Cookies

* Exported from MasterCook II *
150 Year Old Oatmeal Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cups Flour
2 cups Oatmeal -- old fashioned
1/2 cup Raisins -- chopped
1/2 cup Walnuts -- chopped
-----DISOLVE IN 1/2 C. WATER-----
1 teaspoon Soda
1 teaspoon Cinnamon
3 each Egg whites -- well beaten
Mix ingredients, add the egg whites last. This is a very stiff mixture - but do
not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb
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7 LAYER COOKIES
Recipe By :
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1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped
Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into
pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocol
ate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top
. Bake at 350 degrees until coconut browns, (approximately 15 minutes).
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ADA FRENCH SPONGE COOKIES
Recipe By :
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1/2 cup CAKE FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
3 EGGS -- SEPARATED
1/2 teaspoon ALMOND EXTRACT
1/4 teaspoon VANILLA EXTRACT
6 tablespoons SUGAR
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yo
lks in a small bowl, rapidly, until very thick and lemon colored, adding almond
and vanilla flavorings during the beating.
With clean beaters, beat the egg whites until stiff and shiny; begin to add 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
lks. 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 baking
sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown
. Remove at once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94
Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
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Air or Meringue Cookies
Recipe By :
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3 each Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons 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 baking sheets. Make small indentation in center of each with t
op of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentat
ion. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven
with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 do
zen cookies.
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Almond Cookie
Recipe By :
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1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon 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 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.
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Almond Spice Cookies
Recipe By :
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4 cups All-purpose flour
2 teaspoons Instant coffee powder
3 teaspoons Cinnamon
1/2 teaspoon Almond extract
1 teaspoon Ginger
1 cup Granulated sugar
1/2 teaspoon Salt
1 cup Dark brown sugar -- *
1 teaspoon Baking soda
3 large (extra) or jumbo eggs
1 cup Butter
10 ounces Slivered blanched almonds**
* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner cof
fee or tea.
In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and
set aside.
In a large bowl, cream the butter. Add the coffee, almond extract, granulated 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 thick. Wrap the dough in the wax paper.
Slide a cookie sheet under both packages 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 375ø. Unwrap one roll of dough at a time. Place dough on a cutt
ing board. With a very sharp knife cut the dough into 1/4-inch slices and place
them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
Bake the cookies for about 10-12 minutes at 375ø. The cookies are done when the
y are slightly colored and spring back when lightly pressed with a fingertip.
Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
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Annette Funicello's Peanut Butter Chocolate Chip Cookies
Recipe By : Public domain recipes converted from Meal Master format
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2 cups flour -- unsifted
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine -- corn oil softened (1
1/2 cup peanut butter -- Skippy creamy or Sup
2 egg
1 tablespoon water
1 teaspoon vanilla
6 ounces semisweet chocolate chips -- 1 cup
In small bowl stir together flour, sugar, baking 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 cookie sheet
s. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12
minutes or until lightly browned. Cool on wire rack. Store in tightly covere
d container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flou
r to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [
The Great American Peanut Butter Book, by Larry and Honey Zisman, pg 18; St. M
artin's Press, New York, 1985. ]
[I made these last night to pack for my trip to Reno. Whatever you do, don't
use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flou
r, the nut taste gets kind 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 cookies wind up a bit on the large size. I also forgot about flatte
ning them out; oh well... What I have are chocolate chip cookies (mini-chips),
with a faint almond flavor. ]
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Applesauce-Raisin Cookies
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1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour -- white
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup rolled oats
1/2 cup raisins -- dark or golden
Cream the oil and sugar together. Add the egg and beat until light., Blend i
n the vanilla and applesauce. Stir the flours, baking powder, baking soda, cin
namon, cloves, oats and raisin into the creamed mixture. Blend well. Drop by
teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375-degree oven for
10 minutes. Cool on a wire rack. Exchange Value: 1/2 Fruit Exchange + 1/2 F
at Exchange
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Baby Ruth Cookies
Recipe By :
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1/2 cup Butter -- softened
3 cups Flour -- sifted
3/4 cup Peanut butter -- smooth
1 teaspoon Baking powder
1 1/2 cups Sugar
1/2 teaspoon Salt
2 Eggs -- beaten
2/3 cup Milk
1 1/4 teaspoons Vanilla
5 Baby Ruth bars, 1.9oz -- cutup
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 milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered
cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 min
utes.
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Baker's Chocolate Chip Cookies
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2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
2 egg
1/2 teaspoon salt
1 cup nuts -- coarsely chopped
12 ounces semisweet chocolate chips
1 cup butter or margarine -- softened (2 sticks)
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla
and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and ch
ips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake a
t 375 for about 10 minutes or until golden brown. Makes about 6 dozen.
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BANANA COOKIE SANDWICH
Recipe By :
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Bananas
Mayonnaise
"Dixie" Vanilla Cookies (available at Food
Made like a sandwich with ripe banana rounds between two cookies. These are lar
ge, flat vanilla cookies, 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 cookies are moist and soft.
Good for picnics, fishing trips, etc.
Science Teacher, SCS
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BANANA - OATMEAL - CHOCOLATE COOKIES
Recipe By :
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3/4 cup oleo (1 1/2 sticks)
1 egg
1 cup bananas -- mashed
1 cup white sugar
1 1/2 cups flour
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 3/4 cups quick oats
1 package chocolate chips
1/2 cup nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie
sheet. Bake 10 to 15 minutes at 400 degrees.
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Banana Fudge Cookies
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18 1/2 ounces chocolate cake mix -- Package
1/3 cup ripe banana -- Mashed
1 egg
2 tablespoons water
6 ounces semisweet chocolate bits
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer
at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspo
onfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven
8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/
2 dozen.
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BASIC COOKIE RECIPE
Recipe By :
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1/2 cup soft shortening (part butter)
1/4 cup dark brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 egg
1 1/8 cups sifted Nunn-Better all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dark 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 baking sheet. Bake at 375 degrees for 8 to 10 minutes. Yie
ld: about 3 dozen 2 inch cookies.
For delicious flavor variations, try any of the following suggestions.
ÕþBVARIATIONS:þb Õ 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1
(6 ounce) package chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add c
hocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughl
y with cookie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cu
p nuts.
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Beacon Hill Cookies
Recipe By :
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2 each Egg whites
1/2 cup Sugar
1/2 teaspoon Vinegar
1/2 teaspoon Vanilla
1 cup Chocolate chips
3/4 cup Chopped walnuts or pecans
Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one
tablespoonful at a time, beating after each addition until the meringues stand i
n stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped
nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With
a spatula, remove meringues immediately and place on a wire rack to cool. Makes
3 dozen. From The Gazette 90/12/19.
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BETTY CROCKER COOKIES
Recipe By :
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1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup nuts -- finely chopped
1 teaspoon vanilla
Cream butter and sugar, add other ingredients and mix well. Form into 1-inch b
alls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees.
While still warm, roll in powdered sugar. Roll in sugar again when cold.
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BETTY CROCKER CRUNCHY COOKIES
Recipe By :
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1 cup white sugar
1 cup brown sugar
1/2 cup Crisco
2 eggs
3 cups flour
1/2 teaspoon salt
1 cup nuts
Put all ingredients together. Roll into balls, flatten with glass that has been
dipped in sugar. Bake at 350 degrees.
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BIG BANANA CEREAL COOKIE
Recipe By :
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3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1 1/4 cups shortening
2 cups mashed ripe bananas
1 cup chopped nuts
2 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3 1/2 cups quick oatmeal
3 eggs
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 cookie she
et. Bake at 375 degrees for 12 to 15 minutes. makes large batch of cookies.
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Boston Cookies
Recipe By :
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1 cup Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 Egg -- well beaten
1/4 teaspoon Baking soda
1/2 cup Chopped nuts
ds Salt 1/2 c Raisins 1/4 c Butter or margarine,s
oftened Stir together flour, cinnamon, baking soda and salt; set aside.
In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg.
Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfu
ls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-1
2 minutes or until delicately brown. Makes 36.
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Burnt Sugar Cookies
Recipe By :
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2 cups Sugar
1 cup Milk -- sour
1 cup Water -- boiling
2 cups Sugar
3 each Eggs
Salt -- a pinch
1 cup Lard
3 tablespoons Baking soda
1 tablespoon Ginger
Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has
become dark brown. Pour 1 c. boiling water into molasses after removing from fi
re. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in mo
lasses and stir well. Pour together and work in flour to stiff dough.
Note: No time or temperature given. Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.
Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH
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Butter Cream Filled Cookies
Recipe By : Jo Anne Merrill
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-- -- Cookies: -----
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 teaspoon baking powder
-- -- Filling: -----
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine
Preheat oven to 350 degrees. Grease cookie sheets well.
COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients and m
ix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 m
inutes or until golden brown. Cool 2 minutes, then remove carefully from cookie
sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with fillin
g.
FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually ad
d 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, s
tirring constantly, until mixture boils and is thick. Cool. Cream margarine then
add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after
each addition. Cover and store in refrigerator until ready to use.
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BUTTERCRISP POTATO COOKIES
Recipe By :
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1 cup butter or margarine -- softened
1 cup sugar
1 cup brown sugar -- firmly packed
1 teaspoon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon soda
2 cups flour
1 cup Hungry Jack potato flakes (dry)
Preheat oven 375 degrees. In large bowl cream first four ingredients until well
blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly.
Shape in 1 inch balls and place on ungreased cookie sheets. Flatten with the bo
ttom of glass dipped in granulated sugar. Bake 6 or 7 minutes until golden brow
n. Store in a tightly covered container. Makes 5 dozen. For a chewier cookie,
reduce cooking time.
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CANDIED FRUIT CHRISTMAS COOKIES
Recipe By :
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2 cups white sugar
2 cups shortening
3 eggs
4 rounded c. flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 pound bleached raisins -- cut up
1/4 pound candied cherries -- cut up
1/2 pound dates -- cut up
2 cups nuts -- chopped
6 slices candied pineapple (3 red -- 3 green, cut up)
1/2 cup (extra) flour to stir in fruit immediately
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 thick) and bake at 350 degrees f
or 10 to 12 minutes. Don't overbake as the fruit will harden.
Grease cookie sheets.
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CAPE COD OATMEAL COOKIES
Recipe By :
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1 egg
1 cup sugar
1/2 cup melted butter
1/2 cup melted lard
1 tablespoon molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup seeded raisins or nuts -- cut fine or 1/2 c. o
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered co
okie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes.
If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4
cups. Makes 75.
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CEREAL COOKIES
Recipe By :
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1 cup oil
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour (1 whole wheat & 1 c. white)
1 cup oatmeal -- uncooked
1 cup Bran Flakes
1 cup nuts -- chopped (optional)
Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda,
oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands an
d roll into 1-inch balls (go easy on the flour on your hands or your cookies wil
l come out dry). Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minut
es. Makes about 87 cookies.
Do not overbake - cookies should be chewy in the middle.
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Cherry Date Skillet Cookies
Recipe By : Land O Lakes Cookie Collection
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1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
--drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes -- for rolling
In a 10-inch skillet, melt the butter over medium heat.
Stir in the sugar and dates; remove from heat. Stir in the
egg. Return to the heat; continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes until the mixture
comes to a full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice cereal, 1 cup
coconut, cherries and vanilla extract until moistened. Let
stand for 10 minutes. Shape rounded teaspoonfuls of dough
into 1-inch balls. Roll each ball in the remaining coconut.
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CHESS PIE BAR COOKIES
Recipe By :
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-----CRUST:-----
1 box yellow cake mix
1 stick butter
2 eggs
Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.
ÕþBFILLING:þb Õ Õ\i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confe
ctioners sugar Õ Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts.
Bake at 350 degrees for 35 minutes.
Fairfield, Ohio
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CHINESE ALMOND COOKIES
Recipe By :
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1 cup margarine or butter
3/4 cup sugar
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon baking powder
1/2 cup ground almonds
Sugar
36 whole blanched almonds
Cream margarine and sugar, add almond extract. Sift flour and baking 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 cookie sheet.
Press flat, top with whole almond.
Bake 10 to 12 minutes at 375 degrees. Makes 3 dozen.
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CHOCOLATE CHIP/RICE KRISPIES COOKIES
Recipe By :
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1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
