9-2-97 TALK TKL Recipe Swap: A Zillion (86) Recipes For Cookies!
86 Recipes - Part 1 of 3

http://www.recipelink.com

CarolB, FL (9:04:24 pm) : Betsy posted these once. They are great!
-Betsy (10:19:51 pm) : These might satisfy your craving
until the 'real'
thing

Title: Chocolate Mint Snow-top Cookies
Categories: Chocolate, Cookies
Yield: 36 servings

1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
10 oz Nestles mint chocolate chips
- one bag; 1 1/2 cups
6 tb Butter; softened
1 c Sugar
1 1/2 ts Vanilla extract
2 Eggs
Confectioner's sugar

In bowl, combine flour, baking powder and salt; set
aside. Over hot (not boiling) water, melt 1 cup chips,
stirring until smooth.*
In bowl, beat butter and sugar until creamy. Add
melted mint morsels and vanilla. Beat in eggs.
Gradually beat in flour mixture. Stir in remaining 1/2
cup mint morsels. Wrap dough in plastic wrap; freeze
until firm.
Preheat oven to 350 degrees. Shape dough into 1"
balls; coat with confectioners' sugar. Place on
ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked. Let
stand 5 minutes on cookie sheet. Cool completely.

*Or, microwave chips in bowl on HIGH power 1 minute;
stir. Microwave on HIGH 30 seconds longer; stir until
smooth.

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CarolB, FL (9:07:09 pm) : Girl Scout Thin Mints:

Dear Todd,

I thought you might like this easy recipe for what has to be the favorite
girl scout cookie [Thin Mint Cookies] -- at
least it is at my house!

1 box Ritz Crackers
1 bag Wilton dark chocolate candy melts
peppermint oil

In double boiler melt the candy melts. Add several drops of peppermint
oil to the melted chocolate. Dip Ritz crackers, one at a time in
chocolate/mint mixture. Place on waxed paper to dry.

Believe it or not, these taste exactly like the real thing!

Diana Conry

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Cookie, NH (9:11:40 pm) : These sound like something Velma would make. Bet
they're good!

* Exported from MasterCook *

Blueberry Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup shortening
3/4 cup white sugar
3 eggs
3/4 teaspoon almond extract
1/3 cup milk
1 1/2 cups fresh blueberries -- cleaned
1/3 cup confectioner's sugar
6 tablespoons cream cheese -- softened
1 teaspoon almond extract

Directions:

1Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
2To make the crust: Cream shortening, sugar, one egg, milk and almond
extract in a large bowl. Slowly add in flour and baking powder, stirring
constantly. 3Spread crust evenly in baking pan. Top with blueberries.
4To make the topping: In a medium bowl, beat two eggs, and cream cheese
until smooth.
Beat in powdered sugar and almond extract. Spread over blueberries.
5Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before
cutting. Makes 2 dozen

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CarolB, FL (9:15:05 pm) :
RASPBERRY-PECAN BARS
As Prepared by Francesca's Dessert Caffe for The Third
Place Coffeehouse
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1.4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
2/3 cup seedless raspberry jam
2 tablespoons fresh lemon juice

Position rack in center of oven; preheat to 325 degrees. Butter an
11 3/4- by-7 1/2-inch baking pan (see Notes).

In a medium-size bowl, stir together flour, baking powder, baking
soda and salt. In a large mixing bowl, with an electric mixer, beat
butter until creamy, about 1 minute. Gradually add sugars and
continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg
yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3
tablespoons of pecans and stir in rest.

In a small bowl, stir together jam and lemon juice.

Press about half of dough evenly in bottom of pan. Spread with jam
mixture. Flour hands and crumble remaining dough evenly over top.
Sprinkle with reserved pecans.

Bake 50 to 60 minutes, until golden brown and firm. Cool in pan
on rack. When cool, cut lengthwise down center and then
crosswise to make 20 bars.

Makes 20 bars.

Notes: A 9- by 11-inch glass baking dish will work. Use 2/3 of
dough to cover bottom of larger dish and reduce baking time to 40
minutes. Bars will be thinner.

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Cookie, NH (9:15:17 pm) : These sounded yummy to me.

* Exported from MasterCook *

Double Chocolate Rocky Road Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham wafer crumbs
1/2 cup butter
1 1/2 cups flaked coconut
1 1/2 cups nuts -- chopped
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate -- chips
1 cup sweetened condensed milk
3 squares semisweet chocolate -- melted

Combine crumbs and butter. Press into 9x13 inch pan. Sprinkle coconut over
crumbs; add a layer of nuts, marshmallows, and chocolate chips. Drizzle
condensed milk evenly over top. Bake at 350 degrees for 25 to 30 minutes.
Remove from oven and drizzle with melted chocolate. Cool before cutting.
Makes 36 bars (depending on how you slice 'em!).

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CarolB, FL (9:16:14 pm) : GOOEY BUTTER COOKIES

1 Yellow Cake Mix
1 8oz. pkg. Cream Cheese, softened
1/2 stick Butter or Margarine, softened
1/2 tsp. Vanilla
1 egg yolk

To cake mix, add all other ingredients. Cream
together.

Preheat oven to 350 degrees.

Chill dough for a time, so it will be easier to
handle. Roll into balls and roll each ball in
powdered sugar.

Grease or spray cookie sheet. Arrange dough on
cookie sheet, 2 inches apart. Bake 10 -12 minutes.
Remove immediately from cookie sheet to cool.

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Crabby, VA (9:18:15 pm) : Mayonnaise Cookies
Aol Cookbook Jerelu

1 cup Mayo (Must be real mayo!)
1 cup sugar
1 tsp. sugar
Blend together these ingredients

Add:

2 cups flour
1 tsp. soda
Blend these and add to first three ingredients, mixing well.
It is not necessary to use a mixer, but blend real well. Form into balls,
and press criss cross on cookie sheet with
a fork dipped in flour. Bake at 325 degree oven fout 12 minutes or until
lightly browned.

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Cookie, NH (9:18:19 pm) : * Exported from MasterCook *

Lemon Crumb Squares

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz can condensed milk
1/2 cup lemon juice
1 teaspoon lemon rind -- grated
1 1/2 cups flour -- sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup dark brown sugar -- firmly packed
1 cup oatmeal -- uncooked

Blend together milk, lemon juice, and rind. Set aside. Sift together flour,
baking powder, and salt. Cream butter; blend in sugar. Add oatmeal and flour
mixture and mix until crumbly. Spread half the mixture in an 8x12x2-inch
buttered baking pan and pat down; spread condensed-milk mixture over top and
cover with remaining crumb mixture. Bake at 350 degrees until brown around
edges (about 25 minutes). Cool in pan at room temperature for 15 minutes;
cut into 1 3/4-inch squares and chill in pan until firm. Makes two dozen.
These squares are from Neiman Marcus

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CarolB, FL (9:19:05 pm) : These are my favorite brownies. It is just the
recipe on the package except with rum instead of vanilla!

* Exported from MasterCook *

Bakers One Bowl Brownies

Recipe By : Bakers
Serving Size : 4 Preparation Time :0:45
Categories : Cookies Joe's Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 squares Bakers
unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla or rum
1 cup flour
1 cup chopped walnuts

Melt chocolate and butter in saucepan over low heat. Take off heat and add
rest of ingredients. Pour into 13x9" pan, which has been lightly sprayed
with Pam. Bake at 350*(325 for glass dish) for 30 minutes. DO NOT
OVERBAKE!!! Check at 25 minutes for doneness. Cool in pan.

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Risa G., NJ (9:19:09 pm) : Here is one that you won't have to break your
diet for:

Fat-Free Oatmeal Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup ml) corn syrup
1 tsp ml) vanilla
3/4 cup raisins
no-stick cooking spray (or whatever you choose to grease the pan)

In large bowl, combine flour, oats, sugar, baking powder, baking soda,
salt, and cinnamon. Add remaining ingredients, stirring until all
ingredients are moistened. Dough will be thick.
Drop dough by heaping teaspoonfuls onto baking sheet sprayed with
cooking spray (or whatever). Bake at 350F (180C) for eight to ten
minutes or just until set. Do not overbake (or they'll turn into
hockey pucks). Cool five minutes on baking sheet (at which point
they'll set up nicely), then remove to wire rack to cool.
Makes about 2 1/2 dozen cookies (depending on the size you like).

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CarolB, FL (9:20:21 pm) : I posted these once, but they are a tried and
true.
ODESSA'S POTLUCK SUGAR COOKIES

5 cups self rising flour
1 cup butter or margarine
1 cup peanut oil
2 cups sugar
2 eggs
2 teaspoons vanilla

Cream butter, oil, sugar and beat in eggs and vanilla. Gradually add flour
to liquid mixture, blending well. Roll into balls 1 1/2 " in diameter. Place
on ungreased cookie sheet and flatten with a glass, dipped in sugar.

Bake at 350* for 8-12 minutes. Makes 5 dozen large cookies.

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Cookie, NH (9:20:35 pm) : * Exported from MasterCook *

No Bake Cherry Cheese Squares

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar -- divided
1/3 cup butter -- melted
1 package 3 0z. cream cheese -- softened
2 teaspoons grated lemon peel
1 teaspoon vanilla
2 cups frozen whipped topping -- thawed
1 can 21 oz cherry filling or topping
1/2 teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 x 9 x
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients. In a mixing bowl with an electric mixer, combine cream cheese,
remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and
fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry
filling and almond extract. Pour over cheese filling. Let chill until ready
to serve.

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CarolB, FL (9:21:04 pm) :
COTTAGE CHEESE MELT-AWAYS

For pastry:

1 (8-ounce) container cream-style cottage cheese

1 cup (2 sticks) butter, softened

2 cups all-purpose flour

1/4 cup ( 1/2 stick) butter, melted

For nut filling:

2 tablespoons ground cinnamon

3/4 cup packed light brown sugar

3/4 cup chopped walnuts or pecans

To prepare pastry: Beat cottage cheese and softened butter in mixing bowl
until smooth. Add flour; mix
until dough forms a ball. Flatten into a round; wrap in waxed paper.
Refrigerate several hours or
overnight.

Divide dough into thirds. On a floured surface, roll out each ball into a
12-inch circle about 1/8 inch
thick. Brush each circle of dough with a third of the melted butter. Preheat
oven to 375 degrees.

To prepare filling: Combine cinnamon, brown sugar and nuts. Sprinkle a third
of the filling over each
circle of dough. Cut each circle into 12 wedges. Beginning at outer edge,
roll up each wedge tightly.
Place, point side down, on greased cookie sheets. Bake 25 to 30 minutes.

Yield: 3 dozen cookies.

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Cookie, NH (9:22:34 pm) : * Exported from MasterCook *

Peanut Butter Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs -- beaten
2 teaspoons vanilla
2 cups flour
1 cup oats
2 teaspoons soda water
1/2 teaspoon salt
3/4 cup chocolate chips

Icing
1 cup powdered sugar
4 Tbs. Peanut Butter
4 Tbs. Milk
In mixing bowl cream butter and sugars together, add vanilla and eggs, mix
well. Combine dry ingredients, stir into creamed mixture. Spread into a
greased jelly roll pan. Sprinkle with chocolate chips. Bake at 350 for 20-
25 minutes or until lightly browned. Cool 10 minutes. Combine icing
ingredients: drizzle over bars. Recipe may be halved and made in a 13X9 pan.
Enjoy!

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Risa G., NJ (9:23:21 pm) : Chocolate Chocolate Chip Biscotti
Makes: about 4 dozen

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
5 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips

Preheat the oven to 350 degrees F. In a large bowl, combine all the
ingredients except the chocolate chips; mix well with a spoon. Stir in the
chips until well blended; the dough will be thick and sticky. Place half of
the dough on a 10" x 15" rimmed cookie sheet that has been coated with
nonstick baking spray; form a slightly rounded 4" x 12" loaf that is about
3/4 inch thick. Repeat with the remaining dough, place next to the first
loaf, and bake for 30 minutes. Remove from the oven and reduce the
temperature to 325 degrees F. Allow the loaves to cool for 20 to 25 minutes,
then cut into 1/2-inch-thick slices. Lay the slices cut side down on a
cookie sheet and bake for 15 more minutes. Turn the cookies over and bake
for another 15 minutes, or until very crisp. Allow to cool, then store in an
airtight container.

NOTE: Biscotti are very crunchy. That's why they're perfect for dunking in
coffee, tea, hot chocolate, cappuccino, and espresso.
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Cookie, NH (9:23:52 pm) : * Exported from MasterCook *

Pumpkin Balls

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chocolate chips
1 cup raisins
1 stick margarine
3/4 cup sugar
1 teaspoon vanilla
1 egg

Sift dry ingredients together and set aside. Cream margarine, sugar, egg,
pumpkin and vanilla together in a large bowl. Add dry ingredients. Beat to a
smooth batter. Stir in chocolate chips, raisins and nuts. Drop by spoonfuls
into a mini-muffin pan that has been sprayed with cooking spray (you can
also drop onto greased cookie sheet but shapes won't be as uniform). Bake at
350 degrees for 10 to 15 minutes. Remove from pan immediately and place on a
rack to cool. These freeze very well to save for Grandpa's visits!

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Risa G., NJ (9:25:35 pm) : Better Than Sex Cookies
CookieRecipe.com
Ingredients:

1 cup butter or margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups vanilla chips
4 ounces macadamia nuts, chopped

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and
vanilla extract; beat until light and fluffy.

3. In a separate bowl, stir together flour, baking soda and salt; gradually
blend into butter mixture.

4. Stir in vanilla chips, and macadamia nuts. Drop by rounded
tablespoonfulls onto an ungreased cookie sheet.

5. Bake for 9 minutes. (Do not overbake; cookies will be soft. They will
puff while baking; flatten upon cooling.) Cool slightly, remove from cookie
sheet to wire rack. Cool completely.

Makes 4 dozen
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Velma TN (9:26:05 pm) : Here is a recipe for 100 dozen sugar cookies for a
crowd.

100 DOZEN SUGAR COOKIES

Recipe By :
Serving Size : 300 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pounds shortening
11 quarts sugar
72 eggs -- well beaten
1 quart milk
24 quarts flour
2 cups baking powder
1 cup salt
1 cup vanilla

Cream shortening and sugar until light, using medium speed. Add eggs and
milk. Add flour sifted with baking powder and salt and vnailla. Keep
mixture in refrigerator, rolling a small amount at a time. Cut with a 2
1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at
360 degrees for 10 minutes.

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Cookie, NH (9:26:39 pm) : * Exported from MasterCook *

Rum Balls

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag 18 oz semisweet chips
1 can 14 oz sweetened condensed milk
1/4 cup dark rum

Melt chips and milk over low heat, or nuke like I do. Remove from heat and
stir in rum, it may take a bit of stirring before the rum is completely
absorbed, so be patient. Chill for 3-4 hours until not too gushy but, not
too hard. Shape into 3/4 inch balls and roll in a combo of cocoa and powd.
sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.
Other variation: Amaretto balls, exclude rum and add 3 tbs amaretto and 1/2
tsp. pure almond extract. Enjoy!

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Linda, Or (9:27:50 pm) : These are my signature cookies. I take them to all
my book signings. They are absolutely wonderful. They are an old-fashioned
recipe (check out all the cornstarch). Have not found anyone who does not
like them.

HIGH TEA LEMON COOKIES

2 cups butter, room temp.
2/3 cup powdered sugar
1 tsp. grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Lemon Frosting

Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Add
powdered sugar; cream until light and fluffy. Add lemon zest and vanilla
extract; beat well. Sift flour and cornstarch into butter mixture and beat
well until well mixed.

Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and
bake 15 minutes or until bottoms are light brown. Carefully remove from oven
and cool on wire racks (when warm, the cookies are delicate). When cool,
spread lemon frosting onto top of cookies.

Yields 6 dozen.

LEMON FROSTING
This recipe makes enough for a double batch of cookies.

1/3 cup butter, room temperature
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
4 cups powdered sugar

In a medium bowl, combine butter, lemon zest, lemon juice, and powdered
sugar; stir until well mixed.

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Cookie, NH (9:29:12 pm) : * Exported from MasterCook *

Strawberry Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 cup rolled oats
1/2 cup butter or margarine -- softened
1/3 cup brown sugar -- packed
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup strawberry jam

square baking pan coated with shortening or nonstick spray oven preheated to
350 degrees F adult assistant to help with the oven and cutting
Directions:
1.In a large bowl, mix everything but the strawberry jam together.
2.Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it
aside.
3.Take the 2 cups of the mixture and press it into the bottom of the pan.
You can use a spoon or, if you like, your hands. Make sure you cover the
entire bottom
of the pan!
4.Using a large spoon, spread the strawberry jam on top of the mixture in
the pan. Spread it evenly all over.
5.Take the mixture that was left in the bowl, and spread it over the
strawberry jam. Press it down lightly.
6.Bake for 25 minutes. Remove from the oven, and allow it to cool for at
least 15 minutes.
7.Cut into bars to eat and share!

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Cookie, NH (9:31:22 pm) : * Exported from MasterCook *

Turtle Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup brown sugar -- packed
1/2 cup butter -- softened
1 cup pecan halves

TOPPING:

2/3 cup butter or margarine
1/2 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
In a mixing bowl, beat flour, sugar and butter on medium sped for 2-3
minutes. Press firmly into an ungreased 13x9x2-inch baking pan. Arrange
pecans over crust. Combine butter and brown sugar in a heavy saucepan. Bring
to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at
350 degrees for 18-22 minutes or until bubbly. sprinkle chocolate chips on
top; let stand for 3 minutes. Spread chocolate but allow some chips to
remain whole. Cool completely; cut into small squares. Makes 8 dozen.

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Velma TN (9:31:47 pm) : My family expects these for Christmas every year,
and they ship well if you have someone in college.
SKILLET COOKIES

Melt 1 stick butter or margarine in skillet or saucepan--cool
Add 3/4 cup sugar to 2 well beaten eggs
Add 1 small package of pitted dates, cut up
Let come to a boil on low to med. heat, and boil until thick--about 10
minutes. Cool mixture well.
Add 1/2 cup chopped nuts, 1 teaspoon vanilla, and
2 cups Rice Crispies, and gently stir in.
Take about two tablespoons off, and roll into fingers, and then in coconut.
NOTE: These ship well.

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Cookie, NH (9:33:20 pm) : * Exported from MasterCook *

Thumbprints by Rose

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1/4 teaspoon salt
1 1/2 cups margarine -- softened
3/4 cup sugar
4 eggs -- separated
2 teaspoons vanilla
1 1/2 cups nuts -- finely chopped
6 ounces fruit filling Apricot or Rasp.
1 tablespoon milk

Stir together flour and salt. Set aside. Cream butter with mixer for 1
minute. Add sugar and beat until fluffy (approximately 2 minutes). Add egg
yolks and vanilla. Beat additional 2 1/2 minutes. Gradually add flour and
salt mixture and continue to mix until it is all added (approximately 5
minutes). Mixture will appear crumbly but will press together between your
fingers. Chill for 1 to 1 1/2 hours. Beat egg whites and milk together with
fork and keep at room temperature. Heat oven at 350 degrees. Roll dough in
the palm of your hands into 3/4 to 1 inch balls. Place each into egg white
mixture and roll in nuts. Place on ungreased cookie sheet about 1 inch
apart. Press down center of each with your thumb. Fill with fruit filling of
your choice. Bake for 15 to 18 minutes at 350 degrees. Between nut coating
dough will appear slightly brown.

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Cookie, NH (9:36:00 pm) : * Exported from MasterCook *

Zucchini Drop Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup zucchini -- grated
1 teaspoon baking soda
1 cup sugar
1/2 cup margarine
1 egg
2 cups flour
1 cup nuts -- chopped
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt

Beat thoroughly the zucchini, soda, sugar and shortening until creamy. Add
eggs. Beat well. Sift flour and spices. Add dry ingredients with nuts and
raisins. Drop by teaspoon on greased baking sheet. Bake at 375 degrees for
12 to 15 minutes.

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Betsy, NY (9:37:19 pm) :
From: Johnson
Newsgroups: rec.food.recipes

Cocoa KISS Cookies

1 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Cocoa
1 cup finely chopped pecans
1 bag (9 oz.) HERSHEY'S KISSES Chocolates, unwrapped
Powdered sugar

In large mixer bowl, beat butter, sugar and vanilla until creamy. In
separate bowl, stir together flour and cocoa; blend into butter mixture.
Add pecans; beat on low speed until well blended. Refrigerate dough about
1 hour or until firm enough to handle. Heat oven to 375'F. Mold scant
tablespoon of dough around each unwrapped chocolate piece, covering
chocolate piece completely. Shape into balls; place on ungreased cookie
sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll
in sugar again before serving, if desired. 4 1/2 dozen cookies

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Cookie, NH (9:38:23 pm) : * Exported from MasterCook *

Raspberry filled sugar cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup softened butter
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
rasp. jam

In large bowl, combine first 5 ingredients; blend well. Stir in dry
ingredients and mix well. Chill dough. Roll dough to 1/4 inch thickness on
floured surface. Cut with 2 to 2 1/2 inch round floured cookie cutter. Place
half of cookies on ungreased cookie sheets. Place teaspoon of raspberry jam
on each. Top with another cookie; press edges to seal with tip of finger.
Prick tops once with fork. Sprinkle tops with sugar. Bake at 400 degrees.
for 8 to 10 minutes or until edges are light brown. Immediately remove from
pans.

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END OF PART 1 (of 3)

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