Cookies-Part4of5

Combine the egg yolks, orange juice, sugar and orange peel. Mix well.
Gradually add the butter and continue blending until the mixture is as thick as mayonnaise. Sift the flour with the baking powder, baking soda, salt and spices. Mix the dry ingredients into the egg mixture and knead the dough until smooth. It will be stiff.

Pick up a tablespoon of dough. Squeeze slightly to form an egg shape.
For a filled cookie, press a few pieces of nuts into the center of the dough before shaping it. Place the cookies on ungreased baking sheets, press each cookie slightly with a fork. Bake in preheated 350 degree oven for 20 minutes or until slightly browned.

Bring honey and water to a boil, then let it simmer gently. When cookies are baked, dip each one in the syrup for a few seconds, place on a wire rack to drain. Sprinkle the cookies with the nuts. Cool. Makes about 50 cookies. These take a little time, but are well worth it.

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

* Exported from MasterCook II *

MEXICO - MEXICAN WEDDING COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup butter
2 tablespoons XXX sugar
1 cup flour
1 cup chopped pecans
1 teaspoon vanilla

Cream together butter and sugar until light. Add flour, pecans and vanilla.
Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly.

Bake at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar while warm. Let cool, roll again in sugar. Be careful to bake only until a light brown color. Cookies may be stored for several days with a light dusting of XXX sugar before serving.

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

* Exported from MasterCook II *

Michele's Triple C Cookies

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

Amount Measure Ingredient -- Preparation Method

1 cup Butter -- softened
2 tablespoons Unbleached flour
1 cup Sugar
3/4 teaspoon Baking soda
1 cup Dark brown sugar
1 teaspoon Salt
2 Eggs
2 cups Chocolate chips
1 1/2 teaspoons Vanilla
1/2 cup Pecans -- chopped
2 cups Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for 12 minutes.

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

* Exported from MasterCook II *

Molasses Elephant Cookies

Recipe By : Jo Anne Merrill
Serving Size : 40 Preparation Time :1:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup cider vinegar

1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.
2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool completely.

Yield: about 40 large cookies.

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

* Exported from MasterCook II *

MOM'S BREAKFAST COOKIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup oil
1 cup dark brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup oatmeal
1 cup corn flakes
2 cups flour
1 teaspoon baking soda
1/2 cup walnuts -- chopped
1/2 cup chocolate chips

Mix oil, sugars, eggs and vanilla. Blend in oats and corn flakes. Sift together flour and baking soda. Add nuts and chips. Drop tablespoons of mixture on ungreased baking sheet. Bake at 350 degrees for 10 minutes.

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

* Exported from MasterCook II *

Mrs. Criswell's Ginger Cookies

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

Amount Measure Ingredient -- Preparation Method

1 quart Molasses -- baking
8 teaspoons Baking soda -- level - dissol
1 pint Brown sugar
in milk
1 pint Lard
2 tablespoons Ginger -- level
1 pint Milk -- sour
Flour -- to make stiff dough

Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel.

Note: Hot oven is 400 - 450 F.

Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH

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

* Exported from MasterCook II *

Mrs. Field's Apricot Nectar Cookies

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar -- packed
1 cup salted butter -- softened
1 egg
1/4 cup apricot nectar
1/2 cup apricot preserves
3/4 cup dried apricots -- chopped

1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire whisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 22 to 24 minutes, or just until cookies begin to brown at bottom edges. 6. Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a cool, flat surface with a spatula.

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

* Exported from MasterCook II *

Mrs. Field's Cinnamon Sugar Butter Cookies

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

Amount Measure Ingredient -- Preparation Method

3 tablespoons Sugar
1 tablespoon Ground cinnamon

2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar -- pack
1/2 cup Sugar
1 cup Salted butter -- soft
2 Large eggs
2 teaspoons Pure vanilla extract

Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.

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

* Exported from MasterCook II *

Mrs. Fields Apricot Nectar Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Fruits

Amount Measure Ingredient -- Preparation Method

2 3/4 cups All-purpose flour
1 large Egg
1 teaspoon Baking Soda
1/4 cup Apricot Nectar
3/4 cup White sugar
1/2 cup Apricot preserves
1/4 cup Dark brown sugar -- packed
3/4 cup Dried apricots -- chopped
1 cup Salted butter -- softened

1. Preheat oven to 300 degrees F.

2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.

3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.

6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.

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

* Exported from MasterCook II *

Mrs. Fields Cookies

Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2 cups Butter
2 cups Sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
5 cups Oatmeal *
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
1 each Chocolate chips (24-oz bag)
Chopped nuts. Optional

* (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda.
Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes.

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

* Exported from MasterCook II *

Neiman Marcus $250 Cookie

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

Amount Measure Ingredient -- Preparation Method

2 cups Butter or margarine
2 cups Granulated sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
3 cups Ground oatmeal (fine powder)
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
24 ounces Chocolate chips
1 each 8 oz hershey bar -- grated
3 cups Chopped nuts

Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case.

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

* Exported from MasterCook II *

NO BAKE COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup milk
2 cups granulated sugar
1/2 stick oleo
2/3 cup peanut butter
3 cups quick rolled oats
5 tablespoons cocoa

Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla.

