MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WINSTON COOKIES
 Categories: Cookies
      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) v8.05
 
      Title: Cocanes
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 c  Brown sugar
  1 1/2 c  Butter
  5 1/2 c  Flour
      3 ea Eggs
  2 1/2 ts Baking soda
      2 ts Vanilla
 
  This mixture requires no liquid. Mix with hands until it will hold
  together. Boll one-half inch thick and cut into shape of fingers.
  Bake in hot oven. Note: Hot oven is 400 - 450 F. Source: Birds Run
  Grange, Gurnsey County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sour Cream Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Butter
      2 c  Sugar
      3 ea Eggs
      1 c  Sour cream
    1/2 ts Baking soda
      1 ts Baking powder
      1 ts Vanilla
    1/4 ts Salt
 
  Flour to make stiff dough to roll. Bake in oven 450 F. Source: Mrs.
  Elvie Griffin, Orwell Grange, Ashtabula County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crocus Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Brown sugar
      1 c  Lard
      1 ts Baking soda; heaping
      8 ea Eggs; well beaten
      5 c  Flour
 
  Take out 2 T. of egg white to wash top of cookies. Mold in hand, do
  not roll on bake board. Note: No time or temperature given. Assume a
  425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dream Bars
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Flour
    1/2 c  Brown sugar; packed
    1/2 c  Butter
      1 c  Nut meats
    3/4 c  Cocoanut
      1 c  Brown sugar
      2 tb Flour
      1 ts Baking powder
      2 ea Eggs; beaten
 
  Mix first three ingredients. Put in ungreased shallow pan, bake about
  5 minutes or until light golden color in moderate oven. Take out of
  oven, spread with any kind of jam or preserves. Mix last 6
  ingredients, spreas on top of first cake, continue baking about 1/2
  hour in moderate oven. Cut in fingers. Note: Moderate oven is 350 -
  400 F. Source: Mrs. Fred W. Schwartz, Cacarne Grange, Ottawa County,
  OH
  :       Bernice Jacoby, Mecca Grange, Trumbull County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Date Bars
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Flour
      2 ts Baking powder
           Salt
      1 c  Sugar
      1 tb Butter
      1 ts Vanilla
      1 ts Lemon
      3 tb Water; hot
      1 c  Dates
      1 c  Pecans
      2 ea Eggs; well beaten
 
  Cream sugar and butter. Add extracts, hot water, dates and nuts. Add
  well beaten eggs, dry ingredients, sifted together. Spread in pan 8 x
  10 x 12. Bake 30 minutes at 325 F. Source: Mrs. Edith Gosnell,
  Chillicothe Grange, Ross County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Date Sticks
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Dates
      1 c  Nut meats
      1 c  Sugar
  1 1/4 c  Flour
      3 ea Eggs
      1 ts Baking powder
           Salt; a pinch
 
  Bake in sheet 15 minutes, let cool. Cut into strips. Dust with
  pulverized sugar. Note: No temperature given. Assume a moderate 350
  F. oven. Source: Margaret Butcher, Wadsworth Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pin Wheel Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Shortening
      2 c  Brown sugar
      3 ea Eggs; beaten
      4 c  Flour; sifted
    1/2 ts Salt
    1/2 ts Soda in flour; ? baking pow
           -der ?
  2 1/4 c  Dates; chopped
      1 c  Sugar
      1 c  Water
 
  Boils sugar and water well for 10 minutes. When cold, put in fruit and
  chopped nuts, 1 c., roll 1 inch thick, spread with fruit and roll
  uplike jelly roll. Let stand over night. Slice and bake. Note: When
  boiled mix is cold, beat in eggs, salt, flour, soda in flour (baking
  powder?). THEN roll it out, spread dates, etc, etc. Source: Mrs. Fred
  Allen, Oak Harbor Grange, Ottawa County, OH
  :       Martha C. Lyle, Highland Grange, Highland County, OH
  :       Mrs. Pfaff, Experiment Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Drop Cookie
 Categories: Cookies, Osg1966
      Yield: 72 servings
 
      1 c  Shortening
      3 c  Sugar; creamed
      4 ea Eggs
      1 c  Milk; sweet
  5 1/4 c  Flour
      1 ts Baking soda; dissolved in 1
           -/4 c. sour milk
      4 ts Baking powder
      1 ts Vanilla
    1/4 ts Nutmeg
 
  This makes 6 dozen cookies.. Note: Combine ingredients. Drop by
  teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven.
  Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old English Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 ea Eggs
      2 c  Brown sugar
      1 c  Coffee; cold
      3 c  Flour
      2 c  Raisins
      1 c  Lard
    1/2 c  Nuts
      1 ts Baking soda
      1 ts Baking powder
      1 ts Cinnamon
      1 ts Nutmeg
      1 ts Cloves
 
  Mix well, drop from spoon on cookie sheet. Bake in medium hot oven.
  Note: Assume a 425 F. oven. Source: Birds Run Grange, Gurnsey County,
  OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hickory Nut Drop Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 c  Sugar
      1 c  Shortening; beat well
      2 ea Eggs
      1 c  Milk; sour
           Or
      1 c  Buttermilk
      4 c  Flour
      1 ts Baking soda
      1 ts Baking powder
      1 c  Nuts; chopped
      1 c  Raisins; chopped
 
  Sift soda and baking powder in with flour. Note: Combine remaining
  ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in
  moderate 375 F. oven. Source: Margaret Krueger, Hiram Grange, Portage
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggless Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 c  Sugar
      1 c  Shortening
      1 c  Milk; sour
      1 ts Baking soda
    1/4 ts Salt
           Flour; to roll out
 
  Note: No directions. Cream sugar, shortening. Add sour milk, soda and
  salt. Stir in enough flour to make a stiff dough which can be rolled.
  Roll out, cut, bake in 425 F. oven. Source: Mrs.. Catherine Warren,
  Smith Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Drop Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
    1/2 lb Raisins
  1 1/2 c  Brown sugar
      1 c  Shortening; scant
      3 ea Eggs
      1 c  Walnuts; english
      1 ts Baking powder
      1 ts Baking soda
      1 ts Vanilla
      1 ts Cinnamon
      3 tb Raisin juice
      3 c  Flour
    1/2 ts Salt
 
  Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake
  in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fattigmands Bakkelese
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
     10 ea Egg yolks; beaten with
     10 tb Sugar
    1/2 c  Cream; thick
      4 ea Egg whites; stiffly beaten
    1/2 c  Butter; melted - strained
      1 ts Cardamom
           Citron or orange peel; crus
           -hed
      1 tb Lemon juice
           Flour; to roll
 
  Roll and cut. Bake in deep fat. Note: Calls for 1 to 2 t. cardamom
  and a little crushed citron or orange peel. Fat at 375 F. ? Source:
  Mrs. Dan Beardsley, Braconville Grange, Trumbull County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 c  Brown sugar
      1 c  Lard; or butter
      2 ea Eggs
    1/2 c  Milk; sour
      1 ts Baking soda; in milk
      2 ts Cinnamon
    1/2 lb Raisins
      1 c  Nuts
 
  Knead like bread until stiff enough not to stick to board. Roll thin.
  Cut and bake. Note: No temperature given. Assume a 425 F. oven.
  Source: Bloom Community Grange, Seneca County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit Cookies #2
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      3 c  Brown sugar
      1 c  Lard
      3 ea Eggs
      4 tb Milk; sweet
    1/2 ts Salt
      1 ts Baking soda
      1 ts Cinnamon
      1 c  Dates
           Or
      1 c  Raisins
    1/2 c  Nut meats
      5 c  Flour; sifted
 
  Drop by teaspoonful on cookie tin, bake in moderate oven. Note:
  Combine ingredients. Moderate oven is 350 - 400 F. Source: Laura
  Kistler, Riverside Grange, Hancock County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggless Ginger Cookies - Rolled
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Sugar
      1 c  Shortening
      1 c  Molasses; baking
      1 c  Milk; sour
      2 ts Baking soda
      1 ts Ginger; to taste
      1 ts Cinnamon
 
  Flour enough to roll. Note: Combine ingredients adding enough flour
  to roll without sticking to board. Cut, bake in 425 F. oven. Source:
  Mrs. J. G. Love, Union Grange, Trumbull County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soft Ginger Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
     12 c  Flour
      4 c  Molasses
      2 c  Shortening
      2 c  Milk; sour
      2 ts Baking soda
      2 tb Ginger
      2 tb Cinnamon
      1 ts Salt
      2 ea Eggs; beaten
 
  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. Source: Mrs. May Parker, Noble County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: World's Finest Health Cookie
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      3 c  Flour
      2 c  Sugar
      1 ts Baking soda
      2 ts Baking powder
      3 c  Oats; rolled
      1 c  Raisins
      1 c  Shortening
      1 c  Milk; sour
      1 ea Egg
    1/2 ts Salt
 
  Note: No directions. Combine ingredients, spread in shallow pan. Bake
  in 325 F. oven. Source: Frank Boester, Hicksville Twp. Grange,
  Defience County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: World's Second Health Cookie
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Brown sugar
      2 c  Oats; rolled
      2 c  Flour
    1/2 ts Baking soda
      1 ts Cinnamon
    3/4 c  Shortening
    3/4 c  Raisins; chopped
      2 ea Eggs
 
  Note: No directions. Combine ingredients. Spread in shallow pan. Bake
  in 325 F. oven. Probably around 30 minutes. Source: Frank Boester,
  Hicksville Twp. Grange, Defiance County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Cinnamon Crinkles
 Categories: Cookies, Elisabeth
      Yield: 1 servings
 
      1 c  Bisquick
    3/4 c  Sugar
    2/3 c  Nuts; chopped
    1/3 c  Cocoa
    1/4 c  Mayonnasie
      1 ts Cinnamon; ground
      1 ea Egg
 
  Preheat oven to 350F. Grease cookie sheet. Mix all ingredients until
  dough forms. Drop dough by rounded teaspoonfuls, about 2 inches, onto
  prepared dough sheet.
  
  Bake until set, 8 to 10 minutes. Cool 2 minutes; remove from cookie
  sheet. store cookies tightly covered.
  
  High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup.
  Refrigerate remaining dough while baking first batch of cookies.
  
  MAKES: about 3 1/2 DOZEN COOKIES SOURCE: _Creative Recipes with
  Bisquick Vol. II_ posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHERRY ALMOND NANAIMO BARS
 Categories: Cookies
      Yield: 36 servings
 
           BOTTOM LAYER
    1/2 c  Butter or margarine
    1/4 c  Granulated sugar
    1/3 c  Cocoa
      1 ts Vanilla
      1    Egg, beaten
      1 c  Coconut
  1 3/4 c  Graham wafer crumbs
    1/2 c  Almonds, chopped
           FILLING
    1/4 c  Butter or marg, softened
      2 tb Maraschino cherry juice
      1 ts Almond extract
      2 c  Icing sugar, sifted
    1/3 c  Maraschino cherries, chopped
           TOP LAYER
      2 oz Semi-sweet chocolate *
      1 tb Butter
 
  May be made with glace cherries soaked in a little hot water to make
  cherry juice and 4 Tb chocolate chips for the top layer.
  
