Untitled Document

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 vanilla wafers
1/4 cup peanut butter
10 wooden sticks
3/4 cup chocolate chips
1 square shaved wax (or use 5 oz. chocolate candy c

To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter.
Top with plain vanilla wafer, placing flat sides together.

Melt chocolate chips and wax over low heat. Dip cookies either way over low heat. Dip cookies either 1/2 way up or cover entire cookie pop with chocolate. Allow excess to drip off. Cool on wax paper.

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RAIN DROP COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white cake mix
1 package (4 serving size) Jello berry blue flavor
1 cup boiling water
1 tub (8 oz.) thawed Cool Whip
Decorating gel or colored sugar

Heat oven to 350 degrees.

Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.

Kindergarten

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RICE COOKIE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Crisco shortening
1/2 cup light oil
2 teaspoons vanilla
3/4 cup sugar
1 medium carrot -- grated
1/2 cup Rice Krispies
1/2 cup puffed rice
2 cups rice flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet.
Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.

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RICE CRISP COOKIES (No Bake)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dates
1/2 cup butter or margarine
1 cup sugar
2 eggs

Stir and boil all of these 6 minutes.

Add:

Õ3 c. Rice Krispies Õ When mixed drop by tablespoon into nuts or powdered sugar and roll into balls.

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RICE KRISPY COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening or margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oats
2 cups Rice Krispies cereal

Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients.
Drop onto cookie sheet and bake at 350 degrees for 12 minutes.

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Rolled Buttery Lemon Cookies (Mailanderli)

Serving Size : 50

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter -- slightly softened (1
Lemon -- stick)
2/3 cup Granulated sugar -- plus more
flour -- for garnishing
1 large Egg
water
Finely grated peel (yellow
For glazing cookies. -- part only) of 1 larg

Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.

Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.

Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.

Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished.

Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage.

Makes 50 to 60 cookies.

[THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.

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ROMANCE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
2 tablespoons sugar
1/2 cup butter

Mix until crumbly. Form into dough and pat into shallow baking dish. Bake for 15 minutes at 350 degrees. Watch closely so it doesn't burn.
1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. coarsely chopped nuts 1 tsp. vanilla Mix together and spread over baked crust. Bake another 25 minutes at 325 degrees. Cut into squares when cool.

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Rosemary-Lemon Cookies

From Some Like it With Herbs, Huntsville Herb Society Cookbo
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup sugar
1 egg yolk -- beaten
1/2 teaspoon vanilla
2 tablespoons fresh rosemary -- minced
1 3/4 teaspoons lemon rind -- grated
Powdered sugar

Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thickness between sheets of waxed paper. Sprinkle one side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet with sugar side up. Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe doesn't say what to do with the powdered sugar.

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SHIRLEY'S GINGER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 1/3 cups shortening
2 eggs
1/2 cup light molasses
4 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves

Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry ingredients together and mix in well. Roll in balls and flatten with a glass dipped in sugar. Bake at 350 degrees 10 to 12 minutes.

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SHOE STRING POTATO COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (12 oz.) pkg. butterscotch chips
6 ounces pecans or peanuts
1 3/4 ounces can shoe string potatoes

Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.

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SIMPLE SESAME COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (1 lb.) butter -- softened
1 1/2 cups sugar
3 cups all-purpose white flour
1 cup hulled sesame seeds
2 cups shredded Baker's Angel Shred coconut
1/2 cup finely chopped almonds

In large mixer bowl cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add flour gradually and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed.
Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper.
Shape into a roll about 2 inches in diameter. Repeat with remaining dough.
Wrap and refrigerate until firm, generally overnight.

Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges. Remove to wire racks to cool. Makes 60 to 65 cookies.

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SOFT ANISE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup shortening
3 eggs
2 2/3 cups flour
3 heaping tsp. baking powder
2 teaspoons anise flavor

Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients.
Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into frosting and sprinkle with nuts or colored sugar. Makes 4 dozen.
ÕFROSTING:
1 1/2 c. powdered sugar 1 tsp. vanilla Õ Add 1 or 2 drops milk at a time until frosting is smooth.

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SOFT ITALIAN COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks margarine -- melted
1 cup sugar
1/2 cup sour cream
3 eggs
1/4 teaspoon baking soda
2 tablespoons baking powder
3 1/2 to 4 c. flour
1 teaspoon vanilla

Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.

Parent

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SOFT MOLASSES COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1/4 teaspoon salt

Õ1/2 c. softened butter 1 c. sugar Õ Õ1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses Õ ÕThe flour mixture Õ Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter. Bake in a preheated oven at 350 degrees for 15 minutes or until cookies are firm. Store in a covered jar. Makes about 3 dozen.

Dunedin, Florida

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SOFT PUDDING COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk baking mix
1/2 cup vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs -- beaten

Combine all ingredients in mixer bowl and beat until well blended.
Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks.

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SPECIAL K COOKIES (NO-BAKE)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup clear light Karo syrup
1 (12 oz.) jar chunky peanut butter
4 cups Special K cereal

Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4 cups Special K cereal. Blend. While warm drop by spoonful on waxed paper. Let cool.

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SPECIAL QUICK COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups Special K cereal

Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal.
Drop by tablespoon onto wax paper. Cool and eat.

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SPICED CHRISTMAS COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour (Gold Medal)
1 1/2 teaspoons baking powder
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon allspice
1/2 teaspoon cloves -- ground
1 1/2 teaspoons cinnamon
2 eggs
2 sticks butter or margarine
1/2 cup almonds (ground)
1/2 teaspoon almond extract
1 cup almonds (sliced thinly)

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour.

On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.) Specialty Clinics

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Spiced-Nut Bar Cookies

Serving Size : 64

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Flour
Pecans
1 1/2 cups Granulated sugar -- divided
1 1/2 teaspoons Cinnamon
1 cup Butter or margarine -- softened
1/2 teaspoon Salt
3 Eggs -- divided
Confectioners' sugarOPTIONAL
2 1/2 cups Finely chopped walnuts or
In bowl mix flour with 1/2 cu

until particles resemble small peas. Stir in 1 lightly beaten egg until dough is well blended and smooth. Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan.
Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended. Using small, wet spatula, spread nut mixture evenly over crust. Return to oven; bake 20 minutes or until golden brown.
Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove cookies; store covered in cool place or freeze.
Makes 64.

1 Bar with walnuts: 94 calories

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Strawberry Delight Cookies

Public domain recipes converted from Meal Master format
Serving Size : 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/3 cup cream cheese
1/2 cup flaked coconut
1/2 cup strawberry preserves
1 cup powdered sugar -- sifted
1 tablespoon butter -- soft
1/4 cup strawberry preserves

DOUGH: Sift together flour, sugar, baking powder and salt. Cut in butter and cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on cookie sheet. Bake at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Blend all ingredients until smooth. Yield: 2 dozen.

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SUGARLESS OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bananas -- mashed
2 cups uncooked quick-cooking oats
1/2 cup raisins
1/4 cup sugar substitute
1/3 cup margarine -- melted
1/4 cup skim milk
1 teaspoon vanilla

Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes. Let stand 1 minute.
Transfer to wire racks and cool.

Wheaton

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Sugarplum Cookies

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter
2 Eggs
1/2 cup Sugar
2 cups Flour
1/4 cup Coolaid mix -- lively colors
Sugar icing

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too.

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

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Sunny Cocoa Drop Cookies

Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup (1 stick) light corn oil
1/4 teaspoon Freshly grated orange peel
Spread
1 3/4 cups All-purpose flour
2/3 cup Granulated sugar
3 tablespoons Cocoa
2/3 cup Low-fat sour cream
1 teaspoon Baking soda
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1 Egg white
Cocoa glaze
-----COCOA GLAZE-----
1 tablespoon Light corn oil spread
1 tablespoon Cocoa
2 tablespoons Water
1/2 cup Powdered sugar
1/2 teaspoon Vanilla extract

Here's a fairly low-fat cookie recipe from the Tampa Tribune:

Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune:

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SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon soda
1 cup soft oleo
1/4 cup sugar
3/4 cup brown sugar (packed)
1 package (sm.) vanilla pudding
1 teaspoon vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts (optional)

Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.

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SWEDISH CHRISTMAS FRUIT COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts

Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.

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SWEET POTATO COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweet potato -- cooked & mashed
3/4 cup brown sugar
1/2 cup sugar
1 egg
3/4 cup margarine
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup quick cooking oatmeal
1 cup pecans
1 cup raisins

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.