2 1/2 cups Rice Krispies -- crushed to 1 1/2 c.
1 cup chocolate chips
Preheat oven to 350 degrees. Grease baking sheet. Cream butter and both sugar
s. Beat in egg and vanilla. Stir together flour, baking powder, baking soda, a
nd salt. Add to creamed mixture. Mix well.
Stir in Rice Krispies and chocolate chips. Drop by level tablespoons onto bakin
g sheet 2 inches apart.
Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing. Makes 4 dozen cookies.
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CHOCOLATE CHIPS COOKIES
Recipe By :
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2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups blended oatmeal
1 teaspoon salt
2 teaspoons soda
24 ounces chocolate chips
1 (8 oz.) Hershey's bar -- grated
3 cups nuts -- chopped
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, o
atmeal, salt, baking powder and soda. Add chocolate chips, Hershey's bar and nu
ts. Roll into balls and place two inches apart on a cookie sheet.
bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved.)
*Measure oatmeal and blend in a blender to a fine powder.
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CHOCOLATE CHIPS PUDDING COOKIES
Recipe By :
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1/4 cup sugar
3/4 cup brown sugar
1 package Jello chocolate or vanilla instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add
flour mixtures, then stir in chips. (Batter will be stiff).
Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.
Bake at 350 degrees for 8-10 minutes or until lightly brown.
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CHOCOLATE CHOC - CHIP COOKIES
Recipe By :
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2 1/4 cups flour -- unsifted
1 cup butter or oleo -- softened
3/4 cup light brown sugar -- firmly packed
1 teaspoon vanilla
1 (4 oz.) pkg. Jello brand chocolate flavor
2 eggs
1 cup nuts -- chopped
Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in
large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour m
ixture. Then stir in chips and nuts (batter will be stiff).
Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.
Bake at 375 degrees 8 to 10 minutes. Makes about 7 dozen.
Starbuck
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CHOCOLATE COOKIE SANDWICHES
Recipe By :
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1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/3 cup cocoa
1 teaspoon salt
1/4 cup milk
Creme filling
Cream shortening, sugar, egg and vanilla in large mixer bowl until light and flu
ffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to c
reamed mixture until ingredients are combined.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 t
o 12 minutes or just until soft-set (do not overbake). Cool 1 minute.
Remove from cookie sheet and cool completely on wire rack.
Prepare creme filling. Spread bottom of one cookie with about 1 tablespoon fil
ling; cover with another cookie. Repeat with remaining cookies and filling.
(About 15 filled cookies.)
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CHOCOLATE PARTY COOKIES
Recipe By :
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1/2 cup plus 2 tbsp. melted margarine
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 3/4 cups flour
6 tablespoons cocoa
Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking
powder and cocoa, then add to creamed mixture alternately with milk.
Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased
baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookies are cooled,
frost with chocolate frosting.
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CHOCOLATE SANDWICH COOKIES
Recipe By :
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20 Ritz crackers
Peanut butter -- creamy
Eagle Brand chocolate candy-melt (1 sq.)
1 level tsp. Crisco
Spread Ritz crackers with peanut butter and make 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 fork 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 make their own cookies. Supervise the meltin
g of the chocolate. If you don't have a microwave - melt chocolate over boiling
water (simmering).
Friendly 30 Club
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CHOCOLATE BROWN SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
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 Vanilla extract
1 C Chocolate chips
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 baking soda (I usually just mix the soda in with the flour.)
Add flour and soda to batter a little at a time and mix. Add chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 37
5 degrees F.
NOTES:
* Chocolate chip cookies with honey and brown sugar.
* For those of you who like your cookies warm! I always make up only enough 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 cooking 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
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Chocolate Chip Pecan Cookies
-------- ------------ --------------------------------
2 3/4 cups flour
1 teaspoon salt
1 cup butter -- (it is best to use r
3/4 cup sugar
3/4 cup brown sugar -- packed
1 teaspoon vanilla
2 egg
12 ounces chocolate chip -- bag of real
1 1/2 cups pecans -- chopped
Cream together the butter and sugars, add eggs and beat until well blended ad
d vanilla, salt and baking soda. Gradually add the flour beating constantly al
l chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cr
eam scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minute
s
Courtesy of: Joann Pierce
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Chocolate Chip Pudding Cookies
-------- ------------ --------------------------------
3/4 cup firmly packed light brown sugar
1 package butter pecan pudding mix -- 4 serv. sz.*
1 teaspoon vanilla
2 egg
12 ounces chocolate chip
1 cup nuts -- Chopped
* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or
Vanilla Flavor. Mix flour with baking 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 baking sheets, about 2 inches apart.
Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude
areas use large eggs and bake 9 to 11 minutes.
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Chocolate Chip Whole Wheat Cookies
Recipe By : Hershey Foods Corporation
-------- ------------ --------------------------------
3/4 cup shortening
1 1/2 cups light brown sugar -- packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup whole wheat flour -- unsifted
1/2 teaspoon salt
2 cups quick cooking rolled oats
1 cup dried apricots -- chopped
1 cup 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, baking soda and
salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS C
hocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake
at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cook
ie sheet; cool completely on wire rack.
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NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty
treats.
Chocolate Chip Yogurt Cookies
Recipe By : Pillsbury Healthy Baking
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup brown sugar -- packed
1/4 cup margarine
1/4 cup shortening
1/2 cup nonfat plain yogurt
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 cup miniature chocolate chips
Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla.
Stir in flour, baking soda, salt & chips. Drop on sheet sprayed with Pam. Ba
ke 375 for 8 -12 min. Cool 1 min on sheet & then remove to racks. Nutrition In
fo: 3.5 g fat, 0 mg cholesterol, 59 mg sodium. Makes 36 cookies. Posted by Von
lisa
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Chocolate Chip-Oatmeal Cookies
Recipe By :
Categories : Low-Cal Cookies
Chocolate
-------- ------------ --------------------------------
1/2 cup Lo cal margarine
1/2 cup Unsweetened applesauce
1 teaspoon Vanilla
1/2 cup Packed dark brown sugar
2 1/4 cups Flour
2 tablespoons Thawed frozen apple juice
4 1/2 ounces Quick oats -- concentrate
1/4 cup Boiling water
2 ounces Semisweet chocolate chips
1. Preheat oven to 350F. Spray large baking sheet with nonstick 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, baking 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 baking sheet, making 48 cookies.
Bake 10-12 minutes until golden brown. Cool completely on rack.
Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calori
es Source: Weight Watchers Magazine, June 1993
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Chocolate Chunk Chocolate Cookies
-------- ------------ --------------------------------
10 ounces semisweet chocolate -- broken in pieces
1 package cake mix -- chocolate fudge
2 packages pudding mix -- chocolate fudge
1 1/2 cups miracle whip
1/2 cup 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 cooki
e sheet, spacing 2 inches apart. Bake until tester inserted in centers comes o
ut clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtig
ht containers.)
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Chocolate Cookie Mice
Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 egg
2 1/4 cups all-purpose flour -- or unbleached
1/4 cup unsweetened cocoa powder
72 miniature chocolate chips
36 red or black licorice strips
--cut into 2-inch pieces
Preheat oven to 325 degrees. In a large bowl, beat the
sugar, margarine and shortening until light and fluffy. Add
the vanilla extract and egg; blend well. Lightly spoon
flour into measuring cup; level off. Stir in the flour,
cocoa and baking powder; mix well. Shape the dough into
1-inch balls. To form a mouse, pinch one end of the ball to
form the nose. For the ears, make 2 tiny balls of dough and
flatten slightly; gently press into the dough on the upper
front of each mouse body. For the eyes, press 2 miniature
chocolate chips into the dough below the ears. Place the
shaped cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 13 minutes, or until set. For the tails,
immediately place a piece of licorice into the rounded end
of each cookie. Remove from the cookie sheets.
Variation.
Chocolaty Shortbread Cookies: Prepare the dough as directed
above. Shape the dough into 1-inch balls. Place 2 inches
apart on ungreased cookie sheets. Flatten slightly with a
glass dipped in sugar. Bake for 8 to 13 minutes, or until
set. Cool for 1 minute; remove from the cookie sheets.
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Chocolate Meringue Cookies
-------- ------------ --------------------------------
2 egg white
1/8 teaspoon cream of tartar
3/4 cup sugar
1 package 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 pkg chocolate chip
s. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and l
eave in oven over night. Do not open door until morning.
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Chocolate No Bake Cookies
Recipe By :
Categories : Cookies Chocolate
-------- ------------ --------------------------------
1/2 cup Butter
1/2 cup Peanut butter
2 cups Sugar
3 cups Oatmeal or:
1/2 cup -Water
1 cup Coconut
2 tablespoons Cocoa
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
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CHOCOLATE OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
-----SIFT BEFORE MEASURING-----
1 cup Flour -- all purpose
-----RESIFT FLOUR WITH-----
1/2 cup Cocoa -- *see directions
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
-----FOLD INTO FLOUR MIXTURE-----
1 cup Quick 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 milk
Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet
, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above c
enter for 12 minutes, or until cookies 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.
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Chocolate Peanut Butter Cup Cookies
-------- ------------ --------------------------------
1 teaspoon salt
1 cup butter -- softened
3/4 cup peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 teaspoons vanilla
2 cups peanut butter cups -- chopped
3/4 cup peanuts -- chopped
1 cup milk 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 cookie sheet and bake 12 minut
es or until golden. Cool on a wire rack.
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Chocolate-Peanut Cookies
-------- ------------ --------------------------------
2 cups sugar
1/2 cup milk
1/4 pound butter
4 tablespoons cocoa
3 cups rolled oats
Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for
2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and
peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto wa
xed paper. Let cool. May add nuts or use crunchy peanut butter. May use one 6
-oz package butterscotch chips instead of cocoa. Yield: 2 dozen.
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Chocolatey Chocolate-Chip Cookies
-------- ------------ --------------------------------
1 1/4 cups butter or margarine
1/4 cup shortening
1 1/3 cups brown sugar
3 egg -- Slightly Beaten
4 cups flour
1 1/2 teaspoons salt
1 cup 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
cookie sheet. Bake for 7 minutes. Makes 4-5 dozen.
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CHRISTMAS CASSEROLE COOKIES
Recipe By :
-------- ------------ --------------------------------
2 eggs -- well beaten
1 cup sugar
1 cup walnuts -- cut fine
1 cup snipped dates
1 cup coconut
1 teaspoon vanilla
1/4 teaspoon almond extract
Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into un
greased 2 quart casserole and bake 30 minutes at 350 degrees.
Remove from oven and while batter is still hot, stir well with wooden spoon.
Cool. Form into 36 small balls. Roll part in granulated sugar and part in conf
ectioners' sugar. Let set to firm up. Store in airtight container.
These improve with age.
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Cinnamon Lemon Cookies
Recipe By :
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine
1 egg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
Cinnamon sugar **
**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together
sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking 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 cookies, 1-inch apart on lightly greased co
okie sheets. Bake at 350 for 10 minutes
or till edges are lightly browned. Cool slightly on pans, then remove to racks t
o cool completely.
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Cinnamon-Almond Butter Cookies
Recipe By :
-------- ------------ --------------------------------
1 3/4 cups All-purpose flour
1/2 cup Sugar -- divided
3/4 cup Butter or margarine -- softened
1 Egg white -- slightly beaten
1 teaspoon Almond extract
1/8 teaspoon Ground cinnamon
1/8 teaspoon Salt
1/3 cup Almonds*
* toasted diced & buttered This is an elegant cookie 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.
Preheat oven to 325ø.
On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-in
ch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch.
Place strips on greased cookie sheets and brush with slightly beaten egg whites.
In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkl
e on cookies. Bake 15 minutes at 325ø or until golden. With pancake turner, remo
ve cookies to wire racks and allow to cool.
Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
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Cinnamon-Coffee Cookies
Recipe By : Cooking Light, Guilt-Free Desserts
-------- ------------ --------------------------------
1/4 cup margarine -- softened
1/2 cup sugar -- plus
2 tablespoons sugar -- divided
3 tablespoons amaretto
1 egg
2 cups all-purpose flour
1 1/2 tablespoons instant coffee granules
1 teaspoon ground cinnamon -- divided
1/4 teaspoon 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 cookie sheets. Flatten dough with a fork in a criss-cross
pattern. Bake for 8 minutes, or until lightly browned. Remove
cookies from pans; cool completely on wire racks. Store in an
airtight container. (per cookie: 48 calories, 1.5g fat, 28%
calories from fat)
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Clinton Chocolate Chip w/Oatmeal Cookies
Recipe By : Enkelin
Categories : Chocolate Cookies
-------- ------------ --------------------------------
1 1/2 c unsifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 c solid vegetable shortening -- (Crisco)
1 c firmly packed light brown sugar
1 tsp vanilla extract
2 eggs
2 c old-fashioned rolled oats -- not quick
12 oz pkg semisweet chocolate chips -- Nestle's
Preheat oven to 350. Combine flour, salt,and baking soda. Beat together
shortening, sugars, and vanilla until creamy. Add eggs, beating until light
and fluffy. Gradually beat in flour mixture and rolled oats. Stir in
chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased
cookie sheets. Bake 8-10 minutes or until cookies are done. Cool cookies on
sheets for 2 minutes before placing them on wire rack for further cooling.
- - - - - - - - - - - - - - - - - -
NOTES : Yields 7 1/2 dozen cookies.
COCONUT FINGERS COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 cup butter
2 tablespoons powdered sugar
Cream above together.
Õ1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Õ Add
to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until
slightly brown. Roll in powdered sugar.
Honolulu, Hawaii
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COOKIE ON A STICK
Recipe By :
-------- ------------ --------------------------------
1 cup sugar
3/4 cup Parkay margarine
2 eggs
1/2 teaspoon vanilla
3 cups flour
1 teaspoon Calumet baking powder
1/2 teaspoon salt
Wooden craft sticks (like popsicle sticks)
1 tablespoon 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
ckness; cut with 3" cookie cutters. Place on ungreased cookie sheet.
Slide stick under each cookie to center; gently press dough around stick.
Bake 9 to 11 minutes, or until edges are lightly browned. Cool slightly; remove
from cookie sheet. Cool. Glaze: Combine corn syrup and food coloring.
Paint cookies with glaze using small brush. Wrap each with colored clear plasti
c wrap and they're ready to give away. Makes approximately 4 dozen.
- - - - - - - - - - - - - - - - - -

