MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 150 Year Old Oatmeal Cookies
 Categories: Cookies, Dairy, Katesmith, Family
      Yield: 36 Servings
 
      1 c  Sugar
    3/4 c  Lard
      3    Egg yolks
      2 c  Flour
      2 c  Oatmeal; old fashioned
    1/2 c  Raisins; chopped
    1/2 c  Walnuts; chopped

MMMMM------------------DISOLVE IN 1/2 C. WATER-----------------------
      1 ts Soda
      1 ts Cinnamon
      3    Egg whites; well beaten
 
  Mix ingredients, add the egg whites last.  This is a
  very stiff mixture - but do not moisten.  Drop with
  tsp. 2 inches apart. Bake in moderate oven.---Barb
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 7 Layer Cookies
 Categories: Cookies
      Yield: 3 servings
 
    1/2 c  Margarine
      2 c  Vanilla wafer cookie crumbs
      2 pk Chocolate bits
      1 c  Grated coconut
      1 c  Chopped nuts
      1 c  Seeded raisins
      1 cn MILNOT
 
  Melt margarine in a 9 x 13 inch pan.  Mix cookie crumbs with melted
  margarine and pan into the pan.  Sprinkle chocolate bits on crumbs,
  sprinkle coconut over bits, sprinkle nuts and raisins over coconut.
  Drizzle the can of MILNOT over the top.  Bake at 300 degrees fro 40
  minutes.  Cut while hot, but allow to cool before removing from the
  pan.
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Absolutely Deep Dark Chocolate Fudge Cookies
 Categories: Cookies, Ceideburg
      Yield: 2 Servings
 
           Stephen Ceideburg

MMMMM--------------------------COOKIES-------------------------------
    1/2 c  Unsweetened cocoa
  1 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
      8 oz Semisweet baking chocolate,
           -broken
      4 oz Unsweetened baking
           -chocolate, broken
  1 1/2 c  Firmly packed light brown
           -sugar
    3/4 c  Unsalted butter
      3    Eggs
      1 ts Vanilla
     18 oz Semisweet chocolate chips

MMMMM-----------------OPTIONAL CHOCOLATE GANACHE----------------------
      1 c  Whipping cream
      2 tb Unsalted butter
      2 tb Granulated sugar
     12 oz Semisweet baking chocolate,
           -broken
 
  To prepare Cookies: Preheat oven to 325 degrees.
  
  Sift together cocoa, flour, baking soda and salt onto a sheet of wax
  paper. Set aside.
  
  Heat 1 inch of water in the bottom of a double boiler over medium
  heat. Place semisweet and unsweetened baking chocolate in top half of
  the double boiler. Tightly cover the top pan with plastic wrap and
  heat 12 to 15 minutes. Remove from heat and stir chocolate until
  smooth. Keep at room temperature.
  
  Place brown sugar and butter in the bowl of electric mixer and beat on
  medium speed 1 minute. Scrape down bowl and beat on high speed
  additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while
  beating on medium, stopping to scrape down bowl after incorporating
  each addition.
  
  Add vanilla and beat on medium 30 seconds. Add melted baking
  chocolate and beat on low 10 seconds more. Scrape down bowl and beat
  additional 30 seconds. Add flour mixture and beat on low until
  thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add
  chocolate chips and mix thoroughly with rubber spatula.
  
  Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by
  dropping 2 level tablespoons batter per cookie onto each sheet. Place
  pans on top and middle shelves of oven. Bake 18 to 22 minutes,
  rotating sheets from top to bottom about halfway through baking time.
  Cool cookies on pans 5 to 6 minutes.
  
  Transfer cookies to wire rack. Repeat procedure until all cookies
  have been baked. Cool cookies thoroughly before storing in sealed
  plastic container.
  
  To prepare Chocolate Ganache: Heat cream, butter and sugar in medium
  saucepan over medium-high heat. When hot, stir to dissolve sugar.
  Bring mixture to boil.
  
  Place chocolate in stainless steel bowl and pour boiling cream over
  chocolate. Let stand 5 minutes. Stir until smooth. Cool to room
  temperature. (Ganache can be made 3 to 4 days ahead and refrigerated.
  Reheat, stirring. Bring to room temperature before using.)
  
  Put ganache in a serving bowl, so guests can dip their cookies in
  before eating. Makes about 2 1/2 cups.
  
  Adapted from "Death by Chocolate" Marcel Desaulniers.
  
  Makes 3 to 3 1/2 dozen cookies.
  
  From the Oregonian's FOODday, 2/9/93.
  
  Posted by Stephen Ceideburg
  From: Shelly Crawford <crawfs@brain.Misdate: Thursday, February 20,
  1997 3:49
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Advent Cookies
 Categories: Cookies
      Yield: 1 batch
 
      1    -teacup molasses or black
           -treacle
      7 oz Light brown sugar
      9 tb Cocoa powder
     10 oz Butter or margarine;
           -softened
        pn Cinnamon
      1 ts Vanilla
      1 lb Plain flour (approximately)
 
  Preheat the oven to 400F.  Mix all of the ingredients together,
  except for the flour.  Add the flour slowly to the rest of the
  mixture until it reaches the right consistency to roll out.  The
  dough should be quite soft.  (You may find it easier to knead it with
  your hands.)  Roll out on a floured surface to a thickness of about
  1/4 inch and cut into decorative shapes with small cookie cutters, a
  sharp knife or the rim of a glass. Place on a greased baking sheet
  and bake in the oven for about 8 minutes. Remove from the oven while
  they are still soft and cool on a rack, then pack into crocks or jars.
  
  The authors note that the Pennsylvania Dutch settlers made these at
  Thanksgiving and stored them in a stoneware crock until Christmas.
  The cookies can be made at any time, but allowed to age for 4-6
  weeks.  They can be used as a substitute for graham crackers for a
  pie crust.
  
  from Edible Gifts
  by Claire Clifton and Martina Nicolls
  typed by Tiffany Hall-Graham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: After Dinner Mint Cookies
 Categories: Ghirardelli, Cookies
      Yield: 3 Servings
 
     10 oz Ghirardelli Mint Chocolate
           -Wafers
    3/4 c  Butter, softened
    2/3 c  Sugar
      1    Egg
    1/4 ts Salt
  1 1/3 c  Unsifted flour
    3/4 c  Finely chopped walnuts
 
  DIRECTIONS: Melt 5 oz of the Mint Wafers in a double
  boiler, stirring constantly or microwave on medium for
  about 3 minutes. Set aside. Cream butter with sugar,
  egg and salt. Mix in melted chocolate. Gradually add
  flour. Chill dough at least 1 hour. Shape dough into
  balls, using 1 level Tbsp for each cookie. Roll balls
  into nuts. Place on greased baking sheets. Flatten
  slightly with the palm of hand. Bake at 350-F for only
  8 minutes. Remove from oven and place Mint Wafer on
  top of each cookie, pressing slightly. Continue baking
  3 5 minutes longer or until cookie is firm.
  
  Source: Recipes from Ghirardelli Chocolate Company of
  San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ali's Oatmeal Cookies
 Categories: Cookies, Ceideburg
      Yield: 3 Servings
 
           Stephen Ceideburg
      1 c  Butter-flavored shortening
      1 c  Granulated sugar
      1 c  Firmly packed brown sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Plus 1 tb sifted all-purpose
           -flour, divided
      1 ts Baking soda
    3/4 ts Salt
  2 1/2 c  Old-fashioned or:
  2 1/2 c  Quick-cooking oatmeal,
           -uncooked
      1 c  Finely chopped hazelnuts
      1 c  Finely diced dried apricots
      1 c  White chocolate chips
 
  Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
  Delos, Keizer
  
  Preheat oven to 350 degrees. In large bowl, mix shortening, the
  sugars, eggs and vanilla. Beat at medium speed with an electric mixer
  until well-blended.
  
  Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
  shortening mixture. Stir in oatmeal. Stir in nuts.
  
  Toss apricots with remaining 1 tablespoon flour. Stir into dough.
  Stir in white chocolate chips.
  
  Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
  apart on ungreased baking sheets.
  
  Bake 11 to 13 minutes until slightly moist in the center and just
  beginning to brown around the edges. Remove immediately to
  wax-paper-covered paper towels.
  
  Makes 3 dozen
  
  From the Oregonian's FOOD DAY, 1/12/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alltime Favorite Raisin Cookies
 Categories: Desserts, Cookies
      Yield: 6 dozen
 
      2 c  Raisins
      1 c  Water
  1 3/4 c  Sugar
      1 c  Shortening
      2    Eggs; slightly beaten
      1 ts Vanilla extract
  3 1/2 c  Flour, all-purpose
      1 ts Baking powder
      1 ts Soda
      1 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Pecans; or walnuts, chopped
 
  Combine raisins and water in a medium saucepan; bring to a boil, and
  boil about 3 minutes.  Cool. (Do not drain.)
  
  Gradually add sugar to shortening, beating well after each addition.
  Add eggs; beat well.  Stir in raisins with liquid and vanilla.
  
  Combine dry ingredients; gradually add to raisin mixture, stirring
  after each addition.  Stir in pecans.
  
  Drop by tablespoonfuls 2 inches apart onto well-greased cookie sheets.
  Bake at 375 degrees for 10 to 12 minutes or unitl browned.
  
  SOURCE: Southern Living Magazine, sometime in the 1970s.
  Typed for you by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Butter Cookies
 Categories: Cookies
      Yield: 30 servings
 
    1/4 c  Canola oil
      1 c  Almond butter
    1/4 c  Maple syrup
    1/2 ts Pure vanilla extract
      1 c  Whole wheat pastry flour
           -(Sifted before measuring)
    1/4 ts Salt
 
  Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick
  one).
  
  Mix together almond butter and oil; beat until smooth. Mix in maple
  syrup and vanilla extract.
  
  Stir together flour and salt. Add to almond butter mixture and mix
  until just combined. Cover and refrigerate for 10 minutes.
  
  Roll dough into 3/4-inch balls. Place on baking sheet and flatten
  with a fork.
  
  Bake in preheated oven for 25 minutes, until bottoms are lightly
  browned. Cool a couple of minutes on the baking sheet, then transfer
  to a cooling rack.
  
  Eat.
  
  Variation: try with other nut butters.
  
  From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan
  Jane Cheney
  
  Shari Dawson @Newsgroups: rec.food.veg
  Submitted By JR BYERS  On   12-10-94  1156
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Double Chip Cookies
 Categories: Cookies
      Yield: 36 Servings
 
    3/4 c  Butter or margarine,
           -softened
    3/4 c  Packed light brown sugar
      1    Egg
    1/2 ts Almond extract
  1 1/2 c  All-purpose flour
    1/4 ts Baking soda
        ds Salt
      1 c  Semisweet chocolate chips
      1 c  Vanilla milk chips
    1/2 c  Slivered blanched almonds
 
  Preheat oven to 375'F. Line cookie sheets with parchment paper or
  leave ungreased. Beat butter and brown sugar in large bowl until
  creamy. Beat in egg and almond extract. Combine flour, baking soda
  and salt in small bowl. Blend in butter mixture. Stir in semisweet
  and vanilla milk chips and almonds. Drop dough by rounded
  tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10
  minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
  cookie sheets; remove to wire racks to cool completely.
  
  Makes about 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Shortbread Cookies
 Categories: Desserts, Cookies
      Yield: 3 dozen
 
      1 c  Flour, all-purpose
    1/2 c  Cornstarch
    1/2 c  Sugar, powdered
      1 c  Almonds, finely chopped
    3/4 c  Butter; softened
 
  Combine flour, cornstarch, and powdered sugar; stir in almonds.  Add
  butter; blend with a wooden spoon until a soft dough forms.
  
  Shape dough into small balls.  Place on ungreased cookie sheet;
  flatten each ball with lightly floured fork.  Bake at 300 degrees for
  20 to 25 minutes or until edges are only lightly browned.  Cool
  before storing.
  
  SOURCE: Southern Living Magazine, May 1974.
  Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Spice Cookies
 Categories: Cookies
      Yield: 1 Servings
 
      4 c  All-purpose flour
      3 ts Cinnamon
      1 ts Ginger
    1/2 ts Salt
      1 ts Baking soda
      1 c  Butter
      2 ts Instant coffee powder
    1/2 ts Almond extract
      1 c  Granulated sugar
      1 c  Dark brown sugar,*
      3 lg (extra) or jumbo eggs
     10 oz Slivered blanched almonds**
 
  * firmly packed ** (2 1/2 - 3 cups)
  
   These cookies go well with after dinner coffee or tea.
  
   In a bowl, sift together the flour, cinnamon, ginger, salt and
  baking soda and set aside.
  
   In a large bowl, cream the butter. Add the coffee, almond extract,
  granulated and brown sugars and beat well. Add the eggs one at a time
  until smooth after each addition. On low speed gradually add the
  sifted dry ingredients, scraping the bowl with a rubber spatula and
  beating only until the mixture is smooth. Gently mix in the almonds.
  
   Spread out two pieces of wax paper. place large spoonfuls of the
  dough lengthwise on each piece of paper to form heavy strips about
  10-11 inches long. Fold the long sides of the paper p against the
  dough and, pressing against the paper with your hands, shape each
  strip of dough into a smooth oblong 12 inches long, 3 inches wide,
  and about 1 inch thick. Wrap the dough in the wax paper.
  
   Slide a cookie sheet under both packages of dough and transfer them
  to the freezer or refrigerator for several hours or overnight. This
  slices best when dough is frozen solid.
  
   Preheat oven to 375. Unwrap one roll of dough at a time. Place
  dough on a cutting board. With a very sharp knife cut the dough into
  1/4-inch slices and place them 1 to 1 1/2 inches apart on an
  ungreased cookie sheet.
  
   Bake the cookies for about 10-12 minutes at 375. The cookies are
  done when they are slightly colored and spring back when lightly
  pressed with a fingertip.
  
  Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes
  (published by The American Cooking Guild), Fairview, NJ.
  
  :    Randy Shearer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amish Sugar Cookies
 Categories: Desserts, Cookies
      Yield: 24 servings
 
    1/2 c  Sugar;
    1/3 c  Powdered Sugar;
    1/4 c  Margerine; (1/2 stick)
    1/3 c  Vegetable oil
      1    Egg; (large)
      1 ts Vanilla
      1 ts Lemon or alomond flavoring
      2 tb Water
  2 1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Cream of tartar;
    1/2 ts Salt
 
  Place sugars, margarine and oil in a mixer bowl and
  mix at medium speed until creamy.  Add egg, banilla,
  flavoring and water, and mix at medium speed for 30
  seconds, scraping down the bowl before and after
  adding these ingredients. Stir remaining ingredients
  together to blend well; add to creamy mixture and mix
  at medium speed to blend. Form dough into 24 balls
  using 1 tablespoon dough per ball. Place balls on
  cookie sheets that have been sprayed with pan spray or
  lined with aluminum foil. Press balls down evenly to
  1/2' with the back of a tablespoon dipped in water.
  Bake at 375 for 12 to 14 minutes, or until cookies are
  browned on the bottom and lightly browned around the
  edges. Remove cookies to a wire rack and cool to room
  temperature. Food exchanges per serving: 1
  STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107,
  FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
  llmg.
  
  Source: Desserts for Diabetics by Cavaiani, R. D.
  Brought to you and yours via Nancy O'Brion and her
  Meal-Master
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ammonia Cookies
 Categories: Cookies
      Yield: 96 servings
 
    1/2 c  Shortening
  1 1/2 c  Sugar
      1    Egg
  5 1/2 c  Pastry flour
    3/4 ts Salt
      1 c  Milk
  1 1/2 ts Oil of lemon*
      2 ts Ammonium carbonate*
 
  Directions: * may be purchased in a drug store Cream shortening and
  add sugar.  Add egg and oil of lemon. Mix. Sift flour before
  measuring. Measure flour and sift with salt. Dissolve ammonium
  carbonatein a little of the milk. Add flour and liquid alternately
  mixing after each addition. Chill dough. Roll 1/4" thick. Cut in
  squares. Place on greased baking sheet. Sprinkle cookies lightly with
  sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2"squares. This
  recipe was adapted from a Five Roses Cookbook, ca. 1925. for
  inclusion in booklet to celebrate Canada's centennial in 1967. The
  booklet was called Centennial Kitchen Cookies, and was prepared by
  Josephine Peckham, who very kindly shared this recipe with me.
  
  Posted 08-14-93 by CHRIS PARKINSON on C-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anise Seed Cookies
 Categories: Cookies, German
      Yield: 1 recipe
 
      1 c  Sugar
      2 c  Flour
      4    Eggs
      1 tb Anise seed OR
           Few drops anise oil
 
  :    Beat the eggs thoroughly for 15 minutes.  Add sugar slowly, a
  little at a time and continue beating.  Add anise seed or a few drops
  of anise oil and the flour.  Drop on well-greased cookie sheets and
  bake in moderate over, 350, for about 12 minutes.
  
  From: Jim Weller                      Date: 21 Jan 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Annette Funicello's Peanut Butter Chocolate Chip Cookies
 Categories: Cookies, Chocolate, Desserts
      Yield: 2 servings
 
      2 c  Unsifted flour
      1 c  Sugar
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Corn oil margarine, softened
           -(1 stick)
    1/2 c  Skippy creamy or super chunk
           -peanut butter (or Trader
           Joe's Almond Butter)
      2    Eggs
      1 tb Water
      1 ts Vanilla
      6 oz Semisweet chocolate chips,
           -optional (1 cup)
 
  In small bowl stir together flour, sugar, baking soda, and salt. In
  large bowl with mixer at low speed beat together margarine, peanut
  butter, eggs, water, and vanilla just until blended. Add flour
  mixture, beat until blended.  Increase speed to medium; beat 2
  minutes. Optional: stir chocolate pieces into batter. Drop by rounded
  tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten
  slightly with floured bottom of glass.  Bake in 375 F oven 10 to 12
  minutes or until lightly browned. Cool on wire rack. Store in tightly
  covered container. Makes about 2-3 dozen.
  
  Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick
  oats.
  
  (Special thanks to Skippy Peanut Butter.)  [The Great American Peanut
  Butter Book, by Larry & 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 Cantbelieveitsnotbutter 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.]
  
  From: Lawrence Kellie                 Date: 06-09-95
  From: Iris Grayson                    Date: 21 Feb 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Butter Cookies
 Categories: Cookies
      Yield: 60 cookies
 
      2 c  Flour
      1 ts Salt
      1 ts Baking Soda
    1/4 ts Cloves
    1/4 ts Nutmeg
      1 ts Cinnamon
      1 c  Dates, quartered
      1 c  Seedless Raisins
    1/2 c  Margarine
      1 c  Sugar
      1    Egg Substitute
      1 c  Apple Butter
 
  Combine dry ingredients. In another bowl, cream butter &
  sugar; stir in egg, dates & raisins. Stir in dry ingredients
  alternately w/apple butter. Drop by rounded teaspoons onto greased
  baking sheet 2" apart. Bake in preheated 375 deg oven for about 12
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Butter Refrigerator Cookies
 Categories: Cookies
      Yield: 18 Servings
 
      1 c  SUGAR
      1 c  BUTTER/MARGARINE, SOFTENED
    1/4 c  APPLE BUTTER
      1    EGG
  2 1/2 c  ALL-PURPOSE FLOUR
      1 c  CHEDDAR CHEESE, SHREDDED
    1/2 ts BAKING SODA
    1/2 ts APPLE PIE SPICE
 
  MIX SUGAR, BUTTER, APPLE BUTTER AND EGG.  STIR IN
  REMAINING INGREDIENTS. COVER AND REFRIGERATE AT LEAST
  2 HOURS.  DIVIDE DOUGH IN HALF.  SHAPE EACH HALF INTO
  ROLL, ABOUT 1 1/2 INCHES IN DIAMETER AND OUT 8 INCHES
  LONG. WRAP AND REFRIGERATE AT LEAST 4 HOURS.  HEAT
  OVEN TO 400 DEGREES.  CUT ROLLS INTO 1/8-INCH SLICES.
  PLACE ABOUT 1 INCH APART ON UNGREASED COOKIE SHEET.
  BAKE 7 TO 9 MINUTES OR UNTIL EDGES ARE LIGHT BROWN;
  COOL.  ABOUT 6 DOZEN COOKIES; 55 CALORIES PER COOKIE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Nut Cookies
 Categories: Desserts, Cookies
      Yield: 5 dozen
 
    3/4 c  Shortening
      1 c  Brown sugar; firmly packed
      1    Egg
      1 ts Water
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Soda
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
      1 c  Apple; finely chopped
  1 1/2 c  Oatmeal; regular, uncooked
    1/2 c  Raisins
    1/2 c  Walnuts; chopped
 
  Cream shortening; gradually add sugar, beating until light and fluffy
  and sugar is dissolved.  Beat in egg and water.  Add next 6
  ingredients, beating 2 minutes on medium speed of electric mixer.
  Stir in apple, oats, raisins, and walnuts.
  
  Drop dough by heaping teaspoonfuls onto lightly greased baking sheets.
  Bake at 375 degrees for 10 to 12 minutes.
  
