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Cookie Recipes

CiceroCalls
Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Acorns
  4.  
  5. Recipe By :
  6. Serving Size : 0 Preparation Time : 0:00
  7. Categories :
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 1 cup butter -- melted
  11. 3/4 cup brown sugar -- firmly packed
  12. 1 1/2 cups pecans, chopped fine -- *
  13. 2 1/2 cups all-purpose flour -- sifted
  14. 1/2 teaspoon baking powder
  15. 1 cup semi-sweet chocolate chips
  16.  
  17. * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA
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  32. Nutr. Assoc. : 0
  33. * Exported from MasterCook *
  34.  
  35. Almond Crescents
  36.  
  37. Recipe By :
  38. Serving Size : 8 Preparation Time : 0:00
  39. Categories :
  40. Amount Measure Ingredient -- Preparation Method
  41. -------- ------------ --------------------------------
  42. 1 cup butter or margarine
  43. 3/4 cup sugar
  44. 1 teaspoon vanilla extract
  45. 1 1/2 teaspoons almond extract
  46. 2 1/2 cups flour; unbleached
  47. 1 cup almonds; ground
  48. confectioners' sugar
  49.  
  50. Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.
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  65. Nutr. Assoc. : 0
  66. * Exported from MasterCook *
  67.  
  68. Almond Logs Dipped In Chocolate
  69.  
  70. Recipe By : Land O Lakes Holiday Memories
  71. Serving Size : 54 Preparation Time : 0:00
  72. Categories :
  73. Amount Measure Ingredient -- Preparation Method
  74. -------- ------------ --------------------------------
  75. 1 cup butter -- softened
  76. 7 ounces almond paste
  77. 1 cup powdered sugar
  78. 2 egg yolks
  79. 1 teaspoon almond extract
  80. 1/2 teaspoon vanilla extract
  81. 2 cups all-purpose flour
  82. topping:
  83. 1 cup semisweet chocolate chips
  84. 1 tablespoon shortening
  85. 1 cup almonds -- finely chopped
  86.  
  87. Preheat oven to 350 degrees; line cookie sheets with parchment paper. In a large mixer bowl, combine the butter and almond paste. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly browned. Cool completely on parchment paper. In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds. Place on waxed paper until set. Penny Halsey (ATBN65B).
  88.  
  89. Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.
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  104. Nutr. Assoc. : 0
  105. * Exported from MasterCook *
  106.  
  107. Almond Cookie
  108.  
  109. Recipe By :
  110. Serving Size : 0 Preparation Time : 0:00
  111. Categories :
  112. Amount Measure Ingredient -- Preparation Method
  113. -------- ------------ --------------------------------
  114. 1 cup sugar
  115. 1 1/2 cups butter
  116. 1/2 teaspoon almond flavoring
  117. 1 8 ounces can almond paste
  118. 1 1/2 cups flour
  119. 1/2 teaspoon baking powder
  120. 1/4 teaspoon soda
  121.  
  122. Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie. Place on ungreased cookie sheet and press gently with small fruit glass which has been dipped in granulated sugar. Bake at 350 until delicately browned, about 12 minutes.
  123.  
  124. NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
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  139. Nutr. Assoc. : 0
  140. * Exported from MasterCook *
  141.  
  142. Aggression Cookies
  143.  
  144. Recipe By :
  145. Serving Size : 10 Preparation Time : 0:00
  146. Categories :
  147. Amount Measure Ingredient -- Preparation Method
  148. -------- ------------ --------------------------------
  149. 3 cups brown sugar
  150. 3 cups margarine
  151. 6 cups oatmeal
  152. 3 cups flour
  153. 1 tablespoon baking soda
  154. 2 cups chocolate chips
  155.  
  156. Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some aggressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them.
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  171. Nutr. Assoc. : 0
  172. * Exported from MasterCook *
  173.  
  174. Almond Paste Macaroons
  175.  
  176. Recipe By : Mary M McBride's Encyclopedia of Cooking
  177. Serving Size : 60 Preparation Time : 0:00
  178. Categories :
  179. Amount Measure Ingredient -- Preparation Method
  180. -------- ------------ --------------------------------
  181. almond paste:
  182. 2 cups blanched almonds
  183. 1 1/2 cups powdered sugar -- sifted
  184. 1/4 cup egg whites -- unbeaten
  185. 2 teaspoons almond extract
  186. cookies:
  187. 1 recipe almond paste -- above
  188. 2 cups sugar
  189. 1/4 teaspoon salt
  190. 4 tablespoons cake flour -- sifted
  191. 2/3 cup powdered sugar -- sifted
  192. 2/3 cup egg whites -- unbeaten
  193.  
  194. For the Almond Paste, grind the almonds through the finest blade of a food chopper. Then grind twice again. Mix in the powdered sugar. Blend in the egg whites and almond extract. Mold into a ball. Place in a tightly covered container and refrigerate for at least 4 days to age. Makes 1 pound. Preheat oven to 325 degrees. Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets. Pat the tops lightly with fingers dipped in cold water. Bake for 18 to 20 minutes, or until set and delicately browned. Remove from the paper.
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  209. Nutr. Assoc. : 0
  210. * Exported from MasterCook *
  211.  
  212. Anise Biscotchos
  213.  
  214. Recipe By : From My Grandmother's Kitchen (A Sephardic Cookbook)
  215. Serving Size : 48 Preparation Time : 0:00
  216. Categories :
  217. Amount Measure Ingredient -- Preparation Method
  218. -------- ------------ --------------------------------
  219. 1 cup butter
  220. 2 cups sugar
  221. 4 large eggs
  222. 1/4 teaspoon anise extract
  223. 2 teaspoons vanilla extract
  224. 1 teaspoon baking powder
  225. 3 tablespoons anise seed
  226. 5 cups flour
  227.  
  228. With an electric mixer, cream butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Add the anise and vanilla, blending thoroughly. When the batter is light and fluffy, add baking powder and anise seed and mix well. Add flour, one cup at a time, blending after each addition.
  229.  
  230. Wrap in wax paper and refrigerate 6 to 8 hours. Shape into walnut-size balls, and place 2 inches apart on a greased cookie sheet. Bake in a preheated oven at 400F for 15 minutes or until cookies are golden.
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  245. Nutr. Assoc. : 0
  246. * Exported from MasterCook *
  247.  
  248. Amaretti
  249.  
  250. Recipe By :
  251. Serving Size : 0 Preparation Time : 0:00
  252. Categories :
  253. Amount Measure Ingredient -- Preparation Method
  254. -------- ------------ --------------------------------
  255. 2 egg whites
  256. 1 cup sugar
  257. 1 dash salt
  258. 1 cup almonds -- chopped or crushed
  259. 3/4 teaspoon almond extract
  260.  
  261. Beat egg whites until frothy. Slowly add sugar and salt. Beat until quite thick. Fold in almonds and almond extract. Teaspoon onto a buttered and floured cookie sheet; let sit for 2 hours. Then bake at 350 degrees until pale brown (about 12 minutes). Very light!
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  276. Nutr. Assoc. : 0
  277. * Exported from MasterCook *
  278.  
  279. Hedda's Cookies
  280.  
  281. Recipe By :
  282. Serving Size : 1 Preparation Time : 0:00
  283. Categories :
  284. Amount Measure Ingredient -- Preparation Method
  285. -------- ------------ --------------------------------
  286. 1 cup granulated sugar
  287. 1 cup shortening
  288. 1 Egg
  289. 1 teaspoon almond extract
  290. 1 1/2 cups all-purpose flour
  291. 1/2 teaspoon salt
  292. 2 cups flaked coconut
  293.  
  294. Cream together sugar, shortening, egg and almond extract.
  295.  
  296. Add flour and salt and mix well.
  297.  
  298. Fold in coconut.
  299.  
  300. Shape into one inch balls.
  301.  
  302. Place on ungreased cookie sheet.
  303.  
  304. flatten with fork.
  305.  
  306. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges.
  307.  
  308. Makes about 5 dozen cookies.
  309.  
  310. Possum Kingdom Lake Cookbook
  311.  
  312. MC Formatted using MC Buster & SNT on 4/9/98
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  328. Nutr. Assoc. : 0
  329. * Exported from MasterCook *
  330.  
  331. Gumdrop Cookies
  332.  
  333. Recipe By :
  334. Serving Size : 24 Preparation Time : 0:00
  335. Categories :
  336. Amount Measure Ingredient -- Preparation Method
  337. -------- ------------ --------------------------------
  338. 4 eggs
  339. 2 tablespoons water
  340. 2 cups brown sugar -- packed
  341. 2 cups flour
  342. 1/4 teaspoon salt
  343. 1 teaspoon cinnamon
  344. 1 cup gumdrops -- cut in small
  345. 1 cup walnuts -- chopped
  346. butter frosting-
  347. 1/4 cup butter
  348. 1 cup confectioners' sugar
  349. 1 egg yolk -- may be omitted
  350. 1 orange -- grated peel of
  351. 2 tablespoons orange juice
  352.  
  353. Cookies. Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13-inch pan in moderate oven, 350 degrees, 25 minutes. While warm spread with Orange Butter Frosting. Cool and cut in squares.
  354.  
  355. Orange Butter Frosting. Combine ingredients.
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  370. Nutr. Assoc. : 0
  371. * Exported from MasterCook *
  372.  
  373. Gum Drop Cookies
  374.  
  375. Recipe By :
  376. Serving Size : 1 Preparation Time : 0:00
  377. Categories :
  378. Amount Measure Ingredient -- Preparation Method
  379. -------- ------------ --------------------------------
  380. 1 cup sugar
  381. 1 cup brown sugar
  382. 1 Cup lard
  383. 2 Eggs
  384. 2 cups flour
  385. 1/2 teaspoon soda
  386. 1 teaspoon salt
  387. 1 cup cut-up gum drops
  388. 1 cup rolled oats
  389. 1 cup chopped nuts
  390.  
  391. Cream together sugars and lard. Beat in eggs.
  392.  
  393. Sift flour, soda and salt together. Add to egg mixture.
  394.  
  395. Add rest of ingredients and mix well.
  396.  
  397. Drop by teaspoon on greased cookie sheet.
  398.  
  399. Cook at 350 degrees about 12 - 15 minutes.
  400.  
  401. YIELD: 5 dozen
  402.  
  403. Possum Kingdom Lake Cookbook
  404.  
  405. MC Formatted using MC Buster & SNT on 4/9/98
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  421. Nutr. Assoc. : 0
  422. * Exported from MasterCook *
  423.  
  424. Gingerbread Bears
  425.  
  426. Recipe By : Jo Anne Merrill
  427. Serving Size : 12 Preparation Time : 0:00
  428. Categories :
  429. Amount Measure Ingredient -- Preparation Method
  430. -------- ------------ --------------------------------
  431. 1 cup butter,or margarine -- softened
  432. 2/3 cup brown sugar,light -- packed
  433. 1/2 cup molasses,light
  434. 1 egg,large
  435. 3 1/2 cups flour,all-purpose
  436. 1 teaspoon salt
  437. 1 teaspoon baking powder
  438. spices*
  439.  
  440. *Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy. Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough into a ball, wrap tightly with plastic wrap and chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven to 350. On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many cookies as you can; reserve trimmings. With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to high and beat until stiff. Divide dough into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep all bowls covered with plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets. With small and medium artist's brushes, paint the cookies. Allow cookies to dry completely, about 2 hours. Store in tightly covered containers. First Place winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993. Jo Anne Merrill
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  455. Nutr. Assoc. : 0
  456. * Exported from MasterCook *
  457.  
  458. Ginger-Pecan Chews
  459.  
  460. Recipe By : Gold Medal, Harvest Cooking & Baking
  461. Serving Size : 30 Preparation Time : 0:00
  462. Categories :
  463. Amount Measure Ingredient -- Preparation Method
  464. -------- ------------ --------------------------------
  465. 1/2 cup granulated sugar
  466. 1/2 cup butter or margarine -- softened
  467. 1/2 cup molasses
  468. 1 jar crystallized ginger -- chopped
  469. --2.7 ounces, about 1/2 cup
  470. 1 egg
  471. 2 cups all-purpose flour
  472. 1 teaspoon ground ginger
  473. 1/2 teaspoon baking soda
  474. 1/2 teaspoon salt
  475. 1/2 cup pecans -- chopped
  476.  
  477. Preheat oven to 375 degrees. Mix the sugar, margarine, molasses, crystallized ginger and egg in a large bowl. Stir in the flour, ground ginger, baking soda and salt. Stir in the pecans. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Press a pecan half in the center of each cookie, if desired. Bake for 12 to 14 minutes, or until almost no indentation remains when touched in the center. Immediately remove from the cookie sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen.
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  492. Nutr. Assoc. : 0
  493. * Exported from MasterCook *
  494.  
  495. Ginger Cookies
  496.  
  497. Recipe By : Katie Lewis
  498. Serving Size : 1 Preparation Time : 0:00
  499. Categories :
  500. Amount Measure Ingredient -- Preparation Method
  501. -------- ------------ --------------------------------
  502. 2 cups flour
  503. 1 tablespoon ginger
  504. 1 teaspoon soda
  505. 1/2 teaspoon salt
  506. 3/4 cup shortening -- half butter and
  507. -- half crisco
  508. 1 cup sugar
  509. 1 Egg
  510. 1/4 cup black molasses
  511.  
  512. Chill dough.
  513.  
  514. Roll in small balls. Shake in bag of sugar to coat.
  515.  
  516. Bake in 350 degree oven for 12 to 15 minutes.
  517.  
  518. Possum Kingdom Lake Cookbook
  519.  
  520. MC Formatted using MC Buster & SNT on 4/9/98
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  536. Nutr. Assoc. : 0
  537. * Exported from MasterCook *
  538.  
  539. Gewurzplatzchen (Spice Cookies)
  540.  
  541. Recipe By :
  542. Serving Size : 6 Preparation Time : 0:00
  543. Categories :
  544. Amount Measure Ingredient -- Preparation Method
  545. -------- ------------ --------------------------------
  546. 1/2 cup butter or margarine
  547. 1/4 cup shortening
  548. 1 cup brown sugar; firmly packed
  549. 1 egg; large
  550. 1/4 cup molasses
  551. 2 1/2 cups flour; unbleached, unsifted
  552. 1/4 teaspoon salt
  553. 2 teaspoons baking soda
  554. 1 teaspoon cinnamon
  555. 1/2 teaspoon ginger
  556. 1/2 teaspoon cloves; ground
  557. 1/2 teaspoon allspice; ground
  558.  
  559. Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies.
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  574. Nutr. Assoc. : 0
  575. * Exported from MasterCook *
  576.  
  577. Geraldine Ice Box Cookies
  578.  
  579. Recipe By : Geraldine Gilbert
  580. Serving Size : 1 Preparation Time : 0:00
  581. Categories :
  582. Amount Measure Ingredient -- Preparation Method
  583. -------- ------------ --------------------------------
  584. 2 cups brown sugar
  585. 1 1/2 sticks butter
  586. 2 eggs
  587. 2 1/2 cups flour
  588. 1/2 teaspoon baking soda
  589. 1/2 teaspoon salt
  590. 1 teaspoon vanilla
  591. 2 cups nuts -- chopped fine
  592.  
  593. Mix ingredients in order given. Mould into rolls, chill for 2 hours. Slice thin and sprinkle a little flour on waxpaper. Place on cookie sheet and bake at 300 degrees until light brown.
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  608. Nutr. Assoc. : 0
  609. * Exported from MasterCook *
  610.  
  611. Worlds Greatest Cookie
  612.  
  613. Recipe By : Dana,11 and Jessica, 15 of San Diego
  614. Serving Size : 72 Preparation Time : 0:00
  615. Categories :
  616. Amount Measure Ingredient -- Preparation Method
  617. -------- ------------ --------------------------------
  618. 1 cup butter, or margarine
  619. 1 cup peanut butter, crunchy
  620. 1 cup sugar
  621. 1 cup brown sugar -- packed
  622. 2 large eggs
  623. 2 cups flour,all-purpose
  624. 1 teaspoon baking soda
  625. 6 ounces chocolate chips,semi-sweet
  626.  
  627. This recipe was a first place winner for youth category at the Del Mar county fair,1993. The two girls won ribbons in several events. Cream butter and peanut butter together; gradually add both sugars and cream until well blended. Sift together flour and soda; add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake in preheated 325 degree oven for 15 minutes. Jo Anne Merrill
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  642. Nutr. Assoc. : 0
  643. * Exported from MasterCook *
  644.  
  645. White Chocolate Chip Cookie With Macadamia Nuts
  646.  
  647. Recipe By :
  648. Serving Size : 8 Preparation Time : 0:00
  649. Categories :
  650. Amount Measure Ingredient -- Preparation Method
  651. -------- ------------ --------------------------------
  652. 1/2 cup unsalted butter softened
  653. 1/3 cup sugar
  654. 1/3 cup brown sugar firm packed
  655. 1 egg
  656. 1 teaspoon vanilla
  657. 1 cup all purpose flour
  658. 1/2 teaspoon baking soda
  659. 1/4 teaspoon salt
  660. 6 1/2 ounces white chocolate -- chopped
  661. 3/4 cup macadamia nuts -- halved
  662.  
  663. BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHTLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETELY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
  664.  
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  667.  
  668.  
  669.  
  670.  
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  673. - - - - - - - - - - - - - - - - - - -
  674.  
  675.  
  676.  
  677.  
  678. Nutr. Assoc. : 0
  679. * Exported from MasterCook *
  680.  
  681. Whiskey Cookies
  682.  
  683. Recipe By : Lizzie
  684. Serving Size : 1 Preparation Time : 0:00
  685. Categories :
  686. Amount Measure Ingredient -- Preparation Method
  687. -------- ------------ --------------------------------
  688. 3 cups pecans
  689. 1 can pineapple -- drained (8 oz.)
  690. 1 jar cherries -- drained (8 oz.)
  691. 1/2 pound dates
  692. 3 1/4 cups flour -- divided
  693. 1 stick oleo
  694. 1 1/2 cups brown sugar
  695. 4 Eggs -- beaten
  696. 1 teaspoon salt
  697. 1 teaspoon cinnamon
  698. 1 teaspoon nutmeg
  699. 1 teaspoon clove
  700. 2 teaspoons soda
  701. 5 tablespoons milk
  702. 1/2 cup whisky
  703.  
  704. Coat pecans, pineapple, cherries and dates with 3/4 cup flour.
  705.  
  706. Mix all remaining ingredients together. Add fruit.
  707.  
  708. Drop by teaspoonfuls on cookie sheet.
  709.  
  710. Bake at 350 degrees for 12 to 15 minutes.
  711.  
  712. Possum Kingdom Lake Cookbook
  713.  
  714. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  715.  
  716.  
  717.  
  718.  
  719.  
  720.  
  721.  
  722.  
  723.  
  724.  
  725. - - - - - - - - - - - - - - - - - - -
  726.  
  727.  
  728.  
  729.  
  730. Nutr. Assoc. : 0
  731. * Exported from MasterCook *
  732.  
  733. Wheat Germ Ahs
  734.  
  735. Recipe By :
  736. Serving Size : 1 Preparation Time : 0:00
  737. Categories :
  738. Amount Measure Ingredient -- Preparation Method
  739. -------- ------------ --------------------------------
  740. 1/2 cup raisins
  741. 1/2 cup butter -- softened
  742. 1/2 cup light brown sugar -- packed
  743. 1/4 cup granulated sugar
  744. 2 Eggs
  745. 1 teaspoon vanilla extract
  746. 3/4 cup vacuum packed wheat germ
  747. 1/2 cup quick oats -- or old fashioned
  748. -- oats
  749. 1 cup flour
  750. 1/2 teaspoon salt
  751. 1/2 teaspoon cinnamon
  752. Vanilla ice cream
  753. Chocolate glaze -- see recipe
  754.  
  755. Whir raisins in electric blender, stop and fashion, until pureed.
  756.  
  757. Beat 1/2 cup butter with sugars.
  758.  
  759. Beat in eggs, vanilla and raisins.
  760.  
  761. Add wheat germ, oats, flour, salt and cinnamon. Blend well.
  762.  
  763. Chill dough about 1/2 hour until it can be shaped. Form into 24 balls.
  764.  
  765. Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds with bottom of moistened glass dipped in sugar.
  766.  
  767. Bake in 350 degree oven 10 to 12 minutes or until done.
  768.  
  769. Remove from baking sheets and cool on racks.
  770.  
  771. Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining cookies. Press together sandwich fashion. Place on tray. Freeze until firm.
  772.  
  773. Dip each sandwich halfway into chocolate glaze. Place upright in loaf pan.
  774.  
  775. Return to freezer to set chocolate.
  776.  
  777. Wrap each sandwich separately and store in freezer.
  778.  
  779. Yield: 12 ice cream sandwiches
  780.  
  781. Possum Kingdom Lake Cookbook
  782.  
  783. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  784.  
  785.  
  786.  
  787.  
  788.  
  789.  
  790.  
  791.  
  792.  
  793.  
  794. - - - - - - - - - - - - - - - - - - -
  795.  
  796.  
  797.  
  798.  
  799. Nutr. Assoc. : 0
  800. * Exported from MasterCook *
  801.  
  802. Vanilla Nut Ice Box Cookies
  803.  
  804. Recipe By :
  805. Serving Size : 1 Preparation Time : 0:00
  806. Categories :
  807. Amount Measure Ingredient -- Preparation Method
  808. -------- ------------ --------------------------------
  809. 4 cups sifted flour
  810. 3 teaspoons baking powder
  811. 1/4 teaspoon salt
  812. 1 cup butter
  813. 1/2 cup brown sugar -- firmly packed
  814. 2 cups granulated sugar
  815. 2 Eggs -- well beaten
  816. 1 cup nut meats -- chopped
  817. 1 tablespoon vanilla
  818.  
  819. Sift flour once, measure, add baking powder and salt, and sift again.
  820.  
  821. Cream butter thoroughly, add sugars gradually, and cream well.
  822.  
  823. Add eggs, nuts, and vanilla. Add flour gradually.
  824.  
  825. Shape into rolls, 1 1/2" in diameter. Chill overnight or until hard enough to slice.
  826.  
  827. Cut into thin slices.
  828.  
  829. Bake in hot oven (425 degrees) 10 minutes.
  830.  
  831. Makes 6 dozen.
  832.  
  833. Possum Kingdom Lake Cookbook
  834.  
  835. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  836.  
  837.  
  838.  
  839.  
  840.  
  841.  
  842.  
  843.  
  844.  
  845.  
  846. - - - - - - - - - - - - - - - - - - -
  847.  
  848.  
  849.  
  850.  
  851. Nutr. Assoc. : 0
  852. * Exported from MasterCook *
  853.  
  854. Triple Chocolate Chunk Cookies
  855.  
  856. Recipe By : Ann Miner
  857. Serving Size : 48 Preparation Time : 0:00
  858. Categories :
  859. Amount Measure Ingredient -- Preparation Method
  860. -------- ------------ --------------------------------
  861. 8 semisweet chocolate squares -- *
  862. 6 ounces white chocolate -- chips or chunks
  863. 2 1/2 cups all-purpose flour
  864. 1 teaspoon baking soda
  865. 1/2 teaspoon salt
  866. 1 cup butter -- at room temp.
  867. 1 cup firmly packed light brown sugar
  868. 2 eggs
  869. 2 teaspoons vanilla extract -- not imitation
  870.  
  871. Preheat oven to 375 degrees.
  872.  
