Cookies 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cups Flour
2 cups Oatmeal -- old fashioned
1/2 cup Raisins -- chopped
1/2 cup Walnuts -- chopped
-----DISOLVE IN 1/2 C. WATER-----
1 teaspoon Soda
1 teaspoon Cinnamon
3 each Egg whites -- well beaten

Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb

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7 LAYER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).

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ADA FRENCH SPONGE COOKIES

Serving Size : 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup CAKE FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
3 EGGS -- SEPARATED
1/2 teaspoon ALMOND EXTRACT
1/4 teaspoon VANILLA EXTRACT
6 tablespoons SUGAR

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.

With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.

one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

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Air or Meringue Cookies

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa

1. Beat egg whites with cream of tartar in large mixing bowl until foamy.
2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

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Almond Cookie

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda

Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.

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Almond Spice Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups All-purpose flour
2 teaspoons Instant coffee powder
3 teaspoons Cinnamon
1/2 teaspoon Almond extract
1 teaspoon Ginger
1 cup Granulated sugar
1/2 teaspoon Salt
1 cup Dark brown sugar -- *
1 teaspoon Baking soda
3 large (extra) or jumbo eggs
1 cup Butter
10 ounces Slivered blanched almonds**

* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.

Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.

Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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Annette Funicello's Peanut Butter Chocolate Chip Cookies

Public domain recipes converted from Meal Master format
Serving Size : 30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- unsifted
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine -- corn oil softened (1
1/2 cup peanut butter -- Skippy creamy or Sup
2 egg
1 tablespoon water
1 teaspoon vanilla
6 ounces semisweet chocolate chips -- 1 cup

In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry and Honey Zisman, pg 18; St. Martin's Press, New York, 1985. ]
[I made these last night to pack for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Can't believe it's not butter for the margarine. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well... What I have are chocolate chip cookies (mini-chips), with a faint almond flavor. ]

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Applesauce-Raisin Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour -- white
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup rolled oats
1/2 cup raisins -- dark or golden

Cream the oil and sugar together. Add the egg and beat until light., Blend in the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisin into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375-degree oven for 10 minutes. Cool on a wire rack. Exchange Value: 1/2 Fruit Exchange + 1/2 Fat Exchange

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Baby Ruth Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter -- softened
3 cups Flour -- sifted
3/4 cup Peanut butter -- smooth
1 teaspoon Baking powder
1 1/2 cups Sugar
1/2 teaspoon Salt
2 Eggs -- beaten
2/3 cup Milk
1 1/4 teaspoons Vanilla
5 Baby Ruth bars, 1.9oz -- cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.

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Baker's Chocolate Chip Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
2 egg
1/2 teaspoon salt
1 cup nuts -- coarsely chopped
12 ounces semisweet chocolate chips
1 cup butter or margarine -- softened (2 sticks)
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar

Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen.

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BANANA COOKIE SANDWICH

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bananas
Mayonnaise
"Dixie" Vanilla Cookies (available at Food

Made like a sandwich with ripe banana rounds between two cookies. These are large, flat vanilla cookies, so rich creamy mayonnaise can be spread on the inner side of both. Place in plastic sandwich bag or other wrap.
Let sit at room temperature for an hour or so, until cookies are moist and soft. Good for picnics, fishing trips, etc.

Science Teacher, SCS

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BANANA - OATMEAL - CHOCOLATE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup oleo (1 1/2 sticks)
1 egg
1 cup bananas -- mashed
1 cup white sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 3/4 cups quick oats
1 package chocolate chips
1/2 cup nuts

Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.

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Banana Fudge Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/2 ounces chocolate cake mix -- Package
1/3 cup ripe banana -- Mashed
1 egg
2 tablespoons water
6 ounces semisweet chocolate bits

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.

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BASIC COOKIE RECIPE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soft shortening (part butter)
1/4 cup dark brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 egg
1 1/8 cups sifted Nunn-Better all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda

Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dark brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla and 1 egg.