  SOURCE: Southern Living Magazine, October, 1980.
  Typed for you by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Oatmeal Cookies ( C & H )
 Categories: Cookies
      Yield: 48 cookies
 
      1 c  C and H Brown Sugar; packed
    3/4 c  Butter or margarine
      1    Egg
      1 tb Water
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Salt
 
  Cream together sugar, butter, egg, and water.  Combine flour, baking
  powder, soda, spices, and salt.  Stir into creamed mixture.  Blend in
  oats, apple, and raisins.  Drop by teaspoonfuls, 2 inches apart, on
  greased cookie sheet.  Bake in 375 degree oven 15 minutes.  Cool on
  rack.
  
  Reprinted with permission from _From our Private Collection_
  From the C and H Sugar Kitchen
  Electronic format by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Applesauce Bar Cookies
 Categories: Cookies, Desserts, Low-cal, Diabetic
      Yield: 24 Servings
 
           -FHMN87A
  1 3/4 c  Sifted cake flour
    1/2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Allspice
    1/8 ts Cloves
    1/2 ts Salt
    1/4 c  Margarine
    3/4 c  Sugar
      1    Egg
    1/2 c  Unsweetened applesauce
    1/2 c  Raisins
 
  Preheat oven to 375 F. Prepare bottom of a 11 x 7
  ~inch pan with vegetable pan coating. Sift together
  flour, baking soda, spices and salt. Cream together
  margarine and sugar. Add egg to margarine mixture and
  beat until light and fluffy. Alternately add the dry
  ingredients and applesauce, stirring just enough to
  blend well. Add the raisins. Turn into the prepared
  pan and bake about 30 minutes. Let cool for 10 minutes
  then cut into 24 squares. 1 serving = 1 cookie = 1
  bread exchange plus 1/2 fat exchange. CHO 15, PRO 1,
  FAT 2, CAL 80, Na 98
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Applesauce Cocoa Cookies
 Categories: Misc
      Yield: 40 cookies
 
 
  1/2 cup veg. shortening, softened     125 ml 1/3 cup granulated sugar
  replacement   90 ml 1 egg beaten 1 2 cup cake flour 500 ml 1/3 cup
  cocoa 90 ml 1/2 tsp cinnamon 2 ml 1/2 tsp salt 2 ml 1/2 tsp baking
  soda 2 ml 1 tsp baking powder                     5 ml 1 cup
  unsweetened applesauce 250 ml 1/4 cup water
                          60 ml
  
  Cream together the short. and sugar replacement.  Add egg and blend
  well. Sift all dry ingredients together and add alternately with
  applesauce and water to creamed mixture.  Be sure to add flour first
  and last. Drop by teaspoon onto greased cookie sheet. Bakeat
  375F.(190C) for 12 to 15 minutes.
  
  Exchange, 1 cookie:1/3 bread
                   3/4 fat Calories; 1 cookie:47
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot White Chocolate Chunk Cookies
 Categories: Cookies
      Yield: 1 servings
 
  1 1/4 c  Flour
      1 ts Baking powder
    1/4 ts Salt
     14 tb Butter, soft
    1/2 c  Brown sugar
    1/2 c  Sugar
      1    Lg egg
      1 ts Vanilla
  2 1/2 c  Oats
      3 oz White choc. chips
    1/2 c  Dried apricots
    1/2 c  Pecans, chopped
 
  Mix butter with sugars until fluffy.  Add egg and vanilla.  Mix flour,
  baking powder, and salt together in a separate bowl.  Add to butter
  mixture.  Add oats.  Stir in chips, apricots and pecans.
  
  Note: can use food processor to pulverize apricots - mix with 1/2 c.
  sugar.
  
  Bake at 375 degrees for 9 to 12 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aunt Annie's Icebox Cookies^
 Categories: Crs
      Yield: 1 servings
 
    1/2 c  Lard
    1/4 c  Sugar
    1/4 c  Brown sugar
  1 1/4 c  Flour
      1    Egg
    1/4 ts Salt
 
  Beat lard and sugars together till creamy. Add egg and beat well.
  Add flour and salt, mix thoroughly. Chill in icebox several hours
  until firm. Slice with a sharp knife and put on baking sheet and
  bake in a moderate oven until light brown.
  
  Many of the recipes in this collection did not contain amounts or
  oven temperatures. I have typed them in as they appear in the
  book, typos and all.
  
  Depression Era Recipes
  Patricia R. Wagner
  ISBN 0-934860-55-6
  Entered by Carolyn Shaw 5-95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baby Ruth Cookies
 Categories: Cookies
      Yield: 1 Servings
 
    1/2 c  Butter, softened
    3/4 c  Peanut butter, smooth
  1 1/2 c  Sugar
      2    Eggs, beaten
  1 1/4 ts Vanilla
      3 c  Flour, sifted
      1 ts Baking powder
    1/2 ts Salt
    2/3 c  Milk
      5    Baby Ruth bars, 1.9oz, cutup
 
  Cream butter, peanut butter and sugar until light and
  fluffy; beat in beaten eggs ad mix well; add vanilla.
  Sift dry ingredients together and add alternately with
  the milk. Stir in the cut-up Baby Ruth pieces. Drop
  from teaspoon on buttered cookie sheets. Bake in
  preheated 375~F oven until golden brown, about 12-15
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Fudge Cookies
 Categories: Cookies
      Yield: 40 servings
 
 18 1/2 oz Package chocolate cake mix
    1/3 c  Mashed bananas, ripe
      1    Egg
      2 tb Water
      6 oz Semisweet chocolate pieces
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Oatmeal Cookies with Banana Frosting
 Categories: Cookies
      Yield: 60 cookies
 
    3/4 c  Butter Flavor Crisco
      1 c  Sugar, brown, firmly packed
      1    Egg
      1 c  Bananas, mashed, ripe
           - 2 to 3 medium
  1 3/4 c  Oats, quick, NOT instant or
           - old fashioned
  1 1/2 c  Flour, all purpose
      1 ts Salt
      1 ts Cinnamon
    1/2 ts Baking soda
    1/4 ts Nutmeg
    1/2 c  Walnuts, coarsely chopped

MMMMM--------------------FROSTING [ OPTIONAL-------------------------
      2 tb Butter Flavor Crisco
    1/4 c  Bananas, mashed
      1 ts Lemon juice
      2 c  Sugar, confectioners
           Walnuts, finely chopped opt.
 
  Preparation Time: 20 Minutes               Bake Time: 15 to 17 Minutes
  
  1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
  Set aside.
  
  2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at
  medium speed of electric mixer until well blended. Beat in egg. Add 1
  cup mashed bananas. Mix until creamy.
  
  3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir
  into creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring
  tablespoonfuls of dough into a mound to form each cookie. Place 2
  inches apart on baking sheet.
  
  4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
  Remove to cooling rack. Cool completely.
  
  5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup
  mashed bananas and lemon juice. Add confectioners sugar. Beat until
  smooth. Frost cooled cookies. Sprinkle with finely chopped walnuts,
  if desired.
  
  Makes 5 dozen 2 inch cookies.
  
  Source: Butter Flavor Crisco Cookie Collection, page 37.
  Shared by: David kNight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Walnut Cookies
 Categories: Cookies
      Yield: 60 cookies
 
  1 1/2 c  Sifted all-purpose flour
      1 ts Baking powder
    1/4 ts Soda
    1/2 ts Salt
  1 1/2 ts Cinnamon
      1 c  Brown sugar, firmly packed
    2/3 c  Shortening, soft
      1    Egg
    1/4 c  Milk
      1 c  Mashed bananas
    1/2 c  Chopped walnuts
      2 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
 
  Sift together flour, baking powder, soda, salt and cinnamon into bowl.
  Add sugar, shortening, egg, milk and bananas.  Beat until smooth,
  about 2 minutes.  Stir in walnuts and nuts.
  
  Drop by teaspoonfuls onto greased cooky sheets.  Bake in preheated
  moderate oven (375 F.) 12 to 15 minutes.
  
  Source: Our Favorites for family and friends
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Holiday Cutout Cookies
 Categories: Newspaper, Holidays, Cookies
      Yield: 4 dozen
 
MMMMM--------------------------COOKIES-------------------------------
      1 c  Butter; softened
      1 c  Powdered sugar
      2 ts Vanilla extract
  1 1/2 c  Flour; all-purpose

MMMMM------------------------DECORATIONS-----------------------------
           Food color  (red & green)
           Writing gels (red & green)
           Decorative icings (white,
           .  red & green)
           Holiday candy
           Holiday sprinkles
           Colored crystal sugars
 
  In medium bowl. beat butter, sugar, and vanilla until light and
  creamy. Slowly beat in flour. On lightly floured surface, roll to
  1/8-inch thickness. Use star cookie cutters to cut out cookies. Place
  on lightly greased baking sheets. Bake at 375 degrees Fahrenheit for
  8 to 11 minutes or until edges just begin to brown. Let cool on
  baking sheets for 10 minutes. Remove to wire racks to cool completely.
  
  To Tint: For each cup of dough, knead in 8 to 10
  drops of food color.
  
  ** Northeast Mississippi Daily Journal -- Food section -- Wednesday
  :      29 November 1995  **
  
  From: Paul Macgregor                  Date: 08 Jan 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Lard Sugar Cookies
 Categories: Cookies
      Yield: 1 servings
 
    3/4 c  Lard
    3/4 c  Packed brown sugar
      1    Egg
      1 ts Vanilla
      1 ts Baking powder
      2 c  Flour
 
  Beat the lard, sugar and egg together until creamy and well blended.
  Stir in the vanilla, and add the baking powder and flour until a dough
  is formed.  (At this point, you could stir in some nuts and chocolate
  chips to make this into toll house dough)
  
  Form dough into balls about 1 inch in diameter, and place on a cookie
  sheet. (Leave plenty of room between the cookies, as they will spread
  considerably when baking).  Flatten the balls slightly with your
  fingers to make a round cookie. (For sugar cookies, sprinkle the top
  with a bit of sugar.)  Bake in a preheated 350 oven until the edges
  are nicely brown.  Remove and let cool.
  
  Makes about 18 cookies
  
  Shared by: Kathy Pitts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Sugar Cookies
 Categories: Cookies
      Yield: 3 Servings
 
    1/3 c  Shortening
    1/3 c  Margarine
      2 c  All-purpose flour
    3/4 c  Sugar
      1    Egg
      1 tb Milk
      1 ts Baking powder
      1 ts Vanilla extract
 
  In a large bowl, beat the shortening and margarine
  with an electric mixer at medium to high spped for
  about 30 seconds, or until softened.
  
  Add about half of the flour and all of the remaining
  ingredients and beat until thoroughly combined,
  scraping the sides of the bowl occasionally. Beat or
  stir in the remaining flour.  Divide the dough in
  half. Cover and chill for 1 to 2 hours or until easy
  to handle.
  
  Roll each portion of the dough to 1/8 inch thickness
  on a lightly floured surface.  Cut into the desired
  shapes.  Place 1 inch apart on an ungreased cookie
  sheet.  If desired, sprinkle with candies or colord
  sugar before baking.
  
  Bake in a 375 F oven for 7 to 9 minutes or until the
  edges are firm and the bottoms are very lightly
  browned.  Remove the cookies and cool on a rack.
  
  Makes 3 to 4 dozen cookies.
  
  CHOCOLATE SUGAR COOKIES:  Stir 1 tablespoon of
  unsweetened cocoa powder into one half of the recipe.
  Bake as directed.
  
  NOTE: Sugar cookies also make attractive and
  economical ornaments.  Make the dough according to the
  recipe then flatten the cut out cookies slightly with
  the bottom of a small glass dipped in sugar.  Use a
  drinking straw to make a sharp, small hole near the
  top.  If the hole begins to close during baking, use
  the straw to re-form the hole.
  
  [The Baltimore Sun; Dec 11, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Oatmeal Cookies
 Categories: Cookies
      Yield: 55 servings
 
    3/4 c  Low ft margarine, room temp
    1/2 c  Packed brown sugar
  1 1/2 c  All purpose flour
      1 ts Ground cinnamon
  1 1/2 c  Oats, uncooked
      1 ts Vanilla
      1 c  White sugar
      2    Egg whites, slightly beaten
      1 ts Baking soda
    1/4 ts Ground nutmeg
      1 c  Raisins
 
  In a large mixing bowl, beat margarine and sugars until light and
  fluffy. Add egg whites. In a medium size bowl, combine flour, baking
  soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats,
  raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon
  of dough into a ball and place on an ungreased cookie sheet. Grease
  the bottom of a glass with margarine, dip glass in sugar and use to
  flatten ball of dough. continue, leaving adequate space between
  cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Soft Chocolate Chip Cookies
 Categories: Cookies
      Yield: 18 Cookies
 
  1 1/2    Sticks Unsalted Butter
      2 c  + 2 Tbl. Unsifted, Bleached,
           -All Purpose Flour
    1/2 ts Baking Soda
    1/2 ts Salt
      1 c  Light or Dark Brown Sugar
    1/2 c  Granulated Sugar
      1 lg Egg + 1 Yolk
      2 ts Pure Vanilla Extract
  1 1/2 c  Chocolate Chips
 
  Place a rack in the middle of the oven. Preheat oven to 325 F.
  Temperature is critical so use an oven thermometer to verify the
  correct oven temperature and adjust as necessary. Melt the butter in
  a small saucepan and set aside to cool until its lukewarm. In a
  large bowl, whisk the flour, baking soda, and salt. Do not sift.
  Place both sugars in a medium mixing bowl. Pour melted butter into
  sugar and mix until completely blended. Add egg, yolk, and vanilla
  extract. Mix until blended. Add flour mixture and mix until blended.
  Add chocolate chips. Mix just until chips are evenly distributed.
  
  Line 11 x 17 cookie sheets with parchment paper. Dont use waxed
  paper. Its too flammable.
  
  Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
  ball in the palms of your hands. Grab the ball with the fingertips of
  both hands and pull the dough into two pieces resembling half moons.
  Rotate the halves so the two jagged/flat sides point toward the
  ceiling and push the two halves together. Youll now have a cookie
  with a jagged top surface (they look like little tree stumps). (I
  didn't do this for all of them and they were fine) Place the cookies
  (about 6 per sheet) onto the cookie sheets. Put cookies in oven and
  bake for 15 minutes.
  
  Start checking for doneness after about 13 minutes and every two
  minutes thereafter. They are done when they are turning light golden
  brown and the edges are starting to get dry and firm while the
  centers are still soft. Cool cookies completely on their cookie
  sheets.
  
  The twin secrets to these "mall style" cookies are the melted butter
  and the extra egg yolk.
  
  Serving Suggestions Serve warm or allow to cool completely. Store
  completely cooled cookies in airtight containers, separating layers of
  cookies with waxed paper. The dough will keep refrigerated for 2 days
  and frozen for about 30 days. Be sure to wrap it closely with plastic
  wrap and place it in an airtight container. Thaw frozen dough
  overnight in the refrigerator. Baked cookies will keep in the freezer
  for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
  at room temperature for a quick cookie fix.
  
  NOTES: 1) The dark brown sugar makes darker colored cookies. The light
  brown or golden brown sugar makes lighter colored cookies. I prefer
  the dark ones because of the little extra flavor the molasses adds.
  2) For a nice variation, use light brown sugar instead of dark,
  substitute white chocolate chips, and add 2 or 3 tsp. grated orange
  peel (from one large orange), to the batter. These are called White
  Chip, Orange Dream Cookies.
  
  Mark Kilinski, Coral Springs, FL markk@gate.net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big White Soft Sugar Cookies
 Categories: Cookies
      Yield: 6 Servings
 
      1 c  Buttermilk
  1 1/2 ts Grated nutmeg
      1 ts Baking soda
      2 ts Vanilla extract
      1 c  Vegetable oil
      3 ts Baking powder
  1 1/2 c  Sugar
      3 c  Unbleached flour
      2    Eggs
           Sugar
  1 1/2 ts Salt
 
  Seedless raisins
  
  In a measuring cup, mix the buttermilk and baking
  soda; set aside. In a large mixer bowl, combine the
  oil, sugar, and eggs; mix well.  Add the
  buttermilk-soda mixture and blend.  Then add the salt,
  nutmeg, vanilla, and baking powder and mix again.
  Blend in the flour (the batter will be very runny).
  Cover and refrigerate overnight. The next day, preheat
  oven to 400 F.  For the very best results, use
  ungreased non-stick baking sheets. Dark or shiny
  sheets conduct the heat differently, and the cookie
  will have crisp brown edges, which are just what you
  don't want. Use 1 heaping tablespoon of batter per
  cookie, and place them on the sheets. Liberally
  sprinkle more sugar on top of each cookie and dot with
  3 raisins. Keep batter refrigerated between bakings.
  Bake for just 5 minutes. The cookies should be just
  barely done--still almost white.  If they are golden,
  you have left them in too long.  Remove from oven, and
  allow the cookies to remain on the cookie sheet for 3
  more minutes to continue baking. Carefully remove
  cookies with a metal spatula to a wax paper-covered
  rack to cool. The cookies keep well in tightly covered
  containers or can be frozen. In either case, each
  cookie should be wrapped individually or between
  layers of wax paper.  They are so tender, so moist, so
  cakelike that they cling together if this is not done.
  
  From: Cooking From Quilt Country Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bran Cookies
 Categories: Cookies
      Yield: 6 Servings
 
      2    Eggs, well beaten
      4 tb Sour milk
    1/2 ts Salt
    1/4 c  Butter or butter substitute
      1 ts Cinnamon
      1 c  Bran
      1 c  Flour
    1/4 ts Baking soda
    1/2 c  Sugar
      1 c  Chopped raisins
 
  Sift flour, measure, and sift with salt, baking soda,
  and cinnamon. Add bran.  Cream butter and sugar.  Add
  eggs.  Beat thoroughly. Add sifted dry ingredients
  alternately with milk. Add raisins. Mix thoroughly.
  Drop by teaspoonfuls onto well-oiled baking sheet.
  Bake in moderate oven (400 F) about 20 minutes. 20
  servings. Mrs. Carl Clements, Paonia, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brigitte's Mincemeat Cookies
 Categories: Cookies
      Yield: 36 cookies
 
      1 c  Shortening
  1 1/2 c  Sugar
      3    Eggs
      3 c  Flour
      1 ts Baking powder
    1/2 ts Salt
  1 1/3 c  Mincemeat filling
 
  "Cream shortening. Add sugar, and blend well. Add eggs, and beat until
  smooth. Add mixed dry ingredients and then stir in mincemeat. Blend
  well. Drop by teaspoonful onto a greased cookie sheet, at least 2
  inches apart. Bake at 400F for 12 minutes or until lightly browned.
  You can use margarine instead of shortening and add chopped nuts if
  desired, and you can also mix the sugars, using brown and white
  sugar."
  
  Originally posted by Brigitte Sealing, Oct 1992
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
  Submitted By LINDA FIELDS  On   11-19-94  1024
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Cookies
 Categories: Cookies
      Yield: 3 servings
 
    1/2 c  Flour
      1 ts Baking powder
    1/4 c  Melted butter, cooled
      1 c  Brown sugar
      1    Egg
    1/4 ts Salt
    1/2 c  Chopped nuts
 
  Sift flour and baking powder together.  Cream butter and sugar.
  Combine all ingredients; pour into an 8 x 8 inch greased pan.  Bake
  for 30 minutes at 350 degrees.  Cut in squares.
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Refrigerator Cookies ( C & H )
 Categories: Cookies
      Yield: 48 cookies
 
    1/2 c  Soft butter or margarine
      1 c  C&H Golden Brown Sugar
      1    Egg; unbeaten
      1 ts Vanilla
      2 ts Grated orange rind
  1 3/4 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Baking powder
 
  Beat together butter, sugar, egg, vanilla, and orange rind.  Combine
  flour, salt, and baking powder; sift into first mixture and mix well.
  Chill dough, then shape into roll about 2-1/2" in diameter.  Wrap in
  waxed paper or foil.  Store in refrigerator or freezer.  To bake,
  unwrap and cut in 1/8" slices; lay on greased cookie sheet, then use
  floured cookie cutters to cut slices into fancy shapes.  (Gather up
  scraps of dough, press together and chill again.)  Bake cookies at
  400 degrees for 6 to 8 minutes.  Makes 4 to 5 dozen crisp,
  "butterscotchy" cookies.
  
  Reprinted with permission from _Brown Sugar Recipe Bonanza_
  From the C and H Sugar Kitchen
  Electronic format by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Spice Cookies^
 Categories: Crs
      Yield: 8 servings
 
  1 1/2 c  Butter or margarine,
           Softened
      1 c  Firmly packed brown sugar
      1 lg Eggs
  1 1/2 ts Vanilla extract
  3 1/2 c  All-purpose flour
      1 ts Baking powder
      1 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Ground ginger
           Candied cherry halves
 
  PReheat oven to 375F.
  
  Cream butter; beat in sugar. Add egg and vanilla; beat well.
  
  Combine flour, baking powder, cinnamon, cloves and ginger. Add to
  butter mixture, blending well.
  
  Using a pastry bag fitted with a large star tip, pipe stars onto
  ungreased cookie sheets. Top each with a candied cherry half.
  
  Bake 8-10 minutes. Dough may be rolled into 1" balls. Top with cherry
  and bake
  
  as directed.
  
