Cookies 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
2 Eggs
1/2 cup Whole wheat flour
1 teaspoon Vanilla
1/2 teaspoon Baking powder
2 cups Quick-cooking oats
1/2 teaspoon Salt
3/4 cup Chopped dates
1 cup Shortening
1/2 cup Chopped raisins
1 cup Packed brown sugar
1/2 cup Chopped pecans
1 cup Granulated sugar
3/4 cup Chocolate bits
-----OPTIONAL-----
Coconut, dried apricots
Butterscotch chips -- etc.
Chopped walnuts

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Preheat oven to 350ø.

In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well.

Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly.

Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350ø about 12 minutes or until golden brown. Remove to rack to cool.

Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer

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Eggless Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Sugar
1 teaspoon Baking soda
1 cup Shortening
1/4 teaspoon Salt
1 cup Milk -- sour
Flour -- to roll out

Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt.
Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven.

Source: Mrs.. Catherine Warren, Smith Grange, Mahoning County, OH

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Fat-Free Oatmeal Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Light corn syrup
1/4 cup Water
1 teaspoon Vanilla extract
2 Egg whites
1/2 cup Brown sugar
1/2 cup Granulated sugar
2 cups Rolled oats
2 cups Oat bran
1 cup All-purpose flour (I use
Whole wheat)
1/2 teaspoon Baking soda
1/2 cup Raisins (golden are great!)

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large bowl, then gradually blend in the dry ingredients. Mix in raisins.
Drop by large spoonfuls onto a cookie sheet lightly sprayed with Baker's Joy. Bake 15-17 minutes or until the edges are browned.

These are great warm, but will break your teeth when cold.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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FATTIGMAND COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs -- well beaten
Flour

Beat 5 eggs well. Add flour to make a stiff dough to roll out. Cut in diamond shapes and fry in deep lard. Sprinkle with sugar. This is my mom's recipe Tilla Melaas.

Elbow Lake

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FINLAND - CHRISTMAS COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butter
4 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup ice water
1 tablespoon almond extract

Cream 1 cup butter. Add flour and salt and mix until mixture resembles coarse crumbs. Dissolve soda in water and stir into flour mixture. Blend in almond extract. Cover dough and chill thoroughly. Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thick. Spread half of dough with 1/2 cup soft butter, fold over and chill in refrigerator 15 minutes.

Repeat rolling, spreading and folding process. Divide dough in half and roll each portion 1/8 inch thick. Cut into 2 1/2 inch squares and make 1 inch diagonal cuts toward center from each corner.

Place 1 teaspoon of prune filling in center of each square. Bring alternate corners together in center, forming pinwheels. Bake on ungreased cookie sheets in hot oven at 400 degrees for 15 minutes.

ÕþBPRUNE FILLING:þb Õ Õ1 lb. cooked prunes 1/2 c. sugar 1 tsp. lemon juice Õ Remove pits from prunes and mash to a pulp. Add sugar and lemon juice.

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Finnish Almond Cookies

Serving Size : 30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-purpose flour
1 tablespoon Sugar
3/4 cup Butter or margarine -- softened
1 Egg -- separated
1 teaspoon Almond extract
2/3 cup Sliced blanched almonds
1/4 cup Sugar

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle.
With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar.
Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 dozen

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Forget 'em Cookies

Public domain recipes converted from Meal Master format
Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg white
dash salt
3/4 cup sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup pecans -- chopped

Preheat oven to 350. Beat egg whites, at room temperature, until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from aluminum foil.

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FRUIT COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
3 eggs -- well beaten
1 box white seedless raisins
3 cups plain flour
1 teaspoon cinnamon
1 cup butter (2 sticks)
1/2 cup milk
6 slices pineapple (crystallized)
2 cups cherries (crystallized)
7 cups pecans -- chopped
1 teaspoon soda

Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and other ingredients. Drop by teaspoons on cookie sheet. Bake in 300 degree oven for 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good.

