cup cup tablespoon cups teaspoon teaspoon teaspoon cup cup cup cup teaspoon

Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies. - - - - - - - - - - - - - - - - - * Exported from CRUNCHY Recipe By Serving Size Categories Amount -------1 2 1 1 2 2 1 3/4 1 1/2 1 3/4 MasterCook II COOKIES *

OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening brown sugar egg vanilla sifted flour baking powder soda salt oatmeal coconut chopped nuts

Measure -----------cup cups teaspoon cups teaspoons teaspoon teaspoon cups cup cup

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees. - - - - - - - - - - - - - - - - - * Exported from CRUSHED Recipe By Serving Size Categories Amount -------1 1 1 1 1 2 3/4 3/4 POTATO MasterCook II CHIP COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar shortening or butter egg -- beaten of salt soda flour crushed potato chops nuts

Measure -----------cup cup pinch teaspoon cups cup cup

Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen. - - - - - - - - - - - - - - - - - * Exported from CUT Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 1/2 1 1 1 1 1 1/2 OUT MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Crisco sugar eggs flour baking powder salt vanilla -----ICING:----margarine vanilla

Measure -----------cup cups cups teaspoon teaspoon teaspoon tablespoon teaspoons

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

Deep Dark Chocolate Fudge Cookies Recipe By Serving Size Categories Amount -------7 2 1/2 3 1 3 1 1/2 3/4 3/4 1/2 1/4 4 3/4 : Public domain recipes converted from Meal Master format : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------semisweet chocolate unsweetened chocolate unsalted butter sugar egg coffee -- strong brewed vanilla flour baking powder salt semisweet chocolate -- coarsley chopped pecans -- chopped

Measure -----------ounces ounces tablespoons cup teaspoons teaspoon cup teaspoon teaspoon ounces cup

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. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Deep Fried Fruit Won Ton Cookies Recipe By Serving Size Categories Amount -------: : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method --------------------------------

Measure ------------

1 1/2 1 1/2 1 1 1 1/2 24

cups cups cup cup cups

prunes -- chopped coconut flakes dried apricots -- chopped almonds -- chopped brown sugar, packed won ton wrappers vegetable oil

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

Deluxe Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------1 3/4 1 1 2 2 1/2 3/4 3/4 1 12 : Public domain recipes converted from Meal Master format : 22 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------brown sugar sugar butter or margarine -- softened vanilla egg flour baking soda salt chopped walnuts semisweet chocolate -- or milk chocolate, c

Measure -----------cup cup cup teaspoon cups teaspoon teaspoon cup ounces

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

APPLESAUCE

Serving Size Categories Amount -------1 3/4 1 1/2 1/2 1 1/2 1 1 1 1/2 1 Mix.

: 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------cake flour cinnamon nutmeg cloves baking powder Salt (opt.) butter Sweet Ten egg unsweetened applesauce raisins or nuts All Bran Bake 20 minutes at 375 degrees.

Measure -----------cups teaspoon teaspoon teaspoon teaspoon cup tablespoon cup cup cup

Drop on cookie sheet.

- - - - - - - - - - - - - - - - - * Exported from DIABETIC Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 1 MasterCook II COOKIES *

CINNAMON

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------bread -- crumbled cinnamon vanilla egg -- beaten sweetener

Measure -----------slice teaspoon teaspoon teaspoon

- - - - - - - - - - - - - - - - - * Exported from DIET Recipe By Serving Size Categories Amount MasterCook II COOKIES *

OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method

Measure

-------1/3 1 1/2 5 1/2 1/2

-----------cup package cup packages teaspoon teaspoon

-------------------------------non-fat dry milk instant oatmeal crushed pineapple -- canned in its own ju Sweet'N Low vanilla coconut flavoring Dash of salt Bake 12 minutes at 350

Mix together; drop by teaspoon on cookie sheet. degrees. Makes 12 cookies.

- - - - - - - - - - - - - - - - - * Exported from DINOSAUR Recipe By Serving Size Categories Amount -------1 1 1 2 1 2 3/4 MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar egg baking powder vanilla flour Dinosaur cookie cutters

Measure -----------cup cup large teaspoons teaspoon cups

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned. Grade 2 - - - - - - - - - - - - - - - - - * Exported from DISH Recipe By Serving Size : : 4 PAN MasterCook II COOKIES *

Preparation Time :0:00

Categories Amount -------2 1 2 1/3 5 2 1/2 1 4 1 1/2 2 4 6 6 1

: Cookies Measure -----------cups cup cups teaspoons teaspoon teaspoon cups cups cups cups ounces ounces cup Ingredient -- Preparation Method -------------------------------brown sugar sugar vegetable oil eggs soda baking powder salt flour minute oats Rice Krispies Corn Flakes (measure before crushing) miniature chocolate chips peanut butter chips nuts And anything else you happen to have in th

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

Double-Treat Walnut Cookies Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 1/4 1 1 1 1/2 1/4 1 3/4 1/2 : : 22 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Whole-wheat flour Egg Nonfat dry milk Frozen orange-juice Wheat germ Concentrate, thawed Salt Undiluted Baking powder Uncooked quick oats Cinnamon Chopped walnuts Shortening Chopped raisins

Measure -----------cup cup cup cup teaspoon teaspoon cups teaspoon cup cup cup

1 1/4 2

cups tablespoons

Packed brown sugar Granulated sugar Stir together flour, mulk -- wh

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

Doubly Chocolate Cookies Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 2 2/3 3/4 1/4 2 1/2 : Public domain recipes converted from Meal Master format : 54 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter -- softened sugar egg vanilla all-purpose flour unsweetened cocoa powder baking soda salt semisweet chocolate chips nuts -- chopped

Measure -----------cup cups teaspoons cups cup teaspoon teaspoon cups cup

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

Dutch Cookies

Recipe By Serving Size Categories Amount -------2 1 1/8 1 1 1/4 1 1/2 1 3/4

: : 48 Preparation Time :0:00 : Cookies

Ethnic

Measure -----------cups teaspoon cup cup cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------All-purpose flour Egg yolk Salt Egg white -- slightly beaten Butter or margarine Sugar Brown sugar Cinnamon -- ground Vanilla Almonds -- sliced

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

BUTTER

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------peanut butter sugar egg chocolate chips Makes

Measure -----------cup cup bag

Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes. about 2 to 3 dozen. - - - - - - - - - - - - - - - - - * Exported from EASY MasterCook II COOKIES *

SUGAR

Recipe By Serving Size Categories Amount -------3 3 6 6 3 3 15 3 3 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------powdered sugar salad oil eggs vanilla butter granulated sugar flour soda cream of tartar salt

Measure -----------cups cups teaspoons cups cups cups teaspoons teaspoons teaspoon

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Ed's Famous Cowboy Cookies Recipe By Serving Size Categories Amount -------1 1/2 2 1/2 1 1/2 2 1/2 3/4 1 1/2 1 1/2 1 3/4 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------All-purpose flour Eggs Whole wheat flour Vanilla Baking powder Quick-cooking oats Salt Chopped dates Shortening Chopped raisins Packed brown sugar Chopped pecans Granulated sugar Chocolate bits -----OPTIONAL----Coconut, dried apricots

Measure -----------cups cup teaspoon teaspoon cups teaspoon cup cup cup cup cup cup cup

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 350ø. 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 350ø about 12 minutes or until golden brown. Remove to rack to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Eggless Cookies Recipe By Serving Size Categories Amount -------2 1 1 1/4 1 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Sugar Baking soda Shortening Salt Milk -- sour Flour -- to roll out

Measure -----------cups teaspoon cup teaspoon cup

Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven. Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Fat-Free Oatmeal Cookies Recipe By Serving Size Categories Amount -------3/4 1/4 1 2 1/2 1/2 2 2 1 1/2 1/2 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Light corn syrup Water Vanilla extract Egg whites Brown sugar Granulated sugar Rolled oats Oat bran All-purpose flour (I use Whole wheat) Baking soda Raisins (golden are great!) ingredients and sugars in a ingredients. Mix in raisins. lightly sprayed with Baker's are browned.

