Hello,

This is a repost for a file that somehow came up missing in the archives. Enjoy!

TALK TKL Recipe Chat Room
Week of November 10, 1997
Holiday Cookie Exchange: Shaped Cookies

No-bake chocolate crescents
Chocolate Hazelnut Balls
Chocolate Chip Kiss Cookies
Marguerites
Chocolate filled bon bon
Fudgy Bon Bons
Snowball Cookies
Chocolate Covered Cherry Cookies
Peanut Butter Cup Cookies
Cinnamon-Coffee Cookies
Chocolate Buttons
JoAnne's Cookies
Patty Ann's Pecan Butter Balls
Mountain Cookies
Baker's Truffles
Eggnog Logs
Candy Cane Cookies
Gingerbread Teddy Bear cookies
Air or Meringue Cookies
Chocolate Chips Thumbprint Cookies
Chocolate Chip Lollipops
M&M Sitting-Pretties
Chocolate Mint Snow-Top Cookies
Chocolate Sugar Cookies
...Jam-Filled Chocolate Sugar Cookies
...Chocolate-Caramel Sugar Cookies
Butter Cookie
Sugar Cookie Wreaths
Holiday Almond Wreaths
Snow-Covered Almond Crescents
Chocolate Chip Kiss Cookies
Chocolate Melting Moments
Chocolate Lace Cornucopias
Nutty Chocolate Stars
Sesame-Almond Cookies
Waffle Cookies
Swedish Rosettes
Chocolate Mint Snow-Top Cookies
Chocolate Shortbread Logs
Chocolate Thumbprints
Candy Cane Cookies
Wreath Cookies
Hazelnut Sugar Dusties
Ginger Krakles
Eggnog Snickerdoodles
Pistachio Moon Melts
Foot Hill House Sweet DreamsBetsy-TKL (9:17:10 pm) :
This recipe looks interesting, but I've never tried it:

Date: Thu, 19 May 1994 12:46:11 LCL
From: aroesteg
Subject: RCP: No-bake chocolate crescents

I*knew*there was a reason I kept this torn magazine page in
my desk....While not exactly cookies, this award-winning
no-bake candy with only three ingedients sort of *looks*
like cookies.... no big whoop. (Beth may win a
prize for her novel recipe some day, too.)

Creamy Chocolate Crescents

2 8-ounce bars milk chocolate
1 8-ounce container frozen whipped topping, thawed
2/3 cup finely crushed vanilla wafers

In a heavy 2-qt. saucepan melt chocolate bars over low heat,
stirring often; cool to room temperature. Fold in dessert
topping. Mixture will thicken. Cover and chill at least 1
hour. Form into 1-inch balls or crescent shapes. Roll in
crumbs. Chill Thoroughly. Makes about 66.

**Microwave directions: Break chocolate bars into small
squares in 2-qt. microwave safe casserole. Micro-cook,
uncovered, on 100% power for 2 1/2 minutes, stirring once.
Stir till smooth. Continue as directed.

**When I make this, I'm going to use white chocolate bars.

Enjoy!

Gail A.
Albany, NY
----------------------------------------------------------------------------
Betsy-TKL (9:19:28 pm) :
Newsgroups: rec.food.recipes
From: Tom Kreitzberg

CHOCOLATE HAZELNUT BALLS

1 box vanilla wafers
8 oz. semi-sweet chocolate chips
1 cup chopped hazelnuts
1/2 cup Frangelico hazelnut liqueur
3 tbs. corn syrup
powdered sugar

Pulverize the vanilla wafers to powder in a food processor. Melt
the chocolate chips (microwave works well), taking care not to
burn them. Combine wafers, chocolate, hazelnuts, liqueur, and
corn syrup; mix until blended. Form into bite-sized balls. Roll
in powdered sugar, brushing excess sugar off for marbled look and
less dusty eating.
----------------------------------------------------------------------------
Vicki-MD (10:32:27 am) :
Chocolate Chip Kiss Cookies

Serving Size : 48

-------- ------------ --------------------------------
9 ounces Hershey's Kisses *
1 cup Butter -- softened
1/3 cup Granulated sugar
1/3 cup Light brown sugar- packed
1 tsp Vanilla extract
2 cups Flour -- all purpose
1 cup Hershey Mini-Chips
Hersheys Chocolate Topping

Heat over to 375 degrees F. Remove wrappers from chocolate peices. In large
mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until
well blended. Add flour, beat until smooth. Stir in small chocolate chips.
Mold scant tablesppon dough around each chocolate peice, covering
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. Drizzle topping over each cookie. About 4 dozen cookies.

