                    *  Exported from  MasterCook II  *

                       150 Year Old Oatmeal Cookies

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
     3/4  cup           Lard
   3      each          Egg yolks
   2      cups          Flour
   2      cups          Oatmeal -- old fashioned
     1/2  cup           Raisins -- chopped
     1/2  cup           Walnuts -- chopped
                        -----DISOLVE IN 1/2 C. WATER-----
   1      teaspoon      Soda
   1      teaspoon      Cinnamon
   3      each          Egg whites -- well beaten

Mix ingredients, add the egg whites last.  This is a very stiff mixture - but do not moisten.  Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb

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                    *  Exported from  MasterCook II  *

                            7  LAYER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  stick         butter
   1 1/2  cups          graham cracker crumbs
   1      can           Eagle Brand milk
   6      ounces        chocolate chips
   6      ounces        butterscotch chips
   6      ounces        coconut
   6      ounces        nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan.  Press graham cracker crumbs into pan.  Pour can of Eagle Brand milk over graham cracker crumbs.  Sprinkle chocolate chips and butterscotch chips and nuts over mixture.  Sprinkle coconut on top.  Bake at 350 degrees until coconut browns, (approximately 15 minutes).

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                    *  Exported from  MasterCook II  *

                        ADA FRENCH SPONGE COOKIES

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           CAKE FLOUR
     3/4  teaspoon      BAKING POWDER
     1/4  teaspoon      SALT
   3                    EGGS -- SEPARATED
     1/2  teaspoon      ALMOND EXTRACT
     1/4  teaspoon      VANILLA EXTRACT
   6      tablespoons   SUGAR

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.

 With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.

 one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

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                    *  Exported from  MasterCook II  *

                         Air or Meringue Cookies

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Egg whites
     1/4  teaspoon      Cream of tartar
     3/4  cup           Sugar
   3      tablespoons   Cocoa

1. Beat egg whites with cream of tartar in large mixing bowl until foamy.
2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

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                    *  Exported from  MasterCook II  *

                              Almond Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
   1 1/2  cups          Butter
     1/2  teaspoon      Almond flavoring
   1      8 ounces Can  almond paste
   1 1/2  cups          Flour
     1/2  teaspoon      Baking powder
     1/4  teaspoon      Soda

  Cream butter, sugar, and almond flavoring until light and
fluffy.  Add egg and almond paste and beat thoroughly.  Add
sifted dry ingredients and beat until well blended.  Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes.  NOTE:  you can
also add 3/4 cup chopped fine almonds to give  added flavor.

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                    *  Exported from  MasterCook II  *

                           Almond Spice Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          All-purpose flour
   2      teaspoons     Instant coffee powder
   3      teaspoons     Cinnamon
     1/2  teaspoon      Almond extract
   1      teaspoon      Ginger
   1      cup           Granulated sugar
     1/2  teaspoon      Salt
   1      cup           Dark brown sugar -- *
   1      teaspoon      Baking soda
   3      large         (extra) or jumbo eggs
   1      cup           Butter
  10      ounces        Slivered blanched almonds**

* firmly packed ** (2 1/2 - 3 cups)  These cookies go well with after dinner coffee or tea.

 In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.

 In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.

 Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.

 Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.

 Preheat oven to 375ø. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.

 Bake the cookies for about 10-12 minutes at 375ø. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.

 Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

 Randy Shearer

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                    *  Exported from  MasterCook II  *

         Annette Funicello's Peanut Butter Chocolate Chip Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 30   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour -- unsifted
   1      cup           sugar
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
     1/2  cup           margarine -- corn oil softened (1
     1/2  cup           peanut butter -- Skippy creamy or Sup
   2                    egg
   1      tablespoon    water
   1      teaspoon      vanilla
   6      ounces        semisweet chocolate chips -- 1 cup

  In small bowl stir together flour, sugar, baking soda, and salt.  In large  bowl with mixer at low speed beat together margarine, peanut butter, eggs,  water, and vanilla just until blended.  Add flour mixture, beat until  blended.  Increase speed to medium; beat 2 minutes.  Optional:  stir  chocolate pieces into batter.  Drop by rounded tablespoonfuls 3 inches apart  onto ungreased cookie sheets.  Flatten slightly with floured bottom of  glass.  Bake in 375 F oven 10 to 12 minutes or until lightly browned.  Cool  on wire rack.  Store in tightly covered container.  Makes about 2-3 dozen.   Peanut Butter Oat Cookies:  decrease flour to 1 cup, add 1 cup quick oats.   (Special thanks to Skippy Peanut Butter.)  [The Great American Peanut  Butter Book, by Larry and Honey Zisman, pg 18; St.  Martin's Press, New York,  1985.  ]
  [I made these last night to pack for my trip to Reno.  Whatever you do,  don't use creamy peanut butter!  With just 1/2 cup nut butter mixed with 2  cups flour, the nut taste gets kind of lost.  I used almond butter; we also  used Can't believe it's not butter for the margarine.  Don't round those Tbspfulls  too high, as these cookies wind up a bit on the large size.  I also forgot  about flattening them out; oh well...  What I have are chocolate chip  cookies (mini-chips), with a faint almond flavor.  ]

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                    *  Exported from  MasterCook II  *

                        Applesauce-Raisin Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable oil
     1/4  cup           sugar
   1                    egg
   1      teaspoon      vanilla extract
     1/2  cup           unsweetened applesauce
     1/2  cup           whole wheat flour
     1/2  cup           unbleached flour -- white
   2      teaspoons     baking powder
     1/2  teaspoon      baking soda
   1      teaspoon      ground cinnamon
     1/8  teaspoon      ground cloves
     1/2  cup           rolled oats
     1/2  cup           raisins -- dark or golden

  Cream the oil and sugar together.  Add the egg and beat until light., Blend  in the vanilla and applesauce.  Stir the flours, baking powder, baking  soda, cinnamon, cloves, oats and raisin into the creamed mixture.  Blend  well.   Drop by teaspoonfuls onto lightly-oiled baking sheets.  Bake in a  375-degree oven for 10 minutes.   Cool on a wire rack.   Exchange Value:  1/2 Fruit Exchange + 1/2 Fat Exchange

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                    *  Exported from  MasterCook II  *

                            Baby Ruth Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter -- softened
   3      cups          Flour -- sifted
     3/4  cup           Peanut butter -- smooth
   1      teaspoon      Baking powder
   1 1/2  cups          Sugar
     1/2  teaspoon      Salt
   2                    Eggs -- beaten
     2/3  cup           Milk
   1 1/4  teaspoons     Vanilla
   5                    Baby Ruth bars, 1.9oz -- cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.

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                    *  Exported from  MasterCook II  *

                      Baker's Chocolate Chip Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 72   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
   1      teaspoon      vanilla
   1      teaspoon      baking soda
   2                    egg
     1/2  teaspoon      salt
   1      cup           nuts -- coarsely chopped
  12      ounces        semisweet chocolate chips
   1      cup           butter or margarine -- softened (2 sticks)
     3/4  cup           firmly packed brown sugar
     3/4  cup           granulated sugar

  Mix flour with baking soda and salt; set aside.  Beat butter, sugars,  vanilla and eggs until light and fluffy.  Blend in flour mixture.  Stir in  nuts and chips.  Drop from teaspoon, 2 inches apart, onto ungreased baking  sheets.  Bake at 375 for about 10 minutes or until golden brown.  Makes about  6 dozen.

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                    *  Exported from  MasterCook II  *

                         BANANA  COOKIE  SANDWICH

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bananas
                        Mayonnaise
                        "Dixie" Vanilla Cookies (available at Food

Made like a sandwich with ripe banana rounds between two cookies.  These are large, flat vanilla cookies, so rich creamy mayonnaise can be spread on the inner side of both.  Place in plastic sandwich bag or other wrap.
Let sit at room temperature for an hour or so, until cookies are moist and soft.  Good for picnics, fishing trips, etc.

 Science Teacher, SCS

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                    *  Exported from  MasterCook II  *

                  BANANA - OATMEAL - CHOCOLATE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           oleo (1 1/2 sticks)
   1                    egg
   1      cup           bananas -- mashed
   1      cup           white sugar
   1 1/2  cups          flour
     1/2  teaspoon      baking soda
   1      teaspoon      salt
     1/4  teaspoon      nutmeg
   1      teaspoon      cinnamon
   1 3/4  cups          quick oats
   1      package       chocolate chips
     1/2  cup           nuts

Mix all the ingredients together.  Then drop by teaspoon on an ungreased cookie sheet.  Bake 10 to 15 minutes at 400 degrees.

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                    *  Exported from  MasterCook II  *

                           Banana Fudge Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 42   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18 1/2  ounces        chocolate cake mix -- Package
     1/3  cup           ripe banana -- Mashed
   1                    egg
   2      tablespoons   water
   6      ounces        semisweet chocolate bits

 Combine cake mix, bananas, egg, and water in a bowl.  Beat with electric mixer at medium speed until smooth.  Stir in chocolate pieces.  Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets.  Bake in 350 degree oven 8 minutes or until done.  Remove from baking sheets; cool on racks.  Makes 3 1/2 dozen.

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                    *  Exported from  MasterCook II  *

                          BASIC  COOKIE  RECIPE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft shortening (part butter)
     1/4  cup           dark brown sugar
     1/2  cup           white sugar
   1      teaspoon      vanilla
   1                    egg
   1 1/8  cups          sifted Nunn-Better all-purpose flour
     1/2  teaspoon      salt
     1/4  teaspoon      soda

Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dark brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla and 1 egg.

 Sift together and stir in 1 1/8 cups sifted Nunn-Better all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon soda.  Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet.  Bake at 375 degrees for 8 to 10 minutes.  Yield: about 3 dozen 2 inch cookies.

 For delicious flavor variations, try any of the following suggestions.

 ÕþBVARIATIONS:þb Õ 1.  Add 1 cup shredded coconut to above recipe, or  2.  Add 1 (6 ounce) package chocolate chips, or  3.  Add 1 cup chopped nuts, or  4.  Add chocolate chips and nuts, or  5.  Add nut-stuffed dates, coat each date thoroughly with cookie batter, or  6.  Add 1 square melted unsweetened chocolate and 1 cup nuts.

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                    *  Exported from  MasterCook II  *

                           Beacon Hill Cookies

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Egg whites
     1/2  cup           Sugar
     1/2  teaspoon      Vinegar
     1/2  teaspoon      Vanilla
   1      cup           Chocolate chips
     3/4  cup           Chopped walnuts or pecans

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.

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                    *  Exported from  MasterCook II  *

                         BETTY  CROCKER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
     1/2  cup           powdered sugar
   2 1/4  cups          flour
     1/4  teaspoon      salt
     3/4  cup           nuts -- finely chopped
   1      teaspoon      vanilla


 Cream butter and sugar, add other ingredients and mix well.  Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees.
While still warm, roll in powdered sugar.  Roll in sugar again when cold.

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                    *  Exported from  MasterCook II  *

                     BETTY  CROCKER  CRUNCHY  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
   1      cup           brown sugar
     1/2  cup           Crisco
   2                    eggs
   3      cups          flour
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           nuts

Put all ingredients together.  Roll into balls, flatten with glass that has been dipped in sugar.  Bake at 350 degrees.

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                    *  Exported from  MasterCook II  *

                       BIG  BANANA  CEREAL  COOKIE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   1      teaspoon      soda
     1/2  teaspoon      nutmeg
   1 1/4  cups          shortening
   2      cups          mashed ripe bananas
   1      cup           chopped nuts
   2      cups          sugar
     1/2  teaspoon      salt
   1 1/4  teaspoons     cinnamon
   3 1/2  cups          quick oatmeal
   3                    eggs

Cream shortening and sugar.  Add eggs; cream well.  Sift flour, soda, salt, nutmeg and cinnamon together.  Add oatmeal to shortening mixture.  Add flour mixture alternately with mashed bananas.  Add chopped nuts.  Drop on greased cookie sheet.  Bake at 375 degrees for 12 to 15 minutes.  makes large batch of cookies.

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                    *  Exported from  MasterCook II  *

                              Boston Cookies

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Flour
     1/2  cup           Sugar
     1/2  teaspoon      Cinnamon
   1                    Egg -- well beaten
     1/4  teaspoon      Baking soda
     1/2  cup           Chopped nuts

ds Salt                              1/2 c  Raisins 1/4 c  Butter or margarine,softened  Stir together flour, cinnamon, baking soda and salt; set aside.
In medium bowl cream butter; gradually add sugar, creaming well.  Beat in egg.  Thoroughly blend in flour mixture.  Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown.  Makes 36.

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                    *  Exported from  MasterCook II  *

                           Burnt Sugar Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sugar
   1      cup           Milk -- sour
   1      cup           Water -- boiling
   2      cups          Sugar
   3      each          Eggs
                        Salt -- a pinch
   1      cup           Lard
   3      tablespoons   Baking soda
   1      tablespoon    Ginger

Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough.

 Note: No time or temperature given. Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.

 Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH

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                    *  Exported from  MasterCook II  *

                       Butter Cream Filled Cookies

Recipe By     : Jo Anne Merrill
Serving Size  : 50   Preparation Time :0:30
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -- -- Cookies: -----
   1      cup           margarine
   1 1/3  cups          sugar
     1/3  cup           milk
     1/3  cup           dark corn syrup
   1 1/3  cups          rolled oats
   1 1/2  cups          all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      vanilla extract
                        -- -- Filling: -----
   1      tablespoon    all-purpose flour
     1/4  cup           sugar
     2/3  cup           milk
   2                    egg yolks
     1/2  cup           margarine

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
     1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly.
     2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.
     3. Just before serving, put 2 cookies together, sandwich style, with filling.

FILLING:
     Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.

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                    *  Exported from  MasterCook II  *

                       BUTTERCRISP  POTATO  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine -- softened
   1      cup           sugar
   1      cup           brown sugar -- firmly packed
   1      teaspoon      vanilla
   1                    egg
     1/2  teaspoon      salt
   1      teaspoon      soda
   2      cups          flour
   1      cup           Hungry Jack potato flakes (dry)

Preheat oven 375 degrees.  In large bowl cream first four ingredients until well blended.  Beat in 1 egg.  Add remaining ingredients and mix thoroughly.
Shape in 1 inch balls and place on ungreased cookie sheets.  Flatten with the bottom of glass dipped in granulated sugar.  Bake 6 or 7 minutes until golden brown.  Store in a tightly covered container.  Makes 5 dozen.  For a chewier cookie, reduce  cooking time.

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                    *  Exported from  MasterCook II  *

                    CANDIED  FRUIT  CHRISTMAS  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          white sugar
   2      cups          shortening
   3                    eggs
   4      rounded       c. flour
   1      teaspoon      cinnamon
   1      teaspoon      baking soda
   1      teaspoon      baking powder
   1      teaspoon      vanilla
     1/2  pound         bleached raisins -- cut up
     1/4  pound         candied cherries -- cut up
     1/2  pound         dates -- cut up
   2      cups          nuts -- chopped
   6      slices        candied pineapple (3 red -- 3 green, cut up)
     1/2  cup           (extra) flour to stir in fruit immediately

Cream sugar and shortening, add eggs, then beat well.  Add 4 cups flour (measured, unsifted) to which the next 3 ingredients have been sifted.
Add vanilla.  Stir in the bowl of cut up fruit and nuts.  Form rolls in waxed paper and refrigerate overnight.  Slice (1/4 inch thick) and bake at 350 degrees for 10 to 12 minutes.  Don't overbake as the fruit will harden.
Grease cookie sheets.

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                    *  Exported from  MasterCook II  *

                       CAPE  COD  OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
   1      cup           sugar
     1/2  cup           melted butter
     1/2  cup           melted lard
   1      tablespoon    molasses
     1/4  cup           milk
   1 3/4  cups          rolled oats
   1      cup           seeded raisins or nuts -- cut fine or 1/2 c. o
   1 1/2  cups          flour
     1/2  teaspoon      baking soda
   1      teaspoon      cinnamon
     1/2  teaspoon      salt

Beat egg, add other ingredients.  Mix well.  Arrange by spoonfuls on buttered cookie sheets.  Bake in moderately slow oven (325 degrees) for 10 minutes.
If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups.  Makes 75.