  873. Melt 2 squares of semisweet chocolate in small saucepan. Cut remaining 6 squares chocolate into large chunks.
  874.  
  875. Sift together flour, baking soda and salt in small bowl.
  876.  
  877. Beat butter in large bowl until creamy. Gradually beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Then beat in melted chocolate.
  878.  
  879. Beat flour mixture into chocolate mixture until well blended. Stir in semisweet chocolate chunks and white chocolate chips or chunks.
  880.  
  881. Drop the dough by rounded tablespoons, 2 inches apart, onto ungreased baking sheets.
  882.  
  883. Bake for 10 to 12 minutes or until slightly browned around edge. Remove from baking sheets to racks to cool.
  884.  
  885. * you may substitute 8 ounces semisweet chocolate chips for the squares. You will be melting 2 ounces and using the rest as chips.
  886.  
  887.  
  888.  
  889.  
  890.  
  891.  
  892.  
  893.  
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  895. - - - - - - - - - - - - - - - - - - -
  896.  
  897.  
  898.  
  899.  
  900. Nutr. Assoc. : 0
  901. * Exported from MasterCook *
  902.  
  903. Traditional Hamantaschen
  904.  
  905. Recipe By : The Jewish Festival Cookbook, p 110
  906. Serving Size : 24 Preparation Time : 0:00
  907. Categories :
  908. Amount Measure Ingredient -- Preparation Method
  909. -------- ------------ --------------------------------
  910. 1 envelope dry yeast
  911. 1/4 cup milk -- lukewarm
  912. 1/2 cup sugar
  913. 1/2 cup butter
  914. 1/2 teaspoon salt
  915. 1 cup milk -- scalded
  916. 2 eggs -- slightly beaten
  917. 4 cups all-purpose flour
  918. 1 egg yolk
  919.  
  920. Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.
  921.  
  922. Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch edges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a warm place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.
  923.  
  924.  
  925.  
  926.  
  927.  
  928.  
  929.  
  930.  
  931.  
  932. - - - - - - - - - - - - - - - - - - -
  933.  
  934. NOTES : 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2 dozen
  935.  
  936.  
  937.  
  938.  
  939.  
  940.  
  941.  
  942.  
  943.  
  944.  
  945.  
  946. Nutr. Assoc. : 0
  947. * Exported from MasterCook *
  948.  
  949. Traditional Decorated Christmas Cookies
  950.  
  951. Recipe By :
  952. Serving Size : 48 Preparation Time : 0:00
  953. Categories :
  954. Amount Measure Ingredient -- Preparation Method
  955. -------- ------------ --------------------------------
  956. 3/4 cup butter -- unsalted
  957. 1/2 cup sugar
  958. 1 egg
  959. 1 tablespoon lemon peel; finely grated
  960. 1 teaspoon vanilla
  961. 1/4 teaspoon salt
  962. 2 1/4 cups flour; unsifted
  963. 1 tablespoon water; (use 2 if req'd)
  964. -----------icing------------
  965. 3 egg whites
  966. 1 pound powdered sugar
  967. 2 teaspoons water; (use 3 if req'd)
  968. food colors, sprinkles, etc
  969.  
  970. Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots.
  971.  
  972.  
  973.  
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  981.  
  982.  
  983.  
  984.  
  985. Nutr. Assoc. : 0
  986. * Exported from MasterCook *
  987.  
  988. Toll House Pan Cookie
  989.  
  990. Recipe By :
  991. Serving Size : 1 Preparation Time : 0:00
  992. Categories :
  993. Amount Measure Ingredient -- Preparation Method
  994. -------- ------------ --------------------------------
  995. 2 1/4 cups unsifted flour
  996. 1 teaspoon baking soda
  997. 1 cup butter -- softened
  998. 3/4 cup sugar
  999. 3/4 cup firmly packed brown sugar
  1000. 1 teaspoon vanilla extract
  1001. 2 Eggs
  1002. 2 cups Nestle's Semi-sweet Real Chocolate
  1003. -- Morsels
  1004. 1 cup chopped nuts
  1005.  
  1006. Preheat oven to 375 degrees.
  1007.  
  1008. In small bowl, combine flour, baking soda and salt; set aside.
  1009.  
  1010. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
  1011.  
  1012. Beat in eggs.
  1013.  
  1014. Gradually add flour mixture; mix well.
  1015.  
  1016. Stir in chocolate morsels and nuts.
  1017.  
  1018. Spread into greased 15x10x1" baking pan.
  1019.  
  1020. Bake at 375 degrees 20 minutes.
  1021.  
  1022. Cool; cut into 2" squares.
  1023.  
  1024. Makes 35 squares.
  1025.  
  1026. Possum Kingdom Lake Cookbook
  1027.  
  1028. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1029.  
  1030.  
  1031.  
  1032.  
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  1035.  
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  1039. - - - - - - - - - - - - - - - - - - -
  1040.  
  1041.  
  1042.  
  1043.  
  1044. Nutr. Assoc. : 0
  1045. * Exported from MasterCook *
  1046.  
  1047. Toll House Chocolate Chip Cookies
  1048.  
  1049. Recipe By :
  1050. Serving Size : 1 Preparation Time : 0:00
  1051. Categories :
  1052. Amount Measure Ingredient -- Preparation Method
  1053. -------- ------------ --------------------------------
  1054. 2 1/4 cups all-purpose flour
  1055. 1 teaspoon baking soda
  1056. 1 teaspoon salt
  1057. 1 cup butter -- softened
  1058. 3/4 cup sugar
  1059. 3/4 cup firmly packed brown sugar
  1060. 1 teaspoon vanilla extract
  1061. 2 Eggs
  1062. 2 cups Nestle' Toll House Semi-sweet Chocolate
  1063. -- Morsels
  1064. 1 cup chopped nuts -- optional
  1065.  
  1066. Preheat oven to 375 degrees.
  1067.  
  1068. In small bowl combine flour, baking soda and salt; set aside.
  1069.  
  1070. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
  1071.  
  1072. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts.
  1073.  
  1074. Drop by tablespoonfuls onto ungreased cookie sheets.
  1075.  
  1076. Bake 9 - 11 minutes.
  1077.  
  1078. Makes 5 dozen 2 1/4" cookies.
  1079.  
  1080. Possum Kingdom Lake Cookbook
  1081.  
  1082. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1083.  
  1084.  
  1085.  
  1086.  
  1087.  
  1088.  
  1089.  
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  1093. - - - - - - - - - - - - - - - - - - -
  1094.  
  1095.  
  1096.  
  1097.  
  1098. Nutr. Assoc. : 0
  1099. * Exported from MasterCook *
  1100.  
  1101. Swedish Balls
  1102.  
  1103. Recipe By :
  1104. Serving Size : 1 Preparation Time : 0:00
  1105. Categories :
  1106. Amount Measure Ingredient -- Preparation Method
  1107. -------- ------------ --------------------------------
  1108. 1/2 pound butter
  1109. 1 1/2 cups granulated sugar
  1110. 1/2 cup strong -- cold instant coffee
  1111. 2 teaspoons vanilla
  1112. 1 cup cocoa
  1113. 4 cups quick rolled oats -- uncooked
  1114.  
  1115. Cream together butter and sugar. Add coffee, vanilla and cocoa and mix well. Add rolled oats and mix. Shape into 1" balls and roll in granulated sugar. Place on cookie sheet in refrigerator to dry overnight. Store in tight container at least 24 hours before serving. Makes about 5 dozen.
  1116.  
  1117.  
  1118.  
  1119.  
  1120.  
  1121.  
  1122.  
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  1125. - - - - - - - - - - - - - - - - - - -
  1126.  
  1127.  
  1128.  
  1129.  
  1130. Nutr. Assoc. : 0
  1131. * Exported from MasterCook *
  1132.  
  1133. Sugarless Teething Biscuits
  1134.  
  1135. Recipe By :
  1136. Serving Size : 12 Preparation Time : 0:00
  1137. Categories :
  1138. Amount Measure Ingredient -- Preparation Method
  1139. -------- ------------ --------------------------------
  1140. 1 egg -- beaten
  1141. 2 tablespoons honey
  1142. 2 tablespoons molasses
  1143. 2 tablespoons oil
  1144. 1 teaspoon vanilla extract
  1145. 3/4 cup flour -- white or wheat
  1146. 1 tablespoon soy flour
  1147. 1 tablespoon wheat germ
  1148. 1 1/2 tablespoons nonfat dry milk
  1149.  
  1150. Combine ingredients. Roll out dough thinly and cut in finger length rectangles. Bake at 350 on an ungreased cookie sheet for 15 minutes. Cool and store in an airtight container.
  1151.  
  1152.  
  1153.  
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  1156.  
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  1163.  
  1164.  
  1165. Nutr. Assoc. : 0
  1166. * Exported from MasterCook *
  1167.  
  1168. Sugar Cookies
  1169.  
  1170. Recipe By : Gladys Wotipka
  1171. Serving Size : 1 Preparation Time : 0:00
  1172. Categories :
  1173. Amount Measure Ingredient -- Preparation Method
  1174. -------- ------------ --------------------------------
  1175. 1 stick butter
  1176. 1 egg
  1177. 1 pinch salt
  1178. 2 1/2 cups flour
  1179. 1 teaspoon soda
  1180. 1 cup sugar
  1181. 1/2 cup cooking oil
  1182. 1/2 teaspoon vanilla
  1183. 1 teaspoon cream of tartar
  1184. 1/2 teaspoon nutmeg
  1185.  
  1186. Cream butter, oil and sugar until light and creamy.
  1187.  
  1188. Add vanilla, salt, flour, soda and cream of tartar.
  1189.  
  1190. Form into one inch balls, flatten with fork on greased cookie sheet.
  1191.  
  1192. Bake in 350 degree oven for 10 minutes.
  1193.  
  1194.  
  1195.  
  1196.  
  1197.  
  1198.  
  1199.  
  1200.  
  1201.  
  1202. - - - - - - - - - - - - - - - - - - -
  1203.  
  1204. NOTES : Do not chill dough.
  1205.  
  1206.  
  1207.  
  1208.  
  1209.  
  1210.  
  1211.  
  1212.  
  1213.  
  1214. Nutr. Assoc. : 0
  1215. * Exported from MasterCook *
  1216.  
  1217. Stone Jar Molasses Cookies
  1218.  
  1219. Recipe By :
  1220. Serving Size : 1 Preparation Time : 0:00
  1221. Categories :
  1222. Amount Measure Ingredient -- Preparation Method
  1223. -------- ------------ --------------------------------
  1224. 2 1/4 cups sifted flour
  1225. 1 teaspoon baking powder
  1226. 1 1/2 teaspoons ginger
  1227. 1 teaspoon salt
  1228. 1 cup molasses
  1229. 1/2 cup butter
  1230. 2 teaspoons soda
  1231.  
  1232. Sift flour once, measure, add baking powder, ginger and salt, and sift again.
  1233.  
  1234. Heat molasses, remove from fire; add butter and soda. Add flour gradually. Chill.
  1235.  
  1236. Roll very thin on slightly floured board. Cut with floured cooky cutter.
  1237.  
  1238. Bake in moderate oven (350 degrees) 10 minutes. Remove from pan carefully. Cool.
  1239.  
  1240. Store in stone jar.
  1241.  
  1242. Makes 3 1/2 Dozen cookies.
  1243.  
  1244. Possum Kingdom Lake Cookbook
  1245.  
  1246. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1247.  
  1248.  
  1249.  
  1250.  
  1251.  
  1252.  
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  1257. - - - - - - - - - - - - - - - - - - -
  1258.  
  1259.  
  1260.  
  1261.  
  1262. Nutr. Assoc. : 0
  1263. * Exported from MasterCook *
  1264.  
  1265. Spritzgeback (Spritz Cookies)
  1266.  
  1267. Recipe By :
  1268. Serving Size : 10 Preparation Time : 0:00
  1269. Categories :
  1270. Amount Measure Ingredient -- Preparation Method
  1271. -------- ------------ --------------------------------
  1272. 1 cup butter
  1273. 2/3 cup confectioners' sugar
  1274. 1 egg; large
  1275. 1 egg yolk; large
  1276. 1 teaspoon almond or lemon extract
  1277. 2 1/4 cups flour; unbleached, unsifted
  1278. 1/4 teaspoon salt
  1279. 1/2 teaspoon baking powder
  1280.  
  1281. Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies.
  1282.  
  1283.  
  1284.  
  1285.  
  1286.  
  1287.  
  1288.  
  1289.  
  1290.  
  1291. - - - - - - - - - - - - - - - - - - -
  1292.  
  1293.  
  1294.  
  1295.  
  1296. Nutr. Assoc. : 0
  1297. * Exported from MasterCook *
  1298.  
  1299. Springerle (Molded Christmas Cookies)
  1300.  
  1301. Recipe By :
  1302. Serving Size : 12 Preparation Time : 0:00
  1303. Categories :
  1304. Amount Measure Ingredient -- Preparation Method
  1305. -------- ------------ --------------------------------
  1306. 4 eggs; large
  1307. 2 cups sugar
  1308. 1 teaspoon anise extract
  1309. 4 1/2 cups cake flour; sifted
  1310.  
  1311. NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour.
  1312.  
  1313. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.
  1314.  
  1315.  
  1316.  
  1317.  
  1318.  
  1319.  
  1320.  
  1321.  
  1322.  
  1323. - - - - - - - - - - - - - - - - - - -
  1324.  
  1325.  
  1326.  
  1327.  
  1328. Nutr. Assoc. : 0
  1329. * Exported from MasterCook *
  1330.  
  1331. Snickerdoodles
  1332.  
  1333. Recipe By :
  1334. Serving Size : 54 Preparation Time : 0:00
  1335. Categories :
  1336. Amount Measure Ingredient -- Preparation Method
  1337. -------- ------------ --------------------------------
  1338. 1 cup butter
  1339. 3/4 cup brown sugar
  1340. 3/4 cup sugar
  1341. 1 teaspoon sugar
  1342. 2 eggs
  1343. 1 3/4 cups flour, all-purpose
  1344. 2 cups uncooked oats
  1345. 2 teaspoons cinnamon
  1346. 1 teaspoon baking soda
  1347. 1/2 teaspoon salt
  1348.  
  1349. Heat oven to 375F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
  1350.  
  1351.  
  1352.  
  1353.  
  1354.  
  1355.  
  1356.  
  1357.  
  1358.  
  1359. - - - - - - - - - - - - - - - - - - -
  1360.  
  1361.  
  1362.  
  1363.  
  1364. Nutr. Assoc. : 0
  1365. * Exported from MasterCook *
  1366.  
  1367. Sandtortchen (Sand Tarts)
  1368.  
  1369. Recipe By :
  1370. Serving Size : 24 Preparation Time : 0:00
  1371. Categories :
  1372. Amount Measure Ingredient -- Preparation Method
  1373. -------- ------------ --------------------------------
  1374. 2 1/2 cups sugar
  1375. 2 cups butter
  1376. 2 eggs; large
  1377. 4 cups flour; unbleached, unsifted
  1378. 1 egg white; large, beaten
  1379. sugar
  1380. cinnamon
  1381. pecan; halves
  1382.  
  1383. Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Place a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.
  1384.  
  1385.  
  1386.  
  1387.  
  1388.  
  1389.  
  1390.  
  1391.  
  1392.  
  1393. - - - - - - - - - - - - - - - - - - -
  1394.  
  1395.  
  1396.  
  1397.  
  1398. Nutr. Assoc. : 0
  1399. * Exported from MasterCook *
  1400.  
  1401. Sand Tarts
  1402.  
  1403. Recipe By : Joyce Ware
  1404. Serving Size : 1 Preparation Time : 0:00
  1405. Categories :
  1406. Amount Measure Ingredient -- Preparation Method
  1407. -------- ------------ --------------------------------
  1408. 1 egg -- beaten
  1409. 1/4 cup sugar
  1410. 1/2 cup ground pecans
  1411. 1/4 cup margarine
  1412. 2 1/4 cups sifted flour
  1413. pecan halves -- for topping
  1414.  
  1415. Combine egg, sugar and ground pecans.
  1416. Work margarine with a spoon until fluffy and creamy, then combine with the nut mixture and mix well. Add flour and mix thoroughly. Press through cookie press onto greased cookie sheet., place a pecan half on top of each cookie. Bake at 375 degrees for 15 minutes.
  1417.  
  1418. Makes about 64 cookies.
  1419.  
  1420.  
  1421.  
  1422.  
  1423.  
  1424.  
  1425.  
  1426.  
  1427.  
  1428. - - - - - - - - - - - - - - - - - - -
  1429.  
  1430.  
  1431.  
  1432.  
  1433. Nutr. Assoc. : 0
  1434. * Exported from MasterCook *
  1435.  
  1436. Rice Crispie Balls
  1437.  
  1438. Recipe By :
  1439. Serving Size : 1 Preparation Time : 0:00
  1440. Categories :
  1441. Amount Measure Ingredient -- Preparation Method
  1442. -------- ------------ --------------------------------
  1443. 1/4 pound margarine
  1444. 1 cup sugar
  1445. 2 tablespoons cream -- canned
  1446. 1 cup chopped dates
  1447. 3 1/2 cups rice crispies
  1448. 1 cup chopped pecans
  1449. 1 can coconut flakes
  1450.  
  1451. Mix first 4 ingredients in heavy boiler and cook slowly for about 10 minutes or until sugar is melted and dates are well blended. Stir while cooking and be sure heat is low. Remove form heat and add nuts and rice crispie. While mixture is still hot. Make into balls and roll into coconut flakes. Butter hands or better still, use small plastic bags on hands and butter them. They will help keep some heat away from hands.
  1452.  
  1453.  
  1454.  
  1455.  
  1456.  
  1457.  
  1458.  
  1459.  
  1460.  
  1461. - - - - - - - - - - - - - - - - - - -
  1462.  
  1463.  
  1464.  
  1465.  
  1466. Nutr. Assoc. : 0
  1467. * Exported from MasterCook *
  1468.  
  1469. Refrigerator Cookies
  1470.  
  1471. Recipe By :
  1472. Serving Size : 1 Preparation Time : 0:00
  1473. Categories :
  1474. Amount Measure Ingredient -- Preparation Method
  1475. -------- ------------ --------------------------------
  1476. 1/2 cup butter
  1477. 1 Egg -- slightly beaten
  1478. 1 1/2 cups flour
  1479. 1/4 teaspoon soda
  1480. 2/3 cup brown sugar
  1481. 1/3 cup white sugar
  1482. 1/2 teaspoon salt
  1483. 1 teaspoon vanilla
  1484.  
  1485. Cream butter, add sugar and egg.
  1486.  
  1487. Sift flour with soda. Add to cream mixture.
  1488.  
  1489. Add salt and vanilla.
  1490.  
  1491. Shape in roll or several small rolls. Wrap in waxed paper and store in refrigerator.
  1492.  
  1493. Slice off with sharp thin knife and bake on cookie sheet in 400 degree oven for 8 minutes.
  1494.  
  1495. Possum Kingdom Lake Cookbook
  1496.  
  1497. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1498.  
  1499.  
  1500.  
  1501.  
  1502.  
  1503.  
  1504.  
  1505.  
  1506.  
  1507.  
  1508. - - - - - - - - - - - - - - - - - - -
  1509.  
  1510.  
  1511.  
  1512.  
  1513. Nutr. Assoc. : 0
  1514. * Exported from MasterCook *
  1515.  
  1516. Raspberry Meringues (Pressed Cookies)
  1517.  
  1518. Recipe By : Jo Merrill
  1519. Serving Size : 36 Preparation Time : 0:00
  1520. Categories :
  1521. Amount Measure Ingredient -- Preparation Method
  1522. -------- ------------ --------------------------------
  1523. 3 large egg whites -- room temp
  1524. 1/4 teaspoon cream of tartar
  1525. 1/8 teaspoon salt
  1526. 3/4 cup sugar
  1527. 1/4 cup raspberry preserves
  1528. 6 drops red food coloring
  1529.  
  1530. Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue with pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper. Makes 3 dozen. Cecelia Rubio--winner at Del Mar County Fair, 1993
  1531.  
  1532.  
  1533.  
  1534.  
  1535.  
  1536.  
  1537.  
  1538.  
  1539.  
  1540. - - - - - - - - - - - - - - - - - - -
  1541.  
  1542.  
  1543.  
  1544.  
  1545. Nutr. Assoc. : 0
  1546. * Exported from MasterCook *
  1547.  
  1548. Ranger Cookies
  1549.  
  1550. Recipe By : Karen Breding
  1551. Serving Size : 1 Preparation Time : 0:00
  1552. Categories :
  1553. Amount Measure Ingredient -- Preparation Method
  1554. -------- ------------ --------------------------------
  1555. 1 cup shortening -- butter flavor
  1556. 1 cup sugar
  1557. 1 cup brown sugar
  1558. 2 eggs
  1559. 1 teaspoon vanilla
  1560. 1 1/2 cups flour
  1561. 2 teaspoons baking soda
  1562. 1 teaspoon baking powder
  1563. 1/2 teaspoon salt
  1564. 1 cup oatmeal
  1565. 2 cups corn flakes
  1566. 1 cup coconut
  1567. 1 cup pecans
  1568. 1 cup milk chocolate chips
  1569.  
  1570. 1. Cream shortening, sugars, vanilla.
  1571.  
  1572. 2. Mix flour, baking soda, baking powder and salt by hand.
  1573.  
  1574. 3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.
  1575.  
  1576. 4. Bake for 10 - 12 minutes at 375 degrees.
  1577.  
  1578. Barb's Note: Karen made these as large cookies and they were so good. Another name she used was "cow chips" because of the size.
  1579.  
  1580.  
  1581.  
  1582.  
  1583.  
  1584.  
  1585.  
  1586.  
  1587.  
  1588. - - - - - - - - - - - - - - - - - - -
  1589.  
  1590.  
  1591.  
  1592.  
  1593. Nutr. Assoc. : 0
  1594. * Exported from MasterCook *
  1595.  
  1596. Raisin Surprises
  1597.  
  1598. Recipe By :
  1599. Serving Size : 1 Preparation Time : 0:00
  1600. Categories :
  1601. Amount Measure Ingredient -- Preparation Method
  1602. -------- ------------ --------------------------------
  1603. 3 cups sifted flour
  1604. 3 teaspoons baking powder
  1605. 1/2 teaspoon salt
  1606. 2/3 cup butter
  1607. 1/2 cup brown sugar -- firmly packed
  1608. 1 Egg -- well beaten
  1609. 1 teaspoon vanilla
  1610. 1/3 cup milk
  1611.  
  1612. Sift flour once, measure, add baking powder and salt, and sift again.
  1613.  
  1614. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla; than add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Chill until firm enough to roll. Roll 1/4 inch thick on slightly floured board. Cut with 2 1/2" cooky cutter. Place 1 tsp. raisin filling on a circle, and place another circle on top, pressing edges together.
  1615.  
  1616. Bake in hot oven (425 degrees) 6 to 8 minutes.
  1617.  
  1618. Makes 4 dozen cookies.
  1619.  
  1620. RAISIN FILLING FOR RAISIN SURPRISES
  1621.  
  1622. 2 Cup raisins, chopped 2/3 Cup sugar 2/3 Cup boiling water 2 Tbsp. lemon juice 1 Tbsp. butter
  1623.  
  1624. Cook raisins, sugar, and water 6 to 8 minutes or until thick, stirring constantly. Remove from fire; add lemon and butter. Figs or dates may be substituted for raisins.
  1625.  
  1626. Possum Kingdom Lake Cookbook
  1627.  
  1628. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1629.  
  1630.  
  1631.  
  1632.  
  1633.  
  1634.  
  1635.  
  1636.  
  1637.  
  1638.  
  1639. - - - - - - - - - - - - - - - - - - -
  1640.  
  1641.  
  1642.  
  1643.  
  1644. Nutr. Assoc. : 0
  1645. * Exported from MasterCook *
  1646.  
  1647. Raggedy Jean Cookies
  1648.  
  1649. Recipe By :
  1650. Serving Size : 1 Preparation Time : 0:00
  1651. Categories :
  1652. Amount Measure Ingredient -- Preparation Method
  1653. -------- ------------ --------------------------------
  1654. 1 cup brown sugar
  1655. 1 cup shortening
  1656. 1 Egg
  1657. 1 teaspoon maple flavoring
  1658. 2 1/4 cups all-purpose flour
  1659. 1/2 teaspoon baking powder
  1660. 1/2 teaspoon salt
  1661. 1 can shredded coconut -- (4 oz.)
  1662. Granulated sugar
  1663.  
  1664. Beat together brown sugar, shortening, egg and maple flavoring until fluffy.
  1665.  
  1666. Add flour, baking powder and salt; mix well.
  1667.  
  1668. Stir in coconut.
  1669.  
  1670. Drop by spoonfuls 2" apart onto greased cookie sheet.
  1671.  
  1672. Dip bottom of greased small glass into granulated sugar and press cookie flat. (Edge will be ragged.)
  1673.  
  1674. Bake in 350 degree oven 10 to 12 minutes.
  1675.  
  1676. Cool on rack.
  1677.  
  1678. Makes 5 dozen.
  1679.  
  1680. Possum Kingdom Lake Cookbook
  1681.  
  1682. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1683.  
  1684.  
  1685.  
  1686.  
  1687.  
  1688.  
  1689.  
  1690.  
  1691.  
  1692.  
  1693. - - - - - - - - - - - - - - - - - - -
  1694.  
  1695.  
  1696.  
  1697.  
  1698. Nutr. Assoc. : 0
  1699. * Exported from MasterCook *
  1700.  
  1701. Prune Oatmeal Cookies
  1702.  
  1703. Recipe By :
  1704. Serving Size : 1 Preparation Time : 0:00
  1705. Categories :
  1706. Amount Measure Ingredient -- Preparation Method
  1707. -------- ------------ --------------------------------
  1708. 1 cup finely chopped pitted prunes
  1709. 3 cups quick rolled oats
  1710. 1 But butter or margarine
  1711. 1 cup granulated sugar
  1712. 1 cup brown sugar
  1713. 2 Eggs
  1714. 1 teaspoon vanilla
  1715. 1 1/2 cups all-purpose flour
  1716. 1 teaspoon baking soda
  1717. 1/2 teaspoon salt
  1718. Granulated sugar
  1719.  
  1720. Mix chopped prunes and oatmeal. Set aside.
  1721.  
  1722. Cream butter and sugars. Beat in eggs and vanilla until smooth.
  1723.  
  1724. Mix flour, soda and salt. Stir into creamed mixture.
  1725.  
  1726. Mix in prune-oats mixture.
  1727.  
  1728. Shape into 1" balls.
  1729.  
  1730. Place on cookie sheet. Press flat with cup that has been dipped in sugar.
  1731.  
  1732. Bake in 350 degree oven 14 minutes.
  1733.  
  1734. Possum Kingdom Lake Cookbook
  1735.  
  1736. MC Formatted using MC Buster & SNT on 4/10/98
  1737.  
  1738.  
  1739.  
  1740.  
  1741.  
  1742.  
  1743.  
  1744.  
  1745.  
  1746.  
  1747. - - - - - - - - - - - - - - - - - - -
  1748.  
  1749.  
  1750.  
  1751.  
  1752. Nutr. Assoc. : 0
  1753. * Exported from MasterCook *
  1754.  
  1755. Post Toastie Cookies
  1756.  
  1757. Recipe By :
  1758. Serving Size : 1 Preparation Time : 0:00
  1759. Categories :
  1760. Amount Measure Ingredient -- Preparation Method
  1761. -------- ------------ --------------------------------
  1762. 2 Egg whites -- stiffly beaten
  1763. 1 cup sugar
  1764. 2 cups corn flakes
  1765. 1 cup pecans
  1766. 1 teaspoon vanilla
  1767.  
  1768. Beat egg whites until very stiff.
  1769.  
  1770. Gradually add sugar, beating until thoroughly incorporated into egg whites.
  1771.  
  1772. Stir in vanilla.
  1773.  
  1774. Fold in corn flakes and chopped nuts.
  1775.  
  1776. Drop in small mounds on lightly greased cookie sheet.
  1777.  
  1778. Bake at 250 degrees until lightly browned.
  1779.  
  1780. When golden, remove cookie sheet from oven and let cookies cool before removing.
  1781.  
  1782. Possum Kingdom Lake Cookbook
  1783.  
  1784. MC Formatted using MC Buster & SNT on 4/10/98
  1785.  
  1786.  
  1787.  
  1788.  
  1789.  
  1790.  
  1791.  
  1792.  
  1793.  
  1794.  
  1795. - - - - - - - - - - - - - - - - - - -
  1796.  
  1797.  
  1798.  
  1799.  
  1800. Nutr. Assoc. : 0
  1801. * Exported from MasterCook *
  1802.  
  1803. Poppy Seed Hamantaschen
  1804.  
  1805. Recipe By : Austin Statestman; Jan 31, 1994
  1806. Serving Size : 36 Preparation Time : 0:00
  1807. Categories :
  1808. Amount Measure Ingredient -- Preparation Method
  1809. -------- ------------ --------------------------------
  1810. 6 cups all-purpose flour -- divided
  1811. 1/2 teaspoon salt
  1812. 1 teaspoon baking powder
  1813. 1/2 cup shortening
  1814. 5 eggs -- divided
  1815. 1 cup honey
  1816. ---poppy seed filling---
  1817. 2 cups poppy seeds
  1818. 1 cup milk
  1819. 3/4 cup honey
  1820. 1 teaspoon lemon peel
  1821. 1/2 cup raisins
  1822.  
  1823. Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed.
  1824.  
  1825. Roll out thinly and cut into 4-inch circles. Place 1 tablespoon filling on each; fold up three sides and press together into triangles, leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350F for 20 minutes or until browned.
  1826.  
  1827. Filling: Grind the poppy seeds; combine with the milk and honey. Cook over low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins. Cool.
  1828.  
  1829.  
  1830.  
  1831.  
  1832.  
  1833.  
  1834.  
  1835.  
  1836.  
  1837. - - - - - - - - - - - - - - - - - - -
  1838.  
  1839. NOTES : 5 to 6 cups of flour needed. 201 calories per serving.
  1840.  
  1841.  
  1842.  
  1843.  
  1844.  
  1845.  
  1846.  
  1847.  
  1848.  
  1849.  
  1850.  
  1851. Nutr. Assoc. : 0
  1852. * Exported from MasterCook *
  1853.  
  1854. Pistachio Butter Cookies
  1855.  
  1856. Recipe By :
  1857. Serving Size : 60 Preparation Time : 0:00
  1858. Categories :
  1859. Amount Measure Ingredient -- Preparation Method
  1860. -------- ------------ --------------------------------
  1861. 1 cup butter -- room temp
  1862. 1 cup sugar
  1863. 1 egg yolk
  1864. 1 tablespoon whipping cream
  1865. 1/2 teaspoon vanilla
  1866. 2 cups flour
  1867. 1/2 cup pistachio nuts -- finely chop
  1868. or- walnuts -- finely chop
  1869.  
  1870. Cream butter in mixing bowl. Gradually add sugar, beating until light and fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour. Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4" diameter tip, filling bag half full (or use cookie press). Onto ungreased baking sheets, pipe out cookies, 2" apart. Sprinkle with nuts. Bake at 350: for 15 minutes. Remove cookies to racks for complete cooling.
  1871.  
  1872.  
  1873.  
  1874.  
  1875.  
  1876.  
  1877.  
  1878.  
  1879.  
  1880. - - - - - - - - - - - - - - - - - - -
  1881.  
  1882.  
  1883.  
  1884.  
  1885. Nutr. Assoc. : 0
  1886. * Exported from MasterCook *
  1887.  
  1888. Pineapple Walnut Cookies
  1889.  
  1890. Recipe By :
  1891. Serving Size : 1 Preparation Time : 0:00
  1892. Categories :
  1893. Amount Measure Ingredient -- Preparation Method
  1894. -------- ------------ --------------------------------
  1895. 2 cans crushed pineapple -- drained (8 oz.
  1896. -- each)
  1897. 1/2 cup butter -- softened
  1898. 1/2 cup brown sugar
  1899. 1/2 cup white sugar
  1900. 1 Egg
  1901. 1 teaspoon vanilla
  1902. 1 1/4 cups all-purpose flour
  1903. 1 cup ground walnuts
  1904. 1 1/2 teaspoons baking soda
  1905.  
  1906. Mix all ingredients together.
  1907.  
  1908. Chill 1 hour
  1909.  
  1910. Bake at 350 degrees.
  1911.  
  1912. Makes 3 dozen cookies
  1913.  
  1914. Possum Kingdom Lake Cookbook
  1915.  
  1916. MC Formatted using MC Buster & SNT on 4/10/98
  1917.  
  1918.  
  1919.  
  1920.  
  1921.  
  1922.  
  1923.  
  1924.  
  1925.  
  1926.  
  1927. - - - - - - - - - - - - - - - - - - -
  1928.  
  1929.  
  1930.  
  1931.  
  1932. Nutr. Assoc. : 0
  1933. * Exported from MasterCook *
  1934.  
  1935. Pfeffernusse (Pepper Balls)
  1936.  
  1937. Recipe By :
  1938. Serving Size : 12 Preparation Time : 0:00
  1939. Categories :
  1940. Amount Measure Ingredient -- Preparation Method
  1941. -------- ------------ --------------------------------
  1942. 4 cups flour; unbleached, unsifted
  1943. 1 teaspoon baking powder
  1944. 1 teaspoon cinnamon
  1945. 1 teaspoon cloves; ground
  1946. 1/2 teaspoon mace
  1947. 1 teaspoon allspice; ground
  1948. black pepper; as desired
  1949. 1 1/4 cups honey
  1950. 2 tablespoons butter
  1951. 2 eggs; large
  1952. 1 cup confectioners' sugar
  1953. 1 teaspoon vanilla
  1954. water
  1955.  
  1956. Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies.
  1957.  
  1958.  
  1959.  
  1960.  
  1961.  
  1962.  
  1963.  
  1964.  
  1965.  
  1966. - - - - - - - - - - - - - - - - - - -
  1967.  
  1968.  
  1969.  
  1970.  
  1971. Nutr. Assoc. : 0
  1972. * Exported from MasterCook *
  1973.  
  1974. Pecan Butter Cookies
  1975.  
  1976. Recipe By :
  1977. Serving Size : 48 Preparation Time : 0:00
  1978. Categories :
  1979. Amount Measure Ingredient -- Preparation Method
  1980. -------- ------------ --------------------------------
  1981. 1 cup brown sugar -- firmly packed
  1982. 3/4 cup butter or margarine -- room
  1983. temperature
  1984. 1/4 cup milk
  1985. 1 teaspoon vanilla
  1986. 1 egg
  1987. 2 cups flour
  1988. 1/2 teaspoon baking soda
  1989. 1/2 teaspoon salt
  1990. 1 cup pecans -- coarsely chopped
  1991.  
  1992. In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and salt together. Add flour mix together to creamed mix; blend to make a smooth dough. Add pecans. Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375: for 10-12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks.
  1993.  
  1994. VARIATIONS: Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along with the pecans. Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.
  1995.  
  1996.  
  1997.  
  1998.  
  1999.  
  2000.  
  2001.  
  2002.  
  2003.  
  2004. - - - - - - - - - - - - - - - - - - -
  2005.  
  2006.  
  2007.  
  2008.  
  2009. Nutr. Assoc. : 0
  2010. * Exported from MasterCook *
  2011.  
  2012. Peanut Drop Cookies
  2013.  
  2014. Recipe By :
  2015. Serving Size : 1 Preparation Time : 0:00
  2016. Categories :
  2017. Amount Measure Ingredient -- Preparation Method
  2018. -------- ------------ --------------------------------
  2019. 1 cup flour
  2020. 1 teaspoon baking powder
  2021. 1/4 teaspoon salt
  2022. 6 tablespoons butter
  2023. 1/2 cup sugar
  2024. 1 Egg -- well beaten
  2025. Grated rind -- 1 lemon
  2026. 1 cup peanuts -- coarsely chopped
  2027. 1/4 cup milk
  2028.  
  2029. Sift flour once, measure, add baking powder and salt, and sift together three times.
  2030.  
  2031. Cream butter thoroughly, add sugar gradually, and cream together well.
  2032.  
  2033. Add egg, lemon rind, and peanuts, and mix well. Add flour, alternately with milk. Beat after each addition until smooth.
  2034.  
  2035. Drop by teaspoons on greased baking sheet and bake in hot oven (475 degrees) 8 minutes or until done.
  2036.  
  2037. Makes 2 dozen cookies.
  2038.  
  2039. Possum Kingdom Lake Cookbook
  2040.  
  2041. MC Formatted using MC Buster & SNT on 4/10/98
  2042.  
  2043.  
  2044.  
  2045.  
  2046.  
  2047.  
  2048.  
  2049.  
  2050.  
  2051.  
  2052. - - - - - - - - - - - - - - - - - - -
  2053.  
  2054.  
  2055.  
  2056.  
  2057. Nutr. Assoc. : 0
  2058. * Exported from MasterCook *
  2059.  
  2060. Peanut Butter Cookies
  2061.  
  2062. Recipe By :
  2063. Serving Size : 1 Preparation Time : 0:00
  2064. Categories :
  2065. Amount Measure Ingredient -- Preparation Method
  2066. -------- ------------ --------------------------------
  2067. 1/2 cup soft shortening
  2068. 1/2 cup peanut butter
  2069. 1/2 cup sugar
  2070. 1/2 cup brown sugar
  2071. 1 Egg
  2072. 1 1/4 cups flour
  2073. 1/2 teaspoon baking powder
  2074. 3/4 teaspoon soda
  2075. 1/4 teaspoon salt
  2076.  
  2077. Mix together shortening, peanut butters, sugars and egg.
  2078.  
  2079. Sift together flour, baking powder, soda and salt. Add to peanut butter mixture. Mix well.
  2080.  
  2081. Chill dough.
  2082.  
  2083. Roll in balls, flatten with fork.
  2084.  
  2085. Bake until set, not hard, at 375 degrees, about 10 to 12 minutes.
  2086.  
  2087. Possum Kingdom Lake Cookbook
  2088.  
  2089. MC Formatted using MC Buster & SNT on 4/10/98
  2090.  
  2091.  
  2092.  
  2093.  
  2094.  
  2095.  
  2096.  
  2097.  
  2098.  
  2099.  
  2100. - - - - - - - - - - - - - - - - - - -
  2101.  
  2102.  
  2103.  
  2104.  
  2105. Nutr. Assoc. : 0
  2106. * Exported from MasterCook *
  2107.  
  2108. Peanut Butter And Jelly Cookies
  2109.  
  2110. Recipe By : Gold Medal, The Best of Holiday Baking
  2111. Serving Size : 42 Preparation Time : 0:00
  2112. Categories :
  2113. Amount Measure Ingredient -- Preparation Method
  2114. -------- ------------ --------------------------------
  2115. 1/2 cup granulated sugar
  2116. 1/2 cup brown sugar, packed
  2117. 1/2 cup peanut butter
  2118. 1/4 cup shortening
  2119. 1/4 cup butter or margarine -- softened
  2120. 1 egg
  2121. 1 1/4 cups all-purpose flour
  2122. 3/4 teaspoon baking soda
  2123. 1/2 teaspoon baking powder
  2124. 1/4 teaspoon salt
  2125. 1/2 cup peanuts -- finely chopped
  2126. jelly or jam
  2127.  
  2128. Mix the sugars, peanut butter, shortening, margarine and egg in a large bowl. Stir in the flour, baking soda, baking powder and salt. Cover and refrigerate for about 3 hours, or until firm.
  2129.  
  2130. Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the balls in the peanuts. Place about 3 inches apart on ungreased cookie sheets; press thumb in the center of each cookie. Bake for 10 to 12 minutes, or until set but not hard. Spoon a small amount of jelly into the thumbprint. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Variation. Peanut Butter Cookies: Omit the peanuts and jelly. Shape the dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Flatten slightly in a crisscross pattern with a fork dipped in flour. Bake for 9 to 10 minutes, or until light brown. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Makes 3 dozen.
  2131.  
  2132. Nutrition Analysis: 110 calories, 2g protein, 12g carbohydrate, 6g fat, 5mg cholesterol, 75mg sodium.
  2133.  
  2134.  
  2135.  
  2136.  
  2137.  
  2138.  
  2139.  
  2140.  
  2141.  
  2142. - - - - - - - - - - - - - - - - - - -
  2143.  
  2144.  
  2145.  
  2146.  
  2147. Nutr. Assoc. : 0
  2148. * Exported from MasterCook *
  2149.  
  2150. Pan Cookies
  2151.  
  2152. Recipe By :
  2153. Serving Size : 1 Preparation Time : 0:00
  2154. Categories :
  2155. Amount Measure Ingredient -- Preparation Method
  2156. -------- ------------ --------------------------------
  2157. 1 stick butter
  2158. 1 cup graham cracker crumbs
  2159. 1 cup flake coconut
  2160. 1 cup pecans -- chopped fine
  2161. 1 cup chocolate chips
  2162. 1 can Eagle Brand milk -- (6 oz.)
  2163.  
  2164. In 9x9 inch square pan melt butter, sprinkle crumbs over butter.
  2165.  
  2166. Sprinkle each remaining ingredient over top of pan.
  2167.  
  2168. It will mix itself while cooking.
  2169.  
  2170. Bake at 350 degrees for 30 minutes.
  2171.  
  2172. If cooked in Pyrex dish, cook at 300 degrees.
  2173.  
  2174. Let stand a few minutes and cut in small squares.
  2175.  
  2176. Possum Kingdom Lake Cookbook
  2177.  
  2178. MC Formatted using MC Buster & SNT on 4/10/98
  2179.  
  2180.  
  2181.  
  2182.  
  2183.  
  2184.  
  2185.  
  2186.  
  2187.  
  2188.  
  2189. - - - - - - - - - - - - - - - - - - -
  2190.  
  2191.  
  2192.  
  2193.  
  2194. Nutr. Assoc. : 0
  2195. * Exported from MasterCook *
  2196.  
  2197. One Bowl Macaroons
  2198.  
  2199. Recipe By :
  2200. Serving Size : 1 Preparation Time : 0:00
  2201. Categories :
  2202. Amount Measure Ingredient -- Preparation Method
  2203. -------- ------------ --------------------------------
  2204. 1 1/3 cups flake coconut
  2205. 1/3 cup sweetened condensed milk
  2206. 1/2 teaspoon vanilla
  2207.  
  2208. Combine all ingredients, mixing well.
  2209.  
  2210. Drop from teaspoon 1" apart onto well-greased baking sheets.
  2211.  
  2212. Bake at 350 degrees for 10 to 12 minutes, or until golden brown.
  2213.  
  2214. Remove at once from baking sheets.
  2215.  
  2216. Makes about 2 dozen.
  2217.  
  2218. Possum Kingdom Lake Cookbook
  2219.  
  2220. MC Formatted using MC Buster & SNT on 4/10/98
  2221.  
  2222.  
  2223.  
  2224.  
  2225.  
  2226.  
  2227.  
  2228.  
  2229.  
  2230.  
  2231. - - - - - - - - - - - - - - - - - - -
  2232.  
  2233. NOTES : VARIATION: Chocolate Macaroons: Fold in 1 square melted semi-sweet chocolate before baking.
  2234.  
  2235.  
  2236.  
  2237.  
  2238.  
  2239.  
  2240.  
  2241.  
  2242.  
  2243.  
  2244.  
  2245.  
  2246. Nutr. Assoc. : 0
  2247. * Exported from MasterCook *
  2248.  
  2249. Oatmeal Raisin Cookies
  2250.  
  2251. Recipe By :
  2252. Serving Size : 48 Preparation Time : 0:00
  2253. Categories :
  2254. Amount Measure Ingredient -- Preparation Method
  2255. -------- ------------ --------------------------------
  2256. 1/2 cup margarine; softened
  2257. 1/2 cup shortening
  2258. 1 cup brown sugar
  2259. 1/2 cup sugar
  2260. 2 eggs
  2261. 2 tablespoons water
  2262. 2 tablespoons corn syrup
  2263. 2 teaspoons vanilla
  2264. 2 teaspoons cinnamon
  2265. 1/4 teaspoon nutmeg
  2266. 1/8 teaspoon ginger
  2267. 1 1/2 cups flour; unsifted
  2268. 1 teaspoon baking soda
  2269. 1 teaspoon salt
  2270. 3 cups oats, old fashioned
  2271. 1 cup raisins
  2272.  
  2273. Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks.
  2274.  
  2275.  
  2276.  
  2277.  
  2278.  
  2279.  
  2280.  
  2281.  
  2282.  
  2283. - - - - - - - - - - - - - - - - - - -
  2284.  
  2285.  
  2286.  
  2287.  
  2288. Nutr. Assoc. : 0
  2289. * Exported from MasterCook *
  2290.  
  2291. Oatmeal Ice Box Cookies
  2292.  
  2293. Recipe By :
  2294. Serving Size : 1 Preparation Time : 0:00
  2295. Categories :
  2296. Amount Measure Ingredient -- Preparation Method
  2297. -------- ------------ --------------------------------
  2298. 1 cup shortening
  2299. 1 cup white sugar
  2300. 1 cup brown sugar
  2301. 2 Eggs
  2302. 1 1/2 cups sifted flour
  2303. 1 teaspoon soda
  2304. 1 teaspoon salt
  2305. 3 cups oatmeal
  2306. 1 1/2 teaspoons vanilla
  2307.  
  2308. Cream shortening and sugar, add eggs and vanilla.
  2309.  
  2310. Sift in dry ingredients, add oatmeal.
  2311.  
  2312. Shape in roll, wrap in wax paper, and place in ice box for several hours or overnight.
  2313.  
  2314. Slice about 1/4" thick.
  2315.  
  2316. Bake in 400 degree oven approximately 10 minute
  2317.  
  2318. Possum Kingdom Lake Cookbook
  2319.  
  2320. MC Formatted using MC Buster & SNT on 4/10/98
  2321.  
  2322.  
  2323.  
  2324.  
  2325.  
  2326.  
  2327.  
  2328.  
  2329.  
  2330.  
  2331. - - - - - - - - - - - - - - - - - - -
  2332.  
  2333.  
  2334.  
  2335.  
  2336. Nutr. Assoc. : 0
  2337. * Exported from MasterCook *
  2338.  
  2339. Oatmeal Drop Cookies
  2340.  
  2341. Recipe By :
  2342. Serving Size : 1 Preparation Time : 0:00
  2343. Categories :
  2344. Amount Measure Ingredient -- Preparation Method
  2345. -------- ------------ --------------------------------
  2346. 3/4 cup sifted flour
  2347. 1 teaspoon baking powder
  2348. 1/4 teaspoon nutmeg
  2349. 1/4 teaspoon salt
  2350. 1/2 cup butter
  2351. 1/4 cup brown sugar
  2352. 1 Egg -- well beaten
  2353. 1 cup raisins -- chopped
  2354. 1 cup oatmeal
  2355. 1/3 cup milk
  2356.  