COOKIE PAINTS
Recipe By :
-------- ------------ --------------------------------
2 egg yolks
1/2 teaspoon water
Food coloring
Blend egg yolks and water together. Divide into containers and add food colorin
g. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny gla
ze.
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COOKIE POPS FOR A PARTY
Recipe By :
-------- ------------ --------------------------------
1 box of sugar or chocolate chip cookie mix
1 egg
Assorted decoration: Jelly Beans -- M and M, Reeses Pie
c
1. Make dough as directed for cut cookies.
2. Shape 1 tablespoon of dough into ball for each cookie.
3. Push ice cream stick into center of each ball.
4. Flatten balls with floured glass bottom.
5. Press decorations lightly into dough.
6. Bake at 375 degrees for 7 to 9 minutes.
7. Cool 1 to 3 minutes and remove from cookies sheet.
Do not pick up stick until completely cool.
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Cookie: Crispie Treats (No Bake)
-------- ------------ --------------------------------
4 cups mini marshmallows
1/4 cup margarine
1/8 teaspoon salt
4 cups crisp rice cereal
1 1/2 cups 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 shake into 1-1/2-inch balls. Place on waxed paper; cool at room temper
ature until set. Makes about 3 dozen cookies.
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Cookies
Recipe By :
-------- ------------ --------------------------------
3 each Eggs
1 teaspoon Salt
1 cup Lard
1 cup Milk -- sweet
3 teaspoons Baking powder
2 cups Sugar
Mix as thin as can be handled.
Note: Add only enough flour to allow you to work with the dough. Less flour, st
icky dough, should be fine for drop cookies, more flour, heavier rollable dough
more suited for cut cookies. Bake in moderate 350 F. oven till done.
Source: Elsie Scanlon, Perryton Grange, Licking County, OH
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Cowboy Cookies
Recipe By : Historical Davis United Methodist Church
-------- ------------ --------------------------------
--or part butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
1 1/2 teaspoons baking soda
3/4 teaspoon salt
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 cookie sheets. Mix
the shortening, sugars, eggs, and vanilla extract. Add the
flour, baking soda, salt and baking powder; mix well. Stir
in the oats, then the chocolate chips and nuts. Drop by
teaspoonfuls onto the cookie sheets. Bake for about 15
minutes. Remove from pans to cool.
- - - - - - - - - - - - - - - - - -

Cranberry Cookies
-------- ------------ --------------------------------
1/2 teaspoon salt
1/2 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries -- stemmed and chopped
1 cup chopped walnuts
Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl
; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy
; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time
, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfu
ls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until f
irm and golden. Cool on racks. 8 dozens.
- - - - - - - - - - - - - - - - - -

CRANBERRY-APPLE COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 C Butter
1 teaspoon Cinnamon
1 C Brown sugar
1/2 teaspoon Salt
3/4 C Sugar
1 teaspoon Orange rind -- grated
1 Egg
1 1/2 C Apples, pared
1/4 C Milk
2 C Flour
1 C Cranberries -- chopped
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. S
ift together flour, baking powder, cinnamon and salt. Stir into butter mixture u
ntil well-blended. Stir in orange rind, apple and cranberries. drop onto baking
sheets. Bake for 12-15 minutes at 375 degrees F.
NOTES:
* Moist cookies with cranberries, apples and cinnamon -- Many years ago one of
my brothers complained to me that he didn't like cookies much, that they were a
lways too dry and pasty. I came up with this recipe for him. He still doesn't li
ke cookies, but the recipe has made its way to various other people to become a
favorite.
* Don't store these in a cookie jar, they will get too mushy.
: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: 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
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CRISPY SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
1 1/2 cups flour
1 cup sugar
1/2 teaspoon soda
1 egg
1/2 cup margarine -- melted
2 tablespoons milk
1 teaspoon vanilla
Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla
; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork.
Sprinkle with sugar.
Granny Annie Newsletter
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Crocus Cookies
Recipe By :
-------- ------------ --------------------------------
1 cup Brown sugar
8 each Eggs -- well beaten
1 cup Lard
5 cups Flour
1 teaspoon Baking soda -- heaping
Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on
bake board.
Note: No time or temperature given. Assume a 425 F. oven.
Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH
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CRUNCHY CRISPY COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup oil
1 cup butter
1 cup white sugar
1 cup brown sugar
1 egg
1 tablespoon sour milk
3 1/2 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
1/2 cup coconut
1 cup corn flakes
1 cup oatmeal
1 cup chopped nuts
1 teaspoon vanilla
Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teas
poonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minute
s. Yields: 5 to 7 dozen cookies.
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CRUNCHY OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup shortening
2 cups brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon soda
3/4 teaspoon salt
1 1/2 cups oatmeal
1 cup coconut
3/4 cup chopped nuts
Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredien
ts.
Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons o
nto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.
- - - - - - - - - - - - - - - - - -

CRUSHED POTATO CHIP COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup sugar
1 cup shortening or butter
1 egg -- beaten
1 pinch of salt
1 teaspoon soda
2 cups flour
3/4 cup crushed potato chops
3/4 cup nuts
Mix all ingredients together. Roll into small balls. Flatten with fork dipped
in flour. Bake until brown at 350 degrees. 4 dozen.
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CUT OUT COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup Crisco
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon salt
1 teaspoon vanilla
-----ICING:-----
1 tablespoon margarine
Milk
Powdered sugar
Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and sa
lt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes
at 375 degrees. Frost when cool.
- - - - - - - - - - - - - - - - - -
Deep Dark Chocolate Fudge Cookies
-------- ------------ --------------------------------
7 ounces semisweet chocolate
2 1/2 ounces unsweetened chocolate
3 tablespoons unsalted butter
1 cup sugar
3 egg
1 1/2 teaspoons coffee -- strong brewed
3/4 cup flour
1/4 teaspoon salt
4 ounces semisweet chocolate -- coarsley chopped
3/4 cup 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, baking
powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and
pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked
and cookies are soft to touch. Cool several minutes and remove to wire racks.
- - - - - - - - - - - - - - - - - -

Deep Fried Fruit Won Ton Cookies
Recipe By :
-------- ------------ --------------------------------
1 1/2 cups prunes -- chopped
1 1/2 cups coconut flakes
1 cup dried apricots -- chopped
1 cup almonds -- chopped
1 1/2 cups brown sugar, packed
24 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 skillet. Fry filled won tons one at
a time turning occaisionally til golden brown. Drain on paper towels. Good ser
ved with ice cream.
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Deluxe Chocolate Chip Cookies
-------- ------------ --------------------------------
1 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 egg
2 1/2 cups flour
3/4 teaspoon salt
1 cup chopped walnuts
12 ounces semisweet chocolate -- or milk 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, baking soda and salt
. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart o
nto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes
or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes; re
move from cookie sheet.
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DIABETIC APPLESAUCE COOKIES
Recipe By :
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1 3/4 cups cake flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Salt (opt.)
1/2 cup butter
1 tablespoon Sweet Ten
1 egg
1 cup unsweetened applesauce
1/2 cup raisins or nuts
1 cup All Bran
Mix. Drop on cookie sheet. Bake 20 minutes at 375 degrees.