----------------------------------------------------------------------------
Betsy-TKL (09:07:27 am) :
Marguerites

Recipe By : Jane Johnson
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c margarine -- softened
1 egg white -- whipped
1 tsp vanilla
1 c unbleached flour
3/4 c brown sugar -- packed
1/4 tsp baking powder
1/8 tsp baking soda
1 c rolled oats
1 c nuts -- chopped
decorations -- * see note

Preheat oven to 375. Prepare 36 mini-muffin pans with cooking spray and
flour; set aside. In a mixing bowl, combine margarine, egg white, and
vanilla. In another mixing bowl, combine flour, sugar, baking powder,
baking soda, oats, and nuts. Pour mixture into prepared mini-muffin tins.
Bake for 15 to 20 minutes. While hot, tap muffin tin to get muffins out of
pan.
----------------------------------------------------------------------------
Marie, NJ (4:30:17 pm) : Chocolate filled bon bons:

3/4 cup shortening, 1/2 cup white sugar, 1/4 cup packed brown sugar, 1 egg,
2 teasp. vanilla, 1/2 teasp. almond extract, 1 3/4 cups flour, 1/2 teas.
baking powder, 1/2 teasp. salt, 1/2 cup finely chopped nuts , 48 chocolate
kisses

preheat oven to 350

Using mixer, cream shortening and sugars uhjnttil fluffy. Add egg and
extracts and beat well; Add flour, baking powder, salt nuts, and mix well.

Form into 1 inch balls. Press each ball around a kiss so kiss is completely
covered (like a chocolate covered cherry.

Bake 12 minutes on ungreased cookied sheet (do not overbake) cool on wire
rack. Frost or decorate as desired. Hope this is it!
----------------------------------------------------------------------------
Michelle,Ca (4:30:49 pm) : Fudgy Bon Bons
12 ounces semi sweet chocolate chips
1/4 cup margarine or butter
14 ounces sweetened condensed milk
2 cups all purpose flour
1/2 cup chopped nuts
1 teaspoon vanilla
60 hershey kisses

----------------------------------------------------------------------------
Jean (07:51:48 am) : Snowball Cookies

2 c flour, 2cfinely chopped pecans,1/4
c sugar,1c butter,softened,1tsp van.,powered sugar. Oven at 325. Combine all
ingred.,well mixed,shape into 1"balls.Bake 18 to 25 min.,Cool and roll in
conf. sugar... great
----------------------------------------------------------------------------
CarolB,Fl (8:45:49 pm) :
Chocolate Covered Cherry Cookies

1 1/2 Cups All Purpose Flour
1/2 Cup Cocoa Powder
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 10 Ounce Jar Maraschino Cherries
1/2 Cup Butter
1 Cup Sugar
1 Egg
1 1/2 Teaspoon Vanilla

Combine flour, cocoa powder, salt, baking powder and soda. Set aside. Drain
cherries, reserving juice. Set aside. In
a large mixer bowl beat butter with an electric mixer on medium speed for 30
seconds. Add sugar and beat till fluffy.
Add egg and vanilla and beat well. Gradually add dry ingredients and beat
until combined.

Shape dough into 1 inch balls. (I thought these worked better if the dough
was slightly chilled.) Place about 2 inches
apart on ungreased cookie sheet. Press a drained cherry into the center of
each ball. Spoon a heaping teaspoon
frosting over the top of each cherry, spreading to cover the cherry and most
of the top of the cookie. Bake at 350
degrees about 10 minutes, or until edges are firm. Don't over cook - these
are supposed to be somewhat chewy.

Frosting:

1 6 Ounce Package Semisweet Chocolate Chips
1/2 Cup Eagle Brand Milk
Reserved Cherry Juice

Combine chocolate chips and Eagle Brand. cook and stir over low heat until
chocolate is melted (or melt in
microwave). Stir in 4 teaspoons cherry juice. May be thinned with additional
cherry juice, if necessary.

----------------------------------------------------------------------------
Betsy-TKL (9:11:47 pm) :
Date: Wed, 27 Aug 1997 16:57:46 EDT
From: Lisa Clarke

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter
1/4 c Vegetable oil
1 c Brown sugar
1 ts Vanilla extract
1 lg Egg
1 1/4 c All-purpose flour (or less)
2 ts Baking soda
24 sm Reese's Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add brown
sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 - 1/2 cup) and baking soda. Blend thoroughly. Add
enough extra flour so that you can shape dough into balls, slightly larger
than 1-inch. Press a Peanut Butter Cup into each ball, covering the cup
completely, and place on an ungreased baking sheet.

Flatten with a fork, bake about 10 - 15 minutes or until lightly browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and Martha
Traina
----------------------------------------------------------------------------
Betsy-TKL (9:21:50 pm) :
Date: Wed, 6 Aug 1997 14:26:14 -0700
From: Althea L LeBlanc

Cinnamon-Coffee Cookies

1/4 c butter or margarine, softened
1/2 c sugar, plus 2 tbsp sugar, divided
3 tbsp amaretto flavoring
1 egg
2 c flour
1 1/2 tbsp instant coffee
1 tsp ground cinnamon, divided
1/4 tsp salt

Preheat oven to 400*. Cream butter or margarine, gradually add 1/2 cup
sugar, beating at medium speed until light and fluffy. Add amaretto & egg.
Beat well. Combine flour, coffee, 1/2 tsp cinnamon & salt. Gradually add to
creamed mixture, stirring until thoroughly blended. Combine remaining 2 tbsp
sugar & 1/2 tsp 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
----------------------------------------------------------------------------
Betsy-TKL (9:35:54 pm) :
From: LauraG