  2357. Sift flour once, measure, add baking powder, nutmeg and salt, and sift together three times.
  2358.  
  2359. Cream butter, add sugar gradually, and cream together until light and fluffy.
  2360.  
  2361. Add egg and raisins. Add oatmeal. Add flour, alternately with milk, a small amount at a time.
  2362.  
  2363. Drop by teaspoons on greased baking sheets. Bake in hot oven (400 degrees) 10 minutes.
  2364.  
  2365. Makes 2 dozen.
  2366.  
  2367. Possum Kingdom Lake Cookbook
  2368.  
  2369. MC Formatted using MC Buster & SNT on 4/10/98
  2370.  
  2371.  
  2372.  
  2373.  
  2374.  
  2375.  
  2376.  
  2377.  
  2378.  
  2379.  
  2380. - - - - - - - - - - - - - - - - - - -
  2381.  
  2382.  
  2383.  
  2384.  
  2385. Nutr. Assoc. : 0
  2386. * Exported from MasterCook *
  2387.  
  2388. Nut Butter Cookies (Zauner Krapfen)
  2389.  
  2390. Recipe By :
  2391. Serving Size : 1 Preparation Time : 0:00
  2392. Categories :
  2393. Amount Measure Ingredient -- Preparation Method
  2394. -------- ------------ --------------------------------
  2395. 1 cup sifted flour
  2396. 1/3 cup sugar
  2397. 1 can pecans -- (3 oz.)
  2398. 1/2 cup soft butter
  2399.  
  2400. Sift together flour and sugar into large bowl. Open can of pecans. Reserve 18 halves for garnish. Grind remainder and add to flour mixture.
  2401.  
  2402. Blend in soft butter with spoon or pastry blender to form a dough. Chill 1 to 2 hours.
  2403.  
  2404. Roll out on floured pastry cloth or board to 1/8" thickness. Cut into rounds with floured 2 1/4" cutter. Place on ungreased baking sheet.
  2405.  
  2406. Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden brown. These cookies are delicious plain or made into sandwich with chocolate butter filling.
  2407.  
  2408. CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1 Square unsweetened chocolate, melted and cooled
  2409.  
  2410. Cream butter and sifted confectioners sugar. Blend in chocolate.
  2411.  
  2412. CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled
  2413.  
  2414. Cream butter and confectioners sugar. Add egg yolk and chocolate. Blend well.
  2415.  
  2416. Possum Kingdom Lake Cookbook
  2417.  
  2418. MC Formatted using MC Buster & SNT on 4/10/98
  2419.  
  2420.  
  2421.  
  2422.  
  2423.  
  2424.  
  2425.  
  2426.  
  2427.  
  2428.  
  2429. - - - - - - - - - - - - - - - - - - -
  2430.  
  2431.  
  2432.  
  2433.  
  2434. Nutr. Assoc. : 0
  2435. * Exported from MasterCook *
  2436.  
  2437. Nusskipferl (Nut Crescents)
  2438.  
  2439. Recipe By :
  2440. Serving Size : 10 Preparation Time : 0:00
  2441. Categories :
  2442. Amount Measure Ingredient -- Preparation Method
  2443. -------- ------------ --------------------------------
  2444. 1 package yeast; active dry
  2445. 4 cups flour; unbleached, unsifted
  2446. 1 cup butter
  2447. 1 cup sour cream
  2448. 3 egg yolks; large
  2449. ----------filling-----------
  2450. 3 egg whites; large
  2451. 1 cup almonds -- ground
  2452. 1 cup sugar
  2453. 1 teaspoon vanilla
  2454.  
  2455. Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crescents.
  2456.  
  2457.  
  2458.  
  2459.  
  2460.  
  2461.  
  2462.  
  2463.  
  2464.  
  2465. - - - - - - - - - - - - - - - - - - -
  2466.  
  2467.  
  2468.  
  2469.  
  2470. Nutr. Assoc. : 0
  2471. * Exported from MasterCook *
  2472.  
  2473. No Bake Jiffy Candy Cookies
  2474.  
  2475. Recipe By :
  2476. Serving Size : 1 Preparation Time : 0:00
  2477. Categories :
  2478. Amount Measure Ingredient -- Preparation Method
  2479. -------- ------------ --------------------------------
  2480. 2 cups raw oatmeal -- quick cook
  2481. 1 cup coconut
  2482. 1 cup pecans -- chopped
  2483. 3 tablespoons cocoa
  2484. 2 cups sugar
  2485. 1/2 cup milk
  2486. 1 stick margarine
  2487. 2 teaspoons vanilla
  2488. 1 teaspoon butter flavoring
  2489.  
  2490. Mix oatmeal, coconut, pecans and cocoa in large bowl.
  2491.  
  2492. Mix sugar, milk, margarine, vanilla and butter flavoring in a sauce pan. Bring to a boil, and let boil slowly for one minute.
  2493.  
  2494. Remove from heat, and pour over dry mixture. Stir.
  2495.  
  2496. Drop by teaspoon on waxed paper.
  2497.  
  2498. Possum Kingdom Lake Cookbook
  2499.  
  2500. MC Formatted using MC Buster & SNT on 4/10/98
  2501.  
  2502.  
  2503.  
  2504.  
  2505.  
  2506.  
  2507.  
  2508.  
  2509.  
  2510.  
  2511. - - - - - - - - - - - - - - - - - - -
  2512.  
  2513.  
  2514.  
  2515.  
  2516. Nutr. Assoc. : 0
  2517. * Exported from MasterCook *
  2518.  
  2519. No Bake Cocoa Oatmeal Cookies
  2520.  
  2521. Recipe By :
  2522. Serving Size : 1 Preparation Time : 0:00
  2523. Categories :
  2524. Amount Measure Ingredient -- Preparation Method
  2525. -------- ------------ --------------------------------
  2526. 1 1/2 cups sugar
  2527. 4 teaspoons cocoa
  2528. 1/2 cup sweet milk
  2529. 1 stick butter
  2530. 1/2 cup peanut butter
  2531. 1 teaspoon vanilla
  2532. 1 Pinch salt
  2533. 3 cups oatmeal
  2534. 1/2 package miniature marshmallows
  2535.  
  2536. Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes using a large saucepan. Remove from fire.
  2537.  
  2538. Add peanut butter, oatmeal, vanilla and salt, stir well.
  2539.  
  2540. Add marshmallows.
  2541.  
  2542. Drop on wax paper.
  2543.  
  2544. Possum Kingdom Lake Cookbook
  2545.  
  2546. MC Formatted using MC Buster & SNT on 4/10/98
  2547.  
  2548.  
  2549.  
  2550.  
  2551.  
  2552.  
  2553.  
  2554.  
  2555.  
  2556.  
  2557. - - - - - - - - - - - - - - - - - - -
  2558.  
  2559.  
  2560.  
  2561.  
  2562. Nutr. Assoc. : 0
  2563. * Exported from MasterCook *
  2564.  
  2565. No Bake Amy's Good Cookies
  2566.  
  2567. Recipe By :
  2568. Serving Size : 1 Preparation Time : 0:00
  2569. Categories :
  2570. Amount Measure Ingredient -- Preparation Method
  2571. -------- ------------ --------------------------------
  2572. 2 cups sugar
  2573. 1/2 cup milk
  2574. 3 tablespoons cocoa
  2575. 1 stalk margarine -- cut in thin slices
  2576. 3 tablespoons peanut butter
  2577. 2 cups quick-cooking oats
  2578. 1 tablespoon vanilla
  2579.  
  2580. Mix sugar, cocoa, and milk. add margarine and boil for 2 minutes. Remove from heat and beat in remaining ingredients.
  2581.  
  2582. Lay out on counter new foil, enough to put cookies on. Drop 1 teaspoon on foil and let stand till its gets hard and dry.
  2583.  
  2584. Makes about 60 cookies.
  2585.  
  2586.  
  2587.  
  2588.  
  2589.  
  2590.  
  2591.  
  2592.  
  2593.  
  2594. - - - - - - - - - - - - - - - - - - -
  2595.  
  2596.  
  2597.  
  2598.  
  2599. Nutr. Assoc. : 0
  2600. * Exported from MasterCook *
  2601.  
  2602. Mrs. Fields White Chocolate Chip
  2603.  
  2604. Recipe By :
  2605. Serving Size : 24 Preparation Time : 0:00
  2606. Categories :
  2607. Amount Measure Ingredient -- Preparation Method
  2608. -------- ------------ --------------------------------
  2609. 2/3 cup butter plus 2 tbs.
  2610. 1/2 cup sugar
  2611. 1/2 cup dark brown sugar
  2612. 1 egg
  2613. 1 teaspoon vanilla
  2614. 1 1/2 cups flour
  2615. 3 1/2 ounces macadamia nuts -- chopped
  2616. 6 ounces white chocolate -- chopped in
  2617.  
  2618. Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stir in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the remove to rack to cool completely.
  2619.  
  2620.  
  2621.  
  2622.  
  2623.  
  2624.  
  2625.  
  2626.  
  2627.  
  2628. - - - - - - - - - - - - - - - - - - -
  2629.  
  2630.  
  2631.  
  2632.  
  2633. Nutr. Assoc. : 0
  2634. * Exported from MasterCook *
  2635.  
  2636. Mrs. Field's Cinnamon Sugar Butter Cookies
  2637.  
  2638. Recipe By :
  2639. Serving Size : 36 Preparation Time : 0:00
  2640. Categories :
  2641. Amount Measure Ingredient -- Preparation Method
  2642. -------- ------------ --------------------------------
  2643. -----topping-----
  2644. 3 tablespoons sugar
  2645. 1 tablespoon ground cinnamon
  2646. -----cookies-----
  2647. 2 1/2 cups flour
  2648. 1/2 teaspoon baking soda
  2649. 1/4 teaspoon salt
  2650. 1 cup dark brown sugar -- pack
  2651. 1/2 cup sugar
  2652. 1 cup salted butter -- soft
  2653. 2 large eggs
  2654. 2 teaspoons pure vanilla extract
  2655.  
  2656. Preheat oven to 300:F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
  2657.  
  2658.  
  2659.  
  2660.  
  2661.  
  2662.  
  2663.  
  2664.  
  2665.  
  2666. - - - - - - - - - - - - - - - - - - -
  2667.  
  2668.  
  2669.  
  2670.  
  2671. Nutr. Assoc. : 0
  2672. * Exported from MasterCook *
  2673.  
  2674. Mothers Old Fashion Sugar Cookies
  2675.  
  2676. Recipe By :
  2677. Serving Size : 1 Preparation Time : 0:00
  2678. Categories :
  2679. Amount Measure Ingredient -- Preparation Method
  2680. -------- ------------ --------------------------------
  2681. 4 cups flour
  2682. 1 1/2 cups sugar
  2683. 2 teaspoons cream of tartar
  2684. 1 cup melted shortening
  2685. 2 Eggs
  2686. 1 teaspoon soda
  2687. 1/2 cup sweet milk
  2688. Flavoring to taste
  2689.  
  2690. Mix all ingredients.
  2691.  
  2692. Roll dough and cut with cookie cutter. Sprinkle top with sugar.
  2693.  
  2694. Bake.
  2695.  
  2696. Possum Kingdom Lake Cookbook
  2697.  
  2698. MC Formatted using MC Buster & SNT on 4/10/98
  2699.  
  2700.  
  2701.  
  2702.  
  2703.  
  2704.  
  2705.  
  2706.  
  2707.  
  2708.  
  2709. - - - - - - - - - - - - - - - - - - -
  2710.  
  2711.  
  2712.  
  2713.  
  2714. Nutr. Assoc. : 0
  2715. * Exported from MasterCook *
  2716.  
  2717. Monster Cookies
  2718.  
  2719. Recipe By : Peggy Patton
  2720. Serving Size : 1 Preparation Time : 0:00
  2721. Categories :
  2722. Amount Measure Ingredient -- Preparation Method
  2723. -------- ------------ --------------------------------
  2724. 1 cup brown sugar
  2725. 1 cup sugar
  2726. 1/2 cup margarine softened
  2727. 3 Eggs
  2728. 1 teaspoon vanilla
  2729. 1 teaspoon Light syrup -- (Karo or pancake)
  2730. 1 1/2 cups peanut butter
  2731. 2 teaspoons soda
  2732. 4 1/2 cups oatmeal
  2733. 1 cup semisweet chocolate chips
  2734. 4 ounces M&M -- plain or peanut
  2735.  
  2736. Mix ingredients in order given.
  2737.  
  2738. Drop by teaspoonful on ungreased cookie sheet.
  2739.  
  2740. Bake at 350 degrees for 15 minutes. (I bake mine 10 - 12 minutes).
  2741.  
  2742. Makes 7 dozen.
  2743.  
  2744. Possum Kingdom Lake Cookbook
  2745.  
  2746. MC Formatted using MC Buster & SNT on 4/10/98
  2747.  
  2748.  
  2749.  
  2750.  
  2751.  
  2752.  
  2753.  
  2754.  
  2755.  
  2756.  
  2757. - - - - - - - - - - - - - - - - - - -
  2758.  
  2759.  
  2760.  
  2761.  
  2762. Nutr. Assoc. : 0
  2763. * Exported from MasterCook *
  2764.  
  2765. Mini Big Macs
  2766.  
  2767. Recipe By :
  2768. Serving Size : 0 Preparation Time : 0:00
  2769. Categories :
  2770. Amount Measure Ingredient -- Preparation Method
  2771. -------- ------------ --------------------------------
  2772. 2 vanilla wafers
  2773. chocolate mint wafer
  2774. coconut -- flaked
  2775. honey -- warmed
  2776. sesame seeds
  2777. white frosting
  2778.  
  2779. Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with sesame seeds. Color flaked coconut let tuce green by diluting food color with water and sprinkling/shaking/rubbing in a plastic bag until color is evenly distributed. Spread on a plate and let dry.
  2780.  
  2781. Using white frosting as the mayonnaise/glue, layer cooky, mayo, lettuce, Chocolate mint patty, mayo, and sesame topped cooky to look like a burger. Neat for individual place setting name tags (written on top of bun) or favors to go with the big cake.
  2782.  
  2783. Posted on GEnie's Food & Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)
  2784.  
  2785.  
  2786.  
  2787.  
  2788.  
  2789.  
  2790.  
  2791.  
  2792.  
  2793. - - - - - - - - - - - - - - - - - - -
  2794.  
  2795.  
  2796.  
  2797.  
  2798. Nutr. Assoc. : 0
  2799. * Exported from MasterCook *
  2800.  
  2801. Mighty Oak Tree Cookies (No-Bake)
  2802.  
  2803. Recipe By : Jo Anne Merrill
  2804. Serving Size : 60 Preparation Time : 0:00
  2805. Categories :
  2806. Amount Measure Ingredient -- Preparation Method
  2807. -------- ------------ --------------------------------
  2808. 1 cup peanut butter
  2809. 1/4 cup margarine
  2810. 1 teaspoon vanilla extract
  2811. 1 1/2 cups powdered sugar,sifted
  2812. 1/2 cup flour,all-purpose
  2813. 1 cup chocolate chips -- melted
  2814. 1/2 cup nuts -- chopped
  2815.  
  2816. These cookies are no-bake, named for the look-alike nuts of the state tree of Ohio. This was a sweepstakes winner in its class at Del Mar Fair, 1993. Recipe by Marissa, 5 and Justin Clanton, 16, of Chula Vista Ca 1-Line 2 cookie sheets with waxed paper. Beat the peanut butter, margarine and vanilla together until smooth. Slowly beat in powdered sugar and flour until well blended. 2-Roll rounded teaspoonsful of dough into balls and push up to make a point. Refrigerate until firm. 3-Dip flat part of cookie into melted chocolate, halfway up. Roll in chopped nuts. Place on cookie sheets and put in refrigerate until chocolate is set. Makes about 60 cookies. Jo Anne Merrill
  2817.  
  2818.  
  2819.  
  2820.  
  2821.  
  2822.  
  2823.  
  2824.  
  2825.  
  2826. - - - - - - - - - - - - - - - - - - -
  2827.  
  2828.  
  2829.  
  2830.  
  2831. Nutr. Assoc. : 0
  2832. * Exported from MasterCook *
  2833.  
  2834. Mexican Cheese Cookies
  2835.  
  2836. Recipe By :
  2837. Serving Size : 24 Preparation Time : 0:00
  2838. Categories :
  2839. Amount Measure Ingredient -- Preparation Method
  2840. -------- ------------ --------------------------------
  2841. 1/2 cup sugar
  2842. 1/3 cup margarine
  2843. 1 cup monterey jack cheese -- shredded
  2844. 1 cup all-purpose flour
  2845. 1 teaspoon baking powder
  2846. 1/4 teaspoon salt
  2847. 1 large egg -- beaten
  2848.  
  2849. Heat oven to 375 degrees. 1-Mix sugar and softened margarine; stir in cheese. Stir in remaining ingredients except egg. 2-Roll dough by teaspoonsful into sticks, about 3 1/2 by 1/2 inch. Place on lightly greased cookie sheet. Press sticks lightly to flatten. Brush with beaten egg. 3-Bake until light brown around edges only, 8-10 minutes. Immediately remove from sheet and cool on wire racks. These unique cookies are crisp. Yield: about 2 dozen.
  2850.  
  2851.  
  2852.  
  2853.  
  2854.  
  2855.  
  2856.  
  2857.  
  2858.  
  2859. - - - - - - - - - - - - - - - - - - -
  2860.  
  2861.  
  2862.  
  2863.  
  2864. Nutr. Assoc. : 0
  2865. * Exported from MasterCook *
  2866.  
  2867. Mary's Boiled Cookies
  2868.  
  2869. Recipe By : Mary, Beech Island, SC
  2870. Serving Size : 1 Preparation Time : 0:00
  2871. Categories :
  2872. Amount Measure Ingredient -- Preparation Method
  2873. -------- ------------ --------------------------------
  2874. 2 cups sugar
  2875. 1/2 cup butter
  2876. 1/2 cup peanut butter
  2877. 1/2 cup milk
  2878. 3 teaspoons cocoa
  2879. 3 cups oatmeal
  2880. 1 1/2 teaspoons vanilla
  2881.  
  2882. Mix sugar, butter, peanut butter, milk and cocoa. Place in saucepan and boil for 3 minutes.
  2883.  
  2884. add oatmeal and vanilla. Drop by teaspoons on dish and cool.
  2885.  
  2886.  
  2887.  
  2888.  
  2889.  
  2890.  
  2891.  
  2892.  
  2893.  
  2894.  
  2895. - - - - - - - - - - - - - - - - - - -
  2896.  
  2897.  
  2898.  
  2899.  
  2900. Nutr. Assoc. : 0
  2901. * Exported from MasterCook *
  2902.  
  2903. Maple-Pecan Balls
  2904.  
  2905. Recipe By : Woman's Day, Cookies & Sweet Treats
  2906. Serving Size : 24 Preparation Time : 0:00
  2907. Categories :
  2908. Amount Measure Ingredient -- Preparation Method
  2909. -------- ------------ --------------------------------
  2910. 1/2 cup butter or margarine
  2911. --at room temperature
  2912. 1/2 cup light brown sugar, packed
  2913. 2 tablespoons granulated sugar
  2914. 1/2 teaspoon baking powder
  2915. 1 large egg
  2916. 1 teaspoon maple extract
  2917. 1 teaspoon vanilla extract
  2918. 1 1/2 cups all-purpose flour
  2919. 3/4 cup pecans -- finely chopped
  2920. 24 pecan halves
  2921. powdered sugar
  2922.  
  2923. Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times. With the mixer on low speed, gradually add the flour, beating just until blended. Stir in the pecans. Shape level measuring tablespoonfuls of dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball. Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar. Penny Halsey (ATBN65B).
  2924.  
  2925.  
  2926.  
  2927.  
  2928.  
  2929.  
  2930.  
  2931.  
  2932.  
  2933. - - - - - - - - - - - - - - - - - - -
  2934.  
  2935.  
  2936.  
  2937.  
  2938. Nutr. Assoc. : 0
  2939. * Exported from MasterCook *
  2940.  
  2941. Magic Cookie Bars
  2942.  
  2943. Recipe By :
  2944. Serving Size : 1 Preparation Time : 0:00
  2945. Categories :
  2946. Amount Measure Ingredient -- Preparation Method
  2947. -------- ------------ --------------------------------
  2948. 1/2 cup margarine or butter
  2949. 1 1/2 cups graham cracker crumbs
  2950. 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
  2951. 1 cup semi-sweet chocolate morsels
  2952. 1 1/3 cups flaked coconut
  2953. 1 cup chopped nuts
  2954.  
  2955. Preheat oven to 350 degrees (325 degrees for glass dish)
  2956.  
  2957. In 13x9" baking pan, melt margarine in oven.
  2958.  
  2959. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs.
  2960.  
  2961. Top with remaining ingredients; press down firmly.
  2962.  
  2963. Bake 25 to 30 minutes or until lightly browned.
  2964.  
  2965. Cool. Chill thoroughly is desired.
  2966.  
  2967. Cut into bars.
  2968.  
  2969. Store loosely covered at room temperature.
  2970.  
  2971. Makes 36 bars.
  2972.  
  2973. Possum Kingdom Lake Cookbook
  2974.  
  2975. MC Formatted using MC Buster & SNT on 4/10/98
  2976.  
  2977.  
  2978.  
  2979.  
  2980.  
  2981.  
  2982.  
  2983.  
  2984.  
  2985.  
  2986. - - - - - - - - - - - - - - - - - - -
  2987.  
  2988.  
  2989.  
  2990.  
  2991. Nutr. Assoc. : 0
  2992. * Exported from MasterCook *
  2993.  
  2994. Lemon Doodles
  2995.  
  2996. Recipe By : Land O Lakes Cookie Collection
  2997. Serving Size : 48 Preparation Time : 0:00
  2998. Categories :
  2999. Amount Measure Ingredient -- Preparation Method
  3000. -------- ------------ --------------------------------
  3001. 2 1/2 cups all-purpose flour
  3002. 1 1/2 cups granulated sugar
  3003. 3/4 cup coconut flakes
  3004. 1 cup butter -- softened
  3005. 2 eggs
  3006. 1 1/2 teaspoons cream of tartar
  3007. 1 teaspoon baking soda
  3008. 1/4 teaspoon salt
  3009. 1 tablespoon lemon juice
  3010. 1/2 teaspoon lemon peel -- grated
  3011.  
  3012. Preheat oven to 400 degrees. In a large mixer bowl, combine all ingredients. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until the edges are lightly browned. Remove from the pans immediately.
  3013.  
  3014.  
  3015.  
  3016.  
  3017.  
  3018.  
  3019.  
  3020.  
  3021.  
  3022. - - - - - - - - - - - - - - - - - - -
  3023.  
  3024.  
  3025.  
  3026.  
  3027. Nutr. Assoc. : 0
  3028. * Exported from MasterCook *
  3029.  
  3030. Lemon Cut-Out Cookies
  3031.  
  3032. Recipe By :
  3033. Serving Size : 1 Preparation Time : 0:00
  3034. Categories :
  3035. Amount Measure Ingredient -- Preparation Method
  3036. -------- ------------ --------------------------------
  3037. 1/2 cup butter or margarine -- softened
  3038. 1 1/2 cups sugar
  3039. 1 Egg
  3040. 2 3/4 cups unsifted flour
  3041. 1 teaspoon baking powder
  3042. 1/2 teaspoon baking soda
  3043. 1/4 teaspoon salt
  3044. 1/2 cup ReaLemon Reconstituted Lemon Juice
  3045. Colored sugar or Lemon Icing
  3046.  