  Southern Living Home for the Holidays 1994
  Shared by Carolyn Shaw 12-95
  
  From: Carolyn Shaw                    Date: 21 Dec 95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterscotch Cookies
 Categories: Cookies
      Yield: 36 cookies
 
    1/2 c  Butter
      2 c  Brown sugar
      2    Eggs
    1/2 ts Vanilla
  3 1/2 c  Flour - sifted
    1/2 ts Cream of tartar
      1 ts Baking soda
 
  Cream butter, add sugar and then add eggs and vanilla.  Sift flour
  with cream of tartar and baking soda and add to first mixture.  Form
  into a roll and allow to stand in ice box overnight.  Slice thinly
  and bake on a greased baking sheet in moderate oven (375 F) for 10
  minutes.
  
  From: Fred Towner                     Date: 19 Dec 95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterscotch Ice Box Cookies
 Categories: Cookies
      Yield: 1 batch
 
      2 c  Brown sugar
  3 1/2 c  Flour
      1 c  Melted butter
    1/2 c  Candied cherries
    1/2 ts Baking powder
      2    Eggs
    1/2 c  Nuts
    1/2 c  Raisins
    1/2 ts Salt
      1 ts Soda (scant)
      1 ts Vanilla
 
  Form in rolls, wrap in waxed paper.  Chill in refrigerator.  Slice and
  bake on greased cookie sheet.  375 F.
  
   Mable W. Schmidt, Out of Vermont Kitchens, 1939
  MM format by Dave Sacerdote
  
  From: Dave Sacerdote                  Date: 18 Jun 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterscotch Rolled Cookies
 Categories: Cookies, Christmas
      Yield: 3 Dozen
 
MMMMM--------------------------COOKIES-------------------------------
      1 c  Brown sugar
    1/2 ts Salt
    1/2 c  Butter, softened
      1    Egg
    1/2 ts Vanilla
  1 3/4 c  Flour, sifted
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Cinnamon

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  Confectioner's sugar
      1    Egg white,
           -slightly beaten
      1 tb Butter, melted
    1/8 ts Salt
    1/2 ts Vanilla
           Food coloring
           -(optional)
 
  Mix sugar, salt and butter thoroughly.  Add egg and vanilla and beat
  till fluffy.
  
  Sift flour, baking powder, soda and cinnamon and add to mixture.
  Chill well, several hours, or overnight.
  
  MAKE THE GLAZE:  Mix the glaze ingredients together until smooth.
  
  Roll the dough out until it is about 1/8 inch thick.  Cut into fancy
  shapes and bake on ungreased cookie sheet for 8-10 minutes at 350
  degrees F.  Let cool and glaze.
  
  NOTES:
  
  *  Rolled cookies for the Christmas holidays -- I almost never make
  these cookies except at Christmas time.  They just seem to be
  Christmas cookies.
   (I did make a batch of heart shaped ones last Valentine's day for my
  then-fiance.)  I usually make these cookies in  Christmas shapes and
  frost them with green and red frosting.  This is a good recipe for
  kids to help out with.
  
  *  It helps to keep most of the dough in the refrigerator while you
  are cutting shapes.  It cuts much better when it is cold.
  
  *  These are time-consuming and fairly difficult, but worth it.
  
  : Difficulty:  moderate.
  : Time:  30 minutes preparation, overnight chill, 1 hour cutting and
  baking.
  : Precision:  measure the ingredients.
  
  : Katherine Rives Albitz
  : Purdue University, Computer Science Dept.
  : rives@purdue.edu
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Fig Oatmeal Cookies
 Categories: Cookies
      Yield: 48 cookies
 
      1 c  California dried figs
           -- (coarsely chopped)
    3/4 c  Shortening
      1 c  Brown sugar
      2    Eggs
      8 tb Water
      2 c  Flour
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      2 c  Quick-cooking oats
    1/2 c  Chopped nut meats
 
  Cover figs with hot water, allow to stand 10 minutes.  Pour off water
  and reserve for liquid.  Snip stems off figs, then chop coarsely.
  Sift flour, measure.  Then add baking powder, salt and cinnamon. Sift
  together.  Add oats, chopped figs and nut meats.  Cream shortening;
  add sugar, cream together thoroughly.  Add well-beaten egg, then add
  sifted dry ingredients alternately with water to form dough.  Drop by
  teaspoonfuls on greased cookie sheet and bake at 400 F. for 10
  minutes.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Candy Cane Cookies
 Categories: Cookies, Desserts
      Yield: 30 servings
 
  1 1/4 c  Butter or Margarine
      1 c  Powdered Sugar
      1    Egg
      1 ts Vanilla Extract
    1/2 ts Almond Extract
  3 1/2 c  All-purpose flour
    1/2 ts Salt
           Red food coloring
      1    Egg white, slightly beaten
           Red decorating sugar
           (optional)
 
  1. Cream together butter and powdered sugar. Beat in egg and
  flavorings. 2. Combine flour and salt. Stir into first mixture. Set
  aside half of
     dough. Tint remaining half light red with dew drops of food
  coloing. 3. Keep dough chilled for ease in handling. With hands, roll
  1 teaspoonful
     of white dough and 1 teaspoonful of red dough into strips about
     4-inches long. Put strips side by side and twist together lightly.
     Repeat with remaining dough.
  4. Arrange on ungreased baking sheets. Curve 1 end down to form into
  candy
     cane shape. Brush cookies with egg white. Sprinkle with red sugar,
  if
     desired.
  5. Bake at 350*F for 10 to 12 minutes or until very lightly browned.
  Cool
     on wire racks. Store airtight.
  Submitted By MICHELLE BRUCE  On   11-25-94  1539
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cookies
 Categories: Cookies
      Yield: 3 servings
 
    3/4 c  Shortening
      1 c  Sugar
  7 1/2 oz Jar of baby food, carrots
      2 c  Flour
    1/4 tb Salt
      2 ts Baking powder
    1/2 ts Lemon extract
    1/2 ts Vanilla extract
           Grated orange rind
 
  Cream together shortening and sugar.  Add and mix with other
  ingredients. Drop by teaspoon onto ungreased cookie sheet and bake at
  375 degrees for 10 to 15 minutes.  Ice with 1 cup of powdered sugar,
  2 tablespoons of melted butter, orange juice, enough to make frosting
  consistency, grated orange rind.
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cat Poop Cookies
 Categories: Cookies
      Yield: 6 servings
 
    1/2 c  Honey
    2/3 c  (1 and 1/3 stick) butter,
           -margarine, or lard
      1    Egg
      1 ts Vanilla or peppermint
           -extract
      2 c  Whole wheat flour
    1/3 c  Cocoa powder
           Grape-nuts(tm) cereal
           Gingerbread ingredients:
    1/4 c  Honey
    1/4 c  Molasses
    2/3    Cup(1 and 1/3 stick) butter
           -or margarine, or lard
      1    Egg
      2    And 1/3 cups whole wheat
           -flour
 
  there are two flavors-chocolate (dark brown), and gingerbread (light
  brown)
  
  I seldom measure carefully so amounts may need adjustment, especially
  on flavoring.  the cookies are dense and not very sweet, this is
  necesssary so that they will keep their shape during baking. If you
  use white flour or sugar they may be tastier but they won't look like
  sh__.
  
  chocolate ingredients:
  
  spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp each)
  grape-nuts(tm) cereal
  
  mix-ins:
  
  coconut(tapeworms) chocolate chips butterscotch chips peanut butter
  chips cooked spagetti or ramen noodles(roundworms) corn peanuts
  "those puffy pastel things you find at chinese restaurants (to look
  like the cat ate styrofoam packing pellets-i haven't tried this)
  
  to make: microwave the honey till it bubbles(about 1 minute). add the
  butter,(i've been told using lard makes for a more realistic texture
  and softer cookie) and the molasses, if any.  add the egg, mix well,
  then mix in all the other stuff. add mix-ins of your choice to some
  or all of the batter.
  
  chill 1 hour in the freezer or several hours in the fridge. roll
  dough logs of random length and the diameter of cat poops. roll logs
  in grape-nuts and bake at 350 degrees till done(maybe 10 to 15
  minutes but with my flaky oven you never know).
  
  serve in a disposable cat litter box on a bed of grapenuts, with a cat
  litter scoop.  i hear you get lovely effects by decorating the box and
  scoop with melted chocolate or pudding.  i imagine brown sugar might
  work as a substitute for the new clumping litters, but i havent tried
  it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesecake Cookies
 Categories: Desserts, Cookies
      Yield: 16 servings
 
      5 tb Butter, softened
      1 c  Flour
      1 pk 8 oz cream cheese, softened
      2 tb Milk
    1/2 ts Vanilla
    1/3 c  Brown sugar, packed
    1/2 c  Sugar
      1    Egg
      1 tb Lemon juice
 
    Heat over to 350.   In a medium bowl blend thoroughly butter, brown
  sugar and flour with a fork until mixture resembles coarse crumbs.
  Put 1 cup of the mixture aside for topping. Press remaining mixture
  into an 8x8x2 inch baking dish; bake for 15 minutes.   In another
  bowl combine sugar and cream cheese, mixing until smooth. Thoroughly
  beat in egg, milk, lemon juice and vanilla.   Spread over the baked
  crust and sprinkle with remaining brown sugar mixture.   Bake for 25
  minutes. Let cool, then chill for at least 1 hour. Cut into 16
  squares; serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Chocolate Cookies
 Categories: Cookies, Chocolate
      Yield: 72 Servings
 
           -Dottie Cross TMPJ72B
      1 c  Margarine or butter
    3/4 c  Packed brown sugar
      2    Egg yolks
      2 oz Semiswet chocolate;
           -melted and cooled
  1 1/2 ts Finely shredded orange peel
      1 ts Ground cinnamon
      1 ts Vanilla
    1/4 ts Salt
  2 1/4 c  All-purpose flour
  1 1/2 c  Finely chopped pecans (to 2)
      2    Egg whites
    3/4 c  Cherry jelly or preserves
 
  In large mixing bowl beat margarine or butter and
  brown sugar with an electric mixer on medium speed for
  30 seconds. Add egg yolks, beating well. Blend in
  melted chocolate, orange peel, cinnamon, vanilla, and
  salt. Stir in flour. Place pecans and egg white in two
  separate small, shallow bowls. Slightly beat egg
  whites with a fork. Shape dough into 1-inch balls. Dip
  eah ball into egg white; roll in pecans to coat. Place
  balls, 2 inches apart, on lightly greased baking
  sheets. Using your thumb, make slight indentation in
  top of each cookie. Bake in 350 degree oven about 12
  minutes or till edges are firm. Cool cookies on a wire
  rack. Fill centers of cooled cookies with a small
  spoonful of jelly or preserves. Makes about 60
  cookies. Nutrition information per cookie: 88
  calories, 5 grams fat, 7 mg cholesterol and 48 mg
  sodium. Source: BH&G Magazine (Prize Tested Recipe),
  May, 1992 Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chewy Chocolate Chip Cookies
 Categories: Cookies
      Yield: 5 Dozen
 
      2 c  Butter
      2 c  Sugar (granulated,
           -white)
      2 c  Brown sugar
           -(dark brown)
      4 lg Eggs
      2 ts Vanilla extract
      4 c  Flour (sift
           -before measuring)
      5 c  Rolled oats (oatmeal),
           -powdered finely
      1 ts Salt
      2 ts Baking soda
      2 ts Baking powder
     24 oz Chocolate chips
           -(being a purist,
           -I prefer Toll House
           -morsels)
      8 oz Chocolate bar,
           -finely grated
      3 c  Chopped nuts
           -(I prefer walnuts,
           -but use your favorite)
 
  Preheat oven to 375 degrees F.  Cream together the butter and the
  sugars.
  
  Sift together flour, oatmeal, salt, baking soda, baking powder and
  shredded chocolate bar.  Add eggs and vanilla to creamed sugar and
  butter, then mix all ingredients together. Mix chocolate chips and
  nuts into mixture.
  
  Drop by onto ungreased cookie sheet in small drops.  Bake 6 minutes or
  until done.
  
  NOTES:
  
  *  Chocolate Chip Cookies like Mrs. Fields makes -- These cookies are
  a combination of oatmeal and chocolate chip.  They are very rich, but
  very tasty.  The recipe was obtained from a friend of a friend, who
  supposedly paid a large amount of money for it. However, the cookies
  do not taste exactly the same as the name brand. Yield: approximately
  60.
  
  *  A blender works very well to powder the oats and the chocolate
  bar.  The blender chops the oatmeal finer than a food processor.  The
  powdered chocolate bar should melt at the touch of your fingers.
  
  *  I prefer my cookies just barely done, so that they remain chewy.
  If you want to send your taste buds into heaven, butter the cookies
  as they come out of the oven (still hot), and eat them still warm
  with a glass of cold milk.
  
  *  Note that cocoa is not the same thing as a shredded chocolate bar.
  Note also that oatmeal is not the same thing as quick-cooking oats or
  instant oatmeal.  Oatmeal means "rolled oats," such as Quaker oats.
  
  : Difficulty:  easy to moderate.
  : Time:  30 minutes.
  : Precision:  measure the ingredients.
  
  : Sam Spitzner
  : Illinois Bell, Chicago, Illinois
  : Email address:  ihnp4!ilunix!sks
  : Snail address:  225 W.  Randolph, HQ17B, Chicago, Il.  60606
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chewy Chocolate Chip Raisin Cookies
 Categories: Cookies
      Yield: 48 cookies
 
    1/2 c  Granulated sugar
      6 pk Sweet One granulated sugar
           -substitute
    1/3 c  Water
      2 tb Butter Buds sprinkles
    1/4 c  Vegetable oil
      2    Egg whites
      1 ts Vanilla
  1 3/4 c  Sifted all purpose flour
      1 ts Baking soda
    1/4 ts Salt
      2 c  Bran flake cereal
      1 pk Chocolate chips (6 oz)
    3/4 c  Raisins
 
  Preheat oven to 350'F. Spray cookies heets with nonstick cooking
  spray. In large mixing bowl with electric mixer, beat together first
  seven ingredients. Stir together flour, baking soda and salt; beat
  into creamed mixture. Stir in bran flakes, chips and raisins. Drop by
  rounded teaspoons onto prepared cookie sheets. Bake 8-10 minutes or
  until golden. Remove cookies immediately to cooling racks.
  
  Per serving (1 cookie): 65 caloies 1 gram protein, 11 grams
  carbohydrates, 2 grams fat, 0 milligrams cholesterol, 54 milligrams
  sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chewy Fig Oatmeal Cookies
 Categories: Cookies
      Yield: 36 cookies
 
    1/4 c  Brown sugar, firmly packed
    1/2 c  Honey
    1/3 c  Dried figs, ground & packed
    2/3 c  Margarine or butter
      6 tb Egg substitute; -OR-
      2    -Eggs
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Vanilla
      2 tb Dried figs, ground
    1/4 ts Nutmeg
  1 1/2 c  All-purpose flour
  1 1/3 c  Quick rolled oatmeal
    1/2 c  Nuts, finely ground (opt.)
 
  [NOTE: for a no sugar variation, substitute same amount of white grape
  juice concentrate or apple juice concentrate for brown sugar.]
  
  In a large bowl, beat brown sugar, honey, first quantity of figs and
  margarine until creamy, about 3-5 minutes.  Add eggs to creamed
  ingredients and mix until well blended.  In a separate bowl, blend
  baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg
  thoroughly, and add to creamed mixture.  Add flour, oatmeal, and nuts
  (optional) and mix 2 minutes on low speed, then 3 minutes on medium
  speed.  Drop by teaspoonfuls on greased cookie sheet and bake at 350
  F for 10 to 15 minute according to preference of softer or crunchier
  cookies.
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Almond Cookies #1
 Categories: Chinese, Cookies
      Yield: 4 Servings
 
  2 3/4 c  Sifted flour
      1 c  Sugar
    1/2 ts Soda
    1/2 ts Salt
      1 c  Butter
      1    Slightly beaten egg
      1 ts Almond extract
    1/3 c  Whole almonds
 
  Sift flour, sugar, soda and salt together into bowl.
  Cut in butter till mixt resembles cornmeal. Add egg
  and almond extract; mix well. Shape dough into 1-inch
  balls and place 2 inches apart on ungreased cookie
  sheet. Place an almond atop each cookie and press down
  to flatten slightly.  Bake at 325 degrees for 15 to 18
  minutes.  Cool on rack.
  
  Makes 4 1/2 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Fortune Cookies #1
 Categories: Chinese, Cookies
      Yield: 12 Servings
 
      1    Egg
    1/3 c  Sugar
      2 tb Corn oil
      2 tb Water
    1/4 c  Cornstarch
 
  Have fortunes prepared in advance. Beat egg on low speed until frothy.
  
  Beat in sugar, a little at a time, & continue beating until mixture
  is a very light yellow and thick. Fold in corn oil. Blend water and a
  little of the egg mixture into cornstarch, then stir into the
  remaining egg mix.
  
  Heat heavy, well seasoned griddle to 350 deg, or until drops of water
  bounce when dropped on the griddle. (For griddles without temperature
  control, keep heat between low and medium). Drop heaping T of batter
  on the griddle and spread with the back of a spoon to about 4 in.
  wide and 1/8 in. thick. Cook until edges are slightly brown & cookies
  can be easily lifted from griddle with a spatula, 5 - 8 minutes. (If
  cookies stick, bottoms need to be cooked a little longer). Turn
  cookies carefully & cook other side until light brown. Be careful to
  keep temperature even. Place fortune paper on cookie as soon as it is
  removed from the griddle.
  
  Folding is easier to do than to describe, but the end result is
  shaped like a horseshoe. Fold opposite edges together, forming a
  semicircle.
  
  Crease crosswise at the center of the straight edge to form a
  flattened side, then bend the opposing corners together for the
  traditional shape.
  
  Set in a small glass or muffin tin until cookie cools and holds its
  shape. Wipe griddle & stir batter. Repeat.
  
  Shared by Micheal Kean, Prodigy ID# VMXV03A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Brown Sugar Cookies
 Categories: Cookies
      Yield: 3 Dozen
 
    1/2 c  Brown sugar
    1/2 lb Butter
    1/3 c  Honey
      1 lg Egg
    1/2 ts Vanilla extract
           Flour (1.1 C --> glass
           -measuring cup filled
           -to the top)
    1/2 ts Baking soda
      1 c  Chocolate chips
 
  Preheat oven to 375 degrees F.  Cream together the butter and the
  brown sugar, add egg and vanilla. Mix well. Add honey.
  
  Measure flour and baking soda (I usually just mix the soda in with the
  flour.) Add flour and soda to batter a little at a time and mix. Add
  chocolate chips.
  
  Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8
  minutes at 375 degrees F.
  
  NOTES:
  
  *  Chocolate chip cookies with honey and brown sugar.
  
  *  For those of you who like your cookies warm!  I always make up only
  enough to eat, and store the batter in the fridge.
  
  *  You can substitute margarine for the butter if you want.
  
  : Difficulty:  easy, though creaming butter and sugar without a food
  processor is tedious.
  : Time:  10 minutes preparation, 10 minutes cooking and cooling.
  : Precision:  measure the ingredients.
  
  : Karen Curran
  : Digital Equipment Corporation
  : decwrl!rhea!euclid!curran curran@euclid.DEC
  : (EUCLID::CURRAN on DEC VMS systems)
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip Cookies
 Categories: Desserts, Cookies
      Yield: 50 cookies
 
    1/2 c  Butter (or marg.)
      6 tb Sugar
      6 tb Sugar, brown
      1    Egg
    1/2 ts Vanilla extract
    1/4 ts Water
      1 c  Flour, all-purpose; PLUS
      2 tb Flour, all-purpose
    1/2 ts Soda
    1/2 ts Salt
    1/2 c  Nuts, chopped
      6 oz Chocolate morsels, semisweet
 
  Cream together butter and sugar.  Beat in egg; add vanilla extract and
  water.  Combine flour, soda, and salt; stir into creamed mixture.  Add
  nuts and semisweet chocolate morsels; mix well.  Drop by well-rounded
  half teaspoonfuls onto greased cookie sheets.  Bake at 375 degrees
  for 10 to 12 minutes.
  