* Exported from MasterCook *

Chocolate Buttons

Recipe By : Pillsbury
Serving Size : 54 Preparation Time :1:00 Categories : Cookies-Shaped

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 1/2 cups sugar
3 ounces unsweetened baking chocolate -- melted and cooled
1 teaspoon vanilla
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
8 ounces non-pareils, chocolate candy

Combine all ingredients except powdered sugar and candy.
Chill dough 30 minutes.
Preheat oven to 350*
Shape into 1 inch balls, roll in powdered sugar. Place on cookie sheet and
bake for 12-15 minutes. Remove from oven and immediately place a candy piece
in center of each cookie. Cool 1 minute and remove from sheet. Cool
completely.
----------------------------------------------------------------------------

Shelley, LA (9:31:55 pm) : JoAnne's Cookies
1 cup butter
1 cup powdered sugar
2 cups flour
dash of salt
1/2 Teaspoon vanilla

Cream butter and sugar together. Add flour salt and vanilla. Mix well. Shape
into balls and bate on a foil covered cookie sheet at 275 for about 25
minutes. Yields 4 dozen

----------------------------------------------------------------------------
Betsy-TKL (9:42:16 pm) :
From: Bill Spalding

My mother's original recipes.

* Exported from MasterCook II *

Patty Ann's Pecan Butter Balls

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:20
Categories : Christmas Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Flour -- sifted
1/4 C Granulated Sugar
1/2 Tsp Salt
1 C Butter
2 Tsp Vanilla Extract
2 C Pecans -- finely chopped

Oven 325 degrees F.

Combine dry ingredients and work in butter and vanilla. Add nuts and mix
well. Shape into 1" balls. Bake on ungreased cookie sheet while warm.

Store in tin box between layers of wax paper.
----------------------------------------------------------------------------
(11:21:06 pm) : Amy, Ut (10:11:05 pm) : Mountain Cookies
1cup butter,softened
1cup confectioner's sugar
2 teaspoons vanilla extract
2cups all-purpose flour
1/2 teaspoon salt
filling:
1package(3ounces)cream cheese
1cup confectioner's sugar
2Tablespoons all-purpose flour
1teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut
Topping:
1/2cup semi-sweet chocolate chips
2Tablespoons butter
2Tablespoons water
1/2 cup confectioner's sugar
In a mixing bowl, cream butter ,sugarand
vanilla. Combine flour and salt;gradually add to
the creamed mixture and mix well. Shape into 1
inch balls and place on ungreased cookie
sheets. Make a dent in the middle of the ball.
Bake at 350 for 10-12 minutes. Remove and let
cool. For filling beat cream cheese, sugar, flour
and vanilla in a mixing bowl, add pecans and
coconut;mix well. Spoon 1/2 teaspoon into each
cookie. For topping, heat chocolate chips,
butter and water in a small saucepan until
melted. Stir in sugar, drizzle over cookies.
makes 4 dozen
----------------------------------------------------------------------------

Betsy-TKL (9:30:11 pm) :
From: Sean Coate

* Exported from MasterCook II *

BAKER'S TRUFFLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Sqs. BAKER'S Semi-Sweet Chocolate
5 tablespoons Unsalted Butter
1 Egg Yolk
2/3 cup Confectioner's Sugar -- sifted
1 teaspoon Vanilla
Nuts -- finely chopped OR
BAKER'S ANGEL FLAKE Coconut

Melt chocolate in saucepan over very low heat, stirring constantly; cool.
Cream butter with egg yolk. Gradually add sugar, blending well. Stir in
chocolate and vanilla. Chill until firm enough to handle. Shape into balls
about 1" in diameter. Roll in nuts; chill. Store in refrigerator.

Makes about 30 candies.
----------------------------------------------------------------------------

Betsy-TKL (09:04:10 am) :
Title: Eggnog Logs
Categories: Cookies, Holiday, Gifts
Yield: 50 logs

1 1/4 c Sugar
1 c Butter-flavor Crisco
1 Eggs
1/4 c Light corn syrup
1 ts Vanilla
1 ts Rum extract
3 c Flour
1 1/2 ts Nutmeg
1 ts Baking soda
1/2 ts Salt
1 c Powdered sugar
3 T Water
1 c Pecans, toasted, finely chop

beat sugar and shortening until well blended. Add
eggs, syrup and vanilla and rum; beat until well
blended and fluffy.
In medium bowl, combine flour, nutmeg, baking soda
and salt. With mixer at low speed, gradually add flour
mixture to shortening mixture, beating until well
blended. Form dough into ball and wrap in plastic
wrap; refrigerate several hours or overnight.
Preheat oven to 375 degrees. Divide dough into 10
pieces; roll each piece into a 15-inch rope. Cut each
rope into five 3" logs. Place 2 inches apart on
ungreased cookie sheets. Bake 7 to 9 minutes until
just lightly browned. Cool 2 minutes on cookie sheet,
remove to rack and cool completely.
Meanwhile, prepare icing: In small bowl combine
powdered sugar and 3 T. water; stir until smooth. Dip
both ends of each cookie log into icing then roll in
chopped pecans.
----------------------------------------------------------------------------
Betsy-TKL (09:06:27 am) :
Candy Cane Cookies
Yield: 48

1 c Butter
1 c Powdered sugar, sifted
1 Egg
1/2 ts Vanilla
1/2 ts Peppermint extract
1 Salt--dash
2 1/2 c Flour
1/2 ts Red food coloring

---------------------PEPPERMINT GLAZE---------------------
1 c Powdered sugar
1/4 ts Peppermint extract
4 ts Water (or more to make
-brushing consistency)

DESCRIPTION: Peppermint-flavored cookie canes make
darling tree ornaments, but they won't last long!