  3047. In large mixer bowl, cream together butter and sugar; beat in egg.
  3048.  
  3049. Stir dry ingredients together; add alternately with ReaLemon to creamed mixture. Mix well. (Dough will be soft)
  3050.  
  3051. Chill overnight.
  3052.  
  3053. Preheat oven to 400 degrees.
  3054.  
  3055. On well-floured surface, roll out 1/3 of dough to 1/8" thickness; chill remaining dough.
  3056.  
  3057. Cut out cookies with floured cutters; sprinkle with colored sugar if desired.
  3058.  
  3059. Place 1" apart on greased baking sheets.
  3060.  
  3061. Bake 6 to 8 minutes or until edges are lightly browned.
  3062.  
  3063. Cool, Ice and decorate if desired.
  3064.  
  3065. Possum Kingdom Lake Cookbook
  3066.  
  3067. MC Formatted using MC Buster & SNT on 4/10/98
  3068.  
  3069.  
  3070.  
  3071.  
  3072.  
  3073.  
  3074.  
  3075.  
  3076.  
  3077.  
  3078. - - - - - - - - - - - - - - - - - - -
  3079.  
  3080.  
  3081.  
  3082.  
  3083. Nutr. Assoc. : 0
  3084. * Exported from MasterCook *
  3085.  
  3086. Lemon Bar Cookies
  3087.  
  3088. Recipe By : Janis Alling
  3089. Serving Size : 1 Preparation Time : 0:00
  3090. Categories :
  3091. Amount Measure Ingredient -- Preparation Method
  3092. -------- ------------ --------------------------------
  3093. 2 cups flour
  3094. 1 cup confectioners sugar
  3095. 1 Cup oleo
  3096. 1/2 teaspoon salt
  3097. 4 Eggs -- well beaten
  3098. 1 3/4 cups sugar
  3099. 1/2 cup lemon juice
  3100. 1/4 teaspoon salt
  3101. 1 teaspoon baking powder
  3102. 2 tablespoons flour
  3103. 1 cup coconut
  3104.  
  3105. Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with pastry blender.
  3106.  
  3107. Pat mixture into a 9 x 13 pan.
  3108.  
  3109. Bake at 350 degrees for 20 minutes.
  3110.  
  3111. Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and coconut well.
  3112.  
  3113. Pour over crust.
  3114.  
  3115. Bake 15 to 20 minutes.
  3116.  
  3117. Cut while warm.
  3118.  
  3119. Possum Kingdom Lake Cookbook
  3120.  
  3121. MC Formatted using MC Buster & SNT on 4/10/98
  3122.  
  3123.  
  3124.  
  3125.  
  3126.  
  3127.  
  3128.  
  3129.  
  3130.  
  3131.  
  3132. - - - - - - - - - - - - - - - - - - -
  3133.  
  3134.  
  3135.  
  3136.  
  3137. Nutr. Assoc. : 0
  3138. * Exported from MasterCook *
  3139.  
  3140. Honey-Almond Rugelach
  3141.  
  3142. Recipe By : Woman's Day, Holiday Baking 1994
  3143. Serving Size : 32 Preparation Time : 0:00
  3144. Categories :
  3145. Amount Measure Ingredient -- Preparation Method
  3146. -------- ------------ --------------------------------
  3147. 1 cup butter or margarine -- softened
  3148. 3 ounces cream cheese -- softened
  3149. 8 tablespoons honey -- divided
  3150. 2 cups all-purpose flour
  3151. 1 teaspoon lemon juice
  3152. 1 teaspoon ground cinnamon
  3153. 1 cup almonds -- finely chopped
  3154. 1/2 cup dried cherries -- or cranberries
  3155.  
  3156. In a large bowl with an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in the flour until the dough holds together. Form the dough into a ball; wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees; line cookie sheets with parchment paper and grease the parchment. Divide the dough into fourths. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough, one piece at a time, into a 9-inch circle. In a small bowl or cup, combine 2 tablespoons honey and lemon juice; mix well. Brush the dough with some of the honey mixture; sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping 1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at the wide outer edge, roll up each triangle jelly roll style, toward the tip. Gently bend both ends to form a crescent. Place on prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25 minutes, or until golden brown. Remove from the pan and cool on wire racks. Unbaked crescents may be stored in a freezer-safe container or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B).
  3157.  
  3158.  
  3159.  
  3160.  
  3161.  
  3162.  
  3163.  
  3164.  
  3165.  
  3166. - - - - - - - - - - - - - - - - - - -
  3167.  
  3168.  
  3169.  
  3170.  
  3171. Nutr. Assoc. : 0
  3172. * Exported from MasterCook *
  3173.  
  3174. Hermits
  3175.  
  3176. Recipe By :
  3177. Serving Size : 1 Preparation Time : 0:00
  3178. Categories :
  3179. Amount Measure Ingredient -- Preparation Method
  3180. -------- ------------ --------------------------------
  3181. 1 3/4 cups sifted flour
  3182. 1 teaspoon baking powder
  3183. 1/4 teaspoon salt
  3184. 1 teaspoon cloves
  3185. 1 teaspoon allspice
  3186. 1 teaspoon cinnamon
  3187. 2/3 cup shortening
  3188. 1 cup sugar
  3189. 2 Eggs -- well beaten
  3190. 1 cup seeded raisins
  3191. 2 tablespoons citron -- chopped
  3192.  
  3193. Sift flour once, measure, add baking powder, salt and spices and sift together three times.
  3194.  
  3195. Cream shortening, add sugar gradually, and cream together until light and fluffy.
  3196.  
  3197. Add eggs; then flour gradually. Add raisins and citron.
  3198.  
  3199. Drop from teaspoon on greased baking sheet. Bake in hot oven (375 degrees) 10 to 15 minutes.
  3200.  
  3201. Makes 4 dozen hermits.
  3202.  
  3203. Possum Kingdom Lake Cookbook
  3204.  
  3205. MC Formatted using MC Buster & SNT on 4/9/98
  3206.  
  3207.  
  3208.  
  3209.  
  3210.  
  3211.  
  3212.  
  3213.  
  3214.  
  3215.  
  3216. - - - - - - - - - - - - - - - - - - -
  3217.  
  3218.  
  3219.  
  3220.  
  3221. Nutr. Assoc. : 0
  3222. * Exported from MasterCook *
  3223.  
  3224. Frying Pan Cookies
  3225.  
  3226. Recipe By : Katie Lewis
  3227. Serving Size : 1 Preparation Time : 0:00
  3228. Categories :
  3229. Amount Measure Ingredient -- Preparation Method
  3230. -------- ------------ --------------------------------
  3231. 2 tablespoons butter
  3232. 1 cup white sugar
  3233. 2 Eggs -- beaten
  3234. 4 teaspoons salt
  3235. 1 package dates
  3236. 1 teaspoon vanilla
  3237. 1/2 cup chopped nuts
  3238. 2 1/2 cups rice krispies
  3239. Flake coconut
  3240.  
  3241. Melt butter in frying pan, take off flame.
  3242.  
  3243. Add sugar, eggs, salt and dates. Cook over low heat.
  3244.  
  3245. Add vanilla, nuts and rice Krispies.
  3246.  
  3247. While still warm form small balls and roll in coconut.
  3248.  
  3249. Possum Kingdom Lake Cookbook
  3250.  
  3251. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  3252.  
  3253.  
  3254.  
  3255.  
  3256.  
  3257.  
  3258.  
  3259.  
  3260.  
  3261.  
  3262. - - - - - - - - - - - - - - - - - - -
  3263.  
  3264.  
  3265.  
  3266.  
  3267. Nutr. Assoc. : 0
  3268. * Exported from MasterCook *
  3269.  
  3270. Fruit Drop Cookies
  3271.  
  3272. Recipe By :
  3273. Serving Size : 1 Preparation Time : 0:00
  3274. Categories :
  3275. Amount Measure Ingredient -- Preparation Method
  3276. -------- ------------ --------------------------------
  3277. 1 cup Eagle Brand Sweet Condensed milk
  3278. 1 cup Coconut
  3279. 1 cup candied fruit
  3280. 1 cup walnuts
  3281. 1/2 teaspoon vanilla
  3282.  
  3283. Mix together and drop on a well greased cookie sheet.
  3284.  
  3285. Bake at 350 degrees for 10 to 12 minutes.
  3286.  
  3287. Possum Kingdom Lake Cookbook
  3288.  
  3289. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  3290.  
  3291.  
  3292.  
  3293.  
  3294.  
  3295.  
  3296.  
  3297.  
  3298.  
  3299.  
  3300. - - - - - - - - - - - - - - - - - - -
  3301.  
  3302.  
  3303.  
  3304.  
  3305. Nutr. Assoc. : 0
  3306. * Exported from MasterCook *
  3307.  
  3308. Ella's Buckeye Balls
  3309.  
  3310. Recipe By : Ella Bailey, Anniston, AL
  3311. Serving Size : 1 Preparation Time : 0:00
  3312. Categories :
  3313. Amount Measure Ingredient -- Preparation Method
  3314. -------- ------------ --------------------------------
  3315. 1 pound butter
  3316. 2 pounds peanut butter
  3317. 3 pounds powdered sugar
  3318. 12 ounces chocolate -- melted
  3319. 3 ounces paraffin wax
  3320.  
  3321. Melt chocolate and paraffin wax in double boiler and keep warm.
  3322.  
  3323. Mix butter, peanut butter and sugar together. Make balls and dip in chocolate mixture.
  3324.  
  3325. Place on wax paper on a try and place in refrigerator until cool.
  3326.  
  3327.  
  3328.  
  3329.  
  3330.  
  3331.  
  3332.  
  3333.  
  3334.  
  3335. - - - - - - - - - - - - - - - - - - -
  3336.  
  3337.  
  3338.  
  3339.  
  3340. Nutr. Assoc. : 0
  3341. * Exported from MasterCook *
  3342.  
  3343. Doubly Delicious Chocolate Cookies
  3344.  
  3345. Recipe By :
  3346. Serving Size : 1 Preparation Time : 0:00
  3347. Categories :
  3348. Amount Measure Ingredient -- Preparation Method
  3349. -------- ------------ --------------------------------
  3350. 24 ounces Semi-sweet chocolate morsels
  3351. 2 1/2 cups all-purpose flour
  3352. 1 1/2 teaspoons baking soda
  3353. 1 teaspoon salt
  3354. 1 cup butter -- softened
  3355. 1/2 cup sugar
  3356. 1/2 cup firmly packed brown sugar
  3357. 1 teaspoon vanilla extract
  3358. 2 Eggs
  3359. 1 cup chopped nuts
  3360.  
  3361. Preheat oven to 375 degrees.
  3362.  
  3363. Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate morsels; cool to room temperature.
  3364.  
  3365. In small bowl, combine flour baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Add melted morsels and eggs; beat until light and fluffy. Gradually blend in flour mixture. Stir in remaining chocolate morsels and nuts.
  3366.  
  3367. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3368.  
  3369. Bake 8 to 10 minutes.
  3370.  
  3371. NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10 minutes.
  3372.  
  3373. Makes 3 1/2 dozen 2 1/2" cookies.
  3374.  
  3375. Possum Kingdom Lake Cookbook
  3376.  
  3377. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  3378.  
  3379.  
  3380.  
  3381.  
  3382.  
  3383.  
  3384.  
  3385.  
  3386.  
  3387.  
  3388. - - - - - - - - - - - - - - - - - - -
  3389.  
  3390.  
  3391.  
  3392.  
  3393. Nutr. Assoc. : 0
  3394. * Exported from MasterCook *
  3395.  
  3396. Double Chocolate Refrigerator Cookies
  3397.  
  3398. Recipe By :
  3399. Serving Size : 96 Preparation Time : 0:00
  3400. Categories :
  3401. Amount Measure Ingredient -- Preparation Method
  3402. -------- ------------ --------------------------------
  3403. 2 3/4 cups all-purpose flour
  3404. 1/2 teaspoon baking powder
  3405. 1/2 teaspoon salt
  3406. 1/4 teaspoon baking soda
  3407. 1/4 teaspoon cinnamon
  3408. 1 cup butter or margarine -- softened
  3409. 1 cup sugar
  3410. 1 cup packed brown sugar
  3411. 4 ounces semisweet chocolate -- melted
  3412. 1 egg
  3413. 1 teaspoon vanilla extract
  3414. 2 cups semisweet chocolate mini chips
  3415.  
  3416. Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream butter or margarine and sugars. Beat in melted chocolate, egg and vanilla until light and fluffy. Stir in flour mixture and chocolate chips just until blended. Shape into three 8" rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and then with aluminum foil. chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into 1/4" slices with sharp knife. Bake on ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are wrapped tightly, they will keep refrigerated for a week to 10 days or frozen for 2 months.
  3417.  
  3418.  
  3419.  
  3420.  
  3421.  
  3422.  
  3423.  
  3424.  
  3425.  
  3426. - - - - - - - - - - - - - - - - - - -
  3427.  
  3428.  
  3429.  
  3430.  
  3431. Nutr. Assoc. : 0
  3432. * Exported from MasterCook *
  3433.  
  3434. Deluxe Chocolate Pecan Cookies
  3435.  
  3436. Recipe By :
  3437. Serving Size : 1 Preparation Time : 0:00
  3438. Categories :
  3439. Amount Measure Ingredient -- Preparation Method
  3440. -------- ------------ --------------------------------
  3441. 2 3/4 cups all-purpose flour
  3442. 1 1/4 teaspoons baking soda
  3443. 1 teaspoon salt
  3444. 1 1/2 cups butter -- softened
  3445. 1 1/2 cups firmly packed brown sugar
  3446. 2 Eggs
  3447. 1 teaspoon vanilla extract
  3448. 24 ounces semi-sweet chocolate morsels
  3449. 1 cup chopped pecans
  3450.  
  3451. Preheat oven to 375 degrees.
  3452.  
  3453. In small bowl, combine flour, baking soda and salt; set aside.
  3454.  
  3455. In large bowl, combine butter and brown sugar; beat until creamy.
  3456.  
  3457. Add eggs and vanilla extract; beat until light and fluffy. Gradually blend in flour mixture.
  3458.  
  3459. Stir in chocolate morsels and pecans.
  3460.  
  3461. Drop by well rounded tablespoonfuls onto ungreased cookie sheets.
  3462.  
  3463. Bake 10 to 12 minutes.
  3464.  
  3465. Makes 3 dozen 2 1/2" cookies.
  3466.  
  3467. Possum Kingdom Lake Cookbook
  3468.  
  3469. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  3470.  
  3471.  
  3472.  
  3473.  
  3474.  
  3475.  
  3476.  
  3477.  
  3478.  
  3479.  
  3480. - - - - - - - - - - - - - - - - - - -
  3481.  
  3482.  
  3483.  
  3484.  
  3485. Nutr. Assoc. : 0
  3486. * Exported from MasterCook *
  3487.  
  3488. Date-Orange Balls
  3489.  
  3490. Recipe By :
  3491. Serving Size : 1 Preparation Time : 0:00
  3492. Categories :
  3493. Amount Measure Ingredient -- Preparation Method
  3494. -------- ------------ --------------------------------
  3495. 1/2 cup butter
  3496. 3/4 cup sugar
  3497. 2 Eggs -- beaten
  3498. 2 cups sifted flour
  3499. 1 teaspoon baking powder
  3500. 1 teaspoon cinnamon
  3501. 1/4 teaspoon salt
  3502. 1 cup chopped dates
  3503. 1 tablespoon grated orange rind
  3504. Powdered sugar
  3505.  
  3506. Preheat oven to 375 degrees.
  3507.  
  3508. Cream butter and sugar together. Beat in eggs.
  3509.  
  3510. Sift dry ingredients together and add gradually to the butter-sugar-egg mixture.
  3511.  
  3512. Fold in the dates and orange rind.
  3513.  
  3514. Chill for one hour or more.
  3515.  
  3516. Flour hands, break off small pieces of dough, roll into balls and place on greased baking sheet.
  3517.  
  3518. Bake in preheated oven (375 degrees) for 10 to 15 minutes.
  3519.  
  3520. Toss hot cookies in a bag with powdered sugar. Cool on rack.
  3521.  
  3522. Makes about 45 cookies.
  3523.  
  3524. Possum Kingdom Lake Cookbook
  3525.  
  3526. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  3527.  
  3528.  
  3529.  
  3530.  
  3531.  
  3532.  
  3533.  
  3534.  
  3535.  
  3536.  
  3537. - - - - - - - - - - - - - - - - - - -
  3538.  
  3539.  
  3540.  
  3541.  
  3542. Nutr. Assoc. : 0
  3543. * Exported from MasterCook *
  3544.  
  3545. Date-Nutty Oatmeal Cookies
  3546.  
  3547. Recipe By : Woman's Day, Holiday Baking 1994
  3548. Serving Size : 30 Preparation Time : 0:00
  3549. Categories :
  3550. Amount Measure Ingredient -- Preparation Method
  3551. -------- ------------ --------------------------------
  3552. 3/4 cup vegetable shortening
  3553. --butter flavored
  3554. 1 1/4 cups light brown sugar, packed
  3555. 1 egg
  3556. 1/3 cup orange juice
  3557. 1 1/2 teaspoons vanilla extract
  3558. 3 cups rolled oats -- quick-cooking
  3559. 1 cup all-purpose flour
  3560. 1/2 teaspoon baking soda
  3561. 1/2 teaspoon salt
  3562. 1/4 teaspoon ground cinnamon
  3563. 1 cup sweetened coconut flakes
  3564. 1 cup chopped dates
  3565. 1 cup chopped nuts -- walnuts or pecans
  3566.  
  3567. Preheat oven to 375 degrees; grease cookie sheets. In a large bowl with an electric mixer on medium speed, beat the shortening, brown sugar, egg, orange juice and vanilla extract until well blended. In a medium bowl, combine the oats, flour, baking soda, salt and cinnamon. With the mixer on low speed, beat the flour mixture into the shortening mixture until just blended. Stir in the coconut, dates and nuts. Drop the dough by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake one cookie sheet at a time for 10 to 12 minutes, or until the cookies are lightly browned. Cool for 2 minutes on the cookies sheets. Remove to racks to cool completely.
  3568.  
  3569.  
  3570.  
  3571.  
  3572.  
  3573.  
  3574.  
  3575.  
  3576.  
  3577. - - - - - - - - - - - - - - - - - - -
  3578.  
  3579.  
  3580.  
  3581.  
  3582. Nutr. Assoc. : 0
  3583. * Exported from MasterCook *
  3584.  
  3585. Butterscotch Cookies
  3586.  
  3587. Recipe By : Possum Kingdom Lake Cookbook
  3588. Serving Size : 1 Preparation Time : 0:00
  3589. Categories :
  3590. Amount Measure Ingredient -- Preparation Method
  3591. -------- ------------ --------------------------------
  3592. 4 cups flour
  3593. 1 teaspoon soda
  3594. 1 teaspoon cream of tartar
  3595. 1/2 teaspoon salt
  3596. 1 cup butter
  3597. 2 cups brown sugar
  3598. 2 eggs
  3599. 1 teaspoon vanilla
  3600. 1 cup chopped nuts
  3601.  
  3602. Sift flour, soda, cream of tartar and salt together.
  3603.  
  3604. Cream butter and sugar until fluffy.
  3605.  
  3606. Add dry ingredients, eggs and vanilla. Beat well.
  3607.  
  3608. Add nuts.
  3609.  
  3610. Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
  3611.  
  3612. Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes.
  3613.  
  3614. Yield: 6 dozen cookies.
  3615.  
  3616.  
  3617.  
  3618.  
  3619.  
  3620.  
  3621.  
  3622.  
  3623.  
  3624.  
  3625.  
  3626.  
  3627. - - - - - - - - - - - - - - - - - - -
  3628.  
  3629.  
  3630.  
  3631.  
  3632. Nutr. Assoc. : 0
  3633. * Exported from MasterCook *
  3634.  
  3635. Butter Cookies
  3636.  
  3637. Recipe By :
  3638. Serving Size : 70 Preparation Time : 0:00
  3639. Categories :
  3640. Amount Measure Ingredient -- Preparation Method
  3641. -------- ------------ --------------------------------
  3642. 1 cup butter or margarine -- softened (2 sticks)
  3643. 1/2 cup sugar
  3644. 1 egg
  3645. 1 tablespoon vanilla
  3646. 3 cups martha white all-purpose -- flour, sifted
  3647. 1/2 teaspoon baking powder
  3648.  
  3649. Cream butter and sugar together in mixing bowl until light and fluffy. Add egg and vanilla; beat well. Sift flour and baking powder together; blend into creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to 425. Roll out a small amount of dough to 1/8-inch thickness on lightly floured board or pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into rounds with a 2 1/2-inch cutter; arrange one inch apart on ungreased baking sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.
  3650.  
  3651.  
  3652.  
  3653.  
  3654.  
  3655.  
  3656.  
  3657.  
  3658.  
  3659. - - - - - - - - - - - - - - - - - - -
  3660.  
  3661.  
  3662.  
  3663.  
  3664. Nutr. Assoc. : 0
  3665. * Exported from MasterCook *
  3666.  
  3667. Brownie Cookies
  3668.  
  3669. Recipe By :
  3670. Serving Size : 48 Preparation Time : 0:00
  3671. Categories :
  3672. Amount Measure Ingredient -- Preparation Method
  3673. -------- ------------ --------------------------------
  3674. 4 ounces semisweet chocolate
  3675. 1 ounce unsweetened chocolate
  3676. 2 1/3 cups sifted all-purpose flour
  3677. 1 1/2 teaspoons baking soda
  3678. 1/2 teaspoon baking powder
  3679. 1/4 pound unsalted butter
  3680. 1 cup granulated sugar
  3681. 1 tablespoon vanilla extract
  3682. 2 egg
  3683. 1 tablespoon milk
  3684. 3/4 cup finely chopped walnuts
  3685.  
  3686. 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degrees. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal.
  3687.  
  3688.  
  3689.  
  3690.  
  3691.  
  3692.  
  3693.  
  3694.  
  3695.  
  3696. - - - - - - - - - - - - - - - - - - -
  3697.  
  3698.  
  3699.  
  3700.  
  3701. Nutr. Assoc. : 0
  3702. * Exported from MasterCook *
  3703.  
  3704. Braune Zucker Platzchen (Brown Sugar Cookies)
  3705.  
  3706. Recipe By :
  3707. Serving Size : 6 Preparation Time : 0:00
  3708. Categories :
  3709. Amount Measure Ingredient -- Preparation Method
  3710. -------- ------------ --------------------------------
  3711. 1 1/2 cups brown sugar; frimly packed
  3712. 2/3 cup shortening
  3713. 2 eggs; large
  3714. 2 tablespoons milk
  3715. 1 tablespoon orange rind; grated
  3716. 2 teaspoons baking powder
  3717. 1 teaspoon cinnamon
  3718. 1/2 teaspoon cloves
  3719. 1/4 teaspoon salt
  3720. 2 cups unbleached flour
  3721. 1 cup raisins
  3722. 1/2 cup nuts; chopped, if desired
  3723.  
  3724. Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.
  3725.  
  3726.  
  3727.  
  3728.  
  3729.  
  3730.  
  3731.  
  3732.  
  3733.  
