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Acorns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter -- melted 3/4 cup brown sugar -- firmly packed 1 1/2 cups pecans, chopped fine -- * 2 1/2 cups all-purpose flour -- sifted 1/2 teaspoon baking powder 1 cup semi-sweet chocolate chips * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA

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Aggression Cookies Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups brown sugar 3 cups margarine 6 cups oatmeal 3 cups flour 1 tablespoon baking soda 2 cups chocolate chips

Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some aggressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them.

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Almond Cookie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 Crescents Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter or margarine 3/4 cup sugar 1 teaspoon vanilla extract 1 1/2 teaspoons almond extract 2 1/2 cups flour; unbleached 1 cup almonds; ground confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.

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Almond Logs Dipped In Chocolate Recipe By : Land O Lakes Holiday Memories Serving Size : 54 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter -- softened 7 ounces almond paste 1 cup powdered sugar 2 egg yolks 1 teaspoon almond extract 1/2 teaspoon vanilla extract 2 cups all-purpose flour topping: 1 cup semisweet chocolate chips 1 tablespoon shortening

1

cup

almonds -- finely chopped

Preheat oven to 350 degrees; line cookie sheets with parchment paper. In a large mixer bowl, combine the butter and almond paste. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly browned. Cool completely on parchment paper. In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds. Place on waxed paper until set. Penny Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.

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Almond Paste Macaroons Recipe By : Mary M McBride's Encyclopedia of Cooking Serving Size : 60 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------almond paste: 2 cups blanched almonds 1 1/2 cups powdered sugar -- sifted 1/4 cup egg whites -- unbeaten 2 teaspoons almond extract cookies: 1 recipe almond paste -- above 2 cups sugar 1/4 teaspoon salt 4 tablespoons cake flour -- sifted 2/3 cup powdered sugar -- sifted 2/3 cup egg whites -- unbeaten For the Almond Paste, grind the almonds through the finest blade of a food chopper. Then grind twice again. Mix in the powdered sugar. Blend in the egg whites and almond extract. Mold into a ball. Place in a tightly

covered container and refrigerate for at least 4 days to age. Makes 1 pound. Preheat oven to 325 degrees. Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets. Pat the tops lightly with fingers dipped in cold water. Bake for 18 to 20 minutes, or until set and delicately browned. Remove from the paper.

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Amaretti Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 egg whites 1 cup sugar 1 dash salt 1 cup almonds -- chopped or crushed 3/4 teaspoon almond extract Beat egg whites until frothy. Slowly add sugar and salt. Beat until quite thick. Fold in almonds and almond extract. Teaspoon onto a buttered and floured cookie sheet; let sit for 2 hours. Then bake at 350 degrees until pale brown (about 12 minutes). Very light!

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Anise Biscotchos Recipe By Serving Size : From My Grandmother's Kitchen (A Sephardic Cookbook) : 48 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 2 cups 4 large 1/4 teaspoon 2 teaspoons 1 teaspoon 3 tablespoons 5 cups

Ingredient -- Preparation Method -------------------------------butter sugar eggs anise extract vanilla extract baking powder anise seed flour

With an electric mixer, cream butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Add the anise and vanilla, blending thoroughly. When the batter is light and fluffy, add baking powder and anise seed and mix well. Add flour, one cup at a time, blending after each addition. Wrap in wax paper and refrigerate 6 to 8 hours. Shape into walnut-size balls, and place 2 inches apart on a greased cookie sheet. Bake in a preheated oven at 400F for 15 minutes or until cookies are golden.

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Aniseed Charabeli Recipe By : Serving Size : 300 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups sugar 2 eggs 1 2/3 cups flour, all-purpose; sifted 2 teaspoons aniseed, grated grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie!

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Aniseed Cookies Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 eggs; separated 1 3/4 cups powered sugar; sifted 1 pinch salt 2 cups flour, all purpose 1/4 teaspoon baking powder 2 teaspoons aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.

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Apple Cheddar Cookies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

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

1/2 1/2

cup cup teaspoon cups teaspoon teaspoon teaspoon ounces cups cup

butter sugar egg; lg vanilla unbleached flour baking soda cinnamon; ground salt cheddar; sharp, shredded apples; cored,peeled,chopped nuts; chopped

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.

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Austrian Chocolate Balls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 squares chocolate 1/3 cup margerine 1 cup sugar 1 egg 1 egg yolk 1/2 teaspoon vanilla 1 1/3 cups flour 1/2 cup nuts -- finely chopped 1 square chocolate 1 tablespoon margerine 1/4 teaspoon vanilla 1 cup confectioners sugar 2 tablespoons to 2 tbs milk Melt together chocolate and margarine in med. saucepan. Remove from heat stir in sugar, egg and yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheep. Bake at 350 for 8-12 minutes. Melt 1 sq. choc and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow

to dry completely before storing in tightly covered container with waxed paper in between layers.

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Bacardi Rum Balls Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 dark rum 1 1/2 cups vanilla wafer crumb 1/4 cup honey 2 cups ground walnuts confectioners sugar Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar. Store in tightly covered container.

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Banana Drops Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 Cup Butter -- softened 1/2 Cup Sugar 2 Large Bananas -- cut in chunks 1 1/2 Cups Oats

1 1/4 1 1 1/2 1

Cups Teaspoon Teaspoon Cup

All-Purpose Flour Egg Salt Baking Soda Raisins, Seedless -- dark

Preheat oven to 375 degrees. In large bowl, with mixer at medium speed, beat butter with sugar until light and fluffy. Beat in bananas until mixed. With spoon, stir in remaining ingredients until well combined. Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches apart. Bake 15 to 18 minutes until golden brown. With pancake turner, remove cookies immediately to wire racks; cool. Makes about 40 cookies.

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Banana-Nut Frosted Cookies Recipe By : Jo Anne Merril Serving Size : 24 Preparation Time :0:50 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup margarine 1 1/2 cups sugar 2 large eggs 1 1/2 cups flour,all-purpose 1 teaspoon baking soda 1/2 cup sour cream 1/2 teaspoon vanilla extract 1 cup bananas,mashed 1/2 cup nuts,chopped frosting 4 ounces cream cheese 1/2 cup butter, or margarine 1/2 teaspoon vanilla extract

1

cup

powdered sugar,sifted milk

Grease and flour a 10x13 inch pan. Turn oven to 350. Cream together the sugar and margarine; add eggs and mix well. sift dry ingredients together and add to egg mixture; blend thoroughly. Add sour cream and mix well. Add vanilla, bananas and nuts; blend well. Pour into pan and bake for 40-50 minutes; cool then cut into bars and frost. Frosting: Beat together the cream cheese, butter, vanilla and sugar. Add enough milk to make a smooth spreading consistency. This recipe is from Jacob Clanton, age 9 of Chula Vista Ca and was a first place winner and best of class at the Del Mar County Fair, 1993 Jo Anne Merrill

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Bear Chocolate Chip Cookies Recipe By : DERYL BEAR, FRESNO, CALIF. Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 Ounces Butter, Unsalted -- cut in pieces 1 Cup Packed Brown Sugar 3/4 Cup Sugar 1 Teaspoon Salt -- optional 1 1/2 Teaspoons Vanilla 2 Large Eggs 2 1/2 Cups All-Purpose Flour 1 1/4 Teaspoons Baking Soda 2 Cups Walnuts -- coarsely chopped 3 Cups Semisweet Chocolate Chips In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain. Beat in eggs and vanilla until well blended. Add flour and baking soda. With a spoon, stir in walnuts and chocolate chips. With a small ice cream scoop or 1/4 cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.) and place close together on 10x15-inch baking pans. Cover and chill at least 6 hours or up to four days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.) To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart.