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                    *  Exported from  MasterCook II  *

                             CEREAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           oil
   1      cup           brown sugar
   1      cup           white sugar
   1      teaspoon      vanilla
   2                    eggs
   2      cups          flour (1 whole wheat & 1 c. white)
   1      teaspoon      baking powder
   1      teaspoon      baking soda
   1      cup           oatmeal -- uncooked
   1      cup           Bran Flakes
   1      cup           nuts -- chopped (optional)

Mix oil, sugars, vanilla and eggs.  Add the flours, baking powder, baking soda, oatmeal and Bran Flakes.  Mix well.  Batter will be sticky.  Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry).  Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minutes.  Makes about 87 cookies.

 Do not overbake - cookies should be chewy in the middle.

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                    *  Exported from  MasterCook II  *

                       Cherry Date Skillet Cookies

Recipe By     : Land O Lakes Cookie Collection
Serving Size  : 60   Preparation Time :0:00
Categories    : Cookies

  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 II  *

                         CHESS  PIE  BAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST:-----
   1      box           yellow cake mix
   1      stick         butter
   2                    eggs

Mix above ingredients.  Press in a 9 x 13 inch pan.  I use a floured spoon.

 ÕþBFILLING:þb Õ Õ\i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners sugar Õ Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts.  Bake at 350 degrees for 35 minutes.

 Fairfield, Ohio

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                    *  Exported from  MasterCook II  *

                         CHINESE  ALMOND  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           margarine or butter
     3/4  cup           sugar
   1      teaspoon      almond extract
   2      cups          sifted flour
     1/2  teaspoon      baking powder
     1/2  cup           ground almonds
                        Sugar
  36      whole         blanched almonds


 Cream margarine and sugar, add almond extract.  Sift flour and baking powder together.  Mix gradually into margarine mix.  Stir in ground almonds.  Form into balls using rounded tablespoons of dough.  Roll in sugar, place on cookie sheet.  Press flat, top with whole almond.
Bake 10 to 12 minutes at 375 degrees.  Makes 3 dozen.

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                    *  Exported from  MasterCook II  *

                 CHOCOLATE  CHIP/RICE  KRISPIES  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     3/4  cup           packed brown sugar
     1/4  cup           sugar
   1                    egg
   1      teaspoon      vanilla
   1      cup           flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
   2 1/2  cups          Rice Krispies -- crushed to 1 1/2 c.
   1      cup           chocolate chips


 Preheat oven to 350 degrees.  Grease baking sheet.  Cream butter and both sugars.  Beat in egg and vanilla.  Stir together flour, baking powder, baking soda, and salt.  Add to creamed mixture.  Mix well.
Stir in Rice Krispies and chocolate chips.  Drop by level tablespoons onto baking sheet 2 inches apart.

 Bake 8 to 10 minutes or until bottoms are lightly browned.  Let stand 1 minute before removing.  Makes 4 dozen cookies.

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                    *  Exported from  MasterCook II  *

                        CHOCOLATE  CHIPS  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butter
   2      cups          white sugar
   2      cups          brown sugar
   4                    eggs
   2      teaspoons     vanilla
   4      cups          flour
   5      cups          blended oatmeal
   1      teaspoon      salt
   2      teaspoons     baking powder
   2      teaspoons     soda
  24      ounces        chocolate chips
   1                    (8 oz.) Hershey's bar -- grated
   3      cups          nuts -- chopped

Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder and soda.  Add chocolate chips, Hershey's bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.
bake for 10 minutes at 375 degrees.  Makes 112 cookies.  (Recipe may be halved.)  *Measure oatmeal and blend in a blender to a fine powder.

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                    *  Exported from  MasterCook II  *

                    CHOCOLATE  CHIPS  PUDDING  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
   1      teaspoon      baking soda
   1      cup           butter or margarine -- softened
     1/4  cup           sugar
     3/4  cup           brown sugar
   1      package       Jello chocolate or vanilla instant pudding
   1                    tsp.vanilla
   2                    eggs
   1                    (12 oz.) pkg. chocolate chips

Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy.  Beat in eggs, gradually add flour mixtures, then stir in chips.  (Batter will be stiff).
Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.

 Bake at 350 degrees for 8-10 minutes or until lightly brown.

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                    *  Exported from  MasterCook II  *

                     CHOCOLATE  CHOC - CHIP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          flour -- unsifted
   1      teaspoon      baking soda
   1      cup           butter or oleo -- softened
     1/4  cup           granulated sugar
     3/4  cup           light brown sugar -- firmly packed
   1      teaspoon      vanilla
   1                    (4 oz.) pkg. Jello brand chocolate flavor
   2                    eggs
   1                    (12 oz.) pkg. chocolate chips
   1      cup           nuts -- chopped

Mix flour with baking soda.  Combine sugars, butter, vanilla and pudding mix in large bowl.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture.  Then stir in chips and nuts (batter will be stiff).
Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.
Bake at 375 degrees 8 to 10 minutes.  Makes about 7 dozen.

 Starbuck

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                    *  Exported from  MasterCook II  *

                      CHOCOLATE  COOKIE  SANDWICHES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   1      cup           sugar
   1                    egg
   1      teaspoon      vanilla
   1 1/2  cups          sifted all-purpose flour
     1/3  cup           cocoa
     1/2  teaspoon      baking soda
   1      teaspoon      salt
     1/4  cup           milk
                        Creme filling

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy.  Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined.

 Drop by teaspoonfuls onto ungreased cookie sheet.  Bake at 375 degrees for 11 to 12 minutes or just until soft-set (do not overbake).  Cool 1 minute.
Remove from cookie sheet and cool completely on wire rack.

 Prepare creme filling.  Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie.  Repeat with remaining cookies and filling.
(About 15 filled cookies.)

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                    *  Exported from  MasterCook II  *

                        CHOCOLATE  PARTY  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           plus 2 tbsp. melted margarine
   1      cup           brown sugar
   1                    egg
     1/2  cup           milk
   1      teaspoon      vanilla
   1 3/4  cups          flour
   6      tablespoons   cocoa
   1      teaspoon      baking powder
     1/4  teaspoon      baking soda

Beat margarine, sugar and egg until creamy.  Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk.
Beat well and add vanilla.  Chill a short time.  Drop by teaspoons onto greased baking sheet.  Bake at 350 degrees for 6 to 8 minutes.  When cookies are cooled, frost with chocolate frosting.

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                    *  Exported from  MasterCook II  *

                       CHOCOLATE  SANDWICH  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      Ritz          crackers
                        Peanut butter -- creamy
                        Eagle Brand chocolate candy-melt (1 sq.)
   1      level         tsp. Crisco

Spread Ritz crackers with peanut butter and make 10 sandwiches.  Put square of chocolate in custard cup (or small dish).  Microwave on lowered power, after you have add the Crisco - until melted.  Stir at least once, while melting.

 I use a fork to turn and lift the individual sandwiches.  Place on waxed paper to cool and set.  Store in a cool place.

 You can teach your little ones to make their own cookies.  Supervise the melting of the chocolate.  If you don't have a microwave - melt chocolate over boiling water (simmering).

 Friendly 30 Club

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                    *  Exported from  MasterCook II  *

                      CHOCOLATE BROWN SUGAR COOKIES

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  C             Brown sugar
                        Flour (1.1 C --> glass
     1/2  pound         Butter
                        cup filled
     1/3  C             Honey
                        the top)
   1      large         Egg
     1/2  teaspoon      Baking soda
     1/2  teaspoon      Vanilla extract
   1      C             Chocolate chips

Preheat oven to 375 degrees F.  Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey.

 Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.

 Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.

 NOTES:

 *  Chocolate chip cookies with honey and brown sugar.

 *  For those of you who like your cookies warm!  I always make up only enough to eat, and store the batter in the fridge.

 *  You can substitute margarine for the butter if you want.

 : Difficulty:  easy, though creaming butter and sugar without a food processor is tedious.
: Time:  10 minutes preparation, 10 minutes cooking and cooling.
: Precision:  measure the ingredients.

 : Karen Curran : Digital Equipment Corporation : decwrl!rhea!euclid!curran curran@euclid.DEC : (EUCLID::CURRAN on DEC VMS systems)  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                       Chocolate Chip Pecan Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          flour
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      cup           butter -- (it is best to use r
     3/4  cup           sugar
     3/4  cup           brown sugar -- packed
   1      teaspoon      vanilla
   2                    egg
  12      ounces        chocolate chip -- bag of real
   1 1/2  cups          pecans -- chopped

  Cream together the butter and sugars, add eggs and beat until well blended  add vanilla, salt and baking soda.  Gradually add the flour beating  constantly all chocolate chips and pecans.   Cover cookie sheet with wax paper.  Using ice cream scoop, drop cookies  onto wax paper.  Bake at 325 degrees for 15 - 18 minutes
  Courtesy of:  Joann Pierce

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                    *  Exported from  MasterCook II  *

                      Chocolate Chip Pudding Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 84   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
   1      teaspoon      baking soda
   1      cup           butter or margarine -- softened
     3/4  cup           firmly packed light brown sugar
     1/4  cup           granulated sugar
   1      package       butter pecan pudding mix -- 4 serv. sz.*
   1      teaspoon      vanilla
   2                    egg
  12      ounces        chocolate chip
   1      cup           nuts -- Chopped

 * Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor.  Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips and nuts.  (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart.  Bake ar 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  In high altitude areas use large eggs and bake 9 to 11 minutes.

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                    *  Exported from  MasterCook II  *

                    Chocolate Chip Whole Wheat Cookies

Recipe By     : Hershey Foods Corporation
Serving Size  : 20   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           shortening
   1 1/2  cups          light brown sugar -- packed
   1                    egg
     1/4  cup           water
   1      teaspoon      vanilla
   1      cup           whole wheat flour -- unsifted
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   2      cups          quick cooking rolled oats
   1      cup           dried apricots -- chopped
   1      cup           semisweet HERSHEY'S MINI CHIPS

Cream shortening and brown sugar in large mixer bowl until light and fluffy.  Add egg, water and vanilla; beat well.  Combine whole wheat flour, baking soda and salt; stir into creamed mixture.  Stir in oats, dried apricots and MINI CHIPS Chocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly.  Bake at 350 degrees F.  for 10 to 12 minutes or until golden brown.  Remove from cookie sheet; cool completely on wire rack.

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NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty treats.
                    *  Exported from  MasterCook II  *

                      Chocolate Chip Yogurt Cookies

Recipe By     : Pillsbury Healthy Baking
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/2  cup           brown sugar -- packed
     1/4  cup           margarine
     1/4  cup           shortening
     1/2  cup           nonfat plain yogurt
   1 1/2  teaspoons     vanilla
   1 3/4  cups          flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
     1/2  cup           miniature chocolate chips

Beat sugars, margarine & shortening until light & fluffy.  Add yogurt & vanilla.  Stir in flour, baking soda, salt & chips.  Drop on sheet sprayed with Pam.  Bake 375 for 8 -12 min.  Cool 1 min on sheet & then remove to racks.  Nutrition Info: 3.5 g fat, 0 mg cholesterol, 59 mg sodium.  Makes 36 cookies.  Posted by Vonlisa

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                    *  Exported from  MasterCook II  *

                      Chocolate Chip-Oatmeal Cookies

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Low-Cal                          Cookies
                Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Lo cal margarine
   1      teaspoon      Baking soda
     1/2  cup           Unsweetened applesauce
   1      teaspoon      Vanilla
     1/2  cup           Packed dark brown sugar
   2 1/4  cups          Flour
   2      tablespoons   Thawed frozen apple juice
   4 1/2  ounces        Quick oats -- concentrate
     1/4  cup           Boiling water
   2      ounces        Semisweet chocolate chips

1.  Preheat oven to 350F. Spray large baking sheet with nonstick spray.

 2.  In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled).

 3.  In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture.

 4.  In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips.

 5.  Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack.

 Each serving provides:  1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source:  Weight Watchers Magazine, June 1993

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                    *  Exported from  MasterCook II  *

                    Chocolate Chunk Chocolate Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        semisweet chocolate -- broken in pieces
   1      package       cake mix -- chocolate fudge
   2      packages      pudding mix -- chocolate fudge
   1 1/2  cups          miracle whip
     1/2  cup           walnuts -- chopped

  Preheat oven to 350F.  Combine first 4 ingredients in medium bowl.  Mix in  Miracle Whip.  Shape dough by 2 Tablespoons into balls.  Place on ungreased  cookie sheet, spacing 2 inches apart.  Bake until tester inserted in  centers comes out clean, about 12 minutes.  (Can be prepared 2 days ahead  and stored in airtight containers.)

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                    *  Exported from  MasterCook II  *

                          Chocolate Cookie Mice

Recipe By     : Pillsbury, Cookies, Brownies & Bars, 1991
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  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 II  *

                        Chocolate Meringue Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 20   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    egg white
     1/8  teaspoon      cream of tartar
     3/4  cup           sugar
   1      package       chocolate chip -- 6 oz.

  Servings:  20  Preheat oven 350 degrees.  Beat 2 egg whites, add 1/8 tsp.  cream of tartar,  3/4 cup sugar and beat stiff.  Fold in 1  6 oz pkg chocolate chips.  Drop  teaspoon on greased cookie sheet.  TURN OFF OVEN, put in cookies and leave  in oven over night.  Do not open door until morning.

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                    *  Exported from  MasterCook II  *

                        Chocolate No Bake Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter
     1/2  cup           Peanut butter
   2      cups          Sugar
   3      cups          Oatmeal or:
     1/2  cup           -Water
   1      cup           Coconut
   2      tablespoons   Cocoa

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

 one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan

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                    *  Exported from  MasterCook II  *

                        CHOCOLATE OATMEAL COOKIES

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies                          Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SIFT BEFORE MEASURING-----
   1      cup           Flour -- all purpose
                        -----RESIFT FLOUR WITH-----
     1/2  cup           Cocoa -- *see directions
   1      teaspoon      Baking powder
   1      teaspoon      Cinnamon
   1      teaspoon      Nutmeg
     1/2  teaspoon      Salt
                        -----FOLD INTO FLOUR MIXTURE-----
   1      cup           Quick rolled oats
                        -----CREAM TOGETHER-----
     1/2  cup           Butter -- softened or shortnin
   1      cup           Sugar
                        -----BEAT IN VIGOURSLY-----
   1      each          Egg -- well beaten
                        -----ADD FLOUR ALTERNATELY WITH-----
     1/2  cup           Evaporated milk

Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa.
Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in.

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                    *  Exported from  MasterCook II  *

                   Chocolate Peanut Butter Cup Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      cup           butter -- softened
     3/4  cup           peanut butter
   1      cup           firmly packed light brown sugar
     1/2  cup           sugar
   2                    egg
   2      teaspoons     vanilla
   2      cups          peanut butter cups -- chopped
     3/4  cup           peanuts -- chopped
   1      cup           milk chocolate chips

 PREHEAT OVEN TO 375F.  Sift together flour, soda and salt.  Set aside.  Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy.  Add dry ingredients and combine thoroughly.  Fold in peanut butter cups, peanuts and chocolate chips.  The batter will be stiff.  Form into balls about the size of a tablespoon.  Place on a greased cookie sheet and bake 12 minutes or until golden.  Cool on a wire rack.

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                    *  Exported from  MasterCook II  *

                         Chocolate-Peanut Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           milk
     1/4  pound         butter
   4      tablespoons   cocoa
   3      cups          rolled oats
     1/2  cup           peanut butter

 Combine sugar, milk, butter and cocoa in 1-quart saucepan.  Bring to a boil for 2 to 5 minutes, stirring constantly.  Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden.  Drop by 1/2 teaspoonfuls onto waxed paper.  Let cool.  May add nuts or use crunchy peanut butter.  May use one 6-oz package butterscotch chips instead of cocoa.  Yield:  2 dozen.

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                    *  Exported from  MasterCook II  *

                    Chocolatey Chocolate-Chip Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          butter or margarine
     1/4  cup           shortening
   1 1/3  cups          brown sugar
   2 1/2  teaspoons     vanilla
   3                    egg -- Slightly Beaten
   4      cups          flour
     3/4  teaspoon      baking soda
   1 1/2  teaspoons     salt
   1      cup           cocoa

 Preheat oven to 350 degrees.  Cream together butter (or margarine), shortening, and brown sugar.  Then mix in remaining ingredients.  Drop by spoonfuls on to a cookie sheet.  Bake for 7 minutes.  Makes 4-5 dozen.

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                    *  Exported from  MasterCook II  *

                      CHRISTMAS  CASSEROLE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- well beaten
   1      cup           sugar
   1      cup           walnuts -- cut fine
   1      cup           snipped dates
   1      cup           coconut
   1      teaspoon      vanilla
     1/4  teaspoon      almond extract

Beat eggs and add sugar gradually.  Stir in remaining ingredients.  Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees.

 Remove from oven and while batter is still hot, stir well with wooden spoon.
Cool.  Form into 36 small balls.  Roll part in granulated sugar and part in confectioners' sugar.  Let set to firm up.  Store in airtight container.
These improve with age.

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                    *  Exported from  MasterCook II  *

                          Cinnamon Lemon Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           butter or margarine
   1                    egg
   1      teaspoon      vanilla extract
   1 1/2  cups          all-purpose flour
   1 1/2  teaspoons     ground cinnamon
   1      teaspoon      baking powder
     1/2  teaspoon      grated lemon peel
     1/4  teaspoon      salt
                        Cinnamon sugar **

  **(1/4 cup sugar and 1 tsp. cinnamon, mixed)   In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla.  Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm.    Shape dough into small balls, about 3/4-inch in diameter.
Roll in cinnamon sugar to coat.  Set cookies, 1-inch apart on lightly greased cookie sheets. Bake at 350 for 10 minutes
or till edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      Cinnamon-Almond Butter Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          All-purpose flour
     1/2  cup           Sugar -- divided
     3/4  cup           Butter or margarine -- softened
   1                    Egg white -- slightly beaten
   1      teaspoon      Almond extract
     1/8  teaspoon      Ground cinnamon
     1/8  teaspoon      Salt
     1/3  cup           Almonds*

* toasted diced & buttered  This is an elegant cookie with a sweet almond flavor.

 In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.)  With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm.

 Preheat oven to 325ø.

 On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch.
Place strips on greased cookie sheets and brush with slightly beaten egg whites.

 In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325ø or until golden. With pancake turner, remove cookies to wire racks and allow to cool.

 Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

 Randy Shearer

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                    *  Exported from  MasterCook II  *

                         Cinnamon-Coffee Cookies

Recipe By     : Cooking Light, Guilt-Free Desserts
Serving Size  : 40   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           margarine -- softened
     1/2  cup           sugar -- plus
   2      tablespoons   sugar -- divided
   3      tablespoons   amaretto
   1                    egg
   2      cups          all-purpose flour
   1 1/2  tablespoons   instant coffee granules
   1      teaspoon      ground cinnamon -- divided
     1/4  teaspoon      salt

     Preheat oven to 400 degrees.  Cream margarine; gradually add 1/2
cup sugar, beating at medium speed until light and fluffy.  Add
amaretto and egg; beat well.  Combine
flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add
to creamed mixture, stirring until thoroughly blended.  Combine
remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.  Shape dough
into 40 balls; roll in sugar mixture.  Place 2 inches apart on
ungreased cookie sheets. Flatten dough with a fork in a criss-cross
pattern.  Bake for 8 minutes, or until lightly browned.  Remove
cookies from pans; cool completely on wire racks.  Store in an
airtight container.  (per cookie: 48 calories, 1.5g fat, 28%
calories from fat)

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                    *  Exported from  MasterCook II  *

                 Clinton Chocolate Chip w/Oatmeal Cookies

Recipe By     : Enkelin
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate                        Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             unsifted all-purpose flour
   1      tsp           salt
   1      tsp           baking soda
   1      c             solid vegetable shortening -- (Crisco)
   1      c             firmly packed light brown sugar
   1      tsp           vanilla extract
   2                    eggs
   2      c             old-fashioned rolled oats -- not quick
  12      oz pkg        semisweet chocolate chips -- Nestle's

Preheat oven to 350.  Combine flour, salt,and baking soda.  Beat together
shortening, sugars, and vanilla until creamy.  Add eggs, beating until light
and fluffy.  Gradually beat in flour mixture and rolled oats.  Stir in
chocolate chips.  Drop batter by well-rounded teaspoonfuls onto greased
cookie sheets.  Bake 8-10 minutes or until cookies are done.  Cool cookies on
sheets for 2 minutes before placing them on wire rack for further cooling.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Yields 7 1/2 dozen cookies.
                    *  Exported from  MasterCook II  *

                        COCONUT  FINGERS  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      tablespoons   powdered sugar

Cream above together.

 Õ1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Õ Add to above.  Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown.  Roll in powdered sugar.

 Honolulu, Hawaii

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                    *  Exported from  MasterCook II  *

                           COOKIE  ON  A  STICK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     3/4  cup           Parkay margarine
   2                    eggs
     1/2  teaspoon      vanilla
   3      cups          flour
   1      teaspoon      Calumet baking powder
     1/2  teaspoon      salt
                        Wooden craft sticks (like popsicle sticks)
   1      tablespoon    light corn syrup
                        Few drops food coloring

Beat sugar and margarine until light and fluffy.  Blend in eggs and vanilla.
Add combined dry ingredients; mix well.  Chill several hours or overnight.
Preheat oven to 375 degrees.  On lightly floured surface, roll dough to 1/4" thickness; cut with 3" cookie cutters.  Place on ungreased cookie sheet.
Slide stick under each cookie to center; gently press dough around stick.
Bake 9 to 11 minutes, or until edges are lightly browned.  Cool slightly; remove from cookie sheet.  Cool.  Glaze: Combine corn syrup and food coloring.
Paint cookies with glaze using small brush.  Wrap each with colored clear plastic wrap and they're ready to give away.  Makes approximately 4 dozen.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              COOKIE  PAINTS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      egg           yolks
     1/2  teaspoon      water
                        Food coloring

Blend egg yolks and water together.  Divide into containers and add food coloring.  Using small clean paintbrushes, paint unbaked cookies.  Bakes on a shiny glaze.

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                    *  Exported from  MasterCook II  *

                       COOKIE  POPS  FOR  A  PARTY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           of sugar or chocolate chip cookie mix
   1                    egg
                        Assorted decoration:  Jelly Beans -- M and M, Reeses Piec

1.  Make dough as directed for cut cookies.

 2.  Shape 1 tablespoon of dough into ball for each cookie.

 3.  Push ice cream stick into center of each ball.

 4.  Flatten balls with floured glass bottom.

 5.  Press decorations lightly into dough.

 6.  Bake at 375 degrees for 7 to 9 minutes.

 7.  Cool 1 to 3 minutes and remove from cookies sheet.

 Do not pick up stick until completely cool.

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                    *  Exported from  MasterCook II  *

                     Cookie: Crispie Treats (No Bake)

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          mini marshmallows
     1/4  cup           margarine
     1/2  cup           peanut butter
     1/8  teaspoon      salt
   4      cups          crisp rice cereal
   1 1/2  cups          M & M candies -- plain or peanut

  Melt together marshmallows, margarine, peanut butter and salt in heavy  saucepan over low heat, stirring occasionally, until smooth.  Pour over  combined cereal and candies, tossing lightly until thoroughly coated.  With  greased fingers, gently shake into 1-1/2-inch balls.  Place on waxed paper;  cool at room temperature until set.   Makes about 3 dozen cookies.

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                    *  Exported from  MasterCook II  *

                                 Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Eggs
   1      teaspoon      Salt
   1      cup           Lard
   1      teaspoon      Baking soda
   1      cup           Milk -- sweet
   3      teaspoons     Baking powder
   2      cups          Sugar

Mix as thin as can be handled.

 Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.

 Source: Elsie Scanlon, Perryton Grange, Licking County, OH

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                    *  Exported from  MasterCook II  *

                              Cowboy Cookies

Recipe By     : Historical Davis United Methodist Church
Serving Size  : 120  Preparation Time :0:00
Categories    : Cookies

  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.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Cranberry Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 96   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
   1      teaspoon      baking powder
     1/4  teaspoon      baking soda
     1/2  teaspoon      salt
     1/2  cup           margarine
   1      cup           granulated sugar
   1      cup           firmly packed brown sugar
   1                    egg
     1/4  cup           milk
   2      tablespoons   lemon juice
   3      cups          fresh or frozen cranberries -- stemmed and chopped
   1      cup           chopped walnuts

 Preheat oven to 375F.  Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix.  Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice.  Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts.  Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets.  Bake 15 minutes, or until firm and golden.  Cool on racks.  8 dozens.

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                    *  Exported from  MasterCook II  *

                         CRANBERRY-APPLE COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  C             Butter
   1      teaspoon      Cinnamon
   1      C             Brown sugar
     1/2  teaspoon      Salt
     3/4  C             Sugar
   1      teaspoon      Orange rind -- grated
   1                    Egg
   1 1/2  C             Apples, pared
     1/4  C             Milk

   2      C             Flour
   1      C             Cranberries -- chopped
   1      teaspoon      Baking powder

Preheat oven to 375 degrees F.  Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries.  drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.

 NOTES:

 *  Moist cookies with cranberries, apples and cinnamon -- Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite.

 *  Don't store these in a cookie jar, they will get too mushy.

 : Difficulty:  easy.
: Time:  15 minutes preparation, 15 minutes baking.
: Precision:  measure the ingredients.

 : Lucille Glassman : DEC Systems Research Center, Palo Alto, California, USA : glassman@src.dec.com   {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                          CRISPY  SUGAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flour
   1      cup           sugar
   1      teaspoon      baking powder
     1/2  teaspoon      soda
   1                    egg
     1/2  cup           margarine -- melted
   2      tablespoons   milk
   1      teaspoon      vanilla

Combine flour, 1/2 sugar, powder and soda.  Add egg, margarine, milk and vanilla; mix well.  Drop by teaspoonfuls onto greased cookie sheets, flatten with fork.  Sprinkle with sugar.

 Granny Annie Newsletter

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                    *  Exported from  MasterCook II  *

                              Crocus Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Brown sugar
   8      each          Eggs -- well beaten
   1      cup           Lard
   5      cups          Flour
   1      teaspoon      Baking soda -- heaping

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board.

 Note: No time or temperature given. Assume a 425 F. oven.

 Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

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                    *  Exported from  MasterCook II  *

                         CRUNCHY  CRISPY  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           oil
   1      cup           butter
   1      cup           white sugar
   1      cup           brown sugar
   1                    egg
   1      tablespoon    sour milk
   3 1/2  cups          flour
   1      teaspoon      salt
   1      teaspoon      cream of tartar
   1      teaspoon      soda
     1/2  cup           coconut
   1      cup           corn flakes
   1      cup           oatmeal
   1      cup           chopped nuts
   1      teaspoon      vanilla

Cream sugars, butter, oil and egg.  Add the remaining ingredients.  Drop by teaspoonful onto an ungreased baking sheet.  Bake at 350 degrees for 10 to 12 minutes.  Yields: 5 to 7 dozen cookies.

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                    *  Exported from  MasterCook II  *

                        CRUNCHY  OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening
   2      cups          brown sugar
   1                    egg
   1      teaspoon      vanilla
   2      cups          sifted flour
   2      teaspoons     baking powder
   1      teaspoon      soda
     3/4  teaspoon      salt
   1 1/2  cups          oatmeal
   1      cup           coconut
     3/4  cup           chopped nuts

Cream shortening and sugar.  Add egg and vanilla.  Sift flour with dry ingredients.
Blend with creamed mixture.  Add oatmeal, coconut and nuts.  Drop by teaspoons onto greased cookie sheets.  Bake for 10-12 minutes at 350 degrees.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      CRUSHED  POTATO  CHIP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           shortening or butter
   1                    egg -- beaten
   1      pinch         of salt
   1      teaspoon      soda
   2      cups          flour
     3/4  cup           crushed potato chops
     3/4  cup           nuts

Mix all ingredients together.  Roll into small balls.  Flatten with fork dipped in flour.  Bake until brown at 350 degrees.  4 dozen.

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                    *  Exported from  MasterCook II  *

                            CUT  OUT  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Crisco
   1 1/2  cups          sugar
   2                    eggs
   2 1/2  cups          flour
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      teaspoon      vanilla
                        -----ICING:-----
   1      tablespoon    margarine
   1 1/2  teaspoons     vanilla
                        Milk
                        Powdered sugar

Blend Crisco and sugar.  Add eggs and beat.  Combine flour, baking powder and salt.  Add to mixture; blend well.  Bake on greased cookie sheet 10 to 12 minutes at 375 degrees.  Frost when cool.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                    Deep Dark Chocolate Fudge Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      ounces        semisweet chocolate
   2 1/2  ounces        unsweetened chocolate
   3      tablespoons   unsalted butter
   1      cup           sugar
   3                    egg
   1 1/2  teaspoons     coffee -- strong brewed
     3/4  teaspoon      vanilla
     3/4  cup           flour
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
   4      ounces        semisweet chocolate -- coarsley chopped
     3/4  cup           pecans -- chopped

 Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the  top of a double boiler; set aside.  In a mixing bowl, beat sugar and eggs  together until lemon colored; mix in coffee and vanilla.  Gradually add  flour, baking powder, and salt; mix well.  Stir in 4 ounces chopped  semi-sweet chocolate and pecans.   Bake at 350 degrees about 12 minutes until tops are shiny and cracked and  cookies are soft to touch.  Cool several minutes and remove to wire racks.

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                    *  Exported from  MasterCook II  *

                     Deep Fried Fruit Won Ton Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          prunes -- chopped
   1 1/2  cups          coconut flakes
   1      cup           dried apricots -- chopped
   1      cup           almonds -- chopped
   1 1/2  cups          brown sugar, packed
  24                    won ton wrappers
                        vegetable oil

  Mix prunes, apricots, brown sugar, coconut and almonds.  Put
about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal.   Heat about 1-2 inches of oil in a skillet. Fry filled won tons one at a time turning occaisionally til golden brown. Drain on paper towels.  Good served with ice cream.

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                    *  Exported from  MasterCook II  *

                      Deluxe Chocolate Chip Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 22   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
     3/4  cup           sugar
   1      cup           butter or margarine -- softened
   1      teaspoon      vanilla
   2                    egg
   2 1/2  cups          flour
     3/4  teaspoon      baking soda
     3/4  teaspoon      salt
   1      cup           chopped walnuts
  12      ounces        semisweet chocolate -- or milk chocolate, c

 Heat oven 375.  Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy.  Beat in vanilla and eggs.  Stir in flour, baking soda and salt.  Stir in nuts and chocolate.  Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet.  Flatten slightly with fork.  Bake 11 to 14 minutes or until edges are light brown.  (Centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet.

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                    *  Exported from  MasterCook II  *

                      DIABETIC  APPLESAUCE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          cake flour
   1      teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/2  teaspoon      cloves
   1      teaspoon      baking powder
                        Salt (opt.)
     1/2  cup           butter
   1      tablespoon    Sweet Ten
   1                    egg
   1      cup           unsweetened applesauce
     1/2  cup           raisins or nuts
   1      cup           All Bran


 Mix.  Drop on cookie sheet.  Bake 20 minutes at 375 degrees.

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                    *  Exported from  MasterCook II  *

                       DIABETIC  CINNAMON  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      slice         bread -- crumbled
     1/4  teaspoon      cinnamon
     1/4  teaspoon      vanilla
   1                    egg -- beaten
   1      teaspoon      sweetener



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                    *  Exported from  MasterCook II  *

                          DIET  OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           non-fat dry milk
   1      package       instant oatmeal
     1/2  cup           crushed pineapple -- canned in its own ju
   5      packages      Sweet'N Low
     1/2  teaspoon      vanilla
     1/2  teaspoon      coconut flavoring
                        Dash of salt

Mix together; drop by teaspoon on cookie sheet.  Bake 12 minutes at 350 degrees.  Makes 12 cookies.

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                    *  Exported from  MasterCook II  *

                            DINOSAUR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine -- softened
   1      cup           sugar
   1      large         egg
   2      teaspoons     baking powder
   1      teaspoon      vanilla
   2 3/4  cups          flour
                        Dinosaur cookie cutters

Preheat oven to 400 degrees.  In a large bowl, cream butter and sugar with an electric mixer.  Beat in eggs and vanilla.  Add baking powder and flour one cup at a time, mixing after addition.  The dough will be very stiff, blend last flour in by hand.  Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use.
Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned.

 Grade 2

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                    *  Exported from  MasterCook II  *

                            DISH  PAN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          brown sugar
   1      cup           sugar
   2 1/3  cups          vegetable oil
   5                    eggs
   2      teaspoons     soda
     1/2  teaspoon      baking powder
   1      teaspoon      salt
   4      cups          flour
   1 1/2  cups          minute oats
   2      cups          Rice Krispies
   4      cups          Corn Flakes (measure before crushing)
   6      ounces        miniature chocolate chips
   6      ounces        peanut butter chips
   1      cup           nuts
                        And anything else you happen to have in th

Cream first 4 ingredients together.  Mix remainder together in a separate huge bowl.  Gradually add creamed mixture to dry mix.  Batter will be very stiff.  Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy.  Makes a bunch.  Warning:  Do not double or you will have to mix it in your bathtub!

