Cookies and Barrrr

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Willow's Sour Cherry Bars

om: Kat hl een Wil l iams

at e: Tue, 13 Ju l 93 09:51:50 PDT

This recipe comes from a local caterer in the Wenatchee area.]

RUST: 1 1/2 c. flour1/2 c. cold butter5 Tb. powdered sugar

ix together well, either in a food processor or by cuttingn by hand. Don't get the crust mixture too warm or it wille sticky and hard to handle. Pat into a 9 x 13-inch pan.ake for 15 minutes at 350 F.

ILLING: 3 eggs1 c. sugar1 c. brown sugar1 t. baking powder1/2 c. flour

f using a food processor pour into work bowl and process

ntil well mixed. Then add 3 cups pitted sour cherries andhop up by bursts of the on/off switch. Don't chop tooinely or the fruit will lose its identity. If using a mixerr by hand, mix the ingredients except fruit. Chop the fruitnd add to mixture.

our over the partially baked crust and bake for another 45inutes.

ariations: Rhubarb, apricots, peaches, plums, etc. are allqually delightful. If using berries, be careful to leaveruit intact.

ar a

Willow's Sour Cherry Bars

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Turtle Brownies

rom: [email protected] (Cynthia Hill-Swanson)ate: Mon, 20 Sep 1993 15:49:10 GMT

thought that I had lost this recipe forever but, recently found it in aook loaned to me by a co-worker. There was a girl in my dorm in colleghose grandmother used to bake these occasionally and boy were they goodve made them also. I warn you -- these brownies a very, very rich.

hey're great on cold winter days -- or any day!

box German chocolate cake mix/3 cup evaporated milk, divided6-ounce package semi-sweet chocolate chips/2 cup coarsely chopped walnutsbag caramels/4 cup melted butter

ombine dry cake mix with 1/3 cup evaporated milk. Press half of mixturento greased 9x13-inch pan. Bake at 350 degrees for 5 minutes. Unwraparamels and melt with remaining 1/3 evaporated milk. Sprinkle chocolathips over partially-baked brownie base. (You don't have to let thisartially-baked brownie base cool befor adding chocolate chips.) Sprinkn walnuts. Pour caramel mixture over top. Pat reserved cake mixture inlat pieces with your hands. Lay randomly on top of caramel. Bake at 35

egrees 20-25 minutes. Let cool, cut and enjoy!

myl

Turtle Brownies

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at plain or decorate with frosting, candies, sprinkles, etc.

ield: 80-100 cookies depending on cutter size.

dex

Sugar and Spice Cut Out Cookies

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Don't use unbleached, cake, or self-rising flourIf you choose margarine, don't use whipped orsoft typeIf you choose butter, use regular salted butter onlyHave all ingredients at room temp.

. Mix flour, sugar, salt, and baking powder togetheruntil well blended.

. Add margarine, butter, or shortening. Use handsand work into dry ingredients until mixture resemblescoarse cornmeal.

(I usually use a pastry knife to blend the butter)

. Store in air tight container in refrigerator untilready to use.

. To use have it at room temp.

Cookies

cups of cookie mix abovetsp cinnamontsp nutmeg

/2 tsp allspice/2 tsp ground cloves

TBS white vinegarlarge egg beaten

lend mix, spices, vinegar, and egg together thoroughly.f too soft to roll out, shape on wax paper into an ovalbout 1/2 inch thick. Slip into plastic bag, close tightly,nd chill for an hour. (If chilled longer, remove fromefrigerator 1/2 hour before rolling.) Roll 1/2 of the dought a time. Roll dough out 1/8 of an inch thick. Cutesired shapes and transfer to greased baking sheets. Baket 375 for about 6 minutes. Do NOT brown. Cool one minutend then remove to rack. Store airtight.




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rom: [email protected] (Steve Hammond)ate: Tue, 12 Oct 1993 20:19:11 GMT

hese cookies are pretty easy to make and don't take much timeo cook. They are perfect for decorating at holiday timer just plain all year round.

his recipe makes *LOTS* of cookies. There are two steps tohe process. First, make a basic cookie mix. Thisill keep for a long time in the refrigerator. The cookiesre made by taking 4cups of the mix at a time and addingpices and eggs.

his recipe came off the side of a Domino sugar bag. When I waschild, Mom always used to to make these cutout cookies beforehristmas and then we would frost them with my Grandmothers.

- Steve

(cookie mix) Dry ingredients

Full Batch Half Batch

---------------------------------------------| |

ll Purpose Flour | 10 cups | 5 cups------------------------------------------------ranulated Sugar | 7.5 cups | 3.75 cups------------------------------------------------aking Powder | 4 Tbs | 2Tbs------------------------------------------------alt | 4.5 tsp | 2.25 tsp

------------------------------------------------hortening, | | 1.5 cupsargarine, or | 3.5 cups | plusutter | | 2Tbs------------------------------------------------ield: | 21 cups | about 10 cups




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Snickerdoodles

rom: [email protected]: Sat, 25 Sep 1993 17:33:28 GMT

noticed someone requested snickerdoodles, so i'll post 'em again:

cup shortening1/2 cups sugareggs

mix these first three ingredients thoroughlyift together:3/4 cups flourtsp cream of tartartsp soda/4 tsp salt

tir the two mixtures together. roll into balls the size of walnuts. nto a mixture of equal parts sugar and cinnamon. place two inches apan a lightly greased baking sheet. bake until lightly browned but stiloft (8 - 10 minutes) at 400 degrees.

akes 3 dozen cookies

myl

Snickerdoodles

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When it is cool, mark into squares with a sharp knife (makes 12 - 16).

Store in airtight container.

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990, ISBN0-8212-1809-3

myl

Shortbread : COLLECTION

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MMMM----- Recipe via Meal-Master (tm) v7.07

Title: Chocolate toffee shortbread (Millionaire's shortbread !!)Categories: CookiesServings: 1

MMMM----------------------------SHORTBREAD-----------------------------175 g Butter (6 oz)

175 g Granulated sugar (6 oz)225 g Plain flour (8 oz)60 g Cornflour (cornstarch) (2oz)1 ts Baking powder

MMMM-----------------------------CARAMEL-------------------------------175 g Granulated sugar (6 oz)175 g Butter (6 oz)450 g Condensed milk (15 oz)1 tb Syrup

Few drops of vanilla extract

MMMM----------------------------TO FINISH------------------------------175 g Dark plain (semisweet)

-- chocolate

a) Shortbread

Cream together the butter and sugar, beating very well. Sift together tflour, cornflour and baking powder and beat into the butter and sugar.

Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oFfor 20 minutes (or until golden brown). Take the tin out of the oven anset aside to cool for 10 minutes while you make the caramel.

b) Caramel

Put all the ingredients for the caramel - except the vanilla - into asaucepan. Over a moderate heat, stir until the butter has melted and thsugar dissolved completely. Then bring the mixture to the boil and boil

for 5 to 7 minutes.

Take the pan off the heat, stir in the vanilla and continue stirring fo2-3 minutes to cool it slightly. Then pour it over the shortbread.

Leave to cool completely.

To finish, melt the chocolate over hot water (no overheat !!) and pour over the caramel layer.




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om: [email protected] (Rene Gagnaux)

at e: Thu, 11 Nov 1993 11:00:00 +0100

like Scotland ! Here two special shortbread recipes.

or the first one, it's a nice story about the origin

f these curiously-named shortbread biscuits:

- some say the name was derived from the french "petites gatelles",meaning little cakes

- others that its origin lies in the shape of the biscuit which is areplica of the Elizabethan full gored skirt

- third possibility: it was the clever invention of a cook afteryears of broken tips to triangular shaped biscuits :-)

MMMM----- Recipe via Meal-Master (tm) v7.07

Title: Petticoat tailsCategories: CookiesServings: 1

350 g Plain flour (12 oz)170 g Butter (6 oz)50 g Granulated sugar (2 oz)4 tb Milk

Sift the flour into a bowl and stir in the sugar. Gently heat the butteand milk together and as soon as the butter has melted stir the liquidinto the flour to make a soft but not sticky dough.

Turn it onto a floured surface and kneat it lightly. Divide the dough ihalf then roll the halves out directly onto a baking tray into 9-inchrounds using a large plate as a guide. Flute the edges.

Cut out a 2-inch circle from the centre but leave it in place. Divide touter ring into eight, keeping the inner circle whole. Sprinkle withgranulated sugar and bake at 180 oC (350 oF) for about 30 minutes or ungolden brown and crisp.

From: Janet Warren, A feast of Scotland, 1990, ISBN 1-85051-112-8

MMMM

ow the other one:




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Persimmon Cookies

rom: Kathleen [email protected]: Sat, 02 Oct 93 14:28:15 PDT

c. sugar/2 c. shortening (butter or margarine work too)eggc. persimmon pulp mixed with 1 t. baking soda/2 t. each cinnamon, nutmeg, and allspicec. chopped dates or raisinsc. chopped nuts (walnuts are good)-3/4 to 2 c. flour (depending on how soft you want theookies)t. baking powder

/2 t. salt

ream shortening and sugar; add egg and mix well. Addersimmon pulp (it will be gelatinous with the soda mixed in)nd dry ingredients. Fold together. Add dates and nutsast. Drop onto greased cookie sheet from spoon.

ake at 350 F for about 10 to 12 minutes--til they are as youike them. Cool (ha!) and enjoy!!

myl

Persimmon Cookies

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Peanut Butter Kisses

om: [email protected] (Mostly Harmless)

ate: Fri, 27 Aug 1993 02:12:20 GMT

3/4 cup flour 1/2 cup shorteningtsp. baking soda 1/2 cup peanut butter

/2 tsp. salt 1 egg/2 cup sugar 1 tsp vanilla/2 cup firm packed brown sugar 2 Tbsp. milk

chocolate kisses

ream together shortening, sugars, and peanut butter.dd egg, milk, and vanilla.

ift together flour, baking soda, and salt and gradually add toreamed mixture.lend at low speed until well mixed.hape dough into balls by teaspoonfuls and rill in sugar.ake at 375 F for 10-12 minutes.emove from oven.mmediately top each cookie with a kiss, pressing down firmly so cooracks around the edges.arefully remove to rack to cool.

ara

Peanut Butter Kisses

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eanut Butter Cookies

om: mor r issey@st sci.edu (Most l y Har ml ess)

at e: Thu , 15 Ju l 1993 16:58:07 GMT

/2 cup shortening (I use half butter)

/2 cup peanut butter/2 cup sugar/2 cup brown sugarextra-large egg1/4 cups sifted flour

/4 tsp baking soda/2 tsp baking powder/4 tsp salt

ream shortening and peanut butter until blended; gradually add suga

eat until fluffy.gg egg and beat thoroughly.ift remaining ingredients together; divide in half and add to creamixture, one at a time, mixing till well blended after each additionhape dough into 1 1/4-inch balls and place 3 inches apart on lightlreased cookie sheets.latten with fork making criss-cross pattern, or use cookie stamps.ake at 375F for about 10 minutes.

makes about 3 dozen)

ara

Peanut Butter Cookies

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Peanut Blossoms

om: [email protected] (Stephanie Morris)

ate: 10 Aug 93 14:09:40

ecipe for Peanut Blossoms from "Award Winning Recipes" Cookbookmakes about 4 dozen cookies)

3/4 cups All Purpose or Unbleached Flour/2 cup granulated sugar/2 cup packed brown sugartsp baking soda/2 tsp salt/2 cup shortening

/2 cup peanut buttertbsp milktsp vanilla extracteggranulated sugar8 Hershey Kisses, unwrapped

reheat oven to 375 degrees Farhenheit. Combine the flour, the 1/2up granulated sugar, the brown sugar, baking soda, salt, shortenineanut butter, milk, vanilla, and egg in a large bowl at a low speed

ntil a stiff dough forms. Shape into 1-inch balls; roll each balln granulated sugar. Place the balls 2 inches apart on ungreasedookie sheets. Bake for 10 to 12 minutes or until golden brown.emove the cookie sheets from the oven and immediately top each cookith a chocolate kiss, pressing down firmly so the cookie cracksround the edge. Remove the cookies to wire racks to cool.

ara

Peanut Blossoms

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Orange-Ginger Cookies

rom: [email protected] (Stephanie da Silva)ate: Mon, 20 Mar 1995 08:09:29 GMT

cup butter

/3 cup sugaregg yolktablespoon grated orange peel1/2 teaspoons ground gingerteaspoon vanilla/4 teaspoon salt1/2 cups flour

ombine butter, sugar, egg yolk, orange peel, ginger, vanilla and salt,ix well. Stir in flour to form a dough. Fill cookie press with dough

ress into desired shapes on ungreased cookie sheets; decorate as desirake in a preheated 400F oven for 10 minutes, until set but not brown.akes about 5 dozen.

myl

Orange-Ginger Cookies

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Oatmeal Cranberry Cookies

rom: [email protected] (Shaun M. Welch)

ate: Wed, 22 Sep 1993 22:04:42 GMT

rom Martha Stewart's "Living" Magazine.

/2 lb unsalted butter (2 sticks)1/4 cups brown sugar/2 cup granulated sugar

large eggsteaspoons vanilla extract

tablespoons milkcups rolled oatscups all-purpose flourteaspoon baking sodateaspoon cinnamonteaspoon saltcups dried cranberries

ream butter and sugars until fluffy, beat in eggs, vanilla and milk

n a separate bowl, combine oats, flour, baking soda, cinnamon, sal

dd dry ingredients to butter mixture and stir until combined.

tir in cranberries.

ivide dough in half, roll into a log about 1 1/2nches in diameter. Refrigerate until firm.

eat oven to 350, slice logs into cookies, baken parchment lined cookie sheets leaving 1 1/2nches between cookies.

ake for 12 to 14 minutes or until golden brown.

ool on a wire rack.

myl

Oatmeal Cranberry Cookies

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Lunchbox Cookies

om: [email protected] (Sharon Curtis)

at e: Wed, 27 Oct 1993 19:22:33 GMT

ngredients (stick to one set of measurements):

5g 3 oz 6 tbsp butter5g 2 1/2 oz 1/3 cup dark brown sugar00g 4 oz 1/2 cup caster (granulated) sugartsp 1tsp 1tsp vanilla essence (extract)

1 1 egg75g 6 oz 1 1/2 cups plain (all purpose) flour/2 tsp 1/2 tsp 1/2 tsp baking powder/2 tsp 1/2 tsp 1/2 tsp bicarbonate of (baking) soda/2 tsp 1/2 tsp 1/2 tsp salt/2 tsp 1/2 tsp 1/2 tsp ground ginger/2 tsp 1/2 tsp 1/2 tsp ground cinnamon75g 6 oz 2 cups rolled oats0g 2 oz 2 1/2 tbsp marmalade00g 4 oz 2/3 cup raisins

ethod:

ream the butter with the sugars until light and fluffy. Beat in thanilla and egg. Sift the flour with the baking powder, soda, saltnd spices and fold into the creamed mixture with the oats, marmaland raisins. Drop in teaspoon onto greased baking sheets.ake in a preheated moderately hot oven (190C/375F/GM5) for about5 mins.

akes about 36.

myl

unchbox Cookies

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Lemon Bar Cookies

rom: Kathleen [email protected]: Sat, 02 Oct 93 14:27:28 PDT

rust: 1 c. soft butter1/2 c. powdered sugar2 c. flourdash of salt

ombine ingredients and mix well. Press mixture in 9 x 13-nch greased pan. Bake at 350 F for 15 minutes or untilightly browned.

illing: 4 eggs, beaten1/4 c. flour2 c. granulated sugar6 T. lemon juice (FRESH!!)grated rind of 2 lemons

ombine flour and sugar; mix in beaten eggs, lemon juice andind. Pour onto slightly cooled crust. Bake at 350 F for 25inutes or until filling is set. Cool and sprinkle with

owdered sugar.

myl

emon Bar Cookies

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akes about 40. (Source: The Big Book of Beautiful Biscuits)

myl

ebkuchen

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Lebkuchen

om:[email protected] (Jenny Hopkins)

at e: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)

0g (2 oz) butter/3 cup golden syrup3/4 cups plain flourteaspoon bicarbonate of soda/2 teaspoon ground ginger/2 teaspoon cardamom/2 teaspoon cinnamon/2 teaspoon ground cloves/2 teaspoon cocoatablespoon milk

0g (1 oz) mixed peeltablespoons plain flour, extraaspberry jam25g (4 oz) dark chocolate

elt butter over low heat in medium-sized saucepan, add golden syrup,ring to boil, remove from heat; stand ten minutes. Add sifted dryngredients, milk and finely chopped peel, stir with a wooden spoonntil smooth, cover, stand at room temperature for 1 1/2 hours. Mixtuill become thicker.

urn the mixture onto surface which has been dusted with extra flour.nead lightly, working in only enough of this flour until the mixtureoses its stickiness.

oll out to 8mm (about 1/2 in) thickness. Cut out with a heart shapedr any other cutter, about 5cm (2 in) diameter. Place on lightly greaven trays.

sing the end of a wooden spoon, gently push indentation into centre iscuit; don't push right through. Fill with about 1/2 teaspoon of jaake in moderate oven 8 to 10 minutes or until golden. Leave on traysntil completely cold.

elt chocolate in top of double saucepan over simmering water. Spoonn to saucer for easier handling. Dip bases of biscuits into chocolatmooth excess chocolate off with a knife. Place jam-side down on foilined trays, refrigerate until chocolate is firm.

ebkuchen

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Killer Brownies

om: [email protected]

at e: Thu, 11 Nov 93 08:32:26 PST

Real Name Fudgy Brownies)

4 Cup Brown Sugar3 Cup Unsalted ButterTablespoons WaterCup (6 oz) Chocolate Chips ( I use Mint and it is Wonderful)Teaspoon VanillaTeaspoon Instant CoffeeEggs, Beaten4 Cup Flour4 Teaspoon Salt4 Teaspoon Baking Soda4 Cup Chopped Walnuts or Almonds or Pecans

ombine sugar, butter and water in large saucepan. Bring to just a boil aemove from heat. Add chocolate chips, vanilla and coffee. Stir untilhocolate melts. Beat in eggs. In a large bowl, sift flour, salt, andaking soda. Add chocolate mix to the flour mixture. Add nuts (if you wind stir till blended. Pour into greased 8 inch square pan and bake at 32or 55 minutes. Should look slightly underbaked. Makes 9 brownies (more ess).

nt - I double the recipe and use a 9 x 13 pan and it is wonderful.