  SOURCE: Southern Living Magazine, sometime in 1972.
  Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip Oatmeal Cookies
 Categories: Cookies
      Yield: 24 servings
 
      1 c  Margarine
      1 c  Brown sugar, packed
    1/2 c  White sugar
      1 ts Vanilla
      2    Eggs
  1 1/2 c  Flour
    1/4 c  Cocoa
      2 ts Baking soda
    1/4 ts Salt
      2 c  Quick oatmeal
  1 1/2 c  Chocolate chips
 
    Cream margarine and sugar.  Add eggs and vanilla.  Add dry
  ingredioents.
   Add oatmeal then chocolate chips.  Drop on greased cookie sheet.
  Bake at 350 degrees for 11 minutes.  Makes about 4 dozen cookies.
  (Jean Drury, Gladbrook, Iowa- from the Abilene Distorter News)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip Peanut Butter Cookies
 Categories: Cookies
      Yield: 3 dozen
 
    1/2 c  Peanut butter; crunchy
    3/4 c  Shortening
    1/2 c  Brown sugar
    1/2 c  Sugar
      1    Egg
    1/2 ts Vanilla
  1 1/4 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Chocolate chips
 
  Preheat oven to 375.  Cream peanut butter, shortening, sugars, egg and
  vanilla thoroughly.  Stir together flour baking soda and salt. Add to
  creamed mixture; blend well. Fold in chocolate chips. Drop batter 2"
  apart onto baking stone.  Bake for 10 to 15 minutes. Let stand 2
  minutes before removing from baking stone.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip Pecan Cookies
 Categories: Cookies, Chocolate
      Yield: 6 Servings
 
  2 3/4 c  Flour
      1 ts Baking soda
      1 ts Salt
      1 c  Butter (best to use the real
           -stuff!)
    3/4 c  Sugar, granulated
    3/4 c  Brown sugar, packed
      1 ts Vanilla
      2    Eggs
     12 oz Bag real chocolate chips
  1 1/2 c  Chopped pecans
 
  QUAN    MEAS    ING **
  
  *DIRECTIONS*
  
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Drop Cookies
 Categories: Cookies
      Yield: 3 servings
 
           Melt...
    1/4 lb Butter
     12 oz Chocolate chips
      3 tb Sugar
      1 cn Eagle Brand condensed milk
           Stir in...
      1 c  Flour
      1 ts Vanilla
 
  Drop on cookie sheet and put 1 pecan half on each, should be gummy and
  resemble brownies.  Bake at 350 degrees for 8 minutes.
  Randy Rigg
  
  From: Randy Rigg                      Date: 04 Dec 95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate No Bake Cookies
 Categories: Cookies
      Yield: 1 servings
 
    1/2 c  Butter
      2 c  Sugar
    1/2 c  Water
      2 tb Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal or:
      1 c  Coconut
 
    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 recipes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Oatmeal Drop Cookies
 Categories: Cookies, Chocolate, Rebekahs, Maine
      Yield: 1 Servings
 
    1/2 c  Butter or margarine
      1 c  Sugar
      1    Egg
    1/2 ts Salt
  1 1/2 c  Oatmeal
      2 ts Baking powder
    1/2 c  Milk
    3/4 ts Vanilla
      2 oz Chocolate, 2 squares
      1 c  Flour
 
  Cream butter and sugar together, add egg and melted chocolate. Beat
  well and add flour, oatmeal, salt and baking powder well mixed,
  alternately with milk. Add vanilla, and if desired, 1/2 c nuts. Drop
  on buttered baking sheet, 2" apart, bake in moderate oven, 12-15
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Peanut Butter Oatmeal Cookies
 Categories: Cookies
      Yield: 312 Servings
 
      2 c  Sugar
      4 tb Cocoa
    1/2 c  Peaunut Butter
      2 ts Vanilla
  2 1/4 c  Oatmeal ( I use 3 c. when I
           -make it)
    1/2 c  Milk
    1/2 c  Margarine
      1 ts Cinnamon ( This is optional
           -and something that I added
           -to this myself)
 
  Chocolate Peanut Butter Oatmeal Cookies
  
  Blend sugar, margarine, cocoa and milk in a Large pan.
  Heat on stove over medium heat until well blended.
  Bring to a boil for exactly 11/2 min.  Add peanut
  butter, oats, vanilla, and cinnamon. Mix well and
  spoon onto waxed paper.  Makes 31/2 to 4 dozen
  cookies. It is important to watch the time that you
  let this boil, if you boil it too long, the cookies,
  will turn into hard rocks, and you will probably have
  a pan stuck with hard stuff, too.  It is important to
  get the mixture on to the waxed paper as quickly as
  possible.  This is when the kids, and Teaspoons come
  in handy...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Butter Cookies
 Categories: Cookies
      Yield: 36 servings
 
      1 c  Butter
      1 c  Sugar
      1    Egg
      1 tb Milk
      1 ts Vanilla
  2 3/4 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
 
  Cream butter, gradually add sugar and beat until light and fluffy.
  Beat in egg, milk and vanilla. Combine flour, baking powder and salt.
  Gradually add to creamed mixture. Chill for ease in handling. Roll
  out dough to 1/8" thickness on lightly floured surface. Cut with
  floured cookie cutters into desired shapes. Bake on a cookie sheet in
  preheated 350 F oven 8-10 minutes or until lightly browned. Remove to
  wire racks to cool. Makes 4-5 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Fruitcake Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Vegetable oil
    1/2 c  Brown sugar
      1    Egg
  1 1/4 c  Whole wheat flour
    1/2 ts Baking powder
      1 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground allspice
    1/4 c  Milk
    1/2 c  Chopped walnuts
    1/2 c  Raisins
    1/2 c  Snipped dried apricots
    1/2 c  Chopped dates
 
  Cream together the oil and sugar.  Add the egg.  Then blend in the
  remaining ingredients.  Drop by spoonfuls onto a lightly oiled baking
  sheet.  Bake in 350 F oven for about 10 minutes. Cool on a wire rack
  and store in a tightly closed container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Ginger Cookies
 Categories: Cookies, Holidays, Desserts
      Yield: 36 Servings
 
      6 c  Flour
      1 tb Baking soda
      1 tb Ginger
      1 ts Cloves
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Salt
      1 c  Solid shortening, Crisco
      1 c  Molasses
      1 c  Brown sugar, packed
    1/2 c  Water
      1    Large egg
      1 ts Vanilla
 
  Mix flour, soda, spices and salt. Beat shortening, molasses, sugar,
  water, egg and vanilla until well blended. Gradually beat in flour
  mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1"
  thick round. Wrap in plastic and refrigerate at least 3 hours or up
  to 1 week. Roll on lightly floured surface to 1/8" thick, cut with
  ginermen cutters and bake at 350 degrees for 10-12 minutes. Cool
  slightly on cookie sheet, then transfer to wire racks to cool
  completely. Decorate with Royal Icing (see seperate recipe). Posted
  by: Debbie Carlson PHHW01A Reformatted for MM by CLM, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Chocolate Chip Cookies
 Categories: Cookies
      Yield: 1 servings
 
     12 oz Semi-sweet chocolate chips
  1 1/2 c  All-purpose flour
    3/4 c  Pulverized oatmeal (put it
           In the blender)
      2    Eggs
    1/2 lb Butter
    3/4 c  White sugar
    3/4 c  Brown sugar
      1 ts Salt
      1 ts Baking soda
  1 1/2 ts Cinnamon (or to taste)
 
  ~soften butter
  ~preheat oven to 375F
  ~mix flour, oatmeal, salt, baking soda and cinnamon
  ~cream together sugars and butter
  ~mix eggs into butter/sugar mixture
  ~add flour mix slowly and mix thoroughly
  ~mix in chocolate chips
  ~bake for about 10 minutes
  makes around 3 dozen.  Your mileage may vary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cottage Cheese Cookies
 Categories: Cookies
      Yield: 6 Servings
 
    1/2 c  Butter or butter substitute
  1 1/2 c  Flour
      2 ts Baking powder
    1/2 c  Cottage cheese
    1/2 c  Sugar
    1/2 ts Salt
 
  Cream butter and cheese until thoroughly blended.
  Sift flour, measure, and sift with sugar, baking
  powder, and salt.  Add gradually to first mixture.
  Form into a loaf.  Chill overnight. Slice thin. Place
  on slightly oiled baking sheet.  Bake in moderate oven
  (400 F) 10 minutes, or until delicate brown. 40
  servings. Mrs. E.M. Drake, Brooklyn, N.Y.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream Cheese Butter Cookies
 Categories: Cookies
      Yield: 3 Dozen
 
    1/2 lb Butter
      1 c  Sugar
  2 1/2 c  Flour, all-purpose
      1    Egg yolk
      4 oz Cream cheese
           Raspberry jam
 
  Preheat oven to 350 degrees F.  Cream together the butter and sugar.
  Add the flour and egg yolk and mix well. Add the cream cheese and mix
  well.
  
  Roll into balls about 5/8 inch diameter.  Place them on an ungreased
  cookie sheet (the cookies don't grow when baked, so they can be
  somewhat close together).  Then press your thumb into each to flatten
  it and make an indentation to hold some jam.  Fill it with jam.  Bake
  at 350 degrees F for 15 to 20 minutes.
  
  You can use any flavor jam you like.  The jam is the only part of the
  cookie that has any texture, so I prefer using it to jelly.
  
  Don't eat the cookies straight from the oven, or you'll probably burn
  your tongue.  The jam stays hotter much longer than the cookie.
  
  NOTES:
  
  *  Simple filled butter cookies with cream cheese.  Yield:  3-4 dozen.
  
  : Difficulty:  easy, but strenuous if made by hand.
  : Time:  20 minutes preparation, 15-20 minutes baking.
  : Precision:  Measure the ingredients.
  
  : Aviva Garrett
  : Santa Cruz, California, USA
  : Excelan, Inc., San Jose, California
  : ucbvax!mtxinu!excelan!aviva
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Molasses Cookies
 Categories: Cookies, Osg
      Yield: 1 Servings
 
      1 c  Shortening
      1 c  Sugar
      1 c  Molasses
      1 tb Vinegar
      1 tb Ginger
      1 ts Cinnamon
    1/2 ts Salt
      2    Eggs; well beaten
      1 ts Baking soda
      1 tb Water; hot
      6 c  Flour
 
  Place first 7 ingredients in sauce pan, heat to
  boiling. Remove from stove, cool and add eggs, soda
  which has been dissolved in hot water, and flour. Turn
  on floured board and roll very thin. Bake on greased
  baking sheet in moderately hot oven 350 F. about 15
  minutes. Makes 6 doz. crisp cookies. Source: Mrs. A.
  H. Pettit, Hartford Grange, Trumbull County, OH Mrs.
  C. G. Handley, Madison Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cut Out Sugar Cookies
 Categories: Cookies
      Yield: 36 cookies
 
    2/3 c  Butter Flavor Crisco
    3/4 c  Sugar
      1 tb Milk PLUS 1 teaspoon milk
      1 ts Vanilla
      1    Egg
      2 c  Flour, all purpose
  1 1/2 ts Baking powder
    1/4 ts Salt
 
  Preparation Time: 15 Minutes  Chill Time: 2 hours  Bake Time: 7-9
  Minutes
  
  1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl
  at medium speed of electric mixer until well blended. Beat in egg.
  
  2. Combine flour, baking powder and salt. Mix into creamed mixture.
  Cover and refrigerate several hours to overnight.
  
  3. Heat oven to 375 F.
  
  4. Roll half the dough at a time to about 1/8 inch thickness on
  floured surface. Cut in desired shapes. Place 2 inches apart on
  ungreased baking sheet. Sprinkle with colored sugar and decors or
  leave plain to frost* when cool.
  
  5. Bake at 375 for 7 to 9 minutes. Cool slightly. Remove to cooling
  rack.
  
  Makes 3 dozen cookies ( Depending on size and shape ).
  
  Variations for Cut-Out Sugar Cookies LEMON or ORANGE Cookie Variation
  ~ Add 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or
  orange extract to step #1.
  
  *Creamy Vanilla Frosting: Combine 1/2 cup Butter Flavor Crisco, 1
  pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon
  vanilla in medium bowl at low speed of electric mixer until well
  blended. Scrape bowl. Beat at high speed for 2 minutes, or until
  smooth and creamy. Frost COOLED cookies. Note: Frosting works well in
  decorating tube.
  
  1 or 2 drops food color can be used to tint each cup of frosting, if
  desired.
  
  Lemon or Orange Frosting Variation Eliminate milk. Add 1/3 cup lemon
  or orange juice. Add 1 teaspoon orange peel with orange juice.
  
  Source: Butter Flavor Crisco Cookie Collection, page 35.
  Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deluxe Chocolate Chip Cookies
 Categories: Desserts, Cookies
      Yield: 7 dozen
 
      2 c  Sugar, brown; firmly packed
      1 c  Butter (or marg.); softened
      2    Eggs
      1 ts Vanilla extract
      2 c  Flour, all-purpose
    1/2 ts Baking powder
      2 c  Cereal, crisp rice
      6 oz Chocolate, semi-swt morsels
      1 c  Coconut; shredded
      1 c  Nuts; chopped
 
  Combine sugar and butter in a large mixing bowl, creaming until tight
  and fluffy.  Add eggs and vanilla; beat well.
  
  Combine flour and baking powder; stir in batter.  Stir remaining
  ingredients into batter.
  
  Drop batter by heaping teaspoonfuls onto lightly greased baking
  sheets. Bake at 350 degrees for 10 to 12 minutes or until lighlty
  browned.  Cool on wire racks.
  
  SOURCE: Southern Living Magazine, sometime in 1979.
  Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Chocolate Chip Cookies #1
 Categories: Desserts, Cookies
      Yield: 24 servings
 
    3/4 c  Soya flour
    1/4 c  Potato starch flour
    1/2 ts Salt
  6 1/2 tb Margarine
      6 tb White sugar
      6 tb Brown sugar
    1/2 ts Vanilla
      1    Egg
    1/2 c  Chocolate chips semisweet
    1/2 c  Chopped nuts
 
  This is a special recipe made without gluten.
  
  Sift dry ingredients.  Beat sugars and margarine.  Add egg and beat
  again. Add vanilla and stir.  Add dry ingredients. Add chips and
  nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for
  10 to 12 minutes.
  
  1 cookie - 1 fruit/vegetable choice, 1 fat
  
  Source:  A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
  Canadian Celiac Assoc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Chocolate Chip Cookies #2
 Categories: Desserts, Cookies
      Yield: 24 servings
 
    3/4 c  Soya flour
    1/4 c  Potato starch flour
    1/2 ts Salt
  6 1/2 tb Margarine
      6 tb White sugar
      6 tb Brown sugar
    1/2 ts Vanilla
      1    Egg
    1/2 c  Chocolate chips semisweet
    1/2 c  Chopped nuts
 
  This is a special recipe made without gluten.
  
  Sift dry ingredients.  Beat sugars and margarine.  Add egg and beat
  again. Add vanilla and stir.  Add dry ingredients. Add chips and
  nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for
  10 to 12 minutes.
  
  1 cookie - 1 fruit/vegetable choice, 1 fat
  
  Source:  A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
  Canadian Celiac Assoc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Cookies
 Categories: Cookies
      Yield: 1 servings
 
      1 lg Banana
      1    Egg, well beaten
  2 1/2 tb Liquid sweetner
    1/2 ts Baking soda
      1 ts Baking powder
    1/4 ts Salt
    3/4 c  Shortening
    1/2 c  Unsweetened applesauce
      1 tb Milk
  1 2/3 c  Quick oats
    3/4 c  Flour, more or less, for
           The right consistency
 
  Preheat oven to 400 degrees.  Mash the banana, blend in the egg, milk
  and sweetner and shortening.  Mix baking soda, salt and baking powder
  into the flour; stir into oats.  Blend into first mixture.  Bake 5
  minutes. Then flatten with fork in criss cross fashion and then bake
  5 minutes more. Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Date Nut Cookies
 Categories: Cookies, Desserts
      Yield: 1 servings
 
      1 c  Diabetic Orange Marmalade
      1 ts Baking Soda
    1/2 c  Shortening
      2 c  Flour
      1    Egg
      1 c  Chopped Dates
    1/2 ts Cinnamon
      1 c  Nuts
      1 ts Vanilla
 
  Mix all ingredients together well.  Drop by teaspoon on greased
  sheets. Bake 8-10 minutes in a 350oF preheated oven. Makes 36
  cookies. Source: "The Yankee Kitchen" 03-26-93 (#4) [Dorothy]
  
  From: Jeffrey Dean                    Date: 11-18-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Mocha Cookies
 Categories: Cookies
      Yield: 18 servings
 
    1/2 c  Margarine, room temperature
      2 tb Sugar
      2 ts Vanilla
    1/3 c  Liquid sugar substitute
  1 1/4 c  Flour
      3 tb Cocoa
      2 ts Instant coffee
      1 ts Baking powder
    1/4 c  Raisins
    1/4 c  Chopped nuts
      2    Large egg whites, room temp
 
   Cream together margarine and sugar until light and fluffy. add
  vanilla and sugar substitute to creamed mixture and mix lightly. Stir
  together flour, cocoa, coffee and baking powder to blend. Add to
  creamed mixture and mix at meidum speed 1-2 minutes or until blended.
  add raisins and nuts to dough and mix lightly, Add egg whites to
  dough and mix until egg white are adsorbed into the dough. Drop dough
  by tablespoonsful onto a cookie sheet that has been lines with
  alumium foil or sprayed with PAM. Using your fingers dipping in cold
  water, shape dough into round cookies about 1/4" thick. Spread the
  dough carefully because the finsihed cookie will be the shpae of the
  dough agter it is baked. Bake at 375 F for about 12 minutes, or until
  the dough springs bnack when touched. Transfer from the hot cookie
  sheet onto a wire rack and cool to room temeprature. Serve one cookie
  per serving. From *Prodigy's Food and Wine-Healthy Eating Bulletin
  Baord, from Bridget Benjamin _ PhFC09A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Sugarless Cookies
 Categories: Desserts, Cookies
      Yield: 1 servings
 
      3 c  Flour;
    1/2 c  Water;
    3/4 lb Butter; softened
           -margarine if desired
 
    Blend all ingredients.  Roll into balls using about 1 teaspoon of
  dough. Place on ungreased baking sheets. Flatten with the bottom of a
  glass dipped in flour. Bake at 350 degrees until the edges begin to
  brown, about 6 minutes.
  
    OPTIONS TO SWEETEN:  Before baking, make a thumb print in each
  cookie and fill with chopped nuts or sugarless jam.
  
    printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
  by: Jean Cody 12/1/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diabetic Winston Cookies
 Categories: Cookies, Desserts
      Yield: 10 servings
 
    1/4 c  Shortening
    1/4 c  Brown sugar
      1    Egg yolk
    1/2 ts Vanilla
    1/2 c  Flour
    1/4 ts Salt
      2 tb Diet raspberry spread
 
  Cream shortening and sugar together.  Beat in yolk and vanilla. Stir
  in flour and salt.  Roll dought into 20 balls and place on ungreased
  baking sheets.
  
  Dent the top with the end of a table knife.  Bake at 350F for 5 min
  then dent tops again.  Continue to bake another 5 min or until
  lightly browned. Spoon 1/2 tsp diet spread in depressions while still
  hot.
  
  Makes 20 cookies.  One serving = 2 cookies 1 Fruit & Veg Choice, 1
  Fats & Oils Choice
  
  Source:  Measure for Measure and Other "Stirring" Things Calgary
  General Hospital copyright 1984
  
  Shared by Elizabeth Rodier 4/93
  
  NOTE:  Double recipe can use either 2 yolks or one whole egg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Drop Ginger Cookies
 Categories: Cookies, Osg
      Yield: 1 Servings
 
      1 c  Sugar
      1 c  Molasses
      1 c  Shortening
      3    Eggs
      1 c  Water; hot
      1 tb Baking soda
      1 tb Ginger
      1 ts Salt
      5 c  Flour
 
  Cream shorteing and sugar. Add eggs, beat well. Add
  molasses, ginger and salt. Beat again. Add soda to hot
  water. Stir well. Add to above mixture. Add flour and
  frop by spoonful on greased pan. Bake in moderate
  oven. Note: Moderate oven is 350 - 400 F. Source:
  Gertrude Huffman, Community Grange, Harrison County,
  OH Mrs. H. G. Stevenson, Lewistown Grange, Logan
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Peanut Butter Cookies
 Categories: Cookies
      Yield: 1 servings
 
     14 oz Can Eagle Brand Sweetened
           -Condensed Milk (NOT
           -evaporated milk)
    3/4 c  To 1 cup peanut butter
      1    Egg
      1 ts Vanilla extract
      2 c  Biscuit baking mix
        g  Sugar
 
  Preheat oven to 350F.  In large mixer bowl; beat sweetened condensed
  milk, peanut butter, egg and vanilla until smooth.  Add biscuit mix;
  mix well. Chill for at least 1 hour.  Shape into 1-inch balls.  Roll
  in sugar. Place 2 inches apart on an ungreased baking sheets.
  Flatten with fork. Bake for 6 to 8 minutes or until lightly browned
  (do not over bake). Cool. Store tightly covered at room temperature.
  
  Makes about 5 dozen.
  
  Borden Recipes  S.F. Chronicle  10/11/92
  
  Posted by Stephen Ceideberg; October 14 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Famous Amos Chocolate Chip Cookies
 Categories: Cookies
      Yield: 1 Servings
 
MMMMM--------------------------STFM57B-------------------------------
    3/4 c  Brown sugar; light
      2    Eggs
      1 ts Baking soda
    1/2 ts Salt
      1 c  Walnuts (optional)
    3/4 c  Sugar
      1 ts Vanilla extract
  2 1/2 c  Flour
      2 c  Raisins
      1 pk Semisweet chocolate pieces;
 
  Preheat oven to 375F. Beat butter; brown sugar and granulated sugar in
  large bowl with electric mixer at high speed until creamy. Add vanilla
  extract; eggs and 1 tsp. water; blend thoroughly. By hand; sitr in
  flour; baking soda and salt until well mixed. Stir in raisins and
  walnuts; chocolate pieces.  Using a teaspoon from measuring set dough
  by teaspoonfuls onto baking sheets. Place dough 1-1/2-ins. apart to
  allow for spreading. Bake 8 mins.; or until cookies are lightly
  browned. Transfer to wire racks to cool. Makes 6 doz.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Famous Amos Raisin Filled Chocolate Chip Cookies
 Categories: Cookies
      Yield: 72 Servings
 
      2 c  Softened margarine-4 sticks
    3/4 c  Firmly packed light brown
           -sugar
    3/4 c  Granulated sugar
      1 ts Vanilla
      1 ts Water
      2    Eggs
  2 1/2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      2 c  Raisins
      1 pk Chocolate chips-12 ounce
 
  Beat softened margarine, brown and white sugars, vanilla, water and
  eggs in a large bowl with electric mixer until creamy and thoroughly
  blended. By hand, stir in flour, baking soda and salt until well
  mixed. Stir in raisins and chocolate chips.  Using teaspoon from
  measuring set, spoon dough by teaspoonfuls onto cookie sheets. Allow
  1 to 1-1/2 inches between cookies for spreading.  Bake in moderate
  oven (375) for 8 minutes, or until cookies are nicely browned,
  depending on how crisp or well done you like them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Favorite Oatmeal Cookies
 Categories: Cookies, Mcdougall
      Yield: 60 Servings
 
           Contributed by Julie Seward
      1 lb Pitted dates
      2 c  Water
    1/3 c  Tahini
           (Old Fashioned Peanut Butter
           May be substituted)
      1 c  Wheat germ
      9 c  Old fashioned rolled oats
      2 ts Baking powder
      2 ts Baking soda
    1/2 ts Salt
  2 1/2 ts Vanilla
      2 c  Chopped toasted pecans
  2 1/2 c  Raisins
 
    Chop dates in foor processor.  Add part or all of
  the water and blend until dated are pureed.  Pour
  puree and any remaining water into a very large mxing
  bowl.
    Add tahini and blend well.  Add wheat germ, oats,
  baking powder, baking soda, and salt and blend well.
    Add vanilla while beaters are mixing the dough.
    Slowly blend in nuts and raisins.  Batter will be
  very stiff. Blend until all ingredients are evenly
  distributed.
  
    Preheat over to 350 degrees.
  
    Drop onto non-stick cookie shhet and flatten with a
  spoon. Or shape by hand into desired shapes.  These
  cookies will not flatten or spread. They may be baked
  close together. Bake 12 to 15 minutes or more,
  depending on sides, at 350 degrees.  Store in
  refrigerator.
  
   From DEEANNE's recipe files
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: First Slice & Bake Sugar Cookies
 Categories: Cookies, Desserts
      Yield: 72 Servings
 
     30    Min - Work Time
      1    Hr (+Chilling) Total Time
  1 3/4 c  Flour
    3/4 ts Salt
    1/2 ts Baking powder
     10 tb Butter (marg/short)
           At room temp
      1 c  Sugar
      1    Egg
  1 1/2 ts Vanilla Extract
  1 1/2 c  Walnuts, or pecans, finely
           Chopped, Optional
           PER COOKIE
     37    Calories
        g  Protein
      2 g  Fat
     27 mg Sodium
      7 mg Cholesterol
 
  Combine flour, salt & baking powder. With an electric
  mixer at medium-low speed, beat the butter & sugar
  until light & fluffy. Beat in egg & vanilla. Reduce
  speed to low, beat in flour mixture until just
  combined. Divide dough in half & shape each piece into
  a log about 1" in diameter. Cover with plastic wrap, &
  twist the ends of the wrap to force dough into a
  smooth cylinder. Refridgerate until almost firm (about
  30 min). Spread about half the nuts on a work surface
  (a wide, 2" deep plastic container works well, and is
  re-sealable afterwards for storage). Roll one log in
  the nuts so that the entire surface is coated. Re-wrap
  & chill for at least 30 min. Repeat with the other
  log. Heat oven to 350~. Cut the chilled dough into
  slices about 3/8" thick. Put on ungreased baking
  sheets about 2" apart, & bake until edges start to
  brown, about 8-10 min.
  
  Options:  Replace Nuts with coloured sprinkles, or
  coloured sugar crystals. Or with the tiny coloured
  chocolate chips you can find in Bulk stores (very
  festive).  Or coconut, dyed or white. Use your
  imagination, anything tiny (& edible) will work.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frosted Spice Cookies
 Categories: Cookies, Desserts, Holiday
      Yield: 1 Servings
 
      1 c  Butter, softened
      1 c  Sugar
      1 c  Molasses
      1    Egg
      1 c  Sour milk*
      6 c  Flour
      1 tb Baking powder
      1 ts Baking soda
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Salt
      1 c  Chopped walnuts
      1 c  Golden raisins
      1 c  Chopped dates

MMMMM--------------------------FROSTING-------------------------------
  3 3/4 c  Powdered sugar
    1/3 c  Orange juice
      2 tb Butter, melted
 
   In a large mixing bowl, cream butter and sugar.  Add
  molasses, egg and milk; mix well.  Combine the flour,
  baking powder, baking soda, cinnamon, ginger and salt;
  gradually add to creamed mixture. Stir in walnuts,
  raisins and dates.  Chill for 30 minutes.  Roll dough
  out on a lightly floured surface to 1/4" thickness.
   Cut with a 2 1/2" cutter. Place on greased baking
  sheets. Bake at 350 degrees 12-15 minutes. Cool
  completely. For frosting, beat all ingredients in a
  small bowl until smooth. Frost cookies.
  
   * - To sour milk, add 1 Tbsp. vinegar to milk and let
  stand for 5 minutes.
  
   Makes:  5-6 dozen
  
   From:  "Taste of Home" Magazine
  
   Posted on GEnie's Food & Wine RT by D.CARLSON
  [DEBBIE] on 10/26/93
  
   MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
  72772,2247/CIS; SWOODWARD/NVN)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Gingerbread Cookies
 Categories: Cookies, German
      Yield: 1 Servings
 
    3/4 c  Soft margarine
    1/2 c  Brown sugar
      2 ts Ginger
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Ground cloves
      1    Egg
    3/4 c  Molasses
      3 c  Flour
      1 ts Baking soda
    1/2 ts Baking powder
 
  Mix all ingredients together well.  Make balls of
  dough the size of walnuts, and place them on a greased
  cookie sheet 3-4" apart.  Flatten with a glass dipped
  in sugar.  Bake at 325 F for 6-8 minutes.  Or, if you
  like, refrigerate overnight.  Roll out cold dough for
  cookie shapes cut with cookie cutters.  If dough is
  sticky, add flour.
  
  Source: Scholastic 'Let's Find Out' Multi-Cultural
  Cookbook by Jean Marzollo Nov./Dec. 1990 Week Four -
  ISSN 0024-1261 * VOL 25 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giant Oatmeal Spice Cookies
 Categories: Desserts, Cookies
      Yield: 2 dozen
 
  1 1/2 c  Flour, all-purpose
    1/2 ts Soda
    1/2 ts Salt
      2 ts Cinnamon, ground
      2 ts Cloves, ground
      2 ts Ginger; ground
      1 c  Butter (or marg.); softened
      1 c  Sugar
      1 c  Sugar, brown; firmly packed
      2    Eggs
      1 ts Vanilla extract
      3 c  Oats, quick-cooking;uncooked
      1 c  Nuts; chopped (opt.)
 
  Combine flour, soda, salt, and spices; set aside.
  
  Combine butter and sugar, creaming well; beating in eggs and vanilla.
  Add flour mixture, mixing well.  Stir in oats; add nuts, if desired.
  
  Drop dough by a 1/4-cup measure 5 inches apart onto lightly greased
  cookie sheets.  Bake at 375 degrees for 12 to 14 minutes or until
  lighlty browned.  Cool slightly on cookie sheets; remove to wire
  racks to cool completely.
  
  SOURCE: Southern Living Magazine, May, 1980.
  Typed for you by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingerbread Cookies
 Categories: Cookies, Low cal
      Yield: 48 servings
 
      1 c  Diet margarine or light butt
      1 c  Granulated fructose
      2    Egg whites
    3/4 c  Molasses
      1 tb Vinegar
  4 3/4 c  Whole-wheat pastry flour
  1 1/2 ts Baking soda
    1/2 ts Salt
      3 ts Ginger
  1 1/2 ts Cinnamon
  1 1/2 ts Cloves
           Raisins or dried fruit (opti
 
  Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
  margarine that has about 50 calories per tablespoon; the ultra-diet
  margarines (with 25 calories per tablespoon) result in a soggy
  texture.
  
   In a large bowl, thoroughly cream margarine with fructose. Stir in
  egg whites, molasses and vinegar. In a separate bowl, mix together
  flour, baking soda, salt, ginger, cinnamon and cloves. Stir dry
  ingredients into margarine and fructose mixture.
   Chill dough for 3 hours or overnight. This batter can be kept in the
  refrigerator for several days.
   Preheat oven to 375. Divide dough into four balls for easier
  management. Place each dough ball between two sheets of lightly
  floured wax paper and roll out. Cut out gingerbread people using
  floured cookie cutters. If desired, decorate with raisins or dried
  fruit. Bake cookies on an ungreased cookie sheet for about 8 minutes
  or longer. Press dough lightly with one finger to test for doneness:
  If dough springs back, it's ready. Cool on a rack. Decorate with
  colorful icing, if desired.
  
   Makes 4 dozen.
  
    Per serving: 83 calories, 2g fat, (22% of calories), 1.5g dietary
  fiber, 1.8g protein, 15g carbohydrates, no cholesterol, 99mg sodium.
  
   Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D.
  (Rodale Press, 1994)
  
   Prevention Cuisine    Dec/94 Typed for you by Marjorie Scofield
  5/4/95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingerbread People Cookies
 Categories: Cookies
      Yield: 1 batch
 
      3 c  AM Whole Wheat Flour
      1 ts Non-alum baking soda
      2 ts Ground ginger
    1/2 ts Allspice
    1/2 c  Butter
    1/2 c  Honey
    1/4 c  Molasses (pref. blackstrap)
      1    Egg or egg substitute
 
  Mix flour, baking soda and spices in medium sized bowl.  In large
  bowl, blend butter, honey and molasses together.  Beat in egg.
  Gently mix in dry ingredients thoroughly.  Wrap dough in plastic wrap
  or waxed paper and refrigerate until firm (approx. 1 hour).  Preheat
  oven to 350 F.  Divide dough into 4 pieces.  Roll each piece out on
  lightly floured surface.  Cut into desired shapes and place carefully
  on oiled or buttered cookie sheet. Bake in middle of oven for 6-10
  minutes, depending on size of cookies. Remove from sheet carefully.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Maple Sugar Cookies
 Categories: Cookies, Desserts
      Yield: 60 cookies
 
  2 1/2 c  Sifted Flour
      1 ts Baking Soda
      1 ts Cream Of Tarter
    1/4 ts Salt
  1 1/3 c  Butter Flavored Crisco
  1 1/2 ts Vanilla
      2 tb Pure Maple Syrup
      2 c  Sugar
      2    Egg Yolks
 
  Sift together the Flour, Soda, Tarter, and Salt, and set aside.
  Cream (Beat) the Crisco, Vanilla, and maple syrup until well mixed,
  then add the sugar gradually creaming until light and fluffy.  Add
  Egg yolks one at a time and beat well after each is added.  Slowly
  add the Sifted dry ingredients and beat until just blended.  Make
  Balls 1 1/2 inch (Approx) in Diameter and place 2 inches apart on an
  ungreased cookie sheet.  Bake at 350 degrees for 9 to 11 min or until
  the edges just start to turn golden brown.  Allow to cool at least
  two min on the sheet before removing to a rack until completely cool.
  
  This recipe was created by accident while I was trying to salvage
  another cookie disaster.  We gave these away to many of our friends
  and relatives in our Xmas cookie assortment and they got rave
  reviews. (Go Figure) Barry...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Sugar Cookies
 Categories: Desserts, Cookies
      Yield: 1 servings
 
  2 1/2 c  Sifted flour
    1/2 ts Vanilla
      1 ts Baking soda
      1 ts Lemon flavoring
      1 ts Cream of tartar
      2 c  Sugar
    1/4 ts Salt
      2    Egg yolks
      1 c  Butter
 
  Sift the first 4 ingredients together. Cream butter and extracts
  together until butter is softened. Add sugar gradually, creaming
  until fluffy after each addition. Add yolks one at a time, beating
  well after each addition. Add dry ingredients in 4ths, beating until
  just blended. Make balls (1 inch), about 2 inches apart on ungreased
  sheets. Bake at 350 degrees for 10 minutes or until golden brown.
  Mrs. William W. LaViolette Submitted By MICHELLE BRUCE  On   11-21-94
  2024
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Harvest Drop Cookies
 Categories: Cookies
      Yield: 7 Servings
 
    3/4 c  Shortening
      2 c  Brown sugar
      2    Eggs
      1    Cab pumpkin pie filling
      1 ts Vanilla
      1 ts Lemon extract
  3 1/4 c  Divided flour
  2 1/2 ts Baking powder
      1 c  Chopped dates
      1 c  Chopped pecans
 
  Cream together shortening and brown sugar, beat in
  eggs one at a time, add eggs, pumpkin pie filling, and
  vanilla. Sift together 3 cups flour and baking powder,
  stir into mixture, mix remaining 1/4 cup flour with
  dates and stir into batter. Stir in pecans. Drop by
  teaspoonful onto greased cookie sheet. Bake at 350
  degrees for 16 minutes. Makes 7 1/2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ice Box Cookies
 Categories: Cookies
      Yield: 3 servings
 
      3 c  Brown sugar
      1 c  White sugar
      1 c  Shortening
      4    Eggs
      1 tb Vanilla
      1 tb Cream of tartar
      1 tb Baking soda
    1/8 ts Salt
           Enough flour to form rolls
           Fresh ground coconut
 
  Combine all ingredients; form into rolls.  Chill, then slice and bake
  in a 350 degree oven for 10 minutes.
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Impossible Peanut Butter Cookies
 Categories: Cookies, Desserts, Bisquick
      Yield: 8 Servings
 
           JUDY VOCELKA   (NFXS18B)
      1 c  Peanut butter
      1 c  Sugar
           Egg
 
  Mix ingredients and roll into balls about the size of a walnut. Place
  on greased cookie sheet and mash down with a fork. Bake at 350 till
  lightly browned. Remove from cookie sheet immediately and allow to
  cool on a rack. Makes 16-24 cookies, depending on size.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jello Sugar Cookies
 Categories: Cookies
      Yield: 1 servings
 
    2/3 c  Butter
      1 lg Box of regular gelatin mix
           OR 2 small boxes of regular
           Gelatin mix
      1 ts Vanilla
      1    Egg
    1/4 c  Milk
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
 
  Cream  butter or margarine with  regular gelatin mix  (not necessarily
  Jello brand) and  vanilla , add  egg and  milk, beat until light and
  fluffy, add   flour, baking powder and
  salt blend well. Drop from spoon onto greased cookie sheet,
  bake at 375 degrees F.  For 8 to 10 minutes, watch first batch
  to get right time baking just until edges are brown. Remove carefully
  to towel or wire rack to cool. Don't let sit they stick badly!!
  
  If you put soft butter, JELLO (works best), vanilla, egg, and milk
  together in one bowl, dry in another children can mix and add until
  well mixed, my 4 year old loves to make "green globs" and
  for Christmas they are simple
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jumbo Oat Cookies
 Categories: Cookies
      Yield: 6 Servings
 
    3/4 c  Sugar
    1/3 c  (5 1/3 tablespoon) softened
           -margarine
    1/3 c  Light corn syrup
      2    Slightly beaten egg whites
      1 ts Almond extract
  2 1/4 c  Quaker oats uncooked
      1 c  All purpose flour
    1/2 ts Baking soda
    1/2 ts Salt optional
      3 tb Sliced almonds
 
  Heat oven to 350 degrees. Beat sugar, margarine and
  corn syrup until fluffy. Add egg whites and extract;
  mix well. Gradually add combined remaining
  ingredients; mix well. Drop by 1/4 cup measure about 2
  inches apart onto ungreased cookie sheet. Press into 3
  inch circles. Bake 14-16 minutes or until light golden
  brown. Cool 1 minute; remove to aluminum foil. STore
  tightly covered.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Butter Cookies
 Categories: Desserts, Cookies
      Yield: 1 servings
 
    1/2 c  Granulated sugar
    1/2 c  Powdered sugar
    3/4 c  Butter or margarine,
           -softened
    1/4 c  Oil
      1 tb Grated lemon peel
      1 tb Lemon juice
      1    Egg
  2 1/2 c  All-purpose flour
    1/2 ts Cream of tartar
    1/2 ts Baking soda
    1/4 ts Salt
           -Yellow decorator sugar
 
  Beat the sugars, butter and oil in a large bowl until light and
  fluffy.  Add the lemon peel, lemon juice and egg and blend well.  Stir
  in the flour, cream of tartar, baking soda and salt; mix well.  Cover
  with plastic wrap and refrigerate for 1 hour for easier handling.
  
  Heat the oven to 350F.  Shape the dough into 1-inch balls and roll
  in the decorator sugar.  Place the balls 2 inches apart on ungreased
  cookie sheets.  Bake for 7 to 12 minutes or until set.  Remove
  immediately from the cookie sheets.
  
  NOTE:  "These lemony morsels are more tender when made with butter,
  but margarine is an acceptable alternative."
  
  Makes 3 1/2 dozen.
  
  Per cookie:  90 calories; 1 g protein; 11 g carbohydrate; 5 g fat;
  60 mg sodium.
  
  [The Complete Book of Baking; Pillsbury Publications; 1993]
  [ISBN 0-670-77147-3]
  
  From: Fred Peters                     Date: 12-05-94
  
  From: Gail Shipp                      Date: 28 Feb 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Malted Milk Cookies
 Categories: Cookies
      Yield: 42 cookies
 
  2 1/2 c  All Purpose Flour
    3/4 c  Plain Malted Milk Powder
    1/2 ts Baking Soda
    1/4 ts Salt
      1 c  Sugar
    1/2 c  Brown Sugar, firmly packed
      1 c  Lightly Salted Butter, at
           Room temperature
      2 lg Eggs
      2 ts Vanilla Extract
      2 tb Sweetened Condensed Milk
           (not Evaporated)
      2 c  Milk Chocolate Chips
 
  Heat oven to 300 degrees. Have ungreased cookie sheets ready.
  In medium size bowl, thouroughly mix flour, malted milk powder, baking
  soda and salt.
  In large bowl, mix sugars with electric mixer. Add butter and beat
  until just blended. Scrape down sides of bowl. Add eggs, vanilla and
  condensed milk. Beat at medium speed until pale and fluffy, about 2
  minutes. Add flour mixture and chocolate chips. Mix at low speed just
  until blended. Do not over mix. Drop rounded teaspoonfuls 2 inches
  apart on ungreased cookie sheets.
  Bake 23 to 25 minutes until cookies are slightly brown around edges.
  Immediately transfer with spatula to a cool flat surface.
  
  Typed and posted by Anne Marie Chiappetta 9/21/95.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Wedding Cookies
 Categories: Mexican, Cookies
      Yield: 36 servings
 
0.00000 ww """wfgwwwwwpwwwwr"""'gwww
-0.00104 ww wv"""&gwwwwwwpwwwwgr""&""
0.00000  wwUvfwwvr""'wwwpwwwUvwwv
0.00189 p wwwpUwwfgr""'wwpwwwwwUw
0.00128 ww wwwwwwvfgfwwwwwwpwwuWw
 
  Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet
  at 350 for about 10-15 minutes or until set. Roll in powdered sugar
  while still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molasses Spice Cookies
 Categories: Desserts, Cookies
      Yield: 999 servings
 
    1/2 c  Shortening
    1/2 c  Sugar
      1    Egg
    1/4 c  Molasses
    1/4 ts Baking soda
    1/4 ts Salt
    1/4 ts Allspice
    1/4 ts Cloves
    1/4 ts Mace
    1/2 ts Cinnamon
    1/2 ts Ginger
  2 1/2 c  Sifted flour
 
   Cream the shortening and sugar together, then beat in the egg. Mix
  soda with the molasses until the molasses foams, then add to the
  shortening and egg mix.  Sift salt, spices, and flour together and
  add. Press the dough through a cookie press onto cookie sheets, or
  drop from a spoon. Bake at 375-400 for 10-12 min.
  
  typed by Tiffany Hall-Graham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molasses Sugar Cookies
 Categories: Cookies
      Yield: 36 servings
 
    3/4 c  Shortening, melted
      1 c  Sugar
      1    Egg
    1/4 c  Molasses
      2 ts Baking soda
      2 c  All purpose flour
    1/3 ts Cloves
    1/2 ts Ginger
      1 ts Cinnamon
    1/2 ts Salt
 
  Melt shortening; allow to cool.  Add sugar, egg and molasses to
  shortening. Sift flour, soda and spices together.  Mix all together
  and form into 1 inch balls, roll in graulated sugar and place on
  cookie sheet 2 inch apart. Bake 6 to 8 minutes in 350 degree oven. If
  taken out of oven when shiny, cookie will be softer.  Leave on pan 1
  minute before removing after taking out of oven.
  