Flatten each ball to a 3/4-inch-thick round: make sides go straight up and depress center of each cooky slightly. Let cooky dough warm to room temperature, about 30 minutes. Bake in a 400 degree oven until cookies are golden brown all around edges but center 1-inch is still pale, 8 to 10 minutes. (If you bake 2 pans in 1 oven, switch pan position halfway through baking for more even browning.) Remove from oven and cool on pans until firm, about 5 minutes. Then transfer to racks. Serve cookies warm or cool. If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12x15-inch baking sheets and bake in a 200 degree oven until warm, 12 to 15 minutes. Makes 3 to 3 1/2 dozen BEAR CHOCOLATE CHIP COOKIE IS THIS THE PERFECT CHOCOLATE CHIP COOKY? "The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside. It should be thick enough that you can feel your teeth sink into it. Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate." This is the standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera and Fresno, California. Before entering the professional cooky business. Mr. Bear experimented with batch after batch of cookies to find the secret to moist chewy chocolate chip cookies. He found his answer in a combination of recipe proportions, shaping technique, and baking precision. His recipe portions are much cookies, except that he adds helps maintain a plump shape baking at a high temperature moist, chewy interior. like those for traditional chocolate chip more flour and chocolate. The extra flour and keeps the cooky from spreading. Brief forms a crust on the outside and maintains a

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Best Cookie Ever Recipe By : Serving Size : 112 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups butter 1 teaspoon salt 2 cups sugar 2 teaspoons baking powder 2 cups brown sugar 2 teaspoons baking soda 4 eggs 24 ounces semisweet chocolate chips 2 teaspoons vanilla 8 ounces hershey bar -- grated 4 cups flour 3 cups nuts -- optional 5 cups oatmeal -- blended (see note) Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.

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Billy Goats Recipe By : Helen Jolly (MDFD30E) Serving Size : 50 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup vegetable shortening 1 cup sugar 2 large eggs 2 teaspoons vanilla extract 1/4 cup sour cream 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice 2 cups walnuts -- chopped 2 cups dates -- finely chopped Preheat oven to 375 degrees, and grease some cookie sheets. Cream the shortening and sugar together. Add the eggs and vanilla, and beat until smooth and blended, then beat in the sour cream. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice, then stir and toss them together. Add to the first mixture, and beat until completely mixed. Add the nuts and dates, and mix well. Drop heaping teaspoonsful of the dough about 2" apart on the prepared cookie sheets. Bake for about 12 minutes, until the cookies are delicately browned around the edges. Transfer to racks to cool completely.

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Blueberry Oatmeal Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Package Duncan Hines Wild Blueberry Muffin Mix 3/4 Cup quick-cooking oats 1/4 cup brown sugar 1/3 Cup cooking oil

1 1

Tablespoon

milk Egg

Preheat oven to 375 degrees. Wash blueberries; drain on paper towels. In medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cooky sheet. Make a deep depression in the center of each cooky and fill with 7-8 well-drained blueberries. Push dough from sides to cover berries and pat down. Bake at 375 for 8-10 minutes, until light brown. Makes about 2 1/2 dozen medium cookies.

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Bourbon Balls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup semi-sweet chocolate chips 1/4 cup sugar 3 tablespoons light corn syrup 1/3 cup bourbon 2 1/2 cups vanilla wafers -- finely crushed 1/2 cup nuts -- optional Melt chocolate in double burner. Pour into sauce pan and add sugar and corn syrup. Cook on very low heat until sugar is dissolved. Remove from heat and add bourbon, mix. Add wafers and nuts. Shape into balls, roll in powdered sugar and refrigerate in container with a lid.

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Brandy Balls Recipe By : Charlotte Kaster from Holyoke MA - Feb. '90 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Packages Vanilla Wafer Cookies 1/4 Cup Brandy -- Kirschwasser Leroux 1/4 Cup Rum -- Bacardi 1/2 Cup Honey 1 Pound Ground Walnuts Confectioner's Sugar Grind vanilla wafers and mix well with remaining ingredients except sugar. Form small balls and roll in sugar. Store in tightly covered containers. Makes about 60 balls.

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Braune Zucker Platzchen (Brown Sugar Cookies)

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups brown sugar; frimly packed 2/3 cup shortening 2 eggs; large 2 tablespoons milk 1 tablespoon orange rind; grated 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon salt 2 cups unbleached flour 1 cup raisins 1/2 cup nuts; chopped, if desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.

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Brownie Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 ounces semisweet chocolate 1 ounce unsweetened chocolate 2 1/3 cups sifted all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/4 pound unsalted butter 1 cup granulated sugar 1 tablespoon vanilla extract 2 egg 1 tablespoon milk 3/4 cup finely chopped walnuts

1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degrees. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal.

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Butter Cookies Recipe By : Serving Size : 70 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter or margarine -- softened (2 sticks) 1/2 cup sugar 1 egg 1 tablespoon vanilla 3 cups martha white all-purpose -- flour, sifted 1/2 teaspoon baking powder Cream butter and sugar together in mixing bowl until light and fluffy. Add egg and vanilla; beat well. Sift flour and baking powder together; blend into creamed mixture. Cover and refrigerate for 1 hour. Preheat oven to 425. Roll out a small amount of dough to 1/8-inch thickness on lightly

floured board or pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into rounds with a 2 1/2-inch cutter; arrange one inch apart on ungreased baking sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.

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Butterscotch Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups flour 1 teaspoon soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1 cup butter 2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 cup chopped nuts Sift flour, soda, cream of tartar and salt together. Cream butter and sugar until fluffy. Add dry ingredients, eggs and vanilla. Beat well. Add nuts. Shape into rolls; wrap in waxed paper and chill until firm. Slice thin. Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes. Yield: 6 dozen cookies.

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Butterscotch Haystacks Recipe By : Rose Strom Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 ounces butterscotch morsels 1 cup peanuts -- salted 3 ounces chow mein noodles Melt butterscotch in top of double boiler over hot water (not boiling). When smooth add peanuts and noodles. Stir until nuts and noodles are covered with butterscotch. Spoon drop on wax paper.

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Cappuccino-Pistachio Shortbread Recipe By : Gold Medal, The Best of Holiday Baking Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope cappuccino coffee mix -- 0.77-ounce --from a 2.65-ounce package 1 tablespoon water 3/4 cup butter or margarine -- softened 1/2 cup powdered sugar 2 cups all-purpose flour 1 cup pistachio nuts -- chopped 1 ounce semisweet chocolate 1 teaspoon shortening Preheat oven to 350 degrees. Dissolve the coffee in water in a medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2 cup pistachios, using your hands if necessary, until a stiff dough forms.

Divide the dough in half. Shape each half into a ball. Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup pistachios in a small dish. Place the chocolate and shortening in a small microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency. Dip one edge of each cookie into the chocolate, then into the nuts. Place on waxed paper until the chocolate is firm. Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 1g protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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Cheddar Fruit Drops Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 1/4 cup sugar; granulated 1/4 cup brown sugar; firmly packed 1 egg; lg 1 teaspoon vanilla 1 1/2 cups unbleached flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups cheddar; sharp, shredded 8 1/4 ounces pineapple, crushed, drained 1/4 cup maraschino cherries; chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.

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Cherry Date Skillet Cookies Recipe By : Land O Lakes Cookie Collection Serving Size : 60 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Chewy Coconut-Raisin Nut Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------1 1/2 1/2 1/2 2 2 2 1 1/2 1 1/2

-----------cup cup cup teaspoon cups cups cups teaspoon teaspoon

-------------------------------packed brown sugar granulated sugar butter or margarine -- softened vanilla eggs gold medal all-purpose flour raisin nut bran cereal flaked or shredded coconut baking soda salt

Heat oven to 375 degrees. Mix sugars, butter, vanilla and eggs in large bowl. Stir in remaining ingredients. Shape dough by teaspoonfuls into balls. Place on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Makes about 4 1/2 dozen cookies. Busted by Barb

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Chewy Macaroons Recipe By : Possum Kingdom Lake Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 2/3 cups flake coconut 2/3 cup sweetened condensed milk 1 teaspoon vanilla Mix ingredients well.

Drop by teaspoonfuls 1" apart onto well-greased baking sheets. Bake at 350 degrees 8 to 10 minutes, or until lightly brown. Remove at once from baking sheet. Busted by Barb

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Chinese Nut Cookies Recipe By : Tommy Peacock Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 2 tablespoons sugar 1 cup all-purpose flour 1/2 cup chopped nuts 1 teaspoon vanilla Cream butter, add sugar. Add flour and vanilla. Drop on greased cookie sheet. Bake at 350 degrees for 10 minutes or until brown. Roll in powder sugar while hot. Add nuts.

