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* Exported from MasterCook *

Acorns

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Aggression Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Almond Cookie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 1/2 cups butter
1/2 teaspoon almond flavoring
1 8 ounces can almond paste
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon soda

Cream butter, sugar, and almond flavoring until light and fluffy. Add egg
and almond paste and beat thoroughly. Add sifted dry ingredients and beat
until well blended. Chill dough for about 2 hours.Form into balls,
shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie.
Place on ungreased cookie sheet and press gently with small fruit glass
which has been dipped in granulated sugar. Bake at 350 until delicately
browned, about 12 minutes.

NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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
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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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* Exported from MasterCook *

Amaretti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Anise Biscotchos

Recipe By : From My Grandmother's Kitchen (A Sephardic Cookbook)


Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 large eggs
1/4 teaspoon anise extract
2 teaspoons vanilla extract
1 teaspoon baking powder
3 tablespoons anise seed
5 cups 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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* Exported from MasterCook *

Aniseed Charabeli

Recipe By :
Serving Size : 300 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Aniseed Cookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Apple Cheddar Cookies

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
1/2 cup sugar
1 egg; lg
1 teaspoon vanilla
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon; ground
1/2 teaspoon salt
6 ounces cheddar; sharp, shredded
1 1/2 cups apples; cored,peeled,chopped
1/4 cup 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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* Exported from MasterCook *

Austrian Chocolate Balls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 Cups All-Purpose Flour
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 like those for traditional chocolate chip
cookies, except that he adds more flour and chocolate. The extra flour
helps maintain a plump shape and keeps the cooky from spreading. Brief
baking at a high temperature forms a crust on the outside and maintains a
moist, chewy interior.

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NOTES : Possum Kingdom Lake Cookbook


* Exported from MasterCook *

Best Cookie Ever

Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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NOTES : Measure oatmeal and blend in a blender to get a fine powder

* Exported from MasterCook *


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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* Exported from MasterCook *

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 Tablespoon milk
1 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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NOTES : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Braune Zucker Platzchen (Brown Sugar Cookies)


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 teaspoon vanilla
2 eggs
2 cups gold medal all-purpose flour
2 cups raisin nut bran cereal
1 1/2 cups flaked or shredded coconut
1 teaspoon baking soda
1/2 teaspoon 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Add nuts.

Drop on greased cookie sheet.

Bake at 350 degrees for 10 minutes or until brown.

Roll in powder sugar while hot.

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* Exported from MasterCook *


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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 ounces semi-sweet chocolate morsels
1 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Remove from the cookie
sheets.

Variation. Chocolaty Shortbread Cookies: Prepare the dough as directed


above. Shape the dough into 1-inch balls. Place 2 inches apart on
ungreased cookie sheets. Flatten slightly with a glass dipped in sugar.
Bake for 8 to 13 minutes, or until set. Cool for 1 minute; remove from
the cookie sheets.

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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Add flour alternately with cream, mixing
well. Add coconut. Chill.

Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut
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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* Exported from MasterCook *

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. Beat egg whites until stiff; add sugar very slowly, beating
constantly. 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 large can milk
3 cups 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 egg yolk
1 teaspoon vanilla
2 1/2 cups 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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* Exported from MasterCook *

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 into creamed mixture.

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

Possum Kingdom Lake Cookbook


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

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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Cool on rack.

Makes about 45 cookies.

Possum Kingdom Lake Cookbook

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


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* Exported from MasterCook *

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. Gradually
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

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* Exported from MasterCook *


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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* Exported from MasterCook *

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 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 Eggs
1 cup 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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* Exported from MasterCook *

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. Make balls and dip in
chocolate mixture.

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

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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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.

Sift flour, soda and salt together. Add to egg mixture.

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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* Exported from MasterCook *

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 frosting-
1/4 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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* Exported from MasterCook *

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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* Exported from MasterCook *

Hermits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup shortening
1 cup sugar
2 Eggs -- well beaten
1 cup seeded raisins
2 tablespoons 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. Bake in hot oven (375
degrees) 10 to 15 minutes.

Makes 4 dozen hermits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Macadamia,raspberry,white Chocolate Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter
1/3 cup brown sugar -- packed
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
8 ounces white chocolate chips -- or chopped white cho
1 cup 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!

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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[

* Exported from MasterCook *


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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* Exported from MasterCook *

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 cup butter or margarine
--at room temperature
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon maple extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup pecans -- finely chopped
24 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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* Exported from MasterCook *

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. Place in saucepan and
boil for 3 minutes.
add oatmeal and vanilla. Drop by teaspoons on dish and cool.

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* Exported from MasterCook *

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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* Exported from MasterCook *

Mighty Oak Tree Cookies (No-Bake)

Recipe By : Jo Anne Merrill


Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1/4 cup margarine
1 teaspoon vanilla extract
1 1/2 cups powdered sugar,sifted
1/2 cup flour,all-purpose
1 cup chocolate chips -- melted
1/2 cup 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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* Exported from MasterCook *

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 MM


by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

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* Exported from MasterCook *

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. (I bake mine 10 - 12 minutes).

Makes 7 dozen.

Possum Kingdom Lake Cookbook

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


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* Exported from MasterCook *

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. Sprinkle top with sugar.

Bake.

Possum Kingdom Lake Cookbook

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

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* Exported from MasterCook *

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 tablespoon ground cinnamon
-----cookies-----
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- pack
1/2 cup sugar
1 cup salted butter -- soft
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 300:F. In a small bowl combine sugar and cinnamon for
topping. 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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--

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


* Exported from MasterCook *

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. Remove
from heat and beat in remaining ingredients.

Lay out on counter new foil, enough to put cookies on. Drop 1 teaspoon on
foil and let stand till its gets hard and dry.

Makes about 60 cookies.

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* Exported from MasterCook *

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 teaspoon vanilla
1 Pinch salt
3 cups oatmeal
1/2 package 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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* Exported from MasterCook *

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. Stir.

Drop by teaspoon on waxed paper.


Possum Kingdom Lake Cookbook

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

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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Chill
1 to 2 hours.

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. Add egg yolk and chocolate. Blend
well.

Possum Kingdom Lake Cookbook

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

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* Exported from MasterCook *


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. Add flour, alternately with milk, a
small amount at a time.

Drop by teaspoons on greased baking sheets. Bake in hot oven (400


degrees) 10 minutes.

Makes 2 dozen.

Possum Kingdom Lake Cookbook

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

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* Exported from MasterCook *

Oatmeal Ice Box Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 Eggs
1 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
3 cups oatmeal
1 1/2 teaspoons 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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* Exported from MasterCook *

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 cups flour; unsifted
1 teaspoon baking soda
1 teaspoon salt
3 cups oats, old fashioned
1 cup 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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* Exported from MasterCook *

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


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NOTES : VARIATION: Chocolate Macaroons: Fold in 1 square melted


semi-sweet chocolate before baking.

* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Add to peanut butter
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

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* Exported from MasterCook *

Peanut Drop Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1/2 cup sugar
1 Egg -- well beaten
Grated rind -- 1 lemon
1 cup peanuts -- coarsely chopped
1/4 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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.
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* 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Work together until
dough is formed, adding flour as needed.

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.

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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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* Exported from MasterCook *

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. Set aside.

Cream butter and sugars. Beat in eggs and vanilla until smooth.

Mix flour, soda and salt. Stir into creamed mixture.

Mix in prune-oats mixture.

Shape into 1" balls.

Place on cookie sheet. Press flat with cup that has been dipped in
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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Cream shortening, sugars, vanilla.

2. Mix flour, baking soda, baking powder and salt by hand.

3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.

4. 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 to cream mixture.

Add salt and vanilla.

Shape in roll or several small rolls. Wrap in waxed paper and store in
refrigerator.

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Spritzgeback (Spritz Cookies)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2/3 cup confectioners' sugar
1 egg; large
1 egg yolk; large
1 teaspoon almond or lemon extract
2 1/4 cups flour; unbleached, unsifted
1/4 teaspoon salt
1/2 teaspoon 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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* Exported from MasterCook *

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. Add flour
gradually. Chill.

Roll very thin on slightly floured board. Cut with floured cooky cutter.

Bake in moderate oven (350 degrees) 10 minutes. Remove from pan


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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* Exported from MasterCook *

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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NOTES : Do not chill dough.


* 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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* Exported from MasterCook *

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 cup cocoa
4 cups 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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* Exported from MasterCook *

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. Gradually add flour mixture. Stir in chocolate morsels


and nuts.

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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


dozen

* Exported from MasterCook *

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. Cut remaining 6


squares chocolate into large chunks.

Sift together flour, baking soda and salt in small bowl.

Beat butter in large bowl until creamy. Gradually beat in brown sugar and
granulated sugar until light and fluffy. Beat in eggs and vanilla. Then
beat in melted chocolate.

Beat flour mixture into chocolate mixture until well blended. Stir in
semisweet chocolate chunks and white chocolate chips or chunks.

Drop the dough by rounded tablespoons, 2 inches apart, onto ungreased


baking sheets.

Bake for 10 to 12 minutes or until slightly browned around edge. Remove


from baking sheets to racks to cool.

* you may substitute 8 ounces semisweet chocolate chips for the squares.
You will be melting 2 ounces and using the rest as chips.
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* Exported from MasterCook *

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.

Shape into rolls, 1 1/2" in diameter. Chill overnight or until hard


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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* Exported from MasterCook *

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.

Chill dough about 1/2 hour until it can be shaped. Form into 24 balls.

Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds
with bottom of moistened glass dipped in sugar.

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 chocolate glaze. Place upright in loaf
pan.

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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* Exported from MasterCook *

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. Add fruit.

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


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* Exported from MasterCook *

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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* Exported from MasterCook *

Worlds Greatest Cookie

Recipe By : Dana,11 and Jessica, 15 of San Diego


Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter, or margarine
1 cup peanut butter, crunchy
1 cup sugar
1 cup brown sugar -- packed
2 large eggs
2 cups flour,all-purpose
1 teaspoon baking soda
6 ounces 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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