Cookies Recipes

150 Year Old Oatmeal Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies
Amount -------1 3/4 3 2 2 1/2 1/2 1 1 3 Measure -----------cup cup each cups cups cup cup teaspoon teaspoon each
Ingredient -- Preparation Method -------------------------------Sugar Lard Egg yol s Flour Oatmeal -- old fashioned Raisins -- chopped Walnuts -- chopped -----DISOLVE IN 1/2 C. WATER----Soda Cinnamon Egg whites -- well beaten
Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Ba e in moderate oven.---Barb - - - - - - - - - - - - - - - - - -
7 LAYER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1/2 1 6 6 6 6 Measure -----------stic cups can ounces ounces ounces ounces
Ingredient -- Preparation Method -------------------------------butter graham crac er crumbs Eagle Brand mil chocolate chips butterscotch chips coconut nuts -- chopped
Melt butter in bottom of 9 x 13 inch ca e pan. Press graham crac er crumbs into pan. Pour can of Eagle Brand mil over graham crac er crumbs. Sprin le chocol ate chips and butterscotch chips and nuts over mixture. Sprin le coconut on top . Ba e at 350 degrees until coconut browns, (approximately 15 minutes). - - - - - - - - - - - - - - - - - -
ADA FRENCH SPONGE COOKIES Recipe By : Serving Size : 10 Preparation Time :0:00
* Exported from MasterCoo
II *
II *
II *
Amount -------1/2 3/4 1/4 3 1/2 1/4 6
Measure -----------cup teaspoon teaspoon teaspoon teaspoon tablespoons
Preheat OVEN TO 350 f. Sift together flour, ba ing powder, and salt. Beat egg yo l s in a small bowl, rapidly, until very thic and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sug ar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yo l s. In the same manner fold in the dry ingredients until well mixed. Using a sm all spatula and a measuring tablespoon, measure and droop onto ungreased ba ing sheets, spacing 2 inches apart. Ba e for 10 minutes until light and golden brown . Remove at once from sheet to cool. one serving = 4 coo ies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A. - - - - - - - - - - - - - - - - - -
Air or Meringue Coo ies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Coo ies Amount -------3 1/4 3/4 3 Measure -----------each teaspoon cup tablespoons
Ingredient -- Preparation Method -------------------------------Egg whites Cream of tartar Sugar Cocoa
1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir c ocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa fl avored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto al uminum foil lined ba ing sheets. Ma e small indentation in center of each with t op of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentat ion. Ba e at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Ma es about 3 do zen coo ies. - - - - - - - - - - - - - - - - - -
II *
II *
Categories
: Coo ies Ingredient -- Preparation Method -------------------------------CAKE FLOUR BAKING POWDER SALT EGGS -- SEPARATED ALMOND EXTRACT VANILLA EXTRACT SUGAR
Almond Coo ie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 1/2 1 1 1/2 1/2 1/4 Measure -----------cup cups teaspoon 8 ounces Can cups teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------Sugar Butter Almond flavoring almond paste Flour Ba ing powder Soda
Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough for 1 coo ie. Place on ungreased coo ie sheet and press gently with small fruit glass which has been dipped in granulated sugar. Ba e at 350 until delicately browned. about 12 minutes. NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Almond Spice Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------4 2 3 1/2 1 1 1/2 1 1 3 1 10 Measure -----------cups teaspoons teaspoons teaspoon teaspoon cup teaspoon cup teaspoon large cup ounces
Ingredient -- Preparation Method -------------------------------All-purpose flour Instant coffee powder Cinnamon Almond extract Ginger Granulated sugar Salt Dar brown sugar -- * Ba ing soda (extra) or jumbo eggs Butter Slivered blanched almonds**
* firmly pac ed ** (2 1/2 - 3 cups) These coo ies go well with after dinner cof fee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and ba ing soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granulated a
nd brown sugars and beat well. Add the eggs one at a time until smooth after eac h addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds. Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwi se on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper wit h your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 i nches wide, and about 1 inch thic . Wrap the dough in the wax paper. Slide a coo ie sheet under both pac ages of dough and transfer them to the free zer or refrigerator for several hours or overnight. This slices best when dough is frozen solid. Preheat oven to 375. Unwrap one roll of dough at a time. Place dough on a cuttin g board. With a very sharp nife cut the dough into 1/4-inch slices and place th em 1 to 1 1/2 inches apart on an ungreased coo ie sheet. Ba e the coo ies for about 10-12 minutes at 375. The coo ies are done when they are slightly colored and spring bac when lightly pressed with a fingertip. Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupca es (published by The American Coo ing Guild), Fairview, NJ. Randy Shearer - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Annette Funicello's Peanut Butter Chocolate Chip Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 30 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/2 1/4 1/2 1/2 2 1 1 6 Measure -----------cups cup teaspoon teaspoon cup cup tablespoon teaspoon ounces
Ingredient -- Preparation Method -------------------------------flour -- unsifted sugar ba ing soda salt margarine -- corn oil softened (1 peanut butter -- S ippy creamy or Sup egg water vanilla semisweet chocolate chips -- 1 cup
In small bowl stir together flour, sugar, ba ing soda, and salt. In large bo wl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Incre ase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into bat ter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased coo ie sheet s. Flatten slightly with floured bottom of glass. Ba e in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rac . Store in tightly covere d container. Ma es about 2-3 dozen. Peanut Butter Oat Coo ies: decrease flou r to 1 cup, add 1 cup quic oats. (Special than s to S ippy Peanut Butter.) [
The Great American Peanut Butter Boo , by Larry and Honey Zisman, pg 18; St. M artin's Press, New Yor , 1985. ] [I made these last night to pac for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flou r, the nut taste gets ind of lost. I used almond butter; we also used Can't b elieve it's not butter for the margarine. Don't round those Tbspfulls too high , as these coo ies wind up a bit on the large size. I also forgot about flatte ning them out; oh well... What I have are chocolate chip coo ies (mini-chips), with a faint almond flavor. ] - - - - - - - - - - - - - - - - - -
Applesauce-Raisin Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------1/4 1/4 1 1 1/2 1/2 1/2 2 1/2 1 1/8 1/2 1/2 Measure -----------cup cup teaspoon cup cup cup teaspoons teaspoon teaspoon teaspoon cup cup
Ingredient -- Preparation Method -------------------------------vegetable oil sugar egg vanilla extract unsweetened applesauce whole wheat flour unbleached flour -- white ba ing powder ba ing soda ground cinnamon ground cloves rolled oats raisins -- dar or golden Add the egg and beat until light., Blend i the flours, ba ing powder, ba ing soda, cin the creamed mixture. Blend well. Drop by ing sheets. Ba e in a 375-degree oven for Exchange Value: 1/2 Fruit Exchange + 1/2 F
- - - - - - - - - - - - - - - - - -
Baby Ruth Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 3 3/4 Measure -----------cup cups cup
Ingredient -- Preparation Method -------------------------------Butter -- softened Flour -- sifted Peanut butter -- smooth
II *
Cream the oil and sugar together. n the vanilla and applesauce. Stir namon, cloves, oats and raisin into teaspoonfuls onto lightly-oiled ba 10 minutes. Cool on a wire rac . at Exchange
II *
Cream butter, peanut butter and sugar until light and fluffy; beat in beaten egg s ad mix well; add vanilla. Sift dry ingredients together and add alternately wi th the mil . Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered coo ie sheets. Ba e in preheated 375~F oven until golden brown, about 12-15 min utes.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Ba er's Chocolate Chip Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 72 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1 1 2 1/2 1 12 1 3/4 3/4 Measure -----------cups teaspoon teaspoon teaspoon cup ounces cup cup cup
Ingredient -- Preparation Method -------------------------------all-purpose flour vanilla ba ing soda egg salt nuts -- coarsely chopped semisweet chocolate chips butter or margarine -- softened (2 stic s) firmly pac ed brown sugar granulated sugar
Mix flour with ba ing soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and ch ips. Drop from teaspoon, 2 inches apart, onto ungreased ba ing sheets. Ba e a t 375 for about 10 minutes or until golden brown. Ma es about 6 dozen. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BANANA COOKIE SANDWICH Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Bananas Mayonnaise "Dixie" Vanilla Coo ies (available at Food
cup teaspoons
1 1 1/2 1/2 2 2/3 1 1/4 5
teaspoon cups teaspoon
Ba ing powder Sugar Salt Eggs -- beaten Mil Vanilla Baby Ruth bars, 1.9oz -- cutup
Made li e a sandwich with ripe banana rounds between two coo ies. These are lar ge, flat vanilla coo ies, so rich creamy mayonnaise can be spread on the inner s ide of both. Place in plastic sandwich bag or other wrap. Let sit at room temperature for an hour or so, until coo ies are moist and soft. Good for picnics, fishing trips, etc. Science Teacher, SCS - - - - - - - - - - - - - - - - - -
BANANA - OATMEAL - CHOCOLATE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 1 1 1 1/2 1/2 1 1/4 1 1 3/4 1 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------cup oleo (1 1/2 stic s) egg cup bananas -- mashed cup white sugar cups flour teaspoon ba ing soda teaspoon salt teaspoon nutmeg teaspoon cinnamon cups quic oats pac age chocolate chips cup nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased coo ie sheet. Ba e 10 to 15 minutes at 400 degrees. - - - - - - - - - - - - - - - - - -
Banana Fudge Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 42 Preparation Time :0:00 Categories : Coo ies Amount -------18 1/2 1/3 1 2 6 Measure -----------ounces cup tablespoons ounces
Ingredient -- Preparation Method -------------------------------chocolate ca e mix -- Pac age ripe banana -- Mashed egg water semisweet chocolate bits
Combine ca e mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspo onfuls, about 2 inches apart, on greased ba ing sheets. Ba e in 350 degree oven 8 minutes or until done. Remove from ba ing sheets; cool on rac s. Ma es 3 1/
II *
II *
2 dozen. - - - - - - - - - - - - - - - - - -
BASIC COOKIE RECIPE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/4 1/2 1 1 1 1/8 1/2 1/4 Measure -----------cup cup cup teaspoon cups teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------soft shortening (part butter) dar brown sugar white sugar vanilla egg sifted Nunn-Better all-purpose flour salt soda
Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dar brow n sugar, 1/2 cup white sugar, 1 teaspoon vanilla and 1 egg. Sift together and stir in 1 1/8 cups sifted Nunn-Better all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon soda. Drop by teaspoonfuls about 2 inches apart on lightly greased ba ing sheet. Ba e at 375 degrees for 8 to 10 minutes. Yie ld: about 3 dozen 2 inch coo ies. For delicious flavor variations, try any of the following suggestions. BVARIATIONS:b 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1 (6 ounce ) pac age chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add chocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughly with c oo ie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cup nuts.
- - - - - - - - - - - - - - - - - -
Beacon Hill Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 1/2 1/2 1 3/4 Measure -----------each cup teaspoon teaspoon cup cup
Ingredient -- Preparation Method -------------------------------Egg whites Sugar Vinegar Vanilla Chocolate chips Chopped walnuts or pecans
Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one
II *
II *
tablespoonful at a time, beating after each addition until the meringues stand i n stiff pea s. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared ba ing sheets. Ba e for 10 minutes. With a spatula, remove meringues immediately and place on a wire rac to cool. Ma es 3 dozen. From The Gazette 90/12/19. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BETTY CROCKER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 2 1/4 1/4 3/4 1 Measure -----------cup cup cups teaspoon cup teaspoon
Ingredient -- Preparation Method -------------------------------butter powdered sugar flour salt nuts -- finely chopped vanilla
Cream butter and sugar, add other ingredients and mix well. Form into 1-inch b alls, place on greased coo ie sheet and ba e 14 to 17 minutes at 350 degrees. While still warm, roll in powdered sugar. Roll in sugar again when cold. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BETTY CROCKER CRUNCHY COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 2 3 1 1/2 1 Measure -----------cup cup cup cups teaspoon teaspoon cup
Ingredient -- Preparation Method -------------------------------white sugar brown sugar Crisco eggs flour ba ing soda salt nuts
Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Ba e at 350 degrees. - - - - - - - - - - - - - - - - - -
II *
BIG BANANA CEREAL COOKIE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3 1 1/2 1 1/4 2 1 2 1/2 1 1/4 3 1/2 3 Measure -----------cups teaspoon teaspoon cups cups cup cups teaspoon teaspoons cups
Cream shortening and sugar. Add eggs; cream well. Sift flour, soda, salt, nutm eg and cinnamon together. Add oatmeal to shortening mixture. Add flour mixture alternately with mashed bananas. Add chopped nuts. Drop on greased coo ie she et. Ba e at 375 degrees for 12 to 15 minutes. ma es large batch of coo ies. - - - - - - - - - - - - - - - - - -
Boston Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1/2 1 1/4 1/2 Measure -----------cup cup teaspoon teaspoon cup
Ingredient -- Preparation Method -------------------------------Flour Sugar Cinnamon Egg -- well beaten Ba ing soda Chopped nuts
ds Salt 1/2 c Raisins 1/4 c Butter or margarine,s oftened Stir together flour, cinnamon, ba ing soda and salt; set aside. In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfu ls 1 inch apart on greased coo ie sheets. Ba e in preheated 350 degree oven 10-1 2 minutes or until delicately brown. Ma es 36. - - - - - - - - - - - - - - - - - -
Burnt Sugar Coo ies
II *
II *
Ingredient -- Preparation Method -------------------------------flour soda nutmeg shortening mashed ripe bananas chopped nuts sugar salt cinnamon quic oatmeal eggs
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1 2 3 1 3 1 Measure -----------cups cup cup cups each cup tablespoons tablespoon
Put 2 c. sugar in s illet, stir until melted. Remove from firs when molasses has become dar brown. Pour 1 c. boiling water into molasses after removing from fi re. Mix eggs, lard, ginger, sour mil , salt while molasses cools. Put soda in mo lasses and stir well. Pour together and wor in flour to stiff dough. Note: No time or temperature given. Drop on ba ing sheet by teaspoonful. Ba e in 375 F. oven.
- - - - - - - - - - - - - - - - - -
Butter Cream Filled Coo ies Recipe By : Jo Anne Merrill Serving Size : 50 Preparation Time :0:30 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -- Coo ies: ----1 cup margarine 1 1/3 cups sugar 1/3 cup mil 1/3 cup dar corn syrup 1 1/3 cups rolled oats 1 1/2 cups all-purpose flour 1 teaspoon ba ing powder 1 teaspoon vanilla extract -- -- Filling: ----1 tablespoon all-purpose flour 1/4 cup sugar 2/3 cup mil 2 egg yol s 1/2 cup margarine Preheat oven to 350 degrees. Grease coo ie sheets well. COOKIES: 1. Melt margarine in large saucepan. Add remaining coo ie ingredients and m ix thoroughly.
Source: Mrs. Dortha Reed, Benroc
Grange, Noble County, OH
Ingredient -- Preparation Method -------------------------------Sugar Mil -- sour Water -- boiling Sugar Eggs Salt -- a pinch Lard Ba ing soda Ginger
II *
2. Drop by scant teaspoonfuls onto prepared coo ie sheets. Ba e for 10-12 m inutes or until golden brown. Cool 2 minutes, then remove carefully from coo ie sheets to wire rac . 3. Just before serving, put 2 coo ies together, sandwich style, with fillin g. FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually ad d 2/3 cup mil and 2 egg yol s (or 1 whole egg). Mix well. Coo over low heat, s tirring constantly, until mixture boils and is thic . Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BUTTERCRISP POTATO COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 1 1/2 1 2 1 Measure -----------cup cup cup teaspoon teaspoon teaspoon cups cup
Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar brown sugar -- firmly pac ed vanilla egg salt soda flour Hungry Jac potato fla es (dry)
Preheat oven 375 degrees. In large bowl cream first four ingredients until well blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly. Shape in 1 inch balls and place on ungreased coo ie sheets. Flatten with the bo ttom of glass dipped in granulated sugar. Ba e 6 or 7 minutes until golden brow n. Store in a tightly covered container. Ma es 5 dozen. For a chewier coo ie, reduce coo ing time. - - - - - - - - - - - - - - - - - -
CANDIED FRUIT CHRISTMAS COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 2 3 4 Measure -----------cups cups rounded
Ingredient -- Preparation Method -------------------------------white sugar shortening eggs c. flour
II *
1/2 1/4 1/2 2 6 1/2
Cream sugar and shortening, add eggs, then beat well. Add 4 cups flour (measure d, unsifted) to which the next 3 ingredients have been sifted. Add vanilla. Stir in the bowl of cut up fruit and nuts. Form rolls in waxed pa per and refrigerate overnight. Slice (1/4 inch thic ) and ba e at 350 degrees f or 10 to 12 minutes. Don't overba e as the fruit will harden. Grease coo ie sheets. - - - - - - - - - - - - - - - - - -
CAPE COD OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 1/2 1 1/4 1 3/4 1 1 1/2 1/2 1 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------egg cup sugar cup melted butter cup melted lard tablespoon molasses cup mil cups rolled oats cup seeded raisins or nuts -- cut fine or 1/2 c. o cups flour teaspoon ba ing soda teaspoon cinnamon teaspoon salt
Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered co o ie sheets. Ba e in moderately slow oven (325 degrees) for 10 minutes. If thic er coo ie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Ma es 75.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * CEREAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
II *
1 1 1 1
teaspoon teaspoon teaspoon teaspoon pound pound pound cups slices cup
cinnamon ba ing soda ba ing powder vanilla bleached raisins -- cut up candied cherries -- cut up dates -- cut up nuts -- chopped candied pineapple (3 red -- 3 green, cut up) (extra) flour to stir in fruit immediately
Mix oil, sugars, vanilla and eggs. Add the flours, ba ing powder, ba ing soda, oatmeal and Bran Fla es. Mix well. Batter will be stic y. Flour your hands an d roll into 1-inch balls (go easy on the flour on your hands or your coo ies wil l come out dry). Ba e on ungreased coo ie sheet at 350 degrees for 8 to 9 minut es. Ma es about 87 coo ies. Do not overba e - coo ies should be chewy in the middle. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Cherry Date S illet Coo ies Recipe By : Land O La es Coo ie Collection Serving Size : 60 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 8 1 3 1 1/2 Measure -----------cup cup ounces cups cup cup Ingredient -- Preparation Method -------------------------------butter brown sugar, pac ed chopped dates egg crispy rice cereal coconut fla es maraschino cherries --drained, chopped vanilla extract coconut fla es -- for rolling
In a 10-inch s illet, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue coo ing 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. - - - - - - - - - - - - - - - - - -
1 tablespoon 2 1/2 cups
II *
Amount -------1 1 1 1 2 2 1 1 1 1 1
Measure -----------cup cup cup teaspoon cups teaspoon teaspoon cup cup cup
Ingredient -- Preparation Method -------------------------------oil brown sugar white sugar vanilla eggs flour (1 whole wheat & 1 c. white) ba ing powder ba ing soda oatmeal -- uncoo ed Bran Fla es nuts -- chopped (optional)
CHESS PIE BAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUST:----1 box yellow ca e mix 1 stic butter 2 eggs Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.
BFILLING:b \i 1 (8 oz.) p g. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners s ugar Mix and pour over crust; sprin le top with 1/2 cup chopped nuts. Ba e at 35 0 degrees for 35 minutes. Fairfield, Ohio - - - - - - - - - - - - - - - - - -
CHINESE ALMOND COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 2 1/2 1/2 36 Measure -----------cup cup teaspoon cups teaspoon cup whole
Ingredient -- Preparation Method -------------------------------margarine or butter sugar almond extract sifted flour ba ing powder ground almonds Sugar blanched almonds
Cream margarine and sugar, add almond extract. Sift flour and ba ing powder to gether. Mix gradually into margarine mix. Stir in ground almonds. Form into b alls using rounded tablespoons of dough. Roll in sugar, place on coo ie sheet. Press flat, top with whole almond. Ba e 10 to 12 minutes at 375 degrees. Ma es 3 dozen. - - - - - - - - - - - - - - - - - -
CHOCOLATE CHIP/RICE KRISPIES COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00
II *
II *
Preheat oven to 350 degrees. Grease ba ing sheet. Cream butter and both sugar s. Beat in egg and vanilla. Stir together flour, ba ing powder, ba ing soda, a nd salt. Add to creamed mixture. Mix well. Stir in Rice Krispies and chocolate chips. Drop by level tablespoons onto ba in g sheet 2 inches apart. Ba e 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute before removing. Ma es 4 dozen coo ies. - - - - - - - - - - - - - - - - - -