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DIABETIC CINNAMON COOKIES
Recipe By :
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1 slice bread -- crumbled
1/4 teaspoon cinnamon
1 egg -- beaten
1 teaspoon sweetener
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DIET OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
1/3 cup non-fat dry milk
1 package instant oatmeal
1/2 cup crushed pineapple -- canned in its own ju
5 packages Sweet'N Low
1/2 teaspoon coconut flavoring
Dash of salt
Mix together; drop by teaspoon on cookie sheet. Bake 12 minutes at 350 degrees.
Makes 12 cookies.
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DINOSAUR COOKIES
Recipe By :
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1 cup sugar
1 large egg
1 teaspoon vanilla
2 3/4 cups flour
Dinosaur cookie cutters
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an el
ectric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at
a time, mixing after addition. The dough will be very stiff, blend last flour
in by hand. Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball in a circle approximately 12 inches in diam
eter and 1/8 inch thick. Dip cutters in flour before each use.
Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until co
okies are lightly browned.
Grade 2
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DISH PAN COOKIES
Recipe By :
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2 cups brown sugar
1 cup sugar
2 1/3 cups vegetable oil
5 eggs
2 teaspoons soda
1 teaspoon salt
4 cups flour
1 1/2 cups minute oats
2 cups Rice Krispies
4 cups Corn Flakes (measure before crushing)
6 ounces miniature chocolate chips
6 ounces peanut butter chips
1 cup 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 cookie sheet and bake at 325 degrees for 10 to 12
minutes for crunchy or 8 to 10 minutes for chewy. Makes a bunch. Warning: Do
not double or you will have to mix it in your bathtub!
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Double-Treat Walnut Cookies
Recipe By :
-------- ------------ --------------------------------
1 cup Whole-wheat flour
1 Egg
1/4 cup Nonfat dry milk
1/4 cup Frozen orange-juice
1/4 cup Wheat germ
Concentrate, thawed
1 teaspoon Salt
Undiluted
1 1/2 cups Uncooked quick oats
1 cup Chopped walnuts
3/4 cup Shortening
1/2 cup Chopped raisins
1 1/4 cups Packed brown sugar
2 tablespoons Granulated sugar
Stir together flour, mulk -- wh
cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until
fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and
raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased bakin
g sheets. Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Ba
ke in preheated 350 degree oven about 15 minutes or until cookie springs back wh
en pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely
. Makes 22.
NOTE: For richer flavor substitute butter for half the shortening.
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Doubly Chocolate Cookies
-------- ------------ --------------------------------
1 cup butter -- softened
1 1/2 cups sugar
2 egg
2 teaspoons vanilla
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup nuts -- chopped
Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla
until light and fluffy. Stir together flour, cocoa, baking soda and salt; add
to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rou
nded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just u
ntil set. Cool slightly; remove from cookie sheet to wire rack. Cool complete
ly. Makes about 4 1/2 dozen cookies.
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Dutch Cookies
Recipe By :
Categories : Cookies Ethnic
-------- ------------ --------------------------------
1 Egg yolk
1/8 teaspoon Salt
1 Egg white -- slightly beaten
1 cup Butter or margarine
1/4 cup Sugar
1 cup Brown sugar
1/2 teaspoon Cinnamon -- ground
1 teaspoon Vanilla
3/4 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 yolk; 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
king pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle
evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to
18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pa
n. Remove from pan with spatula.
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EASY PEANUT BUTTER COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup peanut butter
1 cup sugar
1 egg
1/2 bag chocolate chips
Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes. Makes about 2 to
3 dozen.
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EASY SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
3 cups powdered sugar
3 cups salad oil
6 eggs
6 teaspoons vanilla
3 cups butter
3 cups granulated sugar
15 cups flour
3 teaspoons soda
3 teaspoons cream of tartar
1 teaspoon 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 cookie sheet.
Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. M
akes 200 cookies.
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Ed's Famous Cowboy Cookies
Recipe By :
-------- ------------ --------------------------------
2 Eggs
1/2 cup Whole wheat flour
1 teaspoon Vanilla
2 cups Quick-cooking oats
1/2 teaspoon Salt
3/4 cup Chopped dates
1 cup Shortening
1/2 cup Chopped raisins
1 cup Packed brown sugar
1/2 cup Chopped pecans
1 cup Granulated sugar
3/4 cup Chocolate bits
-----OPTIONAL-----
Coconut, dried apricots
Butterscotch chips -- etc.
Chopped walnuts
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 350ø.
In a medium bowl add all-purpose and whole wheat flours, baking powder and salt
. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat
well.
Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix
in thoroughly. Dough will be crumbly.
Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape togethe
r. Bake at 350ø about 12 minutes or until golden brown. Remove to rack to cool.
Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy
Shearer
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Eggless Cookies
Recipe By :
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2 cups Sugar
1 cup Shortening
1/4 teaspoon Salt
1 cup Milk -- sour
Flour -- to roll out
Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt.
Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, b
ake in 425 F. oven.
Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH
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Fat-Free Oatmeal Cookies
Recipe By :
-------- ------------ --------------------------------
3/4 cup Light corn syrup
1/4 cup Water
1 teaspoon Vanilla extract
2 Egg whites
1/2 cup Brown sugar
1/2 cup Granulated sugar
2 cups Rolled oats
2 cups Oat bran
1 cup All-purpose flour (I use
Whole wheat)
1/2 cup 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 cookie sheet lightly sprayed with Baker's Joy. B
ake 15-17 minutes or until the edges are browned.
These are great warm, but will break your teeth when cold.
Converted to MM by Donna Webster donna@webster.demon.co.uk
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FATTIGMAND COOKIES
Recipe By :
-------- ------------ --------------------------------
Flour
Beat 5 eggs well. Add flour to make a stiff dough to roll out. Cut in diamond
shapes and fry in deep lard. Sprinkle with sugar. This is my mom's recipe Till
a Melaas.
Elbow Lake
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FINLAND - CHRISTMAS COOKIES
Recipe By :
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2 cups butter
4 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup ice water
1 tablespoon almond extract
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 thick. Spread half of dough with 1/2 cup
soft butter, fold over and chill in refrigerator 15 minutes.
Repeat rolling, spreading and folding process. Divide dough in half and roll e
ach portion 1/8 inch thick. Cut into 2 1/2 inch squares and make 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. Bake on ungreased cookie sheets in
hot oven at 400 degrees for 15 minutes.
ÕþBPRUNE FILLING:þb Õ Õ1 lb. cooked prunes 1/2 c. sugar 1 tsp. lemon juice Õ Remove
pits from prunes and mash to a pulp. Add sugar and lemon juice.
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Finnish Almond Cookies
Recipe By :
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1 tablespoon Sugar
3/4 cup Butter or margarine -- softened
1 Egg -- separated
2/3 cup Sliced blanched almonds
1/4 cup Sugar
Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sug
ar and egg yolk. With hands, knead 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 kneading.) 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; sprinkle half of almonds
and 1 tablespoon sugar.
Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ung
reased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake
turner, remove cookies to wire rack to cool.
Repeat with remaining dough. Store cookies in tightly covered container to use
up within 2 weeks. Makes 2- 1/2 dozen
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Forget 'em Cookies
-------- ------------ --------------------------------
2 egg white
dash salt
3/4 cup sugar
6 ounces semisweet chocolate chips
1 cup pecans -- chopped
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
ks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. D
rop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven,
and immediately turn off heat. Do not open oven door for at least 8 hours. Ca
refully remove cookies from aluminum foil.
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FRUIT COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup brown sugar
1 box white seedless raisins
3 cups plain flour
1 teaspoon cinnamon
1 cup butter (2 sticks)
1/2 cup milk
6 slices pineapple (crystallized)
2 cups cherries (crystallized)
7 cups pecans -- chopped
1 teaspoon soda
Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and ot
her ingredients. Drop by teaspoons on cookie sheet. Bake in 300 degree oven fo
r 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good.
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FRUITY JELLO COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups (4 sticks) margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons baking powder
5 1/3 cups sifted all purpose flour
1/2 (4 serving size) pkg. red gelatin
1/2 (4 serving size) pkg. orange gelatin
1/2 (4 serving size) pkg. lemon gelatin
1/2 (4 serving size) pkg. green gelatin
Combine margarine and sugar together. Add eggs and vanilla. Add baking powder
and sifted flour. Divide dough into fourths. Add 1/2 package gelatin to each f
ourth. Using cookie press, position cookies on ungreased cookie sheet. Sprinkl
e with remaining gelatin. Bake in a preheated 350 degree oven for 8 to 14 minut
es or until done. Do not brown. Yield: approximately 5 dozen cookies.
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Frying Pan Cookies
Recipe By :
-------- ------------ --------------------------------
2 Eggs -- unbeaten
1 1/2 cups Dates -- chopped
1 cup Sugar*
Salt
Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove
from stove and add 2 cups of Rice Krispies.
Roll in balls and dip in coconut.
*Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies sup
ply sufficient sweetener in my opinion.
Source: Dutch Oven Submitted by: Shirley Goos
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FUDGE NO-BAKE COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/4 cup margarine
3 cups quick oats
1 teaspoon vanilla
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FUDGE SANDWICH COOKIES
Recipe By :
-------- ------------ --------------------------------
1 1/4 cups butter or margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup Hershey cocoa
1/2 teaspoon salt
Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla,
blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mix
ture. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes.
ÕþBFROSTING:þb Õ Õ3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/
4 c. milk 1/2 tsp. vanilla Õ Melt butter over low heat. Stir in all ingredients.
Beat until smooth.
Spread one cookie with frosting, top with another cookie. Cover and refrigerate
cookies.
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GLAZED APPLE COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups brown sugar -- firmly packed
1/2 cup shortening
1/4 cup milk
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 egg
2 c.pared apples -- finely chopped
1 cup walnuts -- chopped
1 cup raisins
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 milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake
10 minutes until golden brown. Brush tops with vanilla glaze while still warm.
ÕþBVANILLA GLAZE:þb Õ Õ1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melte
d 1 1/2 tbsp. hot milk Õ Elbow Lake
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GLAZED CRISP SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
2 1/2 cups flour -- sifted
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup butter -- piled softly
1 teaspoon vanilla
1 cup sugar
2 eggs -- well beaten until th
Sift flour, cream of tartar, baking 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 cookie sheets.
Shape small balls and dip one side in white sugar and put 2 inches apart on cook
ie sheet. Flatten each ball with a glass. Bake at 375 degrees for 10 minutes o
r until lightly browned.
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Golden Chocolate Treasure Cookies
-------- ------------ --------------------------------
1 1/2 cups flour
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
10 ounces semisweet Treasures baking pieces -- (1-1/2 c.)
1 cup pecans -- Chopped, or walnuts
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla.
Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by roun
ded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minute
s. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-
1/2 inches.
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GRANDMA'S MOUNT TACOMA COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 cup chocolate chips
2 tablespoons margarine
2 eggs
2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
1 cup chopped nuts
4 cups 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 cookie sheet. These cookies also freeze well.
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Grandmother's Brown Sugar Cookies
Recipe By :
-------- ------------ --------------------------------
3 cups Brown sugar
3/4 cup Shortening
3/4 teaspoon Cream tartar
4 each Eggs
1 teaspoon Vanilla
5 cups Flour
Flour to make a soft dough. Roll, cut and bake in quick oven.
Note: Quick oven is probably around 425 F.
Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH
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GRANNY'S ORANGE NO-BAKE COOKIES
Recipe By :
-------- ------------ --------------------------------
12 ounces pkg. vanilla wafer crumbs
1 cup powdered sugar
1/4 cup melted margarine
6 ounces can frozen orange juice defrosted
Mix all ingredients. Form into small balls; roll in powdered sugar.
Freeze until ready to serve.
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HAMBURGER COOKIES
Recipe By :
-------- ------------ --------------------------------
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.
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Hartshorn German Christmas Cookies
-------- ------------ --------------------------------
2 cups sugar
1/2 teaspoon salt
2 egg
1 cup milk
1 tablespoon hartshorn -- *
1/2 cup boiling water
2 teaspoons vanilla
flour -- (to stiffen)
1 ounce anise seeds
1. Mix sugar, salt, shortening, eggs, and milk. 2. In a separate bowl, dissolv
e the Hartshorn in the boiling water. Make sure it is completely dissolved. 3.
Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to
sugar mixture.
5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It m
ay require 4-5 pounds!
6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake imm
ediately after mixing in a moderate oven (325-350F). Editor's note: No baking t
ime was given for this recipe. Recommended baking time is 10 to 15 minutes, che
cking them at 10 minutes.
* Hartshorn can be obtained at your pharmacy. It is ammonium crystals.
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Hazel Nut Cookies
Recipe By : Elizabeth Powell
-------- ------------ --------------------------------
1 pound hazelnuts -- shelled, skins on
1/4 pound almonds -- shelled, skins on
2 eggs
1 egg whites
1 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
sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly
buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees fo
r 30 minutes or until lightly browned.
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HONEY SWEET POTATO COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 cup shortening
1 1/4 cups honey -- divided
2 eggs
1 1/2 cups cooked -- mashed sweet potatoe
2 1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups raisins
1 1/2 cups chopped pecans
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 cookie sheet. Bake at 375 degrees for 15-
20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies.
ÕþBVANILLA FROSTING:þb Õ Õ2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanill
a 1-2 tbsp. milk Õ Sift powdered sugar. Cream together butter, vanilla and sugar
. Add milk until frosting is of a spreading consistency.
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Honey Bear Cookies
Recipe By : National Honey Board
-------- ------------ --------------------------------
2/3 cup honey
2/3 cup molasses
2/3 cup brown sugar
1/2 cup butter -- melted
1/3 cup egg -- slightly beaten
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
salt -- to taste
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 thick and cut with 3- to 4-inch
bear cookie cutter. Bake at 350[F oven 12 minutes until lightly browned. Brush
with icing and decorate with currants or raisins, if desired.
Decorator's Icing:
Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushin
g consistency.
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INSTANT PUDDING COOKIES
Recipe By :
-------- ------------ --------------------------------
2/3 cup evaporated milk
1/2 cup butter
2 cups sugar
1 package (4 serving size) instant pudding, any flav
3 cups rolled oats
Boil milk, butter and sugar. Cool. Add pudding and blend until smooth.
Stir in oats. Drop by spoonfuls onto waxed paper.
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INVISIBLE OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
1 C Flour
1 1/2 C Oats -- quick-cooking
1/2 teaspoon Salt
2 large Eggs (lightly beaten)
1 teaspoon Cinnamon -- ground
1/4 teaspoon Nutmeg -- ground
1/2 C Butter (softened
1 C Raisins -- to room temperature)
1 C Brown sugar (packed
1 C Pecans (chopped) -- firmly into measurin
Preheat oven to 350 degrees F. Sift together flour, baking 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 cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden bro
wn. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving.
NOTES:
* Delicious high-fiber oatmeal drop cookies -- These oatmeal cookies are for c
ookie lovers to splurge with. Not only are they great tasting, but they are very
high in fiber content and easy to make. The recipe is mine and is based on seve
ral different ideas in different cookbooks as how to best to make them. In fun,
I call them "Invisible Oatmeal Cookies" because they are wont to disappear whene
ver unguarded. Enjoy.
* If any children (young or old) live within smelling distance of your stove,
make extra cookies for when they suddenly show up for an unexpected visit.
* The recipe may be halved, doubled, or whatever without harm. The batter as
well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies e
ither in microwave or in oven.
: Difficulty: easy.
: Time: 30 minutes.
: George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysv
is!george : Copyright (C) 1986 USENET Community Trust
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ITALIAN COOKIES II
Recipe By :
-------- ------------ --------------------------------
4 cups flour
1 teaspoon salt
1 1/4 cups sugar
2 teaspoons lemon extract
1 cup milk
1/2 cup oil or Crisco
4 eggs
Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients,
alternately with milk; mix well. Have 1 cup of flour in reserve for hands.
Roll spoonful of dough in floured hands and shape slightly. Place on greased co
okie sheet. Brush with beaten whole egg. Bake at 375 degrees for 12-15 minutes
.
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ITALIAN EGG COOKIES
Recipe By :
-------- ------------ --------------------------------
5 cups flour
2 tablespoons baking powder
6 large eggs
1/2 cup sugar
1/2 cup cooking oil
1 tablespoon vanilla
1 tablespoon 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 knead
lightly until dough is smooth but soft. Place in a bowl. Keep in refrigerator
for 1 hour. Roll small pieces of dough in a long strip about 1/2 inch thick. C
ut into pieces about 2 inches long and twist. Place on cookie sheet. Bake 350
degrees 15 to 20 minutes.
ÕþBICING:þb Õ Õ4 c. confectioners' sugar 1/2 c. butter 6 tbsp. milk 1 tsp. vanilla
1 tsp. anise Õ Cream butter and sugar. Add milk and flavorings, beat until smoo
th. Brush on cookies and let dry.
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ITALIAN EGG DROP COOKIES
Recipe By :
-------- ------------ --------------------------------
6 eggs (lg.)
3/4 cup oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups sifted flour
Place first four ingredients in blender. Blend for 1 minute. Sift flour and ba
king powder together. Pour liquid mixture into flour mixture. Stir by hand unt
il blended. Spoon on greased cookie sheet with teaspoon. Bake at 350 degrees f
or 10 to 12 minutes. Cool and frost.
Parent
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ITALIAN FILLED COOKIES
Recipe By :
-------- ------------ --------------------------------
6 eggs
1 cup sugar
Dash salt
1 teaspoon vanilla
1/2 pound butter
6 cups flour
-----FILLING:-----
1/2 cup semi sweet chocolate
Medium jar of apple butter
6 tablespoons 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 make into a jelly roll
and slice it on an angle.
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JAM FILLED COOKIES FOR XMAS
Recipe By :
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1/2 cup oleo
1/4 cup sour cream
3/4 cup sugar
3 eggs
3 cups flour
1/2 teaspoon salt
Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small b
alls. Bake 375 degrees for 10-12 minutes. Take 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.
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JELLY ROLL COOKIES
Recipe By :
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1/2 pound butter
1 cup sugar
2 cups flour (measure before sifting)
1 egg, beaten
2 teaspoons vanilla
Juice of 1 lemon
Pinch salt
2/3 tablespoon grape jelly (not jam)
Cream butter and sugar together. Stir in egg, lemon juice and vanilla.
Sift in the flour. Line cookie sheet with greased waxed paper. Drop small teas
poonfuls in mounds about an inch apart on waxed paper. Dent each mound with you
r finger. Cut with paring knife small portion of jelly and fill in each dent.
Bake 1 hour or until brown at 225 degrees. Makes 45 cookies.
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Jelly Top Cookies
Recipe By :
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1 cup Sugar
1 cup Molasses
1/4 teaspoon Cloves
1 cup Lard
2 each Egg yolks
2 tablespoons Water -- hot
1 tablespoon Vinegar
2 each Egg whites
1/2 teaspoon Ginger
Firm jelly -- for centers
Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff doug
h. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in c
enter or each cookie. Watch closely as they will burn easily.
Note: Combine all ingredients except egg whites. Use additional granulated suga
r for dipping. No temperature given, but probably 375 F.
Source: Laura Lehew, Maple Grange, Hardin County, OH
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JIFFY NO-BAKE COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1/2 cup milk
4 tablespoons cocoa
1/8 pound margarine
Combine ingredients in saucepan, boil one minute.

Add:
Õ1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla Õ Stir thoroughly and dro
p on wax paper. Shape and flatten with fork.
Let set until hardened.
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KAIROS RICE KRISPIE COOKIES
Recipe By :
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1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispi
es. Sift flour, soda and baking powder and add to above mixture. Add salt, oat
meal and coconut. Bake 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturd
y for packing.
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Large Chocolate Chip Cookie
-------- ------------ --------------------------------
1 package yellow cake mix
1/2 cup oil
2 tablespoons water
2 egg -- beaten
1 cup chocolate chip
Combine ingredients and stir until moistened. Place on a lightly greased piz
za pan. Bake 350 degree for 20 to 25 minutes or until brown.
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LORA'S FRUITCAKE COOKIES
Recipe By :
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1/2 cup shortening
1 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup sour milk
3/4 cup broken pecans
1 cup cherries -- cut in half (marasch
1 cup chopped dates
Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and so
da together and add alternately with milk. Add pecans, cherries and dates. Re
move several pieces of pecans to place on top of each cookie as it is dropped by
teaspoon onto cookie sheet.
Bake until light brown in 350 degree oven. Cookies store well and retain moist
ure better if slice of apple is placed in container with cookies.
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LOW FAT JELLY COOKIE
Recipe By :
-------- ------------ --------------------------------
1 package cake mix (yellow or lemon)
1/2 cup applesauce
1 1/2 egg beaters
1 teaspoon lemon rind (if yellow cake is used)
Combine all ingredients and drop from teaspoon on lightly greased cookie sheet.
Depress center of cookie and put a dab of jelly or preserves in center. Bake 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.
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M & M PARTY COOKIES
Recipe By :
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1 cup margarine
1/2 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3/4 cup nuts
1 1/2 cups M&M's
Save some M&M's for the top of cookies before you place in oven.
Mix all ingredients well. Place on ungreased cookie sheet. Bake at 350 degree
s for 10-12 minutes or until golden brown. Let cool in pan for 5 to 8 minutes b
efore removing form pan.
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MAMA'S CEREAL COOKIES
Recipe By :
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1 cup shortening
1 cup sugar
1 cup brown sugar
1 teaspoon soda
1 teaspoon vanilla
2 eggs -- beaten
2 cups flour
2 cups oatmeal
2 cups corn flakes
2 cups coconut
Nuts -- optional
Cream shortening and sugar. Add eggs and vanilla. Stir in flour, soda and baki
ng powder. Add other dry ingredients. Will be stiff. Drop by spoonfuls on coo
kie sheet. Press with bottom of glass. Bake at 350 degrees for 8 to 10 minutes
, but do not brown.
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Matzo Drop Cookies
Recipe By : National Honey Board
-------- ------------ --------------------------------
1 1/4 cups matzo meal
1 1/2 cups matzo farfel
1 1/2 cups dried figs -- chopped
1 cup walnuts -- chopped
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup honey
3 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 cookie sheet. Bake at 375 degrees F for 12 to
15 minutes.
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Matzo Meal Cookies
Recipe By :
Categories : Cookies Jewish
-------- ------------ --------------------------------
1/4 cup Sweet. shred. dried coconut
1 tablespoon Water
1 cup Matzo meal
1 teaspoon Vanilla
1/3 cup Firm packed lt brown sugar
1/4 cup Jam
1/3 cup Margarine or butter
1. In a food processor or with a knife, mince coconut. In processor or bowl, whi
rl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla unt
il the crumbly dough sticks together when packed.
2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x1
5" baking sheets. Flatten balls to make about 1 1/2" wide.
3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes.
Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then p
ress the handle end of a wooden spoon into each cookie, making 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.
- - - - - - - - - - - - - - - - - -