  3734. - - - - - - - - - - - - - - - - - - -
  3735.  
  3736.  
  3737.  
  3738.  
  3739. Nutr. Assoc. : 0
  3740. * Exported from MasterCook *
  3741.  
  3742. Brandy Balls
  3743.  
  3744. Recipe By : Charlotte Kaster from Holyoke MA - Feb. '90
  3745. Serving Size : 6 Preparation Time : 0:00
  3746. Categories :
  3747. Amount Measure Ingredient -- Preparation Method
  3748. -------- ------------ --------------------------------
  3749. 2 Packages Vanilla Wafer Cookies
  3750. 1/4 Cup Brandy -- Kirschwasser Leroux
  3751. 1/4 Cup Rum -- Bacardi
  3752. 1/2 Cup Honey
  3753. 1 Pound Ground Walnuts
  3754. Confectioner's Sugar
  3755.  
  3756. Grind vanilla wafers and mix well with remaining ingredients except sugar.
  3757.  
  3758. Form small balls and roll in sugar.
  3759.  
  3760. Store in tightly covered containers.
  3761.  
  3762. Makes about 60 balls.
  3763.  
  3764.  
  3765.  
  3766.  
  3767.  
  3768.  
  3769.  
  3770.  
  3771.  
  3772. - - - - - - - - - - - - - - - - - - -
  3773.  
  3774. NOTES : Possum Kingdom Lake Cookbook
  3775.  
  3776.  
  3777.  
  3778.  
  3779.  
  3780.  
  3781.  
  3782.  
  3783.  
  3784. Nutr. Assoc. : 0
  3785. * Exported from MasterCook *
  3786.  
  3787. Bourbon Balls
  3788.  
  3789. Recipe By :
  3790. Serving Size : 0 Preparation Time : 0:00
  3791. Categories :
  3792. Amount Measure Ingredient -- Preparation Method
  3793. -------- ------------ --------------------------------
  3794. 1 cup semi-sweet chocolate chips
  3795. 1/4 cup sugar
  3796. 3 tablespoons light corn syrup
  3797. 1/3 cup bourbon
  3798. 2 1/2 cups vanilla wafers -- finely crushed
  3799. 1/2 cup nuts -- optional
  3800.  
  3801. Melt chocolate in double burner. Pour into sauce pan and add sugar and corn syrup. Cook on very low heat until sugar is dissolved. Remove from heat and add bourbon, mix. Add wafers and nuts. Shape into balls, roll in powdered sugar and refrigerate in container with a lid.
  3802.  
  3803.  
  3804.  
  3805.  
  3806.  
  3807.  
  3808.  
  3809.  
  3810.  
  3811. - - - - - - - - - - - - - - - - - - -
  3812.  
  3813.  
  3814.  
  3815.  
  3816. Nutr. Assoc. : 0
  3817. * Exported from MasterCook *
  3818.  
  3819. Blueberry Oatmeal Cookies
  3820.  
  3821. Recipe By : Possum Kingdom Lake Cookbook
  3822. Serving Size : 30 Preparation Time : 0:00
  3823. Categories :
  3824. Amount Measure Ingredient -- Preparation Method
  3825. -------- ------------ --------------------------------
  3826. 1 Package Duncan Hines Wild Blueberry Muffin Mix
  3827. 3/4 Cup quick-cooking oats
  3828. 1/4 cup brown sugar
  3829. 1/3 Cup cooking oil
  3830. 1 Tablespoon milk
  3831. 1 Egg
  3832.  
  3833. Preheat oven to 375 degrees.
  3834.  
  3835. Wash blueberries; drain on paper towels.
  3836.  
  3837. In medium bowl combine all but blueberries; mix well.
  3838.  
  3839. Drop from a teaspoon onto an ungreased cooky sheet.
  3840.  
  3841. Make a deep depression in the center of each cooky and fill with 7-8 well-drained blueberries.
  3842.  
  3843. Push dough from sides to cover berries and pat down.
  3844.  
  3845. Bake at 375 for 8-10 minutes, until light brown.
  3846.  
  3847. Makes about 2 1/2 dozen medium cookies.
  3848.  
  3849.  
  3850.  
  3851.  
  3852.  
  3853.  
  3854.  
  3855.  
  3856.  
  3857.  
  3858. - - - - - - - - - - - - - - - - - - -
  3859.  
  3860.  
  3861.  
  3862.  
  3863. Nutr. Assoc. : 0
  3864. * Exported from MasterCook *
  3865.  
  3866. Billy Goats
  3867.  
  3868. Recipe By : Helen Jolly (MDFD30E)
  3869. Serving Size : 50 Preparation Time : 0:00
  3870. Categories :
  3871. Amount Measure Ingredient -- Preparation Method
  3872. -------- ------------ --------------------------------
  3873. 1/2 cup vegetable shortening
  3874. 1 cup sugar
  3875. 2 large eggs
  3876. 2 teaspoons vanilla extract
  3877. 1/4 cup sour cream
  3878. 2 cups flour
  3879. 2 teaspoons baking powder
  3880. 1/2 teaspoon baking soda
  3881. 1/2 teaspoon salt
  3882. 2 teaspoons cinnamon
  3883. 1 teaspoon ground cloves
  3884. 1 teaspoon ground allspice
  3885. 2 cups walnuts -- chopped
  3886. 2 cups dates -- finely chopped
  3887.  
  3888. Preheat oven to 375 degrees, and grease some cookie sheets. Cream the shortening and sugar together. Add the eggs and vanilla, and beat until smooth and blended, then beat in the sour cream. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice, then stir and toss them together. Add to the first mixture, and beat until completely mixed. Add the nuts and dates, and mix well. Drop heaping teaspoonsful of the dough about 2" apart on the prepared cookie sheets. Bake for about 12 minutes, until the cookies are delicately browned around the edges. Transfer to racks to cool completely.
  3889.  
  3890.  
  3891.  
  3892.  
  3893.  
  3894.  
  3895.  
  3896.  
  3897.  
  3898. - - - - - - - - - - - - - - - - - - -
  3899.  
  3900.  
  3901.  
  3902.  
  3903. Nutr. Assoc. : 0
  3904. * Exported from MasterCook *
  3905.  
  3906. Chocolate Chip Cookie Wreath
  3907.  
  3908. Recipe By : Woman's Day, Holiday Baking 1994
  3909. Serving Size : 48 Preparation Time : 0:00
  3910. Categories :
  3911. Amount Measure Ingredient -- Preparation Method
  3912. -------- ------------ --------------------------------
  3913. 3/4 cup vegetable shortening
  3914. --butter flavored
  3915. 1 1/4 cups light brown sugar, packed
  3916. 2 tablespoons milk
  3917. 1 tablespoon vanilla extract
  3918. 1 egg
  3919. 2 cups all-purpose flour
  3920. 1 teaspoon salt
  3921. 3/4 teaspoon baking soda
  3922. 1 cup semisweet chocolate chips
  3923. 1 cup pecans -- coarsely chopped
  3924. icing:
  3925. 1 1/4 cups powdered sugar
  3926. 3 tablespoons vegetable shortening
  3927. 2 teaspoons milk
  3928. 1 teaspoon light corn syrup
  3929. red and green chewy candies
  3930. --or gum drops
  3931.  
  3932. Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir into the shortening mixture just until blended. Stir in the chocolate chips and pecans. Divide the dough into quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets almost touching to form an 8-inch circle. Flatten the balls slightly with your fingers. Repeat with the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake. Cool completely before removing from the cookie sheet. Meanwhile, prepare the icing. In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth. If too thick, thin with a little milk; if too thin, add more powdered sugar. The icing may be covered and refrigerated for up to 1 week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths. Cut the red and green candies as needed for flowers and leaves. Place in clusters around the wreath. Makes 4 wreaths.
  3933.  
  3934.  
  3935.  
  3936.  
  3937.  
  3938.  
  3939.  
  3940.  
  3941.  
  3942. - - - - - - - - - - - - - - - - - - -
  3943.  
  3944.  
  3945.  
  3946.  
  3947. Nutr. Assoc. : 0
  3948. * Exported from MasterCook *
  3949.  
  3950. Chinese Nut Cookies
  3951.  
  3952. Recipe By : Tommy Peacock
  3953. Serving Size : 1 Preparation Time : 0:00
  3954. Categories :
  3955. Amount Measure Ingredient -- Preparation Method
  3956. -------- ------------ --------------------------------
  3957. 1/2 cup butter
  3958. 2 tablespoons sugar
  3959. 1 cup all-purpose flour
  3960. 1/2 cup chopped nuts
  3961. 1 teaspoon vanilla
  3962.  
  3963. Cream butter, add sugar. Add flour and vanilla. Add nuts.
  3964.  
  3965. Drop on greased cookie sheet.
  3966.  
  3967. Bake at 350 degrees for 10 minutes or until brown.
  3968.  
  3969. Roll in powder sugar while hot.
  3970.  
  3971.  
  3972.  
  3973.  
  3974.  
  3975.  
  3976.  
  3977.  
  3978.  
  3979. - - - - - - - - - - - - - - - - - - -
  3980.  
  3981.  
  3982.  
  3983.  
  3984. Nutr. Assoc. : 0
  3985. * Exported from MasterCook *
  3986.  
  3987. Chewy Macaroons
  3988.  
  3989. Recipe By : Possum Kingdom Lake Cookbook
  3990. Serving Size : 24 Preparation Time : 0:00
  3991. Categories :
  3992. Amount Measure Ingredient -- Preparation Method
  3993. -------- ------------ --------------------------------
  3994. 2 2/3 cups flake coconut
  3995. 2/3 cup sweetened condensed milk
  3996. 1 teaspoon vanilla
  3997.  
  3998. Mix ingredients well.
  3999.  
  4000. Drop by teaspoonfuls 1" apart onto well-greased baking sheets.
  4001.  
  4002. Bake at 350 degrees 8 to 10 minutes, or until lightly brown.
  4003.  
  4004. Remove at once from baking sheet.
  4005.  
  4006. Busted by Barb
  4007.  
  4008.  
  4009.  
  4010.  
  4011.  
  4012.  
  4013.  
  4014.  
  4015.  
  4016.  
  4017. - - - - - - - - - - - - - - - - - - -
  4018.  
  4019.  
  4020.  
  4021.  
  4022. Nutr. Assoc. : 0
  4023. * Exported from MasterCook *
  4024.  
  4025. Chewy Coconut-Raisin Nut Cookies
  4026.  
  4027. Recipe By : Possum Kingdom Lake Cookbook
  4028. Serving Size : 1 Preparation Time : 0:00
  4029. Categories :
  4030. Amount Measure Ingredient -- Preparation Method
  4031. -------- ------------ --------------------------------
  4032. 1 cup packed brown sugar
  4033. 1/2 cup granulated sugar
  4034. 1/2 cup butter or margarine -- softened
  4035. 1/2 teaspoon vanilla
  4036. 2 eggs
  4037. 2 cups gold medal all-purpose flour
  4038. 2 cups raisin nut bran cereal
  4039. 1 1/2 cups flaked or shredded coconut
  4040. 1 teaspoon baking soda
  4041. 1/2 teaspoon salt
  4042.  
  4043. Heat oven to 375 degrees.
  4044.  
  4045. Mix sugars, butter, vanilla and eggs in large bowl.
  4046.  
  4047. Stir in remaining ingredients.
  4048.  
  4049. Shape dough by teaspoonfuls into balls.
  4050.  
  4051. Place on ungreased cookie sheet.
  4052.  
  4053. Bake until light brown, 8 to 10 minutes.
  4054.  
  4055. Cool 1 minute before removing from cookie sheet.
  4056.  
  4057. Makes about 4 1/2 dozen cookies.
  4058.  
  4059. Busted by Barb
  4060.  
  4061.  
  4062.  
  4063.  
  4064.  
  4065.  
  4066.  
  4067.  
  4068.  
  4069.  
  4070. - - - - - - - - - - - - - - - - - - -
  4071.  
  4072.  
  4073.  
  4074.  
  4075. Nutr. Assoc. : 0
  4076. * Exported from MasterCook *
  4077.  
  4078. Cherry Date Skillet Cookies
  4079.  
  4080. Recipe By : Land O Lakes Cookie Collection
  4081. Serving Size : 60 Preparation Time : 0:00
  4082. Categories :
  4083. Amount Measure Ingredient -- Preparation Method
  4084. -------- ------------ --------------------------------
  4085. 1 cup butter
  4086. 1 cup brown sugar, packed
  4087. 8 ounces chopped dates
  4088. 1 egg
  4089. 3 cups crispy rice cereal
  4090. 1 cup coconut flakes
  4091. 1/2 cup maraschino cherries
  4092. --drained, chopped
  4093. 1 tablespoon vanilla extract
  4094. 2 1/2 cups coconut flakes -- for rolling
  4095.  
  4096. In a 10-inch skillet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in the remaining coconut.
  4097.  
  4098.  
  4099.  
  4100.  
  4101.  
  4102.  
  4103.  
  4104.  
  4105.  
  4106. - - - - - - - - - - - - - - - - - - -
  4107.  
  4108.  
  4109.  
  4110.  
  4111. Nutr. Assoc. : 0
  4112. * Exported from MasterCook *
  4113.  
  4114. Cheddar Fruit Drops
  4115.  
  4116. Recipe By :
  4117. Serving Size : 10 Preparation Time : 0:00
  4118. Categories :
  4119. Amount Measure Ingredient -- Preparation Method
  4120. -------- ------------ --------------------------------
  4121. 1/2 cup butter
  4122. 1/4 cup sugar; granulated
  4123. 1/4 cup brown sugar; firmly packed
  4124. 1 egg; lg
  4125. 1 teaspoon vanilla
  4126. 1 1/2 cups unbleached flour
  4127. 1/2 teaspoon baking soda
  4128. 1/2 teaspoon salt
  4129. 1 1/2 cups cheddar; sharp, shredded
  4130. 8 1/4 ounces pineapple, crushed, drained
  4131. 1/4 cup maraschino cherries; chopped
  4132.  
  4133. Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.
  4134.  
  4135.  
  4136.  
  4137.  
  4138.  
  4139.  
  4140.  
  4141.  
  4142.  
  4143. - - - - - - - - - - - - - - - - - - -
  4144.  
  4145.  
  4146.  
  4147.  
  4148. Nutr. Assoc. : 0
  4149. * Exported from MasterCook *
  4150.  
  4151. Cappuccino-Pistachio Shortbread
  4152.  
  4153. Recipe By : Gold Medal, The Best of Holiday Baking
  4154. Serving Size : 32 Preparation Time : 0:00
  4155. Categories :
  4156. Amount Measure Ingredient -- Preparation Method
  4157. -------- ------------ --------------------------------
  4158. 1 envelope cappuccino coffee mix -- 0.77-ounce
  4159. --from a 2.65-ounce package
  4160. 1 tablespoon water
  4161. 3/4 cup butter or margarine -- softened
  4162. 1/2 cup powdered sugar
  4163. 2 cups all-purpose flour
  4164. 1 cup pistachio nuts -- chopped
  4165. 1 ounce semisweet chocolate
  4166. 1 teaspoon shortening
  4167.  
  4168. Preheat oven to 350 degrees. Dissolve the coffee in water in a medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2 cup pistachios, using your hands if necessary, until a stiff dough forms. Divide the dough in half. Shape each half into a ball. Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup pistachios in a small dish. Place the chocolate and shortening in a small microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency. Dip one edge of each cookie into the chocolate, then into the nuts. Place on waxed paper until the chocolate is firm. Penny Halsey (ATBN65B).
  4169.  
  4170. Nutrition Analysis: 100 calories, 1g protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.
  4171.  
  4172.  
  4173.  
  4174.  
  4175.  
  4176.  
  4177.  
  4178.  
  4179.  
  4180. - - - - - - - - - - - - - - - - - - -
  4181.  
  4182.  
  4183.  
  4184.  
  4185. Nutr. Assoc. : 0
  4186. * Exported from MasterCook *
  4187.  
  4188. Butterscotch Haystacks
  4189.  
  4190. Recipe By : Rose Strom
  4191. Serving Size : 1 Preparation Time : 0:00
  4192. Categories :
  4193. Amount Measure Ingredient -- Preparation Method
  4194. -------- ------------ --------------------------------
  4195. 12 ounces butterscotch morsels
  4196. 1 cup peanuts -- salted
  4197. 3 ounces chow mein noodles
  4198.  
  4199. Melt butterscotch in top of double boiler over hot water (not boiling). When smooth add peanuts and noodles. Stir until nuts and noodles are covered with butterscotch. Spoon drop on wax paper.
  4200.  
  4201.  
  4202.  
  4203.  
  4204.  
  4205.  
  4206.  
  4207.  
  4208.  
  4209. - - - - - - - - - - - - - - - - - - -
  4210.  
  4211.  
  4212.  
  4213.  
  4214. Nutr. Assoc. : 0
  4215. * Exported from MasterCook *
  4216.  
  4217. Crispy Oatmeal
  4218.  
  4219. Recipe By :
  4220. Serving Size : 1 Preparation Time : 0:00
  4221. Categories :
  4222. Amount Measure Ingredient -- Preparation Method
  4223. -------- ------------ --------------------------------
  4224. 1 cup shortening
  4225. 1 cup brown sugar
  4226. 1 cup sugar
  4227. 2 Eggs
  4228. 1 teaspoon vanilla
  4229. 1 1/2 cups sifted flour
  4230. 1 teaspoon salt
  4231. 1 teaspoon soda
  4232. 3 cups Quick Oats
  4233. 1 cup chopped dates
  4234. 1/2 cup chopped walnuts -- optional
  4235.  
  4236. Cream together shortening and sugars; beat in eggs and vanilla.
  4237.  
  4238. Sift together flour, salt, and soda. Stir into creamed mixture.
  4239.  
  4240. Stir in oats, dates and nuts.
  4241.  
  4242. Form into small balls and place on ungreased cookie sheet.
  4243.  
  4244. Bake at 350 degrees for 8-10 minutes.
  4245.  
  4246. Cool slightly before removing from sheets.
  4247.  
  4248. Yield: 6 dozen
  4249.  
  4250. Possum Kingdom Lake Cookbook
  4251.  
  4252. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  4253.  
  4254.  
  4255.  
  4256.  
  4257.  
  4258.  
  4259.  
  4260.  
  4261.  
  4262.  
  4263. - - - - - - - - - - - - - - - - - - -
  4264.  
  4265.  
  4266.  
  4267.  
  4268. Nutr. Assoc. : 0
  4269. * Exported from MasterCook *
  4270.  
  4271. Cream Cheese Cookies #2
  4272.  
  4273. Recipe By :
  4274. Serving Size : 1 Preparation Time : 0:00
  4275. Categories :
  4276. Amount Measure Ingredient -- Preparation Method
  4277. -------- ------------ --------------------------------
  4278. 1 cup butter
  4279. 3 ounces cream cheese
  4280. 1 cup sugar
  4281. 1 egg yolk
  4282. 1 teaspoon vanilla
  4283. 2 1/2 cups self-rising flour
  4284.  
  4285. Mix butter, cream cheese and sugar together. Add egg yolk, vanilla and flour. Mix well. Bake on ungreased cookie sheet about 12 minutes till lightly brown on bottom. Top should remain light in color. Top with nuts or candied fruit if desired.
  4286.  
  4287.  
  4288.  
  4289.  
  4290.  
  4291.  
  4292.  
  4293.  
  4294.  
  4295. - - - - - - - - - - - - - - - - - - -
  4296.  
  4297.  
  4298.  
  4299.  
  4300. Nutr. Assoc. : 0
  4301. * Exported from MasterCook *
  4302.  
  4303. Cream Cheese Cookies
  4304.  
  4305. Recipe By :
  4306. Serving Size : 1 Preparation Time : 0:00
  4307. Categories :
  4308. Amount Measure Ingredient -- Preparation Method
  4309. -------- ------------ --------------------------------
  4310. 1/2 cup flour
  4311. 1/2 teaspoon salt
  4312. 1/2 cup butter
  4313. 3 ounces cream cheese
  4314. 3 tablespoons syrup
  4315. jam -- any flavor
  4316.  
  4317. Cream butter, add cream cheese and mix well.
  4318.  
  4319. add syrup, then flour and salt that have been sifted together. Chill dough. Roll 1/2" thick and cut with cookie cutter. Top with small amount of favorite jam and bake 10 - 12 minutes in 350 degree oven.
  4320.  
  4321.  
  4322.  
  4323.  
  4324.  
  4325.  
  4326.  
  4327.  
  4328.  
  4329. - - - - - - - - - - - - - - - - - - -
  4330.  
  4331.  
  4332.  
  4333.  
  4334. Nutr. Assoc. : 0
  4335. * Exported from MasterCook *
  4336.  
  4337. Cowboy Cookies
  4338.  
  4339. Recipe By : Historical Davis United Methodist Church
  4340. Serving Size : 120 Preparation Time : 0:00
  4341. Categories :
  4342. Amount Measure Ingredient -- Preparation Method
  4343. -------- ------------ --------------------------------
  4344. 1 1/2 cups shortening
  4345. --or part butter or margarine
  4346. 1 1/2 cups granulated sugar
  4347. 1 1/2 cups brown sugar, packed
  4348. 3 eggs
  4349. 3 cups all-purpose flour
  4350. 1 1/2 teaspoons baking soda
  4351. 3/4 teaspoon salt
  4352. 3/4 teaspoon baking powder
  4353. 3 cups rolled oats
  4354. 1 1/2 teaspoons vanilla extract
  4355. 12 ounces chocolate chips -- or butterscotch
  4356. 1 cup chopped nuts -- or coconut
  4357.  
  4358. Preheat oven to 325 degrees; grease cookie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, baking soda, salt and baking powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the cookie sheets. Bake for about 15 minutes. Remove from pans to cool.
  4359.  
  4360.  
  4361.  
  4362.  
  4363.  
  4364.  
  4365.  
  4366.  
  4367.  
  4368. - - - - - - - - - - - - - - - - - - -
  4369.  
  4370.  
  4371.  
  4372.  
  4373. Nutr. Assoc. : 0
  4374. * Exported from MasterCook *
  4375.  
  4376. Cookie
  4377.  
  4378. Recipe By :
  4379. Serving Size : 1 Preparation Time : 0:00
  4380. Categories :
  4381. Amount Measure Ingredient -- Preparation Method
  4382. -------- ------------ --------------------------------
  4383. 2 cups sugar
  4384. 4 tablespoons cocoa
  4385. 1 stick butter
  4386. 1/2 large can milk
  4387. 3 cups oatmeal
  4388.  
  4389. Blend sugar and cocoa together.
  4390.  
  4391. Cook milk and butter together for 2 minutes after boiling point reached.
  4392.  
  4393. Blend cocoa mixture with butter mixture. Add oatmeal.
  4394.  
  4395. VARIATIONS: Add nuts, chocolate morsels, vanilla, rice crispy, coconut, peanut butter.
  4396.  
  4397. Possum Kingdom Lake Cookbook
  4398.  
  4399. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  4400.  
  4401.  
  4402.  
  4403.  
  4404.  
  4405.  
  4406.  
  4407.  
  4408.  
  4409.  
  4410. - - - - - - - - - - - - - - - - - - -
  4411.  
  4412.  
  4413.  
  4414.  
  4415. Nutr. Assoc. : 0
  4416. * Exported from MasterCook *
  4417.  
  4418. Coffee Chip Drops
  4419.  