Cafe Beaujolais Cookbook)

myl

Killer Brownies

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Gingerbread Men

rom: [email protected] (Mostly Harmless)ate: Wed, 15 Sep 1993 22:56:35 GMT

Here's my Grandma's recipe for gingerbread men (or should thatingerbread people).

cup shorteningcup sugareggcup molassesTbsp. vinegarcups sifted all-purpose flour1/2 tsp. baking soda

/2 tsp. saltto 3 tsp. ground gingertsp. ground cinnamontsp. ground cloves

ream shortening and sugar. Beat in egg, molasses, and vinegar. Siftogether dry ingredients and blend into creamed mixture.hill 3 hours.oll dough on lightly floured surface to 1/8 inch thick. Cut in shapelace 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.ool slightly on cookie sheet and then remove to rack.

akes about 5 dozen.

myl

Gingerbread Men

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Gingerbread Cookies


at e: Thu, 4 Nov 1993 15:35:01 GMT

Here's my Grandma's recipe for gingerbread men (or should thatingerbread people).

cup shorteningcup sugareggcup molassesTbsp. vinegarcups sifted all-purpose flour1/2 tsp. baking soda/2 tsp. saltto 3 tsp. ground ginger

tsp. ground cinnamontsp. ground cloves

ream shortening and sugar. Beat in egg, molasses, and vinegar. Siftogether dry ingredients and blend into creamed mixture.hill 3 hours.oll dough on lightly floured surface to 1/8 inch thick. Cut in shapelace 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.ool slightly on cookie sheet and then remove to rack.

akes about 5 dozen.

anet MorrisseyMostly Harmless"

[email protected]

myl

Gingerbread Cookies

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Ginger and Molasses Cookies


ate: Wed, 25 Aug 1993 01:26:19 GMT

4 cup soft shortening

cup brown sugar (packed)egg

4 cup molasses1/4 cups all-purpose flour (if using self-rising flour, omit salt

and reduce soda to 1 tsp.)tsp baking soda

4 tsp salt2 tsp ground cloves

tsp ground cinnamontsp ground ginger

granulated sugar

x shortening, brown sugar, egg, and molasses thoroughly. Measure floury dipping method or by sifting. Blend all dry ingredients; stir intolasses mixture. Chill.

at oven to 375 F. Roll dough in 1 1/4 inch balls. Dip tops in sugar.ace balls, sugared side up, 3 inches apart on greased baking sheet. Sprich with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set t hard. Makes 4 dozen.

ara

Ginger and Molasses Cookies

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Christmas Cookies - Almond Bars & PralinCookies

om: [email protected] (CAROL SHARP)

at e: 18 Nov 1993 07:58 EST

ere are two of my family's favorites:

lmond Bars

rust: 1 cup butter, 2 cups flour, 1/2 cup powdered sugar. Mix well andat into even layer in a 9 x 13 pan. Bake crust at 350 degrees for 20 to5 minutes.

illing: 8 oz cream cheese, softened, 2 eggs, 1/2 cup sugar, 1 tsp almonxtract. Beat together well and pour over crust while it is still hot.ake 15 to 20 minutes (350 degrees). Cool.

rosting: 1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon miltsp almond extract. Whisk together and spread evenly on baked, cooled

ookies. Cut into bars - makes 24 to 36 bars.

raline Cookies

1/2 cup flour 1 1/2 cup brown sugar1/2 tsp baking powder 1/2 tsp salt

/3 cup solid shortening 1 tsp valillaegg 1/2 cup chopped pecans

rown Sugar Glaze:Tablespoons butter 1/4 cup brown sugar1/2 - 2 1/2 Tbsp milk 3/4 cup powdered sugar

reheat oven to 350 degrees. In a large bowl, combine all ingredientsxcept pecans and glaze. Blend at medium speed to form s stiff dough.rop by teaspoonfuls onto ungreased cookie sheets. Bake 10 to 13 minutentil deep golden brown. Cool. Top each cookie with 1/2 tsp pecans. Inmall saucepan, melt butter, stir in brown sugar and milk. Add powderedugar; blend to make a glazing consistency. Drizzle glase over pecans.akes about 4 dozen cookies.

myl

Christmas Cookies - Almond Bars & Praline Cookies

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ut with cookie cutters and bake on greased cookie sheets for 10-15inutes until golden brown.

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ara

COLLECTION: Cookies Vol.2 (of 2)

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pacing evenly. Bake until golden brown, about 15 mins. Cool cookiesn sheets for 5 mins. Transfer cookies to rack to cool. This makesbout 18.

his recipe from the Regent Beverly Wilshire Hotel in L.A. Tips: Don'tet the cookies get too brown. They should still be very soft whenemoved from oven. And for those of you who didn't know: Nestles nowakes vanilla milk chips along with their chocolate and butterscotch.

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[email protected] (Laura Faussone)

INKLER SUGAR COOKIES====================makes approx. 8 dozen)

ngredients:

-----------/4 lb butter1/2 c sugar

eggsc flourtsp cream of tartar/2 tsp salt/2 tsp baking soda/2 tsp nutmegtsp vanilla

tsp lemon extract/2 tsp almond extract

nstructions:------------ream butter and sugar in a large mixing bowl.

dd eggs one at a time.

n a separate bowl, combine flour, cream of tartar, salt, baking soda

nd nutmeg.

eat extracts into butter mixture and gradually incorporate flourixture, blending thoroughly.

lace dough in greased bowl and refrigerate overnight.

efore baking, preheat oven to 350F.

oll dough out on floured pastry cloth.




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----------Add 1 cup chopped walnuts, or peacans, or coconutSubstitute 1 teaspoon mint extract for vanilla extract

nd my own variation, in which I indulged just yesterday (naughty me!):elt half a cup of chocolate chips and stir into batter to make double-hocolate cookie dough! (A good way to get rid of that extra half cupf chips, if you use a regular 12 oz. bag instead of what Barat

rovides -- yeah, right, call it thrift instead of sinful indulgence :-)

ttention:---------ll ye folks who have loved the taste of raw cookie batter for years,ut have been afraid to indulge from fear of bateria in raw eggssalamonea or however ye spell it): please note that vegan cookies,aving no eggs, is SAFE TO EAT RAW! So go right on ahead and make thatatter to eat straight from the bowl :-).

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rom: [email protected] (Margot Peter)

ource: Bon Appetit best of the year issue

HITE CHOCOLATE & MACADAMIA NUT COOKIES======================================

ngredients:

-----------cup all purpose flour/4 tsp baking powder/8 tsp salt/8 tsp baking soda/2 cup plus 2 Tbs (1 1/4 sticks) unsalted butter/4 cup packed golden brown sugartsp vanilla extract

large egg1/2 cups vanilla milk (white chocolate) chips

/4 cups coarsely chopped macadamia nuts/4 cups coarsely chopped pecans

nstructions:------------reheat oven to 350 F. Grease 2 heavy large cookie sheets. Mix first 4ngredients together in a small bowl. Using an electric mixer, beatutter, sugar and vanilla in a large bowl until light and fluffy. Beatn egg. Stir in dry ingredients, then vanilla milk chips and nuts.rop cookie dough by scant 1/4 cupfuls onto prpared cookie sheets,




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orm thumb thick rolls from the dough and cut into 1 cm wide pieceshalf an inch would be okay). Roll them until you get a 4-5 cm (about 2nches) long string and form them into a crescent.

ake them for 10-20 minutes at 180 degrees Celsius (356 degreesahrenheit), but be careful not to brown them too much.

ix powdered sugar with vanilla sugar and turn the Kipferl around in the

ugar mixture while still hot. Enjoy!

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rom: [email protected]

ource: "Barat Non Dairy chocolate chips"

EGAN CHOCOLATE COOKIES======================

25 Giant cookies, 5 inches across, or 80 regular cookies)

ngredients:-----------/2 lb (2 sticks) butter or margarine3/4 cups sucanat

eggs (or equivalent replacer)


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rom: [email protected] (Beth Starkey)

URTLES======Makes 18)

ngredients:-----------

C pecan halves (or walnut)6 caramelsT margarine/2 tsp vanilla/3 C chocolate chips1/2 tsp shortening

nstructions:------------ut wax paper on baking sheet. Arrange nuts in clusters of 4 and place

apart. Melt caramels and margarine. Remove from heat. Stir inanilla til thoroughly mixed.. Drop by teaspoons into center of clusterouching all 4 pecans to hold together. Cool.

elt chocolate and shortening. Spread over caramels.

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rom: [email protected] (Micaela "Stayka" Pantke)

ANILLEKIPFERL (A Sort of Vanilla Cookies)=========================================

ngredients:-----------10g flour80g butter0g powdered sugar0g ground almonds

egg yolks

0g powdered sugarpkg vanilla sugar (1 pkg = 2-3 tsp)

nstructions:------------ix flour with butter (you have to cut the butter in small pieces), thendd powdered sugar, ground almonds and egg yolks. Work everything upnto a crisp dough. Chill for half an hour (don't refrigerate it -ooling it suffices...).




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nd to feels firm to touch, about 35 minutes. Cool. Cut into squares.erve with sauce.

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rom: [email protected] (Gail LaBossiere)

HE ULTIMATE CHOCOLATE CHIP COOKIE

=================================

ngredients:------------1/4 C. flour/4 tsp soda/8 tsp baking powder4 oz semisweet - sweet chocolate, finely choppedC. sugarTbsp unsalted butter, cut in pieces

/4 C. light corn syrup/4 C. watereggs chilled

T. vanilla-1/2 C. chopped walnuts, divided

reparation:----------- heat oven to 325 degrees F. Line a 13X9 1/2" pan with double layerf aluminium foil. Butter the bottom of foil.

Stir flour, soda, baking powder and salt together. Put semi sweethocolate in separate large bowl.

In a medium saucepan combine butter, sugar, corn syrup and water.ook until butter melts, sugar is dissolved and mixture comes to a boilour the hot syrup over the chocolte and let it stand for a minute orwo to melt chocolate. Whisk until smooth.

One at a time, whisk in the eggs, blending until smooth. Whist in

anilla and flour mixture, until batter is smooth. Fold in 1 C of thealnuts and 6 oz of the Swiss chocolate.

Spread batter inot pan. Top with remaining walnuts and chocolate.

Bake for 4-50 minutes, until toothpick comes out with a few moistrumbs. Cool, cover with plastic, and let sit 6 hrs. at least.

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olors (for Christmas, red and green make a nice combo). When puttinghe dough in the press, try to spoon each color in on one side of theress, so that you'll get the multi-colored effect. Bake until theookies are set but NOT brown, 6 to 9 minutes. (Six minutes worked fineor my oven, so be sure to check them). Immediately remove from cookieheet. Enjoy!!!

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rom: [email protected] (Mary Jane Kelly)

HE JUDGE'S HAZELNUT BROWNIES WITH RASPBERRY SAUCE=================================================8 servings)


auce:-----10 oz package frozen raspberries in syrup, thawed

/2 c boysenberry juice or other berry juiceT creme de cassis liqueur

rownies:--------/2 c unsalted butter (that's not necessarily sweet butter ;)oz unsweetened chocolate, chopped

c sugart vanilla extract/4 t salt

large eggs/2 c all purpose flour/4 c toasted hazelnuts, coarsely chopped/4 c semisweet chocolate chips

nstructions:------------

or Sauce: Puree berries in processor. Strain through sieve, pressingn solids with back of spoon. Mix in juice and cassis. Refridgerate.Can be prepared 2 days ahead.)

or Brownies: Preheat oven to 350. Butter 9 inch square baking pan.tir butter and unsweetened chocolate in heavy medium saucepan over loweat until melted. Remove from heat. Mix in sugar, vanilla, and salt.dd eggs, one at a time, mixing after each addition. Mix in flour.tir in nuts and chips. Pour batter into prepared pan. Bake untilester insterted into center comes out with moist crumbs still attached




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Tbsp Maple Syruptsp Kahlua

ix all ingredients thoroughly.

dd:---tsp baking soda

tsp salt1/4 cups flour

ix all ingredients thoroughly.

tir in by hand:---------------2 - 16 oz chocolate chipscup chopped walnuts

rop in big globs on the cookie sheet and bake at 375 for 7 - 10inutes, the key to soft cookies is to take them out before their doneooking, the dough should have the thinist possible crust (not lookoughy) but be barely browned on top. Let them sit on the sheet for 5r 10 minutes so they can finish cooking out of the oven. These cookieslways taste best after completely cool, preferably the next day. Ifou make the right size globs you should get about 30 cookies. In thisase quality is more important than quantity.

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PRITZ COOKIES=============

ngredients:-----------cup butter (don't use margarine), softened/2 cup sugar

1/4 cups all-purpose flourtsp. vanilla extract/2 tsp salt

egg

nstructions:------------eat oven to 400. Mix butter and sugar. Stir in remaining ingredientst this point I divide the dough into two or three parts and place ineperate bowls. Then, I use food coloring to color the dough different




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-----------/4 cup (175 mL) margarine1/4 cups (300 mL) lightly packed brown sugar

eggTbsp (30 mL) milktsp (10 mL) vanilla1/2 cups (375 mL) all-purpose flourtsp (5 mL) salt

/4 tsp (3 mL) baking sodacup (250 mL) chocolate chipscup (250 mL) coarsely chopped walnuts or pecans*

if desired, omit nuts and use an additional 1/2 cup (125 mL) ofhocolate chips

nstructions:------------reheat oven to 375F (190C). Cream margarine and brown sugar in large

owl at medium speed of electric mixer for 2 minutes, or until light.dd egg, milk and vanilla, beating 1 minute, or until thoroughlylended. Combine flour, salt and baking soda. Add to creamed mixtureradually, beating on low speed 1 minute, or just until blended. Stirn chocolate chips and nuts. Drop dough by heaping spoonfuls (about 2bsp/30 mL for each cookie) on ungreaded baking sheet. Bake 6 to 9 at aime leaving about 3" (7 cm) between cookies for spreading. Bake at75F (190C) for 8 to 10 minutes. Cookies will still appear moist whenaked. Cool 2 minutes, then remove to cooling rack. Makes about 3ozen cookies.

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rom: [email protected] (wold ann)

OFT CHOCOLATE CHIP COOKIES==========================

ngredients + Instructions:--------------------------

lend:-----cup soft butter (or margerine)/4 cup brown sugar/4 cup white sugar

dd:---

egg




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nstructions:------------reheat oven to 400 degrees.

ream butter and sugar till fluffy; add flavorings, egg, and milk andtir till well mixed. If you wish to color the dough, add color now andix well. Sift or mix flour and baking powder together, then add toough (this is more easily done in two or three parts), mix with hands

f necessary. Dough will be very stiff.

ush dough into spritzer gun and press shapes onto ungreased cookieheet. You can press decors into the cookies before baking. Bake at00 degrees for 6 minutes, no longer! This is a rich cookie but holdsts shape well and does not need to be refrigerated before shaping.

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rom: [email protected] (Sandy Stempien)



eggs/3 cup water/4 cup margarine or buttercup peanut butter

pkg yellow cake mix (Duncan Hines works best)/2 - 1 pkg chocolate chips

nstructions:------------50 degree oven

eat eggs , water, margarine, peanut butter, and half cake mix tillmooth. Stir in remaining mix and chips. Bake on ungreased cookieheet 8-10 minutes. Cool on sheet 1 minute then remove. Approx. 3

ozen cookies

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ngredients:




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on the tops.

nstructions:------------ Preheat oven to 325 Degrees F.

Mix together flour, sesame seeds and salt. Add oil and blend tillixture resembles coarse meal.

Blend in enough water so dough forms into a ball. Divide the doughn 2 equal portions for rolling.

Roll out the dough on floured board to 1/16 inch thick. Cut in twonch squares. Lay out on cookie tray.

Prick each cracker with a fork; brush tops with egg mixture.

Bake for 20-25 minutes. Cool on a rack. After crackers are cool,

tore them in an airtight container.

ote:----his is really a very simple recipe. The only trick is to watch theiming the first time you make them because each oven is different andou don't want them to burn. I also admit that we have never had toind an "airtight container" because they all got gobbled down inside ofwo hours.

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rom: [email protected] (Anne Hill Wiebe)

HORTBREAD SPRITZER COOKIES==========================

ngredients:-----------1/2 C. butter (3 sticks), softened

C. flourC. sugartsp baking powdertsp. vanilla/2 tsp. almond flavoring

eggT. milkfood coloring - optional)decors or colored sugar or chopped nuts - optional)




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Chocolate Coconut Macroons)tblsp light corn syrup

nstructions:------------ In a 1-quart glass bowl, heat cream to boiling in a microwave ovenn HIGH, 2 to 2 1/2 minutes. Stir in 8 ounces chocolate and 2ablespoons butter, mixing until completely melted and smooth.

efridgerate, stirring occaisionally, until cold and thickened, but notet, 3 to 4 hours.

In a medium bowl, beat chilled chocolate mixture with an electricixer on high speed about 1 minute, or until mixture becomes stiffnough to hold its shape and lightens slightly in color. Do notverbeat, or mixture will become grainy.

Place chocolate mixture in large pastry bag fitted with an open starr a plain 3/4 inch diameter decorating tube or tip, filling bag half to

/4 full. Pipe a 1 1/2 inch-high chocolate mound on top of eachacaroon. Place on a waxed paper lined baking pan. Refridgerate untilirm, 1 to 2 hours.

When firm, prepare glaze. In a 2 cup glass measure, combineemaining 6 ounces chocolate, corn syrup, and remaining 3 tablespoonsutter. Heat in a microwave oven on HIGH 1 to 1 1/2 minutes, untilelted and smooth when stirred. let cool 10 minutes or until lukewarm.

Holding one cookie (filling side down) dip carefully but quicklynto glaze to cover chocolate filling completely and almost all of theookie. Quickly place cookies upright on wax paper lined baking pan.efridgerate until set, 1 to 2 hours. Store in a tightly coveredontainer in refridgerator.

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rom: [email protected] (Moira Carlson)

ESAME CRACKERS

==============

ngredients:-----------tblsp toasted sesame seedscups all-purpose flour/2 tsp salt/4 cup vegetable oil1/2 cup water

whole egg, lightly beaten with 2 tblsp milk for brushing




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om: [email protected] (Micaela Pantke)

ate: Thu, 5 Aug 93 09:50:20 +0200

Contents

Sarah Bernhardts (Erica D. Rodgers)

Sesame Crackers (Moira Carlson)

Shortbread Spritzer Cookies (Anne Hill Wiebe)

Soft Chocolate Chip Cookies (Sandy Stempien)

Soft Chocolate Chip Cookies ([email protected])

Soft Chocolate Chip Cookies (wold ann)

Spritz Cookies ([email protected])

The Judge's Hazelnut Brownies With Raspberry Sauce (Mary Jane Kelly)

The Ultimate Chocolate Chip Cookie (Gail LaBossiere)

Turtles (Beth Starkey)

Vanillekipferl (A Sort of Vanilla Cookies) (Micaela "Stayka" Pantke)

Vegan Chocolate Cookies ([email protected])

White Chocolate & Macadamia Nut Cookies (Margot Peter)

Winkler Sugar Cookies (Laura Faussone)

rom: [email protected] (Erica D. Rodgers)

ource: 365 Great Chocolate Desserts, by Natalie Haughton

ARAH BERNHARDTS===============

o make these sensational cookies easily, buy bakery coconut macaroonso use for the base, or use the recipe above for Chocolate Coconutacaroons to make your own.

ngredients:-----------/4 cup heavy cream4 oz semi-sweet or bitter-sweet chocolate, cut uptblsp unsalted butter4 coconut macaroons 1 1/2 to 2 inches in diameter (or 1 recipe




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/2 tsp baking soda1/2 cups firmly packed brown sugarcup peanut butter/4 cup margarine or butter, softened/3 cup water

eggtsp vanilla extract

nstructions:------------ombine oats, flour, and baking soda; set aside. In large bowll, beatrown sugar, peanut butter, and margarine until creamy. Blend in watergg and vanilla. Add dry ingredients; mix well. Chill dough about 1our.

reheat oven to 350 degrees F. Shape dough into 1 inch balls. Place onngreased cookie sheet; flatten with tines of fork dipped in sugar toorm crisscross pattern.

ake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes onookie sheet. Remove to wire rack to cool completely. Store tightlyovered. Makes about 7 dozen cookies.

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rom: [email protected] (Lance Samura)

AISIN CHEWS

===========

ngredients:-----------cup sifted flourtsp baking powdertsp salt-1/2 cup seedless raisinscup walnut

eggs

cup sugartsp vanillaonfectioners' sugar

nstructions:------------ift flour, baking powder and salt together. Rinse raisins; drain.hop raisins and walnuts coarsely with sharp knife. Beat eggsigorously until very foamy; gradually beat in sugar until mixtureegins to get thick and a pale yellow color. Stir raisins, walnuts and




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cup margarine, softened (2 sticks)cup light brown sugarcup granulated sugarlarge eggs, well beatencup peanut buttercups all-purpose flourtsp baking soda

/4 tsp salt

nstructions:------------reheat oven to 375-degrees.

eat margarine until creamy. Add the 2 sugars, and beat until blended.dd the eggs, and beat until smooth and light; then add the peanututter, and mix well.

ombine the flour, baking soda and salt. Add to the peanut butterixture, and beat well.

oll dough into small balls, and place on ungreased cookie sheets.ress each cookie with the back of a fork (in a criss-cross design)ipped in flour, if it sticks to dough

ake 8 to 10 minutes, or until edges are SLIGHTLY brown.

emove from sheet to firm up a bit, before storing.

ote:----hese cookies freeze wonderfully...and are GOOD right out of thereezer. *:]

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ource: FAVORITE BRAND NAME COOKIE COLLECTION, published by CrescentBooks.

EANUTTY CRISSCROSSES-------------------

ngredients:-----------cups oats (quick or old fashioned, uncooked)1/2 cups all purpose flour




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rom: "Judy Robinson"

EANUT BUTTER MAGIC COOKIES==========================


ookie Dough:------------1/2 C flour/2 C cocoa/2 t soda/2 C sugar/2 C brown sugar/2 C margarine, softened/4 C peanut butter

t vanillaegg

illing:-------/4 C peanut butter/4 C powdered sugar

nstructions:------------ Combine filling ingredients and blend well. Form into 30 (1-inch)alls. Set aside.

Beat sugars, margarine, and peanut butter until light and fluffy.dd rest of ingredients.

With floured hands, take about 1 T dough and wrap around p.butterall, covering completely. Place 2" apart on ungreased cookie sheet.latten with bottom of glass dipped in sugar.

Bake at 375 for 7-9 min or until set and slightly cracked. Cool on

ire racks. About 30 cookies.

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rom: [email protected] (Linda/BDT Burbank, CA (aka BZ Baker@Lib))

EANUT BUTTER-BUTTER COOKIES===========================Makes about 38 large cookies)




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block butter or margarine/2 cup peanut butter/2 cup white sugar/2 cup brown sugar

egg/2 tsp vanilla-1/4 cups flour, sifted/2 tsp baking powder

/4 tsp baking soda/4 tsp salt

nstructions:------------ix shortening, peanut butter, sugars, egg, and vanilla thoroughly.ift dry ingredients and add to creamed mixture and mix well. Chillough for one hour. Roll into balls the size of walnuts. Place 3nches apart on lightly greased baking sheet. Flatten with fork dippedn flour, crisscross. Bake at 375 degrees for 10-12 minutes.

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rom: snugglebug

EANUT BUTTER COOKIES====================Makes 3 dozen)

ngredients:

-----------/2 cup granulated sugar/2 cup packed brown sugar/2 cup peanut butter/4 cup shortening/4 cup margarine, softened

egg1/4 cup flour/4 tsp baking soda/2 tsp baking powder

/4 tsp salt

nstructions:------------ix first 6 ingredients together. Stir in remaining ingredients. Covernd chill in frig for 2 to 3 hours. Heat oven 375. Make dough intoalls, place on ungreased cookie sheet. Flatten with fork to make crissross pattern. Bake until light brown 8 to 10 mins.

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ombine all ingredients and mix well. Drop by teaspoon on ungreasedookie sheet. Press criss-cross on cookies with fork or decorate withookie press. Bake at 350 for 10-12 min. (until golden)

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rom: [email protected] (Janet "Mostly Harmless" Morrissey)

EANUT BUTTER COOKIES (2)========================makes about 3 dozen)

ngredients:-----------/2 cup shortening (I use half butter)/2 cup peanut butter/2 cup sugar/2 cup brown sugar

extra-large egg1/4 cups sifted flour/4 tsp baking soda/2 tsp baking powder/4 tsp salt

nstructions:------------ream shortening and peanut butter until blended; gradually add sugars;eat until fluffy.

dd egg and beat thoroughly.

ift remaining ingredients together; divide in half and add to creamedixture, one at a time, mixing till well blended after each addition.hape dough into 1 1/4-inch balls and place 3 inches apart on lightlyreased cookie sheets.

latten with fork making criss-cross pattern, or use cookie stamps.ake at 375F for about 10 minutes.

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rom: [email protected] (Lance Samura)

EANUT BUTTER COOKIES====================





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tsp baking powdercup peanut buttercup sugar/4 cup margarine or butter, softened/4 cup light or dark corn syrup

eggtblsp watertsp vanilla extract

illing:-------cup peanut butter/3 cup light corn syrup

nstructions:------------or cookies, preheat oven to 350 degrees F. In medium bowl, combineats, flour, and baking powder; set aside. In large bowl, beat 1 cup

eanut butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup,gg, water, and vanilla; mix until smooth. Stir in dry ingredients.hape dough into 1 inch balls. Place on ungreased cookie sheets. Usingottom of glass dipped in sugar, press into 2 1/2 inch circles. Bakeor 9 to 11 minutes or until light golden brown. Cool 1 minute onookie sheet; remove to wire rack. Cool completely.

or filling, combine peanut butter and corn syrup; mix until smooth.pread rounded teaspoonfuls onto flat side of half the cookies; top withemaining cookies. Sprinkle with powdered sugar and drizzle with meltedhocolate if desired. Store loosely covered. Makes about 2 1/2 dozenookies.

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EANUT BUTTER COOKIES (1)========================

ngredients:-----------pkg. yellow cake mix/2 cup oilcup peanut butterTbsp water

eggs





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APER THIN ALMOND SAFFRON COOKIES================================makes 90-100)

ngredients:-----------/4 C blanched almonds

/2 t saffron1/2 C unbleached flour/3 C unrefined corn oil, chilled at least an hour in the freezer/2 C Sucanateplacer for one egg, well beatent lemon juiceT arrowroot

/2 t baking powderucanat to dust

rind almonds to medium fine and set aside. Toast saffron in stainlessteel cooking spoon over low flame about half a minute, then pulverizeith the back of another spoon. Add saffron powder to oil and Sucanatnd mix until creamy. While still mixing, slowly add egg replacer.ift together dry ingredients, then mix into oil mixture and almonds andix until you get a ball. Cover with plastic wrap and refrigerate ateast an hour. Pre heat oven to 350. Roll out half of dough very thin


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Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutesn cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies.

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rom: [email protected] (Kate Connally)

RIGINAL TOLL HOUSE COOKIES==========================

ngredients:-----------1/4 c. unsifted flour/4 c. firmly packed brown sugart. baking sodat. vanillat. salt

eggsc. Crisco12-oz. pkg. Nestle Semi-Sweet

/4 c. sugareal Chocolate Morselsc. chopped nuts (optional)

nstructions:------------reheat oven to 375 F. In small bowl, combine flour, baking soda, and

alt. In large bowl, combine butter, sugar, brown sugar, and vanilla.eat til creamy. Beat in eggs. Gradually add flour mixture. Mix welltir in choc. chips (and nuts, if you must). Drop by roundedablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Makes00 2" cookies.

ints:-----always make larger cookies because I don't like them crispy, I like

hem chewy, and it's easier not to overbake them if they are larger.

ine are 3-4" in diameter so I don't get 100 cookies. Anotherariation, if I'm in a hurry or just lazy, is to just press the doughut in a jelly roll type pan and bake about 20-25 minutes. Then cutnto bars.

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rom: [email protected] (Bill Maddex)

ource: a Williams-Sonoma catalog




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ombine and add to the above:----------------------------tsp baking soda1/2 cup flour

tir in:-------cup chocoalate chips (Nestles ARE the very best)

cups oatmeal

rop by heaping teaspoonfuls onto ungreased pan. Bake at 375 for 10-11inutes. Move cookies to rack to cool. Makes about 36 large cookies.

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ource: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent

Books.

ATMEAL SCOTCH CHIPPERS----------------------

1/2 cups BUTTER FLAVOR CRISCO, or other vegetable shortening1/2 cups firmly packed brown sugarcup granulated sugar

eggs1/2 cups extra crunchy peanut butter

1/2 cups old fashioned oats (NOT instant or quick), uncookedtsp baking sodacup semi-sweet chocolate chipscup butterscotch flavored chipscup chopped walnuts

nstructions:------------You can leave out the chips if you like)

Preheat oven to 350 degrees F. Combine Crisco, brown sugar, andranulated sugar in large bowl. Beat at medium speed of electric mixerntil well blended. Beat in eggs. Add peanut butter. Beat untillended.

Combine oats and baking soda. Stir into creamed mixture with spoontir in chips and nuts until well blended.

Drop by rounded teaspoonfuls 2 inches apart on ungreased cookieheet.




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rom: [email protected] (Michael Panayiotakis)

ARNING: This recipe was taken from the credits of the movie "hothots". Use it at your own risk, and let me know how it turns out.

OBBY BUNS=========

ngredients:-----------cups sifted flourtsp cinnamon1/2 cup sugareggscup butter

nstructions:

------------ream butter 'till soft and add to sugar and eggs. (I assume they meandd eggs and sugar to butter ??) Mix quickly with the flour. Dropixture from teaspoon in small, jagged heaps onto cookie sheet. (Itidn't say, but I'd grease it to make sure. Or line it w/ parchmentaper or aluminium foil) Bake at 375 to 400 degrees. (Until done, Iake it. Also, I assume you add the cinnamon to the butter after sugarnd eggs %< )

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rom: [email protected] (Edward A. Russell)

ATMEAL CHOCOLATE CHIP=====================


eat till fluffy:

----------------1/4 cups (= 2 1/2 sticks) margerine/4 cups packed brown sugar/2 cup sugar

dd to the above:----------------

eggtsp Vanilla




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cups + 4 tablespoons flourteaspoon baking sodateaspoon salt1/2 cups M&M plain candies

nstructions:------------lend Crisco and sugars. Beat in vanilla, water, and eggs. Sift

emaining dry ingredients together and add to the sugar and egg mixture.ix well. Stir in M&Ms. Drop from teaspoon onto ungreased cookieheet. Bake at 375 degrees F for 10-12 minutes or until golden brown.or additional color, press extra M&Ms into cookies before baking.akes 6 dozen 2 1/2 inch cookies.

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rom: [email protected] (lauren h halverson)

ource: Bon Appetit, December, 1988

OTHER'S SPRITZ COOKIES======================Makes about 10 dozen)

ngredients:-----------Cups (4 sticks) Butter, room temp.Cup sugar

eggtsp. vanilla extract1/2 Cups all purpose flour/2 Cup cornstarch

nstructions:------------reheat oven to 350.

ream butter and sugar until light and fluffy. Mix in egg and vanilla.

dd flour and cornstarch and mix just until blended.

ransfer dough to cookie press. Press onto ungreased baking sheets,orming 2'' rounds, or S shapes (or any other shape you like).

ake until light brown and firm to touch, about 10 minutes. Transfer toacks and cool. (store in airtight container -- lasts about a week ---ut I never have any left that long).

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nstructions:------------rease cookie sheet. Combine cake mix, whipped topping, and egg inarge bowl. Stir til well mixed. Drop by teaspoon onto plate of 10Xugar and roll to coat. Place 1 1/2 in. apart on cookie sheet. Baket 350 for 10 to 15 minutes, until light golden brown. Remove fromookie sheet immediately.

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rom: [email protected] (Pat Dennis)

APLE PEANUT COOKIES===================

ngredients:-----------3/4 cups flour

/3 cup maple syrup/2 cup brown sugaregg

/3 cup shortening/2 tsp baking soda/3 cup peanut butter/2 tsp salt/4 tsp baking powder

nstructions:

------------ombine everything until smooth and chill for 1 hour. Roll into balls,lace on ungreased cookie sheets, and flatten with a fork. Bake for-10 minutes at 375.

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rom: [email protected] (Sheila Wallace)

&M COOKIES

==========

ngredients:-----------cup Crisco (vegetable shortening)cup brown sugar

/2 cup granulated sugarteaspoon vanilla extract

/2 teaspoon watereggs




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ailey's version is *very* popular)

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rom: [email protected] (Stan England)

ource: June 1993 Chile Pepper

EMON FIRE CRISPS================Yield: 6 dozen)

ngredients:-----------sticks butter or margarine, room temperature/2 cup sugartblsp lemon juicetblsp grated lemon peel

egg1/4 cups flourtsp cayenne powder/4 tsp salt/4 tsp baking powder

nstructions:------------reheat oven to 400 degrees.

ream the butter and sugar until light and fluffy. Add the lemon juiceemon peel, and egg and beat well. Sift the dry ingredients together.eat into the butter mixture. Place the mixture into a cookie press,nd force the dough onto an ungreased cookie sheet. Bake for 8 minutesr until cookies are lightly browned.

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EMON WHIPPERSNAPERS===================

ngredients:-----------pkg. lemon cake mix

eggcups (4 1/2 oz. carton) frozen whipped topping/2 cup sifted 10X sugar




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================================

tart with your favorite brownie batter. You want enough to fill *two*x9x2 baking pans. In addition you need:

ngredients Brand of Choice------------------- -----------------/2 jar Hot Fudge Mrs. Richardson's

cup Peanut Butter, smooth [optional] Real6 oz Chocolate Morsels Nestle'sbar Dark Chocolate [optional] White Cloud's Dark

Choc. with Mint Crystalcups Flavored Liquor [optional] Bailey's, Chambord,

or Rumpleminze

nstructions:------------elt 12oz of Chocolate Morsels, Hot Fudge, Peanut Butter and 1 cup of

he Liqour in a small saucepan. When mixture is liquid, mix into batterfor the truly decadent, replace all fluids (milk/water) in batter withiquor).

our batter into ONE 13x9x2 pan.

elt remaining Chocolate & Liquor in saucepan. Using a spoon, drizzlehe chocolate over the batter (needs to be very liquid to work well).our the rest over ice cream to keep you from eating the browniesmmediately.

ake in 350 degree oven for 35-40 min.

mportant:---------very 5-10 minutes, remove the pan from the oven and *slam* it down on aounter two or three times. If you do not, the brownies will escapento the bowels of your oven!

rownies are done when a toothpick inserted *near the edge* comes outlean.

ote:----he center will still be semi-liquid.

an be eaten immediately, but best after 24 hours (it takes time for theudge to set!).

onsume a 1" cube with a half-gallon of milk. Share a lot. (the all




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------------eat oven at 350'. Mix brown sugar, cup of margarine, tsp vanilla, andhe eggs. Stir in the flour, baking soda, and 1/2 tsp salt; stir in theats. Set aside 1/3 of the Oat mixture. Press remaining Oat mixture ingreased jelly pan.

eat 2 tbsp margarine, the milk and chocolate chips over low heat,tirring constantly, until chocolate is melted. Remove from heat, stir

n (nuts), tsp vanilla and 1/2 tsp salt. Spread over oat mixture inan. Drop the reserved oat mixture onto the chocolate mixture.

ake until golden brown - 25 to 30 minutes. Makes about 70 2x1 inchars.

ery good, try them cold from the fridge.