CHOCOLATE CHIPS COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 2 2 4 2 4 5 1 2 2 24 1 3 Measure -----------cups cups cups teaspoons cups cups teaspoon teaspoons teaspoons ounces cups
Ingredient -- Preparation Method -------------------------------butter white sugar brown sugar eggs vanilla flour blended oatmeal salt ba ing powder soda chocolate chips (8 oz.) Hershey's bar -- grated nuts -- chopped
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, o atmeal, salt, ba ing powder and soda. Add chocolate chips, Hershey's bar and nu ts. Roll into balls and place two inches apart on a coo ie sheet. ba e for 10 minutes at 375 degrees. Ma es 112 coo ies. (Recipe may be halved.) *Measure oatmeal and blend in a blender to a fine powder. - - - - - - - - - - - - - - - - - -
II *
teaspoon cup teaspoon teaspoon teaspoon cups cup
Amount -------1/2 3/4 1/4 1 1 1 1/2 1/2 1/4 2 1/2 1
Measure -----------cup cup cup
Categories
: Coo ies Ingredient -- Preparation Method -------------------------------butter pac ed brown sugar sugar egg vanilla flour ba ing powder ba ing soda salt Rice Krispies -- crushed to 1 1/2 c. chocolate chips
CHOCOLATE CHIPS PUDDING COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1 1 1/4 3/4 1 1 2 1 Measure -----------cups teaspoon cup cup cup pac age
Ingredient -- Preparation Method -------------------------------all-purpose flour ba ing soda butter or margarine -- softened sugar brown sugar Jello chocolate or vanilla instant pudding tsp.vanilla eggs (12 oz.) p g. chocolate chips
Mix flour with ba ing soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff). Drop by rounded measuring teaspoonfuls onto ungreased ba ing sheet. Ba e at 350 degrees for 8-10 minutes or until lightly brown.
- - - - - - - - - - - - - - - - - -
CHOCOLATE CHOC - CHIP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1 1 1/4 3/4 1 1 2 1 1 Measure -----------cups teaspoon cup cup cup teaspoon
cup
Ingredient -- Preparation Method -------------------------------flour -- unsifted ba ing soda butter or oleo -- softened granulated sugar light brown sugar -- firmly pac ed vanilla (4 oz.) p g. Jello brand chocolate flavor eggs (12 oz.) p g. chocolate chips nuts -- chopped
Mix flour with ba ing soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour m ixture. Then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoons about 2 inches apart onto ungreased ba ing sheet. Ba e at 375 degrees 8 to 10 minutes. Ma es about 7 dozen.
Starbuc
II *
II *
- - - - - - - - - - - - - - - - - -
CHOCOLATE COOKIE SANDWICHES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1 1 1 1/2 1/3 1/2 1 1/4 Measure -----------cup cup teaspoon cups cup teaspoon teaspoon cup
Ingredient -- Preparation Method -------------------------------shortening sugar egg vanilla sifted all-purpose flour cocoa ba ing soda salt mil Creme filling
Cream shortening, sugar, egg and vanilla in large mixer bowl until light and flu ffy. Combine flour, cocoa, ba ing soda and salt; add alternately with mil to c reamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased coo ie sheet. Ba e at 375 degrees for 11 t o 12 minutes or just until soft-set (do not overba e). Cool 1 minute. Remove from coo ie sheet and cool completely on wire rac . Prepare creme filling. Spread bottom of one coo ie with about 1 tablespoon fil ling; cover with another coo ie. Repeat with remaining coo ies and filling. (About 15 filled coo ies.) - - - - - - - - - - - - - - - - - -
CHOCOLATE PARTY COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1 1/2 1 1 3/4 6 1 1/4 Measure -----------cup cup cup teaspoon cups tablespoons teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------plus 2 tbsp. melted margarine brown sugar egg mil vanilla flour cocoa ba ing powder ba ing soda
II *
II *
Beat margarine, sugar and egg until creamy. Combine flour, ba ing soda, ba ing powder and cocoa, then add to creamed mixture alternately with mil . Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased ba ing sheet. Ba e at 350 degrees for 6 to 8 minutes. When coo ies are cooled, frost with chocolate frosting. - - - - - - - - - - - - - - - - - -
CHOCOLATE SANDWICH COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------20 Ritz crac ers Peanut butter -- creamy Eagle Brand chocolate candy-melt (1 sq.) 1 level tsp. Crisco Spread Ritz crac ers with peanut butter and ma e 10 sandwiches. Put square of c hocolate in custard cup (or small dish). Microwave on lowered power, after you have add the Crisco - until melted. Stir at least once, while melting. I use a for to turn and lift the individual sandwiches. Place on waxed paper to cool and set. Store in a cool place. You can teach your little ones to ma e their own coo ies. Supervise the meltin g of the chocolate. If you don't have a microwave - melt chocolate over boiling water (simmering). Friendly 30 Club - - - - - - - - - - - - - - - - - -
CHOCOLATE BROWN SUGAR COOKIES Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 C Brown sugar Flour (1.1 C --> glass 1/2 pound Butter cup filled 1/3 C Honey the top) 1 large Egg 1/2 teaspoon Ba ing soda 1/2 teaspoon Vanilla extract 1 C Chocolate chips
II *
II *
Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, a dd egg and vanilla. Mix well. Add honey. Measure flour and ba ing soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips. Drop by spoonfuls onto an ungreased coo ie sheet and ba e for 5-8 minutes at 37 5 degrees F. NOTES: * Chocolate chip coo ies with honey and brown sugar. * For those of you who li e your coo ies warm! I always ma e up only enough t o eat, and store the batter in the fridge. * You can substitute margarine for the butter if you want. : Difficulty: easy, though creaming butter and sugar without a food processor is tedious. : Time: 10 minutes preparation, 10 minutes coo ing and cooling. : Precision: measure the ingredients. : Karen Curran : Digital Equipment Corporation : decwrl!rhea!euclid!curran curr an@euclid.DEC : (EUCLID::CURRAN on DEC VMS systems) : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chocolate Chip Pecan Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------2 3/4 1 1 1 3/4 3/4 1 2 12 1 1/2 Measure -----------cups teaspoon teaspoon cup cup cup teaspoon ounces cups
Ingredient -- Preparation Method -------------------------------flour ba ing soda salt butter -- (it is best to use r sugar brown sugar -- pac ed vanilla egg chocolate chip -- bag of real pecans -- chopped
Cream together the butter and sugars, add eggs and beat until well blended ad d vanilla, salt and ba ing soda. Gradually add the flour beating constantly al l chocolate chips and pecans. Cover coo ie sheet with wax paper. Using ice cr eam scoop, drop coo ies onto wax paper. Ba e at 325 degrees for 15 - 18 minute s Courtesy of: Joann Pierce - - - - - - - - - - - - - - - - - -
Chocolate Chip Pudding Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 84 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1 1 3/4 1/4 1 1 2 12 1 Measure -----------cups teaspoon cup cup cup pac age teaspoon ounces cup
Ingredient -- Preparation Method -------------------------------all-purpose flour ba ing soda butter or margarine -- softened firmly pac ed light brown sugar granulated sugar butter pecan pudding mix -- 4 serv. sz.* vanilla egg chocolate chip nuts -- Chopped
* Butterscotch, Chocolate, Mil Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with ba ing soda. Combine butter, the sugars, puddin g mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eg gs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased ba ing sheets, about 2 inches apart. Ba e ar 375 degrees for 8 to 10 minutes. Ma es about 7 dozen. In high altitude areas use large eggs and ba e 9 to 11 minutes. - - - - - - - - - - - - - - - - - -
Chocolate Chip Whole Wheat Coo ies Recipe By : Hershey Foods Corporation Serving Size : 20 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 1/2 1 1/4 1 1 1/2 1/2 2 1 1 Measure -----------cup cups cup teaspoon cup teaspoon teaspoon cups cup cup
Ingredient -- Preparation Method -------------------------------shortening light brown sugar -- pac ed egg water vanilla whole wheat flour -- unsifted ba ing soda salt quic coo ing rolled oats dried apricots -- chopped semisweet HERSHEY'S MINI CHIPS
Cream shortening and brown sugar in large mixer bowl until light and fluffy. Ad d egg, water and vanilla; beat well. Combine whole wheat flour, ba ing soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS C hocolates.
II *
II *
- - - - - - - - - - - - - - - - - NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty treats. * Exported from MasterCoo II * Chocolate Chip Yogurt Coo ies Recipe By : Pillsbury Healthy Ba ing Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/2 1/4 1/4 1/2 1 1/2 1 3/4 1/2 1/2 1/2 Measure -----------cup cup cup cup cup teaspoons cups teaspoon teaspoon cup Ingredient -- Preparation Method -------------------------------sugar brown sugar -- pac ed margarine shortening nonfat plain yogurt vanilla flour ba ing soda salt miniature chocolate chips
Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla. Stir in flour, ba ing soda, salt & chips. Drop on sheet sprayed with Pam. Ba e 375 for 8 -12 min. Cool 1 min on sheet & then remove to rac s. Nutrition In fo: 3.5 g fat, 0 mg cholesterol, 59 mg sodium. Ma es 36 coo ies. Posted by Von lisa - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chocolate Chip-Oatmeal Coo ies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Low-Cal Chocolate Amount -------1/2 1 1/2 1 1/2 2 1/4 2 4 1/2 1/4 2 Measure -----------cup teaspoon cup teaspoon cup cups tablespoons ounces cup ounces
Coo ies
Ingredient -- Preparation Method -------------------------------Lo cal margarine Ba ing soda Unsweetened applesauce Vanilla Pac ed dar brown sugar Flour Thawed frozen apple juice Quic oats -- concentrate Boiling water Semisweet chocolate chips
Drop by teaspoonfuls onto lightly greased coo ie sheet; flatten slightly. Ba e at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from coo ie sheet; cool completely on wire rac .
1. Preheat oven to 350F. Spray large ba ing sheet with nonstic spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown suga r and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, ba ing soda, and vanilla and beat i nto margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mi xture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared ba ing sheet, ma ing 48 coo ies. Ba e 10-12 minutes until golden brown. Cool completely on rac . Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calori es Source: Weight Watchers Magazine, June 1993 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chocolate Chun Chocolate Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------10 1 2 1 1/2 1/2 Measure -----------ounces pac age pac ages cups cup
Ingredient -- Preparation Method -------------------------------semisweet chocolate -- bro en in pieces ca e mix -- chocolate fudge pudding mix -- chocolate fudge miracle whip walnuts -- chopped
Preheat oven to 350F. Combine first 4 ingredients in medium bowl. Mix in Mi racle Whip. Shape dough by 2 Tablespoons into balls. Place on ungreased coo i e sheet, spacing 2 inches apart. Ba e until tester inserted in centers comes o ut clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtig ht containers.) - - - - - - - - - - - - - - - - - -
Chocolate Coo ie Mice Recipe By : Pillsbury, Coo ies, Brownies & Bars, 1991 Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1/2 1/2 1 Measure -----------cup cup cup teaspoon Ingredient -- Preparation Method -------------------------------granulated sugar butter or margarine -- softened shortening vanilla extract
II *
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 ba ing 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, ma e 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 coo ies 2 inches apart on ungreased coo ie sheets. Ba e for 8 to 13 minutes, or until set. For the tails, immediately place a piece of licorice into the rounded end of each coo ie. Remove from the coo ie sheets. Variation. Chocolaty Shortbread Coo ies: Prepare the dough as directed above. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased coo ie sheets. Flatten slightly with a glass dipped in sugar. Ba e for 8 to 13 minutes, or until set. Cool for 1 minute; remove from the coo ie sheets. - - - - - - - - - - - - - - - - - -
Chocolate Meringue Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 20 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/8 3/4 1 Measure Ingredient -- Preparation Method ------------ -------------------------------egg white teaspoon cream of tartar cup sugar pac age chocolate chip -- 6 oz.
Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cre am of tartar, 3/4 cup sugar and beat stiff. Fold in 1 6 oz p g chocolate chip s. Drop teaspoon on greased coo ie sheet. TURN OFF OVEN, put in coo ies and l eave in oven over night. Do not open door until morning. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chocolate No Ba e Coo ies
1 2 1/4 cups 1/4 cup 1/2 teaspoon 72 36
egg all-purpose flour -- or unbleached unsweetened cocoa powder ba ing powder miniature chocolate chips red or blac licorice strips --cut into 2-inch pieces
II *
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/2 2 3 1/2 1 2 Measure -----------cup cup cups cups cup cup tablespoons
Chocolate
Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Rem ove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and l et harden. one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by A nne MacLellan - - - - - - - - - - - - - - - - - -
CHOCOLATE OATMEAL COOKIES Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------SIFT BEFORE MEASURING----1 cup Flour -- all purpose -----RESIFT FLOUR WITH----1/2 cup Cocoa -- *see directions 1 teaspoon Ba ing powder 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1/2 teaspoon Salt -----FOLD INTO FLOUR MIXTURE----1 cup Quic rolled oats -----CREAM TOGETHER----1/2 cup Butter -- softened or shortnin 1 cup Sugar -----BEAT IN VIGOURSLY----1 each Egg -- well beaten -----ADD FLOUR ALTERNATELY WITH----1/2 cup Evaporated mil Preheat oven to 350 degrees Beat until smooth after each addition. Begin and end with flour mixture. Drop from a teaspoon onto greased ba ing sheet , leaving a 2" space to allow for spreading. Ba e on oven shelf slightly above c enter for 12 minutes, or until coo ies are brown. *npote: You can substitute uns weetened chocolate for cocoa. Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and s ugar mixture after egg has been beaten in.
Ingredient -- Preparation Method -------------------------------Butter Peanut butter Sugar Oatmeal or: -Water Coconut Cocoa
II *
Chocolate
- - - - - - - - - - - - - - - - - -
Chocolate Peanut Butter Cup Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 1 1 1 3/4 1 1/2 2 2 2 3/4 1 Measure -----------cups teaspoon teaspoon cup cup cup cup teaspoons cups cup cup
Ingredient -- Preparation Method -------------------------------all-purpose flour ba ing soda salt butter -- softened peanut butter firmly pac ed light brown sugar sugar egg vanilla peanut butter cups -- chopped peanuts -- chopped mil chocolate chips
PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat to gether butter, peanut butter, brown sugar, sugar, eggs and vanilla until light a nd fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter c ups, peanuts and chocolate chips. The batter will be stiff. Form into balls ab out the size of a tablespoon. Place on a greased coo ie sheet and ba e 12 minut es or until golden. Cool on a wire rac . - - - - - - - - - - - - - - - - - -
Chocolate-Peanut Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 1/4 4 3 1/2 Measure -----------cups cup pound tablespoons cups cup
Ingredient -- Preparation Method -------------------------------sugar mil butter cocoa rolled oats peanut butter
Combine sugar, mil , butter and cocoa 2 to 5 minutes, stirring constantly. peanut butter quic ly or mixture will xed paper. Let cool. May add nuts or -oz pac age butterscotch chips instead
in 1-quart saucepan. Bring to a boil for Remove from heat; fold in rolled oats and harden. Drop by 1/2 teaspoonfuls onto wa use crunchy peanut butter. May use one 6 of cocoa. Yield: 2 dozen.
- - - - - - - - - - - - - - - - - -
II *
II *
Chocolatey Chocolate-Chip Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1/4 1 1/3 2 1/2 3 4 3/4 1 1/2 1 Measure -----------cups cup cups teaspoons cups teaspoon teaspoons cup
Ingredient -- Preparation Method -------------------------------butter or margarine shortening brown sugar vanilla egg -- Slightly Beaten flour ba ing soda salt cocoa
Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a coo ie sheet. Ba e for 7 minutes. Ma es 4-5 dozen. - - - - - - - - - - - - - - - - - -
CHRISTMAS CASSEROLE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1 1 1 1 1/4 Measure Ingredient -- Preparation Method ------------ -------------------------------eggs -- well beaten cup sugar cup walnuts -- cut fine cup snipped dates cup coconut teaspoon vanilla teaspoon almond extract
Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into un greased 2 quart casserole and ba e 30 minutes at 350 degrees. Remove from oven and while batter is still hot, stir well with wooden spoon. Cool. Form into 36 small balls. Roll part in granulated sugar and part in conf ectioners' sugar. Let set to firm up. Store in airtight container. These improve with age. - - - - - - - - - - - - - - - - - -
II *
II *
II *
Cinnamon Lemon Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 1 1 1/2 1 1/2 1 1/2 1/4 Measure -----------cup cup teaspoon cups teaspoons teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------sugar butter or margarine egg vanilla extract all-purpose flour ground cinnamon ba ing powder grated lemon peel salt Cinnamon sugar **
**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, ba ing pow der, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigera te 2 hours ot until firm. Shape dough into small balls, about 3/4-inch in dia meter. Roll in cinnamon sugar to coat. Set coo ies, 1-inch apart on lightly greased co o ie sheets. Ba e at 350 for 10 minutes or till edges are lightly browned. Cool slightly on pans, then remove to rac s t o cool completely. - - - - - - - - - - - - - - - - - -
Cinnamon-Almond Butter Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1/2 3/4 1 1 1/8 1/8 1/3 Measure -----------cups cup cup teaspoon teaspoon teaspoon cup
Ingredient -- Preparation Method -------------------------------All-purpose flour Sugar -- divided Butter or margarine -- softened Egg white -- slightly beaten Almond extract Ground cinnamon Salt Almonds*
* toasted diced & buttered This is an elegant coo ie with a sweet almond flavor . In a large bowl, measure flour, butter or margarine, almond extract, salt and 1 /4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occ asionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With ha nds, shape into ball. If dough is too soft to roll out, cover and refrigerate un til firm.
II *
Preheat oven to 325. On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-in ch rectangle. Using pastry wheel or nife, cut into strips 3 x 1-inch. Place strips on greased coo ie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprin l e on coo ies. Ba e 15 minutes at 325 or until golden. With panca e turner, remove coo ies to wire rac s and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupca es (published by The American Coo ing Guild), Fairview, NJ. Randy Shearer - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Cinnamon-Coffee Coo ies Recipe By : Coo ing Light, Guilt-Free Desserts Serving Size : 40 Preparation Time :0:00 Categories : Coo ies Amount -------1/4 1/2 2 3 1 2 1 1/2 1 1/4 Measure -----------cup cup tablespoons tablespoons cups tablespoons teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------margarine -- softened sugar -- plus sugar -- divided amaretto egg all-purpose flour instant coffee granules ground cinnamon -- divided salt
Preheat oven to 400 degrees. Cream margarine; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy. Add amaretto and egg; beat well. Combine flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add to creamed mixture, stirring until thoroughly blended. Combine remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Shape dough into 40 balls; roll in sugar mixture. Place 2 inches apart on ungreased coo ie sheets. Flatten dough with a for in a criss-cross pattern. Ba e for 8 minutes, or until lightly browned. Remove coo ies from pans; cool completely on wire rac s. Store in an airtight container. (per coo ie: 48 calories, 1.5g fat, 28% calories from fat) - - - - - - - - - - - - - - - - - -
Clinton Chocolate Chip w/Oatmeal Coo ies Recipe By : En elin Serving Size : 1 Preparation Time :0:00
II *
Preheat oven to 350. Combine flour, salt,and ba ing soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased coo ie sheets. Ba e 8-10 minutes or until coo ies are done. Cool coo ies on sheets for 2 minutes before placing them on wire rac for further cooling. - - - - - - - - - - - - - - - - - -
COCONUT FINGERS COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 2 Measure -----------cup tablespoons
Ingredient -- Preparation Method -------------------------------butter powdered sugar
Cream above together. 1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. ca e flour Add to a bove. Chill 15 minutes. Shape into crescents and ba e at 325 degrees until slig htly brown. Roll in powdered sugar. Honolulu, Hawaii - - - - - - - - - - - - - - - - - -
COOKIE ON A STICK Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 Measure -----------cup cup
Ingredient -- Preparation Method -------------------------------sugar Par ay margarine
II *
NOTES : Yields 7 1/2 dozen coo ies. * Exported from MasterCoo
II *
c oz p g
Amount -------1 1/2 1 1 1 1 1 2 2 12
Measure -----------c tsp tsp c c tsp
Ingredient -- Preparation Method -------------------------------unsifted all-purpose flour salt ba ing soda solid vegetable shortening -- (Crisco) firmly pac ed light brown sugar vanilla extract eggs old-fashioned rolled oats -- not quic semisweet chocolate chips -- Nestle's