Measure -----------cup cup teaspoon cup cup cups cups cup teaspoon cup

Preheat oven to 350 degrees. Mix all moist large bowl, then gradually blend in the dry Drop by large spoonfuls onto a cookie sheet Joy. Bake 15-17 minutes or until the edges

These are great warm, but will break your teeth when cold. Converted to MM by Donna Webster donna@webster.demon.co.uk - - - - - - - - - - - - - - - - - * Exported from FATTIGMAND Recipe By Serving Size Categories Amount -------5 MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------eggs -- well beaten Flour

Measure ------------

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

*

Exported from FINLAND -

MasterCook II COOKIES

*

CHRISTMAS

Recipe By Serving Size Categories Amount -------2 4 1 1/2 3/4 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter sifted flour salt soda ice water almond extract

Measure -----------cups cups teaspoon teaspoon cup tablespoon

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. Õ þBPRUNE FILLING:þb Õ Õ 1 lb. cooked prunes 1/2 c. sugar 1 tsp. lemon juice Õ Remove pits from prunes and mash to a pulp. Add sugar and lemon juice. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Finnish Almond Cookies Recipe By Serving Size Categories Amount -------2 1 3/4 1 1 : : 30 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------All-purpose flour Sugar Butter or margarine -- softened Egg -- separated Almond extract

Measure -----------cups tablespoon cup teaspoon

2/3 1/4

cup cup

Sliced blanched almonds Sugar

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle. With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar. Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 dozen - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Forget 'em Cookies Recipe By Serving Size Categories Amount -------2 3/4 1 6 1 : Public domain recipes converted from Meal Master format : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------egg white salt sugar vanilla extract semisweet chocolate chips pecans -- chopped

Measure -----------dash cup teaspoon ounces cup

Preheat oven to 350. Beat egg whites, at room temperature, until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from aluminum foil. - - - - - - - - - - - - - - - - - * Exported from FRUIT Recipe By Serving Size : : 4 MasterCook II COOKIES *

Preparation Time :0:00

Categories Amount -------1 3 1 3 1 1 1/2 6 2 7 1

: Cookies Measure -----------cup box cups teaspoon cup cup slices cups cups teaspoon Ingredient -- Preparation Method -------------------------------brown sugar eggs -- well beaten white seedless raisins plain flour cinnamon butter (2 sticks) milk pineapple (crystallized) cherries (crystallized) pecans -- chopped soda

Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and other ingredients. Drop by teaspoons on cookie sheet. Bake in 300 degree oven for 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good. - - - - - - - - - - - - - - - - - * Exported from FRUITY Recipe By Serving Size Categories Amount -------2 1 1/2 2 1 1/2 1 1/2 5 1/3 1/2 1/2 1/2 1/2 MasterCook II COOKIES *

JELLO

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------(4 sticks) margarine granulated sugar eggs vanilla baking powder sifted all purpose flour (4 serving size) pkg. red gelatin (4 serving size) pkg. orange gelatin (4 serving size) pkg. lemon gelatin (4 serving size) pkg. green gelatin

Measure -----------cups cups teaspoons teaspoons cups

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

*

Exported from

MasterCook II

*

Frying Pan Cookies Recipe By Serving Size Categories Amount -------2 1 1/2 1 : : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Eggs -- unbeaten Dates -- chopped Sugar* Salt

Measure -----------cups cup

Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos - - - - - - - - - - - - - - - - - * Exported from FUDGE Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/4 3 1 1/2 MasterCook II COOKIES *

NO-BAKE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar milk cocoa margarine quick oats vanilla peanut butter

Measure -----------cups cup cup cup cups teaspoon cup

- - - - - - - - - - - - - - - - - * Exported from MasterCook II *

FUDGE Recipe By Serving Size Categories Amount -------1 1/4 2 2 2 2 1 3/4 1/2

SANDWICH

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar eggs vanilla flour baking soda Hershey cocoa salt

Measure -----------cups cups teaspoons cups teaspoon cup teaspoon

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. Õ þBFROSTING:þb Õ Õ 3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. milk 1/2 tsp. vanilla Õ Melt butter over low heat. Stir in all ingredients. Beat until smooth. Spread one cookie with frosting, top with another cookie. Cover and refrigerate cookies. - - - - - - - - - - - - - - - - - * Exported from GLAZED Recipe By Serving Size Categories Amount -------2 1 1 1 1 1/2 1/2 1/4 1/2 1/4 1 2 1 1 MasterCook II COOKIES *

APPLE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour soda cinnamon salt brown sugar -- firmly packed shortening milk nutmeg cloves egg apples -- finely chopped walnuts -- chopped raisins

Measure -----------cups teaspoon teaspoon teaspoon cups cup cup teaspoon teaspoon c.pared cup cup

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. Õ þBVANILLA GLAZE:þb Õ Õ 1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melted 1 1/2 tbsp. hot milk Õ Elbow Lake - - - - - - - - - - - - - - - - - * Exported from GLAZED Recipe By Serving Size Categories Amount -------2 1/2 2 1 1/2 1 1 1 2 CRISP MasterCook II SUGAR COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour -- sifted cream of tartar baking soda salt butter -- piled softly vanilla sugar eggs -- well beaten until th

Measure -----------cups teaspoons teaspoon teaspoon cup teaspoon cup

Sift flour, cream of tartar, baking soda and salt. Cream butter and vanilla until butter is softened. Add 1 cup sugar gradually, creaming until fluffy. Add beaten eggs in thirds, beating after each addition. Add dry ingredients in fourths to cream mixture. Chill dough 1 hour at least. Grease cookie sheets. Shape small balls and dip one side in white sugar and put 2 inches apart on cookie sheet. Flatten each ball with a glass. Bake at 375 degrees for 10 minutes or until lightly browned. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Golden Chocolate Treasure Cookies Recipe By Serving Size Categories Amount : Public domain recipes converted from Meal Master format : 18 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method

Measure

-------1 1/2 3/4 3/4 3/4 3/4 1 1/2 10 1

-----------cups teaspoon teaspoon cup cup teaspoon ounces cup

-------------------------------flour baking soda salt brown sugar butter -- softened egg vanilla semisweet Treasures baking pieces -- (1-1/2 c.) pecans -- Chopped, or walnuts

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

GRANDMA'S Recipe By Serving Size Categories Amount -------1/2 2 2 2 1 1 4

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------chocolate chips margarine eggs powdered sugar vanilla Pinch of salt chopped nuts miniature marshmallows Grated coconut

Measure -----------cup tablespoons cups teaspoon cup cups

Melt the chocolate chips and margarine. Let cool. Beat the eggs until fluffy. Add the powdered sugar, vanilla and salt. Add the mixture to the chocolate. Then add nuts and marshmallows. Mix well. Butter hands. Form mixture into balls and roll in grated coconut. Place on waxed paper and chill on a cookie sheet. These cookies also freeze well. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Grandmother's Brown Sugar Cookies

Recipe By Serving Size Categories Amount -------3 3/4 3/4 3/4 4 1 5

: : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Brown sugar Baking soda Shortening Cream tartar Eggs Vanilla Flour

Measure -----------cups teaspoon cup teaspoon each teaspoon cups

Flour to make a soft dough. Roll, cut and bake in quick oven. Note: Quick oven is probably around 425 F. Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH - - - - - - - - - - - - - - - - - * Exported from ORANGE MasterCook II NO-BAKE *

GRANNY'S Recipe By Serving Size Categories Amount -------12 1 3/4 1/4 6

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------pkg. vanilla wafer crumbs powdered sugar chopped nuts melted margarine can frozen orange juice defrosted

Measure -----------ounces cup cup cup ounces

Mix all ingredients. Form into small balls; roll in powdered sugar. Freeze until ready to serve. - - - - - - - - - - - - - - - - - * Exported from HAMBURGER Recipe By Serving Size Categories MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------Vanilla wafers Keebler mint fudge wafers or sm. chocolate Red & yellow icing Coconut tinted green with food coloring Sesame seeds - put on with egg whites

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

Hartshorn German Christmas Cookies Recipe By Serving Size Categories Amount -------2 1/2 1 1/8 2 1 1 1/2 2 1 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar salt shortening egg milk hartshorn -- * boiling water vanilla flour -- (to stiffen) anise seeds

Measure -----------cups teaspoon cups cup tablespoon cup teaspoons ounce

1. Mix sugar, salt, shortening, eggs, and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F). Editor's note: No baking time was given for this recipe. Recommended baking time is 10 to 15 minutes, checking them at 10 minutes. * Hartshorn can be obtained at your pharmacy. It is ammonium crystals. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Hazel Nut Cookies Recipe By Serving Size Categories Amount -------1 1/4 2 1 1 : Elizabeth Powell : 30 Preparation Time :12:00 : Cookies Ingredient -- Preparation Method -------------------------------hazelnuts -- shelled, skins on almonds -- shelled, skins on eggs egg whites sugar

Measure -----------pound pound pound

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned. - - - - - - - - - - - - - - - - - * Exported from HONEY Recipe By Serving Size Categories Amount -------1/2 1 1/4 2 1 1/2 2 1/2 1 2 1 1 1/2 1 1/2 4 SWEET MasterCook II COOKIES *

POTATO

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening honey -- divided eggs cooked -- mashed sweet potatoe flour salt cinnamon nutmeg raisins chopped pecans baking powder

Measure -----------cup cups cups cups teaspoon teaspoons teaspoon cups cups teaspoons

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.