Sift together and stir in 1 1/8 cups sifted Nunn-Better all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon soda. Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Yield: about 3 dozen 2 inch cookies.

For delicious flavor variations, try any of the following suggestions.

ÕþBVARIATIONS:þb Õ 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1 (6 ounce) package chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add chocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughly with cookie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cup nuts.

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Beacon Hill Cookies

Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Egg whites
1/2 cup Sugar
1/2 teaspoon Vinegar
1/2 teaspoon Vanilla
1 cup Chocolate chips
3/4 cup Chopped walnuts or pecans

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.

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BETTY CROCKER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup nuts -- finely chopped
1 teaspoon vanilla

Cream butter and sugar, add other ingredients and mix well. Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees.
While still warm, roll in powdered sugar. Roll in sugar again when cold.

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BETTY CROCKER CRUNCHY COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup brown sugar
1/2 cup Crisco
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts

Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees.

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BIG BANANA CEREAL COOKIE

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1 1/4 cups shortening
2 cups mashed ripe bananas
1 cup chopped nuts
2 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3 1/2 cups quick oatmeal
3 eggs

Cream shortening and sugar. Add eggs; cream well. Sift flour, soda, salt, nutmeg and cinnamon together. Add oatmeal to shortening mixture. Add flour mixture alternately with mashed bananas. Add chopped nuts. Drop on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. makes large batch of cookies.

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Boston Cookies

Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 Egg -- well beaten
1/4 teaspoon Baking soda
1/2 cup Chopped nuts

ds Salt 1/2 c Raisins 1/4 c Butter or margarine,softened Stir together flour, cinnamon, baking soda and salt; set aside.
In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. Makes 36.

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Burnt Sugar Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Sugar
1 cup Milk -- sour
1 cup Water -- boiling
2 cups Sugar
3 each Eggs
Salt -- a pinch
1 cup Lard
3 tablespoons Baking soda
1 tablespoon Ginger

Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough.

Note: No time or temperature given. Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.

Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH

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Butter Cream Filled Cookies

Jo Anne Merrill
Serving Size : 50 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- -- Cookies: -----
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
-- -- Filling: -----
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.

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BUTTERCRISP POTATO COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
1 cup brown sugar -- firmly packed
1 teaspoon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon soda
2 cups flour
1 cup Hungry Jack potato flakes (dry)

Preheat oven 375 degrees. In large bowl cream first four ingredients until well blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly.
Shape in 1 inch balls and place on ungreased cookie sheets. Flatten with the bottom of glass dipped in granulated sugar. Bake 6 or 7 minutes until golden brown. Store in a tightly covered container. Makes 5 dozen. For a chewier cookie, reduce cooking time.

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CANDIED FRUIT CHRISTMAS COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white sugar
2 cups shortening
3 eggs
4 rounded c. flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 pound bleached raisins -- cut up
1/4 pound candied cherries -- cut up
1/2 pound dates -- cut up
2 cups nuts -- chopped
6 slices candied pineapple (3 red -- 3 green, cut up)
1/2 cup (extra) flour to stir in fruit immediately

Cream sugar and shortening, add eggs, then beat well. Add 4 cups flour (measured, unsifted) to which the next 3 ingredients have been sifted.
Add vanilla. Stir in the bowl of cut up fruit and nuts. Form rolls in waxed paper and refrigerate overnight. Slice (1/4 inch thick) and bake at 350 degrees for 10 to 12 minutes. Don't overbake as the fruit will harden.
Grease cookie sheets.

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CAPE COD OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 cup sugar
1/2 cup melted butter
1/2 cup melted lard
1 tablespoon molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup seeded raisins or nuts -- cut fine or 1/2 c. o
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes.
If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Makes 75.

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CEREAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oil
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour (1 whole wheat & 1 c. white)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup oatmeal -- uncooked
1 cup Bran Flakes
1 cup nuts -- chopped (optional)

Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda, oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry). Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minutes. Makes about 87 cookies.