Categories
: Chocolate
Coo ies
2 1/2 teaspoon 3 cups 1 teaspoon 1/2 teaspoon 1 tablespoon
eggs vanilla flour Calumet ba ing powder salt Wooden craft stic s (li e popsicle stic s) light corn syrup Few drops food coloring
Beat sugar and margarine until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients; mix well. Chill several hours or overnight. Preheat oven to 375 degrees. On lightly floured surface, roll dough to 1/4" thi c ness; cut with 3" coo ie cutters. Place on ungreased coo ie sheet. Slide stic under each coo ie to center; gently press dough around stic . Ba e 9 to 11 minutes, or until edges are lightly browned. Cool slightly; remove from coo ie sheet. Cool. Glaze: Combine corn syrup and food coloring. Paint coo ies with glaze using small brush. Wrap each with colored clear plasti c wrap and they're ready to give away. Ma es approximately 4 dozen. - - - - - - - - - - - - - - - - - -
COOKIE PAINTS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------egg yol s teaspoon water Food coloring
Blend egg yol s and water together. Divide into containers and add food colorin g. Using small clean paintbrushes, paint unba ed coo ies. Ba es on a shiny gla ze. - - - - - - - - - - - - - - - - - -
COOKIE POPS FOR A PARTY Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure -------- -----------1 box 1 c 1. Ma e dough as directed for cut coo ies.
Ingredient -- Preparation Method -------------------------------of sugar or chocolate chip coo ie mix egg Assorted decoration: Jelly Beans -- M and M, Reeses Pie
II *
II *
2. Shape 1 tablespoon of dough into ball for each coo ie. 3. Push ice cream stic into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough. 6. Ba e at 375 degrees for 7 to 9 minutes. 7. Cool 1 to 3 minutes and remove from coo ies sheet.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Coo ie: Crispie Treats (No Ba e) Recipe By : Public domain recipes converted from Meal Master format Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------4 1/4 1/2 1/8 4 1 1/2 Measure -----------cups cup cup teaspoon cups cups
Ingredient -- Preparation Method -------------------------------mini marshmallows margarine peanut butter salt crisp rice cereal M & M candies -- plain or peanut
Melt together marshmallows, margarine, peanut butter and salt in heavy saucep an over low heat, stirring occasionally, until smooth. Pour over combined cere al and candies, tossing lightly until thoroughly coated. With greased fingers, gently sha e into 1-1/2-inch balls. Place on waxed paper; cool at room temper ature until set. Ma es about 3 dozen coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------3 1 1 1 1 3 2 Measure -----------each teaspoon cup teaspoon cup teaspoons cups
Ingredient -- Preparation Method -------------------------------Eggs Salt Lard Ba ing soda Mil -- sweet Ba ing powder Sugar
Do not pic
up stic until completely cool.
Mix as thin as can be handled. Note: Add only enough flour to allow you to wor with the dough. Less flour, st ic y dough, should be fine for drop coo ies, more flour, heavier rollable dough more suited for cut coo ies. Ba e in moderate 350 F. oven till done. Source: Elsie Scanlon, Perryton Grange, Lic ing County, OH - - - - - - - - - - - - - - - - - -
Cowboy Coo ies Recipe By : Historical Davis United Methodist Church Serving Size : 120 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups shortening --or part butter or margarine 1 1/2 cups granulated sugar 1 1/2 cups brown sugar, pac ed 3 eggs 3 cups all-purpose flour 1 1/2 teaspoons ba ing soda 3/4 teaspoon salt 3/4 teaspoon ba ing powder 3 cups rolled oats 1 1/2 teaspoons vanilla extract 12 ounces chocolate chips -- or butterscotch 1 cup chopped nuts -- or coconut Preheat oven to 325 degrees; grease coo ie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, ba ing soda, salt and ba ing powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the coo ie sheets. Ba e for about 15 minutes. Remove from pans to cool. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Cranberry Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 96 Preparation Time :0:00 Categories : Coo ies Amount -------3 1 1/4 1/2 Measure -----------cups teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------all-purpose flour ba ing powder ba ing soda salt
II *
2 3 1
Preheat oven to 375F. Measure flour, ba ing powder, soda, and salt into a bowl ; stir with a for to mix. Cream butter and sugars in a large bowl until fluffy ; beat in egg, mil , and lemon juice. Stir in flour mixture, a little at a time , until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfu ls, about 1 inch apart, onto greased coo ie sheets. Ba e 15 minutes, or until f irm and golden. Cool on rac s. 8 dozens. - - - - - - - - - - - - - - - - - -
CRANBERRY-APPLE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1 1/2 3/4 1 1 1 1/2 1/4 2 1 1 Measure -----------C teaspoon C teaspoon C teaspoon C C C C teaspoon
Ingredient -- Preparation Method -------------------------------Butter Cinnamon Brown sugar Salt Sugar Orange rind -- grated Egg Apples, pared Mil Flour Cranberries -- chopped Ba ing powder
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and mil . S ift together flour, ba ing powder, cinnamon and salt. Stir into butter mixture u ntil well-blended. Stir in orange rind, apple and cranberries. drop onto ba ing sheets. Ba e for 12-15 minutes at 375 degrees F. NOTES: * Moist coo ies with cranberries, apples and cinnamon -- Many years ago one of my brothers complained to me that he didn't li e coo ies much, that they were a lways too dry and pasty. I came up with this recipe for him. He still doesn't li e coo ies, but the recipe has made its way to various other people to become a favorite. * Don't store these in a coo ie jar, they will get too mushy. : Difficulty: easy. : Time: 15 minutes preparation, 15 minutes ba ing.
II *
1/4 cup tablespoons cups cup
1 1 1
1/2 cup cup cup
margarine granulated sugar firmly pac ed brown sugar egg mil lemon juice fresh or frozen cranberries -- stemmed and chopped chopped walnuts
: Precision: measure the ingredients. : Lucille Glassman : DEC Systems Research Center, Palo Alto, California, USA : glassman@src.dec.com {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -
CRISPY SUGAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 1 1/2 1 1/2 2 1 Measure -----------cups cup teaspoon teaspoon cup tablespoons teaspoon
Ingredient -- Preparation Method -------------------------------flour sugar ba ing powder soda egg margarine -- melted mil vanilla
Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, mil and vanilla ; mix well. Drop by teaspoonfuls onto greased coo ie sheets, flatten with for . Sprin le with sugar. Granny Annie Newsletter - - - - - - - - - - - - - - - - - -
Crocus Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 8 1 5 1 Measure -----------cup each cup cups teaspoon
Ingredient -- Preparation Method -------------------------------Brown sugar Eggs -- well beaten Lard Flour Ba ing soda -- heaping
Ta e out 2 T. of egg white to wash top of coo ies. Mold in hand, do not roll on ba e board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH
II *
II *
- - - - - - - - - - - - - - - - - -
CRUNCHY CRISPY COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 1 1 3 1/2 1 1 1 1/2 1 1 1 1 Measure -----------cup cup cup cup tablespoon cups teaspoon teaspoon teaspoon cup cup cup cup teaspoon
Ingredient -- Preparation Method -------------------------------oil butter white sugar brown sugar egg sour mil flour salt cream of tartar soda coconut corn fla es oatmeal chopped nuts vanilla
Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teas poonful onto an ungreased ba ing sheet. Ba e at 350 degrees for 10 to 12 minute s. Yields: 5 to 7 dozen coo ies. - - - - - - - - - - - - - - - - - -
CRUNCHY OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 2 1 1 2 2 1 3/4 1 1/2 1 3/4 Measure -----------cup cups teaspoon cups teaspoons teaspoon teaspoon cups cup cup
Ingredient -- Preparation Method -------------------------------shortening brown sugar egg vanilla sifted flour ba ing powder soda salt oatmeal coconut chopped nuts
Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredien ts.
II *
II *
Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons o nto greased coo ie sheets. Ba e for 10-12 minutes at 350 degrees. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * CRUSHED POTATO CHIP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 1 2 3/4 3/4 Measure -----------cup cup pinch teaspoon cups cup cup
Ingredient -- Preparation Method -------------------------------sugar shortening or butter egg -- beaten of salt soda flour crushed potato chops nuts dipped
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * CUT OUT COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 2 2 1/2 1 1 1 Measure -----------cup cups cups teaspoon teaspoon teaspoon
1 tablespoon 1 1/2 teaspoons
Ingredient -- Preparation Method -------------------------------Crisco sugar eggs flour ba ing powder salt vanilla -----ICING:----margarine vanilla Mil Powdered sugar
Blend Crisco and sugar. Add eggs and beat. Combine flour, ba ing powder and sa lt. Add to mixture; blend well. Ba e on greased coo ie sheet 10 to 12 minutes at 375 degrees. Frost when cool. - - - - - - - - - - - - - - - - - -
Mix all ingredients together. Roll into small balls. Flatten with for in flour. Ba e until brown at 350 degrees. 4 dozen.
Deep Dar Chocolate Fudge Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------7 2 1/2 3 1 3 1 1/2 3/4 3/4 1/2 1/4 4 3/4 Measure -----------ounces ounces tablespoons cup teaspoons teaspoon cup teaspoon teaspoon ounces cup
Ingredient -- Preparation Method -------------------------------semisweet chocolate unsweetened chocolate unsalted butter sugar egg coffee -- strong brewed vanilla flour ba ing powder salt semisweet chocolate -- coarsley chopped pecans -- chopped
Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the t op of a double boiler; set aside. In a mixing bowl, beat sugar and eggs togeth er until lemon colored; mix in coffee and vanilla. Gradually add flour, ba ing powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Ba e at 350 degrees about 12 minutes until tops are shiny and crac ed and coo ies are soft to touch. Cool several minutes and remove to wire rac s. - - - - - - - - - - - - - - - - - -
Deep Fried Fruit Won Ton Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 1/2 1 1 1 1/2 24 Measure -----------cups cups cup cup cups
Ingredient -- Preparation Method -------------------------------prunes -- chopped coconut fla es dried apricots -- chopped almonds -- chopped brown sugar, pac ed won ton wrappers vegetable oil
Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges w ith water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a s illet. Fry filled won tons one at a time turning occaisionally til golden brown. Drain on paper towels. Good ser ved with ice cream. - - - - - - - - - - - - - - - - - -
II *
II *
Deluxe Chocolate Chip Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 22 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 1 2 2 1/2 3/4 3/4 1 12 Measure -----------cup cup cup teaspoon cups teaspoon teaspoon cup ounces
Ingredient -- Preparation Method -------------------------------brown sugar sugar butter or margarine -- softened vanilla egg flour ba ing soda salt chopped walnuts semisweet chocolate -- or mil chocolate, c
Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minut es until fluffy. Beat in vanilla and eggs. Stir in flour, ba ing soda and salt . Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart o nto ungreased coo ie sheet. Flatten slightly with for . Ba e 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes; re move from coo ie sheet. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * DIABETIC APPLESAUCE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 1/2 1/2 1 1 1 1 Measure -----------cups teaspoon teaspoon teaspoon teaspoon
1/2 cup tablespoon
cup 1/2 cup 1 cup
Ingredient -- Preparation Method -------------------------------ca e flour cinnamon nutmeg cloves ba ing powder Salt (opt.) butter Sweet Ten egg unsweetened applesauce raisins or nuts All Bran
Mix. Drop on coo ie sheet. Ba e 20 minutes at 375 degrees. - - - - - - - - - - - - - - - - - -
II *
DIABETIC CINNAMON COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1/4 1 1 Measure -----------slice teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------bread -- crumbled cinnamon vanilla egg -- beaten sweetener
- - - - - - - - - - - - - - - - - -
DIET OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/3 1 1/2 5 1/2 1/2 Measure -----------cup pac age cup pac ages teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------non-fat dry mil instant oatmeal crushed pineapple -- canned in its own ju Sweet'N Low vanilla coconut flavoring Dash of salt
Mix together; drop by teaspoon on coo ie sheet. Ba e 12 minutes at 350 degrees. Ma es 12 coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * DINOSAUR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 Measure -----------cup cup large
Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar egg
II *
II *
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an el ectric mixer. Beat in eggs and vanilla. Add ba ing powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12 inches in diam eter and 1/8 inch thic . Dip cutters in flour before each use. Ba e coo ies on coo ie sheet on top rac of oven for 6 to 7 minutes, or until co o ies are lightly browned. Grade 2 - - - - - - - - - - - - - - - - - -
DISH PAN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 2 1/3 5 2 1/2 1 4 1 1/2 2 4 6 6 1 Measure -----------cups cup cups teaspoons teaspoon teaspoon cups cups cups cups ounces ounces cup
Ingredient -- Preparation Method -------------------------------brown sugar sugar vegetable oil eggs soda ba ing powder salt flour minute oats Rice Krispies Corn Fla es (measure before crushing) miniature chocolate chips peanut butter chips nuts And anything else you happen to have in th
Cream first 4 ingredients together. Mix remainder together in a separate huge b owl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Dro p by teaspoonful on ungreased coo ie sheet and ba e at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Ma es a bunch. Warning: Do not double or you will have to mix it in your bathtub! - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Double-Treat Walnut Coo ies Recipe By : Serving Size : 22 Preparation Time :0:00
2 teaspoons 1 teaspoon 2 3/4 cups
ba ing powder vanilla flour Dinosaur coo ie cutters
II *
1 1 1 1/2 1/4 1 3/4 1/2 1 1/4 2
cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased ba in g sheets. Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Ba e in preheated 350 degree oven about 15 minutes or until coo ie springs bac wh en pressed lightly. Let stand 2 to 3 minutes. Remove to rac to cool completely . Ma es 22. NOTE: For richer flavor substitute butter for half the shortening. - - - - - - - - - - - - - - - - - -
Doubly Chocolate Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 54 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 2 2 2 2/3 3/4 1/4 2 1/2 Measure -----------cup cups teaspoons cups cup teaspoon teaspoon cups cup
Ingredient -- Preparation Method -------------------------------butter -- softened sugar egg vanilla all-purpose flour unsweetened cocoa powder ba ing soda salt semisweet chocolate chips nuts -- chopped
Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, ba ing soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rou
II *
Amount -------1 1 1/4 1/4 1/4
Measure Ingredient -- Preparation Method ------------ -------------------------------cup Whole-wheat flour Egg cup Nonfat dry mil cup Frozen orange-juice cup Wheat germ Concentrate, thawed teaspoon Salt Undiluted teaspoon Ba ing powder cups Uncoo ed quic oats teaspoon Cinnamon cup Chopped walnuts cup Shortening cup Chopped raisins cups Pac ed brown sugar tablespoons Granulated sugar Stir together flour, mul -- wh
Categories
: Coo ies
nded teaspoonfuls onto ungreased coo ie sheets. Ba e 8 to 10 minutes or just u ntil set. Cool slightly; remove from coo ie sheet to wire rac . Cool complete ly. Ma es about 4 1/2 dozen coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Dutch Coo ies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/8 1 1 1/4 1 1/2 1 3/4
Ethnic
Measure Ingredient -- Preparation Method ------------ -------------------------------cups All-purpose flour Egg yol teaspoon Salt Egg white -- slightly beaten cup Butter or margarine cup Sugar cup Brown sugar teaspoon Cinnamon -- ground teaspoon Vanilla cup Almonds -- sliced
Stir together flour and salt. In a large mixer bowl, beat butter or margarine wi th electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; b eat until fluffy. Add egg yol ; beat until well combined. Stir dry ingredients i nto sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" ba ing pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprin le evenly over top. Sprin le almonds over all. Ba e in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pa n. Remove from pan with spatula. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * EASY PEANUT BUTTER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1/2 Measure -----------cup cup bag
Ingredient -- Preparation Method -------------------------------peanut butter sugar egg chocolate chips
Mix thoroughly and ba e in 400 degree oven for 7 to 8 minutes. Ma es about 2 to 3 dozen. - - - - - - - - - - - - - - - - - -
EASY SUGAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3 3 6 6 3 3 15 3 3 1 Measure -----------cups cups teaspoons cups cups cups teaspoons teaspoons teaspoon
Ingredient -- Preparation Method -------------------------------powdered sugar salad oil eggs vanilla butter granulated sugar flour soda cream of tartar salt
Cream together powdered sugar, butter and granulated sugar. Add salad oil, egg s, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. Wit h #40 scoop drop on ungreased coo ie sheet. Press down with glass dipped in sugar. Ba e 10 to 12 minutes at 350 degrees. M a es 200 coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Ed's Famous Cowboy Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 2 1/2 1 1/2 2 1/2 3/4 1 1/2 1 1/2 1 3/4 Measure Ingredient -- Preparation Method ------------ -------------------------------cups All-purpose flour Eggs cup Whole wheat flour teaspoon Vanilla teaspoon Ba ing powder cups Quic -coo ing oats teaspoon Salt cup Chopped dates cup Shortening cup Chopped raisins cup Pac ed brown sugar cup Chopped pecans cup Granulated sugar cup Chocolate bits -----OPTIONAL----Coconut, dried apricots Butterscotch chips -- etc. Chopped walnuts
II *
This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodie s are on hand; they always taste great. Preheat oven to 350. In a medium bowl add all-purpose and whole wheat flours, ba ing powder and salt . In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly. Drop by teaspoonfuls onto greased coo ie sheets, using fingers to shape togethe r. Ba e at 350 about 12 minutes or until golden brown. Remove to rac to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer - - - - - - - - - - - - - - - - - -
Eggless Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1 1/4 1 Measure -----------cups teaspoon cup teaspoon cup
Ingredient -- Preparation Method -------------------------------Sugar Ba ing soda Shortening Salt Mil -- sour Flour -- to roll out
Note: No directions. Cream sugar, shortening. Add sour mil , soda and salt. Stir in enough flour to ma e a stiff dough which can be rolled. Roll out, cut, b a e in 425 F. oven. Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH - - - - - - - - - - - - - - - - - -
Fat-Free Oatmeal Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1/4 Measure -----------cup cup
Ingredient -- Preparation Method -------------------------------Light corn syrup Water
II *
II *
1 2
teaspoon
1/2 cup 1/2 cup 2 cups 2 cups 1 cup 1/2 teaspoon 1/2 cup
Vanilla extract Egg whites Brown sugar Granulated sugar Rolled oats Oat bran All-purpose flour (I use Whole wheat) Ba ing soda Raisins (golden are great!)
Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large bo wl, then gradually blend in the dry ingredients. Mix in raisins. Drop by large spoonfuls onto a coo ie sheet lightly sprayed with Ba er's Joy. B a e 15-17 minutes or until the edges are browned.
- - - - - - - - - - - - - - - - - -
FATTIGMAND COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 eggs -- well beaten Flour Beat 5 eggs well. Add flour to ma e a stiff dough to roll out. Cut in diamond shapes and fry in deep lard. Sprin le with sugar. This is my mom's recipe Till a Melaas. Elbow La e
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * FINLAND - CHRISTMAS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 4 1 1/2 3/4 1 Measure -----------cups cups teaspoon teaspoon cup tablespoon COOKIES
Ingredient -- Preparation Method -------------------------------butter sifted flour salt soda ice water almond extract
II *
These are great warm, but will brea your teeth when cold. Converted to MM by Donna Webster donna@webster.demon.co.u
Cream 1 cup butter. Add flour and salt and mix until mixture resembles coarse c rumbs. Dissolve soda in water and stir into flour mixture. Blend in almond ext ract. Cover dough and chill thoroughly. Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thic . Spread half of dough with 1/2 cup soft butter, fold over and chill in refrigerator 15 minutes. Repeat rolling, spreading and folding process. Divide dough in half and roll e ach portion 1/8 inch thic . Cut into 2 1/2 inch squares and ma e 1 inch diagona l cuts toward center from each corner. Place 1 teaspoon of prune filling in center of each square. Bring alternate co rners together in center, forming pinwheels. Ba e on ungreased coo ie sheets in hot oven at 400 degrees for 15 minutes.
BPRUNE FILLING:b 1 lb. coo ed prunes 1/2 c. sugar 1 tsp. lemon juice Remove pits fro runes and mash to a pulp. Add sugar and lemon juice. - - - - - - - - - - - - - - - - - -
Finnish Almond Coo ies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 3/4 1 1 2/3 1/4 Measure -----------cups tablespoon cup teaspoon cup cup
Ingredient -- Preparation Method -------------------------------All-purpose flour Sugar Butter or margarine -- softened Egg -- separated Almond extract Sliced blanched almonds Sugar
Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sug ar and egg yol . With hands, nead ingredients until well-blended and mixture h olds together. (Mixture will appear dry at first -- of too dry, add about 1 tab lespoon of water while neading.) Preheat oven to 375 degrees. On lightly flour ed surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle. With pastry brush, brush dough with half of egg white; sprin le half of almonds and 1 tablespoon sugar. Cut dough into 15 3" x 2" rectangles. WIth panca e turner, place coo ies on ung reased coo ie sheet. Ba e 10 - 12 minutes until lightly browned. With panca e turner, remove coo ies to wire rac to cool. Repeat with remaining dough. Store coo ies in tightly covered container to use up within 2 wee s. Ma es 2- 1/2 dozen - - - - - - - - - - - - - - - - - -
Forget 'em Coo ies
II *
II *
Recipe By : Public domain recipes converted from Meal Master format Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount Measure -------- -----------2 dash 3/4 cup 1 teaspoon 6 ounces 1 cup
Preheat oven to 350. Beat egg whites, at room temperature, until foamy; add sa lt. Gradually add sugar, 1 tablespoon at a time, beating mixture until soft pea s form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. D rop by teaspoonfuls onto coo ie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Ca refully remove coo ies from aluminum foil. - - - - - - - - - - - - - - - - - -
FRUIT COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3 1 3 1 1 1/2 6 2 7 1 Measure Ingredient -- Preparation Method ------------ -------------------------------cup brown sugar eggs -- well beaten box white seedless raisins cups plain flour teaspoon cinnamon cup butter (2 stic s) cup mil slices pineapple (crystallized) cups cherries (crystallized) cups pecans -- chopped teaspoon soda
Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and ot her ingredients. Drop by teaspoons on coo ie sheet. Ba e in 300 degree oven fo r 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * FRUITY JELLO COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
Ingredient -- Preparation Method -------------------------------egg white salt sugar vanilla extract semisweet chocolate chips pecans -- chopped
II *
Combine margarine and sugar together. Add eggs and vanilla. Add ba ing powder and sifted flour. Divide dough into fourths. Add 1/2 pac age gelatin to each f ourth. Using coo ie press, position coo ies on ungreased coo ie sheet. Sprin l e with remaining gelatin. Ba e in a preheated 350 degree oven for 8 to 14 minut es or until done. Do not brown. Yield: approximately 5 dozen coo ies. - - - - - - - - - - - - - - - - - -
Frying Pan Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------Eggs -- unbeaten cups Dates -- chopped cup Sugar* Salt
Servings: 36 Coo over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies sup ply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos - - - - - - - - - - - - - - - - - -
FUDGE NO-BAKE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
II *
II *
Amount -------2 1 1/2 2 1 1/2 1 1/2 5 1/3 1/2 1/2 1/2 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------cups (4 stic s) margarine cups granulated sugar eggs teaspoons vanilla teaspoons ba ing powder cups sifted all purpose flour (4 serving size) p g. red gelatin (4 serving size) p g. orange gelatin (4 serving size) p g. lemon gelatin (4 serving size) p g. green gelatin
- - - - - - - - - - - - - - - - - -
FUDGE SANDWICH COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 2 2 2 2 1 3/4 1/2 Measure -----------cups cups teaspoons cups teaspoon cup teaspoon
Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar eggs vanilla flour ba ing soda Hershey cocoa salt
Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, ba ing soda and salt. Blend into creamed mix ture. Drop onto ungreased coo ie sheet. Ba e at 350 degrees for 8-9 minutes.
- - - - - - - - - - - - - - - - - -
GLAZED APPLE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1 1 1 1/2 Measure -----------cups teaspoon teaspoon teaspoon cups
Ingredient -- Preparation Method -------------------------------flour soda cinnamon salt brown sugar -- firmly pac ed
II *
BFROSTING:b 3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. mil 1/2 tsp. vanilla Melt butter over low heat. Stir in all ingredients. Beat until smooth. Spread one coo ie with frosting, top with another coo ie. Cover and refrigerate coo ies.
cups 1/2 cup 1/2 cup 1/4 cup 3 cups 1 teaspoon 1/2 cup
sugar mil cocoa margarine quic oats vanilla peanut butter
II *
1 2 1 1
c.pared cup cup
Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside. Beat shortening, sugar and egg. Stir in flour mixture alternating with apples a nd mil . Stir in nuts and raisins. Drop on lightly greased coo ie sheet. Ba e 10 minutes until golden brown. Brush tops with vanilla glaze while still warm.
BVANILLA GLAZE:b 1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melted 1 1/2 tb sp. hot mil Elbow La e - - - - - - - - - - - - - - - - - -
GLAZED CRISP SUGAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 2 1 1/2 1 1 1 2 Measure -----------cups teaspoons teaspoon teaspoon cup teaspoon cup
Ingredient -- Preparation Method -------------------------------flour -- sifted cream of tartar ba ing soda salt butter -- piled softly vanilla sugar eggs -- well beaten until th
Sift flour, cream of tartar, ba ing soda and salt. Cream butter and vanilla unt il butter is softened. Add 1 cup sugar gradually, creaming until fluffy. Add beaten eggs in thirds, beating after each addition. Add dry ingredients in fourths to cream mixture. Chill dough 1 hour at least. Grease coo ie sheets. Shape small balls and dip one side in white sugar and put 2 inches apart on coo ie sheet. Flatten each ball with a glass. Ba e at 375 degrees for 10 minutes o r until lightly browned. - - - - - - - - - - - - - - - - - -
Golden Chocolate Treasure Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 18 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
II *
II *
1/2 1/4 1/2 1/4
cup cup teaspoon teaspoon
shortening mil nutmeg cloves egg apples -- finely chopped walnuts -- chopped raisins
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by roun ded tablespoonfuls onto ungreased coo ie sheets. Ba e at 375 for 8 to 10 minute s. Let stand 2 minutes before removing from sheets. Ma es about 18 coo ies, 21/2 inches. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * GRANDMA'S MOUNT TACOMA COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 2 2 2 1 1 4 Measure -----------cup tablespoons cups teaspoon cup cups
Ingredient -- Preparation Method -------------------------------chocolate chips margarine eggs powdered sugar vanilla Pinch of salt chopped nuts miniature marshmallows Grated coconut
Melt the chocolate chips and margarine. Let cool. Beat the eggs until fluffy. Add the powdered sugar, vanilla and salt. Add the mixture to the chocolate. T hen add nuts and marshmallows. Mix well. Butter hands. Form mixture into balls and roll in grated coconut. Place on wa xed paper and chill on a coo ie sheet. These coo ies also freeze well. - - - - - - - - - - - - - - - - - -
Grandmother's Brown Sugar Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups Brown sugar
II *
teaspoon ounces cup
1 1/2 3/4 3/4 3/4 3/4 1 1/2 10 1
cups teaspoon teaspoon cup cup
flour ba ing soda salt brown sugar butter -- softened egg vanilla semisweet Treasures ba ing pieces -- (1-1/2 c.) pecans -- Chopped, or walnuts
Flour to ma e a soft dough. Roll, cut and ba e in quic oven.
Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * GRANNY'S ORANGE NO-BAKE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------12 1 3/4 1/4 6 Measure Ingredient -- Preparation Method ------------ -------------------------------ounces p g. vanilla wafer crumbs cup powdered sugar cup chopped nuts cup melted margarine ounces can frozen orange juice defrosted
Mix all ingredients. Form into small balls; roll in powdered sugar. Freeze until ready to serve. - - - - - - - - - - - - - - - - - -
HAMBURGER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Vanilla wafers Keebler mint fudge wafers or sm. chocolate Red & yellow icing Coconut tinted green with food coloring Sesame seeds - put on with egg whites Put vanilla wafer with a little chocolate icing - yellow or red. Put wafer, the n coconut, then yellow or red icing. Put vanilla wafer on top. Then sesame see ds on top of vanilla wafer. - - - - - - - - - - - - - - - - - -
Note: Quic
oven is probably around 425 F.
II *
3/4 teaspoon 3/4 cup 3/4 teaspoon 4 each 1 teaspoon 5 cups
Ba ing soda Shortening Cream tartar Eggs Vanilla Flour
Hartshorn German Christmas Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/2 1 1/8 2 1 1 1/2 2 1 Measure -----------cups teaspoon cups cup tablespoon cup teaspoons ounce
Ingredient -- Preparation Method -------------------------------sugar salt shortening egg mil hartshorn -- * boiling water vanilla flour -- (to stiffen) anise seeds
1. Mix sugar, salt, shortening, eggs, and mil . 2. In a separate bowl, dissolv e the Hartshorn in the boiling water. Ma e sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be stic y. It m ay require 4-5 pounds! 6. Roll out dough on floured surface, and cut with coo ie cutters. 7. Ba e imm ediately after mixing in a moderate oven (325-350F). Editor's note: No ba ing t ime was given for this recipe. Recommended ba ing time is 10 to 15 minutes, che c ing them at 10 minutes. * Hartshorn can be obtained at your pharmacy. It is ammonium crystals. - - - - - - - - - - - - - - - - - -
Hazel Nut Coo ies Recipe By : Elizabeth Powell Serving Size : 30 Preparation Time :12:00 Categories : Coo ies Amount -------1 1/4 2 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------pound hazelnuts -- shelled, s ins on pound almonds -- shelled, s ins on eggs egg whites pound sugar
Grind nuts in blender or food processor until as fine as flour. Beat eggs a nd egg white together. Add sugar and eggs to ground nuts. Knead until no longer stic y. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered coo ie sheet. Let stand overnight. The next day, ba e at 275 degrees fo r 30 minutes or until lightly browned.
II *
II *
- - - - - - - - - - - - - - - - - -
HONEY SWEET POTATO COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1/4 2 1 1/2 2 1/2 1 2 1 1 1/2 1 1/2 4 Measure -----------cup cups cups cups teaspoon teaspoons teaspoon cups cups teaspoons
Ingredient -- Preparation Method -------------------------------shortening honey -- divided eggs coo ed -- mashed sweet potatoe flour salt cinnamon nutmeg raisins chopped pecans ba ing powder
Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredi ents. Fold in raisins and pecans. Chill for 30 minutes. Drop by tablespoonful onto a greased coo ie sheet. Ba e at 375 degrees for 1520 minutes. Frost with vanilla frosting when cool. Ma es 6 dozen coo ies.
BVANILLA FROSTING:b 2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp . mil Sift powdered sugar. Cream together butter, vanilla and sugar. Add mil until frosting is of a spreading consistency. - - - - - - - - - - - - - - - - - -
Honey Bear Coo ies Recipe By : National Honey Board Serving Size : 54 Preparation Time :0:00 Categories : Coo ies Amount -------2/3 2/3 2/3 1/2 1/3 4 4 1 1/2 1 1/2 1/2 Measure -----------cup cup cup cup cup cups teaspoons teaspoons teaspoons teaspoon
Ingredient -- Preparation Method -------------------------------honey molasses brown sugar butter -- melted egg -- slightly beaten all-purpose flour ba ing powder ground cinnamon ground ginger ground cloves salt -- to taste
II *
II *
Method: Combine and blend honey, molasses, brown sugar, butter and egg. Combine and sif t together flour and remaining dry ingredients; add to honey mixture. Mix well. Refrigerate until chilled. Roll out 1/8-inch thic and cut with 3- to 4-inch bear coo ie cutter. Ba e at 350[F oven 12 minutes until lightly browned. Brush with icing and decorate with currants or raisins, if desired. Decorator's Icing: Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushin g consistency. - - - - - - - - - - - - - - - - - -
INSTANT PUDDING COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2/3 1/2 2 1 3 Measure -----------cup cup cups pac age cups
Ingredient -- Preparation Method -------------------------------evaporated mil butter sugar (4 serving size) instant pudding, any flav rolled oats
Boil mil , butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper.
- - - - - - - - - - - - - - - - - -
INVISIBLE OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 2 2 1 1 1 1 1 1 Measure -----------C C teaspoons
Ingredient -- Preparation Method -------------------------------Flour Oats -- quic -coo ing Ba ing powder Salt Eggs (lightly beaten) Cinnamon -- ground Vanilla extract Nutmeg -- ground Almond extract Butter (softened Raisins -- to room temperature) Brown sugar (pac ed Pecans (chopped) -- firmly into measurin
1/2 teaspoon large teaspoon teaspoon 1/4 teaspoon teaspoon 1/2 C C C C
II *
II *
Preheat oven to 350 degrees F. Sift together flour, ba ing powder, salt, cinnam on and nutmeg until well blended. In a separate bowl, stir softened butter with brown sugar until well mixed. Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and be aten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, cho pped dates and chopped pecans. Mix well until batter is firm. Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased coo ie sheet. Ba e for 18 minutes in 350 degree F. oven until golden bro wn. Remove from coo ie sheet, lay flat, and cool for 10 minutes before serving. NOTES: * Delicious high-fiber oatmeal drop coo ies -- These oatmeal coo ies are for c oo ie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to ma e. The recipe is mine and is based on seve ral different ideas in different coo boo s as how to best to ma e them. In fun, I call them "Invisible Oatmeal Coo ies" because they are wont to disappear whene ver unguarded. Enjoy. * If any children (young or old) live within smelling distance of your stove, ma e extra coo ies for when they suddenly show up for an unexpected visit. * The recipe may be halved, doubled, or whatever without harm. The batter as well as the ba ed coo ies freeze well. Thaw batter on countertop. Thaw coo ies e ither in microwave or in oven. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysv is!george : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -
ITALIAN COOKIES II Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------4 1 1 1/4 2 3 1 1/2 4 Measure -----------cups teaspoon cups teaspoons teaspoons cup cup
Ingredient -- Preparation Method -------------------------------flour salt sugar lemon extract ba ing powder mil oil or Crisco eggs
Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients,
II *
alternately with mil ; mix well. Have 1 cup of flour in reserve for hands. Roll spoonful of dough in floured hands and shape slightly. Place on greased co o ie sheet. Brush with beaten whole egg. Ba e at 375 degrees for 12-15 minutes . - - - - - - - - - - - - - - - - - -
ITALIAN EGG COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------5 2 6 1/2 1/2 1 1 Measure -----------cups tablespoons large cup cup tablespoon tablespoon
Ingredient -- Preparation Method -------------------------------flour ba ing powder eggs sugar coo ing oil vanilla anise flavoring
Sift dry ingredients together twice. Cream sugar, oil and eggs together and bea t until light. Add flavoring, beat 1 minute. Add sifted ingredients and nead lightly until dough is smooth but soft. Place in a bowl. Keep in refrigerator for 1 hour. Roll small pieces of dough in a long strip about 1/2 inch thic . C ut into pieces about 2 inches long and twist. Place on coo ie sheet. Ba e 350 degrees 15 to 20 minutes.
BICING:b 4 c. confectioners' sugar 1/2 c. butter 6 tbsp. mil 1 tsp. vanilla 1 tsp. an ise Cream butter and sugar. Add mil and flavorings, beat until smooth. Brush o n coo ies and let dry. - - - - - - - - - - - - - - - - - -
ITALIAN EGG DROP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------6 3/4 1 1 3 1/2 6 Measure -----------eggs cup cup teaspoon cups teaspoons
Ingredient -- Preparation Method -------------------------------(lg.) oil sugar vanilla sifted flour ba ing powder
Place first four ingredients in blender. Blend for 1 minute. Sift flour and ba ing powder together. Pour liquid mixture into flour mixture. Stir by hand unt il blended. Spoon on greased coo ie sheet with teaspoon. Ba e at 350 degrees f
II *
II *
or 10 to 12 minutes. Cool and frost. Parent - - - - - - - - - - - - - - - - - -
ITALIAN FILLED COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure -------- -----------6 1 cup 1 teaspoon 1/2 pound 6 cups 6 teaspoons 1/2 cup 6 tablespoons
Ingredient -- Preparation Method -------------------------------eggs sugar Dash salt vanilla butter flour ba ing powder -----FILLING:----semi sweet chocolate Medium jar of apple butter crushed walnuts
Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill wit h filling and lap over. After rolled flat you could also ma e into a jelly roll and slice it on an angle. - - - - - - - - - - - - - - - - - -
JAM FILLED COOKIES FOR XMAS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/4 3/4 3 3 3 1/2 1/2 Measure -----------cup cup cup eggs teaspoons cups teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------oleo sour cream sugar ba ing powder flour vanilla salt
Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small b alls. Ba e 375 degrees for 10-12 minutes. Ta e out of oven and cut each ball i nto halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.
II *
II *
- - - - - - - - - - - - - - - - - -
JELLY ROLL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 2 1 2 Measure -----------pound cup cups egg, teaspoons
2/3 tablespoon
Ingredient -- Preparation Method -------------------------------butter sugar flour (measure before sifting) beaten vanilla Juice of 1 lemon Pinch salt grape jelly (not jam)
Cream butter and sugar together. Stir in egg, lemon juice and vanilla. Sift in the flour. Line coo ie sheet with greased waxed paper. Drop small teas poonfuls in mounds about an inch apart on waxed paper. Dent each mound with you r finger. Cut with paring nife small portion of jelly and fill in each dent. Ba e 1 hour or until brown at 225 degrees. Ma es 45 coo ies. - - - - - - - - - - - - - - - - - -
Jelly Top Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 1/4 1 1 2 2 1 2 1/2 Measure -----------cup teaspoon cup teaspoon cup teaspoon each tablespoons tablespoon each teaspoon
Ingredient -- Preparation Method -------------------------------Sugar Cinnamon Molasses Cloves Lard Ba ing soda Egg yol s Water -- hot Vinegar Egg whites Ginger Firm jelly -- for centers
Use 1 level t. soda dissolved in 2 T. hot water. Flour to ma e a very stiff doug h. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in c enter or each coo ie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated suga
II *
II *
r for dipping. No temperature given, but probably 375 F. Source: Laura Lehew, Maple Grange, Hardin County, OH - - - - - - - - - - - - - - - - - -
JIFFY NO-BAKE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 4 1/8 Measure -----------cup cup cup tablespoons pound
Ingredient -- Preparation Method -------------------------------white sugar brown sugar mil cocoa margarine
Combine ingredients in saucepan, boil one minute. Add: 1/2 c. peanut butter 3 c. quic oatmeal 1 tsp. vanilla Stir thoroughly and drop on wax paper. Shape and flatten with for . Let set until hardened. - - - - - - - - - - - - - - - - - -
KAIROS RICE KRISPIE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 2 1 2 1 1/2 1 1/2 1/2 2 1 Measure -----------cup cup cup teaspoon cups cups teaspoon teaspoon teaspoon cups cup
Ingredient -- Preparation Method -------------------------------margarine sugar brown sugar eggs vanilla Rice Krispies flour soda ba ing powder salt oatmeal coconut
Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispi es. Sift flour, soda and ba ing powder and add to above mixture. Add salt, oat
II *
II *
meal and coconut. Ba e 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturd y for pac ing. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Large Chocolate Chip Coo ie Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 2 2 1 Measure -----------pac age cup tablespoons cup
Ingredient -- Preparation Method -------------------------------yellow ca e mix oil water egg -- beaten chocolate chip
Combine ingredients and stir until moistened. Place on a lightly greased piz za pan. Ba e 350 degree for 20 to 25 minutes or until brown.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * LORA'S FRUITCAKE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1 1 3/4 1/2 1/2 1/4 3/4 1 1 Measure -----------cup cup cups teaspoon teaspoon cup cup cup cup
Ingredient -- Preparation Method -------------------------------shortening brown sugar egg sifted flour salt soda sour mil bro en pecans cherries -- cut in half (marasch chopped dates
Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and so da together and add alternately with mil . Add pecans, cherries and dates. Re move several pieces of pecans to place on top of each coo ie as it is dropped by teaspoon onto coo ie sheet. Ba e until light brown in 350 degree oven. Coo ies store well and retain moist ure better if slice of apple is placed in container with coo ies. - - - - - - - - - - - - - - - - - -
LOW FAT JELLY COOKIE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 1/2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------pac age ca e mix (yellow or lemon) cup applesauce egg beaters teaspoon lemon rind (if yellow ca e is used)
Combine all ingredients and drop from teaspoon on lightly greased coo ie sheet. Depress center of coo ie and put a dab of jelly or preserves in center. Ba e a t 350 degrees for about 10 minutes or until light golden brown. Cool a few seco nds and lift gently from pan with a spatula. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * M & M PARTY COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 2 2 2 1/2 1 1/2 3/4 1 1/2 Measure -----------cup cup cup teaspoons cups teaspoon teaspoon cup cups