Õ þBVANILLA FROSTING:þb Õ Õ 2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp. milk Õ Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Honey Bear Cookies Recipe By Serving Size Categories Amount -------2/3 2/3 2/3 1/2 1/3 4 4 1 1/2 1 1/2 1/2 : National Honey Board : 54 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------honey molasses brown sugar butter -- melted egg -- slightly beaten all-purpose flour baking powder ground cinnamon ground ginger ground cloves salt -- to taste

Measure -----------cup cup cup cup cup cups teaspoons teaspoons teaspoons teaspoon

Method: Combine and blend honey, molasses, brown sugar, butter and egg. Combine and sift together flour and remaining dry ingredients; add to honey mixture. Mix well. Refrigerate until chilled. Roll out 1/8-inch thick and cut with 3- to 4-inch bear cookie cutter. Bake at 350[F oven 12 minutes until lightly browned. Brush with icing and decorate with currants or raisins, if desired. Decorator's Icing: Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushing consistency. - - - - - - - - - - - - - - - - - * Exported from INSTANT Recipe By Serving Size Categories Amount -------MasterCook II COOKIES *

PUDDING

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method --------------------------------

Measure ------------

2/3 1/2 2 1 3

cup cup cups package cups

evaporated milk butter sugar (4 serving size) instant pudding, any flav rolled oats

Boil milk, butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

INVISIBLE OATMEAL COOKIES Recipe By Serving Size Categories Amount -------1 1 1/2 2 1/2 2 1 1 1/4 1 1/2 1 1 1 : : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Flour Oats -- quick-cooking Baking powder Salt Eggs (lightly beaten) Cinnamon -- ground Vanilla extract Nutmeg -- ground Almond extract Butter (softened Raisins -- to room temperature) Brown sugar (packed Pecans (chopped) -- firmly into measurin

Measure -----------C C teaspoons teaspoon large teaspoon teaspoon teaspoon teaspoon C C C C

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. batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysvis!george : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - * Exported from ITALIAN Recipe By Serving Size Categories Amount -------4 1 1 1/4 2 3 1 1/2 4 MasterCook II II * The

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour salt sugar lemon extract baking powder milk oil or Crisco eggs

Measure -----------cups teaspoon cups teaspoons teaspoons cup cup

Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients, alternately with milk; mix well. Have 1 cup of flour in reserve for hands. Roll spoonful of dough in floured hands and shape slightly. Place on greased cookie sheet. Brush with beaten whole egg. Bake at 375 degrees for 12-15 minutes. - - - - - - - - - - - - - - - - - -

*

Exported from ITALIAN

MasterCook II COOKIES

*

EGG

Recipe By Serving Size Categories Amount -------5 2 6 1/2 1/2 1 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour baking powder eggs sugar cooking oil vanilla anise flavoring

Measure -----------cups tablespoons large cup cup tablespoon tablespoon

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. Õ þBICING:þb Õ Õ 4 c. confectioners' sugar 1/2 c. butter 6 tbsp. milk 1 tsp. vanilla 1 tsp. anise Õ Cream butter and sugar. Add milk and flavorings, beat until smooth. Brush on cookies and let dry. - - - - - - - - - - - - - - - - - * Exported from ITALIAN Recipe By Serving Size Categories Amount -------6 3/4 1 1 3 1/2 6 EGG MasterCook II DROP COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------(lg.) oil sugar vanilla sifted flour baking powder

Measure -----------eggs cup cup teaspoon cups teaspoons

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

Parent - - - - - - - - - - - - - - - - - * Exported from ITALIAN Recipe By Serving Size Categories Amount -------6 1 1 1/2 6 6 1/2 6 MasterCook II COOKIES *

FILLED

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------eggs sugar Dash salt vanilla butter flour baking powder -----FILLING:----semi sweet chocolate Medium jar of apple butter crushed walnuts

Measure -----------cup teaspoon pound cups teaspoons cup tablespoons

Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill with filling and lap over. After rolled flat you could also make into a jelly roll and slice it on an angle. - - - - - - - - - - - - - - - - - * Exported from JAM Recipe By Serving Size Categories Amount -------1/2 1/4 3/4 3 3 3 1/2 1/2 FILLED MasterCook II FOR XMAS *

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------oleo sour cream sugar baking powder flour vanilla salt

Measure -----------cup cup cup eggs teaspoons cups teaspoon teaspoon

Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting. - - - - - - - - - - - - - - - - - * Exported from JELLY Recipe By Serving Size Categories Amount -------1/2 1 2 1 2 2/3 MasterCook II COOKIES *

ROLL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter sugar flour (measure before sifting) beaten vanilla Juice of 1 lemon Pinch salt grape jelly (not jam)

Measure -----------pound cup cups egg, teaspoons tablespoon

Cream butter and sugar together. Stir in egg, lemon juice and vanilla. Sift in the flour. Line cookie sheet with greased waxed paper. Drop small teaspoonfuls in mounds about an inch apart on waxed paper. Dent each mound with your finger. Cut with paring knife small portion of jelly and fill in each dent. Bake 1 hour or until brown at 225 degrees. Makes 45 cookies. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Jelly Top Cookies Recipe By Serving Size Categories Amount -------1 1/2 1 1/4 1 1 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Sugar Cinnamon Molasses Cloves Lard Baking soda

Measure -----------cup teaspoon cup teaspoon cup teaspoon

2 2 1 2 1/2

each tablespoons tablespoon each teaspoon

Egg yolks Water -- hot Vinegar Egg whites Ginger Firm jelly -- for centers

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. Source: Laura Lehew, Maple Grange, Hardin County, OH - - - - - - - - - - - - - - - - - * Exported from JIFFY Recipe By Serving Size Categories Amount -------1 1 1/2 4 1/8 MasterCook II COOKIES *

NO-BAKE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar brown sugar milk cocoa margarine

Measure -----------cup cup cup tablespoons pound

Combine ingredients in saucepan, boil one minute. Add: Õ 1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla Õ Stir thoroughly and drop on wax paper. Shape and flatten with fork. Let set until hardened. - - - - - - - - - - - - - - - - - * Exported from KAIROS Recipe By Serving Size Categories RICE MasterCook II COOKIES *

KRISPIE

: : 4 Preparation Time :0:00 : Cookies

Amount -------1 1 1 2 1 2 1 1/2 1 1/2 1/2 2 1

Measure -----------cup cup cup teaspoon cups cups teaspoon teaspoon teaspoon cups cup

Ingredient -- Preparation Method -------------------------------margarine sugar brown sugar eggs vanilla Rice Krispies flour soda baking powder salt oatmeal coconut

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

Large Chocolate Chip Cookie Recipe By Serving Size Categories Amount -------1 1/2 2 2 1 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------yellow cake mix oil water egg -- beaten chocolate chip

Measure -----------package cup tablespoons cup

Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. - - - - - - - - - - - - - - - - - * Exported from LORA'S Recipe By Serving Size Categories MasterCook II COOKIES *

FRUITCAKE

: : 4 Preparation Time :0:00 : Cookies

Amount -------1/2 1 1 1 3/4 1/2 1/2 1/4 3/4 1 1

Measure -----------cup cup cups teaspoon teaspoon cup cup cup cup

Ingredient -- Preparation Method -------------------------------shortening brown sugar egg sifted flour salt soda sour milk broken pecans cherries -- cut in half (marasch chopped dates

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Add pecans, cherries and dates. Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet. Bake until light brown in 350 degree oven. Cookies store well and retain moisture better if slice of apple is placed in container with cookies. - - - - - - - - - - - - - - - - - * Exported from LOW Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 FAT MasterCook II COOKIE *

JELLY

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------cake mix (yellow or lemon) applesauce beaters lemon rind (if yellow cake is used)

Measure -----------package cup egg teaspoon

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula. - - - - - - - - - - - - - - - - - * Exported from M Recipe By : & M MasterCook II COOKIES *