  From: Mary Smith                      Date: 11 Feb 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Banana Nut Cookies
 Categories: Cookies, Mimi
      Yield: 48 Servings
 
  2 2/3 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
      1 c  LT BROWN SUGAR, PACKED
    1/2 c  SUGAR
      1 c  BUTTER, SOFTENED
      1 lg EGG
      1 ts BANANA LIQUEUR OR EXTRACT
    3/4 c  MASHED RIPE BANANA
      2 c  SEMISWEET CHOCOLATE CHIPS
      1 c  CHOPPED WALNUTS
 
       PREHEAT OVEN TO 300*F.  IN  A MEDIUM BOWL, COMBINE FLOUR, SODA
  AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC
  MIXER, BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
  GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL.  ADD EGG, LIQUEUR
  AND BANANA, AND BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR
  MIXTURE, 1 CUP OF THE CHOCOLATE CHIPS AND THE WALNUTS AND BLEND AT
  LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO
  UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE COOKIES WITH
  CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL COOKIE
  EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Chocolate Chip Cookies
 Categories: Cookies
      Yield: 30 servings
 
      1 c  Softened butter
    1/2 c  Granulated sugar
  1 1/2 c  Packed brown sugar
      2    Eggs
  2 1/2 ts Vanilla extract or flavor
  2 1/2 c  All-purpose flour
    3/4 ts Salt
      1 ts Baking powder
      1 ts Baking soda
  1 1/2    Bags semi-sweet choc chips
 
  1) Preheat oven to 350 F. 2) In lge. mixing bowl,
  cream butter, sugars, eggs, and vanilla. 3) Sift
  together dry ingreds. Combine with creamed mixture. 4)
  Stir in choc. chips. 5) With fingers, place golf-ball
  sized portions (use #100 food dipper) 2 inches apart
  on an ungreased cookie sheet. 6) Bake for 9 min., or
  until edges are light brown.
  
  It's very important that you not exceed the cooking
  time given above, even if the cookies appear
  underbaked. When cookies are removed from oven, the
  sugar in them will stay hot and continue the cooking
  process. The finished product should be soft in the
  middle and crunchy around the edges.
  
  Yield: 2 1/2 doz. cookies
  
  Source: "Top Secret Recipes" by Todd Wilbur
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Creamy Lemon Macadamia Cookies
 Categories: Cookies, Mrs.fields
      Yield: 1 Servings
 
      2 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Light brown sugar, packed
    1/2 c  White sugar
    1/2 c  Salted butter, softened
      4 oz Cream cheese, softened
      1    Large egg
      2 ts Pure lemon extract
  1 1/2 c  Whole macadamia nuts,
           Unsalted
 
  1. Preheat oven to 300 degrees F.
  
  2. In a medium bowl combine flour, soda and salt.  Mix
  well with wire whisk and set aside.
  
  3. In a large bowl blend sugars well with an electric
  mixer set at medium speed.  Add the butter and cream
  cheese, and mix to form a smooth paste. Add the egg
  and lemon extract, and beat at medium speed until
  light and soft.  Scrape down sides of bowl
  occasionally.
  
  4. Add the flour mixture and macadamia nuts.  Blend at
  low speed just until combined.  Do not overmix.
  
  5. Drop by rounded tablespoons onto ungreased cookie
  sheets, 2 inches apart.
  
  6.  Bake 23 to 25 minutes.  Immediately transfer
  cookies with spatula to a cool flat surface.
  
  ***** NOTE: If your oven temperature is off, as in too
  high, and you don't realize it, these cookies will be
  hard instead of soft and chewy.  Reduce baking time
  accordingly.
  
  :          Yield: 3 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Double Chocolate Peanut Butter Cookies
 Categories: Cookies
      Yield: 2 Doz
 
      6 oz Semisweet chocolate, coarse
           -chpd
      2 c  All purp flour
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Dark brown sugar
    3/4 c  Sugar
      2    Sticks unsalted butter, 1c
      1 c  Creamy peanut butter
      2 lg Eggs
      2 ts Vanilla
     12 oz Milk chocolate chips, 2c
     24    Peanuts, whole, to 30
 
  Preheat oven 300 F. In double boiler, over hot but not boiling water,
  (or microwave), melt semisweet chocolate. Set aside to cool to room
  temp. In sm bowl, shisk together flour, baking soda, and salt. In med
  bowl, whisk together sugars. Add butter and beat until well combined.
  Add peanut butter and beat until smooth. Add eggs and vanilla; beat
  until just combined. Add flour mixture and milk chocolate chips; beat
  until no streaks of flour are visible. Pour in melted chocolate; mix
  partially with a wooden spoon until marbled. Drop dough in 3T mounds,
  2" apart on ungreased baking sheet. Top with one whole peanut. Bake
  23 mins or until just set but still soft. Cool on cookie sheet 30
  sec, then transfer to wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Lemon Poppy Seed Cookies
 Categories: Cookies, Desserts
      Yield: 1 Servings
 
      2 c  All-purpose flour
    1/2 ts Baking powder
  1 1/2 ts Freshly grated lemon zest
      1 ts Ground corriander
      2 tb Poppy Seeds
    1/4 c  Salted butter, softened
      1 c  White sugar
      2 lg Egg yolks
      1 lg Whole egg
  1 1/2 ts Pure lemon extract
 
  Preheat oven to 300-degrees F.
  
  In a medium bowl combine flour, baking soda, lemon
  zest coriander and poppyseeds.  Mix well with a wire
  whisk and set aside.
  
  In a large bowl cream butter and sugar with electric
  mixer at medium speed until mixture forms a grainy
  paste.  Scrape down sidw of bowl, then add yolks, egg
  and lemon extract.  Beat at medium speed until light
  and fluffy.
  
  Add the flour mixture and mix at low speed just until
  combined.  Do not overmix.
  
  Drop by rounded tablespoons onto ungreased cookie
  sheets, 2 inches apart. Bake for 23-25* minutes until
  cookies are slightly brown along edges. Immediately
  transfer cookies with a spatula to a cool surface.
  
  Yield: 2 dozen.
  
  *Note: Watch your time carefully on these cookies.
  Some of her various cookie recipes are done perfectly
  at the time she states, but others are crispy with all
  the chewiness baked out of them at the time she gives.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Molasses Raisin Cookies
 Categories: Cookies, Mrs.fields
      Yield: 6 Servings
 
  3 1/4 c  Flour
      1 ts Baking soda
    1/4 ts Salt
      2 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Allspice
      1 c  Dark brown sugar, softened
    3/4 c  Unsulfured molasses
      1 lg Egg
  1 1/2 c  (6 oz) raisins
           Icing:
      1 c  Confectioners sugar (candy
           -sugar)
      2 tb Milk
 
  From: Mrs. Fields Cookie Cookbook Posted by: Donna
  Ransdell
  
  Cookies:
  
  Preheat oven to 300 F. In a medium bowl, combine
  flour, soda, salt, cinnamon, ginger and allspice. Mix
  well with a wire whisk and set aside. In a large bowl
  beat sugar and butter with an electric mixer at medium
  speed til mixture forms a grainy paste. Scrape sides
  of bowl, then add molasses and egg. Beat until light
  and fluffy. Add the flour mixture and raisins, and
  blend at low speed just until combined. Do not overmix.
  
  Divide dough in half and shape each half roll into a
  roll 1 1/2 inches in diameter. Wrap rolls in waxed
  paper and refrigerate until firm, about 2 hours. Slice
  cookies 1/2" thick and place on ungreased cookie
  sheets, 1 1/2" apart. Bake for 25-27 minutes until
  cookies are set. Immediately transfer cookies with a
  spatula to a cool surface like your countertop.
  
  To prepare the icing: Blend sugar and milk in a small
  bowl until smooth. Using a small spoon or knife,
  drizzle cookies with icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs. Field's Peanut Butter Cream Filled Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
MMMMM--------------------------COOKIES-------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
      1 c  Quick oats (NOT instant)
      1 c  Light brown sugar, firmly
           - packed
    1/2 c  Salted butter, softened
      1 lg Egg
      1 ts Pure vanilla extract

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Smooth peanut butter
    1/4 c  Salted Butter, softened
      2 tb Half-and-half
      1 ts Pure vanilla extract
  1 1/2 c  Confectioners sugar
 
  Preheat oven to 325-degrees F.
  
  In medium bowl combine flour, soda, cinnamon and oats.  Mix well with
  a wire whisk.  Set aside.
  
  Cream sugar and butter in a large bowl using an electric mixer set at
  medium speed.  Add the flour-oat mixture, and blend at low speed until
  just combined.  Do not overmix.
  
  Separate dough into two balls, flatten them into disks, and wrap each
  tightly in plastic wrap or a plastic bag.  Chill 1 hour.
  
  On floured board using a floured rolling pin, roll out one disk to 1/4
  inch thickness.  Cut cookies with a 2-inch round fluted cookie cutter
  dipped in flour.  Repeat procedure with the second disk, reworking
  scraps until all the dough is used.  Bake cookies on ungreased baking
  sheets 1/2 inch apart for 13-15 minutes or until bottoms turn light
  brown.  Transfer immediately to a cool, flat surface with a spatula.
  
  When cookies are cool, spread 1 tablespoon of peanut butter filling
  on the bottom side of a cookies.  Top with another cookie-bottom side
  toward the filling-to make a sandwich.  Repeat with the remaining
  cookies and filling
  
  From: Catherine Vanicek               Date: 26 Apr 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Bake Cookies
 Categories: Cookies, Desserts
      Yield: 1 servings
 
      2 c  Sugar
    1/2 c  Milk
    1/2 c  Shortening
           -Cook together for one
           -minute.
           -Add:
      5 tb Cocoa
      1 ts Vanilla
      3 c  Oatmeal (quick)
    1/2 c  Peanut Butter
 
  Mix well and drop onto cookie sheet to cool. Walnuts or coconut
  may be added.
  
  From Betty Strunk (Alvadore Christian Church Cookbook)
  Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19)
  
  From: Gary Hartford
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Bake Stained Glass Cookies
 Categories: Cookies, Chocolate, No-bake
      Yield: 1 Servings
 
MMMMM-----------------------PATTI VDRJ67A----------------------------
     12 oz Semi-sweet chocolate chips
    1/2 c  Butter
      1 c  Walnuts, chopped
 10 1/2 oz Colored mini marshmallows
      2 lb Flaked coconut
 
  Melt chocolate chips and butter; let cool. Add nuts
  and marshmallows. Mix. Spoon mixture in log form
  across an 18" piece of waxed paper. Coat roll in
  coconut. Bring paper up around roll and pinch ends of
  paper together to cover roll; refrigerate for at least
  3-4 hours. Slice in approximately 1/2 inch thick
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Apple Cookies
 Categories: Cookies
      Yield: 30 cookies
 
    3/4 c  Butter Flavor Crisco
  1 1/4 c  Brown sugar, firmly packed
    1/4 c  Milk
  1 1/2 ts Vanilla
      1 c  Flour, all purpose
  1 1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Baking soda
    1/2 ts Salt
      1 c  Apples, peeled, diced
    3/4 c  Raisins ( opt )
    3/4 c  Walnut pieces, broken ( opt)
      3 c  Oats, quick cooking NOT
           - instant or old fashioned
 
  Preparation Time: 25 minutes               Bake Time: 13 minutes
  
  1. Heat oven to 375 F. Grease baking sheet with Butter Flavor Crisco.
  Set aside.
  
  2. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in large
  bowl at medium speed of electric mixer until well blended.
  
  3. Combine flour, cinnamon, nutmeg, baking soda and salt. Mix into
  creamed mixture. Stir in raisins and nuts. Stir in oats. Drop rounded
  tablespoonfuls of dough 2 inches apart onto baking sheet.
  
  4. Bake at 375 for 13 minutes. Cool 2 minutes on baking sheet. Remove
  to cooling rack.
  
  Makes 2 1/2 dozen 2 1/2 cookies.
  
  Source: Butter Flavor Crisco Cookie Collection, page 22.
  Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Cookies
 Categories: Cookies, Vegetarian
      Yield: 1 Servings
 
      1 c  Shortening
      2 c  Brown sugar
      3 c  Oats
      1 ts Vanilla
      1 ts Baking soda
    1/2 c  Water
      1 ts Salt
      2 c  White flour
 
  Beat shortening for 30 seconds.  Add sugar & beat till light &
  fluffy. Mix in the oats.
  
  Dissolve soda in water & set aside.  Mix in the vanilla & salt.  Add
  the flour, mixing alternately with the water.  Ensure that it is well
  mixed. Roll out dough on a floured board to 1/4 inch thickness.  Cut
  with cookie cutters.  Bake at 375F on a cookie sheet for 12 to 15
  minutes. Cool on a wire rack.
  
  Posted by Mark Satterly in Intercook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Fudge Cookies
 Categories: Cookies, No-bake
      Yield: 3 Dozen
 
      3 c  Rolled oats
      1 ts Vanilla extract
      1 c  Nuts, chopped (optional)
      2 c  Sugar, granulated
    1/2 c  Cocoa powder
    1/2 c  Evaporated milk
    1/4 lb Butter
 
  Combine oats, vanilla and nuts in a bowl and set aside.
  
  Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce
  pan. Bring to a full rolling boil over medium-high heat, STIRRING
  CONSTANTLY. Let boil, while stirring, for 2 minutes.
  
  Remove pan from heat and add the butter.  Stir until butter is melted
  and incorporated.  Quickly add oat mixture to pan and stir until well
  mixed.
  
  Drop by the spoonful onto waxed paper.  Let cool for 2 hours to set.
  
  NOTES:
  
  *  No-bake chocolate oatmeal cookies -- This may be my all-time
  favorite cookie recipe.  I don't remember where I got this particular
  version of the recipe but I remember my great-aunt making these
  cookies for us as kids.
  
  *  My great-aunt never put nuts in these cookies.  I like nuts but I
  find that they get lost in the recipe. If you want the oats to be less
  prominent, use quick-cooking oats. They will fall apart somewhat in
  the final mixing.
  
  *  A heavy sauce pan makes burning the fudge less likely but stir,
  stir, stir, anyway.
  
  *  The cooking time at boil is important.  Cooked too little the
  cookies will not set; too much and they start to harden before you
  get them out of the pan.
  
  *  These cookies are better the next day, if there are any left.
  
  : Difficulty:  easy to moderate.
  : Time:  20 minutes preparation and cooking, 2 hours cooling.
  : Precision:  measure the ingredients, watch the cooking time.
  
  : Suzanne Padgett
  : Hadron, Inc., Fairfax, Virginia, USA
  : seismo!hadron!suz
  
  : There is no such thing as too much chocolate!
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Maple Syrup Drop Cookies
 Categories: Cookies
      Yield: 48 Servings
 
    1/2 c  Shortening
      1 c  Maple Syrup
      1    Egg, beaten
  1 1/2 c  Flour
      1 ts Salt
      2 ts Baking Powder
    1/4 c  Milk
    1/2 c  Seedless Raisins
  1 1/2 c  Oatmeal
    1/2 c  Nutmeats
 
  Beat shortening, syrup and egg. Sift dry ingredients
  together and add to the shortening mixture alternately
  with the milk, mix well. Add raisins, oatmeal and
  nuts. Drop by spoon on a greased cookie sheet, leaving
  space between them. Bake in a preheated 375oF oven for
       15    minutes
  
  Source: "The Yankee Kitchen" 03-19-93 (#3) [Debbie
  from Chesterfield]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Peanut Butter Cookies
 Categories: Cookies, Low-cal
      Yield: 5 Servings
 
    1/2 c  Peanut butter
    1/3 c  Butter, softened
    1/2 c  Packed brown
           Sugar
    1/2 c  Granulated sugar
      2    Eggs
      2 ts Vanilla
  2 3/4 c  Quick-cooking
           Oats
    2/3 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Raisins
 
  In bowl, beat together peanut butter, butter and
  sugars until light and fluffy; beat in eggs, one at a
  time, and vanilla. Combine oats, flour, baking soda
  and salt; using wooden spoon, gradually stir into
  bowl. Stir in raisins. Roll heaping teaspoonfuls (5
  mL) of batter into balls. Place on lightly greased
  baking sheets and flatten with palm of hand. Bake in
  375 degree F (109 degree C) oven for 10 minutes or
  until golden. Let cool on rack. (Can be stored in
  airtight container for up to 5 days.) Makes about 5
  dozen.
  
  Per cookie: about 65 calories, 2 g protein, 3 g fat, 9
  g carbohydrate.
  
  From: Canadian Living Magazine, October 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    1/2 c  Margarine; softened
      1 c  Brown sugar, lt; packed
      2    Eggs
      2 tb Corn syrup, lt
      2 ts Cinnamon
    1/8 ts Ginger
      1 ts Baking soda
      3 c  Oats, old fashioned
    1/2 c  Shortening
    1/2 c  Sugar
      2 tb Water
      2 ts Vanilla
    1/4 ts Nutmeg
  1 1/2 c  Flour; unsifted
      1 ts Salt
      1 c  Raisins
 
  Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla;
  beat well.  Combine flour baking soda and salt; add to creamed
  mixture.  Beat well; stir in oats and raisins. Drop by rounded
  teaspoonfuls onto ungreased baking sheet.  Bake at 350 deg for 15
  min.  Cool slightly on sheet before removing to cooling racks.
  From: Bob Henderson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Raisin Drop Cookies
 Categories: Cookies
      Yield: 6 Servings
 
      1 c  Raisins
  1 1/2 c  All purpose flour
      1 ts Soda
    1/4 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 c  Light margarine
      1 c  Sugar (my note: I used half
           -white, half brown)
      1    Egg
    2/3 c  Buttermilk
      1 c  Oatmeal
    1/2 c  Oat bran (for best results,
           -use a coarse grind)
    1/4 c  Finely chopped walnuts
 
  no stick cooking spray
  
  Preheat oven to 375 degrees. Spray baking sheets with
  no stick spray.
  
  Plump raisins by steaming over hot water for 5 minutes.
  
  Sift flour. MEasure, then sift with soda, salt,
  cinnamon and nutmeg.
  
  Cream margarine with sugar and egg until mixture is
  smooth and fluffy.
  
  Add flour mixture and buttermilk, alternately to the
  egg mixture. Blend until very smooth. Add oatmeal, oat
  bran, raisins and nuts. Stir to blend.
  
  Drop heaping teaspoonfuls onto prepared sheets. Bake
  for 10 to 12 minutes. Cookies will be evenly browned.
  
  Yield: 36 cookies. Each cookie has less than 1 gm
  saturated fat, 37 mg cholesterol, 1 gm soluble fibre
  and 157 calories.
  
  Source: Count Out Cholesterol Cookbook, 1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Butter Drop Cookies
 Categories: Cookies
      Yield: 6 Servings
 
  1 3/4 c  Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Butter
      1 c  Sugar
      1    Egg
      1 ts Vanilla
    1/4 c  Milk
 
  Preheat oven to 375F. Sift together the flour, baking
  powder, and baking soda.  Set aside Cream together teh
  butte and sugar until very light. Add egg and blend
  well; mix in vanilla. Gradually add dry mixture to
  creamed mixture.  Slowly blend in milk. Drop cookies
  on a greased cookie sheet, placing each 2" apart. Bake
  8 to 10 minutes.
  
  Source: Dining In Shared by: Sharon Herrington
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Oatmeal Cookies ( Crisco )
 Categories: Cookies
      Yield: 30 cookies
 
    3/4 c  Butter Flavor Crisco
  1 1/4 c  Brown Sugar, firmly packed
      1    Egg
    1/3 c  Milk
  1 1/2 ts Vanilla
      3 c  Oats, quick cooking NOT
           - instant or old fashioned
      1 c  Flour, all purpose
    1/4 ts Cinnamon
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Raisins
      1 c  Walnut pieces, broken
 
  Preparation Time: 20 Minutes               Bake Time: 10 to 12 Minutes
  
  1. Heat oven to 375 F. Grease baking sheets with Butter Flavor
  Crisco. Set aside.
  
  2. Cream Butter Flavor Crisco, brown sugar, egg, milk and vanilla in
  large bowl at medium speed of electric mixer until well blended.
  
  3. Combine oats, flour, cinnamon, baking soda and salt. Mix into
  creamed mixture. Stri in raisins and nuts. Drop rounded
  tablespoonfuls of dough 2 inches apart onto baking sheet.
  
  4. Bake at 375 for 10 to 12 minutes. Cool n baking sheet 2 minutes.
  Remove to cooling rack.
  
  Makes 2 1/2 dozen 2 1/2 inch cookies.
  
  Source: Butter Flavor Crisco Cookie Collection, page 20.
  Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Peanut Butter Cookies
 Categories: Cookies
      Yield: 24 Servings
 
  2 1/2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
      1 c  Butter or Margarine
      1 c  Peanut Butter
      1 c  Sugar
      1 c  Packed Brown Sugar
      2    Eggs
      1 ts Vanilla extract
 
  Stir flour, powder, soda and salt; set aside.  In
  large bowl with mixer at medium speed, beat butter and
  peanut butter until smooth.  Beat in sugars until
  blended, then eggs and vanilla.  Add flour mixture;
  beat until well blended.  If necessary, chill dough.
  Shape into 1-inch balls.  Place 2 inches apart on
  ungreased cookie sheets.  Flatten slightly and
  decorate with candied cherries, or flatten with fork
  dipped in colored sugars. Bake in 350F oven 12 minutes
  or until lightly browned.  Remove from cookie sheets.
  Cool on rack.  Makes 6 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Sugar Cookies
 Categories: Cookies, Desserts
      Yield: 1 servings
 
  3 1/4 c  All-purpose flour
  1 1/2 c  Sugar
    2/3 c  Shortening
      2    Eggs
  2 1/2 ts Double-acting baking powder
      2 tb Milk
      1 ts Vanilla extract
    1/2 ts Salt
      1    Egg white*

MMMMM--------------------------TOPPING-------------------------------
           Finely chopped nuts or
           Granulated sugar
 
  * slightly beaten with 1 Tablespoon water
  
   Let your children pick out their favorite cookie cutters for these
  sweet sugar cookies.
  
   ln a large bowl, measure all ingredients except egg white and
  topping. With mixer at medium speed, beat until well mixed scraping
  sides of bowl. Mixture will be crumbly.
  