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Chocolate Chip Cookie Wreath Recipe By : Woman's Day, Holiday Baking 1994 Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup vegetable shortening --butter flavored 1 1/4 cups light brown sugar, packed 2 tablespoons milk 1 tablespoon vanilla extract 1 egg 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup semisweet chocolate chips 1 cup pecans -- coarsely chopped icing: 1 1/4 cups powdered sugar 3 tablespoons vegetable shortening 2 teaspoons milk 1 teaspoon light corn syrup red and green chewy candies --or gum drops Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir into the shortening mixture just until blended. Stir in the chocolate chips and pecans. Divide the dough into quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets almost touching to form an 8-inch circle. Flatten the balls slightly with your fingers. Repeat with the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake. Cool completely before removing from the cookie sheet. Meanwhile, prepare the icing. In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth. If too thick, thin with a little milk; if too thin, add more powdered sugar. The icing may be covered and refrigerated for up to 1 week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths. Cut the red and green candies as needed for flowers and leaves. Place in clusters around the wreath. Makes 4 wreaths.

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Chocolate Chip Cookies Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup margarine; softened 3/4 cup shortening 1 1/2 cups brown sugar, lt; packed 3/4 cup sugar 3 eggs 3 tablespoons corn syrup, light 3 tablespoons water 3 teaspoons vanilla 3 3/4 cups flour; unsifted 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups chocolate chips; semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfuls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled.

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Chocolate Chip Cookies #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups unsifted flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup margarine or butter -- softened 1/2 cup shortening 1 cup firmly packed light brown sugar 1/2 cup sugar 2 Eggs 1 teaspoon vanilla extract

12 1

ounces cup

semi-sweet chocolate morsels chopped nuts

Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda and salt; set aside. In large mixer bowl, beat margarine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate morsels and nuts.

Drop by rounded teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned. Makes about 6 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Chip Cookies #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup packed brown sugar 1/4 cup margarine or butter -- softened 1 Egg 1 1/3 cups Bisquick baking mix 1/4 cup all-purpose flour 16 ounces semisweet chocolate chips Heat oven to 375 degrees. Mix brown sugar, margarine and egg in large bowl. Mix in baking mix and flour until smooth; stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2" apart onto greased cookie sheep. Bake until almost no impression remains when touched lightly, 8 to 10 minutes. Immediately remove cookies to wire rack. Makes about 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Cookie Mice Recipe By : Pillsbury, Cookies, Brownies & Bars, 1991 Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup granulated sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 teaspoon vanilla extract 1 egg 2 1/4 cups all-purpose flour -- or unbleached 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking 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. sheets.

Remove from the cookie the dough as directed 2 inches apart on glass dipped in sugar. 1 minute; remove from

Variation. Chocolaty Shortbread Cookies: Prepare above. Shape the dough into 1-inch balls. Place ungreased cookie sheets. Flatten slightly with a Bake for 8 to 13 minutes, or until set. Cool for the cookie sheets.

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Chocolate Walnut Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1 cup sugar 2 Eggs 1 teaspoon vanilla 1/8 teaspoon salt 4 ounces unsweetened chocolate -- melted and cooled 1 cup flour 1/2 cup chopped walnuts Confectioners' sugar In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until fluffy. Beat in chocolate until well blended. Stir in flour and nuts. Drop by heaping teaspoonfuls 2" apart on well-greased cookie sheet. Bake in preheated 350 degree oven 10 minutes or until edges are crisp. Cool 1 minute before removing to rack to cool. Sift confectioners' sugar over tops. NOTE: To make sandwich cookies fill 2 cookies with 1 to 2 teaspoons Cream Chocolate Frosting (see frosting section).

Makes about 4 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Christmas Butter Cookies Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 1 cup sugar 1 egg 1 tablespoon milk 2 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture.Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shaped. Bake on a cookie sheet in preheated 350 F 8-10 minutes or until lightly browned. remove to wire racks to cool. Makes 4-5 dozen.

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Christmas Crackers

Recipe By : Jo Merrill (ECGJ65B) Serving Size : 45 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine -- melted 1/2 cup honey 1/3 cup light brown sugar -- packed 2 large eggs 2 1/2 cups whole-wheat flour 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons sugar In large bowl, with wire whisk or fork, beat margarine or butter, honey, brown sugar, and eggs just until blended. With spoon, stir in whole-wheat flour and remaining ingredients except sugar. Divide dough into 3 balls. Wrap 2 balls in plastic wrap; refrigerate until ready to use. Preheat oven to 350`F. On floured large cookie sheet, with floured rolling pin, roll remaining ball of dough into a rectangle slightly larger than 15x13-inch. Trim side to make 15x12 inch rectangle. Using dull edge of knife, score rectangle lengthwise into 3 strips; score each strips crosswise into 5 rectangles. Decorate center of each rectangle by pressing favorite holiday cookie cutter into dough by making sure not to cut all the way through. (Use the same cookie cutter for all rectangles or choose as many different ones to decorate rectangles as you like.) Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes until edges begin to brown. Cook on cookie sheet on wire rack 2 minutes; slice onto rack to cook completely. Repeat with remaining dough and sugar. When cool, break each large rectangle into 15 smaller rectangle along scored line. Makes 45 crackers.

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Chunky Peanut Butter Chews Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup sugar 3/4 cup Karo light corn syrup -- or dark 3/4 cup Skippy Super Chunk peanut butter 6 cups favorite ready-to-eat breakfast cereal

Line 13x9x2 inch baking pan with foil; grease foil. In 3-quart saucepan stir sugar and corn syrup. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until smooth. Add cereal; stir to coat well. Press evenly into pan; cool. Remove from pan; cut into squares. Store in tightly covered container. Makes 4 dozen (1 1/2") squares Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Cinnamon Cookies Recipe By : Ad Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons sugar 1/2 teaspoon ground cinnamon 2/3 cup packed brown sugar 1/2 cup margarine or butter -- softened 1 Egg 2 teaspoons ground cinnamon 1 teaspoon vanilla 2 1/2 cups bisquick. baking mix Heat oven to 375 degrees.

Mix sugar and 1/2 Tsp. cinnamon; reserve. Mix brown sugar, margarine, egg, 2 tsp. cinnamon and the vanilla. Stir in baking mix. Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie sheet. Flatten with glass dipped in reserved sugar-cinnamon mixture. Bake until edges are light brown, 8 to 10 minutes. Makes about 3 1/2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Coconut Cream Jumbles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups sifted flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 2 Eggs -- well beaten 1 cup heavy cream 3/4 cup Baker's Coconut -- Premium shred Sift flour once, measure, add baking powder and salt, and sift again. Add sugar gradually to eggs. well. Add coconut. Chill. Add flour alternately with cream, mixing Dredge with sugar. Cut

Roll 1/4 inch thick on slightly floured board. with large round cutter. Bake in hot oven (425 degrees) 13 to 15 minutes.

Makes 2 dozen 3 1/2" jumbles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Coconut Drop Cookies Recipe By : Sarah Spivey Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar -- sifted 3 egg whites -- beaten 1 teaspoon vanilla 1 1/4 cups coconut Sift sugar. constantly. Beat egg whites until stiff; add sugar very slowly, beating fold in vanilla and coconut.

Drop batter from teaspoon onto a well greased and floured cookie sheet. Bake at 300 degrees about 30 minutes. Yield about 50 1 1/2" cookies

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Coffee Chip Drops

Recipe By : Crisco Cookies for a Year of Celebrations Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups light brown sugar, packed 3/4 cup shortening -- butter flavored 2 tablespoons brewed coffee -- cold 1 teaspoon vanilla extract 1 egg 1 3/4 cups all-purpose flour 1 tablespoon french roast coffee beans --finely ground --or espresso coffee beans 1 teaspoon salt 3/4 teaspoon baking soda 1 1/2 cups semisweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup walnuts -- coarsely chopped 36 chocolate kisses -- unwrapped Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies. Place the brown sugar, shortening, coffee and vanilla extract in a large bowl. Beat on medium speed of an electric mixer until blended. Add the egg; beat well. Combine the flour, ground coffee, salt and baking soda. Add to the shortening mixture; beat on low speed just until blended. Stir in the chocolate chips and walnuts. Drop the dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 8 to 10 minutes, or until the cookies are lightly browned and just set. Do no overbake. Place 1 candy in the center of each cookie. Cool for 2 minutes on the baking sheet. Remove the cookies to the foil to cool completely. Penny Halsey (ATBN65B).

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Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 4 tablespoons cocoa 1 stick butter

1/2 3

large cups

can

milk oatmeal

Blend sugar and cocoa together. Cook milk and butter together for 2 minutes after boiling point reached. Blend cocoa mixture with butter mixture. Add oatmeal.