Ingredient -- Preparation Method -------------------------------margarine sugar brown sugar eggs vanilla flour soda salt nuts M&M's
Save some M&M's for the top of coo ies before you place in oven. Mix all ingredients well. Place on ungreased coo ie sheet. Ba e at 350 degree s for 10-12 minutes or until golden brown. Let cool in pan for 5 to 8 minutes b efore removing form pan. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * MAMA'S CEREAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
II *
Cream shortening and sugar. Add eggs and vanilla. Stir in flour, soda and ba i ng powder. Add other dry ingredients. Will be stiff. Drop by spoonfuls on coo ie sheet. Press with bottom of glass. Ba e at 350 degrees for 8 to 10 minutes , but do not brown. - - - - - - - - - - - - - - - - - -
Matzo Drop Coo ies Recipe By : National Honey Board Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1 1/2 1 1/2 1 1 3/4 1 3/4 3 Measure -----------cups cups cups cup teaspoon teaspoon cup cup
Ingredient -- Preparation Method -------------------------------matzo meal matzo farfel dried figs -- chopped walnuts -- chopped ground cinnamon salt honey vegetable oil egg
Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oi l and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Dr op by tablespoonfuls onto greased coo ie sheet. Ba e at 375 degrees F for 12 to 15 minutes. - - - - - - - - - - - - - - - - - -
Matzo Meal Coo ies Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Coo ies
II *
Jewish
II *
cups cups cups cups
Amount -------1 1 1 1 1 1 2 2 2 2 2
Measure -----------cup cup cup teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------shortening sugar brown sugar soda ba ing powder vanilla eggs -- beaten flour oatmeal corn fla es coconut Nuts -- optional
1. In a food processor or with a nife, mince coconut. In processor or bowl, whi rl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla unt il the crumbly dough stic s together when pac ed. 2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x1 5" ba ing sheets. Flatten balls to ma e about 1 1/2" wide. 3. Ba e in a 325'F. oven until coo ies are a rich brown, 25-35 minutes. Transfer to rac s. For jam centers, let coo ies cool for about 3 minutes, then p ress the handle end of a wooden spoon into each coo ie, ma ing a depression abou t 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); l et cool. Serve, or store airtight up to 4 days; freeze or store longer. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II *
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1/2 1/2 1 1/4 3 1/2 2 1/4 1/8 1/2 1 1/2 1 1/2 Measure -----------egg cup cup teaspoon cups cups teaspoons teaspoon teaspoon teaspoon teaspoon cup cup cup
Ingredient -- Preparation Method -------------------------------yol plus 2 tbsp. orange juice sugar grated orange peel butter -- melted and cooled flour ba ing powder ba ing soda salt ground cloves cinnamon chopped nuts honey water
Combine the egg yol s, orange juice, sugar and orange peel. Mix well. Gradually add the butter and continue blending until the mixture is as thic as mayonnaise. Sift the flour with the ba ing powder, ba ing soda, salt and spices . Mix the dry ingredients into the egg mixture and nead the dough until smooth . It will be stiff. Pic up a tablespoon of dough. Squeeze slightly to form an egg shape. For a filled coo ie, press a few pieces of nuts into the center of the dough bef ore shaping it. Place the coo ies on ungreased ba ing sheets, press each coo ie
MELOKARONA (Gree
Honey Coo ies)
Amount -------1/4 1 1 1 1/3 1/4 1/3
Measure -----------cup tablespoon cup teaspoon cup cup cup
Ingredient -- Preparation Method -------------------------------Sweet. shred. dried coconut Water Matzo meal Vanilla Firm pac ed lt brown sugar Jam Margarine or butter
slightly with a for . Ba e in preheated 350 degree oven for 20 minutes or unti l slightly browned. Bring honey and water to a boil, then let it simmer gently. When coo ies are b a ed, dip each one in the syrup for a few seconds, place on a wire rac to drain . Sprin le the coo ies with the nuts. Cool. Ma es about 50 coo ies. These ta e a little time, but are well worth it. - - - - - - - - - - - - - - - - - -
MEXICO - MEXICAN WEDDING COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 2 1 1 1 Measure -----------cup tablespoons cup cup teaspoon
Ingredient -- Preparation Method -------------------------------butter XXX sugar flour chopped pecans vanilla
Cream together butter and sugar until light. Add flour, pecans and vanilla. Roll dough into 1 inch balls. Place on greased ba ing sheet and flatten slightl y. Ba e at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar while warm. Let cool, roll again in sugar. Be careful to ba e only until a li ght brown color. Coo ies may be stored for several days with a light dusting of XXX sugar before serving. - - - - - - - - - - - - - - - - - -
Michele's Triple C Coo ies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------1 2 1 3/4 1 1 2 2 1 1/2 1/2 2 Measure -----------cup tablespoons cup teaspoon cup teaspoon cups teaspoons cup cups
Ingredient -- Preparation Method -------------------------------Butter -- softened Unbleached flour Sugar Ba ing soda Dar brown sugar Salt Eggs Chocolate chips Vanilla Pecans -- chopped Unbleached flour
II *
II *
Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time , blending well. Mix in vanilla. Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans. Drop by teaspoonfuls onto well-greased coo ie sheet. Ba e at 350 degrees for 1 2 minutes. - - - - - - - - - - - - - - - - - -
Molasses Elephant Coo ies Recipe By : Jo Anne Merrill Serving Size : 40 Preparation Time :1:30 Categories : Coo ies Amount -------4 2 1 1 1/4 1/2 1 3 1 1/4 de. Measure -----------cups teaspoons teaspoon teaspoon teaspoon cup cup cup cup
Ingredient -- Preparation Method -------------------------------all-purpose flour ground cinnamon ground ginger ba ing soda salt vegetable shortening sugar large eggs light molasses cider vinegar
1. Sift together the flour, cinnamon, ginger, ba ing soda and salt. Set asi 2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low spe ed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more . 3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased coo i e sheets. Just before ba ing, ma e a face or design with raisins or small pieces of dates on each coo ie. Ba e in preheated 375-degree oven for 10-12 minutes or until set when lightly touched. 4. Remove from coo ie sheets and place on wire rac s to cool completely. Yield: about 40 large coo ies. - - - - - - - - - - - - - - - - - -
MOM'S BREAKFAST COOKIE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure
Ingredient -- Preparation Method
II *
II *
Mix oil, sugars, eggs and vanilla. Blend in oats and corn fla es. Sift togethe r flour and ba ing soda. Add nuts and chips. Drop tablespoons of mixture on un greased ba ing sheet. Ba e at 350 degrees for 10 minutes. - - - - - - - - - - - - - - - - - -
Mrs. Criswell's Ginger Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 8 1 1 2 1 Measure -----------quart teaspoons pint in pint tablespoons pint
Ingredient -- Preparation Method -------------------------------Molasses -- ba ing Ba ing soda -- level - dissol Brown sugar mil Lard Ginger -- level Mil -- sour Flour -- to ma e stiff dough
Let stand over night. Roll thin, glaze top of each coo ie with 1 whole egg beate n light. Ba e in hot oven. Ma es 1/2 bushel. Note: Hot oven is 400 - 450 F. Source: Mrs. Criswell, Fredric sburg Grange, Wayne County, OH - - - - - - - - - - - - - - - - - -
Mrs. Field's Apricot Nectar Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 42 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 3/4 cups all-purpose flour
II *
II *
-------1 1 1 2 1 1 1 2 1 1/2 1/2
------------ -------------------------------cup oil cup dar brown sugar cup granulated sugar eggs teaspoon vanilla cup oatmeal cup corn fla es cups flour teaspoon ba ing soda cup walnuts -- chopped cup chocolate chips
1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and ba in g soda. Mix well with a wire whis and set aside. 3. In a large bowl, blend su gars with an electric mixer at medium speed. Add butter and mix to form a grain y paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot p reserves; beat at medium speed until smooth. 4. Add the flour mixture and apric ots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased ba ing sheets, 1 1/2 inches apart. Ba e for 22 to 24 minutes, or just until coo ies begin to brown at bottom edges. 6. Remove fr om oven and let coo ies cool on ba ing sheets for five minutes before transferri ng to a cool, flat surface with a spatula. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Mrs. Field's Cinnamon Sugar Butter Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------TOPPING----3 tablespoons Sugar 1 tablespoon Ground cinnamon -----COOKIES----2 1/2 cups Flour 1/2 teaspoon Ba ing soda 1/4 teaspoon Salt 1 cup Dar brown sugar -- pac 1/2 cup Sugar 1 cup Salted butter -- soft 2 Large eggs 2 teaspoons Pure vanilla extract Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping. S et aside. In a medium bowl combine flour, soda and salt. Mix well with a wire wh is and set aside In a large bowl blend sugars with an electric mixer set at med ium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX . Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Pl ace on ungreased coo ie sheets, 2 inches apart. Ba e for 18-20 minutes. Immediately transfer coo ies with a spatula to a cool, flat surface. - - - - - - - - - - - - - - - - - -
II *
teaspoon 3/4 cup 1/4 cup 1 cup 1 1/4 cup 1/2 cup 3/4 cup
ba ing soda white sugar dar brown sugar -- pac ed salted butter -- softened egg apricot nectar apricot preserves dried apricots -- chopped
Mrs. Fields Apricot Nectar Coo ies Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Coo ies Amount -------2 3/4 1 1 1/4 3/4 1/2 1/4 3/4 1 Measure -----------cups large teaspoon cup cup cup cup cup cup
Fruits
Ingredient -- Preparation Method -------------------------------All-purpose flour Egg Ba ing Soda Apricot Nectar White sugar Apricot preserves Dar brown sugar -- pac ed Dried apricots -- chopped Salted butter -- softened
1. Preheat oven to 300 degrees F.
3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. D o not overmix. 5. Drop by rounded tablespoonfuls onto ungreased ba ing sheets, 1 1/2 inches ap art. Ba e for *22* to 24 minutes, or just unil coo ies begin to brown at bottom edges. 6.Remove from oven and let coo ies cool on ba ing sheets for five minutes befor e transferring to a clool, flat surface with a spatula. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Mrs. Fields Coo ies Recipe By : Serving Size : 112 Preparation Time :0:00 Categories : Coo ies Amount -------2 2 2 4 2 4 5 1 2 Measure -----------cups cups cups each teaspoons cups cups teaspoon teaspoons
Ingredient -- Preparation Method -------------------------------Butter Sugar Brown sugar Eggs Vanilla Flour Oatmeal * Salt Ba ing powder
2. In a medium bowl, combine flour and ba ing soda. Mix well with a wire wis and set aside.
* (put small amount into a blender and blend until it turns into a Cream toget her butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmea l, salt, ba ing powder, and ba ing soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c ch opped nuts. Ba e on an ungreased coo ie sheet. Ba e golf ball sized coo ies, pla ced 2 inches apart at 375 degrees for 15 minutes. - - - - - - - - - - - - - - - - - -
Neiman Marcus $250 Coo ie Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Coo ies Amount -------2 2 2 4 2 4 3 1 2 2 24 1 3 Measure -----------cups cups cups each teaspoons cups cups teaspoon teaspoons teaspoons ounces each cups
Ingredient -- Preparation Method -------------------------------Butter or margarine Granulated sugar Brown sugar Eggs Vanilla Flour Ground oatmeal (fine powder) Salt Ba ing powder Ba ing soda Chocolate chips 8 oz hershey bar -- grated Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla. Blend together wi th flour, oatmeal, salt, ba ing powder and ba ing soda. Add chocolate chips, can dy and nuts. Roll into balls and place 2 inches apart on coo ie sheet. Ba e fo r 6 minutes in 375 degree oven. Recipe can be halved. Ma es 100-150 coo ies. N ote: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be nown that's not the case. - - - - - - - - - - - - - - - - - -
NO BAKE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 2 Measure -----------cup cups
Ingredient -- Preparation Method -------------------------------mil granulated sugar
II *
II *
2 1
teaspoons each
Ba ing soda Chocolate chips (24-oz bag) Chopped nuts. Optional
Boil mil , sugar, and oleo for 1 minute. Then mix peanut butter, oats, and coco a. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If d esired, add a few nuts and 1 teaspoon vanilla.
- - - - - - - - - - - - - - - - - -
NO-BAKE FUDGE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1/2 1 1/2 3 Measure -----------cups cup cup stic cup cups
Ingredient -- Preparation Method -------------------------------sugar cocoa mil butter peanut butter rolled oats
Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir wel l. Drop by teaspoonful onto coo ie sheet or wax paper. Let cool. Ready to eat ! Variations: 1) 2) 3) 4) 5) May use Rice Krispies or Cheerios instead of oats. Add coconut. Use chun y or smooth peanut butter. Pour into ca e pan or square pan and cut into fudge-size pieces. Use your imagination!
- - - - - - - - - - - - - - - - - -
NO-BAKE FUDGE-OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 2 3/4 1 1/2 Measure -----------stic cup teaspoon cups cup cup
Ingredient -- Preparation Method -------------------------------margarine Eagle Brand mil vanilla raw oatmeal nuts and/or coconut cocoa
1/2 stic 2/3 cup 3 cups 5 tablespoons
oleo peanut butter quic rolled oats cocoa
II *
II *
In saucepan melt butter, then add sugar, cocoa and Eagle Brand mil . Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quic ly. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * NORWEGIAN SPICE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 3/4 1 1/4 7 1/2 1 1 1 1 1/2 Measure -----------cup cup cup cups cups tablespoon tablespoon tablespoon tablespoons
Ingredient -- Preparation Method -------------------------------& 2 tbsp. sugar maple syrup water butter or margarine flour cloves cinnamon pepper ba ing powder
Melt sugar, syrup, water and butter together. Let cool. Add spices and ba ing powder to flour. Mix syrupy mixture into flour mixture by hand. Roll chilled dough into 1 inch balls. Ba e at 350 degrees for 25 minutes. Yield 18 dozen. - - - - - - - - - - - - - - - - - -
OATMEAL KRISPIE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 2 1 3/4 2 1 2 2 1 1/2 1/4 Measure -----------cup cup cup cups teaspoons teaspoon cups cups tablespoons cup
Ingredient -- Preparation Method -------------------------------white sugar brown sugar margarine eggs flour ba ing powder cinnamon rolled oats Rice Krispies molasses water
Drop on coo ie sheets and ba e at 350 degrees for 8 to 10 minutes.
II *
- - - - - - - - - - - - - - - - - -
Oatmeal Cranberry Coo ies Recipe By : Martha Stewart Living Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1/4 1/2 2 2 2 2 2 1 1 1 2 Measure -----------pound cups cup large teaspoons Tablespoons cups cups teaspoon teaspoon teaspoon cups
Ingredient -- Preparation Method -------------------------------unsalted butter* brown sugar sugar eggs* vanilla extract mil rolled oats all-purpose flour ba ing soda cinnamon salt dried cranberries
*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and ca e was great. Preheat oven to 350 degrees F. Cream butter and sugars until fluffy. Beat in eggs, vanilla and mil . In a sparate bowl, combine oates, flour, ba ing soda, cinnamon and salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberri es. Divide dough in half, roll into a log about 1.5 inches in diameter. Refriger ate until firm. Slice logs into coo ies about .25 to .5-inch thic and ba e on parchment-lined c oo ie sheets leaving 1.5 inches between coo ies. Ba e 12 to 14 minutes or until golden brown. Cool on a wire rac . Amount will de pend upon thic ness of coo ies. - - - - - - - - - - - - - - - - - NOTES : We li ed these coo ies aaaLOT. * Exported from MasterCoo II * OATMEAL FUDGE COOKIES Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Coo ies Amount -------3 1/2 1 1/2 Measure -----------C C teaspoon C
Ingredient -- Preparation Method -------------------------------Rolled oats Cocoa powder Vanilla extract Evaporated mil
II *
C 1/4 pound 2 C
Nuts -- chopped (optional) Butter Sugar -- granulated
Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated mil in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat and add the butter. Stir until butter is melted and incor porated. Quic ly add oat mixture to pan and stir until well mixed. Drop by the spoonful onto waxed paper. Let cool for 2 hours to set. NOTES: * No-ba e chocolate oatmeal coo ies -- This may be my all-time favorite coo ie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt ma ing these coo ies for us as ids. * My great-aunt never put nuts in these coo ies. I li e nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quic -coo ing oats. They will fall apart somewhat in the final mixing.
* A heavy sauce pan ma es burning the fudge less li ely but stir, stir, stir, anyway. * The coo ing time at boil is important. Coo ed too little the coo ies will n ot set; too much and they start to harden before you get them out of the pan. * These coo ies are better the next day, if there are any left. : Difficulty: easy to moderate. : Time: 20 minutes preparation and coo ing, 2 hours cooling. : Precision: measure the ingredients, watch the coo ing time. : Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : There is no such thing as too much chocolate! : Copyright (C) 1986 USENET Comm unity Trust - - - - - - - - - - - - - - - - - -
OATMEAL RASPBERRY BAR COOKIES Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/2 1 1/4 1/8 1 Measure -----------cup cup cup teaspoon teaspoon cup
Ingredient -- Preparation Method -------------------------------Butter -- Room Temperature Light Brown Sugar Flour Ba ing Soda Salt Rolled Oats
II *
3/4 cup
Seedless Raspberry Jam
Heat the oven to 350F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the pre pared pan. Spread the jam to within 1/4" of the edge. Sprin le the remaining crumb mixture over the top and lightly press it into the jam. Ba e 35 to 40 minutes and allow to cool on a wire rac before cutting into 2 x 1-1/2" bars. - - - - - - - - - - - - - - - - - -
OLD-FASHIONED LEMON SUGAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3 2 1/2 2 1 2 1/4 Measure -----------cups teaspoons teaspoon cups cup cup
Ingredient -- Preparation Method -------------------------------unsifted flour ba ing powder salt sugar shortening (Crisco) eggs lemon juice (prefer "Minute Maid 100% Pure Additional sugar
Preheat oven to 350 degrees. Stir together flour, ba ing powder and salt; set a side. In large mixing bowl, beat sugar and shortening until fluffy; beat in egg s. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inch or less; roll in additional sugar. Place on greased ba ing sheets 2 inches apart; flatten with egg turner. Ba e 8 to 10 mi nutes or until lightly browned. - - - - - - - - - - - - - - - - - -
OLD-FASHIONED SUGAR COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------4 1/2 1 1 1 1 1/2 1 1 1/2 Measure -----------cups teaspoon teaspoon teaspoon teaspoons cup cups
Ingredient -- Preparation Method -------------------------------sifted flour salt soda ba ing powder cinnamon margarine sugar
II *
II *
2 1 cup 1 1/2 teaspoons
eggs sour cream vanilla and cinnamon. a time, beating well sour cream mixing unt waxed paper and chill
Sift flour, measure; resift with salt, soda, ba ing powder Cream margarine with sugar until fluffy. Add eggs, one at after each addition. Add dry ingredients alternately with il smooth after each addition. Blend in vanilla. Wrap in until firm enough to roll.
Roll on floured surface to about 1/4 inch thic . Cut with large coo ie cutter; place on ungreased ba ing sheet. Sprin le with sugar. Ba e at 350 degrees for 10 to 12 minutes or until lightly browned. Ma es about 5 dozen coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * ON TOP OF THE RANGE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 4 1/2 1/2 1 3 Measure -----------cups stic tablespoons cup cup teaspoon cups
Ingredient -- Preparation Method -------------------------------sugar butter cocoa mil peanut butter vanilla oatmeal
Coo and stir sugar, butter, cocoa and mil until it boils. Then stir in peanut butter, vanilla, and oatmeal. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Outrageous Chocolate Chip Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 36 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/3 1/2 1/2 1/2 1 1 1/2 1 Measure -----------cup cup cup cup teaspoon cup cup teaspoon
Ingredient -- Preparation Method -------------------------------granulated sugar firmly pac ed brown sugar butter -- softened peanut butter vanilla egg flour quic coo ing rolled oats -- or regular ba ing soda
1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, ba ing soda a nd salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased coo ie sheet. 3. Ba e 10-12 minutes or until li ght golden brown. Cool 1 minute before removing from coo ie sheet. VARIATIONS: Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Ba e 25-30 minutes or until golden brown. Cut int o 2 x 1 inch bars. Ma es 36 - - - - - - - - - - - - - - - - - -
PAINT BRUSH COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 1 1 2 1/2 1 1 Measure -----------cup cup teaspoon cups teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------margarine sugar egg vanilla flour ba ing powder salt
Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining in gredients. Roll out coo ie dough on floured surface and cut out coo ies using coo ie cutte rs. Place on ungreased coo ie sheet and paint with small clean brushes.