  1.  BOTTOM layer:  Combine butter, sugar, cocoa, vanilla and beaten
  egg in a large saucepan over low heat, stirring constantly until
  mixture begins to thicken.  Remove from heat.  Stir in coconut,
  graham wafer crumbs and almonds.  Press mixture firmly into a greased
  9" square pan.  Chill 1 hour or longer.
  
  2.  FILLING:  Cream butter, cherry juice and almond extract.
  Gradually beat in icing sugar to a smooth spreading consistency.
  Stir in cherries. Spread over first layer.  Chill until firm.
  
  3.  TOP layer:  Melt chocolate and butter in a saucepan over low heat
  stirring constantly (or in a 1 cup glass measure in the microwave -
  covered - on medium 1 1/2 - 2 1/2 min until mixture can be stirred
  smooth). Drizzle chocolate over filling in a decorative fashion.
  
  Festive Favourites, TransAlta Utilities booklet Shared by Elizabeth
  Rodier March 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Baseball Cookies
 Categories: Chocolate, Cookies, Desserts, Snacks
      Yield: 24 servings
 
      1 c  Sugar
    1/2 c  Packed brown sugar
    1/2 c  Unsweetened  cocoa powder
      2 ts Baking powder
    1/2 ts Cinnamon
      2    Eggs
    1/2 c  Cooking oil
      1 ts Vanilla
  1 3/4 c  Flour
    1/2 c  Chopped walnuts
    1/2 c  Sugar
 
    Preheat oven to 375F.
  
    In a large mixing bowl stir together the 1 cup sugar, brown sugar,
  cocoa powder, baking powder and cinnamon.  Add the eggs, cooking oil
  and vanilla. Beat with a rotary beater or wire whip until the mixture
  is smooth. Add the flour.  Stir with a large spoon until the mixture
  is smooth. Stir in the nuts.
  
    Place the remaining 1/2 cup sugar in a pie plate.  Spoon chocolate
  mixture by rounded tablespoonfuls onto waxed paper.  Roll each mound
  around in your hands to form a ball.  Roll the balls in the sugar to
  coat generously.  Place the balls 2 inches apart on an ungreased
  baking sheet.
  
    Bake at 375F for 12 to 14 minuts or until the cookie is firm around
  the edges and the tops are cracked.  Cool cookies on a wire rack.
  
     Makes 24 cookies.
  
    From Tops Grocery Store circular.  A Good recipe for kids to try
  with supervision for the baking part.  ;-)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Amigdalota (Almond Macaroons)
 Categories: Greek, Desserts, Cookies
      Yield: 8 servings
 
      1 lb Ground almonds
      4    Egg whites
        pn Salt
           Rosewater
      2 T  Toasted bread crumbs
    3/4 c  Sugar
    1/2 t  Lemon juice
      1 t  Vanilla
           Powdered sugar
 
  Beat egg whites with salt until stiff and add lemon juice. Fold in
  almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
  bag to fit cookie sheet and grease paper and bake at 275'F. about 20
  minutes, checking after 15 to prevent burning. Take out and brush
  with rosewater. Lift off macaroons after loosening them by moistening
  the paper. Sift powdered sugar over warm cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Butter Cookies
 Categories: Cookies
      Yield: 60 servings
 
      1 c  Soft butter (real butter
           -only)
      2 T  Vanilla
      3 c  Flour
    2/3 c  Sugar
      2    Eggs
    1/2 t  Salt
 
  Cream butter until light and fluffy. Add sugar. Gradually stir in
  vanilla. Add eggs one at a time, beating after each addition. Blend
  in flour and salt. Mix well. Wrap dough and chill for at least 2
  hours. Lightly flour a pastry cloth and rolling pin. Roll dough to
  about 1/8" thickness. Cut into desired shape. Place 1" apart on
  cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown.
  Cool, frost and decorate. Makes 5 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Cooler Cookies
 Categories: Cookies
      Yield: 42 servings
 
      1 c  Unsalted butter; room temp.
    1/2 c  Sugar
  1 1/2 tb Grated lemon peel
      1    Egg yolk
      1 ts Lemon extract
    1/4 ts Salt
  2 1/2 c  Flour
           Sugar
           Powdered sugar
 
  Preheat oven to 375 degrees.  Using electric mixer, cream butter in
  medium bowl until light.  Gradually add 1/2 cup sugar and beat until
  fluffy, stopping occasionally to scrape down sides of bowl.  Beat in
  lemon peel, yolk, extract and salt.  Add flour and beat just until
  blended (if dough is very stiff, beat with a wooden spoon).
  
     Roll dough by tablespoonfuls into balls.  Set dough balls on
  ungreased heavy baking sheets, spacing 3 inches apart.  Dip bottom of
  2-1/2"-round glass into sugar.  Press down onto 1 dough ball,
  flattening into 1/4" thick round.  Repeat with remaining dough balls.
  Bake until cookie edges begin to brown, about 10 minutes.  Transfer
  cookies to racks and cool. Sift powdered sugar over tops.  (Can be
  prepared 3 days ahead.  Store at room temperature in airtight
  container.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Extra-Chocolatly Chocolate-Chip Cookies
 Categories: Cookies, Desserts, Chocolate
      Yield: 30 servings
 
           Preheat Oven to 325~
     20    Min - Work Time
     50    Min - Total Time
  1 1/4 c  Flour
    1/2 ts Baking Soda
    1/2 ts Salt
      8 tb Unsalted Butter (marg/short)
           At room temp
    1/4 c  Brown Sugar
    1/4 c  Sugar
    1/2 ts Vanilla Extract
      1    Egg
  1 1/2 c  Chocolate Chips
      1 c  Walnuts, chopped, optional
           PER COOKIE:
    103    Calories
      1 g  Protein
      6 g  Fat
     62 mg Sodium
     13 g  Carbohydrates
     15 mg Cholesterol
 
  Preheat oven to 325~. Combine flour, soda, & salt. With an electric
  mixer set at medium speed, beat butter, & sugars till creamy. Beat in
  vanilla & egg. Reduce to low speed, & beat in flour mixture. Stir in
  chocolate chips (& walnuts). Drop heaping teaspoonfuls onto ungreased
  baking sheets about 2"s apart. Bake until edges are golden, about 12
  to 15 minutes. Cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Classic Brownies
 Categories: Cookies, Desserts, Chocolate
      Yield: 16 servings
 
           Preheat Oven to 250~
     20    Min- Work Time
      1    Hr - Total Time
      3 oz Unsweetened chocolate
      1 c  Flour
    1/2 ts Baking powder
    1/2 ts Salt
      8 tb Unsalted butter (marg/short)
           At room temp
  1 1/4 c  Sugar
      2    Eggs
  1 1/2 ts Vanilla extract
    3/4 c  Walnuts, chopped. (optional)
           PER SQUARE:
    180    Calories
      2 g  Protein
     10 g  Fat
     93 mg Sodium
     23 g  Carbohydrates
     43 mg Cholesterol
 
  Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, &
  melt in the oven, stirring occasionally, until smooth. Remove
  chocolate, increase oven temp to 325~. Grease a 9" square baking pan.
  Combine flour, baking powder, & salt. With an electric mixer set on
  medium-low speed, beat butter & sugar, until light & fluffy. Beat in
  eggs, one at a time. Slowly, beat in chocolate, then the vanilla.
  Reduce to low speed, add flour mixture & beat until just mixed. Stir
  in walnuts. Spread batter into pan. Bake until tested done (toothpick
  test) about 30-35 minutes. Cool before cutting into squares.
  
  Reminder: If using GLASS baking pan, reduce oven heat by 25~.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Peanut-Butter Cookies
 Categories: Cookies, Desserts
      Yield: 54 servings
 
           Preheat oven to 350~
     35    Min - Work Time
      1    Hr - Total Time
  1 1/4 c  Flour
    1/2 ts Baking soda
    1/2 ts Baking powder
      8 tb Unsalted butter (marg/short)
           At room temp
      1 c  Peanut butter
    2/3 c  Sugar
    1/3 c  Brown sugar
    1/2 ts Vanilla extract
      1    Egg
           PER COOKIE:
     73    Calories
      2 g  Protein
      4 g  Fat
     41 mg Sodium
      7 g  Carbohydrates
      9 mg Cholesterol
 
  Preheat oven to 350~. Combine flour, baking soda, & baking powder.
  With an eletric mixer at medium-low speed, beat butter, & peanut
  butter, until smooth & creamy. Beat in sugars & vanilla. Beat in egg.
  Reduce speed to low & beat in flour mixture. Roll dough into 1" balls
  and put about 3"s apart on an ungreased baking sheet. Using a fork,
  dipped in water, press a criss-cross pattern to flatten each ball.
  bake until edges just start to brown, about 10 minutes. Cool on wire
  racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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) v8.05
 
      Title: "FIRST" Chocolate Chunk Blondies
 Categories: Cookies, Desserts, Chocolate
      Yield: 16 servings
 
           Preheat Oven to 325~
     20    Min - Work Time
      1    HR, 15 Min - Total Time
     10 tb Unsalted Butter (marg/short)
  1 1/2 c  Light brown sugar
      3 oz Semi-sweet chocolate
  1 3/4 c  Flour
    1/2 ts Salt
  1 3/4 ts Baking powder
      2    Eggs
      2 ts Vanilla extract
           PER SQUARE
    230    Calories
      2 g  Protein
     10 g  Fat
    140 mg Sodium
     34 g  Carbohydrates
     47 mg Cholesterol
 
  Preheat Oven to 325~. Grease a 9" square baking pan. In a large
  saucepan, melt the butter over low heat, & stir in the sugar until
  smooth. Remove from heat, & cool completely. Chop the chocolate.
  Combine the flour, baking powder, & salt. Beat in eggs, one at a
  time, into melted butter mixture. Beat in vanilla. Stir in flour
  mixture, then chocolate chunks. Spread the batter in the pan. Bake
  until edges start to come away from sides of the pan. about 50-55
  min. Cool completely before cutting into squares.
  
  Reminder: If using a GLASS baking pan, reduce oven heat by 25~.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 48 servings
 
           Preheat Oven to 375~
     30    Min - Work Time
     40    Min - Total Time
  1 2/3 c  Flour
      1 ts Cream of Tartar
    1/2 ts Baking Soda
    1/2 ts Nutmeg
    1/4 ts Salt
      8 tb Unsalted butter (marg/short)
           At room temp
    3/4 c  +1/3 c sugar
      1    Egg
    1/2 ts Vanilla extract
  4 1/2 ts Cinnamon
           PER COOKIE:
     51    Calories
      1 g  Protein
      2 g  Fat
     26 mg Sodium
      8 g  Carbohydrates
     10 mg Cholesterol
 
  Preheat oven to 375~. Combine flour, cream of tartar, soda, nutmeg, &
  salt. With an electric mixer at medium-low speed, cream the butter, &
  3/4 cup sugar until light & fluffy. Reduce speed to low, & beat in
  flour mixture until well blended. Combine cinnamon, & remaining 1/3
  cup sugar. Roll dough in to 1" balls, then roll in cinnamon mixture.
  Place on ungreased baking sheet, about 2" apart & bake until lightly
  browned, about
       10    min.
  
