TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Drop Cookies - Part 1 (of 2)

Mrs. Field's Macadamia Nut Coconut Crisps
Praline Chunk Cookies
Almond Macaroons
Almond Meringues
Angel Cloud Cookies
Anise Meringue Kisses
Annette Funicello's Peanut Butter Chocolate Chip Cookies
Baker's Fudge Crackle Cookies
Vanilla Wafers
Holiday Double Chocolate Cookies
Drop Sugar Cookies
Buttermilk Cookies
Ginger Creams
Cranberry Cookies
Almond-Coconut Cookies
Ghirardelli Chocolate Chip Cookies
Lemon Wafers
Macadamia Nut/white Chocolate Cookies
Mrs. Field's Fruitcake Cookies
Cashew Cookies
Jesse's Toffee Bars
Chocolate Chocolate Chip Cookies
Chocolate Cherry Meringue Drops
Melissa's Jam Thumbprint Cookies
No-Bake Chocolate Boiled Cookies
No-Bake Popcorn Cookies
Irresistible Peanut Butter Cookies
Peanut Butter Cookies
No Bake cocoa cookies
Fudge Oatmeal Cookies

Betsy-TKL (07:44:47 am) :
Mrs. Field's Macadamia Nut Coconut Crisps
36 cookies

1 c Flour
1 c Macadamia nuts; coarse chop
1/2 c Shredded sweetened coconut
1/2 c Butter; softened
1/2 c Light corn syrup
1/2 c Dark brown sugar; packed
2 ts Vanilla extract
1/3 c Mini semisweet choco chips

Preheat oven to 375~. Whisk together flour, nuts and coconut in a medium
bowl. Set aside. Heat butter, corn syrup and brown sugar in a 2-quart
saucepan until boiling, stirring occasionally. Remove saucepan from heat and
stir in vanilla. Add flour mixture and chocolate chips and mix until all
ingredients are equally distributed. Drop by half teaspoonfuls onto
well-greased cookie sheets, 2" apart. Bake 8-10 minutes or until mixture
spreads and bubbles. Cool cookies for 1 minute on pan, then immediately
transfer to a cool, flat surface. Cookies will remain soft until completely
cooled.
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Betsy-TKL (07:46:46 am) :
From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: Praline Chunk Cookies
Categories: Cookies, Desserts
Yield: 2 dozen

1 c Golden Crisco
1 1/4 c Lightly packed brown sugar
2 Eggs
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
1 pk Semi-sweet chocolate chips
1/2 c Coarsely chopped pecans
2 Skor or Heath (cocolate covered toffee) candy bars coarsely Chopped

Beat Crisco, brown sugar and eggs with fork. Stir in remaining ingredients
except Skor bars. Drop from heaping tablespoon measure onto ungreased baking
pan. Place several pieces of Skor bar on top of each cookie. Bake at 375F
(190C) for 8 to 10 minutes or until cookies are golden brown around the
outside and a little soft in the centre. Cool.
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Betsy-TKL (07:50:57 am) :
Title: Almond Macaroons
Categories: Cookies, 1941
Servings: 6

1 c Powdered sugar
1 c Almond paste
3 Egg whites
1/2 ts Salt

Beat egg whites until stiff. Mix thoroughly with almond paste and salt.
Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled
baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from
oven. Set baking sheet on wet towel for a few minutes. Remove macaroons
with a wide spatula. The almond paste may be made by pounding 2 1/2 cups
shelled blanched almonds until a paste is formed. 36 servings. The
Household Searchlight
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Betsy-TKL (07:51:21 am) :
Title: Almond Meringues
Categories: Cookies
Servings: 54