Do not overbake - cookies should be chewy in the middle.

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Cherry Date Skillet Cookies

Land O Lakes Cookie Collection
Serving Size : 60

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
--drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes -- for rolling

In a 10-inch skillet, melt the butter over medium heat.
Stir in the sugar and dates; remove from heat. Stir in the
egg. Return to the heat; continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes until the mixture
comes to a full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice cereal, 1 cup
coconut, cherries and vanilla extract until moistened. Let
stand for 10 minutes. Shape rounded teaspoonfuls of dough
into 1-inch balls. Roll each ball in the remaining coconut.

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CHESS PIE BAR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST:-----
1 box yellow cake mix
1 stick butter
2 eggs

Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.

ÕþBFILLING:þb Õ Õ\i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners sugar Õ Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes.

Fairfield, Ohio

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CHINESE ALMOND COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine or butter
3/4 cup sugar
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon baking powder
1/2 cup ground almonds
Sugar
36 whole blanched almonds

Cream margarine and sugar, add almond extract. Sift flour and baking powder together. Mix gradually into margarine mix. Stir in ground almonds. Form into balls using rounded tablespoons of dough. Roll in sugar, place on cookie sheet. Press flat, top with whole almond.
Bake 10 to 12 minutes at 375 degrees. Makes 3 dozen.

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CHOCOLATE CHIP/RICE KRISPIES COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups Rice Krispies -- crushed to 1 1/2 c.
1 cup chocolate chips

Preheat oven to 350 degrees. Grease baking sheet. Cream butter and both sugars. Beat in egg and vanilla. Stir together flour, baking powder, baking soda, and salt. Add to creamed mixture. Mix well.
Stir in Rice Krispies and chocolate chips. Drop by level tablespoons onto baking sheet 2 inches apart.

Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute before removing. Makes 4 dozen cookies.

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CHOCOLATE CHIPS COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups blended oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons soda
24 ounces chocolate chips
1 (8 oz.) Hershey's bar -- grated
3 cups nuts -- chopped

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey's bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved.) *Measure oatmeal and blend in a blender to a fine powder.

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CHOCOLATE CHIPS PUDDING COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine -- softened
1/4 cup sugar
3/4 cup brown sugar
1 package Jello chocolate or vanilla instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff).
Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

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CHOCOLATE CHOC - CHIP COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour -- unsifted
1 teaspoon baking soda
1 cup butter or oleo -- softened
1/4 cup granulated sugar
3/4 cup light brown sugar -- firmly packed
1 teaspoon vanilla
1 (4 oz.) pkg. Jello brand chocolate flavor
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts -- chopped

Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts (batter will be stiff).
Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.
Bake at 375 degrees 8 to 10 minutes. Makes about 7 dozen.

Starbuck

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CHOCOLATE COOKIE SANDWICHES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
Creme filling

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 to 12 minutes or just until soft-set (do not overbake). Cool 1 minute.
Remove from cookie sheet and cool completely on wire rack.

Prepare creme filling. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling.
(About 15 filled cookies.)

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CHOCOLATE PARTY COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup plus 2 tbsp. melted margarine
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 3/4 cups flour
6 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda

Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk.
Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookies are cooled, frost with chocolate frosting.

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* * *

CHOCOLATE SANDWICH COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Ritz crackers
Peanut butter -- creamy
Eagle Brand chocolate candy-melt (1 sq.)
1 level tsp. Crisco

Spread Ritz crackers with peanut butter and make 10 sandwiches. Put square of chocolate in custard cup (or small dish). Microwave on lowered power, after you have add the Crisco - until melted. Stir at least once, while melting.

I use a fork to turn and lift the individual sandwiches. Place on waxed paper to cool and set. Store in a cool place.

You can teach your little ones to make their own cookies. Supervise the melting of the chocolate. If you don't have a microwave - melt chocolate over boiling water (simmering).