  Options: Replace cinnamon mixture with: finely chopped nuts,
  sprinkles, coloured sugar crystals, tiny colour chocolate chips, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Hermits
 Categories: Cookies, Desserts
      Yield: 48 servings
 
           Preheat Oven to 350~
     20    Min - Work Time
     40    Min - Total Time
  1 3/4 c  Flour
      1 ts Cinnamon
    1/2 ts Allspice
    1/2 ts Nutmeg
    1/2 ts Baking soda
      8 tb Unsalted butter (marg/short)
           At room temp.
      1 c  Brown sugar
      1    Egg
      1 ts Vanilla extract
      1 ts Lemon zest
    1/4 c  + 4-6 Tb Milk
    1/2 c  Dates, pitted, chopped
    1/2 c  Golden raisins
    1/2 c  Walnuts, chopped
  1 1/2 c  Icing sugar
           PER COOKIE:
     86    Calories
      1 g  Protein
      3 g  Fat
     18 mg Sodium
     15 g  Carbohydrates
     10 mg Cholesterol
 
  Preheat oven to 350~. Combine flour, spices, & baking soda. With an
  electric mixer at medium-low, beat butter & sugar until fluffy. Add
  egg, vanilla, & lemon zest, & beat until combined. Beat in half the
  flour mixture. Add 1/4 milk, then beat in remaining flour mixture
  until well blended. Stir in dates, raisins, & walnuts. Drop by
  rounded teaspoonfuls onto an ungreased baking sheet. Bake until
  browned, about 10 min. Stir about 4-6 tbsps of milk into icing sugar
  to make a thin glaze. Spread the glaze on the cooled cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Oatmeal Raisin Cookies
 Categories: Cookies, Desserts, Fruits
      Yield: 36 servings
 
           Preheat Oven to 350~
     20    Min - Work Time
     40    Min - Total Time
    3/4 c  Flour
    1/2 ts Baking soda
    1/2 ts Cinnamon
    1/2 ts Salt
      8 tb Unsalted butter (marg/short)
           At room temp
    1/3 c  Brown sugar
    1/3 c  Sugar
      1    Egg
    1/2 ts Vanilla extract
    1/2 c  Raisins
      1 c  Rolled oats
           PER COOKIE:
     64    Calories
      1 g  Protein
      3 g  Fat
     44 mg Sodium
      9 g  Carbohydrates
     13 mg Cholesterol
 
  Preheat ovento 350~. Combine flour, soda, cinnamon, & salt. With an
  electric mixer at medium-low speed, beat butter, & sugar until
  fluffy. Beat in egg, & vanilla. Reduce speed to low, & beat in flour
  mixture until just combined. Stir in oats and raisins. Drop by
  heaping teaspoonfuls onto an ungreased baking sheet, about 3" apart.
  Bake 8-11 min. Cool on sheets 1 min before moving to wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Jam Bars
 Categories: Cookies, Desserts, Fruits
      Yield: 24 servings
 
           Preheat Oven to 350~
     15    Min - Work Time
      1    Hr-10 min - Total Time
  1 1/2 c  Flour
      1 c  Quick cooking rolled oats
    2/3 c  Brown sugar
    1/2 ts Salt
    1/4 ts Baking soda
     12 tb Unsalted butter (marg/short)
           Chilled
    2/3 c  Jam - Raspberry, strawberry
           Apricot, peach, etc
           PER BAR:
    138    Calories
      1 g  Protein
      6 g  Fat
     65 mg Sodium
     20 g  Carbohydrates
     16 mg Cholesterol
 
  Preheat oven to 350~. Grease a 9" square pan. Line bottom & two side
  with foil, letting foil extend over the edges. Grease foil. Combine
  flour, oats, sugar, salt & soda. Cut butter into pieces & add to
  mixture, cutting in until the mixture is moist & crumbly. Remove 1
  1/2 cups of these crumbs & set aside, press remaining crumbs into the
  pan. Spread jam to within 1/4" of the edge of the pan. Sprinkle
  remaining crumb mixture on top of jam. Bake until golden brown, about
  45-55 min. Cool completely, before cutting into bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "FIRST" Ginger Molasses Cookies
 Categories: Cookies, Desserts
      Yield: 72 servings
 
     30    Min - Work Time
      1    Hr + chilling - Total Time
  2 1/2 c  Flour
      2 ts Ground ginger
      1 ts Cinnamon
      2 ts Baking soda
    1/2 ts Salt
     12 tb Unsalted Butter (marg/short)
           At room temp
      1 c  Brown sugar
      1    Egg
    1/3 c  Molasses
           Sugar for rolling
 
  Combine flour, spices, soda, & salt. With an electric mixer at
  medium-low speed, beat butter & sugar, until light & fluffy. Beat in
  egg & molasses. Reduce speed to low, & gradually add flour mixture
  until just mixed. Chill until firm, about 1 hour. Heat oven to 350~.
  Shape dough into approximately 1" balls, roll in sugar, & place about
  2 " apart on a baking sheet. Bake until the edges begin to brown,
  about 15 min. Cool on baking sheet 2 min, then move to wire racks.
  Cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      3 ea Eggs
      1 c  Lard
      1 c  Milk; sweet
      2 c  Sugar
      1 ts Salt
      1 ts Baking soda
      3 ts Baking powder
 
  Mix as thin as can be handled. Note: Add only enough flour to allow
  you to work with the dough. Less flour, sticky dough, should be fine
  for drop cookies, more flour, heavier rollable dough more suited for
  cut cookies. Bake in moderate 350 F. oven till done. Source: Elsie
  Scanlon, Perryton Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: My Favorite Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Brown sugar
    1/2 c  Shortening
      1 ea Egg
      1 c  Raisins; small
      2 c  Pastry flour; sifted before
           -measuring
      1 ts Spice; mixed - ground
    1/2 ts Baking soda
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Buttermilk; rich - sour
 
  Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift
  together flour, spices, soda, baking powder and salt, add alternately
  with buttermilk to first mixture. Mix well and drop by teaspoon on
  well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain
  well. More flour may be needed. Nuts are good instead of raisins.
  Note: Spices were not specified, just "mixed ground spice". To your
  taste or preferance. Source: Mildred Haller, Brookfield Grange,
  Trumbull County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Applesauce Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Applesauce; unsweetened
      1 c  Sugar
    1/2 c  Butter and lard
      1 ea Egg
      2 c  Flour
      1 c  Raisins; chopped
      1 c  Nut meats
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Cloves
    1/4 ts Salt
 
  Drop from teaspoon. Note: Combine ingredients. THEN drop by
  teaspoonfuls onto greased cookie sheets. Bake in 375 F. oven till
  done. Source: Mrs. Alfred H. Stratton, Goshen Grange, Mahoning
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banquet Nut Wafers
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
  1 1/2 c  Sugar
      5 tb Water
      2 ea Egg whites
    1/2 ts Flavoring
           Cream of tartar
           Banquet wafers
 
  Boil sugar and water without stirring until syrup spins a thread.
  Pour very slowly over stiffly beaten egg whites and beat until
  smooth. Add little cream tarter, amount that will lie on end of knife
  blade. Allow to stand a few minutes, then spread on banquet wafers
  and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot
  oven is 400 - 450 F. Source: Mrs. Mabel Rife, Good Hope Grange,
  Fayette County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brownies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Sugar
      1 tb Cocoa; heaping
    1/2 c  Shortening
      2 ea Eggs; well beaten
    1/2 c  Flour
    1/2 c  Nut meats
           Vanilla
 
  Bake in shallow pan in slow oven about one-half hour. Cut in squares
  while yet warm. Note: Cream sugar and shortening together, beat in
  eggs, cocoa, flour. No quantity for vanilla given, assume 1 t. Stir
  in nut meats last. Slow oven in 300 - 350 F. Assume 325 F. Source:
  Mrs. Charles Easley, Ft. Defiance Grange, Defiance County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandmother's Brown Sugar Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      3 c  Brown sugar
    3/4 c  Shortening
      4 ea Eggs
      5 c  Flour
    3/4 ts Baking soda
    3/4 ts Cream tartar
      1 ts Vanilla
 
  Flour to make a soft dough. Roll, cut and bake in quick oven. Note:
  Quick oven is probably around 425 F. Source: Mrs. E. J. Peterson,
  Ganges Grange, Richland County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Burnt Sugar Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 c  Sugar
    3/4 c  Water; boiling
      3 tb Baking soda
      3 ea Eggs
      1 c  Lard
      2 c  Sugar
      1 c  Milk; sour
           Nutmeg; or ginger
 
  Put sugar in skillet, stir until melted. Remove from fire and pour in
  boiling water. While this is cooling mix remaining ingredients. Add
  soda in molasses and stir well. Pour all together and work in flour
  to a very stiff dough. Note: The sugar should be carmelized (brown,
  not black) before adding water. Roll out and cut. Bake in 425 F. oven
  until done. Source: Mrs. Mildred Harris, Morgan Grange, Morgan
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterscotch Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Lard and butter mixed; crea
           -med
      4 c  Brown sugar; light - rolled
      4 ea Eggs
      1 tb Baking soda
      1 tb Cream tartar
      1 tb Vanilla
      6 c  Flour
 
  Knead into loaves. Let stand over night in cool place. Slice one-half
  inch thick. Bake in moderate oven. NOTE: Moderate oven is 350 - 400
  F. Recipe called for 6 - 8 cups flour. Source: Mrs. Ralph C. Fox,
  Louden Center Grange, Seneca County, OH
  :       Mrs. Clyde Bradley, Litchfield Grange, Medina County, OH
  :       Mrs. Paul Sitler, Midway Grange, Columbiana County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterscotch Cookies #2
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      3 c  Brown sugar
    3/4 c  Shortening
      4 ea Eggs
      5 c  Flour
    3/4 ts Baking soda
    3/4 ts Cream tartar
      1 ts Vanilla
           Filling; cook together:
      1 c  Dates
    1/2 c  Nuts
    1/2 c  Sugar
    1/2 c  Water
 
  Make into rolls and place in refrigerator for a few hours. Cut into
  thin slices and place cooled filling between slices. Bake in a slow
  oven. Note: Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts,
  Morgan Grange, Butler County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Indians
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Sugar
    1/2 c  Butter
    1/2 c  Cocoa
      2 ea Eggs
    1/2 c  Flour
    1/2 c  Peanuts; chopped
           Cinnamon
           Salt
           Vanilla
 
  Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few
  grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a
  shallow pan in moderate oven. Cut in thin strips. Note: Moderate oven
  is 350 - 400 F. Source: Ava Graland, Clinton County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterscotch Bran Nut Squares
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
    1/4 c  Shortening
      1 c  Brown sugar
      1 ea Egg
      1 c  Flour
      1 ts Baking powder
    1/4 ts Salt
    1/4 c  Nut meats
    1/4 c  Bran
 
  Cream shortening. Add sugar and cream well. Add egg and beat. Add dry
  ingredients, nuts and bran. Spread in shallow pan, bake about 30
  minutes, at 350 F. Cut into suqares and roll in confectioner's sugar.
  Source: Mrs. P. A. Easton, Springboro Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Chews
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      2 ea Eggs
      1 c  Sugar
    1/2 c  Flour
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Dates; chopped
      1 c  Nuts; chopped
 
  Beat eggs until light. Add sugar and blend. Sift together dry
  ingredients, add to egg mixture. Stir in dates and nuts. Spread
  mixture in well buttered pan and bake in slow oven 300 F. about 20
  minutes. When cool cut into squares and roll in granulated sugar.
  Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Chip Cookies
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Butter
    3/4 c  Brown sugar
    3/4 c  Sugar; white
      2 ea Eggs
      2 tb Water; hot
  2 1/2 c  Flour; sifted
      2 ts Baking soda
      1 ts Vanilla
      1 c  Pecan nuts
      1 lb Semi-sweet chocolate; chipp
           -ed size of a pea
 