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FRUITY JELLO COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (4 sticks) margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
5 1/3 cups sifted all purpose flour
1/2 (4 serving size) pkg. red gelatin
1/2 (4 serving size) pkg. orange gelatin
1/2 (4 serving size) pkg. lemon gelatin
1/2 (4 serving size) pkg. green gelatin

Combine margarine and sugar together. Add eggs and vanilla. Add baking powder and sifted flour. Divide dough into fourths. Add 1/2 package gelatin to each fourth. Using cookie press, position cookies on ungreased cookie sheet. Sprinkle with remaining gelatin. Bake in a preheated 350 degree oven for 8 to 14 minutes or until done. Do not brown. Yield: approximately 5 dozen cookies.

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Frying Pan Cookies

Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs -- unbeaten
1 1/2 cups Dates -- chopped
1 cup Sugar*
Salt

Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies.

Roll in balls and dip in coconut.

*Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion.

Source: Dutch Oven Submitted by: Shirley Goos

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FUDGE NO-BAKE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/4 cup margarine
3 cups quick oats
1 teaspoon vanilla
1/2 cup peanut butter

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FUDGE SANDWICH COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups butter or margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 cup Hershey cocoa
1/2 teaspoon salt

Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes.

ÕþBFROSTING:þb Õ Õ3 tbsp. butter or margarine 6 tbsp. cocoa 2 c. powdered sugar 1/4 c. milk 1/2 tsp. vanilla Õ Melt butter over low heat. Stir in all ingredients. Beat until smooth.
Spread one cookie with frosting, top with another cookie. Cover and refrigerate cookies.

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GLAZED APPLE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups brown sugar -- firmly packed
1/2 cup shortening
1/4 cup milk
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 egg
2 c.pared apples -- finely chopped
1 cup walnuts -- chopped
1 cup raisins

Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside.
Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaze while still warm.

ÕþBVANILLA GLAZE:þb Õ Õ1 c. powdered sugar 1/2 tsp. vanilla 1 tbsp. butter, melted 1 1/2 tbsp. hot milk Õ Elbow Lake

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GLAZED CRISP SUGAR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour -- sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter -- piled softly
1 teaspoon vanilla
1 cup sugar
2 eggs -- well beaten until th

Sift flour, cream of tartar, baking soda and salt. Cream butter and vanilla until butter is softened. Add 1 cup sugar gradually, creaming until fluffy.
Add beaten eggs in thirds, beating after each addition. Add dry ingredients in fourths to cream mixture. Chill dough 1 hour at least. Grease cookie sheets. Shape small balls and dip one side in white sugar and put 2 inches apart on cookie sheet. Flatten each ball with a glass. Bake at 375 degrees for 10 minutes or until lightly browned.

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Golden Chocolate Treasure Cookies

Public domain recipes converted from Meal Master format
Serving Size : 18

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
1/2 teaspoon vanilla
10 ounces semisweet Treasures baking pieces -- (1-1/2 c.)
1 cup pecans -- Chopped, or walnuts

Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches.

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GRANDMA'S MOUNT TACOMA COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chocolate chips
2 tablespoons margarine
2 eggs
2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
1 cup chopped nuts
4 cups miniature marshmallows
Grated coconut

Melt the chocolate chips and margarine. Let cool. Beat the eggs until fluffy. Add the powdered sugar, vanilla and salt. Add the mixture to the chocolate. Then add nuts and marshmallows. Mix well.

Butter hands. Form mixture into balls and roll in grated coconut. Place on waxed paper and chill on a cookie sheet. These cookies also freeze well.

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Grandmother's Brown Sugar Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Brown sugar
3/4 teaspoon Baking soda
3/4 cup Shortening
3/4 teaspoon Cream tartar
4 each Eggs
1 teaspoon Vanilla
5 cups Flour

Flour to make a soft dough. Roll, cut and bake in quick oven.

Note: Quick oven is probably around 425 F.

Source: Mrs. E. J. Peterson, Ganges Grange, Richland County, OH

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GRANNY'S ORANGE NO-BAKE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pkg. vanilla wafer crumbs
1 cup powdered sugar
3/4 cup chopped nuts
1/4 cup melted margarine
6 ounces can frozen orange juice defrosted

Mix all ingredients. Form into small balls; roll in powdered sugar.
Freeze until ready to serve.

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HAMBURGER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vanilla wafers
Keebler mint fudge wafers or sm. chocolate
Red & yellow icing
Coconut tinted green with food coloring
Sesame seeds - put on with egg whites

Put vanilla wafer with a little chocolate icing - yellow or red. Put wafer, then coconut, then yellow or red icing. Put vanilla wafer on top. Then sesame seeds on top of vanilla wafer.

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Hartshorn German Christmas Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 teaspoon salt
1 1/8 cups shortening
2 egg
1 cup milk
1 tablespoon hartshorn -- *
1/2 cup boiling water
2 teaspoons vanilla
flour -- (to stiffen)
1 ounce anise seeds

1. Mix sugar, salt, shortening, eggs, and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds!
6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F). Editor's note: No baking time was given for this recipe. Recommended baking time is 10 to 15 minutes, checking them at 10 minutes.
* Hartshorn can be obtained at your pharmacy. It is ammonium crystals.

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Hazel Nut Cookies

Elizabeth Powell
Serving Size : 30 Preparation Time :12:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hazelnuts -- shelled, skins on
1/4 pound almonds -- shelled, skins on
2 eggs
1 egg whites
1 pound sugar

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned.

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HONEY SWEET POTATO COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 1/4 cups honey -- divided
2 eggs
1 1/2 cups cooked -- mashed sweet potatoe
2 1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups raisins
1 1/2 cups chopped pecans
4 teaspoons baking powder

Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes.

Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies.

ÕþBVANILLA FROSTING:þb Õ Õ2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp. milk Õ Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.

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Honey Bear Cookies

National Honey Board
Serving Size : 54

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup honey
2/3 cup molasses
2/3 cup brown sugar
1/2 cup butter -- melted
1/3 cup egg -- slightly beaten
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
salt -- to taste

Method:
Combine and blend honey, molasses, brown sugar, butter and egg. Combine and sift together flour and remaining dry ingredients; add to honey mixture. Mix well. Refrigerate until chilled. Roll out 1/8-inch thick and cut with 3- to 4-inch bear cookie cutter. Bake at 350[F oven 12 minutes until lightly browned. Brush with icing and decorate with currants or raisins, if desired.
Decorator's Icing:
Mix 8 ounce sifted confectioners' sugar with 3 to 4 tablespoons water to brushing consistency.

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INSTANT PUDDING COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup evaporated milk
1/2 cup butter
2 cups sugar
1 package (4 serving size) instant pudding, any flav
3 cups rolled oats

Boil milk, butter and sugar. Cool. Add pudding and blend until smooth.
Stir in oats. Drop by spoonfuls onto waxed paper.

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INVISIBLE OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Flour
1 1/2 C Oats -- quick-cooking
2 teaspoons Baking powder

1/2 teaspoon Salt
2 large Eggs (lightly beaten)
1 teaspoon Cinnamon -- ground
1 teaspoon Vanilla extract
1/4 teaspoon Nutmeg -- ground
1 teaspoon Almond extract
1/2 C Butter (softened
1 C Raisins -- to room temperature)
1 C Brown sugar (packed
1 C Pecans (chopped) -- firmly into measurin

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended.

In a separate bowl, stir softened butter with brown sugar until well mixed.

Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates and chopped pecans. Mix well until batter is firm.

Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving.

NOTES:

* Delicious high-fiber oatmeal drop cookies -- These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them "Invisible Oatmeal Cookies" because they are wont to disappear whenever unguarded. Enjoy.

* If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit.

* The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: measure the ingredients.