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rom: [email protected] (Vida Halligan)

ource: _Aunt Daisy's NEW COOKERY_ (1947)

INGER WAFERS============

ngredients:-----------oz butter

oz sugarTblsp Golden Syrupcups flour/4 tsp salt/4 tsp baking sodadessertsp groung gingerlevel tsp cake powderTblsp milk

nstructions:

------------ream butter, sugar and syrup, add dry ingredients, and lastlyoda in the milk. Roll out very thin, cut in squares, bake about0 minutes, moderate oven.

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rom: [email protected] (Jack Coyote)

NSULIN SHOCK BLACK HOLE BROWNIES




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UDGE COOKIES============

ngredients:-----------pkg. brownie mix

eggstsp butter/3 - 1 cup nuts or coconut

nstructions:------------ombine butter and brownie mix. Add eggs and stir with fork. Add nuts

r coconut and stir. Drop by teaspoon onto greased cookie sheet. Baket 350 for 10 to 12 minutes.

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rom: [email protected] (Julie)

ource: An Old Betty Crocker book

UDGY OATMEAL BARS

=================

ngredients:-----------cups packed brown sugarcup margarine, softenedtsp vanilla

eggs1/2 cups flour, all-purposetsp baking soda

/2 tsp saltcups quick oats or old fashiontbsp margarinecan (14 oz) sweetened condensed milkpackage (12 oz) semisweet chocolate chipstsp vanilla/2 salt1 cup chopped nuts optional)

nstructions:




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rom: [email protected] (Vida Halligan)

ource: _Aunt Daisy's NEW COOKERY_ (1947)

IGESTIV BISCUTS===============

ngredients:

-----------oz butteroz wholemeal flouroz oatmeal (medium)1/2 oz castor sugarinch of saltmall pinch of baking soda/2 an egg

nstructions:

------------ub butter into flour and oatmeal, add sugar, salt and soda.ind with the beaten egg. Put dough on pastry board, sprinkledith oatmeal, and roll out. Sprinkle lightly with oatmeal, rollt in, then cut into shapes. Bake in fairly hot oven.

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rom: [email protected] (epusers)

ASY CHOCOLATE ECLAIR DESSERT============================


small boxes Instant French Vanilla Puddinglarge tub Cool Whip

cups milkbox graham crackerscan of Chocolate Frosting

nstructions:------------ine 9 x 13 pan with whole graham crackers (bottom only). Mix thenstant pudding using the 3 cups of milk. Fold in the Cool Whip.lternate layers of whole graham crackers with the pudding mixturecrackers, pudding, crackers, pudding, and final layer is crackers).ce the top layer of graham crackers with the chocolate frosting. Thisay be done by icing the crackers individually before laying on pudding,hen filling in the spaces with the remaining icing. Let set overnight




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reased baking sheet and bake in a preheated 350 degree oven for about5 minutes. Cool. Makes about 24 cookies.

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rom: [email protected] (Rochelle Newman)

IAMONDS (LEBANESE COOKIE SIMILAR TO BAKLAVA)

============================================

ngredients:-----------lb filo dough (keep dough wrapped in damp towel once you cut it)lbs butter (lightly salted)1/2 c. walnuts, ground finebottle orange flower water (should be available at specialty shops,

or at a grocery store with a very good ethnic section)1/2 c. sugar (or more to taste)

3/4 c. wateruice of 2 lemons

nstructions:------------ix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orangelower water.

ake syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2r. Add lemon juice, and 1 1/2 Tblsp. orangeflower water.

elt butter. Line 13x9 pan with butter. Separate dough in half; cut toit pan. Keep left-over pieces of dough to fill in spaces.

eparate sheets of dough and put 2 sheets together. Add 2 sheets at aime to pan and then butter well. Add 2 more sheets and butter again.ou can fill in layers with pieces. Continue until half the dough issed.

dd layer of nuts, and then repeat procedure as you did for the bottom

alf. Butter top layer and cut into diamonds with sharp knife.

our remaining butter over top. Bake at 350 degrees for 1 hour or untilolden brown.

et cool slightly, and add some of the syrup. Then cool completely.se remainder of syrup to "freshen them up" when you serve or eat them.

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rom: [email protected] (Tom Purcia (CXNIXPT1))

EATH BY CHOCOLATE BROWNIES==========================

ngredients:-----------pkg family size brownie mix/2 - 3/4 cup Kahlua

12oz containers Whipped toppingpkgs Jello Mousse

Skor or Heath bars


ake brownies according to the directions on box. When done prick theop of the brownies all over and pour Kahlua over brownies and let sitovered over night. Make Mousse according to package. Break uprownies with a fork and put 1/3 into the bottom of a trifle bowl. Topith a third of the mousse and 2 candy bars and a layer of Whippedopping. Continue untill the bowl is full. Refrigerate for 2 hourshen serve.

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rom: Ruth

ELICIOUS COOKIES================Bolachas deliciosas)

ngredients:-----------5 cups flour25 cups sugar

25 cups buttertsp cinnamoncup ground almondsfew tblsp milk

nstructions:------------n a bowl mix all indgredients together, add milk until dough is ofonsistency to roll with a rolling pin. On a floured board, roll doughbout 1/4 inch thick, cut with a cookie cutter. Place cookies on a




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issolved. Add butter and mix into egg mixture thoroughly. Add sourream, water, vanilla extract, and beat. Add flour mixture and cocoand beat slowly just until flour is absorbed. Do not overbeat.

old in chocolate chips and pour into buttered Bundt pan. Bake at 350egrees F for 1 hour.

hen cool, sift powdered sufar on top.

ariation: Replace 1/4 c. of the water with Grand Marnier.

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rom: [email protected] (Buffy Hyler)

EATH BY CHOCOLATE II====================

ngredients:-----------box chocolate cake mixbox instant chocolate pudding (4 serving size (1/2 cup per serving)/4 cup oil/4 cup water (I sometimes substitute Grand Marnier here)/2 cup sour cream

eggs2 oz chocolate, semi sweet chips

nstructions:------------ix ingredients, in order. Pour into greased Bundt pan. Cook at 350or 55 minutes. Cool 15 minutes and remove from pan. Believe me,rosting is not necessary with this cake. It's from Dom DeLuise'sookbook and is called Death by Chocolate II. (Death by Chocolate I isompletely from scratch)

dditional Notes (mine, not Dom D's):------------------------------------

This stuff is *very* thick. I skipped the mixers and just used apoon to mix for about 3-4 minutes until there was no more visible dryngredients.

You might want to up the 1/4 cup oil to 1/2 cup oil. I did this andad a significantly moister but still dense cake.

This cake will most likely vary by the type of chocolate cake mixought. My best results to date were by using the chocolate "pudding inhe box" cake mix combined with 1/2 cup oil.




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pkg chocolate pudding (DO NOT USE INSTANT PUDDING) (use the large sizthe package that requires 3 cups of milk)12-oz. container of Cool WhipHeath Bars, chopped (or one bag of already chopped Heath Bar piec

hopped Walnuts


repare brownie mix using the receipt for "cake-like" brownies. Whiletill warm and in the baking pan, poke brownies with a fork. Pour all ohe Kahlua over the baked brownies.

repare chocolate pudding according to instructions and refrigeratentil slightly set. Use half of the pan of brownies and line the bottomf the bowl. (do not crumble them, but try to get pieces as large asossible). Press lightly up the sides of the bowl.

over with half of the prepared chocolate pudding; then half of the

ontainer of Cool Whip. Sprinkle with 1 chopped Heath Bar (or half ofhe package). Repeat layers with remaining ingredients. Top with thehopped walnuts. Refrigerate.

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rom: [email protected] (Buffy Hyler)

EATH BY CHOCOLATE I===================

ngredients:-----------c. flourtbsp. double-acting baking powder/2 tsp. baking sodac. sugar

large eggsstick unsalted butter at room temperature, quarteredc. sour cream

/2 c. watertsp. vanilla extract/2 c. plus 2 tbsp. cocoa

12-oz package semisweet chocolate chipsowdered sugar

nstructions:------------ift flour, baking powder, and baking soda twice. Place in a smallowl. Beat the sugar and eggs in a large mixing bowl until sugar is




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o marble. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Cutnto squares or bars. Makes 16 to 20.