  Cream butter, add sugar, beaten eggs, water and soda sifted with
  flour, flavoring, nuts and chocolate. Note: No bake time or
  temperature given. Assume a moderate oven, 350 F. for 20 - 30 minutes
  if made as bars or for 8 minutes or so as drop cookies. Source: Mrs.
  Paul B. Maxwell, Gilead Grange, Morrow County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Jumbles
 Categories: Cookies, Osg1966
      Yield: 1 servings
 
      1 c  Cocoa
      1 c  Water; hot
      2 c  Brown sugar
      1 c  Molasses
      1 c  Shortening
      2 ea Egg yolks
      1 ts Baking soda; heaping
           Flour; to make soft dough
      1 ts Cinnamon
      1 ts Cloves
      1 ts Allspice
 
  Add hot water to cocoa and soda. Let stand while preparing other
  ingredients. Cream shortening, adding sugar gradually. Add beaten egg
  yolks, molasses and cocoa mixture. Sift spices with flour and add.
  Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg
  whites may be used to make icing for cookies. Note: Hot oven is 350 -
  400 F. Source: Mrs. N. C. Lee, Monroe Grange, Ashtabula County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE PEANUT BUTTER BARS
 Categories: Cookies, Chocolate, Bars, No bake
      Yield: 36 servings
 
      2 c  Powdered sugar
      2 c  Graham cracker crumbs
      1 c  Smooth peanut butter
    1/2 c  +2 Tbsp butter or margarine
           - melted
     12 oz Milk chocolate or semisweet
           - chocolate chips, melted
 
  Have ready a 13 x 9 inch baking pan. Mix the powdered sugar, cracker
  crumbs, peanut butter and butter in a medium size bowl until blended.
  Scrape into an ungreased baking pan and press into an even layer.
  spread the melted chocolate over the top.  Refrigerate at least 2
  hours until the chocolate is firm.  Let stand at room temperature, 15
  to 20 minutes before cutting with a sharp knife into bars.
  
  Makes 36 bars
  
  Per bar: 173 cal, 3g pro, 18g car, 10g fat, 10mg chol with butter, 1
  mg chol with margarine, 113 mg sod.
  
  From WOMAN'S DAY 2/18/92
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Holiday Chocolate Butter Cookies
 Categories: Cookies
      Yield: 36 servings
 
    1/2 c  Sugar
    3/4 c  Butter; softened
      1    Egg yolk
      1 ts Almond extract
  1 1/2 c  Flour
    1/4 c  Unsweetened cocoa
 
  Heat oven to 375F. In large bowl, combine all ingredients except
  flour and cocoa. Beat at medium speed until light and fluffy (2-3
  minutes). Gradually add flour and cocoa until well mixed (2-3
  minutes). Shape rounded teaspoonfuls as desired. (1" balls, 2-3"
  logs, balls flattened, balls with indentations, etc.) or use cookie
  press. Place 1" apart on cookie sheets. bake for 7-9 minutes or until
  set. cool. Decorate with melted chocolate chips, melted almond bark,
  nuts, colored sugars, candied fruit, candies, maraschino cherries,
  etc.
  
  Yield: 3 dozen.
  
  Source: Land O Lakes Butter
  
   -- ------- Recipe via Meal-Master (tm) v7.01
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Easter Cookies
 Categories: Cookies, Internation
      Yield: 54 servings
 
  2 1/4 c  Flour
  1 1/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter, softened
      1 c  Powdered Sugar
      1    Egg
      2 tb Brandy or Milk
      1 ts Vanilla
      1    Egg Yolk +
      1 tb Milk beaten together
      3 tb Sesame Seeds
 
  In a medium bowl combine the flour, baking powder, salt and set
  aside. In a large bowl combine butter and sugar, beating until
  fluffy. Add egg, brandy, vanilla and beat well after each addition.
  Add flour mixture / cup at a time blending will after each addition.
  Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch
  rope, fold in half and twist 2 or 3 times, pinch ends together. Place
  1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture.
  Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF
  oven until golden. Cool on rack. Store in an air tight container at
  room temperature. Makes 4/ dozen cookies.
  
  Source: "The Yankee Kitchen" 03-31-93 (#1) [Carmella]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Filled Sugar Cookies
 Categories: Cookies, Fruits
      Yield: 24 servings
 
      1 c  Sugar
    1/2 c  Margarine
      2 tb Milk
      1    Egg
  2 1/2 c  Flour
    1/2 ts Baking Soda
    1/4 ts Nutmeg
     12 ts Apricot Fruit Filling
 
  Mix all together except filling to make a soft dough. Roll out 1/8"
  thick and cut out 48 3" round cookies. Place /t of filling on the top
  of 24 rounds. Cover each with another round, crimp edges and make a
  slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24
  cookies.
  
  Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Cookies (Kouradiedes)
 Categories: Cookies, Internation
      Yield: 75 servings
 
      1 lb Sweet Butter (room temp)
    3/4 c  Powdered Sugar
      2 ts Vanilla
      2 ts Brandy
  4 1/2 c  Flour
      1 c  Blanched Almonds or Walnuts
           -finely chopped
      4 c  Powdered Sugar (addition fo
           -dusting)
 
  Whip butter until light and fluffy. Slowly add powdered sugar,
  vanilla and brandy. Gradually add flour, 1 cup at a time and fold in
  nuts. Use a teaspoon amount and shape into balls, ovals or cresents.
  Place on ungreased cookie sheets (will not spread). Bake 20 minutes
  in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate
  and coat cookies completely while warm. Makes 75 cookies.
  
  Source: "The Yankee Kitchen" 04-05-93 (#3) [Boo]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Tea Cookies
 Categories: Cookies
      Yield: 1 servings
 
      1 c  Lightly Salted Butter
    1/8 ts Salt
    1/3 c  Sugar
    3/4 c  Apricot Preserves (divided)
      1 lg Egg Yolk
    1/2 ts Baking Powder
    1/8 ts Almond Extract
        lg Lemon Zest, finely grated
    1/4 ts Orange Zest, finely grated
  2 1/2 c  Flour
      1 c  Almonds, blanched and finel
           -chopped
      3    Cookies Sheets, greased wit
           -crisco
 
  Place butter in a bowl and beat on medium speed until light and
  smooth. Add salt, sugar and / cup of the apricot preserves. Beat
  until smooth. Beat in yolks, baking powder, almonds and both zests
  until well blended. Gradually beat in the flour until well blended.
  Spread almonds in a shallow bowl or pan. Pinch off 1" pieces of
  dought and roll into balls. Roll in chopped almonds until coated. If
  too soft, refrigerate 5-10 minutes. Place 1/" apart. Make a deep
  indentation in the center of each cookie and bake 5 minutes in a
  preheated 375oF oven on the center rack. Remove and fill the
  indentation with /t of perserves. Return to oven and continue baking
  6-8 minutes longer until light golden. Remove and let stand 2-3
  minutes before transferring to a wire rack. Cool completely. Place
  wax paper between each cookie and store in an air tight container.
  
  Source: "The Yankee Kitchen" 04-05-93 (#4) [Jeanette]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: UNCOOKED COOKIES
 Categories: Cookies, Texas
      Yield: 60 servings
 
      2 c  Sugar
    1/2 c  Milk
      4 oz Margarine
      3 c  Oats, quick cooking
      1 T  Cocoa
    1/2 c  Nuts; chopped
           -OR
    1/2 c  Coconut
      1 ts Vanilla
 
  Put sugar, milk and margarine together in a saucepan and bring to a
  rolling boil; boil for one minutes.  Mix together oats, cocoa, nuts
  or coconut, and vanilla.  Pour the liquid over, and mix well.  Drop
  by spoon- fuls onto waxed paper.  Let set until firm.
  
                                          Lee Ann Moore
                                          Lubbock, TX
                                          in the Gustine, TX P-TC
  cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPECIAL K COOKIES
 Categories: Cookies, Texas
      Yield: 48 servings
 
      5 c  Special K cereal
      1 c  Corn syrup, light
      1 c  Sugar, white
  1 1/2 c  Peanut butter
      2 ts Vanilla
 
  Bring sugar and syrup to a boil.  Boil one minute, then add peanut
  butter, vanilla, and cereal, one cup at a time.  Drop by teaspoons
  onto waxed paper.  These freeze well.
  
                                        Shirley Gregory
                                        in the Gustine, TX P-TC cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPICE COOKIES
 Categories: Cookies
      Yield: 36 servings
 
      1 c  Brown sugar or less (3/4 cup
    3/4 c  Butter, soft
    1/4 c  Molasses
      2 c  Whole wheat flour, pt. white
      1    Egg
      2 ts Baking powder
    1/4 ts Salt
      1 ts Ginger
      1 ts Cinnamon
    1/2 ts Cloves
 
  My note:  This is probably an old family recipe for gingerbread
  cookies that were rolled - makes great play dough for a cook any age.
  The author used a small hand mixer.
  
  Cream butter and sugar.  Add molasses and beat.  Add dry ingredients
  and mix well.  Form into small balls and put on greased cookie sheet
  with space between cookies.  Flatten into cookie shapes with your
  fingers.
  
  Bake at 375 F for about 7 minutes or until lightly browned.
  
  Source:  The Wheelchair Gourmet by Mary E. Blakeslee 1981 Shared and
  tested by Elizabeth Rodier Sept 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maple Gingersnaps
 Categories: Cookies
      Yield: 6 servings
 
  1 1/2 c  Shortening, butter-flavored
  1 1/2 c  Sugar
      1 c  Maple Syrup, dark-grade
      2    Eggs
  4 1/2 c  All-Purpose Flour
  1 1/2 ts Baking Soda
      2 tb Cinnamon
      2 ts Ground Cloves
      4 ts Ginger
    1/2 c  Sugar + 1 tb Cinnamon
           - for rolling
 
  Cream shortening and sugar.  Whisk in the syrup and eggs.  Sift
  together the dry ingredients (except sugar and cinnamon for rolling)
  and add to the egg mixture.  Chill batter well.  Roll into balls
  approximately 1-inch in diameter.  Roll balls in mixture of sugar and
  cinnamon and place 2 inches apart on greased baking sheets.  Bake at
  350-F for 15 minutes.
  
  Remove from oven, let rest for 1 minute, then remove to rack.
  
  (For a smaller batch of cookies, recipe may be halved, or half of
  dough may be wrapped and frozen for later use.)
  