PARTY

Serving Size Categories Amount -------1 1/2 1 2 2 2 1/2 1 1/2 3/4 1 1/2

: 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine sugar brown sugar eggs vanilla flour soda salt nuts M&M's

Measure -----------cup cup cup teaspoons cups teaspoon teaspoon cup cups

Save some M&M's for the top of cookies before you place in oven. Mix all ingredients well. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool in pan for 5 to 8 minutes before removing form pan. - - - - - - - - - - - - - - - - - * Exported from MAMA'S Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 2 2 2 2 2 MasterCook II COOKIES *

CEREAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening sugar brown sugar soda baking powder vanilla eggs -- beaten flour oatmeal corn flakes coconut Nuts -- optional

Measure -----------cup cup cup teaspoon teaspoon teaspoon cups cups cups cups

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

*

Exported from

MasterCook II

*

Matzo Drop Cookies Recipe By Serving Size Categories Amount -------1 1/4 1 1/2 1 1/2 1 1 3/4 1 3/4 3 : National Honey Board : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------matzo meal matzo farfel dried figs -- chopped walnuts -- chopped ground cinnamon salt honey vegetable oil egg

Measure -----------cups cups cups cup teaspoon teaspoon cup cup

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

Matzo Meal Cookies Recipe By Serving Size Categories Amount -------1/4 1 1 1 1/3 1/4 1/3 : : 20 Preparation Time :0:00 : Cookies

Jewish

Measure -----------cup tablespoon cup teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------Sweet. shred. dried coconut Water Matzo meal Vanilla Firm packed lt brown sugar Jam Margarine or butter

1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed. 2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1 1/2" wide.

3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes. Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer. - - - - - - - - - - - - - - - - - * Exported from (Greek MasterCook II Honey *

MELOKARONA Recipe By Serving Size Categories Amount -------1 1/4 1/2 1/2 1 1/4 3 1/2 2 1/4 1/8 1/2 1 1/2 1 1/2

Cookies)

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------yolk plus 2 tbsp. orange juice sugar grated orange peel butter -- melted and cooled flour baking powder baking soda salt ground cloves cinnamon chopped nuts honey water

Measure -----------egg cup cup teaspoon cups cups teaspoons teaspoon teaspoon teaspoon teaspoon cup cup cup

Combine the egg yolks, orange juice, sugar and orange peel. Mix well. Gradually add the butter and continue blending until the mixture is as thick as mayonnaise. Sift the flour with the baking powder, baking soda, salt and spices. Mix the dry ingredients into the egg mixture and knead the dough until smooth. It will be stiff. Pick up a tablespoon of dough. Squeeze slightly to form an egg shape. For a filled cookie, press a few pieces of nuts into the center of the dough before shaping it. Place the cookies on ungreased baking sheets, press each cookie slightly with a fork. Bake in preheated 350 degree oven for 20 minutes or until slightly browned. Bring honey and water to a boil, then let it simmer gently. When cookies are baked, dip each one in the syrup for a few seconds, place on a wire rack to drain. Sprinkle the cookies with the nuts. Cool. Makes about 50 cookies. These take a little time, but are well worth it. - - - - - - - - - - - - - - - - - -

*

Exported from MEXICAN

MasterCook II WEDDING

*

MEXICO Recipe By Serving Size Categories Amount -------1/2 2 1 1 1

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter XXX sugar flour chopped pecans vanilla

Measure -----------cup tablespoons cup cup teaspoon

Cream together butter and sugar until light. Add flour, pecans and vanilla. Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly. Bake at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar while warm. Let cool, roll again in sugar. Be careful to bake only until a light brown color. Cookies may be stored for several days with a light dusting of XXX sugar before serving. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Michele's Triple C Cookies Recipe By Serving Size Categories Amount -------1 2 1 3/4 1 1 2 2 1 1/2 1/2 2 : : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter -- softened Unbleached flour Sugar Baking soda Dark brown sugar Salt Eggs Chocolate chips Vanilla Pecans -- chopped Unbleached flour

Measure -----------cup tablespoons cup teaspoon cup teaspoon cups teaspoons cup cups

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

Add eggs, one at Stir until

Sift together flour, soda and salt. Add to butter mixture. mixed. Add chocolate chips and pecans. Drop by teaspoonfuls onto well-greased cookie sheet. degrees for 12 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Bake at 350

Molasses Elephant Cookies Recipe By Serving Size Categories Amount -------4 2 1 1 1/4 1/2 1 3 1 1/4 : Jo Anne Merrill : 40 Preparation Time :1:30 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour ground cinnamon ground ginger baking soda salt vegetable shortening sugar large eggs light molasses cider vinegar

Measure -----------cups teaspoons teaspoon teaspoon teaspoon cup cup cup cup

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 375degree oven for 10-12 minutes or until set when lightly touched. 4. Remove from cookie sheets and place on wire racks to cool completely. Yield: about 40 large cookies. - - - - - - - - - - - - - - - - - * Exported from MOM'S MasterCook II COOKIE *

BREAKFAST

Recipe By Serving Size Categories Amount -------1 1 1 2 1 1 1 2 1 1/2 1/2

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------oil dark brown sugar granulated sugar eggs vanilla oatmeal corn flakes flour baking soda walnuts -- chopped chocolate chips

Measure -----------cup cup cup teaspoon cup cup cups teaspoon cup cup

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

Mrs. Criswell's Ginger Cookies Recipe By Serving Size Categories Amount -------1 8 1 1 2 1 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Molasses -- baking Baking soda -- level - dissol Brown sugar milk Lard Ginger -- level Milk -- sour Flour -- to make stiff dough

Measure -----------quart teaspoons pint in pint tablespoons pint

Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel. Note: Hot oven is 400 - 450 F. Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH - - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook II

*

Mrs. Field's Apricot Nectar Cookies Recipe By Serving Size Categories Amount -------2 3/4 1 3/4 1/4 1 1 1/4 1/2 3/4 : Public domain recipes converted from Meal Master format : 42 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda white sugar dark brown sugar -- packed salted butter -- softened egg apricot nectar apricot preserves dried apricots -- chopped

Measure -----------cups teaspoon cup cup cup cup cup cup

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

Mrs. Field's Cinnamon Sugar Butter Cookies Recipe By Serving Size Categories Amount -------3 1 2 1/2 1/2 1/4 1 : : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method ------------------------------------TOPPING----Sugar Ground cinnamon -----COOKIES----Flour Baking soda Salt Dark brown sugar -- pack

Measure -----------tablespoons tablespoon cups teaspoon teaspoon cup

1/2 1 2 2

cup cup Large teaspoons

Sugar Salted butter -- soft eggs Pure vanilla extract

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

Mrs. Fields Apricot Nectar Cookies Recipe By Serving Size Categories Amount -------2 3/4 1 1 1/4 3/4 1/2 1/4 3/4 1 : : 42 Preparation Time :0:00 : Cookies

Fruits

Measure -----------cups large teaspoon cup cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------All-purpose flour Egg Baking Soda Apricot Nectar White sugar Apricot preserves Dark brown sugar -- packed Dried apricots -- chopped Salted butter -- softened

1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. wire wisk and set aside. Mix well with a

3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Mrs. Fields Cookies Recipe By Serving Size Categories Amount -------2 2 2 4 2 4 5 1 2 2 1 : : 112 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter Sugar Brown sugar Eggs Vanilla Flour Oatmeal * Salt Baking powder Baking soda Chocolate chips (24-oz bag) Chopped nuts. Optional

Measure -----------cups cups cups each teaspoons cups cups teaspoon teaspoons teaspoons each

* (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Neiman Marcus $250 Cookie Recipe By Serving Size Categories Amount -------2 : : 30 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter or margarine

Measure -----------cups

2 2 4 2 4 3 1 2 2 24 1 3

cups cups each teaspoons cups cups teaspoon teaspoons teaspoons ounces each cups

Granulated sugar Brown sugar Eggs Vanilla Flour Ground oatmeal (fine powder) Salt Baking powder Baking soda Chocolate chips 8 oz hershey bar -- grated Chopped nuts

Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. - - - - - - - - - - - - - - - - - * Exported from NO Recipe By Serving Size Categories Amount -------1/2 2 1/2 2/3 3 5 BAKE MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------milk granulated sugar oleo peanut butter quick rolled oats cocoa

Measure -----------cup cups stick cup cups tablespoons

Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla. - - - - - - - - - - - - - - - - - * Exported from NO-BAKE Recipe By Serving Size : : 4 MasterCook II COOKIES *