Friendly 30 Club

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* * *

CHOCOLATE BROWN SUGAR COOKIES

Serving Size : 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Brown sugar
Flour (1.1 C --> glass
1/2 pound Butter
cup filled
1/3 C Honey
the top)
1 large Egg
1/2 teaspoon Baking soda
1/2 teaspoon Vanilla extract
1 C Chocolate chips

Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey.

Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.

Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.

NOTES:

* Chocolate chip cookies with honey and brown sugar.

* For those of you who like your cookies warm! I always make up only enough to eat, and store the batter in the fridge.

* You can substitute margarine for the butter if you want.

: Difficulty: easy, though creaming butter and sugar without a food processor is tedious.
: Time: 10 minutes preparation, 10 minutes cooking and cooling.
: Precision: measure the ingredients.

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* * *

Chocolate Chip Pecan Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- (it is best to use r
3/4 cup sugar
3/4 cup brown sugar -- packed
1 teaspoon vanilla
2 egg
12 ounces chocolate chip -- bag of real
1 1/2 cups pecans -- chopped

Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minutes
Courtesy of: Joann Pierce

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* * *

Chocolate Chip Pudding Cookies

Public domain recipes converted from Meal Master format
Serving Size : 84

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine -- softened
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 package butter pecan pudding mix -- 4 serv. sz.*
1 teaspoon vanilla
2 egg
12 ounces chocolate chip
1 cup nuts -- Chopped

* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes.

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* * *

Chocolate Chip Whole Wheat Cookies

Hershey Foods Corporation
Serving Size : 20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup shortening
1 1/2 cups light brown sugar -- packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup whole wheat flour -- unsifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking rolled oats
1 cup dried apricots -- chopped
1 cup semisweet HERSHEY'S MINI CHIPS

Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS Chocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack.

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NOTES : Whole wheat flour, oats and dried apricots adds nutrients to these tasty treats.
* * *

Chocolate Chip Yogurt Cookies

Pillsbury Healthy Baking
Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup brown sugar -- packed
1/4 cup margarine
1/4 cup shortening
1/2 cup nonfat plain yogurt
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips

Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla. Stir in flour, baking soda, salt & chips. Drop on sheet sprayed with Pam. Bake 375 for 8 -12 min. Cool 1 min on sheet & then remove to racks. Nutrition Info: 3.5 g fat, 0 mg cholesterol, 59 mg sodium. Makes 36 cookies. Posted by Vonlisa

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* * *

Chocolate Chip-Oatmeal Cookies

Serving Size : 12
Categories : Low-Cal Cookies
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Lo cal margarine
1 teaspoon Baking soda
1/2 cup Unsweetened applesauce
1 teaspoon Vanilla
1/2 cup Packed dark brown sugar
2 1/4 cups Flour
2 tablespoons Thawed frozen apple juice
4 1/2 ounces Quick oats -- concentrate
1/4 cup Boiling water
2 ounces Semisweet chocolate chips

1. Preheat oven to 350F. Spray large baking sheet with nonstick spray.

2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled).

3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture.

4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips.

5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack.

Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993

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* * *

Chocolate Chunk Chocolate Cookies

Public domain recipes converted from Meal Master format
Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces semisweet chocolate -- broken in pieces
1 package cake mix -- chocolate fudge
2 packages pudding mix -- chocolate fudge
1 1/2 cups miracle whip
1/2 cup walnuts -- chopped

Preheat oven to 350F. Combine first 4 ingredients in medium bowl. Mix in Miracle Whip. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtight containers.)