In large mixing bowl, beat butter till softened. Add
powdered sugar and beat until fluffy. Add egg, salt,
vanilla and extracts. Beat well. Add flour and beat
until mixed. Divide dough in half. Stir food coloring
into one half. Cover each half and chill about 30
minutes or till easy to handle. For each cookie, on a
lightly floured surface shape a teaspoonful of plain
dough and a teaspoonful of red dough each into 4"
ropes. Place ropes side-by-side and twist together.
Pinch ends to seal and shape into canes. Place canes
2" apart on ungreased sheet. Bake 375~ 8-10 minutes
or until bottoms JUST begin to brown. Remove to racks
and cool, glaze with peppermint glaze. STORE: Airtight
one week, freeze three months. From BH&G "Cookies for Christmas.
----------------------------------------------------------------------------
Betsy-TKL (6:23:59 pm) :
Title: Gingerbread Teddy Bear cookies
Categories: Holidays, Cookies, Gifts, Christmas, Kids
Yield: 1 servings

1 c Butter or margarine
2/3 c Packed brown sugar
2/3 c Dark or light corn syrup
4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cloves
1 ea Beaten egg
1 1/2 ts Vanilla
Miniature chocolate pieces
Royal icing for decorating

In a saucepan combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved. Pour
into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour,
cinnamon, ginger, soda, and cloves.
Add egg and vanilla to butter mixture and mix well. Add the flour
mixture and beat until well mixed. Divide the dough in half. Cover and
chill at least 2 hours or overnight.
To make each bear shape dough into one 1 inch ball, one 3/4 inch ball,
six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet
flatten the 1 inch ball to 1/2 inch thickness
for body. Attach the 3/4 inch ball for head and flatten to 1/2 inch.
Attach the 1/2 inch balls for arms, legs, and ears. Arrange remaining 1/4
inch balls atop ends of arms and legs for paws. Use chocolate pieces for
eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes or until
done. Carefully remove and cool. If desired, pipe on bow ties with royal
icing. Makes 16 From: Better Homes and Gardens Cookies for Christmas
----------------------------------------------------------------------------
Betsy-TKL (6:26:55 pm) :
Title: Air or Meringue Cookies
Categories: Cookies, Low-fat
Yield: 6 servings

3 ea Egg whites
1/4 ts Cream of tartar
3/4 c Sugar
3 tb 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.
----------------------------------------------------------------------------
Betsy-TKL (6:28:56 pm) :
Title: CHOCOLATE CHIPS THUMBPRINT COOKIES
Categories: Cookies
Yield: 30 servings

1 c HERSHEY'S Semi-Sweet
-Chocolate Chips, divided
1/4 c Butter or margarine,
-softened
1/4 c Shortening
1/2 c Sugar
1 Egg, separated
1/2 t Vanilla extract
1 c All-purpose flour
1/4 t Salt
1 c Finely chopped nuts

Heat oven to 350'F. In small microwave-safe bowl, place 1/4 cup chocolate
chips. Microwave at HIGH (100%) 20-30 seconds or just until chocolate is
melted and smooth when stirred; set aside to cool slightly. In large mixer
bowl, combine butter, shortening, sugar, reserved melted chocolate, egg
yolk and vanilla; blend well. Stir in flour and salt. Roll dough into 1"
balls. With fork, slightly beat egg white. Dip each ball into egg white,
roll in chopped nuts. Place balls on ungreased cookie sheet, about 1"
apart. Press center of each ball with thumb to make indentation. Bake 10-12
minutes or until set. Remove from oven; immediately place several of
remaining 3/4 cup chocolate chips in center of each cookie. Carefully
remove from cookie sheet to wire rack. After several minutes, swirl melted
chocolate in each thumbprint. Cool completely.

Makes about 2 1/2 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (6:29:56 pm) :
Title: CHOCOLATE CHIP LOLLIPOPS
Categories: Cookies
Yield: 24 servings

1 pk DUNCAN HINES Chocolate Chip Cookie Mix
1 Egg
2 t Water
24 Flat ice cream sticks
Assorted decors

1. Preheat oven to 375'F.

2. Combine cookie mix, buttery flavor packet from Mix, egg and water in
large bowl. Stir until thoroughly blended. Shape dough into 24 (1") balls.
Place balls 3" apart on ungreased baking sheets. Push ice cream stick into
center of each ball. Flatten each ball with hand to form round lollipop.
Decorate by pressing decors onto dough.

3. Bake at 375'F. for 8-9 minutes or until light golden brown. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.

TIP: For bext results, use shiny baking sheets for baking cookies. Dark
baking sheets cause cookie bottoms to become too brown.
----------------------------------------------------------------------------
Betsy-TKL (6:36:46 pm) :
Title: Cookies: M&M Sitting-Pretties
Categories: Desserts, Cookies, Candy, M&m's, Frosting
Yield: 1 servings

1/2 c Butter
1/4 c Packed brown sugar
1 Egg, separated
1/2 ts Vanilla
1 c Flour
1/4 ts Salt
Finely chopped nuts
1 cn Vanilla frosting
M&M peanut candies

Blend butter and sugar; stir in egg yolk and vanilla. Sift flour and salt
into bowl; mix well. Chill 1 hour. Roll into 1 inch balls.

Dip into slightly beaten egg white. Roll in nuts. Place 1 inch apart on
Cookie sheet.

Bake 350-degrees F. 5 minutes. Press thumb gently in center of each; bake
5 minutes longer. Cool. Fill with frosting. Garnish with one peanut M&M
on each cookie.
----------------------------------------------------------------------------
Betsy-TKL (6:38:46 pm) :
Title: CHOCOLATE MINT SNOW-TOP COOKIES
Categories: Cookies
Yield: 36 servings

1 1/2 c All-purpose flour
1 1/2 t Baking powder
1/4 t Salt
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
6 T Butter, softened
1 c Granulated sugar
1 1/2 t Vanilla extract
2 Eggs
Confectioners' sugar

In small bowl, combine flour, baking powder and salt; set aside. Over hot
(not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet
chocolate morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter and granulated sugar until creamy. Add
melted mint flavored semi-sweet chocolate morsels and vanilla extract. Beat
in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint
flavored semi-sweet chocolate morsels. Wrap dough in plastic wrap and
freeze until firm, about 20 minutes.

Preheat oven to 350'F. Shape dough into 1" balls; coat with confectioners'
sugar. Place on ungreased cookie sheets.

Bake 10-12 minutes until tops appear cracked. Let stand on cookie sheets 5
minutes. Remove from cookie sheets; cool completely.

Makes about 3 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (6:39:28 pm) :
Title: CHOCOLATE SUGAR COOKIES
Categories: Cookies
Yield: 42 servings

3 Squares BAKER'S Unsweetened Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 t Vanilla
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in
egg and vanilla until completely blended. Mix in flour, baking soda and
salt. Refrigerate 30 minutes.

Heat oven to 375'F. Shape dough into 1" balls; roll in additional sugar.
Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks.

Makes about 3 1/2 dozen cookies.

Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT
Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or
until melted, stirring after 2 minutes. Fill centers of cookies with
caramel mixture. Drizzle with melted BAKER'S Semi-Sweet Chocolate.
----------------------------------------------------------------------------
Betsy-TKL (9:32:09 pm) :

Date: Thu, 12 Dec 1996 01:06:15 EST
From: Felicia Pickering

From Great American Cookies by Lorraine Bodger.

Butter Cookies
makes about 3 1/2 dozen cookies

3/4 cup butter
1/2 cup sugar
1 egg plus one egg yolk
1 teaspoon vanilla
1/2 teaspoon grated lemon rind (optional)
1 1/2 cups sifted flour
1/2 teaspoon salt

Preheat oven to 375 F. Grease your cookie sheet(s).
1. Cream the butter and sugar.
2. Add the egg, egg yolk, vanilla and lemon rind (if desired) and blend
well.
3. Stir together the flour and salt. Add to the creamed mixture and
blend well. Chill the dough for 2 hours or until firm.
4. Dust your hands with flour and shape the dough into balls about 1 inch
in diameter. Place the balls on the cookie sheet, leaving 2 inches
between them. Using a glass with a flat bottom, dipped in flour, gently
flatten each ball to 1/8-inch thick.
5. Bake the cookies for 12 minutes or until the edges are brown. Let the
cookies cool slightly on the cookie sheet and then transfer to wire racks
to finish cooling.
----------------------------------------------------------------------------
Betsy-TKL (9:40:56 pm) :
Title: SUGAR COOKIE WREATHS
Categories: Cookies
Yield: 24 servings

1 pk DUNCAN HINES Golden Sugar Cookie Mix
1 Egg
Green food coloring
Candied or maraschino cherry pieces

1. Preheat oven to 375'F. Combine cookie mix, contents of buttery flavor
packet from Mix and egg in large bowl. Stir until thoroughly blended.

2. Tint dough with green food coloring. Stir until desired color. Form into
balls the size of miniature marshmallows. For each wreath, arrange 9 or 10
balls with sides touching into a ring, 2" apart, on ungreased baking
sheets. Flatten slightly with fingers. Place small piece of candied cherry
on each ball.

3. Bake at 375'F. for 5-7 minutes or until set but not browned. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (9:54:59 pm) :
Title: HOLIDAY ALMOND WREATHS
Categories: Cookies
Yield: 36 servings

3/4 c FLEISCHMANN'S Margarine, softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2" star
tip, pipe dough into 1 1/2" wreaths, 2" apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400'F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (9:56:41 pm) :
Title: SNOW-COVERED ALMOND CRESCENTS
Categories: Cookies
Yield: 48 servings

1 c Margarine or butter,
-softened
3/4 c Powdered sugar
1/2 t Almond extract
-OR
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1/2 c Finely chopped almonds
Additional powdered sugar

Heat oven to 325'F. Beat margarine, powdered sugar and almond extract until
fluffy. Add flour and salt; mix until wel blended. Stir in oats and
almonds. Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light
golden brown. Remove to wire rack. Sigt additional powdered sugar
generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (9:59:14 pm) :
Title: Chocolate Chip Kiss Cookies
Categories: Cookies
Yield: 48 servings

9 oz Hershey's Kisses *
1 c Butter, softened
1/3 c Granulated sugar
1/3 c Light brown sugar, packed
1 ts Vanilla extract
2 c Flour, all purpose
1 c Hershey Mini-Chips
Hersheys Chocolate Topping

Heat over to 375 degrees F. Remove wrappers from chocolate peices. In
large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla
until well blended. Add flour, beat until smooth. Stir in small chocolate
chips. Mold scant tablespoon dough around each chocolate peice, covering
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. Drizzle topping over each cookie. About 4 dozen
cookies.
----------------------------------------------------------------------------
Betsy-TKL (9:59:56 pm) :
Title: CHOCOLATE MELTING MOMENTS
Categories: Cookies
Yield: 60 servings

1 c Butter or margarine,
-softened
1/3 c Confectioners' sugar
1/4 c Unsweetened cocoa
1 1/2 c Cake flour

-------------------------------MOCHA FILLING-------------------------------
1 T Butter or margarine
1 Square unsweetened chocolate
1 c Confectioners' sugar
1 t Vanilla
2 T Hot coffee or water

Preheat oven to 350'F. Lightly grease cookie sheets or line with parchment
paper. Beat 1 cup butter, confectioners' sugar and cocoa in large bowl
until fluffy. Blend in cake flour until smooth. Shape dough into
marble-size balls. (If dough is too soft to handle, cover and refrigerate
until firm.) Place 2" apart on prepared cookie sheets. Press center of each
ball with knuckle of finger to make indentation. Bake 10-12 minutes or
until set. Remove to wire racks. Prepare Mocha Filling. While cookies are
still warm, spoon about 1/2 teaspoonful filling into center of each.

Makes about 5 dozen cookies.

MOCHA FILLING: Melt 1 tablespoon butter and chocolate in small heavy
saucepan over low heat; stir until melted. Blend in confectioners' sugar,
vanilla and enough coffee to make a smooth filling.
----------------------------------------------------------------------------
Betsy-TKL (10:02:10 pm) :
Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Yield: 30 servings

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER'S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350'F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or
until cookies can be easily peeled off foil. Remove foil; finish cooling
cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350'F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.
----------------------------------------------------------------------------
Betsy-TKL (10:02:47 pm) :
Title: NUTTY CHOCOLATE STARS
Categories: Cookies
Yield: 42 servings

3/4 c Margarine or butter,
-softened
3/4 c Firmly packed brown sugar
1 Egg
1 t Vanilla
3 c QUAKER Oats (quick or old
-fashioned, uncooked)
1 c All-purpose flour
1/2 t Baking soda
2/3 c Finely chopped nuts
1 pk Milk chocolate candy stars
-or kisses (6-7 oz)

Heat oven to 350'F. Lightly grease cookie sheet. Beat margarine and sugar
until fluffy. Blend in egg and vanilla. Add combined oats, flour and baking
soda; mix well. Share into 1" balls; roll in nuts. Place on prepared cookie
sheet. Bake 10-12 minutes or until light golden brown. Remove from oven;
gently press chocolate candy into center of each cookie. Cool 2 minutes on
cookie sheet; remove to wire rack. Cool completely. Store tightly covered.

Makes 3 1/2 dozen cookies.

NOTES: Dough may be covered and stored in the refrigerator for up to two
days.

Candied cherries may be substituted for chocolate candy, if desired.
----------------------------------------------------------------------------
Betsy-TKL (10:05:18 pm) :
Title: SESAME-ALMOND COOKIES
Categories: Cookies
Yield: 18 servings

1 c FILIPPO BERIO Brand Olive Oil
1 Strip lemon peel (2")
4 t Sesame seeds
1/2 c Dry white wine
1 t Grated lemon peel
1 t Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 T Ground cinnamon

1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over
medium heat until seeds are lightly browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add
wine, grated lemon and orange peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,
stirring well. Gather dough into ball; knead once or twice until smooth.
Set aside to rest for 30 minutes.

4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into
a ball and flatten about 3" across and 1/4" thick. Place on lightly greased
baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on
wire rack. Store in covered container.

Makes 18 cookies.
----------------------------------------------------------------------------
Betsy-TKL (10:11:55 pm) :
Title: Waffle Cookies
Categories: Cookies, Snacks, Desserts
Yield: 36 servings

1 1/2 c Granulated sugar
1 c Butter or Margarine
4 ea Eggs
2 t Vanilla
2 c Flour
1/2 c Cocoa
Pinch of salt

----------------------------------FROSTING----------------------------------

Beat together sugar and butter until creamy. Beat eggs with vanilla and
stir into butter mixture. Sift together dry ingredients and stir into
creamed mixture. Batter will be quite stiff.