FUDGE

Preparation Time :0:00

Categories Amount -------2 1/4 1/2 1 1/2 3

: Cookies Measure -----------cups cup cup stick cup cups Ingredient -- Preparation Method -------------------------------sugar cocoa milk butter peanut butter 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) 2) 3) 4) 5) May use Rice Krispies or Cheerios instead of oats. Add coconut. Use chunky or smooth peanut butter. Pour into cake pan or square pan and cut into fudge-size pieces. Use your imagination! - - - - - - - - - - - - - - - - - * Exported from NO-BAKE Recipe By Serving Size Categories Amount -------1 3/4 1 2 3/4 1 1/2 MasterCook II COOKIES *

FUDGE-OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine Eagle Brand milk vanilla raw oatmeal nuts and/or coconut cocoa

Measure -----------stick cup teaspoon cups cup cup

In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk. Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly. - - - - - - - - - - - - - - - - - * Exported from NORWEGIAN MasterCook II COOKIES *

SPICE

Recipe By Serving Size Categories Amount -------1 1 3/4 1 1/4 7 1/2 1 1 1 1 1/2

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------& 2 tbsp. sugar maple syrup water butter or margarine flour cloves cinnamon pepper baking powder

Measure -----------cup cup cup cups cups tablespoon tablespoon tablespoon tablespoons

Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand. Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes. Yield 18 dozen. - - - - - - - - - - - - - - - - - * Exported from OATMEAL Recipe By Serving Size Categories Amount -------1 1 1 2 1 3/4 2 1 2 2 1 1/2 1/4 MasterCook II COOKIES *

KRISPIE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar brown sugar margarine eggs flour baking powder cinnamon rolled oats Rice Krispies molasses water

Measure -----------cup cup cup cups teaspoons teaspoon cups cups tablespoons cup

Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Oatmeal Cranberry Cookies Recipe By Serving Size Categories Amount -------1/2 1 1/4 1/2 2 2 2 2 2 1 1 1 2 : Martha Stewart Living : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------unsalted butter* brown sugar sugar eggs* vanilla extract milk rolled oats all-purpose flour baking soda cinnamon salt dried cranberries

Measure -----------pound cups cup large teaspoons Tablespoons cups cups teaspoon teaspoon teaspoon cups

*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 parchmentlined cookie sheets leaving 1.5 inches between cookies. Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies. - - - - - - - - - - - - - - - - - NOTES : We liked these cookies aaaLOT. * Exported from MasterCook II OATMEAL FUDGE COOKIES Recipe By Serving Size Categories Amount -------3 1/2 1 : : 3 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Rolled oats Cocoa powder Vanilla extract *

Measure -----------C C teaspoon

1/2 1 1/4 2

C C pound C

Evaporated milk Nuts -- chopped (optional) Butter 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. 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. Let cool for 2 hours to set.

: Difficulty: easy to moderate. : Time: 20 minutes preparation and cooking, 2 hours cooling. : Precision: measure the ingredients, watch the cooking time. : Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : There is no such thing as too much chocolate! Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - * Exported from MasterCook II * :

OATMEAL RASPBERRY BAR COOKIES Recipe By :

Serving Size Categories Amount -------1/2 1/2 1 1/4 1/8 1 3/4

: 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter -- Room Temperature Light Brown Sugar Flour Baking Soda Salt Rolled Oats Seedless Raspberry Jam

Measure -----------cup cup cup teaspoon teaspoon cup cup

Heat the oven to 350øF. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars. - - - - - - - - - - - - - - - - - * Exported from MasterCook II SUGAR *

OLD-FASHIONED Recipe By Serving Size Categories Amount -------3 2 1/2 2 1 2 1/4

LEMON

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------unsifted flour baking powder salt sugar shortening (Crisco) eggs lemon juice (prefer "Minute Maid 100% Pure Additional sugar

Measure -----------cups teaspoons teaspoon cups cup cup

Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inch or less; roll in additional sugar. Place on greased baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 minutes or until lightly browned. - - - - - - - - - - - - - - - - - -

*

Exported from OLD-FASHIONED

MasterCook II SUGAR COOKIES

*

Recipe By Serving Size Categories Amount -------4 1/2 1 1 1 1 1/2 1 1 1/2 2 1 1 1/2

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sifted flour salt soda baking powder cinnamon margarine sugar eggs sour cream vanilla

Measure -----------cups teaspoon teaspoon teaspoon teaspoons cup cups cup teaspoons

Sift flour, measure; resift with salt, soda, baking powder and cinnamon. Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in waxed paper and chill until firm enough to roll. Roll on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes about 5 dozen cookies. - - - - - - - - - - - - - - - - - * Exported from ON Recipe By Serving Size Categories Amount -------2 1 4 1/2 1/2 1 3 TOP OF THE MasterCook II RANGE *

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar butter cocoa milk peanut butter vanilla oatmeal

Measure -----------cups stick tablespoons cup cup teaspoon cups

Cook and stir sugar, butter, cocoa and milk until it boils. peanut butter, vanilla, and oatmeal. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Then stir in

Outrageous Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------1/2 1/3 1/2 1/2 1/2 1 1 1/2 1 1/4 1 : Public domain recipes converted from Meal Master format : 36 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------granulated sugar firmly packed brown sugar butter -- softened peanut butter vanilla egg flour quick cooking rolled oats -- or regular baking soda salt semisweet chocolate chips -- 6 oz

Measure -----------cup cup cup cup teaspoon cup cup teaspoon teaspoon package

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. VARIATIONS: Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36 - - - - - - - - - - - - - - - - - * Exported from PAINT Recipe By Serving Size Categories Amount -------3/4 1 MasterCook II COOKIES *

BRUSH

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine sugar

Measure -----------cup cup

1 1 2 1/2 1 1

teaspoon cups teaspoon teaspoon

egg vanilla flour baking powder salt Add egg and vanilla; mix together. Add

Cream margarine and sugar. 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. Õ þBEGG YOLK PAINT (for each color needed):þb Õ Õ 1 egg yolk 1/4 tsp. water (if too thick add a few more drops) 3-4 drops food coloring Õ Bake at 400 degrees for 6-8 minutes. Makes 2 dozen. - - - - - - - - - - - - - - - - - * Exported from PAINTBRUSH Recipe By Serving Size Categories Amount -------3/4 1 2 1 2 1/2 1 1 MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter sugar eggs vanilla flour baking powder salt

Measure -----------cup cup teaspoon cups teaspoon teaspoon

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. Õ þBEGG YOLK PAINT:þb Õ Õ 1 egg yolk 1/4 tsp. water Õ Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water. - - - - - - - - - - - - - - - - - * Exported from PARTY MasterCook II COOKIES *

TIME

Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1/4 1/4 1/2 1 1 1 1/2 1 1 1/2

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour unsweetened cocoa powder salt baking powder baking soda butter or soft margarine sugar egg vanilla (10 oz.) jar maraschino cherries (6 oz.) pkg. semi-sweet chocolate pieces Eagle Brand sweetened condensed milk

Measure -----------cups cup teaspoon teaspoon teaspoon cup cup teaspoons cup

In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; make a thumb print on each ball and place 1/2 a cherry in the center (reserve the cherry juice). Make the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of cherry juice and condensed milk. Keep mixture on low heat after blended. Add more cherry juice if mixture gets too thick. Spoon sauce over top of cherries and cookies. Bake at 350 degrees for 10 minutes. If waiting to make rest of cookies, place batter in refrigerator (it is easier to make balls when dough is chilled). Makes 48 cookies. - - - - - - - - - - - - - - - - - * Exported from MasterCook II FRUIT *

PASSOVER Recipe By Serving Size Categories Amount -------4 1 1 1 1/2 1/4

(PESACH)

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------eggs sugar oil lemon juice cinnamon salt

Measure -----------cup cup tablespoon teaspoon teaspoon

1/2 3/4 1/2 1/4 1 1

cup cup cup cup cup cup

farfel chopped nuts raisins cut-up cherries matzo meal cake meal Other dried fruit as desired -- cut up

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

PASSOVER Recipe By Serving Size Categories Amount -------3/4 1 1/2 1 1 1/2 2 1 1 1/2 1 1/2

CHOCOLATE

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine ground nuts potato starch brown sugar eggs vanilla chocolate chips baking soda

Measure -----------cup cups cup cups teaspoon cups teaspoons

Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies. Bake until light brown at 350 degrees. - - - - - - - - - - - - - - - - - * Exported from PASSOVER Recipe By Serving Size Categories Amount -------MasterCook II COOKIES *

NUT

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method --------------------------------

Measure ------------

1/4 2 4 1/2 1/4 1/2

cup cups cup teaspoon teaspoon

softened margarine or butter eggs finely ground nuts of any kind (use blende honey salt orange or lemon extract

In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet. With the thumb, make a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies. - - - - - - - - - - - - - - - - - * Exported from PEANUT Recipe By Serving Size Categories Amount -------3 4 4 8 8 16 8 4 7 MasterCook II COOKIES *

BUTTER

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening salt peanut butter sugar brown sugar (3 1/2 boxes) eggs milk (1/2 c.) flour baking soda (1/2 c.)

Measure -----------pounds teaspoons pounds cups cups tablespoons pounds tablespoons

Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Peanut Butter Cookies #2 Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Cookies

Amount -------1/2 1 1 1 1/4 3/4 3/4 1/2 1/2 1 1/4 1 1.

Measure -----------cup tablespoon cup cups cup teaspoon cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Shortening Milk Peanut Butter (Creamy) Flour Granulated sugar Baking Soda Brown Sugar (firmly packed) Baking Powder Vanilla Salt Egg

Heat oven to 375øF.

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 NY. Typed for you by Lois Flack, Cyberealm BBS, Watertown, - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Peanut Butter Cookies Ala Lois Recipe By Serving Size Categories Amount -------1/2 1 1 1 1/4 3/4 3/4 1/2 1/2 : : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Shortening Milk Peanut Butter (Creamy) Flour Granulated sugar Baking Soda Brown Sugar (firmly packed) Baking Powder

Measure -----------cup tablespoon cup cups cup teaspoon cup teaspoon

1 1/4 1 1.

teaspoon teaspoon

Vanilla Salt Egg

Heat oven to 375øF.

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 NY. Typed for you by Lois Flack, Cyberealm BBS, Watertown, - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Pineapple Cookies #2 Recipe By Serving Size Categories Amount -------2/3 1/2 1/2 2 1 1/4 1 2/3 1/2 1 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening brown sugar white sugar flour baking powder soda egg canned crushed pineapple in juice nuts vanilla

Measure -----------cup cup cup cups teaspoon teaspoon cup cup teaspoon

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

*

Exported from

MasterCook II

*

Pineapple Cookies #3 Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 2 1 4 1/2 1 1/2 : Public domain recipes converted from Meal Master format : 72 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter brown sugar white sugar vanilla egg canned crushed pineapple in juice flour -- sifted salt soda baking powder

Measure -----------cup cup cup teaspoons cups teaspoon teaspoon teaspoon

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. - - - - - - - - - - - - - - - - - * Exported from POOR Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 1 1 1 1 MAN'S MasterCook II COOKIES *

1,000

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar margarine egg oil cream of tartar soda salt Scant 3 1/2 c. flour brown sugar Rice Krispies oatmeal coconut Add egg. Beat. Add oil and mix Add to above mixture, then add

Measure -----------cup cup large cup teaspoon teaspoon teaspoon cup cup cup cup

Mix sugar and margarine until blended. well. Sift flour and dry ingredients.

Rice Krispies, oatmeal and coconut. Bake at 350 degrees until firm.

Roll into balls and flatten out.

- - - - - - - - - - - - - - - - - * Exported from POOR Recipe By Serving Size Categories Amount -------2 1 1/2 1 1/4 1 1/4 1/2 1 MasterCook II COOKIES *

MAN'S

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------rolled oats packed brown sugar sugar all-purpose flour salt baking soda hot water shortening -- melted & cooled vanilla extract

Measure -----------cups cup cup cup teaspoon teaspoon cup cup teaspoon

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. - - - - - - - - - - - - - - - - - * Exported from PUDDING Recipe By Serving Size Categories Amount -------1 1/4 1 1 1/4 3/4 1 MasterCook II COOKIES *

OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour baking soda margarine -- softened granulated sugar brown sugar (4 serving size) vanilla flavor instant pu

Measure -----------cups teaspoon cup cup cup package

2 3 1/2 1

cups cup

eggs oatmeal raisins

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

Pumkincookies Recipe By Serving Size Categories Amount -------4 1 1 1/2 1 2 1 2 1 2 1 2 1 1 1/2 : : 40 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Flour Salt Butter Vanilla Quick Cooking Oats Pumkin,solid -- packed (16oz) Brown Sugar Chocolate Chips Baking Soda Raisins Cinnamon Chopped nuts Egg M&M

Measure -----------cups teaspoon cups teaspoon cups can cups cup teaspoons cup teaspoons cup package

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

PUMPKIN Recipe By Serving Size Categories Amount -------1 1 1 4 1 4 2 2 1 1 2 2 1

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar brown sugar shortening eggs (No 2) can of pumpkin (could not get #2 so flour baking powder cinnamon nutmeg salt soda vanilla or 2 c. nuts (optional)

Measure -----------cup cup cup cups teaspoons teaspoons teaspoon teaspoon teaspoons teaspoons

Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones. - - - - - - - - - - - - - - - - - * Exported from PUMPKIN Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 1 3/4 2 3/4 1 1 1/2 1/2 1/4 MasterCook II COOKIES *

DROP

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------packed brown sugar shortening or margarine eggs -- beaten cooked mashed pumpkin flour baking powder cinnamon salt nutmeg ginger Stir until smooth.

Measure -----------cups cup cups cups tablespoon teaspoon teaspoon teaspoon teaspoon

Mix all ingredients in large bowl.

Õ 1 c. raisins 1 c. chopped walnuts Õ Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Tucson, Arizona - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Pumpkin Spice Cookies Recipe By Serving Size Categories Amount -------1/2 2 1 2 1 2 1/4 2 1/2 1/4 1/4 : Anita A. Matejka : 36 Preparation Time :0:15 : Cookies Ingredient -- Preparation Method -------------------------------margarine egg whites -- whipped pumpkin unbleached flour granulated sugar baking powder salt cinnamon nutmeg ginger cloves

Measure -----------c c c c tsps tsp tsps tsp tsp tsp

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. - - - - - - - - - - - - - - - - - * QUICK Recipe By Serving Size Categories Amount -------Exported from AND EAZY MasterCook II BUTTER *

PEANUT

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method --------------------------------

Measure ------------

1 3/4 1 1 2 teaspoon cups

(14 oz.) sweetened condensed milk - 1 c. peanut butter egg vanilla Bisquick (baking mix)

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat. - - - - - - - - - - - - - - - - - * Exported from QUICK Recipe By Serving Size Categories Amount -------1 3/4 1 2 BUTTER MasterCook II PECAN COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------cake mix oil egg chopped pecans

Measure -----------yellow cup cups

Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls. Bake at 350 degrees or until light golden brown around edges. - - - - - - - - - - - - - - - - - * Exported from QUICK Recipe By Serving Size Categories Amount -------20 1/4 10 3/4 1 REESES MasterCook II COOKIE POPS *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------wafers peanut butter sticks chocolate chips shaved wax (or use 5 oz. chocolate candy c

Measure -----------vanilla cup wooden cup square

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

Melt chocolate chips and wax over low heat. Dip cookies either way over low heat. Dip cookies either 1/2 way up or cover entire cookie pop with chocolate. Allow excess to drip off. Cool on wax paper. - - - - - - - - - - - - - - - - - * Exported from RAIN Recipe By Serving Size Categories Amount -------1 1 1 1 DROP MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white cake mix (4 serving size) Jello berry blue flavor boiling water (8 oz.) thawed Cool Whip Decorating gel or colored sugar

Measure -----------package package cup tub

Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired. Kindergarten - - - - - - - - - - - - - - - - - * Exported from RICE Recipe By Serving Size Categories Amount -------1/4 1/2 2 3/4 1 MasterCook II COOKIE *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Crisco shortening light oil vanilla sugar carrot -- grated

Measure -----------cup cup teaspoons cup medium

1/2 1/2 2 2 1/2 1

cup cup cups teaspoons teaspoon

Rice Krispies puffed rice rice flour baking powder 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. - - - - - - - - - - - - - - - - - * Exported from RICE Recipe By Serving Size Categories Amount -------1 1/2 1 2 CRISP MasterCook II (No *

COOKIES

Bake)

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------dates butter or margarine sugar eggs

Measure -----------cup cup cup

Stir and boil all of these 6 minutes. Add: Õ 3 c. Rice Krispies Õ When mixed drop by tablespoon into nuts or powdered sugar and roll into balls. - - - - - - - - - - - - - - - - - * Exported from RICE Recipe By Serving Size Categories Amount -------1 1 1 1 MasterCook II COOKIES *

KRISPY

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------shortening or margarine sugar brown sugar vanilla

Measure -----------cup cup cup teaspoon

2 2 1 1/2 1 1 1/2 2

cups teaspoon teaspoon teaspoon cups cups

eggs flour soda baking powder salt oats Rice Krispies cereal

Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients. Drop onto cookie sheet and bake at 350 degrees for 12 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Rolled Buttery Lemon Cookies (Mailanderli) Recipe By Serving Size Categories Amount -------1/2 2/3 1 : : 50 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter -- slightly softened (1 Lemon -- stick) Granulated sugar -- plus more flour -- for garnishing Egg water Finely grated peel (yellow For glazing cookies. -- part only) of 1 larg

Measure -----------cup cup large

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 yolkwater mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.

- - - - - - - - - - - - - - - - - * Exported from ROMANCE Recipe By Serving Size Categories Amount -------1 2 1/2 MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour sugar butter

Measure -----------cup tablespoons cup

Mix until crumbly. Form into dough and pat into shallow baking dish. Bake for 15 minutes at 350 degrees. Watch closely so it doesn't burn. 1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. coarsely chopped nuts 1 tsp. vanilla Mix together and spread over baked crust. Bake another 25 minutes at 325 degrees. Cut into squares when cool. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Rosemary-Lemon Cookies Recipe By Cookbo Serving Size Categories : From Some Like it With Herbs, Huntsville Herb Society : 1 Preparation Time :0:00 : Cookies

Amount -------1 1/4 1/2 1/2 1 1/2 2 1 3/4

Measure -----------cups cup cup teaspoon tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------all-purpose flour butter or margarine sugar egg yolk -- beaten vanilla fresh rosemary -- minced 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. - - - - - - - - - - - - - - - - - * Exported from SHIRLEY'S Recipe By Serving Size Categories Amount -------2 1 1/3 2 1/2 4 2 1 1/2 2 1 1 MasterCook II COOKIES *

GINGER

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar shortening eggs light molasses flour baking powder soda salt cinnamon ginger cloves

Measure -----------cups cups cup cups teaspoons teaspoon teaspoon teaspoons teaspoon teaspoon

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

*

Exported from SHOE STRING

MasterCook II COOKIES

*

POTATO

Recipe By Serving Size Categories Amount -------1 6 1 3/4

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------(12 oz.) pkg. butterscotch chips pecans or peanuts can shoe string potatoes Add remaining ingredients. Drop on wax

Measure -----------ounces ounces

Melt chips over low heat. paper. Refrigerate.

- - - - - - - - - - - - - - - - - * Exported from SIMPLE Recipe By Serving Size Categories Amount -------2 1 1/2 3 1 2 1/2 MasterCook II COOKIES *

SESAME

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------(1 lb.) butter -- softened sugar all-purpose white flour hulled sesame seeds shredded Baker's Angel Shred coconut finely chopped almonds

Measure -----------cups cups cups cup cups cup

In large mixer bowl cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add flour gradually and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed. Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper. Shape into a roll about 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm, generally overnight. Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges. Remove to wire racks to cool. Makes 60 to 65 cookies.

- - - - - - - - - - - - - - - - - * Exported from SOFT Recipe By Serving Size Categories Amount -------1 1/2 3 2 2/3 3 2 MasterCook II COOKIES *

ANISE

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar shortening eggs flour tsp. baking powder anise flavor

Measure -----------cup cup cups heaping teaspoons

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. Õ FROSTING: 1 1/2 c. powdered sugar 1 tsp. vanilla Õ Add 1 or 2 drops milk at a time until frosting is smooth. - - - - - - - - - - - - - - - - - * Exported from SOFT Recipe By Serving Size Categories Amount -------2 1 1/2 3 1/4 2 3 1/2 1 MasterCook II COOKIES *

ITALIAN

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------margarine -- melted sugar sour cream eggs baking soda baking powder to 4 c. flour vanilla

Measure -----------sticks cup cup teaspoon tablespoons teaspoon

Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost. Parent - - - - - - - - - - - - - - - - - * Exported from SOFT Recipe By Serving Size Categories Amount -------4 1 1 1/4 MasterCook II COOKIES *

MOLASSES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda ginger salt

Measure -----------cups teaspoon teaspoon teaspoon

Õ 1/2 c. softened butter 1 c. sugar Õ Õ 1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses Õ Õ The flour mixture Õ Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter. Bake in a preheated oven at 350 degrees for 15 minutes or until cookies are firm. Store in a covered jar. Makes about 3 dozen. Dunedin, Florida - - - - - - - - - - - - - - - - - * Exported from SOFT Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 2 MasterCook II COOKIES *

PUDDING

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------buttermilk baking mix vegetable oil (4 oz.) pkgs. instant pudding mix eggs -- beaten

Measure -----------cups cup

Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks. - - - - - - - - - - - - - - - - - * Exported from SPECIAL Recipe By Serving Size Categories Amount -------1 1 1 4 K MasterCook II (NO-BAKE) *

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------white sugar clear light Karo syrup (12 oz.) jar chunky peanut butter Special K cereal

Measure -----------cup cup cups

Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4 cups Special K cereal. Blend. While warm drop by spoonful on waxed paper. Let cool. - - - - - - - - - - - - - - - - - * Exported from SPECIAL Recipe By Serving Size Categories Amount -------1 1 1 6 MasterCook II COOKIES *

QUICK

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar white corn syrup peanut butter Special K cereal

Measure -----------cup cup cup cups

Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal. Drop by tablespoon onto wax paper. Cool and eat. - - - - - - - - - - - - - - - - - -

*

Exported from SPICED

MasterCook II COOKIES

*

CHRISTMAS

Recipe By Serving Size Categories Amount -------4 1 1/2 1 1/4 1 1/2 1/2 1 1/2 2 2 1/2 1/2 1

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour (Gold Medal) baking powder sugar vanilla extract allspice cloves -- ground cinnamon eggs butter or margarine almonds (ground) almond extract almonds (sliced thinly)

Measure -----------cups teaspoons cups teaspoon teaspoon teaspoon teaspoons sticks cup teaspoon cup

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour. On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.) Specialty Clinics - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Spiced-Nut Bar Cookies Recipe By Serving Size Categories Amount -------2 1/4 1 1/2 1 1/2 1 : : 64 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Flour Pecans Granulated sugar -- divided Cinnamon Butter or margarine -- softened

Measure -----------cups cups teaspoons cup

1/2 3 2 1/2

teaspoon cups

Salt Eggs -- divided Confectioners' sugarOPTIONAL Finely chopped walnuts or In bowl mix flour with 1/2 cu

until particles resemble small peas. Stir in 1 lightly beaten egg until dough is well blended and smooth. Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan. Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended. Using small, wet spatula, spread nut mixture evenly over crust. Return to oven; bake 20 minutes or until golden brown. Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove cookies; store covered in cool place or freeze. Makes 64. 1 Bar with walnuts: 94 calories - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Strawberry Delight Cookies Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 1/2 1/4 1/2 1/3 1/2 1/2 1 1 1/4 : Public domain recipes converted from Meal Master format : 24 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour sugar baking powder salt butter cream cheese flaked coconut strawberry preserves powdered sugar -- sifted butter -- soft strawberry preserves

Measure -----------cups cup teaspoons teaspoon cup cup cup cup cup tablespoon cup

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

- - - - - - - - - - - - - - - - - * Exported from SUGARLESS Recipe By Serving Size Categories Amount -------3 2 1/2 1/4 1/3 1/4 1 MasterCook II COOKIES *

OATMEAL

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------bananas -- mashed uncooked quick-cooking oats raisins sugar substitute margarine -- melted skim milk vanilla

Measure -----------cups cup cup cup cup teaspoon

Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes. Let stand 1 minute. Transfer to wire racks and cool. Wheaton - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Sugarplum Cookies Recipe By Serving Size Categories Amount -------1/4 2 1/2 2 1/4 : : 12 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Butter Eggs Sugar Flour Coolaid mix -- lively colors Sugar icing