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T.M.'s Gingerbread Cookies

Jo Anne Merrill
Serving Size : 30 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine -- softened
1/2 cup light brown sugar -- packed
1 large egg
1/2 cup light molasses

1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.
3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.
4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. 6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

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NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter.
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TOTO'S ITALIAN COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 cup unsweetened cocoa
4 teaspoons baking powder
2 teaspoons ground cloves
1 cup sugar
3 eggs
1 cup Crisco
1 cup walnuts
3/4 cup milk

Mix together flour, cocoa, baking powder, and cloves. Cream shortening and sugar; add eggs, milk, nuts, dry ingredients. Mix well. Dough should be dry to the touch. Shape into round balls and place on greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Frost.
ÕFROSTING:
2 sticks margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsweetened cocoa 8-10 tbsp. evaporated milk 1/2 tsp. ground cloves 1/2 tsp. cinnamon Õ Cream margarine and sugar and cocoa. Add all other ingredients; mix until smooth.

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TRAIL MIX COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar
1/2 cup margarine
1/2 cup shortening
1/2 cup oats
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
3/4 cup oat bran & 1/4 c. wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanut butter
2 cups plain M&M's
1 cup peanuts
3/4 cup raisins

Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly.
Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.

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TRAIL SIDE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 1/2 cups oatmeal
1/2 cup raisins
1/2 cup chocolate chips

Mix and bake at 350 degrees for 10 to 12 minutes.

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Triple Chocolate Chunk Cookies

Ann Miner
Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 semisweet chocolate squares -- *
6 ounces white chocolate -- chips or chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter -- at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract -- not imitation

Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate in small saucepan.
Cut remaining 6 squares chocolate into large chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.

* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.

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VANILLA BEAN COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground almonds
2 vanilla beans -- ground
1 pound butter
8 tablespoons sugar
4 cups flour

Beat butter and sugar together. Add flour and almonds. Dough will be stiff.
Form into small crescents by hand. Bake 10 to 12 minutes or until light in color at 350 degrees.

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Variations on World's Best Chocolate Chip Cookies

Serving Size : 1
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
See Worlds best... recipe

Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350ø oven for 10-12 minutes unless otherwise stated.

Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips.

Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.

Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips.

Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350ø.

Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips.

Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla.

Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough.

Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips.

Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips.

Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional).

Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces.

Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices.

Randy Shearer

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White Chocolate Chip Cookie With Macadamia Nuts

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Unsalted butter softened
1/3 cup Sugar
1/3 cup Brown sugar firm packed
1 Egg
1 teaspoon Vanilla
1 cup All purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
6 1/2 ounces White chocolate -- chopped
3/4 cup Macadamia nuts -- halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART.
BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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White Chocolate Chip Cookies with Macadamia Nu

Serving Size : 8
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Unsalted butter softened
1 cup All purpose flour
1/3 cup Sugar
1/2 teaspoon Baking soda
1/3 cup Brown sugar firm packed
1/4 teaspoon Salt
1 Egg
6 1/2 ounces White chocolate -- chopped
1 teaspoon Vanilla
3/4 cup Macadamia nuts -- halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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White Chocolate Chip Cookies with Macadamia Nuts

Public domain recipes converted from Meal Master format
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/3 cup sugar
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 1/2 ounces white chocolate -- chopped
3/4 cup macadamia nuts -- halved

Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. Add flour, baking soda and salt and mix until just combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart. Bake in preheated 375 degree oven until lightly brown around edges, about 15 min. Cool on cookie sheet for 3 min, then remove to racks and cool completely. Store in air-tight container. (can be prepared ahead. Store cookies up to 4 days at room temp. Or freeze 3 wks.)

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World's Finest Health Cookie

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Flour
1 cup Raisins
2 cups Sugar
1 cup Shortening
1 teaspoon Baking soda
1 cup Milk -- sour
2 teaspoons Baking powder
1 each Egg
3 cups Oats -- rolled
1/2 teaspoon Salt

Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven.

Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH

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World's Second Health Cookie

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Brown sugar
1 teaspoon Cinnamon
2 cups Oats -- rolled
3/4 cup Shortening
2 cups Flour
3/4 cup Raisins -- chopped
1/2 teaspoon Baking soda
2 each Eggs

Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes.

Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH

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