  Makes 6 to 7 dozen
  
  Source: Yankee Magazine's Great New England Food Festival Recipes
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beacon Hill Cookies
 Categories: Cookies
      Yield: 36 servings
 
      2    Egg whites
    1/2 c  Sugar
    1/2 ts Vinegar
    1/2 ts Vanilla
      1 c  Chocolate chips
    3/4 c  Chopped walnuts or pecans
 
  Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add
  sugar, one tablespoonful at a time, beating after each addition until
  the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold
  in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared
  baking sheets. Bake for 10 minutes. With a spatula, remove meringues
  immediately and place on a wire rack to cool. Makes 3 dozen. From The
  Gazette 90/12/19.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "BIRDSEED" GRANOLA SQUARES
 Categories: Cookies
      Yield: 40 servings
 
    1/3 c  Margarine
    3/4 c  Liquid honey
    1/2 c  Lightly packed brown sugar
      2 c  Rolled oats
      1 c  Natural bran
      1 c  Sunflower seeds
      1 c  Chopped raisins/apricot/date
    1/2 c  Chopped nuts walnuts, pecans
    1/4 c  Sesame seeds
 
  In small saucepan, melt margarine over low heat.  Add honey and
  sugar; stir and bring to boil.  Simmer 5 min, remove from heat and
  let cool slightly.
  
  In large bowl, combine rolled oats, bran, sunflower seeds, dried
  fruit, nuts, and sesame seeds.  Gradually stir in sugar mixture.
  Firmly press into lightly greased 11x7 inch baking dish; bake in 350
  F oven for 15 min or until golden.
  
  Let cool and cut into squares.  Makes about 40 (small).
  
  Per square:  104 cal, 5 g fat, 15 mg sodium, 2 g protein, 15 g
  carbohyd. Good source of fiber
  
  Source:  The Lighthearted Cookbook by Anne Lindsay 1988 Heart and
  Stroke Foundation of Ontario Shared and tested without nuts and
  sesame seeds (sweet & sticky) by Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Granola Bars
 Categories: Snacks, Cookies, Vegan
      Yield: 1 servings
 
      1 c  Brown sugar
    1/2 c  Light corn syrup
    1/2 c  Melted margarine
    2/3 c  Peanut butter
      2 ts Vanilla extract
      3 c  Quick oats *
    1/2 c  Sunflower seeds
    1/2 c  Coconut
    1/3 c  Wheat germ
    1/2 c  Raisins
      1 c  Carob chips
           Other nuts/dried fruits
           -you want to add
 
  *Note: (I substitute half quick oats and half crisped rice)
  
  Preheat the oven to 350 F.  Grease the bottom of a 9x12 (9x13?)
  baking dish (glass works best).  In a large bowl, combine the first 5
  ingredients and stir well (it should be sort of a paste).  Stir in
  remaining ingredients. You can add in whatever you want, so long as
  the mixture is sticking together in several large clumps.  Press the
  mixture into the baking pan ( you can use your fingers -- it's not
  very sticky).  Bake at 350 for 15 - 20 minutes (until it turns golden
  brown).  Cool completely and cut into bars. Voila!
  
  From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups:
  rec.food.veg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NEIMAN-MARCUS COOKIES
 Categories: Cookies, Desserts
      Yield: 1 servings
 
      2 c  Butter
      2 c  Granulated sugar
      2 c  Light brown sugar
      4    Eggs
      2 ts Vanilla extract
      4 c  All-purpose flour
      5 c  Oatmeal, blended*
      1 ts Salt
      2 ts Baking powder
      2 ts Baking soda
     24 oz Chocolate chips
      1    8 oz. Hershey bar (grated)
      3 c  Chopped pecans
 
  Cream the butter and both sugars.  Add eggs and vanilla; mix together
  with flour, oatmeal, salt, baking powder, and soda. Add chocolate
  chips, Hershey bar, and nuts. Roll into balls and place two inches
  apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.  Makes
  112 cookies (recipe may be halved. *Measure oatmeal, then blend in a
  blender to a fine powder.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butter Crunch Cookies
 Categories: Cookies
      Yield: 6 servings
 
           Sift:
      1 c  All-purpose flour
    1/4 ts Baking powder
    1/2 ts Baking soda
           Cream together in order
           -given:
    2/3 c  Soft butter
      1 c  Brown sugar
      1    Egg
      1 ts Vanilla
           Fold together the above two
           -mixtures then add:
    3/4 c  Oatmeal
      1 c  Flaked coconut
      1 c  Corn flakes
 
  Drop in small balls on ungreased cookie sheet. They spread as they
  bake. Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen.
  
  From the book "Treasured Mennonite Recipes" by the Mennonite Community
  Relief Sales  Volume 1
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinda's Peanut Butter Cookies
 Categories: Cookies
      Yield: 12 servings
 
      1 c  Peanut butter
      1 c  Sugar
      1    Egg
 
  Mix ingredients together -- form into balls -- flatten with fork.
  Bake at 350 deg. F. until edges are lightly browned.
  
  ~- Contributed by Wesley Pitts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BERLINER KRANSER COOKIE MIX (from Norway)
 Categories: Cookies, Norwegian
      Yield: 36 servings
 
      1 c  Butter or margarine
    1/2 c  Powdered sugar; sifted
      1    Egg yolk; sieved - hard coo
           -ed
      1    Egg yolk; raw
      1 ts Vanilla
  2 1/4 c  All-purpose flour
      1    Egg white; slightly beaten
    1/3 c  Sugar; cubes, crushed, (12
           -o 14)
 
  In  large  mixer  bowl, beat  butter with electric  mixer  for  30
  seconds. Add powdered sugar; beat until fluffy. Beat in the egg yolks
  and vanilla. Stir in the flour. Cover and chill 1 hour. Work with a
  little dough at a time; keep the remainder chilled. Using about 1
  tablespoon dough for each cookie, roll into 6" long ropes. Shape each
  into a wreath, overlapping about 1" from ends. Brush each cookie with
  egg white; sprinkle with some crushed sugar Place on a ungreased
  cookie sheet. Bake in 325 degree oven for 15 to 17 minutes or until
  cookies are golden. Cool 1 minute. Remove cookies to a wire rack;
  cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NAPOLEON'S HAT COOKIE MIX (from Scandinavia)
 Categories: Cookies, Swedish
      Yield: 36 servings
 
      2 c  All-purpose flour
    1/4 ts Salt
    3/4 c  Butter or margarine
    1/2 c  Sugar
      2    Egg yolks
      1 ts Vanilla
      2    Egg whites
    1/4 ts Cream of tartar
    1/3 c  Powdered sugar; sifted
      1 c  Almonds; ground
 
  Stir together flour and salt. In a large mixer bowl, beat butter or
  margarine with electric mixer on medium speed for 30 seconds. Add
  sugar and beat until fluffy. Add egg yolks and vanilla; beat well.
  Add dry ingredients to beaten mixture and beat until well combined.
  Cover and chill 1 hour. For almond paste filling: In a small mixer
  bowl, beat egg whites and cream of tartar until soft peaks form(tips
  curl). Gradually add powdered sugar, beating until stiff peaks
  form(tips stand straight). Fold in ground almonds. Set aside. On a
  lightly floured surface, roll the dough to 1/8" thickness. Cut into
  3" circles. Place about 1 rounded teaspoon of the almond filling in
  center of each. Fold up and pinch 3 sides to form a 3 cornered hat,
  leaving the top of filling exposed. Place 2" apart on an ungreased
  cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove;
  cool on wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPRITZ COOKIE MIX
 Categories: Cookies, Swedish
      Yield: 60 servings
 
  3 1/2 c  All-purpose flour
      1 ts Baking powder
  1 1/2 c  Butter or margarine
      1 c  Sugar
      1    Egg
      1 ts Vanilla
    1/2 ts Almond extract, optional
 
  Stir together flour and baking powder. In large bowl, beat butter or
  margarine for 30 seconds. Add sugar and beat until fluffy. Add egg,
  vanilla, and almond extract, if desired; beat well. Gradually add dry
  ingredients to butter mixture and beat until combined. Do not chill.
  Force the dough through a cookie press onto an ungreased cookie
  sheet. Decorate pressed cookies, if desired. Bake in 400 degree oven
  for 7 to 8 minutes or until cookies are done. Remove cookies to a
  wire rack; cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRANOLA COOKIES
 Categories: Cookies
      Yield: 48 servings
 
      2 c  Flour
    1/2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 ts Cinnamon
    3/4 c  Butter at room temperature
    1/2 c  Brown sugar, packed
    1/4 c  Sugar
      2    Eggs
  1 1/2 ts Vanilla
    1/2 ts Grated orange rind
  1 1/2 c  Granola
 
  1.  Sift together into a bowl the flour, soda, baking powder, salt and
  cinnamon. 2. Cream the butter until light, then gradually add the
  sugars and beat until fluffy. Beat in the eggs, one at a time; beat
  in the vanilla and orange rind. 3. With the electric mixer at its
  lowest speed (or by hand), add the flour gradually and blend in. Stir
  in the granola. Chill the dough in its bowl for at least 3 hours, or
  until firm. 4. Preheat the oven to 375 F.  Cover with parchment (or
  grease and flour) a large cookie sheet 11 x 17 inches or 2 smaller
  ones. 5. To form cookies, take scant tablespoons of dough and roll
  between the palms of your hands to make balls.  Place balls evenly
  spaced on the cookie sheet and flatten each with the bottom of a
  glass that has been dipped in flour; cookies should be about 1 1/2 to
  2 inches in diameter. 6. Bake in the center of the preheated oven for
  9-12 minutes, or until golden. Remove from the pan and cool on racks.
  7. If the same pan is being reused, let it cool before putting any
  more dough on it. Store the cookies airtight. They will keep for up
  to 2 weeks.
  
  Source:  Better Than Store-Bought by Helen Witty c 1979 ISBN
  0-06-014693-1 Shared by Elizabeth Rodier 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KRUMKAKER
 Categories: Norwegian, Desserts, Cookies
      Yield: 8 servings
 
      1 c  Sugar
      4    Eggs
    1/2 ts Vanilla
    1/2 c  Butter
  1 1/2 ts Ground cardamom
  1 1/4 c  All-purpose flour
  2 1/2 ts Cornstarch
      3 tb Cold water
 
  Using a stationary or hand-held mixer, beat together the sugar, eggs,
  and vanilla until the mixture is light and airy.
  
  Melt the butter and let it cool.  Sift the cardamom and flour
  together. Mix the cornstarch and water until smooth. With the mixer
  on low speed, alternately add the butter and flour to the sugar-egg
  mixture. Beat in the cornstarch mixture.
  
  Pour a spoonful of batter on a heated krumkaker iron, press it shut,
  and bake the cookie until golden on each side. Drape around a cone or
  in a cup until dry.
  
  I like to serve these with whipped cream that has cloud berries
  (multebaer) whipped into it.   Realizing that cloud berries are hard
  to come by, my second choice would be raspberries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fat-Free Chewy Chocolate Cookies
 Categories: Cookies, Low-fat
      Yield: 30 servings
 
           Non-stick cooking spray
  1 1/2 c  Flour
    1/2 c  Sugar
    1/2 c  Unsweetened cocoa
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Corn syrup, light or dark
      3    Egg whites
 
  Spray cookie sheet with cooking spray.  In large bowl, combine flour,
  sugar, cocoa, baking soda and salt.  Stir in corn syrup and egg whites
  until blended (dough will be thick and slightly sticky).  Drop by
  rounded teaspoonfuls onto prepared cookie sheets.  Bake in 350 F oven
  7 to 9 minutes or just until set (cookies will be soft when pressed).
  Do not overbake.  Cool on wire rack.  Makes about 2-1/2 dozen.
  
  Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1
  g protein, 13 g carbohydrate, 65 mg sodium
  
  * Source: Karo pamphlet * Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Molasses Snaps
 Categories: Cookies
      Yield: 1 servings
 
    1/4 c  Cooking oil
    3/8 c  Sugar
    1/2 c  Smoothly beaten cooked
           Potatoes
    1/4 c  Molasses
      1 c  Sifted flour
    1/2 ts Soda
    3/4 ts Ginger
    3/4 ts Cinnamon
    1/4 ts Salt
 
  Cream together oil and sugar.  Add potatoes and continue creaming.
  Mix in molasses.  Sift together the flour, soda, spices, and salt.
  Stir into the first mixture.  Drop the batter by tablespoonfuls onto
  greased baking sheets.  Flatten to a thickness of 1/8 inch, using a
  greased flat bottomed glass.  Bake at 350 degrees until the cookies
  are lightly browned, about 15 minutes.  Remove from the baking sheet
  and cool.  Makes about 30 cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANZAC Biscuits
 Categories: Cookies, Desserts
      Yield: 24 servings
 
      1 c  All purpose flour
    3/4 c  Coconut, shredded, unsweetnd
    1/2 ts Baking powder, double acting
      2 tb Lyle's Golden Syrup *
      1 c  Rolled oats
    3/4 c  Sugar
      1 x  Stick + 2 tb butter, unsalt
 
    *  available at specialty food shops and many supermarkets
       [Editor's Note:  this may just be corn syrup, like Karo's]
  
  In a large bowl, stir together the flour, oats, coconut, sugar, and
  baking powder.  In a small saucepan, combine the butter and syrup and
  cook the mixture over moderately low heat, stirring, until the butter
  is melted. Pour the butter mixture into the flour mixture and combine
  the batter well. Drop heaping tablespoons of the batter 2 inches
  apart onto a buttered baking sheet and flatten them slightly with the
  back of a fork dipped in water.  Bake the cookies in the middle of a
  preheated 300F degree oven for 15 minutes, or until they are golden.
  Let the cookies cool slightly on the baking sheet, transfer them with
  a spatula to a rack and let them cool completely.
  
       ***************************************************************
  
  These biscuits were named after the Australia and New Zealand Army
  Corps, the gallant young soldiers who fought in the bitter Gallipoli
  campaign in 1915.  ANZAC Day, April 25, is a national holiday in
  Australia, dedicated to the memory of these and all other veterans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deep-fried Wonton Cookies ( Teem Gok)
 Categories: Cookies
      Yield: 24 servings
 
  1 1/2 c  Chopped prunes
           -(or chopped dried apples)
      1 c  Chopped dried apricots
  1 1/2 c  Brown sugar, packed
  1 1/2 c  Flaked coconut
      1 c  Chopped almonds
     24    Wonton skins
           Oil
 
  Mix together prunes, apricots, brown sugar, coconut and almonds. Place
  about 2 teaspoons mixture in center of each wonton skin. Moisten
  edges with water. Fold each skin in half to form triangle. Press
  edges firmly to seal. Cover to prevent drying. Heat oil (1 to 1 1/2
  inches) to 360F. Fry 3 to 4 wontons at a time, turning occasionally,
  until golden brown, about 1 minute on each side. Drain. Cool
  thoroughly and store in airtight container. Serve with ice cream or
  sherbet if desired.
  
  (C) 1992 General Mills, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE ALMOND COOKIES
 Categories: Chinese, Cookies
      Yield: 36 servings
 
      2 c  Flour
    1/2 ts Baking soda
    3/4 ts Baking powder
      1    Egg
    1/2 lb Lard
    1/2 c  Brown sugar, packed
    1/2 c  Sugar
    1/2 ts Almond extract
           Blanched whole almonds
      1    Egg yolk (or double amt.)
 
  Sift flour with soda and baking powder. Beat egg and lard together.
  Add sugars and almond extract. Gradually mix in dry ingredients until
  well blended. For each cookie, roll 1 tablespoon dough into ball.
  Place on ungreased baking sheets and press 1 almond in middle of
  each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE DROP COOKIES
 Categories: Cookies, Desserts, Anderson
      Yield: 24 servings
 
      1 c  Sifted flour
      1 c  Sugar
    1/2 c  Non-fat dry milk powder
    1/2 tb Baking powder
    1/2 ts Salt
    1/4 c  Sifted cocoa
      1    Egg; lightly beaten
    1/2 c  Melted butter
    1/4 c  Water
      1 ts Vanilla
 
  PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder,
  salt and cocoa together and sift well. Beat in remainder of
  ingredients, adding a little more water if needed to make a smooth
  dough. Drop from a teaspoon onto a well-greased baking sheet, spacing
  cookies 2 inches apart, and bake 12-to-15 minutes until lightly
  browned around the edges. Let cool 1-to-2 minutes on sheets, then
  lift to wire racks to cool.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE MADELEINES
 Categories: Cookies, Cunningham
      Yield: 24 servings
 
      2    Eggs
    1/2 c  Sugar
      1 ts Grated lemon rind; OR
      2 ts Grated orange rind
      1 ts Vanilla extract
    1/4 ts Salt
    2/3 c  All-purpose flour
    1/3 c  Unsweetened cocoa
      8 tb Butter; melted
           -cooled slightly, plus
      4 tb Butter; softened
 
  PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
  inside of each madeleine form. Be sure to completely cover with
  butter--don't leave spots. Combine the eggs, sugar and lemon or
  orange rind in a large mixing bowl, and stir them together. Set in a
  pan of simmering water and stir until the egg mixture is very warm to
  your finger. Remove from the heat and beat with a mixer at high speed
  until fluffy, pale yellow, and tripled in volume, about 3 minutes.
  Add the vanilla and salt. Dump the flour and cocoa into a sifter or
  strainer. Sift once, return to sifter or strainer and sprinkle half
  of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
  butter and sprinkle on the remaining flour, and fold gently just
  until the batter is mixed. Spoon a generous tablespoon of batter into
  each prepared mold; do not spread it evenly; it will level itself in
  the oven. Bake for about 10 minutes, until the edges of the cakes are
  golden and they lift easily from the molds. (If you have only 1 pan,
  and can bake only 12 at a time, let the mold cool, wipe it out,
  grease with butter, then refill with batter and bake again.) Remove
  from the oven, slipping the tines of a table fork under each cookie
  to free it, and transfer the madeleines to a rack to cool. Serve
  within a few hours, or wrap airtight and freeze. Serve plain, or
  sprinkle the ribbed side with confectioners' sugar.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE-WALNUT MERINGUES
 Categories: Cookies, Anderson
      Yield: 48 servings
 
      2 c  Unsifted powdered sugar
    1/4 c  Cocoa powder (not a mix)
      1    Jumbo egg white
    1/2 c  Finely ground walnuts
           - OR pecans
 
  PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the
  highest mixer speed for about 1 minute, or mix them in a food
  processor fitted with the metal chopping blade for about 30 seconds.
  The mixture will be about as thick as fondant. With a stockinette-
  covered rolling pin, well-dusted with powdered sugar, roll the
  mixture on a board, also liberally dusted with 10X sugar, until it is
  1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the
  meringue into small circles. Reroll the scraps and cut as many
  meringues as possible. Space the meringues about 1 1/2 inches apart
  on baking sheets. The baking sheets should be liberally dusted with
  flour. Bake them uncovered for 15 minutes. Cool the meringues for
  about 5 minutes on the baking sheets; then, with a spatula, carefully
  loosen them. Transfer them to wire racks. When they are cool, store
  them in airtight containers.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHUNKY TRIPLE-CHOCOLATE COOKIES
 Categories: Cookies, Chocolate
      Yield: 48 servings
 
      8 oz Semisweet chocolate
      3 oz Unsweetened chocolate
    1/2 c  Butter (unsalted)
      3    Eggs; room temperature
  1 1/2 c  Sugar
      2 ts Vanilla
    2/3 c  Flour
    1/2 c  Baking powder
    1/4 ts Salt
  1 1/2 c  Semisweet chocolate chips
  1 1/2 c  Walnuts, chopped
      4 oz Semisweet chocolate; melted
 
  Preheat oven to 325 F. Grease 3 cookie sheets. Melt chocolate with
  butter in double boiler. Cool. Beat eggs with sugar until ribbon
  forms when beaters are lifted(10 minutes). Beat in chocolate mix, and
  vanilla. Combine flour, baking powder and salt in bowl. Stir into
  chocolate mix until just combined. Stir in chips and nuts. Drop
  batter by teaspoonsful 2 inches apart on cookie sheet. Bake 7-8
  minutes until barely firm and tops are slightly cracked. Cool on
  sheets, 2 minutes, then on wire racks. Dip one side of cooled cookies
  in melted chocolate.
  
  Makes 4 dozen.
  
  FROM: MARGE NEMETH (GNFK05B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Prize Cookies
 Categories: Cookies
      Yield: 78 servings
 
      1 c  Shortning
  1 1/2 c  Sugar
      3    Eggs
      3 c  Flour; unsifted
      1 ts Baking soda
    1/2 ts Salt
      9 oz Mincemeat, crumbled
 
  Preheat oven to 375. In a large mixer bowl, beat shortning and sugar
  until fluffy. Add eggs; beat well. Stir together dry ingredients;
  gradually blend into shortning mixture. Mix well. Stir in mincemeat.*
  Drop by rounded teaspoonfuls, 2-inches apart, onto greased baking
  sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Garnish
  with glaze if desired. Makes about 6 1/2 dozen.
     * Coupon recipe calls for pkg of "NoneSuch" Condensed Mincemeat
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Date & Ginger Fans
 Categories: Cookies
      Yield: 16 servings
 
    1/4 c  Unsalted butter
      2 T  Light corn syrup
      4 oz Semisweet chocolate; chopped
      6 oz Graham crackers; crushed
    1/2 c  Pitted dates; chopped
    1/3 c  Preserved stem ginger;chop'd

MMMMM-------------------------TO FINISH------------------------------
      1 x  Powdered sugar; sifted
 
  Melt butter, corn syrup and chocolate in a large bowl placed over a
  pan of gently simmering water, stirring frequently until well
  blended.  Add graham crackers, dates and ginger to chocolate mixture.
  Mix thoroughly. Spread evenly in a 9-inch-fluted flan pan with
  removable bottom, smoothing with the back of a spoon.  Refrigerate 1
  to 2 hour or until firm. Carefully remove side from pan.  Cut mixture
  in even-sized, wedge-shaped pieces. Using a spatula, carefully loosen
  cookies from base of pan, sprinkle with powdered sugar, then arrange
  neatly on a serving plate. Keep refrigerated, or in a cool place,
  until serving.  Can be stored in an airtight container in a cool
  place for 2 to 3 days.  Source: "The Book of Cookies" by Pat Alburey,
  HP Books.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whiskey Macks
 Categories: Cookies
      Yield: 32 servings
 
    1/4 c  Unsweetened cocoa
      2 T  Light corn syrup
    1/4 c  Whiskey
    1/3 c  Unsalted butter
      8 oz Gingersnaps; finely crushed
      1 c  Walnut pieces; chopped

MMMMM-------------------------TO FINISH------------------------------
      1 x  Powdered sugar; sifted
 
  Line a large baking sheet with foil.  Put cocoa, corn syrup, whiskey
  and butter in a medium-size saucepan; stir over low heat until melted
  and well blended.  Remove from heat.  Stir gingersnaps and walnuts
  into whiskey mixture; allow to cool slightly.  Roll pieces of mixture
  into balls about the size of a walnut, then flatten into even rounds.
  Place on prepared baking sheet.  Refrigerate 1 to 2 hours or until
  firm.  Sprinkle powdered sugar lightly over cookies.  Remove cookies
  from foil and arrange on a serving plate.  Store in an airtight
  container in a cool place for 4 to 5 days.  Source: "The Book of
  Cookies" by Pat Alburey, HP Books.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Biscotti di Anise
 Categories: California, Cookies
      Yield: 8 servings
 
    1/2 lb Butter
      2 c  Sugar
      6    Eggs
      4 tb Anise seeds
      1 ts Vanilla
      3 tb Baking powder
      2 c  Blanched almonds, chopped
 
  In a large bowl place the butter and sugar, and cream them together.
  One at a time add the eggs and beat them in.  Add the anise seeds and
  mix them in.  Add the vanilla and anisette and beat them in.  In a
  mixing bowl place the flour and baking powder, and mix them together.
  Add the flour to butter mixture.  Combine the ingredients together
  well.  Add the almonds and stir them in well.
  