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                    *  Exported from  MasterCook II  *

                       Double-Treat Walnut Cookies

Recipe By     : 
Serving Size  : 22   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Whole-wheat flour
   1                    Egg
     1/4  cup           Nonfat dry milk
     1/4  cup           Frozen orange-juice
     1/4  cup           Wheat germ
                        Concentrate, thawed
   1      teaspoon      Salt
                        Undiluted
   1      teaspoon      Baking powder
   1 1/2  cups          Uncooked quick oats
     1/4  teaspoon      Cinnamon
   1      cup           Chopped walnuts
     3/4  cup           Shortening
     1/2  cup           Chopped raisins
   1 1/4  cups          Packed brown sugar
   2      tablespoons   Granulated sugar
                        Stir together flour, mulk -- wh


cinnamon; set aside.  In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate.  Stir in flour mixture, then oats, walnuts, and raisins.  Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets.  Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Bake in preheated 350 degree oven about 15 minutes or until cookie springs back when pressed lightly.  Let stand 2 to 3 minutes. Remove to rack to cool completely.  Makes 22.

 NOTE:  For richer flavor substitute butter for half the shortening.

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                    *  Exported from  MasterCook II  *

                         Doubly Chocolate Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 54   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter -- softened
   1 1/2  cups          sugar
   2                    egg
   2      teaspoons     vanilla
   2      cups          all-purpose flour
     2/3  cup           unsweetened cocoa powder
     3/4  teaspoon      baking soda
     1/4  teaspoon      salt
   2      cups          semisweet chocolate chips
     1/2  cup           nuts -- chopped

  Heat oven to 350F.  In large mixer bowl, beat butter, sugar, eggs and  vanilla until light and fluffy.  Stir together flour, cocoa, baking soda  and salt; add to butter mixture.  Stir in chocolate chips and nuts, if  desired.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake  8 to 10 minutes or just until set.  Cool slightly; remove from cookie sheet  to wire rack.  Cool completely.  Makes about 4 1/2 dozen cookies.

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                    *  Exported from  MasterCook II  *

                              Dutch Cookies

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          All-purpose flour
   1                    Egg yolk
     1/8  teaspoon      Salt
   1                    Egg white -- slightly beaten
   1      cup           Butter or margarine
     1/4  cup           Sugar
   1      cup           Brown sugar
     1/2  teaspoon      Cinnamon -- ground
   1      teaspoon      Vanilla
     3/4  cup           Almonds -- sliced

Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1"  baking  pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all.  Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from pan with spatula.

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                    *  Exported from  MasterCook II  *

                      EASY  PEANUT  BUTTER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           peanut butter
   1      cup           sugar
   1                    egg
     1/2  bag           chocolate chips

Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes.  Makes about 2 to 3 dozen.

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                    *  Exported from  MasterCook II  *

                           EASY  SUGAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          powdered sugar
   3      cups          salad oil
   6                    eggs
   6      teaspoons     vanilla
   3      cups          butter
   3      cups          granulated sugar
  15      cups          flour
   3      teaspoons     soda
   3      teaspoons     cream of tartar
   1      teaspoon      salt


 Cream together powdered sugar, butter and granulated sugar.  Add salad oil, eggs, vanilla.  Combine flour, soda, cream of tartar and salt; add to mixture.  With #40 scoop drop on ungreased cookie sheet.
Press down with glass dipped in sugar.  Bake 10 to 12 minutes at 350 degrees.  Makes 200 cookies.

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                    *  Exported from  MasterCook II  *

                        Ed's Famous Cowboy Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          All-purpose flour
   2                    Eggs
     1/2  cup           Whole wheat flour
   1      teaspoon      Vanilla
     1/2  teaspoon      Baking powder
   2      cups          Quick-cooking oats
     1/2  teaspoon      Salt
     3/4  cup           Chopped dates
   1      cup           Shortening
     1/2  cup           Chopped raisins
   1      cup           Packed brown sugar
     1/2  cup           Chopped pecans
   1      cup           Granulated sugar
     3/4  cup           Chocolate bits
                        -----OPTIONAL-----
                        Coconut, dried apricots
                        Butterscotch chips -- etc.
                        Chopped walnuts

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

 Preheat oven to 350ø.

 In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well.

 Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly.

 Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350ø about 12 minutes or until golden brown. Remove to rack to cool.

 Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA  Randy Shearer

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                    *  Exported from  MasterCook II  *

                             Eggless Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sugar
   1      teaspoon      Baking soda
   1      cup           Shortening
     1/4  teaspoon      Salt
   1      cup           Milk -- sour
                        Flour -- to roll out

Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt.
Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven.

 Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH

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                    *  Exported from  MasterCook II  *

                         Fat-Free Oatmeal Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Light corn syrup
     1/4  cup           Water
   1      teaspoon      Vanilla extract
   2                    Egg whites
     1/2  cup           Brown sugar
     1/2  cup           Granulated sugar
   2      cups          Rolled oats
   2      cups          Oat bran
   1      cup           All-purpose flour (I use
                        Whole wheat)
     1/2  teaspoon      Baking soda
     1/2  cup           Raisins (golden are great!)

Preheat oven to 350 degrees.  Mix all moist ingredients and sugars in a large bowl, then gradually blend in the dry ingredients. Mix in raisins.
Drop by large spoonfuls onto a cookie sheet lightly sprayed with Baker's Joy.  Bake 15-17 minutes or until the edges are browned.

 These are great warm, but will break your teeth when cold.
Converted to MM by Donna Webster     donna@webster.demon.co.uk

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                    *  Exported from  MasterCook II  *

                           FATTIGMAND  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    eggs -- well beaten
                        Flour

Beat 5 eggs well.  Add flour to make a stiff dough to roll out.  Cut in diamond shapes and fry in deep lard.  Sprinkle with sugar.  This is my mom's recipe Tilla Melaas.

 Elbow Lake

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                    *  Exported from  MasterCook II  *

                     FINLAND  -  CHRISTMAS   COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butter
   4      cups          sifted flour
   1      teaspoon      salt
     1/2  teaspoon      soda
     3/4  cup           ice water
   1      tablespoon    almond extract

Cream 1 cup butter.  Add flour and salt and mix until mixture resembles coarse crumbs.  Dissolve soda in water and stir into flour mixture.  Blend in almond extract.  Cover dough and chill thoroughly.  Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thick.  Spread half of dough with 1/2 cup soft butter, fold over and chill in refrigerator 15 minutes.

 Repeat rolling, spreading and folding process.  Divide dough in half and roll each portion 1/8 inch thick.  Cut into 2 1/2 inch squares and make 1 inch diagonal cuts toward center from each corner.

 Place 1 teaspoon of prune filling in center of each square.  Bring alternate corners together in center, forming pinwheels.  Bake on ungreased cookie sheets in hot oven at 400 degrees for 15 minutes.

 ÕþBPRUNE FILLING:þb Õ Õ1 lb. cooked prunes 1/2 c. sugar 1 tsp. lemon juice Õ Remove pits from prunes and mash to a pulp.  Add sugar and lemon juice.

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                    *  Exported from  MasterCook II  *

                          Finnish Almond Cookies

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          All-purpose flour
   1      tablespoon    Sugar
     3/4  cup           Butter or margarine -- softened
   1                    Egg -- separated
   1      teaspoon      Almond extract
     2/3  cup           Sliced blanched almonds
     1/4  cup           Sugar

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk.  With hands, knead ingredients until well-blended and mixture holds together.  (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees.  On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle.
With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar.
Cut dough into 15 3" x 2" rectangles.  WIth pancake turner, place cookies on ungreased cookie sheet.   Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough.   Store cookies in tightly covered container to use up within 2 weeks.  Makes 2- 1/2 dozen

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                    *  Exported from  MasterCook II  *

                            Forget 'em Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    egg white
          dash          salt
     3/4  cup           sugar
   1      teaspoon      vanilla extract
   6      ounces        semisweet chocolate chips
   1      cup           pecans -- chopped

 Preheat oven to 350.  Beat egg whites, at room temperature, until foamy; add salt.  Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form.  Fold vanilla, chocolate morsels, and pecans into beaten egg whites.  Drop by teaspoonfuls onto cookie sheets lined with aluminum foil.  Place in oven, and immediately turn off heat.  Do not open oven door for at least 8 hours.  Carefully remove cookies from aluminum foil.

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                    *  Exported from  MasterCook II  *

                              FRUIT  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
   3                    eggs -- well beaten
   1      box           white seedless raisins
   3      cups          plain flour
   1      teaspoon      cinnamon
   1      cup           butter (2 sticks)
     1/2  cup           milk
   6      slices        pineapple (crystallized)
   2      cups          cherries (crystallized)
   7      cups          pecans -- chopped
   1      teaspoon      soda

Cream butter and sugar.  Add eggs, one at a time, beating well.  Add soda and other ingredients.  Drop by teaspoons on cookie sheet.  Bake in 300 degree oven for 20 to 30 minutes.  Use 1 cup  of flour to flour fruit and nuts good.

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                    *  Exported from  MasterCook II  *

                          FRUITY  JELLO  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          (4 sticks) margarine
   1 1/2  cups          granulated sugar
   2                    eggs
   1 1/2  teaspoons     vanilla
   1 1/2  teaspoons     baking powder
   5 1/3  cups          sifted all purpose flour
     1/2                (4 serving size) pkg. red gelatin
     1/2                (4 serving size) pkg. orange gelatin
     1/2                (4 serving size) pkg. lemon gelatin
     1/2                (4 serving size) pkg. green gelatin

Combine margarine and sugar together.  Add eggs and vanilla.  Add baking powder and sifted flour.  Divide dough into fourths.  Add 1/2 package gelatin to each fourth.  Using cookie press, position cookies on ungreased cookie sheet.  Sprinkle with remaining gelatin.  Bake in a preheated 350 degree oven for 8 to 14 minutes or until done.  Do not brown.  Yield: approximately 5 dozen cookies.

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                    *  Exported from  MasterCook II  *

                            Frying Pan Cookies

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- unbeaten
   1 1/2  cups          Dates -- chopped
   1      cup           Sugar*
                        Salt

Servings: 36  Cook over a low heat for 10 minutes, stirring constantly.  Remove from stove and add 2 cups of Rice Krispies.

 Roll in balls and dip in coconut.

 *Would recommend from nil to 1/2 c sugar.  Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion.

 Source:  Dutch Oven Submitted by: Shirley Goos

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                    *  Exported from  MasterCook II  *

                         FUDGE  NO-BAKE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           milk
     1/2  cup           cocoa
     1/4  cup           margarine
   3      cups          quick oats
   1      teaspoon      vanilla
     1/2  cup           peanut butter



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                    *  Exported from  MasterCook II  *

                         FUDGE  SANDWICH  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          butter or margarine -- softened
   2      cups          sugar
   2                    eggs
   2      teaspoons     vanilla
   2      cups          flour
   1      teaspoon      baking soda
     3/4  cup           Hershey cocoa
     1/2  teaspoon      salt

Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well.  Combine flour, cocoa, baking soda and salt.  Blend into creamed mixture.  Drop onto ungreased cookie sheet.  Bake at 350 degrees for 8-9 minutes.

 ÕþBFROSTING:þb Õ Õ3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. milk 1/2 tsp. vanilla Õ Melt butter over low heat.  Stir in all ingredients. Beat until smooth.
Spread one cookie with frosting, top with another cookie. Cover and refrigerate cookies.

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                    *  Exported from  MasterCook II  *

                          GLAZED  APPLE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   1      teaspoon      soda
   1      teaspoon      cinnamon
   1      teaspoon      salt
   1 1/2  cups          brown sugar -- firmly packed
     1/2  cup           shortening
     1/4  cup           milk
     1/2  teaspoon      nutmeg
     1/4  teaspoon      cloves
   1                    egg
   2      c.pared       apples -- finely chopped
   1      cup           walnuts -- chopped
   1      cup           raisins

Preheat oven to 400 degrees.  Sift flour, soda, spices and salt.  Set aside.
Beat shortening, sugar and egg.  Stir in flour mixture alternating with apples and milk.  Stir in nuts and raisins.  Drop on lightly greased cookie sheet.  Bake 10 minutes until golden brown.  Brush tops with vanilla glaze while still warm.

 ÕþBVANILLA  GLAZE:þb Õ Õ1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melted 1 1/2 tbsp. hot milk Õ Elbow Lake

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                    *  Exported from  MasterCook II  *

                      GLAZED  CRISP  SUGAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour -- sifted
   2      teaspoons     cream of tartar
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           butter -- piled softly
   1      teaspoon      vanilla
   1      cup           sugar
   2                    eggs -- well beaten until th

Sift flour, cream of tartar, baking soda and salt.  Cream butter and vanilla until butter is softened.  Add 1 cup sugar gradually, creaming until fluffy.
Add beaten eggs in thirds, beating after each addition.  Add dry ingredients in fourths to cream mixture.  Chill dough 1 hour at least.  Grease cookie sheets.  Shape small balls and dip one side in white sugar and put 2 inches apart on cookie sheet.  Flatten each ball with a glass.  Bake at 375 degrees for 10 minutes or until lightly browned.

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                    *  Exported from  MasterCook II  *

                    Golden Chocolate Treasure Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 18   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flour
     3/4  teaspoon      baking soda
     3/4  teaspoon      salt
     3/4  cup           brown sugar
     3/4  cup           butter -- softened
   1                    egg
     1/2  teaspoon      vanilla
  10      ounces        semisweet Treasures baking pieces -- (1-1/2 c.)
   1      cup           pecans -- Chopped, or walnuts

 Beat brown sugar and butter until creamy, 3 to 5 minutes.  Add egg and vanilla.  Gradually blend in dry ingredients.  Stir in Treasures and nuts.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375 for 8 to 10 minutes.  Let stand 2 minutes before removing from sheets.  Makes about 18 cookies, 2-1/2 inches.

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                    *  Exported from  MasterCook II  *

                    GRANDMA'S  MOUNT  TACOMA  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chocolate chips
   2      tablespoons   margarine
   2                    eggs
   2      cups          powdered sugar
   1      teaspoon      vanilla
                        Pinch of salt
   1      cup           chopped nuts
   4      cups          miniature marshmallows
                        Grated coconut

Melt the chocolate chips and margarine.  Let cool.  Beat the eggs until fluffy.  Add the powdered sugar, vanilla and salt.  Add the mixture to the chocolate.  Then add nuts and marshmallows.  Mix well.

 Butter hands.  Form mixture into balls and roll in grated coconut.  Place on waxed paper and chill on a cookie sheet.  These cookies also freeze well.

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                    *  Exported from  MasterCook II  *

                    Grandmother's Brown Sugar Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Brown sugar
     3/4  teaspoon      Baking soda
     3/4  cup           Shortening
     3/4  teaspoon      Cream tartar
   4      each          Eggs
   1      teaspoon      Vanilla
   5      cups          Flour

Flour to make a soft dough. Roll, cut and bake in quick oven.

 Note: Quick oven is probably around 425 F.

 Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH

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                    *  Exported from  MasterCook II  *

                    GRANNY'S  ORANGE  NO-BAKE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        pkg. vanilla wafer crumbs
   1      cup           powdered sugar
     3/4  cup           chopped nuts
     1/4  cup           melted margarine
   6      ounces        can frozen orange juice defrosted


 Mix all ingredients.  Form into small balls; roll in powdered sugar.
Freeze until ready to serve.

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                    *  Exported from  MasterCook II  *

                            HAMBURGER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vanilla wafers
                        Keebler mint fudge wafers or sm. chocolate
                        Red & yellow icing
                        Coconut tinted green with food coloring
                        Sesame seeds - put on with egg whites

Put vanilla wafer with a little chocolate icing - yellow or red.  Put wafer, then coconut, then yellow or red icing.  Put vanilla wafer on top.  Then sesame seeds on top of vanilla wafer.

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                    *  Exported from  MasterCook II  *

                    Hartshorn German Christmas Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  teaspoon      salt
   1 1/8  cups          shortening
   2                    egg
   1      cup           milk
   1      tablespoon    hartshorn -- *
     1/2  cup           boiling water
   2      teaspoons     vanilla
                        flour -- (to stiffen)
   1      ounce         anise seeds

1.  Mix sugar, salt, shortening, eggs, and milk. 2.  In a separate bowl, dissolve the Hartshorn in the boiling water.  Make sure it is completely dissolved. 3.  Add vanilla and anise seeds to the sugar mixture. 4.  Add hartshorn mixture to sugar mixture.
5.  Add enough flour to the sugar mixture to stiffen and not to be sticky.  It may require 4-5 pounds!
6.  Roll out dough on floured surface, and cut with cookie cutters. 7.  Bake immediately after mixing in a moderate oven (325-350F). Editor's note:  No baking time was given for this recipe.  Recommended baking time is 10 to 15 minutes, checking them at 10 minutes.
* Hartshorn can be obtained at your pharmacy.  It is ammonium crystals.

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                    *  Exported from  MasterCook II  *

                            Hazel Nut Cookies

Recipe By     : Elizabeth Powell
Serving Size  : 30   Preparation Time :12:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         hazelnuts -- shelled, skins on
     1/4  pound         almonds -- shelled, skins on
   2                    eggs
   1                    egg whites
   1      pound         sugar

     Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned.

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                    *  Exported from  MasterCook II  *

                      HONEY  SWEET  POTATO  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   1 1/4  cups          honey -- divided
   2                    eggs
   1 1/2  cups          cooked -- mashed sweet potatoe
   2 1/2  cups          flour
   1      teaspoon      salt
   2      teaspoons     cinnamon
   1      teaspoon      nutmeg
   1 1/2  cups          raisins
   1 1/2  cups          chopped pecans
   4      teaspoons     baking powder

Cream shortening and 3/4 cup honey.  Add eggs.  Mix sweet potatoes and remaining honey together, then combine with creamed mixture.  Blend in sifted dry ingredients.  Fold in raisins and pecans.  Chill for 30 minutes.

 Drop by tablespoonful onto a greased cookie sheet.  Bake at 375 degrees for 15-20 minutes.  Frost with vanilla frosting when cool.  Makes 6 dozen cookies.

 ÕþBVANILLA FROSTING:þb Õ Õ2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp. milk Õ Sift powdered sugar.  Cream together butter, vanilla and sugar.  Add milk until frosting is of a spreading consistency.

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                    *  Exported from  MasterCook II  *

                            Honey Bear Cookies

Recipe By     : National Honey Board
Serving Size  : 54   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           honey
     2/3  cup           molasses
     2/3  cup           brown sugar
     1/2  cup           butter -- melted
     1/3  cup           egg -- slightly beaten
   4      cups          all-purpose flour
   4      teaspoons     baking powder
   1 1/2  teaspoons     ground cinnamon
   1 1/2  teaspoons     ground ginger
     1/2  teaspoon      ground cloves
                        salt -- to taste

Method:
Combine and blend honey, molasses, brown sugar, butter and egg.  Combine and sift together flour and remaining dry ingredients; add to honey mixture.  Mix well.  Refrigerate until chilled.  Roll out 1/8-inch thick and cut with 3- to 4-inch bear cookie cutter.  Bake at 350[F oven 12 minutes until lightly browned.  Brush with icing and decorate with currants or raisins, if desired.
Decorator's Icing:
Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushing consistency.

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                    *  Exported from  MasterCook II  *

                        INSTANT  PUDDING  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           evaporated milk
     1/2  cup           butter
   2      cups          sugar
   1      package       (4 serving size) instant pudding, any flav
   3      cups          rolled oats

Boil milk, butter and sugar.  Cool.  Add pudding and blend until smooth.
Stir in oats.  Drop by spoonfuls onto waxed paper.

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                    *  Exported from  MasterCook II  *

                        INVISIBLE OATMEAL COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      C             Flour
   1 1/2  C             Oats -- quick-cooking
   2      teaspoons     Baking powder

     1/2  teaspoon      Salt
   2      large         Eggs (lightly beaten)
   1      teaspoon      Cinnamon -- ground
   1      teaspoon      Vanilla extract
     1/4  teaspoon      Nutmeg -- ground
   1      teaspoon      Almond extract
     1/2  C             Butter (softened
   1      C             Raisins -- to room temperature)
   1      C             Brown sugar (packed
   1      C             Pecans (chopped) -- firmly into measurin

Preheat oven to 350 degrees F.  Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended.

 In a separate bowl, stir softened butter with brown sugar until well mixed.

 Stir sifted dry ingredients into butter-sugar mixture.  Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates and chopped pecans.  Mix well until batter is firm.

 Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving.

 NOTES:

 *  Delicious high-fiber oatmeal drop cookies -- These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them "Invisible Oatmeal Cookies" because they are wont to disappear whenever unguarded. Enjoy.

 *  If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit.

 *  The recipe may be halved, doubled, or whatever without harm.  The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven.

 : Difficulty:  easy.
: Time:  30 minutes.
: Precision:  measure the ingredients.

 : George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysvis!george  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                           ITALIAN  COOKIES  II

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1      teaspoon      salt
   1 1/4  cups          sugar
   2      teaspoons     lemon extract
   3      teaspoons     baking powder
   1      cup           milk
     1/2  cup           oil or Crisco
   4                    eggs

Mix sugar, eggs, oil and extract, beating well.  Gradually add dry ingredients, alternately with milk; mix well.  Have 1 cup of flour in reserve for hands.
Roll spoonful of dough in floured hands and shape slightly.  Place on greased cookie sheet.  Brush with beaten whole egg.  Bake at 375 degrees for 12-15 minutes.

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                    *  Exported from  MasterCook II  *

                          ITALIAN  EGG  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          flour
   2      tablespoons   baking powder
   6      large         eggs
     1/2  cup           sugar
     1/2  cup           cooking oil
   1      tablespoon    vanilla
   1      tablespoon    anise flavoring

Sift dry ingredients together twice.  Cream sugar, oil and eggs together and beat until light.  Add flavoring, beat 1 minute.  Add sifted ingredients and knead lightly until dough is smooth but soft.  Place in a bowl.  Keep in refrigerator for 1 hour.  Roll small pieces of dough in a long strip about 1/2 inch thick.  Cut into pieces about 2 inches long and twist.  Place on cookie sheet.  Bake 350 degrees 15 to 20 minutes.

 ÕþBICING:þb Õ Õ4 c. confectioners' sugar 1/2 c. butter 6 tbsp. milk 1 tsp. vanilla 1 tsp. anise Õ Cream butter and sugar.  Add milk and flavorings, beat until smooth.  Brush on cookies and let dry.

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                    *  Exported from  MasterCook II  *

                       ITALIAN  EGG  DROP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      eggs          (lg.)
     3/4  cup           oil
   1      cup           sugar
   1      teaspoon      vanilla
   3 1/2  cups          sifted flour
   6      teaspoons     baking powder

Place first four ingredients in blender.  Blend for 1 minute.  Sift flour and baking powder together.  Pour liquid mixture into flour mixture.  Stir by hand until blended.  Spoon on greased cookie sheet with teaspoon.  Bake at 350 degrees for 10 to 12 minutes.  Cool and frost.

 Parent

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                    *  Exported from  MasterCook II  *

                         ITALIAN  FILLED  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    eggs
   1      cup           sugar
                        Dash salt
   1      teaspoon      vanilla
     1/2  pound         butter
   6      cups          flour
   6      teaspoons     baking powder
                        -----FILLING:-----
     1/2  cup           semi sweet chocolate
                        Medium jar of apple butter
   6      tablespoons   crushed walnuts

Mix together.  Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients.  Roll flat with a rolling pin.  Cut into squares, fill with filling and lap over.  After rolled flat you could also make into a jelly roll and slice it on an angle.

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                    *  Exported from  MasterCook II  *

                     JAM  FILLED  COOKIES  FOR  XMAS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           oleo
     1/4  cup           sour cream
     3/4  cup           sugar
   3      eggs          
   3      teaspoons     baking powder
   3      cups          flour
     1/2  teaspoon      vanilla
     1/2  teaspoon      salt

Mix all above.  Refrigerate overnight or 3 hours.  Shape while cool into small balls.  Bake 375 degrees for 10-12 minutes.  Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on.  Cool and frost with vanilla frosting.

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                    *  Exported from  MasterCook II  *

                           JELLY  ROLL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter
   1      cup           sugar
   2      cups          flour (measure before sifting)
   1      egg,          beaten
   2      teaspoons     vanilla
                        Juice of 1 lemon
                        Pinch salt
     2/3  tablespoon    grape jelly (not jam)

Cream butter and sugar together.  Stir in egg, lemon juice and vanilla.
Sift in the flour.  Line cookie sheet with greased waxed paper.  Drop small teaspoonfuls in mounds about an inch apart on waxed paper.  Dent each mound with your finger.  Cut with paring knife small portion of jelly and fill in each dent.  Bake 1 hour or until brown at 225 degrees.  Makes 45 cookies.

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                    *  Exported from  MasterCook II  *

                            Jelly Top Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
     1/2  teaspoon      Cinnamon
   1      cup           Molasses
     1/4  teaspoon      Cloves
   1      cup           Lard
   1      teaspoon      Baking soda
   2      each          Egg yolks
   2      tablespoons   Water -- hot
   1      tablespoon    Vinegar
   2      each          Egg whites
     1/2  teaspoon      Ginger
                        Firm jelly -- for centers

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.

 Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.

 Source: Laura Lehew, Maple Grange, Hardin County, OH

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                    *  Exported from  MasterCook II  *

                         JIFFY  NO-BAKE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
   1      cup           brown sugar
     1/2  cup           milk
   4      tablespoons   cocoa
     1/8  pound         margarine


 Combine ingredients in saucepan, boil one minute.

 Add:
Õ1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla Õ  Stir thoroughly and drop on wax paper.  Shape and flatten with fork.
Let set until hardened.

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                    *  Exported from  MasterCook II  *

                      KAIROS  RICE  KRISPIE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           margarine
   1      cup           sugar
   1      cup           brown sugar
   2                    eggs
   1      teaspoon      vanilla
   2      cups          Rice Krispies
   1 1/2  cups          flour
   1      teaspoon      soda
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
   2      cups          oatmeal
   1      cup           coconut


 Cream together the margarine and the sugars.  Add eggs, vanilla and Rice Krispies.  Sift flour, soda and baking powder and add to above mixture.  Add salt, oatmeal and coconut.  Bake 10 to 12 minutes at 350 degrees.  Yield: 8 dozen.  Sturdy for packing.

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                    *  Exported from  MasterCook II  *

                       Large Chocolate Chip Cookie

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yellow cake mix
     1/2  cup           oil
   2      tablespoons   water
   2                    egg -- beaten
   1      cup           chocolate chip

  Combine ingredients and stir until moistened.  Place on a lightly greased  pizza pan.  Bake 350 degree for 20 to 25 minutes or until brown.

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                    *  Exported from  MasterCook II  *

                        LORA'S  FRUITCAKE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   1      cup           brown sugar
   1                    egg
   1 3/4  cups          sifted flour
     1/2  teaspoon      salt
     1/2  teaspoon      soda
     1/4  cup           sour milk
     3/4  cup           broken pecans
   1      cup           cherries -- cut in half (marasch
   1      cup           chopped dates

Cream shortening and sugars well.  Add well beaten egg.  Sift flour, salt and soda together and add alternately with milk.  Add pecans, cherries and dates.   Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet.

 Bake until light brown in 350 degree oven.  Cookies store well and retain moisture better if slice of apple is placed in container with cookies.

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                    *  Exported from  MasterCook II  *

                         LOW  FAT  JELLY  COOKIE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cake mix (yellow or lemon)
     1/2  cup           applesauce
   1 1/2  egg           beaters
   1      teaspoon      lemon rind (if yellow cake is used)

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet.  Depress center of cookie and put a dab of jelly or preserves in center.  Bake at 350 degrees for about 10 minutes or until light golden brown.  Cool a few seconds and lift gently from pan with a spatula.

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                    *  Exported from  MasterCook II  *

                         M  &  M  PARTY  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           margarine
     1/2  cup           sugar
   1      cup           brown sugar
   2                    eggs
   2      teaspoons     vanilla
   2 1/2  cups          flour
   1      teaspoon      soda
     1/2  teaspoon      salt
     3/4  cup           nuts
   1 1/2  cups          M&M's

Save some M&M's for the top of cookies before you place in oven.

 Mix all ingredients well.  Place on ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes or until golden brown.  Let cool in pan for 5 to 8 minutes before removing form pan.

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                    *  Exported from  MasterCook II  *

                         MAMA'S  CEREAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening
   1      cup           sugar
   1      cup           brown sugar
   1      teaspoon      soda
   1      teaspoon      baking powder
   1      teaspoon      vanilla
   2                    eggs -- beaten
   2      cups          flour
   2      cups          oatmeal
   2      cups          corn flakes
   2      cups          coconut
                        Nuts -- optional

Cream shortening and sugar.  Add eggs and vanilla.  Stir in flour, soda and baking powder.  Add other dry ingredients.  Will be stiff.  Drop by spoonfuls on cookie sheet.  Press with bottom of glass.  Bake at 350 degrees for 8 to 10 minutes, but do not brown.

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                    *  Exported from  MasterCook II  *

                            Matzo Drop Cookies

Recipe By     : National Honey Board
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          matzo meal
   1 1/2  cups          matzo farfel
   1 1/2  cups          dried figs -- chopped
   1      cup           walnuts -- chopped
   1      teaspoon      ground cinnamon
     3/4  teaspoon      salt
   1      cup           honey
     3/4  cup           vegetable oil
   3                    egg

Combine matzo meal, farfel, figs, walnuts, cinnamon and salt.  Combine honey, oil and eggs.  Beat honey mixture into dry ingredients.  Let stand 30 minutes.  Drop by tablespoonfuls onto greased cookie sheet.  Bake at 375 degrees F for 12 to 15 minutes.

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                    *  Exported from  MasterCook II  *

                            Matzo Meal Cookies

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Cookies                          Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Sweet. shred. dried coconut
   1      tablespoon    Water
   1      cup           Matzo meal
   1      teaspoon      Vanilla
     1/3  cup           Firm packed lt brown sugar
     1/4  cup           Jam
     1/3  cup           Margarine or butter

1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed.

 2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1 1/2" wide.

 3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes.
Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer.

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                    *  Exported from  MasterCook II  *

                   MELOKARONA  (Greek  Honey  Cookies)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      egg           yolk
     1/4  cup           plus 2 tbsp. orange juice
     1/2  cup           sugar
     1/2  teaspoon      grated orange peel
   1 1/4  cups          butter -- melted and cooled
   3 1/2  cups          flour
   2      teaspoons     baking powder
     1/4  teaspoon      baking soda
     1/8  teaspoon      salt
     1/2  teaspoon      ground cloves
   1      teaspoon      cinnamon
     1/2  cup           chopped nuts
   1      cup           honey
     1/2  cup           water

Combine the egg yolks, orange juice, sugar and orange peel.  Mix well.
Gradually add the butter and continue blending until the mixture is as thick as mayonnaise.  Sift the flour with the baking powder, baking soda, salt and spices.  Mix the dry ingredients into the egg mixture and knead the dough until smooth.  It will be stiff.

 Pick up a tablespoon of dough.  Squeeze slightly to form an egg shape.
For a filled cookie, press a few pieces of nuts into the center of the dough before shaping it.  Place the cookies on ungreased baking sheets, press each cookie slightly with a fork.  Bake in preheated 350 degree oven for 20 minutes or until slightly browned.

 Bring honey and water to a boil, then let it simmer gently.  When cookies are baked, dip each one in the syrup for a few seconds, place on a wire rack to drain.  Sprinkle the cookies with the nuts.  Cool.  Makes about 50 cookies.  These take a little time, but are well worth it.

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                    *  Exported from  MasterCook II  *

                   MEXICO  -  MEXICAN  WEDDING  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      tablespoons   XXX sugar
   1      cup           flour
   1      cup           chopped pecans
   1      teaspoon      vanilla

Cream together butter and sugar until light.  Add flour, pecans and vanilla.
Roll dough into 1 inch balls.  Place on greased baking sheet and flatten slightly.

 Bake at 300 degrees for 25-30 minutes.  Roll in additional confectioners' sugar while warm.  Let cool, roll again in sugar.  Be careful to bake only until a light brown color.  Cookies may be stored for several days with a light dusting of XXX sugar before serving.

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                    *  Exported from  MasterCook II  *

                        Michele's Triple C Cookies

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter -- softened
   2      tablespoons   Unbleached flour
   1      cup           Sugar
     3/4  teaspoon      Baking soda
   1      cup           Dark brown sugar
   1      teaspoon      Salt
   2                    Eggs
   2      cups          Chocolate chips
   1 1/2  teaspoons     Vanilla
     1/2  cup           Pecans -- chopped
   2      cups          Unbleached flour

Cream butter, sugar and brown sugar until well-blended.  Add eggs, one at a time, blending well.  Mix in vanilla.

 Sift together flour, soda and salt.  Add to butter mixture.  Stir until mixed. Add chocolate chips and pecans.

 Drop by teaspoonfuls onto well-greased cookie sheet.  Bake at 350 degrees for 12 minutes.

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                    *  Exported from  MasterCook II  *

                        Molasses Elephant Cookies

Recipe By     : Jo Anne Merrill
Serving Size  : 40   Preparation Time :1:30
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          all-purpose flour
   2      teaspoons     ground cinnamon
   1      teaspoon      ground ginger
   1      teaspoon      baking soda
     1/4  teaspoon      salt
     1/2  cup           vegetable shortening
   1      cup           sugar
   3                    large eggs
   1      cup           light molasses
     1/4  cup           cider vinegar

     1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.
     2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more.
     3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or until set when lightly touched.
     4. Remove from cookie sheets and place on wire racks to cool completely.

Yield: about 40 large cookies.

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                    *  Exported from  MasterCook II  *

                         MOM'S  BREAKFAST  COOKIE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           oil
   1      cup           dark brown sugar
   1      cup           granulated sugar
   2                    eggs
   1      teaspoon      vanilla
   1      cup           oatmeal
   1      cup           corn flakes
   2      cups          flour
   1      teaspoon      baking soda
     1/2  cup           walnuts -- chopped
     1/2  cup           chocolate chips

Mix oil, sugars, eggs and vanilla.  Blend in oats and corn flakes.  Sift together flour and baking soda.  Add nuts and chips.  Drop tablespoons of mixture on ungreased baking sheet.  Bake at 350 degrees for 10 minutes.

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                    *  Exported from  MasterCook II  *

                      Mrs. Criswell's Ginger Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         Molasses -- baking
   8      teaspoons     Baking soda -- level - dissol
   1      pint          Brown sugar
          in            milk
   1      pint          Lard
   2      tablespoons   Ginger -- level
   1      pint          Milk -- sour
                        Flour -- to make stiff dough

Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel.

 Note: Hot oven is 400 - 450 F.

 Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH

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                    *  Exported from  MasterCook II  *

                   Mrs. Field's Apricot Nectar Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 42   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          all-purpose flour
   1      teaspoon      baking soda
     3/4  cup           white sugar
     1/4  cup           dark brown sugar -- packed
   1      cup           salted butter -- softened
   1                    egg
     1/4  cup           apricot nectar
     1/2  cup           apricot preserves
     3/4  cup           dried apricots -- chopped

1.  Preheat oven to 300 degrees F. 2.  In a medium bowl, combine flour and baking soda.  Mix well with a wire whisk and set aside. 3.  In a large bowl, blend sugars with an electric mixer at medium speed.  Add butter and mix to form a grainy paste.  Scrape down sides of bowl.  Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4.  Add the flour mixture and apricots, and blend on low just until combined.  Do not overmix. 5.  Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart.  Bake for 22 to 24 minutes, or just until cookies begin to brown at bottom edges. 6.  Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a cool, flat surface with a spatula.

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                    *  Exported from  MasterCook II  *

                Mrs. Field's Cinnamon Sugar Butter Cookies

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  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 annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. 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 II  *

                    Mrs. Fields Apricot Nectar Cookies

Recipe By     : 
Serving Size  : 42   Preparation Time :0:00
Categories    : Cookies                          Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          All-purpose flour
   1      large         Egg
   1      teaspoon      Baking Soda
     1/4  cup           Apricot Nectar
     3/4  cup           White sugar
     1/2  cup           Apricot preserves
     1/4  cup           Dark brown sugar -- packed
     3/4  cup           Dried apricots -- chopped
   1      cup           Salted butter -- softened

1. Preheat oven to 300 degrees F.

 2. In a medium bowl, combine flour and baking soda.  Mix well with a wire wisk and set aside.

 3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste.  Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

 4. Add the flour mixture and apricots, and blend on low just until combined.  Do not overmix.

 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart.  Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.

 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Mrs. Fields Cookies

Recipe By     : 
Serving Size  : 112  Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Butter
   2      cups          Sugar
   2      cups          Brown sugar
   4      each          Eggs
   2      teaspoons     Vanilla
   4      cups          Flour
   5      cups          Oatmeal *
   1      teaspoon      Salt
   2      teaspoons     Baking powder
   2      teaspoons     Baking soda
   1      each          Chocolate chips (24-oz bag)
                        Chopped nuts. Optional

*   (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda.
Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes.

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                    *  Exported from  MasterCook II  *

                        Neiman Marcus $250 Cookie

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Butter or margarine
   2      cups          Granulated sugar
   2      cups          Brown sugar
   4      each          Eggs
   2      teaspoons     Vanilla
   4      cups          Flour
   3      cups          Ground oatmeal (fine powder)
   1      teaspoon      Salt
   2      teaspoons     Baking powder
   2      teaspoons     Baking soda
  24      ounces        Chocolate chips
   1      each          8 oz hershey bar -- grated
   3      cups          Chopped nuts

Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts.   Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved.   Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case.

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                    *  Exported from  MasterCook II  *

                            NO  BAKE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           milk
   2      cups          granulated sugar
     1/2  stick         oleo
     2/3  cup           peanut butter
   3      cups          quick rolled oats
   5      tablespoons   cocoa

Boil milk, sugar, and oleo for 1 minute.  Then mix peanut butter, oats, and cocoa.  Mix dry ingredients into liquid well.  Drop by spoonfuls on wax paper.  If desired, add a few nuts and 1 teaspoon vanilla.

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                    *  Exported from  MasterCook II  *

                         NO-BAKE  FUDGE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/4  cup           cocoa
     1/2  cup           milk
   1      stick         butter
     1/2  cup           peanut butter
   3      cups          rolled oats


 Combine first four ingredients.  Bring to a full boil.  Maintain full boil for exactly one minute.  Remove from heat.  Add remaining two ingredients.  Stir well.  Drop by teaspoonful onto cookie sheet or wax paper.  Let cool.  Ready to eat!  Variations:

 1)  May use Rice Krispies or Cheerios instead of oats.
2)  Add coconut.
3)  Use chunky or smooth peanut butter.
4)  Pour into cake pan or square pan and cut into fudge-size pieces.
5)  Use your imagination!

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                    *  Exported from  MasterCook II  *

                     NO-BAKE  FUDGE-OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         margarine
     3/4  cup           Eagle Brand milk
   1      teaspoon      vanilla
   2 3/4  cups          raw oatmeal
   1      cup           nuts and/or coconut
     1/2  cup           cocoa


 In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.
Bring to a boil.  Add oatmeal, nuts and vanilla flavoring.  Spoon out into waxed paper quickly.

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                    *  Exported from  MasterCook II  *

                        NORWEGIAN  SPICE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           & 2 tbsp. sugar
   1      cup           maple syrup
     3/4  cup           water
   1 1/4  cups          butter or margarine
   7 1/2  cups          flour
   1      tablespoon    cloves
   1      tablespoon    cinnamon
   1      tablespoon    pepper
   1 1/2  tablespoons   baking powder

Melt sugar, syrup, water and butter together.  Let cool.  Add spices and baking powder to flour.  Mix syrupy mixture into flour mixture by hand.
Roll chilled dough into 1 inch balls.  Bake at 350 degrees for 25 minutes.
Yield 18 dozen.

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                    *  Exported from  MasterCook II  *

                        OATMEAL  KRISPIE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
   1      cup           brown sugar
   1      cup           margarine
   2                    eggs
   1 3/4  cups          flour
   2      teaspoons     baking powder
   1      teaspoon      cinnamon
   2      cups          rolled oats
   2      cups          Rice Krispies
   1 1/2  tablespoons   molasses
     1/4  cup           water

Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes.

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                    *  Exported from  MasterCook II  *

                        Oatmeal Cranberry Cookies

Recipe By     : Martha Stewart Living
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         unsalted butter*
   1 1/4  cups          brown sugar
     1/2  cup           sugar
   2      large         eggs*
   2      teaspoons     vanilla extract
   2      Tablespoons   milk
   2      cups          rolled oats
   2      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
   1      teaspoon      salt
   2      cups          dried cranberries

*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.

Preheat oven to 350 degrees F.

Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.

Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.

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NOTES : We liked these cookies aaaLOT.
                    *  Exported from  MasterCook II  *

                          OATMEAL FUDGE COOKIES

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      C             Rolled oats
     1/2  C             Cocoa powder
   1      teaspoon      Vanilla extract
     1/2  C             Evaporated milk
   1      C             Nuts -- chopped (optional)
     1/4  pound         Butter
   2      C             Sugar -- granulated

Combine oats, vanilla and nuts in a bowl and set aside.

 Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.

 Remove pan from heat and add the butter.  Stir until butter is melted and incorporated.  Quickly add oat mixture to pan and stir until well mixed.

 Drop by the spoonful onto waxed paper.  Let cool for 2 hours to set.

 NOTES:

 *  No-bake chocolate oatmeal cookies -- This may be my all-time favorite cookie recipe.  I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids.

 *  My great-aunt never put nuts in these cookies.  I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing.

 *  A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.

 *  The cooking time at boil is important.  Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan.

 *  These cookies are better the next day, if there are any left.

 : Difficulty:  easy to moderate.
: Time:  20 minutes preparation and cooking, 2 hours cooling.
: Precision:  measure the ingredients, watch the cooking time.

 : Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz  : There is no such thing as too much chocolate!  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                      OATMEAL RASPBERRY BAR COOKIES

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter -- Room Temperature
     1/2  cup           Light Brown Sugar
   1      cup           Flour
     1/4  teaspoon      Baking Soda
     1/8  teaspoon      Salt
   1      cup           Rolled Oats
     3/4  cup           Seedless Raspberry Jam

Heat the oven to 350øF.  Butter an 8" square pan, set aside.  Mix all ingredients together except the jam.  Press 2 cups of the mixture into the bottom of the prepared pan.  Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.  Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.

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                    *  Exported from  MasterCook II  *

                   OLD-FASHIONED  LEMON  SUGAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          unsifted flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   2      cups          sugar
   1      cup           shortening (Crisco)
   2                    eggs
     1/4  cup           lemon juice (prefer "Minute Maid 100% Pure
                        Additional sugar

Preheat oven to 350 degrees.  Stir together flour, baking powder and salt; set aside.  In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs.  Stir in dry ingredients.  Add in lemon juice.  Mix well.
Chill 2 hours or overnight.

 Shape into small balls, 1 1/4 inch or less; roll in additional sugar.  Place on greased baking sheets 2 inches apart; flatten with egg turner.  Bake 8 to 10 minutes or until lightly browned.

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                    *  Exported from  MasterCook II  *

                      OLD-FASHIONED  SUGAR  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          sifted flour
   1      teaspoon      salt
   1      teaspoon      soda
   1      teaspoon      baking powder
   1 1/2  teaspoons     cinnamon
   1      cup           margarine
   1 1/2  cups          sugar
   2                    eggs
   1      cup           sour cream
   1 1/2  teaspoons     vanilla

Sift flour, measure; resift with salt, soda, baking powder and cinnamon.
Cream margarine with sugar until fluffy.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients alternately with sour cream mixing until smooth after each addition.  Blend in vanilla.  Wrap in waxed paper and chill until firm enough to roll.

 Roll on floured surface to about 1/4 inch thick.  Cut with large cookie cutter; place on ungreased baking sheet.  Sprinkle with sugar.  Bake at 350 degrees for 10 to 12 minutes or until lightly browned.  Makes about 5 dozen cookies.

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                    *  Exported from  MasterCook II  *

                     ON  TOP  OF  THE  RANGE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   1      stick         butter
   4      tablespoons   cocoa
     1/2  cup           milk
     1/2  cup           peanut butter
   1      teaspoon      vanilla
   3      cups          oatmeal

Cook and stir sugar, butter, cocoa and milk until it boils.  Then stir in peanut butter, vanilla, and oatmeal.

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                    *  Exported from  MasterCook II  *

                    Outrageous Chocolate Chip Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           granulated sugar
     1/3  cup           firmly packed brown sugar
     1/2  cup           butter -- softened
     1/2  cup           peanut butter
     1/2  teaspoon      vanilla
   1                    egg
   1      cup           flour
     1/2  cup           quick cooking rolled oats -- or regular
   1      teaspoon      baking soda
     1/4  teaspoon      salt
   1      package       semisweet chocolate chips -- 6 oz

 1.  Heat oven to 350F.  Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended.  Mix in flour, oats, baking soda and salt.  Stir in chocolate chips.  2.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  3.  Bake 10-12 minutes or until light golden brown.  Cool 1 minute before removing from cookie sheet. VARIATIONS:
 Chocolate Chip Bars:  Grease bottom of square pan, 9x9x2.  Prepare as directed, except spread dough in pan.  Bake 25-30 minutes or until golden brown.  Cut into 2 x 1 inch bars.  Makes 36

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                    *  Exported from  MasterCook II  *

                          PAINT  BRUSH  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           margarine
   1      cup           sugar
   1                    egg
   1      teaspoon      vanilla
   2 1/2  cups          flour
   1      teaspoon      baking powder
   1      teaspoon      salt

Cream margarine and sugar.  Add egg and vanilla; mix together.  Add remaining ingredients.

 Roll out cookie dough on floured surface and cut out cookies using cookie cutters.  Place on ungreased cookie sheet and paint with small clean brushes.

 ÕþBEGG YOLK PAINT (for each color needed):þb Õ Õ1 egg yolk 1/4  tsp. water (if too thick add a few more drops) 3-4 drops food coloring Õ Bake at 400 degrees for 6-8 minutes.  Makes 2 dozen.

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                    *  Exported from  MasterCook II  *

                           PAINTBRUSH  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter
   1      cup           sugar
   2                    eggs
   1      teaspoon      vanilla
   2 1/2  cups          flour
   1      teaspoon      baking powder
   1      teaspoon      salt

Mix shortening, sugar, eggs and vanilla.  Mix flour, baking powder and salt.
Stir together and chill 1 hour.  Heat oven to 400 degrees.  Roll out 1/8 inch thick.  Cut in desired shapes.  Place on ungreased baking sheets.
Paint with egg yolk paint.  Bake 6 to 8 minutes.

 ÕþBEGG YOLK PAINT:þb Õ  Õ1 egg yolk 1/4 tsp. water Õ Divide mixture and add food coloring.  Paint designs on cookies with paint brush.  If paint thickens, add few drops of water.

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                    *  Exported from  MasterCook II  *

                           PARTY  TIME  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          all-purpose flour
     1/2  cup           unsweetened cocoa powder
     1/4  teaspoon      salt
     1/4  teaspoon      baking powder
     1/4  teaspoon      baking soda
     1/2  cup           butter or soft margarine
   1      cup           sugar
   1                    egg
   1 1/2  teaspoons     vanilla
   1                    (10 oz.) jar maraschino cherries
   1                    (6 oz.) pkg. semi-sweet chocolate pieces
     1/2  cup           Eagle Brand sweetened condensed milk

In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda.  In mixing bowl, beat together butter and sugar on low speed until fluffy.  Add egg and vanilla; beat well.  Gradually add dry ingredients to creamed mixture; beat until well blended.  Shape dough into 1-inch balls; make a thumb print on each ball and place 1/2 a cherry in the center (reserve the cherry juice).

 Make the frosting in a saucepan:  Melt the chocolate pieces, 4 teaspoons of cherry juice and condensed milk.  Keep mixture on low heat after blended.
Add more cherry juice if mixture gets too thick.  Spoon sauce over top of cherries and cookies.  Bake at 350 degrees for 10 minutes.  If waiting to make rest of cookies, place batter in refrigerator (it is easier to make balls when dough is chilled).  Makes 48 cookies.

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                    *  Exported from  MasterCook II  *

                    PASSOVER  (PESACH)  FRUIT  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   1      cup           sugar
   1      cup           oil
   1      tablespoon    lemon juice
     1/2  teaspoon      cinnamon
     1/4  teaspoon      salt
     1/2  cup           farfel
     3/4  cup           chopped nuts
     1/2  cup           raisins
     1/4  cup           cut-up cherries
   1      cup           matzo meal
   1      cup           cake meal
                        Other dried fruit as desired -- cut up

Beat eggs until creamy; add sugar.  Add oil, lemon juice, cinnamon, salt and all other ingredients.  Drop onto ungreased cookie sheet.  Bake at 350 degrees for 20 minutes.

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                    *  Exported from  MasterCook II  *

                    PASSOVER  CHOCOLATE  CHIP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           margarine
   1 1/2  cups          ground nuts
   1      cup           potato starch
   1 1/2  cups          brown sugar
   2                    eggs
   1      teaspoon      vanilla
   1 1/2  cups          chocolate chips
   1 1/2  teaspoons     baking soda

Cream margarine with sugar.  Add eggs and vanilla, mix well.  Add baking soda.  Slowly add potato starch and nuts.  Fold in chocolate chips.  Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies.

 Bake until light brown at 350 degrees.

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                    *  Exported from  MasterCook II  *

                          PASSOVER  NUT  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           softened margarine or butter
   2                    eggs
   4      cups          finely ground nuts of any kind (use blende
     1/2  cup           honey
     1/4  teaspoon      salt
     1/2  teaspoon      orange or lemon extract

In a mixing bowl, cream together the margarine and eggs.  Add the ground nuts, honey, salt, and extract.  Beat well.  Refrigerate at least 3 hours or even better overnight.  Form dough into hazelnut-sized balls and place on a buttered baking sheet.

 With the thumb, make a depression in the center of each ball.  Fill depression with jelly, a nut piece or chocolate chips.  Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned.  Makes 5 dozen delicious chewy cookies.

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                    *  Exported from  MasterCook II  *

                         PEANUT  BUTTER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        shortening
   4      teaspoons     salt
   4      pounds        peanut butter
   8      cups          sugar
   8      cups          brown sugar (3 1/2 boxes)
  16                    eggs
   8      tablespoons   milk (1/2 c.)
   4      pounds        flour
   7      tablespoons   baking soda (1/2 c.)

Do not grease pans.  Bake in 350 degree convection oven for 10 minutes.
Adapt to your own oven.

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                    *  Exported from  MasterCook II  *

                         Peanut Butter Cookies #2

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Shortening
   1      tablespoon    Milk
   1      cup           Peanut Butter (Creamy)
   1 1/4  cups          Flour
     3/4  cup           Granulated sugar
     3/4  teaspoon      Baking Soda
     1/2  cup           Brown Sugar (firmly packed)
     1/2  teaspoon      Baking Powder
   1      teaspoon      Vanilla
     1/4  teaspoon      Salt
   1                    Egg

1.  Heat oven to 375øF.

 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

 3.  Combine flour, baking soda, baking powder, and salt and add to creamed mixture.  Mix well.

 4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

 Makes 2 dozen cookies.

 Source: Crisco  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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                    *  Exported from  MasterCook II  *

                      Peanut Butter Cookies Ala Lois

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Shortening
   1      tablespoon    Milk
   1      cup           Peanut Butter (Creamy)
   1 1/4  cups          Flour
     3/4  cup           Granulated sugar
     3/4  teaspoon      Baking Soda
     1/2  cup           Brown Sugar (firmly packed)
     1/2  teaspoon      Baking Powder
   1      teaspoon      Vanilla
     1/4  teaspoon      Salt
   1                    Egg

1.  Heat oven to 375øF.

 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

 3.  Combine flour, baking soda, baking powder, and salt and add to creamed mixture.  Mix well.

 4.  Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour.  Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

 Makes 2 dozen cookies.

 Source: Crisco  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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                    *  Exported from  MasterCook II  *

                           Pineapple Cookies #2

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           shortening
     1/2  cup           brown sugar
     1/2  cup           white sugar
   2      cups          flour
   1      teaspoon      baking powder
     1/4  teaspoon      soda
   1                    egg
     2/3  cup           canned crushed pineapple in juice
     1/2  cup           nuts
   1      teaspoon      vanilla

 Cream shortening and sugars well.  Sift flour with dry ingredients; add with egg and pineapple to creamed mixture.  Mix well; stir in chopped nuts and vanilla.  Drop by teaspoonfuls on greased cookies sheet.  Bake at 375 degrees 10 to 12 minutes.  Yield:  2 dozen.

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                    *  Exported from  MasterCook II  *

                           Pineapple Cookies #3

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 72   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      cup           brown sugar
   1      cup           white sugar
   1 1/2  teaspoons     vanilla
   2                    egg
   1                    canned crushed pineapple in juice
   4      cups          flour -- sifted
     1/2  teaspoon      salt
   1      teaspoon      soda
     1/2  teaspoon      baking powder

 Cream butter and sugars; add vanilla, eggs and pineapple.  Add all dry ingredients; drop on cookie sheet by spoonfuls.  Bake 12 to 15 minutes in 350-degree oven.  Yield:  6 dozen.

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                    *  Exported from  MasterCook II  *

                       POOR  MAN'S  1,000  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
   1      cup           margarine
   1      large         egg
   1      cup           oil
   1      teaspoon      cream of tartar
   1      teaspoon      soda
   1      teaspoon      salt
                        Scant 3 1/2 c. flour
   1      cup           brown sugar
   1      cup           Rice Krispies
   1      cup           oatmeal
   1      cup           coconut

Mix sugar and margarine until blended.  Add egg.  Beat. Add oil and mix well.  Sift flour and dry ingredients.  Add to above mixture, then add Rice Krispies, oatmeal and coconut.  Roll into balls and flatten out.  Bake at 350 degrees until firm.

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                    *  Exported from  MasterCook II  *

                           POOR  MAN'S  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rolled oats
   1      cup           packed brown sugar
     1/2  cup           sugar
   1      cup           all-purpose flour
     1/4  teaspoon      salt
   1      teaspoon      baking soda
     1/4  cup           hot water
     1/2  cup           shortening -- melted & cooled
   1      teaspoon      vanilla extract


 In a mixing bowl, combine oats, sugars, flour and salt.  Combine soda and water; stir into oats mixture along with shortening and vanilla.
Roll into walnut-size balls.  Place on greased cookie sheets.

 Bake at 350 degrees for about 10 minutes or until golden brown.
Remove from the oven; allow to stand 2 minutes before removing to a wire rack to cool.  Yield: about 3 1/2 dozen.

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                    *  Exported from  MasterCook II  *

                        PUDDING  OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          flour
   1      teaspoon      baking soda
   1      cup           margarine -- softened
     1/4  cup           granulated sugar
     3/4  cup           brown sugar
   1      package       (4 serving size) vanilla flavor instant pu
   2                    eggs
   3 1/2  cups          oatmeal
   1      cup           raisins

Mix flour with baking soda.  Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; stir in oats and raisins.  Drop by rounded measuring teaspoonfuls onto ungreased baking sheets.  Bake at 375 degrees for 10-12 minutes.  Makes about 5 dozen.

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                    *  Exported from  MasterCook II  *

                              Pumkincookies

Recipe By     : 
Serving Size  : 40   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Flour
   1      teaspoon      Salt
   1 1/2  cups          Butter
   1      teaspoon      Vanilla
   2      cups          Quick Cooking Oats
   1      can           Pumkin,solid -- packed (16oz)
   2      cups          Brown Sugar
   1      cup           Chocolate Chips
   2      teaspoons     Baking Soda
   1      cup           Raisins
   2      teaspoons     Cinnamon
   1      cup           Chopped nuts
   1                    Egg
     1/2  package       M&M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children.

 From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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                    *  Exported from  MasterCook II  *

                             PUMPKIN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           brown sugar
   1      cup           shortening
   4                    eggs
   1                    (No 2) can of pumpkin (could not get #2 so
   4      cups          flour
   2      teaspoons     baking powder
   2      teaspoons     cinnamon
   1      teaspoon      nutmeg
   1      teaspoon      salt
   2      teaspoons     soda
   2      teaspoons     vanilla
   1                    or 2 c. nuts (optional)

Bake at 375 degrees for 12 minutes.  Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies).  I get 6 dozen.  Suppose to get 8 dozen smaller ones.

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                    *  Exported from  MasterCook II  *

                          PUMPKIN  DROP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          packed brown sugar
     1/2  cup           shortening or margarine
   2                    eggs -- beaten
   1 3/4  cups          cooked mashed pumpkin
   2 3/4  cups          flour
   1      tablespoon    baking powder
   1      teaspoon      cinnamon
     1/2  teaspoon      salt
     1/2  teaspoon      nutmeg
     1/4  teaspoon      ginger

Mix all ingredients in large bowl.  Stir until smooth.

 Õ1 c. raisins 1 c. chopped walnuts Õ Add nuts and raisins and mix until blended.  Drop by rounded teaspoon on ungreased cookie sheet.  Bake at 375 degrees for 12 to 15 minutes.

 Tucson, Arizona

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                    *  Exported from  MasterCook II  *

                          Pumpkin Spice Cookies

Recipe By     : Anita A. Matejka
Serving Size  : 36   Preparation Time :0:15
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             margarine
   2                    egg whites -- whipped
   1      c             pumpkin
   2      c             unbleached flour
   1      c             granulated sugar
   2      tsps          baking powder
     1/4  tsp           salt
   2      tsps          cinnamon
     1/2  tsp           nutmeg
     1/4  tsp           ginger
     1/4  tsp           cloves

Preheat oven at 350.  Prepare baking sheet with cooking spray.  In a mixing
bowl, combine margarine, egg whites, and pumpkin.  In another mixing bowl,
combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger,
cloves.  Mix wet ingredients with dry ingredients just until moistened.
Arrange by teaspoonfuls on cookie sheets, 1" apart.  Bake for 15 minutes or
until firm to the touch.

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                    *  Exported from  MasterCook II  *

                QUICK  AND  EAZY  PEANUT  BUTTER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    (14 oz.) sweetened condensed milk
     3/4                - 1 c. peanut butter
   1                    egg
   1      teaspoon      vanilla
   2      cups          Bisquick (baking mix)

Mix all ingredients.  Roll into 1 inch balls.  Roll into sugar.  Place 2 inches apart on cookie sheet, cross with fork.  Bake for 6-8 minutes, no longer.  Cool and eat.

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                    *  Exported from  MasterCook II  *

                      QUICK  BUTTER  PECAN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      yellow        cake mix
     3/4  cup           oil
   1                    egg
   2      cups          chopped pecans

Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.
Bake at 350 degrees or until light golden brown around edges.

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                    *  Exported from  MasterCook II  *

                       QUICK  REESES  COOKIE  POPS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      vanilla       wafers
     1/4  cup           peanut butter
  10      wooden        sticks
     3/4  cup           chocolate chips
   1      square        shaved wax (or use 5 oz. chocolate candy c

To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer.  Press end of wooden stick into peanut butter.
Top with plain vanilla wafer, placing flat sides together.

 Melt chocolate chips and wax over low heat.  Dip cookies either way over low heat.  Dip cookies either 1/2 way up or cover entire cookie pop with chocolate.  Allow excess to drip off.  Cool on wax paper.

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                    *  Exported from  MasterCook II  *

                           RAIN  DROP  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       white cake mix
   1      package       (4 serving size) Jello berry blue flavor
   1      cup           boiling water
   1      tub           (8 oz.) thawed Cool Whip
                        Decorating gel or colored sugar

Heat oven to 350 degrees.

 Prepare cake batter as directed on package, using egg whites.  Spoon batter into paper-lined muffin pan, filling each cup 1/2 full.  Bake as directed on package.  Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals.  Dissolve gelatin completely in boiling water.  Gradually spoon over cupcakes.  Refrigerate 3 to 4 hours.  Frost with whipped topping.  Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.

 Kindergarten

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                    *  Exported from  MasterCook II  *

                               RICE  COOKIE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Crisco shortening
     1/2  cup           light oil
   2      teaspoons     vanilla
     3/4  cup           sugar
   1      medium        carrot -- grated
     1/2  cup           Rice Krispies
     1/2  cup           puffed rice
   2      cups          rice flour
   2 1/2  teaspoons     baking powder
   1      teaspoon      salt


 Blend together first 4 ingredients until smooth.  Add remaining ingredients.  Mix well.  Drop with teaspoon on non-stick cookie sheet.
Shape and pat down with fork.  Bake at 350 degrees for 10 to 12 minutes.  Makes 2 dozen.

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                    *  Exported from  MasterCook II  *

                     RICE  CRISP  COOKIES  (No  Bake)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dates
     1/2  cup           butter or margarine
   1      cup           sugar
   2                    eggs

Stir and boil all of these 6 minutes.

 Add:

 Õ3 c. Rice Krispies Õ When mixed drop by tablespoon into nuts or powdered sugar and roll into balls.

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                    *  Exported from  MasterCook II  *

                          RICE  KRISPY  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening or margarine
   1      cup           sugar
   1      cup           brown sugar
   1      teaspoon      vanilla
   2                    eggs
   2      cups          flour
   1      teaspoon      soda
     1/2  teaspoon      baking powder
   1      teaspoon      salt
   1 1/2  cups          oats
   2      cups          Rice Krispies cereal

Mix and blend shortening, sugars, eggs and vanilla.  Add dry ingredients.
Drop onto cookie sheet and bake at 350 degrees for 12 minutes.

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                    *  Exported from  MasterCook II  *

                Rolled Buttery Lemon Cookies (Mailanderli)

Recipe By     : 
Serving Size  : 50   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter -- slightly softened (1
                        Lemon -- stick)
     2/3  cup           Granulated sugar -- plus more
                        flour -- for garnishing
   1      large         Egg
                        water
                        Finely grated peel (yellow
                        For glazing cookies. -- part only) of 1 larg

Grease several baking sheets and set aside.  With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy.  Beat in the sugar until well blended and smooth.  Beat in the egg and lemon peel.  With the mixer at low speed, beat in the flour just until evenly incorporated.

 Divide the dough in half.  Place each portion between large sheets of waxed paper.  Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
Check the undersides and smooth out any wrinkles in the waxed paper.  Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.

 Heat the oven to 375F.  Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over.  Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies.  Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.

 Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel.  Sprinkle the tops lightly with granulated sugar.  Repeat until all of the cookies are garnished.

 Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges.  Let cool on the baking sheets for about 2 minutes.  Transfer to wire racks and let stand until thoroughly cool.  Store airtight for up to a week.  Freeze for longer storage.

 Makes 50 to 60 cookies.

 [THE BALTIMORE SUN; November 25, 1990]  Posted by Fred Peters.

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                    *  Exported from  MasterCook II  *

                             ROMANCE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   2      tablespoons   sugar
     1/2  cup           butter


 Mix until crumbly.  Form into dough and pat into shallow baking dish.  Bake for 15 minutes at 350 degrees.  Watch closely so it doesn't burn.
1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. coarsely chopped nuts 1 tsp. vanilla  Mix together and spread over baked crust.  Bake another 25 minutes at 325 degrees.  Cut into squares when cool.

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                    *  Exported from  MasterCook II  *

                          Rosemary-Lemon Cookies

Recipe By     : From Some Like it With Herbs, Huntsville Herb Society Cookbo
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          all-purpose flour
     1/2  cup           butter or margarine
     1/2  cup           sugar
   1                    egg yolk -- beaten
     1/2  teaspoon      vanilla
   2      tablespoons   fresh rosemary -- minced
   1 3/4  teaspoons     lemon rind -- grated
                        Powdered sugar

Preheat oven to 350.  Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal.  Add sugar, mixing well.  Add egg yolk, vanilla, rosemary, and lemon rind.  Blend well. Roll dough into 1/8 inch thickness between sheets of waxed paper.  Sprinkle one side of cookie dough with powdered sugar.  Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet with sugar side up.  Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight. Unwrap rolls and slice as thin as possible.  Place on lightly greased baking sheet and bake  for 10 minutes.  Makes 3 dozen.  This recipe doesn't say what to do with the powdered sugar.

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                    *  Exported from  MasterCook II  *

                        SHIRLEY'S  GINGER  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   1 1/3  cups          shortening
   2                    eggs
     1/2  cup           light molasses
   4      cups          flour
   2      teaspoons     baking powder
   1      teaspoon      soda
     1/2  teaspoon      salt
   2      teaspoons     cinnamon
   1      teaspoon      ginger
   1      teaspoon      cloves

Cream sugar and shortening.  Add eggs and molasses.  Mix well.  Sift dry ingredients together and mix in well.  Roll in balls and flatten with a glass dipped in sugar.  Bake at 350 degrees 10 to 12 minutes.

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                    *  Exported from  MasterCook II  *

                      SHOE  STRING  POTATO  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    (12 oz.) pkg. butterscotch chips
   6      ounces        pecans or peanuts
   1 3/4  ounces        can shoe string potatoes


 Melt chips over low heat.  Add remaining ingredients.  Drop on wax paper.  Refrigerate.

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                    *  Exported from  MasterCook II  *

                         SIMPLE  SESAME  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          (1 lb.) butter -- softened
   1 1/2  cups          sugar
   3      cups          all-purpose white flour
   1      cup           hulled sesame seeds
   2      cups          shredded Baker's Angel Shred coconut
     1/2  cup           finely chopped almonds

In large mixer bowl cream the butter.  Gradually add the sugar and continue beating until light and fluffy.  Add flour gradually and mix just until combined.  Stir in sesame seed, coconut and almonds just until well mixed.
Divide dough into thirds.  Place 1/3 portion on long sheet of waxed paper.
Shape into a roll about 2 inches in diameter.  Repeat with remaining dough.
Wrap and refrigerate until firm, generally overnight.

 Preheat oven to 300 degrees.  Cut rolls into 3/8 inch slices.  Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges.  Remove to wire racks to cool.  Makes 60 to 65 cookies.

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                    *  Exported from  MasterCook II  *

                           SOFT  ANISE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           shortening
   3                    eggs
   2 2/3  cups          flour
   3      heaping       tsp. baking powder
   2      teaspoons     anise flavor


 Cream sugar and shortening.  Beat eggs into mixture.  Add remaining ingredients.
Mix well.  Flour hands and make small round balls (they double in size when cooked).  Dough is sticky so keep flouring hands.  Top always looks white so cook only for 8 minutes at 350 degrees.  When cool, dip into frosting and sprinkle with nuts or colored sugar.  Makes 4 dozen.
ÕFROSTING:
1 1/2 c. powdered sugar 1 tsp. vanilla Õ  Add 1 or 2 drops milk at a time until frosting is smooth.

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                    *  Exported from  MasterCook II  *

                          SOFT  ITALIAN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        margarine -- melted
   1      cup           sugar
     1/2  cup           sour cream
   3                    eggs
     1/4  teaspoon      baking soda
   2      tablespoons   baking powder
   3 1/2                to 4 c. flour
   1      teaspoon      vanilla

Mix all ingredients together.  Dough will be easy to handle, take a little and make a ball as big as walnut.  Bake 8 minutes.  Place on cookie sheet at 350 degrees.  Do not leave in oven too long.  They harden, cool and frost.

 Parent

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                    *  Exported from  MasterCook II  *

                         SOFT  MOLASSES  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      ginger
     1/4  teaspoon      salt


 Õ1/2 c. softened butter 1 c. sugar Õ  Õ1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses Õ  ÕThe flour mixture Õ Chill dough for several hours or overnight.  Flour board lightly.  Roll one half of dough at a time to a thickness of about 1/4 inch.  Cut cookies with a large scalloped-edge cutter.  Bake in a preheated oven at 350 degrees for 15 minutes or until cookies are firm.  Store in a covered jar.  Makes about 3 dozen.

 Dunedin, Florida

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                    *  Exported from  MasterCook II  *

                          SOFT  PUDDING  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          buttermilk baking mix
     1/2  cup           vegetable oil
   2                    (4 oz.) pkgs. instant pudding mix
   2                    eggs -- beaten


 Combine all ingredients in mixer bowl and beat until well blended.
Refrigerate until fairly firm.  Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets.  Flatten top slightly with spatula.  Bake at 350 degrees for 8 to 10 minutes.  Leave few minutes on sheets, then transfer to cooling racks.

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                    *  Exported from  MasterCook II  *

                      SPECIAL  K  COOKIES  (NO-BAKE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
   1      cup           clear light Karo syrup
   1                    (12 oz.) jar chunky peanut butter
   4      cups          Special K cereal


 Bring sugar and Karo syrup to a boil.  Add peanut butter.  Pour over 4 cups Special K cereal.  Blend.  While warm drop by spoonful on waxed paper.  Let cool.

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                    *  Exported from  MasterCook II  *

                         SPECIAL  QUICK  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           white corn syrup
   1      cup           peanut butter
   6      cups          Special K cereal

Bring to boil 1 cup sugar and 1 cup white corn syrup.  Remove form heat and add peanut butter.  Stir until dissolved, then add Special K cereal.
Drop by tablespoon onto wax paper.  Cool and eat.

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                    *  Exported from  MasterCook II  *

                        SPICED  CHRISTMAS  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour (Gold Medal)
   1 1/2  teaspoons     baking powder
   1 1/4  cups          sugar
   1      teaspoon      vanilla extract
     1/2  teaspoon      allspice
     1/2  teaspoon      cloves -- ground
   1 1/2  teaspoons     cinnamon
   2                    eggs
   2      sticks        butter or margarine
     1/2  cup           almonds (ground)
     1/2  teaspoon      almond extract
   1      cup           almonds (sliced thinly)

Place flour on a counter top.  Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well.  Make a well and drop in eggs.  Then sprinkle sugar and almonds over it.  Cut butter or margarine into slices on top and knead to a smooth dough.  Place in refrigerator for half an hour.

 On a floured surface roll out dough to 1/8 inch thickness.  Cut out dough using cookie forms.  Grease a cookie sheet and sprinkle lightly with sliced almonds.  Place the dough on top.  Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown.  (90 cookies.)  Specialty Clinics

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                    *  Exported from  MasterCook II  *

                          Spiced-Nut Bar Cookies

Recipe By     : 
Serving Size  : 64   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour
                        Pecans
   1 1/2  cups          Granulated sugar -- divided
   1 1/2  teaspoons     Cinnamon
   1      cup           Butter or margarine -- softened
     1/2  teaspoon      Salt
   3                    Eggs -- divided
                        Confectioners' sugarOPTIONAL
   2 1/2  cups          Finely chopped walnuts or
                        In bowl mix flour with 1/2 cu


until particles resemble small peas.  Stir in 1 lightly beaten egg until dough is well blended and smooth.  Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan.
Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch.  Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended.  Using small, wet spatula, spread nut mixture evenly over crust.  Return to oven; bake 20 minutes or until golden brown.
Remove pan to rack to cool slightly.  Cut in 64 bars.  Cool in pan several hours or overnight.  Dust with confectioners' sugar stirred through a sieve.  Remove cookies; store covered in cool place or freeze.
Makes 64.

 1 Bar with walnuts: 94 calories

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                    *  Exported from  MasterCook II  *

                        Strawberry Delight Cookies

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 24   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          flour
     1/4  cup           sugar
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
     1/2  cup           butter
     1/3  cup           cream cheese
     1/2  cup           flaked coconut
     1/2  cup           strawberry preserves
   1      cup           powdered sugar -- sifted
   1      tablespoon    butter -- soft
     1/4  cup           strawberry preserves

 DOUGH:  Sift together flour, sugar, baking powder and salt.  Cut in butter and cream cheese.  Blend in coconut and preserves.  Drop by teaspoonfuls on cookie sheet.  Bake at 350-degrees for 15 to 18 minutes.  Cool and frost.  FROSTING:  Blend all ingredients until smooth.  Yield:  2 dozen.

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                    *  Exported from  MasterCook II  *

                       SUGARLESS  OATMEAL  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    bananas -- mashed
   2      cups          uncooked quick-cooking oats
     1/2  cup           raisins
     1/4  cup           sugar substitute
     1/3  cup           margarine -- melted
     1/4  cup           skim milk
   1      teaspoon      vanilla

Combine all ingredients, beating well.  Let stand 5 minutes so oats will absorb moisture.  Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes.  Let stand 1 minute.
Transfer to wire racks and cool.

 Wheaton

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                    *  Exported from  MasterCook II  *

                            Sugarplum Cookies

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter
   2                    Eggs
     1/2  cup           Sugar
   2      cups          Flour
     1/4  cup           Coolaid mix -- lively colors
                        Sugar icing

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too.

 From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120

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                    *  Exported from  MasterCook II  *

                         Sunny Cocoa Drop Cookies

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           (1 stick) light corn oil
     1/4  teaspoon      Freshly grated orange peel
                        Spread
   1 3/4  cups          All-purpose flour
     2/3  cup           Granulated sugar
   3      tablespoons   Cocoa
     2/3  cup           Low-fat sour cream
   1      teaspoon      Baking soda
   1      teaspoon      Vanilla extract
     1/2  teaspoon      Baking powder
   1                    Egg white
                        Cocoa glaze
                        -----COCOA GLAZE-----
   1      tablespoon    Light corn oil spread
   1      tablespoon    Cocoa
   2      tablespoons   Water
     1/2  cup           Powdered sugar
     1/2  teaspoon      Vanilla extract

Here's a fairly low-fat cookie recipe from the Tampa Tribune:

 Heat oven to 350 degrees.  Spray cookie sheet with ligh vegetable cooking spray.  In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy.  Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet.  Bake 10-12 minutes or until set.  Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies.  Makes about 4 dozen cookies. (2 cookies with glaze is a serving.)  Calories: 100  Protein: 1 g  Fat: 4 g  Sodium: 50 mg  Carb: 14 g Cholesterol: 0 mg  Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread.  Stir in water and cocoa. Cook, stirring constantly, until thick.  Do not boil.  Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune:

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                    *  Exported from  MasterCook II  *

              SUPER  SOFT  CHOCOLATE  CHIP  PUDDING  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          flour
   1      teaspoon      soda
   1      cup           soft oleo
     1/4  cup           sugar
     3/4  cup           brown sugar (packed)
   1      package       (sm.) vanilla pudding
   1      teaspoon      vanilla
   2                    eggs
   1                    (12 oz.) pkg. chocolate chips
   1      cup           nuts (optional)

Mix all dry ingredients, then add oleo, vanilla and eggs.  Spoon on cookie sheets to desired size.  Bake at 375 degrees for 8 to 10 minutes.

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                    *  Exported from  MasterCook II  *

                    SWEDISH  CHRISTMAS  FRUIT  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter
   1      cup           packed brown sugar
   1      cup           granulated sugar
   2                    eggs -- beaten
   1      teaspoon      soda
     1/2  cup           sour cream
   3 1/2  cups          all-purpose flour
     1/4  cup           cornstarch
   1      teaspoon      salt
   1      teaspoon      vanilla
   1      cup           chopped raisins
     1/2  cup           chopped candied cherries
   1      cup           chopped candied pineapple
   1      cup           chopped nuts

Cream butter, add sugar and eggs.  Dissolve soda in sour cream.  Combine a mixture of flour, cornstarch and salt.  Add half to mixture.  Add vanilla, fruits and nuts and mix thoroughly.  Add the rest of flour.  Drop by teaspoonfuls on greased sheet.  Bake at 375 degrees for 12 minutes.

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                    *  Exported from  MasterCook II  *

                          SWEET  POTATO  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sweet potato -- cooked & mashed
     3/4  cup           brown sugar
     1/2  cup           sugar
   1                    egg
     3/4  cup           margarine
   1 1/2  cups          flour
   1      teaspoon      baking powder
     1/4  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     3/4  cup           quick cooking oatmeal
   1      cup           pecans
   1      cup           raisins

Mix butter and sugar together.  Add eggs and dry ingredients and then pecans and raisins.  Drop by teaspoons.  Bake at 350 degrees for 10 to 12 minutes.

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                    *  Exported from  MasterCook II  *

                        T.M.'s Gingerbread Cookies

Recipe By     : Jo Anne Merrill
Serving Size  : 30   Preparation Time :0:30
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   1 1/2  teaspoons     ground ginger
     1/2  teaspoon      ground nutmeg
     1/2  cup           margarine -- softened
     1/2  cup           light brown sugar -- packed
   1                    large egg
     1/2  cup           light molasses

     1. Sift flour with baking soda, salt, ginger and nutmeg.
     2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.
     3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.
     4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest.
     5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate.      6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

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NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter.
                    *  Exported from  MasterCook II  *

                         TOTO'S  ITALIAN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1      cup           unsweetened cocoa
   4      teaspoons     baking powder
   2      teaspoons     ground cloves
   1      cup           sugar
   3                    eggs
   1      cup           Crisco
   1      cup           walnuts
     3/4  cup           milk


 Mix together flour, cocoa, baking powder, and cloves.  Cream shortening and sugar; add eggs, milk, nuts, dry ingredients.  Mix well.  Dough should be dry to the touch.  Shape into round balls and place on greased cookie sheets.  Bake at 400 degrees for 10-12 minutes.  Frost.
ÕFROSTING:
2 sticks margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsweetened cocoa 8-10 tbsp. evaporated milk 1/2 tsp. ground cloves 1/2 tsp. cinnamon Õ  Cream margarine and sugar and cocoa.  Add all other ingredients; mix until smooth.

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                    *  Exported from  MasterCook II  *

                           TRAIL  MIX  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           brown sugar
     1/2  cup           margarine
     1/2  cup           shortening
     1/2  cup           oats
   2      teaspoons     vanilla
   2                    eggs
   2      cups          all-purpose flour
     3/4  cup           oat bran & 1/4 c. wheat germ
   1      teaspoon      baking powder
   1      teaspoon      baking soda
   1      cup           peanut butter
   2      cups          plain M&M's
   1      cup           peanuts
     3/4  cup           raisins

Heat oven to 375 degrees.  Beat sugars, butter and shortening in large bowl until creamy and well blended.  Beat in vanilla, eggs, then add oats, oat bran and wheat germ.  Then stir in flour, baking powder and soda thoroughly.
Stir in peanut butter, M&M's, peanuts and raisins.  Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet.  Flatten slightly.  Bake 9 to 12 minutes.

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                    *  Exported from  MasterCook II  *

                           TRAIL  SIDE  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          flour
   1      teaspoon      soda
     1/2  teaspoon      salt
     1/2  cup           shortening
     1/2  cup           peanut butter
   1      cup           white sugar
   1      cup           brown sugar
   2                    eggs
     1/4  cup           milk
   1      teaspoon      vanilla
   2 1/2  cups          oatmeal
     1/2  cup           raisins
     1/2  cup           chocolate chips

Mix and bake at 350 degrees for 10 to 12 minutes.

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                    *  Exported from  MasterCook II  *

                      Triple Chocolate Chunk Cookies

Recipe By     : Ann Miner
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  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 II  *

                          VANILLA  BEAN  COOKIES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground almonds
   2      vanilla       beans -- ground
   1      pound         butter
   8      tablespoons   sugar
   4      cups          flour

Beat butter and sugar together.  Add flour and almonds.  Dough will be stiff.
Form into small crescents by hand.  Bake 10 to 12 minutes or until light in color at 350 degrees.

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                    *  Exported from  MasterCook II  *

            Variations on World's Best Chocolate Chip Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See Worlds best... recipe

Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350ø oven for 10-12 minutes unless otherwise stated.

 Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips.

 Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.

 Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips.

 Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350ø.

 Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips.

 Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla.

 Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough.

 Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips.

 Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips.

 Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional).

 Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces.

 Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices.

 Randy Shearer

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                    *  Exported from  MasterCook II  *

             White Chocolate Chip Cookie With Macadamia Nuts

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cookies

  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 LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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                    *  Exported from  MasterCook II  *

              White Chocolate Chip Cookies with Macadamia Nu

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cookies                          Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Unsalted butter softened
   1      cup           All purpose flour
     1/3  cup           Sugar
     1/2  teaspoon      Baking soda
     1/3  cup           Brown sugar firm packed
     1/4  teaspoon      Salt
   1                    Egg
   6 1/2  ounces        White chocolate -- chopped
   1      teaspoon      Vanilla
     3/4  cup           Macadamia nuts -- halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST 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 LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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                    *  Exported from  MasterCook II  *

             White Chocolate Chip Cookies with Macadamia Nuts

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 12   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           unsalted butter -- softened
     1/3  cup           sugar
     1/3  cup           firmly packed brown sugar
   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 II  *

                       World's Finest Health Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Flour
   1      cup           Raisins
   2      cups          Sugar
   1      cup           Shortening
   1      teaspoon      Baking soda
   1      cup           Milk -- sour
   2      teaspoons     Baking powder
   1      each          Egg
   3      cups          Oats -- rolled
     1/2  teaspoon      Salt

Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven.

 Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH

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                    *  Exported from  MasterCook II  *

                       World's Second Health Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Brown sugar
   1      teaspoon      Cinnamon
   2      cups          Oats -- rolled
     3/4  cup           Shortening
   2      cups          Flour
     3/4  cup           Raisins -- chopped
     1/2  teaspoon      Baking soda
   2      each          Eggs

Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes.

 Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH

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