VARIATIONS: Add nuts, chocolate morsels, vanilla, rice crispy, coconut, peanut butter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Cowboy Cookies Recipe By : Historical Davis United Methodist Church Serving Size : 120 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups shortening --or part butter or margarine 1 1/2 cups granulated sugar 1 1/2 cups brown sugar, packed 3 eggs 3 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3/4 teaspoon baking powder 3 cups rolled oats 1 1/2 teaspoons vanilla extract 12 ounces chocolate chips -- or butterscotch 1 cup chopped nuts -- or coconut Preheat oven to 325 degrees; grease 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.

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Cream Cheese Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup flour 1/2 teaspoon salt 1/2 cup butter 3 ounces cream cheese 3 tablespoons syrup jam -- any flavor Cream butter, add cream cheese and mix well. add syrup, then flour and salt that have been sifted together. Chill dough. Roll 1/2" thick and cut with cookie cutter. Top with small amount of favorite jam and bake 10 - 12 minutes in 350 degree oven.

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Cream Cheese Cookies #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 3 ounces cream cheese 1 cup sugar

1 1 2 1/2

teaspoon cups

egg yolk vanilla self-rising flour

Mix butter, cream cheese and sugar together. Add egg yolk, vanilla and flour. Mix well. Bake on ungreased cookie sheet about 12 minutes till lightly brown on bottom. Top should remain light in color. Top with nuts or candied fruit if desired.

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Crispy Oatmeal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup shortening 1 cup brown sugar 1 cup sugar 2 Eggs 1 teaspoon vanilla 1 1/2 cups sifted flour 1 teaspoon salt 1 teaspoon soda 3 cups Quick Oats 1 cup chopped dates 1/2 cup chopped walnuts -- optional Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt, and soda. Stir in oats, dates and nuts. Form into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from sheets. Yield: 6 dozen Stir into creamed mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Date-Nutty Oatmeal Cookies Recipe By : Woman's Day, Holiday Baking 1994 Serving Size : 30 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup vegetable shortening --butter flavored 1 1/4 cups light brown sugar, packed 1 egg 1/3 cup orange juice 1 1/2 teaspoons vanilla extract 3 cups rolled oats -- quick-cooking 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup sweetened coconut flakes 1 cup chopped dates 1 cup chopped nuts -- walnuts or pecans Preheat oven to 375 degrees; grease cookie sheets. In a large bowl with an electric mixer on medium speed, beat the shortening, brown sugar, egg, orange juice and vanilla extract until well blended. In a medium bowl, combine the oats, flour, baking soda, salt and cinnamon. With the mixer on low speed, beat the flour mixture into the shortening mixture until just blended. Stir in the coconut, dates and nuts. Drop the dough by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake one cookie sheet at a time for 10 to 12 minutes, or until the cookies are lightly browned. Cool for 2 minutes on the cookies sheets. Remove to racks to cool completely.

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Date-Orange Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 3/4 cup sugar 2 Eggs -- beaten 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup chopped dates 1 tablespoon grated orange rind Powdered sugar Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs.

Sift dry ingredients together and add gradually to the butter-sugar-egg mixture. Fold in the dates and orange rind. Chill for one hour or more. Flour hands, break off small pieces of dough, roll into balls and place on greased baking sheet. Bake in preheated oven (375 degrees) for 10 to 15 minutes. Toss hot cookies in a bag with powdered sugar. Makes about 45 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Cool on rack.

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Deluxe Chocolate Pecan Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 1 1/2 cups butter -- softened 1 1/2 cups firmly packed brown sugar 2 Eggs 1 teaspoon vanilla extract 24 ounces semi-sweet chocolate morsels 1 cup chopped pecans Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter and brown sugar; beat until creamy. Add eggs and vanilla extract; beat until light and fluffy. blend in flour mixture. Stir in chocolate morsels and pecans. Drop by well rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Makes 3 dozen 2 1/2" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Gradually

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Double Chocolate Refrigerator Cookies Recipe By : Serving Size : 96 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 1 cup butter or margarine -- softened 1 cup sugar 1 cup packed brown sugar 4 ounces semisweet chocolate -- melted 1 egg 1 teaspoon vanilla extract 2 cups semisweet chocolate mini chips Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream butter or margarine and sugars. Beat in melted chocolate, egg and vanilla until light and fluffy. Stir in flour mixture and chocolate chips just until blended. Shape into three 8" rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and then with aluminum foil. chill several hours or overnight. Preheat oven to 375 degrees. Cut rolls into 1/4" slices with sharp knife. Bake on ungreased baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are wrapped tightly, they will keep refrigerated for a week to 10 days or frozen for 2 months.

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Doubly Delicious Chocolate Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------24 ounces Semi-sweet chocolate morsels 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup butter -- softened 1/2 cup sugar

1/2 1 2 1

cup teaspoon cup

firmly packed brown sugar vanilla extract Eggs chopped nuts

Preheat oven to 375 degrees. Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate morsels; cool to room temperature. In small bowl, combine flour baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Add melted morsels and eggs; beat until light and fluffy. Gradually blend in flour mixture. Stir in remaining chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10 minutes. Makes 3 1/2 dozen 2 1/2" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Ella's Buckeye Balls Recipe By : Ella Bailey, Anniston, AL Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound butter 2 pounds peanut butter 3 pounds powdered sugar 12 ounces chocolate -- melted 3 ounces paraffin wax Melt chocolate and paraffin wax in double boiler and keep warm.

Mix butter, peanut butter and sugar together. chocolate mixture.

Make balls and dip in

Place on wax paper on a try and place in refrigerator until cool.

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Fruit Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Eagle Brand Sweet Condensed milk 1 cup Coconut 1 cup candied fruit 1 cup walnuts 1/2 teaspoon vanilla Mix together and drop on a well greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Frying Pan Cookies

Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 1 cup white sugar 2 Eggs -- beaten 4 teaspoons salt 1 package dates 1 teaspoon vanilla 1/2 cup chopped nuts 2 1/2 cups rice krispies Flake coconut Melt butter in frying pan, take off flame. Add sugar, eggs, salt and dates. Cook over low heat.

Add vanilla, nuts and rice Krispies. While still warm form small balls and roll in coconut. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Geraldine Ice Box Cookies Recipe By : Geraldine Gilbert Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups brown sugar 1 1/2 sticks butter 2 eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 2 cups nuts -- chopped fine

Mix ingredients in order given. Mould into rolls, chill for 2 hours. Slice thin and sprinkle a little flour on waxpaper. Place on cookie sheet and bake at 300 degrees until light brown.

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Gewurzplatzchen (Spice Cookies) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine 1/4 cup shortening 1 cup brown sugar; firmly packed 1 egg; large 1/4 cup molasses 2 1/2 cups flour; unbleached, unsifted 1/4 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves; ground 1/2 teaspoon allspice; ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies.

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Ginger Cookies Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 1 tablespoon ginger 1 teaspoon soda 1/2 teaspoon salt 3/4 cup shortening -- half butter and -- half crisco 1 cup sugar 1 Egg 1/4 cup black molasses Chill dough. Roll in small balls. Shake in bag of sugar to coat.

Bake in 350 degree oven for 12 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Ginger-Pecan Chews Recipe By : Gold Medal, Harvest Cooking & Baking Serving Size : 30 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup butter or margarine -- softened 1/2 cup molasses 1 jar crystallized ginger -- chopped --2.7 ounces, about 1/2 cup 1 egg 2 cups all-purpose flour

1 1/2 1/2 1/2

teaspoon teaspoon teaspoon cup

ground ginger baking soda salt pecans -- chopped

Preheat oven to 375 degrees. Mix the sugar, margarine, molasses, crystallized ginger and egg in a large bowl. Stir in the flour, ground ginger, baking soda and salt. Stir in the pecans. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Press a pecan half in the center of each cookie, if desired. Bake for 12 to 14 minutes, or until almost no indentation remains when touched in the center. Immediately remove from the cookie sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen.

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Gingerbread Bears Recipe By : Jo Anne Merrill Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter,or margarine -- softened 2/3 cup brown sugar,light -- packed 1/2 cup molasses,light 1 egg,large 3 1/2 cups flour,all-purpose 1 teaspoon salt 1 teaspoon baking powder spices* *Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy. Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough into a ball, wrap tightly with plastic wrap and chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven to 350. On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many cookies as you can; reserve trimmings. With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to

high and beat until stiff. Divide dough into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep all bowls covered with plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets. With small and medium artist's brushes, paint the cookies. Allow cookies to dry completely, about 2 hours. Store in tightly covered containers. First Place winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993. Jo Anne Merrill

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Gum Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 1 cup brown sugar 1 Cup lard 2 Eggs 2 cups flour 1/2 teaspoon soda 1 teaspoon salt 1 cup cut-up gum drops 1 cup rolled oats 1 cup chopped nuts Cream together sugars and lard. Beat in eggs. Add to egg mixture.

Sift flour, soda and salt together.

Add rest of ingredients and mix well. Drop by teaspoon on greased cookie sheet. Cook at 350 degrees about 12 - 15 minutes. YIELD: 5 dozen

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Gumdrop Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 eggs 2 tablespoons water 2 cups brown sugar -- packed 2 cups flour 1/4 teaspoon salt 1 teaspoon cinnamon 1 cup gumdrops -- cut in small 1 cup walnuts -- chopped butter frosting1/4 cup butter 1 cup confectioners' sugar 1 egg yolk -- may be omitted 1 orange -- grated peel of 2 tablespoons orange juice Cookies. Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13-inch pan in moderate oven, 350 degrees, 25 minutes. While warm spread with Orange Butter Frosting. Cool and cut in squares. Orange Butter Frosting. Combine ingredients.

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Hedda's Cookies

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup granulated sugar 1 cup shortening 1 Egg 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 cups flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one inch balls. Place on ungreased cookie sheet. flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Hermits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups sifted flour

1 1 1 1 1 2 1 2 1/4

2/3

teaspoon teaspoon teaspoon teaspoon teaspoon cup cup cup tablespoons

baking powder salt cloves allspice cinnamon shortening sugar Eggs -- well beaten seeded raisins citron -- chopped

Sift flour once, measure, add baking powder, salt and spices and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add eggs; then flour gradually. Add raisins and citron. Drop from teaspoon on greased baking sheet. degrees) 10 to 15 minutes. Makes 4 dozen hermits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Bake in hot oven (375

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Honey-Almond Rugelach Recipe By : Woman's Day, Holiday Baking 1994 Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter or margarine -- softened 3 ounces cream cheese -- softened 8 tablespoons honey -- divided 2 cups all-purpose flour 1 teaspoon lemon juice 1 teaspoon ground cinnamon 1 cup almonds -- finely chopped 1/2 cup dried cherries -- or cranberries

In a large bowl with an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in the flour until the dough holds together. Form the dough into a ball; wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees; line cookie sheets with parchment paper and grease the parchment. Divide the dough into fourths. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough, one piece at a time, into a 9-inch circle. In a small bowl or cup, combine 2 tablespoons honey and lemon juice; mix well. Brush the dough with some of the honey mixture; sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping 1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at the wide outer edge, roll up each triangle jelly roll style, toward the tip. Gently bend both ends to form a crescent. Place on prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25 minutes, or until golden brown. Remove from the pan and cool on wire racks. Unbaked crescents may be stored in a freezer-safe container or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B).

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Lemon Bar Cookies Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 1 cup confectioners sugar 1 Cup oleo 1/2 teaspoon salt 4 Eggs -- well beaten 1 3/4 cups sugar 1/2 cup lemon juice 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons flour 1 cup coconut Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with pastry blender.

Pat mixture into a 9 x 13 pan. Bake at 350 degrees for 20 minutes. Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and coconut well. Pour over crust. Bake 15 to 20 minutes. Cut while warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Lemon Cut-Out Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1 1/2 cups sugar 1 Egg 2 3/4 cups unsifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup ReaLemon Reconstituted Lemon Juice Colored sugar or Lemon Icing In large mixer bowl, cream together butter and sugar; beat in egg. Stir dry ingredients together; add alternately with ReaLemon to creamed mixture. Mix well. (Dough will be soft) Chill overnight. Preheat oven to 400 degrees.

On well-floured surface, roll out 1/3 of dough to 1/8" thickness; chill remaining dough. Cut out cookies with floured cutters; sprinkle with colored sugar if desired. Place 1" apart on greased baking sheets. Bake 6 to 8 minutes or until edges are lightly browned. Cool, Ice and decorate if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Lemon Doodles Recipe By : Land O Lakes Cookie Collection Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 3/4 cup coconut flakes 1 cup butter -- softened 2 eggs 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon lemon juice 1/2 teaspoon lemon peel -- grated Preheat oven to 400 degrees. In a large mixer bowl, combine all ingredients. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until the edges are lightly browned. Remove from the pans immediately.

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Macadamia Nut And White Chocolate Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 large eggs 3 1/4 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon salt 12 ounces white chocolate -- coarsely ch 6 ounces macadamia nuts -- coarsely cho Preheat oven to 325 deg. Cream together butter and sugar until light and fluffy. Add eggs and mix well. Thoroughly combine flour; soda, and salt. Stir the flour mixture until well blended. Add a little more flour if necessary to make a slightly stiff dough. Stir in chocolate and nuts. Drop dough by heaping teaspoons 2 inches apart on ungreased baking sheets. Flatten each cookie slightly. Bake 13-15 minutes. Cool cookies a few minutes on baking sheet before transferring to rack to cool completely.

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Macadamia,raspberry,white Chocolate Cookies Recipe By Serving Size Categories : : 1 : Preparation Time :0:00

Amount -------1/3 1/3 1/3 1 1 1 1/2 1 8 1

Measure -----------cup cup cup teaspoon cups teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------butter brown sugar -- packed sugar egg vanilla flour baking soda white chocolate chips -- or chopped white cho macadamia nuts -- chopped

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white chocolate and raspberry jam. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2" apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks. Posted by Bettie cooper 1-93. TERRY'S NOTES: These freeze well. Freeze on sheets until solid then transfer to zip-lock bags. I've made with semisweet chocolate chips, and, though not as pretty, are just fine!

- - - - - - - - - - - - - - - - - NOTES : These freeze well. Freeze on sheets until solid then transfer to zip-lock bags. I've made with semisweet chocolate chips, and, though not as pretty, are just fine!

</DirT> </DirS> </RcpE> <RcpE name="Magic Cookie Bars" author=""> <RTxt> <![CDATA[

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Magic Cookie Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1 cup semi-sweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts Preheat oven to 350 degrees (325 degrees for glass dish) In 13x9" baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly is desired.

Cut into bars. Store loosely covered at room temperature. Makes 36 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Maple-Pecan Balls Recipe By : Woman's Day, Cookies & Sweet Treats Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/2 1/2 1/2 1 1 1 1 1/2 3/4 24 2

cup cup tablespoons teaspoon large teaspoon teaspoon cups cup

butter or margarine --at room temperature light brown sugar, packed granulated sugar baking powder egg maple extract vanilla extract all-purpose flour pecans -- finely chopped pecan halves powdered sugar

Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times. With the mixer on low speed, gradually add the flour, beating just until blended. Stir in the pecans. Shape level measuring tablespoonfuls of dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball. Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar. Penny Halsey (ATBN65B).

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Mary's Boiled Cookies Recipe By : Mary, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 1/2 cup butter 1/2 cup peanut butter 1/2 cup milk 3 teaspoons cocoa 3 cups oatmeal 1 1/2 teaspoons vanilla Mix sugar, butter, peanut butter, milk and cocoa. boil for 3 minutes. Place in saucepan and

add oatmeal and vanilla.

Drop by teaspoons on dish and cool.

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Mexican Cheese Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup sugar 1/3 cup margarine 1 cup monterey jack cheese -- shredded 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg -- beaten Heat oven to 375 degrees. 1-Mix sugar and softened margarine; stir in cheese. Stir in remaining ingredients except egg. 2-Roll dough by teaspoonsful into sticks, about 3 1/2 by 1/2 inch. Place on lightly greased cookie sheet. Press sticks lightly to flatten. Brush with beaten egg. 3-Bake until light brown around edges only, 8-10 minutes. Immediately remove from sheet and cool on wire racks. These unique cookies are crisp. Yield: about 2 dozen.