  Form the dough into a flat loaf.  Cover it and place it in the
  refrigerator overnight.
  
  Preheat the oven to 375F.  Place the loaf on a cookie sheet and bake
  it for 20 minutes, or until it is firm.  Remove the loaf and let it
  cool. Slice it diagonally into 3/4" thick slices.
  
  Preheat the oven to 375F.  Place the slices on a cookie sheet and
  bake them for 15 minutes, or until they are golden brown.  Let them
  cool before serving.
  
  Source: Chez Melange - Redondo Beach, California
  :       "Southern California Beach Recipe" by Joan and Carl Stromquist
  :       ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DARK CHOCOLATE BROWNIES
 Categories: Cookies, Anderson
      Yield: 16 servings
 
    2/3 c  Unsalted butter
      2 oz Unsweetened chocolate
           - cut into small pieces
      2 oz Semisweet chocolate
           - cut into small pieces
      1 c  Granulated sugar
    3/4 c  Light brown sugar, packed
      3    Jumbo eggs
  1 1/2 c  Sifted all-purpose flour
    1/2 ts Salt
      2 ts Vanilla
  1 1/2 c  Coarsely chopped walnuts
           - OR pecans
 
  PREHEAT THE OVEN TO 375F. Melt the butter with the four squares of
  chocolate in a large saucepan over low heat, stirring often. Remove
  the pan from the heat and mix in the granulated and brown sugars,
  eggs (one at a time), flour, salt, vanilla and nuts. Spread the
  batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it
  well into the corners and smoothing the top. Bake the brownies
  uncovered for 35 to 40 minutes, or until the brownies feel fairly
  firm and begin to pull away from the sides of the pan. Cool the
  brownies in the upright pan on a wire rack for at least 30 minutes.
  Cut them into large squares.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Exotic Treats
 Categories: Cookies
      Yield: 32 servings
 
      2 c  Tropical fruit & nut mix
      4 oz Semisweet chocolate pieces
    1/4 c  Unsalted butter
      2 ea Lg Oranges' Zest
 
  Grease a shallow 11" x 7" baking pan with butter; line bottom with
  parchment or waxed paper.  Coarsely grind fruit and nut mix in a food
  processor or blender.  Melt chocolate and butter together in a small
  bowl placed over a pan of gently simmering water, stirring
  frequently.  Mix in the processed nut mix and 1/2 of the orange zest.
  Spread mixture smoothly in prepared pan.  Sprinkle remaining zest
  over top, pressing it in lightly. Refrigerate 1 to 2 hours or until
  firmly set.  Loosen set mixture from pan by carefully running the tip
  of a knife around the inside edges of the pan. Carefully turn out
  onto a board; remove paper.  Turn mixture over and cut in 32 pieces.
  Store in an airtight container in a cool place for 2 to 3 days.
  Source: "The Book of Cookies" by Pat Alburey, HP Books.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Muesli & Honey Cookies
 Categories: Cookies
      Yield: 16 servings
 
      2 T  Honey
    1/4 c  Unsalted butter
      4 oz Semisweet chocolate; chopped
      8 oz Muesli
 
  Grease a shallow 11" x 7" baking pan with butter; line bottom with
  parchment or waxed paper.  Place honey, butter and chocolate together
  in a large bowl placed over a pan of gently simmering water.  Stir
  until butter melts; remove from heat.  Stir all but 1/4 cup of muesli
  into honey mixture.  Spread in prepared pan, smoothing top with the
  back of a spoon. Sprinkle remaining muesli evenly on top, pressing
  gently into surface of mixture.  Refrigerate 1 to 2 hours or until
  set.  Carefully remove muesli mixture from pan; remove paper.  Cut
  into 8 squares.  Cut each square in half to make 2 triangles.
  Arrange neatly on a serving dish or store in an airtight container in
  a cool place for 2 to 3 days.  Source: "The Book of Cookies" by Pat
  Alburey, HP Books.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRISP FLORENTINE COOKIES
 Categories: Cookies, Dupree
      Yield: 24 servings
 
    1/2 c  Heavy cream
    1/2 c  Sugar
    1/4 ts Salt
  1 1/4 c  Blanched Nuts*, chopped
           *(Almonds, Pecans -OR-
           *Hazelnuts)
    1/4 lb Candied Orange Peel
           -(store-bought or homemade)
           -  chopped
    1/4 c  Flour
 
  PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts,
  candied peel and flour in a food processor with the steel blade, and
  chop coarsely, turning the machine on and off. Stir this into hot
  ingredients and cook until the mixture thickens, about 2 minutes.
  Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet.
  Bake for 12 minutes, until brown around the edges. Cool slightly on
  sheet. Remove and let cool until crisp.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kourambiedes
 Categories: Greek, Cookies
      Yield: 50 servings
 
      1 c  Sweet butter
    1/2 c  Powdered sugar
      1 ea Egg yolk
      2 tb Brandy or Cognac (optional)
      1 t  Almond extract
      1 t  Vanilla extract
      1 t  Baking powder
  2 1/4 c  Sifted cake flour; (or more)
    3/4 c  Ground almonds; toasted
      1 lb Powdered sugar; sifted
 
  In electric mixing bowl, whip the sweet butter until it is fluffy and
  white.  Continuing to beat on medium speed, gradually add the 1/2 cup
  powdered sugar, egg yolk, and flavorings.
      Meanwhile, sift the baking powder with the flour and gradually
  add to the batter, mixing by hand and working the flour thoroughly
  into the mixture before adding more.  Mix in ground almonds.  Knead
  until a soft, buttery dough is formed that will stay together when a
  little is rolled in the palms of your hands.  Break off pieces
  slightly larger than a walnut, then roll into balls, half-moons, or
  S-curves.  Place on cookie sheets allowing an inch between each.
  Bake on the center rack of a 350-degree oven for 12 to 15 minutes or
  until golden colored, not chestnut.  Remove from the oven and
  carefully lift each Kourambie and place on a generous layer of sifted
  powdered sugar.  Immediately sift more powdered sugar over to cover
  Kourambiedes.  Allow to cool for 10 to 15 minutes before lifting and
  rolling to be sure they are evenly coated.  May be served in
  individual fluted paper cups, with a bit of additional powdered sugar
  sifted over tops.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NEARLY BROWNIE COOKIES
 Categories: Cookies, Dupree
      Yield: 50 servings
 
      8 oz Semisweet chocolate
      3 tb Butter
    1/4 c  All-purpose flour
    1/4 ts Baking powder
    1/8 ts Salt
      2    Eggs
    3/4 c  Sugar
    1/2 ts Vanilla
      1 c  Semisweet chocolate morsels
  2 1/4 c  Pecans, chopped roughly
 
  PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter
  over low heat or in the microwave. Stir until smooth. Sift together
  the flour, baking powder and salt. Beat eggs, sugar and vanilla at
  high speed until well combined. Slowly beat in the cooled chocolate,
  then the dry ingredients until just blended but smooth. Stir in the
  chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch
  apart on cookie sheets lined with parchment paper or aluminum foil.
  Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made
  ahead or frozen.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLD-FASHIONED LACE COOKIES
 Categories: Cookies, Dupree
      Yield: 48 servings
 
      1 c  All-purpose flour
      1 c  Finely chopped pecans
    1/2 c  Light corn syrup
      8 tb Butter
    2/3 c  Brown sugar, firmly packed
 
  These cylinders-of-lace cookies are a lovely accompaniment to a fruit
  or custard, or may be enjoyed all by themselves. You can also whip
  cream and pipe it into the delicate cylinders.
  
  PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans.
  Combine the corn syrup, butter and brown sugar in a saucepan. Bring
  the mixture to the boil over moderate heat, stirring constantly.
  Remove the pan from the heat. Gradually stir in the flour and nut
  mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3
  inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or
  until most of the bubbling stops and the cookies are a caramel color.
  Remove them from the oven and let them cool on the sheet just until
  they can be handled. While the cookies are still hot, remove each in
  turn and roll it into a cylinder around the handle of a wooden spoon.
  If they are too hard to be rolled, return them to the oven for a
  minute to soften them slightly. If they break, eat them. These freeze
  well in a tight container.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rich Chocolate Pumpkin Truffles
 Categories: Cookies, Pumpkin
      Yield: 48 servings
 
  2 1/2 c  Vanilla wafers; crushed
      1 c  Almonds; toasted & ground
    1/2 c  Powdered sugar; sifted
      2 t  Cinnamon
      6 oz Chocolate chips (semi-sweet)
    1/2 c  Pumpkin (canned)
    1/3 c  Coffee liqueur
    1/4 c  Powdered sugar; sifted
 
  *Note: Apple juice may be substituted for coffee liqueur if desired.
  
  In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
  cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
  coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
  powdered sugar just before serving.
  
  From "Libby's Favorite Pumpkin Recipes."
  
  FROM: KAREN ADLER (FNGP13B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rainbow Cookies
 Categories: Cookies
      Yield: 117 servings
 
      8 oz Almond paste
  1 1/2 c  Butter
      1 c  Sugar
      4    Eggs; separated
      1 ts Almond extract
      2 c  Sifted flour
    1/4 ts Salt
      8 dr Green food coloring
      6 dr Red food coloring
     12 oz Apricot jam
      6 oz Semi-sweet morsels
 
  1)  Grease 3 pans (13x9x2), line with waxed paper, grease again. Beat
  almond paste, butter, sugar, egg yolks and almond extract for 5
  minutes. Beat in flour and salt. 2) In a small bowl, Beat egg whites.
  Fold into almond mixture. Remove 1 1/2 cups of batter. Smooth into
  prepared pan. Remove another 1 1/2 cups and add green color, add red
  to the remaining batter.
  
  3)  Bake at 350 deg. for 15 minutes.  Remove cakes from pan and cool.
  
  4)  Place green layer on cookie sheet.  Heat jam and spread 1/2 on
  green layer, slide yellow layer on top. Spread with remaining jam,
  slide pink layer rightside up onto yellow layer. Cover with plastic
  wrap weighted down with a cutting board. Refrigerate overnight.
  
  5)  Melt chocolate and spread on cake.  Let dry.  Cut into 1 inch
  square pieces.
  
  FROM:    STEVEN SMITH   (XXJT31A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SNICKERDOODLES
 Categories: Cookies, Cunningham
      Yield: 36 servings
 
      8 tb Butter; softened
      1 c  Sugar
      1    Egg
      1    Egg yolk
      1 ts Vanilla extract
  1 2/3 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Nutmeg
    1/2 c  Chopped walnuts
    1/2 c  Raisins
      1 tb Cinnamon
 
  PREHEAT OVEN TO 375F. Grease some cookie sheets. Combine the butter
  and 3/4 cup of the sugar, and beat until thoroughly blended. Add the
  egg, egg yolk and vanilla, and beat until light and fluffy. Stir
  together the flour, baking soda, salt and nutmeg, and add to the
  first mixture, mixing until thoroughly blended. Stir in the walnuts
  and raisins. Roll pieces of dough between the palms of your hands
  into 1-inch balls. Combine the remaining 1/4 cup sugar with the
  cinnamon. Roll each ball in the cinnamon-sugar mixture, and place
  about 2 inches apart on the prepared baking sheets. Bake for 10-to-12
  minutes. Remove from the sheets and cool on racks.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPECULAAS
 Categories: Cookies, Dutch, Holiday, Cunningham
      Yield: 24 servings
 
      4 c  Flour
      1 c  Butter
  1 1/2 c  Brown sugar
      1 ts Salt
      4 ts Baking powder
      1 ts Cinnamon
      1 pn Cloves
      1 pn Nutmeg
      1 pn Ginger
      1 pn Black pepper
           Milk
           Blanched almonds (opt.); OR
           Candied fruit peel (opt.)
 
  Speculaas are a traditional Dutch biscuit or cookie baked on St.
  Nicholas' Eve (Dec. 5).
  
  PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied
  fruit peel together. Add milk until it makes a stiff paste that can
  be rolled out. Roll into sheets and then press blanched almonds and
  chopped candied peel on top, if you desire. Cut into rectangles
  roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake
  until light brown.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Wedding Balls
 Categories: Cookies
      Yield: 1 servings
 
      2    Sticks of butter
      6 tb Powdered sugar
      2 c  Flour
  1 1/2 ts Vanilla
      1 c  Nuts
 
  Cream butter; add powdered sugar, flour, vanilla and nuts.  Mix well
  and roll into small cookies.  Bake at 300 degrees for 20 to 30
  minutes.  Roll in powdered sugar while hot. Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Quickies
 Categories: Cookies
      Yield: 1 servings
 
      2 c  Sugar
    1/4 c  Butter
      3 tb Cocoa
           Pinch of salt
    1/2 c  Milk
      1 c  Chunk style peanut butter
      3 c  Oatmeal
 
  Bring the sugar, butter, cocoa, salt and milk to a rolling boil,
  about 2 minutes, according to desired hardness that can not be
  stirred down.  Add peanut butter and oatmeal.  Mix well and drop by
  teaspoonful on buttered pans.  Let cool. Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUGAR COOKIE WREATHS
 Categories: Cookies
      Yield: 24 servings
 
      1 pk DUNCAN HINES Golden Sugar
           -Cookie Mix
      1    Egg
           Green food coloring
           Candied or maraschino
           -cherry pieces
 
  1. Preheat oven to 375'F. Combine cookie mix, contents of buttery
  flavor packet from Mix and egg in large bowl. Stir until thoroughly
  blended.
  
  2. Tint dough with green food coloring. Stir until desired color.
  Form into balls the size of miniature marshmallows. For each wreath,
  arrange 9 or 10 balls with sides touching into a ring, 2" apart, on
  ungreased baking sheets. Flatten slightly with fingers. Place small
  piece of candied cherry on each ball.
  
  3. Bake at 375'F. for 5-7 minutes or until set but not browned. Cool 1
  minute on baking sheets. Remove to cooling racks. Cool completely.
  Store in airtight container.
  
  Makes 2 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUGAR COOKIE ORNAMENTS
 Categories: Cookies
      Yield: 48 servings
 
      1 pk DUNCAN HINES Golden Sugar
           -Cookie Mix
      1    Egg
      1 t  Milk
           Assorted colored sugar
           -crystals, cinnamon gems,
           -nonpareils or decors
           DUNCAN HINES Vanilla Layer
           -Cake Frosting (opt)
 
  1. Preheat oven to 375'F.
  
  2. Combine cookie mix, contents of buttery flavor packet from Mix,
  egg and milk in large bowl. Stir until thoroughly blended. Form dough
  into 1" balls. Place 3" apart on ungreased baking sheets. Grease and
  flour bottom of drinking glass. Press gently to flatten cookies to
  form 2" circles.
  
  3. Press end of drinking straw into top of each cookie to make hole.
  Decorate cookies as desired or leave plain to frost.
  
  4. Bake at 375'F. for 5-7 minutes or until set but not browned. Press
  straw through holes in top of cookies again. Cool 1 minute on baking
  sheets. Remove to cooling racks. Cool completely. Frost plain
  cookies, if desired.
  
  5. String ribbon through holes in cookies. Tie at top.
  
  Makes 3 1/2 to 4 dozen cookies.
  
  TIP: Frosting can be divided and tinted with a few drops of red and
  green food coloring. Stir until well blended. Frost patterns on
  ornaments or frost and sprinkle with decors.
  
  PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
  Divide into 3 custard cups. Tint each with 1 drop different food
  coloring. Sketch design on unbaked cookie with top of knife. Use
  clean watercolor paint brushes to paint designs on cookies before
  baking. Bake and cool as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PREMIER WHITE SUGAR COOKIES
 Categories: Cookies
      Yield: 42 servings
 
      2 pk NESTLE Premier White baking
           -bars, divided (6 oz ea;
           -6 foil-wrapped bars)
  2 1/4 c  All-purpose flour
      1 t  Baking powder
    1/4 t  Salt
    1/2 c  Butter or margarine,
           -softened
    1/3 c  Sugar
      1    Egg
      1 t  Vanilla extract
      1 pk NESTLE Toll House semi-sweet
           -chocolate Rainbow Morsels
           -(9 oz; 1 1/2 cups)
 
  Preheat oven to 350'F. In small saucepan over low heat, melt 3
  foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set
  aside. In small bowl, combine flour, baking powder and salt; set
  aside.
  
  In large mixer bowl, beat butter and sugar until creamy. Blend in egg
  and vanilla extract. Beat in melted baking bars. Gradually beat in
  flour mixture until soft dough forms. Shape dough into ball; flatten
  to 3/4" thickness. Wrap in plastic wrap; refrigerate 15 minutes until
  firm.
  
  On lightly floured surface, roll out dough to 1/8" thickness. With 2
  1/2" to 3" cookie cutters, cut dough into shapes. Place on ungreased
  cookie sheets.
  
  Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
  Remove from cookie sheets; cool completely.
  
  In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
  ounces) baking bars. Spread or pipe melted baking bars on cookies.
  Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
  attaching with melted baking bars.
  
  Makes about 3 1/2 dozen cookies.
  
  CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2" hole near top
  edge of each cut out before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUGAR COOKIES
 Categories: Cookies
      Yield: 72 servings
 
      1 c  BUTTER FLAVOR CRISCO
      1 c  Sugar
      1    Egg
  1 1/2 t  Vanilla
      2 c  All-purpose flour
      1 t  Baking soda
      1 t  Cream of tartar
    1/2 t  Salt
 
  1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed
  of electric mixer. Beat in egg and vanilla.
  
  2. Combine flour with baking soda, cream of tartar and salt. Blend
  into creamed mixture. Cover and chill at least 2 hours.
  
  3. Preheat oven to 375'F.
  
  4. Roll out dough on floured surface to 1/8" thickness. Cut into
  desired shapes with cookie cutters. Place on ungreased baking sheets.
  
  5. Bake at 375'F. for 6-7 minutes. Cool on baking sheets about 1
  minute. Remove to cooling racks.
  
  Makes 5 1/2 to 6 dozen cookies.
  
  NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle
  with colored sugar crystals before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GLAZED SUGAR COOKIES
 Categories: Cookies
      Yield: 36 servings
 
MMMMM--------------------------COOKIES-------------------------------
      1 pk DUNCAN HINES Golden Sugar
           -Cookie Mix
      1    Egg

MMMMM---------------------------GLAZE--------------------------------
      1 c  Sifted confectioners' sugar
      2 T  Water or milk
    1/2 t  Vanilla extract
           Food coloring (opt)

MMMMM--------------------------TOPPINGS-------------------------------
           Red and green sugar crystals
           Nonpariels
           Cinnamon candies
 
  1. Preheat oven to 375'F.
  
  2. FOR COOKIES, combine cookie mix, contents of buttery flavor packet
  from Mix and egg in large bowl. Stir until thoroughly blended Roll
  dough to 1/8" thickness on lightly floured surface. Cut dough into
  desired shapes using floured cookie cutters. Place cookies 2" apart
  on ungreased baking sheets. Bake at 375'F. for 5-6 minutes or until
  edges are light golden brown. Cool 1 minute on baking sheets. Remove
  to cooling racks. Cool completely.
  
  3. FOR GLAZE, combine confectioners' sugar, water and vanilla extract
  in small bowl. Beat until smooth. Tint glaze with food coloring, if
  desired. Brush glaze on each cookie with clean pastry brush. Sprinkle
  cookies with sugar crystals, nonpariels or cinnamon candies before
  glaze sets. Allow glaze to set before storing between layers of waxed
  paper in airtight container.
  
  Makes 2 1/2 to 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rolled Sugar Cookies
 Categories: Cookies
      Yield: 36 servings
 
    1/2 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.
  
  Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange
  8 grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium,
  8 mg cholesterol.
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared and tested by Elizabeth Rodier Nov 93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE SUGAR COOKIES
 Categories: Cookies
      Yield: 42 servings
 
      3    Squares BAKER'S Unsweetened
           -Chocolate
      1 c  Butter or margarine
      1 c  Sugar
      1    Egg
      1 t  Vanilla
      2 c  All-purpose flour
      1 t  Baking soda
    1/4 t  Salt
           Additional sugar
 
  Microwave chocolate and margarine in large microwavable bowl on HIGH 2
  minutes or until margarine is melted. Stir until chocolate is
  completely melted.
  
  Stir 1 cup sugar into melted chocolate mixture until well blended.
  Stir in egg and vanilla until completely blended. Mix in flour,
  baking soda and salt. Refrigerate 30 minutes.
  
  Heat oven to 375'F. Shape dough into 1" balls; roll in additional
  sugar. Place, 2" apart, on ungreased cookie sheets. (If flatter,
  crisper cookies are desired, flatten balls with bottom of drinking
  glass.)
  
  Bake 8-10 minutes or until set. Remove from cookie sheets to cool on
  wire racks.
  
  Makes about 3 1/2 dozen cookies.
  
  Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10
  minutes.
  
  JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie
  dough as directed. Roll in finely chopped nuts in place of sugar.
  Make indentation in each ball; fill center with your favorite jam.
  Bake as directed.
  
  CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough
  as directed. Roll in finely chopped nuts in place of sugar. Make
  indentation in each ball; bake as directed. Microwave 1 package (14
  ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl
  on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill
  centers of cookies with caramel mixture. Drizzle with melted BAKER'S
  Semi-Sweet Chocolate.
 
MMMMM
 