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* * *

Chocolate Cookie Mice

Pillsbury, Cookies, Brownies & Bars, 1991
Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour -- or unbleached
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
72 miniature chocolate chips
36 red or black licorice strips
--cut into 2-inch pieces

Preheat oven to 325 degrees. In a large bowl, beat the
sugar, margarine and shortening until light and fluffy. Add
the vanilla extract and egg; blend well. Lightly spoon
flour into measuring cup; level off. Stir in the flour,
cocoa and baking powder; mix well. Shape the dough into
1-inch balls. To form a mouse, pinch one end of the ball to
form the nose. For the ears, make 2 tiny balls of dough and
flatten slightly; gently press into the dough on the upper
front of each mouse body. For the eyes, press 2 miniature
chocolate chips into the dough below the ears. Place the
shaped cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 13 minutes, or until set. For the tails,
immediately place a piece of licorice into the rounded end
of each cookie. Remove from the cookie sheets.

Variation.
Chocolaty Shortbread Cookies: Prepare the dough as directed
above. Shape the dough into 1-inch balls. Place 2 inches
apart on ungreased cookie sheets. Flatten slightly with a
glass dipped in sugar. Bake for 8 to 13 minutes, or until
set. Cool for 1 minute; remove from the cookie sheets.

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* * *

Chocolate Meringue Cookies

Public domain recipes converted from Meal Master format
Serving Size : 20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg white
1/8 teaspoon cream of tartar
3/4 cup sugar
1 package chocolate chip -- 6 oz.

Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tartar, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning.

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* * *

Chocolate No Bake Cookies

Serving Size : 1
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter
1/2 cup Peanut butter
2 cups Sugar
3 cups Oatmeal or:
1/2 cup -Water
1 cup Coconut
2 tablespoons Cocoa

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan

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* * *

CHOCOLATE OATMEAL COOKIES

Serving Size : 36
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SIFT BEFORE MEASURING-----
1 cup Flour -- all purpose
-----RESIFT FLOUR WITH-----
1/2 cup Cocoa -- *see directions
1 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
-----FOLD INTO FLOUR MIXTURE-----
1 cup Quick rolled oats
-----CREAM TOGETHER-----
1/2 cup Butter -- softened or shortnin
1 cup Sugar
-----BEAT IN VIGOURSLY-----
1 each Egg -- well beaten
-----ADD FLOUR ALTERNATELY WITH-----
1/2 cup Evaporated milk

Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa.
Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in.

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* * *

Chocolate Peanut Butter Cup Cookies

Public domain recipes converted from Meal Master format
Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
3/4 cup peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 teaspoons vanilla
2 cups peanut butter cups -- chopped
3/4 cup peanuts -- chopped
1 cup milk chocolate chips

PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack.

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* * *

Chocolate-Peanut Cookies

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

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

Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butter. May use one 6-oz package butterscotch chips instead of cocoa. Yield: 2 dozen.

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* * *

Chocolatey Chocolate-Chip Cookies

Public domain recipes converted from Meal Master format
Serving Size : 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups butter or margarine
1/4 cup shortening
1 1/3 cups brown sugar
2 1/2 teaspoons vanilla
3 egg -- Slightly Beaten
4 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup cocoa

Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen.

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* * *

CHRISTMAS CASSEROLE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- well beaten
1 cup sugar
1 cup walnuts -- cut fine
1 cup snipped dates
1 cup coconut
1 teaspoon vanilla
1/4 teaspoon almond extract

Beat eggs and add sugar gradually. Stir in remaining ingredients. Pour into ungreased 2 quart casserole and bake 30 minutes at 350 degrees.

Remove from oven and while batter is still hot, stir well with wooden spoon.
Cool. Form into 36 small balls. Roll part in granulated sugar and part in confectioners' sugar. Let set to firm up. Store in airtight container.
These improve with age.

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* * *

Cinnamon Lemon Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
Cinnamon sugar **

**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about 3/4-inch in diameter.
Roll in cinnamon sugar to coat. Set cookies, 1-inch apart on lightly greased cookie sheets. Bake at 350 for 10 minutes
or till edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

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* * *

Cinnamon-Almond Butter Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups All-purpose flour
1/2 cup Sugar -- divided
3/4 cup Butter or margarine -- softened
1 Egg white -- slightly beaten
1 teaspoon Almond extract
1/8 teaspoon Ground cinnamon
1/8 teaspoon Salt
1/3 cup Almonds*

* toasted diced & buttered This is an elegant cookie with a sweet almond flavor.

In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm.

Preheat oven to 325ø.

On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch.
Place strips on greased cookie sheets and brush with slightly beaten egg whites.

In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325ø or until golden. With pancake turner, remove cookies to wire racks and allow to cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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* * *

Cinnamon-Coffee Cookies

Cooking Light, Guilt-Free Desserts
Serving Size : 40

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine -- softened
1/2 cup sugar -- plus
2 tablespoons sugar -- divided
3 tablespoons amaretto
1 egg
2 cups all-purpose flour
1 1/2 tablespoons instant coffee granules
1 teaspoon ground cinnamon -- divided
1/4 teaspoon salt

Preheat oven to 400 degrees. Cream margarine; gradually add 1/2
cup sugar, beating at medium speed until light and fluffy. Add
amaretto and egg; beat well. Combine
flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add
to creamed mixture, stirring until thoroughly blended. Combine
remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Shape dough
into 40 balls; roll in sugar mixture. Place 2 inches apart on
ungreased cookie sheets. Flatten dough with a fork in a criss-cross
pattern. Bake for 8 minutes, or until lightly browned. Remove
cookies from pans; cool completely on wire racks. Store in an
airtight container. (per cookie: 48 calories, 1.5g fat, 28%
calories from fat)

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* * *

Clinton Chocolate Chip w/Oatmeal Cookies

Enkelin
Serving Size : 1
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c unsifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 c solid vegetable shortening -- (Crisco)
1 c firmly packed light brown sugar
1 tsp vanilla extract
2 eggs
2 c old-fashioned rolled oats -- not quick
12 oz pkg semisweet chocolate chips -- Nestle's

Preheat oven to 350. Combine flour, salt,and baking soda. Beat together
shortening, sugars, and vanilla until creamy. Add eggs, beating until light
and fluffy. Gradually beat in flour mixture and rolled oats. Stir in
chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased
cookie sheets. Bake 8-10 minutes or until cookies are done. Cool cookies on
sheets for 2 minutes before placing them on wire rack for further cooling.

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NOTES : Yields 7 1/2 dozen cookies.
* * *

COCONUT FINGERS COOKIES

Serving Size : 4

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

Cream above together.

Õ1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Õ Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar.

Honolulu, Hawaii

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* * *

COOKIE ON A STICK

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup Parkay margarine
2 eggs
1/2 teaspoon vanilla
3 cups flour
1 teaspoon Calumet baking powder
1/2 teaspoon salt
Wooden craft sticks (like popsicle sticks)
1 tablespoon light corn syrup
Few drops food coloring

Beat sugar and margarine until light and fluffy. Blend in eggs and vanilla.
Add combined dry ingredients; mix well. Chill several hours or overnight.
Preheat oven to 375 degrees. On lightly floured surface, roll dough to 1/4" thickness; cut with 3" cookie cutters. Place on ungreased cookie sheet.
Slide stick under each cookie to center; gently press dough around stick.
Bake 9 to 11 minutes, or until edges are lightly browned. Cool slightly; remove from cookie sheet. Cool. Glaze: Combine corn syrup and food coloring.
Paint cookies with glaze using small brush. Wrap each with colored clear plastic wrap and they're ready to give away. Makes approximately 4 dozen.

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* * *

COOKIE PAINTS

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
1/2 teaspoon water
Food coloring

Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze.

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* * *

COOKIE POPS FOR A PARTY

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box of sugar or chocolate chip cookie mix
1 egg
Assorted decoration: Jelly Beans -- M and M, Reeses Piec

1. Make dough as directed for cut cookies.

2. Shape 1 tablespoon of dough into ball for each cookie.

3. Push ice cream stick into center of each ball.

4. Flatten balls with floured glass bottom.

5. Press decorations lightly into dough.

6. Bake at 375 degrees for 7 to 9 minutes.

7. Cool 1 to 3 minutes and remove from cookies sheet.

Do not pick up stick until completely cool.

