RECIPES FOR COOKIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ACORNS (02/09/94) (1:05) SERVINGS: 1 1 C BUTTER, MELTED 3/4 C BROWN SUGAR, FIRMLY PACKED 1 1/2 C PECANS, CHOPPED FINE, 2 1/2 C ALL-PURPOSE FLOUR, SIFTED 1/2 T BAKING POWDER 1 C SEMI-SWEET CHOCOLATE CHIPS DIVIDED IN 3/4 CUP PORTIONS THIS IS AN EASY YET ELEGANT BUTTER-PECAN COOKIE SHAPED TO RESEMBLE AN ACORN AND DIPPED IN MELTED CHOCOLATE CHIPS AND CHOPPED PECANS. PREHEAT OVEN TO 375X. IN A LARGE BOWL, BEAT TOGETHER BUTTER, BROWN SUGAR, 3/4 CUP CHOPPED PECANS AND VANILLA ON MEDIUM SPEED UNTIL WELL BLENDED. ADD FLOUR AND BAKING POWDER AND MIX WELL, USING LOW SPEED. SHAPE DOUGH INTO 1-INCH BALLS. SLIGHTLY FLATTEN BY PRESSING BALLS ONTO UNGREASED COOKIE SHEETS; PINCH TOPS TO POINT TO RESEMBLE ACORNS. BAKE FOR 10-12 MINUTES AT 375X. REMOVE FROM OVEN AND COOL ON WIRE RACKS. IN TOP OF A DOUBLE BOILER OVER SIMMERING WATER, MELT CHOCOLATE CHIPS, STIRRING UNTIL SMOOTH. REMOVE FROM HEAT; KEEP DOUBLE BOILER OVER WATER. DIP LARGE ENDS OF COOLED COOKIES INTO MELTED CHOCOLATE, THEN ROLL IN CHOPPED PECANS. COOL TO SET CHOCOLATE. YIELD: 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AGRESSION COOKIES (02/09/94) (13:16) SERVINGS: 10 3 C BROWN SUGAR 3 C MARGARINE 6 C OATMEAL 3 C FLOUR 1 TB BAKING SODA 2 C CHOCOLATE CHIPS PUT THE INGREDIENTS IN LARGE BOWL. MASH, SQUEEZE, KNEAD, ETC UNTIL IT IS COMPLETELY BLENDED. FORM INTO SMALL BALLS ABOUT 1 TO 1 1/2 INCHES IN SIZE. PLACE ON AN UNGREASED COOKIE SHEET. BUTTER THE BOTTOM OF A SMALL GLASS AND DIP INTO WHITE SUGAR, THEN POUND THE COOKIES FLAT. BAKE AT 350 DEGREES FOR ABOUT 10 TO 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND CRESCENTS (05-12-93) (22:54) SERVINGS: 8 1 C BUTTER OR MARGARINE 3/4 C SUGAR 1 T VANILLA EXTRACT 1 1/2 T ALMOND EXTRACT 2 1/2 C FLOUR; UNBLEACHED 1 C ALMONDS; GROUND 1 X CONFECTIONERS' SUGAR BEAT TOGETHER BUTTER AND SUGAR UNTIL VERY LIGHT AND FLUFFY. BLEND IN EXTRACTS. MIX IN FLOUR AND ALMONDS. USING ABOUT 1 T OF DOUGH FOR EACH, SHAPE INTO LOGS AND BEND INTO CRESCENTS. PLACE ON GREASED COOKIE SHEET. BAKE 12 TO 15 MINUTES AT 350 DEGREES F UNTIL LIGHT BROWN. WHILE WARM, ROLL CRESCENTS IN CONFECTIONERS' SUGAR. COOL ON RACKS AND STORE IN A TIGHTLY SEALED CONTAINER. MAKES 3 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND DELIGHTFUL COOKIES (05/24/93) (1:35) 1/4 C. SOFTENED BUTTER 1/4 C. SHORTENING 1/2 C. BROWN SUGAR 1/2 C. SUGAR 1 BEATEN EGG 1 T. VANILLA 1 C. FLOUR 1 T. BAKING POWDER 3 C. ALMOND DELIGHT CEREAL, CRUSHED TO 1-1/2 C. 1/2 C. CHOCOLATE CHIPS OR RAISINS MIX IN ORDER GIVEN. DROP BY TABLESPOON ONTO LIGHTLY GREASED COOKIE SHEET. BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES. LET STAND 1 MINUTE BEFORE REMOVING. MAKES 2-1/2 DOZEN AT 94 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND LACE ROLLS (02/09/94) (1:06) SERVINGS: 1 3/4 C UNBLANCHED ALMONDS, 1/2 C BUTTER 1/2 C SUGAR 1 T (ROUNDED) FLOUR 1 T HEAVY CREAM 1 T MILK FINELY GROUND THESE COOKIES REQUIRE PRECISION TIMING AND FAST ACTION BUT THE RESULTS ARE WORTH THE TROUBLE. I MAKE THEM FOR HOLIDAYS AND SPECIAL OCCASIONS, BUT THEY ARE DELICIOUS ANYTIME. PREHEAT OVEN TO 350X. BUTTER AND FLOUR BAKING SHEET. IN A SMALL, HEAVY PAN, PLACE ALL INGREDIENTS. COOK OVER LOW HEAT, STIRRING CONSTANTLY UNTIL BUTTER MELTS. DROP BY TEASPOONFUL: ONTO BAKING SHEET (DO NOT BAKE MORE THAN SIX AT ONE TIME). BAKE AT 350X FOR 7-9 MINUTES. COOKIES SHOULD BE ONLY SLIGHTLY BROWN AND STILL BUBBLING AT THE CENTER. LET COOL ONLY FOR A MINUTE OR SO UNTIL THE EDGE IS FIRM ENOUGH TO LIFT WITH A THIN SPATULA THEN, WORKING QUICKLY, LIFT COOKIES AND TURN THEM TOP SIDE DOWN ONTO PAPER TOWELS. ROLL OVER THE HANDLE OF A WOODEN SPOON TO GET A CYLINDER SHAPE AND LET COOL UNTIL CRISP. USE A FRESH COOKIE SHEET FOR EACH BAKING TO AVOID COOKIES STICKING ON SHEET. IF COOKIES GET TOO FIRM TO ROLL OVER THE SPOON HANDLE, PLACE BACK IN THE OVEN FOR A FEW MOMENTS. STORE COOKIES IN AN AIRTIGHT COOKIE JAR OR TIN. THEY WILL KEEP FOR A LONG TIME, AND CAN BE MADE WELL AHEAD OF THE HOLIDAY SEASON. VARIATIONS: THESE COOKIES ALSO CAN BE LEFT FLAT-MAKE THEM SMALLER IF YOU DO THAT; HOWEVER, THEY DON'T HAVE THE FLAIR OF THE ROLLED LACY EFFECT. OR ROLL ENDS OF COOLED COOKIES IN MELTED CHOCOLATE. YIELD: 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND SPICE COOKIES (02/09/94) (1:04) SERVINGS: 1 4 C ALL-PURPOSE FLOUR 3 T CINNAMON 1 T GINGER 1/2 T SALT 1 T BAKING SODA 1 C BUTTER 2 T INSTANT COFFEE POWDER 1/2 T ALMOND EXTRACT 1 C GRANULATED SUGAR 1 C DARK BROWN SUGAR, 3 LG (EXTRA) OR JUMBO EGGS 10 OZ SLIVERED BLANCHED ALMONDS FIRMLY PACKED (2 1/2 - 3 CUPS) THESE COOKIES GO WELL WITH AFTER DINNER COFFEE OR TEA. IN A BOWL, SIFT TOGETHER THE FLOUR, CINNAMON, GINGER, SALT AND BAKING SODA AND SET ASIDE. IN A LARGE BOWL, CREAM THE BUTTER. ADD THE COFFEE, ALMOND EXTRACT, GRANULATED AND BROWN SUGARS AND BEAT WELL. ADD THE EGGS ONE AT A TIME UNTIL SMOOTH AFTER EACH ADDITION. ON LOW SPEED GRADUALLY ADD THE SIFTED DRY INGREDIENTS, SCRAPING THE BOWL WITH A RUBBER SPATULA AND BEATING ONLY UNTIL THE MIXTURE IS SMOOTH. GENTLY MIX IN THE ALMONDS. SPREAD OUT TWO PIECES OF WAX PAPER. PLACE LARGE SPOONFULS OF THE DOUGH LENGTHWISE ON EACH PIECE OF PAPER TO FORM HEAVY STRIPS ABOUT 10-11 INCHES LONG. FOLD THE LONG SIDES OF THE PAPER P AGAINST THE DOUGH AND, PRESSING AGAINST THE PAPER WITH YOUR HANDS, SHAPE EACH STRIP OF DOUGH INTO A SMOOTH OBLONG 12 INCHES LONG, 3 INCHES WIDE, AND ABOUT 1 INCH THICK. WRAP THE DOUGH IN THE WAX PAPER. SLIDE A COOKIE SHEET UNDER BOTH PACKAGES OF DOUGH AND TRANSFER THEM TO THE FREEZER OR REFRIGERATOR FOR SEVERAL HOURS OR OVERNIGHT. THIS SLICES BEST WHEN DOUGH IS FROZEN SOLID. PREHEAT OVEN TO 375X. UNWRAP ONE ROLL OF DOUGH AT A TIME. PLACE DOUGH ON A CUTTING BOARD. WITH A VERY SHARP KNIFE CUT THE DOUGH INTO 1/4-INCH SLICES AND PLACE THEM 1 TO 1 1/2 INCHES APART ON AN UNGREASED COOKIE SHEET. BAKE THE COOKIES FOR ABOUT 10-12 MINUTES AT 375X. THE COOKIES ARE DONE WHEN THEY ARE SLIGHTLY COLORED AND SPRING BACK WHEN LIGHTLY PRESSED WITH A FINGERTIP. YIELD: 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMARETTO ALMOND COOKIES (11-20-93) (20:29) 1/2 C BUTTER 1/2 TSP GRATED LEMON RIND 2 T MOLASSES 1 T ALMOND EXTRACT 2 EGGS 1/2 C AMARETTO 1 C GROUND TOASTED ALMONDS 2 C WHOLE WHEAT PASTRY FLOUR CREAM TOGETHER BUTTER AND MOLASSES. ADD EGGS, GROUND ALMONDS, LEMON RIND AND ALMOND EXTRACT; MIX WELL. STIR IN AMARETTO ALTERNATELY WITH FLOUR. DROP BY TEASPOONSFUL ONTO UNOILED COOKIE SHEETS. BAKE AT 350 DEGREES FOR 12-15 MINUTES. COOKIES WILL BE GOLDEN BROWN WHEN DONE. MAKES 36 COOKIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMMONIA COOKIES (02/09/94) (0:59) SERVINGS: 96 1/2 C SHORTENING 3/4 TS SALT 1 1/2 C SUGAR 1 C MILK 1 EGG 1 1/2 TS OIL OF LEMON 5 1/2 C PASTRY FLOUR 2 TS AMMONIUM CARBONATE DIRECTIONS: MAY BE PURCHASED IN A DRUG STORE. CREAM SHORTENING AND ADD SUGAR. ADD EGG AND OIL OF LEMON. MIX. SIFT FLOUR BEFORE MEASURING. MEASURE FLOUR AND SIFT WITH SALT. DISSOLVE AMMONIUM CARBONATEIN A LITTLE OF THE MILK. ADD FLOUR AND LIQUID ALTERNATELY MIXING AFTER EACH ADDITION. CHILL DOUGH. ROLL 1/4" THICK. CUT IN SQUARES. PLACE ON GREASED BAKING SHEET. SPRINKLE COOKIES LIGHTLY WITH SUGAR. BAKE 12-15 MINS. IN A 375 OVEN. YIELDS 8 DOZ. 2"SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANISE COOKIES (12/12/93) (12:21) 6 EGG, SEPARATED 1 CUP POWDERED SUGAR 1 CUP FLOUR, SIFTED 3 TSP ANISE SEED BEAT EGG YOLKS UNTIL THICK AND LEMON-COLORED. BEAT EGG WHITES UNTIL STIFF AND COMBINE THE TWO MIXTURES. GRADUALLY BEAT IN THE POWDERED SUGAR, MIX LIGHTLY. SIFT THE FLOUR AND ADD; THEN STIR IN THE ANISE SEED. DROP FROM THE TIP OF A TEASPOON, ABOUT ONE INCH APART, ON A GREASED COOKIE SHEET. PUT PANS INTO ICE BOX OVER NIGHT. BAKE THE NEXT MORNING AT 300-F FOR 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANISEED CHARABELI (05/23/93) (1:22) SERVINGS: 30 1 1/4 C SUGAR 2 EA EGGS 1 2/3 C FLOUR, ALL-PURPOSE; SIFTED 2 TS ANISEED, GRATED 1 X GRATED PEEL OF 1/2 LEMON SPRINKLE BAKING SHEETS WITH FLOUR. IN A LARGE BOWL, BEAT SUGAR AND EGGS UNTIL CREAMY. STIR IN FLOUR. ADD ANISEED AND LEMON PEEL. SHAPE DOUGH INTO 1/2 INCH ROPES. CUT ROPES INTO 3 INCH LENGTHS; CURVE EACH PIECE INTO A HALF-MOON SHAPE. SLASH OUTER EDGE OF HALF-MOON IN 3 PLACES WITH A SHARP KNIFE. PLACE ON PREPARED BAKING SHEETS. COVER AND LET STAND OVERNIGHT AT ROOM TEMPERATURE. PREHEAT OVER TO 375 DEG. BAKE COOKIES 12 TO 15 MINUTES OR UNTIL GOLDEN. REMOVE FROM BAKING SHEETS IMMEDIATELY; COOL ON RACK. THIS COOKIE IS VERY HARD AND CRISP. IT MAKES AN EXCELLENT "DUNKING" COOKIE! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANISEED COOKIES (05/23/93) (1:24) SERVINGS: 40 4 EA EGGS; SEPARATED 1 3/4 C POWERED SUGAR; SIFTED 1 X PINCH SALT 2 C FLOUR, ALL PURPOSE 1/4 TS BAKING POWDER 2 TS ANISEED; GROUND GREASE AND FLOUR BAKING SHEETS. BEAT EGG YOLKS, POWDERED SUGAR AND SALT IN A LARGE BOWL UNTIL PALE AND CREAMY. BEAT EGG WHITES UNTIL VERY STIFF; FOLD INTO EGG YOLK MIXTURE. SIFT FLOUR, BAKING POWDER AND ANISEED ONTO EGG MIXTURE; FOLD IN QUICKLY BUT THOROUGHLY. FILL A PASTRY BAG FITTED WITH A PLAIN NOZZLE WITH COOKIE MIXTURE. PIPE IN SMALL ROUNDS ONTO PREPARED BAKING SHEETS. LET STAND OVERNIGHT TO DRY OUT. PREHEAT OVEN TO 325 DEG. BAKE COOKIES 20 MINUTES. COOL ON RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CHEDDAR COOKIES (05-01-93) (16:51) SERVINGS: 6 1/2 C BUTTER 1/2 C SUGAR 1 EA EGG; LG 1 TS VANILLA 1 1/2 C UNBLEACHED FLOUR 1/2 TS BAKING SODA 1/2 TS CINNAMON; GROUND 1/2 TS SALT 6 OZ CHEDDAR; SHARP, SHREDDED 1 1/2 C APPLES; CORED,PEELED,CHOPPED 1/4 C NUTS; CHOPPED CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, THEN STIR IN THE EGG AND VANILLA. ADD THE COMBINED DRY INGREDIENTS, BLENDING WELL. STIR IN THE CHEESE, APPLES AND NUTS. DROP ROUNDED TEASPOONFULS OF THE DOUGH ONTO AN UNGREASED COOKIE SHEET AND BAKE AT 375 DEGREES F. FOR 15 MINUTES. REMOVE FROM THE COOKIE SHEET AND COOL ON A WIRE RACK OR PLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CHEWS (11-04-93) (23:24) 1 SMALL, SWEET APPLE, UNPEELED, COARSELY GRATED 2/3 C NONFAT DRY MILK 1/2 T DOUBLE ACTING BAKING POWDER 1/4 T GROUND CINNAMON 1 T VANILLA EXTRACT 1 EGG WHITE 1 OUNCE GRAHAM CRACKER CRUMBS (FOUR 2 1/2 INCH SQUARES, CRUSHED) 4 T SUGAR PREHEAT OVEN TO 350 DEGREES. IN A SMALL BOWL, COMBINE ALL INGREDIENTS. MIX WELL WITH A FORK UNTIL WELL BLENDED. DROP MIXTURE BY TEASPOONFULS ONTO A NONSTICK COOKIE SHEET, MAKING 16 COOKIES. BAKE 15 MINUTES, UNTIL LIGHTLY BROWNED. REMOVE TO A RACK TO COOL. SERVES 2 (8 COOKIES EACH SERVING) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE DATE COOKIES (11-05-93) (20:21) 1/3 CUP MARGARINE SOFTENED 1/4 CUP FIRMLY PACKED BROWN SUGAR 2 T HONEY 1 EGG 1 T VANILLA EXTRACT 3/4 CUP ALL PURPOSE FLOUR 1/4 CUP WHOLE WHEAT FLOUR 1/2 T BAKING SODA 1/2 T GROUND CINNAMON 1/4 T GROUND GINGER 1/8 T GROUND NUTMEG 3/4 CUP REGULAR OATS UNCOOKED 1/2 CUP RED DELICIOUS APPLE GRATED 1/4 CUP CHOPPED DATES VEGETABLE COOKING SPRAY CREAM SOFTENED MARGARINE IN A MEDIUM BOWL, GRADUALLY ADD BROWN SUGAR AND HONEY. ADD EGG AND VANILLA, BEAT WELL. COMBINE THE TWO FLOURS, SODA, AND THE SPICES IN A SMALL BOWL AND GRADUALLY ADD TO THE MARGARINE MIXTURE, BEATING WELL. STIR IN OATS, APPLE AND DATES. DROP DOUGH BY ROUNDED TEASPOONFULS 2 INCHES APART ON A COOKIE SHEET COATED WITH COOKING SPRAY. BAKE AT 350 F FOR 12 TO 14 MINUTES. SERVES 42 COOKIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE OATMEAL COOKIES 1 CUP FINELY DICED UNPARED APPLE 1/4 CUP RAISINS 1/4 CUP CHOPPED PECANS 1/2 CUP GRANULATED SUGAR 1 CUP BUTTER OR MARGARINE 1 CUP BROWN SUGAR 2 EGGS 2 CUPS SIFTED ALL-PURPOSE FLOUR 2 TEASPOONS BAKING SODA 1 TEASPOON GROUND CINNAMON 1/2 TEASPOON SALT 1/2 TEASPOON CLOVES 1/2 CUP MILK 2 CUPS QUICK COOKING ROLLED OATS IN SAUCEPAN, COMBINE FRUITS, NUTS, GRANULATED SUGAR, AND 2 TABLESPOONS WATER. COOK AND STIR UNTIL THICK AND APPLE IS TENDER, ABOUT 10 MINUTES. CREAM BUTTER AND BROWN SUGAR UNTIL FLUFFY. BEAT IN EGGS. SIFT TOGETHER DRY INGREDIENTS; ADD ALTERNATELY WITH MILK TO CREAMED MIXTURE. STIR IN OATS. RESERVE 3/4 CUP DOUGH. DROP REMAINDER FROM TEASPOON ONTO GREASED COOKIE SHEET; MAKE DEPRESSION IN CENTERS; TOP WITH APPLE FILLING AND DAB OF RESERVED DOUGH. BAKE AT 375 DEGREES FOR 10 TO 12 MINUTES. MAKES 36. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLESAUCE BREAKFAST COOKIES (05-01-92) (0:34) 3/4 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 2 EGGS, BEATEN 3/4 CUP APPLESAUCE 1 CUP BRAN 2 CUPS WHOLE WHEAT FLOUR 1/2 CUP MOLASSES 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 TEASPOON CINNAMON 1/4 TEASPOON GROUND CLOVES 1 TO 2 CUPS RAISINS PREHEAT OVEN TO 375 DEGREES. HAVE READY A GREASED COOKIE SHEET. BLEND MARGARINE, SUGAR, EGGS, AND APPLESAUCE. ADD THE REST OF THE INGREDIENTS AND MIX WELL. DROP LARGE TABLESPOONFULS ONTO PREPARED COOKIE SHEET. BAKE AT 375 DEGREES FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA BREAKFAST COOKIES (05-01-92) (0:29) 3/4 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 2 EGGS, BEATEN 1 CUP MASHED RIPE BANANAS (ABOUT 2 OR 4 DEPENDING ON SIZE) 1/2 CUP LOW FAT (1%) MILK MIXED WITH 1 TEASPOON BAKING POWDER 1 TEASPOON VANILLA EXTRACT 2 1/2 CUPS WHOLE WHEAT FLOUR 1 CUP BRAN 1/2 CUP MOLASSES 1 TEASPOON CINNAMON 1 1/2 TEASPOONS BAKING SODA 1/2 TEASPOON SALT 1 TO 2 CUPS RAISINS PREHEAT OVEN TO 375 DEGREES. HAVE READY A GREASED COOKIE SHEET. BLEND MARGARINE, SUGAR, EGGS AND BANANAS. ADD REMAINING INGREDIENTS AND MIX WELL. DROP LARGE TABLESPOONFULS ONTO PREPARED COOKIE SHEET. BAKE AT 375 DEGREES FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA FUDGE COOKIES (03/07/94) (13:55) 18 1/2 OZ PACKAGE CHOCOLATE CAKE MIX 1/3 CUP MASHED BANANAS, RIPE 1 EGG 2 TBSP WATER 6 OZ SEMISWEET CHOCOLATE PIECES COMBINE CAKE MIX, BANANAS, EGG, AND WATER IN A BOWL. BEAT WITH ELECTRIC MIXER AT MEDIUM SPEED UNTIL SMOOTH. STIR IN CHOCOLATE PIECES. DROP BY ROUNDED TEASPOONFULS, ABOUT 2 INCHES APART, ON GREASED BAKING SHEETS. BAKE IN 350 DEGREE OVEN 8 MINUTES OR UNTIL DONE. REMOVE FROM BAKING SHEETS; COOL ON RACKS. MAKES 3 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA SPICE COOKIES 1/4 CUP SHORTENING 1/4 CUP BUTTER OR MARGARINE SOFTENED 1 CUP BROWN SUGAR (PACKED) 2 EGGS 1 CUP MASHED BANANA (ABOUT 2) 2 CUPS FLOUR 2 TEASPOONS BAKING POWDER 1/4 TEASPOON SODA 1/4 TEASPOON SALT 1/2 TEASPOON CINNAMON 1/4 TEASPOON CLOVES 1/2 CUP CHOPPED NUTS LEMON BUTTER ICING (BELOW) MIX SHORTENING, BUTTER, SUGAR, EGGS AND BANANAS. STIR IN REMAINING INGREDIENTS EXCEPT LEMON BUTTER ICING. COVER; CHILL ABOUT 1 HOUR. HEAT OVEN TO 375 DEGREES DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 2 INCHES APART ONTO LIGHTLY GREASED BAKING SHEET. BAKE 8 TO 10 MINUTES; COOL. FROST WITH LEMON BUTTER ICING. MAKES ABOUT 3 1/2 DOZEN COOKIES. LEMON BUTTER ICING 1/3 CUP SOFT BUTTER OR MARGARINE 3 CUPS CONFECTIONERS' SUGAR ABOUT 2 TABLESPOONS LEMON JUICE 1/2 TEASPOON GRATED LEMON PEEL BLEND BUTTER AND SUGAR; STIR IN LEMON JUICE AND PEEL. BEAT UNTIL SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC CREAM-CHEESE COOKIES 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 1 TABLESPOON GRATED LEMON PEEL 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. ROLL DOUGH OUT TO 1/8 OR 1/4 INCH THICKNESS ON LIGHTLY FLOURED SURFACE AND CUT IN DESIRED SHAPES; OR, MOLD INTO SHAPES. PLACE ON UNGREASED COOKIE SHEETS, SPACING ABOUT 1 INCH APART; BAKE 10 TO 15 MINUTES, DEPENDING ON THICKNESS OF DOUGH, UNTIL LIGHTLY BROWNED. COOL COMPLETELY ON WIRE RACKS. STORE IN AIRTIGHT CONTAINER. MAKES 2 TO 6 DOZEN COOKIES, DEPENDING ON SIZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC COUNTRY BUTTER COOKIES 1/2 CUP BUTTER OR MARGARINE, SOFTENED 3/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, , SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGG IN WELL. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED BEAT INTO BUTTER MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. ROLL DOUGH OUT TO 1/8 OR 1/4 INCH THICKNESS ON LIGHTLY FLOURED SURFACE AND CUT IN DESIRED SHAPES; OR, MOLD INTO SHAPES. PLACE ON UNGREASED COOKIE SHEETS, SPACING ABOUT 1 INCH APART; BAKE 8 TO 15 MINUTES, DEPENDING ON THICKNESS OF DOUGH, UNTIL LIGHTLY BROWNED. COOL COMPLETELY ON WIRE RACKS. STORE IN AIRTIGHT CONTAINER. MAKES 2 1/2 TO 5 DOZEN COOKIES, DEPENDING ON SIZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC FUDGY CHOCOLATE COOKIES 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. ROLL DOUGH OUT TO 1/8 OR 1/4 INCH THICKNESS ON LIGHTLY FLOURED SURFACE AND CUT INTO DESIRED SHAPES; OR, MOLD INTO SHAPES. PLACE ON UNGREASED COOKIE SHEETS, SPACING ABOUT 1 INCH APART; BAKE 6 TO 10 MINUTES, DEPENDING ON THICKNESS OF DOUGH, UNTIL DRY TO TOUCH. COOL ON WIRE RACKS. STORE IN AIRTIGHT CONTAINERS. MAKES 2 TO 5 DOZEN COOKIES, DEPENDING ON SIZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEST OATMEAL COOKIES (08-09-93) (23:47) SERVINGS: 55 3/4 C LOW FT MARGARINE, ROOM TEMP 1 C WHITE SUGAR 1/2 C PACKED BROWN SUGAR 2 EA EGG WHITES, SLIGHTLY BEATEN 1 1/2 C ALL PURPOSE FLOUR 1 T BAKING SODA 1 T GROUND CINNAMON 1/4 T GROUND NUTMEG 1 1/2 C OATS, UNCOOKED 1 C RAISINS 1 T VANILLA IN A LARGE MIXING BOWL, BEAT MARGARINE AND SUGARS UNTIL LIGHT AND FLUFFY. ADD EGG WHITES. IN A MEDIUM SIZE BOWL, COMBINE FLOUR, BAKING SODA, CINNAMON AND NUTMEG; ADD TO SUGAR MIXTURE. STIR IN OATS, RAISINS AND VANILLA. CHILL 1 HOUR. PREHEAT OVEN 350F. ROLL A TEASPOON OF DOUGH INTO A BALL AND PLACE ON AN UNGREASED COOKIE SHEET. GREASE THE BOTTOM OF A GLASS WITH MARGARINE, DIP GLASS IN SUGAR AND USE TO FLATTEN BALL OF DOUGH. CONTINUE, LEAVING ADEQUATE SPACE BETWEEN COOKIES. BAKE 10 MIN. COOL ON RACKS. CAL: 61, FAT: 1 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BIG CHIPPERS 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 CUP PACKED LIGHT BROWN SUGAR 1/2 CUP MARGARINE OR BUTTER (1 STICK), SOFTENED 1/4 CUP SUGAR 1 TEASPOON VANILLA EXTRACT 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 LARGE EGG 1 12-OUNCE PACKAGE SEMISWEET CHOCOLATE PIECES (2 CUPS) 1 4-OUNCE CAN WALNUTS (1 CUP), CHOPPED ABOUT 2 HOURS BEFORE SERVING OR EARLY THE DAY: 1. PREHEAT OVEN TO 375 DEGREES. INTO LARGE BOWL, MEASURE FLOUR, BROWN SUGAR, MARGARINE OR BUTTER, SUGAR, VANILLA EXTRACT, BAKING SODA, SALT, AND EGG. WITH MIXER AT LOW SPEED, BEAT INGREDIENTS UNTIL MIXED. STIR IN CHOCOLATE PIECES AND WALNUTS. 2. DROP MIXTURE BY ROUNDED TABLESPOONS,2 INCHES APART, ONTO UNGREASED LARGE COOKIE SHEET. BAKE 12 TO 15 MINUTES UNTIL LIGHTLY BROWNED. WITH PANCAKE TURNER, REMOVE COOKIES TO WIRE RACKS TO COOL. REPEAT WITH REMAINING DOUGH. STORE COOKIES IN TIGHTLY COVERED CONTAINER. MAKES ABOUT 2 1/2 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BIRDS IN THE NEST (02/09/94) (1:07) SERVINGS: 1 1 C BROWN SUGAR 1 C BUTTER OR SHORTENING 2 EGGS, SEPARATED 2 T WATER 2 C UNSIFTED FLOUR 1 T VANILLA 1 PN SALT 1/2 C GROUND NUTS JELLY-YOUR FAVORITE FLAVOR IN A LARGE BOWL, CREAM THE SUGAR AND BUTTER OR SHORTENING. ADD EGG YOLKS, WATER, FLOUR, VANILLA AND SALT. MIX WELL AND COMPRESS INTO A BALL. PREHEAT OVEN TO 350X. BREAK PIECES OFF TO FORM SMALL, WALNUT-SIZE BALLS. DIP EACH BALL IN UNBEATEN EGG WHITES, THEN ROLL IN GROUND NUTS. SLIGHTLY FLATTEN BALL TO FORM DISK, THEN PRESS FINGER IN CENTER TO FORM A SMALL WELL. FILL THE WELL WITH A DROP OF JELLY. (DON'T PUT IN TO MUCH OR IT WILL MELT OVER THE SIDE OF THE COOKIE.) BAKE AT 350X FOR 15-20 MINUTES ON A GREASED COOKIE SHEET REMOVE FROM OVEN AND COOL COOKIES ON WIRE RACKS. YIELD: ABOUT 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BIZCOCHITOS (08-10-93) (10:08) SERVINGS: 48 1 C LARD OR SHORTENING 1/2 C SUGAR 1 EA EGG 3 C FLOUR 1 1/2 T BAKING POWDER 1/2 T SALT 1 T ANISE SEED 3 T SWEET WINE 1 X ----------TOPPING----------- 1/4 C SUGAR 1 T CINNAMON CREAM FAT AND SUGAR UNTIL QUITE CREAMY. ADD EGG AND BEAT UNTIL VERY FLUFFY. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; ADD TO CREAMED MIXTURE. STIR IN WINE AND ANISE SEED. ROLL DOUGH TO 1/4" THICK AND CUT IN PLAIN SQUARES OR FANCY SHAPES. COMBINE TOPPING INGREDIENTS AND SPRINKLE ON TOP OF EACH COOKIE. BAKE IN A PREHEATED 350 OVEN FOR 15-20 MINUTES OR UNTIL LIGHT BROWN. FREEZES WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK EYED SUSANS 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 CUP MINI CHOCOLATE CHIPS 48 (ABOUT) BLANCHED HAZELNUTS IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CHOCOLATE CHIPS, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE INTO 1 INCH BALLS. PRESS 1 WHOLE BLANCHED HAZELNUT INTO EACH BALL (ABOUT 1/2 CUP). BAKE 7 TO 8 MINUTES. MAKES ABOUT 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK EYED SUSANS 1 1 1/2 CUPS BUTTER OR MARGARINE (3 STICKS), SOFTENED 1 CUP SUGAR 4 CUPS ALL-PURPOSE FLOUR 3 TABLESPOONS MILK 1 TEASPOON BAKING POWDER 1 TEASPOON VANILLA EXTRACT 1/2 TEASPOON ALMOND EXTRACT 1 EGG ABOUT 1 12 OUNCE PACKAGE PITTED PRUNES BRIGHT YELLOW FROSTING ABOUT 3 HOURS BEFORE SERVING OR EARLY IN DAY: 1. IN LARGE BOWL, WITH MIXER AT HIGH SPEED, BEAT BUTTER OR MARGARINE AND SUGAR UNTIL LIGHT AND FLUFFY. REDUCE SPEED TO LOW; ADD FLOUR, MILK, BAKING POWDER, EXTRACTS, AND EGG; BEAT UNTIL WELL MIXED, OCCASIONALLY SCRAPING BOWL WITH RUBBER SPATULA. 2. PREHEAT OVEN TO 400 DEGREES. WITH HANDS, SHAPE 1 TEASPOON COOKIE DOUGH AT A TIME INTO A BALL. FOR EACH COOKIE, ON UNGREASED LARGE COOKIE SHEET, ARRANGE 5 BALLS AROUND AND TOUCHING 1 CENTER BALL, TO FORM A FLOWER. PLACE A PRUNE ON CENTER BALL. REPEAT WITH REMAINING DOUGH AND PRUNES, PLACING COOKIES 1 INCH APART. BAKE 10 MINUTES OR UNTIL LIGHTLY BROWNED. COOL COOKIES ON COOKIE SHEETS ON WIRE RACKS 5 MINUTES. REMOVE COOKIES TO WIRE RACKS TO COOL. 3. PREPARE FROSTING; SPREAD ON COOKIE "PETALS" SURROUNDING PRUNE. LET FROSTING DRY, ABOUT 1 HOUR. MAKES ABOUT 3 DOZEN. ABOUT 195 CALORIES EACH. . BRIGHT YELLOW FROSTING IN MEDIUM BOWL, WITH MIXER AT LOW SPEED,BEAT 2 1/2 CUPS CONFECTIONERS' SUGAR, 1/4 TEASPOON CREAM OF TARTAR, AND 2 EGG WHITES UNTIL BLENDED. INCREASE SPEED TO HIGH; BEAT MIXTURE UNTIL SO STIFF THAT KNIFE DRAWN THROUGH MIXTURE LEAVES A CLEAN-CUT PATH. BEAT ENOUGH YELLOW FOOD COLORING INTO FROSTING TO TINT A BRIGHT YELLOW COLOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK WALNUT COOKIES (12/12/93) (14:48) 2 CUP BROWN SUGAR 4 EGG, WELL BEATEN 1/2 CUP FLOUR 1/2 TSP SALT 1/2 TSP BAKING POWDER 1 LB WALNUTS, BLACK, CHOPPED COMBINE THE SUGAR AND EGGS AND MIX WELL. SIFT THE DRY INGREDIENTS AND ADD TO FIRST MIXTURE. STIR IN THE NUTS. DROP BY TEASPOONFULS ON A GREASED COOKIE SHEET AND BAKE AT 375-F ABOUT 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOGUS COOKIES (08-10-93) (10:02) SERVINGS: 112 2 C BUTTER 2 C SUGAR 2 C BROWN SUGAR 4 EA EGGS 2 T VANILLA 4 C FLOUR 5 C GROUND OATMEAL 1 T SALT 2 T BAKING POWDER 2 T BAKING SODA 24 OZ CHOCOLATE CHIPS 8 OZ HERSHEY BAR, GRATED 3 C CHOPPED NUTS (ANY KIND) UNTIL ALL IS POWDER. OATMEAL, SALT, BAKING POWDER AND BAKING SODA THEN ADD TO BUTTER/SUGAR MIXTURE. MIX WELL AND ADD CHOCOLATE AND NUTS. MAKE GOLF BALL SIZED COOKIES AND PLACE 2 INCHES APART ON UNGREASED COOKIE SHEET. BAKE AT 375 DEGREES FOR 16 MINUTES. PREHEAT OVEN TO 375 DEGREES MAKES 112 COOKIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR COOKIES (05-12-93) (22:47) SERVINGS: 6 1 1/2 C BROWN SUGAR; FIRMLY PACKED 2/3 C SHORTENING 2 EA EGGS; LARGE 2 T MILK 1 T ORANGE RIND; GRATED 2 T BAKING POWDER 1 T CINNAMON 1/2 T CLOVES 1/4 T SALT 2 C UNBLEACHED FLOUR 1 C RAISINS 1/2 C NUTS; CHOPPED, IF DESIRED CREAM SUGAR AND SHORTENING UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, MILK AND ORANGE RIND. STIR TOGETHER BAKING POWDER, SPICES, SALT AND FLOUR. MIX INTO SUGAR MIXTURE. STIR IN RAISINS AND NUTS, IF USED. DROP DOUGH BY TEASPOONFULS ONTO GREASED COOKIE SHEETS. BAKE AT 350 DEGREES F. ABOUT 10 TO 12 MINUTES, OR UNTIL DONE. REMOVE FROM BAKING SHEETS AND COOL COOKIES ON RACK. STORE IN AIRTIGHT TINS. MAKES ABOUT 4 OR 5 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR COOKIES 1 (08-09-93) (23:48) SERVINGS: 6 1 1/2 C BROWN SUGAR; FIRMLY PACKED 2/3 C SHORTENING 2 EA EGGS; LARGE 2 T MILK 1 T ORANGE RIND; GRATED 2 T BAKING POWDER 1 T CINNAMON 1/2 T CLOVES 1/4 T SALT 2 C UNBLEACHED FLOUR 1 C RAISINS 1/2 C NUTS; CHOPPED, IF DESIRED CREAM SUGAR AND SHORTENING UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, MILK AND ORANGE RIND. STIR TOGETHER BAKING POWDER, SPICES, SALT AND FLOUR. MIX INTO SUGAR MIXTURE. STIR IN RAISINS AND NUTS, IF USED. DROP DOUGH BY TEASPOONFULS ONTO GREASED COOKIE SHEETS. BAKE AT 350 DEGREES F. ABOUT 10 TO 12 MINUTES, OR UNTIL DONE. REMOVE FROM BAKING SHEETS AND COOL COOKIES ON RACK. STORE IN AIRTIGHT TINS. MAKES ABOUT 4 TO 5 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR BREAKFAST COOKIES (05-01-92) (0:37) 2/3 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 1 EGG, BEATEN 1 TEASPOON VANILLA EXTRACT 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 1/2 CUPS WHOLE WHEAT FLOUR 1/2 CUP BRAN 2 TABLESPOONS LOW FAT (1%) MILK PREHEAT OVEN TO 375 DEGREES. HAVE READY AN UNGREASED COOKIE SHEET. CREAM TOGETHER MARGARINE, SUGAR, AND EGG. ADD REMAINING INGREDIENTS; MIX WELL. ROLL INTO 2 INCH BALLS AND FLATTEN ON COOKIE SHEET. BAKE AT 350 DEGREES FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE COOKIES (08-09-93) (23:50) SERVINGS: 48 4 OZ SEMISWEET CHOCOLATE 1 OZ UNSWEETENED CHOCOLATE 2 1/3 C SIFTED ALL-PURPOSE FLOUR 1 1/2 T BAKING SODA 1/2 T BAKING POWDER 1/4 LB UNSALTED BUTTER 1 C GRANULATED SUGAR 1 T VANILLA EXTRACT 2 EA EGG 1 T MILK 3/4 C FINELY CHOPPED WALNUTS 1. MELT THE CHOCOLATE OVER HOT WATER. 2. SIFT THE FLOUR, BAKING SODA, AND BAKING POWDER TOGETHER. SET ASIDE. 3. IN THE BOWL OF A MIXER, CREAM THE BUTTER. ADD THE SUGAR SLOWLY AND CONTINUE TO BEAT. ADD THE VANILLA, THEN THE EGGS 1 AT A TIME. ADD THE CHOCOLATE AND STIR TO BLEND. 4. STIR IN THE DRY INGREDIENTS AND THE MILK BY HAND. WHEN JUST BLENDED, MIX IN THE WALNUTS. COVER AND REFRIGERATE DOUGH FOR 30 MINUTES BEFORE ROLLING. 5. PREHEAT OVEN TO 375 DEGREES. LIGHTLY GREASE A COOKIE SHEET. 6. TO FORM THE COOKIES, SCOOP OUT A PORTION OF DOUGH AND ROLL OUT ON A WELL-FLOURED SURFACE. WHEN DOUGH IS 1/4 INCH THICK, CUT IT INTO ROUNDS OR OTHER DESIRED SHAPES. RE-ROLL SCRAPS AND CUT AGAIN. 7. PLACE ON COOKIE SHEET (LEAVE ROOM FOR EXPANSION) AND BAKE FOR 6 TO 8 MINUTES. WATCH FOR ANY HOT SPOTS IN THE OVEN AND DON'T LET THESE COOKIES OVERBROWN. VARIATION: FOR THE BROWNIE COOKIE CRUST, MAKE 1 RECIPE OF BROWNIE COOKIES AND CHILL THE DOUGH BRIEFLY. LIGHTLY GREASE THE BACK SIDE OF A LARGE BAKING SHEET. ROLL THE DOUGH OUT ONTO THE BAKING SHEET AS THINLY AS POSSIBLE SO THAT THE BAKED PRODUCT WILL CRUMBLE EASILY. BAKE CRUST AT 375 DEGREES FOR 5 TO 7 MINUTES. LET CRUST HARDEN, THEN SLIDE THE COOKIE FROM THE SHEET AND COOL COMPLETELY. ROLL OVER THE COOKIE WITH A ROLLING PIN UNTIL IT IS CRUSHED TO A FINE CRUMB. (THERE SHOULD BE ABOUT 2 1/4 CUPS OF CRUMBS.) MELT 1 STICK PLUS 1 TABLESPOON OF UNSALTED BUTTER. MIX IT INTO THE CRUMBS AND PACK THE MIXTURE OVER THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN. FREEZE FOR 30 MINUTES BEFORE FILLING IN ORDER TO SET THE CRUST. NOTE: WHEN I MADE THIS, I MADE INDIVIDUAL COOKIE CRUMB CRUSTS FOR THE "KIT'S CHOCOLATE MOUSSE" RECIPE BY USING A LARGE MUFFIN PAN. LINE EACH CUP WITH WAXED PAPER FOR EASY REMOVAL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER COOKIES (11-16-93) (0:33) 1 C BUTTER 3 T LEMON JUICE 3/4 C VEGETABLE OIL 2 T VANILLA 1/2 C HONEY 1/2 TSP ALMOND EXTRACT 5 C FLOUR 4 EGG YOLKS 1 EGG WHITE, WHIPPED CREAM BUTTER, OIL AND HONEY. CUT IN FLOUR WITH FORK UNTIL SIZE OF MARBLES. ADD EGG YOLKS, LEMON JUICE, VANILLA AND ALMOND EXTRACT. CHILL 2 HOURS. ROLL TO 1/4". CUT DOUGH WITH FLOURED COOKIE CUTTERS OR MAKE BALLS. BRUSH WITH EGG WHITE. BAKE ON OILED COOKIE SHEETS AT 325 DEGREES, 10-12 MINUTES. MAKES APPROXIMATELY 60 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH COOKIES 1/2 CUP BUTTER 2/3 CUP BROWN SUGAR 1 EGG 1 1/3 CUPS SIFTED ALL-PURPOSE FLOUR 3/4 TEASPOON SODA 3/4 TEASPOON VANILLA 1/3 CUP CHOPPED WALNUTS MIX BUTTER IN 2 QUART SAUCEPAN; ADD SUGAR AND MIX WELL. ADD EGG; BEAT UNTIL LIGHT COLORED. SIFT FLOUR WITH SODA; STIR INTO EGG MIXTURE. ADD VANILLA AND NUTS. CHILL. ROLL IN SMALL BALLS. BAKE ON UNGREASED COOKIE SHEET AT 375 DEGREES FOR 7 TO 10 MINUTES. REMOVE AT ONCE. MAKES 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH FRUIT DROPS (08-17-92) (1:01) 2 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1/2 CUP BUTTER OR MARGARINE, SOFTENED 3/4 CUP FIRMLY PACKED BROWN SUGAR 1 EGG 2 TABLESPOONS MILK 1 TEASPOON GRATED LEMON RIND, OPTIONAL 1 (12 OUNCE) PACKAGE BUTTERSCOTCH CHIPS 1 CUP MIXED DRIED FRUIT, CHOPPED, OR RAISINS HEAT OVEN TO 350 DEGREES. IN SMALL BOWL COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN LARGE MIXER BOWL BEAT BUTTER AND BROWN SUGAR UNTIL CREAMY. BEAT IN EGG, MILK AND LEMON RIND. GRADUALLY BEAT IN FLOUR MIXTURE. STIR IN BUTTERSCOTCH CHIPS AND FRUIT. DROP BY ROUNDED MEASURING TEASPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE 9 TO 11 MINUTES UNTIL GOLDEN BROWN. LET STAND 2 MINUTES. REMOVE FROM COOKIE SHEETS; COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH SUGAR COOKIES 3/4 CUP SHORTENING (PART BUTTER OR MARGARINE, SOFTENED) 1 CUP BROWN SUGAR 2 EGGS 1 TEASPOON VANILLA OR 1/2 TEASPOON LEMON EXTRACT 2 1/2 CUPS FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON SALT 1 CUP CHOPPED BLACK WALNUTS MIX THOROUGHLY SHORTENING, SUGAR, WALNUTS EGGS AND VANILLA. BLEND IN FLOUR, BAKING POWDER AND SALT. COVER DOUGH; CHILL AT LEAST 1 HOUR. HEAT OVEN TO 400 DEGREES ROLL DOUGH 1/8 INCH THICK ON LIGHTLY FLOURED CLOTH COVERED BOARD. CUT INTO DESIRED SHAPES WITH COOKIE CUTTERS. PLACE ON UNGREASED BAKING SHEET. BAKE 6 TO 8 MINUTES OR UNTIL VERY LIGHT BROWN. MAKES ABOUT 4 DOZEN 3 INCH COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANDY CANE COOKIES 1/2 CUP BUTTER OR MARGARINE, SOFTENED 1/2 CUP SHORTENING 1 CUP CONFECTIONERS' SUGAR 1 EGG 1 1/2 TEASPOON ALMOND EXTRACT 1 TEASPOON VANILLA 2 1/2 CUPS FLOUR 1 TEASPOON SALT 1/2 TEASPOON RED FOOD COLOR HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, CONFECTIONERS' SUGAR, EGG AND FLAVORINGS. BLEND IN FLOUR AND SALT. DIVIDE DOUGH IN HALF; BLEND FOOD COLOR INTO ONE HALF. SHAPE ONE TEASPOON DOUGH FROM EACH HALF INTO 4 INCH 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 OF COOKIE DOWN TO FORM HANDLE OF CANE. BAKE 9 MINUTES OR UNTIL SET AND VERY LIGHT BROWN. MAKES ABOUT 4 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL SANDWICH COOKIES (07-25-93) (11:25) 1 CUP MARGARINE OR BUTTER, SOFTENED 1 CUP GRANULATED SUGAR 1 (3 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1 EGG, SEPARATED 1 TEASPOON ALMOND EXTRACT 1/2 TEASPOON VANILLA EXTRACT 1/2 TEASPOON SALT 2 CUPS UNSIFTED FLOUR COLORED SUGARS 1 (14 OUNCE) CAN CONDENSED MILK 1/2 CUP WHIPPING CREAM, UNWHIPPED IN MIXER BOWL, BEAT MARGARINE, GRANULATED SUGAR, CHEESE, EGG YOLK, 1/2 TEASPOON ALMOND EXTRACT, VANILLA AND SALT UNTIL WELL BLENDED. ADD FLOUR, MIX WELL. CHILL 2 HOURS. ON FLOURED SURFACE, KNEAD DOUGH TO FORM A SMOOTH BALL. DIVIDE INTO THIRDS. ON FLOURED SURFACE ROLL OUT EACH PORTION TO 1/8 INCH THICKNESS. CUT INTO DESIRED SHAPES. PLACE 1 INCH APART ON UNGREASED BAKING SHEETS. BRUSH WITH SLIGHTLY BEATEN EGG WHITE AND SPRINKLE WITH COLORED SUGARS. BAKE IN PREHEATED 375 DEGREE OVEN 7 TO 10 MINUTES. COOL. IN SAUCEPAN, COMBINE CONDENSED MILK, CREAM AND REMAINING 1/2 TEASPOON ALMOND EXTRACT. OVER MEDIUM HIGH HEAT, COOK AND STIR UNTIL MIXTURE COMES TO A BOIL. REDUCE HEAT TO MEDIUM; COOK AND STIR UNTIL THICKENED, 8 TO 10 MINUTES. COOL. SANDWICH COOKIES TOGETHER WITH CARAMEL MIXTURE. STORE TIGHTLY COVERED. MAKES ABOUT 5 DOZEN 2 INCH COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT COOKIES 1 CUP SHORTENING (PART SOFT BUTTER) 3/4 CUP SUGAR 2 EGGS 1 CUP MASHED COOKED CARROTS 2 CUPS FLOUR 2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 3/4 CUP SHREDDED COCONUT ORANGE BUTTER ICING (BELOW) HEAT OVEN TO 400 DEGREES. MIX SHORTENING, SUGAR, EGGS AND CARROTS. BLEND IN FLOUR, BAKING POWDER AND SALT. STIR IN COCONUT. DROP DOUGH BY TEASPOONFULS ABOUT 2 INCHES APART ONTO LIGHTLY GREASED BAKING SHEET. BAKE 8 TO 10 MINUTES OR UNTIL NO IMPRINT REMAINS WHEN TOUCHED LIGHTLY. IMMEDIATELY REMOVE FROM BAKING SHEET. COOL. FROST WITH ORANGE BUTTER ICING. MAKES 4 DOZEN COOKIES. ORANGE BUTTER ICING 3 TABLESPOONS SOFT BUTTER OR MARGARINE 1 1/2 CUPS CONFECTIONERS' SUGAR 2 TEASPOONS GRATED ORANGE PEEL ABOUT 1 TABLESPOON ORANGE JUICE BLEND IN BUTTER AND SUGAR. STIR IN ORANGE PEEL AND JUICE. BEAT UNTIL FROSTING IS SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT-OATMEAL COOKIES (08-09-93) (23:51) SERVINGS: 48 1/2 C ALL PURPOSE FLOUR 1/2 C WHOLE WHEAT FLOUR 1/4 C NONFAT DRY MILK POWDER 1 T BAKING POWDER 1/4 T BAKING SODA 1/2 T SALT 1/4 T GROUND NUTMEG 1/4 T GROUND CINNAMON 1/4 C SOLID SHORTENING 1/3 C BROWN SUGAR 1/2 C MOLASSES 1 EA EGG 1 C SHREDDED CARROTS 1 T VANILLA 1 3/4 C QUICK COOK ROLLED OATS COMBINE THE FLOURS, MILK POWDER, BAKING POWDER, BAKING SODA, SALT, NUTMEG, AND CINNAMON. CREAM TOGETHER THE SHORTENING, SUGAR, AND MOLASSES; ADD THE EGG, THEN THE DRY INGREDIENTS. STIR UNTIL WELL BLENDED. ADD THE CARROTS, VANILLA, AND OATS, AND MIX WELL. DROP BY TEASPOONFULS ONTO AN UNGREASED COOKIE SHEET. BAKE IN A PREHEATED 375F OVEN FOR 10-12 MIN. OR UNTIL LIGHTLY BROWNED. COOL ON WIRE RACK. CAL: 46, FAT: 1/5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CEREAL COOKIE SLICES 1/2 CUP SUGAR 1/2 CUP MARGARINE OR BUTTER, SOFTENED 1 EGG 1/2 TEASPOON VANILLA 1 1/2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 2 CUPS TOASTED OAT CEREAL MIX SUGAR, MARGARINE, EGG AND VANILLA. STIR IN FLOUR AND SALT. MIX IN CEREAL. DIVIDE INTO HALVES. SHAPE EACH HALF INTO ROLL, ABOUT 1 1/2 INCHES IN DIAMETER. WRAP IN PLASTIC WRAP AND REFRIGERATE AT LEAST 4 HOURS BUT NO LONGER THAN 6 WEEKS. HEAT OVEN TO 400 DEGREES. CUT ROLLS INTO 1/4 INCH SLICES. PLACE ABOUT 1 INCH APART ON UNGREASED COOKIE SHEET. BAKE UNTIL LIGHT BROWN, 8 TO 10 MINUTES. IMMEDIATELY REMOVE FROM COOKIE SHEET. MAKES ABOUT 6 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR FRUIT DROPS (08-16-93) (20:24) SERVINGS: 10 1/2 C BUTTER 1/4 C SUGAR; GRANULATED 1/4 C BROWN SUGAR; FIRMLY PACKED 1 EA EGG; LG 1 T VANILLA 1 1/2 C UNBLEACHED FLOUR 1/2 T BAKING SODA 1/2 T SALT 1 1/2 C CHEDDAR; SHARP, SHREDDED 8 1/4 OZ PINEAPPLE, CRUSHED, DRAINED 1/4 C MARASCHINO CHERRIES; CHOPPED CREAM THE BUTTER AND SUGARS TOGETHER UNTIL LIGHT AND FLUFFY THEN STIR IN THE EGG AND VANILLA. ADD THE COMBINED DRY INGREDIENTS AND BLEND WELL. STIR IN THE CHEESE, PINEAPPLE, AND CHERRIES. DROP THE DOUGH BY ROUNDED TEASPOONFULS ONTO AN UNGREASED COOKIE SHEET. BAKE AT 375 DEGREES F. FOR 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESECAKE COOKIES (08-10-93) (10:19) SERVINGS: 16 5 T BUTTER, SOFTENED 1/3 C BROWN SUGAR, PACKED 1 C FLOUR 1/2 C SUGAR 1 PK 8 OZ CREAM CHEESE, SOFTENED 1 EA EGG 2 T MILK 1 T LEMON JUICE 1/2 T VANILLA HEAT OVER TO 350. IN A MEDIUM BOWL BLEND THOROUGHLY BUTTER, BROWN SUGAR AND FLOUR WITH A FORK UNTIL MIXTURE RESEMBLES COARSE CRUMBS. PUT 1 CUP OF THE MIXTURE ASIDE FOR TOPPING. PRESS REMAINING MIXTURE INTO AN 8X8X2 INCH BAKING DISH; BAKE FOR 15 MINUTES. IN ANOTHER BOWL COMBINE SUGAR AND CREAM CHEESE, MIXING UNTIL SMOOTH. THOROUGHLY BEAT IN EGG, MILK, LEMON JUICE AND VANILLA. SPREAD OVER THE BAKED CRUST AND SPRINKLE WITH REMAINING BROWN SUGAR MIXTURE. BAKE FOR 25 MINUTES. LET COOL, THEN CHILL FOR AT LEAST 1 HOUR. CUT INTO 16 SQUARES; SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY-VANILLA SWEETHEARTS 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 1 TEASPOON VANILLA EXTRACT 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 2 3 OUNCE CONTAINERS RED CANDIED CHERRIES, CHOPPED IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. STIR TWO 3 OUNCE CONTAINERS RED CANDIED CHERRIES, CHOPPED INTO DOUGH. AFTER CHILLING, ROLL OUT TO 1/8 INCH THICKNESS; CUT INTO 2 INCH SCALLOPED ROUNDS. CUT OUT CENTERS OF HALF OF ROUNDS WITH TINY HEART SHAPED CUTTER. BAKE 10 TO 12 MINUTES. WHEN COOL, SPREAD UNCUT ROUNDS WITH CHERRY PRESERVES (ABOUT 1/2 CUP); SANDWICH WITH CUT OUT ROUNDS. MAKES ABOUT 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEWY BAR COOKIES (04-26-92) (0:13) 1/2 CUP MARGARINE, SOFTENED 1 CUP FIRMLY PACKED LIGHT BROWN SUGAR 2 EGGS 3 (1 1/2 OUNCE) PACKAGES MIX 'N EAT CREAM OF WHEAT APPLE 'N CINNAMON FLAVOR 2/3 CUP ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 1 CUP FINELY CHOPPED WALNUTS IN LARGE BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT MARGARINE AND BROWN SUGAR UNTIL CREAMY. BEAT IN EGGS UNTIL LIGHT AND FLUFFY. STIR IN CEREAL, FLOUR AND BAKING POWDER. MIX IN WALNUTS. SPREAD BETTER IN GREASED 15 1/2 X 10 1/2 X 1 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO 48 BARS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEWY CHOCOLATE COOKIES 1 1/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR 2 EGGS 2 TEASPOONS VANILLA 2 CUPS UNSIFTED FLOUR 3/4 CUP COCOA MIX 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 CUP FINELY CHOPPED NUTS, OPTIONAL CREAM BUTTER OR MARGARINE AND SUGAR IN LARGE MIXER BOWL. ADD EGGS AND VANILLA; BLEND WELL. COMBINE FLOUR, COCOA, BAKING SODA AND SALT; BLEND INTO CREAMED MIXTURE. STIR IN NUTS, IF DESIRED. DROP BY TEASPOONFULS ONTO UNGREASED COOKIE SHEET. BAKE AT 350 DEGREES FOR 8 TO 9 MINUTES. (DO NOT OVER COOK COOKIES WILL BE SOFT. THEY WILL PUFF DURING BAKING, FLATTEN UPON COOLING. ) COOL ON COOKIE SHEET UNTIL SET, ABOUT 1 MINUTE; REMOVE TO WIRE RACK TO COOL COMPLETELY. MAKES ABOUT 4 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEWY GINGERSNAP BREAKFAST COOKIES (05-01-92) (0:48) 3/4 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 1 EGG, BEATEN 1/4 CUP MOLASSES 1 1/2 CUPS WHOLE WHEAT FLOUR 1/2 CUP BRAN 2 TEASPOONS BAKING SODA 1/2 TEASPOON SALT 1 TEASPOON GINGER 1/2 TEASPOON GROUND CLOVES 3 TABLESPOONS LOW FAT (1%) MILK 1 TO 2 CUPS RAISINS BLEND MARGARINE, SUGAR, EGG, AND MOLASSES. ADD REMAINING INGREDIENTS. COVER DOUGH AND SET IN REFRIGERATOR FOR 1 TO 2 HOURS. PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED COOKIE SHEET. ROLL DOUGH INTO 2 INCH BALLS AND PLACE ABOUT 2 INCHES APART ON PREPARED COOKIE SHEET. BAKE FOR 8 TO 10 MINUTES AT 350 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE ALMOND COOKIES 2 3/4 CUPS SIFTED ALL-PURPOSE FLOUR 1 CUP GRANULATED SUGAR 1/2 TEASPOON SODA 1/2 TEASPOON SALT 1 CUP BUTTER MARGARINE, OR LARD 1 SLIGHTLY BEATEN EGG 1 TEASPOON ALMOND EXTRACT 1/3 CUP WHOLE ALMONDS SIFT FLOUR, SUGAR, SODA, AND SALT TOGETHER INTO BOWL. CUT IN BUTTER UNTIL MIXTURE RESEMBLES CORNMEAL. ADD EGG AND ALMOND EXTRACT; MIX WELL. SHAPE DOUGH INTO 1 INCH BALLS AND PLACE 2 INCHES APART ON UNGREASED COOKIE SHEET. PLACE AN ALMOND ATOP EACH COOKIE AND PRESS DOWN TO FLATTEN SLIGHTLY. BAKE IN SLOW OVEN (325 DEGREES) 15 TO 18 MINUTES. COOL ON RACK. MAKES 4 1/2 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE ALMOND COOKIES 1 (02/09/94) (1:08) SERVINGS: 1 4 C FLOUR 2 1/2 C SUGAR 4 T BAKING POWDER 1 T BAKING SODA 1 LB SHORTENING 2 EGGS, BEATEN 4 T ALMOND EXTRACT ALMOND HALVES FOR GARNISH ADDITIONAL EGG FOR GLAZE IN A LARGE BOWL, SIFT THE FLOUR, SUGAR, BAKING POWDER AND BAKING SODA TOGETHER. GRADUALLY BEAT IN THE SHORTENING. WHEN THE SHORTENING IS WELL BLENDED, ADD BEATEN EGGS AND ALMOND EXTRACT. IF