- - - - - - - - - - - - - - - - - -
PAINTBRUSH COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 2 1 Measure -----------cup cup teaspoon
Ingredient -- Preparation Method -------------------------------butter sugar eggs vanilla
II *
BEGG YOLK PAINT (for each color needed):b 1 egg yol 1/4 tsp. water (if too thic a few more drops) 3-4 drops food coloring Ba e at 400 degrees for 6-8 minutes. Ma es 2 dozen.
II *
1/4 teaspoon pac age
salt semisweet chocolate chips -- 6 oz
add
Mix shortening, sugar, eggs and vanilla. Mix flour, ba ing powder and salt. Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch th ic . Cut in desired shapes. Place on ungreased ba ing sheets. Paint with egg yol paint. Ba e 6 to 8 minutes. BEGG YOLK PAINT:b 1 egg yol 1/4 tsp. water Divide mixture and add food coloring. nt designs on coo ies with paint brush. If paint thic ens, add few drops of wat er. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PARTY TIME COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1/2 1/4 1/4 1/4 1/2 1 1 1 1/2 1 1 1/2 Measure -----------cups cup teaspoon teaspoon teaspoon cup cup teaspoons cup
Ingredient -- Preparation Method -------------------------------all-purpose flour unsweetened cocoa powder salt ba ing powder ba ing soda butter or soft margarine sugar egg vanilla (10 oz.) jar maraschino cherries (6 oz.) p g. semi-sweet chocolate pieces Eagle Brand sweetened condensed mil
In a large bowl, stir together flour, cocoa powder, salt, ba ing powder and ba i ng soda. In mixing bowl, beat together butter and sugar on low speed until fluf fy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed m ixture; beat until well blended. Shape dough into 1-inch balls; ma e a thumb pr int on each ball and place 1/2 a cherry in the center (reserve the cherry juice) . Ma e the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of che rry juice and condensed mil . Keep mixture on low heat after blended. Add more cherry juice if mixture gets too thic . Spoon sauce over top of cherri es and coo ies. Ba e at 350 degrees for 10 minutes. If waiting to ma e rest of coo ies, place batter in refrigerator (it is easier to ma e balls when dough is chilled). Ma es 48 coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PASSOVER (PESACH) FRUIT COOKIES
2 1/2 cups 1 teaspoon 1 teaspoon
flour ba ing powder salt
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------4 1 1 1 1/2 1/4 1/2 3/4 1/2 1/4 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------eggs cup sugar cup oil tablespoon lemon juice teaspoon cinnamon teaspoon salt cup farfel cup chopped nuts cup raisins cup cut-up cherries cup matzo meal cup ca e meal Other dried fruit as desired -- cut up
Beat eggs until creamy; add sugar. Add oil, lemon juice, cinnamon, salt and all other ingredients. Drop onto ungreased coo ie sheet. Ba e at 350 degrees for 20 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PASSOVER CHOCOLATE CHIP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 1/2 1 1 1/2 2 1 1 1/2 1 1/2 Measure -----------cup cups cup cups teaspoon cups teaspoons
Ingredient -- Preparation Method -------------------------------margarine ground nuts potato starch brown sugar eggs vanilla chocolate chips ba ing soda
Cream margarine with sugar. Add eggs and vanilla, mix well. Add ba ing soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls an d ba e on coo ie sheet, or ba e in 9 x 13 inch pan as bar coo ies. Ba e until light brown at 350 degrees.
- - - - - - - - - - - - - - - - - -
PASSOVER NUT COOKIES Recipe By :
II *
Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/4 2 4 1/2 1/4 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------cup softened margarine or butter eggs cups finely ground nuts of any ind (use blende cup honey teaspoon salt teaspoon orange or lemon extract
In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, h oney, salt, and extract. Beat well. Refrigerate at least 3 hours or even bette r overnight. Form dough into hazelnut-sized balls and place on a buttered ba in g sheet. With the thumb, ma e a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Ba e in a preheated 350 degree oven for 12 to 15 minutes or until browned. Ma es 5 dozen delicious chewy coo ies. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PEANUT BUTTER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3 4 4 8 8 16 8 4 7 Measure -----------pounds teaspoons pounds cups cups tablespoons pounds tablespoons
Ingredient -- Preparation Method -------------------------------shortening salt peanut butter sugar brown sugar (3 1/2 boxes) eggs mil (1/2 c.) flour ba ing soda (1/2 c.)
Do not grease pans. Ba e in 350 degree convection oven for 10 minutes. Adapt to your own oven. - - - - - - - - - - - - - - - - - -
Peanut Butter Coo ies #2 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
II *
1. Heat oven to 375F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat wit h electric mixer at medium speed for one minute. Add egg and mil . Beat until we ll blended. 3. Combine flour, ba ing soda, ba ing powder, and salt and add to creamed mixt ure. Mix well. 4. Drop rounded tablespoons of dough onto ungreased coo ie sheet. Flatten in c risscross pattern with for dipped in flour. Ba e fo 8 to 10 minutes. Cool 2 minutes then remove coo ies from coo ie sheet onto a cooling rac . Ma es 2 dozen coo ies. Source: Crisco Typed for you by Lois Flac , Cyberealm BBS, Watertown, NY. - - - - - - - - - - - - - - - - - -
Peanut Butter Coo ies Ala Lois Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1 1 1/4 3/4 3/4 1/2 1/2 1 1/4 1 Measure -----------cup tablespoon cup cups cup teaspoon cup teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------Shortening Mil Peanut Butter (Creamy) Flour Granulated sugar Ba ing Soda Brown Sugar (firmly pac ed) Ba ing Powder Vanilla Salt Egg
1. Heat oven to 375F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat wit h electric mixer at medium speed for one minute. Add egg and mil . Beat until we ll blended.
II *
1/2 1 1 1 1/4 3/4 3/4 1/2 1/2 1 1/4 1
cup tablespoon cup cups cup teaspoon cup teaspoon teaspoon teaspoon
Shortening Mil Peanut Butter (Creamy) Flour Granulated sugar Ba ing Soda Brown Sugar (firmly pac ed) Ba ing Powder Vanilla Salt Egg
3. Combine flour, ba ing soda, ba ing powder, and salt and add to creamed mixt ure. Mix well. 4. Drop rounded tablespoons of dough onto ungreased coo ie sheet. Flatten in c risscross pattern with for dipped in flour. Ba e fo 8 to 10 minutes. Cool 2 minutes then remove coo ies from coo ie sheet onto a cooling rac . Ma es 2 dozen coo ies. Source: Crisco Typed for you by Lois Flac , Cyberealm BBS, Watertown, NY. - - - - - - - - - - - - - - - - - -
Pineapple Coo ies #2 Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------2/3 1/2 1/2 2 1 1/4 1 2/3 1/2 1 Measure -----------cup cup cup cups teaspoon teaspoon cup cup teaspoon
Ingredient -- Preparation Method -------------------------------shortening brown sugar white sugar flour ba ing powder soda egg canned crushed pineapple in juice nuts vanilla
Cream shortening and sugars well. Sift flour with dry ingredients; add with eg g and pineapple to creamed mixture. Mix well; stir in chopped nuts and vanilla. Drop by teaspoonfuls on greased coo ies sheet. Ba e at 375 degrees 10 to 12 m inutes. Yield: 2 dozen. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Pineapple Coo ies #3 Recipe By : Public domain recipes converted from Meal Master format Serving Size : 72 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 1/2 2 1 4 Measure -----------cup cup cup teaspoons cups
Ingredient -- Preparation Method -------------------------------butter brown sugar white sugar vanilla egg canned crushed pineapple in juice flour -- sifted
II *
Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredie nts; drop on coo ie sheet by spoonfuls. Ba e 12 to 15 minutes in 350-degree ove n. Yield: 6 dozen. - - - - - - - - - - - - - - - - - -
POOR MAN'S 1,000 COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 1 1 1 1 1 1 1 Measure -----------cup cup large cup teaspoon teaspoon teaspoon cup cup cup cup
Ingredient -- Preparation Method -------------------------------white sugar margarine egg oil cream of tartar soda salt Scant 3 1/2 c. flour brown sugar Rice Krispies oatmeal coconut
Mix sugar and margarine until blended. Add egg. Beat. Add oil and mix well. S ift flour and dry ingredients. Add to above mixture, then add Rice Krispies, oa tmeal and coconut. Roll into balls and flatten out. Ba e at 350 degrees until firm. - - - - - - - - - - - - - - - - - -
POOR MAN'S COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/2 1 1/4 1 1/4 1/2 Measure -----------cups cup cup cup teaspoon teaspoon cup cup
Ingredient -- Preparation Method -------------------------------rolled oats pac ed brown sugar sugar all-purpose flour salt ba ing soda hot water shortening -- melted & cooled
II *
1/2 teaspoon teaspoon 1/2 teaspoon
salt soda ba ing powder
II *
teaspoon
vanilla extract
In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water ; stir into oats mixture along with shortening and vanilla. Roll into walnut-size balls. Place on greased coo ie sheets. Ba e at 350 degrees for about 10 minutes or until golden brown. Remove from the oven; allow to stand 2 minutes before removing to a wire rac to cool. Yield: about 3 1/2 dozen. - - - - - - - - - - - - - - - - - -
PUDDING OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1 1 1/4 3/4 1 2 3 1/2 1 Measure -----------cups teaspoon cup cup cup pac age cups cup
Ingredient -- Preparation Method -------------------------------flour ba ing soda margarine -- softened granulated sugar brown sugar (4 serving size) vanilla flavor instant pu eggs oatmeal raisins
Mix flour with ba ing soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour m ixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto u ngreased ba ing sheets. Ba e at 375 degrees for 10-12 minutes. Ma es about 5 d ozen. - - - - - - - - - - - - - - - - - -
Pum incoo ies Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Coo ies Amount -------4 1 1 1/2 1 2 1 2 Measure -----------cups teaspoon cups teaspoon cups can cups
Ingredient -- Preparation Method -------------------------------Flour Salt Butter Vanilla Quic Coo ing Oats Pum in,solid -- pac ed (16oz) Brown Sugar
II *
II *
1/2 pac age
Preheat oven to 325 degress F. Grease coo iesheets. Cream butter,sugar and egg,v anilla and pump in, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on coo iesheets by teaspoonfulls, leave space they will spread out. Ba e 20-25 minutes, or until firm and lightly golden brown. Remove from coo ie sheets, cool on rac s. Decorate with M&M right away o r drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemo npeel 1 Tablespoon lemonjuice Combine all three and glaze the coo ies with it, o r decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PUMPKIN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 4 1 4 2 2 1 1 2 2 1 Measure -----------cup cup cup cups teaspoons teaspoons teaspoon teaspoon teaspoons teaspoons
Ingredient -- Preparation Method -------------------------------sugar brown sugar shortening eggs (No 2) can of pump in (could not get #2 so flour ba ing powder cinnamon nutmeg salt soda vanilla or 2 c. nuts (optional)
Ba e at 375 degrees for 12 minutes. Drop coo ies (heap full for small coo ies o r 1 tablespoon for larger coo ies). I get 6 dozen. Suppose to get 8 dozen smal ler ones. - - - - - - - - - - - - - - - - - -
PUMPKIN DROP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
II *
1 2 1 2 1 1
cup teaspoons cup teaspoons cup
Chocolate Chips Ba ing Soda Raisins Cinnamon Chopped nuts Egg M&M
Mix all ingredients in large bowl. Stir until smooth. 1 c. raisins 1 c. chopped walnuts Add nuts and raisins and mix until blended. Dro p by rounded teaspoon on ungreased coo ie sheet. Ba e at 375 degrees for 12 to 15 minutes. Tucson, Arizona - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Pump in Spice Coo ies Recipe By : Anita A. Matej a Serving Size : 36 Preparation Time :0:15 Categories : Coo ies Amount -------1/2 2 1 2 1 2 1/4 2 1/2 1/4 1/4 Measure Ingredient -- Preparation Method ------------ -------------------------------c margarine egg whites -- whipped c pump in c unbleached flour c granulated sugar tsps ba ing powder tsp salt tsps cinnamon tsp nutmeg tsp ginger tsp cloves
Preheat oven at 350. Prepare ba ing sheet with coo ing spray. In a mixing bowl, combine margarine, egg whites, and pump in. In another mixing bowl, combine flour, sugar, ba ing powder, salt, cinnamon, nutmeg, ginger, cloves. Mix wet ingredients with dry ingredients just until moistened. Arrange by teaspoonfuls on coo ie sheets, 1" apart. Ba e for 15 minutes or until firm to the touch. - - - - - - - - - - - - - - - - - -
QUICK AND EAZY PEANUT BUTTER COOKIES
II *
Amount -------1 1/2 1/2 2 1 3/4 2 3/4 1 1 1/2 1/2 1/4
Measure Ingredient -- Preparation Method ------------ -------------------------------cups pac ed brown sugar cup shortening or margarine eggs -- beaten cups coo ed mashed pump in cups flour tablespoon ba ing powder teaspoon cinnamon teaspoon salt teaspoon nutmeg teaspoon ginger
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 1 2 Measure Ingredient -- Preparation Method ------------ -------------------------------(14 oz.) sweetened condensed mil - 1 c. peanut butter egg teaspoon vanilla cups Bisquic (ba ing mix)
Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on coo ie sheet, cross with for . Ba e for 6-8 minutes, no longer. Cool and eat. - - - - - - - - - - - - - - - - - -
QUICK BUTTER PECAN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 2 Measure -----------yellow cup cups
Ingredient -- Preparation Method -------------------------------ca e mix oil egg chopped pecans
Mix above and place on Pam-sprayed coo ie sheet 1 inch diameter balls. Ba e at 350 degrees or until light golden brown around edges. - - - - - - - - - - - - - - - - - -
QUICK REESES COOKIE POPS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------20 1/4 10 3/4 1 Measure -----------vanilla cup wooden cup square
Ingredient -- Preparation Method -------------------------------wafers peanut butter stic s chocolate chips shaved wax (or use 5 oz. chocolate candy c
To assemble each coo ie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stic into peanut butter. Top with plain vanilla wafer, placing flat sides together.
II *
II *
Melt chocolate chips and wax over low heat. Dip coo ies either way over low he at. Dip coo ies either 1/2 way up or cover entire coo ie pop with chocolate. A llow excess to drip off. Cool on wax paper. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * RAIN DROP COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure -------- -----------1 pac age 1 pac age 1 cup 1 tub
Ingredient -- Preparation Method -------------------------------white ca e mix (4 serving size) Jello berry blue flavor boiling water (8 oz.) thawed Cool Whip Decorating gel or colored sugar
Heat oven to 350 degrees. Prepare ca e batter as directed on pac age, using egg whites. Spoon batter int o paper-lined muffin pan, filling each cup 1/2 full. Ba e as directed on pac ag e. Cool cupca es in pan 15 minutes, then pierce with two-pronged meat for at 1 /4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spo on over cupca es. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupca es with decorating gel and sprin le with sugar if desired. Kindergarten - - - - - - - - - - - - - - - - - -
RICE COOKIE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1/4 1/2 2 3/4 1 1/2 1/2 2 2 1/2 1 Measure -----------cup cup teaspoons cup medium cup cup cups teaspoons teaspoon
Ingredient -- Preparation Method -------------------------------Crisco shortening light oil vanilla sugar carrot -- grated Rice Krispies puffed rice rice flour ba ing powder salt
II *
Blend together first 4 ingredients until smooth. Add remaining ingredients. M ix well. Drop with teaspoon on non-stic coo ie sheet. Shape and pat down with for . Ba e at 350 degrees for 10 to 12 minutes. Ma es 2 dozen. - - - - - - - - - - - - - - - - - -
RICE CRISP COOKIES (No Ba e) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1 2 Measure -----------cup cup cup
Ingredient -- Preparation Method -------------------------------dates butter or margarine sugar eggs
Stir and boil all of these 6 minutes. Add: 3 c. Rice Krispies When mixed drop by tablespoon into nuts or powdered sugar and r oll into balls. - - - - - - - - - - - - - - - - - -
RICE KRISPY COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 1 2 2 1 1/2 1 1 1/2 2 Measure -----------cup cup cup teaspoon cups teaspoon teaspoon teaspoon cups cups
Ingredient -- Preparation Method -------------------------------shortening or margarine sugar brown sugar vanilla eggs flour soda ba ing powder salt oats Rice Krispies cereal
Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients. Drop onto coo ie sheet and ba e at 350 degrees for 12 minutes. - - - - - - - - - - - - - - - - - -
II *
II *
Rolled Buttery Lemon Coo ies (Mailanderli) Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup Butter -- slightly softened (1 Lemon -- stic ) 2/3 cup Granulated sugar -- plus more flour -- for garnishing 1 large Egg water Finely grated peel (yellow For glazing coo ies. -- part only) of 1 larg Grease several ba ing sheets and the butter in a large mixer bowl l well blended and smooth. Beat ow speed, beat in the flour just set aside. With a mixer at medium speed, beat until light and fluffy. Beat in the sugar unti in the egg and lemon peel. With the mixer at l until evenly incorporated.
Divide the dough in half. Place each portion between large sheets of waxed pap er. Use a rolling pin to roll out the dough to a scant 1/4 inch thic . Chec the undersides and smooth out any wrin les in the waxed paper. Stac the rolled portions on a tray or ba ing sheet. Refrigerate for about 20 minutes or u ntil cold and firm, but not hard. Heat the oven to 375F. Wor ing with one chilled portion of dough at a time ( e ep the other one chilled), peel away a layer of waxed paper. (This ma es it easi er to lift the coo ies from the paper later.) Replace the paper and turn the dou gh over. Peel of the second layer of paper. Using a 2-inch round or scalloped c utter (or a small juice of sherry glass) cut out the coo ies. Use a spatula to carefully lift the coo ies from the paper and place them about 1 inch apart on t he ba ing sheets. Reroll the dough scraps between waxed paper; rechill in the re frigerator. Repeat the process with the second portion of dough. Wor ing with a few coo ies at a time, brush the tops with the egg yol -water mi xture using a pastry brush or paper towel. Sprin le the tops lightly with granu lated sugar. Repeat until all of the coo ies are garnished. Ba e the coo ies for 6 to 9 minutes or until the top is just tinged with brown and slightly dar er at the edges. Let cool on the ba ing sheets for about 2 min utes. Transfer to wire rac s and let stand until thoroughly cool. Store airtig ht for up to a wee . Freeze for longer storage. Ma es 50 to 60 coo ies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. - - - - - - - - - - - - - - - - - -
ROMANCE COOKIES
II *
II *
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 2 1/2 Measure -----------cup tablespoons cup
Mix until crumbly. Form into dough and pat into shallow ba ing dish. Ba e for 15 minutes at 350 degrees. Watch closely so it doesn't burn. 1 1/2 c. brown sugar, pac ed tightly 3 tbsp. flour 1/2 tsp. ba ing powder 1 c. c oarsely chopped nuts 1 tsp. vanilla Mix together and spread over ba ed crust. Ba e another 25 minutes at 325 degrees. Cut into squares when cool. - - - - - - - - - - - - - - - - - -
Rosemary-Lemon Coo ies Recipe By : From Some Li e it With Herbs, Huntsville Herb Society Coo bo Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1/2 1/2 1 1/2 2 1 3/4 Measure -----------cups cup cup teaspoon tablespoons teaspoons Ingredient -- Preparation Method -------------------------------all-purpose flour butter or margarine sugar egg yol -- beaten vanilla fresh rosemary -- minced lemon rind -- grated Powdered sugar
Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yol , vani lla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thic ness b etween sheets of waxed paper. Sprin le one side of coo ie dough with powdered s ugar. Cut dough with a 2 inch coo ie cutter. Place on ungreased coo ie sheet wi th sugar side up. Ba e for 10 minutes. Ma es 3 dozen. Rosemary-Lemon Coo ies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in wa xed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place on lightly greased ba ing sheet and ba e for 10 minutes. Ma es 3 dozen. This recipe doesn't say what to do with the powdered sugar. - - - - - - - - - - - - - - - - - -
SHIRLEY'S GINGER COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
II *
II *
Ingredient -- Preparation Method -------------------------------flour sugar butter
Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry ingredi ents together and mix in well. Roll in balls and flatten with a glass dipped in sugar. Ba e at 350 degrees 10 to 12 minutes.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * SHOE STRING POTATO COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 6 1 3/4 Measure Ingredient -- Preparation Method ------------ -------------------------------(12 oz.) p g. butterscotch chips ounces pecans or peanuts ounces can shoe string potatoes
Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refr igerate. - - - - - - - - - - - - - - - - - -
SIMPLE SESAME COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/2 3 1 2 1/2 Measure -----------cups cups cups cup cups cup
Ingredient -- Preparation Method -------------------------------(1 lb.) butter -- softened sugar all-purpose white flour hulled sesame seeds shredded Ba er's Angel Shred coconut finely chopped almonds
Amount -------2 1 1/3 2 1/2 4 2 1 1/2 2 1 1
Measure -----------cups cups cup cups teaspoons teaspoon teaspoon teaspoons teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------sugar shortening eggs light molasses flour ba ing powder soda salt cinnamon ginger cloves
II *
In large mixer bowl cream the butter. Gradually add the sugar and continue beat ing until light and fluffy. Add flour gradually and mix just until combined. S tir in sesame seed, coconut and almonds just until well mixed. Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper. Shape into a roll about 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm, generally overnight. Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Ba e on ungrease d coo ie sheets for 30 minutes or until lightly browned on edges. Remove to wir e rac s to cool. Ma es 60 to 65 coo ies. - - - - - - - - - - - - - - - - - -
SOFT ANISE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 3 2 2/3 3 2 Measure -----------cup cup cups heaping teaspoons
Ingredient -- Preparation Method -------------------------------sugar shortening eggs flour tsp. ba ing powder anise flavor
Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients . Mix well. Flour hands and ma e small round balls (they double in size when coo ed). Dough is stic y so eep flouring hands. Top always loo s white so coo on ly for 8 minutes at 350 degrees. When cool, dip into frosting and sprin le with nuts or colored sugar. Ma es 4 dozen. FROSTING: 1 1/2 c. powdered sugar 1 tsp. vanilla Add 1 or 2 drops mil at a time until fro sting is smooth. - - - - - - - - - - - - - - - - - -
SOFT ITALIAN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1 1/2 3 1/4 Measure -----------stic s cup cup teaspoon
Ingredient -- Preparation Method -------------------------------margarine -- melted sugar sour cream eggs ba ing soda
II *
II *
Mix all ingredients together. Dough will be easy to handle, ta e a little and m a e a ball as big as walnut. Ba e 8 minutes. Place on coo ie sheet at 350 degr ees. Do not leave in oven too long. They harden, cool and frost. Parent - - - - - - - - - - - - - - - - - -
SOFT MOLASSES COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------4 1 1 1/4 Measure -----------cups teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------all-purpose flour ba ing soda ginger salt
1/2 c. softened butter 1 c. sugar 1 lg. egg 1/2 c. thic sour cream 1/2 c. dar mol asses The flour mixture Chill dough for several hours or overnight. Flour board li ghtly. Roll one half of dough at a time to a thic ness of about 1/4 inch. Cut coo ies with a large scalloped-edge cutter. Ba e in a preheated oven at 350 deg rees for 15 minutes or until coo ies are firm. Store in a covered jar. Ma es a bout 3 dozen. Dunedin, Florida - - - - - - - - - - - - - - - - - -
SOFT PUDDING COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/2 1/2 2 2 Measure -----------cups cup
Ingredient -- Preparation Method -------------------------------buttermil ba ing mix vegetable oil (4 oz.) p gs. instant pudding mix eggs -- beaten
Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined ba ing sheets. Flatten top sli
II *
II *
2 tablespoons 3 1/2 1 teaspoon
ba ing powder to 4 c. flour vanilla
ghtly with spatula. Ba e at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling rac s. - - - - - - - - - - - - - - - - - -
SPECIAL K COOKIES (NO-BAKE) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 4 Measure -----------cup cup cups
Ingredient -- Preparation Method -------------------------------white sugar clear light Karo syrup (12 oz.) jar chun y peanut butter Special K cereal
Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4 cups Spe cial K cereal. Blend. While warm drop by spoonful on waxed paper. Let cool. - - - - - - - - - - - - - - - - - -
SPECIAL QUICK COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1 6 Measure -----------cup cup cup cups
Ingredient -- Preparation Method -------------------------------sugar white corn syrup peanut butter Special K cereal
Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal. Drop by tablespoon onto wax paper. Cool and eat. - - - - - - - - - - - - - - - - - -
SPICED CHRISTMAS COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
II *
II *
II *
Place flour on a counter top. Sprin le all spice, cloves, cinnamon and ba ing p owder over it and mix well. Ma e a well and drop in eggs. Then sprin le sugar and almonds over it. Cut butter or margarine into slices on top and nead to a smooth dough. Place in refrigerator for half an hour. On a floured surface roll out dough to 1/8 inch thic ness. Cut out dough using coo ie forms. Grease a coo ie sheet and sprin le lightly with sliced almonds. Place the dough on top. Ba e in a preheated oven at 375 degrees for 8-10 minut es until lightly brown. (90 coo ies.) Specialty Clinics - - - - - - - - - - - - - - - - - -
Spiced-Nut Bar Coo ies Recipe By : Serving Size : 64 Preparation Time :0:00 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups Flour Pecans 1 1/2 cups Granulated sugar -- divided 1 1/2 teaspoons Cinnamon 1 cup Butter or margarine -- softened 1/2 teaspoon Salt 3 Eggs -- divided Confectioners' sugarOPTIONAL 2 1/2 cups Finely chopped walnuts or In bowl mix flour with 1/2 cu until particles resemble small peas. Stir in 1 lightly beaten egg until dough i s well blended and smooth. Press and flatten with lightly floured hands to even ly cover bottom of ungreased 15x10x1 inch jelly-roll pan. Ba e on bottom rac in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with for remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blende d. Using small, wet spatula, spread nut mixture evenly over crust. Return to o ven; ba e 20 minutes or until golden brown. Remove pan to rac to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove coo ies; store covered in cool place or freeze. Ma es 64.
II *
4 cups 1 1/2 teaspoons 1 1/4 cups 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 1/2 teaspoons 2 2 stic s 1/2 cup 1/2 teaspoon 1 cup
flour (Gold Medal) ba ing powder sugar vanilla extract allspice cloves -- ground cinnamon eggs butter or margarine almonds (ground) almond extract almonds (sliced thinly)
1 Bar with walnuts: 94 calories - - - - - - - - - - - - - - - - - -
Strawberry Delight Coo ies Recipe By : Public domain recipes converted from Meal Master format Serving Size : 24 Preparation Time :0:00 Categories : Coo ies Amount -------1 1/4 1/4 1 1/2 1/4 1/2 1/3 1/2 1/2 1 1 1/4 Measure -----------cups cup teaspoons teaspoon cup cup cup cup cup tablespoon cup
Ingredient -- Preparation Method -------------------------------flour sugar ba ing powder salt butter cream cheese fla ed coconut strawberry preserves powdered sugar -- sifted butter -- soft strawberry preserves
DOUGH: Sift together flour, sugar, ba ing powder and salt. Cut in butter and cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on coo ie s heet. Ba e at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Bl end all ingredients until smooth. Yield: 2 dozen. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * SUGARLESS OATMEAL COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3 2 1/2 1/4 1/3 1/4 1 Measure Ingredient -- Preparation Method ------------ -------------------------------bananas -- mashed cups uncoo ed quic -coo ing oats cup raisins cup sugar substitute cup margarine -- melted cup s im mil teaspoon vanilla
Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased coo ie sheet and ba e at 350 degrees for 15 to 20 minutes. Let stand 1 minute. Transfer to wire rac s and cool. Wheaton
II *
- - - - - - - - - - - - - - - - - -
Sugarplum Coo ies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Coo ies Amount -------1/4 2 1/2 2 1/4 Measure Ingredient -- Preparation Method ------------ -------------------------------cup Butter Eggs cup Sugar cups Flour cup Coolaid mix -- lively colors Sugar icing
Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat un til light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thic ness and cut with coo ie cutters, dipped in powdered sugar. Ba e on lightly greased coo iesheets for 10-12 minutes . Cool slightly and decorate with icing as you would sugar coo ies. Ma e a lot o f batches in different colors, the ids love them. Ma es 12 coo ies 5 inches big .Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 - - - - - - - - - - - - - - - - - -
Sunny Cocoa Drop Coo ies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/4 1 3/4 2/3 3 2/3 1 1 1/2 1 1 1 2 Measure Ingredient -- Preparation Method ------------ -------------------------------cup (1 stic ) light corn oil teaspoon Freshly grated orange peel Spread cups All-purpose flour cup Granulated sugar tablespoons Cocoa cup Low-fat sour cream teaspoon Ba ing soda teaspoon Vanilla extract teaspoon Ba ing powder Egg white Cocoa glaze -----COCOA GLAZE----tablespoon Light corn oil spread tablespoon Cocoa tablespoons Water
II *
II *
1/2 cup 1/2 teaspoon
Powdered sugar Vanilla extract
Here's a fairly low-fat coo ie recipe from the Tampa Tribune: Heat oven to 350 degrees. Spray coo ie sheet with ligh vegetable coo ing spray . In large mixer bowl, beat corn oil spread and granulated sugar on medium spee d of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls ont o prepared coo ie sheet. Ba e 10-12 minutes or until set. Remove from coo ie s heet to wire rac . Cool completely. Drizzle glaze (below) over coo ies. Ma es a bout 4 dozen coo ies. (2 coo ies with glaze is a serving.) Calories: 100 Prote in: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fa ts: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in wate r and cocoa. Coo , stirring constantly, until thic . Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consi stency. Another low-fat recipe from the Tampa Tribune: - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------2 1/4 1 1 1/4 3/4 1 1 2 1 1 Measure -----------cups teaspoon cup cup cup pac age teaspoon cup
Ingredient -- Preparation Method -------------------------------flour soda soft oleo sugar brown sugar (pac ed) (sm.) vanilla pudding vanilla eggs (12 oz.) p g. chocolate chips nuts (optional)
Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on coo ie sheet s to desired size. Ba e at 375 degrees for 8 to 10 minutes. - - - - - - - - - - - - - - - - - -
SWEDISH CHRISTMAS FRUIT COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------3/4 1 Measure -----------cup cup
Ingredient -- Preparation Method -------------------------------butter pac ed brown sugar
II *
1 2 1
cup
teaspoon 1/2 cup 3 1/2 cups 1/4 cup 1 teaspoon 1 teaspoon 1 cup 1/2 cup 1 cup 1 cup
granulated sugar eggs -- beaten soda sour cream all-purpose flour cornstarch salt vanilla chopped raisins chopped candied cherries chopped candied pineapple chopped nuts Dissolve soda in sour cream. Combine a mixtu Add half to mixture. Add vanilla, fruits and rest of flour. Drop by teaspoonfuls on greas 12 minutes.
Cream butter, add sugar and eggs. re of flour, cornstarch and salt. nuts and mix thoroughly. Add the ed sheet. Ba e at 375 degrees for
SWEET POTATO COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1/2 1 3/4 1 1/2 1 1/4 1/2 3/4 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------cup sweet potato -- coo ed & mashed cup brown sugar cup sugar egg cup margarine cups flour teaspoon ba ing powder teaspoon cinnamon teaspoon nutmeg cup quic coo ing oatmeal cup pecans cup raisins
Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Ba e at 350 degrees for 10 to 12 minutes. - - - - - - - - - - - - - - - - - -
T.M.'s Gingerbread Coo ies Recipe By : Jo Anne Merrill Serving Size : 30 Preparation Time :0:30 Categories : Coo ies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II *
II *
3 1/2 1/2 1 1/2 1/2 1/2 1/2 1 1/2
cup
1. Sift flour with ba ing soda, salt, ginger and nutmeg. 2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth. 3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours. 4. Divide dough into 4 parts and wor with one part at a time, refrigeratin g the rest. 5. On lightly floured surface, roll dough to 1/4-inch thic ness. Use small gingerbread cutters or other coo ie cutters about 2-1/2 inches around to cut out coo ies. Use spatula to place coo ies on lightly greased coo ie sheets. Very ge ntly, press small bits of dried fruit on dough to decorate. 6. Ba e in preh eated 375-degree oven for 10-12 minutes or until browned. Do not overcoo . Remov e coo ies to wire rac to cool. Continue with rest of coo ie dough in same manne r, greasing coo ie sheet each time. Yield: About 30-36 coo ies. - - - - - - - - - - - - - - - - - NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She he lps her daddy cut out the coo ies with a small gingerbread-man cutter. * Exported from MasterCoo II * TOTO'S ITALIAN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------4 1 4 2 1 3 1 1 3/4 Measure -----------cups cup teaspoons teaspoons cup cup cup cup
Ingredient -- Preparation Method -------------------------------flour unsweetened cocoa ba ing powder ground cloves sugar eggs Crisco walnuts mil
Mix together flour, cocoa, ba ing powder, and cloves. Cream shortening and sug ar; add eggs, mil , nuts, dry ingredients. Mix well. Dough should be dry to th e touch. Shape into round balls and place on greased coo ie sheets. Ba e at 40 0 degrees for 10-12 minutes. Frost. FROSTING: 2 stic s margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsw eetened cocoa 8-10 tbsp. evaporated mil 1/2 tsp. ground cloves 1/2 tsp. cinnamo n Cream margarine and sugar and cocoa. Add all other ingredients; mix until smo
cups teaspoon teaspoon teaspoons teaspoon cup cup
all-purpose flour ba ing soda salt ground ginger ground nutmeg margarine -- softened light brown sugar -- pac ed large egg light molasses
oth. - - - - - - - - - - - - - - - - - -
TRAIL MIX COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 1/2 1/2 1/2 2 2 2 3/4 1 1 1 2 1 3/4 Measure -----------cup cup cup cup cup teaspoons cups cup teaspoon teaspoon cup cups cup cup
Ingredient -- Preparation Method -------------------------------sugar brown sugar margarine shortening oats vanilla eggs all-purpose flour oat bran & 1/4 c. wheat germ ba ing powder ba ing soda peanut butter plain M&M's peanuts raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl unti l creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and w heat germ. Then stir in flour, ba ing powder and soda thoroughly. Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon abou t 2 inches apart on ungreased coo ie sheet. Flatten slightly. Ba e 9 to 12 min utes. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * TRAIL SIDE COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies Amount -------1 3/4 1 1/2 1/2 1/2 1 1 2 1/4 Measure -----------cups teaspoon teaspoon cup cup cup cup cup
Ingredient -- Preparation Method -------------------------------flour soda salt shortening peanut butter white sugar brown sugar eggs mil
II *
1 2 1/2 1/2 1/2
teaspoon cups cup cup
vanilla oatmeal raisins chocolate chips
Mix and ba e at 350 degrees for 10 to 12 minutes.
Triple Chocolate Chun Coo ies Recipe By : Ann Miner Serving Size : 48 Preparation Time :0:00 Categories : Coo ies Amount -------8 6 2 1/2 1 1/2 1 1 2 2 Measure Ingredient -- Preparation Method ------------ -------------------------------semisweet chocolate squares -- * ounces white chocolate -- chips or chun s cups all-purpose flour teaspoon ba ing soda teaspoon salt cup butter -- at room temp. cup firmly pac ed light brown sugar eggs teaspoons vanilla extract -- not imitation
Preheat oven to 375 degrees. Melt 2 squares of semisweet chocolate in small saucepan. Cut remaining 6 squares chocolate into large chun s. Sift together flour, ba ing soda and salt in small bowl. Beat butter in large bowl until creamy. Gradually beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Then beat in melted chocolate. Beat flour mixture into chocolate mixture until well blended. Stir in semisweet chocolate chun s and white chocolate chips or chun s. Drop the dough by rounded tablespoons, 2 inches apart, onto ungreased ba ing sheets. Ba e for 10 to 12 minutes or until slightly browned around edge. Remove from ba ing sheets to rac s to cool. * you may substitute 8 ounces semisweet chocolate chips for the squares. You will be melting 2 ounces and using the rest as chips. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * VANILLA BEAN COOKIES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coo ies
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II *
Amount -------1 2 1 8 4
Measure -----------pound vanilla pound tablespoons cups
Ingredient -- Preparation Method -------------------------------ground almonds beans -- ground butter sugar flour
Beat butter and sugar together. Add flour and almonds. Dough will be stiff. Form into small crescents by hand. Ba e 10 to 12 minutes or until light in colo r at 350 degrees. - - - - - - - - - - - - - - - - - -
Variations on World's Best Chocolate Chip Coo ies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies
Chocolate
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------See Worlds best... recipe Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and ma e changes as shown. All variations should be ba ed in a preheated 350 ove n for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-swee t chocolate chips. Chun y Peanut Butter Chip Coo ies Substitute 3 cups Reeses(R) peanut butter chi ps and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Coo ies Form chocolate chip dough around a Hershey's Chocolate Kiss(R ). Roll dough in your hand to form a ball and ba e on coo ie sheet 9-11 minutes at 350. Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amar etto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you d o not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet ch ocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups mil chocolate chips for the semi-sw eet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon van illa. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft( R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup mil chocolate chips, 1 cup semi-swee
II *
t chocolate chips and 1 cup white chocolate chips for 3 cups semisweet chocola te chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet cho colate chips. Reeses(R) Peanut Butter Chocolate Chip Coo ies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sw eet chocolate chips. Add 1 cup chopped peanuts (optional). Heath Bar(R) Coo ies Substitute 6 Heath Bars(R) (original or soft and chewy sty le for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pac . Use 3 pac s, i.e., 6 small bars.) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semisweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel in to 4 thin slices. Randy Shearer - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * White Chocolate Chip Coo ie With Macadamia Nuts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/3 1/3 1 1 1 1/2 1/4 6 1/2 3/4 Measure -----------cup cup cup teaspoon cup teaspoon teaspoon ounces cup
Ingredient -- Preparation Method -------------------------------Unsalted butter softened Sugar Brown sugar firm pac ed Egg Vanilla All purpose flour Ba ing soda Salt White chocolate -- chopped Macadamia nuts -- halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST C OMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH B Y 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN. COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT RO OM TEMP. OR FREEZE 3 WKS.) - - - - - - - - - - - - - - - - - -
White Chocolate Chip Coo ies with Macadamia Nu
II *
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1 1/3 1/2 1/3 1/4 1 6 1/2 1 3/4 Measure -----------cup cup cup teaspoon cup teaspoon ounces teaspoon cup
Chocolate
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 C OMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH B Y 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE I N PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL O N COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR -TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEM P. OR FREEZE 3 WKS.) - - - - - - - - - - - - - - - - - -
White Chocolate Chip Coo ies with Macadamia Nuts Recipe By : Public domain recipes converted from Meal Master format Serving Size : 12 Preparation Time :0:00 Categories : Coo ies Amount -------1/2 1/3 1/3 1 1 1 1/2 1/4 6 1/2 3/4 Measure -----------cup cup cup teaspoon cup teaspoon teaspoon ounces cup
Ingredient -- Preparation Method -------------------------------unsalted butter -- softened sugar firmly pac ed brown sugar egg vanilla all-purpose flour ba ing soda salt white chocolate -- chopped macadamia nuts -- halved
Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape do wn sides of bowl, about 1 min. Add flour, ba ing soda and salt and mix until ju st combined. Do not over mix. Stir in white chocolate chun s and nuts. Mound dough by 1/3 cupfuls onto lightly greased coo ie sheet, space about 2 in. Apart . Ba e in preheated 375 degree oven until lightly brown around edges, about 15 min. Cool on coo ie sheet for 3 min, then remove to rac s and cool completely. Store in air-tight container. (can be prepared ahead. Store coo ies up to 4 d ays at room temp. Or freeze 3 w s.) - - - - - - - - - - - - - - - - - -
Ingredient -- Preparation Method -------------------------------Unsalted butter softened All purpose flour Sugar Ba ing soda Brown sugar firm pac ed Salt Egg White chocolate -- chopped Vanilla Macadamia nuts -- halved
II *
World's Finest Health Coo ie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------3 1 2 1 1 1 2 1 3 1/2 Measure -----------cups cup cups cup teaspoon cup teaspoons each cups teaspoon
Ingredient -- Preparation Method -------------------------------Flour Raisins Sugar Shortening Ba ing soda Mil -- sour Ba ing powder Egg Oats -- rolled Salt
Note: No directions. Combine ingredients, spread in shallow pan. Ba e in 325 F. oven. Source: Fran Boester, Hic sville Twp. Grange, Defience County, OH - - - - - - - - - - - - - - - - - -
World's Second Health Coo ie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coo ies Amount -------1 1 2 3/4 2 3/4 1/2 2 Measure -----------cup teaspoon cups cup cups cup teaspoon each
Ingredient -- Preparation Method -------------------------------Brown sugar Cinnamon Oats -- rolled Shortening Flour Raisins -- chopped Ba ing soda Eggs
Note: No directions. Combine ingredients. Spread in shallow pan. Ba e in 325 F. oven. Probably around 30 minutes. Source: Fran Boester, Hic sville Twp. Grange, Defiance County, OH - - - - - - - - - - - - - - - - - -
II *
II *

Cookies Recipes

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cookies Recipes

Uploaded by

Copyright:

Available Formats

150 Year Old Oatmeal Coo ies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Coo ies

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

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

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

Ingredient -- Preparation Method -------------------------------Egg whites Cream of tartar Sugar Cocoa

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

1 1 1/2 1/2 2 2/3 1 1/4 5

teaspoon cups teaspoon

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Burnt Sugar Coo ies

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Source: Mrs. Dortha Reed, Benroc

Grange, Noble County, OH

Ingredient -- Preparation Method -------------------------------white sugar shortening eggs c. flour

* Exported from MasterCoo

1/2 1/4 1/2 2 6 1/2

* Exported from MasterCoo

* Exported from MasterCoo

1 tablespoon 2 1/2 cups

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

teaspoon cup teaspoon teaspoon teaspoon cups cup

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

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

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

1 2 1/4 cups 1/4 cup 1/2 teaspoon 72 36

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Ingredient -- Preparation Method -------------------------------butter powdered sugar

Ingredient -- Preparation Method -------------------------------sugar Par ay margarine

* Exported from MasterCoo

NOTES : Yields 7 1/2 dozen coo ies. * Exported from MasterCoo

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

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

2 1/2 teaspoon 3 cups 1 teaspoon 1/2 teaspoon 1 tablespoon

* Exported from MasterCoo

* Exported from MasterCoo