MELOKARONA (Greek Honey Cookies)
Recipe By :
-------- ------------ --------------------------------
1 egg yolk
1/4 cup plus 2 tbsp. orange juice
1/2 cup sugar
1/2 teaspoon grated orange peel
1 1/4 cups butter -- melted and cooled
3 1/2 cups flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 cup honey
1/2 cup water
Combine the egg yolks, orange juice, sugar and orange peel. Mix well.
Gradually add the butter and continue blending until the mixture is as thick as
mayonnaise. Sift the flour with the baking powder, baking soda, salt and spices
. Mix the dry ingredients into the egg mixture and knead the dough until smooth
. It will be stiff.
Pick up a tablespoon of dough. Squeeze slightly to form an egg shape.
For a filled cookie, press a few pieces of nuts into the center of the dough bef
ore shaping it. Place the cookies on ungreased baking sheets, press each cookie
slightly with a fork. Bake in preheated 350 degree oven for 20 minutes or unti
l slightly browned.
Bring honey and water to a boil, then let it simmer gently. When cookies are b
aked, dip each one in the syrup for a few seconds, place on a wire rack to drain
. Sprinkle the cookies with the nuts. Cool. Makes about 50 cookies. These ta
ke a little time, but are well worth it.
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MEXICO - MEXICAN WEDDING COOKIES
Recipe By :
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1/2 cup butter
2 tablespoons XXX sugar
1 cup flour
1 cup chopped pecans
1 teaspoon vanilla
Cream together butter and sugar until light. Add flour, pecans and vanilla.
Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightl
y.
Bake at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar
while warm. Let cool, roll again in sugar. Be careful to bake only until a li
ght brown color. Cookies may be stored for several days with a light dusting of
XXX sugar before serving.
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Michele's Triple C Cookies
Recipe By :
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1 cup Butter -- softened
2 tablespoons Unbleached flour
1 cup Sugar
1 cup Dark brown sugar
1 teaspoon Salt
2 Eggs
2 cups Chocolate chips
1 1/2 teaspoons Vanilla
1/2 cup Pecans -- chopped
2 cups Unbleached flour
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 cookie sheet. Bake at 350 degrees for 1
2 minutes.
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Molasses Elephant Cookies
-------- ------------ --------------------------------
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup cider vinegar
1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set asi
de.
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 cooki
e sheets. Just before baking, make a face or design with raisins or small pieces
of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or
until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool completely.
Yield: about 40 large cookies.
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MOM'S BREAKFAST COOKIE
Recipe By :
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1 cup oil
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla
1 cup oatmeal
1 cup corn flakes
2 cups flour
1/2 cup walnuts -- chopped
Mix oil, sugars, eggs and vanilla. Blend in oats and corn flakes. Sift togethe
r flour and baking soda. Add nuts and chips. Drop tablespoons of mixture on un
greased baking sheet. Bake at 350 degrees for 10 minutes.
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Mrs. Criswell's Ginger Cookies
Recipe By :
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1 quart Molasses -- baking
8 teaspoons Baking soda -- level - dissol
1 pint Brown sugar
in milk
1 pint Lard
2 tablespoons Ginger -- level
1 pint Milk -- sour
Flour -- to make stiff dough
Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beate
n light. Bake in hot oven. Makes 1/2 bushel.
Note: Hot oven is 400 - 450 F.
Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH
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Mrs. Field's Apricot Nectar Cookies
-------- ------------ --------------------------------
3/4 cup white sugar
1/4 cup dark brown sugar -- packed
1 cup salted butter -- softened
1 egg
1/4 cup apricot nectar
1/2 cup apricot preserves
3/4 cup dried apricots -- chopped
1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and bakin
g soda. Mix well with a wire whisk 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 baking sheets, 1 1/2 inches apart. Bake for 22 to
24 minutes, or just until cookies begin to brown at bottom edges. 6. Remove fr
om oven and let cookies cool on baking sheets for five minutes before transferri
ng to a cool, flat surface with a spatula.
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Mrs. Field's Cinnamon Sugar Butter Cookies
Recipe By :
-------- ------------ --------------------------------
-----TOPPING-----
3 tablespoons Sugar
1 tablespoon Ground cinnamon
-----COOKIES-----
2 1/2 cups Flour
1/4 teaspoon Salt
1 cup Dark brown sugar -- pack
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
isk 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 cookie sheets, 2 inches apart. Bake for 18-20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
- - - - - - - - - - - - - - - - - -
Mrs. Fields Apricot Nectar Cookies
Recipe By :
Categories : Cookies Fruits
-------- ------------ --------------------------------
1 large Egg
1 teaspoon Baking Soda
1/4 cup Apricot Nectar
3/4 cup White sugar
1/2 cup Apricot preserves
1/4 cup Dark brown sugar -- packed
3/4 cup Dried apricots -- chopped
1 cup Salted butter -- softened
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk
and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add
egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
4. Add the flour mixture and apricots, and blend on low just until combined. D
o not overmix.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches ap
art. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom
edges.
6.Remove from oven and let cookies cool on baking sheets for five minutes befor
e transferring to a clool, flat surface with a spatula.
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Mrs. Fields Cookies
Recipe By :
-------- ------------ --------------------------------
2 cups Butter
2 cups Sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
5 cups Oatmeal *
1 teaspoon Salt
2 teaspoons Baking soda
1 each Chocolate chips (24-oz bag)
Chopped nuts. Optional
* (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, baking powder, and baking soda.
Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c ch
opped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, pla
ced 2 inches apart at 375 degrees for 15 minutes.
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Neiman Marcus $250 Cookie
Recipe By :
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2 cups Butter or margarine
2 cups Granulated sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
3 cups Ground oatmeal (fine powder)
1 teaspoon Salt
2 teaspoons Baking soda
24 ounces Chocolate chips
1 each 8 oz hershey bar -- grated
3 cups Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla. Blend together wi
th flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, can
dy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake fo
r 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. N
ote: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be
known that's not the case.
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NO BAKE COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 cup milk
2 cups granulated sugar
1/2 stick oleo
3 cups quick rolled oats
5 tablespoons cocoa
Boil milk, 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 :
-------- ------------ --------------------------------
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
3 cups 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 cookie sheet or wax paper. Let cool. Ready to eat
! Variations:
1) May use Rice Krispies or Cheerios instead of oats.
2) Add coconut.
3) Use chunky or smooth peanut butter.
4) Pour into cake pan or square pan and cut into fudge-size pieces.
5) Use your imagination!
- - - - - - - - - - - - - - - - - -

NO-BAKE FUDGE-OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
1 stick margarine
3/4 cup Eagle Brand milk
1 teaspoon vanilla
2 3/4 cups raw oatmeal
1 cup nuts and/or coconut
1/2 cup cocoa
In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.
Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed
paper quickly.
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NORWEGIAN SPICE COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup & 2 tbsp. sugar
1 cup maple syrup
3/4 cup water
1 1/4 cups butter or margarine
7 1/2 cups flour
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon pepper
1 1/2 tablespoons baking powder
Melt sugar, syrup, water and butter together. Let cool. Add spices and baking
powder to flour. Mix syrupy mixture into flour mixture by hand.
Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes.
Yield 18 dozen.
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OATMEAL KRISPIE COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
1 3/4 cups flour
1 teaspoon cinnamon
2 cups rolled oats
1 1/2 tablespoons molasses
1/4 cup water
Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes.
- - - - - - - - - - - - - - - - - -

Oatmeal Cranberry Cookies
Recipe By : Martha Stewart Living
-------- ------------ --------------------------------
1/2 pound unsalted butter*
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
2 cups 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 cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberri
es. Divide dough in half, roll into a log about 1.5 inches in diameter. Refriger
ate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined c
ookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will de
pend upon thickness of cookies.
- - - - - - - - - - - - - - - - - -
NOTES : We liked these cookies aaaLOT.
OATMEAL FUDGE COOKIES
Recipe By :
-------- ------------ --------------------------------
3 C Rolled oats
1/2 C Cocoa powder
1/2 C Evaporated milk
1 C Nuts -- chopped (optional)
1/4 pound Butter
2 C Sugar -- granulated
Combine oats, vanilla and nuts in a bowl and set aside.
Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.
Remove pan from heat and add the butter. Stir until butter is melted and incor
porated. Quickly add oat mixture to pan and stir until well mixed.
Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.
NOTES:
* No-bake chocolate oatmeal cookies -- This may be my all-time favorite cookie
recipe. I don't remember where I got this particular version of the recipe but
I remember my great-aunt making these cookies for us as kids.
* My great-aunt never put nuts in these cookies. I like nuts but I find that
they get lost in the recipe. If you want the oats to be less prominent, use quic
k-cooking oats. They will fall apart somewhat in the final mixing.
* A heavy sauce pan makes burning the fudge less likely but stir, stir, stir,
anyway.
* The cooking time at boil is important. Cooked too little the cookies will n
ot set; too much and they start to harden before you get them out of the pan.
* These cookies are better the next day, if there are any left.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours cooling.
: Precision: measure the ingredients, watch the cooking time.
: Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz :
There is no such thing as too much chocolate! : Copyright (C) 1986 USENET Comm
unity Trust
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OATMEAL RASPBERRY BAR COOKIES
Recipe By :
-------- ------------ --------------------------------
1/2 cup Butter -- Room Temperature
1/2 cup Light Brown Sugar
1 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Rolled Oats
3/4 cup Seedless Raspberry Jam
Heat the oven to 350øF. Butter an 8" square pan, set aside. Mix all ingredient
s together except the jam. Press 2 cups of the mixture into the bottom of the p
repared pan. Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the
jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into
2 x 1-1/2" bars.
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OLD-FASHIONED LEMON SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
3 cups unsifted flour
1/2 teaspoon salt
2 cups sugar
1 cup shortening (Crisco)
2 eggs
1/4 cup lemon juice (prefer "Minute Maid 100% Pure
Additional sugar
Preheat oven to 350 degrees. Stir together flour, baking 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 baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 mi
nutes or until lightly browned.
- - - - - - - - - - - - - - - - - -

OLD-FASHIONED SUGAR COOKIES
Recipe By :
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon soda
1 cup margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
Sift flour, measure; resift with salt, soda, baking powder and cinnamon.
Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well
after each addition. Add dry ingredients alternately with sour cream mixing unt
il smooth after each addition. Blend in vanilla. Wrap in waxed paper and chill
until firm enough to roll.
Roll on floured surface to about 1/4 inch thick. Cut with large cookie cutter;
place on ungreased baking sheet. Sprinkle with sugar. Bake at 350 degrees for
10 to 12 minutes or until lightly browned. Makes about 5 dozen cookies.
- - - - - - - - - - - - - - - - - -

ON TOP OF THE RANGE COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups sugar
1 stick butter
4 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
3 cups oatmeal
Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut
butter, vanilla, and oatmeal.
- - - - - - - - - - - - - - - - - -

Outrageous Chocolate Chip Cookies
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 egg
1 cup flour
1/2 cup quick cooking rolled oats -- or regular
1/4 teaspoon salt
1 package semisweet chocolate chips -- 6 oz
1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in
a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda a
nd salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about
2 inches apart onto ungreased cookie sheet. 3. Bake 10-12 minutes or until li
ght golden brown. Cool 1 minute before removing from cookie sheet. VARIATIONS:
Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed,
except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut int
o 2 x 1 inch bars. Makes 36
- - - - - - - - - - - - - - - - - -

PAINT BRUSH COOKIES
Recipe By :
-------- ------------ --------------------------------
3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining in
gredients.
Roll out cookie dough on floured surface and cut out cookies using cookie cutte
rs. Place on ungreased cookie sheet and paint with small clean brushes.
ÕþBEGG YOLK PAINT (for each color needed):þb Õ Õ1 egg yolk 1/4 tsp. water (if too
thick add a few more drops) 3-4 drops food coloring Õ Bake at 400 degrees for 6-
8 minutes. Makes 2 dozen.
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PAINTBRUSH COOKIES
Recipe By :
-------- ------------ --------------------------------
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt.
Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch th
ick. Cut in desired shapes. Place on ungreased baking sheets.
Paint with egg yolk paint. Bake 6 to 8 minutes.
ÕþBEGG YOLK PAINT:þb Õ Õ1 egg yolk 1/4 tsp. water Õ Divide mixture and add food co
loring. Paint designs on cookies with paint brush. If paint thickens, add few
drops of water.
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PARTY TIME COOKIES
Recipe By :
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1/4 teaspoon salt
1/2 cup butter or soft margarine
1 cup sugar
1 egg
1 (10 oz.) jar maraschino cherries
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 cup Eagle Brand sweetened condensed milk
In a large bowl, stir together flour, cocoa powder, salt, baking powder and baki
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; make a thumb pr
int on each ball and place 1/2 a cherry in the center (reserve the cherry juice)
.
Make the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of che
rry juice and condensed milk. Keep mixture on low heat after blended.
Add more cherry juice if mixture gets too thick. Spoon sauce over top of cherri
es and cookies. Bake at 350 degrees for 10 minutes. If waiting to make rest of
cookies, place batter in refrigerator (it is easier to make balls when dough is
chilled). Makes 48 cookies.
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PASSOVER (PESACH) FRUIT COOKIES
Recipe By :
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4 eggs
1 cup sugar
1 cup oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup farfel
1/2 cup raisins
1/4 cup cut-up cherries
1 cup matzo meal
1 cup cake meal
Other dried fruit as desired -- cut up
Beat eggs until creamy; add sugar. Add oil, lemon juice, cinnamon, salt and all
other ingredients. Drop onto ungreased cookie sheet. Bake at 350 degrees for
20 minutes.
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PASSOVER CHOCOLATE CHIP COOKIES
Recipe By :
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3/4 cup margarine
1 1/2 cups ground nuts
1 cup potato starch
2 eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips
1 1/2 teaspoons baking soda
Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda.
Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls an
d bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies.
Bake until light brown at 350 degrees.
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PASSOVER NUT COOKIES
Recipe By :
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1/4 cup softened margarine or butter
2 eggs
4 cups finely ground nuts of any kind (use blende
1/2 cup honey
1/4 teaspoon salt
1/2 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 bakin
g sheet.
With the thumb, make a depression in the center of each ball. Fill depression
with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven
for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies.
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PEANUT BUTTER COOKIES
Recipe By :
-------- ------------ --------------------------------
3 pounds shortening
4 teaspoons salt
4 pounds peanut butter
8 cups sugar
8 cups brown sugar (3 1/2 boxes)
16 eggs
8 tablespoons milk (1/2 c.)
4 pounds flour
7 tablespoons baking soda (1/2 c.)
Do not grease pans. Bake in 350 degree convection oven for 10 minutes.
Adapt to your own oven.
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Peanut Butter Cookies #2
Recipe By :
-------- ------------ --------------------------------
1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375øF.
2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat wit
h electric mixer at medium speed for one minute. Add egg and milk. Beat until we
ll blended.
3. Combine flour, baking soda, baking powder, and salt and add to creamed mixt
ure. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in c
risscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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Peanut Butter Cookies Ala Lois
Recipe By :
-------- ------------ --------------------------------
1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375øF.
2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat wit
h electric mixer at medium speed for one minute. Add egg and milk. Beat until we
ll blended.
3. Combine flour, baking soda, baking powder, and salt and add to creamed mixt
ure. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in c
risscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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Pineapple Cookies #2
-------- ------------ --------------------------------
2/3 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1/4 teaspoon soda
1 egg
2/3 cup canned crushed pineapple in juice
1/2 cup nuts
1 teaspoon 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 cookies sheet. Bake at 375 degrees 10 to 12 m
inutes. Yield: 2 dozen.
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Pineapple Cookies #3
-------- ------------ --------------------------------
1 cup butter
1 cup brown sugar
1 cup white sugar
2 egg
1 canned crushed pineapple in juice
4 cups flour -- sifted
1/2 teaspoon salt
1 teaspoon soda
Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredie
nts; drop on cookie sheet by spoonfuls. Bake 12 to 15 minutes in 350-degree ove
n. Yield: 6 dozen.
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POOR MAN'S 1,000 COOKIES
Recipe By :
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1 cup white sugar
1 cup margarine
1 large egg
1 cup oil
1 teaspoon cream of tartar
1 teaspoon soda
1 teaspoon salt
Scant 3 1/2 c. flour
1 cup brown sugar
1 cup Rice Krispies
1 cup oatmeal
1 cup 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. Bake at 350 degrees until
firm.
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POOR MAN'S COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups rolled oats
1 cup packed brown sugar
1/2 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup hot water
1/2 cup shortening -- melted & cooled
In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water
; stir into oats mixture along with shortening and vanilla.
Roll into walnut-size balls. Place on greased cookie sheets.
Bake at 350 degrees for about 10 minutes or until golden brown.
Remove from the oven; allow to stand 2 minutes before removing to a wire rack to
cool. Yield: about 3 1/2 dozen.
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PUDDING OATMEAL COOKIES
Recipe By :
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1 1/4 cups flour
1 cup margarine -- softened
3/4 cup brown sugar
1 package (4 serving size) vanilla flavor instant pu
2 eggs
3 1/2 cups oatmeal
1 cup raisins
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large
mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour m
ixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto u
ngreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5 d
ozen.
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Pumkincookies
Recipe By :
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4 cups Flour
1 teaspoon Salt
1 1/2 cups Butter
1 teaspoon Vanilla
2 cups Quick Cooking Oats
1 can Pumkin,solid -- packed (16oz)
2 cups Brown Sugar
1 cup Chocolate Chips
2 teaspoons Baking Soda
1 cup Raisins
2 teaspoons Cinnamon
1 cup Chopped nuts
1 Egg
1/2 package M&M
Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,v
anilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients,
beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave
space they will spread out. Bake 20-25 minutes, or until firm and lightly golden
brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away 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 cookies with it, o
r decorate with jelly beans for children.
From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120
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PUMPKIN COOKIES
Recipe By :
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1 cup sugar
1 cup brown sugar
1 cup shortening
4 eggs
1 (No 2) can of pumpkin (could not get #2 so
4 cups flour
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla
1 or 2 c. nuts (optional)
Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies o
r 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smal
ler ones.
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PUMPKIN DROP COOKIES
Recipe By :
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1 1/2 cups packed brown sugar
1/2 cup shortening or margarine
2 eggs -- beaten
1 3/4 cups cooked mashed pumpkin
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Mix all ingredients in large bowl. Stir until smooth.
Õ1 c. raisins 1 c. chopped walnuts Õ Add nuts and raisins and mix until blended.
Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12
to 15 minutes.
Tucson, Arizona
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Pumpkin Spice Cookies
Recipe By : Anita A. Matejka
-------- ------------ --------------------------------
1/2 c margarine
2 egg whites -- whipped
1 c pumpkin
2 c unbleached flour
1 c granulated sugar
2 tsps baking powder
1/4 tsp salt
2 tsps cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing
bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl,
combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger,
cloves. Mix wet ingredients with dry ingredients just until moistened.
Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or
until firm to the touch.
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QUICK AND EAZY PEANUT BUTTER COOKIES
Recipe By :
-------- ------------ --------------------------------
1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick (baking mix)
Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches
apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool
and eat.
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QUICK BUTTER PECAN COOKIES
Recipe By :
-------- ------------ --------------------------------
1 yellow cake mix
3/4 cup oil
1 egg
2 cups chopped pecans
Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.
Bake at 350 degrees or until light golden brown around edges.
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QUICK REESES COOKIE POPS
Recipe By :
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20 vanilla wafers
10 wooden sticks
1 square shaved wax (or use 5 oz. chocolate candy c
To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat
side of vanilla wafer. Press end of wooden stick into peanut butter.
Top with plain vanilla wafer, placing flat sides together.
Melt chocolate chips and wax over low heat. Dip cookies either way over low he
at. Dip cookies either 1/2 way up or cover entire cookie pop with chocolate. A
llow excess to drip off. Cool on wax paper.
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RAIN DROP COOKIES
Recipe By :
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1 package white cake mix
1 package (4 serving size) Jello berry blue flavor
1 cup boiling water
1 tub (8 oz.) thawed Cool Whip
Decorating gel or colored sugar
Heat oven to 350 degrees.
Prepare cake batter as directed on package, using egg whites. Spoon batter int
o paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on packag
e. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1
/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spo
on over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw
umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.
Kindergarten
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RICE COOKIE
Recipe By :
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1/4 cup Crisco shortening
1/2 cup light oil
2 teaspoons vanilla
3/4 cup sugar
1 medium carrot -- grated
1/2 cup Rice Krispies
1/2 cup puffed rice
2 cups rice flour
1 teaspoon salt
Blend together first 4 ingredients until smooth. Add remaining ingredients. M
ix well. Drop with teaspoon on non-stick cookie sheet.
Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes
2 dozen.
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RICE CRISP COOKIES (No Bake)
Recipe By :
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1 cup dates
1 cup sugar
2 eggs
Stir and boil all of these 6 minutes.
Add:
Õ3 c. Rice Krispies Õ When mixed drop by tablespoon into nuts or powdered sugar a
nd roll into balls.
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RICE KRISPY COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup shortening or margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 1/2 cups oats
2 cups Rice Krispies cereal
Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients.
Drop onto cookie sheet and bake at 350 degrees for 12 minutes.
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Rolled Buttery Lemon Cookies (Mailanderli)
Recipe By :
-------- ------------ --------------------------------
1/2 cup Butter -- slightly softened (1
Lemon -- stick)
2/3 cup Granulated sugar -- plus more
flour -- for garnishing
1 large Egg
water
Finely grated peel (yellow
For glazing cookies. -- part only) of 1 larg
Grease several baking sheets and set aside. With a mixer at medium speed, beat
the butter in a large mixer bowl until light and fluffy. Beat in the sugar unti
l well blended and smooth. Beat in the egg and lemon peel. With the mixer at l
ow speed, beat in the flour just 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 thick.
Check the undersides and smooth out any wrinkles in the waxed paper. Stack the
rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or u
ntil cold and firm, but not hard.
Heat the oven to 375F. Working with one chilled portion of dough at a time (ke
ep the other one chilled), peel away a layer of waxed paper. (This makes it easi
er to lift the cookies 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 cookies. Use a spatula to
carefully lift the cookies from the paper and place them about 1 inch apart on t
he baking sheets. Reroll the dough scraps between waxed paper; rechill in the re
frigerator. Repeat the process with the second portion of dough.
Working with a few cookies at a time, brush the tops with the egg yolk-water mi
xture using a pastry brush or paper towel. Sprinkle the tops lightly with granu
lated sugar. Repeat until all of the cookies are garnished.
Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown
and slightly darker at the edges. Let cool on the baking sheets for about 2 min
utes. Transfer to wire racks and let stand until thoroughly cool. Store airtig
ht for up to a week. Freeze for longer storage.
Makes 50 to 60 cookies.
[THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.
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ROMANCE COOKIES
Recipe By :
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1 cup flour
2 tablespoons sugar
1/2 cup butter
Mix until crumbly. Form into dough and pat into shallow baking dish. Bake for
15 minutes at 350 degrees. Watch closely so it doesn't burn.
1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. c
oarsely chopped nuts 1 tsp. vanilla Mix together and spread over baked crust.
Bake another 25 minutes at 325 degrees. Cut into squares when cool.
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Rosemary-Lemon Cookies
Recipe By : From Some Like it With Herbs, Huntsville Herb Society Cookbo
-------- ------------ --------------------------------
1/2 cup sugar
1 egg yolk -- beaten
2 tablespoons fresh rosemary -- minced
1 3/4 teaspoons lemon rind -- grated
Powdered sugar
Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter
until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vani
lla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thickness b
etween sheets of waxed paper. Sprinkle one side of cookie dough with powdered s
ugar. Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet wi
th sugar side up. Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2:
same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in wa
xed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place
on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This
recipe doesn't say what to do with the powdered sugar.
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SHIRLEY'S GINGER COOKIES
Recipe By :
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2 cups sugar
2 eggs
1/2 cup light molasses
4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cloves
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. Bake at 350 degrees 10 to 12 minutes.
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SHOE STRING POTATO COOKIES
Recipe By :
-------- ------------ --------------------------------
1 (12 oz.) pkg. butterscotch chips
6 ounces pecans or peanuts
1 3/4 ounces can shoe string potatoes
Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refr
igerate.
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SIMPLE SESAME COOKIES
Recipe By :
-------- ------------ --------------------------------
2 cups (1 lb.) butter -- softened
1 1/2 cups sugar
3 cups all-purpose white flour
1 cup hulled sesame seeds
2 cups shredded Baker's Angel Shred coconut
1/2 cup finely chopped almonds
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. Bake on ungrease
d cookie sheets for 30 minutes or until lightly browned on edges. Remove to wir
e racks to cool. Makes 60 to 65 cookies.
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SOFT ANISE COOKIES
Recipe By :
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1 cup sugar
1/2 cup shortening
3 eggs
2 2/3 cups flour
3 heaping tsp. baking powder
2 teaspoons anise flavor
Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients
.
Mix well. Flour hands and make small round balls (they double in size when cook
ed). Dough is sticky so keep flouring hands. Top always looks white so cook on
ly for 8 minutes at 350 degrees. When cool, dip into frosting and sprinkle with
nuts or colored sugar. Makes 4 dozen.
ÕFROSTING:
1 1/2 c. powdered sugar 1 tsp. vanilla Õ Add 1 or 2 drops milk at a time until f
rosting is smooth.
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SOFT ITALIAN COOKIES
Recipe By :
-------- ------------ --------------------------------
2 sticks margarine -- melted
1 cup sugar
1/2 cup sour cream
3 eggs
2 tablespoons baking powder
3 1/2 to 4 c. flour
1 teaspoon vanilla
Mix all ingredients together. Dough will be easy to handle, take a little and m
ake a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degr
ees. Do not leave in oven too long. They harden, cool and frost.
Parent
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SOFT MOLASSES COOKIES
Recipe By :
-------- ------------ --------------------------------
1 teaspoon ginger
1/4 teaspoon salt
Õ1/2 c. softened butter 1 c. sugar Õ Õ1 lg. egg 1/2 c. thick sour cream 1/2 c. da
rk molasses Õ ÕThe flour mixture Õ Chill dough for several hours or overnight. Fl
our board lightly. Roll one half of dough at a time to a thickness of about 1/4
inch. Cut cookies with a large scalloped-edge cutter. Bake in a preheated ove
n at 350 degrees for 15 minutes or until cookies are firm. Store in a covered j
ar. Makes about 3 dozen.
Dunedin, Florida
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SOFT PUDDING COOKIES
Recipe By :
-------- ------------ --------------------------------
1 1/2 cups buttermilk baking mix
2 (4 oz.) pkgs. instant pudding mix
2 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 baking sheets. Flatten top sli
ghtly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes
on sheets, then transfer to cooling racks.
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SPECIAL K COOKIES (NO-BAKE)
Recipe By :
-------- ------------ --------------------------------
1 cup white sugar
1 cup clear light Karo syrup
1 (12 oz.) jar chunky peanut butter
4 cups 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.
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SPECIAL QUICK COOKIES
Recipe By :
-------- ------------ --------------------------------
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups 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.
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SPICED CHRISTMAS COOKIES
Recipe By :
-------- ------------ --------------------------------
4 cups flour (Gold Medal)
1 1/4 cups sugar
1/2 teaspoon allspice
1/2 teaspoon cloves -- ground
2 eggs
2 sticks butter or margarine
1/2 cup almonds (ground)
1/2 teaspoon almond extract
1 cup almonds (sliced thinly)
Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking p
owder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar
and almonds over it. Cut butter or margarine into slices on top and knead to a
smooth dough. Place in refrigerator for half an hour.
On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using
cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds.
Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minut
es until lightly brown. (90 cookies.) Specialty Clinics
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Spiced-Nut Bar Cookies
Recipe By :
-------- ------------ --------------------------------
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.
Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to
touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in
remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blende
d. Using small, wet spatula, spread nut mixture evenly over crust. Return to o
ven; bake 20 minutes or until golden brown.
Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours
or overnight. Dust with confectioners' sugar stirred through a sieve. Remove
cookies; store covered in cool place or freeze.
Makes 64.
1 Bar with walnuts: 94 calories
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Strawberry Delight Cookies
-------- ------------ --------------------------------
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter
1/3 cup cream cheese
1/2 cup flaked coconut
1/2 cup strawberry preserves
1 cup powdered sugar -- sifted
1 tablespoon butter -- soft
1/4 cup strawberry preserves
DOUGH: Sift together flour, sugar, baking powder and salt. Cut in butter and
cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on cookie s
heet. Bake at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Bl
end all ingredients until smooth. Yield: 2 dozen.
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SUGARLESS OATMEAL COOKIES
Recipe By :
-------- ------------ --------------------------------
3 bananas -- mashed
2 cups uncooked quick-cooking oats
1/2 cup raisins
1/4 cup sugar substitute
1/3 cup margarine -- melted
1/4 cup skim milk
1 teaspoon vanilla
Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb
moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and ba
ke at 350 degrees for 15 to 20 minutes. Let stand 1 minute.
Transfer to wire racks and cool.
Wheaton
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Sugarplum Cookies
Recipe By :
-------- ------------ --------------------------------
1/4 cup Butter
2 Eggs
1/2 cup Sugar
2 cups Flour
1/4 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 thickness and cut with cookie cutters,
dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes
. Cool slightly and decorate with icing as you would sugar cookies. Make a lot o
f batches in different colors, the kids love them. Makes 12 cookies 5 inches big
.Store well too.
From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
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Sunny Cocoa Drop Cookies
Recipe By :
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1/2 cup (1 stick) light corn oil
1/4 teaspoon Freshly grated orange peel
Spread
3 tablespoons Cocoa
2/3 cup Low-fat sour cream
1 Egg white
Cocoa glaze
-----COCOA GLAZE-----
1 tablespoon Light corn oil spread
1 tablespoon Cocoa
2 tablespoons Water
1/2 cup Powdered sugar
1/2 teaspoon Vanilla extract
Here's a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray
. In large mixer bowl, beat corn oil spread and granulated sugar on medium 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 cookie sheet. Bake 10-12 minutes or until set. Remove from cookie s
heet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes a
bout 4 dozen cookies. (2 cookies 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. Cook, stirring constantly, until thick. 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:
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SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES
Recipe By :
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2 1/4 cups flour
1 teaspoon soda
1 cup soft oleo
1/4 cup sugar
3/4 cup brown sugar (packed)
1 package (sm.) vanilla pudding
1 teaspoon vanilla
2 eggs
1 cup nuts (optional)
Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheet
s to desired size. Bake at 375 degrees for 8 to 10 minutes.
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SWEDISH CHRISTMAS FRUIT COOKIES
Recipe By :
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3/4 cup butter
1 cup packed brown sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixtu
re of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and
nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greas
ed sheet. Bake at 375 degrees for 12 minutes.
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SWEET POTATO COOKIES
Recipe By :
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1 cup sweet potato -- cooked & mashed
3/4 cup brown sugar
1/2 cup sugar
1 egg
3/4 cup margarine
1 1/2 cups flour
1/2 teaspoon nutmeg
3/4 cup quick cooking oatmeal
1 cup pecans
1 cup raisins
Mix butter and sugar together. Add eggs and dry ingredients and then pecans and
raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.
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T.M.'s Gingerbread Cookies
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1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine -- softened
1/2 cup light brown sugar -- packed
1 large egg
1/2 cup light molasses
1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at medium
speed until light and fluffy. At low speed, beat in molasses until smooth.
3. Gradually add flour, beating until well-combined and smooth. Form dough
into a ball, wrap tightly and refrigerate overnight or at least 8 hours.
4. Divide dough into 4 parts and work with one part at a time, refrigeratin
g the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small
gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out
cookies. Use spatula to place cookies on lightly greased cookie sheets. Very ge
ntly, press small bits of dried fruit on dough to decorate. 6. Bake in preh
eated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remov
e cookies to wire rack to cool. Continue with rest of cookie dough in same manne
r, greasing cookie sheet each time.
Yield: About 30-36 cookies.
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NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She he
lps her daddy cut out the cookies with a small gingerbread-man cutter.
TOTO'S ITALIAN COOKIES
Recipe By :
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4 cups flour
1 cup unsweetened cocoa
2 teaspoons ground cloves
1 cup sugar
3 eggs
1 cup Crisco
1 cup walnuts
3/4 cup milk
Mix together flour, cocoa, baking powder, and cloves. Cream shortening and sug
ar; add eggs, milk, nuts, dry ingredients. Mix well. Dough should be dry to th
e touch. Shape into round balls and place on greased cookie sheets. Bake at 40
0 degrees for 10-12 minutes. Frost.
ÕFROSTING:
2 sticks margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsw
eetened cocoa 8-10 tbsp. evaporated milk 1/2 tsp. ground cloves 1/2 tsp. cinnamo
n Õ Cream margarine and sugar and cocoa. Add all other ingredients; mix until s
mooth.
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TRAIL MIX COOKIES
Recipe By :
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1 cup sugar
1 cup brown sugar
1/2 cup margarine
1/2 cup shortening
1/2 cup oats
2 teaspoons vanilla
2 eggs
3/4 cup oat bran & 1/4 c. wheat germ
1 cup peanut butter
2 cups plain M&M's
1 cup peanuts
3/4 cup 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, baking powder and soda thoroughly.
Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon abou
t 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 min
utes.
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TRAIL SIDE COOKIES
Recipe By :
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1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 1/2 cups oatmeal
1/2 cup raisins
Mix and bake at 350 degrees for 10 to 12 minutes.
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Triple Chocolate Chunk Cookies
Recipe By : Ann Miner
-------- ------------ --------------------------------
8 semisweet chocolate squares -- *
6 ounces white chocolate -- chips or chunks
1/2 teaspoon salt
1 cup butter -- at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 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 chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.
* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.
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VANILLA BEAN COOKIES
Recipe By :
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1 pound ground almonds
2 vanilla beans -- ground
1 pound butter
8 tablespoons sugar
4 cups flour
Beat butter and sugar together. Add flour and almonds. Dough will be stiff.
Form into small crescents by hand. Bake 10 to 12 minutes or until light in colo
r at 350 degrees.
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Variations on World's Best Chocolate Chip Cookies
Recipe By :
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See Worlds best... recipe
Start with the basic World's Best Chocolate Chip recipe (on the preceding page),
and make changes as shown. All variations should be baked in a preheated 350ø o
ven 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.
Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chi
ps and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips.
Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R
). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes
at 350ø.
Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons 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 milk 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 milk chocolate chips, 1 cup semi-swee
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 Cookies 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) Cookies 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 pack
. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces.
Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-
sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel in
to 4 thin slices.
Randy Shearer
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White Chocolate Chip Cookie With Macadamia Nuts
Recipe By :
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1/2 cup Unsalted butter softened
1/3 cup Sugar
1/3 cup Brown sugar firm packed
1 Egg
1 teaspoon Vanilla
1 cup All purpose flour
1/4 teaspoon Salt
6 1/2 ounces White chocolate -- chopped
3/4 cup 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.)
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White Chocolate Chip Cookies with Macadamia Nu
Recipe By :
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1/2 cup Unsalted butter softened
1 cup All purpose flour
1/3 cup Sugar
1/3 cup Brown sugar firm packed
1/4 teaspoon Salt
1 Egg
6 1/2 ounces White chocolate -- chopped
1 teaspoon Vanilla
3/4 cup 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 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.)
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White Chocolate Chip Cookies with Macadamia Nuts
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
6 1/2 ounces white chocolate -- chopped
3/4 cup 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, baking soda and salt and mix until ju
st combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound
dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart
. Bake in preheated 375 degree oven until lightly brown around edges, about 15
min. Cool on cookie sheet for 3 min, then remove to racks and cool completely.
Store in air-tight container. (can be prepared ahead. Store cookies up to 4 d
ays at room temp. Or freeze 3 wks.)
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World's Finest Health Cookie
Recipe By :
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3 cups Flour
1 cup Raisins
2 cups Sugar
1 cup Shortening
1 cup Milk -- sour
1 each Egg
3 cups Oats -- rolled
1/2 teaspoon Salt
Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F.
oven.
Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH
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World's Second Health Cookie
Recipe By :
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1 cup Brown sugar
1 teaspoon Cinnamon
2 cups Oats -- rolled
3/4 cup Shortening
2 cups Flour
3/4 cup Raisins -- chopped
2 each Eggs
Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F.
oven. Probably around 30 minutes.
Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH
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