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

* Exported from MasterCook II *

NO-BAKE FUDGE COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
3 cups rolled oats

Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations:

1) May use Rice Krispies or Cheerios instead of oats.
2) Add coconut.
3) Use chunky or smooth peanut butter.
4) Pour into cake pan or square pan and cut into fudge-size pieces.
5) Use your imagination!

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

* Exported from MasterCook II *

NO-BAKE FUDGE-OATMEAL COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 stick margarine
3/4 cup Eagle Brand milk
1 teaspoon vanilla
2 3/4 cups raw oatmeal
1 cup nuts and/or coconut
1/2 cup cocoa

In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.
Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly.

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

* Exported from MasterCook II *

NORWEGIAN SPICE COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup & 2 tbsp. sugar
1 cup maple syrup
3/4 cup water
1 1/4 cups butter or margarine
7 1/2 cups flour
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon pepper
1 1/2 tablespoons baking powder

Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand.
Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes.
Yield 18 dozen.

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

* Exported from MasterCook II *

OATMEAL KRISPIE COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups rolled oats
2 cups Rice Krispies
1 1/2 tablespoons molasses
1/4 cup water

Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes.

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

* Exported from MasterCook II *

Oatmeal Cranberry Cookies

Recipe By : Martha Stewart Living
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 pound unsalted butter*
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries

*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.

Preheat oven to 350 degrees F.

Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.

Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.

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

NOTES : We liked these cookies aaaLOT.
* Exported from MasterCook II *

OATMEAL FUDGE COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3 C Rolled oats
1/2 C Cocoa powder
1 teaspoon Vanilla extract
1/2 C Evaporated milk
1 C Nuts -- chopped (optional)
1/4 pound Butter
2 C Sugar -- granulated

Combine oats, vanilla and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted and incorporated. Quickly add oat mixture to pan and stir until well mixed.

Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.

NOTES:

* No-bake chocolate oatmeal cookies -- This may be my all-time favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids.

* My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing.

* A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.

* The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan.

* These cookies are better the next day, if there are any left.

: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours cooling.
: Precision: measure the ingredients, watch the cooking time.

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

* Exported from MasterCook II *

OATMEAL RASPBERRY BAR COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup Butter -- Room Temperature
1/2 cup Light Brown Sugar
1 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Rolled Oats
3/4 cup Seedless Raspberry Jam

Heat the oven to 350�F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.

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

* Exported from MasterCook II *

OLD-FASHIONED LEMON SUGAR COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup shortening (Crisco)
2 eggs
1/4 cup lemon juice (prefer "Minute Maid 100% Pure
Additional sugar

Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well.
Chill 2 hours or overnight.

Shape into small balls, 1 1/4 inch or less; roll in additional sugar. Place on greased baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 minutes or until lightly browned.

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

* Exported from MasterCook II *

OLD-FASHIONED SUGAR COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

4 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla

Sift flour, measure; resift with salt, soda, baking powder and cinnamon.
Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in waxed paper and chill until firm enough to roll.

Roll on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes about 5 dozen cookies.

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

* Exported from MasterCook II *

ON TOP OF THE RANGE COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1 stick butter
4 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal

Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut butter, vanilla, and oatmeal.

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

* Exported from MasterCook II *

Outrageous Chocolate Chip Cookies

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 cup butter -- softened
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 cup flour
1/2 cup quick cooking rolled oats -- or regular
1 teaspoon baking soda
1/4 teaspoon salt
1 package semisweet chocolate chips -- 6 oz

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. VARIATIONS:
Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36

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

* Exported from MasterCook II *

PAINT BRUSH COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients.

Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes.

��BEGG YOLK PAINT (for each color needed):�b � �1 egg yolk 1/4 tsp. water (if too thick add a few more drops) 3-4 drops food coloring � Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.

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

* Exported from MasterCook II *

PAINTBRUSH COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt.
Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch thick. Cut in desired shapes. Place on ungreased baking sheets.
Paint with egg yolk paint. Bake 6 to 8 minutes.

��BEGG YOLK PAINT:�b � �1 egg yolk 1/4 tsp. water � Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water.

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

* Exported from MasterCook II *

PARTY TIME COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter or soft margarine
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 oz.) jar maraschino cherries
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 cup Eagle Brand sweetened condensed milk

In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; make a thumb print on each ball and place 1/2 a cherry in the center (reserve the cherry juice).

Make the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of cherry juice and condensed milk. Keep mixture on low heat after blended.
Add more cherry juice if mixture gets too thick. Spoon sauce over top of cherries and cookies. Bake at 350 degrees for 10 minutes. If waiting to make rest of cookies, place batter in refrigerator (it is easier to make balls when dough is chilled). Makes 48 cookies.

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

* Exported from MasterCook II *

PASSOVER (PESACH) FRUIT COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

4 eggs
1 cup sugar
1 cup oil
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup farfel
3/4 cup chopped nuts
1/2 cup raisins
1/4 cup cut-up cherries
1 cup matzo meal
1 cup cake meal
Other dried fruit as desired -- cut up

Beat eggs until creamy; add sugar. Add oil, lemon juice, cinnamon, salt and all other ingredients. Drop onto ungreased cookie sheet. Bake at 350 degrees for 20 minutes.