  4420. Recipe By : Crisco Cookies for a Year of Celebrations
  4421. Serving Size : 36 Preparation Time : 0:00
  4422. Categories :
  4423. Amount Measure Ingredient -- Preparation Method
  4424. -------- ------------ --------------------------------
  4425. 1 1/4 cups light brown sugar, packed
  4426. 3/4 cup shortening -- butter flavored
  4427. 2 tablespoons brewed coffee -- cold
  4428. 1 teaspoon vanilla extract
  4429. 1 egg
  4430. 1 3/4 cups all-purpose flour
  4431. 1 tablespoon french roast coffee beans
  4432. --finely ground
  4433. --or espresso coffee beans
  4434. 1 teaspoon salt
  4435. 3/4 teaspoon baking soda
  4436. 1 1/2 cups semisweet chocolate chips
  4437. 1/2 cup milk chocolate chips
  4438. 1/2 cup walnuts -- coarsely chopped
  4439. 36 chocolate kisses -- unwrapped
  4440.  
  4441. Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until blended. Add the egg; beat well. Combine the flour, ground coffee, salt and baking soda. Add to the shortening mixture; beat on low speed just until blended. Stir in the chocolate chips and walnuts. Drop the dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the cookies are lightly browned and just set. Do no overbake. Place 1 candy in the center of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies to the foil to cool completely. Penny Halsey (ATBN65B).
  4442.  
  4443.  
  4444.  
  4445.  
  4446.  
  4447.  
  4448.  
  4449.  
  4450.  
  4451. - - - - - - - - - - - - - - - - - - -
  4452.  
  4453.  
  4454.  
  4455.  
  4456. Nutr. Assoc. : 0
  4457. * Exported from MasterCook *
  4458.  
  4459. Coconut Drop Cookies
  4460.  
  4461. Recipe By : Sarah Spivey
  4462. Serving Size : 1 Preparation Time : 0:00
  4463. Categories :
  4464. Amount Measure Ingredient -- Preparation Method
  4465. -------- ------------ --------------------------------
  4466. 1 cup sugar -- sifted
  4467. 3 egg whites -- beaten
  4468. 1 teaspoon vanilla
  4469. 1 1/4 cups coconut
  4470.  
  4471. Sift sugar. Beat egg whites until stiff; add sugar very slowly, beating constantly. fold in vanilla and coconut.
  4472.  
  4473. Drop batter from teaspoon onto a well greased and floured cookie sheet. Bake at 300 degrees about 30 minutes.
  4474.  
  4475. Yield about 50 - 1 1/2" cookies
  4476.  
  4477.  
  4478.  
  4479.  
  4480.  
  4481.  
  4482.  
  4483.  
  4484.  
  4485. - - - - - - - - - - - - - - - - - - -
  4486.  
  4487.  
  4488.  
  4489.  
  4490. Nutr. Assoc. : 0
  4491. * Exported from MasterCook *
  4492.  
  4493. Coconut Cream Jumbles
  4494.  
  4495. Recipe By :
  4496. Serving Size : 1 Preparation Time : 0:00
  4497. Categories :
  4498. Amount Measure Ingredient -- Preparation Method
  4499. -------- ------------ --------------------------------
  4500. 3 cups sifted flour
  4501. 2 teaspoons baking powder
  4502. 1 teaspoon salt
  4503. 1 cup sugar
  4504. 2 Eggs -- well beaten
  4505. 1 cup heavy cream
  4506. 3/4 cup Baker's Coconut -- Premium shred
  4507.  
  4508. Sift flour once, measure, add baking powder and salt, and sift again.
  4509.  
  4510. Add sugar gradually to eggs. Add flour alternately with cream, mixing well. Add coconut. Chill.
  4511.  
  4512. Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut with large round cutter.
  4513.  
  4514. Bake in hot oven (425 degrees) 13 to 15 minutes.
  4515.  
  4516. Makes 2 dozen 3 1/2" jumbles.
  4517.  
  4518. Possum Kingdom Lake Cookbook
  4519.  
  4520. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  4521.  
  4522.  
  4523.  
  4524.  
  4525.  
  4526.  
  4527.  
  4528.  
  4529.  
  4530.  
  4531. - - - - - - - - - - - - - - - - - - -
  4532.  
  4533.  
  4534.  
  4535.  
  4536. Nutr. Assoc. : 0
  4537. * Exported from MasterCook *
  4538.  
  4539. Cinnamon Cookies
  4540.  
  4541. Recipe By : Ad
  4542. Serving Size : 1 Preparation Time : 0:00
  4543. Categories :
  4544. Amount Measure Ingredient -- Preparation Method
  4545. -------- ------------ --------------------------------
  4546. 2 tablespoons sugar
  4547. 1/2 teaspoon ground cinnamon
  4548. 2/3 cup packed brown sugar
  4549. 1/2 cup margarine or butter -- softened
  4550. 1 Egg
  4551. 2 teaspoons ground cinnamon
  4552. 1 teaspoon vanilla
  4553. 2 1/2 cups bisquick. baking mix
  4554.  
  4555. Heat oven to 375 degrees.
  4556.  
  4557. Mix sugar and 1/2 Tsp. cinnamon; reserve.
  4558.  
  4559. Mix brown sugar, margarine, egg, 2 tsp. cinnamon and the vanilla.
  4560.  
  4561. Stir in baking mix.
  4562.  
  4563. Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie sheet.
  4564.  
  4565. Flatten with glass dipped in reserved sugar-cinnamon mixture.
  4566.  
  4567. Bake until edges are light brown, 8 to 10 minutes.
  4568.  
  4569. Makes about 3 1/2 dozen cookies.
  4570.  
  4571. Possum Kingdom Lake Cookbook
  4572.  
  4573. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  4574.  
  4575.  
  4576.  
  4577.  
  4578.  
  4579.  
  4580.  
  4581.  
  4582.  
  4583.  
  4584. - - - - - - - - - - - - - - - - - - -
  4585.  
  4586.  
  4587.  
  4588.  
  4589. Nutr. Assoc. : 0
  4590. * Exported from MasterCook *
  4591.  
  4592. Chunky Peanut Butter Chews
  4593.  
  4594. Recipe By :
  4595. Serving Size : 1 Preparation Time : 0:00
  4596. Categories :
  4597. Amount Measure Ingredient -- Preparation Method
  4598. -------- ------------ --------------------------------
  4599. 3/4 cup sugar
  4600. 3/4 cup Karo light corn syrup -- or dark
  4601. 3/4 cup Skippy Super Chunk peanut butter
  4602. 6 cups favorite ready-to-eat breakfast cereal
  4603.  
  4604. Line 13x9x2 inch baking pan with foil; grease foil.
  4605.  
  4606. In 3-quart saucepan stir sugar and corn syrup.
  4607.  
  4608. Stirring occasionally, bring to boil over medium heat and boil 1 minute.
  4609.  
  4610. Remove from heat.
  4611.  
  4612. Stir in peanut butter until smooth.
  4613.  
  4614. Add cereal; stir to coat well.
  4615.  
  4616. Press evenly into pan; cool.
  4617.  
  4618. Remove from pan; cut into squares.
  4619.  
  4620. Store in tightly covered container.
  4621.  
  4622. Makes 4 dozen (1 1/2") squares
  4623.  
  4624. Possum Kingdom Lake Cookbook
  4625.  
  4626. MC Formatted using MC Buster 2.0d on 4/8/98
  4627.  
  4628.  
  4629.  
  4630.  
  4631.  
  4632.  
  4633.  
  4634.  
  4635.  
  4636.  
  4637. - - - - - - - - - - - - - - - - - - -
  4638.  
  4639.  
  4640.  
  4641.  
  4642. Nutr. Assoc. : 0
  4643. * Exported from MasterCook *
  4644.  
  4645. Christmas Crackers
  4646.  
  4647. Recipe By : Jo Merrill (ECGJ65B)
  4648. Serving Size : 45 Preparation Time : 0:00
  4649. Categories :
  4650. Amount Measure Ingredient -- Preparation Method
  4651. -------- ------------ --------------------------------
  4652. 1/2 cup butter or margarine -- melted
  4653. 1/2 cup honey
  4654. 1/3 cup light brown sugar -- packed
  4655. 2 large eggs
  4656. 2 1/2 cups whole-wheat flour
  4657. 1 1/2 cups all-purpose flour
  4658. 1 1/2 teaspoons baking powder
  4659. 1/2 teaspoon salt
  4660. 3 tablespoons sugar
  4661.  
  4662. In large bowl, with wire whisk or fork, beat margarine or butter, honey, brown sugar, and eggs just until blended. With spoon, stir in whole-wheat flour and remaining ingredients except sugar. Divide dough into 3 balls. Wrap 2 balls in plastic wrap; refrigerate until ready to use. Preheat oven to 350`F. On floured large cookie sheet, with floured rolling pin, roll remaining ball of dough into a rectangle slightly larger than 15x13-inch. Trim side to make 15x12 inch rectangle. Using dull edge of knife, score rectangle lengthwise into 3 strips; score each strips crosswise into 5 rectangles. Decorate center of each rectangle by pressing favorite holiday cookie cutter into dough by making sure not to cut all the way through. (Use the same cookie cutter for all rectangles or choose as many different ones to decorate rectangles as you like.) Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes until edges begin to brown. Cook on cookie sheet on wire rack 2 minutes; slice onto rack to cook completely. Repeat with remaining dough and sugar. When cool, break each large rectangle into 15 smaller rectangle along scored line. Makes 45 crackers.
  4663.  
  4664.  
  4665.  
  4666.  
  4667.  
  4668.  
  4669.  
  4670.  
  4671.  
  4672. - - - - - - - - - - - - - - - - - - -
  4673.  
  4674.  
  4675.  
  4676.  
  4677. Nutr. Assoc. : 0
  4678. * Exported from MasterCook *
  4679.  
  4680. Chocolate Cookie Mice
  4681.  
  4682. Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991
  4683. Serving Size : 36 Preparation Time : 0:00
  4684. Categories :
  4685. Amount Measure Ingredient -- Preparation Method
  4686. -------- ------------ --------------------------------
  4687. 3/4 cup granulated sugar
  4688. 1/2 cup butter or margarine -- softened
  4689. 1/2 cup shortening
  4690. 1 teaspoon vanilla extract
  4691. 1 egg
  4692. 2 1/4 cups all-purpose flour -- or unbleached
  4693. 1/4 cup unsweetened cocoa powder
  4694. 1/2 teaspoon baking powder
  4695. 72 miniature chocolate chips
  4696. 36 red or black licorice strips
  4697. --cut into 2-inch pieces
  4698.  
  4699. Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy. Add the vanilla extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, cocoa and baking powder; mix well. Shape the dough into 1-inch balls. To form a mouse, pinch one end of the ball to form the nose. For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body. For the eyes, press 2 miniature chocolate chips into the dough below the ears. Place the shaped cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 13 minutes, or until set. For the tails, immediately place a piece of licorice into the rounded end of each cookie. Remove from the cookie sheets.
  4700.  
  4701. Variation. Chocolaty Shortbread Cookies: Prepare the dough as directed above. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar. Bake for 8 to 13 minutes, or until set. Cool for 1 minute; remove from the cookie sheets.
  4702.  
  4703.  
  4704.  
  4705.  
  4706.  
  4707.  
  4708.  
  4709.  
  4710.  
  4711. - - - - - - - - - - - - - - - - - - -
  4712.  
  4713.  
  4714.  
  4715.  
  4716. Nutr. Assoc. : 0
  4717. * Exported from MasterCook *
  4718.  
  4719. Chocolate Chip Cookies #2
  4720.  
  4721. Recipe By :
  4722. Serving Size : 1 Preparation Time : 0:00
  4723. Categories :
  4724. Amount Measure Ingredient -- Preparation Method
  4725. -------- ------------ --------------------------------
  4726. 2/3 cup packed brown sugar
  4727. 1/4 cup margarine or butter -- softened
  4728. 1 Egg
  4729. 1 1/3 cups Bisquick baking mix
  4730. 1/4 cup all-purpose flour
  4731. 16 ounces semisweet chocolate chips
  4732.  
  4733. Heat oven to 375 degrees.
  4734.  
  4735. Mix brown sugar, margarine and egg in large bowl.
  4736.  
  4737. Mix in baking mix and flour until smooth; stir in chocolate chips.
  4738.  
  4739. Drop dough by rounded teaspoonfuls about 2" apart onto greased cookie sheep.
  4740.  
  4741. Bake until almost no impression remains when touched lightly, 8 to 10 minutes.
  4742.  
  4743. Immediately remove cookies to wire rack.
  4744.  
  4745. Makes about 2 dozen cookies.
  4746.  
  4747. Possum Kingdom Lake Cookbook
  4748.  
  4749. MC Formatted using MC Buster 2.0d on 4/8/98
  4750.  
  4751.  
  4752.  
  4753.  
  4754.  
  4755.  
  4756.  
  4757.  
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  4760. - - - - - - - - - - - - - - - - - - -
  4761.  
  4762.  
  4763.  
  4764.  
  4765. Nutr. Assoc. : 0
  4766. * Exported from MasterCook *
  4767.  
  4768. Chocolate Chip Cookies #1
  4769.  
  4770. Recipe By :
  4771. Serving Size : 1 Preparation Time : 0:00
  4772. Categories :
  4773. Amount Measure Ingredient -- Preparation Method
  4774. -------- ------------ --------------------------------
  4775. 2 1/4 cups unsifted flour
  4776. 1 teaspoon baking soda
  4777. 3/4 teaspoon salt
  4778. 1/2 cup margarine or butter -- softened
  4779. 1/2 cup shortening
  4780. 1 cup firmly packed light brown sugar
  4781. 1/2 cup sugar
  4782. 2 Eggs
  4783. 1 teaspoon vanilla extract
  4784. 12 ounces semi-sweet chocolate morsels
  4785. 1 cup chopped nuts
  4786.  
  4787. Preheat oven to 350 degrees.
  4788.  
  4789. In a small bowl, sift together flour, baking soda and salt; set aside.
  4790.  
  4791. In large mixer bowl, beat margarine, shortening and sugars until creamy.
  4792.  
  4793. Beat in eggs and vanilla.
  4794.  
  4795. Add flour mixture; mix well. Stir in chocolate morsels and nuts.
  4796.  
  4797. Drop by rounded teaspoonfuls, 2" apart, onto ungreased baking sheets.
  4798.  
  4799. Bake 10 to 12 minutes or until lightly browned.
  4800.  
  4801. Makes about 6 dozen.
  4802.  
  4803. Possum Kingdom Lake Cookbook
  4804.  
  4805. MC Formatted using MC Buster 2.0d on 4/8/98
  4806.  
  4807.  
  4808.  
  4809.  
  4810.  
  4811.  
  4812.  
  4813.  
  4814.  
  4815.  
  4816. - - - - - - - - - - - - - - - - - - -
  4817.  
  4818.  
  4819.  
  4820.  
  4821. Nutr. Assoc. : 0
  4822. * Exported from MasterCook *
  4823.  
  4824. Chocolate Chip Cookies
  4825.  
  4826. Recipe By :
  4827. Serving Size : 72 Preparation Time : 0:00
  4828. Categories :
  4829. Amount Measure Ingredient -- Preparation Method
  4830. -------- ------------ --------------------------------
  4831. 3/4 cup margarine; softened
  4832. 3/4 cup shortening
  4833. 1 1/2 cups brown sugar, lt; packed
  4834. 3/4 cup sugar
  4835. 3 eggs
  4836. 3 tablespoons corn syrup, light
  4837. 3 tablespoons water
  4838. 3 teaspoons vanilla
  4839. 3 3/4 cups flour; unsifted
  4840. 1 1/2 teaspoons baking soda
  4841. 3/4 teaspoon salt
  4842. 3 cups chocolate chips; semi-sweet
  4843.  
  4844. Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfuls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled.
  4845.  
  4846.  
  4847.  
  4848.  
  4849.  
  4850.  
  4851.  
  4852.  
  4853.  
  4854. - - - - - - - - - - - - - - - - - - -
  4855.  
  4856.  
  4857.  
  4858.  
  4859. Nutr. Assoc. : 0
  4860. * Exported from MasterCook *
  4861.  
  4862. Best Cookie Ever
  4863.  
  4864. Recipe By :
  4865. Serving Size : 112 Preparation Time : 0:00
  4866. Categories :
  4867. Amount Measure Ingredient -- Preparation Method
  4868. -------- ------------ --------------------------------
  4869. 2 cups butter
  4870. 1 teaspoon salt
  4871. 2 cups sugar
  4872. 2 teaspoons baking powder
  4873. 2 cups brown sugar
  4874. 2 teaspoons baking soda
  4875. 4 eggs
  4876. 24 ounces semisweet chocolate chips
  4877. 2 teaspoons vanilla
  4878. 8 ounces hershey bar -- grated
  4879. 4 cups flour
  4880. 3 cups nuts -- optional
  4881. 5 cups oatmeal -- blended (see note)
  4882.  
  4883. Cream 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.
  4884.  
  4885. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.
  4886.  
  4887.  
  4888.  
  4889.  
  4890.  
  4891.  
  4892.  
  4893.  
  4894.  
  4895. - - - - - - - - - - - - - - - - - - -
  4896.  
  4897. NOTES : Measure oatmeal and blend in a blender to get a fine powder
  4898.  
  4899.  
  4900.  
  4901.  
  4902.  
  4903.  
  4904.  
  4905.  
  4906.  
  4907.  
  4908.  
  4909. Nutr. Assoc. : 0
  4910. * Exported from MasterCook *
  4911.  
  4912. Bear Chocolate Chip Cookies
  4913.  
  4914. Recipe By : DERYL BEAR, FRESNO, CALIF.
  4915. Serving Size : 8 Preparation Time : 0:00
  4916. Categories :
  4917. Amount Measure Ingredient -- Preparation Method
  4918. -------- ------------ --------------------------------
  4919. 8 Ounces Butter, Unsalted -- cut in pieces
  4920. 1 Cup Packed Brown Sugar
  4921. 3/4 Cup Sugar
  4922. 1 Teaspoon Salt -- optional
  4923. 1 1/2 Teaspoons Vanilla
  4924. 2 Large Eggs
  4925. 2 1/2 Cups All-Purpose Flour
  4926. 1 1/4 Teaspoons Baking Soda
  4927. 2 Cups Walnuts -- coarsely chopped
  4928. 3 Cups Semisweet Chocolate Chips
  4929.  
  4930. In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain. Beat in eggs and vanilla until well blended. Add flour and baking soda. With a spoon, stir in walnuts and chocolate chips.
  4931.  
  4932. With a small ice cream scoop or 1/4 cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.) and place close together on 10x15-inch baking pans. Cover and chill at least 6 hours or up to four days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.)
  4933.  
  4934. To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round: make sides go straight up and depress center of each cooky slightly. Let cooky dough warm to room temperature, about 30 minutes.
  4935.  
  4936. Bake in a 400 degree oven until cookies are golden brown all around edges but center 1-inch is still pale, 8 to 10 minutes. (If you bake 2 pans in 1 oven, switch pan position halfway through baking for more even browning.) Remove from oven and cool on pans until firm, about 5 minutes. Then transfer to racks. Serve cookies warm or cool.
  4937.  
  4938. If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12x15-inch baking sheets and bake in a 200 degree oven until warm, 12 to 15 minutes.
  4939.  
  4940. Makes 3 to 3 1/2 dozen
  4941.  
  4942. BEAR CHOCOLATE CHIP COOKIE
  4943. IS THIS THE PERFECT CHOCOLATE CHIP COOKY?
  4944.  
  4945. "The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside. It should be thick enough that you can feel your teeth sink into it. Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate." This is the standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera and Fresno, California.
  4946.  
  4947. Before entering the professional cooky business. Mr. Bear experimented with batch after batch of cookies to find the secret to moist chewy chocolate chip cookies. He found his answer in a combination of recipe proportions, shaping technique, and baking precision.
  4948.  
  4949. His recipe portions are much like those for traditional chocolate chip cookies, except that he adds more flour and chocolate. The extra flour helps maintain a plump shape and keeps the cooky from spreading. Brief baking at a high temperature forms a crust on the outside and maintains a moist, chewy interior.
  4950.  
  4951.  
  4952.  
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  4958.  
  4959.  
  4960.  
  4961. - - - - - - - - - - - - - - - - - - -
  4962.  
  4963. NOTES : Possum Kingdom Lake Cookbook
  4964.  
  4965.  
  4966.  
  4967.  
  4968.  
  4969.  
  4970.  
  4971.  
  4972.  
  4973. Nutr. Assoc. : 0
  4974. * Exported from MasterCook *
  4975.  
  4976. Banana-Nut Frosted Cookies
  4977.  
  4978. Recipe By : Jo Anne Merril
  4979. Serving Size : 24 Preparation Time : 0:50
  4980. Categories :
  4981. Amount Measure Ingredient -- Preparation Method
  4982. -------- ------------ --------------------------------
  4983. 2/3 cup margarine
  4984. 1 1/2 cups sugar
  4985. 2 large eggs
  4986. 1 1/2 cups flour,all-purpose
  4987. 1 teaspoon baking soda
  4988. 1/2 cup sour cream
  4989. 1/2 teaspoon vanilla extract
  4990. 1 cup bananas,mashed
  4991. 1/2 cup nuts,chopped
  4992. frosting
  4993. 4 ounces cream cheese
  4994. 1/2 cup butter, or margarine
  4995. 1/2 teaspoon vanilla extract
  4996. 1 cup powdered sugar,sifted
  4997. milk
  4998.  
  4999. Grease and flour a 10x13 inch pan. Turn oven to 350. Cream together the sugar and margarine; add eggs and mix well. sift dry ingredients together and add to egg mixture; blend thoroughly. Add sour cream and mix well. Add vanilla, bananas and nuts; blend well. Pour into pan and bake for 40-50 minutes; cool then cut into bars and frost. Frosting: Beat together the cream cheese, butter, vanilla and sugar. Add enough milk to make a smooth spreading consistency. This recipe is from Jacob Clanton, age 9 of Chula Vista Ca and was a first place winner and best of class at the Del Mar County Fair, 1993 Jo Anne Merrill
  5000.  
  5001.  
  5002.  
  5003.  
  5004.  
  5005.  
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  5009. - - - - - - - - - - - - - - - - - - -
  5010.  
  5011.  
  5012.  
  5013.  
  5014. Nutr. Assoc. : 0
  5015. * Exported from MasterCook *
  5016.  
  5017. Banana Drops
  5018.  
  5019. Recipe By : Possum Kingdom Lake Cookbook
  5020. Serving Size : 4 Preparation Time : 0:00
  5021. Categories :
  5022. Amount Measure Ingredient -- Preparation Method
  5023. -------- ------------ --------------------------------
  5024. 1/2 Cup Butter -- softened
  5025. 1/2 Cup Sugar
  5026. 2 Large Bananas -- cut in chunks
  5027. 1 1/2 Cups Oats
  5028. 1 1/4 Cups All-Purpose Flour
  5029. 1 Egg
  5030. 1 Teaspoon Salt
  5031. 1/2 Teaspoon Baking Soda
  5032. 1 Cup Raisins, Seedless -- dark
  5033.  
  5034. Preheat oven to 375 degrees.
  5035.  
  5036. In large bowl, with mixer at medium speed, beat butter with sugar until light and fluffy.
  5037.  
  5038. Beat in bananas until mixed.
  5039.  
  5040. With spoon, stir in remaining ingredients until well combined.
  5041.  
  5042. Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches apart.
  5043.  
  5044. Bake 15 to 18 minutes until golden brown.
  5045.  