Measure -----------cup cup cups cup

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as

you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Sunny Cocoa Drop Cookies Recipe By Serving Size Categories Amount -------1/2 1/4 1 3/4 2/3 3 2/3 1 1 1/2 1 1 1 2 1/2 1/2 : : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------(1 stick) light corn oil Freshly grated orange peel Spread All-purpose flour Granulated sugar Cocoa Low-fat sour cream Baking soda Vanilla extract Baking powder Egg white Cocoa glaze -----COCOA GLAZE----Light corn oil spread Cocoa Water Powdered sugar Vanilla extract

Measure -----------cup teaspoon cups cup tablespoons cup teaspoon teaspoon teaspoon

tablespoon tablespoon tablespoons cup teaspoon

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:

- - - - - - - - - - - - - - - - - * SUPER Recipe By Serving Size Categories Amount -------2 1/4 1 1 1/4 3/4 1 1 2 1 1 Exported from CHOCOLATE MasterCook II CHIP PUDDING * COOKIES

SOFT

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour soda soft oleo sugar brown sugar (packed) (sm.) vanilla pudding vanilla eggs (12 oz.) pkg. chocolate chips nuts (optional)

Measure -----------cups teaspoon cup cup cup package teaspoon cup

Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II FRUIT *

SWEDISH Recipe By Serving Size Categories Amount -------3/4 1 1 2 1 1/2 3 1/2 1/4 1 1 1 1/2 1 1

CHRISTMAS

COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------butter packed brown sugar granulated sugar eggs -- beaten soda sour cream all-purpose flour cornstarch salt vanilla chopped raisins chopped candied cherries chopped candied pineapple chopped nuts

Measure -----------cup cup cup teaspoon cup cups cup teaspoon teaspoon cup cup cup cup

Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes. - - - - - - - - - - - - - - - - - * Exported from SWEET Recipe By Serving Size Categories Amount -------1 3/4 1/2 1 3/4 1 1/2 1 1/4 1/2 3/4 1 1 MasterCook II COOKIES *

POTATO

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sweet potato -- cooked & mashed brown sugar sugar egg margarine flour baking powder cinnamon nutmeg quick cooking oatmeal pecans raisins

Measure -----------cup cup cup cup cups teaspoon teaspoon teaspoon cup cup cup

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

T.M.'s Gingerbread Cookies Recipe By Serving Size Categories Amount -------3 1/2 1/2 1 1/2 : Jo Anne Merrill : 30 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt ground ginger

Measure -----------cups teaspoon teaspoon teaspoons

1/2 1/2 1/2 1 1/2

teaspoon cup cup cup

ground nutmeg margarine -- softened light brown sugar -- packed large egg light molasses

1. Sift flour with baking soda, salt, ginger and nutmeg. 2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth. 3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours. 4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest. 5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. 6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time. Yield: About 30-36 cookies. - - - - - - - - - - - - - - - - - NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter. * Exported from MasterCook II * TOTO'S Recipe By Serving Size Categories Amount -------4 1 4 2 1 3 1 1 3/4 ITALIAN COOKIES

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------flour unsweetened cocoa baking powder ground cloves sugar eggs Crisco walnuts milk

Measure -----------cups cup teaspoons teaspoons cup cup cup cup

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. Õ 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 Õ Cream margarine and sugar and cocoa. Add all other ingredients; mix until smooth. - - - - - - - - - - - - - - - - - * Exported from TRAIL Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1/2 2 2 2 3/4 1 1 1 2 1 3/4 MIX MasterCook II COOKIES *

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------sugar brown sugar margarine shortening oats vanilla eggs all-purpose flour oat bran & 1/4 c. wheat germ baking powder baking soda peanut butter plain M&M's peanuts raisins

Measure -----------cup cup cup cup cup teaspoons cups cup teaspoon teaspoon cup cups cup cup

Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly. Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes. - - - - - - - - - - - - - - - - - * Exported from TRAIL Recipe By Serving Size : : 4 MasterCook II COOKIES *

SIDE

Preparation Time :0:00

Categories Amount -------1 3/4 1 1/2 1/2 1/2 1 1 2 1/4 1 2 1/2 1/2 1/2

: Cookies Measure -----------cups teaspoon teaspoon cup cup cup cup cup teaspoon cups cup cup Ingredient -- Preparation Method -------------------------------flour soda salt shortening peanut butter white sugar brown sugar eggs milk vanilla oatmeal raisins chocolate chips

Mix and bake at 350 degrees for 10 to 12 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Triple Chocolate Chunk Cookies Recipe By Serving Size Categories Amount -------8 6 2 1/2 1 1/2 1 1 2 2 : Ann Miner : 48 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------semisweet chocolate squares -- * white chocolate -- chips or chunks all-purpose flour baking soda salt butter -- at room temp. firmly packed light brown sugar eggs vanilla extract -- not imitation

Measure -----------ounces cups teaspoon teaspoon cup cup teaspoons

Preheat oven to 375 degrees. Melt 2 squares of semisweet chocolate in small saucepan. Cut remaining 6 squares chocolate into large chunks. Sift together flour, baking soda and salt in small bowl. Beat butter in large bowl until creamy. Gradually beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Then beat in melted chocolate. Beat flour mixture into chocolate mixture until well blended. Stir in semisweet chocolate chunks and white chocolate chips or chunks. Drop the dough by rounded tablespoons, 2 inches apart,

onto ungreased baking sheets. Bake for 10 to 12 minutes or until slightly browned around edge. Remove from baking sheets to racks to cool. * you may substitute 8 ounces semisweet chocolate chips for the squares. You will be melting 2 ounces and using the rest as chips. - - - - - - - - - - - - - - - - - * Exported from VANILLA Recipe By Serving Size Categories Amount -------1 2 1 8 4 MasterCook II COOKIES *

BEAN

: : 4 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------ground almonds beans -- ground butter sugar flour

Measure -----------pound vanilla pound tablespoons cups

Beat butter and sugar together. Add flour and almonds. Dough will be stiff. Form into small crescents by hand. Bake 10 to 12 minutes or until light in color at 350 degrees. - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

Variations on World's Best Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------: : 1 Preparation Time :0:00 : Cookies

Chocolate

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 350ø 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 350ø. 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 semisweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups 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 - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

White Chocolate Chip Cookie With Macadamia Nuts Recipe By Serving Size Categories Amount -------1/2 1/3 1/3 1 1 1 1/2 1/4 6 1/2 3/4 : : 8 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Unsalted butter softened Sugar Brown sugar firm packed Egg Vanilla All purpose flour Baking soda Salt White chocolate -- chopped Macadamia nuts -- halved

Measure -----------cup cup cup teaspoon cup teaspoon teaspoon ounces cup

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.) - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

White Chocolate Chip Cookies with Macadamia Nu Recipe By Serving Size Categories Amount -------1/2 1 1/3 1/2 1/3 1/4 1 6 1/2 1 3/4 : : 8 Preparation Time :0:00 : Cookies

Chocolate

Measure -----------cup cup cup teaspoon cup teaspoon ounces teaspoon cup

Ingredient -- Preparation Method -------------------------------Unsalted butter softened All purpose flour Sugar Baking soda Brown sugar firm packed Salt Egg White chocolate -- chopped Vanilla 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.) - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

White Chocolate Chip Cookies with Macadamia Nuts Recipe By Serving Size Categories Amount -------1/2 1/3 1/3 1 1 1 1/2 1/4 6 1/2 3/4 : Public domain recipes converted from Meal Master format : 12 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------unsalted butter -- softened sugar firmly packed brown sugar egg vanilla all-purpose flour baking soda salt white chocolate -- chopped macadamia nuts -- halved

Measure -----------cup cup cup teaspoon cup teaspoon teaspoon ounces cup

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.) - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

World's Finest Health Cookie Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Cookies

Amount -------3 1 2 1 1 1 2 1 3 1/2

Measure -----------cups cup cups cup teaspoon cup teaspoons each cups teaspoon

Ingredient -- Preparation Method -------------------------------Flour Raisins Sugar Shortening Baking soda Milk -- sour Baking powder Egg Oats -- rolled Salt

Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven. Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCook II *

World's Second Health Cookie Recipe By Serving Size Categories Amount -------1 1 2 3/4 2 3/4 1/2 2 : : 1 Preparation Time :0:00 : Cookies Ingredient -- Preparation Method -------------------------------Brown sugar Cinnamon Oats -- rolled Shortening Flour Raisins -- chopped Baking soda Eggs

Measure -----------cup teaspoon cups cup cups cup teaspoon each

Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes. Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH - - - - - - - - - - - - - - - - - -


				
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