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Mighty Oak Tree Cookies (No-Bake) Recipe By Serving Size : Jo Anne Merrill : 60 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 1/4 cup 1 teaspoon 1 1/2 cups 1/2 cup 1 cup 1/2 cup

Ingredient -- Preparation Method -------------------------------peanut butter margarine vanilla extract powdered sugar,sifted flour,all-purpose chocolate chips -- melted nuts -- chopped

These cookies are no-bake, named for the look-alike nuts of the state tree of Ohio. This was a sweepstakes winner in its class at Del Mar Fair, 1993. Recipe by Marissa, 5 and Justin Clanton, 16, of Chula Vista Ca 1-Line 2 cookie sheets with waxed paper. Beat the peanut butter, margarine and vanilla together until smooth. Slowly beat in powdered sugar and flour until well blended. 2-Roll rounded teaspoonsful of dough into balls and push up to make a point. Refrigerate until firm. 3-Dip flat part of cookie into melted chocolate, halfway up. Roll in chopped nuts. Place on cookie sheets and put in refrigerate until chocolate is set. Makes about 60 cookies. Jo Anne Merrill

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Mini Big Macs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 vanilla wafers chocolate mint wafer coconut -- flaked honey -- warmed sesame seeds white frosting Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with sesame seeds. Color flaked coconut let tuce green by diluting food color with water and sprinkling/shaking/rubbing in a plastic bag until color is evenly distributed. Spread on a plate and let dry. Using white frosting as the mayonnaise/glue, layer cooky, mayo, lettuce, Chocolate mint patty, mayo, and sesame topped cooky to look like a burger. Neat for individual place setting name tags (written on top of bun) or

favors to go with the big cake. Posted on GEnie's Food & Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93 by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) MM

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Monster Cookies Recipe By : Peggy Patton Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup brown sugar 1 cup sugar 1/2 cup margarine softened 3 Eggs 1 teaspoon vanilla 1 teaspoon Light syrup -- (Karo or pancake) 1 1/2 cups peanut butter 2 teaspoons soda 4 1/2 cups oatmeal 1 cup semisweet chocolate chips 4 ounces M&M -- plain or peanut Mix ingredients in order given. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Makes 7 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 (I bake mine 10 - 12 minutes).

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Mothers Old Fashion Sugar Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups flour 1 1/2 cups sugar 2 teaspoons cream of tartar 1 cup melted shortening 2 Eggs 1 teaspoon soda 1/2 cup sweet milk Flavoring to taste Mix all ingredients. Roll dough and cut with cookie cutter. Bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Sprinkle top with sugar.

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Mrs. Field's Cinnamon Sugar Butter Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------topping----3 tablespoons sugar

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

tablespoon cups teaspoon teaspoon cup cup cup large teaspoons

ground cinnamon -----cookies----flour baking soda salt dark brown sugar -- pack sugar salted butter -- soft eggs pure vanilla extract

Preheat oven to 300:F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

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Mrs. Fields White Chocolate Chip Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup butter plus 2 tbs. 1/2 cup sugar 1/2 cup dark brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups flour 3 1/2 ounces macadamia nuts -- chopped 6 ounces white chocolate -- chopped in Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stir in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about

5 minutes the remove to rack to cool completely.

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Neiman Marcus Chocolate Chip Cookie Recipe By : Serving Size : 112 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups butter 2 cups sugar 2 cups brown sugar 4 eggs 2 teaspoons vanilla 4 cups flour 1 teaspoon salt 2 teaspoons baking powder 24 oz chocolate chips 8 oz hershey bar -- grated 3 cups walnuts -- chopped 5 cups blended oatmeal -- * see note Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt and baking powder and soda. Add chocolate and nuts. Place 2" apart. Bake for 10 minutes and 375F. --Recipe does not say if to roll or drop--

- - - - - - - - - - - - - - - - - NOTES : Use a blender or food processor to grind it into a fine powder.

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No Bake Amy's Good Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups sugar 1/2 cup milk 3 tablespoons cocoa 1 stalk margarine -- cut in thin slices 3 tablespoons peanut butter 2 cups quick-cooking oats 1 tablespoon vanilla Mix sugar, cocoa, and milk. add margarine and boil for 2 minutes. from heat and beat in remaining ingredients. Lay out on counter new foil, enough to put cookies on. foil and let stand till its gets hard and dry. Makes about 60 cookies. Remove

Drop 1 teaspoon on

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No Bake Cocoa Oatmeal Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sugar 4 teaspoons cocoa 1/2 cup sweet milk 1 stick butter 1/2 cup peanut butter

1 1 3 1/2

teaspoon Pinch cups package

vanilla salt oatmeal miniature marshmallows

Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes using a large saucepan. Remove from fire. Add peanut butter, oatmeal, vanilla and salt, stir well. Add marshmallows. Drop on wax paper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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No Bake Jiffy Candy Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups raw oatmeal -- quick cook 1 cup coconut 1 cup pecans -- chopped 3 tablespoons cocoa 2 cups sugar 1/2 cup milk 1 stick margarine 2 teaspoons vanilla 1 teaspoon butter flavoring Mix oatmeal, coconut, pecans and cocoa in large bowl. Mix sugar, milk, margarine, vanilla and butter flavoring in a sauce pan. Bring to a boil, and let boil slowly for one minute. Remove from heat, and pour over dry mixture. Drop by teaspoon on waxed paper. Stir.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nusskipferl (Nut Crescents) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yeast; active dry 4 cups flour; unbleached, unsifted 1 cup butter 1 cup sour cream 3 egg yolks; large ----------filling----------3 egg whites; large 1 cup almonds -- ground 1 cup sugar 1 teaspoon vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crescents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crescents.

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Nut Butter Cookies (Zauner Krapfen) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sifted flour 1/3 cup sugar 1 can pecans -- (3 oz.) 1/2 cup soft butter Sift together flour and sugar into large bowl. Open can of pecans. Reserve 18 halves for garnish. Grind remainder and add to flour mixture. Blend in soft butter with spoon or pastry blender to form a dough. 1 to 2 hours. Chill

Roll out on floured pastry cloth or board to 1/8" thickness. Cut into rounds with floured 2 1/4" cutter. Place on ungreased baking sheet. Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden brown. These cookies are delicious plain or made into sandwich with chocolate butter filling. CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1 Square unsweetened chocolate, melted and cooled Cream butter and sifted confectioners sugar. Blend in chocolate.

CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled Cream butter and confectioners sugar. well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Add egg yolk and chocolate. Blend

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Oatmeal Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup butter 1/4 cup brown sugar 1 Egg -- well beaten 1 cup raisins -- chopped 1 cup oatmeal 1/3 cup milk Sift flour once, measure, add baking powder, nutmeg and salt, and sift together three times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add egg and raisins. Add oatmeal. small amount at a time. Add flour, alternately with milk, a Bake in hot oven (400

Drop by teaspoons on greased baking sheets. degrees) 10 minutes. Makes 2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Oatmeal Ice Box Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 1 2 1 1/2 1 1 3 1 1/2

cup cup cup cups teaspoon teaspoon cups teaspoons

shortening white sugar brown sugar Eggs sifted flour soda salt oatmeal vanilla

Cream shortening and sugar, add eggs and vanilla. Sift in dry ingredients, add oatmeal. Shape in roll, wrap in wax paper, and place in ice box for several hours or overnight. Slice about 1/4" thick. Bake in 400 degree oven approximately 10 minute Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Oatmeal Raisin Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup margarine; softened 1/2 cup shortening 1 cup brown sugar 1/2 cup sugar 2 eggs 2 tablespoons water 2 tablespoons corn syrup 2 teaspoons vanilla 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ginger

1 1/2 1 1 3 1

cups teaspoon teaspoon cups cup

flour; unsifted baking soda salt oats, old fashioned raisins

Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks.

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One Bowl Macaroons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/3 cups flake coconut 1/3 cup sweetened condensed milk 1/2 teaspoon vanilla Combine all ingredients, mixing well. Drop from teaspoon 1" apart onto well-greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, or until golden brown. Remove at once from baking sheets. Makes about 2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - NOTES : VARIATION: Chocolate Macaroons: Fold in 1 square melted semi-sweet chocolate before baking.

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Pan Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 stick butter 1 cup graham cracker crumbs 1 cup flake coconut 1 cup pecans -- chopped fine 1 cup chocolate chips 1 can Eagle Brand milk -- (6 oz.) In 9x9 inch square pan melt butter, sprinkle crumbs over butter. Sprinkle each remaining ingredient over top of pan. It will mix itself while cooking. Bake at 350 degrees for 30 minutes. If cooked in Pyrex dish, cook at 300 degrees. Let stand a few minutes and cut in small squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Peanut Butter And Jelly Cookies Recipe By : Gold Medal, The Best of Holiday Baking Serving Size : 42 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup peanut butter 1/4 cup shortening 1/4 cup butter or margarine -- softened 1 egg 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup peanuts -- finely chopped jelly or jam Mix the sugars, peanut butter, shortening, margarine and egg in a large bowl. Stir in the flour, baking soda, baking powder and salt. Cover and refrigerate for about 3 hours, or until firm. Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the balls in the peanuts. Place about 3 inches apart on ungreased cookie sheets; press thumb in the center of each cookie. Bake for 10 to 12 minutes, or until set but not hard. Spoon a small amount of jelly into the thumbprint. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Variation. Peanut Butter Cookies: Omit the peanuts and jelly. Shape the dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Flatten slightly in a crisscross pattern with a fork dipped in flour. Bake for 9 to 10 minutes, or until light brown. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Makes 3 dozen. Nutrition Analysis: 110 calories, 2g protein, 12g carbohydrate, 6g fat, 5mg cholesterol, 75mg sodium.

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Peanut Butter Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup soft shortening 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 Egg 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon soda 1/4 teaspoon salt Mix together shortening, peanut butters, sugars and egg. Sift together flour, baking powder, soda and salt. mixture. Mix well. Chill dough. Roll in balls, flatten with fork. Bake until set, not hard, at 375 degrees, about 10 to 12 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Add to peanut butter

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Peanut Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 6 1 1

1/4 1/2

cup teaspoon teaspoon tablespoons cup cup cup

1/4

flour baking powder salt butter sugar Egg -- well beaten Grated rind -- 1 lemon peanuts -- coarsely chopped milk

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg, lemon rind, and peanuts, and mix well. Add flour, alternately with milk. Beat after each addition until smooth. Drop by teaspoons on greased baking sheet and bake in hot oven (475 degrees) 8 minutes or until done. Makes 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Pecan Butter Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup brown sugar -- firmly packed 3/4 cup butter or margarine -- room temperature 1/4 cup milk 1 teaspoon vanilla 1 egg 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt

1

cup

pecans -- coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and salt together. Add flour mix together to creamed mix; blend to make a smooth dough. Add pecans. Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375: for 10-12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks. VARIATIONS: Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along with the pecans. Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

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Pfeffernusse (Pepper Balls) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups flour; unbleached, unsifted 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon cloves; ground 1/2 teaspoon mace 1 teaspoon allspice; ground black pepper; as desired 1 1/4 cups honey 2 tablespoons butter 2 eggs; large 1 cup confectioners' sugar 1 teaspoon vanilla water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pineapple Walnut Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cans crushed pineapple -- drained (8 oz. -- each) 1/2 cup butter -- softened 1/2 cup brown sugar 1/2 cup white sugar 1 Egg 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1 cup ground walnuts 1 1/2 teaspoons baking soda Mix all ingredients together. Chill 1 hour Bake at 350 degrees. Makes 3 dozen cookies Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Pistachio Butter Cookies

Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter -- room temp 1 cup sugar 1 egg yolk 1 tablespoon whipping cream 1/2 teaspoon vanilla 2 cups flour 1/2 cup pistachio nuts -- finely chop or- walnuts -- finely chop Cream butter in mixing bowl. Gradually add sugar, beating until light and fluffy. Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour. Mix until blended. Spoon mixture into a pastry bag with a large open star, 3/4" diameter tip, filling bag half full (or use cookie press). Onto ungreased baking sheets, pipe out cookies, 2" apart. Sprinkle with nuts. Bake at 350: for 15 minutes. Remove cookies to racks for complete cooling.

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Poppy Seed Hamantaschen Recipe By : Austin Statestman; Jan 31, 1994 Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 cups all-purpose flour -- divided 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup shortening 5 eggs -- divided 1 cup honey ---poppy seed filling--2 cups poppy seeds 1 cup milk 3/4 cup honey 1 teaspoon lemon peel 1/2 cup raisins Combine 5 cups flour, salt and baking powder; mix well. Make a well in

the center and add shortening, 4 eggs and honey. dough is formed, adding flour as needed.

Work

together until

Roll out thinly and cut into 4-inch circles. Place 1 tablespoon filling on each; fold up three sides and press together into triangles, leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350F for 20 minutes or until browned. Filling: Grind the poppy seeds; combine with the milk and honey. Cook over low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins. Cool.

- - - - - - - - - - - - - - - - - NOTES : 5 to 6 cups of flour needed. 201 calories per serving.

*

Exported from

MasterCook

*

Post Toastie Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Egg whites -- stiffly beaten 1 cup sugar 2 cups corn flakes 1 cup pecans 1 teaspoon vanilla Beat egg whites until very stiff. Gradually add sugar, beating until thoroughly incorporated into egg whites. Stir in vanilla.

Fold in corn flakes and chopped nuts. Drop in small mounds on lightly greased cookie sheet. Bake at 250 degrees until lightly browned. When golden, remove cookie sheet from oven and let cookies cool before removing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Prune Oatmeal Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup finely chopped pitted prunes 3 cups quick rolled oats 1 But butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 Eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Mix chopped prunes and oatmeal. Cream butter and sugars. Mix flour, soda and salt. Mix in prune-oats mixture. Shape into 1" balls. Place on cookie sheet. Press flat with cup that has been dipped in Set aside.

Beat in eggs and vanilla until smooth. Stir into creamed mixture.

sugar. Bake in 350 degree oven 14 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Raggedy Jean Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup brown sugar 1 cup shortening 1 Egg 1 teaspoon maple flavoring 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 can shredded coconut -- (4 oz.) Granulated sugar Beat together brown sugar, shortening, egg and maple flavoring until fluffy. Add flour, baking powder and salt; mix well. Stir in coconut. Drop by spoonfuls 2" apart onto greased cookie sheet. Dip bottom of greased small glass into granulated sugar and press cookie flat. (Edge will be ragged.) Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes 5 dozen.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Raisin Surprises Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter 1/2 cup brown sugar -- firmly packed 1 Egg -- well beaten 1 teaspoon vanilla 1/3 cup milk Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla; than add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Chill until firm enough to roll. Roll 1/4 inch thick on slightly floured board. Cut with 2 1/2" cooky cutter. Place 1 tsp. raisin filling on a circle, and place another circle on top, pressing edges together. Bake in hot oven (425 degrees) 6 to 8 minutes. Makes 4 dozen cookies. RAISIN FILLING FOR RAISIN SURPRISES 2 Cup raisins, chopped 2/3 Cup sugar 2/3 Cup boiling water 2 Tbsp. lemon juice 1 Tbsp. butter Cook raisins, sugar, and water 6 to 8 minutes or until thick, stirring constantly. Remove from fire; add lemon and butter. Figs or dates may be substituted for raisins. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Ranger Cookies Recipe By : Karen Breding Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup shortening -- butter flavor 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup oatmeal 2 cups corn flakes 1 cup coconut 1 cup pecans 1 cup milk chocolate chips 1. 2. 3. 4. Cream shortening, sugars, vanilla. Mix flour, baking soda, baking powder and salt by hand.

Add oatmeal, corn flakes, coconut, pecans, and chocolate chips. Bake for 10 - 12 minutes at 375 degrees.

Barb's Note: Karen made these as large cookies and they were so good. Another name she used was "cow chips" because of the size.

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Raspberry Meringues (Pressed Cookies) Recipe By : Jo Merrill Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 large egg whites -- room temp 1/4 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 1/4 cup raspberry preserves 6 drops red food coloring Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue with pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper. Makes 3 dozen. Cecelia Rubio--winner at Del Mar County Fair, 1993

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Refrigerator Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 1 Egg -- slightly beaten 1 1/2 cups flour 1/4 teaspoon soda 2/3 cup brown sugar 1/3 cup white sugar 1/2 teaspoon salt

1

teaspoon

vanilla

Cream butter, add sugar and egg. Sift flour with soda. Add salt and vanilla. Shape in roll or several small rolls. refrigerator. Wrap in waxed paper and store in Add to cream mixture.

Slice off with sharp thin knife and bake on cookie sheet in 400 degree oven for 8 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Rice Crispie Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 pound margarine 1 cup sugar 2 tablespoons cream -- canned 1 cup chopped dates 3 1/2 cups rice crispies 1 cup chopped pecans 1 can coconut flakes Mix first 4 ingredients in heavy boiler and cook slowly for about 10 minutes or until sugar is melted and dates are well blended. Stir while cooking and be sure heat is low. Remove form heat and add nuts and rice crispie. While mixture is still hot. Make into balls and roll into coconut flakes. Butter hands or better still, use small plastic bags on hands and butter them. They will help keep some heat away from hands.

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Sand Tarts Recipe By : Joyce Ware Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 egg -- beaten 1/4 cup sugar 1/2 cup ground pecans 1/4 cup margarine 2 1/4 cups sifted flour pecan halves -- for topping Combine egg, sugar and ground pecans. Work margarine with a spoon until fluffy and creamy, then combine with the nut mixture and mix well. Add flour and mix thoroughly. Press through cookie press onto greased cookie sheet., place a pecan half on top of each cookie. Bake at 375 degrees for 15 minutes. Makes about 64 cookies.

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Sandtortchen (Sand Tarts) Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups sugar 2 cups butter 2 eggs; large 4 cups flour; unbleached, unsifted

1

egg white; large, beaten sugar cinnamon pecan; halves

Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Place a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.

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Snickerdoodles Recipe By : Serving Size : 54 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 3/4 cup brown sugar 3/4 cup sugar 1 teaspoon sugar 2 eggs 1 3/4 cups flour, all-purpose 2 cups uncooked oats 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt Heat oven to 375F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

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Springerle (Molded Christmas Cookies) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 eggs; large 2 cups sugar 1 teaspoon anise extract 4 1/2 cups cake flour; sifted NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.

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Spritzgeback (Spritz Cookies) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter

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

cup teaspoon cups teaspoon teaspoon

confectioners' sugar egg; large egg yolk; large almond or lemon extract flour; unbleached, unsifted salt baking powder

Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies.

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Stone Jar Molasses Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups sifted flour 1 teaspoon baking powder 1 1/2 teaspoons ginger 1 teaspoon salt 1 cup molasses 1/2 cup butter 2 teaspoons soda Sift flour once, measure, add baking powder, ginger and salt, and sift again. Heat molasses, remove from fire; add butter and soda. gradually. Chill. Roll very thin on slightly floured board. Add flour

Cut with floured cooky cutter. Remove from pan

Bake in moderate oven (350 degrees) 10 minutes. carefully. Cool. Store in stone jar. Makes 3 1/2 Dozen cookies.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sugar Cookies Recipe By : Gladys Wotipka Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 stick butter 1 egg 1 pinch salt 2 1/2 cups flour 1 teaspoon soda 1 cup sugar 1/2 cup cooking oil 1/2 teaspoon vanilla 1 teaspoon cream of tartar 1/2 teaspoon nutmeg Cream butter, oil and sugar until light and creamy. Add vanilla, salt, flour, soda and cream of tartar. Form into one inch balls, flatten with fork on greased cookie sheet. Bake in 350 degree oven for 10 minutes.

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Exported from

MasterCook

*

Sugarless Teething Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 egg -- beaten 2 tablespoons honey 2 tablespoons molasses 2 tablespoons oil 1 teaspoon vanilla extract 3/4 cup flour -- white or wheat 1 tablespoon soy flour 1 tablespoon wheat germ 1 1/2 tablespoons nonfat dry milk Combine ingredients. Roll out dough thinly and cut in finger length rectangles. Bake at 350 on an ungreased cookie sheet for 15 minutes. Cool and store in an airtight container.

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Swedish Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound butter 1 1/2 cups granulated sugar 1/2 cup strong -- cold instant coffee 2 teaspoons vanilla

1 4

cup cups

cocoa quick rolled oats -- uncooked

Cream together butter and sugar. Add coffee, vanilla and cocoa and mix well. Add rolled oats and mix. Shape into 1" balls and roll in granulated sugar. Place on cookie sheet in refrigerator to dry overnight. Store in tight container at least 24 hours before serving. Makes about 5 dozen.

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Toll House Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter -- softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 Eggs 2 cups Nestle' Toll House Semi-sweet Chocolate -- Morsels 1 cup chopped nuts -- optional Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. and nuts. Gradually add flour mixture. Stir in chocolate morsels

Drop by tablespoonfuls onto ungreased cookie sheets. Bake 9 - 11 minutes. Makes 5 dozen 2 1/4" cookies. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Toll House Pan Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups unsifted flour 1 teaspoon baking soda 1 cup butter -- softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 Eggs 2 cups Nestle's Semi-sweet Real Chocolate -- Morsels 1 cup chopped nuts Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Spread into greased 15x10x1" baking pan. Bake at 375 degrees 20 minutes. Cool; cut into 2" squares. Makes 35 squares. Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Traditional Decorated Christmas Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup butter -- unsalted 1/2 cup sugar 1 egg 1 tablespoon lemon peel; finely grated 1 teaspoon vanilla 1/4 teaspoon salt 2 1/4 cups flour; unsifted 1 tablespoon water; (use 2 if req'd) -----------icing-----------3 egg whites 1 pound powdered sugar 2 teaspoons water; (use 3 if req'd) food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots.

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Traditional Hamantaschen Recipe By : The Jewish Festival Cookbook, p 110 Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope dry yeast 1/4 cup milk -- lukewarm 1/2 cup sugar 1/2 cup butter 1/2 teaspoon salt 1 cup milk -- scalded 2 eggs -- slightly beaten 4 cups all-purpose flour 1 egg yolk Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles. Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch edges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a warm place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.

- - - - - - - - - - - - - - - - - NOTES : 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2 dozen

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MasterCook

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Triple Chocolate Chunk Cookies Recipe By : Ann Miner Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 semisweet chocolate squares -- * 6 ounces white chocolate -- chips or chunks 2 1/2 cups all-purpose flour 1 teaspoon baking soda 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. 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. from baking sheets to racks to cool. Remove Cut remaining 6

* 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 Nut Ice Box Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups sifted flour 3 teaspoons baking powder 1/4 teaspoon salt 1 cup butter 1/2 cup brown sugar -- firmly packed 2 cups granulated sugar 2 Eggs -- well beaten 1 cup nut meats -- chopped 1 tablespoon vanilla Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugars gradually, and cream well. Add eggs, nuts, and vanilla. Add flour gradually. Chill overnight or until hard

Shape into rolls, 1 1/2" in diameter. enough to slice. Cut into thin slices.

Bake in hot oven (425 degrees) 10 minutes. Makes 6 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Wheat Germ Ahs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup raisins 1/2 cup butter -- softened 1/2 cup light brown sugar -- packed 1/4 cup granulated sugar 2 Eggs 1 teaspoon vanilla extract 3/4 cup vacuum packed wheat germ 1/2 cup quick oats -- or old fashioned -- oats 1 cup flour 1/2 teaspoon salt 1/2 teaspoon cinnamon Vanilla ice cream Chocolate glaze -- see recipe Whir raisins in electric blender, stop and fashion, until pureed. Beat 1/2 cup butter with sugars. Beat in eggs, vanilla and raisins. Add wheat germ, oats, flour, salt and cinnamon. Blend well. Form into 24 balls.

Chill dough about 1/2 hour until it can be shaped. Place 4" apart on lightly greased baking sheets. with bottom of moistened glass dipped in sugar.

Flatten to 3" rounds

Bake in 350 degree oven 10 to 12 minutes or until done. Remove from baking sheets and cool on racks. Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining cookies. Press together sandwich fashion. Place on tray. Freeze until firm. Dip each sandwich halfway into pan. chocolate glaze. Place upright in loaf

Return to freezer to set chocolate. Wrap each sandwich separately and store in freezer. Yield: 12 ice cream sandwiches

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Whiskey Cookies Recipe By : Lizzie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups pecans 1 can pineapple -- drained (8 oz.) 1 jar cherries -- drained (8 oz.) 1/2 pound dates 3 1/4 cups flour -- divided 1 stick oleo 1 1/2 cups brown sugar 4 Eggs -- beaten 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon clove 2 teaspoons soda 5 tablespoons milk 1/2 cup whisky Coat pecans, pineapple, cherries and dates with 3/4 cup flour. Mix all remaining ingredients together. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Add fruit.

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White Chocolate Chip Cookie With Macadamia Nuts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon baking soda 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 COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHTLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETELY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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Worlds Greatest Cookie Recipe By Serving Size Categories : Dana,11 and Jessica, 15 of San Diego : 72 Preparation Time :0:00 :

Amount -------1 1 1 1 2 2 1 6

Measure -----------cup cup cup cup large cups teaspoon ounces

Ingredient -- Preparation Method -------------------------------butter, or margarine peanut butter, crunchy sugar brown sugar -- packed eggs flour,all-purpose baking soda chocolate chips,semi-sweet

This recipe was a first place winner for youth category at the Del Mar county fair,1993. The two girls won ribbons in several events. Cream butter and peanut butter together; gradually add both sugars and cream until well blended. Sift together flour and soda; add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake in preheated 325 degree oven for 15 minutes. Jo Anne Merrill

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