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* * *

Cookie: Crispie Treats (No Bake)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups mini marshmallows
1/4 cup margarine
1/2 cup peanut butter
1/8 teaspoon salt
4 cups crisp rice cereal
1 1/2 cups M & M candies -- plain or peanut

Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set. Makes about 3 dozen cookies.

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* * *

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Eggs
1 teaspoon Salt
1 cup Lard
1 teaspoon Baking soda
1 cup Milk -- sweet
3 teaspoons Baking powder
2 cups Sugar

Mix as thin as can be handled.

Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.

Source: Elsie Scanlon, Perryton Grange, Licking County, OH

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* * *

Cowboy Cookies

Historical Davis United Methodist Church
Serving Size : 120

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups shortening
--or part butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
3 cups rolled oats
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips -- or butterscotch
1 cup chopped nuts -- or coconut

Preheat oven to 325 degrees; grease cookie sheets. Mix
the shortening, sugars, eggs, and vanilla extract. Add the
flour, baking soda, salt and baking powder; mix well. Stir
in the oats, then the chocolate chips and nuts. Drop by
teaspoonfuls onto the cookie sheets. Bake for about 15
minutes. Remove from pans to cool.

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* * *

Cranberry Cookies

Public domain recipes converted from Meal Master format
Serving Size : 96

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries -- stemmed and chopped
1 cup chopped walnuts

Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks. 8 dozens.

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* * *

CRANBERRY-APPLE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Butter
1 teaspoon Cinnamon
1 C Brown sugar
1/2 teaspoon Salt
3/4 C Sugar
1 teaspoon Orange rind -- grated
1 Egg
1 1/2 C Apples, pared
1/4 C Milk

2 C Flour
1 C Cranberries -- chopped
1 teaspoon Baking powder

Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.

NOTES:

* Moist cookies with cranberries, apples and cinnamon -- Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite.

* Don't store these in a cookie jar, they will get too mushy.

: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: measure the ingredients.

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* * *

CRISPY SUGAR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon soda
1 egg
1/2 cup margarine -- melted
2 tablespoons milk
1 teaspoon vanilla

Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar.

Granny Annie Newsletter

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* * *

Crocus Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Brown sugar
8 each Eggs -- well beaten
1 cup Lard
5 cups Flour
1 teaspoon Baking soda -- heaping

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board.

Note: No time or temperature given. Assume a 425 F. oven.

Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

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* * *

CRUNCHY CRISPY COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oil
1 cup butter
1 cup white sugar
1 cup brown sugar
1 egg
1 tablespoon sour milk
3 1/2 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
1/2 cup coconut
1 cup corn flakes
1 cup oatmeal
1 cup chopped nuts
1 teaspoon vanilla

Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies.

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* * *

CRUNCHY OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
2 cups brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon soda
3/4 teaspoon salt
1 1/2 cups oatmeal
1 cup coconut
3/4 cup chopped nuts

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients.
Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.

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CRUSHED POTATO CHIP COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup shortening or butter
1 egg -- beaten
1 pinch of salt
1 teaspoon soda
2 cups flour
3/4 cup crushed potato chops
3/4 cup nuts

Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen.

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CUT OUT COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Crisco
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
-----ICING:-----
1 tablespoon margarine
1 1/2 teaspoons vanilla
Milk
Powdered sugar

Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.

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Deep Dark Chocolate Fudge Cookies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces semisweet chocolate
2 1/2 ounces unsweetened chocolate
3 tablespoons unsalted butter
1 cup sugar
3 egg
1 1/2 teaspoons coffee -- strong brewed
3/4 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate -- coarsley chopped
3/4 cup pecans -- chopped

Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.

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Deep Fried Fruit Won Ton Cookies

Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups prunes -- chopped
1 1/2 cups coconut flakes
1 cup dried apricots -- chopped
1 cup almonds -- chopped
1 1/2 cups brown sugar, packed
24 won ton wrappers
vegetable oil

Mix prunes, apricots, brown sugar, coconut and almonds. Put
about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons one at a time turning occaisionally til golden brown. Drain on paper towels. Good served with ice cream.

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Deluxe Chocolate Chip Cookies

Public domain recipes converted from Meal Master format
Serving Size : 22

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
3/4 cup sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
2 egg
2 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 ounces semisweet chocolate -- or milk chocolate, c

Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet.

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DIABETIC APPLESAUCE COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups cake flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
Salt (opt.)
1/2 cup butter
1 tablespoon Sweet Ten
1 egg
1 cup unsweetened applesauce
1/2 cup raisins or nuts
1 cup All Bran

Mix. Drop on cookie sheet. Bake 20 minutes at 375 degrees.

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DIABETIC CINNAMON COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice bread -- crumbled
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 egg -- beaten
1 teaspoon sweetener

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DIET OATMEAL COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup non-fat dry milk
1 package instant oatmeal
1/2 cup crushed pineapple -- canned in its own ju
5 packages Sweet'N Low
1/2 teaspoon vanilla
1/2 teaspoon coconut flavoring
Dash of salt

Mix together; drop by teaspoon on cookie sheet. Bake 12 minutes at 350 degrees. Makes 12 cookies.

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DINOSAUR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla
2 3/4 cups flour
Dinosaur cookie cutters

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use.
Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned.

Grade 2

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* * *

DISH PAN COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brown sugar
1 cup sugar
2 1/3 cups vegetable oil
5 eggs
2 teaspoons soda
1/2 teaspoon baking powder
1 teaspoon salt
4 cups flour
1 1/2 cups minute oats
2 cups Rice Krispies
4 cups Corn Flakes (measure before crushing)
6 ounces miniature chocolate chips
6 ounces peanut butter chips
1 cup nuts
And anything else you happen to have in th

Cream first 4 ingredients together. Mix remainder together in a separate huge bowl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Makes a bunch. Warning: Do not double or you will have to mix it in your bathtub!

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Double-Treat Walnut Cookies

Serving Size : 22

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Whole-wheat flour
1 Egg
1/4 cup Nonfat dry milk
1/4 cup Frozen orange-juice
1/4 cup Wheat germ
Concentrate, thawed
1 teaspoon Salt
Undiluted
1 teaspoon Baking powder
1 1/2 cups Uncooked quick oats
1/4 teaspoon Cinnamon
1 cup Chopped walnuts
3/4 cup Shortening
1/2 cup Chopped raisins
1 1/4 cups Packed brown sugar
2 tablespoons Granulated sugar
Stir together flour, mulk -- wh

cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3-1/4 inch diameter. Bake in preheated 350 degree oven about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely. Makes 22.

NOTE: For richer flavor substitute butter for half the shortening.

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* * *

Doubly Chocolate Cookies

Public domain recipes converted from Meal Master format
Serving Size : 54

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 1/2 cups sugar
2 egg
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup nuts -- chopped

Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.

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* * *

Dutch Cookies

Serving Size : 48
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-purpose flour
1 Egg yolk
1/8 teaspoon Salt
1 Egg white -- slightly beaten
1 cup Butter or margarine
1/4 cup Sugar
1 cup Brown sugar
1/2 teaspoon Cinnamon -- ground
1 teaspoon Vanilla
3/4 cup Almonds -- sliced

Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from pan with spatula.

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* * *

EASY PEANUT BUTTER COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1 cup sugar
1 egg
1/2 bag chocolate chips

Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes. Makes about 2 to 3 dozen.

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* * *

EASY SUGAR COOKIES

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups powdered sugar
3 cups salad oil
6 eggs
6 teaspoons vanilla
3 cups butter
3 cups granulated sugar
15 cups flour
3 teaspoons soda
3 teaspoons cream of tartar
1 teaspoon salt

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet.
Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

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