   Shape dough into ball and wrap with waxed paper; refrigerate for 2
  to 3 hours until easy to handle.
  
   When ready to start baking, preheat oven to 400o and lightly grease
  cookie sheets.
  
   On lightly floured surface, roll half of dough at a time, keeping
  rest refrigerated. For crisp cookies, roll dough paper- thin. For
  softer cookies roll out dough 1/8 to 1/4-inch thick.
  
   With floured cookie cutters, cut dough into various shapes Reroll
  dough trimmings and continue to cut shapes.
  
   Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops
  of cookies with the beaten egg white and water mixture Sprinkle
  cookies with finely chopped nuts or granulated sugar.
  
   Bake for 8 minutes at 400o or until very light brown. Remove cookies
  to rack; cool completely.
  
  Yield: 5 dozen. Larry Rosenberg, author of Muffins & Cupcakes
  (published by The American Cooking Guild), Fairview, NJ.
  
     Randy Shearer
  Submitted By JR BYERS  On   12-10-94  1154
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Onion Cookies
 Categories: Cookies
      Yield: 6 Servings
 
      3 lg Onions
      1 c  Oil
      1 tb Salt
      1 ts Soda
    1/4 c  Water
      2    Eggs
      4 c  Flour
      2 tb Poppy seeds
 
  Cut onions very thin.  Add all other ingredients.
  Roll very thin on floured board.  Cut into rounds or
  squares.  Bake in 400 degree oven 10 to 15 minutes
  until golden brown.  Yield:  3 dozen
  
  From: Paul Kimball Cooking Capers Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Slice Cookies
 Categories: Cookies
      Yield: 3 servings
 
      4    Eggs
      2 c  Flour
      1 ts Baking powder
      1 pn Salt
  2 1/2 c  Brown sugar
      1 c  Nuts
     14    Orange slices, cut in small
           Pieces
 
  Shake a little flour over the small pieces of orange slices.  Sift
  flour, salt and baking powder together.  Beat eggs and add sugar and
  then flour mixture and last, the nuts and orange slices.  Bake at 350
  degrees for 15 minutes.
  Icing:
  3 tb orange juice
  3 tb butter
  Thicken with powdered sugar, while still hot.
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original Toll House Cookies
 Categories: Cookies, Desserts
      Yield: 1 servings
 
  2 1/4 c  Unsifted all-purpose flour
      1 ts Baking soda
     11 ts Salt
      1 c  Butter, softened
    3/4 c  Sugar
    3/4 c  Firmly packed brown sugar
      1 ts Vanilla extract
      2    Eggs
      1 pk (12 oz.)2 cups,Nestle Semi-
           -Sweet real chocolate
           -morsels
      1 c  Vhopped nuts
 
  Preheat oven to 375 degrees. In a small bowl, combine flour, bakng
  soda, and salt; set aside. In a large bowl, combine butter, sugar,
  brown sugar, and vanilla extract; beat until creamy. Beat in eggs.
  Gradually add flour mixture; mix well. Stir in Nestle Semi-Sweet Real
  Chocolat Morsels and nuts. Drop by rounded teaspoonfuls onto
  ungreased cookie sheets. Bake 8 to 10 minutes.
  
  Makes 100 2 inch cookies
  
  Variations; Omit nuts; add one of the following;
  4 cups crisp ready to eat cereal
  2 cups chopped dates
  2 cups raisins
  1 cup peanut butter
  1 tb. grated orange rind
  
  Giant Toll House Cookies; Prepare cookie dough as directed. Drop
  dough by 1/4 cupfulls onto ungreased cookie sheets; lightly press
  into 3 inch circles. Bake at 375 degrees for 10 to 12 minutes.
  
  Makes about 21 4 inch cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Cookies
 Categories: Cookies
      Yield: 5 Dozen
 
    1/4 c  Shortening
    1/4 c  Brown sugar
    1/4 c  Roger's Golden syrup
    1/2 c  Peanut butter
      1    Egg unbeaten
      2 tb Lemon juice
      2 tb Lemon rind grated
      1 c  Flour
    1/4 ts Salt
    1/2 ts Baking soda
 
  Cream shortening, sugar, syrup and peanut butter and beat until light
  and fluffy.  Add egg, lemon juice and rind and mix thoroughly.  Fold
  in flour, salt, and baking soda.  Chill dough thoroughly.  Form dough
  into small balls and place 2 inches apart on greased cookie sheet.
  Press flat with tines of a fork.  Bake 12 to 15 minutes at 375.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Cookies ( Crisco )
 Categories: Cookies
      Yield: 24 cookies
 
    1/2 c  Butter Flavor Crisco
      1 c  Peanut Butter, creamy style
    3/4 c  Sugar, granulated
    1/2 c  Brown Sugar, firmly packed
      1 tb Milk
      1 ts Vanilla
      1    Egg
  1 1/4 c  Flour, all purpose
    3/4 ts Baking Soda
    1/2 ts Baking Powder
    1/4 ts Salt
 
  Preparation Time: 20 Minutes               Bake Time: 8 to 10 Minutes
  
  1. Heat oven to 375 F.
  
  1. Cream Butter Flavor Crisco, peanut butter, granulated sugar, brown
  sugar, milk and vanilla in large bowl at medium speed of electric
  mixer until well blended. Beat in egg.
  
  2. Combine flour, baking soda, baking powder and salt. Mix into
  creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart
  onto ungreased baking sheet. Flatten in crisscross pattern with fork
  dipped in flour.
  
  4. Bake at 375 for 8 to 10 minutes. Cool 2 minutes on baking sheet.
  Remove to cooling rack.
  
  Makes 2 dozen 2 1/2 cookies.
  
  Source: Butter Flavor Crisco Cookie Collection, page 15.
  Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Cookies ( Diabetic )
 Categories: Desserts, Cookies
      Yield: 24 servings
 
    1/2 c  Peanut butter
    1/4 c  Vegetable oil
      1 c  Brown sugar
      1 ts Vanilla extract
      1 lg Egg
  1 1/2 c  Whole-wheat flour (or less)
      2 ts Baking soda
 
  My note:  tested using 1 1/4 cup all-purpose flour.  YUM!  These are
  large cookies, 2 tsp sugar per cookie.
  
  Preheat oven to 350 F.
  
  Cream together the peanut butter and vegetable oil in a bowl.  Add
  brown sugar, vanilla, and egg.  Beat well.
  
  Add flour (reserve 1/4 - 1/2 cup) and baking soda.  Blend thoroughly.
  Add enough extra flour so that you can shape dough into balls and
  place on an ungreased baking sheet.  Can be made as 36 medium (my
  choice) or 48 small cookies.
  
  Flatten with a fork, bake about 10 - 15 minutes or until lightly
  browned.
  
  1/24 recipe = 96 calories, 1 starch/bread + 1 fat exchange 2 grams
  protein, 13 grams carbohydrate, 4 grams fat, 89 mg sodium
  
  adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared
  and tested by Elizabeth Rodier Feb 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Oatmeal Cookies
 Categories: Cookies, Desserts
      Yield: 12 servings
 
  1 1/2 c  Unbleached All-Purpose Flour
    1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
    1/2 c  Butter; Softened
    1/2 c  Peanut Butter
    1/2 c  Sugar
    1/4 c  Brown Sugar; Packed
      1 lg Egg
    1/4 c  Milk
      1 ts Vanilla Extract
      1 c  Quick Cooking Rolled Oats;
           (Oatmeal)
      1 c  Raisins
 
  Sift the flour, baking powder, baking soda and salt together, blending
  well then set aside.  Using an electric mixer, beat the butter and
  peanut butter on low speed.  Add the sugars.  Beat on medium speed
  until fluffy. Add the egg and milk and vanilla extract and beat for 1
  minute.  Add the dry ingredients, blending well.  Stir in the oats
  and raisins.  Place rounded Ts of the dough 2-inches apart on cookie
  sheets.  Bake in a preheated 375 degree F. oven for 10 to 15 minutes.
  From: Rich Harper
  ~--
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Raisin Cookies
 Categories: Cookies, Nuts, Fruits
      Yield: 7 Dozen
 
      1 c  Butter
    1/2 c  Chunky Peanut Butter
      1 c  Packed Brown Sugar
      2    Eggs
      1 c  Honey
      2 c  Whole Wheat Flour
      2 c  Rolled Oats
      1 c  Unsweetened Wheat Germ
      1 c  Coconut; shredded
      1 c  Raisins
      1 c  Peanuts; chopped
 
  Mix butter, peanut butter and sugar until creamy. Add eggs, one at a
  time, beatin until fluffy. Mix in honey, flour, oats and wheat germ.
  Mix thoroughly. Add coconut, raisins and peanuts. Drop by
  tablespoonfuls 2" apart on greased cookie sheets. Bake at 375F for
  10-12 minutes, or until firm to the touch.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca. Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Spice Cookies
 Categories: Desserts, Cookies
      Yield: 40 cookies
 
      2 c  Less 2 T unsifted all-
           -purpose flour
      2 ts Baking soda
    1/2 ts Salt
      1 tb Ground ginger
  1 1/2 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Ground cloves
    1/2 c  Solid shortening
      4 tb Unsalted butter, softened
      1 c  Sugar
      1    Extra-large egg
      2 ts Vanilla extract
    1/4 c  Light molasses
    1/4 c  Ground pecans

MMMMM-------------------------TO FINISH------------------------------
    1/2 c  Sugar
  1 1/2 c  Chopped pecans
 
  Preheat oven to 375xF. Sift together the flour, baking soda, salt,
  ginger, cinnamon, allspice and cloves.
  
  Cream the shortening and butter in the large bowl of an electric
  mixer on moderately low speed for 3 minutes. Add the sugar in two
  additions, beating on moderately high speed for 2 minutes after each
  addition. Bet in the egg, vanilla extract and molasses. On low speed,
  blend in the sifted ingredients, mixing just until all the flour is
  absorbed. Stir in the ground pecans.
  
  The dough will be soft. If it is soft, but still slightly sticky,
  refrigerate for 15-20 minutes. (The texture of the dough is largely
  dependent upon kitchen heat and humidity.)
  
  Take up tablespoons of dough and roll into balls. Lightly roll the
  balls first in granulted sugar, then in chopped pecans. Place the
  balls 3" apart on parchment-paper-lined cookie sheets (about 8-10 per
  sheet, depending upon the size of the sheet). Bake the cookies in the
  preheated oven for 13-15 mintues. As the cookies bake, they will
  first puff up, then fall into flat, crinkled rounds. Remove the baked
  cookies to a cooling rack using a wide metal spatula. Cool
  completely. Store the cookies in an airtight tin.
  
  NOTE: These molasses-flavored cookies are crispy and spice-enriched.
  Serve them with applesauce or poached fruit, or right from the cookie
  jar.
  
  Per cookie: 125 calories, 1 g protein, 14 g carbohydrates, 7 g fat, 2
  g saturated fat, 8 mg cholesterol, 92 mg sodium.
  
  Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
  Section, 9/14/94. Typed by Linda Howard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persimmon Cookies
 Categories: Cookies, Desserts, Fruits
      Yield: 48 cookies
 
MMMMM--------------------------COOKIES-------------------------------
      1 c  Sugar
    1/2 c  Butter
      1    Egg
      1 ts Baking soda
      1 c  Persimmon pulp
      2 c  Flour
    1/2 ts Ground cloves
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Raisins
      1 c  Chopped nuts

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  Butter or margarine
      1 c  Brown sugar
    1/4 c  Milk
      2 c  Powdered sugar
 
  Cream butter and sugar.  Add egg.  Dissolve soda in persimmon pulp
  and add to butter.  Mix well.  Add dry ingredients, raisins and nuts.
  
  Drop by spoonfuls onto a greased cookie sheet and bake at 350 F.
  about 10 minutes or until lightly browned.  Frost with caramel
  frosting.
  
  To make frosting, melt butter in a medium-sized heavy pan.  Add brown
  sugar and cook 2 minutes.  Add milk and bring to a boil.  Remove from
  heat and add powdered sugar.  Ice cooled cookies quickly to get a
  glossy coating; the icing will set up as it cools.
  
  From Food Editor Sarah Fritschner's 10/12/94 "Fall Gold: Persimmons
  Ripen into Sweet Treats This Time of Year, and Gathering Them is Easy
  (and Free)" article in "The (Louisville, KY) Courier-Journal."  Pg.
  C6.  Posted by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Chip Cookies
 Categories: Cookies, Desserts
      Yield: 3 dozen
 
      1 c  Shortening
      1 c  Brown sugar
      1 c  White sugar
      1 ts Soda
      2 c  Flour
      2    Eggs
      1 ts Vanilla
      1 c  Potato chips--crushed
    3/4 c  Nuts--chopped
 
     Cream shortening, sugar and eggs until creamy, add
  remaining ingredients; mix well.  Drop by teaspoonfuls
  onto cookie sheet, slightly flatten with fork.  Bake
  at 350 F. for 10-15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Cookies
 Categories: Cookies
      Yield: 12 servings
 
      1 c  Shortening
      4 c  Sugar
      3    Eggs
      3 ts Vanilla
      3 c  Pumpkin
      3 ts Nutmeg
      6 c  Flour
      3 ts Baking powder
      3 ts Baking soda
      1 ts Salt
      3 ts Cinnamon
      3 c  Chocolate chips*
 
  Preheat oven to 350 degrees.
  
  Mix all ingredients together.
  
  Drop by tablespoons onto lightly greased cookie sheet and bake at 350
  degrees for 15 minutes.  Test doneness with a toothpick.  Cooking time
  may  vary, depending on altitude.
  
  * Can substitute raisins and/or nuts also.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raisin Cookies
 Categories: Cookies, Vegetarian
      Yield: 1 Servings
 
      1 c  Brown sugar
      1 c  Water
      2 tb Shortening
      1 c  Raisins
    1/2 ts Salt
      1 ts Baking soda
      1 ts Cinnamon
  1 1/2 c  Flour
    1/2 ts Ginger
 
  In a pot, combine the sugar, water, raisins, shortening & salt.  Stir
  over a gentle heat until the sugar & shortening has melted.  Raise
  heat & bring to a boil, stirring continuously.  Simmer for 1 minute.
  Remove from heat & cool.
  
  Sift dry ingredients in a mixing bowl.  Add the cooled mixture & mix
  well. Drop by the teaspoonful onto a cookie sheet.  Bake at 350F for
  15 minutes. Posted by Mark Satterly in Intercook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Reese's Peanut Butter Cup Oatmeal Cookies
 Categories: Cookies, Desserts
      Yield: 4 dozen
 
    1/2 c  Margarine
    3/4 c  Reese's peanut butter
    1/2 c  White sugar
    1/2 c  Brown sugar
      2    Eggs
      1 ts Vanilla extract
      1 c  All purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Rolled oats (quick cooking)
     48    Reese's peanut butter cups
           - miniatures
 
  In large bowl, beat butter and peanut butter until light and fluffy.
  Add sugar (brown and white), eggs, vanilla; beat well. Stir together
  baking soda, flour and salt; blend into peanut butter mixture. Stir
  in oats. Cover dough; refrigerate several hours or until firm enough
  to handle. Heat oven to 350 degrees. Shape dough into 1 inch balls.
  Place on ungreased cookie sheet. Bake 9-11 minutes or until almost
  set. Cool 5 minutes. Remove wrappers from peanut butter cups and
  place one on each cookie, pressing down gently. Remove from cookie
  sheet to wire rack. Cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Refrigerator Cookies
 Categories: Desserts, Cookies
      Yield: 32 servings
 
    1/2 c  Butter or Margarine
      1    Egg
      2 ts Vanilla
      1 ts Baking powder
        ds Salt
      1 c  Flour
      1 c  Dates, unsugared, chopped
      1 c  Coconut, shredded
      1 c  Walnuts or Pecans
 
  Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
  ingredients gradually mixing well after each addition. Mix in dates,
  coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
  Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and
  chill (or freeze) until firm enough to slice. Preheat oven to 350
  degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie
  sheet. Bake 10-12 minutes until light golden brown. Cool on wire
  racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Refrigerator Spice Cookies
 Categories: Cookies
      Yield: 48 cookies
 
    1/4 c  Honey
    1/2 c  Soy margarine
    1/2 c  Light molasses
      2 c  Unbleached white flour
    1/4 c  Ground almonds
    1/2 ts Grated orange peel
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/4 ts Ground cardamom
    1/2 ts Baking soda
           Vegetable cooking spray
 
  In a small pot over medium heat, combine honey, margarine, molasses &
  bring to a boil.  Remove from heat & let cool for 3 minutes.
  
  While mixture is cooling, combine remaining ingredients in a large
  bowl. Stir in honey mixture until well combined.  Divide dough into 4
  equal pieces & roll each piece into a log.  Wrap each log in plastic
  wrap & refrigerate 2 or 3 hours or overnight.
  
  Preheat oven to 375F.  Lightlky coat a non-stick baking sheet (why if
  it's non-stick would one have to do this?) with cooking spray & set
  aside.
  
  Lightly flour work surface.  Roll each log into a thin dough about
  1/8" thick.  Cut into shapes with cookie cutters. Transfer to baking
  sheet & bake for 5 minutes or until firm.  Cool on wire cooling racks.
  
  Makes 4 dozen.
  
  "Vegetarian Times", December, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rolled Sugar Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
      2 c  Margarine;
    1/2 c  Sugar;
      1 ts Vanilla; extract
      1    Egg;
      2 c  Flour;
      2 ts Baking powder
 
  Cream together the margarine, sugar, vanilla and egg until light and
  fluffy.  Add about 3/4 of the flour and the baking powder, reserving
  the rest of the flour for rolling. Blend until well mixed. Chill the
  dough for 2 hours or overnight.
  
  Roll out on a lightly floured surface until 1/8 inch thick. Cut with a
  cookie cutter.  Place on an ungreased baking sheet. Bake in a 375
  degree oven until lightly browned, about 5-10 minutes. Cool before
  storing. Makes about 72 cookies 2 inch size or 6 small cookie sheets
  of various sizes.
  
  My note:  If you aren't too fussy, square or random shapes from the
  edges can be cut with a plastic knife or anything that is safe to use
  on your rolling surface. Decorate with a tiny piece of a cherry,
  raisin or nut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shaker Sugar Cookies
 Categories: Cookies
      Yield: 6 servings
 
    1/2 c  Unsalted butter, softened
    3/4 c  Powdered sugar
      1    Egg
      1 ts Vanilla extract
    1/2 ts Lemon extract or
           Lemon peel
    1/8 ts Nutmeg
  1 1/2 c  All-purpose flour
    1/4 ts Baking soda
    1/2 ts Cream of tartar
    1/4 ts Salt
 
  Preparation time: 15 min. Baking time: 8 min. Chilling time: 1 to 3
  hrs. Oven temperature: 375 degrees F
  
  Fill your cookie crock with old-fashioned sugar cookies - simple yet
  delicious with a hint of nutmeg and lemon. Make a double batch!
  
  For 3 dozen cookies you will need:
  
  Sugar, for sprinkling, optional
  
  Preparation:
  
  1. Beat butter until creamy and light. A mixer will easily cream; by
  hand it will take longer. 2. Beat in sugar until mixture is creamed.
  Add egg and beat. Add vanilla and lemon extracts and nutmeg. 3. In a
  separate bowl, combine flour, baking soda, cream of tartar and salt.
  add flour mixture to creamed mixture. Mix until blended. 4. Chill,
  covered, in freezer for about 30 minutes or in refrigerator for 2 to
  3 hours. 5. Roll out a portion of dough carefully on a floured board
  to 1/4 inch thickness. Cut into shapes. 6. Place on greased cookie
  sheet. Sprinkle with sugar, if used. 7. Bake at 375 F for 8 minutes.
  Cool for a few minutes. 8. Remove to rack to cool completely. Store
  in tin.
  
  Tips: When making rolled cookies, the dough needs to be chilled for
  easier handling. Use as little flour as possible when rolling out
  dough. Divide dough in half. After a few gentle rolling strokes (from
  center toward the edges), check to see if dough is sticking. If so,
  sprinkle a little more flour under and on top of dough. Continue to
  roll, lift and turn dough. Sprinkle with flour as needed. Cut dough
  with cookie cutters.
  
  Source: Great American Recipes
  Submitted By JR BYERS  On   12-10-94  1154
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Almond Cookies
 Categories: Desserts, Cookies
      Yield: 24 servings
 
    1/4 c  Light Margarine;
    1/2 c  Sugar;
      2    Eggs; Whites
    1/2 ts Almond food extract;
      4 dr Yellow food coloring;
      1 c  Flour;
    1/2 ts Baking soda;
     12    Toasted almonds; cut in half
 
  Preheat oven to 375 degrees.  Spray cookie sheet with oil spray.  In
  bowl, cream margarine and sugar until light and fluffy.  Add egg
  whites with almond extract, and food coloring; mix well and set
  aside. Sift the flour, baking soda, and salt; add to the creamed
  mixture. Knead only long enough to blend, but not toughen, to dough.
  Spoon onto prepared cookie sheet, about 3/4-in. balls.  Top with
  almonds. Bake for 12 minutes.
  
  Food Exchange per serving:  1/2 BREAD EXCHANGE CHO: Og; FAT: 1g; CAL:
  43;
  
  Brought to you and yours by Nancy O'Brion and her Meal-Master.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Ginger Cookies
 Categories: Cookies
      Yield: 1 servings
 
     12 c  Flour
      2 tb Ginger
      4 c  Molasses
      2 tb Cinnamon
      2 c  Shortening
      1 ts Salt
      2 c  Milk; sour
      2    Eggs; beaten
      2 ts Baking soda
 
  Sift flour in pan, form a well in center. Add shortening, molasses.
  sour milk in which soda has been dissolved. Add spices, salt and egg.
  Mix quickly to a smooth soft dough. Bake in moderate oven. This recipe
  is more than 100 years old. Note: Moderate oven is 350 - 400 F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Milk Chocolate Cookies
 Categories: Cookies
      Yield: 2 dozen
 
  1 3/4 c  Plus 2 tablespoons unsifted
           -all purpose flour
    1/4 c  Plus 2 tablespoons unsifted
           -cake flour
    1/4 ts Cream of tartar
    1/2 ts Salt
     12 tb Unsalted butter; softened
           -(1 1/2 sticks)
      5 tb Shortening
    3/4 c  Granulated sugar
    1/2 c  Light brown sugar
    1/4 c  Dark brown sugar
      1    Extra-large egg
      1    Extra-large egg yolk
      2 ts Vanilla extract
    1/2 ts Almond extract
      1    Bar (7 oz) milk chocolate;
           -coarsely chopped
  1 1/4 c  Sweetened flaked coconut
    2/3 c  Chopped walnuts
 
  Preheat the oven to 325 degrees.  Line two cookie sheets with lengths
  of parchment paper.
  
  Sift together the all-purpose flour, cake flour, cream of tartar and
  salt.
  
  Cream the butter and shortening in the large bowl of an electric
  mixer on low speed for 5 minutes.  Add the granulated sugar, light
  and dark brown sugars; beat for 3 minutes on moderate speed.  Beat in
  the egg and egg yolk.  Blend in the vanilla extract and almond
  extract.  On low speed, add the sifted mixture and mix until the
  particles of flour are absorbed. Stir in the milk chocolate, coconut
  and walnuts.
  
  For each batch, drop 2 tablespoon-size mounds of the dough onto a
  lined cookie sheet, spacing the mounds about 2 to 2 1/2 inches apart.
  
  Bake the cookies for 15 minutes, or until a light golden color.
  After 1 minute, transfer the cookies to cooling racks using a wide
  metal spatula. Cool completely.
  
  Store in an airtight container.
  
  from Baking for Gift-Giving by Lisa Yockelson
  typed by Tiffany Hall-Graham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Molasses Cookies
 Categories: Cookies
      Yield: 1 servings
 
      1 c  Sugar
      1 c  Shortening
      1    Egg
      1 c  Molasses
      1 c  Sour milk or buttermilk
  4 1/2 c  Flour
      3 tb Flour
      4 ts Baking soda
  2 1/2 ts Ginger
 
  Mix sugar, shortening, egg and molasses in bowl. Then mix flour,
  soda, salt and ginger together. Add milk & flour one after another;
  blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake
  7 minutes in 350F. This recipe is from my grandmother in Nova
  Scotia's recipe box.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Peanut Butter Cookies
 Categories: Biscuits
      Yield: 1 Servings
 
      1 c  Peanut butter
      1 c  Sugar
      1    Egg
 
  Mix all ingredients and drop by teaspoonful onto
  ungreased cookie sheet. Press cookies out so that they
  are not completely flat, but they should still be
  slightly balled. Bake at 350 for approximately 10
  minutes (watch them!). Immediately press with a fork.
  Let cool on sheet a few minutes before removing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Sugar Cookies
 Categories: Cookies, Desserts
      Yield: 4 dozen
 
      1 c  Crisco
      3    Eggs
  1 3/4 c  Sugar
      1 ts Salt
      1 ts Vanilla
      1 ts Soda
      2 ts Baking powder
      1 c  Milk
      2 tb Vinegar
      4 c  Flour
 
     Have eggs and milk at room temperature.  Cream sugar, eggs, salt
  and shortening together.  Add baking powder and vanilla.  Add vinegar
  to milk, dissolve soda in milk, add alternately with flour to creamed
  mixture. Drop by teaspoonfuls onto greased cookie sheet.  Sprinkle
  top with sugar. Bake at 350 F.  for 8-10 minutes.
  
  One teaspoon nutmeg or 1 teaspoon lemon flavor can be added sometimes
  for a different taste, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream & Raisin Cookies
 Categories: Cookies
      Yield: 12 Servings
 
      1 c  SUGAR
    1/2 c  SHORTENING
      1 ts VANILLA
      2    EGGS
      2 c  ALL-PURPOSE FLOUR
    1/2 c  SOUR CREAM
      1 ts BAKING SODA
    1/2 ts BAKING POWDER
    1/4 ts SALT
    1/8 ts GROUND NUTMEG
  1 1/3 c  RAISINS OR CURRANTS
 
  HEAT OVEN TO 375F.  MIX SUGAR, SHORTENING, VANILLA AND EGGS.  STIR IN
  REMAINING INGREDIENTS EXCEPT RAISINS.  STIR IN RAISINS.  DROP DOUGH BY
  ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET.
  BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN.  COOL SLIGHTLY; REMOVE
  FROM COOKIE SHEET.  MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER
  COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING
  POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE.
  SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE
  HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spice Cookies
 Categories: Cookies
      Yield: 60 servings
 
    1/4 c  Shortening
    1/4 ts Cloves
    1/4 c  Brown sugar
    1/4 ts Ginger
    1/3 c  Molasses
      1 pn Nutmeg
    1/4 ts Baking soda
      1 pn Allspice
    1/2 ts Salt
  1 1/4 c  Flour
    1/4 ts Cinnamon
 
  Beat shortening for 30 seconds.  Add sugar & beat till well blended.
  Add molasses & beat again for a few seconds.  Stir in the dry
  ingredients & spices in order, ensuring that they are well blended
  after each addition. Add flour a little at a time.  Mix thoroughly.
  Roll out dough till paper thin, you can do this in several batches.
  Cut with cookie cutters & place on greased cookie sheets.  Bake for 5
  to 6 minutes at 375F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Standard Refrigerator Cookies
 Categories: Biscuits
      Yield: 1 Servings
 
      6 c  Flour
      4 ts Baking powder
    1/2 ts Salt
  1 1/2 c  Shortening
      3 c  Brown sugar
      2    Eggs, well beaten
      2 ts Vanilla
 
  Stir flour, baking powder and salt together.
  
  Cream shortening and sugar until fluffy.  Add eggs and
  flavoring and mix well.  Add dry ingredients.
  
  Divide dough into 6 equal portions.  Leave 1 plain and
  make the following variations of remaining dough.
  
  Shape each piece of dough into a roll.  Chill.  When
  firm, slice very thin and bake at 350 degrees for 10 -
       12    minutes.
  
  Chocolate:  Add 2 squares of melted chocolate to 1
  portion
  :          of dough and blend well.
  
  Coconut:  Add 1/3 cup coconut to 1 portion and mix
  well.
  
  Fruit:  Add 1/3 cup chopped dated, raisins, dried
  apricots
        or figs to 1 portion and mix well.
  
  Nut:  Add 1/3 cup finely chopped almonds, pecans,
  peanuts
      or walnuts to 1 portion and mix well.
  
  Spice:  Add 1/2 tsp. cinnamon and 1/4 tsp. nutmeg to 1
  portion
        and mix well.
  
  Food coloring can be added.
  
  kmarsolf@acd4.acd.com Katharine Marsolf Applied
  Computing Devices, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar Cookies
 Categories: Cookies
      Yield: 6 Servings
 
      2 c  Sugar
    1/2 c  Sour milk
      4 c  Flour
    1/4 ts Baking soda
    3/4 c  Shortening
      2    Eggs, well beaten
      1 ts Nutmeg
    1/4 ts Salt
 
  Cream shortening and sugar.  Add eggs.  Sift flour, measure, and sift
  with baking soda, nutmeg, and salt.  Add milk alternately with dry
  ingredients. Mix thoroughly.  Drop by teaspoonfuls onto well-oiled
  baking sheet. Bake in hot oven (430 F) 10-12 minutes. 70 servings.
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugarless Oatmeal Cookies
 Categories: Diabetic, Cookies
      Yield: 2 - 1/2 doz
 
      3    Bananas; mashed
      2 c  Uncooked quick-cook oats;
    1/2 c  Raisins;
    1/4 c  Reduced-calorie margarine;
           -- melted
    1/4 c  Skim milk;
      1 ts Vanilla extract;
 
  Combine all ingredients, beating well.  Let stand 5 minutes so that
  oats will absorb moisture.  Drop dough by heaping teaspoonfuls onto
  ungreased cookie sheets and bake 350 F.  for 15 to 20 minutes.  Let
  stand 1 minute on cookie sheets; transfer to wire racks to cool
  completely. YIELD: 2 - 1/2 dozen cookies each serving 1 cookie.
  
  Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 45; CAR: 8gm;
  PRO: 1g; FAT: 1g; SOD: 73mg; CHOL: tr;
  
  Source: All New Cookbook for Diabetics and Their Families Brought to
  you and yours via Nancy O'Brion and her Meal-Master.
  From: Jj Judkins                      Date: 12-27-95
  Cooking
  
  From: Gail Shipp                      Date: 19 Dec 96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swedish Ginger Cookies
 Categories: Cookies
      Yield: 60 Servings
 
      1 c  Butter
  1 1/2 c  Sugar
      1 lg Egg
  1 1/2 tb Grated Orange Rind
      2 tb Dark Corn Syrup
      1 tb Water
  3 1/4 c  Unbleached All-Purpose Flour
      2 ts Baking Soda
      2 ts Cinnamon
      1 ts Ground Ginger, Or:
           More To Taste
    1/2 ts Ground Cloves
 
  Yield: 5 Dozen Cookies. Cream the butter and sugar until light.  Add
  the egg, orange rind, corn syrup and water blending well.  Sift the
  dry ingredients together and add to the butter mixture.  Chill the
  dough thoroughly. Roll out very thin, about 1/8-inch and cut with
  cookie cutters. Bake, on ungreased cookie sheets, in a preheated
  350F oven for 8 to 10 minutes.  Do not over bake or the cookies will
  burn. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke
  Peery Copyright 1986 Courtesy of Rich Harper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three Minute Oatmeal Cookies
 Categories: Cookies, Osg
      Yield: 1 Servings
 
      3    Eggs
      1 c  Shortening
      1 c  Flour
    1/2 ts Salt
      1 c  Raisins
      2 ts Baking powder
  3 1/2 c  Oatmeal; quick cooking
      1 c  Sugar
 
  Pour boiling water over raisins, let stand until rest is prepared.
  Drop by teaspoonful and bake in hot oven. Note: Combine other
  ingredients while raisins soak. Stir in raisins. Hot oven is 350 -
  400 F. Source: Mrs. Hulda Bidlack, Oakleaf Grange, Paulding County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thumbprint Cookies
 Categories: Cookies, Desserts
      Yield: 4 Servings
 
    1/4 c  Packed Brown Sugar
    1/4 c  Margarine or Butter,Softened
    1/4 c  Shortening
      1    Large Egg, Separated
    1/2 ts Vanilla
      1 c  Flour *
    1/4 ts Salt
    3/4 c  Finely Chopped Nuts
           Jelly
 
  *     Use Unbleached All-purpose or whole wheat flour in these
  cookies.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 375 degrees F.  Mix Brown sugar, margarine,
  shortening, egg yolks, and vanilla.  Stir in flour and salt.  Shape
  dough into 1 inch balls.  Beat egg white slightly.  Dip balls into
  egg white; roll in nuts. Place about 1 inch apart on ungreased cookie
  sheet; press thumb deeply in center of each.  Bake until light brown,
  about 10 minutes. Immediately remove from cookie sheet; cool.  Fill
  thumbprints with jelly. Makes about 3 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toll House Chocolate Chip Cookies
 Categories: Cookies
      Yield: 72 servings
 
      1 c  Shortening
    3/4 c  Granulated sugar
    3/4 c  Packed brown sugar
      2    Eggs
      1 ts Vanilla
  2 1/4 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
     12 oz Semisweet chocolate pieces
      1 c  Chopped walnuts
 
  In large mixing bowl cream together shortening, granulated sugar,
  brown sugar, eggs, and vanilla till light and fluffy.  In oanother
  bowl thoroughly stir together the flour, baking soda, and salt; add
  flour mixture to creamed mixture.  Beat well.
  
  Stir in semisweet chocolate pieces, chopped walnuts, and 1 teaspoon
  hot water.  Drop batter from teaspoon onto ungreased cookie sheet.
  Bake at 350 till done, 10 to 12 minutes.  Remove from pan and cool on
  rack.  Makes 6 dozen 2 1/4 inch cookies.
  
  Source:  Better Homes & Gardens, Recipes from Famous Places, New
  England and Northeast: Toll House, Whitman, Massachusetts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Rolled Sugar Cookies
 Categories: Biscuits, Desserts
      Yield: 4 Dozen
 
MMMMM--------------------------COOKIES-------------------------------
    3/4 c  Butter, softened
    3/4 c  Sugar
      1    Large egg
      1 tb Grated lemon peel
      1 ts Vanilla extract
  2 1/4 c  All-purpose flour
    1/4 ts Salt
           Water

MMMMM--------------------EDIBLE TEMPERA COLOR-------------------------
      2    Large egg yolks
           Food coloring
 
  Cream butter in large mixer bowl. Add sugar; beat
  until light and fluffy. Beat in egg, lemon peel and
  extract until well blended. Gradually mix in flour and
  salt until well blended. Beat in water, a few drops at
  a time, only until dough starts to come away from
  sides of bowl. Shape dough into large flat disk; wrap
  and refrigerate 2 to 3 hours. Preheat oven to 350F.
  Roll dough on lightly floured surface to 1/8-inch
  thickness. Cut with cookie cutters dipped in flour.
  Place on buttered cookie sheets. Paint with "Edible
  Tempera Color", if desired. Bake 10 to 12 minutes or
  until cookies begin to brown around edges. Carefully
  remove from cookie sheets. Cool completely on wire
  racks. (Decorate as desired if cookies have not been
  painted.)
  
  Edible Tempera Color - Lightly beat eggs yolks and
  divide evenly among 5 small containers. Use liquid
  food coloring (adding a few drops at a time) to color
  each mixture as desired. Apply colors with a small
  clean paint brush before baking cookies.
  
  ~Natalie Webber a4gy@jupiter.sun.csd.unb.ca
  
  ~~~ Rec.food.recipes is moderated; only recipes and
  recipe requests are accepted for posting. Please read
  the "Posting Guidelines" article first. Submissions go
  to recipes@taronga.com; questions/comments go to
  tfdpress@acpub.duke.edu. Please allow several days for
  your submission to appear. Xref: news.demon.co.uk
  rec.food.recipes:7334 Path:
  news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n
  t!news.clark.n t!ra
  hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail
  From: pamram@bev.net (Pamela Ramsey) Newsgroups:
  rec.food.recipes Subject: Stroganoff-Style Chicken
  Followup-To: rec.food.cooking Date: 7 Apr 1995
  05:16:10 -0600 Organization: bev.net Lines: 35 Sender:
  phill@mack.rt66.com Approved: phill@rt66.com
  Message-ID: <199504041357.AA07379@UUCP-GW.CC.UH.EDU>
  Reply-To: pamram@bev.net (Pamela Ramsey)
  NNTP-Posting-Host: mack.rt66.com
  
  Stroganoff-Style Chicken
  
  6 cups water 5 ounces noodels (about 3 cups) Nonstick
  spray coating 1/2 cup chopped onion 1 tablespoon
  cooking oil 12 ounces boned skinless chicken breast
  halves, cubed 1 8-ounce carton plain low-fat yogurt 2
  tablespoons all-purpose flour 1 teaspoon paprika 1/4
  teaspoon salt 2 4-ounce cans sliced mushrooms
  
  Lightly salt the 6 cups water; bring to boiling.  Add
  noodles; cook according to package directions.  Drain
  well; set aside. Meanwhile spray a 10-inch skillet
  with nonstick spray coating. Cook onion in skillet
  till nearly tender.  Add oil to skillet. Add chicken
  and cook for 2 to 3 minutes or till chicken is tender
  and no longer pink. In a small bowl stir together
  yogurt, flour, paprika, and salt.  Add undrained
  mushrooms to skillet. Stir in yogurt mixture.  Cook
  and stir till slightly thickened and bubbly. Cook and
  stir 1 minute more. Serve over hot noodles.
  
  Serves 5.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ultimate Chocolate Chip Cookies & Variations
 Categories: Cookies
      Yield: 36 cookies
 
    3/4 c  Butter Flavor Crisco
  1 1/4 c  Brown sugar, firmly packed
      2 tb Milk
      1 tb Vanilla
      1    Egg
  1 3/4 c  Flour, all purpose
      1 ts Salt
    3/4 ts Baking soda
      1 c  Chocolate chips, semi-sweet
      1 c  Pecan pieces, large *
 
  Preparation Time: 20 Minutes               Bake Time: 8 to 13 Minutes
  
  * Note: If nuts are omitted, use 1 1/2 cups semi-sweet chocolate
  chips.
  
  1. Heat oven to 375 F.
  
  2. Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large
  bowl. Blend until creamy. Blend in egg.
  
  3. Combine flour, salt and baking soda. Add to creamed mixture,
  gradually. Stir in chocolate chips and nuts.
  
  4. Drop rounded TABLESPOONFULS ( about 2 measuring tablespoons ) of
  dough 3 inches apart on ungreased baking sheet.
  
  5. Bake at 375 for 8 to 10 minutes for chewy cookies ( they will look
  light and moist - DO NOT OVERBAKE ), 11 to 13 minutes for crisp
  cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack.
  
  Makes 3 dozen 3 inch cookies.
  
  Variations for Ultimate Chocolate Chip Cookies 1. DRIZZLE Melt 1 cup
  semi-sweet or white melting chocolate with 1 teaspoon Butter Flavor
  Crisco over VERY low heat or at 50% power in microwave. Stir well. If
  too thick to drizzle, add a little more Butter Flavor Crisco to thin.
  Drizzle from end of spoon back and forth over cookie. Sprinkle with
  nuts before chocolate hardens, if desired.
  
  To harden chocolate quickly, place cookies in refrigerator for a few
  minutes.
  
  2. CHOCOLATE DIPPED Melt 1 cup semi-sweet chocolate chips or 1 cup
  white melting chocolate cut in pieces with 1 teaspoon Butter Flavor
  Crisco over VERY low heat or at 50% power in microwave. Stir well.
  Spoon into a cup. Dip one end of COOLED cookie in chocolate. Sprinkle
  with finely chopped nuts before chocolate hardens. Place on wax paper.
  
  3. HOLIDAY DRESS-UPS Frost cookies with Creamy Vanilla Frosting.
  Decorate with red and green candy coated chocolate pieces ( M&Ms ).
  
  Creamy Vanilla Frosting Combine 1/2 cup Butter Flavor Crisco, 1 pound
  ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon vanilla
  in medium bowl at low speed of electric mixer until well blended.
  Scrape bowl. Beat at high speed for 2 minutes, or until smooth and
  creamy. Frost COOLED cookies.
  
  Source: Butter Flavor Crisco Cookie Collection, page 30.
  Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Drop Cookies
 Categories: Cookies
      Yield: 36 Servings
 
      1 c  Grated zucchini
      1 ts Baking soda
      1 c  Sugar
    1/2 c  Shortening or butter
      1    Egg; beaten
      2 c  Flour
      1 ts Cinnamon
    1/2 ts Ground cloves
    1/2 ts Salt
      1 c  Chopped nuts
      1 c  Raisins
 
  Mix together zucchini, soda, sugar, butter, and beaten egg.  Sift in
  flour, cinnamon, cloves, and salt.  Stir to blend.  Stir in raisins
  and nuts and drop batter by the teaspoonful on greased cookie sheet.
  Bake in preheated 375F oven 12-15 minutes.  Makes 3 dozen.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Oatmeal Cookies
 Categories: Cookies
      Yield: 60 Servings
 
    1/2 c  Margarine
    3/4 c  Honey
      1    Egg
      2 c  Whole Wheat Flour
      1 ts Baking Soda
      1 ts Ground Cinnamon
    1/4 ts Ground Cloves
    1/2 ts Ground Nutmeg
    1/4 ts Salt
      1 c  Grated Zucchini
      1 c  Rolled Oats
      1 c  Chopped Dates Or Raisins
 
  Cream margarine with honey. Add egg and beat well. Sift flour with
  soda, cinnamon, cloves, nutmeg and salt. Add flour mixture
  alternately with zucchini to egg mixture. Stir in oats and dates.
  Drop by teaspoons onto greased baking sheets. Bake at 375F for 10 to
  12 minutes. Created by: Leigh Hinkelman, USC Medical Center
 
MMMMM
 