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rom: [email protected] (Tanya Pinto)

REAM CHEESE BROWNIES

====================

ngredients:-----------pkg. brownie mix (family size)/4 c. butter - 4 T (at room temp.)

8-oz. pkg. cream cheese (at room temp.)/2 c. sugar

eggsT flour

tsp. vanilla/2 c. nuts chopped

nstructions:------------repare brownie mix according to package directions adding 1/2 c. nutsn a small bowl beat creeam cheese and butter together until blended.eat in sugar. Add eggs, flour, vanilla and beat. reserve.

pread half of pprepared brownie mix in 13 by 9 inch pan. Evenly spread

eserved cream cheese mixture oveer it, tilting pan and letting it runo all sides works wwell. Dot with remaining brownie mixture. At oneorner off pan insert knife (only through cream cheese mixture) and makezig zag marks across surface; rotate pan 1/4 turn and reepeat zig

agging. Bake in a preheated 350 degree oven until cake testeernserted in center comes out clean-about 25 minutes. Cool completely onwire rack. Chill before cutting in squares and removing. Storeovered in refrigerator.

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rom: [email protected] (Janis Wallace)

EATH BY CHOCOLATE=================


brownie mix/2 c Kahlua




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If oats do not mix into the dough and cookies have a lot of visibleat flakes, then you may be using too much oats. The cookies should behewy.

Store them in an air-tight container with a slice of bread to keephem from getting hard.

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rom: [email protected] (Sophia W Wang)

ource: Baker's _Book of Chocolate Riches_

REAM CHEESE BROWNIES====================


pkg (4 oz.) Baker's German's sweet chocolatetbsp butter or margarinepkg (3 oz.) cream cheese, at room temperature/4 cup sugar

eggstbsp flour/2 tsp vanilla/4 cup sugar/2 tsp baking powder/4 tsp salt

/2 cup flour/2 cup coarsely chopped nutstsp vanilla

nstructions:------------elt chocolate with 3 tablespoons of the butter over very low heat,tirring constantly until smooth. Cool. Cream reamining 2 tablespoonsutter with the cream cheese until smooth. Gradually add 1/4 cup sugarreaming until light and fluffy. Blend in 1 of the eggs, 1 tablespoon

f flour and 1/2 teaspoon vanilla.

eat remaining 2 eggs until light and fluffy. Gradually beat in 3/4 cupugar and continue beating until thickened. Stir in baking powder,alt, and 1/2 cup flour. Blend in chocolate. Stir in nuts and 1easpoon vanilla.

pread half of the chocolate batter in a greased 8- or 9-inch squarean. Spread cheese mixture over the top. Drop remaining chocolateatter by tablespoonfuls over top. Swirl through batters with a spatula




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) 2 cups sugar) 2 cups, packed, dark brown sugar) 4 eggs) 4 cups flour) 2 tsp salt) 2 tsp baking soda) 1 tsp double-acting baking powder) 6 cups rolled oats (e.g. Quaker Old Fashioned)

) 2 12 oz packages chocolate chips) 2 tsp vanilla extract

irections:---------- Preheat oven to 350 degrees F.

Mix A-D together in the bigger bowl.

Mix E-H together in other bowl.

Add E-H to A-D in larger bowl. Blend well.

Add oats. Mix well.

Add chocolate chips and vanilla. Mix well. Dough should be stiffut a little sticky. Refrigerate if necessary.

Form dough into golf-ball sized balls and place on cookie sheet,paced a little over an inch apart.

Bake at 350 degrees F for 12-15 minutes. Cookies should be justrown on top, with golden brown bottoms and around 1/2-inch thick.hocolate chips on bottom should NOT burn!

ips:---- Use an oven thermometer.

DO NOT OVERBAKE!!!

If you are using an electric oven, the bottoms of the cookies willikely burn unless you use some oven tiles on the bottom rack, or usene of the magic double-layered cookies sheets.

Use REAL ingredients. Don't skimp! You're worth it!

If cookies collapse on cooling and look greasy, then add another cupf oats to the dough.




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inutes, and sometimes the cookies came out with a better texturemoister and softer), but sometimes they never set up at all and we atehem with a spoon. This way they are a little dry after storing aouple of days, so I just make sure they get eaten sooner.

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rom: [email protected] (Steve Short)

ource: the Quaker Oats Can

HOCO-PEANUT BUTTER COOKIES==========================Makes about 6 dozen)

ngredients:-----------1/2 C firmly packed brown sugar

C creamy or chunky peanut butter/4 C margarine/3 C water/4 C better'n eggs or 1 eggt vanillaC quaker oats1/2 C flour/2 t baking soda1/2 C semi-sweet chocolate piecest vegetable shortening

/3 C chopped peanuts

nstructions:------------ven at 350 degrees.

eat brown sugar, peanut butter and margarine until fluffy. Blend inater, egg substitute and vanilla. Add combined oats, flour and bakingoda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls.lace on ungreased cookie sheet. Using bottom of a glass dipped into

ugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or untildges are golden brown. Remove to wire rack to cool.

elt chocolate pieces as package directs, stir in vegetable shorteningixing until smooth. Top each cookie with 1/2 t. of melted chocolate.prinkle with chopped peanuts.

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nstructions:------------ Preheat oven to 325 degrees F. In a medium bowl, mix togetheroconut, sugar, corn syrup, flour and cocoa powder until well blended.tir in vanilla, unbeaten egg whites, and salt until well mixed.

Using a small 1 1/2 inch diameter ice cream scoop or a generouse

ablespoonful, place 15 small mounds of coconut mixture 1 1/2 inchespart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes,ntil just set. Let cool on pan. When cool, carefully seperate cookiesrom foil.

ote:----hese are delicious, chewy, and easy to prepare. Eat them "as is", orse them to make Sarah Bernhardts (recipe follows).

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rom: [email protected] (Carl Ijames)

HOCOLATE OATMEAL COOKIES========================

ngredients:-----------/2 cup milk

cups sugar/4 cup cocoastick butter

nstructions:------------eat over medium heat while stirring until boiling. Let boil for 5inutes, then remove from heat.

tir in:

-------cups oatmealtsp vanilla extract/4 cup peanut butter (optional)

rop by heaping teaspoonfuls onto wax paper and let cool (or startating - they are good hot too). You have about 3 to 4 minutes afteremoving from heat to get the oatmeal stirred in and the cookies droppedut. After that, enjoy licking the pan and your fingers. Ixperimented with less milk (1/3 to 1/4 cup) and boiling for 1 to 3




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/2 tsp baking soda/2 tsp salt/2 cup nutsoz chocolate chips

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rom: [email protected] (Tanya Heikkinen)

ource: Fanny Farmer's cookbook

HOCOLATE CHIP COOKIES=====================

ngredients:-----------/2 cup margarine/2 cup brown sugar

/2 cup granulated sugareggtsp vanilla1/8 cup flour/2 tsp baking sodacup chocolate chips

nstructions:------------ell, you know how to mix them :') Bake at 375 degrees for 8-10 minutes

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ource: 365 Great Chocolate Desserts, by Natalie Haughton

HOCOLATE COCONUT MACAROONS==========================

ngredients:-----------cups flaked or shredded coconut/3 cup sugartblsp light corn syruptblsp flourtblsp unsweetened cocoa powderteasp vanilla extract

egg whitesash of salt




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ookies:-------reheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cuphocolate chips; stir until smooth. Set aside. In large bowl, combinegg whites, almond paste, confectioner's sugar, and flour; beat until

mooth. Blend in melted chocolate. Spoon macaroon mixture into pastryag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil linedookie sheets. Bake for 25 minutes. Cool completely on wire racks.

opping:-------ombine over hot (NOT boiling) water, 3/4 cup chips and vegetablehortening; stir until morsels are melted and mixture is smooth.rizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle withemaining 1/4 cup chocolate chips and chopped almonds.

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rom: [email protected] (Doreen Randal)

HOCOLATE CHEW=============


elt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)0 minutes. Ice with chocolate icing while warm and cut into fingers.

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rom: [email protected] (Sandra Loosemore)

HOCOLATE CHIP COOKIE

====================

ngredients:-----------/3 cup shortening/2 cup sugar/2 cup brown sugar

eggtsp vanilla3/4 cup flour




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-----------c karo syrupc sugar

nstructions:-----------ix in pan and bring to a slow boil - you can't let it boil! Make surehe sugar is completely dissolved...by slow boil, I mean let the sugar

nd syrup then let it come to where there are just little bubblesorming around the edge of the pan

hen add:--------c crunchy peanut butterc chocolate chips

tir together and pour over 6c Cheerios - you may use rice krispies...pread in pan.... Note: these are very rich and addictive :}

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Cookies and Barrrr

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