2 Egg whites
1/2 c Sugar
1/2 c Ground almonds

Preheat the oven to 325 Butter and flour a baking sheet or line with
parchment paper. In a mixer, beat the egg whites at medium speed until they
hold soft peaks. Gradually beat in the sugar until the whites are glossy
and stiff. Using a rubber spatula, fold in the groud almonds. Drop rounded
1/2 ts of the meringue mexture about 1/2 inch apart on the prepared baking
sheet. Place in the oven and reduce the heat to 250. Bake about 1 hour, or
until the meringues are barely colored and somewhat dry to the touch. Turn
the oven off and leave the meringues in until completely dry to the touch.
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Betsy-TKL (08:02:48 am) :
Angel Cloud Cookies
Makes 36

2 Egg whites; stiffly beaten
2/3 c Sugar
Dash salt
1 c Almonds; chopped
1 c Chocolate chips or carob chips; chopped

Preheat oven to 350 degrees for 15 minutes. Turn off when putting in
cookies. Fold sugar, salt, nuts and chips into egg whites. Drop by the
teaspoonful onto a well greased cookie sheet. Leave in the oven for 2 1/2
hours or overnight, but do not open oven door until time to remove.
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Betsy-TKL (08:03:31 am) :
Title: Anise Meringue Kisses
Categories: Cookies
Servings: 4

3 Egg whites
1/8 ts Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds

The flavor of anise in these light cookies makes them a great after- dinner
dessert. Some people prefer the center to be soft and chewy, but if you
prefer the dry melt-in-your-mouth type of meringue, turn off the oven and,
with the door closed, let them stand 30 minutes to an hour. These cookies
are generally baked on parchment paper, but we have found that regular bond
paper makes a very acceptable substitute. (By Times Food Stylists)

Beat egg whites until frothy. Add cream of tartar and beat to soft peaks.
Gradually beat in sugar. Continue beating until stiff and glossy. Beat in
anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at
275 degrees F. 30 minutes. Makes about 4 dozen kisses.

NOTE: If drier meringue is desired, turn off oven and let kisses stand in
oven with door closed about 1 hour.

Each kiss contains about:

9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0
protein; trace fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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Betsy-TKL (08:06:49 am) :
Annette Funicello's Peanut Butter Chocolate Chip Cookies

2 c Unsifted flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Salt
1/2 c Corn oil margarine, softened (1 stick)
1/2 c Skippy chunky or super chunk peanut butter
2 Eggs
1 tb Water
1 ts Vanilla
6 oz Semisweet chocolate chips, optional (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 & Honey Zisman, pg 18; St. Martin's Press, New York,
1985.]
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Betsy-TKL (08:11:00 am) :
Baker's Fudge Crackle Cookies

8 Squares semi sweet chocolate
4 Squares unsweetened chocolate
2 tb Butter
1 ts Instant coffee
3/4 c Cake and pastry flour
1/2 ts Baking powder
3 Eggs
1 c Granulated sugar
1 ts Vanilla
1/2 c Semi-sweet chocolate chips
1/2 c Chopped toasted unblanced almonds
DIP:
8 Squares semi-sweet chocolate

Melt chocolate squares, butter and coffee; stir well. Cool. Sift together
flour and baking powder. Beat eggs until foamy; add sugar gradually. Add
vanilla and chocolate mixture. Stir in flour mixture. Then stir in
chocolate chips and nuts. Let stand at room temperature for 30 minutes.
Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow
to cool for 5 minutes before removing from pan. Makes about 3 dozen
cookies.

DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.

Baker's Chocolate Ad
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Betsy-TKL (11:49:57 am) :
Date: Wed, 31 Jan 1996
From: Stacey SSNYDER@CENTER.COLGATE.EDU

Vanilla Wafers

2/3 cup shortening
2 cups sugar
2 eggs
1/2 cup milk
6 teaspoons vanilla
4 cups flour
4 teaspoons baking powder
1 teaspoon salt

Cream shortening and sugar. Beat eggs, add milk and vanilla. Add dry
ingredients. Mix well. Drop from a teaspoon onto a greased cookie sheet.
Bake at 300° for 20 minutes.

My grandmother was the cook for the ATO fraternity at Colgate for many
years. This recipe came from her cookbook. My family raves over these!
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Betsy-TKL (11:55:14 am) :
From: smitsp@UCBEH.SAN.UC.EDU (Stephanie L. Smith)
Newsgroups: rec.food.recipes
Holiday Double Chocolate Cookies

Recipe By : The Hershey Recipes
Serving Size : 42 Preparation Time :0:00
Categories : Chocolate Cookies
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine -- softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 10 oz. pkg Holiday Baking Bits
-- (Candy Coated, Hershey's)
-- divided

Heat oven to 350 degrees. Stir together flour, cocoa, baking soda and
salt. In large mixer bowl, beat butter, brown sugar, granulated sugar and
vanilla until well blended. Add eggs; beat well. Gradually add flour
mixture, blending well. Stir in 1 cup candy coated bits. Drop by rounded
teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining
bits on dough before baking. Bake 7 to 9 minutes or until cookie is set.
Do not overbake. Cool slightly; remove from cookie sheet to wire rack.
Cool completely. About 3-1/2 dozen cookies.
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Lois (12:33:59 am) : Drop Sugar Cookies
1 cup butter or margarine
1 cup cooking oil
1 1/2 c powdered sugar
1 cup granulated sugar
Cream sugars and shortenings
add: 2 eggs
1 t. vanilla
Beat until nearly white
Add: 4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Roll into little balls. Roll into sugar (colored sugar is fine, too for the
holidays)
Flatten with a fork.
Bake at 375-400 degrees approximately 10 minutes. Try 350 degrees, too.
A crisp cookie that melts in your mouth. My mom made these for years.
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amy,Ut (12:39:35 am) : Buttermilk Cookies

1cup butter
2cups granulated sugar
3 eggs
1 cup buttermilk
1t.salt
1t. vanilla
1 t. baking soda
4 cups all purpose flour

cream butter and sugar and add eggs one at a time. Add buttermilk and
vanilla. Mix dry ingredients together and add to buttermilk mixture. Drop
onto ungreased cookie sheets. Bake at 350 for 12-15 minutes.
when cool frost:
3 oz. soft cream cheese
1/2 cup butter
1t. vanilla
3-4 cups powdered sugar
food coloring if desired.
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pellie (1:59:01 pm) : This is a very soft cookie with a good flavor. For
Xmas I sprinkle red and green sugar on top of the frosting.

Ginger Creams
1/2 cup granulated sugar
1/2 cup hot water
1/2 cup molasses
1/4 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each of ginger, cloves ,cinnamon, and nutmeg.

Combine sugar, hot water, molasses, shortening and eggs. Blend well. Stir in
remaining ingredients.
Drop by the teaspoonful onto greased cookie sheet. Bake at 375 degrees for
10-15 minutes or until golden brown. DO NOT OVERBAKE. Frost when cool.

Frosting
2 cups sifted powdered sugar
dash of salt
2 tablespoon soft butter
2-3 tablespoon milk
1 teaspoon vanilla

Combine all ingredients and beat until smooth. Add more milk if too thick.
Frost cooled cookies and decorate if desired with red and green Xmas sugar
crystals.
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Betsy-TKL (5:03:48 pm) :
From: Dave davidg@eden.rutgers.edu
Newsgroups: rec.food.recipes

submitted by: LIR119@delphi.com

MM: Cranberry Cookies
---------- Recipe via Meal-Master (tm) v8.03

Title: Cranberry cookies
Categories: Cookies
Yield: 4 dozen

From Joan's kitchen
1/4 c Butter or margarine
3/4 c Brown sugar
1 Large egg
1 ts Vanilla
1 tb Orange zest
Pinch salt
1 1/2 c Flour
1/2 ts Baking soda
1/2 c Chopped walnuts
3/4 c Chopped cranberries
Fresh or frozen

Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir
in flour and baking soda. Fold in nuts and cranberries. Drop by rounded
teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake 375 for 10 to
12 minutes or light golden. Remove from rack to cool. Store airtight.
Note: I have made these into apple cookies by substituting 1 small peeled
and chopped apple for the cranberries.
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Judi Mae, CA (5:04:09 pm) :
---------- Recipe via Meal-Master (tm) v8.04

Title: Almond-Coconut Cookies
Categories: Cookies
Yield: 1 Recipe

2 1/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c White sugar
3/4 c Salted butter
2 lg Eggs
2 ts Pure vanilla extract
1/2 c Sweetened shredded coconut
1 c Chopped raw almonds;
-unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut
; for topping

Preheat oven to 300 degrees F. In medium bowl mix together flour, soda, and
salt with a wire whisk and set aside. In a medium bowl, combine brown sugar
and white sugar with electric mixer at medium speed. Add and mix butter
until it forms a grainy paste. Add eggs and vanilla and beat until smooth.
Add flour mixture, coconut, almonds and dates. Blend on low speed until just
combined. Do not overmix.

Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake 25 minutes or until
bottoms turn golden brown. With a spatula, transfer to cool, flat surface.

THE DESSERT SHOW - SHOW #DS3199
TV Food Network

Shared by Judi M. Phelps
jphelps@best.com or jphelps@slip.net

-----

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Betsy-TKL (5:06:26 pm) :
RECIPE: Ghirardelli Chocolate Chip Cookies
and, Lynn's Modified Ghir. Chocolate Chip Cookies
375 F oven
* Asterisks indicate where Lynn changes the recipe.

Original
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar *
3/4 cup packed brown sugar *
2 eggs
2 tsp vanilla
2 1/4 cup unsifted flour *
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts or pecans
2 pkgs. (8 oz.) semi-sweet chocolate chips *

Lynn's Modified
1 cup (2 sticks) butter or margarine, softened
3/8 cup sugar *
1/2 cup packed brown sugar *
2 eggs
2 tsp vanilla
1 1/4 cup unsifted flour *
(Lynn will use whole-wheat flour if she has it)
1 cup oats *
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts or pecans
2+ cups semi-sweet chocolate chips *

Heat oven to 375 F. In large mixer bowl, cream butter with sugar, brown
sugar, eggs and vanilla. Stir flour (and oats) with baking soda and
salt; gradually blend into creamed mixture. Stir in nuts and chocolate
chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375 F
for 9 to 11 minutes or until golden brown. About 5 dozen 2 1/2 inch
cookies.

These cookies are delicious eaten warm while chocolate is still soft. To
reheat cookies in microwave, process 2 or more cookies for 15 to 20 seconds.
Baked cookies or dough may be frozen in tightly covered container.

[From Ghirardelli 56 oz pkg semi-sweet chocolate chips. Ghirardelli
Chocolate
Cookbook available from Ghirardelli, (800) 488-0078, P.O. Box 5098, San
Leandro CA 94577-0550.]

[Thanks also to Lynn Boston, who can cook but doesn't like to so she lets
me do all the cooking.]

December 1992
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Betsy-TKL (5:11:37 pm) :
RECIPE: Lemon Wafers - 350 F

This is the sort of wholesome little cookie that nannies, or
mommies, used to give to good little children. They are a tiny bit
chewy and seem to contain the hallucinogenic ability to bring
visions of rocking horses, red balls, and blackboards sharply into
focus.

1/2 cup butter, softened (1 stick)
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon grated lemon peel
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 F.

Grease two baking sheets and set aside.

Beat butter and sugar in a medium-size bowl until well blended.
Beat in egg, vanilla, and lemon peel.

In another medium-size bowl, mix flour, baking powder, and salt
with a wire whisk until light and thoroughly combined. (Using a
wire whisk to blend the dry ingredients makes sifting unnecessary
in this case.)

Gradually add flour mixture to butter mixture, beating until well
combined.

Drop batter by rounded measuring teaspoonfuls onto prepared baking
sheets.

Bake for 6 to 8 minutes, or until golden and lightly browned
around the edges. Remove from cookie sheets to write rack to cool.
Makes about 3 dozen.
Heart-preserver tip: Substitute margarine for butter.

Comfort Food, by Holly Garrison, pg 75; Dell Publishing, New
York, 1988.
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Judi Mae, Calif (5:17:35 pm) :
---------- Recipe via Meal-Master (tm) v8.04

Title: Macadamia Nut/white Chocolate Cookies
Categories: Cookies, Chocolate
Yield: 36 servings

1 c Butter
1 1/2 c Granulated Sugar
1/2 c Brown Sugar
2 Large Eggs
3 1/4 c All-Purpose Flour
1 tb Baking Soda
1 tb Salt
12 oz White Chocolate; coarsely
-chopped
6 oz Macadamia Nuts; coarsely
-chopped

Preheat oven to 325 deg. Cream together butter and sugar until light and
fluffy. Add eggs and mix well. Thoroughly combine flour; soda, and salt.
Stir the
flour mixture until well blended. Add a little more flour if necessary to
make a slightly stiff dough. Stir in chocolate and nuts. Drop dough by
heaping teaspoons 2 inches apart on ungreased baking sheets. Flatten each
cookie slightly. Bake 13-15 minutes. Cool cookies a few minutes on baking
sheet before transferring to rack to cool completely.

Source: CAROLYN STUART (BDHF01A), Prodigy
Shared by Judi M. Phelps
jphelps@best.com or jphelps@slip.net

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Betsy-TKL (5:20:11 pm) :
Mrs. Field's Fruitcake Cookies

2 c Flour
1/2 ts Baking powder
1 c Quick oats (not instant)
1 c Butter; softened
1 1/2 c Light brown sugar; packed
1/4 c Unsulphured molasses
2 ts Brandy
2 ts Vanilla extract
2 ts Almond extract
2 lg Eggs
1/2 c Raisins
1 c Pecans; chopped
1/2 c Almonds; chopped
2 c Candied cherries; chopped

Preheat oven to 300~. In a medium bowl combine flour,
baking powder and oats. Mix well and set aside. In a
large bowl cream butter and sugar with an electric
mixer at medium speed. Mix to for a grainy paste. Add
molassses, brandy, vanilla and almond extracts and
eggs; beat until smooth. Add the flour mixture,
raisins, pecans, almonds and cherries. Blend at low
speed just until combined. Drop by rounded tablespoons
onto ungreased baking sheets, 1 1/2" apart. Bake for
22-24 minutes, then transfer to a cool, flat surface.
Top each cookie with a candied cherry half.
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Judi Mae, Calif (5:20:58 pm) :
---------- Recipe via Meal-Master (tm) v8.04

Title: Cashew Cookies
Categories: Cookies
Yield: 1 Recipe

1 1/3 c UNSALTED coarsely chopped
-cashews
2 c Unbleached white flour
3/4 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
3/4 c Light brown sugar
2 tb Light brown sugar
1/2 c Unsalted butter
1 Egg
1 ts Vanilla
1/2 c Sour cream

These are from Rose Levy Berenbaum's "Christmas Cookies," and are quite
good.

Preheat oven to 350 degrees. Soften butter. Mix flour, baking powder and
soda, salt, and cashews. Cream butter and sugar; beat in eggs and vanilla.
Mix
in sour cream. Add flour mixture. Drop dough by teaspoons onto greased
cookie sheets. Bake 10-15 minutes until golden brown. Makes roughly 6 dozen.

Shared by Judi M. Phelps.
jphelps@best.com or jphelps@slip.net

-----

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(8:19:54 pm) : Jesse's Toffee Bars Submitted by: Marie Howe

Rich, buttery cookie that tastes like a Heath Bar.

