Subject: COLLECTION: Cookies Vol.1 (of 2) (long!) Lines: 1666 CONTENTS: --------- Abernethy Biscuts (Vida Halligan) Boom Booms (Babs Woods) Brownies (Dee Nolan) (Doreen Randal) Butter Spritz (Jann Springer) Cheerio Bars (howard@cs.uiuc.edu) Chocolate Almond Macaroons (Erica D. Rodgers) Chocolate Chew (Doreen Randal) Chocolate Chip Cookie (Sandra Loosemore) Chocolate Chip Cookies (Tanya Heikkinen) Chocolate Coconut Macaroons (Erica D. Rodgers) Chocolate Oatmeal Cookies (Carl Ijames) Choco-Peanut Butter Cookies (Steve Short) Coconut Macaroons (stephen@admin1.unbsj.ca) Cowboy Cookies (D. Scott Katzer) Cream Cheese Brownies (Sophia W Wang) Cream Cheese Brownies (Tanya Pinto) Death By Chocolate (Janis Wallace) Death By Chocolate I (Buffy Hyler) Death By Chocolate II (Buffy Hyler) Death By Chocolate Brownies (Tom Purcia) Delicious Cookies (Ruth) Diamonds (Lebanese Cookie Similar To Baklava) (Rochelle Newman) Digestiv Biscuts (Vida Halligan) Easy Chocolate Eclair Dessert (epusers) Fudge Cookies (Janet "Mostly Harmless" Morrissey) Fudgy Oatmeal Bars (Julie) Ginger Wafers (Vida Halligan) Insulin Shock Black Hole Brownies (Jack Coyote) Lemon Fire Crisps (Stan England) Lemon Whippersnapers (Janet "Mostly Harmless" Morrissey) Maple Peanut Cookies (Pat Dennis) M&M Cookies (Sheila Wallace) Mother's Spritz Cookies (Lauren H Halverson) Nobby Buns (Michael Panayiotakis) Oatmeal Chocolate Chip (Edward A. Russell) Oatmeal Scotch Chippers (Erica D. Rodgers) Original Toll House Cookies (Kate Connally) Paper Thin Almond Saffron Cookies (Bill Maddex) Peanut Butter And Oatmeal Sandwiches (Erica D. Rodgers) Peanut Butter Cookies (1) (Janet "Mostly Harmless" Morrissey) Peanut Butter Cookies (2) (Janet "Mostly Harmless" Morrissey) Peanut Butter Cookies (Lance Samura) Peanut Butter Cookies (snugglebug) Peanut Butter Magic Cookies (Judy Robinson) Peanut Butter-Butter Cookies (Linda/BDT Burbank, CA) Peanutty Crisscrosses (Erica D. Rodgers) Raisin Chews (Lance Samura) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) Source: _Aunt Daisy's NEW COOKERY_ (1947) ABERNETHY BISCUTS ================= Ingredients: ------------ 1 lb flour 2 oz. sugar 2/3 cup milk 1/2 level tsp baking soda 3 oz butter 1/4 tsp salt 1/4 tsp caraway flavouring Instructions: ------------- Sift flour and salt, add sugar; Rub in the butter. Mix milk and soda add flavouring; mix this into dry ingredients, Knead, roll out about 1/4 inch thick, cut into shapes, cook in a quick oven 350-400 deg F %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: babs@jfwhome.FUNHOUSE.COM (Babs Woods) Source: "Rosie's All-Butter, Fresh Cream, Sugar-Packed No-Holds-Barred Baking Book" BOOM BOOMS ========== (Makes 9-12 brownies) Ingredients: ------------ 4 ozs unsweetened chocolate 1 stick unsalted butter, room temp 1-1/4 C + 1 T sugar 1/2 t vanilla extract 3 large eggs, room temp 3/4 C all-purpose flour Instructions: ------------- Preheat oven to 300F. Lightly grease an 8" square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water [I melt mine in the nukebox; 2 mins, high -- Babs]. Cool the mixture for 5 minutes. Place the sugar in a medium-sized mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds [I'd just do it by hand with fork or whisk]. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Set aside. Cream Cheese filling: --------------------- 8 ozs cream cheese, chilled 1-1/2 t all-purpose flour 5 T sugar 1 large egg, room temp 1/4 t vanilla extract Instructions: ------------- Mix all the filling ingredients in a food processor and process until blended, about 45 seconds. Set aside. Spread about 2/3 of the brownie batter in the prepared pan. Spread the cream cheese filling over the brownie batter. Using a spoon, scoop the remaining brownie batter over the filling in nine equal mounds arranged in rows of threes so that there is some space between them. Run a chopstick or the handle of a wooden spoon back and forth the length of the pan, making parallel lines about 1-1/2 inches apart, then do the same thing in the othre direction as if making a grid. This will marbleize the two mixtures. Shake the pan gently back and forth to level the batter. Bake the bars on the center oven rack until a tester in the center comes out clean or with some moist crumbs, about 50 minutes. Allow the brownies to cool for 1 hour before cutting. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) BROWNIES (Dee Nolan) ==================== Ingredients: ------------ 1/2 cup butter 1/2 cup cocoa powder 2 cups sugar 4 eggs 2 tsp vanilla 1 1/2 cups flour 1/4 tsp salt 1 cup coconut 1 cup chopped nuts (optional) Instructions: ------------- Preheat oven to 180C. Grease 9"x13"pan. Mix cocoa and sugar in a large bowl, add melted butter and beat till smooth. Add eggs one at a time then add vanilla. Mix together flour, coconut and salt, stir into coconut mixture with nuts. Pour into greased pan and bake 35 minutes. Cool in pan, on rack and cut into squares. Yields; about 30. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: springer@khonshu.Colorado.EDU (Jann Springer) BUTTER SPRITZ ============= Ingredients: ------------ 2 cups butter (*not* margarine) 1 1/2 cups sugar 2 eggs or 6 yolks 1 tsp. baking powder 1/4 tsp. salt 1 tsp. almond extract 1 tsp. vanilla 5 C. flour Instructions: ------------- Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown. Personal note: I refrigerate the dough to make it less sticky and sometimes even refrigerate the cookie sheets between batches to help make the cookies stick to the sheet instead of melting because the sheet is hot. Since my press is so old, I have to fuss with it alot more than with a new one. These things seem to help. I also cut the baking powder in half because I am at about 6000'. Probably will not be an issue for you. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: howard@cs.uiuc.edu CHEERIO BARS ============ Ingredients: ------------ 1c karo syrup 1c sugar Instructions: ------------ Mix in pan and bring to a slow boil - you can't let it boil! Make sure the sugar is completely dissolved...by slow boil, I mean let the sugar and syrup then let it come to where there are just little bubbles forming around the edge of the pan Then add: --------- 1c crunchy peanut butter 1c chocolate chips Stir together and pour over 6c Cheerios - you may use rice krispies... Spread in pan.... Note: these are very rich and addictive :} %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: Nestle's Toll House Recipe Collection CHOCOLATE ALMOND MACAROONS ========================== (Makes 2 dozen 2-inch cookies) Ingredients: ------------ Cookies: -------- 12 oz (2 cups) Nestle Toll House Little Bits semi-sweet chocolate, divided (or any other miniature chocolate chips) 2 egg whites 8 oz almond paste 1/3 cup sifted confectioner's sugar 2 tblsp all purpose flour Topping: -------- 1 cup Nestle Toll House Little Bits semi-sweet chocolate (reserved from 12 ounce package used for cookies) 1 tblsp vegetable shortening 1/4 cup chopped blanched almonds Instructions: ------------- Cookies: -------- Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioner's sugar, and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25 minutes. Cool completely on wire racks. Topping: -------- Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE CHEW ============== Ingredients + Instructions: --------------------------- Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour, 1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and 1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F) 20 minutes. Ice with chocolate icing while warm and cut into fingers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: loosemore-sandra@cs.yale.edu (Sandra Loosemore) CHOCOLATE CHIP COOKIE ===================== Ingredients: ------------ 2/3 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla 1 3/4 cup flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup nuts 6 oz chocolate chips %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen) Source: Fanny Farmer's cookbook CHOCOLATE CHIP COOKIES ====================== Ingredients: ------------ 1/2 cup margarine 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg 1 tsp vanilla 1 1/8 cup flour 1/2 tsp baking soda 1 cup chocolate chips Instructions: ------------- Well, you know how to mix them :') Bake at 375 degrees for 8-10 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: 365 Great Chocolate Desserts, by Natalie Haughton CHOCOLATE COCONUT MACAROONS =========================== Ingredients: ------------ 2 cups flaked or shredded coconut 1/3 cup sugar 1 tblsp light corn syrup 2 tblsp flour 3 tblsp unsweetened cocoa powder 1 teasp vanilla extract 2 egg whites Dash of salt Instructions: ------------- 1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed. 2. Using a small 1 1/2 inch diameter ice cream scoop or a generouse tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil. Note: ----- These are delicious, chewy, and easy to prepare. Eat them "as is", or use them to make Sarah Bernhardts (recipe follows). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ijames@helix.nih.gov (Carl Ijames) CHOCOLATE OATMEAL COOKIES ========================= Ingredients: ------------ 1/2 cup milk 2 cups sugar 1/4 cup cocoa 1 stick butter Instructions: ------------- Heat over medium heat while stirring until boiling. Let boil for 5 minutes, then remove from heat. Stir in: -------- 3 cups oatmeal 1 tsp vanilla extract 1/4 cup peanut butter (optional) Drop by heaping teaspoonfuls onto wax paper and let cool (or start eating - they are good hot too). You have about 3 to 4 minutes after removing from heat to get the oatmeal stirred in and the cookies dropped out. After that, enjoy licking the pan and your fingers. I experimented with less milk (1/3 to 1/4 cup) and boiling for 1 to 3 minutes, and sometimes the cookies came out with a better texture (moister and softer), but sometimes they never set up at all and we ate them with a spoon. This way they are a little dry after storing a couple of days, so I just make sure they get eaten sooner. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: short@neocad.com (Steve Short) Source: the Quaker Oats Can CHOCO-PEANUT BUTTER COOKIES =========================== (Makes about 6 dozen) Ingredients: ------------ 1 1/2 C firmly packed brown sugar 1 C creamy or chunky peanut butter 3/4 C margarine 1/3 C water 1/4 C better'n eggs or 1 egg 1 t vanilla 3 C quaker oats 1 1/2 C flour 1/2 t baking soda 1 1/2 C semi-sweet chocolate pieces 4 t vegetable shortening 1/3 C chopped peanuts Instructions: ------------- Oven at 350 degrees. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool. Melt chocolate pieces as package directs, stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 t. of melted chocolate. Sprinkle with chopped peanuts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: stephen@admin1.unbsj.ca Source: the Eagle Brand milk can COCONUT MACAROONS ================= Ingredients: ------------ 3 pkgs (200 g each) flaked coconut 1 can sweetened condensed milk 2 tsp (10 mL) vanila 1 1/2 tsp (7 mL) almond extract Instructions: ------------- Preheat oven to 325F (160C). In large mixing bowl combine coconut, condensed milk, vanilla and almond extract; mix well. Drop by rounded spoonfuls onto well greased cookie sheets. Bake on middle rack of oven, twelve at a time, 10 to 12 minutes or until browned around edges. Cool slightly. Remove to wire racks; cool completely. Store loosely covered at room temperature. Makes about 4 dozen. Chocolate: Omit almond extract. Add 4 squares (28 g each) unsweetened chocolate, melted. Proceed as above. Chocolate Chip: Omit almond extract. Add 1 cup (250 mL) mini chocolate chips. Proceed as above. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: katzer@estd.nrl.navy.mil (D. Scott Katzer) COWBOY COOKIES ============== (Makes about 60 3-inch diameter cookies) Equipment: ---------- 2 LARGE bowls measuring cups measuring spoons heavy mixing spoon cookie sheets (oven tiles - optional) Ingredients: ------------ A.) 1 pound butter B.) 2 cups sugar C.) 2 cups, packed, dark brown sugar D.) 4 eggs E.) 4 cups flour F.) 2 tsp salt G.) 2 tsp baking soda H.) 1 tsp double-acting baking powder I.) 6 cups rolled oats (e.g. Quaker Old Fashioned) J.) 2 12 oz packages chocolate chips K.) 2 tsp vanilla extract Directions: ----------- 0. Preheat oven to 350 degrees F. 1. Mix A-D together in the bigger bowl. 2. Mix E-H together in other bowl. 3. Add E-H to A-D in larger bowl. Blend well. 4. Add oats. Mix well. 5. Add chocolate chips and vanilla. Mix well. Dough should be stiff but a little sticky. Refrigerate if necessary. 6. Form dough into golf-ball sized balls and place on cookie sheet, spaced a little over an inch apart. 7. Bake at 350 degrees F for 12-15 minutes. Cookies should be just brown on top, with golden brown bottoms and around 1/2-inch thick. Chocolate chips on bottom should NOT burn! Tips: ----- 1. Use an oven thermometer. 2. DO NOT OVERBAKE!!! 3. If you are using an electric oven, the bottoms of the cookies will likely burn unless you use some oven tiles on the bottom rack, or use one of the magic double-layered cookies sheets. 4. Use REAL ingredients. Don't skimp! You're worth it! 5. If cookies collapse on cooling and look greasy, then add another cup of oats to the dough. 6. If oats do not mix into the dough and cookies have a lot of visible oat flakes, then you may be using too much oats. The cookies should be chewy. 7. Store them in an air-tight container with a slice of bread to keep them from getting hard. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: swwang@zuni.litc.lockheed.com (Sophia W Wang) Source: Baker's _Book of Chocolate Riches_ CREAM CHEESE BROWNIES ===================== Ingredients: ------------ 1 pkg (4 oz.) Baker's German's sweet chocolate 5 tbsp butter or margarine 1 pkg (3 oz.) cream cheese, at room temperature 1/4 cup sugar 3 eggs 1 tbsp flour 1/2 tsp vanilla 3/4 cup sugar 1/2 tsp baking powder 1/4 tsp salt 1/2 cup flour 1/2 cup coarsely chopped nuts 1 tsp vanilla Instructions: ------------- Melt chocolate with 3 tablespoons of the butter over very low heat, stirring constantly until smooth. Cool. Cream reamining 2 tablespoons butter with the cream cheese until smooth. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 of the eggs, 1 tablespoon of flour and 1/2 teaspoon vanilla. Beat remaining 2 eggs until light and fluffy. Gradually beat in 3/4 cup sugar and continue beating until thickened. Stir in baking powder, salt, and 1/2 cup flour. Blend in chocolate. Stir in nuts and 1 teaspoon vanilla. Spread half of the chocolate batter in a greased 8- or 9-inch square pan. Spread cheese mixture over the top. Drop remaining chocolate batter by tablespoonfuls over top. Swirl through batters with a spatula to marble. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Cut into squares or bars. Makes 16 to 20. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: rolls@cis.umassd.edu (Tanya Pinto) CREAM CHEESE BROWNIES ===================== Ingredients: ------------ 1 pkg. brownie mix (family size) 1/4 c. butter - 4 T (at room temp.) 1 8-oz. pkg. cream cheese (at room temp.) 1/2 c. sugar 2 eggs 2 T flour 1 tsp. vanilla 1/2 c. nuts chopped Instructions: ------------- Prepare brownie mix according to package directions adding 1/2 c. nuts. in a small bowl beat creeam cheese and butter together until blended. Beat in sugar. Add eggs, flour, vanilla and beat. reserve. Spread half of pprepared brownie mix in 13 by 9 inch pan. Evenly spread reserved cream cheese mixture oveer it, tilting pan and letting it run to all sides works wwell. Dot with remaining brownie mixture. At one corner off pan insert knife (only through cream cheese mixture) and make 4 zig zag marks across surface; rotate pan 1/4 turn and reepeat zig zagging. Bake in a preheated 350 degree oven until cake testeer inserted in center comes out clean-about 25 minutes. Cool completely on a wire rack. Chill before cutting in squares and removing. Store covered in refrigerator. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jkwallac@uci.edu (Janis Wallace) DEATH BY CHOCOLATE ================== Ingredients: ------------ 1 brownie mix 1/2 c Kahlua 1 pkg chocolate pudding (DO NOT USE INSTANT PUDDING) (use the large size, the package that requires 3 cups of milk) 1 12-oz. container of Cool Whip 2 Heath Bars, chopped (or one bag of already chopped Heath Bar pieces) Chopped Walnuts Instructions: ------------- Prepare brownie mix using the receipt for "cake-like" brownies. While still warm and in the baking pan, poke brownies with a fork. Pour all of the Kahlua over the baked brownies. Prepare chocolate pudding according to instructions and refrigerate until slightly set. Use half of the pan of brownies and line the bottom of the bowl. (do not crumble them, but try to get pieces as large as possible). Press lightly up the sides of the bowl. Cover with half of the prepared chocolate pudding; then half of the container of Cool Whip. Sprinkle with 1 chopped Heath Bar (or half of the package). Repeat layers with remaining ingredients. Top with the Chopped walnuts. Refrigerate. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hyler@ast.saic.com (Buffy Hyler) DEATH BY CHOCOLATE I ==================== Ingredients: ------------ 2 c. flour 1 tbsp. double-acting baking powder 1/2 tsp. baking soda 2 c. sugar 2 large eggs 1 stick unsalted butter at room temperature, quartered 1 c. sour cream 1/2 c. water 2 tsp. vanilla extract 1/2 c. plus 2 tbsp. cocoa 1 12-oz package semisweet chocolate chips powdered sugar Instructions: ------------- Sift flour, baking powder, and baking soda twice. Place in a small bowl. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat. Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees F for 1 hour. When cool, sift powdered sufar on top. Variation: Replace 1/4 c. of the water with Grand Marnier. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hyler@ast.saic.com (Buffy Hyler) DEATH BY CHOCOLATE II ===================== Ingredients: ------------ 1 box chocolate cake mix 1 box instant chocolate pudding (4 serving size (1/2 cup per serving)) 1/4 cup oil 1/4 cup water (I sometimes substitute Grand Marnier here) 1/2 cup sour cream 4 eggs 12 oz chocolate, semi sweet chips Instructions: ------------- Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake. It's from Dom DeLuise's cookbook and is called Death by Chocolate II. (Death by Chocolate I is completely from scratch) Additional Notes (mine, not Dom D's): ------------------------------------- 1) This stuff is *very* thick. I skipped the mixers and just used a spoon to mix for about 3-4 minutes until there was no more visible dry ingredients. 2) You might want to up the 1/4 cup oil to 1/2 cup oil. I did this and had a significantly moister but still dense cake. 3) This cake will most likely vary by the type of chocolate cake mix bought. My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tomp@acpy01.att.com (Tom Purcia (CXNIXPT1)) DEATH BY CHOCOLATE BROWNIES =========================== Ingredients: ------------ 1 pkg family size brownie mix 1/2 - 3/4 cup Kahlua 2 12oz containers Whipped topping 3 pkgs Jello Mousse 6 Skor or Heath bars Instructions: ------------- Make brownies according to the directions on box. When done prick the top of the brownies all over and pour Kahlua over brownies and let sit covered over night. Make Mousse according to package. Break up brownies with a fork and put 1/3 into the bottom of a trifle bowl. Top with a third of the mousse and 2 candy bars and a layer of Whipped topping. Continue untill the bowl is full. Refrigerate for 2 hours then serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Ruth DELICIOUS COOKIES ================= (Bolachas deliciosas) Ingredients: ------------ 3.5 cups flour 1.25 cups sugar 1.25 cups butter 1 tsp cinnamon 1 cup ground almonds a few tblsp milk Instructions: ------------- In a bowl mix all indgredients together, add milk until dough is of consistency to roll with a rolling pin. On a floured board, roll dough about 1/4 inch thick, cut with a cookie cutter. Place cookies on a greased baking sheet and bake in a preheated 350 degree oven for about 15 minutes. Cool. Makes about 24 cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: v313mdm8@ubvmsd.cc.buffalo.edu (Rochelle Newman) DIAMONDS (LEBANESE COOKIE SIMILAR TO BAKLAVA) ============================================= Ingredients: ------------ 1 lb filo dough (keep dough wrapped in damp towel once you cut it) 2 lbs butter (lightly salted) 1 1/2 c. walnuts, ground fine 1 bottle orange flower water (should be available at specialty shops, or at a grocery store with a very good ethnic section) 3 1/2 c. sugar (or more to taste) 1 3/4 c. water juice of 2 lemons Instructions: ------------- Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange flower water. Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr. Add lemon juice, and 1 1/2 Tblsp. orangeflower water. Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces. Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used. Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife. Pour remaining butter over top. Bake at 350 degrees for 1 hour or until golden brown. Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to "freshen them up" when you serve or eat them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) Source: _Aunt Daisy's NEW COOKERY_ (1947) DIGESTIV BISCUTS ================ Ingredients: ------------ 3 oz butter 4 oz wholemeal flour 4 oz oatmeal (medium) 1 1/2 oz castor sugar pinch of salt small pinch of baking soda 1/2 an egg Instructions: ------------- Rub butter into flour and oatmeal, add sugar, salt and soda. Bind with the beaten egg. Put dough on pastry board, sprinkled with oatmeal, and roll out. Sprinkle lightly with oatmeal, roll it in, then cut into shapes. Bake in fairly hot oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: epdavis@befac.indstate.edu (epusers) EASY CHOCOLATE ECLAIR DESSERT ============================= Ingredients: ------------ 2 small boxes Instant French Vanilla Pudding 1 large tub Cool Whip 3 cups milk 1 box graham crackers 1 can of Chocolate Frosting Instructions: ------------- Line 9 x 13 pan with whole graham crackers (bottom only). Mix the instant pudding using the 3 cups of milk. Fold in the Cool Whip. Alternate layers of whole graham crackers with the pudding mixture (crackers, pudding, crackers, pudding, and final layer is crackers). Ice the top layer of graham crackers with the chocolate frosting. This may be done by icing the crackers individually before laying on pudding, then filling in the spaces with the remaining icing. Let set overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) FUDGE COOKIES ============= Ingredients: ------------ 1 pkg. brownie mix 2 eggs 4 tsp butter 2/3 - 1 cup nuts or coconut Instructions: ------------- Combine butter and brownie mix. Add eggs and stir with fork. Add nuts or coconut and stir. Drop by teaspoon onto greased cookie sheet. Bake at 350 for 10 to 12 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jaj406@kepler.unh.edu (Julie) Source: An Old Betty Crocker book FUDGY OATMEAL BARS ================== Ingredients: ------------ 2 cups packed brown sugar 1 cup margarine, softened 1 tsp vanilla 2 eggs 2 1/2 cups flour, all-purpose 1 tsp baking soda 1/2 tsp salt 3 cups quick oats or old fashion 2 tbsp margarine 1 can (14 oz) sweetened condensed milk 1 package (12 oz) semisweet chocolate chips 1 tsp vanilla 1/2 salt (1 cup chopped nuts optional) Instructions: ------------- Heat oven at 350'. Mix brown sugar, cup of margarine, tsp vanilla, and the eggs. Stir in the flour, baking soda, and 1/2 tsp salt; stir in the oats. Set aside 1/3 of the Oat mixture. Press remaining Oat mixture in a greased jelly pan. Heat 2 tbsp margarine, the milk and chocolate chips over low heat, stirring constantly, until chocolate is melted. Remove from heat, stir in (nuts), tsp vanilla and 1/2 tsp salt. Spread over oat mixture in pan. Drop the reserved oat mixture onto the chocolate mixture. Bake until golden brown - 25 to 30 minutes. Makes about 70 2x1 inch bars. Very good, try them cold from the fridge. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) Source: _Aunt Daisy's NEW COOKERY_ (1947) GINGER WAFERS ============= Ingredients: ------------ 4 oz butter 4 oz sugar 2 Tblsp Golden Syrup 2 cups flour 1/4 tsp salt 1/4 tsp baking soda 1 dessertsp groung ginger 1 level tsp cake powder 1 Tblsp milk Instructions: ------------- Cream butter, sugar and syrup, add dry ingredients, and lastly soda in the milk. Roll out very thin, cut in squares, bake about 20 minutes, moderate oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: uphrrmk@gemini.oscs.montana.edu (Jack Coyote) INSULIN SHOCK BLACK HOLE BROWNIES ================================= Start with your favorite brownie batter. You want enough to fill *two* 9x9x2 baking pans. In addition you need: Ingredients Brand of Choice -------------------- ----------------- 1/2 jar Hot Fudge Mrs. Richardson's 1 cup Peanut Butter, smooth [optional] Real 16 oz Chocolate Morsels Nestle's 1 bar Dark Chocolate [optional] White Cloud's Dark Choc. with Mint Crystal 2 cups Flavored Liquor [optional] Bailey's, Chambord, or Rumpleminze Instructions: ------------- Melt 12oz of Chocolate Morsels, Hot Fudge, Peanut Butter and 1 cup of the Liqour in a small saucepan. When mixture is liquid, mix into batter (for the truly decadent, replace all fluids (milk/water) in batter with Liquor). Pour batter into ONE 13x9x2 pan. Melt remaining Chocolate & Liquor in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). Pour the rest over ice cream to keep you from eating the brownies immediately. Bake in 350 degree oven for 35-40 min. Important: ---------- Every 5-10 minutes, remove the pan from the oven and *slam* it down on a counter two or three times. If you do not, the brownies will escape into the bowels of your oven! Brownies are done when a toothpick inserted *near the edge* comes out clean. Note: ----- The center will still be semi-liquid. Can be eaten immediately, but best after 24 hours (it takes time for the fudge to set!). Consume a 1" cube with a half-gallon of milk. Share a lot. (the all Bailey's version is *very* popular) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) Source: June 1993 Chile Pepper LEMON FIRE CRISPS ================= (Yield: 6 dozen) Ingredients: ------------ 2 sticks butter or margarine, room temperature 1/2 cup sugar 1 tblsp lemon juice 2 tblsp grated lemon peel 1 egg 2 1/4 cups flour 1 tsp cayenne powder 1/4 tsp salt 1/4 tsp baking powder Instructions: ------------- Preheat oven to 400 degrees. Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) LEMON WHIPPERSNAPERS ==================== Ingredients: ------------ 1 pkg. lemon cake mix 1 egg 2 cups (4 1/2 oz. carton) frozen whipped topping 1/2 cup sifted 10X sugar Instructions: ------------- Grease cookie sheet. Combine cake mix, whipped topping, and egg in large bowl. Stir til well mixed. Drop by teaspoon onto plate of 10X sugar and roll to coat. Place 1 1/2 in. apart on cookie sheet. Bake at 350 for 10 to 15 minutes, until light golden brown. Remove from cookie sheet immediately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pld@acsu.buffalo.edu (Pat Dennis) MAPLE PEANUT COOKIES ==================== Ingredients: ------------ 1 3/4 cups flour 1/3 cup maple syrup 1/2 cup brown sugar 1 egg 2/3 cup shortening 1/2 tsp baking soda 1/3 cup peanut butter 1/2 tsp salt 1/4 tsp baking powder Instructions: ------------- Combine everything until smooth and chill for 1 hour. Roll into balls, place on ungreased cookie sheets, and flatten with a fork. Bake for 8-10 minutes at 375. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: shla@spf.trw.com (Sheila Wallace) M&M COOKIES =========== Ingredients: ------------ 1 cup Crisco (vegetable shortening) 1 cup brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon water 2 eggs 2 cups + 4 tablespoons flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups M&M plain candies Instructions: ------------- Blend Crisco and sugars. Beat in vanilla, water, and eggs. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in M&Ms. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 degrees F for 10-12 minutes or until golden brown. For additional color, press extra M&Ms into cookies before baking. Makes 6 dozen 2 1/2 inch cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: blau@sol.crd.ge.com (lauren h halverson) Source: Bon Appetit, December, 1988 MOTHER'S SPRITZ COOKIES ======================= (Makes about 10 dozen) Ingredients: ------------ 2 Cups (4 sticks) Butter, room temp. 1 Cup sugar 1 egg 1 tsp. vanilla extract 3 1/2 Cups all purpose flour 1/2 Cup cornstarch Instructions: ------------- Preheat oven to 350. Cream butter and sugar until light and fluffy. Mix in egg and vanilla. Add flour and cornstarch and mix just until blended. Transfer dough to cookie press. Press onto ungreased baking sheets, forming 2'' rounds, or S shapes (or any other shape you like). Bake until light brown and firm to touch, about 10 minutes. Transfer to racks and cool. (store in airtight container -- lasts about a week ---- but I never have any left that long). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: louray@seas.gwu.edu (Michael Panayiotakis) WARNING: This recipe was taken from the credits of the movie "hot shots". Use it at your own risk, and let me know how it turns out. NOBBY BUNS ========== Ingredients: ------------ 4 cups sifted flour 2 tsp cinnamon 1 1/2 cup sugar 3 eggs 1 cup butter Instructions: ------------- Cream butter 'till soft and add to sugar and eggs. (I assume they mean add eggs and sugar to butter ??) Mix quickly with the flour. Drop mixture from teaspoon in small, jagged heaps onto cookie sheet. (It didn't say, but I'd grease it to make sure. Or line it w/ parchment paper or aluminium foil) Bake at 375 to 400 degrees. (Until done, I take it. Also, I assume you add the cinnamon to the butter after sugar and eggs %< ) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: erussell@wang.com (Edward A. Russell) OATMEAL CHOCOLATE CHIP ====================== Ingredients + Instructions: --------------------------- Beat till fluffy: ----------------- 1 1/4 cups (= 2 1/2 sticks) margerine 3/4 cups packed brown sugar 1/2 cup sugar Add to the above: ----------------- 1 egg 1 tsp Vanilla Combine and add to the above: ----------------------------- 1 tsp baking soda 1 1/2 cup flour Stir in: -------- 1 cup chocoalate chips (Nestles ARE the very best) 3 cups oatmeal Drop by heaping teaspoonfuls onto ungreased pan. Bake at 375 for 10-11 minutes. Move cookies to rack to cool. Makes about 36 large cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books. OATMEAL SCOTCH CHIPPERS ----------------------- 1 1/2 cups BUTTER FLAVOR CRISCO, or other vegetable shortening 1 1/2 cups firmly packed brown sugar 1 cup granulated sugar 3 eggs 1 1/2 cups extra crunchy peanut butter 4 1/2 cups old fashioned oats (NOT instant or quick), uncooked 2 tsp baking soda 1 cup semi-sweet chocolate chips 1 cup butterscotch flavored chips 1 cup chopped walnuts Instructions: ------------- (You can leave out the chips if you like) 1. Preheat oven to 350 degrees F. Combine Crisco, brown sugar, and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Add peanut butter. Beat until blended. 2. Combine oats and baking soda. Stir into creamed mixture with spoon. Stir in chips and nuts until well blended. 3. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. 4. Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: connally@vms.cis.pitt.edu (Kate Connally) ORIGINAL TOLL HOUSE COOKIES =========================== Ingredients: ------------ 2 1/4 c. unsifted flour 3/4 c. firmly packed brown sugar 1 t. baking soda 1 t. vanilla 1 t. salt 2 eggs 1 c. Crisco 1 12-oz. pkg. Nestle Semi-Sweet 3/4 c. sugar Real Chocolate Morsels 1 c. chopped nuts (optional) Instructions: ------------- Preheat oven to 375 F. In small bowl, combine flour, baking soda, and salt. In large bowl, combine butter, sugar, brown sugar, and vanilla. Beat til creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in choc. chips (and nuts, if you must). Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Makes 100 2" cookies. Hints: ------ I always make larger cookies because I don't like them crispy, I like them chewy, and it's easier not to overbake them if they are larger. Mine are 3-4" in diameter so I don't get 100 cookies. Another variation, if I'm in a hurry or just lazy, is to just press the dough out in a jelly roll type pan and bake about 20-25 minutes. Then cut into bars. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mad4@ellis.uchicago.edu (Bill Maddex) Source: a Williams-Sonoma catalog PAPER THIN ALMOND SAFFRON COOKIES ================================= (makes 90-100) Ingredients: ------------ 1/4 C blanched almonds 1/2 t saffron 1 1/2 C unbleached flour 1/3 C unrefined corn oil, chilled at least an hour in the freezer 1/2 C Sucanat replacer for one egg, well beaten 1 t lemon juice 1 T arrowroot 1/2 t baking powder Sucanat to dust Grind almonds to medium fine and set aside. Toast saffron in stainless steel cooking spoon over low flame about half a minute, then pulverize with the back of another spoon. Add saffron powder to oil and Sucanat and mix until creamy. While still mixing, slowly add egg replacer. Sift together dry ingredients, then mix into oil mixture and almonds and mix until you get a ball. Cover with plastic wrap and refrigerate at least an hour. Pre heat oven to 350. Roll out half of dough very thin (<=1/8") and cut into 2" circles. Places circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and bake 10-12 minutes, until just golden, not browned. Repeat with remaining dough. These go great with coffee and Pernod. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books. PEANUT BUTTER AND OATMEAL SANDWICHES ==================================== Ingredients: ------------ Cookies: -------- 3 cups oats (quick or old fashioned, uncooked) 1 1/4 cups all purpose flour 1 tsp baking powder 1 cup peanut butter 1 cup sugar 3/4 cup margarine or butter, softened 1/4 cup light or dark corn syrup 1 egg 2 tblsp water 1 tsp vanilla extract Filling: -------- 1 cup peanut butter 2/3 cup light corn syrup Instructions: ------------- For cookies, preheat oven to 350 degrees F. In medium bowl, combine oats, flour, and baking powder; set aside. In large bowl, beat 1 cup peanut butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup, egg, water, and vanilla; mix until smooth. Stir in dry ingredients. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped in sugar, press into 2 1/2 inch circles. Bake for 9 to 11 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. For filling, combine peanut butter and corn syrup; mix until smooth. Spread rounded teaspoonfuls onto flat side of half the cookies; top with remaining cookies. Sprinkle with powdered sugar and drizzle with melted chocolate if desired. Store loosely covered. Makes about 2 1/2 dozen cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) PEANUT BUTTER COOKIES (1) ========================= Ingredients: ------------ 1 pkg. yellow cake mix 1/2 cup oil 1 cup peanut butter 2 Tbsp water 2 eggs Instructions: ------------- Combine all ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Press criss-cross on cookies with fork or decorate with cookie press. Bake at 350 for 10-12 min. (until golden) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) PEANUT BUTTER COOKIES (2) ========================= (makes about 3 dozen) Ingredients: ------------ 1/2 cup shortening (I use half butter) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 extra-large egg 1 1/4 cups sifted flour 2/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Instructions: ------------- Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy. Add egg and beat thoroughly. Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition. Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets. Flatten with fork making criss-cross pattern, or use cookie stamps. Bake at 375F for about 10 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lsamura@opihi.soest.hawaii.edu (Lance Samura) PEANUT BUTTER COOKIES ===================== Ingredients: ------------ 1 block butter or margarine 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1-1/4 cups flour, sifted 1/2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Instructions: ------------- Mix shortening, peanut butter, sugars, egg, and vanilla thoroughly. Sift dry ingredients and add to creamed mixture and mix well. Chill dough for one hour. Roll into balls the size of walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake at 375 degrees for 10-12 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: snugglebug PEANUT BUTTER COOKIES ===================== (Makes 3 dozen) Ingredients: ------------ 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup margarine, softened 1 egg 1 1/4 cup flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Instructions: ------------- Mix first 6 ingredients together. Stir in remaining ingredients. Cover and chill in frig for 2 to 3 hours. Heat oven 375. Make dough into balls, place on ungreased cookie sheet. Flatten with fork to make criss cross pattern. Bake until light brown 8 to 10 mins. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: "Judy Robinson" PEANUT BUTTER MAGIC COOKIES =========================== Ingredients: ------------ Cookie Dough: ------------- 1 1/2 C flour 1/2 C cocoa 1/2 t soda 1/2 C sugar 1/2 C brown sugar 1/2 C margarine, softened 1/4 C peanut butter 1 t vanilla 1 egg Filling: -------- 3/4 C peanut butter 3/4 C powdered sugar Instructions: ------------- 1. Combine filling ingredients and blend well. Form into 30 (1-inch) balls. Set aside. 2. Beat sugars, margarine, and peanut butter until light and fluffy. Add rest of ingredients. 3. With floured hands, take about 1 T dough and wrap around p.butter ball, covering completely. Place 2" apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. 4. Bake at 375 for 7-9 min or until set and slightly cracked. Cool on wire racks. About 30 cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) PEANUT BUTTER-BUTTER COOKIES ============================ (Makes about 38 large cookies) 1 cup margarine, softened (2 sticks) 1 cup light brown sugar 1 cup granulated sugar 2 large eggs, well beaten 1 cup peanut butter 3 cups all-purpose flour 2 tsp baking soda 1/4 tsp salt Instructions: ------------- Preheat oven to 375-degrees. Beat margarine until creamy. Add the 2 sugars, and beat until blended. Add the eggs, and beat until smooth and light; then add the peanut butter, and mix well. Combine the flour, baking soda and salt. Add to the peanut butter mixture, and beat well. Roll dough into small balls, and place on ungreased cookie sheets. Press each cookie with the back of a fork (in a criss-cross design) dipped in flour, if it sticks to dough Bake 8 to 10 minutes, or until edges are SLIGHTLY brown. Remove from sheet to firm up a bit, before storing. Note: ----- These cookies freeze wonderfully...and are GOOD right out of the freezer. *:] %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books. PEANUTTY CRISSCROSSES -------------------- Ingredients: ------------ 3 cups oats (quick or old fashioned, uncooked) 1 1/2 cups all purpose flour 1/2 tsp baking soda 1 1/2 cups firmly packed brown sugar 1 cup peanut butter 3/4 cup margarine or butter, softened 1/3 cup water 1 egg 1 tsp vanilla extract Instructions: ------------- Combine oats, flour, and baking soda; set aside. In large bowll, beat brown sugar, peanut butter, and margarine until creamy. Blend in water, egg and vanilla. Add dry ingredients; mix well. Chill dough about 1 hour. Preheat oven to 350 degrees F. Shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in sugar to form crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely. Store tightly covered. Makes about 7 dozen cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lsamura@opihi.soest.hawaii.edu (Lance Samura) RAISIN CHEWS ============ Ingredients: ------------ 1 cup sifted flour 2 tsp baking powder 1 tsp salt 1-1/2 cup seedless raisins 1 cup walnut 3 eggs 1 cup sugar 2 tsp vanilla Confectioners' sugar Instructions: ------------- Sift flour, baking powder and salt together. Rinse raisins; drain. Chop raisins and walnuts coarsely with sharp knife. Beat eggs vigorously until very foamy; gradually beat in sugar until mixture begins to get thick and a pale yellow color. Stir raisins, walnuts and vanilla. Gradually stir in flour, mixing thoroughly. Pour into buttered pan 12"x2"x8". Bake in moderate 350 degrees oven about 30 minutes or until cake tester inserted in center comes out clean. Cool in pan; cut into 24 pieces and roll in confectioners' sugar. Subject: COLLECTION: Cookies Vol.2 (of 2) (not *so* long) Lines: 573 CONTENTS: --------- Sarah Bernhardts (Erica D. Rodgers) Sesame Crackers (Moira Carlson) Shortbread Spritzer Cookies (Anne Hill Wiebe) Soft Chocolate Chip Cookies (Sandy Stempien) Soft Chocolate Chip Cookies (stephen@admin1.unbsj.ca) Soft Chocolate Chip Cookies (wold ann) Spritz Cookies (whitejer@cnsvax.uwec.edu) The Judge's Hazelnut Brownies With Raspberry Sauce (Mary Jane Kelly) The Ultimate Chocolate Chip Cookie (Gail LaBossiere) Turtles (Beth Starkey) Vanillekipferl (A Sort of Vanilla Cookies) (Micaela "Stayka" Pantke) Vegan Chocolate Cookies (red_trek@drycas.club.cc.cmu.edu) White Chocolate & Macadamia Nut Cookies (Margot Peter) Winkler Sugar Cookies (Laura Faussone) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: 365 Great Chocolate Desserts, by Natalie Haughton SARAH BERNHARDTS ================ To make these sensational cookies easily, buy bakery coconut macaroons to use for the base, or use the recipe above for Chocolate Coconut Macaroons to make your own. Ingredients: ------------ 3/4 cup heavy cream 14 oz semi-sweet or bitter-sweet chocolate, cut up 5 tblsp unsalted butter 14 coconut macaroons 1 1/2 to 2 inches in diameter (or 1 recipe Chocolate Coconut Macroons) 1 tblsp light corn syrup Instructions: ------------- 1. In a 1-quart glass bowl, heat cream to boiling in a microwave oven on HIGH, 2 to 2 1/2 minutes. Stir in 8 ounces chocolate and 2 tablespoons butter, mixing until completely melted and smooth. Refridgerate, stirring occaisionally, until cold and thickened, but not set, 3 to 4 hours. 2. In a medium bowl, beat chilled chocolate mixture with an electric mixer on high speed about 1 minute, or until mixture becomes stiff enough to hold its shape and lightens slightly in color. Do not overbeat, or mixture will become grainy. 3. Place chocolate mixture in large pastry bag fitted with an open star or a plain 3/4 inch diameter decorating tube or tip, filling bag half to 3/4 full. Pipe a 1 1/2 inch-high chocolate mound on top of each macaroon. Place on a waxed paper lined baking pan. Refridgerate until firm, 1 to 2 hours. 4. When firm, prepare glaze. In a 2 cup glass measure, combine remaining 6 ounces chocolate, corn syrup, and remaining 3 tablespoons butter. Heat in a microwave oven on HIGH 1 to 1 1/2 minutes, until melted and smooth when stirred. let cool 10 minutes or until lukewarm. 5. Holding one cookie (filling side down) dip carefully but quickly into glaze to cover chocolate filling completely and almost all of the cookie. Quickly place cookies upright on wax paper lined baking pan. Refridgerate until set, 1 to 2 hours. Store in a tightly covered container in refridgerator. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Barry_Carlson@mindlink.bc.ca (Moira Carlson) SESAME CRACKERS =============== Ingredients: ------------ 5 tblsp toasted sesame seeds 2 cups all-purpose flour 1/2 tsp salt 1/4 cup vegetable oil ~ 1/2 cup water 1 whole egg, lightly beaten with 2 tblsp milk for brushing on the tops. Instructions: ------------- 1. Preheat oven to 325 Degrees F. 2. Mix together flour, sesame seeds and salt. Add oil and blend till mixture resembles coarse meal. 3. Blend in enough water so dough forms into a ball. Divide the dough in 2 equal portions for rolling. 4. Roll out the dough on floured board to 1/16 inch thick. Cut in two inch squares. Lay out on cookie tray. 5. Prick each cracker with a fork; brush tops with egg mixture. 6. Bake for 20-25 minutes. Cool on a rack. After crackers are cool, store them in an airtight container. Note: ----- This is really a very simple recipe. The only trick is to watch the timing the first time you make them because each oven is different and you don't want them to burn. I also admit that we have never had to find an "airtight container" because they all got gobbled down inside of two hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: anne@csrux1.ae.utexas.edu (Anne Hill Wiebe) SHORTBREAD SPRITZER COOKIES =========================== Ingredients: ------------ 1 1/2 C. butter (3 sticks), softened 4 C. flour 1 C. sugar 1 tsp baking powder 1 tsp. vanilla 1/2 tsp. almond flavoring 1 egg 2 T. milk (food coloring - optional) (decors or colored sugar or chopped nuts - optional) Instructions: ------------- Preheat oven to 400 degrees. Cream butter and sugar till fluffy; add flavorings, egg, and milk and stir till well mixed. If you wish to color the dough, add color now and mix well. Sift or mix flour and baking powder together, then add to dough (this is more easily done in two or three parts), mix with hands if necessary. Dough will be very stiff. Push dough into spritzer gun and press shapes onto ungreased cookie sheet. You can press decors into the cookies before baking. Bake at 400 degrees for 6 minutes, no longer! This is a rich cookie but holds its shape well and does not need to be refrigerated before shaping. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sstempie@sol.cs.wmich.edu (Sandy Stempien) SOFT CHOCOLATE CHIP COOKIES =========================== Ingredients: ------------ 2 eggs 1/3 cup water 1/4 cup margarine or butter 1 cup peanut butter 1 pkg yellow cake mix (Duncan Hines works best) 1/2 - 1 pkg chocolate chips Instructions: ------------- 350 degree oven Beat eggs , water, margarine, peanut butter, and half cake mix till smooth. Stir in remaining mix and chips. Bake on ungreased cookie sheet 8-10 minutes. Cool on sheet 1 minute then remove. Approx. 3 dozen cookies %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: stephen@admin1.unbsj.ca SOFT CHOCOLATE CHIP COOKIES =========================== Ingredients: ------------ 3/4 cup (175 mL) margarine 1 1/4 cups (300 mL) lightly packed brown sugar 1 egg 2 Tbsp (30 mL) milk 2 tsp (10 mL) vanilla 1 1/2 cups (375 mL) all-purpose flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 cup (250 mL) chocolate chips 1 cup (250 mL) coarsely chopped walnuts or pecans* *if desired, omit nuts and use an additional 1/2 cup (125 mL) of chocolate chips Instructions: ------------- Preheat oven to 375F (190C). Cream margarine and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light. Add egg, milk and vanilla, beating 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed 1 minute, or just until blended. Stir in chocolate chips and nuts. Drop dough by heaping spoonfuls (about 2 Tbsp/30 mL for each cookie) on ungreaded baking sheet. Bake 6 to 9 at a time leaving about 3" (7 cm) between cookies for spreading. Bake at 375F (190C) for 8 to 10 minutes. Cookies will still appear moist when baked. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen cookies. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: wolda@ucsu.Colorado.EDU (wold ann) SOFT CHOCOLATE CHIP COOKIES =========================== Ingredients + Instructions: --------------------------- Blend: ------ 1 cup soft butter (or margerine) 3/4 cup brown sugar 3/4 cup white sugar Add: ---- 1 egg 3 Tbsp Maple Syrup 1 tsp Kahlua Mix all ingredients thoroughly. Add: ---- 1 tsp baking soda 1 tsp salt 2 1/4 cups flour Mix all ingredients thoroughly. Stir in by hand: ---------------- 12 - 16 oz chocolate chips 1 cup chopped walnuts Drop in big globs on the cookie sheet and bake at 375 for 7 - 10 minutes, the key to soft cookies is to take them out before their done cooking, the dough should have the thinist possible crust (not look doughy) but be barely browned on top. Let them sit on the sheet for 5 or 10 minutes so they can finish cooking out of the oven. These cookies always taste best after completely cool, preferably the next day. If you make the right size globs you should get about 30 cookies. In this case quality is more important than quantity. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: whitejer@cnsvax.uwec.edu SPRITZ COOKIES ============== Ingredients: ------------ 1 cup butter (don't use margarine), softened 1/2 cup sugar 2 1/4 cups all-purpose flour 1 tsp. vanilla extract 1/2 tsp salt 1 egg Instructions: ------------- Heat oven to 400. Mix butter and sugar. Stir in remaining ingredients. at this point I divide the dough into two or three parts and place in seperate bowls. Then, I use food coloring to color the dough different colors (for Christmas, red and green make a nice combo). When putting the dough in the press, try to spoon each color in on one side of the press, so that you'll get the multi-colored effect. Bake until the cookies are set but NOT brown, 6 to 9 minutes. (Six minutes worked fine for my oven, so be sure to check them). Immediately remove from cookie sheet. Enjoy!!! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) THE JUDGE'S HAZELNUT BROWNIES WITH RASPBERRY SAUCE ================================================== (8 servings) Ingredients: ------------ Sauce: ------ 1 10 oz package frozen raspberries in syrup, thawed 1/2 c boysenberry juice or other berry juice 1 T creme de cassis liqueur Brownies: --------- 1/2 c unsalted butter (that's not necessarily sweet butter ;) 2 oz unsweetened chocolate, chopped 1 c sugar 1 t vanilla extract 1/4 t salt 2 large eggs 1/2 c all purpose flour 3/4 c toasted hazelnuts, coarsely chopped 1/4 c semisweet chocolate chips Instructions: ------------- For Sauce: Puree berries in processor. Strain through sieve, pressing on solids with back of spoon. Mix in juice and cassis. Refridgerate. (Can be prepared 2 days ahead.) For Brownies: Preheat oven to 350. Butter 9 inch square baking pan. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until melted. Remove from heat. Mix in sugar, vanilla, and salt. Add eggs, one at a time, mixing after each addition. Mix in flour. Stir in nuts and chips. Pour batter into prepared pan. Bake until tester insterted into center comes out with moist crumbs still attached and to feels firm to touch, about 35 minutes. Cool. Cut into squares. Serve with sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: aa915@freenet.carleton.ca (Gail LaBossiere) THE ULTIMATE CHOCOLATE CHIP COOKIE ================================== Ingredients: ------------ 1-1/4 C. flour 1/4 tsp soda 1/8 tsp baking powder 14 oz semisweet - sweet chocolate, finely chopped 1 C. sugar 9 Tbsp unsalted butter, cut in pieces 1/4 C. light corn syrup 1/4 C. water 3 eggs chilled 1 T. vanilla 1-1/2 C. chopped walnuts, divided Preparation: ------------ 1. heat oven to 325 degrees F. Line a 13X9 1/2" pan with double layer of aluminium foil. Butter the bottom of foil. 2. Stir flour, soda, baking powder and salt together. Put semi sweet chocolate in separate large bowl. 3. In a medium saucepan combine butter, sugar, corn syrup and water. Cook until butter melts, sugar is dissolved and mixture comes to a boil. Pour the hot syrup over the chocolte and let it stand for a minute or two to melt chocolate. Whisk until smooth. 4. One at a time, whisk in the eggs, blending until smooth. Whist in vanilla and flour mixture, until batter is smooth. Fold in 1 C of the walnuts and 6 oz of the Swiss chocolate. 5. Spread batter inot pan. Top with remaining walnuts and chocolate. 6. Bake for 4-50 minutes, until toothpick comes out with a few moist crumbs. Cool, cover with plastic, and let sit 6 hrs. at least. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starkey@netcom.com (Beth Starkey) TURTLES ======= (Makes 18) Ingredients: ------------ 2 C pecan halves (or walnut) 36 caramels 3 T margarine 1/2 tsp vanilla 2/3 C chocolate chips 1 1/2 tsp shortening Instructions: ------------- Put wax paper on baking sheet. Arrange nuts in clusters of 4 and place 1" apart. Melt caramels and margarine. Remove from heat. Stir in vanilla til thoroughly mixed.. Drop by teaspoons into center of cluster touching all 4 pecans to hold together. Cool. Melt chocolate and shortening. Spread over caramels. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) VANILLEKIPFERL (A Sort of Vanilla Cookies) ========================================== Ingredients: ------------ 210g flour 180g butter 50g powdered sugar 70g ground almonds 3 egg yolks 60g powdered sugar 3 pkg vanilla sugar (1 pkg = 2-3 tsp) Instructions: ------------- Mix flour with butter (you have to cut the butter in small pieces), then add powdered sugar, ground almonds and egg yolks. Work everything up into a crisp dough. Chill for half an hour (don't refrigerate it - cooling it suffices...). Form thumb thick rolls from the dough and cut into 1 cm wide pieces (half an inch would be okay). Roll them until you get a 4-5 cm (about 2 inches) long string and form them into a crescent. Bake them for 10-20 minutes at 180 degrees Celsius (356 degrees Fahrenheit), but be careful not to brown them too much. Mix powdered sugar with vanilla sugar and turn the Kipferl around in the sugar mixture while still hot. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: red_trek@drycas.club.cc.cmu.edu Source: "Barat Non Dairy chocolate chips" VEGAN CHOCOLATE COOKIES ======================= (25 Giant cookies, 5 inches across, or 80 regular cookies) Ingredients: ------------ 1/2 lb (2 sticks) butter or margarine 1 3/4 cups sucanat 2 eggs (or equivalent replacer) <--e.g. Ener-G egg replacer 1 tsp vanilla extract 2 1/4 cups whole wheat pastry flour (organic if available) 1 tsp baking soda 1/2 tsp salt (optional) 1 bag (1 1/2 cups) Barat choclate chips Instructions: ------------- 1) Preheat oven to 325 F for Giant cookies, 350 F for regular cookies. Grease a cookie sheet. 2) Cream margarine and sucanat together until light and fluffy. Add eggs and vanilla and mix well. 3) sift dry ingredients together and stir in, mixing throughly. Add chocolate chips to batter. 4) Bake on the prepared cookie sheet on the middle rack for 15-17 minutes for Giant cookies, 8-10 minutes for regular cookies. Remove from oven while cookies are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely. Variations: ----------- - Add 1 cup chopped walnuts, or peacans, or coconut - Substitute 1 teaspoon mint extract for vanilla extract And my own variation, in which I indulged just yesterday (naughty me!): melt half a cup of chocolate chips and stir into batter to make double- chocolate cookie dough! (A good way to get rid of that extra half cup of chips, if you use a regular 12 oz. bag instead of what Barat provides -- yeah, right, call it thrift instead of sinful indulgence :-) Attention: ---------- All ye folks who have loved the taste of raw cookie batter for years, but have been afraid to indulge from fear of bateria in raw eggs (salamonea or however ye spell it): please note that vegan cookies, having no eggs, is SAFE TO EAT RAW! So go right on ahead and make that batter to eat straight from the bowl :-). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mpeter@oavax.csuchico.edu (Margot Peter) Source: Bon Appetit best of the year issue WHITE CHOCOLATE & MACADAMIA NUT COOKIES ======================================= Ingredients: ------------ 1 cup all purpose flour 3/4 tsp baking powder 1/8 tsp salt 1/8 tsp baking soda 1/2 cup plus 2 Tbs (1 1/4 sticks) unsalted butter 3/4 cup packed golden brown sugar 1 tsp vanilla extract 1 large egg 1 1/2 cups vanilla milk (white chocolate) chips 3/4 cups coarsely chopped macadamia nuts 3/4 cups coarsely chopped pecans Instructions: ------------- Preheat oven to 350 F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in a small bowl. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and fluffy. Beat in egg. Stir in dry ingredients, then vanilla milk chips and nuts. Drop cookie dough by scant 1/4 cupfuls onto prpared cookie sheets, spacing evenly. Bake until golden brown, about 15 mins. Cool cookies on sheets for 5 mins. Transfer cookies to rack to cool. This makes about 18. This recipe from the Regent Beverly Wilshire Hotel in L.A. Tips: Don't let the cookies get too brown. They should still be very soft when removed from oven. And for those of you who didn't know: Nestles now makes vanilla milk chips along with their chocolate and butterscotch. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% lafauss@aplcen.apl.jhu.edu (Laura Faussone) WINKLER SUGAR COOKIES ===================== (makes approx. 8 dozen) Ingredients: ------------ 3/4 lb butter 4 1/2 c sugar 5 eggs 5 c flour 1 tsp cream of tartar 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp nutmeg 1 tsp vanilla 1 tsp lemon extract 1/2 tsp almond extract Instructions: ------------- Cream butter and sugar in a large mixing bowl. Add eggs one at a time. In a separate bowl, combine flour, cream of tartar, salt, baking soda and nutmeg. Beat extracts into butter mixture and gradually incorporate flour mixture, blending thoroughly. Place dough in greased bowl and refrigerate overnight. Before baking, preheat oven to 350F. Roll dough out on floured pastry cloth. Cut with cookie cutters and bake on greased cookie sheets for 10-15 minutes until golden brown. Subject: OVO-LACTO: Cantucci Hazelnut Biscotti Lines: 44 Cantucci Hazelnut Biscotti (from the fabulous cookbook, Cucina Rustica) These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo. Since these cookies have no added shortening, there is very little moisture. These cookies are hard, so cruch carefully. Most important, enjoy! 4 cups all purpose flour 2 cups sugar 2 teaspoons baking powder 6 eggs 4 tablespoons Frangelico (Hazelnut liquor) 2 teaspoons vanilla extract 2 teaspoons almond extract 2 cups roasted hazelnuts, coarsley chopped I have substituted 2 cups roasted chopped almonds for the Hazelnuts and the results have been fine. Also, I've been thinking about substituting 4 tablespoons of anise liquor for the Frangelico and tossing in a handful of anise seeds. Pre-heat the oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long. Place the logs on a buttered cookie sheet. Bake for 20 minutes at 350. Remove from the oven and let cool to the touch. Using a bread knife, slice the log crosswise into 3/4 inch pieces. Place the pieces back on the cookie sheet side down. Bake again for 15 minutes until the cookies are a golden brown. Store in a tight tin. Cookies store well for weeks. Subject: OVO-LACTO: Chocolate-chocolate-chip Cookies Lines: 32 Somebody before Christmas asked about a reverse chocolate chip cookie recipe. This is one that my father-in-law developed as a chololate/ chocolate chip cookie recipe, but I suppose that you could dilute it with white chips. My father-in-law loves it because it has just enough batter to keep the chips together. Eat hot. (If you have to store them, do it as batter and cook them fresh. Not as energy efficient, but much more tasty.) Chocolate-Chocolate chip cookies 2 C all purpose flour 1 tsp baking soda 1/2 C. unsweetened cocoa 1/2 C. butter or margarine 1/2 C shortening 1 C. packed brown sugar 1 C. granulated sugar 2 eggs 1/2 tsp vanilla 2 C. semisweet chocolate chips (or white chips) 1 C. chopped walnuts or pecans or almonds (optional . . . sort of) Cream butter and shortening with sugars until fluffy. Add eggs and vanilla and mix well. Add dry ingredients and beat til well combined. Stir in chips and nuts. Bake at 375 F for 8 to 10 minutes until barely done. Cool until they don't burn your mouth, and eat as quickly as possible. Before beginning any chocolate binge, please check with your physician for possible complications. Title: Cookie Brittle 1/2 c. margarine 125 mL 2 t. vanilla 10 mL 1 t. salt 5 mL 3 T. granulated sugar replacement 45 mL 2 c. flour (sifted) 500 mL 1 c. semisweet chocolate chips 250 mL 1/2 c. walnuts (chopped fine) 125 mL Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts. Press into ungreased 15 x 10-in. (39 x 25-cm) pan. Bake at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into 2 x 1-in. (5 x 2.5-cm) pieces and cool completely. Break into candy pieces. Yield: 60 pieces Exchange 1 piece: 1/2 fat 1/3 bread Calories 1 piece: 48 Subject: Diabetic Treats Cont'd. Lines: 98 Title: Chocolate Butter Creams 3-oz. pkg. cream cheese (softened) 90-g pkg. 2 T. skim milk 30 mL 1 1/2 t. white vanilla extract 7 mL 1 c. powdered sugar replacement 250 mL 1 recipe Semisweet Dipping Chocolate 1 recipe Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate. Yield: 30 creams Exchange 1 cream: 1/4 low-fat milk Calories 1 cream: 31 Title: Cream Cheese Cookies 1/4 c. vegetable shortening 60 mL 1/4 c. cream cheese (softened) 60 mL 2 t. granulated fructose 10 mL 1 t. granulated sugar replacement 5 mL 1 egg 1 1 T. water 15 mL 1 c. flour 250 mL 1/2 t. baking powder 2 mL dash salt dash Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2 hours or overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes. Yield: 30 cookies Exchange 2 cookies: 1/2 fruit 1/2 fat Calories 2 cookies: 74 Title: Peanut Butter Cookies 1/4 c. margarine 60 mL 1/4 c. creamy peanut butter 60 mL 2 T. granulated sugar replacement 30 mL 1 egg 1 1/4 c. water 60 mL 1 t. vanilla extract 5 mL 1 1/2 c. flour 375 mL 1 t. baking soda 5 mL 1/2 t. baking powder 2 mL Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Yield: 42 cookies Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34 Subject: Diabetic Cookie Recipes Lines: 79 Title: Orange Cookies 1 medium orange 1 medium 1/2 c. shortening 125 mL 2 T. granulated sugar replacement 30 mL or granulated fructose 1 egg 1 2 c. flour 500 mL 1/2 t. baking powder 2 mL 1/2 t. baking soda 2 mL 1/4 t. salt 1 mL 1/2 c. buttermilk 125 mL Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Yield: 60 cookies Exchange 1 cookie with sugar replacement: 1/3 fruit 1/3 fat Calories 1 cookie with sugar replacement: 27 Exchange 1 cookie with fructose: 1/3 fruit 1/3 fat Calories 1 cookie with fructose: 30 Title: Fruit Cookies 1/2 c. margarine 60 mL 4 t. granulated sugar replacement 20 mL 2 eggs 2 2 c. flour (sifted) 500 mL 1/2 t. baking soda 2 mL 1/4 t. salt 1 mL 1/2 t. nutmeg 2 mL 1/4 c. hot apple juice 60 mL 1/4 c. raisins (chopped) 60 mL 1/4 c. currants 60 mL Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350 degrees F (170 C) for 12 to 15 minutes. Yield: 60 cookies Exchange 1 cookie: 1/2 fruit Calories 1 cookie: 27 Subject: Diamonds (Lebanese cookie similar to baklava?) Lines: 33 1 lb filo dough (keep dough wrapped in damp towel once you cut it) 2 lbs butter (lightly salted) 1 1/2 c. walnuts, ground fine 1 bottle orange flower water (should be available at specialty shops, or at a grocery store with a very good ethnic section) 3 1/2 c. sugar (or more to taste) 1 3/4 c. water juice of 2 lemons Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange flower water. Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr. Add lemon juice, and 1 1/2 Tblsp. orangeflower water. Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces. Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used. Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife. Pour remaining butter over top. Bake at 350 degrees for 1 hour or until golden brown. Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to "freshen them up" when you serve or eat them. Subject: COLLECTION: Oldfashioned Grandma (Soft) Cookies Lines: 65 ORANGE COOKIES 2 oranges (grind whole oranges peel and all) 1 cup butter or margarine 2 cup sugar 1 cup sour Milk (note: to sour milk add 2 Tablespoons of Vinegar and Stir) 1 teaspoon soda 2 Tablespoons baking powder 6 cups flour (sifted) 2 eggs (To Sour milk - add 2 T vinegar) Mix ingredients, drop by teaspoon onto greased cookie sheet, bake approx 15 minutes ICING for Orange Cookies 1 ground orange 1 lb. powdered sugar 1 Tablespoon butter or margarine Mix and spread on cooled cookies This is a recipe that was given to me a long time ago by a dear friend they are one of my favorites. _______________________________________________________ SOFT OATMEAL COOKIES 1 cup raisins 1 cup margarine 1 cup sugar 3 eggs 2 cups flour 1/2 teaspoon salt 1/2 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon alsprice 1/2 teaspoon cloves 2 cups oats 6 Tablespoon raisin Liquid 1/2 cup dates 1 cup nuts cook raisins in pan with enough water to cover, drain raisins retaining 6 T to add to cookie dough Drop by teaspoon on greased cookie sheet Bake 400 degrees for 10-12 minutes This was my mother's recipe which she used for as long as I can remember. __________________________________________________________ SOFT SUGAR COOKIES 2/3 cup crisco 3/4 cup sugar 1/2 teaspoon vanilla 1 egg 4 teaspoons milk 1 1/2 cup flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt cream shortening, sugar and vanilla, beat until light and fluffy, stir in milk, add dry ingredients, bake 375 deg for 10-12 minutes, geased cookie sheet Subject: Soft Chocolate Chip Cookies Lines: 37 SOFT CHOCOLATE CHIP COOKIES Preparation time: 20 minutes Cooking time: 15 minutes Yield: 12 large cookies 1 cup all-purpose flour 1/2 cup cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup each: packed dark brown sugar, granulated sugar 1 large egg 2 tablespoons whole milk 1 teaspoon pure vanilla extract 1 cup semisweet morsels 1/2 cup coarsely chopped walnuts 1. Heat oven to 375 degrees. Have a greased baking sheet(s) ready. Stir together both flours, baking powder and salt; set aside. 2. Beat together butter and sugars with an electric mixer on high speed until light, 2 minutes. Add the egg, milk and vanilla and beat 1 minute. Stop the mixer and add the dry ingredients. Mix just until combined. Fold in the semisweet morsels and nuts. 3. Using a 1/4-cup measure, scoop dough onto baking sheet, spacing them 2 inches apart. Bake until cookies are browned and just set, 12 to 15 minutes. Transfer to a wire rack and cool completely. Store in an airtight container. Lines: 54 White Chocolate Chip Cookies with Macadamia Nuts Serving Size : 8 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Unsalted butter -- softened 1/3 cup Sugar 1/3 cup Brown sugar, packed 1 Egg 1 teaspoon Vanilla 1 cup All-purpose flour 1/2 teaspoon Baking soda 1/4 teaspoon Salt 6 1/2 ounces White chocolate -- chopped 3/4 cup Macadamia nuts -- halved Preheat oven to 375 degrees. Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Do not overmix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet. space about 2 inches apart. Bake at 375 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely. Store in air-tight container. Can be prepared ahead, store cookies up to 4 days at room temperature or freeze 3 weeks. ~Subject: Banana Bread ~Lines: 35 MY FAVORITE BANANA BREAD 2 medium or large ripe bananas, mashed 2 large eggs 1/2 cup Canola or other vegetable oil 5 Tablespoons buttermilk or 5 rounded Tablespoons sour cream 1 1/2 teaspoons vanilla 1 3/4 cups unsifted flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt --optional 1 cup chopped walnuts or pecans -- optional Preheat oven to 325 F. Lightly grease a loaf pan. In a large bowl combine bananas, (I mash them first and then add the rest) eggs, oil, buttermilk or sour cream and vanilla. Add remaining ingredients and mix well. Pour into prepared pan and bake for 1 hour and 15 -20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan for about 5 minutes; remove from pan to wire rack and cool completely. NOTE: For some reason this recipe does NOT come out the same if it is doubled. But -- it is quick and very easy, so I often line up two or three bowls and mash, measure, mix and bake. I never use a mixer for this recipe, just a bowl and wooden spoon. This bread also freezes well. Subject: Macademia-Orange Cookies Lines: 49 MACADAMIA-ORANGE COOKIES Preparation time: 1 hour Cooking time: 1 hour Yield: 30 to 35 cookies Cookie dough: 1/2 cup (1 stick) unsalted butter, softened 2 tablespoons sugar 1 teaspoon pure vanilla extract 1 cup flour 1 cup macadamia nuts, chopped Candied orange rind: 2 small oranges 1 cup sugar 4 ounces white chocolate, melted 1. Heat the oven to 350 degrees. For cookie dough, beat the butter with the sugar and the vanilla extract until light. Add the flour and the nuts. Mix until combined. Chill the dough in the freezer 10 minutes. 2. Using your hands, roll pieces of the dough into 3/4-inch-diameter balls. Place them 2 inches apart on a parchment-covered baking sheet. Flatten slightly. Bake until just beginning to brown lightly, about 15 minutes. Cool on a wire rack. 3. Meanwhile, for candied orange rind, put 4 cups of water into a saucepan over high heat. Cut the oranges in half crossways, and scoop out the flesh with a spoon (save flesh for other use). Slice the rinds into 1/8-inch- to 1/4-inch-thick strips. Place them in the saucepan. Boil 25 minutes; drain. 4. Rinse the strips and return them to the pan with the sugar and 1 3/4 cups water. Simmer over medium to low heat 25 minutes. Strain the strips from the syrup, allow strips to cool, and save for final assembly. 5. To assemble the cookies, dip the bottom of the cookie and 1/4 inch up the sides into the white chocolate. Tap off any excess chocolate. 6. Put dipped cookies onto a parchment-lined baking sheet. Press an orange-rind strip around the bottom of each cookie, adhering it to the cookie where the chocolate coats the sides. Chill and serve within a few hours.