9-2-97 TALK TKL Recipe Swap: A Zillion (86) Recipes For Cookies!
86 Recipes - Part 3 of 3 http://www.recipelink.com

Betsy, NY (10:38:38 pm) :
Title: Shoo-Fly Cookies
Categories: Cookies, Amish
Servings: 6

1/4 c Molasses
1/4 c Light corn syrup
1 pn Of Salt
1 ts Baking soda
1 c Boiling water
Crumb Topping:
3/4 c Butter, softened
1 c Brown sugar
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Grated nutmeg

Pastry for a 2 crust 9 inch pie

Shoo-fly pies are not made here (Indiana) as commonly as in Pennsylvania.
However, this cookie recipe is a wonderful substitute. It is like a tender
gingerbread in a pastry crust, with a thin, subtle layer of molasses
pudding on th bottom.

Line a 2 quart rectangular glass baking dish with pastry, crimping the
dough well at the top and over the sides--you do not want it to slip during
baking. With a food processor or mixer, combine the crumb ingredients;
reserve. Preheat the oven to 325 F. In a medium bowl, combine the
molasses, corn syrup, salt, baking soda, and boiling water. Pour 1/2 cup of
the liquid into the pie shell and sprinkle with one-third of the crumb
mixture. Repeat twice, ending with crumbs. Bake for 35 to 40 minutes.
Watch carefully in the beginning, and if crust begins to slip down, pat it
back up with a knife. The top will be golden. Let cool and cut into 1-1/2
inch squares. NOTE: If you really like molasses, use less corn syrup and
increase the molasses.

From: Cooking From Quilt Country
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Dayle, B.C. (10:41:15 pm) : These are great cookies
* Exported from MasterCook *

HEY DIDDLE DIDDLES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIE DOUGH
1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. br. sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg
FILLING
3/4 c. peanut butter
3/4 c. icing sugar

Cream the margarine, sugar and peanut butter well. Beat in the egg and
vanilla. Stir in the baking soda, then the cocoa and flour. Form this dough
into 30 balls. Combine the filling ingredients and form into 30 balls. With
floured hands, shape the chocolate ball around the peanut butter centers.
Place 2 inches apart on an ungreased cookie sheet. If they are not totally
covered that's ok. Flatten slightly with the bottom of a drinking glass
dipped in sugar. Bake in a preheated oven 375 deg. for 7-9 min. This makes
chocolate cookies with soft peanut butter centers that taste like peanut
butter cups!

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

NOTES : A chocolate cookie with peanut butter baked into the middle.

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Betsy, NY (10:41:51 pm) :
Title: Rhubarb Cookies
Categories: Cookies
Servings: 30

1/4 lb Butter (1 stick)
1 c Light brown sugar
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 ts Baking soda
1 ts Freshly grated nutmeg
1 ts Cinnamon
1/2 ts Ground cloves
3 tb Finely chopped crystallized ginger (OPTIONAL)
1/2 c Chopped walnuts
1 c Raisins

** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and
let steep overnight (you will be amazed at how much juice the rhubarb gives
off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb
slices in the remaining until just tender but still holding their shape,
less than 5 minutes. The rhubarb is ready to eat as is, to use in other
recipes, or to freeze in containers.

Cream the butter and sugar together. Add the egg and beat until light,
then stir in the rhubarb. Stir the flour, salt, baking soda, and spices
together and toss until thoroughly mixed. Stir the dry ingredients into
the rhubarb mixture until the two are blended, then fold in the optional
ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful
onto greased baking sheets about 1 1/2 inches apart, and bake in a
preheated 350 F oven for 12 minutes, until lightly browned at the edges.
Makes about 30 cookies.

The L. L. Bean Book of NEW New England Cookery

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Vicki,La (10:41:59 pm) : Newsgroups: rec.food.recipes
Subject: Chocaholic Cookie
Chocaholic Cookie

Ingredients:

2 cups butter
2 cups brown sugar
2 cups granulated sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal **
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 8 oz. Hershey Bar, grated
3 cups chopped nuts (your choice)

** Measure oatmeal and blend in a blender to a fine powder

Cream the butter and both sugars. Add eggs and vanilla; mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate
chips, Hershey Bar and nuts. Roll into balls and place 2 in. apart on
a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112
cookies (recipe may be halved)

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Vicki,La (10:44:06 pm) : Newsgroups: rec.food.recipes
Subject: Animal Crackers
Date: 19 Oct 1994 06:09:48 -0400
Organization: Microsoft Corp.
Message-ID:
References:

ANIMAL CRACKERS

1/2 cup oatmeal
2 tsp honey
1/4 to 1/8 tsp salt
3/4 cup flour
1/4 tsp soda
1/4 cup butter (soften first)
4 tbsp buttermilk

Do not grease cookie sheet. Grind 1/2 cup oatmeal in blender a
until fine. Add honey, salt, flour and soda.

Cut in butter. Add buttermilk. Roll very thin, cut with animal
cookie cutters. Bake at 400 degrees until brown (10 to 12 minutes).
Bake leftover pieces too.

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Vicki,La (10:47:02 pm) : Almond Macaroons
* * * * * * * *

1 recipe almond paste (recipe follows)
2 cups powdered sugar
1/4 teaspoon salt
4 Tablespoons flour
2 raw egg whites (can be 1 to 4 - see instruction 2)

1) Soften almond paste with the back of a tablespoon and
work in the dry ingredients. Mix well.

2) Begin adding egg whites, preparing them one at a time in
case you don't need all of them. Blend well after each addition.
Use only enough egg white to make a soft dough that will HOLD
ITS SHAPE when dropped from a spoon.

3) Drop 2 inches apart on a brown-paper-covered baking
sheet. Pat tops lightly with fingers dipped in cold water.

4) Bake at 150 degrees C (300 degrees F) for 18 to 20
minutes, or until set and delicately browned.

5) Remove from paper with a spatula onto wire racks to cool.

Almond Paste
* * * * * * *

2 cups ground almonds (measure after grinding)
3/4 cup sifted powdered sugar
1/4 cup raw egg whites (flexible - see Note below)
2 teaspoons almond extract

1) Combine the ground almonds with the sugar, then blend in
the egg whites and almond extract.

2) Mold into a ball and age for four days in a tightly
covered container in the refrigerator.

Note: If you have 1/2 cup of egg whites and you don't want
to throw the extra 1/4 cup away, simply use the whole 1/2 cup
for this recipe and add fewer egg whites for the almond
macaroons.

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SueA, CA (10:47:14 pm) : If you are not diabetic and are accustomed to
eating sugar these will taste bland and a bit dry. When I make them for
diabetics they love them.

No Sugar Cookies (diabetic)

2 cups all=purpose flour
1/2 cup walnuts, chopped
1/2 cup dark seedless raisins
1/2 cup orange juice
1/2 cup butter or margarine, softened
2 teaspoons double-acting baking powder
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg

About 45 minutes before serving. Preheat oven to 375 degree F. In large
bowl, with wooden spoon, stir all ingredients until well mixed. Onto greased
cookied sheets, drop dough by tablespoonsful, about 2 inches apart. Bake
about 20 minutes until lightly browned; remove cookies from sheet. Store in
tightly covered container. 80 caloires per cookie. Makes about 2 1/2 dozen
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Vicki,La (10:49:36 pm) : From: cindym@trib.com
Newsgroups: rec.food.baking
Message-ID:
Organization: Deja News Usenet Posting Service

Banana Fudge Cookies

18-1/2 oz package chocolate cake mix
1/3 cup mashed bananas, ripe 1 egg
2 Tbsp water 6 oz semisweet chocolate
pieces

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
oven
8 minutes or until done. Remove from baking sheets; cool on racks.

It is from the GOOD STUFF! Cookbook by Free Flight Enterprises. Email me for

more info.
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Candy,VA (10:53:32 pm) : Molasses Crinkles
1 c brown sugar
3/4 c shortening1/4 c molasses
1 egg
2 1/4 c flour
2 t baking soda
1 t cinnamon
1 t ginger
1/2 t cloves
1/4 t salt
Mix brown sugar, shortening, molasses and egg...mix in all of dry
ingredients. Chill dough. Roll dough into 1 inch balls, dip or roll in
sugar. Bake on greased cookie sheet 10 minutes at 375
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Vicki,La (10:53:49 pm) :
Newsgroups: rec.food.baking,rec.food.chocolate,alt.food.chocolate
Chocolate-Banana-Oat Cookies

(From Betty Crocker's _Everything Chocolate_, c.1985)

1 c. sugar
3/4 c. shortening (I used Butter Flavor Crisco)
1 egg
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. groung cinnamon (be sure not to cut back on this--I don't usually
like lots of cinnamon, and the first time I made these, I wished I had
used the full tsp. It really makes a difference.)
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1 3/4 c. quick-cooking or regular oats
1 c. mashed ripe bananas (2 to 3 medium)
1/2 c. milk chocolate or semi-sweet chocolate chips (I like 1/4 c. of
each).

Heat oven to 400. Mix all ingredients. Drop dough by rounded
teaspoonfuls onto ungreased cookie sheet. Bake about ten minutes or
until light brown. (About 4 dozen cookies.)
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Betsy, NY (10:55:57 pm) :
Candy,VA (10:49:44 pm) : This is a good crunchy
recipe.
Molasses Crinkles
1 c brown sugar
3/4 c shortening
1/4 c molasses
1 egg
2 1/4 c flour
2 t baking soda
1 t cinnamon
1 t ginger
1/2 t cloves1/4 t salt
Mix brown sugar, shortening, molasses and
egg..mix in all dry ingredients and chill
dough. Roll dough into 1 inch balls, dip or
roll in granulated sugar, bake on greased
cookie sheet 10 minutes at 375
Recipe from sister-in-law,Phyllis
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SueA, CA (10:56:06 pm) : I may have posted these a while back. They are so
good that they deserve a second round.

Frosted Butterscotch Cookies

Better Homes and Gardens January '97

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups packed brown sugar
1/2 cup shortening
2 slightly beaten eggs
1 tsp vanilla
1 8-oz. carton dairy sour cream
1/2 cup chopped walnuts
1 recipe Browned Butter Frosting
Walnut halves for garnish (optional)

In a bowl stir together flour, baking soda, baking powder, and salt; set
aside. In a medium mixing bowl beat sugar and shortening with an electric
mixer on medium to high speed till thoroughly combined. Add eggs and
vanilla. Beat till thoroughly combined. Alternately add flour mixture and
sour cream, beating after each addition. Stir in chopped walnuts.
Drop dough by rounded teaspoons 2 inches apart onto a greased baking sheet.
Bake in a 375ƒ oven for 10 to 12 minutes or till edges are lighly browned.
Cool cookies on a wire rack. Spread cooled cookies with Browned Butter
Frosing, topping each cookie with a walnut half, if desired. Makes about 60
cookies.
Browned Butter Frosting
In a medium saucepan heat and sitr 1/2 cup butter over medium-low heat till
golden brown (do not scorch). Remove from heat. Stir in 3 1/2 cups sifted
powdered sugar, 1 1/2 teaspoons vanilla, and 5 to 6 teaspoons hot water.
Beat till frosting is easy to spread. Use immediately. If frosting begins to
set up as you work, stir in a few drops hot water; beat smooth again. Makes
about 1 1/3 cups frosting,
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Vicki,La (10:57:31 pm) : Newsgroups: rec.food.recipes
Subject: Cowboy Cookies
Date: 13 Feb 1997 16:07:58 -0700

COWBOY COOKIES
1 cup shortening
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 cups oatmeal (any type but instant)
1/2 cup chopped peanuts (I'm omitting this for the little kids)
1/2 package milk chocolate chips (about 3 ounces)
1/2 package of butterscotch or peanut butter chips (about 3 ounces)

Cream shortening, sugars, egg and vanilla. Add all dry ingredients except
the oatmeal, nuts and chips; mix thoroughly. Add oatmeal, mix then add nuts
and chips and mix gently. Spray cookie sheets lightly with nonstick cooking
spray and drop dough onto sheets by rounded tablespoonfuls. Bake at 350
degrees for 10 minutes or until lightly golden. Makes about 6 dozen cookies.

Enjoy!
Julie
Michigan, USA
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Vicki,La (11:00:10 pm) : Newsgroups: rec.food.cooking
Subject: Re: Graham Crackers
Date: 10 Nov 1996 21:08:01 GMT
Message-ID:

Honey Graham Crackers

1/2 C Butter
2 C Graham flour
1 T Baking powder
2 T Brown sugar
1/2 T Cinnamon, ground
1/4 C Honey
1 Egg, beaten
1/4 C Water, hot

Preheat oven to 350 degrees F. Using a pastry blender or two knives,
cut butter into flour until mixture has the texture of cornmeal. Stir
in baking powder, brown sugar and cinnamon. Add egg and hot water and
mix until well blended.
Knead dough 2 or 3 minutes. Set half aside. Roll out into a square
about 1/8 inch thick. Place on ungreased baking sheet. Score dough into
about 2-inch squares, using a sharp knife. Bake at 350 degrees F. for
10 minutes or until lightly browned. Roll out and bake remaining half
of dough. Cool baked crackers and gently separate into squares.
Yield: Makes 36-40.

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Vicki,La (11:01:30 pm) : Graham Crackers

4 Tbls (1/4 c.) butter, softened
1 egg, well beaten
6 Tbls. sugar
4 Tbls. honey
1/2 tsp. baking soda
2 tsp. water
3/4 tsp. salt
1 1/2 c. graham flour
3/4 c. flour

(For cinnamon graham crackers substitute sugar for honey and add 1 tsp.
cinnamon) Preheat oven to 350 degrees F. Combine the butter, egg, and
sugar in a bowl and beat until smooth and creamy. Stir in the honey and
blend. Dissolve the baking soda in the water & add to the butter mixture.
Add the salt, graham flour and flour to the mixture & blend thoroughly.
The dough should hold together and be manageable. If it is too "tacky" add
a little more graham flour. Liberally dust a surface with graham flour and
roll the dough to a thickness of about 1/8 inch. For convenience in
handling, cut the dough into 3 or 4 sections that will fit on your cookie
sheet. With a knife score the dough without cutting through, into 2 1/2
inch squares. Prick each square a few times with the tines of a fork.
Using a spatula, place the sections of scored cracker dough on an
ungreased cookie sheet. Bake on the first side for 8 minutes, then turn
over & bake for 6-7 minutes. Cool on racks.

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Betsy, NY (11:02:10 pm) :
These look interesting:

Title: Popcorn Macaroons
Categories: Cookies
Servings: 60

1 c Popcorn; popped (remove all hard kernels)
1 c Walnuts; finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla

Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg
whites until foamy, then add sugar and beat until stiff. Blend in vanilla
and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled
cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.

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Vicki,La (11:03:15 pm) :
Newsgroups: rec.food.recipes
Subject: Lemon Kiss Cookies

Lemon Kiss Cookies

1 1/2 cup butter
14 oz choc. kisses
3/4 cup sugar
2 3/4 cup flour
1 tbsp lemon extract
1 1/2 cup chopped almonds
confectionerUs sugar
1/2 choc. chips and 1 tbsp shortening

Beat oleo, sugars, and lemon until light. Add flour and almonds.
Beat until well blended.

Shape dough around candy kiss covering completely. Roll to form a
ball. Bake on ungreased cookie sheeet 375 for 8-12 minutes
until set (light golden brown).
Sprinkle with conf. sugar. Melt chips and shortening together and
drizzle over each cookie.
Makes about 6 dozen

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Betsy, NY (11:03:42 pm) :
Title: Pizza-Pan Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pizza
Servings: 2

1 c Butter Or Margarine,
- Softened
3/4 c Granulated Sugar
3/4 c Packed Brown Sugar
8 oz Cream Cheese, Softened
1 ts Vanilla
2 Eggs
2 1/4 c All-Purpose Flour
1 ts Baking Soda
1/4 ts Salt
12 oz Semisweet Chocolate Chips
1 c Chopped Walnuts Or Pecans

Cream cheese adds flavor and a chewy texture to these pizza-sized cookies.
~-------------------------------------------------------------------------
Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans.
Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs;
beat until light. Combine flour, baking soda and salt in small bowl. Add
to creamed cheese mixture; blend well. Stir in chocolate chips and nuts.
Divide dough in half; press each half evenly into a prepared pan. Bake 20
to 25 minutes or until lightly browned around edges. Cool completely in
pans on wire racks. To serve, cut into slim wedges or break into pieces.
Typed by Syd Bigger.
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Betsy, NY (11:05:04 pm) :
Title: Pineapple Muffin Cookies
Categories: Cookies
Servings: 1

1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped

A last minute substitute gave a new twist to an old Amish recipe for
raisin cookies. The cupboard was bare so leftover pineapple was substituted
for the raisins. Everyone preferred the pineapple version. (Editor's Note:
We called these Pineapple Muffins Cookies, because they came out big and
soft.)

Preheat oven to 350Ø.

In a large mixing bowl, cream shortening, sugar and egg. When light and
fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter.
When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350Ø
for 8-10 minutes. Cool on wire racks.

Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life,
Better Home and Gardens, Des Moines, IA.

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Vicki,La (11:05:28 pm) : From: ankkk@orion.alaska.edu
Newsgroups: rec.food.recipes
Subject: "Everything But the Recipe Sink" Cookies
Date: 9 Jun 1994 12:34:48 -0400
Organization: University of Alaska

"EVERYTHING BUT THE KITCHEN SINK" COOKIES

2 1/3 cups flour
1 tsp salt
1 tsp baking soda
1 cup butter
2 cups firmly packed brown sugar
2 eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup vanilla chips
1/2 cup butterscotch chips (because that's all I had left)
1 cup pecans (chopped or not, doesn't matter)
2 cups oats (quick or old fashioned)
and, anything else you have laying around.

Mix butter, brown sugar, eggs, and vanilla. Beat until smooth.

Stir in everything else.

Drop onto ungreased cookie sheet. Bake for 10 minutes at 375 degrees.
Cool 2 minutes on cookie sheet before removing to paper towels.

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SueA, CA (11:08:17 pm) : Another Pizza-cookie
{ Exported from MasterCook Mac }

Fruit Pizza

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

Amount Measure Ingredient Preparation Method
3/4 cup sugar
1/2 cup butter or margarine
1 egg beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
8 -ounce package cream cheese softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup whipped topping
Assorted fruits for topping

Cream together 3/4 cup sugar, butter or margarine and egg. Blend in flour,
baking powder and salt. Pat mixture into ungreased 14-inch pizza pan.
Bake at 375 for 10 - 12 minutes or until lightly browned. Cool.
Cream together cream cheese, 1/4 cup sugar and vanilla extract. Fold in
whipped topping. Spread mixture over cooled crust.
Arrange an assortment of bite-size fruit pieces over cream cheese mixture.
Glaze with an orange sauce (or strawberry pie glaze) and serve immediately.

Orange Sauce
1/2 cup sugar
dash salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
In a small saucepan mix sugar, salt and cornstarch. Gradually add orange
juice, lemon juice, and water. Cook over medium heat, stirring constantly
until thickened and boiling. Boil and stir 1 minute. Remove from heat. Cool
and spoon over fruit pizza.

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Vicki,La (11:08:39 pm) : From: bsweeney@harborhi.com
Subject: Melting Moments Cookies
Newsgroups: rec.food.cooking,rec.food.baking
Message-ID:

1 cup flour
1/2 cup Argo cornstarch
1/2 cup confectioners sugar
3/4 cup Mazola margarine
1 tsp vanilla

In a medium bowl combine flour,cornstarch,and confectioners sugar. In a
large bowl beat margarine at medium speed until smooth. Add flour mixture
and vanilla;beat until well blended. If necessary refrigerate 1 hour or
until easy to handle. Shape into 1 inch balls. Place 1 1/2 inches apart
on ungreased cooky sheets,flatten with lightly floured fork. Bake in 375F
oven 10-12mins or until edges lightly browned. Remove;cool on wire rack.
Store in tightly covered container. Makes 3 dozen.

Almond Melting Moments-Add 1 cup finely chopped almonds to the flour
mixture.

Chocolate Melting Moments-Stir 1 square(1oz) semisweet chocolate,melted
and cooled,into beaten margarine.

Sunny Melting Moments-Add 1 Tbsp grated lemon or orange peel to the flour
mixture.

Pecan-Cinnamon Melting Moments-Add 1/2 cup finely chopped pecans and 1
tsp cinnamon to the flour mixture.

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Vicki,La (11:10:06 pm) : From: Vicki Oseland
Newsgroups: rec.food.recipes
Subject: Mississippi Mud No Bake Cookies
Date: 10 May 1997 06:32:22 -0600
Message-ID:

Mississippi Mud Cookies/No Bake Cookies

1/2 cup milk
2 cups sugar
1 stick butter
3 Tbs cocoa powder
1/2 cup peanut butter
1 tsp vanilla
3 cups oats

In saucepan mix together the milk, sugar, butter and cocoa. Boil
(rolling) for 1 minute; remove from heat and stir in peanut butter and
vanilla. Stir in oats. Drop by teaspoonfuls onto waxed paper. Allow to
cool (to hasten cooling refrigerate).

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Vicki,La (11:12:56 pm) :

Newsgroups: rec.food.recipes

Mexican Wedding Cookies

1 1/2 cups butter, at room temperature
3/4 pound powdered sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup finely chopped almonds
3 1/4 cups all-purpose flour

Beat butter until light and fluffy, then beat in 2 tablespoons of the sugar,
egg yolk, vanilla and almonds. Gradually add flour, beating to blend
thoroughly. Pinch off pieces of dough the size of large walnuts and rolls
between your palms into round balls. Place 1 1/2 inches apart on ungreased
baking sheets; flatten each ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes). Let
cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax paper.
Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all
over cookies to a depth of about 1/8 inch. Place cookies on wire racks
and dust generaouly with more powdered sugar; let cool completely. Store
in airtight containers, layter between sheets of wax paper. Makes 3 dozen.

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Vicki,La (11:17:20 pm) : Peanut Butter Kisses

1 3/4 cup flour 1/2 cup shortening
1 tsp. baking soda 1/2 cup peanut butter
1/2 tsp. salt 1 egg
1/2 cup sugar 1 tsp vanilla
1/2 cup firm packed brown sugar 2 Tbsp. milk
chocolate kisses

Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla.
Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes.
Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie
cracks around the edges.
Carefully remove to rack to cool.

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Betsy, NY (11:20:11 pm) :
Title: Lemon Fire Crisps
Categories: Cookies, Hot
Servings: 6

2 Sticks butter or margarine, room temperature
1/2 c Sugar
1 tb Lemon juice
2 tb Grated lemon peel
1 Egg
2 1/4 c Flour
1 ts Cayenne powder
1/4 ts Salt
1/4 ts Baking soda

Preheat oven to 400 degrees Cream the butter and sugar until light and
fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the
dry ingredients together. Beat into the butter mixture. Place the mixture
into a cookie press, and force the dough onto an ungreased cookie sheet.
Bake for 8 minutes or until cookies are lightly browned.

June 1993 Chile Pepper Magazine. Yield: 6 dozen Heat Scale: Mild
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Betsy, NY (11:20:47 pm) :
Title: Lemon Cooler Cookies
Categories: Cookies
Servings: 42

1 c Unsalted butter; room temp.
1/2 c Sugar
1 1/2 tb Grated lemon peel
1 Egg yolk
1 ts Lemon extract
1/4 ts Salt
2 1/2 c Flour
Sugar
Powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium
bowl until light. Gradually add 1/2 cup sugar and beat until fluffy,
stopping occasionally to scrape down sides of bowl. Beat in lemon peel,
yolk, extract and salt. Add flour and beat just until blended (if dough is
very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased
heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round
glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick
round. Repeat with remaining dough balls. Bake until cookie edges begin
to brown, about 10 minutes. Transfer cookies to racks and cool. Sift
powdered sugar over tops. (Can be prepared 3 days ahead. Store at room
temperature in airtight container.)

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Betsy, NY (11:21:57 pm) :
Title: Lady Fingers
Categories: Cookies, 1941
Servings: 4

3 Egg whites, stiffly beaten
2 Egg yolks, beaten until
-thick
1/3 c Cake flour
1/3 c Powdered sugar
1/2 ts Vanilla
1/4 ts Orange flavoring
1/4 ts Salt

Sift sugar. Measure. Fold gradually into egg whites. Carefully fold in
egg yolks which have been combined with flavorings and salt. Sift flour.
Measure and sift carefully. Fold into mixture. Cover a baking sheet with
un-oiled paper. Shape the lady fingers with a pastry tube having each
about 4 inches long, and 1 inch wide. Bake in moderate oven (375 F) 10
minutes. As soon as removed from oven slip from baking sheet, using a wide
spatula. Place the bottom of one lady finger on the bottom of another. Lay
on waxed paper. Cool. Dust with powdered sugar. 14 servings. The
Household Searchlight

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Betsy, NY (11:23:45 pm) :
Title: Kahlua Gingerbread People
Categories: Alcohol, Gift, Cookies

Kahlua Gingerbread People

1/2 c Shortening
1/4 c Butter
1/2 c Light brown sugar
1 lg Egg
1/4 c Molasses
2 tb Kahlua
2 1/4 c Sifted all-purpose flour
1 tb Baking soda
1 ts Salt
1 ts Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg

Kahlua Icing

Preheat oven to 350 degrees F.

Cream shortening, butter and sugars together. Beat in egg until fluffy.
Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add
to creamed mixture; blend well. Cover and chill 2 hours or longer to firm
dough. On well-floured board, gently roll dough, a portion at a time, to
3/8 inch. (keeping remaining dough chilled). Dough will be tender and
soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal
spatula under cutter and dough. Lift to lightly greased cookie sheet and
remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on
wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies.

Kahlua Icing:

In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp.
shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food
coloring, if desired. Pipe to decorate cookies. Or to spread, add
additional Kahlua (1 to 2 Tbsp.).

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
Wine & Spirits Inc. Los Angeles, CA.

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Betsy, NY (11:27:03 pm) :
Title: Homemade Graham Crackers
Categories: Cookies, Snacks
Servings: 6

1 c Graham or whole wheat flour
1 c Unbleacherd flour
1 ts Baking powder
1/4 c Margarine or butter
1/2 c Honey
1/4 c Milk

Ingedients--

Directions--

Combine flours, baking powder. Cut in butter or margarine until the
consistency of cornmeal. Stir in honey. Add milk to make stiff dough.

Roll out on floured surface to 1/4 inch thickness.

Cut into squares. Prick with fork. Brush with milk

Bake at 400 F on ungreased baking sheet for 18 minutes or until golden
brown.

From "Feed Me I'm Yours", by Vicki Lansky
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Candy,VA (11:30:17 pm) : Cookie Frosting
(good forChristmas cookies or Valentine cookies)
1/2 c butter
2 c powdered sugar
1 egg yolk
1 T milk or cream
1 tsp vanilla
Beat well...umm good!!

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END OF FILE (Part 3 of 3)

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