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ITALIAN COOKIES II

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 teaspoon salt
1 1/4 cups sugar
2 teaspoons lemon extract
3 teaspoons baking powder
1 cup milk
1/2 cup oil or Crisco
4 eggs

Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients, alternately with milk; mix well. Have 1 cup of flour in reserve for hands.
Roll spoonful of dough in floured hands and shape slightly. Place on greased cookie sheet. Brush with beaten whole egg. Bake at 375 degrees for 12-15 minutes.

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ITALIAN EGG COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups flour
2 tablespoons baking powder
6 large eggs
1/2 cup sugar
1/2 cup cooking oil
1 tablespoon vanilla
1 tablespoon anise flavoring

Sift dry ingredients together twice. Cream sugar, oil and eggs together and beat until light. Add flavoring, beat 1 minute. Add sifted ingredients and knead lightly until dough is smooth but soft. Place in a bowl. Keep in refrigerator for 1 hour. Roll small pieces of dough in a long strip about 1/2 inch thick. Cut into pieces about 2 inches long and twist. Place on cookie sheet. Bake 350 degrees 15 to 20 minutes.

ÕþBICING:þb Õ Õ4 c. confectioners' sugar 1/2 c. butter 6 tbsp. milk 1 tsp. vanilla 1 tsp. anise Õ Cream butter and sugar. Add milk and flavorings, beat until smooth. Brush on cookies and let dry.

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ITALIAN EGG DROP COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs (lg.)
3/4 cup oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups sifted flour
6 teaspoons baking powder

Place first four ingredients in blender. Blend for 1 minute. Sift flour and baking powder together. Pour liquid mixture into flour mixture. Stir by hand until blended. Spoon on greased cookie sheet with teaspoon. Bake at 350 degrees for 10 to 12 minutes. Cool and frost.

Parent

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ITALIAN FILLED COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1 cup sugar
Dash salt
1 teaspoon vanilla
1/2 pound butter
6 cups flour
6 teaspoons baking powder
-----FILLING:-----
1/2 cup semi sweet chocolate
Medium jar of apple butter
6 tablespoons crushed walnuts

Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill with filling and lap over. After rolled flat you could also make into a jelly roll and slice it on an angle.

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JAM FILLED COOKIES FOR XMAS

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup oleo
1/4 cup sour cream
3/4 cup sugar
3 eggs
3 teaspoons baking powder
3 cups flour
1/2 teaspoon vanilla
1/2 teaspoon salt

Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.

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JELLY ROLL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1 cup sugar
2 cups flour (measure before sifting)
1 egg, beaten
2 teaspoons vanilla
Juice of 1 lemon
Pinch salt
2/3 tablespoon grape jelly (not jam)

Cream butter and sugar together. Stir in egg, lemon juice and vanilla.
Sift in the flour. Line cookie sheet with greased waxed paper. Drop small teaspoonfuls in mounds about an inch apart on waxed paper. Dent each mound with your finger. Cut with paring knife small portion of jelly and fill in each dent. Bake 1 hour or until brown at 225 degrees. Makes 45 cookies.

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Jelly Top Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
1/2 teaspoon Cinnamon
1 cup Molasses
1/4 teaspoon Cloves
1 cup Lard
1 teaspoon Baking soda
2 each Egg yolks
2 tablespoons Water -- hot
1 tablespoon Vinegar
2 each Egg whites
1/2 teaspoon Ginger
Firm jelly -- for centers

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.

Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.

Source: Laura Lehew, Maple Grange, Hardin County, OH

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JIFFY NO-BAKE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1/2 cup milk
4 tablespoons cocoa
1/8 pound margarine

Combine ingredients in saucepan, boil one minute.

Add:
Õ1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla Õ Stir thoroughly and drop on wax paper. Shape and flatten with fork.
Let set until hardened.

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KAIROS RICE KRISPIE COOKIES

Serving Size : 4

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

Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispies. Sift flour, soda and baking powder and add to above mixture. Add salt, oatmeal and coconut. Bake 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturdy for packing.

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Large Chocolate Chip Cookie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1/2 cup oil
2 tablespoons water
2 egg -- beaten
1 cup chocolate chip

Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown.

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LORA'S FRUITCAKE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup brown sugar
1 egg
1 3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup sour milk
3/4 cup broken pecans
1 cup cherries -- cut in half (marasch
1 cup chopped dates

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Add pecans, cherries and dates. Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet.

Bake until light brown in 350 degree oven. Cookies store well and retain moisture better if slice of apple is placed in container with cookies.

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LOW FAT JELLY COOKIE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cake mix (yellow or lemon)
1/2 cup applesauce
1 1/2 egg beaters
1 teaspoon lemon rind (if yellow cake is used)

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula.

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M & M PARTY COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine
1/2 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3/4 cup nuts
1 1/2 cups M&M's

Save some M&M's for the top of cookies before you place in oven.

Mix all ingredients well. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool in pan for 5 to 8 minutes before removing form pan.

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* * *

MAMA'S CEREAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1 cup sugar
1 cup brown sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs -- beaten
2 cups flour
2 cups oatmeal
2 cups corn flakes
2 cups coconut
Nuts -- optional

Cream shortening and sugar. Add eggs and vanilla. Stir in flour, soda and baking powder. Add other dry ingredients. Will be stiff. Drop by spoonfuls on cookie sheet. Press with bottom of glass. Bake at 350 degrees for 8 to 10 minutes, but do not brown.

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* * *

Matzo Drop Cookies

National Honey Board
Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups matzo meal
1 1/2 cups matzo farfel
1 1/2 cups dried figs -- chopped
1 cup walnuts -- chopped
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup honey
3/4 cup vegetable oil
3 egg

Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oil and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

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* * *

Matzo Meal Cookies

Serving Size : 20
Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Sweet. shred. dried coconut
1 tablespoon Water
1 cup Matzo meal
1 teaspoon Vanilla
1/3 cup Firm packed lt brown sugar
1/4 cup Jam
1/3 cup Margarine or butter

1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed.

2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1 1/2" wide.

3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes.
Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer.

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* * *

MELOKARONA (Greek Honey Cookies)

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg yolk
1/4 cup plus 2 tbsp. orange juice
1/2 cup sugar
1/2 teaspoon grated orange peel
1 1/4 cups butter -- melted and cooled
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup honey
1/2 cup water

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

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

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

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* * *

MEXICO - MEXICAN WEDDING COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
2 tablespoons XXX sugar
1 cup flour
1 cup chopped pecans
1 teaspoon vanilla

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

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

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* * *

Michele's Triple C Cookies

Serving Size : 48

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

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

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

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

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* * *

Molasses Elephant Cookies

Jo Anne Merrill
Serving Size : 40 Preparation Time :1:30

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

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

Yield: about 40 large cookies.

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* * *

MOM'S BREAKFAST COOKIE

Serving Size : 4

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

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

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* * *

Mrs. Criswell's Ginger Cookies

Serving Size : 1

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

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

Note: Hot oven is 400 - 450 F.

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

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* * *

Mrs. Field's Apricot Nectar Cookies

Public domain recipes converted from Meal Master format
Serving Size : 42

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

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

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* * *

Mrs. Field's Cinnamon Sugar Butter Cookies

Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
3 tablespoons Sugar
1 tablespoon Ground cinnamon
-----COOKIES-----
2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar -- pack
1/2 cup Sugar
1 cup Salted butter -- soft
2 Large eggs
2 teaspoons Pure vanilla extract

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

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* * *

Mrs. Fields Apricot Nectar Cookies

Serving Size : 42
Fruits

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

1. Preheat oven to 300 degrees F.

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

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

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

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

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

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* * *

Mrs. Fields Cookies

Serving Size : 112

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

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

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* * *

Neiman Marcus $250 Cookie

Serving Size : 30

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

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

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* * *

NO BAKE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
2 cups granulated sugar
1/2 stick oleo
2/3 cup peanut butter
3 cups quick rolled oats
5 tablespoons cocoa

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

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* * *

NO-BAKE FUDGE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
3 cups rolled oats

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

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

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* * *

NO-BAKE FUDGE-OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick margarine
3/4 cup Eagle Brand milk
1 teaspoon vanilla
2 3/4 cups raw oatmeal
1 cup nuts and/or coconut
1/2 cup cocoa

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

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* * *

NORWEGIAN SPICE COOKIES

Serving Size : 4

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

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

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* * *

OATMEAL KRISPIE COOKIES

Serving Size : 4

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

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

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* * *

Oatmeal Cranberry Cookies

Martha Stewart Living
Serving Size : 1

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

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

Preheat oven to 350 degrees F.

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

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

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NOTES : We liked these cookies aaaLOT.
* * *

OATMEAL FUDGE COOKIES

Serving Size : 3

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

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

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

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

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

NOTES:

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

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

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

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

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

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

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* * *

OATMEAL RASPBERRY BAR COOKIES

Serving Size : 24

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

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

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* * *

OLD-FASHIONED LEMON SUGAR COOKIES

Serving Size : 4

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

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

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

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* * *

OLD-FASHIONED SUGAR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla

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

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

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* * *

ON TOP OF THE RANGE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 stick butter
4 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal

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

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* * *

Outrageous Chocolate Chip Cookies

Public domain recipes converted from Meal Master format
Serving Size : 36

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

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

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* * *

PAINT BRUSH COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

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

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

ÕþBEGG YOLK PAINT (for each color needed):þb Õ Õ1 egg yolk 1/4 tsp. water (if too thick add a few more drops) 3-4 drops food coloring Õ Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.

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* * *

PAINTBRUSH COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

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

ÕþBEGG YOLK PAINT:þb Õ Õ1 egg yolk 1/4 tsp. water Õ Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water.

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* * *

PARTY TIME COOKIES

Serving Size : 4

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

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

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

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* * *

PASSOVER (PESACH) FRUIT COOKIES

Serving Size : 4

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

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

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* * *

PASSOVER CHOCOLATE CHIP COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
1 1/2 cups ground nuts
1 cup potato starch
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips
1 1/2 teaspoons baking soda

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

Bake until light brown at 350 degrees.

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* * *

PASSOVER NUT COOKIES

Serving Size : 4

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

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

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

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* * *

PEANUT BUTTER COOKIES

Serving Size : 4

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

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

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Peanut Butter Cookies #2

Serving Size : 24

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

1. Heat oven to 375øF.

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

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

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

Makes 2 dozen cookies.

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

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Peanut Butter Cookies Ala Lois

Serving Size : 24

1. Heat oven to 375øF.

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

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

Makes 2 dozen cookies.

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

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Pineapple Cookies #2

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

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

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

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Pineapple Cookies #3

Public domain recipes converted from Meal Master format
Serving Size : 72

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

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

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POOR MAN'S 1,000 COOKIES

Serving Size : 4

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

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

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POOR MAN'S COOKIES

Serving Size : 4

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

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

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

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PUDDING OATMEAL COOKIES

Serving Size : 4

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

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

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Pumkincookies

Serving Size : 40

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

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

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

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PUMPKIN COOKIES

Serving Size : 4

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

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

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PUMPKIN DROP COOKIES

Serving Size : 4

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

Mix all ingredients in large bowl. Stir until smooth.

Õ1 c. raisins 1 c. chopped walnuts Õ Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

Tucson, Arizona

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Pumpkin Spice Cookies

Anita A. Matejka
Serving Size : 36 Preparation Time :0:15

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

Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing
bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl,
combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger,
cloves. Mix wet ingredients with dry ingredients just until moistened.
Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or
until firm to the touch.

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QUICK AND EAZY PEANUT BUTTER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick (baking mix)

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.

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QUICK BUTTER PECAN COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow cake mix
3/4 cup oil
1 egg
2 cups chopped pecans

Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.
Bake at 350 degrees or until light golden brown around edges.

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