Ingredients:
1 package graham crackers (about 6 crackers) 1 cup slivered almonds 1 cup
butter or margarine 1 teaspoon vanilla extract 1 cup light brown sugar 6
milk chocolate candy bars

Directions:
1 Preheat over to 400 degrees F (200 degrees C). Spray 11 x 15 inch jelly
roll pan with non-stick spray.
2 Completely cover with a single layer of graham crackers. Sprinkle with
almonds.
3 Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over
medium heat and bring to a full boil, stirring constantly. Boil for 1
minute.
4 Carefully pour evenly over crackers (this mixture is hot!). Bake for 8
minutes. Let cool for 3 to 4 minutes.
5 Evenly space chocolate bars over cracker/toffee mixture. Wait 1 minute and
spread chocolate to cover. When completely cool, cut into 2 inch squares or
break into pieces.
Makes 2 dozen

Jesse's Toffee Bars Submitted by: Marie Howe

Rich, buttery cookie that tastes like a Heath Bar.

Ingredients:
1 package graham crackers (about 6 crackers) 1 cup slivered almonds 1 cup
butter or margarine 1 teaspoon vanilla extract 1 cup light brown sugar 6
milk chocolate candy bars

Directions:
1 Preheat over to 400 degrees F (200 degrees C). Spray 11 x 15 inch jelly
roll pan with non-stick spray.
2 Completely cover with a single layer of graham crackers. Sprinkle with
almonds.
3 Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over
medium heat and bring to a full boil, stirring constantly. Boil for 1 minute

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Betsy-TKL (8:50:18 pm) :
Date: Tue, 2 Sep 1997 09:34:23 -0700
From: Karolee Bruce kargorbr@CITYTEL.NET

These are a family (and friends) huge favorite...They even taste wonderful
frozen!! Couldn't wait for them to thaw LOL

Chocolate Chocolate Chip Cookies

1 cup soft margarine
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 pkg (4 serving size) instant chocolate pudding mix

In bowl, combine ingredients in order given. Drop by teaspoonful onto
greased cookie sheet and bake for 9 minutes at 325. For regular chocolate
chip cookies, you can use vanilla pudding...enjoy!! We do!!
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Betsy-TKL (8:54:34 pm) :
From: Cecilia elric01@IMPERIUM.NET
Subject: Workbasket December, 1971 Recipes

CHOCOLATE CHERRY MERINGUE DROPS

1 pkg (1 cup) semi-sweet chocolate morsels 1/2 tsp salt
2 egg whites
1/2 cup sugar
1/2 tsp vinegar
1/2 tsp vanilla
1 cup cut-up candied cherries
1/2 cup chopped walnuts
Melt semi-sweet chocolate morsels over hot (not boiling) water. Combine salt
and egg whites. Beat until foamy. Add sugar very gradually and continue to
beat until stiff peaks form. Add vinegar and vanilla and beat well. Fold
melted chocolate, cherries and nuts into meringue mixture. Drop by well
rounded measuring teaspoonfuls onto greased cookie sheet. Bake at 350 for 10
to 12 minutes or until done. Remove carefully to cooling rack. Makes about 3
1/2 dozen.
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CarolB,Fl (8:57:02 pm) : Here is one I make every Christmas. THE BEST
Thumbprint cookie I know!

MELISSA'S JAM THUMBPRINT COOKIES

2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour

Mix all above and shape into 3/4" balls. Dip in mixture of 2 lightly beaten
egg whites and then roll in 3/4 cup very finely chopped pecans. Place 1 ''
apart on ungreased sheet and make a dent in each with your thumb. Bake at
350* for 15 minutes. Just before serving, placea teaspoon of your favorite
jelly or jam in indentation.

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Betsy-TKL (8:59:12 pm) :
From: Cecilia elric01@IMPERIUM.NET
Subject: Workbasket December, 1969 Recipes

NO-BAKE CHOCOLATE BOILED COOKIES
submitted by Mrs Helen Davidson
2 cups sugar
4 tbs cocoa
1/2 cup milk
1 stick butter or margarine
2 cups uncooked quick cooking oats
3 tbs peanut butter
1 tsp vanilla
nuts or raisins (optional)
Mix sugar, cocoa, milk and butter and boil hard for two minutes or until
mixture forms soft ball in cold water. Remove from heat; add remaining
ingredients. Drop by spoonfull on waxed paper; allow to cool.
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Betsy-TKL (9:00:09 pm) :
NO-BAKE POPCORN COOKIES
submitted by Mrs Lillian Heriman
1 lb caramels
2 tbs frozen orange juice
10 marshmallows
1 tsp vanilla
1 pkg (5 oz) popcorn, popped
In saucepan, over hot water, melt caramels mixed with marshmallows and
orange juice. Cool; add vanilla. pour over popcorn and mix. Spoon onto
aluminum foil; shape into 3' circles, 1/2" thick. Garnish with coconut and
chocolate bits or nuts if desired.
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Betsy-TKL (9:01:12 pm) :
Irresistible Peanut Butter Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup creamy peanut butter
1/2 cup Crisco shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Preheat oven to 375F. Combine peanut butter, Crisco, brown sugar, milk and
vanilla in large bowl. Beat at medium speed of electric mixer until well
blended. Add egg; beat just until blended. Combine flour, salt and baking
soda. Add to creamed mixture at low speed. Mix just until blended. Drop by
heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten
slightly in crisscross pattern with tines of fork. Bake at 375F for 7-8
minutes or until set and just beginning to brown. Cool 2 minutes on cookie
sheet. Remove cookies to wire rack to cool completely. Makes 3 dozen.
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Betsy-TKL (9:01:57 pm) :
From: Elise Smith epksmith@SONIC.NET

This has got to be the easiest and simple peanut butter cookie in the world.
One of our neighbours gave it to me years ago, and at first I thought she
was kidding me, but it is good.

Peanut Butter Cookies

1 egg
1 cup peanut butter
1 cup sugar

Bake 10-12 minutes in a 350 degree oven.
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Betsy-TKL (9:03:21 pm) :
From: Chris Hart scottie@BLARG.NET

No Bake cocoa cookies

2 cups sugar
1/2 cup evaporated milk
1/4 cup cocoa
1/2 cup butter(I use imperial)
1/2 tsp vanilla
2 1/2 cups oatmeal(not quick oats)

Combine sugar, milk, cocoa and butter. Cook to softball stage(just like
old-fashioned fudge). Remove from heat add vanilla and mix well. Add
oatmeal, blend thoroughly and drop by teaspoonfuls on wax paper.
I can't really say how many this makes as I always double or triple it, and
they don't always make it to the wax paper before being consumed :)
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Betsy-TKL (9:05:41 pm) :
Date: Wed, 27 Aug 1997 12:40:28 -0500
From: L J G (katiescarlett1@JUNO.COM)
Subject: Fudge Oatmeal Cookies

Here's my version of the no bake cookie! This recipe was given to me by a
friend 14 years ago. The recipe card is now creased, faded and stained from
use--the family loves these simple chocolate cookies. Also, I remember
eating these in the school cafeteria in elementary school. (Don't do what
one friend of mine did- she COOKED the oatmeal before adding to the other
ingredients, and then served it to us at a party! We had quite a laugh, and
have never let her forget the incident!!)

Fudge Oatmeal Cookies

1 stick butter
2 cups sugar
3 to 4 tbsp. cocoa
1 tsp vanilla
1/2 cup milk

1/2 cup peanut butter
3 cups quick oats- uncooked
************************************************************ Melt butter in
medium saucepan. Add next 4 ingredients. Cook and stir on medium to medium
high until boiling. As soon as it is brought to a boil, continue cooking
(while constantly stirring) for ONE minute. Immediately remove from heat
and, as quickly as possible, add the peanut butter and oats. Drop by
spoonful onto wax paper to harden. Eat and enjoy!

Tip: The secret of success with these cookies is TIMING.
(maybe because I use quick oats? but that is what
my original recipe calls for, and it works for us!) Be careful not to boil
for more than one minute. Also, it is best to have the peanut butter and
oats pre-measured and ready to mix with the chocolate mixture, so you can do
it rapidly. Drop the mixture onto the wax paper just quickly as you can in
order for the cookies to have the
right consistency- the
shorter the time they stay in the
pan, the better they'll be. (They should have a glossy look- if they're dull
and crumbly, they're overcooked.)
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