  5046. With pancake turner, remove cookies immediately to wire racks; cool.
  5047.  
  5048. Makes about 40 cookies.
  5049.  
  5050.  
  5051.  
  5052.  
  5053.  
  5054.  
  5055.  
  5056.  
  5057.  
  5058. - - - - - - - - - - - - - - - - - - -
  5059.  
  5060.  
  5061.  
  5062.  
  5063. Nutr. Assoc. : 0
  5064. * Exported from MasterCook *
  5065.  
  5066. Bacardi Rum Balls
  5067.  
  5068. Recipe By :
  5069. Serving Size : 30 Preparation Time : 0:00
  5070. Categories :
  5071. Amount Measure Ingredient -- Preparation Method
  5072. -------- ------------ --------------------------------
  5073. 1/4 dark rum
  5074. 1 1/2 cups vanilla wafer crumb
  5075. 1/4 cup honey
  5076. 2 cups ground walnuts
  5077. confectioners sugar
  5078.  
  5079. Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar. Store in tightly covered container.
  5080.  
  5081.  
  5082.  
  5083.  
  5084.  
  5085.  
  5086.  
  5087.  
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  5089. - - - - - - - - - - - - - - - - - - -
  5090.  
  5091.  
  5092.  
  5093.  
  5094. Nutr. Assoc. : 0
  5095. * Exported from MasterCook *
  5096.  
  5097. Austrian Chocolate Balls
  5098.  
  5099. Recipe By :
  5100. Serving Size : 0 Preparation Time : 0:00
  5101. Categories :
  5102. Amount Measure Ingredient -- Preparation Method
  5103. -------- ------------ --------------------------------
  5104. 2 squares chocolate
  5105. 1/3 cup margerine
  5106. 1 cup sugar
  5107. 1 egg
  5108. 1 egg yolk
  5109. 1/2 teaspoon vanilla
  5110. 1 1/3 cups flour
  5111. 1/2 cup nuts -- finely chopped
  5112. 1 square chocolate
  5113. 1 tablespoon margerine
  5114. 1/4 teaspoon vanilla
  5115. 1 cup confectioners sugar
  5116. 2 tablespoons to 2 tbs milk
  5117.  
  5118. Melt together chocolate and margarine in med. saucepan. Remove from heat stir in sugar, egg and yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheep. Bake at 350 for 8-12 minutes. Melt 1 sq. choc and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow to dry completely before storing in tightly covered container with waxed paper in between layers.
  5119.  
  5120.  
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  5129.  
  5130.  
  5131.  
  5132.  
  5133. Nutr. Assoc. : 0
  5134. * Exported from MasterCook *
  5135.  
  5136. Apple Cheddar Cookies
  5137.  
  5138. Recipe By :
  5139. Serving Size : 6 Preparation Time : 0:00
  5140. Categories :
  5141. Amount Measure Ingredient -- Preparation Method
  5142. -------- ------------ --------------------------------
  5143. 1/2 cup butter
  5144. 1/2 cup sugar
  5145. 1 egg; lg
  5146. 1 teaspoon vanilla
  5147. 1 1/2 cups unbleached flour
  5148. 1/2 teaspoon baking soda
  5149. 1/2 teaspoon cinnamon; ground
  5150. 1/2 teaspoon salt
  5151. 6 ounces cheddar; sharp, shredded
  5152. 1 1/2 cups apples; cored,peeled,chopped
  5153. 1/4 cup nuts; chopped
  5154.  
  5155. Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.
  5156.  
  5157.  
  5158.  
  5159.  
  5160.  
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  5162.  
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  5165. - - - - - - - - - - - - - - - - - - -
  5166.  
  5167.  
  5168.  
  5169.  
  5170. Nutr. Assoc. : 0
  5171. * Exported from MasterCook *
  5172.  
  5173. Aniseed Cookies
  5174.  
  5175. Recipe By :
  5176. Serving Size : 40 Preparation Time : 0:00
  5177. Categories :
  5178. Amount Measure Ingredient -- Preparation Method
  5179. -------- ------------ --------------------------------
  5180. 4 eggs; separated
  5181. 1 3/4 cups powered sugar; sifted
  5182. 1 pinch salt
  5183. 2 cups flour, all purpose
  5184. 1/4 teaspoon baking powder
  5185. 2 teaspoons aniseed; ground
  5186.  
  5187. Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.
  5188.  
  5189.  
  5190.  
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  5198.  
  5199.  
  5200.  
  5201.  
  5202. Nutr. Assoc. : 0
  5203. * Exported from MasterCook *
  5204.  
  5205. Aniseed Charabeli
  5206.  
  5207. Recipe By :
  5208. Serving Size : 300 Preparation Time : 0:00
  5209. Categories :
  5210. Amount Measure Ingredient -- Preparation Method
  5211. -------- ------------ --------------------------------
  5212. 1 1/4 cups sugar
  5213. 2 eggs
  5214. 1 2/3 cups flour, all-purpose; sifted
  5215. 2 teaspoons aniseed, grated
  5216. grated peel of 1/2 lemon
  5217.  
  5218. Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie!
  5219.  
  5220.  
  5221.  
  5222.  
  5223.  
  5224.  
  5225.  
  5226.  
  5227.  
  5228. - - - - - - - - - - - - - - - - - - -
  5229.  
  5230.  
  5231.  
  5232.  
  5233. Nutr. Assoc. : 0
  5234. * Exported from MasterCook *
  5235.  
  5236. Candy Bar Cookies
  5237.  
  5238. Recipe By :
  5239. Serving Size : 24 Preparation Time : 0:00
  5240. Categories : Chocolate Manufacturers Assn. Cookies/ Bars/ Brownies
  5241. Amount Measure Ingredient -- Preparation Method
  5242. -------- ------------ --------------------------------
  5243. 1 1/4 cups all-purpose flour
  5244. 3/4 teaspoon baking powder
  5245. 1/4 teaspoon salt
  5246. 1/2 cup unsalted butter (1 stick) -- softened
  5247. 1/2 cup sugar
  5248. 1 large egg
  5249. 1 teaspoon vanilla extract
  5250. 1 cup chocolate-covered candy bars (5 to 6
  5251. 1 ounces ) -- cut into 1/2-inch pieces
  5252.  
  5253. Preheat oven to 325:F.
  5254. Sift flour, baking powder and salt. Set aside. In large bowl using an electric mixer, beat butter and sugar on medium speed and until mixture looks fluffy and smooth, about 30 seconds. Mix in egg and vanilla extract. Stop the mixer and scrape bowl with rubber spatula once during this mixing. Decrease speed to low and add flour mixture, mixing just until flour is incorporated. Gently mix in candy bar pieces.
  5255. Drop batter by large tablespoons on baking sheets. Bake 15 minutes, until tops of cookies are light golden. Reverse baking sheets from top to bottom and front to back after 7 minutes to ensure even baking.
  5256. Cool cookies 1 minute on baking sheets. Remove while warm to prevent sticking. Cool on wire racks.
  5257.  
  5258. Source:
  5259. "Chocolate Manufacturers Association"
  5260. S(Internet address):
  5261. "http://www.candyusa.org/"
  5262. Yield:
  5263. "24 cookies"
  5264.  
  5265.  
  5266.  
  5267.  
  5268. - - - - - - - - - - - - - - - - - - -
  5269.  
  5270. NOTES : These not-too-sweet butter cookies are filled with chunks of candy bars that melt into the cookies as they bake. Vary the flavor of the cookies by changing the candy bar
  5271.  
  5272.  
  5273.  
  5274.  
  5275. Nutr. Assoc. : 0
  5276. * Exported from MasterCook *
  5277.  
  5278. All American Peanut Butter Cookies (Criss Cross Cookies)
  5279.  
  5280. Recipe By :
  5281. Serving Size : 0 Preparation Time : 0:00
  5282. Categories : Cookies
  5283. Amount Measure Ingredient -- Preparation Method
  5284. -------- ------------ --------------------------------
  5285. 1/2 cup butter -- softened
  5286. 1 cup creamy peanut butter
  5287. 1/2 cup granulated sugar
  5288. 1/2 cup brown sugar -- firmly packed
  5289. 1/2 teaspoon vanilla extract
  5290. 1 egg
  5291. 1 1/2 cups all-purpose flour
  5292. 3/4 teaspoon baking soda
  5293. 1/2 teaspoon baking powder
  5294. 1/4 teaspoon salt
  5295.  
  5296. Combine butter, peanut butter, sugars, vanilla and egg, beating until light and fluffy. Combine dry ingredients and add to butter mixture, blending thoroughly.
  5297.  
  5298. Shape into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern.
  5299.  
  5300. Bake at 350 F for 10 minutes, or until lightly browned.
  5301.  
  5302. Source:
  5303. "Virginia Carolina Peanuts"
  5304. S(Internet Address):
  5305. "http://aboutpeanuts.com/"
  5306. Yield:
  5307. "4 Dozen"
  5308.  
  5309.  
  5310.  
  5311.  
  5312. - - - - - - - - - - - - - - - - - - -
  5313.  
  5314.  
  5315.  
  5316.  
  5317. Nutr. Assoc. : 0
  5318. * Exported from MasterCook *
  5319.  
  5320. $250.00 Cookies (Neiman Marcus)
  5321.  
  5322. Recipe By :
  5323. Serving Size : 112 Preparation Time : 0:00
  5324. Categories : Cookies
  5325. Amount Measure Ingredient -- Preparation Method
  5326. -------- ------------ --------------------------------
  5327. 2 cup Butter
  5328. 2 cups Sugar
  5329. 2 cups Brown Sugar
  5330. 4 Eggs
  5331. 2 teaspoons Vanilla
  5332. 4 cups Flour
  5333. 5 cups Blended Oatmeal -- (measure and blend
  5334. to a fine powder)
  5335. 1 teaspoon Salt
  5336. 2 teaspoons Baking Powder
  5337. 2 teaspoons Baking Soda
  5338. 4 ounces Chocolate Chips
  5339. 1 8 ounce Hershey Bar -- grated
  5340. 3 cups Chopped nuts
  5341.  
  5342. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. Bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can halved.
  5343.  
  5344.  
  5345.  
  5346.  
  5347.  
  5348. - - - - - - - - - - - - - - - - - - -
  5349.  
  5350.  
  5351.  
  5352.  
  5353. Nutr. Assoc. : 0
  5354. * Exported from MasterCook *
  5355.  
  5356. Chewy Chocolate Hazelnut Cookies
  5357.  
  5358. Recipe By :
  5359. Serving Size : 24 Preparation Time : 0:00
  5360. Categories : 8/28-9/3
  5361. Amount Measure Ingredient -- Preparation Method
  5362. -------- ------------ --------------------------------
  5363. 1 1/4 cups butter or margarine -- softened
  5364. 1/3 cup vegetable oil
  5365. 1 1/4 cups brown sugar
  5366. 1 1/4 cups white sugar
  5367. 2 large eggs
  5368. 2 1/2 teaspoons vanilla extract
  5369. 1 3/4 cups all-purpose flour
  5370. 3/4 cup whole wheat flour
  5371. 1 cup cocoa
  5372. 1 1/2 teaspoons baking soda
  5373. 1/2 teaspoon salt
  5374. 2 1/2 cups roasted and chopped Oregon hazelnuts
  5375.  
  5376. In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake in a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will be soft.) Cool slightly before removing from sheet.
  5377.  
  5378. Source:
  5379. "Dundee Hazelnuts & The Oregon Hazelnut Industry"
  5380. S(Internet address):
  5381. "http://www.teleport.com/~nuts/index.html"
  5382. Yield:
  5383. "4 dozen cookes"
  5384.  
  5385.  
  5386.  
  5387.  
  5388. - - - - - - - - - - - - - - - - - - -
  5389.  
  5390.  
  5391.  
  5392.  
  5393. Nutr. Assoc. : 0
  5394. * Exported from MasterCook *
  5395.  
  5396. Chocolate Walnut Drop Cookies
  5397.  
  5398. Recipe By :
  5399. Serving Size : 1 Preparation Time : 0:00
  5400. Categories :
  5401. Amount Measure Ingredient -- Preparation Method
  5402. -------- ------------ --------------------------------
  5403. 1/2 cup butter or margarine -- softened
  5404. 1 cup sugar
  5405. 2 Eggs
  5406. 1 teaspoon vanilla
  5407. 1/8 teaspoon salt
  5408. 4 ounces unsweetened chocolate -- melted and cooled
  5409. 1 cup flour
  5410. 1/2 cup chopped walnuts
  5411. Confectioners' sugar
  5412.  
  5413. In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until fluffy.
  5414.  
  5415. Beat in chocolate until well blended.
  5416.  
  5417. Stir in flour and nuts.
  5418.  
  5419. Drop by heaping teaspoonfuls 2" apart on well-greased cookie sheet.
  5420.  
  5421. Bake in preheated 350 degree oven 10 minutes or until edges are crisp.
  5422.  
  5423. Cool 1 minute before removing to rack to cool.
  5424.  
  5425. Sift confectioners' sugar over tops.
  5426.  
  5427. NOTE: To make sandwich cookies fill 2 cookies with 1 to 2 teaspoons Cream Chocolate Frosting (see frosting section).
  5428.  
  5429. Makes about 4 dozen cookies.
  5430.  
  5431. Possum Kingdom Lake Cookbook
  5432.  
  5433. MC Formatted using MC Buster 2.0d on 4/8/98
  5434.  
  5435.  
  5436.  
  5437.  
  5438.  
  5439.  
  5440.  
  5441.  
  5442.  
  5443.  
  5444. - - - - - - - - - - - - - - - - - - -
  5445.  
  5446.  
  5447.  
  5448.  
  5449. Nutr. Assoc. : 0
  5450. * Exported from MasterCook *
  5451.  
  5452. Neiman Marcus Chocolate Chip Cookie
  5453.  
  5454. Recipe By :
  5455. Serving Size : 112 Preparation Time : 0:00
  5456. Categories :
  5457. Amount Measure Ingredient -- Preparation Method
  5458. -------- ------------ --------------------------------
  5459. 2 cups butter
  5460. 2 cups sugar
  5461. 2 cups brown sugar
  5462. 4 eggs
  5463. 2 teaspoons vanilla
  5464. 4 cups flour
  5465. 1 teaspoon salt
  5466. 2 teaspoons baking powder
  5467. 24 oz chocolate chips
  5468. 8 oz hershey bar -- grated
  5469. 3 cups walnuts -- chopped
  5470. 5 cups blended oatmeal
  5471.  
  5472. Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt and baking powder and soda. Add chocolate and nuts. Place 2" apart. Bake for 10 minutes and 375F. --Recipe does not say if to roll or drop--
  5473.  
  5474.  
  5475.  
  5476.  
  5477.  
  5478.  
  5479.  
  5480.  
  5481.  
  5482. - - - - - - - - - - - - - - - - - - -
  5483.  
  5484. NOTES : Use a blender or food processor to grind it into a fine powder.
  5485.  
  5486.  
  5487.  
  5488.  
  5489.  
  5490.  
  5491.  
  5492.  
  5493.  
  5494.  
  5495.  
  5496. Nutr. Assoc. : 0
  5497. * Exported from MasterCook *
  5498.  
  5499. Buttery Hazelnut Tea Cookies
  5500.  
  5501. Recipe By :
  5502. Serving Size : 18 Preparation Time : 0:00
  5503. Categories : Cookies/ Brownies/ Bars Dundee Hazelnuts
  5504. Amount Measure Ingredient -- Preparation Method
  5505. -------- ------------ --------------------------------
  5506. 16 tablespoons butter (1 cup) -- at room temperature
  5507. 1/4 cup sugar
  5508. 1 egg yolk
  5509. 2 cups all-purpose flour
  5510. 1/2 teaspoon allspice
  5511. 1 egg white -- lightly beaten
  5512. 1/2 cup roasted and chopped Oregon hazelnuts
  5513.  
  5514. Electric Mixer: Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2 W 10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275: oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1 1/2" squares while still warm.
  5515.  
  5516. Food Processor: Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above.
  5517.  
  5518. Source:
  5519. "Dundee Hazelnuts & The Oregon Hazelnut Industry"
  5520. S(Internet address):
  5521. "http://www.teleport.com/~nuts/index.html;
  5522. http://www.oregonhazelnuts.org/"
  5523. Yield:
  5524. "1 1/2 dozen"
  5525.  
  5526.  
  5527.  
  5528.  
  5529. - - - - - - - - - - - - - - - - - - -
  5530.  
  5531.  
  5532.  
  5533.  
  5534. Nutr. Assoc. : 0
  5535. * Exported from MasterCook *
  5536.  
  5537. Best Ever Snickerdoodles
  5538.  
  5539. Recipe By :
  5540. Serving Size : 40 Preparation Time : 0:00
  5541. Categories : Cookies and Bars Indiana Soybean Board
  5542. Amount Measure Ingredient -- Preparation Method
  5543. -------- ------------ --------------------------------
  5544. 1/2 cup margarine -- soft
  5545. 1/2 cup soy flour -- sifted
  5546. 1/2 cup all-purpose flour
  5547. 1 cup sugar
  5548. 1 egg
  5549. 1/2 teaspoon vanilla
  5550. 1/4 teaspoon baking soda
  5551. 1/2 teaspoon baking powder
  5552. 1/2 cup wheat flour, whole-grain
  5553. 2 tablespoons sugar
  5554. 1 teaspoon cinnamon
  5555.  
  5556. Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Beat in the whole wheat flour.
  5557.  
  5558. Chill dough for 1 hour. Shape into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375:F oven for 10 minutes. Cool on a wire rack.
  5559.  
  5560. Source:
  5561. "Indiana Soybean Board"
  5562. S(Internet address):
  5563. "http://www.soyfoods.com/index.html"
  5564.  
  5565.  
  5566.  
  5567.  
  5568. - - - - - - - - - - - - - - - - - - -
  5569.  
  5570.  
  5571.  
  5572.  
  5573. Nutr. Assoc. : 0
  5574. * Exported from MasterCook *
  5575.  
  5576. Homemade Graham Crackers
  5577.  
  5578. Recipe By :
  5579. Serving Size : 0 Preparation Time : 0:00
  5580. Categories : Cookies
  5581. Amount Measure Ingredient -- Preparation Method
  5582. -------- ------------ --------------------------------
  5583. 4 cups Hodgson Mill whole wheat flour
  5584. 1 cup butter
  5585. 1 cup brown sugar
  5586. 1 teaspoon baking soda
  5587. 1 teaspoon cream of tartar
  5588. 1 egg -- slightly beaten
  5589. 1/2 cup hot water (approx)
  5590. Hodgson Mill unbleached white flour
  5591.  
  5592. Preheat oven to 350 degrees. Cut butter into flour till coarse.
  5593.  
  5594. Add sugar, soda, cream of tartar, egg and enough hot water to make dough that can be rolled like pastry.
  5595.  
  5596. Roll 1/8 - 1/4 inch thick on a board sprinkled with a little white flour.
  5597.  
  5598. Cut into 3 inch squares. Place on an ungreased baking sheet. Bake 15 - 20 minutes.
  5599.  
  5600. Cool on rack. Brush tops with butter.
  5601.  
  5602. Source:
  5603. "Hodgson Mill"
  5604. S(Internet Address):
  5605. "http://www.hodgsonmill.com/"
  5606.  
  5607.  
  5608.  
  5609.  
  5610. - - - - - - - - - - - - - - - - - - -
  5611.  
  5612.  
  5613.  
  5614.  
  5615. Nutr. Assoc. : 0
  5616. * Exported from MasterCook *
  5617.  
  5618. Pumpkin Cookies
  5619.  
  5620. Recipe By :
  5621. Serving Size : 36 Preparation Time : 0:00
  5622. Categories : Cookies Gluten Free
  5623. Amount Measure Ingredient -- Preparation Method
  5624. -------- ------------ --------------------------------
  5625. 1 teaspoon Baking soda
  5626. 1 teaspoon Baking powder (GF)
  5627. 1 teaspoon Cinnamon
  5628. 1 cup Rice flour
  5629. 3/4 cup Potato starch flour
  5630. 1/2 cup Shortening
  5631. 3/4 cup White sugar
  5632. 1 teaspoon Vanilla
  5633. 1 cup Pumpkin
  5634. 1/2 cup Nuts
  5635.  
  5636. Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts.
  5637.  
  5638. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.
  5639.  
  5640. S(Internet Adress):
  5641. "http://soar.berkeley.edu/recipes/"
  5642.  
  5643.  
  5644.  
  5645.  
  5646. - - - - - - - - - - - - - - - - - - -
  5647.  
  5648.  
  5649.  
  5650.  
  5651. Nutr. Assoc. : 0
  5652. * Exported from MasterCook *
  5653.  
  5654. Gingerbread Cookie Houses
  5655.  
  5656. Recipe By :
  5657. Serving Size : 0 Preparation Time : 0:00
  5658. Categories : Cookies
  5659. Amount Measure Ingredient -- Preparation Method
  5660. -------- ------------ --------------------------------
  5661. 3 cups all-purpose flour
  5662. 4 teaspoons baking soda
  5663. 5 teaspoons ground cinnamon
  5664. 6 teaspoons ground ginger
  5665. 1/2 teaspoon ground cloves
  5666. 1/2 teaspoon ground nutmeg
  5667. 1/2 cup margarine -- softened
  5668. 3/4 cup firmly packed light brown sugar
  5669. 3/4 cup light molasses
  5670. 2 large eggs
  5671. 1 (12 ounce) b jelly beans
  5672.  
  5673. Preheat oven to 350 F
  5674.  
  5675. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
  5676.  
  5677. In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture.
  5678.  
  5679. Divide dough in half; wrap and chill for several hours or overnight.
  5680.  
  5681. Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets.
  5682.  
  5683. Cut dough with desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll.
  5684.  
  5685. Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.)
  5686.  
  5687. Bake for 8 to 10 minutes or until done.
  5688.  
  5689. While cookies are still warm, poke hole in top edge for handing. Cool completely on wire racks. Store cookies in covered containers.
  5690.  
  5691. Description:
  5692. "This is a fun activity for kids."
  5693. Source:
  5694. "Chocolate Manufacturers Association"
  5695. S(Internet Address):
  5696. "http://207.197.202.83/indexcur.html"
  5697.  
  5698.  
  5699.  
  5700.  
  5701. - - - - - - - - - - - - - - - - - - -
  5702.  
  5703. Serving Ideas: Table top idea: Two cookies tied together with ribbon for st
  5704.  
  5705.  
  5706.  
  5707.  
  5708. Nutr. Assoc. : 0
  5709. * Exported from MasterCook *
  5710.  
  5711. Mandel-Halbmonde (Almond Crescents)
  5712.  
  5713. Recipe By :
  5714. Serving Size : 8 Preparation Time : 0:00
  5715. Categories : Cookies German
  5716. Amount Measure Ingredient -- Preparation Method
  5717. -------- ------------ --------------------------------
  5718. 1 cup Butter OR Margarine
  5719. 3/4 cup Sugar
  5720. 1 teaspoon Vanilla Extract
  5721. 1 1/2 teaspoons Almond Extract
  5722. 2 1/2 cups Unbleached Flour
  5723. 1 cup Almonds -- ground
  5724. Confectioners' Sugar
  5725.  
  5726. Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 tablespoon of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container.
  5727.  
  5728. Yield:
  5729. "3 Dozen Cookies"
  5730.  
  5731.  
  5732.  
  5733.  
  5734. - - - - - - - - - - - - - - - - - - -
  5735.  
  5736.  
  5737.  
  5738.  
  5739. Nutr. Assoc. : 0
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