MIXTURE IS STICKY, ADD ONE OR TWO MORE TABLESPOONS FLOUR. WHEN MIXTURE IS WELL BLENDED, REMOVE FROM BOWL AND SEPARATE INTO FOUR PORTIONS. SHAPE EACH PORTION INTO A LOG ABOUT 1-INCH IN DIAMETER. WRAP IN PLASTIC WRAP AND REFRIGERATE FOR ONE HOUR. PREHEAT OVEN TO 350X. LIGHTLY GREASE BAKING SHEETS. REMOVE LOGS FROM REFRIGERATOR AND CUT EACH LOG INTO PIECES 3/4- INCH THICK. USE YOUR HANDS TO ROLL EACH SLICE INTO A BALL. PLACE THE BALLS ON COOKIE SHEETS AND FLATTEN SLIGHTLY WITH YOUR FINGER TIPS. BRUSH GENTLY WITH BEATEN EGG AND PLACE HALF AN ALMOND IN THE CENTER OF THE COOKIE. BAKE AT 350X FOR 12-15 MINUTES (DO NOT ALLOW COOKIES TO BROWN THEY SHOULD BE ALMOND COLORED). REMOVE FROM OVEN AND LET COOKIES COOL ON COOKIE SHEETS FOR ABOUT TWO MINUTES, THEN REMOVE TO RACKS TO COOL COMPLETELY. (THEY TEND TO CRUMBLE IF YOU REMOVE IMMEDIATELY TO RACKS.) STORE IN TIGHTLY COVERED TINS. NOTE: THESE COOKIES MAY BE FROZEN FOR UP TO 2 MONTHS THAW IN ORIGINAL WRAPPING AND, IF DESIRED, FRESHEN IN A WARM OVEN FOR 4-5 MINUTES. YIELD: 7-8 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOC-OAT CHIP COOKIES (11-14-92) (0:04) 1 CUP MARGARINE OR BUTTER, SOFTENED 1 1/2 CUP FIRMLY PACKED BROWN SUGAR 1/2 CUP GRANULATED SUGAR 2 EGGS 2 TABLESPOONS MILK 1 TEASPOONS VANILLA 1 3/4 CUPS ALL-PURPOSE FOUR 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 2 1/2 CUPS OATS, UNCOOKED 1 (12 OUNCE) PACKAGE (2 CUPS) CHOCOLATE CHIPS 1 CUP COARSELY CHOPPED NUTS HEAT OVEN TO 375 DEGREES. IN LARGE BOWL BEAT MARGARINE AND SUGARS UNTIL CREAMY. ADD EGGS, MILK AND VANILLA; BEAT WELL. ADD FLOUR, BAKING SODA AND SALT; MIX WELL. STIR IN OATS, CHOCOLATE MORSELS AND NUTS; MIX WELL. DROP BY ROUNDED MEASURING TABLESPOONFULS ONTO UNGREASED COOKIE SHEET. BAKE 9 TO 10 MINUTES FOR A CHEWEY COOKIE OR 12 TO 13 MINUTES FOR A CRISP COOKIE. COOL 1 MINUTE ON COOKIE SHEET; REMOVE COOKIES TO WIRE RACK. COOL COMPLETELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCO-BERRY THUMBPRINTS 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/4 CUP RASPBERRY JAM IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE DOUGH INTO 1 INCH BALLS; WITH THUMB, MAKE INDENTATIONS IN EACH. BAKE 7 TO 8 MINUTES. WHEN COOL, SPRINKLE LIGHTLY WITH CONFECTIONERS' SUGAR, FILL INDENTATIONS WITH RASPBERRY JAM (ABOUT 1/4 CUP). MAKES ABOUT 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOHOLICS COOKIES (08-10-93) (10:01) SERVINGS: 50 4 OZ UNSWEETENED CHOCOLATE 12 OZ SEMI-SWEET CHOCOLATE 3 OZ UNSALTED BUTTER 3 OZ MARGARINE 1 1/2 T INSTANT ESPRESSO 4 EA EGGS 1 1/2 C SUGAR 4 T VANILLA 3 C FLOUR 1/2 T BAKING POWDER 1/4 T SALT 6 OZ SEMI-SWEET CHOCOLATE 8 OZ PECAN HALVES 8 OZ WALNUT HALVES 6 OZ SEMI-SWEET CHOCOLATE, MELTED IN OVEN UNTIL TOASTED, 10 TO 12 MINUTES OR UNTIL THEY DEVELOP A TOASTY AROMA. REMOVE FROM OVEN AND SET ASIDE TO COOL. INCREASE OVEN TEMPERATURE TO 350 DEGREES. PLACE UNSWEETENED CHOCOLATE, 12 OZ SEMI-SWEET CHOCOLATE, BUTTER, MARGARINE AND ESPRESSO IN TOP OF DOUBLE BOILER AND PLACE OVER SIMMERING (NOT BOILING) WATER UNTIL CHOCOLATE IS ABOUT 3/4 MELTED. MEANWHILE, BEAT THE EGGS WITH A WIRE WHISK IN A LARGE MIXING BOWL. GRADUALLY ADD SUGAR, WHISKING UNTIL MIXTURE BECOMES THICK AND LIGHT IN COLOR. WHEN CHOCOLATE IS ALMOST MELTED, REMOVE FROM HEAT AND STIR UNTIL COMPLETELY MELTED AND SATINY IN APPEARANCE. GRADUALLY WHISK CHOCOLATE INTO EGG MIXTURE. STIR WITH A WOODEN SPOON TO INCORPORATE. SIFT FLOUR, BAKING POWDER AND SALT DIRECTLY INTO CHOCOLATE MIXTURE. GENTLY STIR UNTIL THE DRY INGREDIENTS ARE BARELY INCORPORATED. CUT THE 6 OZ OF SEMI-SWEET CHOCOLATE INTO 1/2 INCH CHUNKS AND STIR INTO DOUGH ALONG WITH THE TOASTED NUTS. LIGHTLY BUTTER 4 ALUMINUM BAKING SHEETS. (DO NOT USE FOIL OR COOKIES WILL BURN) DROP DOUGH BY TABLESPOONFULS, 12 TO A SHEET TO LEAVE ROOM FOR COOKIES TO SPREAD. BAKE ONLY ONE SHEET AT A TIME IN CENTER OF OVEN. BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES, OR UNTIL COOKIES LOSE THEIR SHINE. COOKIES WILL STILL BE VERY SOFT. ALLOW TO COOL FOR 2 MINUTES BEFORE REMOVING FROM PANS. USING A PIN-SIZED TIP ON AN ICING BAG, PIPE MELTED SEMI-SWEET CHOCOLATE ONTO COOKIES IN A CRISS-CROSS PATTERN. ALLOW TO COOL AT LEAST 1 HOUR BEFORE STORING IN TINS. MAKES 50 ONE-OUNCE COOKIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP BREAKFAST COOKIES (05-01-92) (0:14) 1/2 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 1 EGG, BEATEN (OR 2 EGG WHITES) 1 TEASPOON VANILLA EXTRACT 1 1/2 CUPS WHOLE WHEAT FLOUR 1/2 CUP BRAN 1/4 CUP LOW FAT (1%) MILK 1/2 TEASPOON BAKING SODA 1/4 CUP UNSWEETENED COCOA 1 CUP CHOCOLATE CHIPS PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED COOKIE SHEET. CREAM TOGETHER MARGARINE, SUGAR, EGG, AND VANILLA. BLEND IN REST OF THE INGREDIENTS EXCEPT CHOCOLATE CHIPS. ADD THE CHOCOLATE PIECES AND MIX WELL. DROP LARGE TEASPOONFULS ABOUT 2 INCHES APART ONTO PREPARED COOKIE SHEET. BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 2/3 CUP SHORTENING 2/3 CUP BUTTER OR MARGARINE SOFTENED 1 CUP GRANULATED SUGAR 1 CUP BROWN SUGAR (PACKED) 2 EGGS 2 TEASPOONS VANILLA 3 CUPS FLOUR 1 TEASPOON SODA 1 TEASPOON SALT 1 CUP CHOPPED NUTS 2 PACKAGES (6 OUNCES EACH) SEMI SWEET CHOCOLATE PIECES HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY SHORTENING, BUTTER, SUGARS, EGGS AND VANILLA. BLEND IN REMAINING INGREDIENTS. DROP DOUGH BY ROUNDED TEASPOONFULS 2 INCHES APART ONTO UNGREASED BAKING SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY BEFORE REMOVING FROM BAKING SHEET. MAKES 7 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 1 (03-12-93) (1:09) 2 CUPS ALL-PURPOSE FLOUR 3/4 TEASPOON BAKING SODA 3/4 TEASPOON SALT 1 CUP (8 OUNCES) BUTTER, SOFTENED 2/3 CUP GRANULATED SUGAR 1/2 CUP FIRMLY PACKED BROWN SUGAR 1 EGG 1 TEASPOON VANILLA EXTRACT 1 (12 OUNCE) PACKAGE SEMI-SWEET CHOCOLATE CHIPS 3/4 CUP NUTS (OPTIONAL) HEAT OVEN TO 375 DEGREES. IN MEDIUM BOWL COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN LARGE MIXING BOWL CREAM TOGETHER BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY; BEAT IN EGG AND VANILLA. GRADUALLY BLEND IN FLOUR MIXTURE. STIR IN CHOCOLATE CHIPS AND, IF DESIRED NUTS. DROP BY HEAPING TEASPOONFULS ABOUT 2 INCHES APART ONTO UNGREASED COOKIE SHEETS. BAKE 8 TO 11 MINUTES. COOK 1 MINUTE ON COOKIE SHEETS; PLACE ON WIRE COOLING RACKS. SERVE. MAKES 5 DOZEN 2 INCH COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 2 (03-16-93) (1:51) 3 CUPS ALL-PURPOSE FLOUR 1 1/2 TEASPOONS BAKING SODA 1 TEASPOON SALT 1 1/4 CUPS PACKED DARK BROWN SUGAR 1/2 CUP GRANULATED SUGAR 1/2 CUP MARGARINE, SOFTENED 1 TEASPOON VANILLA EXTRACT 2 EGG WHITES 1/3 CUP WATER 1 (12 OUNCE) PACKAGE (2 CUPS) CHOCOLATE CHIPS 1/3 CUP CHOPPED NUTS IN MEDIUM BOWL COMBINE FLOUR, BAKING SODA AND SALT. IN LARGE MIXER BOWL CREAM BROWN SUGAR, GRANULATED SUGAR, MARGARINE AND VANILLA. BEAT IN EGG WHITES. GRADUALLY BEAT IN DRY INGREDIENTS ALTERNATELY WITH WATER. STIR IN CHOCOLATE CHIPS AND NUTS. HEAT OVEN TO 350 DEGREES. DROP BY ROUNDED TABLESPOONFUL ONTO LIGHTLY GREASED BAKING SHEETS. BAKE 10 TO 12 MINUTES UNTIL CENTERS ARE JUST SET. LET STAND 2 MINUTES. REMOVE TO WIRE RACKS TO COOL COMPLETELY. MAKES 60 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 3 (08-09-93) (23:42) SERVINGS: 72 3/4 C MARG; SOFTENED 3/4 C SHORTENING 1 1/2 C BROWN SUGAR, LT; PACKED 3/4 C SUGAR 3 EA EGGS 3 T CORN SYRUP, LT 3 T WATER 3 T VANILLA 3 3/4 C FLOUR; UNSIFTED 1 1/2 T BAKING SODA 3/4 T SALT 3 C CHOCOLATE CHIPS; SEMI-SWEET CREAM MARG, SHORTENING, SUGARS, EGGS,CORN SYRUP, WATER AND VANILLA; BEAT WELL. COMBINE FLOUR, BAKING SODA, SALT; ADD TO CREAMED MIXTURE. BEAT WELL. STIR IN CHIPS. DROP BY ROUNDED TEASPOONFULS. BAKE AT 350 DEG. FOR 15 MIN. ALLOW TO COOL ON COOKIE SHEET FOR 1 MIN. THEN REMOVE TO COOLING RACKS UNTIL COMPLETELY COOLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 4 (11-28-93) (22:32) 1 C. BUTTER 1/2 C. BROWN SUGAR 3/4 C. SUGAR 1 T. SALT 1 T. BAKING SODA 3 C. FLOUR 3 EGGS 1 T. VANILLA 24 OZ. CHOCOLATE CHIPS 1-1/2 C. CHOPPED WALNUTS CREAM BUTTER AND SUGARS. ADD REMAINING INGREDIENTS IN ORDER GIVEN. DO NOT OVERMIX. DROP BY SPOONFULS ONTO GREASED COOKIE SHEETS. BAKE AT 350 DEGREES FOR 7 MINUTES. MAKES 2-1/2 DOZEN LARGE COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP COOKIES 5 (01/24/94) (20:46) 1 CUP (2 STICKS) BUTTER OR MARGARINE, AT ROOM TEMPERATURE 3/4 CUP SUGAR 3/4 CUP PACKED BROWN SUGAR 2 EGGS 2TSP VANILLA 2-1/4 CUPS UNSIFTED FLOUR 1 TSP BAKING SODA 1/2 TSP SALT 1 CUP CHOPPED WALNUTS OR PECANS 2 CUPS GHIRADELLI SEMI-SWEET CHOCOLATE CHIPS HEAT OVEN TO 375 DEGREES F. IN LARGE MIXER BOWL, CREAM BUTTER WITH SUGAR, BROWN SUGAR, EGGS AND VANILLA. STIR FLOUR 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 DEGREES F FOR 9 TO 11 MINUTES OR UNTIL GOLDEN BROWN. ABOUT 4 DOZEN 2-1/2 INCH COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP PUDDING COOKIES (02/09/94) (1:00) SERVINGS: 84 2 1/4 C ALL-PURPOSE FLOUR 1 TS BAKING SODA 1 C BUTTER;OR MARGARINE,SOFTENED 3/4 C LT.BROWN SUGAR;FIRMLY PACKED 1/4 C SUGAR;GRANULATED 1 PK INSTANT PUDDING;4SERV.SZ. 1 TS VANILLA 2 EGGS 12 OZ CHOCOLATE CHIPS 1 C CHOPPED NUTS; OPTIONAL BUTTER PECAN, BUTTERSCOTCH, CHOCOLATE, MILK CHOCOLATE, CHOCOLATE FUDGE, FRENCH VANILLA, OR VANILLA FLAVOR. MIX FLOUR WITH BAKING SODA. COMBINE BUTTER, THE SUGARS, PUDDING MIX AND VANILLA IN LARGE MIXER BOWL; BEAT UNTIL SMOOTH AND CREAMY. BEAT IN EGGS. GRADUALLY ADD FLOUR MIXTURE; THEN STIR IN CHIPS AND NUTS. (BATTER WILL BE STIFF.) DROP FROM TEASPOON ONTO UNGREASED BAKING SHEETS, ABOUT 2 INCHES APART. BAKE AR 375 DEGREES FOR 8 TO 10 MINUTES. MAKES ABOUT 7 DOZEN. IN HIGH ALTITUDE AREAS USE LARGE EGGS AND BAKE 9 TO 11 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIPPERS 1/2 CUP SHORTENING 1/2 CUP GRANULATED SUGAR 1/4 CUP BROWN SUGAR 1 EGG 1 TEASPOON VANILLA 1 CUP SIFTED ALL-PURPOSE FLOUR 3/4 TEASPOON SALT 1/2 TEASPOON SODA 1 6 OUNCE PACKAGE (1 CUP) CHOCOLATE CHIPS 1/2 CUP BROKEN NUTS CREAM SHORTENING, SUGARS, EGG, AND VANILLA UNTIL LIGHT AND FLUFFY. SIFT TOGETHER DRY INGREDIENTS; STIR INTO CREAMED MIXTURE; BLEND WELL. ADD CHOCOLATE AND NUTS. DROP FROM TEASPOON 2 INCHES APART ON A GREASED COOKIE SHEET. BAKE IN MODERATE OVEN (375 DEGREES) 10 TO 12 MINUTES. REMOVE FROM SHEET IMMEDIATELY. MAKES 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CRINKLE TOP COOKIES (03-16-93) (1:50) 1 1/2 CUPS ALL-PURPOSE FLOUR 1 1/2 TEASPOONS BAKING POWDER 1/4 TEASPOON SALT 1 (12 OUNCE) PACKAGE (2 CUPS) CHOCOLATE CHIPS, DIVIDED 1 CUP GRANULATED SUGAR 2 TABLESPOONS MARGARINE 1 1/2 TEASPOONS VANILLA EXTRACT 2 EGG WHITES 1/4 CUP WATER 1/2 CUP POWDERED SUGAR IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT. IN SMALL, HEAVY SAUCEPAN, OVER LOW HEAT, MELT 1 CUP CHOCOLATE CHIPS; STIR UNTIL SMOOTH. IN LARGE MIXER BOWL BEAT GRANULATED SUGAR, MARGARINE AND VANILLA. BEAT IN MELTED CHOCOLATE; BEAT IN EGG WHITES. GRADUALLY BEAT IN DRY INGREDIENTS ALTERNATELY WITH WATER. STIR IN REMAINING CHOCOLATE CHIPS. COVER; CHILL UNTIL FIRM. HEAT OVEN TO 350 DEGREES. SHAPE DOUGH INTO 1 1/2 INCH BALLS; ROLL IN POWDERED SUGAR TO COAT GENEROUSLY. PLACED ON GREASED BAKING SHEETS. BAKE 10 TO 15 MINUTES OR UNTIL SIDES ARE SET BUT CENTERS ARE STILL SOFT. COOL 2 MINUTES. REMOVE TO WIRE RACKS TO COOL COMPLETELY. MAKES 36 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE DIPPED CINNAMON CRISPS (01/15/94) (0:16) 1 - PKG SALAD SHELLS 1 - TBSP SHORTENING 1/2 - CUP SUGAR 1 - TSP CINNAMON 1/2 - CUP SEMI-SWEET CHOCOLATE CHIPS HEAT OVEN TO 400 DEGREES. CUT EACH UNBAKED SALAD SHELL INTO 8 WEDGES. PLACE ON UNGREASED COOKIE SHEETS. BAKE @ 400 DEGREES FOR 4 TO 7 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN. IN SMALL SAUCEPAN OVER LOW HEAT, MELT CHOCOLATE CHIPS AND SHORTENING, STIRRING CONSTANTLY. REMOVE FROM HEAT; PLACE PAN IN WARM WATER TO KEEP CHOCOLATE SOFT. LINE COOKIE SHEETS WITH WAXED PAPER. IN PLASTIC BAG, COMBINE SUGAR AND CINNAMON. GENTLY, SHAKE A FEW SALAD SHELL WEDGES AT A TIME IN SUGAR MIXTURE. DIP WIDE END OF EACH WEDGE IN MELTED CHOCOLATE. PLACE ON WAXED PAPER; REFRIGERATE UNTIL CHOCOLATE IS SET. MAKES 32 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT COOKIES (08-10-93) (10:20) SERVINGS: 12 1 1/2 C MINT CHOCOLATE CHIPS; * 1 C FLOUR; UNBLEACHED 3/4 T BAKING POWDER 1/4 T BAKING SODA 1/4 T SALT 1/4 C BUTTER, SOFTENED 6 T SUGAR 1/2 T VANILLA EXTRACT 1 EA EGG; LARGE 1 X -----------GLAZE------------ 1 C MINT CHOCOLATE CHIPS; * 1/4 C VEGETABLE SHORTENING 3 T CORN SYRUP 2 1/4 T WATER * THIS SHOULD BE 1 10-OZ BAG OF NESTLES TOLL HOUSE MINT CHOCOLATE CHIPS; DIVIDED INTO 1 CUP AND 1/2 CUP. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ COOKIES: MELT OVER HOT (NOT BOILING) WATER, 1/2 CUP MINT CHOCOLATE CHIPS; STIR UNTIL SMOOTH. SET ASIDE. IN A SMALL BOWL, COMBINE THE FLOUR, BAKING POWDER, BAKING SODA, AND SALT; SET ASIDE. IN A LARGE BOWL, COMBINE BUTTER, SUGAR AND VANILLA EXTRACT; BEAT UNTIL CREAMY. BEAT IN EGG; BLEND IN MELTED CHIPS. GRADUALLY BEAT IN THE FLOUR MIXTURE. SHAPE DOUGH INTO A BALL AND WRAP IN WAXED PAPER. CHILL ABOUT 1 HOUR. PREHEAT OVEN TO 350 DEGREES F. ON A LIGHTLY FLOURED BOARD, ROLL DOUGH TO 1/16-INCH THICKNESS. CUT WITH A 2-INCH COOKIE CUTTER. REROLL REMAINING DOUGH AND CUT OUT COOKIES AGAIN. PLACE ON UNGREASED COOKIE SHEETS. BAKE AT 350 DEGREES F. FOR 8 TO 10 MINUTES. COOL COMPLETELY ON WIRE RACKS. GLAZE: COMBINE OVER HOT (NOT BOILING)WATER THE REMAINING MINT CHOCOLATE CHIPS, VEGETABLE SHORTENING, CORN SYRUP, AND WATER; STIR UNTIL MORSELS ARE MELTED AND MIXTURE IS SMOOTH. REMOVE FROM HEAT BUT KEEP MIXTURE OVER HOT WATER. DIP 1/2 OF EACH COOKIE INTO GLAZE; SHAKE OFF ANY EXCESS GLAZE. PLACE COOKIES ON WAXED PAPER LINE COOKIE SHEETS. CHILL UNTIL GLAZE SETS (ABOUT 10 MINUTES). KEEP REFRIGERATED UNTIL READY TO USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT MELTAWAYS (08-10-93) (10:21) SERVINGS: 12 1 1/2 C MINT-CHOCOLATE CHIPS; * 3/4 C BUTTER, SOFTENED 1/2 C CONFECTIONERS' SUGAR; SIFTED 1 EA EGG YOLK; LARGE 1 1/4 C FLOUR; UNBLEACHED 1 X -----------GLAZE------------ 1/2 C MINT CHOCOLATE CHIPS; * 1 1/2 T VEGETABLE SHORTENING 2 T ALMONDS; TOASTED, CHOPPED * USE 1 10-OZ BAG OF NESTLES MINT-CHOCOLATE CHIPS AND DIVIDE INTO 1 CUP AND 1/2 CUP. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COOKIES: PREHEAT OVEN TO 350 DEGREES F. MELT OVER HOT (NOT BOILING) WATER, 1 CUP OF MINT CHOCOLATE CHIPS; STIR UNTIL SMOOTH. SET ASIDE. IN A LARGE BOWL, COMBINE BUTTER, CONFECTIONERS' SUGAR, AND EGG YOLK. BEAT UNTIL CREAMY. ADD MELTED CHIPS AND FLOUR; BEAT UNTIL WELL BLENDED. DROP BY HEAPING TEASPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE AT 350 DEGREES F. FOR 8 TO 10 MINUTES. ALLOW TO STAND FOR 3 MINUTES BEFORE REMOVING FROM COOKIE SHEETS. COOL COMPLETELY ON WIRE RACKS. GLAZE: COMBINE OVER HOT (NOT BOILING) WATER THE REMAINING 1/2 CUP OF MINT-CHOCOLATE CHIPS AND VEGETABLE SHORTENING. STIR UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. DRIZZLE EACH COOKIE WITH 1/2 T OF THE GLAZE; SPRINKLE WITH ALMONDS. CHILL UNTIL SET. STORE IN AIRTIGHT CONTAINER IN THE REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT PINWHEELS (08-10-93) (10:22) SERVINGS: 10 1 1/2 C CHOCOLATE MINT CHIPS; * 3/4 C BUTTER, SOFTENED 1/3 C SUGAR 1 EA EGG; LARGE 1 T VANILLA EXTRACT 1/2 T SALT * ONE 10-OZ PACKAGE OF NESTLE TOLL HOUSE MINT-CHOCOLATE MORSELS; DIVIDED. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ MELT, OVER HOT (NOT BOILING) WATER, 1/2 CUP MINT-CHOCOLATE CHIPS, STIR UNTIL SMOOTH. COOL TO ROOM TEMPERATURE, SET ASIDE. IN A LARGE BOWL, COMBINE BUTTER AND SUGAR; BEAT UNTIL CREAMY. ADD EGG AND VANILLA EXTRACT, BLEND WELL. GRADUALLY BEAT IN FLOUR AND SALT. PLACE 1 CUP OF DOUGH IN A SMALL BOWL. ADD MELTED CHIPS; BLEND THOROUGHLY. SHAPE INTO A BALL, FLATTEN, (MIXTURE WILL APPEAR CURDLED). COVER WITH PLASTIC WRAP. SHAPE REMAINING DOUGH INTO BALL; FLATTEN. COVER WITH PLASTIC WRAP. CHILL UNTIL FIRM, ABOUT 1 1/2 HOURS). PREHEAT OVEN TO 375 DEGREES F. BETWEEN SHEETS OF WAXED PAPER, ROLL EACH BALL OF DOUGH INTO A 13 X 9-INCH RECTANGLE. REMOVE TOP LAYERS OF WAXED PAPER AND INVERT THE CHOCOLATE DOUGH ONTO THE PLAIN DOUGH. PEEL OFF WAXED PAPER. STARTING FROM THE LONG SIDE, ROLL UP JELLY ROLL STYLE. CUT INTO 1/4-INCH SLICES; PLACE ON UNGREASED COOKIE SHEET. BAKE AT 375 DEGREES F. FOR 7 TO 8 MINUTES. COOL COMPLETELY ON WIRE RACKS. MELT OVER HOT, (NOT BOILING), WATER REMAINING 1 CUP OF CHIPS; STIR UNTIL SMOOTH. SPREAD FLAT SIDE OF COOKIE WITH 1/2 SLIGHTLY ROUNDED TEASPOONFUL MELTED CHOCOLATE. CHILL UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT STICKS (08-10-93) (9:41) SERVINGS: 40 1 X -----------COOKIE----------- 2 EA EGGS 1/2 C MELTED BUTTER 1 C SUGAR 2 OZ UNSWEETENED CHOCOLATE MELTED 1/2 T PEPPERMINT EXTRACT 1/2 C FLOUR 1/2 C GROUND ALMONDS 1 X -----PEPPERMINT FILLING----- 2 T BUTTER 1 T HEAVY CREAM 1 C CONFECTIONERS SUGAR (SIFTED) 1 T PEPPERMINT EXTRACT 1 X ----------FROSTING---------- 1 OZ SEMI-SWEET CHOCOLATE 1 T BUTTER 1. PREHEAT OVEN TO 350. GREASE A 9 INCH SQUARE BAKING PAN. BEAT EGGS. ADD MELTED BUTTER AND SUGAR. BEAT WELL. ADD MELTED CHOCOLATE AND PEPPERMINT. BEAT. ADD FLOUR AND NUTS. MIX WELL. POUR INGREDIENTS INTO PREPARED PAN AND BAKE 25-30 MINUTES UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. REMOVE FROM OVEN AND SET ON TRIVET OR RACK TO COOL. 2. PREPARE FILLING. IN SMALL BOWL, THOROUGHLY BLEND BUTTER AND CREAM. ADD SUGAR AND PEPPERMINT. MIX WELL. SPREAD EVENLY OVER COOLED BAKED LAYER. 3. PREPARE FROSTING. MELT CHOCOLATE AND BUTTER TOGETHER IN SMALL PAN OVER LOW HEAT. 4. WHEN FILLING IS COMPLETELY FIRM, SPREAD FROSTING MIXTURE ON TOP. 5 . REFRIGERATE UNTIL CHOCOLATE IS FIRM. CUT INTO 3/4 BY 2 1/4 INCH STRIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT SUGAR COOKIE DROPS (08-10-93) (10:26) SERVINGS: 12 2 1/2 C FLOUR; UNBLEACHED 1 1/2 T BAKING POWDER 3/4 T SALT 1 1/4 C SUGAR; DIVIDED 3/4 C VEGETABLE OIL 2 EA EGGS; LARGE 1 T VANILLA EXTRACT 1 1/2 C MINT-CHOCOLATE CHIPS; * * USE 1 10-OZ BAG OF NESTLES MINT-CHOCOLATE CHIPS IN THIS RECIPE. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ IN MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER AND SALT; SET ASIDE. IN A LARGE BOWL, COMBINE 1 CUP SUGAR AND VEGETABLE OIL; MIX WELL. BEAT IN EGGS AND VANILLA EXTRACT. GRADUALLY BEAT IN THE FLOUR MIXTURE. STIR IN MINT-CHOCOLATE CHIPS. SHAPE INTO BALLS USING ROUNDED TEASPOONFULS OF DOUGH; ROLL IN REMAINING 1/4 CUP OF SUGAR. PLACE ON UNGREASED COOKIE SHEETS. BAKE AT 350 DEGREES F. FOR 8 TO 10 MINUTES. COOL COMPLETELY ON WIRE RACKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MUNCHIES (08-10-93) (9:42) SERVINGS: 48 1 C SEMI-SWEET CHOCOLATE CHIPS 8 EA MARSHMALLOWS 1 T WATER 3/4 C SIFTED FLOUR 1/2 C SUGAR 3/4 T SALT 1/2 T BAKING SODA 1/2 C SOFTENED BUTTER 1/3 C PACKED BROWN SUGAR 1 EA EGG 2 T ALMOND EXTRACT 1/2 T VANILLA 1 1/4 C QUICK COOKING OATS 1 C CHOPPED PECANS 1. PREHEAT OVEN TO 350. GREASE COOKIE SHEET. MELT CHOCOLATE CHIPS IN TOP OF DOUBLE BOILER OVER HOT WATER. ADD MARSHMALLOWS AND WATER. STIR UNTIL MELTED. REMOVE FROM HEAT AND SET ASIDE. 2. SIFT TOGETHER ALREADY SIFTED FLOUR, SUGAR, SALT AND BAKING SODA. SLOWLY BLEND BUTTER, BROWN SUGAR, EGG, ALMOND EXTRACT AND VANILLA INTO SIFTED INGREDIENTS. MIX WELL. STIR OATS, PECANS AND MELTED CHOCOLATE INTO BATTER. BLEND THOROUGHLY. 3. DROP DOUGH BY TEASPOONFULS, 2 INCHES APART ONTO PREPARED COOKIE SHEET. BAKE 12-15 MINUTES. REMOVE FROM COOKIE SHEET IMMEDIATELY AND COOL AN RACK. SHAKE OFF EXCESS BITS 'O BRICKLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE NO BAKE COOKIES (01/08/94) (22:45) 1/2 CUP BUTTER 2 CUP SUGAR 1/2 CUP WATER 2 TBSP COCOA 1/2 CUP PEANUT BUTTER 3 CUP OATMEAL OR: 1 CUP COCONUT MIX BUTTER, SUGAR, WATER AND COCOA TOGETHER, BRING TO A BOIL FOR 30 SECONDS. REMOVE FROM HEAT AND ADD PEANUT BUTTER, OATMEAL OR COCONUT. DROP ON WAX PAPER AND LET HARDEN. ONE OF MY GRANDMOTHER'S RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE OATMEAL CHIPPERS (10-20-92) (1:39) 1 CUP MARGARINE OR BUTTER, SOFTENED 1 CUP FIRMLY PACKED BROWN SUGAR 1/2 CUP GRANULATED SUGAR 2 EGGS 1 TEASPOON VANILLA 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 CUP COCOA 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 11 1/2 OUNCE PACKAGE CHOCOLATE CHIPS 2 CUPS OATMEAL, UNCOOKED 1 CUP CHOPPED WALNUTS HEAT OVEN TO 350 DEGREES. BEAT MARGARINE, SUGARS, EGGS AND VANILLA UNTIL CREAMY. GRADUALLY ADD COMBINED FLOUR, COCOA, BAKING SODA AND SALT; MIX WELL. STIR IN REMAINING INGREDIENTS. DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED COOKIE SHEET. BAKE 9 TO 10 MINUTES OR UNTIL SET. COOL 2 MINUTES ON COOKIE SHEET; REMOVE TO WIRE RACK. COOL COMPLETELY. STORE TIGHTLY COVERED. MAKES 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE OATMEAL SANDWICH COOKIES (03-04-93) (2:16) 2 1/2 CUPS PLUS 2 TABLESPOONS MARGARINE, SOFTENED 1 1/2 CUPS FIRMLY PACKED BROWN SUGAR 1 CUP GRANULATED SUGAR 2 EGGS 4 TEASPOONS VANILLA EXTRACT 2 1/2 CUPS UNSIFTED FLOUR 1/2 CUP COCOA 2 TEASPOONS BAKING SODA 1 TEASPOON SALT 6 CUPS OATS 1 (12 OUNCE) PACKAGE SEMI-SWEET CHOCOLATE CHIPS 1 (14 OUNCE) CAN CONDENSED MILK (NOT EVAPORATED MILK) HEAT OVEN TO 375 DEGREES. IN MIXER BOWL, BEAT 2 1/2 CUPS MARGARINE AND SUGARS UNTIL FLUFFY. BEAT IN EGGS AND 3 TEASPOONS VANILLA THEN COMBINE FLOUR, COCOA AND SALT. STIR IN OATS. DROP BY TABLESPOONFULS ONTO UNGREASED BAKING SHEETS. BAKE 10 MINUTES OR UNTIL SET. COOL IN SAUCEPAN, COMBINE CHIPS, CONDENSED MILK, REMAINING 2 TABLESPOONS MARGARINE AND 1 TEASPOON VANILLA. OVER MEDIUM HEAT, COOK AND STIR UNTIL CHIPS MELT. IMMEDIATELY SANDWICH COOKIES TOGETHER WITH CHOCOLATE MIXTURE. MAKES 4 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE-PECAN MOON PIES 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. ROLL OUT DOUGH TO 1/8 INCH THICKNESS; CUT INTO 2 1/2 INCH SCALLOPED ROUNDS. PLACE 1/4 TEASPOON EACH MINI CHOCOLATE CHIPS AND CHOPPED PECANS ON ONE SIDE OF EACH ROUND. BRUSH EDGES OF ROUNDS WITH WATER; FOLD OVER; PRESS TO SEAL. BAKE 10 TO 12 MINUTES. GLAZE WITH QUICK CONFECTIONER'S ICING, DRIZZLED WITH MELTED SEMISWEET CHOCOLATE (TWO 1 OUNCE SQUARES). MAKES ABOUT 5 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PRALINE COOKIES + BASKETS (11-12-92) (2:49) 1/2 CUP BUTTER OR MARGARINE 2/3 CUP FIRMLY PACKED LIGHT BROWN SUGAR 1/2 CUP LIGHT CORN SYRUP 2 TABLESPOONS UNSWEETENED COCOA 1/2 TEASPOON VANILLA 1 CUP ALL-PURPOSE FLOUR 1/2 CUP FINELY CHOPPED WALNUTS IN A LARGE SAUCEPAN, OVER MODERATE HEAT, MELT BUTTER. ADD BROWN SUGAR, CORN SYRUP, COCOA AND VANILLA. COOK MIXTURE, STIRRING OCCASIONALLY FOR 3 MINUTES OR UNTIL HEATED THROUGH. REMOVE FROM HEAT AND ADD THE FLOUR AND NUTS; STIR UNTIL WELL MIXED. DROP BATTER BY LEVEL TEASPOONFULS, 3 INCHES APART, IN THE CENTER OF 2 GREASED COOKIE SHEETS, 3 COOKIES PER SHEET. HEAT OVEN TO 375 DEGREES. BAKE FOR 8 MINUTES OR UNTIL COOKIES JUST DARKEN AROUND EDGES. COOK BAKING SHEETS IN WIRE RACKS FOR 1 MINUTE; THEN REMOVE COOKIES. WHEN PANS ARE COMPLETELY COOL REPEAT WITH REMAINING BATTER BUT DO NOT REGREASE PANS. TO MAKE BASKETS; BAKE THE COOKIES AS ABOVE; COOL THE BAKING SHEETS ON RACK FOR 3 0 SECONDS ONLY. QUICKLY TRANSFER EACH COOKIE TO A 2 1/2 INCH MUFFIN CUP AND MOLD IT TO THAT SHAPE; OR SHAPE IT OVER THE BOTTOM OF A 2 1/2 INCH WIDE TUMBLER. HOLD FOR 30 SECONDS. REPEAT WITH REMAINING BATTER. FILL PRALINE BASKETS WITH ICE CREAM OR FRESH BERRIES AND WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE THUMBPRINT COOKIES 1/4 CUP BUTTER OR MARGARINE, SOFTENED 1/4 CUP SHORTENING 1/2 CUP GRANULATED SUGAR 1 EGG, SEPARATED 1/2 TEASPOON VANILLA 1 OUNCE MELTED UNSWEETENED CHOCOLATE (COOL) 1 CUP FLOUR 1/4 TEASPOON SALT 3/4 CUP FINELY CHOPPED NUTS JELLY HEAT OVEN TO 350 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, SUGAR, EGG YOLK AND VANILLA. WORK IN FLOUR AND SALT UNTIL DOUGH HOLDS TOGETHER. SHAPE DOUGH BY TEASPOONFULS INTO 1 INCH BALLS. BEAT EGG WHITE SLIGHTLY. DIP EACH DOUGH BALL INTO EGG WHITE; ROLL IN NUTS. PLACE 1 INCH APART ON UNGREASED BAKING SHEET; PRESS THUMB DEEPLY IN CENTER OF EACH. BAKE ABOUT 10 MINUTES OR UNTIL LIGHT BROWN. IMMEDIATELY REMOVE FROM BAKING SHEET. COOL; FILL THUMBPRINT WITH JELLY. MAKES ABOUT 3 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS ANGEL COOKIES (02/09/94) (19:07) SERVINGS: 1 1/2 C SHORTENING 1/2 C CREAM CHEESE, SOFTENED 1 C LIGHT BROWN SUGAR, 1/2 C GRANULATED SUGAR 2 EGGS 3 C FLOUR 1/2 T BAKING SODA 1/2 T SALT 1 T VANILLA 2 C CANDIED FRUIT, MIXED 2 C BROKEN PECANS OR ALMONDS PREHEAT OVEN TO 350X. IN A LARGE BOWL, CREAM SHORTENING AND CREAM CHEESE UNTIL SMOOTH AND FLUFFY. ADD SUGARS AND EGGS, MIXING WELL. IN A SEPERATE BOWL, SIFT FLOUR, BAKING SODA AND SALT TOGETHER. ADD FLOUR MIXTURE TO EGG AND SUGAR MIXTURE; ADD VANILLA. MIX WELL. ADD CANDIED FRUIT AND NUTS. DROP BY ROUNDED SPOONFULS ONTO LIGHTLY OILED COOKIE SHEET AND BAKE AT 350X FOR ABOUT 10-12 MINUTES. THE COOKIES WILL BE JUST BROWNED AT THE EDGES. HINT: YOU MAY HAVE TO MIX CANDIED FRUIT AND NUTS IN WITH YOUR HANDS; A LITTLE SHORTENING ON YOUR FINGERS WILL KEEP THE MIXTURE FROM STICKING. YIELD: 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS BISQUITS (12/12/93) (23:43) 1 LB BUTTER 1 LB SUGAR 4 EGG 1 CUP SOUR CREAM 1 TSP SODA FLOUR CREAM THE BUTTER AND SUGAR THOROUGHLY; ADD THE EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. DISSOLVE THE SODA IN THE CREAM AND ADD TO THE MIXTURE. SIFT IN FLOUR UNTIL DOUGH IS STIFF ENOUGH TO HANDLE. CHILL OVER NIGHT. IN THE MORNING, ROLL OUT THIN ON FLOURED BOARD AND CUT WITH COOKIE CUTTER. BAKE AT 350-F ABOUT 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS COOKIES (12/12/93) (23:47) 2 CUP SHORTENING 2 1/4 CUP BROWN SUGAR 1 QT MOLASSES 8 CUP FLOUR 1 TBSP CLOVES 1 TBSP CINNAMON 1 TSP GINGER 1/2 TSP BAKING SODA DISSOLVED IN: 1 TSP VINEGAR USE A MIXTURE OF BUTTER AND LARD FOR THE SHORTENING. SIFT THE FLOUR AND SPICES TOGETHER. ADD SUGAR AND MIX WELL. WORK IN THE SHORTENING WITH THE FINGER TIPS OR WITH A PASTRY BLENDER. ADD BAKING SODA AND MOLASSES AND MIX THOROUGHLY. CHILL. ROLL VERY THIN ON FLOURED BOARD AND CUT WITH FANCY COOKIE CUTTERS. BAKE AT 350-F ABOUT 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON-ALMOND BUTTER COOKIES (02/09/94) (19:10) SERVINGS: 1 1 3/4 C ALL-PURPOSE FLOUR 3/4 C BUTTER OR MARGARINE,SOFTENED 1 T ALMOND EXTRACT 1/8 T SALT 1/2 C SUGAR, DIVIDED 1 EGG WHITE, SLIGHTLY BEATEN 1/8 T GROUND CINNAMON 1/3 C ALMONDS IN A LARGE BOWL, MEASURE FLOUR, BUTTER OR MARGARINE, ALMOND EXTRACT, SALT AND 1/4 CUP SUGAR. WITH MIXER AT MEDIUM SPEED, BEAT INGREDIENTS UNTIL WELL MIXED, OCCASIONALLY SCRAPING BOWL WITH RUBBER SPATULA. (MIXTURE WILL BE CRUMBLY.) WITH HANDS, SHAPE INTO BALL. IF DOUGH IS TOO SOFT TO ROLL OUT, COVER AND REFRIGERATE UNTIL FIRM. PREHEAT OVEN TO 325X. ON LIGHTLY FLOURED SURFACE, WITH FLOURED ROLLING PIN, ROLL DOUGH INTO 12 X 8-INCH RECTANGLE. USING PASTRY WHEEL OR KNIFE, CUT INTO STRIPS 3 X 1-INCH. PLACE STRIPS ON GREASED COOKIE SHEETS AND BRUSH WITH SLIGHTLY BEATEN EGG WHITES. IN A SMALL BOWL, MIX REMAINING 1/4 CUP SUGAR WITH CINNAMON AND ALMONDS; SPRINKLE ON COOKIES. BAKE 15 MINUTES AT 325X OR UNTIL GOLDEN. WITH PANCAKE TURNER, REMOVE COOKIES TO WIRE RACKS AND ALLOW TO COOL. YIELD: 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON-ALMOND BUTTONS 1/2 CUP BUTTER OR MARGARINE, SOFTENED 3/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 2 TABLESPOONS GRANULATED SUGAR 2 TEASPOONS GROUND CINNAMON IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, , SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGG IN WELL. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED BEAT INTO BUTTER MIXTURE TO BLEND WELL. HEAT OVEN TO 350 DEGREES. SHAPE DOUGH INTO ONE 7 INCH LOG; FREEZE, WRAPPED IN PLASTIC, 10 MINUTES. IN SHALLOW DISH COMBINE GRANULATED SUGAR AND CINNAMON; ROLL LOG IN MIXTURE. SLICE LOG INTO 1/4 INCH ROUNDS; RESS 2 SLIVERED ALMONDS INTO THE CENTER OF EACH. BAKE 8 TO 10 MINUTES. MAKES ABOUT 2 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON STARS (02/09/94) (19:09) SERVINGS: 1 1 1/4 C FLOUR 1 C SUGAR 1 C GROUND WALNUTS 2 EGG YOLKS GRATED RIND OF 1/2 LEMON 1 T CINNAMON 1/2 T GROUND CLOVES 10 T SWEET BUTTER -----------------------------------ICING----------------------------------- 1 1/2 C CONFECTIONERS SUGAR 1 EGG WHITE 2 T LEMON JUICE 2 DR YELLOW FOOD COLORING (OPT.) ON A PASTRY BOARD, MIX FLOUR, SUGAR AND WALNUTS. FORM A MOUND, MAKE A WELL AND ADD THE EGG YOLKS, LEMON RIND AND SPICES. CUT THE BUTTER IN SMALL PIECES AND ADD TO THE FLOUR MIXTURE. KNEAD THOROUGHLY TO MAKE A SMOOTH DOUGH. LET DOUGH REST FOR 30 MINUTES IN THE REFRIGERATOR. PREHEAT OVEN TO 350X. ROLL DOUGH OUT WITH A ROLLING PIN TO 1/8- INCH THICK AND CUT INTO STAR SHAPES WITH A COOKIE CUTTER. BAKE AT 350X UNTIL COOKIES ARE LIGHTLY BROWNED, ABOUT 10 MINUTES. LET COOL AND DECORATE WITH THE ICING. TO MAKE ICING, MIX SUGAR, EGG WHITE, LEMON JUICE AND YELLOW FOOD COLORING (IF USING) IN A BOWL UNTIL VERY SMOOTH. (ICING HAS TO BE THICK ENOUGH SO IT WILL NOT RUN OFF STARS.) SPREAD EVENLY WITH A POINTED KNIFE ON THE STARS. LET ICING DRY OVERNIGHT. STORE IN A COOKIE TIN. NOTE: IF YOU LIKE A LESS SWEET COOKIE, OMIT THE ICING. YIELD: 6 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLODS (02/09/94) (1:03) MAKES: 8 DOZEN 4 C SUGAR 3/4 C COCOA 1 C MILK 1/4 C BUTTER 1 C BUTTER 2 TSP VANILLA 6 C ONE-MINUTE OATMEAL COMBINE SUGAR, COCOA, MILK AND BUTTER, MIX AND COOK 1 MINUTE AFTER IT BOILS. REMOVE FROM FIRE AND ADD BUTTER. STIR UNTIL MELTED, THEN ADD VANILLA AND OATMEAL. TURN BY TEASPOON ONTO WAX PAPER AND COOL OVERNIGHT. DO NOT STORE IN AIRTIGHT CONTAINER! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT DELIGHTS (02/09/94) (19:06) SERVINGS: 1 1 C BUTTER 1 1/2 C SUGAR 2 EGGS 1 T VANILLA 2 C FLOUR 2/3 C HERSHEY'S(R) COCOA 2 T BAKING POWDER 1 T BAKING SODA 1/2 T SALT 1 C MACADAMIA NUTS 3/4 C SHREDDED COCONUT PREHEAT OVEN TO 350X. IN A LARGE BOWL, CREAM BUTTER, SUGAR, EGGS AND VANILLA UNTIL LIGHT. SIFT TOGETHER FLOUR, COCOA, BAKING POWDER, BAKING SODA AND SALT. ADD TO CREAMED MIXTURE AND MIX WELL. STIR IN CHOPPED MACADAMIAS AND COCONUT. DROP BY TEASPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE AT 350X FOR 8-10 MINUTES. REMOVE COOKIES TO WIRE RACK TO COOL COMPLETELY. YIELD: 3-4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCO-DOODLES 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 1/2 CUPS FLAKED COCONUT IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. LATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE DOUGH INTO 1 INCH BALLS; ROLL IN SWEETENED COCONUT. BAKE 7 TO 8 MINUTES. MAKES ABOUT 4 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLORFUL CEREAL COOKIES (02/25/94) (1:39) 1 1/2 C SUGAR 1 C BUTTER OR MARGARINE, SOFTENED 2 EGGS 2 3/4 C FLOUR 2 T CREAM OF TARTAR 1 T BAKING SODA 1/4 T SALT 3 C MALT-O-MEAL TOOTIE FRUITIES CEREAL, SLIGHTLY CRUSHED PREHEAT OVEN TO 400 DEGREES. MIX SUGAR, BUTTER AND EGGS THOROUGHLY. MIX IN FLOUR, CREAM OF TARTAR, BAKING SODA AND SALT. STIR IN CEREAL. SHAPE INTO 1 INCH BALLS AND PLACE 2 INCHES APART ON AN UNGREASED COOKIE SHEET. BAKE 8-10 MINUTES OR UNTIL LIGHT BROWN. YIELD: 4 DOZEN -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI COOKIES (03-01-93) (22:56) 2 1/4 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 CUP BUTTER, SOFTENED 1 1/2 CUPS SUGAR 2 EGGS 1 TEASPOON VANILLA EXTRACT 1 (9 OUNCE) PACKAGE SEMI-SWEET CHOCOLATE RAINBOW MORSELS PREHEAT OVEN TO 350 DEGREES. IN SMALL BOWL, COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN LARGE MIXER BOWL, BEAT BUTTER AND SUGAR UNTIL CREAMY. BEAT IN EGGS AND VANILLA EXTRACT. GRADUALLY BEAT IN FLOUR MIXTURE. STIR IN RAINBOW MORSELS. DROP BY ROUNDED MEASURING TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE 11 TO 12 MINUTES UNTIL EDGES ARE LIGHTLY BROWNED. LET STAND 2 MINUTES. REMOVE FROM COOKIE SHEETS; COOL. MAKES ABOUT 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY COOKIES 1/2 CUP BUTTER OR MARGARINE SOFTENED 1 CUP GRANULATED SUGAR 3/4 CUP BROWN SUGAR (PACKED) 1/4 CUP MILK 2 TABLESPOONS ORANGE JUICE 1 EGG 3 CUPS FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/4 TEASPOON SODA 1 CUP CHOPPED NUTS 2 1/2 CUPS COARSELY CHOPPED FROZEN CRANBERRIES HEAT OVER TO 375 DEGREES. CREAM BUTTER, GRANULATED SUGAR AND BROWN SUGAR. STIR IN MILK, ORANGE JUICE AND EGG. MIX IN REMAINING INGREDIENTS. DROP DOUGH BY TEASPOONFULS ABOUT 2 INCHES APART ONTO GREASED BAKING SHEET. BAKE 10 TO 15 MINUTES. MAKES 11 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-ORANGE DELIGHTS 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 1 TABLESPOON GRATED ORANGE PEEL 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, ROLL OUT DOUGH TO 1/8 INCH THICKNESS, CUT INTO 2 INCH ROUNDS. PLACE 1/2 TEASPOON PREPARED CRANBERRY RELISH IN CENTER OF EACH ROUND (ABOUT 3/4 CUP); FOLD THREE SIDES OF DOUGH UP; PINCH TO SEAL. BAKE 12 TO 15 MINUTES. MAKES ABOUT 6 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE COOKIES (11-11-92) (3:07) IBM 2 SQUARES SEMISWEET CHOCOLATE 2 CUPS FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/2 CUP BUTTER 1 (3 OUNCE) PACKAGE CREAM CHEESE 1 CUP SUGAR 1 EGG 1 TEASPOON VANILLA IN A SMALL SAUCEPAN MELT AND COOL CHOCOLATE. COMBINE FLOUR, BAKING POWDER AND SALT. WITH ELECTRIC MIXER COMBINE BUTTER AND CREAM CHEESE. ADD SUGAR AND CONTINUE BEATING UNTIL FLUFFY. ADD CHOCOLATE, EGG AND VANILLA, BEATING WELL. ADD FLOUR MIXTURE AND BEAT UNTIL THOROUGHLY BLENDED. COVER AND REFRIGERATE OVERNIGHT. ON A LIGHTLY FLOURED SURFACE ROLL HALF THE DOUGH TO A 1/8 INCH THICKNESS, KEEPING THE REMAINDER REFRIGERATED. CUT WITH COOKIE CUTTER AND PLACE ON GREASED BAKING SHEET. HEAT OVEN TO 375 DEGREES. BAKE FOR APPROXIMATELY 8 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM WAFERS 1 CUP SOFT BUTTER 1/3 CUP WHIPPING CREAM 2 CUPS FLOUR GRANULATED SUGAR CREAMY FILLING (BELOW) MIX THOROUGHLY BUTTER, CREAM AND FLOUR. COVER AND CHILL. HEAT OVEN TO 375 DEGREES. ROLL ABOUT 1/3 OF DOUGH AT A TIME 1/8 INCH THICK ON FLOURED CLOTH COVERED BOARD. (KEEP REMAINING DOUGH CHILLED). CUT INTO 1 1/2 INCH ROUNDS. TRANSFER ROUNDS WITH SPATULA TO PIECE OF WAXED PAPER THAT IS HEAVILY COVERED WITH GRANULATED SUGAR; TURN EACH ROUND SO THAT BOTH SIDES ARE COATED WITH SUGAR. PLACE ON UNGREASED BAKING SHEET. PRICK ROUNDS WITH FORK ABOUT FOUR TIMES. BAKE 7 TO 9 MINUTES OR JUST UNTIL SET, BUT NOT BROWN. COOL. PUT COOKIES TOGETHER IN PAIRS WITH CREAMY FILLING. MAKES ABOUT 5 DOZEN COOKIES. CREAMY FILLING: CREAM 1/4 CUP SOFT BUTTER OR MARGARINE, 3/4 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA UNTIL SMOOTH AND FLUFFY. TINY WITH A FEW DROPS FOOD COLOR. ADD FEW DROPS WATER IF NECESSARY FOR PROPER CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISP COOKIES (12/12/93) (23:44) 1 CUP BUTTER OR OTHER SHORTENING 2 CUP SUGAR 3 EGG, WELL BEATEN 1/2 CUP MILK 1/2 TSP SALT 4 CUP FLOUR 2 TSP BAKING POWDER 1 TSP CINNAMON 1 TSP NUTMEG CREAM THE BUTTER, ADD THE SUGAR GRADUALLY, AND CREAM MIXTURE UNTIL LIGHT. ADD EGGS AND BEAT THOROUGHLY. SIFT 3 CUPS OF THE FLOUR WITH THE SALT, BAKING POWDER AND SPICES AND ADD ALTERNATELY WITH THE MILK. ADD MORE FLOUR TO STIFFEN MAY REQUIRE UP TO 5 CUPS FLOUR). CHILL FOR SEVERAL HOURS. ROLL VERY THIN AND CUT WITH COOKIE CUTTERS. PUT ON GREASED BAKING SHEET AND BAKE AT 450-F ABOUT 7 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISPY COCONUT SNOWBALLS 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 1 TABLESPOON GRATED LEMON PEEL 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 2 CUPS SWEETENED FLAKES COCONUT IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR, COCONUT AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE INTO 1 INCH BALLS; SCORE WITH KNIFE IN CRISSCROSS PATTERN. BAKE 12 TO 15 MINUTES. MAKES ABOUT 4 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY AMARETTI-ALMOND BALLS 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 CUP CRUSHED ALMOND MACAROONS (AMARETTI, ABOUT 22 COOKIES) 3/4 CUP CHOPPED ALMONDS IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, COOKIES, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE INTO 1 INCH BALLS; ROLL IN CHOPPED ALMONDS (ABOUT 3/4 CUP). BAKE 7 TO 8 MINUTES. MAKES ABOUT 3 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY SPICE COOKIES (11-28-93) (22:17) 2 C. FLOUR 1 T. CINNAMON 1/2 T. CLOVES 1/8 T. NUTMEG 3/4 C. SUGAR 3/4 C. BROWN SUGAR 2 C. GRAPENUTS 1 C. MELTED SHORTENING 1 T. BAKING SODA 1/4 C. WATER 2 EGGS SOAK GRAPENUTS IN WATER AND SQUEEZE DRY. COMBINE SUGARS, CEREAL AND SHORTENING. STIR SODA INTO WATER AND ADD. ADD EGGS AND FLOUR AND SPICES AND STIR WELL. ROLL SPOONFULS OF DOUGH INTO SMALL BALLS AND PLACE ON UNGREASED BAKING SHEET. BAKE AT 350 DEGREES FOR 15 MINUTES. MAKES ABOUT 8 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE COOKIES (11-04-93) (23:34) 1 CUP RAISINS 1/2 CUP CHOPPED DATES 1 CUP WATER 2 EGGS 1/4 CUP MARGARINE 1 T LIQUID SUGAR SUBSTITUTE (EQUAL) 1 T VANILLA 1/4 T CINNAMON 1 CUP FLOUR 1 T BAKING SODA COMBINE IN A SAUCE PAN THE RAISINS, DATES AND WATER. BOIL 3 MINUTES STIRRING CONSTANTLY. COOL. CREAM TOGETHER THE EGGS, MARGARINE, LIQUID SUGAR AND VANILLA. SIFT TOGETHER CINNAMON, FLOUR AND SODA. ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH DATE MIXTURE. BEAT WELL AND CHILL SEVERAL HOURS. DROP FROM TEASPOON ONTO GREASED BAKING PAN. BAKE AT 350 F FOR 10 TO 12 MINUTES. SERVES 24 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE FILLED COOKIES 1 CUP SHORTENING 1/2 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR 1 EGG 3 TABLESPOONS MILK 1 TEASPOON VANILLA 3 CUPS SIFTED ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON SODA DATE FILLING CREAM SHORTENING AND SUGARS UNTIL FLUFFY; ADD EGG, MILK, AND VANILLA; BEAT WELL. SIFT TOGETHER DRY INGREDIENTS; ADD TO CREAMED MIXTURE; MIX WELL. CHILL 1 HOUR. ON FLOURED PASTRY CLOTH, ROLL HALF THE DOUGH AT A TIME ABOUT 1/8 INCH THICK. CUT WITH 2 1/2 INCH ROUND CUTTER. PLACE ABOUT 1 TEASPOON DATE FILLING ON EACH COOKIE. TOP WITH ANOTHER COOKIE; PRESS EDGES WITH TIP ON INVERTED TEASPOON OR PINCH TOGETHER TO SEAL. BAKE ON UNGREASED COOKIE SHEET AT 375 DEGREES FOR 10 TO 12 MINUTES. MAKES 3 DOZEN. DATE FILLING: COMBINE 2 CUPS CHOPPED DATES, 1/3 CUP SUGAR, 1/4 TEASPOON SALT, AND 1/2 CUP WATER. BRING TO BOILING; REDUCE HEAT; COVER AND SIMMER 5 MINUTES, STIRRING OFTEN. ADD 2 TABLESPOONS LEMON JUICE. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELICIOUS NUT COOKIES (12/12/93) (23:45) 1 CUP BUTTER 1 1/2 CUP SUGAR 3 EGG 1 TSP SODA DISSOLVED IN: 1 1/2 TBSP WATER, HOT 3 1/4 CUP FLOUR 1/2 TSP SALT 1 TSP CINNAMON 1/2 CUP RAISINS, CHOPPED 1 CUP WALNUTS 1/2 CUP CURRANTS CREAM THE BUTTER AND ADD THE SUGAR GRADUALLY. ADD THE EGGS ONE AT A TIME, WORKING WELL AFTER ADDING EACH EGG. ADD THE DISSOLVED SODA, THEN HALF OF THE FLOUR, MIXED AND SIFTED WITH THE CINNAMON AND SALT. THEN ADD THE NUT MEATS, FRUIT AND REMAINING FLOUR. DROP BY SPOONFULS, ONE INCH APAPR, ON BUTTERED TINS. BAKE AT 350-F ABOUT 15 MINUTES. OTHER NUTS MAY BE SUBSTITUTED FOR THE WALNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DIP AND SPRINKLE (08-10-93) (9:43) SERVINGS: 60 1 X -----------COOKIE----------- 2 1/3 C SIFTED FLOUR 1/4 T SALT 1 C BUTTER SOFTENED 2/3 C SUGAR 1 EA EGG YOLK 1 T VANILLA 1 C FINELY GROUND ALMONDS 1 X -CHOCOLATE DIPPING MIXTURE-- 1 EA ----------------------- 6 OZ SEMI-SWEET CHOCOLATE CHIPS 3 T BUTTER 1 T HOT WATER 1 X CHOC. OR CANDY SPRINKLES 1. SIFT ALREADY SIFTED FLOUR WITH SALT AND SET ASIDE. IN LARGE BOWL, CREAM BUTTER WITH ELECTRIC MIXER AT MEDIUM SPEED. ADD SUGAR, EGG YOLK, AND VANILLA. BEAT UNTIL LIGHT AND FLUFFY. GRADUALLY ADD FLOUR AND SALT MIXTURE AND ALMONDS, MIXING UNTIL WELL BLENDED. 