Recipe: 86 Cookie Recipes - Part 2 of 3

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



Betsy, NY (9:39:13 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes

Banana Oatmeal Cookies W/ Banana Frosting

3/4 cup Butter Flavor Crisco
1 cup Sugar, brown -- firmly packed
1 Egg
1 cup Bananas, mashed -- ripe
2 to 3 medium
1 3/4 cups Oats, quick -- NOT instant or
old fashioned
1 1/2 cups Flour -- all purpose
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
1/4 teaspoon Nutmeg
1/2 cup Walnuts -- coarsely chopped
-----FROSTING [ OPTIONAL-----
2 tablespoons Butter Flavor Crisco
1/4 cup Bananas -- mashed
1 teaspoon Lemon juice
2 cups Sugar -- confectioners
Walnuts -- finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes

Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl
at medium speed of electric mixer until well blended. Beat in egg. Add 1 cup
mashed bananas. Mix until creamy. Combine oats, flour, salt cinnamon, baking
soda and nutmeg. Stir into
creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls
of dough into a mound to form each cookie. Place 2 inches apart on baking
sheet. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.
For frosting, Cream 2 tablespoons
Butter Flavor Crisco, 1/4 cup mashed
bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost
cooled cookies. Sprinkle with finely chopped walnuts, if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

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Velma TN (9:41:46 pm) : My first Christmas gift from a sweetheart, puppy
love, was a box of Chocolate Covered Cherries. Here's a recipe for Chocolate
Covered Cherry Cookies.

1986 WINNER: CHOCOLATE COVERED CHERRY COOKIES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Flour
1/2 c Unsweetened cocoa powder
1/4 ts Salt
1/4 ts Baking powder
1/4 ts Baking soda
1/2 c Butter or margarine,
Softened
1 c Sugar
1 ea Egg
1 1/2 ts Vanilla
48 ea Maraschino cherries
FROSTING:
6 oz Semisweet chocolate chips
1/2 c Sweetened condensed milk
Cherry juice (4 to 5 tsp)

Preparation time: 45 minutes Baking time: 10 minutes

1. In bowl, stir together flour, cocoa, salt, baking powder and
baking soda. In another bowl, beat butter and sugar until fluffy. Add
egg and vanilla to butter-sugar mixture and beat well. Gradually add
dry ingredients to butter-sugar mixture and beat until well blended.
2. Shape dough into 1-inch balls. Place on ungreased cookie sheet
and push down center of each ball with thumb. Drain cherries and
reserve juice. Place 1 cherry in center of each indentation. Heat
oven to 350 degrees.
3. For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice. If too thick, add more juice.
4. Spoon 1 teaspoon frosting over each cherry. Spread to cover
cherry. Bake 10 minutes or until done. Do not overcook. Remove to
wire rack and cool. The cookies freeze nicely.

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Crabby, VA (9:42:06 pm) : This came from Helen Corbitt's cookbook - I got it
for wedding present many years ago. My son'Travis so We always have these at
Christmas.

TRAVIS HOUSE COOKIES

1 egg white, beaten to stiff froth
Add:
1 cup brown sugar and ntinue beating

Stir in:
1 level tbsp. flour
pinch of salt

Then: 1 cup chopped nuts

Drop(by small teaspoons and far apart) on buttered cookie sheet at 325.
Remove from tinpartly cooled.

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Betsy, NY (9:42:58 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes

Pound Cake Cookies

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 c. margarine or butter, softened
1 teaspoon almond extract
1 egg

Heat oven to 375'F. Mix half of the cake mix (dry), the margarine,
almond extract and egg in large bowl until smooth. Stir in remaining
cake mix.

Divide dough into halves. Roll each half 1/8 inch thick on lightly
floured board. Cut into desired shapes. Or roll into 1-inch balls, place
on ungreased cookie sheet & flatten with the bottom of a glass. Bake
until edges are light brown, 6 to 8 minutes. Cool slightly before
removing from cookie sheet. Cool completely. Ice with Buttercream Icing
& decorate if desired with sprinkles etc.
Yields: 3 to 4 dozen cookies.

Buttercream Icing

1/2 c. shortening
1/2 c. margarine
1 1/2 tsp. clear vanilla
5 c. confectioners sugar
2-3 Tbls. milk

Cream butter & shortening then add vanilla. Add sugar a cup at a time
beating on medium speed. Add milk 1 Tbls. at a time & beat on high
until fluffy.
Makes 3 1/2 c.

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Cookie, NH (9:45:23 pm) : * Exported from MasterCook *

Vanilla Pudding Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces vanilla instant pudding (or any flavor) -- and pie filling
1 cup Bisquick baking mix
1/4 cup vegetable oil
1 egg

Mix pudding mix and baking mix in large bowl.Stir in oil and eggs with
wooden spoon until dough forms a ball. Shape into 1/2 inch balls and place
on ungreased cookie sheet. Flatten with the bottom of a glass. Sprinkle with
sugar or candy decors. Bake at 350 for 5 to 8 minutes.

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

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Betsy, NY (9:48:09 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes

Soft Molasses Cookies

1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. sugar
1/2 c. molasses
2 eggs lightly beaten
4 c. flour
1/2 tsp. salt
2 1/4 tsp. baking soda
2 1/2 tsp. ginger
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon

Cream butter, shortening & sugar until light & fluffy. Beat in molasses
& eggs, set aside. Mix together dry ingredients, blending well.
gradually mix flour mixture into creamed ingredients until dough is
blended & smooth. Roll dough into 1 inch balls & dip in sugar. Place 2
1/2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 11
minutes. DO NOT OVERBAKE! the longer you bake them the harder the cooled
cookie will be. Store tightly covered; a metal tin works best.
==
(A Christmas tradition started by my grandmother)

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Velma TN (9:49:19 pm) : I have a floppy with about 100 Cookie Recipes, and I
did find one sugarfree.

* Exported from MasterCook *

ALMOND COOKIES (SUGAR FREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- softened
6 teaspoons artificial sugar -- Sweet and Low either
1 egg
1 tablespoon water
1 teaspoon almond extract
1 1/4 cups flour
1/2 cup finely chopped almonds (optional)

Beat margarine and sugar. Add egg, water, almond, stir in flour and nuts.
Drop by teaspoonfuls on ungreased cookie sheets, flatten with fork and
bake at 400 degrees for 6 minutes.

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Betsy, NY (9:49:49 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes

Caramel Turtle Cookies

1/2 c. packed brown sugar
1/2 c. margarine or butter, softened
2 Tbls. water
1 tsp. vanilla
1 1/2 c. flour
1/8 tsp. salt
Pecan halves
8 vanilla caramels, each cut into fourths
Chocolate glaze (below)

Mix brown sugar, margarine, water and vanilla. Stir in flour and salt
until dough holds together (if dough is dry, stir in 1-2 tsp. water).
Heat oven to 350 degrees F.

For each cookie, group 5 pecan halves (to form head and 4 legs like a
turtle) on ungreased cookie sheet. Shape dough by teaspoonfuls around
caramel pieces; press firmly onto center of each group of pecans. Bake
until set but not brown, 12-15 minutes; cool. Dip tops of cookies in
chocolate glaze.

Chocolate Glaze

1 c. powdered sugar
1 Tbls. water
1 oz. unsweetened chocolate, melted
1 tsp. vanilla

Beat powdered sugar, 1 tbls. of water, the chocolate and vanilla until
smooth. If necessary, stir in water 1 tsp. at a time until desired
consistency.

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Betsy, NY (9:51:25 pm) :
From: plgold@ix.netcom.com
Newsgroups: rec.food.recipes

Title: Chinese Fortune Cookies
Categories: Chinese, Cookies, Desserts
Servings: 48

3 Large egg whites
3/4 c Sugar
1/8 t Salt
1/4 lb Butter, melted
1/4 t Vanilla
1/4 t Almond extract
1 c Sifted all-purpose flour
2 T Water

Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the
butter, extracts, flour & water. Blend thoroughly & chill for 20
minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop
slightly rounded teaspoonsful of thick batter for each cookie onto a
lightly greased cookie sheet. Spread the dough very thin, using the back
of the spoon, making rounds about 3 inches in diameter. Bake for 5 min.,
or until the edges begin to brown lightly. Remove to a wire rack. Working
quickly, place a fortune in the center of each cookie. Fold opposite sides
together, crease crosswise at the center of the straight edge to form a
flattened side, then bend backward for the traditional shape. Cool in
muffin tins or small glasses to hold shape. Makes about 4 dozen. Shared by
Micheal Kean, Prodigy ID# VMXV03A

Title: Fortune Cookies
Categories: Cookies
Servings: 24

Egg white
1/4 c Sugar
1 tb Water
2 tb Butter, melted
1/4 t Vanilla
1/3 c Flour

Preheat oven to 350 F. Grease cookie sheets. Put egg white and sugar in
small bowl. Add water, butter and vanilla and mix. Add flour and stir.
Drop by teaspoonsful onto cookie sheets. Swirl the batter around with a
spoon back until cookies are spread very thin and are almost transparant.
Bake 3-5 minutes, until lightly browned on edges. Remove quickly and work
FAST. Place a fortune in the cookie and fold cookie in half, then in half
again, to shape like a fortune cookie. Let cool. Work with 4-6 cookies at
a time.From S.Nemeth III. Shared by Marge Nemeth, Prodigy ID# GNFK05B.

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Velma TN (9:55:06 pm) : Here is Biscotti with lots of variations.

* Exported from MasterCook *

Almond Biscotti

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Sugar
1/2 C Butter, sweet -- melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted -- chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until both
sides are brown-flecked and toasted. Cool thoroughly and store in an
airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup
diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange
flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted almonds.
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
the top of a double boiler over just simmering water. If it "seizes" or
"tightens", add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won't seal in the moisture
that way).

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Kim,LA (9:55:13 pm) : Here's a recipe I found on the back of a bag of
Raisinets. It sounds good.

Raisinets & Quaker Oats Oatmeal Cookies
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 egg
1 (7 oucne) package Raisinets chocolate covered raisins
1 cup oats, uncooked
1/2 cup chopped nuts
Preheat the oven to 375 degrees. In small bowl, combine flour, baking soda,
salt and cinnamon; set aside. In large bowl combine butter, brown sugar and
vanilla; beat until creamy. Beat in egg. Gradually add flour mixture. Stir
in Raisinets, oats and nuts. Drop by slightly rounded measuring tablespoons
onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes.
Makes 2 dozen.

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Betsy, NY (9:56:23 pm) :
From: "Cynthia J. Fazzini" (cfazzini@erols.com)
Newsgroups: rec.food.baking

I just picked this up from Hershey's Bake Shoppe Cookies (1997), and I
think the addition of corn syrup might result in a truly softer cookie.

HERSHEY'S SOFT AND CHEWY COOKIES
2 sticks butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 egg
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) Hershey's Bake Shoppe pieces (any flavor)

1. Heat oven to 350 degrees F.
2. In large bowl. beat butter, sugars until light and fluffy. Add syrup,
egg, and vanilla; beat well. Stir together flour, soda and salt;
gradually add to butter mixture, beating until well blended. Stir in
pieces. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8-10 minutes or until lightly browned and almost set. Cool
slightly; remove from cookie sheet to wire rack. Cool completely.
Cookies will be softer the second day. Makes about 3-1/2 dozen cookies.

Chocolate Chocolate cookies: Decrease flour to 2-1/4 cups and add 1/4
cup cocoa.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cynthia J. Fazzini
cfazzini@erols.com
"A very fine cook indeed!"

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Cookie, NH (9:58:51 pm) : These sound good too!

Ricotta Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound soft butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 cup sugar
1 egg
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Blend the soft butter with the ricotta cheese until creamy. Add the vanilla.
Mix well. Add sugar gradually, beating well until blended. Add egg and mix
well. Slowly stir in dry ingredients and blend well.Drop from a teaspoon
onto a greased cookie sheet. Bake at 350
for 10 minutes..

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Cookie, NH (10:02:30 pm) : * Exported from MasterCook *

Orange Balls

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box crushed vanilla wafers
1 6 oz can frozen oj
1 stick margarine -- melted
1 box confectioner's sugar

Mix together. Form into balls. Roll in coconut. Refrigerate.

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Betsy, NY (10:05:06 pm) :
Title: Zucchini Drop Cookies
Categories: Cookies
Servings: 36

1 c Grated zucchini
1 ts Baking soda
1 c Sugar
1/2 c Shortening or butter
1 Egg; beaten
2 c Flour
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Salt
1 c Chopped nuts
1 c Raisins

Mix together zucchini, soda, sugar, butter, and beaten egg. Sift in flour,
cinnamon, cloves, and salt. Stir to blend. Stir in raisins and nuts and
drop batter by the teaspoonful on greased cookie sheet. Bake in preheated
375F oven 12-15 minutes. Makes 3 dozen.

Origin: Hearth and Home Companion Shared by: Sharon Stevens

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Candy,VA (10:05:19 pm) : Almond Fairy Cakes
1/4 c blanched whole almonds
1 c plus 2 t powdered sugar
1 egg white plus 2 eggs
3/4 c cake flour
1/2 t baking powder
2/3 c sweet butter
1 t almond extract
1/2 c strawberry jam
In food processor, process almonds until just ground. Add c of sugar and egg
white and process until just combined. Combine flour and baking powder. In a
bowl, beat butter & almond-sugar mixture. Add eggs, one at a time, and
almont extract. Stir in flour until no longer visible. Turn batter into six
buttered & floured 3 1/2 inch wide heart-shaped cake pans. Bake 15-18 min @
350. Cool before unmolding. Split cakes, fill with jam & dust tops with
remaining sugar. Makes 6 little fairy cakes :-)
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Cookie, NH (10:09:15 pm) : * Exported from MasterCook *

Monster Chip Cookies

1 12oz semisweet chocolate -- mini chips
1 1/4 cups pecan halves
1 +2 T flour
1/2 teaspoon baking soda
1/2 cup butter
1/3 cup peanut butter
1/2 cup white sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 325 . Lightly grease 2 cookie sheets. Set aside 1/2 cup
pecan halves. Coarsely chop rem. pecans. Stir tog. flour and b. soda on wax
paper to mix well. Beat tog. butter, peanut butter, and sugars til light/
fluffy. Beat in egg/ vanilla until mixed. Stir in flour mixture til blended.
Stir in chopped pecans. Using 1/4-cup measure, shape into 12 mounds evenly
on prep. cookie sheets. Push min-chips and reserved pecan halves into
mounds. Bake in oven for 15 to 17 mins. or until golden around the edges.
Let cool on sheets for 3 minutes. Transfer to brown paper for 4 minutes.
Cool on rack.

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Betsy, NY (10:09:30 pm) :
Title: Wild Blueberry Cookies
Categories: Cookies
Servings: 36

2 c Flour (reserve 1/4 cup)
2 ts Baking powder
1/2 ts Salt
3/4 c Blueberries, wild or frozen
1/2 c Shortening
1 c Sugar
1 1/2 ts Lemon rind, grated
1 Egg
1/4 c Milk (more if 2 c flour used

Combine flour, baking powder and salt. Stir in blueberries. Do not thaw
if using frozen berries.

Cream shortening until soft, gradually beat in sugar then lemon rind and
egg.

Add flour mixture alternately with milk, beating until smooth after each
addition. (Frozen blueberries could be folded in quickly at the end - the
dough turns purple as they thaw.) Drop from teaspoon onto greased cookie
sheet.

Bake at 375 F for 10-12 min or until lightly browned.

Source was a library book of native and country recipes. Shared by
Elizabeth Rodier June 93.

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Velma TN (10:10:10 pm) : * Exported from MasterCook *

1989 3RD PLACE: CINNAMON TOFFEE BARS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Unsalted butter, softened
1 c Packed brown sugar
1 ea Egg
1 t Vanilla
2 tb Ground cinnamon
1/2 ts Salt
2 c All-purpose flour
1 ea Egg white, beaten
MMMMM--------------------------STREUSEL--- -- *
----------------------------
6 tb Butter, cold
3/4 c All-purpose flour
3/4 c Sugar
Colored sugar for garnish

Preparation time: 15 minutes Baking time: 20 to 25 minutes

1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 -inch thickness with wax paper.

2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989

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Cookie, NH (10:11:13 pm) : Oh Velma-my dear! They look divine
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Candy,VA (10:11:45 pm) : Lemon Squares
1 c plus 1 T flour
3 T powdered sugar, plus extra for dusting
1/2 c sweet butter
1/2 c granulated sugar
1/2 t baking powder
2 eggs
1/4 c lemon juice
2 t lemon zest
Preheat oven to 350, in a bowl combine 1 c flour and powdered sugar. Cut in
butter until mix resembles cornmeal. Press mix into a buttered and floured
8x8 inch pan. Bake 15 minutes or until set. In a bowl, combine sugar, baking
powder, eggs, lemon juice and zest and 1 T flour. Pour mixture over crust.
Bake 20-25 minutes or till set. Let cool. Cut into 2 in squares. Dust with
powdered sugar. If desired place a candy violet on top of each.
From Afternoon Tea Delicacies
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Velma TN (10:12:17 pm) :
RUSSIAN TEACAKES

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans

Heat oven to 400 F degrees. Mix thoroughly butter, sugar, and vanilla.
Work in flour, salt, and nuts until dough holds together. Shape dough
into 1 inch balls. Place on ungreased baking sheet.
Bake 10 to 12 minutes or until set but not brown. While warm, roll
in confectioners' sugar. Cool, and roll again in sugar. About 4 doz.

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Velma TN (10:13:20 pm) :
TOFFEE bARS

1/2 cup butter
6 tablespoons brown sugar
1 egg yolk
1/2 cup flour
2/3 cup rolled oats

Beat butter, sugar, and egg yolk well. Stir in flour and oats.
Press into 9X12 inch pan. Bake 15 minutes. Cool slightly.
Melt 1/2 cup chocolate bits and 1 tablespoon butter, and spread over
cookie dough. Decorate with walnuts. Cut while warm, and allow to
cool completely before removing from pan.

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Velma TN (10:15:28 pm) : 7 CUP COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1 cup oleo
1 large egg
1 cup oil
1 teaspoon vanilla
1 cup Rice Krispies
1 cup oatmeal -- uncooked
1 cup coconut
1 teaspoon cream of tartar
1 teaspoon baking soda
3 1/2 cups flour

Blend sugar, oleo, egg, oil and vanilla. Mix well. By hand, add dry
ingredients; mix well. Chill dough 1 hour or overnight. Shape dough into
small balls.
Place on greased cookie sheet. Flatten with glass dipped in sugar. Bake
at 350 degrees for 12 to 15 minutes.
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Candy,VA (10:19:08 pm) : Madeleines
3 eggs
3/4 c granulated sugar
1 c cake flour, sifted
2/3 c clarified butter, room temperature
1 t vanilla extract
2 t grated lemon rind
1 T powdered sugar (optional)
Preheat over to 350. In double boiler over barely simmering water, beat eggs
until frothy. Beat in sugar until thick and creamy. Remove from heat and
fold in flour till no longer visible. Fold in clarified butter,extract, and
lemon rind. Divide batter among lightly buttered and floured madeleine
molds, filling two thirds full. Bake 12-15 minutes. Cool on a rack. Dust
with powdered sugar, if desired. Makes 2 1/2 dozen.
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Betsy, NY (10:19:52 pm) :
Title: Teething Cookies
Categories: Cookies
Servings: 6

2 Beaten eggs
1 c Sugar
1 ts Vanilla
2 To 2-1/2 cup flour

Beat eggs and add sugar, vanilla and flour and mix well. Roll dough between
2 sheets of floured wax paper to 1/4 inch thickness. Cut desired shapes and
place on cookie sheet, lightly greased. Let stand overnight 10-12 hours,
then bake at 325 degrees for 20 minutes. These are hard and dissolve, but
don't break up.

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Betsy, NY (10:23:16 pm) :
Velma - here's one for you:

Title: Sugarless Apple Cookies
Categories: Cookies, Diabetic
Servings: 6

3/4 c Chopped dates
1/2 c Finely chopped peeled
Apple
1/2 c Raisins
1/2 c Water
1 c Plus 1 tablespoon
All-purpose flour
1 ts Ground cinnamon
1 ts Baking soda
1/2 ts Salt, optional
2 Eggs
1 ts Liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring to a
boil; simmer for 3 minutes. Remove from the heat; cool. Combine flour,
cinnamon, baking soda, and salt if desired. Stir into apple mixture and mix
well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls
onto a nonstick baking sheet. Bake at 350 for 10-12 minutes.

Yield: 2 dozen.

Diabetic Exchanges: One serving (prepared without added salt) equals 1/2
starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm
carbohydrate, 1 gm protein, 1 gm fat.

Source: Taste of Home August/September 1993

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Betsy, NY (10:25:11 pm) :
Title: Sugar Cookies (For Cast Iron Cookie Mold)
Categories: Cookies, Entertain
Servings: 2

1 c Butter, softened
3/4 c Sugar
1/2 ts Salt
2 Eggs
2 ts Vanilla
3 c Flour, all purpose

Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla,
mix well. Add flour and mix until well combined. Press dough into mold.

Bake 15 - 18 minutes or until golden brown at 350. Let cool for one
minute. Place cooling rack over mold and invert carefully. Remove mold
and allow the cookies to cool. Makes 2 pans of molded cookies.

From: The Mast General Store Old Homestead Journal Shared By: Pat Stockett

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SueA, CA (10:27:33 pm) :
Apple-Pumkin Cookies (Diabetic)
2 apples, grated
8 ounces cooked pumpkin
1 1/3 cups nonfat dry milk
1/4 cup artificial brown sweetner (Sugar Twin)
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon butter flavoring
Preheat oven to 325 degreesF. Thoroughly combine all ingredients. Drop by
tablespoonfuls on a non-stick cookie sheet. Bake at 325 for about 30
minutes. Makes approximately 1 1/2 dozen cookies

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Crabby, VA (10:30:52 pm) : This comes from an AAUW of Manassas Cookbook.
Someone gave it to me at my Divorce Party in 1982!
Chocolate Noodles by Gail Ely

3/4 lb. chocolate chips
1 c. spanish peanuts
1 1/2 cup chow mein noodles

1. Melt chocolate over hot water for 4 minutes.
2, Stir in peanuts and noodles for 6 minutes
3. Make into balls on wax paper and chill.

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END OF PART 2 (of 3)

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