Drop a heaping teaspoonful of batter into each section of a hot waffle
iron. Close lid and bake one to 1 1/2 minutes. Do not allow cookies to cook
until crisp. Cookies will burn if not removed promptly. Use fork to remove
cookies and place on racks to cool.

Immediately close lid of waffle iron to reheat, one to two minutes.
Meanwhile frost just baked cookie while warm, using recipe below or your
favourite frosting. Re-open waffle iron and repeat procedure. Continue
until all batter is used. Cookies will have ragged edges characteristic of
the waffle iron.
Blend together, 1 cup confectioner's sugar, one tablespoon butter, one
teaspoon vanilla, two tablespoons cocoa and enough cream or milk to make a
smooth, spreadable frosting.

From the Recipe of: Nellie Yurkovich, Omaha, Nebraska
----------------------------------------------------------------------------
Betsy-TKL (10:30:55 pm) :
Title: SWEDISH ROSETTES
Categories: Cookies, Christmas
Yield: 36 servings

2 Egg;
2 tb Sugar
1 c Milk
1/4 ts Salt
1 c Flour
1 lb Shortening

Blend dry ingredients. Add milk and egg and beat until smooth like heavy
cream. Strain mixture. Heat rosette iron in 400 F. fat 3 inches deep in a
small saucepan or automatic deep fryer. An auto fryer is best as it is
easier to keep the fat at the correct temperature.

Tap excess oil off of iron batter on a paper towel. Dip iron in batter
until 2/3 covered. Immerse in hot fat and fry until delicatley brown.
Remove; tip upside down to drain. Push off rosette and drain on paper
towels. Stir batter each time before dipping iron. Repeat. If iron is too
cool, batter will slip off. Dust with powdered sugar and store airtight, in
single layers seperated by wax paper. Best if served within a day or two
(if they last as long as 2 days!).
----------------------------------------------------------------------------
CarolB, Fl (7:46:46 pm) : Betsy, I got this from you. These are wonderful.
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.

----------------------------------------------------------------------------
Carolb,Fl (7:50:50 pm) :
CHOCOLATE SHORTBREAD LOGS

Barbara Love

Sperreng Middle School

2 cups all-purpose flour

1 cup (2 sticks) butter, softened

1/2 cup sifted powdered sugar

1 teaspoon vanilla

1 (6-ounce) package semisweet chocolate chips

1 tablespoon shortening

1/2 cup walnuts, finely chopped

Preheat oven to 350 degrees.

In a large bowl, combine flour, butter, sugar and vanilla. Blend thoroughly.

Using a rounded teaspoon of dough for each cookie, shape with hands into
2-inch logs. (To make
shaping easier, you can coat each piece of dough very lightly with powdered
sugar.) Place 1/2 inch apart
on an ungreased cookie sheet.

Bake for 10 to 13 minutes. They should be barely golden brown on the bottom.

Carefully remove cookies to a wire rack. Hot cookies are very fragile. Let
cool thoroughly.

Heat chocolate chips and shortening together in the microwave on a low power
level until just melted.
Stir to combine.

Dip ends of each cooled cookie into chocolate. Place on a cookie sheet lined
with waxed paper.

Sprinkle walnuts over ends. Chill until firm, about 1 hour.

Yield: 6 dozen.

Tester's note: Elegant, rich and delicious. Freeze these by the dozens for
unexpected guests.

----------------------------------------------------------------------------
Carolb,Fl (7:53:28 pm) : CHOCOLATE THUMBPRINTS

Linda Bernard

Ritenour High School

For cookies:

1/2 cup (1 stick) butter, softened

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup packed brown sugar

1 1/2 cups all-purpose flour

2 tablespoons milk

1/4 cup mini chocolate chips

Powdered sugar

For chocolate filling:

3/4 cup chocolate chips, melted

1 tablespoon shortening, melted

2 tablespoons light corn syrup

1 teaspoon vanilla

1 tablespoon water

To prepare cookies: Preheat oven to 350 degrees.

Beat together butter, salt and vanilla until light. Mix brown sugar, flour,
milk and chocolate chips into
butter mixture.

----------------------------------------------------------------------------
Vicki,La (10:24:16 pm) : Candy Cane Cookies
Yield: about 4 dozen cookies
>Betty Crocker's Cookbook c. 1973

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375. Mix thoroughly butter, shortening, confectioners'
sugar, egg and flavorings. Blend in flour and salt. Divide dough in
half, blend food coloring into one half.

Shape 1 teaspoon dough from each half into 4" rope. For smooth even
ropes, roll them back and forth on lightly floured board. Place ropes
side by side. Press together lightly and twist. Complete cookies one at
a time. Place on ungreased baking sheet. Curve top down to form handle
of cane.

Bake about 9 minutes or until set and very light brown. Mic candy and
granulated sugar. Immediately sprinkle cookies with candy mixture.
Remove from baking sheet.

OR replace almond and vanilla extracts with 2 teaspoons peppermint
extract. Eliminate candy sprinkle after cooking.
-----
----------------------------------------------------------------------------
Vicki,La (10:44:41 pm) : Wreath Cookies

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes

Melt butter, add marchmallows. When mixture is smooth, add extracts,
coloring and cereal. Make into wreath shapes, decorate with red cinnamon
candies and silver balls.

----------------------------------------------------------------------------
SueA,CA (01:28:03 am) : HAZELNUT SUGAR DUSTIES
2/3 cup whole hazelnuts
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
1/3 cup granulated sugar
1 egg yolk
1/8 teaspoon salt
1 3/4 cups all-purpose or unbleached white flour
COATING
1/2 cup powdered sugar, sifted

Preheat the over to 325°. Grease several baking sheets and set aside. Spread
hazelnuts in large baking pan and toast in the oven, stirring occasionally,
for 16 to 17 minutes, or until the hulls begin to loosen and the nuts are
tinged with brown. Set the nuts aside to cool. Reset oven to 375°.
When hazelnuts are cool enough to handle, remove hulls by vigorously rubbing
a handful of nuts at a time between palms or in a clean kitchen towel.
Discard the bits of skin as you work. Grind hazelnuts to a powder using food
processor or blender.
Place butter in a large mixing bowl and beat with an electric mixer on
medium speed until light and fluffy. Add granulated sugar and continue
beating until thoroughly incorporated and smooth. Beat in egg yolk and salt.
Stir in the hazelnuts. Gradually beat in the flour. If the mixer motor
begins to labor, stir in last of the flour with a wooden spoon. Pull off
small pieces of dough and shape into 1 inch balls. Place on baking sheets
about 1 inch apart.
Place in the upper third of the oven and bake for 15 to 17 minutes or until
just barely brown at the edges. Remove baking sheets and let stand 1 to 2
minutes. Transfer to wire racks until completely cooled.
Dredge cooled cookies in powdered sugar until coated all over.
If freezing cookies, freeze before dredging in sugar. Allow to thaw and
dredge just before serving.

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

SueA,CA (01:30:05 am) : GINGER KRAKLES
1 1/3 cup shortening
4 teaspoons baking soda
2 cup brown sugar
2 teaspoons cinnamon
1/2 cup molasses
1 to 2 teaspoons ginger
2 eggs
1 teaspoon ground cloves
5 cups flour
Sugar

Cream shortening with brown sugar, molasses, and eggs until well mixed.
Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed
mixture and mix well. Chill until dough can be handled easily, about 2
hours.
Preheat over to 350 degrees. Form dough into 1" balls; roll each ball in
sugar to coat well. Place balls 3" apart of cookie sheets. Bake 8-10 minutes
until set but not browned. Makes 6-8 dozen.
----------------------------------------------------------------------------
SueA,CA (01:34:05 am) : EGGNOG SNICKERDOODLES-SUE1S FILES

2 1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon brandy extract
1 cup butter, softened
1/2 teaspoon rum extract
2 eggs
1/4 cup colored (or plain) sugar
2 teaspoons cream of tartar
1 teaspoon nutmeg
1 teaspoon baking soda

Heat oven to 400°. In large mixer bowl, combine all cookie ingredients
(except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed,
scaping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar
mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10
minutes, or until edges are lightly browned. Remove. Makes about 4 dozen
cookies.

----------------------------------------------------------------------------
SueA,CA (01:43:52 am) : Pistachio Moon Melts

1/3 cup sugar
1 cup Land o Lakes Butter, softened
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablesooon grated lemon peel
1 teaspoon vanilla
1 1/4 cups dry roasted pistachios, toasted
Powdered sugar
In large mixer bowl combine sugar and butter. Beat at medium speed, scraping
bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all
remaining ingredents except toasted pistachios and powdered sugar. Beat,
scraping bowl often, until well mixed (about 1 minute). Coarsely chop
pistachios to yield 1 cup; stir into dough. Shape dough into 3/4-inch balls;
form into crescent moons. Place 1 inch apart on cookie sheets. Bake for 12
to 16 minutes or until set but not brown. Let stand 5 minutes; remove from
cookie sheets. Roll in powdered sugar while still warm and again when cool.
4 dozen cookies.
----------------------------------------------------------------------------
Berta, Ca (10:29:02 pm) : Foot Hill House Sweet Dreams
makes 6 doz.
Cream
1 cup unsalted butter
1 1/2 c. lt brown sugar
add
1 egg
1 teasp. vanilla
Combine and Blend into butter mixture.
2 c. flour
1 teasp. baking soda
1 teasp. cinnamon
1 teasp. ginger
1/2 teasp. salt
fold in
12 oz. cho. chips
1 cup chopped walnuts
Refrigerate until firm.
1 cup powdered sugar
Break off in small pieces roll into balls. Dredge rounds in Powdered sugar.
Place 2" apart on cooking sheets.
Bake 10 minutes at 375 degrees.
----------------------------------------------------------------------------
END OF FILE

The Recipe Link
http://www.recipelink.com