2. SHAPE DOUGH INTO TWO LOGS, EACH 1 1/2 INCHES IN DIAMETER, AND WRAP IN WAX PAPER. REFRIGERATE UNTIL FIRM, AT LEAST TWO HOURS. 3. PREHEAT OVEN TO 350. LIGHTLY GREASE A COOKIE SHEET. USING A RULER, MARK EACH LOG AT 1/4 INCH INTERVALS. WITH A SHARP THIN KNIFE, CUT INTO SLICES AND PUT ONTO PREPARED COOKIE SHEET, ONE INCH APART. 4. BAKE 8-10 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM COOKIE SHEET AND COOL ON RACK. 5. PREPARE CHOCOLATE MIXTURE. IN TOP OF DOUBLE BOILER, OVER HOT WATER, MELT CHOCOLATE CHIPS AND BUTTER. STIR IN HOT WATER. 6. LAY SHEET OF WAX PAPER ON TABLE. DIP HALF OF EACH COOKIE INTO HOT CHOCOLATE MIXTURE AND PUT ON WAX PAPER. 7. IF USING SPRINKLES, DIP A FEW COOKIES AND THEN SPRINKLE WHILE CHOCOLATE IS STILL WET. LET DRY AT LEAST ONE HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE CHIP BREAKFAST COOKIES (05-01-92) (0:14) 1 CUP SOFT MARGARINE 2 CUP BROWN SUGAR 2 EGG, BEATEN (OR 2 EGG WHITES) 2 TEASPOON VANILLA EXTRACT 3 CUPS WHOLE WHEAT FLOUR 1 CUP BRAN 1/2 CUP LOW FAT (1%) MILK 1 TEASPOON BAKING SODA 1/2 CUP UNSWEETENED COCOA 2 CUPS CHOCOLATE CHIPS PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED COOKIE SHEET. CREAM TOGETHER MARGARINE, SUGAR, EGG, AND VANILLA. BLEND IN REST OF THE INGREDIENTS EXCEPT CHOCOLATE CHIPS. ADD THE CHOCOLATE PIECES AND MIX WELL. DROP LARGE TEASPOONFULS ABOUT 2 INCHES APART ONTO PREPARED COOKIE SHEET. BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE MINT CHIP COOKIES (08-11-93) (0:17) SERVINGS: 6 1 1/2 C MINT-CHOCOLATE CHIPS; * 1 1/4 C FLOUR; UNBLEACHED 3/4 T BAKING SODA 1/2 T SALT 1/2 C BUTTER, SOFTENED 1/2 C BROWN SUGAR; FIRMLY PACKED 1/4 C SUGAR; GRANULATED 1/2 T VANILLA EXTRACT 1 EA EGG; LARGE 1/2 C NUTS; CHOPPED * USE 1 10-OZ BAG OF NESTLES TOLL HOUSE MINT-CHOCOLATE CHIPS DIVIDED IN HALF FOR THIS RECIPE. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ PREHEAT OVEN TO 375 DEGREES F. MELT OVER HOT (NOT BOILING) WATER, 3/4 CUP OF THE MINT-CHOCOLATE CHIPS; STIR UNTIL SMOOTH. REMOVE FROM HEAT; COOL TO ROOM TEMPERATURE. IN A SMALL BOWL, COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. IN A LARGE BOWL, COMBINE BUTTER, BROWN SUGAR, SUGAR, AND VANILLA EXTRACT; BEAT UNTIL CREAMY. ADD MELTED CHIPS AND EGG; BEAT WELL. GRADUALLY BLEND IN THE FLOUR MIXTURE. STIR IN REMAINING 3/4 CUP OF MINT-CHOCOLATE CHIPS AND NUTS. DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE AT 375 DEGREES F. FOR 8 TO 10 MINUTES. ALLOW TO STAND 2 TO 3 MINUTES; REMOVE FROM COOKIE SHEETS. COOL COMPLETELY ON WIRE RACKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE OATMEAL COOKIES 1 1/2 CUPS SUGAR 1 CUP MARGARINE OR BUTTER SOFTENED 1 EGG 1/4 CUP WATER 1 TEASPOON VANILLA 1 1/4 CUPS FLOUR 1/3 CUP COCOA 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 3 CUPS QUICK COOKING OATS 1 PACKAGE (6 OUNCES) SEMI-SWEET CHOCOLATE CHIPS HEAT OVEN TO 350 DEGREES. MIX SUGAR, MARGARINE, EGG, WATER AND VANILLA. STIR IN REMAINING INGREDIENTS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 2 INCHES APART ONTO UNGREASED COOKIE SHEET. BAKE UNTIL ALMOST NO INDENTATION REMAINS WHEN TOUCHED, 10 TO 12 MINUTES. IMMEDIATELY REMOVE FROM COOKIE SHEET. ABOUT 5 1/2 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE-PEANUT JUMBLES 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/4 CUP BUTTER OR MARGARINE 1/4 CUP CREAMY PEANUT BUTTER 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 2 EGGS 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1/2 CUP PEANUT BUTTER CHIPS IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, PEANUT BUTTER, PEANUT BUTTER CHIPS, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, SHAPE BY TABLESPOONFULS INTO BALLS; USING TINES OF FORK, FLATTEN IN CRISSCROSS PATTERN. BAKE 8 TO 10 MINUTES. WHEN COOL, DIP COOKIES HALFWAY INTO MELTED PEANUT BUTTER CHIPS (1 CUP); DECORATE WITH CHOPPED PEANUTS (ABOUT 1 CUP). MAKES 3 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DROP DONUTS (05/14/93) (3:52) SERVINGS: 10 1/4 C BUTTER; SOFTENED 1 C SUGAR 2 EA EGG YOLKS; LARGE, BEATEN 1 EA EGG; LARGE, WHOLE, BEATEN 4 C FLOUR; UNBLEACHED 2 T BAKING POWDER 1/4 T NUTMEG 1/2 T BAKING SODA 3/4 C BUTTER OR SOUR MILK 1 X CONFECTIONERS' SUGAR CREAM THE BUTTER AND SUGAR. STIR IN EGG YOLKS AND WHOLE EGG; BLEND. IN A SEPARATE BOWL, SIFT ALL DRY INGREDIENTS EXCEPT THE CONFECTIONERS' SUGAR; ADD TO CREAMED MIXTURE, ALTERNATING WITH BUTTERMILK. STIR TO MIX ALL INGREDIENTS. COOK BY DROPPING SPOONFULS OF DOUGH INTO 375 DEGREE F DEEP FAT. FRY A FEW AT A TIME, TO KEEP FAT TEMPERATURE CONSTANT. TURN TO BROWN ON ALL SIDES. DRAIN ON PAPER TOWELS; SPRINKLE WITH CONFECTIONERS' SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DROP SUGAR COOKIES PREPARE SUGAR COOKIES (BELOW) BUT OMIT 1/2 CUP FLOUR. DROP FROM TEASPOON ONTO COOKIE SHEET. IF DESIRED, FLATTEN EACH BY PRESSING WITH FORK TINES. BAKE AT 375 DEGREES ABOUT 10 TO 12 MINUTES. MAKES 48 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY PEANUT BUTTER COOKIES MAKES ABOUT 5 DOZEN 1 (14 OUNCE) CAN CONDENSED MILK (NOT EVAPORATED) 3/4 CUP PEANUT BUTTER 2 CUPS BISCUIT BAKING MIX 1 TEASPOON VANILLA EXTRACT GRANULATED SUGAR PRE-HEAT OVEN TO 375 DEGREES. IN LARGE MIXER BOWL, BEAT CONDENSED MILK AND PEANUT BUTTER UNTIL SMOOTH. ADD BISCUIT MIX AND VANILLA, MIX WELL. SHAPE INTO 1 INCH BALLS. ROLL IN SUGAR. PLACE 2 INCHES APART ON UNGREASED BAKING SHEETS. FLATTEN WITH FORK. BAKE 6 TO 8 MINUTES OR UNTIL LIGHTLY BROWN. COOL -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY SHORTBREAD (08-16-93) (20:28) SERVINGS: 48 1 C SUGAR 1 LB BUTTER 3 1/2 C FLOUR, ALL PURPOSE 1 C RICE FLOUR 2 T SUGAR PREHEAT OVEN TO 350F. PLACE 1 CUP SUGAR IN FOOD PROCESSOR; BLEND 30 SEC. (OR USE FRUIT SUGAR). ADD TO SOFTENED BUTTER AND CREAM MIXTURE UNTIL VERY FLUFFY. COMBINE FLOUR AND RICE FLOUR. BEAT INTO BATTER IN SMALL PORTIONS. TURN BATTER OUT ONTO A LIGHTLY FLOURED SURFACE. KNEAD UNTIL SMOOTH, ADDING UP TO 1/2 C MORE ALL-PURPOSE FLOUR, IF NEEDED. PRESS INTO A 15 X 9 JELLY ROLL PAN. SCORE INTO BARS WITH A SHARP KNIFE. PRICK SURFACE WITH FORK. SPRINKLE WITH REMAINING 2 T SUGAR. BAKE 10 MINUTES THEN LOWER HEAT TO 300F AND BAKE UNTIL GOLDEN, ABOUT 30 TO 40 MINUTES. CUT ALONG SCORED LINES, COOL AND STORE IN AIR TIGHT CONTAINER. (GOOD RECIPE FROM TORONTO STAR, VERY FAST.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGNOG TORTE 2 CUPS ALL-PURPOSE FLOUR 1 CUP BUTTER OR MARGARINE (2 STICKS), SOFTENED 2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 1 4 OUNCE BAG PECAN HALVES, GROUND 2 EGGS, SLIGHTLY BEATEN SUGAR 1 32 OUNCE CONTAINER EGGNOG 3 ENVELOPES UNFLAVORED GELATIN 2 CUPS HEAVY OR WHIPPING CREAM 2 TABLESPOONS SEEDLESS RASPBERRY JAM OR PRESERVES EARLY IN DAY: 1. PREPARE COOKIES: INTO LARGE BOWL, MEASURE FLOUR, BUTTER OR MARGARINE,BAKING POWDER, SALT, PECANS, EGGS, AND 3/4 CUP SUGAR. WITH MIXER AT LOW SPEED, BEAT INGREDIENTS UNTIL WELL MIXED, OCCASIONALLY SCRAPING BOWL WITH RUBBER SPATULA. 2. PREHEAT OVEN TO 375 DEGREES. REMOVE BOTTOM FROM 10-INCH SPRINGFORM PAN; LINE PAN BOTTOM WITH FOIL AND GREASE FOIL. WITH LIGHTLY FLOURED HANDS. PAT ONE FOURTH OF DOUGH EVENLY ONTO PAN BOTTOM. BAKE 15 TO 20 MINUTES UNTIL GOLDEN BROWN. COOL COOKIE ON PAN ON WIRE RACK 5 MINUTES. WITH PANCAKE TURNER, CAREFULLY REMOVE COOKIE STILL ON FOIL TO WIRE RACK TO COOL COMPLETELY. REPEAT WITH REMAINING DOUGH TO MAKE 4 COOKIES IN ALL. 3. PREPARE FILLING: IN 3-QUART SAUCEPAN,COMBINE 1 CUP EGGNOG AND 1/4 CUP SUGAR. SPRINKLE GELATIN EVENLY OVER MIXTURE; LET STAND 1 MINUTE TO SOFTEN GELATIN SLIGHTLY. COOK OVER MEDIUM HEAT, STIRRING FREQUENTLY, UNTIL GELATIN COMPLETELY DISSOLVES. REMOVE SAUCEPAN FROM HEAT; STIR IN REMAINING EGGNOG. REFRIGERATE EGGNOG MIXTURE, STIRRING OCCASIONALLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEGANT TEA CAKES (02/09/94) (13:26) SERVINGS: 1 1/2 C BUTTER 1 C GRANULATED SUGAR 1 EGG 1 T CREAM 1 T VANILLA 2 C FLOUR 1/2 T BAKING POWDER SERVE THESE NOT-TOO-SWEET COOKIES IN THE TRADITIONAL ENGLISH FASHION WITH YOUR FAVORITE CUP OF TEA. THEY ARE DELICIOUS WITH A DAB OF JAM OR MARMALADE AND HOLD UP WELL WHEN DUNKING. IN A BOWL, CREAM BUTTER WITH SUGAR UNTIL VERY LIGHT. ADD WELL BEATEN EGG, CREAM AND VANILLA. IN A SEPARATE BOWL, SIFT FLOUR WITH BAKING POWDER; ADD CREAMED MIXTURE AND BLEND WELL. ROLL DOUGH INTO A LOG AND WRAP IN ALUMINUM FOIL. CHILL OVERNIGHT, OR IN FREEZER FOR 2 HOURS IF RUSHED FOR TIME. PREHEAT OVEN TO 350X. REMOVE DOUGH FROM REFRIGERATOR, SLICE VERY THIN AND PLACE ON GREASED COOKIE SHEET. BAKE 5-8 MINUTES AT 350X. VARIATIONS: FOR VARIOUS HOLIDAYS DECORATE WITH COLORED SUGAR, BEADS OR ICING. OR SUBSTITUTE ALMOND OR LEMON EXTRACT FOR THE VANILLA TO VARY THE FLAVOR. YIELD: 10 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FANCY FIGGIES 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 1 TABLESPOON GRATED LEMON PEEL 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1 CUP CHOPPED DRIED FIGS IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, ROLL ONE FOURTH DOUGH AT A TIME INTO 7 X 3 INCH STRIP. COMBINE 1 CUP CHOPPED DRIED FIGS AND ONE TABLESPOON GRATED LEMON PEEL; SPOON 1/4 CUP OF MIXTURE DOWN CENTER OF EACH STRIP. FOLD SIDE OF STRIP TO ALMOST MEET IN CENTER; PRESS WITH TINES OF FORK TO DECORATE. FREEZE 10 MINUTES. SPRINKLE WITH GRANULATED SUGAR; CUT INTO 1 1/2 INCH SLICES. BAKE 12 TO 14 MINUTES. MAKES ABOUT 20. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAT-FREE CHEWY CHOCOLATE COOKIES (02/13/94) (23:41) YIELD: 30 COOKIES NON-STICK COOKING SPRAY 1 1/2 C FLOUR 1/2 C SUGAR 1/2 C UNSWEETENED COCOA 1/2 TS BAKING SODA 1/2 TS SALT 1/2 C CORN SYRUP, LIGHT OR DARK 3 EGG WHITES SPRAY COOKIE SHEET WITH COOKING SPRAY. IN LARGE BOWL, COMBINE FLOUR, SUGAR, COCOA, BAKING SODA AND SALT. STIR IN CORN SYRUP AND EGG WHITES UNTIL BLENDED (DOUGH WILL BE THICK AND SLIGHTLY STICKY). DROP BY ROUNDED TEASPOONFULS ONTO PREPARED COOKIE SHEETS. BAKE IN 350 F OVEN 7 TO 9 MINUTES OR JUST UNTIL SET (COOKIES WILL BE SOFT WHEN PRESSED). DO NOT OVERBAKE. COOL ON WIRE RACK. MAKES ABOUT 2-1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAT FREE OATMEAL RAISIN COOKIES (10-07-92) (19:19) NO STICK COOKING SPRAY 1 CUP FLOUR 1 CUP QUICK OATS 1/2 CUP SUGAR 1/2 TEASPOON SALT 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1/2 TEASPOON CINNAMON 2 EGG WHITES 1/3 CUP LIGHT CORN SYRUP 1 TEASPOON VANILLA 1/2 CUP RAISINS PREHEAT OVEN TO 375 DEGREES. SPRAY COOKIE SHEETS WITH COOKING SPRAY. IN LARGE BOWL COMBINE DRY INGREDIENTS. STIR IN EGG WHITES, CORN SYRUP AND VANILLA UNTIL WELL MIXED. ADD RAISINS. DROP BY ROUNDED TEASPOONFULS ONTO PREPARED COOKIE SHEETS. BAKE 10 MINUTES OR UNTIL FIRM. DO NOT OVERBAKE. REMOVE; COOL ON WIRE RACK. MAKES 2 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAVORITE ICE BOX COOKIES (08-10-93) (10:03) SERVINGS: 1 1 LB DARK BROWN SUGAR 1/2 LB BUTTER 1 EA EGG 1 T VANILLA 2 PK ENGLISH WALNUTS,CHOPPED FINE 2 C SIFTED FLOUR CREAM BUTTER AND SUGAR. ADD EGG, VANILLA, AND WALNUTS. BEAT BY HAND UNTIL WELL MIXED. ADD FLOUR. MAKE INTO ONE OR TWO ROLLS AND REFRIGERATE. WHEN READY TO BAKE, CUT IN THIN SLICES (SIZE AND THICKNESS OF HALF DOLLAR). BAKE AT 350 DEGREES FOR 4 MINUTES. WATCH CAREFULLY AS THEY TEND TO BURN EASILY. COOL 30 SECONDS BEFORE REMOVING FROM COOKIE SHEET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAVORITE MOLASSES COOKIES (02/09/94) (13:19) SERVINGS: 60 1 C SUGAR 1 C SHORTENING 1 C MOLASSES DARK; PLUS 3 TB MOLASSES DARK 3/4 C -WARM WATER 1 EGG 3 TS BAKING SODA;ADD TO WATER 1 TS SALT 2 TS GINGER 2 TS CINNAMON 1 TS CLOVES CREAM SUGAR AND SHORTENING, ADD MOLASSES, THEN WATER, EGG AND REMAINING INGREDIENTS. ADD ENOUGH FLOUR TO MAKE A NICE THICK DOUGH. CHILL SEVERAL HOURS OR OVERNITE. ROLL OUT AND CUT INTO 3" ROUNDS. BAKE AT 400 FOR 8 MIN. OR TILL DONE. SPRINKLE WITH SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE MOCHA WREATHS 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 TABLESPOON INSTANT ESPRESSO COFFEE POWDER IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, COFFEE POWDER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. WORK WITH ONE FOURTH DOUGH AT A TIME; KEEP REMAINDER REFRIGERATED. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, ROLL BY HEAPING TEASPOONFULS INTO 6 INCH LONG ROPES; ROLL HALF BASIC COUNTRY BUTTER COOKIE DOUGH, INTO SIMILAR ROPES. TWIST ROPES TOGETHER BY TWOS TO FORM WREATHS, PINCHING ENDS TO SEAL. BAKE 7 TO 8 MINUTES. MAKES ABOUT 3 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLED LEMON COOKIES 1/4 CUP BUTTER OR MARGARINE, SOFTENED 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED 1 EGG 1/4 TEASPOON VANILLA 1 PACKAGE LEMON CAKE MIX RAISIN FILLING (BELOW) IN SMALL MIXER BOWL, BEAT BUTTER AND CHEESE UNTIL LIGHT AND FLUFFY. BEAT IN EGG, VANILLA AND HALF THE CAKE MIX (DRY) UNTIL SMOOTH. STIR IN REMAINING CAKE MIX. (DOUGH WILL BE STIFF). COVER; CHILL 1/2 HOUR. PREPARE RAISIN FILLING. COOL. HEAT OVEN TO 375 DEGREES ROLL ABOUT 1/4 OF DOUGH AT A TIME 1/8 INCH THICK ON LIGHTLY FLOURED CLOTH COVERED BOARD. CUT WITH 1 1/2 INCH SQUARE CUTTER. PLACE HALF OF THE SQUARES ON UNGREASED BAKING SHEET; SPOON 1/2 TEASPOON FILLING ON EACH. CUT 1/2 INCH "X" IN CENTER OF REMAINING SQUARES; PLACE ON FILLING AND PRESS TOGETHER. BAKE 10 MINUTES OR UNTIL VERY LIGHT BROWN AROUND THE EDGES. MAKES ABOUT 4 DOZEN COOKIES. RAISIN FILLING SIMMER 1/2 CUP RAISINS, 1/4 CUP APRICOT PRESERVES AND 2 TABLESPOONS WATER 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLED SUGAR COOKIES 3/4 CUP SHORTENING (PART BUTTER OR MARGARINE, SOFTENED) 1 CUP SUGAR 2 EGGS 1 TEASPOON VANILLA OR 1/2 TEASPOON LEMON EXTRACT 2 1/2 CUPS FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON SALT MIX THOROUGHLY SHORTENING, SUGAR, EGGS AND VANILLA. BLEND IN FLOUR, BAKING POWDER AND SALT. COVER DOUGH; CHILL AT LEAST 1 HOUR. HEAT OVEN TO 400 DEGREES ROLL DOUGH 1/8 INCH THICK ON LIGHTLY FLOURED CLOTH COVERED BOARD. CUT INTO DESIRED SHAPES WITH COOKIE CUTTERS. BEFORE BAKING, PUT COOKIES TOGETHER IN PAIRS WITH 1 TEASPOON OF A FAVORITE FRUIT FILLING OR A CHOCOLATE MINT WAFER. PRESS EDGES TOGETHER WITH THE TINES OF A FORK. PLACE ON UNGREASED BAKING SHEET. BAKE 6 TO 8 MINUTES OR UNTIL VERY LIGHT BROWN. MAKES ABOUT 2 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FINNISH ALMOND COOKIES 2 CUPS ALL-PURPOSE FLOUR 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 TEASPOON ALMOND EXTRACT SUGAR 1 EGG, SEPARATED 2/3 SLICE BLANCHED ALMONDS IN LARGE BOWL, MEASURE FLOUR, BUTTER OR MARGARINE, ALMOND EXTRACT, 1/4 CUP SUGAR, AND EGG YOLK. WITH HANDS, KNEAD INGREDIENTS UNTIL WELL BLENDED AND MIXTURE HOLDS TOGETHER. (MIXTURE WILL APPEAR DRY AT FIRST IF TOO DRY ADD ABOUT 1 TABLESPOON WATER WHILE KNEADING). PRE HEAT OVEN TO 375 DEGREES ON LIGHTLY FLOURED SURFACE WITH LIGHTLY FLOURED ROLLING PIN, ROLL HALF OF DOUGH INTO A 10 INCH BY 9 INCH RECTANGLE. WITH PASTRY BRUSH, BRUSH DOUGH WITH HALF OF AN EGG WHITE; SPRINKLE WITH HALF OF ALMONDS AND 1 TABLESPOON SUGAR. CUT DOUGH INTO 15 3 INCH BY 2 INCH RECTANGLES. WITH PANCAKE TURNER, PLACE COOKIES ON UNGREASED COOKIE SHEET. BAKE 10 TO 12 MINUTES UNTIL LIGHTLY BROWNED. WITH PANCAKE TURNER, REMOVE COOKIES TO WIRE RACK TO COOL. REPEAT WITH REMAINING DOUGH. STORE COOKIES IN A TIGHTLY COVERED CONTAINER TO USE UP WITHIN 2 WEEKS. MAKES 2 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED GINGER TREES 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1/2 CUP BUTTER OR MARGARINE 1 CUP LIGHT BROWN SUGAR, FIRMLY PACKED 1/2 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 TABLESPOON GROUND GINGER MULTICOLORED NONPARIELS IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, STIR CHOCOLATE UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT; COOL. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, GINGER, SUGAR AND VANILLA UNTIL LIGHT AND FLUFFY; BEAT EGGS IN WELL; BEAT IN MELTED CHOCOLATE. IN SMALL BOWL COMBINE FLOUR, BAKING POWDER AND SALT; WITH MIXER AT LOW SPEED, BEAT INTO BUTTER-CHOCOLATE MIXTURE TO BLEND WELL. FLATTEN DOUGH TO DISK SHAPE; REFRIGERATE, WRAPPED IN PLASTIC, 30 MINUTES. HEAT OVEN TO 350 DEGREES. AFTER CHILLING, ROLL OUT TO 1/8 INCH THICKNESS; CUT INTO 3 INCH CHRISTMAS TREES. BAKE 6 TO 7 MINUTES. WHEN COOL, DRIZZLE WITH QUICK CONFECTIONERS' ICING. SPRINKLE WITH MULTICOLORED NONPARIELS. MAKES ABOUT 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT CRESCENTS (02/09/94) (13:29) SERVINGS: 1 8 OZ PK. CREAM CHEESE, SOFTENED 1 C BUTTER 2 C FLOUR APRICOT PRESERVES OR CONFECTIONERS SUGAR RASPBERRY OR OTHER FRUIT PRESERVES THESE ARE EASY TO MAKE AND YOU CAN USE ANY VARIETY OF FRUIT PRESERVES. IN A LARGE BOWL, CUT CREAM CHEESE AND BUTTER INTO FLOUR. MIX INTO A SMOOTH BALL. CHILL DOUGH FOR ABOUT 30 MINUTES. PREHEAT OVEN TO 350X. ROLL DOUGH OUT ONTO WAX PAPER, ABOUT 1/8- 1/4 INCH THICK. CUT INTO 3-INCH SQUARES. PUT 1 TEASPOON PRESERVES SLIGHTLY OFF THE CENTER OF EACH SQUARE. FOLD DOUGH OVER TO ENCLOSE PRESERVES AND FORM A TRIANGLE, BUT DON'T COME QUITE TO THE EDGE WITH THE TOP FLAP. ROLL DOUGH TOWARD THE POINT AND SMOOTH AND SEAL EDGES. BEND IN ENDS OF ROLLED DOUGH TO GIVE A CRESCENT EFFECT. BAKE AT 350X FOR 25-30 MINUTES, OR UNTIL LIGHT BROWN. REMOVE AND COOL ON WIRE RACKS. ROLL IN CONFECTIONERS SUGAR. YIELD: ABOUT 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT SLICE COOKIES 1 CUP BUTTER, SOFTENED 1 CUP GRANULATED SUGAR 2 EGGS 1 1/2 TEASPOONS VANILLA 3 CUPS GOLD MEDAL FLOUR 1 TEASPOON SALT YELLOW, GREEN, AND RED FOOD COLOR 1 1/2 TEASPOONS EACH GRATED ORANGE PEEL YELLOW, GREEN AND ORANGE COLORED SUGAR MIX THOROUGHLY BUTTER, GRANULATED SUGAR, EGGS AND VANILLA. BLAND IN FLOUR AND SALT. DIVIDE DOUGH INTO 4 PARTS. TO 1 PART, ADD FEW DROPS YELLOW FOOD COLOR AND THE LEMON PEEL. TO 1 PART, ADD FEW DROPS GREEN FOOD COLOR AND THE LIME PEEL. TO 1 PART, ADD FEW DROPS EACH RED AND YELLOW FOOD COLOR AND THE ORANGE PEEL. LEAVE REMAINING PART OF DOUGH PLAIN. WORK IN COLOR AND PEEL WITH HANDS. COVER DOUGH; CHILL 1 HOUR. SHAPE EACH COLORED DOUGH INTO ROLL, 2 INCHES IN DIAMETER AND 4 INCHES LONG. DIVIDE PLAIN DOUGH INTO 3 PARTS; ROLL EACH PART INTO RECTANGLE, 6 X 4 INCHES. WRAP 1 RECTANGLE AROUND EACH ROLL COLORED DOUGH; PRESS FIRMLY TOGETHER. ROLL IN MATCHING COLORED SUGAR. WRAP; CHILL 6 HOURS. HEAT OVEN TO 400 DEGREES CUT EACH ROLL INTO 1/8 INCH SLICES. PLACE ON UNGREASED BAKING SHEET; CUT EACH SLICE IN HALF. BAKE 6 TO 8 MINUTES. IMMEDIATELY REMOVE FROM BAKING SHEET. MAKES ABOUT 10 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE NUT BROWNIE GEMS (02/09/94) (13:18) 1(23 OUNCE) PACKAGE MINI 1/4 CUPS MARGARINE OR BUTTER CHOCOLATE CHIPS 2 CUPS BISCUIT BAKING MIX 1 (14 OUNCE) CAN SWEETEN CONDENSE 1 EGGS BEATEN MILK 1 TABLESPOON VANILLA EXTRACT 1 CUPS CHOPPED WALNUT 1. PREHEAT OVEN ABOUT 350X 2. IN LARGE SAUCEPAN, OVER LOW HEAT, MELT 1 CUPS CHIPS WITH MARGARINE; REMOVE FROM HEAT. 3. ADD BISCUIT MIX, SWEETENED CONDENSED MILK, EGG AND VANILLA. 4. STIR IN CHOPPED NUTS AND REMAINING CHIPS. 5. LIGHTLY GREASE 1-3/4" MUFFIN CUPS; FILL EACH HAFT FULL WITH BATTER. 6. TOP EACH WITH NUT HAFT IF DESIRED. 7. BAKE 12 TO 15 MINUTES OR UNTIL CRUSTY ON TOP. 8. COOL 5 MINUTES; REMOVE FROM PANS. STORE IN ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE SANDWICH COOKIES (04-09-93) (1:51) IBM 1/2 CUP FUDGE FLAVORED ICE CREAM TOPPING 48 VANILLA WAFERS 2 CUPS CHOCOLATE CHIPS 1/4 CUP VEGETABLE SHORTENING SPREAD 1 TEASPOON TOPPING ON EACH OF 24 VANILLA WAFERS. TOP WITH REMAINING WAFERS. PLACE IN SINGLE LAYER ON BAKING SHEET. FREEZE FOR 30 MINUTES. COMBINE CHOCOLATE CHIPS AND SHORTENING IN BOWL. MICROWAVE AT 50% FOR 5 TO 6 MINUTES, UNTIL MIXTURE CAN BE STIRRED SMOOTH, STIRRING AFTER HALF THE TIME. PLACE WIRE RACK ON ANOTHER BAKING SHEET. USING TWO FORKS, DIP EACH WAFER INTO CHOCOLATE TO COAT BOTH SIDES. LET EXCESS DRIP INTO BOWL. PLACE WAFERS ON WIRE RACK. FREEZE UNTIL FIRM. MAKES 24 COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERBREAD HOUSE (02/09/94) (13:24) SERVINGS: 10 1 C MELTED SOLID CRISCO 1 C GRANULATED SUGAR 1 C LIGHT OR DARK KARO 2 X LARGE EGGS 5 3/4 C FLOUR 1 T BAKING SODA 1 T SALT 2 T GINGER 2 T CINNAMON 1 T CLOVES 1 T NUTMEG MAKES 2-3 MEDIUM-SIZED HOUSES. POUR MELTED CRISCO INTO MIXING BOWL. COOL SLIGHTLY; ADD SUGAR AND KARO, BLENDING WELL. ADD EGGS, MIXING ALL UNTIL SMOOTH AND CREAMY. PUT SALT, BAKING SODA AND SPICES INTO MIXTURE AND BEGIN TO ADD FLOUR, JUST A LITTLE AT A TIME. DON'T HURRY THIS STEP! CONTINUE ADDING AS MUCH FLOUR AS THE DOUGH WILL ABSORB. BAKE HOUSE PIECES AT 375 DEGREES FOR 5-8 MINUTES. HINTS: MAKE PERMENANT PATTERN PIECES OF MYLAR OR OTHER PLASTIC SHEET. TO ROLL OUT: USE HEAVY DUTY FOIL (SPLASH A FEW DROPS OF WATER UNDER IT SO IT WILL STAY STATIONARY), ROLL THE DOUGH OUT, CUT INTO DESIRED SHAPES THAT ARE 1" APART. REMOVE THE EXCESS DOUGH. PLACE THE FOIL HOLDING THE PIECES TO BAKE ON A CARDBOARD, PLACE IN OVEN AND REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. IF PIECES BAKE TOGETHER, CUT APART IMMEDIETELY AFTER REMOVING FROM OVEN. WINDOWS: MUST BE CUT BEFORE BAKING. CAN ADD CRUSHED HARD CANDY FOR "GLASS" TO ASSEMBLE" USE ROYAL ICING: 1 1/2 C WARM WATER, 12 TBSPS MERINGUE POWDER, 4 POUNDS POWDERED SUGAR. BEAT THE WATER AND MER.POWDER TIL FROTHY. ADD AS MUCH P. SUGAR AS NECASSARY. DO NOT MAKE ICING STIFF OR HOUSE WILL NOT HOLD TOGETHER AS LONG. USING 5 TIP, SQUEEZE OUT ICING ON BOTH SIDES OF BACK OF HOUSE. STAND IT UP AND ADD SIDES. PROP WITH CANS OF SOUP, ECT., IF IT DOESN'T STAY FIRMLY TOGETHER. PLACE ICING ON ENDS OF STANDING SIDES AND ADD HOUSE FRONT. LET DRY FOR 10-15 MINUTES, THEN ADD ROOF AND CHIMNEY. DECORATE WITH DESIRED CANDIES USING ROYAL ICING TO PLACE DECORATIONS ON. LET DRY AND STORE COVERED AWAY FROM DUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER-CHOCOLATE SHORTBREAD 3/4 CUP BUTTER OR MARGARINE, SOFTENED 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 3/4 CUP GRANULATED SUGAR 2 CUPS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 3 TABLESPOONS GROUND GINGER 1 TABLESPOON MOLASSES 2 TABLESPOONS FINELY CHOPPED CRYSTALLIZED GINGER IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT BUTTER, CREAM CHEESE, SUGAR, GROUND GINGER, MOLASSES, CRYSTALLIZED GINGER AND LEMON PEEL UNTIL LIGHT AND FLUFFY; WITH MIXER AT LOW SPEED BEAT IN FLOUR AND SALT TO BLEND WELL. HEAT OVEN TO 325 DEGREES. PAT UNCHILLED DOUGH INTO TWO LIGHTLY GREASED 8 INCH ROUND CAKE PANS; SCORE EACH DEEPLY INTO 12 WEDGES. BAKE 40 MINUTES. REMOVE IN ONE PIECE FROM PANS TO COOL. DRIZZLE WITH MELTED SEMISWEET CHOCOLATE (FOUR 1 OUNCE SQUARES); DECORATE WITH ADDITIONAL CRYSTALLIZED GINGER IF DESIRED. CUT INTO WEDGES ALONG SCORE MARKS. MAKES 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER SNAPS CREAM 3/4 CUP SHORTENING, 1 CUP BROWN SUGAR, 1/4 CUP MOLASSES, AND 1 EGG UNTIL FLUFFY. SIFT TOGETHER 2 1/4 CUPS SIFTED ALL-PURPOSE FLOUR, 2 TEASPOONS SODA, 1/2 TEASPOON SALT, 1 TEASPOON GROUND GINGER, 1 TEASPOON GROUND CINNAMON, AND 1/2 TEASPOON GROUND CLOVES; STIR INTO MOLASSES MIXTURE. FORM IN SMALL BALLS. ROLL IN GRANULATED SUGAR; PLACE 2 INCHES APART ON GREASED COOKIE SHEET. BAKE IN MODERATE OVEN (375 DEGREES) 12 MINUTES. MAKES 5 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN CHOCOLATE TREASURE COOKIES (10-17-92) (20:42) 1 1/2 CUPS ALL-PURPOSE FLOUR 3/4 TEASPOON BAKING SODA 1/2 TEASPOON SALT 3/4 CUP BUTTER, SOFTENED 1/2 CUP SUGAR 1/2 CUP FIRMLY PACKED BROWN SUGAR 1 EGG 1/2 TEASPOON VANILLA EXTRACT 1 10 OUNCE PACKAGE CHOCOLATE CHIPS 1 CUP COARSELY CHOPPED WALNUTS PREHEAT OVEN TO 375 DEGREES. IN SMALL BOWL, COMBINE FLOUR, BAKING SODA, AND SALT; SET ASIDE. IN LARGE MIXER BOWL, BEAT BUTTER, SUGAR AND BROWN SUGAR UNTIL CREAMY, 3-5 MINUTES. BEAT IN EGG AND VANILLA EXTRACT. GRADUALLY BLEND IN FLOUR MIXTURE. STIR IN CHOCOLATE CHIPS AND NUTS. DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE 8 TO 10 MINUTES. LET STAND 2 MINUTES BEFORE REMOVING FROM COOKIE SHEETS; COOL COMPLETELY. MAKES ABOUT 1 1/2 DOZEN 2 1/2 INCH COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN CHOCOLATE TREASURE COOKIES 1 (11-29-93) (18:37) 1-1/2 C. FLOUR 3/4 T. BAKING SODA 3/4 T. SALT 3/4 C. BROWN SUGAR 3/4 C. BUTTER, SOFTENED 1 EGG 1/2 T. VANILLA 10 OZ. (1-1/2 C.) SEMI-SWEET TREASURES BAKING PIECES 1 C. CHOPPED PECANS OR WALNUTS BEAT BROWN SUGAR AND BUTTER UNTIL CREAMY, 3 TO 5 MINUTES. ADD EGG AND VANILLA. GRADUALLY BLEND IN DRY INGREDIENTS. STIR IN TREASURES AND NUTS. DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED COOKIE SHEETS. BAKE AT 375 FOR 8 TO 10 MINUTES. LET STAND 2 MINUTES BEFORE REMOVING FROM SHEETS. MAKES ABOUT 18 COOKIES, 2-1/2 INCHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN SANDWICH COOKIES (03-04-93) (2:21) 2 1/2 CUPS PLUS 2 TABLESPOONS MARGARINE, SOFTENED 1 1/2 CUPS FIRMLY PACKED BROWN SUGAR 1 CUP GRANULATED SUGAR 2 EGGS 4 TEASPOONS VANILLA EXTRACT 3 CUPS UNSIFTED FLOUR 2 TEASPOONS BAKING SODA 1 TEASPOON SALT 6 CUPS OATS 1 (12 OUNCE) PACKAGE SEMI-SWEET CHOCOLATE CHIPS 1 (14 OUNCE) CAN CONDENSED MILK (NOT EVAPORATED MILK) HEAT OVEN TO 375 DEGREES. IN MIXER BOWL, BEAT 2 1/2 CUPS MARGARINE AND SUGARS UNTIL FLUFFY. BEAT IN EGGS AND 3 TEASPOONS VANILLA THEN COMBINE FLOUR AND SALT. STIR IN OATS. DROP BY TABLESPOONFULS ONTO UNGREASED BAKING SHEETS. BAKE 10 MINUTES OR UNTIL SET. COOL IN SAUCEPAN, COMBINE CHIPS, CONDENSED MILK, REMAINING 2 TABLESPOONS MARGARINE AND 1 TEASPOON VANILLA. OVER MEDIUM HEAT, COOK AND STIR UNTIL CHIPS MELT. IMMEDIATELY SANDWICH COOKIES TOGETHER WITH CHOCOLATE MIXTURE. MAKES 4 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN SUGAR COOKIES (05/19/93) (2:49) SERVINGS: 1 2 1/2 C SIFTED FLOUR 1/2 T VANILLA 1 T BAKING SODA 1 T LEMON FLAVORING 1 T CREAM OF TARTAR 2 C SUGAR 1/4 T SALT 2 EA EGG YOLKS 1 C BUTTER SIFT THE FIRST 4 INGREDIENTS TOGETHER. CREAM BUTTER AND EXTRACTS TOGETHER UNTIL BUTTER IS SOFTENED. ADD SUGAR GRADUALLY, CREAMING UNTIL FLUFFY AFTER EACH ADDITION. ADD YOLKS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD DRY INGREDIENTS IN 4THS, BEATING UNTIL JUST BLENDED. MAKE BALLS (1 INCH), ABOUT 2 INCHES APART ON UNGREASED SHEETS. BAKE AT 350 DEGREES FOR 10 MINUTES OR UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRA