Spicy Shrimp

Rachel Ray's Spicy Fennel Shrimp
from http://www.foodnetwork.com/recipes/rachael-ray/spicy-fennel-shrimp-recipe/index.html

Ingredients

* 24 colossal size shrimp - big guys - tails on, deveined
* 2 teaspoons fennel seed
* 1 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 2 lemons, zested and juiced
* 4 cloves garlic, grated
* 1/4 cup extra-virgin olive oil

Directions

Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

Another Spicy Shrimp Recipe from Rachel Ray found here:
http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html

Ingredients

* 2 tablespoons extra virgin olive oil, 2 turns of the pan
* 4 cloves garlic, crushed away from skin
* 1/2 teaspoon crushed red pepper flakes
* 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
* 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
* 1 lemon, zested and juiced
* 2 tablespoons chopped parsley leaves, a handful

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Two yummy warm cocktails

These are my two new favorites - I can't pick just one

Hot Cocoa with Baileys
Make cocoa according to your favorite recipe (I use Swiss Miss Diet - not sugar free, the 25 calorie kind), top with whip cream from the can, cover whip cream in Baileys to taste

Twisted Apple Cider
Heat cider (I use Alpine Diet - it's 15 calories) add Shmirnoffs Twisted Apple Vodka to taste. Garnish with a cinnamon stick.

PANKO CRUSTED SHRIMP CAKES

From http://blogs.sendiksmarket.com/sendiks/2009-archives/blogs/fresh-frugal-fabulous/516

PANKO CRUSTED SHRIMP CAKES

Makes 1 Dozen
Source: epicurious.com, sauce from southernliving.com

SHRIMP CAKES:
16 large raw shrimp, peeled and deveined, tails removed
1 large egg
2 scallions, chopped
1 T. chopped fresh cilantro, plus additional sprigs for garnish
1 t. Dijon mustard
Squeeze of fresh lemon juice, plus several lemon wedges for garnish
Several dashes tobasco
½ t. salt
2 c. panko breadcrumbs, divided
Neutral cooking oil

SAUCE:
½ c. mayonnaise
¼ c. spicy cocktail sauce
½ t. Old Bay seafood seasoning
Squeeze of fresh lemon juice

Place the shrimp in the bowl of a food processer and pulse to coarsely chop. Add the egg, scallions, cilantro, mustard, lemon juice, tobasco, and salt. Pulse to blend. Add 1 cup of panko and pulse several times to incorporate.

Place remaining cup of panko in a shallow dish. Use your hands to form the shrimp mixture into 12 cakes. Roll the shrimp cakes in the panko and transfer shrimp cakes to a plate. Refrigerate for 1 hour.

Meanwhile, mix all of the sauce ingredients together. Adjust the seasonings to your taste; you can’t mess it up! Transfer sauce to a pretty serving bowl and refrigerate.

Place a large sauté pan with 1 tablespoon of cooking oil over medium heat. The oil is ready when a tiny pinch of panko sizzles upon contact with the pan. Place shrimp cakes in the pan, taking care not to crowd them. Saute for two minutes per side, or until golden brown on both sides.

Transfer to a paper towel lined plate to drain; then transfer shrimp cakes to a serving platter. Garnish platter with lemon wedges and sprigs of cilantro. Serve shrimp cakes with sauce.

Christmas Squirrel Nuts

Mini Pretzels
Rolos
Carmels
Hersheys Kisses
Pecans

Preheat oven to 300 degrees, put mini pretzels on cookie sheet, top each pretzel with a caramel/chocolate rolo, put cookie sheet in oven just until the rolo starts to soften. Remove from oven, working quickly, press a half pecan into the rolo and let cool...YUMMY! My friends/relatives request these every Christmas. We call them squirrel nuts! I imagine the author meant to use this process with the hershey's kiss then add either the mint or the reeses.

or

Preheat the oven, while the oven is heating up, you melt the kisses, dip the pretzels in melted kisses, place on cookie sheet, place a mint or reeses piece on top and then put whole cookie sheet in oven to bake.... at least that is how I did it, ( sometimes we tend to do these recipes so quickly we forget to break it down step by step.

Rolo Turtles

From http://www.farmandfleet.com/projects/detail.aspx?id=136


Rolo® Chewy Caramels in Milk Chocolate

Mini Pretzels

Pecan Halves

Instructions

1. Preheat oven to 300 degrees. Place pretzels on the Cookie Sheet, approximately 1 - 2" apart.

2. Top each pretzel with a Rolo®.

3. Bake at 300 degrees for 2 - 3 minutes.

4. Remove from oven and place a Pecan Half on each pretzel while the chocolate is still warm. Be sure to let cool before removing from the cookie sheet.

Christmas Cookies 2009

This is what I made this year
http://www.cooks.com/rec/view/0,1610,159168-237195,00.html

PECAN FINGER COOKIES (I used white sugar)

1 c. buttermilk biscuit mix
1/4 c. melted butter
1/4 c. chopped pecans
1 tbsp. Sugar Twin (either white or brown) or sugar in equal amount
1 tsp. vanilla
2 tbsp. hot water

Mix first 5 ingredients, then beat in the hot water until the dough pulls away from sides and forms a ball. With hand shape dough into 24 finger shaped cookies on ungreased cookie sheet, 1 inch apart. Bake 12 to 15 minutes at 375 degrees, lightly brown.
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http://www.tasteofhome.com/Recipes/Pecan-Fingers


Powder Sugar Pecan Fingers
* 24 Servings
* Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

* 1 cup butter, softened
* 1/2 cup confectioners' sugar
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup finely chopped pecans
* Additional confectioners' sugar

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans.
* Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 149 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 126 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.
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http://www.bigoven.com/160180-Oatmeal-Raisin-Cookies-recipe.html

Oatmeal Raisin Cookies

Ingredients

* 1 1/4 cups Butter
* 3/4 cup Brown sugar
* 1/2 cup Sugar
* 1 Egg
* 1 teaspoon Vanilla
* 1 1/2 cups All purpose flour
* 1 teaspoon Baking soda
* 1 teaspoon Salt
* 1 teaspoon Cinnamon
* 1/4 teaspoon Nutmeg
* 3 cups Oats quick or old-fashioned
* 1 cup Raisins


Preparation

Preheat oven to 375 degrees.

Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.

Cool 1 minute on cookie sheet. Remove to wire rack.

Store tightly covered.

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http://www.tasteofhome.com/recipes/Triple-Chocolate-Peppermint-Treats

Triple-Chocolate Peppermint Treats

* 80 Servings
* Prep: 40 min. Bake: 10 min./batch + cooling

Ingredients

* 1 cup butter, softened
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2-1/2 cups all-purpose flour
* 3/4 cup baking cocoa
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup 60% cacao bittersweet chocolate baking chips

* WHITE CHOCOLATE FROSTING:
* 1/2 cup vanilla or white chips
* 4 ounces cream cheese, softened
* 3 cups confectioners' sugar
* 1/3 to 1/2 cup crushed peppermint candies

Directions

* In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips.
* Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
* In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool.
* In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies. Yield: about 6-1/2 dozen.

Triple-Chocolate Peppermint Treats published in Country Woman December/January 2008, p27

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From http://www.cooksrecipes.com/holiday/swirled_holiday_snowball_cookies_recipe.html
SWIRLED™ Holiday Snowball Cookies

1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 2/3 cups (10 ounce package) NESTLÉ® TOLL HOUSE® SWIRLED™ Holiday Morsels
1/2 cup finely chopped nuts
Powdered sugar

1. PREHEAT oven to 375°F (190°C).
2. BEAT butter, 3/4 cup powdered sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Makes 4 1/2 dozen cookies.

Preparation - 15 min | Cooking - 10 min | Cooling Time - 10 min cooling |

Cook's Note: NESTLÉ TOLL HOUSE SWIRLED Holiday Morsels are only available to purchase October through December.
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Christmas 2009 not baked

This year I ended up leaving home much earlier than I planned. Try suddenly being ready for Christmas on Dec 13 when you planned on Dec 23rd. Yes it got frantic. I did manage to get the others done down there along with fudge but these just did not get made.

http://www.foundationonestudios.com/rayorchards/recipes.html

PECAN CLUSTERS
1/2 cup butter or margarine
1/2 cup sifted flour
1/2 cup sugar
1/2teaspoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 teaspoon vanilla
2 cups broken pecans
1 1/2 1-ounce squares unsweetened chocolate, melted
Cream butter or margarine and sugar. Add egg, vanilla, melted chocolate and mix well. Sift together flour, baking powder and salt and stir into cream mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350 degrees F for 10 minutes. Makes 1 1/2 dozen

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http://www.grouprecipes.com/2456/thumbprint-cookies.html

Thumbprint Cookies Recipe

Ingredients

* 1 3/4 cups ground pecans (or other nuts to your taste)
* 1 3/4 cups all-purpose flour
* 1/2 cup sugar
* 8 oz (2 sticks) butter
* 1 tsp vanilla extract
* 1/4 cup icing sugar
* about 1 cup strawberry jam (marmalade or apricot jam work well too)


Directions

1. Preheat oven to 350 degrees F.
2. Mix ground pecans and flour together thoroughly.
3. Beat softened butter with sugar until fluffy. Add vanilla extract and mix well.
4. Add flour/nut mixture and mix on low speed until well blended.
5. Make small balls of dough in your hand and place on non-stick cookie sheet about 1" apart. Make a dimple with your finger in each ball, being careful not to punch all the way down to the cookie sheet.
6. Bake for 15 minutes. Let cool on cookie sheet for a few minutes, then remove to rack.
7. Dust cookies with icing sugar.
8. Heat jam in small saucepan until smoothly liquid. Fill cavity in each cookie with jam. Let cool completely before enjoying.

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http://www.tasteofhome.com/Recipes/Raisin-Pumpkin-Bars

Raisin Pumpkin Bars

* 24 Servings
* Prep: 20 min. Bake: 25 min.

Ingredients

* 2 cups sugar
* 1 can (15 ounces) solid-pack pumpkin
* 1 cup canola oil
* 4 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup raisins
* 1/3 cup chopped pecans or walnuts
* FROSTING:
* 1/3 cup butter, softened
* 1 package (3 ounces) cream cheese, softened
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

* In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts.
* Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack.
* For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over bars. Store in the refrigerator. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 297 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 184 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
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Dried Cherry and Almond Cookies with Vanilla Icing from Giada
http://www.foodnetwork.com/food/recipes/recipe/0,1000011,FOOD_9936_411794_06,00.html

Ingredients
Cookies:

* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 cup, plus 2 tablespoons sugar
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon pure almond extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon fine sea salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
* 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
*

Icing:

* 2 3/4 cups powdered sugar, sifted
* 2 teaspoons pure vanilla extract
* 3 tablespoons water, plus extra, as needed

Directions

For the Cookies:

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.

Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the Icing:

Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)

Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note Alternative:

Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
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http://www.joyofbaking.com/ChristmasCookies.html
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Turkey Stock and Soup After Thanksgiving

Why is it always after the holiday I find these great recipes? My turkey has been gone for a week and the leftovers I brought home from Thanksgiving are just a memory as well. I made a stock with my carcass but didn't find a corner in my freezer so its gone questionable. (It was more important to get all that turkey taco meat in there.) I do so miss having another freezer.

From http://www.nytimes.com/2009/11/30/health/nutrition/30recipehealth.html?ref=fitnessandnutrition
By MARTHA ROSE SHULMAN
Published: November 30, 2009

After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.

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Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Stracciatella With Spinach (December 1, 2009)

Recipes for Health: Turkey (or Chicken) Soup With Lemon and Rice (December 2, 2009)

Recipes for Health: Vietnamese-Style Turkey (or Chicken) Noodle Soup (December 3, 2009)

Recipes for Health: Ravioli or Tortellini in Broth (December 4, 2009)

Sometimes I don’t get as many quarts into my freezer as I’d like, because I end up making a different soup for dinner every night after Thanksgiving. Soups are a great way to keep dinners light between the holidays, and they are a perfect vehicle for all kinds of vegetables. If you don’t have an opportunity to make turkey stock, you can make all of this week’s recipes with chicken or vegetable stock.

Turkey Stock

This is a straightforward stock. You need little more than time and a big stock pot.

1 turkey carcass, plus the neck if you kept it

6 quarts water (more if needed)

3 or 4 carrots, peeled and sliced

3 or 4 stalks celery, sliced

2 leeks, trimmed, cleaned, and sliced (optional)

1/2 head garlic, cut in half across the middle

2 bay leaves

6 sprigs parsley

4 sprigs thyme

12 peppercorns

1 teaspoon salt

1. Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.

2. Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.

3. Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.

Yield: Makes about 5 quarts.

Advance preparation: You can freeze this for six months, or keep in the refrigerator for three or four days. Use as you would chicken stock.

Day-After-Thanksgiving Turkey Soup

2 quarts turkey stock

Salt and freshly ground pepper to taste

2 carrots, diced

2 stalks celery, diced

Leftover vegetables from dinner

Leftover turkey from dinner, diced

1/2 cup soup pasta, such as shells or macaroni

Chopped fresh parsley or cilantro

1.Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Lots of Holiday Cookie Recipes

While I was looking for a recipe in my email I found all these buried deep in there so for the sake of ever finding them again, I'm posting them here.

Basic Holiday Cookies (#)
Yield: 30

Ingredients:

1 1/4 cups All-purpose flour 1/2 teaspoons Baking powder 1/4 teaspoons Salt 3 tablespoons Unsalted Butter 3 tablespoons Margarine 1/2 cups Granulated sugar 1 Egg 1/2 teaspoons Vanilla

Stir together flour, baking powder and salt on piece of waxed paper. Beat
together butter, margarine and sugar in bowl until creamy. Beat in egg and
vanilla until well blended. Stir in flour mixture. Shape into disks; wrap
in plastic wrap; refrigerate several hours or overnight.

Heat oven to 350 F. Coat baking sheet with nonstick cooking spray. Roll out
dough on lightly floured surface to 3/8" thickness. Cut into rounds with 2
1/2" cookie cutter; reroll scraps. Place on prepared baking sheets, spacing
1 1/2" apart. Bake in 350 F. oven for 10-12 minutes or untl lightly browned
at edges. Remove cookies to wire rack to cool.

Makes 2 1/2 dozen cookies. Prep Time: 20 minutes, Chill: Several hours,
Bake: 350 F. for 10-12 minutes

MC formatting by bobbi744@sojourn.com

NOTES : (#) All recipes made with this basic dough are marked this way for
ease of finding in cookbook. You can use any of the dough variations to
make Basic Holiday Cookies. Roll out dough as in this recipe. Cut out
cookies, using your favorite cookie cutters. Bake as directed.
Recipe by: Family Circle Magazine, 11-18-97

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Title: Amazing Cookies
Yield: 1
Ingredients:

1 cup Peanut-butter 1 cup Sugar 1 large Egg

Beat the egg. Mix everything together. Preheat oven to 325 degrees F.

Place blobs of cookie dough on a greased cookie sheet in the size you like,
and flatten with a fork to make the traditional peanut-butter cookie
pattern. Put in oven and bake for 8-10 minutes.

NOTES:

* These are very simple peanut-butter cookies -- They turn out a little
moist, but are yummy.

* These cookies are a bit moist, so don't worry about that. Don't burn
them; they don't taste good when they're burnt.

: Difficulty: easy.
: Time: 5 minutes preparation, 10 minutes baking.
: Precision: Measure the ingredients.

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Title: Viennese Cookies
Yield: 1
Ingredients:

1 cup Parkay margarine 1 cup Sugar 1 Egg 1 teaspoon Almond extract 1 teaspoon Grated lemon rind 1 3/4 cups Flour 1/2 cups Ground almonds 1/2 teaspoons Tsp salt Kraft Pure Strawberry; Grape or Peach Preserves Confectioners sugar

Cream margarine and sugar until light and fluffy. Blend in egg, almond
extract and lemon rind. Add flour, almonds and salt; mix well. Chill. Heat
oven to 375 degrees. Roll out dough on lightly floured surface to 1/8-inch
thickness; cut with 2-inch round cookie cutter. Cut small hole in center of
half the cookies. Bake at 375 degrees on ungreased cookie sheets 5 to 7
minutes or until set. Cool. Sprinkle cookies with hole in center with
confectioners' sugar. Spread bottom of remaining cookies with approximately
1/2 tsp preserves. Top with sugar covered cookies. Makes approximately 5
dozen cookies.

Posted to brand-name-recipes by vergie1@juno.com (Vergie A Ewing) on Apr
15, 1998

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Title: Chocolate Chunk Brownie Cookies
Yield: 40
Ingredients:

1 pkg semi-sweet chocolate chips (2 cups) 1 1/2 cups Sugar 1 cup Butter, softened 2 Eggs 2 tsp Vanilla 2 1/2 cup Flour 1 1/4 tsp Baking powder 1/4 tsp Baking soda 1/4 tsp Salt

Heat oven to 350F Melt first (1) cup chocolate chips
Beat sugar and butter till creamy
Add melted chocolate, eggs, vanilla - beat till well mixed
Add flour, baking powder, baking soda, salt - beat till mixed
Stir in second cup of chocolate chips by hand
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet
Bake 8 ~ 10 minutes or until set, cool 1 minute before removing from sheet

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Title: Basic Refrigerator Cookies
Yield: 36
Ingredients:

2 3/4 cups Sifted flour 3/4 teaspoons Salt 1/2 teaspoons Baking powder 1/2 teaspoons Soda 1 cup Butter 1 cup Sugar 2 Eggs 1 teaspoon Vanilla

From: tamale@aloha.net

Date: Tue, 06 Aug 1996 23:58:26 -1000
Source: LA Times

Sift together flour, salt, baking powder and soda. In bowl cream together
butter and sugar until light and fluffy.

Beat in eggs individually. Add vanilla. Gradually add dry ingredients to
creamed mixture, mixing well after each addition.

Shape dough into 1 1/2- to 2-inch rolls. Wrap rolls in foil. Chill at least
3 hours or overnight in refrigerator.

Cut into slices 1/8- to 1/4-inch thick. Bake on ungreased baking sheets at
375 degrees 10 to 12 minutes. Makes about 3 dozen.

Each cookie contains about: 77 calories; 83 mg sodium; 19 mg cholesterol; 4
grams fat; 9 grams carbohydrates; 1 gram protein; 0.02 gram fiber.

JEWISH-FOOD digest 304

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Title: Basic Butter Cookies
Yield: 1
Ingredients:

1 cup All-purpose flour 1/2 cups Cornstarch 1/2 cups Powdered sugar 3/4 cups Butter; room temperature 1/2 cups Walnuts; chopped

Recipe by: Cooking With Bon Appetit - Cookies Preheat oven to 300F. Sift
the first 3 ingredients into a large bowl. Add butter and mix well. Stir in
walnuts. Drop by teaspoons onto a baking sheet. Bake until cookies are
lightly golden, 20 to 25 minutes. Cool on racks.

Makes about 30 cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Title: Beacon Hill Cookies
Yield: 36
Ingredients:

2 Egg whites 1/2 cups Sugar 1/2 teaspoons Vinegar 1/2 teaspoons Vanilla 1 cup Chocolate Chips 3/4 cups 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Basel Chocolate-Spice Cookies (Basel Brunsli)
Yield: 2
Ingredients:

1 1/4 cups Blanched whole almonds (about 7 ounces) 1 1/2 cups Powdered sugar 3 1/2 tablespoons Unsweetened Cocoa Powder 2 1/2 teaspoons Ground cinnamon 1/8 teaspoons Ground cloves 3 ounces Bitterswet (not unsweetened) or swmisweet Chocolate, chopped fairly fine 1/4 teaspoons (generous) almond extract 2 large Egg whites 2 To 5 Tbl confectioners' sugar for rolling out cookies

Heat oven to 325F. Line several baking sheets with aluminum foil.

In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining 1/2 cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.

Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to 1/4 inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch
heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.

Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.

Makes about forty 2 1/4-inch cookies.

[THE BALTIMORE SUN; November 25. 1990]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Title: Bar Cookies
Yield: 24
Ingredients:

1 cup Butter; melted 2 Eggs 2 cups Brown sugar 3 1/2 cups Flour 1/2 teaspoons Baking soda 1 cup Nuts

Mix eggs & brown sugar together. Add melted butter & cream well. Add flour
& soda a cup at a time. When mixed well, add nuts. Divide dough into 3
parts & shape into rolls with waxed paper. Chill well. Slice & bake as
desired in 350 degree oven. (Dough may be frozen.)

HELEN WEAVER

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: Baker's Fudge Crackle Cookies
Yield: 3
Ingredients:

8 Squares semi sweet chocolate 4 Squares unsweetened chocolate 2 tablespoons Butter 1 teaspoon Instant coffee 3/4 cups Cake and pastry flour 1/2 teaspoons Baking powder 3 Eggs 1 cup Granulated sugar 1 teaspoon Vanilla 1/2 cups Semi-sweet chocolate chips 1/2 cups Chopped toasted unblanced almonds DIP: 8 Squares semi-sweet chocolate

Melt chocolate squares, butter and coffee; stir well. Cool. Sift together
flour and baking powder. Beat eggs until foamy; add sugar gradually. Add
vanilla and chocolate mixture. Stir in flour mixture. Then stir in
chocolate chips and nuts. Let stand at room temperature for 30 minutes.
Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow
to cool for 5 minutes before removing from pan. Makes about 3 dozen
cookies.

DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.

Origin: Canadian Living, December 1988, Baker's Chocolate Ad. Shared by:
Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Bakeless Chocolate Cookies
Yield: 1
Ingredients:

2 cups Sugar 1/2 cups Cocoa Powder 1/2 cups Milk 1/2 cups Margarine 3 cups Oatmeal 1/2 cups Nuts 1/2 cups Coconut 3/4 teaspoons Vanilla

Bring above "A" mixture to boil and cook 1 minute. Add "B".

Mix and drop by spoonfuls on waxed paper. Refrigerate until set. They were
really good!

Posted to TNT Recipes Digest, Vol 01, Nr 937 by Carolyn or Paul
on January 13, 199?

*********************************************************************

Title: Baby Ruth Cookies
Yield: 48
Ingredients:

3 1/2 cups Flour 1 teaspoon Salt 1 teaspoon Soda 1 1/2 cups Sugar 1 cup Butter 2 Eggs 1 teaspoon Vanilla 6 1.2-oz Baby Ruth candy bars; cut in small pieces

Blend flour with salt and soda in small bowl. Gradually add sugar to butter
in mixing bowl; cream until light and fluffy. Add eggs and vanilla; beat
well. Blend in dry ingredients gradually; mix thoroughly. Stir in candy
pieces. Chill dough for easy handling. Drop by tablespoons onto lightly
greased baking sheet. Bake at 375° for 10 to 12 minutes until golden brown.

Recipe by: Family

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 11, 1997

*********************************************************************

Title: Auntie Van's Christmas Cookies
Yield: 72
Ingredients:

2 cups Granulated sugar 1 cup Butter, softened 2 Eggs 1 teaspoon Vanilla 5 cups All-purpose flour 1 teaspoon Baking soda 1 cup Sour cream 1 tablespoon Instant coffee granules 1 tablespoon Hot water 6 tablespoons Butter, softened 1 teaspoon Vanilla 3 cups Sifted powdered sugar 1/3 cups Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8" thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

*********************************************************************

Title: Aunt Lura's Oatmeal Cookies
Yield: 6
Ingredients:

1 cup Shortening, melted 3 cups Oats 2 cups Flour 2 cups Sugar 1 cup Raisins 5 tablespoons Milk 1 teaspoon Cinnamon 1 teaspoon Soda 1 dash Salt

Rich, this is an old favorite of mine, from my great-grandmother. Thought
everyone would enjoy it. I love them, and so does the rest of my family.
They were always part of Christmas baking for us.

Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar,
raisins, milk, cinnamon, soda and salt. It should stick together when you
squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10
minutes.

Hope you try them, they are the best I've ever tasted, though I'm probably
biased.

Reposted By Ellen Cleary

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Aunt Lisl's Butter Cookies
Yield: 48
Ingredients:

1/2 pounds Unsalted butter or margarine softened (2 sticks) 3/4 cups Sugar 2 Eggs 1 tablespoon Brandy(opt) dashes Vanilla 3 1/2 cups Flour 1 Egg yolk Chopped nuts and raisins or 1 egg white Coarse sugar coloured with blue food colouring

In a bowl, cream butter and sugar. Then mix in the
eggs, brandy, salt, vanilla, and flour. Let rest for
at least 30 minutes in the refrigerator. Roll out the
dough to 1/8-inch thick. Preheat oven to 350 degrees.
You can either use cookie cutters or use a toothpick
or knife to cut cookies out in any shapes you want.
Place gently on baking sheet. Then either brush with
egg yolk or spinkle with nuts and raisins or brush
with egg white and sprinkle with blue sugar. Bake for
about 10 minutes or until golden brown. Use a metal
spatula to gently remove each cookie from the baking
sheet to a cooling rack or flat plate.

Nutritional info per cookie: 83 cal; 1g pro, 10g carb,
4g fat(46%), .2g fiber, 24mg chol, 10mg sodium

Source: Miami Herald, 12/14/95
Posted to MM-Recipes Digest V3 #231

Date: 24 Aug 96 21:44:08 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM

*********************************************************************

Title: Aunt Lila's Snowball Cookies
Yield: 12
Ingredients:

1/2 pounds Butter 2 cups Nuts -- ground 2 cups Flour, all-purpose 4 tablespoons Sugar 2 teaspoons Vanilla Powdered Sugar -- to roll In

1. Preheat oven to 350 degrees.

2. Cream sugar and butter until light & fluffy.

3. Add vanilla and nuts. Add flour gradually.

4. Roll into small balls. Place on baking sheet, and bake 15 to 20
minutes in a 350 degree oven.

5. Roll baked balls in powdered sugar while still warm.

Recipe By : Lila Winkleman

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

*********************************************************************

[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Aunt Hannah's Cookies (Hannatadinkakut)
Yield: 72
Ingredients:

1/2 cups Softened butter 1/2 cups Sugar 2 cups Cake Flour 2 teaspoons Baking powder 1/2 cups Whipping cream Almond halves -- for Decoration

Cover baking sheets with parchment or grease lightly. Preheat oven to 350F
In a mixing bowl, cream the butter and sugar until blended. Mix the flour
with the baking powder and add to the butter mixture, a little at a time.
Blend in the cream until a stiff dough forms. Chill if necessary. Using 1
tsp of dough at a time, roll into small balls. Place on the prepared
baking sheets. Press an almond half in top of each ball. Bake for 10
minutes or until very light golden color and set. Cool on baking sheet.
Store in airtight tin or freeze.

Recipe By : DLGREAT

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

*********************************************************************

Title: Aunt Gisele's Caramel Cookies (Mf)
Yield: 72
Ingredients:

1/2 pounds Butter 2 Egg yolks 1 cup Sugar 1/4 teaspoons Ground cinnamon, scant 2 cups Unsifted flour 1/2 pounds Sliced blanched almonds 3/4 cups Sugar 6 tablespoons Butter 3 tablespoons Honey 3 tablespoons Milk

Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by
1-inch jelly roll pan; set aside.

Combine the butter, yolks, sugar, cinnamon and flour and mix until you form
a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan
and bake for 15 minutes.

Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on
occasion, until the mixture is light golden.

Remove baked dough; spread almonds mixture over the top and bake for 15 to
20 minutes longer until dark golden. Cool and cut into squares or
rectangles (be sure to cut the cookies before they turn too hard.)

Yield: 6 dozen, depending on how you cut them

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe
Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

*********************************************************************

Title: Aunt Elsie's Cream Cheese Dough Cookies
Yield: 12
Ingredients:

1 pound Butter; softened 1 pound Cream cheese 1 pound All purpose flour Assorted Canned Fruit Fillings; Such As Solo Brand Pastry Fillings

Cream butter and cream cheese together. Gradually blend in flour until a
slighty soft dough forms. Wrap dough in plastix wrap, and refrigerate about
2 hours, or until firm. On a floured board, roll dough out to a thickness
of about 1/3 inch.Using 2-3 inch round cookie cutter, cut out several
circles. Either using a doughnut cutter the same diameter, or a canape
cutter or bottle cap, cut out center of half the circles.

On an ungreased cookie sheet, place the solid circles, being careful to
leave adequate space between cookies. (These do not spread much but they do
puff up in height.) Using circles tha thave the centers cut out, place on
top of solid circles. Using a small spoon, fill each cookie with the fruit
filling of your choice.Filkl just up to top of dough.

Bake at 375 degrees, about 12-15 minutes, or until puffed up and beginning
to turn golden. Let cool on cookie sheeys for about three minutes and then
transfer to rack to complete cooling.

Seaqsonal hoilday shape cutters may be used as well. Bottle caps or
matching canape cutters can be used to cut out the centers.

These do not store doe more than a couple of days at room temperature.
Refrigerate in the unlikely event that there are a lot of leftovers.

Serving Ideas : Thse look very attrractive when arramged on a platter.

NOTES : For those who are careful about sugar consumption - the cookies can
be filled with all fruit spreads as well as canned fillings. Actually,
almost any thick preserves will do. Just don't use any jelly or any spread
that is too thin, as they melt and run all over in the oven. Do not use pie
fillngs as these are also too thin. Recipe may be doubled or more.
Recipe by: Elsie Goldberg

Posted to KitMailbox Digest by Supersew on Dec 22, 1997

*********************************************************************

Title: Aunt Dimity's Oatmeal Cookies
Yield: 1
Ingredients:

1 cup Butter 1 cup Sugar 2 Jumbo eggs 5 tablespoons Raisin water; (see below) 2 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon Salt 1 teaspoon Cinnamon 1/2 teaspoons Nutmeg 2 cups Old-fashioned rolled oats 1 cup Raisins 2 cups Water 1/2 cups Walnuts; chopped

Preheat oven to 350.

In a small saucepan, combine the raisins with water and bring to a boil;
lower the heat and simmer uncovered for 5 minutes. Set aside to cool. When
cool, reserve 5 T. of the raisin water, then drain raisins in colander.

In a large bowl, cream butter and sugar. Add eggs and raisin water and mix
well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Add
raisins and combine well.

Drop by heaping teaspoonsful, 2 inches apart, onto greased baking sheets.
Bake 10-15 minutes, or until golden brown and firm on top when touched with
your finger. Cool on racks.

Makes approximately 6 dozen cookies.

Recipe by: Aunt Dimity's Death

Posted to MC-Recipe Digest by KSBAUM on Mar 29, 1998

*********************************************************************

Title: Aunt Catherine's Italian Cookies
Yield: 1
Ingredients:

2 1/2 cups Flour 6 ounces Cream 3 Eggs 1 cup Crisco 2 tablespoons Almond extract 1 tablespoon Cinnamon 1 1/2 cups Sugar 6 ounces Milk 1 Stick oleo 3 tablespoons Baking powder 1 cup Nuts, chopped 1 Box powdered sugar 1 Stick of Butter or oleo Food coloring

Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream
and milk. Mix in nuts and baking powder and flour. Roll small balls into
long rolls, then kind of flatten it. Slice in 1/2 inch pieces. Put on
cookie sheet. Bake until done at 350 degrees.

Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden. Then
put in canned containers. Can store for months.
Posted to MM-Recipes Digest V3 #281

Date: Sun, 13 Oct 1996 23:28:22 -0400

From: Walt Gray

*********************************************************************

Title: Aunt Carol's Oatmeal Lace Cookies
Yield: 36
Ingredients:

1 cup Oats, rolled; quick-cooking 1 cup Sugar 2 teaspoons Flour 1 teaspoon Salt 1/4 teaspoons Baking powder 1 teaspoon Vanilla 8 ounces Butter; melted 1 Egg; beaten

Mix all the dry ingredients together, and add the liquids and mix.
Refrigerate 24 hours. Heat oven to 325 F. Line cookie sheets with aluminum
foil, and drop dough on in small spoonfuls, leave 2" between each. Bake 11
minutes.

--- per Susan Stamberg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot-Walnut Strudel Cookies
Yield: 2
Ingredients:

1/2 cups Sour cream 1/4 cups Unsalted butter, softened 1 cup Flour 1/4 teaspoons Salt 2/3 cups Apricot Jam 2/3 cups Walnuts, chopped 2 tablespoons Raisins 2 tablespoons Golden raisins

Make the pastry:

1. With an electric mixer on medium speed, blend the sour crem and butter
until smooth, about 2 minutes. Add the flour and salt and blend until the
dough comes together, about 30 seconds.

2. Form the dough into 2 disks, wrap in plastic and chill overnight.

3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the middle.
Lightly grease a baking sheet.

4. On a lightly floured surface, roll out each disk to a circle about 9 to
10 inches in diameter and less than 1/8 inch thick.

Prepare the Filling:

5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a 1/4
inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1 tablespoon
of the raisins and 1 tablespoon of the golden raisins over the jam.

6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking sheet.
With a sharp knife, slice the roll halfway through into about
12 sections.

7. Repeat the procedure with the remaining dough and filling.

8. Bake for 40 to 45 minutes, or until golden brown. Cool on the baking
sheet for 5 minutes. Cut the slices through; cool completely on the sheet.
Store in an airtight container for up to 1 week or freeze for several
months.

Source: Corby Kummer's "Joy of Coffee"
Posted to MM-Recipes Digest V3 #321

Date: Fri, 22 Nov 1996 12:01:20 +0000

From: Linda Place

*********************************************************************

[ add to My Recipe Box ] [ Printable View ] [ e-mail this recipe ]

Title: Apricot-Pecan Cookies - Wday
Yield: 16
Ingredients:

1/4 teaspoons Ground cardamom 8 small Dried apricots; finely Chopped 1 Basic Cookie Dough I; Vanilla 1/4 cups Pecans; finely chopped

1. Mix cardamom and apricots into dough. Roll dough into 8" log and slice
into 16 pieces. Roll each into ball and coat with chopped pecans. put
balls 1" apart on ungreased cookie sheet and bake 12-14 mins until bottoms
are browned. Remove to wire rack to cool.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie:
71 calories, 4g fat (51% CFF) 11mg chol w/ butter, 3mg chol w/ marg
31 mg sodium

Contributor: Woman's Day, Nov 22/94 Preparation Time: 00:30

Posted to recipelu-digest Volume 01 Number 247 by Cathleen
on Nov 12, 1997

*********************************************************************

Title: Apricot Filled Sugar Cookies
Yield: 24
Ingredients:

1 cup Sugar 1/2 cups Margarine 2 tablespoons Milk 1 Egg 2 1/2 cups Flour 1/2 teaspoons Baking soda 1/4 teaspoons Nutmeg 12 teaspoons Apricot Fruit Filling

Mix all together except filling to make a soft dough. Roll out 1/8" thick
and cut out 48 3" round cookies. Place /t of filling on the top of 24
rounds. Cover each with another round, crimp edges and make a slit on top.
Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies.

Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot Cream Cheese Cookies
Yield: 4
Ingredients:

1 1/2 cups Margarine 1 1/2 cups Sugar 8 ounces Philadelphia cream cheese 2 Egg 2 tablespoons Lemon juice 1 1/2 teaspoons Lemon zest 4 1/2 cups Flour 1 1/2 teaspoons Baking powder Apricot filling Sugar, confectioners 11 ounces Apricots, dried 1/2 cups Sugar

Combine margarine, sugar and softened cream cheese mixing until well
blended. Blend in eggs, lemon juice and rind. Add combined dry
ingredients to cream cheese mixture and mix well and chill. Roll
into medium size ball. Place on ungreased cookie sheet. Flaten
slightly, indent center, put apricot filling in center. Bake 350
degrees for 15 minutes. Cool slightly and sprinkle powdered
sugar on top.

Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water just
cover. Add 1/2 cup (or to taste) sugar and bring to boil. Cover and
simmer 10 minutes or until apricots are soft and most of water is
absorbed. Force through sieve or whirl in blender. Makes 2 cups.

per Carrie Naley
Fidonet HOME_COOKING echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apricot Almond Meringue Cookies
Yield: 48
Ingredients:

4 large Egg Whites; At Room Temperature 1 pinch Salt; or cream of tartar 3/4 cups Sugar; superfine 1 teaspoon Vanilla extract 4 ounces Dried apricots; finely diced 1/4 cups Slivered almonds; lightly toasted

Preheat the oven to 225 degrees. Lightly grease two cookie sheets or, if
you prefer, grease parchment or waxed paper spread on cookie sheets.

In a large bowl, beat the egg whites with the salt or cream of tartar until
the whites make soft peaks. To make a tender meringue, gradually add all
but 2 tablespoons of the sugar as you continue to beat. Check to see if the
sugar has dissolved by pinching the meringue. When you can no longer feel
the crystals, fold in the remaining sugar, then the vanilla extract, and
finally the apricots and almonds.

Drop neat spoonfuls of the meringue batter onto the cookie sheets; give
them attractive peaks, as they will not spread or change their shape. Bake
for 1hour without opening the door. Turn off the oven and keep them in the
unopened oven for at least another hour or as long as overnight. Remove the
cookies with a spatula. Store them in airtight tins or, closed tightly in a
plastic bag, in the freezer, where they will keep indefinitely.

NOTES : These light, tender meringue cookies are a good way to use up extra
egg whites.
Recipe by: A Feast Of Fruits

Posted to MC-Recipe Digest V1 #1052 by "Marie Smith"
on Jan 25, 1998

*********************************************************************

Title: Applesauce-Raisin Cookies
Yield: 24
Ingredients:

1/4 cups Vegetable oil 1/4 cups Sugar 1 Egg 1 teaspoon Vanilla extract 1/2 cups Unsweetened applesauce 1/2 cups Whole wheat flour 1/2 cups Unbleached white flour 2 teaspoons Baking powder 1/2 teaspoons Baking soda 1 teaspoon Ground cinnamon 1/8 teaspoons Ground cloves 1/2 cups Rolled oats 1/2 cups Raisins

Cream the oil and sugar together. Add the egg and beat until light. Blend
in the vanilla and applesauce. Stir in the flours, baking powder, baking
soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend
well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375
F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24
cookies, each 56 calories 10 carbohydrates, 1 protein, 2 fat, 47 sodium, 49
potassium, 11 cholesterol 1/2 fruit exchange, 1/2 fat exchange Source:
Holiday Cookbook, American Diabetes Association ISBN 0-13-024894-0, by
Betty Wedman, M.S., R.D. from Norman Brown, main cooking echo March 93,
QBook format

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Applesauce Cookies #2
Yield: 24
Ingredients:

1 cup Applesauce 1 cup Sugar 1/2 cups Oleo 1 Egg 1 cup Nuts 1 cup Raisins 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/4 teaspoons Salt 1 teaspoon Cinnomon 1/2 teaspoons Cloves From: Karen Pearch Date: Fri, 9 Aug 1996 13:46:14 -0400

Mix all ingreadients togather. Bake at 350 degrees F. for 10 to 12 minutes
on a greased cookie sheet.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: Applesauce Bar Cookies
Yield: 24
Ingredients:

1 3/4 cups Sifted cake flour 1/2 teaspoons Baking soda 1 teaspoon Cinnamon 1/2 teaspoons Allspice 1/8 teaspoons Cloves 1/2 teaspoons Salt 1/4 cups Margarine 3/4 cups Sugar 1 Egg 1/2 cups Unsweetened applesauce 1/2 cups Raisins

Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable
pan coating. Sift together flour, baking soda, spices and salt. Cream
together margarine and sugar. Add egg to margarine mixture and beat until
light and fluffy. Alternately add the dry ingredients and applesauce,
stirring just enough to blend well. Add the raisins. Turn into the prepared
pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24
squares. 1 serving = 1 cookie = 1 bread exchange plus 1/2 fat exchange. CHO
15, PRO 1, FAT 2, CAL 80, Na 98

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: Apple-Walnut Drop Cookies
Yield: 1
Ingredients:

3 cups All-Purpose Flour; sifted 1 1/2 teaspoons Baking soda 3/4 cups Soft shortening 2 cups Light brown sugar; packed 3/4 teaspoons Salt 1 1/2 teaspoons Ground cinnamon 1 1/2 teaspoons Ground cloves 3/4 teaspoons Ground nutmeg 2 Whole eggs 1 1/2 cups Chopped walnuts 1 1/2 cups Apple; chopped finely, unpaired 1 1/2 cups Dark raisins; chopped 1/2 cups Apple juice or milk GLAZE (below) 2 cups Confectioners sugar; sifted 1 1/2 tablespoons Butter or margarine; softened 1/2 teaspoons Vanilla extract 1/4 teaspoons Salt 1/4 cups Milk

1. Preheat oven to 400 F. Lightly grease several cookie sheets.

2. sift flour with baking soda. Mix shortening, brown sugar, salt,
cinnamon, cloves, nutmeg, and eggs until well blended.

3. Stir in half of flour mixture, then nuts, apple, and raisins. Blend in
apple juice or milk, then remaining flour mixture.

4. Drop rounded tablespoonfuls of dough onto cookie sheets, 2 inches apart.

5. Bake 11 to 14 minutes, or until done. While cookies are still hot,
spread thinly with Glaze. Decorate with bits of apple as pictured, if
desired. Makes 3 1/2 to 4 dozen.

GLAZE:

1. In small bowl, combine all ingredients; mix well.

2. Use to glaze Apple-Walnut Drop Cookies.
Posted to recipelu-digest Volume 01 Number 301 by "Diane Geary"
on Nov 24, 1997

*********************************************************************

Title: Amaretto Cookies
Yield: 36
Ingredients:

1/2 cups Butter 2 tablespoons Molasses 2 Eggs 1 cup Almonds, ground toasted 1/2 teaspoons Lemon rind; grated 1 teaspoon Almond extract 1/2 cups Amaretto liqueur 2 cups Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind
and almond extract; mix well. Stir in Amaretto alternately with flour. Drop
by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15
minutes. Cookies will be golden brown when done.
Posted to MM-Recipes Digest V3 #281

Date: Sun, 13 Oct 1996 23:28:22 -0400

From: Walt Gray

*********************************************************************

Title: Amaretti Cookies
Yield: 1
Ingredients:

1 1/4 cups Blanched and lightly toasted almonds 3/4 cups Powdered sugar 2 teaspoons All-purpose flour 2 large Egg whites 1/3 cups Granulated sugar 1 teaspoon Grated lemon zest 1 teaspoon Almond extract

In a food processor, grind the almonds to a powder by pulsing off and on to
keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in
the granulated sugar until stiff. Fold in the lemon zest and almond
extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into
1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed
paper or parchment. Bake in a preheated 275-degree oven for 1 hour,
checking to make sure the amaretti don't brown. Turn off the oven and let
the amaretti dry out for an additional hour--they should be very crisp.
Store them in an airtight container in the refrigerator or freezer.

Yield: Approximately 24 cookies
Recipe By :COOK'S CHOICE SHOW #CH1215

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:37 -0400

From: Meg Antczak

*********************************************************************

Title: Almost Cherry Garcia Cookies
Yield: 30
Ingredients:

1 cup Dried sour cherries 1/3 cups Cherry-flavored brandy 1/2 cups Unsalted Butter ; at room temperature 1/2 cups White sugar 1/2 cups Light brown sugar; firmly packed 1 Egg 1 1/2 teaspoons Vanilla extract 1/4 teaspoons Almond extract 1/4 teaspoons Salt 1/2 teaspoons Baking soda 1 1/2 cups All-purpose flour 3/4 cups Coarsely chopped white chocolate 1/2 cups Coarsely chopped semisweet chocolate 1/2 cups Coarsely chopped macadamia nuts ; (optional)

Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line
two baking sheets with parchment paper.

Plump the dried cherries by soaking them in boiling water to cover for a
couple of minutes. Drain well and toss with cherry brandy. Let the cherries
sit in the brandy for a couple of hours, or even overnight for the best
flavor, then drain before using.

Cream the butter with both sugars. Blend in the egg, vanilla and almond
extracts.

Fold in the salt, baking soda and flour. Fold in the cherries, white and
dark chocolate and, if using, the macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto the baking sheets, leaving space between
dollops of batter.

Bake until lightly browned around the edges, 12 to 14 minutes. Cool on
racks. (Makes about 2 1/2 dozen).

Recipe from Marcy Goldman, a professional baker and food writer based in
Montreal.

Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 17, 1997

*********************************************************************

Title: Almond Tea Cookies
Yield: 48
Ingredients:

1 cup Butter; room temperature 1 cup Almond paste 1/4 teaspoons Salt 1 2/3 cups Unbleached all-purpose flour 1 cup Powdered sugar Ground cinnamon; to taste

Cream the butter thoroughly in a large bowl, then add the almond paste and
incorporate well. Stir the salt into the flour and add gradually to the
butter mixture, mixing well after each addition.

Chill the dough until firm, at least 3 hours or overnight.

Preheat the oven to 325°. Cut of thin slices of the dough, and, using your
hands, roll out on a floured surface into rolls about the size and
thickness of a pencil.

Bake on an ungreased baking sheet for 15 minutes. Let cool slightly before
removing from the baking sheet, then remove while still warm and carefully
roll in the mixture of powdered sugar and cinnamon. (These cookies break
easily, especially if removed from the pan too soon.) Cool on a wire rack
and store in an airtight tin.

Recipe by: Cathy Huffman Forrester - Party Receipts

Posted to MC-Recipe Digest V1 #869 by The Taillons
on Oct 26, 1997

*********************************************************************

Title: Almond Roca Cookies
Yield: 1
Ingredients:

1 cup Butter 1/2 cups Brown sugar 1/2 cups Sugar 1 Egg yolk 1 teaspoon Vanilla 2 cups Flour 10 ounces Chocolate Chips 1 cup Finely chopped nuts

Cream butter and sugar, add egg yolk and vanilla. Stir in flour.
Spread mixture thinly on greased cookie sheet. Bake at 350 degrees for 15
to 20 minutes. Melt chocolate over hot water and spread over warm baked
cookies. Sprinkle on nuts and press them firmly. Cut in bars while still
warm. Let stand until chocolate is dry.

*********************************************************************

Title: Almond Praline Cookies
Yield: 20
Ingredients:

1 package (2 1/4 oz) sliced almonds (1/2 cup) 1/4 cups Butter 1/4 cups Sugar 2 teaspoons All purpose flour 1 tablespoon Milk

Grind almonds in food processor until fine. In a medium skillet melt butter
over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir
over low heat until bubbly. Remove from heat. Drop batter by slightly
rounded tsp 4 inches apart onto ungreased baking sheet. Bake in 350 oven
6-7 minutes or until edges are golden brown. Remove from oven; let stand on
cookie sheet 1 minute. Carefully loosen and remove cookies with a wide
metal spatula. Cool completely. Store in an airtight container.

Posted to EAT-L Digest 19 Sep 96

From: laura davis

Date: Wed, 18 Sep 1996 14:02:20 -0700 (PDT)

*********************************************************************

Title: Aggression Cookies
Yield: 1
Ingredients:

1 1/2 cups Firmly packed brown sugar 1 1/2 cups Butter; softened 3 cups Old-fashioned or quick-cooking rolled oats; uncooked 1 1/2 teaspoons Baking soda 1 1/2 cups All-purpose flour Granulated sugar

Barbara Mihalevich Arciero, Food Writer, "The Times", Shreveport,
Louisiana.

"When I was a student at the University of Missouri, I spent a semester
working in a preschool. That's where I discovered Aggression Cookies, a
not-so-unique cookie with a unique name. These cookies, I discovered, offer
a socially acceptable way for youngsters to let off steam and to make a
tasty snack at the same time. The dough is stiff, so children can mash,
knead, squeeze and pound it to their hearts' content without inflicting any
damage. Children don't need to know the name of these cookies; just tell
them you've got a special cookie for them to make."

Combine brown sugar, butter, oats, baking soda and flour in a large mixing
bowl. Mash, knead, squeeze and pound ingredients to make a dough.

Form dough into small balls. Put balls on ungreased baking sheets. Grease
the bottom of a small glass or jar; dip into granulated sugar and use to
flatten balls.

Bake in a preheated 350 deg oven about 15 minutes or until done. Transfer
to racks to cool. Makes about 7 dozen cookies.

Posted to Bakery-Shoppe Digest V1 #462 by "Pollywog"
on Dec 20, 1997

*********************************************************************

Title: Aggression Cookies #1
Yield: 48
Ingredients:

2 cups Unsalted butter; room temperature 1 cup Sugar 2 cups Light Brown Sugar 4 Eggs 1 tablespoon Vanilla (this brand with a long name; sold at william sonoma) 4 1/2 cups Flour 2 teaspoons Baking soda 24 ounces Semi-sweet chocolate bar; chopped 12 ounces White chocolate bar; chopped 14 ounces Macadamia nuts; chopped

From: pl@beaux.ATWC.Teradyne.COM (Priscilla Lee)

Date: Thu, 2 Sep 1993 22:48:01 GMT
The people at work love these and I have had people ask for them by the
ten-dozen!

Aggression Cookies -- (the post-modern Asian American performance poem)

NOTE: With thick Chinese meat cleaver, hack chocolate and macadamia nuts to
pieces. ALSO, You may substitute chocolate and white chocolate chips for
the bars if you are not feeling particularly angst-ridden.

Preheat oven to 375 degrees. In a large bowl, thrash butter and sugars
until uniform. Beat in eggs and vanilla. Add flour and baking soda; whip
until smooth. Toss in chocolate chunks and nuts. To avoid the "chocolate
chip cookie cooked under a steam roller" look, refrigerate the cookie dough
for a couple of hours before baking.

Throw batter by tablespoons full onto an ungreased baking sheet--aim so
that the cookies land 2 inches apart. Bake until golden, about 10-12
minutes. Using a spatula, pry the cookies loose from the baking sheet, and
allow them to vent on wire racks. Makes about 4 dozen cookies.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

*********************************************************************

Title: After Dinner Mint Cookies
Yield: 3
Ingredients:

10 ounces Ghirardelli Mint Chocolate Wafers 3/4 cups Butter, softened 2/3 cups Sugar 1 Egg 1/4 teaspoons Salt 1 1/3 cups Unsifted flour 3/4 cups Finely chopped walnuts

DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring
constantly or microwave on medium for about 3 minutes. Set aside. Cream
butter with sugar, egg and salt. Mix in melted chocolate. Gradually add
flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level
Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets.
Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes.
Remove from oven and place Mint Wafer on top of each cookie, pressing
slightly. Continue baking 3 5 minutes longer or until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

*********************************************************************

Title: 7 Layer Cookies
Yield: 4
Ingredients:

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).

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz on Mar 19, 1998

*********************************************************************

Title: Advent Cookies
Yield: 1
Ingredients:

7 ounces Light Brown Sugar 9 tablespoons Cocoa Powder 10 ounces Butter or margarine; softened pinches Cinnamon 1 teaspoon Vanilla 1 pound Plain flour (approximately)

Preheat the oven to 400F. Mix all of the ingredients together, except for
the flour. Add the flour slowly to the rest of the mixture until it
reaches the right consistency to roll out. The dough should be quite soft.
(You may find it easier to knead it with your hands.) Roll out on a floured
surface to a thickness of about 1/4 inch and cut into decorative shapes
with small cookie cutters, a sharp knife or the rim of a glass. Place on a
greased baking sheet and bake in the oven for about 8 minutes. Remove from
the oven while they are still soft and cool on a rack, then pack into
crocks or jars.

The authors note that the Pennsylvania Dutch settlers made these at
Thanksgiving and stored them in a stoneware crock until Christmas. The
cookies can be made at any time, but allowed to age for 4-6 weeks. They can
be used as a substitute for graham crackers for a pie crust.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany
Hall-Graham From: Tiffany Hall-Graham Date: 05 Mar 95
Posted to MM-Recipes Digest V3 #258

Date: Fri, 20 Sep 1996 18:29:37 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

*********************************************************************

Title: 1986 Winner Impatient Person's "I'm Hungry" Cookies
Yield: 36
Ingredients:

1 cup Unsalted butter, softened 8 ounces Cream cheese, softened 1 1/2 cups Sugar 1 Egg 1 teaspoon Vanilla 3 cups Flour 1 teaspoon Baking powder

Preparation time: 20 minutes Chilling time: Several hours Baking time: 10
to 15 minutes

1. Cream butter and cream cheese in large mixer bowl. Beat in sugar until
smooth. Beat in egg and vanilla. Stir in flour and baking powder. Chill
several hours.

2. Heat oven to 375 degrees. Roll dough into small balls. Place on
ungreased cookie sheet. Flatten with a glass that has been dipped in
vanilla sugar (sugar in which you have stored a vanilla bean) or plain
sugar.

3. Bake 10 to 15 minutes, until the edges are lightly browned. Cool on
wire racks.

Winner Jeanette McCarthy, Downers Grove, Illinois, describes her
impatient person's "I'm hungry" cookies: "When I was a child, part of our
Christmas celebration involved visits to my father's relatives during the
time between Christmas and Epiphany. Great-Aunt Elizabeth came from a
family whose women had been cooks for a wealthy family in Hungary. As a
result, her cooking was usually slightly different and somewhat elegant.

"A treasured memory of Christmas at Great-Aunt Elizabeth's house was a
cookie that I never learned to eat in moderation. Although my mother warned
me not to say anything, one of the first things I would say upon arrival
was, 'I'm hungry,' hoping that these cookies would appear. Much to my
delight they usually did, and in fact, began also to appear at Easter, the
Fourth of July, Thanksgiving and any other time we got together to
celebrate." from the Chicago Tribune annual Food Guide Holiday Cookie
Contest December 4, 1986
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:57 +0000

*********************************************************************

Title: 1989 Honorable Mention Dottie's Mexican Wedding Cookies
Yield: 48
Ingredients:

1 cup Butter, softened 1/2 cups Confectioners' sugar 2 cups All-purpose flour 1/4 teaspoons Salt 1 teaspoon Vanilla 1 cup Chopped pecans Confectioners' sugar for Garnish

Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch

1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer
bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts.

2. Roll teaspoon-size pieces of dough in a ball and put onto an ungreased
cookie sheet. Bake until light golden, 10 to 12 minutes. The cookie bottoms
should be golden brown. Roll cookies in confectioners' sugar immediately
after baking.

Honorable mention went to Kathleen Shelton of Marengo. These cookies freeze
well. from the Chicago Tribune second annual Food Guide Holiday Cookie
Contest December 14, 1989
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 01:07:01 +0000

*********************************************************************

Title: 1986 Winner Chocolate Covered Cherry Cookies
Yield: 48
Ingredients:

1 1/2 cups Flour 1/2 cups Unsweetened Cocoa Powder 1/4 teaspoons Salt 1/4 teaspoons Baking powder 1/4 teaspoons Baking soda 1/2 cups Butter or margarine, Softened 1 cup Sugar 1 Egg 1 1/2 teaspoons Vanilla 48 Maraschino cherries 6 ounces Semisweet chocolate chips 1/2 cups Sweetened Condensed Milk Cherry juice (4 to 5 tsp)

Preparation time: 45 minutes Baking time: 10 minutes

1. In bowl, stir together flour, cocoa, salt, baking powder and baking
soda. In another bowl, beat butter and sugar until fluffy. Add egg and
vanilla to butter-sugar mixture and beat well. Gradually add dry
ingredients to butter-sugar mixture and beat until well blended.

2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and
push down center of each ball with thumb. Drain cherries and reserve juice.
Place 1 cherry in center of each indentation. Heat oven to 350 degrees.

3. For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice. If too thick, add more juice.

4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
cool. The cookies freeze nicely.

Winner Donna M. Farrell of Naperville entered her chocolate covered
cherry cookie recipe: "Christmas and chocolate-covered cherries are forever
entwined in my mind and memories. Not the expensive department store kind,
mind you, with their dark bitter chocolate and runny syrup, but your basic
Brach's. Each Christmas found the coveted white box stretching my stocking,
two layers of cream-filled heaven with a cherry floating therein--and no
requirement to share them with anyone.

"Taste and calories have kept me away from the box of delights for many
years, even after the incredible discovery that Brach's actually sold these
morsels all year long. (How my parents managed to deceive me on this, I'll
never know.) That is, until my mother-in-law came to Chicago one autumn
with the ultimate cookie. A Christmas tradition in one bite. Nostalgia from
the oven. Capable of reducing this 36-year-old woman's taste buds and
mentality to that of my 9-year-old daughter. A chocolate-covered cherry
cookie!" from the Chicago Tribune annual Food Guide Holiday Cookie Contest
December 4, 1986
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:57 +0000

*********************************************************************

Title: 1991 2nd Place Oma's Almond Cookies
Yield: 120
Ingredients:

2 cups Butter, softened 2 cups Sugar 2 Eggs 1 Lemon, grated rind and juice 4 cups All-purpose flour 1 teaspoon Baking powder Pinch salt 1/2 pounds Unblanched almonds, finely Ground or grated Colored sugars for garnish, Optional

Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking
time: 10 minutes

1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in
eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder
and salt. Stir flour mixture and ground almonds into butter mixture to make
a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax
paper, until firm, at least 8 hours or overnight.

2. Heat oven to 350 degrees. Have ungreased baking sheets ready.

3. Roll out one dough portion on lightly floured pastry cloth with a
rolling pin covered with stocking or roll between sheets of lightly floured
wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough
to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2
inches between each cookie. Sprinkle with colored sugar if desired.

4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire
racks to cool. Store in a covered tin.

This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very
thin, crisp, delicate cookies. The dough keeps well in the refrigerator if
well-wrapped. This cookie was a tribute to her husband's grandmother,
Antonia Drux, who emigrated to this country from Germany in 1923. (Oma
means "grandma" in German.) The recipe has been passed down as just a list
of ingredients. Drux added a few hints to help make baking them easier for
future cooks. from the Chicago Tribune fourth annual Food Guide Holiday
Cookie Contest December 5, 1991
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 11:24:32 +0000

*********************************************************************

Title: 1988 2nd Place Pat Egan's Christmas Tree Cookies
Yield: 72
Ingredients:

2 1/2 cups Flour 1 cup Sugar 1 cup Butter or margarine, Softened 1 1/2 teaspoons Baking powder 1/4 teaspoons Salt 1/2 teaspoons Almond extract 1 Egg 1/4 cups Green sugar crystals, about 1/4 cups Confetti or nonpareil candy Decorations, optional

Preparation time: 20 minutes Chilling time: 4 hours Baking time: 10
minutes

1. Put flour, sugar, butter, baking powder, salt, almond extract and egg
into large bowl of an electric mixer. Mix together, using low speed. Dough
will be crumbly. Then knead dough with hands until mixture holds together.

2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining
dough in thirds. Using hands, roll each into a 6-inch log.

3. Put sugar crystals on a sheet of wax paper. Roll each log in the sugar
crystals to coat well; use the wax paper as a guide to press in crystals.
Shape each log into a triangle, pressing gently on wax paper to give three
sharp corners. Make sure to make 2 sides longer than the third side. Wrap
each log well and refrigerate at least 4 hours or until dough is firm
enough to slice. To this point, cookies can be made up to a week in
advance.

4. Heat oven to 350 degrees. To bake, slice logs crosswise into 1/4-inch
slices. Put slices about 1 inch apart on ungreased cookie sheets. For each
cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree
trunk. Attach to bottom underside of each tree. Sprinkle each cookie
lightly with candy decorations, if desired. Bake until lightly browned,
about 10 minutes. Carefully remove to wire racks. Cool completely.

Note: The logs can be divided and shaped into 3 sizes and sliced to form
a 3-tiered tree. These second-place winning cookies are easily shaped
into trees that are edged with glittery green sugar.
Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not
a fancy or gourmet cookie, but a simple symbol of the Christmas season that
is so close to my heart." from the Chicago Tribune annual Food Guide
Holiday Cookie Contest December 8, 1988
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 11:32:51 +0000

*********************************************************************

Title: 1989 Honorable Mention Butter Cookies You'd Eat in a Dre
Yield: 36
Ingredients:

1 cup Butter, softened 1/2 cups Plus 1 1/2 tb sugar 1 3/4 cups All-purpose flour 1 teaspoon Vanilla Sugar for rolling

Preparation time: 15 minutes Baking time: 17 to 20 minutes per batch

1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little
at a time, then vanilla. Stir until blended.

2. Roll dough into small balls the size of a walnut, then roll the balls
in sugar. Flatten with cookie stamp or bottom of a glass. Put onto
ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20
minutes. This dough needs no chilling, rolling or cutting. It is easily
doubled. Honorable mention went to Agnes Da Costa of Chicago. from the
Chicago Tribune second annual Food Guide Holiday Cookie Contest December
14, 1989
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 01:07:01 +0000

*********************************************************************

Title: 1993 2nd Place Mozart Cookies
Yield: 30
Ingredients:

3 cups All-purpose flour 1/2 cups Granulated sugar 2 Egg yolks, beaten 1 tablespoon Pure vanilla extract 1/2 teaspoons Salt Grated rind of 1 lemon 1 cup Unsalted butter, softened 12 ounces Apricot preserves 1 tablespoon Fresh lemon juice 1 tablespoon Rum Confectioners' sugar

Preparation time: 1 1/4 hours Cooking time: 10 to 12 minutes

1. Sift flour into a large mixing bowl and make an indentation or well in
the center of the flour. Add the sugar, egg yolks, vanilla, salt and lemon
rind to the well. Mix the ingredients in the well together with the flour.
Then cut in the butter using a pastry cutter or two sharp knives. At this
point the dough will resemble coarse crumbs. Turn the dough out onto a work
surface and knead it with your hands until smooth and firm. Divide dough in
half and shape into two balls.

2. Wrap tightly in plastic. Refrigerate until firm enough to roll out,
about 1 hour.

3. Meanwhile, heat the apricot preserves over low heat, stirring
constantly. Stir in lemon juice and rum. Let cool.

4. Heat oven to 325 degrees. Place the chilled dough on a lightly floured
surface or between two sheets of floured wax paper. Roll out with a floured
rolling pin to about 1/4-inch thickness. Cut out circles of dough about 2
inches in diameter. Place half of the circles onto greased or non-stick
cookie sheets. Cut the other half of the circles again with a small shot
glass or cookie cutter to form a ring shape. (Make an equal amount of rings
to circles.) Place the rings onto buttered baking sheets. Bake until light
gold, 10 to 12 minutes. Cool a little on the cookie sheets.

5. To assemble, brush the still-warm circles with the cooled apricot
mixture. Place one ring on top of each circle and press gently (they break
easily) to secure. Spoon a small dollop of the apricot mixture into the
center of the cookies. Sprinkle with confectioners' sugar. Cool. Store in a
tightly closed tin.

Infused with bits of lemon and pure vanilla and filled with apricot
preserves and rum, the buttery rounds brought second-place honors to their
baker, German-born Anne Kroemer of Chicago. Anne uses a wine glass and a
smaller schnapps glass to cut out these cookies. We've made them slightly
smaller by using round cookie cutters; biscuit cutters work as well. from
the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December
2, 1993
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 04:11:40 +0000

*********************************************************************

Title: 1996 2nd Place Winner Shortbread Cookies
Yield: 48
Ingredients:

4 cups All-purpose flour 1 cup Light brown sugar, packed 1 pound Unsalted butter; softened

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
Contest, a simple brown-sugar shortbread from Sandra Petrille of
Naperville, Illinois.

1. Heat oven to 325'F. Beat all ingredients in large bowl of electric mixer
on medium-high speed until smooth, about 4 minutes.

2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on
lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough with
cookie cutters.

3. Bake cookies on ungreased baking sheet until pale brown and slightly
firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as
desired.

Source: Chicago Tribune, December 4, 1996
Posted to MM-Recipes Digest V3 #339

From: Linda Place

Date: Wed, 11 Dec 1996 04:11:46 +0000