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

* Exported from MasterCook II *

PASSOVER CHOCOLATE CHIP COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup margarine
1 1/2 cups ground nuts
1 cup potato starch
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips
1 1/2 teaspoons baking soda

Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies.

Bake until light brown at 350 degrees.

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

* Exported from MasterCook II *

PASSOVER NUT COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/4 cup softened margarine or butter
2 eggs
4 cups finely ground nuts of any kind (use blende
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon orange or lemon extract

In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet.

With the thumb, make a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies.

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

* Exported from MasterCook II *

PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

3 pounds shortening
4 teaspoons salt
4 pounds peanut butter
8 cups sugar
8 cups brown sugar (3 1/2 boxes)
16 eggs
8 tablespoons milk (1/2 c.)
4 pounds flour
7 tablespoons baking soda (1/2 c.)

Do not grease pans. Bake in 350 degree convection oven for 10 minutes.
Adapt to your own oven.

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

* Exported from MasterCook II *

Peanut Butter Cookies #2

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
3/4 cup Granulated sugar
3/4 teaspoon Baking Soda
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg

1. Heat oven to 375�F.

2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.

4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.

Makes 2 dozen cookies.

Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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

* Exported from MasterCook II *

Peanut Butter Cookies Ala Lois

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1. Heat oven to 375�F.

2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.

3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.

Makes 2 dozen cookies.

Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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

* Exported from MasterCook II *

Pineapple Cookies #2

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2/3 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 egg
2/3 cup canned crushed pineapple in juice
1/2 cup nuts
1 teaspoon vanilla

Cream shortening and sugars well. Sift flour with dry ingredients; add with egg and pineapple to creamed mixture. Mix well; stir in chopped nuts and vanilla. Drop by teaspoonfuls on greased cookies sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 2 dozen.

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

* Exported from MasterCook II *

Pineapple Cookies #3

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 72 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons vanilla
2 egg
1 canned crushed pineapple in juice
4 cups flour -- sifted
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder

Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredients; drop on cookie sheet by spoonfuls. Bake 12 to 15 minutes in 350-degree oven. Yield: 6 dozen.

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

* Exported from MasterCook II *

POOR MAN'S 1,000 COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup white sugar
1 cup margarine
1 large egg
1 cup oil
1 teaspoon cream of tartar
1 teaspoon soda
1 teaspoon salt
Scant 3 1/2 c. flour
1 cup brown sugar
1 cup Rice Krispies
1 cup oatmeal
1 cup coconut

Mix sugar and margarine until blended. Add egg. Beat. Add oil and mix well. Sift flour and dry ingredients. Add to above mixture, then add Rice Krispies, oatmeal and coconut. Roll into balls and flatten out. Bake at 350 degrees until firm.

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

* Exported from MasterCook II *

POOR MAN'S COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

2 cups rolled oats
1 cup packed brown sugar
1/2 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup shortening -- melted & cooled
1 teaspoon vanilla extract

In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water; stir into oats mixture along with shortening and vanilla.
Roll into walnut-size balls. Place on greased cookie sheets.

Bake at 350 degrees for about 10 minutes or until golden brown.
Remove from the oven; allow to stand 2 minutes before removing to a wire rack to cool. Yield: about 3 1/2 dozen.

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

* Exported from MasterCook II *

PUDDING OATMEAL COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 1/4 cups flour
1 teaspoon baking soda
1 cup margarine -- softened
1/4 cup granulated sugar
3/4 cup brown sugar
1 package (4 serving size) vanilla flavor instant pu
2 eggs
3 1/2 cups oatmeal
1 cup raisins

Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen.

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

* Exported from MasterCook II *

Pumkincookies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

4 cups Flour
1 teaspoon Salt
1 1/2 cups Butter
1 teaspoon Vanilla
2 cups Quick Cooking Oats
1 can Pumkin,solid -- packed (16oz)
2 cups Brown Sugar
1 cup Chocolate Chips
2 teaspoons Baking Soda
1 cup Raisins
2 teaspoons Cinnamon
1 cup Chopped nuts
1 Egg
1/2 package M&M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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

* Exported from MasterCook II *

PUMPKIN COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1 cup brown sugar
1 cup shortening
4 eggs
1 (No 2) can of pumpkin (could not get #2 so
4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla
1 or 2 c. nuts (optional)

Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones.

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

* Exported from MasterCook II *

PUMPKIN DROP COOKIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups packed brown sugar
1/2 cup shortening or margarine
2 eggs -- beaten
1 3/4 cups cooked mashed pumpkin
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Mix all ingredients in large bowl. Stir until smooth.

�1 c. raisins 1 c. chopped walnuts � Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

Tucson, Arizona

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

* Exported from MasterCook II *

Pumpkin Spice Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1/2 c margarine
2 egg whites -- whipped
1 c pumpkin
2 c unbleached flour
1 c granulated sugar
2 tsps baking powder
1/4 tsp salt
2 tsps cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing
bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl,