Almond Cookies from Germany

From: GFA Terry

ALMOND COOKIES

Ingredients :

Sliced almonds

4 c. flour

1 lb. shortening or oleo

2 1/2 c. sugar

4 tsp. almond extract

4 tsp. baking powder

1 tsp. baking soda

3 eggs

Preparation :

Mix flour and baking soda and powder in bowl. Cut shortening in

as for pie crust. Lightly beat egg with almond extract. Roll dough

in wax paper. Make 3 rolls. Refrigerate 1 hour. Slice rolls into

cookies, place on cookie sheets. Brush with beaten egg and put

almond slices on. Bake in a 350 degree preheated oven for 12 to 15

minutes.

----------------------------------

ALMOND COOKIES

Ingredients :

1 stick real butter, softened

1 c. sugar

Yellow food coloring

1/2 tsp. salt

1 tsp. water

1/2 c. butter Crisco

2 tsp. almond extract

2 1/3 c. all-purpose flour

1 lg. egg yolk

36 blanched almonds, whole

Preparation :

1. In a large bowl with mixer at medium speed beat butter,

Crisco, sugar and extract until fluffy. Add color and tint a

golden yellow. 2. At low speed, gradually beat in 2 cups flour,

soda and salt until blended. With a spoon stir in rest of flour

until blended. Cover and refrigerate 1 hour. 3. Grease 3 large

baking sheets. 4. In cup beat egg yolk and water. Preheat oven to

350 degrees. 5. Divide dough into 36 equal parts, shape each into a

ball, place balls about 2" apart on greased sheet. 6. Flatten

each cookie and press almond in center of each. Brush each with egg

mixture. 7. Bake cookies 13 to 15 minutes. Remove to wire rack

and cool completely. Store in air tight container.

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Ammonia Cookies

From: GFA Terry

I never heard of baking ammonia before, but I found two recipes for ammonia

cookies. :)

LEMON AMMONIA COOKIES

Ingredients :

1 oz. baking ammonia

2 tsp. oil of lemon

1 pt. milk

2 c. shortening

4 c. sugar

3 eggs

1 tsp. salt

7 to 12 c. flour

Preparation :

Buy baking ammonia and oil of lemon at a drug store. Crush

ammonia and put into milk 3 to 4 hours or overnight. Mix as you do

for sour cream cookies. Roll and cut. Bake at 350 degrees for 10

to 12 minutes until LIGHT brown. When cookies are fresh baked, they

are ammonia flavored, but the longer you keep them, the lemon flavor

comes through.

*******

AMMONIA COOKIES

Ingredients :

5 lb. flour

3 c. sugar

3/4 c. oleo

3/4 c. shortening

7 tsp. ammonia powder

4 eggs

2 c. milk

1/2 tsp. anise oil

Preparation :

Mix well all ingredients until dough is a very smooth consistency.

Roll dough into balls about the size of a walnut. Bake at 375

degrees for 12-15 minutes.

*****

AMMONIA COOKIES

Ingredients :

1 pt. sweet milk

1 c. lard

2 1/2 c. sugar

2 eggs

1 oz. baking ammonia

5 drops oil of lemon

1/2 c. water, or dissolve ammonia

overnight in the milk

1 tsp. baking powder

Enough flour to make a stiff dough,

about 8 .1/4 c. flour

1/4 c. oil

1/4 c. Crisco

Preparation :

Vane Warner's grandmother Davis recipe - over 100 years old.

Non-stick mixture for cake pans. Mix well. Keep refrigerated.

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AN ASSORTMENT OF CHRISTMAS COOKIES

From: HOST GFS DdH2

RECIPE - LEMON HEARTS

Lemon Hearts

from Good Housekeeping

Perfect holiday sweets for an old-fashioned swap with friends.

Yields: about 6 dozen cookies

Prep Time: 40 minutes

Cook Time: about 15 minutes per batch

3 cups all-purpose flour

3 tablespoons cornstarch

3/4 teaspoon salt

1 1/2 cups butter (3 sticks), softened (no substitutions)

1 cup confectioners' sugar

1 tablespoon grated fresh lemon peel

1 1/2 teaspoons lemon extract

1/4 teaspoon almond extract

Lemon Glaze

1 1/2 cups confectioners' sugar

4 to 5 teaspoons fresh lemon juice

1 1/2 teaspoons grated fresh lemon peel

1. Prepare Lemon Cookies: Preheat oven to 325 degrees F. On waxed paper,

combine flour, cornstarch, and salt. In large bowl, with mixer at medium

speed, beat butter and sugar until creamy, occasionally scraping bowl with

rubber spatula. Beat in lemon peel and extracts. Reduce speed to low;

gradually beat in flour mixture until blended, occasionally scraping bowl.

2. Divide dough in half. Between two 20-inch sheets of waxed paper, roll half

of dough 3/8 inch thick. (If paper wrinkles during rolling, peel it off, then

replace it to remove wrinkles.)

3. With floured 2 1/4-inch heart-shaped cookie cutter, cut dough into as many

cookies as possible. With floured 3/4-inch heart-shaped cookie cutter, cut

out and remove centers from cookies. Reserve centers and trimmings to reroll.

With lightly floured wide spatula, carefully place cookies, 1 inch apart, on

ungreased large cookie sheet. (If dough becomes too soft to transfer to

cookie sheet, freeze 10 minutes until firm.)

4. Bake cookies 15 to 16 minutes or until edges are golden. Transfer cookies

to wire rack; cool 10 minutes.

5. Meanwhile, prepare Lemon Glaze: In small bowl, with wire whisk or fork,

mix confectioners' sugar, lemon juice, and lemon peel until blended. Dip top

side of each warm cookie into glaze. Place cookies on wire rack set over

waxed paper to catch any drips. Allow glaze to set, about 20 minutes.

6. Repeat with remaining dough, reserved centers, trimmings, and glaze,

adding a little water to glaze if it begins to thicken. Store cookies, with

waxed paper between layers, in tightly covered container at room temperature

up to 1 week, or in freezer up to 3 months.

Based on individual serving.

Calories: 75

Total Fat: 4 g

Saturated Fat: 3 g

Cholesterol: 11 mg

Sodium: 65 mg

Carbohydrates: 9 g

Fiber: 0 g

Protein: 1 g

==

RECIPE - SPICE COOKIE CUTOUTS

Spice Cookie Cutouts

from Good Housekeeping

Perfect holiday sweets for an old-fashioned swap with friends.

Yields: about 3 dozen cookies

Prep Time: 55 minutes

Cook Time: 12 minutes per batch

1/2 cup sugar

1/2 cup light (mild) molasses

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

2 teaspoons baking soda

1/2 cup butter or margarine (1 stick), cut into chunks

1 large egg, beaten

3 1/2 cups all-purpose flour

Ornamental Frosting (optional)

1. In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves,

nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove

saucepan from heat; stir in baking soda (mixture will foam up in the pan).

Stir in butter until melted. With fork, stir in egg, then flour.

2. On lightly floured surface, knead dough until thoroughly mixed. Divide

dough in half. Wrap one half of dough with plastic wrap and set aside.

3. Preheat oven to 325 degrees F. With floured rolling pin, roll remaining

half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch

assorted cookie cutters, cut dough into as many cookies as possible; reserve

trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet.

Reroll trimmings and cut out more cookies.

4. Bake cookies 12 minutes or until edges begin to brown. Remove cookies to

wire rack to cool. Repeat with remaining dough.

5. When cookies are cool, prepare Ornamental Frosting if you like; use to

decorate cookies as desired. Set cookies aside to allow frosting to dry

completely, about 1 hour. Store in tightly covered container (with waxed

paper between layers, if decorated) at room temperature up to 2 weeks, or in

freezer up to 3 months.

Based on individual serving.

Calories: 95

Total Fat: 3 g

Saturated Fat: 2 g

Cholesterol: 13 mg

Sodium: 100 mg

Carbohydrates: 15 g

Fiber: 0 g

Protein: 2 g

=====

RECIPE - CHRISTMAS FRUIT DROPS

Christmas Fruit Drops

from Good Housekeeping

Perfect holiday sweets for an old-fashioned swap with friends.

Yields: about 6 dozen cookies

Cook Time: about 10 minutes per batch

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine (2 sticks), softened

3/4 cup granulated sugar

1/2 cup packed dark brown sugar

1 teaspoon vanilla extract

3 large eggs

2 cups toasted rice cereal

1 cup walnuts, toasted and coarsely chopped

1/2 cup red candied cherries, coarsely chopped

1/2 cup green candied cherries, coarsely chopped

1 1/2 cups white chocolate chips (9 ounces)

1. Preheat oven to 350 degrees F. Grease large cookie sheet.

2. On waxed paper, combine flour, baking soda, and salt. In large bowl, with

mixer at medium speed, beat butter and sugars until creamy, occasionally

scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time.

At low speed, gradually add flour mixture; beat just until blended,

occasionally scraping bowl. With spoon, stir in cereal, walnuts, cherries,

and 1 cup chocolate chips.

3. Drop dough by rounded teaspoons, 1 inch apart, onto cookie sheet. Bake

cookies 10 to 11 minutes or until golden. Transfer cookies to wire rack to

cool. Repeat with remaining dough.

4. Place remaining 1/2 cup chocolate chips in small microwave-safe bowl; heat

in microwave on Medium (50% power) about 2 minutes or until chocolate melts,

stirring once. Stir until smooth. Place cookies on waxed paper; drizzle with

melted chocolate. When chocolate is set, store cookies, with waxed paper

between layers, in tightly covered container at room temperature up to 1

week, or in freezer up to 3 months.

Based on individual serving.

Calories: 100

Total Fat: 6 g

Saturated Fat: 2 g

Cholesterol: 17 mg

Sodium: 80 mg

Carbohydrates: 12 g

Fiber: 0 g

Protein: 1 g

====

RECIPE - JOLLY SNOWMAN COOKIES

Jolly Snowman Cookies

from Betty Crocker

Cut and paste! Shoestring licorice turns into a magical snowman's top hat on

these sugar cookies. Gather even your littlest helpers because there are

tasks even toddlers can do.

1 pouch Betty Crocker(r) sugar cookie mix

1/2 cup margarine or butter, melted

1 egg

1 tub Betty Crocker(r) Whipped vanilla ready-to-spread frosting

Black shoestring licorice

1/3 cup raisins

1/4 cup red cinnamon candies

1. Heat oven to 375ºF. Stir cookie mix, melted margarine and egg in medium

bowl until soft dough forms. Drop dough by rounded teaspoonfuls 3 inches

apart onto ungreased cookie sheet. Flatten drops of dough until 1/4 inch

thick and 2 inches across.

2. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute;

remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

3. Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add

licorice across top third of cookie for hat, 3 raisins for eyes and nose and

5 candies for mouth. Repeat with remaining cookies.

Makes 3 dozen cookies

==

RECIPE - SNOWFLAKE COOKIES

Snowflake Cookies

from Betty Crocker

These delicate sugar cookies are all dressed up with a simple almond glaze

and sugar crystals.

1 cup granulated sugar

3/4 cup butter or margarine, softened

1 teaspoon vanilla

2 eggs

2 1/2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Almond Glaze (below)

White coarse sugar crystals (decorating sugar), powdered sugar or white

edible glitter

Easy Decorating Frosting, if desired (below)

1. Mix granulated sugar, butter, vanilla and eggs in large bowl. Stir in

flour, baking powder and salt. Cover and refrigerate at least 1 hour but no

longer than 24 hours.

2. Heat oven to 400ºF . Roll about one-third of the dough 1/8 inch thick on

lightly floured surface. Cut with 1 1/2-2-inch star-shaped cookie cutter.

Place 1 inch apart on ungreased cookie sheet. Bake about 6 minutes or until

light brown. Remove from cookie sheet to wire rack; cool completely, about 30

minutes. Repeat with remaining dough.

3. Make Almond Glaze. Place cooled cookies together in pairs with about 1

teaspoon glaze, with points of top cookie between points of bottom cookie.

Place cookies on wire rack on cookie sheet to catch excess glaze. Pour 1

tablespoon glaze evenly over top and sides of each cookie, glazing only a few

at time. When glaze is set but still soft, move cookies to another rack or

waxed paper; sprikle with sugar crystals. (Occasionally remove glaze from

cookie sheet, and add a few drops of hot water as necessary to make glaze

smooth and thin enough to pour; continue glazing.)

4. Make Easy Decorating Frosting. Pipe snowflake designs on cookies. Let

cookies dry completely before storing.

---------

Almond Glaze

3 cups powdered sugar

4 teaspoons light corn syrup

1/4 cup hot water

1/2 teaspoon almond extract

1/8 teaspoon salt

Mix all ingredients until smooth, glossy and pourable.

Mix all ingredients until smooth, glossy and pourable.

---------

Easy Decorating Frosting

1 cup powdered sugar

3 to 5 teaspoons water

Mix ingredients to make a frosting that can be easily drizzled or used in a

decorating bag, yet holds its shape.

====

RECIPE - SUGAR COOKIE CUTOUTS

Sugar Cookie Cutouts

from Good Housekeeping

Perfect holiday sweets for an old-fashioned swap with friends.

Yields: about 8 dozen cookies*

Prep Time: 45 minutes

Cook Time: 10 to 12 minutes per batch

1 cup butter (2 sticks), softened (no substitutions)

1/2 cup sugar

1 large egg

1 tablespoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

Ornamental Frosting

1. In large bowl, with mixer at low speed, beat butter and sugar until

blended. Increase speed to high; beat until light and creamy. At low speed,

beat in egg and vanilla. Beat in flour and baking powder just until blended.

2. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and

refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in

freezer for 30 minutes.)

3. Preheat oven to 350 degrees F. On lightly floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3- to 4-inch

assorted cookie cutters, cut dough into as many cookies as possible; wrap and

refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie

sheet.

4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies

to wire rack to cool. Repeat with remaining dough and trimmings.

5. When cookies are cool, prepare Ornamental Frosting if you like; use to

decorate cookies as desired. Set cookies aside to allow frosting to dry

completely, about 1 hour. Store cookies in tightly covered container (with

waxed paper between layers, if decorated) at room temperature up to 2 weeks,

or in freezer up to 3 months.

Based on individual serving.

Calories: 40

Total Fat: 2 g

Saturated Fat: 1 g

Cholesterol: 7 mg

Sodium: 20 mg

Carbohydrates: 5 g

Fiber: 0 g

Protein: 1 g

===

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

APPLE CINNAMON OATMEAL COOKIE

From: HOST GFS DdH2

Apple Cinnamon Oatmeal Cookie

Submitted by: B. Gisclair

All Rec

Makes 4 dozen

Ingredients

1 cup apple cinnamon granola

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup shortening

1/4 cup white sugar

1 egg

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

Directions

1 Preheat oven to 375 degrees F (190 degrees C).

2 Mix together granola, flour, brown sugar, shortening, white sugar, egg,

salt, vanilla extract and baking soda together in a medium size mixing bowl.

Mix until well blended.

3 Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.

4 Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.

Makes 24 servings

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Apple Cookies

From: Terry Ann Morgan

Apple Cookies

1/2 c. raisins

1/2 c. shortening

1 c. brown sugar

2 eggs

1/2 c. rolled oats

1/2 c. chopped nuts

1/2 c. chopped dates

1 lg. apple, chopped (1 cup)

1 3/4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. cloves

Measure raisins in glass measuring cup and cover with boiling water. Let

stand 10 minutes. Cream shortening and sugar. Add eggs and beat well; add

oatmeal, dates, apple, and soaked raisins; stir. Sift flour, salt, baking

powder, soda, and spices together. Add nuts; stir. Bake at 350 degrees for

12 minuets. Makes 5 dozen.

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APPLESAUCE OATMEAL COOKIES

From: GFA Terry

APPLESAUCE OATMEAL COOKIES

1/2 c. shortening

1 c. sugar

1 egg

1 3/4 c. sifted flour

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 to 1 c. seedless raisins

1 c. rolled oats (instant)

1 c. applesauce

1/2 to 1 c. walnuts

Cream shortening and sugar. Beat egg into creamed mixture. Sift

flour and spices. Add raisins and oats and nuts to flour and

spices. Add to creamed mixture alternating with applesauce. Beat

well. Drop on cookie sheet. Bake at 375 degrees for 15 minutes.

Makes 4 dozen.

--------------------------------------------------

Awesome Cherry Bars

From: Host GFS DarlaJo

Awesome Cherry Bars

Yields: 24 to 36 bars

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 package (11 ounces) white baking chips, divided

1 package (6 ounces) dried cherries (see note below)

Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with

nonstick cooking spray. In a large bowl, cream the butter and the granulated

and brown sugars until light and fluffy. Add the eggs and vanilla and beat

until well combined. Stir in the flour and baking soda until well combined.

Add 1 cup of the white baking chips and the dried cherries; mix well. Spread

the dough into the baking dish and sprinkle evenly with the remaining baking

chips. Bake for 30 to 35 minutes, or until slightly firm in the center. Allow

to cool, then cut into bars.

Note: Dried cherries are awesome in here, but you can use any dried fruit you

prefer, like sweetened dried cranberries, raisins, or another fruit mix.

--------------------------------------------------

Banana chocolate chip cookies

From: GFA Terry

CHOCOLATE CHIP BANANA COOKIES

2 c. sifted flour

2 tsp. baking powder

1/4 tsp. salt

2/3 c. shortening

1 c. sugar

2 eggs

1 c. mashed bananas

1 tsp. vanilla

1 pkg. chocolate chips

Sift flour, baking powder and salt and set aside. Cream together

shortening and sugar. Beat eggs and add to cream mixture.

Alternately add mashed bananas and flour mixture. Add vanilla and

chocolate chips. Bake at 375 degrees for 10 to 12 minutes.

--------------------------------------------------

Banana Drop Cookies

From: GFA Terry

Banana Drop Cookies

1 1/2 c. sugar

2/3 c. shortening

1 tsp. vanilla

2 eggs

1 c. mashed bananas

2 1/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 c. chopped nuts

1/2 tsp. cinnamon

Preheat oven to 400 degrees. Grease cookie sheets. In large bowl, beat 1

1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then

bananas. Combine flour, baking powder, salt and soda. Beat into sugar

mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoonsful 2 inches

apart on cookie sheets. Combine 1/4 cups sugar and cinnamon; sprinkle over

cookies. Bake 8-10 minutes or until lightly brown. Makes 5 dozen.

--------------------------------------------------

Banana Drop Cookies

>From: Pato1955

>

>Please, I am looking for a recipe for Banana Drop Cookies. My husband loves

>bananas and I

>thought I would surprise him . Does any one have this recipe? I would most

>appreciate it.

>Thank you, Pato1955@aol.com

--------------------------------------------------

Banana Zucchini Bars

From: GFA Terry

Banana Zucchini Bars

1 1/2 c. sugar

1 c. sour cream

1/2 c. margarine

2 eggs

1 1/2 c. mashed bananas

1 c. uncooked oats

2 c. flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

1/2 c. chopped nuts

2 c. shredded zucchini

Combine all ingredients. Pour into 13x9 pan. Bake at 375 degrees for 35-40

minutes. Frosting not needed. If desired, use favorite recipe.

--------------------------------------------------

BETTY'S SUGAR COOKIES

From: HOST GFS DdH2

BETTY'S SUGAR COOKIES

Cream 1/2 CUP BUTTER and

1 CUP SUGAR

BLEND 1 LARGE EGG

SIFT TOGETHER AND ADD TO MIXTU

2 CUPS ALL-PURPOSE FLOUR

2 tsp. BAKING POWDER

1/2 tsp. SALT

1 tsp. VANILLA {I USE 2 TSP. VANILLA}

Divide dough in two parts. CHILL 1 to 2 hours.

ROLL dough to 1/8 - 1/4 inch thickness (the thicker cookie will be chewy>>>>

thinner will be crisp}

Cut with cookie cutter. BAKE 375% for 8 to 10 min.

Do not overbake thin cookie

FROST (if desired}

1 cup 10 X sugar

5 to 6 tsp. water or milk

food coloring

For real sugar cookie look sprinkle white or colored sugar over cookie before

baking, instead of icing.

Also cinnamon and sugar mixture sprinkled is very good.

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------------

BETZ'S GOOD SUGAR COOKIES

From: HOST GFS DdH2

Betz's Good Sugar Cookies

Submitted by AR

Makes 4 dozen

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready in: 9 Hours

" This recipe has been handed down from my great-great grandmother at

least. We're not sure how far it goes back, but does go back to the early

1900's at least. "

Ingredients

1 cup butter

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

1 pinch salt

Directions

1 In a large bowl, cream together the butter and sugar until fluffy. Beat in

the eggs one at a time, then stir in the vanilla and lemon extracts. Combine

the flour, baking powder, and salt; gradually blend into the creamed mixture

to form a soft dough. Cover or wrap dough, and refrigerate overnight.

2 Preheat the oven to 400 degrees F (200 degrees C). On a floured surface,

roll the dough out 1/4 inch thick. Cut into desired shapes using cookie

cutters. Place cookies 2 inches apart on ungreased cookie sheets.

3 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool

on wire racks.

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Blueberry Cookies

From: GFA Terry

Blueberries are in season now and, here in Alabama, you can go to a local

blueberry farm and pick buckets of them for a nominal price. My brother and

his wife ended up getting many gallons and I found this recipe for them:

BLUEBERRY COOKIES

2 & 1/4 c. flour

1 tsp. baking soda

1 c. butter or margarine, softened

1/4 c. granulated sugar

3/4 c. brown sugar

1 tsp. vanilla or lemon flavoring

1 (3 1/2 oz.) pkg. vanilla flavored instant pudding

2 eggs

2 c. blueberries

1 c. nuts (optional)

Combine flour and baking soda; set aside. Combine butter, sugars, vanilla

and pudding, mix in large mixing bowl; beat until smooth and creamy. Beat in

eggs; gradually add flour mixture. Stir in blueberries and nuts (batter will

be stiff). Drop by heaping teaspoonfuls, about 2 inches apart, onto

ungreased cookie sheets. Bake at 375 degrees for approximately 10-12

minutes. Yield: 4 1/2 dozen cookies.

--------------------------------------------------

Buffalo Chip Cookies

From: GFA Terry

Buffalo Chip Cookies

1 c. butter or margarine, melted

1 c. shortening, melted

2 c. brown sugar

2 c. sugar

4 eggs

2 tsp. vanilla

4 c. flour

2 tsp. baking soda

2 tsp. baking powder

2 c. oatmeal

2 c. Post Toasties or similar cereal

1 (6 oz.) pkg. chocolate chips (1 cup)

1 c. coconut

Mix margarine, Crisco and sugars together. Add eggs and vanilla. Sift and

add flour, soda and baking powder. Mix in oatmeal, cereal, chocolate chips

and coconut. Measure 1/4 cup batter for each cookie. Cook 6 cookies per

cookie sheet. Bake at 350 degrees for 15 minutes.

--------------------------------------------------

Butter Cookie

From: TINAMARLEN

My mother used to make a melt in your mouth butter cookie. Made with real

butter, not margarine was chilled, rolled out and cut with a cookie cutter

and she would put a half of a walnut on top or sprinkle with colored sugar.

Anyone remember this recipe? Can't locate her recipe.

--------------------------------------------------

 Butter Cookies

From: GFA Terry

I have nto made any of these, but I found some recipes you might be

interested in --

BUTTER COOKIES

Ingredients :

1 1/2 c. powdered sugar

1 c. margarine or butter, softened

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

Preparation :

Mix powdered sugar, margarine, egg, vanilla and almond. Stir in

flour, baking soda and cream of tartar. Cover and refrigerate 2 to

3 hours. Heat oven to 375 degrees. Divide dough into halves. Roll

each half 3/16 inch thick on lightly floured board. (I used

powdered sugar instead of flour.) Cut into desired shapes with

cookie cutters. Place on lightly greased cookie sheet. Bake until

edges are light brown, 7 to 8 minutes. Yield: 5 dozen 2 to 2 1/2

inch cookies. Morehead, KY

******

BUTTER COOKIES

Ingredients :

2 sticks butter (may use 1 stick

margarine substituted for 1 stick butter)

1 c. flour

1/2 c. cornstarch

1/2 c. confectioners' sugar

Preparation :

Cream butter. Slowly add rest of ingredients. Refrigerate dough

until hard. Place 1 tsp. dough (each cookie) on cookie sheet. Bake

at 325 degree oven for about 10 to 15 minutes depending on oven

temperature. Let cookie cool before removing from cookie sheet.

Roll in confectioners sugar. Great recipe. Fast and delicious!

Melts in your mouth when using all butter.

******

BUTTER SWEET COOKIES

Ingredients :

1/2 c. butter

1/2 c. confectioners' sugar

1/4 tsp. salt

1 tsp. vanilla

1 - 1 1/2 c. flour

Preparation :

Cream butter, add sugar, salt and vanilla. Cream well, gradually

add flour. Shape by teaspoonful into balls. Refrigerate dough if

it is sticky before shaping. Place on ungreased cookie sheet and

press hole in the center before baking. CREAMY NUT FILLING: Soften

3 ounce package cream cheese. Blend in 1 cup confectioners' sugar,

2 teaspoons flour, 1 teaspoon vanilla and cream well. Stir in 1/2

cup chopped nuts and 1/2 cup coconut. Put mixture in center of

cookies while they are still warm. Bake cookies at 350 degrees for

12 to 15 minutes or until delicately brown. Yield: about 36

cookies. '76 -'77

--------------------------------------------------

Candy Cane Cookies

From: Host GFS DarlaJo

Candy Cane Cookies

1 cup powdered sugar

1/2 cup margarine or butter, softened

1/2 cup shortening

1 egg

1-1/2 tsp almond extract

1 tsp vanilla

2-1/2 cups all purpose flour

1 tsp salt

1/2 tsp red food color

1/2 cup crushed peppermint candy

1/2 cup sugar

Heat oven to 375º. Mix powdered sugar, margarine, shortening, egg, almond

extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint 1

half with food color. For each candy cane, shape 1 tsp dough from each part

into 4-inch rope. For smooth, even strips, roll back and forth on lightly

floured board. Place 1 red and 1 white strip side by side; press together

lightly and twist. Complete cookies 1 at a time. Place on ungreased cookie

sheet. Curve top down to form handle of cane. Bake until set and very light

brown, about 9 minutes. Mix candy and granulated sugar; immediately sprinkle

over cookies. Remove from cookie sheet. Yields about 4 dozen

Peppermint candy canes: Substitute peppermint extract for the almond extract.

HostGFSDarlaJo

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Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------------

CANDY CANE COOKIES

From: HOST GFS DdH2

Candy Cane Cookies

from Betty Crocker

Hooked on traditional holiday baking? It's a twist to make these fun

peppermint cookies!

1 cup sugar

1 cup butter or margarine, softened

1/2 cup milk

1 teaspoon vanilla

1 teaspoon peppermint extract

1 egg

3 1/2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon red food color

2 tablespoons finely crushed peppermint candies

2 tablespoons sugar

1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract

and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in

half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

2. Heat oven to 375ºF.

3. Stir together peppermint candy and 2 tablespoon sugar; set aside.

4. For each candy cane, shape 1 rounded teaspoon dough from each half into

4-inch rope by rolling back and forth on floured surface. Place 1 red and

white rope side by side; press together lightly and twist. Place on ungreased

cookie sheet; curve top of cookie down to form handle of cane.

5. Bake 9 to 12 minutes or until set and very light brown. Immediately

sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack.

Cool completely, about 30 minutes.

=============

HOST GFS DdH2

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Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

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--------------------------------------------------

CANDY FILLED COOKIES

From: HOST GFS DdH2

CANDY FILLED COOKIES

Candy-Filled Cookies

Ingredients:

1 (18.25-oz.) pkg. Pillsbury(r) Moist Supreme(r) White Cake Mix

1/3 cup oil

3 eggs

1 cup semisweet chocolate-covered raisins

1 cup miniature semisweet candy-coated chocolate pieces for baking

Preparation Directions:

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir

with spoon just until moistened. Stir in raisins and candy-coated chocolate

pieces.

2. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie

sheets. (If dough becomes too sticky to work with, refrigerate 5 minutes.)

3. Bake at 375°F. for 5 to 8 minutes or until light golden brown. Cool 1

minute; remove from cookie sheets.

4 dozen cookies

High Altitude Instructions:

(ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix. Bake as directed above.

------------------------------------------------------

NUTRITION INFORMATION PER SERVING:

SERVING SIZE: 1 Cookie

Calories 100 Calories from Fat 35

-------------------------------------------------------

% DAILY VALUE

Total Fat 4 g 6 %

Saturated 2 g 10 %

Cholesterol 15 mg 5 %

Sodium 75 mg 3 %

Total Carbohydrate 14 g 5 %

Dietary Fiber 0 g 0 %

Sugars 10 g

Protein 1 g

--------------------------------------------------

Copyright (c)2001 The Pillsbury Company

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------------

Cherry Chip Cookies.

From: GFA Terry

Found these recipes in my cookbook collection. They sound good -- and perfect

for Valentine's Day -- I will have to make one. :D

Cherry Chip Cookies (Version #1)

Ingredients :

3/4 c. shortening

1 tsp. vanilla

1/2 tsp. salt

1 egg

1/2 c. shredded coconut

1 c. brown sugar

1/2 c. chopped maraschino cherries

2 c. flour

1 cup chocolate chips

Cream shortening and sugar. Blend in egg and vanilla. Sift

flour, baking powder and salt, gradually blending well. Stir in

cherries, coconut, and chocolate chips. Drop from teaspoonfuls onto

ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Makes 5 dozen.

------------

Friend"Chip" Cherry Cookies

1/2 c. butter

1/2 c. packed brown sugar

1/4 c. sugar

1 egg

1/4 tsp. almond extract

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. quick cooking oats

1/2 c. semi-sweet chocolate chips

1/2 c. chopped maraschino cherries

In large bowl beat butter until softened. Add sugars and beat

until fluffy. Add egg and extract; beat well. In medium bowl, stir

together flour, baking soda, salt and oats. Add dry ingredients to

cream mixture a little at a time until well mixed. Add cherries and

chocolate chips alternately until mixed together. Drop by

teaspoonfuls onto ungreased baking sheet about 2 inches apart and

bake at 375 degrees for 7-8 minutes or until golden. Let cool 1

minute and then to wire rack. Makes about 36 cookies.

--------

Cherry Chip Cookies (Version #2)

1 c. sugar

2/3 c. margarine, softened

1 egg

1 tsp. vanilla

1 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. cherry chips (I have never seen these in a store, but they must be

somewhere!)

Heat oven to 375 degrees. Mix sugar, egg, margarine and vanilla.

Stir in remaining ingredients. Drop dough by rounded teaspoonfuls

about 2" apart onto ungreased cookie sheet. Bake until light brown,

8 to 10 minutes.

--------

Cherry Chip Cookies (Version #3)

1/4 c. butter or margarine

1/4 tsp. butter flavoring

1 (8 oz.) pkg. cream cheese

1 egg

1/4 tsp. cherry flavoring

1 box Supermoist Cherry Chip cake mix

1/2 c. chopped pecans or coconut or

both

Cream together margarine, butter flavoring and cream cheese. Add egg,

cherry flavoring and half of the box of cake mix. Beat until

smooth. Add nuts and or coconut. Add remainder of cake mix. Mix

until smooth. Drop by teaspoon to ungreased sheet. Bake at 375

degrees for 8-10 minutes.

--------------------------------------------------

Choco-Scutterbotch Cookies

From: GFA Terry

Love the title of this one!

Choco-Scutterbotch Cookies

1/3 cup butter or margarine

1/3 cup shortening

1/2 c. firmly packed brown sugar

2 eggs

1 pkg. yellow or white cake mix

1 c. Rice Krispies

1/2 c. milk chocolate chunks or chips

1/2 c. butterscotch chips

1/2 c. semi-sweet chocolate chips

1/2 c. coarsely chopped nuts

Heat oven to 375 degrees. Combine shortening and brown sugar in large bowl.

Beat at medium speed of electric mixer until well blended. Beat in eggs.

Add cake mix gradually at low speed. Mix until well blended. Stir in

cereal, chocolate chunks, butterscotch chips, semi-sweet chips and nuts with

spoon. Stir until well blended. Shape dough into 1 & 1/4 inch balls. Place

2 inches apart on ungreased baking sheet. Flatten slightly. Shape sides

to form circle, if necessary. Bake at 375 degrees for 7 to 9 minutes or

until lightly browned around edges. Cool a couple of minutes before

removing. 3 dozen.

--------------------------------------------------

Chocolate Crunch Candy Bars

From: HOST GFS DdH2

Chocolate Crunch Candy Bars

1/2 cup butter

1 cup sugar

2 eggs (slightly beaten)

3/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

3 Tbsp cocoa

1 cup chopped nuts

1 cup miniature marshmallows

1/2 cup chocolate chips (melted)

1/2 cup peanut butter

1/2 cup Rice Krispies

Combine butter, sugar, eggs, flour, salt, baking powder and beat for 1

minute. Add cocoa and chopped nuts and beat another 1/2 minute. Put in

greased 9x13 pan and bake for 15 minutes in a 350º oven. Remove from oven

and top with the marshmallows. Put back into over for 3 minutes. Remove and

spread the marshmallows with the back of a spoon. Cool. Combine chocolate

chips, peanut butter and Rice Krispies and spread over the cooled bars.

Refrigerate.

Host GFS Hope

""§°°§@§°°§""

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--------------------------------------------------

Chocolate Crunch Candy Bars

From: DianeAbra

Chocolate Crunch Candy Bars

1/2 cup butter

1 cup sugar

2 eggs (slightly beaten)

3/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

3 Tbsp cocoa

1 cup chopped nuts

1 1/2 cup miniature marshmallows

1/2 cup chocolate chips

1/2 cup peanut butter

1/2 cup Rice Krispies

Combine butter, sugar, eggs, flour, salt, baking powder and beat for 1

minute. Add cocoa and chopped nuts and beat another 1/2 minute. Put in

greased 9x13 pan and bake for 15 minutes in a 350º oven. Remove from oven

and top with the marshmallows. Put back into over for 3 minutes. Remove and

spread the marshmallows with the back of a spoon. Cool. Melt chocolate chips

and peanut butter together, add the Rice Krispies and spread over the cooled

bars. Refrigerate.

--------------------------------------------------

Chocoholic Stress Relief Cookies

From: Terry Ann2

Got this from my friend, Chuck:

CHOCOHOLIC "STRESS RELIEF" COOKIES

Ingredients

2 Cups Rolled Oats

2 Cups (1 12-oz. package) semisweet chocolate chips

1 Cup (2 sticks) unsalted butter, softened to room temperature

1 Cup firmly packed dark brown sugar

1/2 Cup granulated sugar

1-1/2 cups all-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1/4 Cup salt

1/4 Cup unsweetened cocoa, preferably Hershey's Premium European-Style

1 Tablespoon milk (use skim milk to cut the claories)

1 1/2 Teaspoons pure vanilla extract

2 Large eggs, slightly beaten

9 Ounces (3 3-ounce bars) "white chocolate," preferably Lindt Swiss White

Confectionery Bar.

1 1/2 Teaspoons solid vegetable shortening such as Crisco

Directions

Preheat oven to 350 degrees F.

Butter 2 cookie sheets.

Combine the ingredients in this order:

In a large bowl, combine the oats and chocolate chips and set aside.

In another large bowl, beat together the butter and sugars until creamy.

Sift together the flour, baking soda, salt and cocoa.

Then add to the butter misture, stirring until thoroughly combined. The

batter will be very stiff.

Stir the milk and vanilla into the eggs.

Then stir the milk and vanilla misture into the butter misture until

thoroughly combioned.

Add the chips and oats and stir until wellmixed.

Using a two-tablespoon scoop, drop batter 2 inches apart on cookie sheets.

Bake 9 to 12 minutes, until cooked through.

Cool on pan 1 minute, transfer to wire racks to cool completely.

Melt the white chocolate with the solid vegetable shortening in the top of a

double boiler over simmering water.

Holding a cooled cookie between your thumb and forefinger, dipthe edge into

the warm white chocolate to cover the top third of the cookie.

Place on a rack over wax paper to dry completely.

Store between layers of wax paper in an airtight container in a cool place.

One cookie in each hand is a balanced diet.

Two cookies in each hand is a glutton.

Three cookies in each hand is pigging out.

--------------------------------------------------

Chocolate Chip Cookies

From: Host GFS DarlaJo

Chocolate Chip Cookies

(Recipe may be halved)

2 cups butter

4 cups flour

2 tsp. soda

2 cups sugar

5 cups blended oatmeal

24 oz. chocolate chips

2 cups brown sugar

1 tsp. salt

1 8 oz. Hershey Bar (grated)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (your choice)

- Measure oatmeal and blend in a blender to a fine powder.

- Cream the butter and both sugars.

- Add eggs and vanilla, mix together with flour, oatmeal, salt, baking

powder, and soda.

- Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two

inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

--------------------------------------------------

Chocolate Chip Mint Cookies

From: HOST GFS DdH2

CHOCOLATE CHIP MINT COOKIES

Submitted by: USSGERI

4 egg whites

1 cup packed brown sugar

1 1/3 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon mint extract

2/3 cup semisweet chocolate chips

Preheat oven to 375 degrees. Spray cookie sheet with nonstick

cooking spray. In a large bowl, mix together egg whites and sugar,

until well blended. In a separate bowl, mix together the flour,

baking powder, and salt. Add mint and egg mixture, and stir together.

Add in chocolate chips. Place the dough, by rounded teaspoons, about

1 1/2 inches apart on cookie sheet. Bake for 7 minutes, or until

cookies begin to brown around the edges.

Makes 5 to 6 dozen cookies.

Calories per cookie: 30/ Fat 1/2 gram/ Protein 1/2 gram/

Carbs 5.8 grams

=============

HOST GFS DdH2

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--------------------------------------------------

Chocolate Chip Oatmeal Cookies:

From: Host GFS DarlaJo

Chocolate Chip Oatmeal Cookies:

Preheat oven to 350 degrees.

1 cup butter or margerine (soft)

1 cup brown sugar (packed)

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups quick oatmeal (uncooked)

12 oz. package semi-sweet chips

12 oz. package chocolate covered raisins.

Mix the butter, sugars, eggs and vanilla together until well blended.

Mix the dry ingredients together and add to the butter mixture. Blend well.

Stir in the oatmeal, chocolate chips and raisins.

Drop spoonfuls of dough on an ungreased cooky sheet and bake for 10 minutes,

or until lightly browned.

Makes about two to three dozen cookies.

--------------------------------------------------

CHOCOLATE CHIP PUMPKIN COOKIES

From: HOST GFS DdH2

Choc. Chip Pumpkin Cookies

from Stephanie

Cream together:

1 CUP CRISCO

1 1/2 CUPS SUGAR

1/2 CUP MARGARINE SOFTENED

ADD ONE EGG

SIFT TOGETHER:

2 1/2 CUPS FLOUR

1 TSP. BAKING POWDER

1 TSP. BAKING SODA

1 TSP CINNAMON

1/4 TO 1/2 TSP SALT

SLOWLY ADD TO CREME MIXTURE, ALTERNATING THE FOLLOWING INGREDIENT:

ONE CUP PUMPKIN

AND THEN ADD:

1 TSP VANILLA

1 CUP CHOCOLATE CHIPS

1 CUP CHOPPED NUTS

PUT ON GREASED BAKING SHEET AND BAKE FOR 15 MIN. AT 375 DEGREES

=============

HOST GFS DdH2

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--------------------------------------------------

Chocolate Waffle Cookies

From: DdHober

Chocolate Waffle Cookies

Ingredients:

1/2 Cup Butter

6 Tbsp Cocoa

2 Eggs

1 tsp Vanilla

3/4 Cup Sugar

1 Cup Flour

Directions: Melt butter and cocoa in small pan. Combine eggs, vanilla, and

sugar mixing well. Add the cocoa mixture. Add flour. Drop by spoonfuls on

waffle iron, close cover and bake on medium heat for 2 minutes. Frost with

milk chocolate frosting and if desired add some sprinkles. Yield about 2

dozen.

NOTE: It doesn't take a lot of each cookie, so you will have to experiement

to see how big you want them.

This recipe was given to me by one of my online buddies, thank you Diane.

DdHober

Civil War Resources

My BROWN Family Tree

Dees Recipe & Recipe Exchange

--------------------------------------------------

 looking for the recipes for cookie pressed DOUGH !!

From: GFA Terry

This may not be exactly what you want, but I found some similar recipes.

--GFA Terry

--AOL Keyword: ROOTS

********

Welsh Cookies

3 & 1/2 c. flour

1 c. sugar

1 & 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. soda

1 c. butter

1 egg

3/4 c. milk

Mix dry ingredients together in large bowl. Cut in butter until mixture is

mealy. Add egg and milk; mix until all ingredients are moistened and dough

holds together. Roll out on floured board to 1/4 inch thickness. Cut with

cookie cutter (or use a press?). Heat electric fry pan to 300 degrees.

Brown like pancakes. Yields 60 cookies.

******

New Orleans Beignets

1/2 c. water

2 tsp. sugar

1/2 c. all purpose flour

1 tsp. vanilla extract

4 tbsp. butter or margarine

Dash salt

2 eggs

Oil

Powdered sugar

In saucepan over medium heat, combine water, butter, sugar and salt. Bring

to a boil, stirring, until butter melts. Add flour all at once. Over low

heat, cook and stir until mixture forms into a ball. Remove from heat.

Vigorously beat in eggs, one at a time, until mixture is smooth and shiny.

Add vanilla, mixing well. Drop rounded teaspoonfuls of dough into deep hot

oil, 375 degrees and fry beignets a few at a time until golden on all sides;

beignets may turn automatically. Remove with slotted spoon to drain on paper

toweling. Sprinkle with powdered sugar before serving. Makes 2 dozen.

********

Fried Cookies

1 cup sour cream

1 doz. egg yolks

1 tsp. salt

3 tbsp. sugar

5 c. flour

1 tsp. vanilla or anise extract

Add salt to egg yolks and beat 10 minutes. Add sugar, sour cream and vanilla

or anise extract, which ever is preferred. Mix together well. Next add

flour, folding it into mixture thoroughly. Now knead the dough until it

blisters. Cover 10 minutes to rest. Next roll small pieces of dough (about

a big tablespoon full) very thin. Cut into strips or widths desired with

cutting wheel and twist into shapes desired (maybe use a cookie press?). A

slit can be cut in middle of square and a corner of dough pulled through slit

also. Fry in hot oil or Crisco in deep pan until golden brown; drain on

Scott towel and sprinkle with powdered sugar.

********

Fried Jam Cookies

3 c. flour

1 c. sugar

2 & 1/4 tsp. baking powder

1/2 tsp. salt

3 tbsp. Crisco (shortening)

3 eggs

1/4 c. of milk

1 tsp. vanilla

1 qt. corn oil

1 (8 inch) fry pan

Jam (Any Flavor))

Powdered sugar to sprinkle with when cooled

Mix well in a large mixing bowl, dry ingredients, work in Crisco. Make a well

in center of flour mixture add eggs, milk, vanilla (or you can beat eggs,

milk and vanilla in measuring cup and mix into flour mixture). Mix well.

Place on well floured board and knead 3 or 4 minutes. Let rest 15 minutes or

so. Take 1/3 of dough and roll out 1/8 inch thickness (like a thick pie

crust). Cut in 3 or 4 inch diamond shape 2 inch slit in center. Pull one

end of dough through center to make slippers or cut 3 inch squares. Place

thick jam in center and fold into a triangle. Press ends together firmly to

seal it with floured fingers, or jam will fry out. Fry as doughnuts. Drain

well on paper towels. Makes 5 or 6 dozen.

*******

Cinnamon Sugar Drops

1 & 1/2 c. all-purpose flour

1/3 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 c. milk

2 tbsp. cooking oil

1/2 tsp. vanilla

1 egg

1/2 c. sugar

1 tsp. cinnamon

Heat cooking oil to 375 degrees. In large bowl, combine first 5 ingredients.

In small bowl, blend milk, 2 tablespoons oil, vanilla and egg. Add milk

mixture to dry ingredients; stir with fork just until dry ingredients are

moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry 1 to 1

1/2 minutes on each side until deep golden brown. Drain on paper towels.

Mix sugar and cinnamon; roll warm

*********

--------------------------------------------------

COOKIES MY GRANNY USED TO MAKE.

From: beatagoose

I have a wonderful story to tell about these cookies and as far as I know

they are just in our family, I don't want this cookie to die out, as we say

in PA. Dutch Country it is a dunk cookie(for me anyway) our children &

friends eat them without dunking. The syory: My granny was a wonderful cook,

ever since I was old enough to remember I spent alot of weekends and summers

w/ her in the country till when I was 12 she moved to the city w/ us. Granny

had a coal oil stove and she cooked everythig on this stove, Funnel cakes

etc. She was in the cookery mixing cookies, I was 5 at the time and I asked

her what kind of cookies she was making and as she was rolling these cookies

in between her hands like a small hot dog & shaping it(like she said in

PA.Dutch, I spoke & could understand iy at the time) chaklecher wetz et gook

gleich.

Chaklecher Cookies:

1 cup butter (use real butter)

2 cups granulated sugar

5 eggs

2 teaspoon baking powder

5 cups flour

chill at least a few hours (can refrigerate for several days before baking,

we refriderate at least overnight)

Roll between hands and make like a Chaklecher and pinch ends together and dip

top of cookie in sugar.

Bakr 15 min. in middle of oven at 350 degrees.

This was a batter never measured or timed & when Granny moved w/ us we made

her use measuments so recipe would not die out.

When baking every oven times different so time first pan to your oven.

Sylvia of Berks Co.

Researching names: MOLL/MULL, MOYER, STRASSER (AllSpellings),

GRAYBILL,MARTIN., SPRENKLE, - these 3 York Co.

--------------------------------------------------

CREAM CHEESE BARS

From: DarlaJoV

CREAM CHEESE BARS

1 egg, separated

2-8oz. cream cheese

1 tsp. vanilla

1-1/2 C. sugar, divided

2-8oz. crescent rolls

1/2 C. chopped pecans

1 tsp. cinnamon

Mix egg yolk, cream cheese, vanilla and 1 cup of sugar. Stretch 1 package of

crescent rolls to fit 9x13" pan. Spread cheese mixture over rolls. Cover with

other package of crescent rolls stretched to fit. Beat egg white until

fluffy. Brush on rolls. Combine 1/2 C. sugar, cinnamon and pecans. Sprinkle

on top. Bake @ 350 for 30 minutes, cut into squares. Makes 24 - 2" squares

Darla Jo

--------------------------------------------------

Cream of Wheat Cookies

From: GFA Terry

Sometimes I buy a box of Cream of Wheat and then get tired of eating it.

Here's something to do with the leftovers.

Cream of Wheat Cookies

3/4 c. butter or margarine

3/4 c. sugar

1 egg

1 1/2 c. flour

1/2 c. raisins (might try chocolate chips, instead)

1 tsp. baking powder

1/4 tsp. salt

1/2 c. uncooked quick or instant cream of wheat cereal

1 tsp. vanilla

Mix butter and sugar in large bowl. Add egg and beat well. Add rest of

ingredients and mix well. Drop by teaspoonfuls onto a greased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.

--------------------------------------------------

Double Chocolate Mint Cookies

From: HOST GFS DdH2

From Hershey's Holiday Collection

Double Chocolate Mint Cookies

Makes about 2 1/2 dozen

2/3 cup butter or margarine, softened

1 cup sugar

1 egg

1 tsp vanilla abstract

1 cup all purpose flour

1/2 cup hershey's cocoa

1/2 tsp baking soda

1/4 tsp salt

1 2/3 cup (10-oz. pkg.) Hershey's Mint Chocolate Chips

1. Heat oven to 350º

2. Beat buter and sugar in large bowl until creamy. Add egg and vanilla;

beat well. Stir together flour, cocoa, baking soda and salt; gradually add

to butter mixture, beating well. Stir in mint chocolate chips. Drop by

rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly;

remove from cookie sheet to wire rack. Cool completely. Of course unless

you like warm cookies, which in this case I do.

HOST GFS DdH2

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--------------------------------------------------

Double Delicious Cookie Bars

From: DarlaJoV

Double Delicious Cookie Bars

Makes 24-36 bars

1/2 cup (1stick ) butter or margarine

1 1/2 cups graham cracker crumbs

1 (14 oz) can Sweetened Condensed Milk (NOT evaporated milk)

2 cups (12 oz) semi-sweet chocolate chips

1 cup (6oz) peanut butter flavored chips

1. Preheat over to 350 degrees. In 13x9 pan, melt butter in oven.

2. Sprinkle crumbs evenly over butter; pour condensed milk over crumbs.

3. Top with remaining ingredients, pressing down firmly with a spoon.

4. Bake 25-30 minutes or until lightly browned.

5. Cool and cut into bars. Serve at room temperature.

Darla Jo

--------------------------------------------------

EggNog Cookies

From: Host GFS DarlaJo

EggNog Cookies

2 and 1/4 cups flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 and 1/4 cups white sugar

3/4 cups salted butter, softened

1/2 cup eggnog

1 tsp pure vanilla extract

2 large egg yolks

1 Tbsp ground nutmeg

1. Preheat oven to 300'

2. Combine flour, baking powder, cinnamon, and nutmeg

3. Mix well with wire whisk and set aside

4. Cream sugar and butter with electric mixer until forms a grainy paste

5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth

6. Add flour mixture and beat at low speed just until combined -- do not over

mix!

7. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart.

Sprinkle lightly with nutmeg.

8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to

cool, flat surface immediately.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------------

FAMOUS AMOS COOKIES

From: HOST GFS DdH2

Famous Amos Cookies

Insider's Recipes Master Edition

2 cups of softened margarine

2 medium eggs

1 teaspoon vanilla

3/4 cups light brown sugar

3/4 cups sugar

1 teaspoon water

1 teaspoon baking soda

1/2 teaspoon salt

2 and 1/2 cups flour

2 cups raisins

1 package of chocolate chips

Mix together margarine, eggs, vanilla, sugars, water and baking soda.

Gradually add the flour, salt and chocolate and any other things that

you add to cookies such as nuts or raisins.

Mix well; place on ungreased cookie sheets.

Bake at 375 for 8 minutes.

Makes 6 dozen.

=============

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--------------------------------------------------

 Seeking fig cookies @ St. Joseph Altars

From: GFA Terry

STUFFED FIG COOKIES

1 lb. figs

1 lb. raisins

1 lb. dates

1 c. walnuts

1 c. chocolate chips

DOUGH:

6 c. flour

1 c. sugar

2 c. Crisco

2 tbsp. baking powder

1 tbsp. vanilla

1 1/4 c. water

Grind together at least one day ahead. Then add 1 cup sugar, 1

cup warm water and dash of cinnamon. Set in refrigerator. Mix all

dry ingredients together. Then cut in Crisco. Add water to make a

smooth dough. Roll out in small amounts into sheets, like pie

crust. Cut into strips about 2 inches. Fill a cookie press with

filling and pipe out strip of filling on 2 inch lengths. roll up,

tuck edge on bottom and cut to desired length. Bake at 350 degrees

about 15 minutes until light brown; frost.

--------------

ROLLED DATE AND FIG COOKIES

1 c. shortening (mostly butter)

2 c. brown sugar

3 eggs, well beaten

4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

FILLING:

2 1/2 c. dates & figs, cut up

1 c. sugar

1 c. water

Mix together and chill until firm. Boil and cool. Add 1 cup nut

meats. Divide dough into three parts, roll out thin, then spread

with filling. Roll up like jelly roll. Put in refrigerator until

firm, then slice and bake at 350 degrees until light brown.

-----------

PIGNOLI COOKIES

1 lb. almond paste

1 c. granulated sugar

1 lb. pignoli nuts

4 egg whites

Mix sugar and almond paste well. Fold in beaten egg whites.

Refrigerate batter for 10 minutes. Then roll a teaspoon of batter

into a ball and roll into pignoli nuts covering the entire cookie.

(To use less pignoli nuts you may cover the top of the cookie with

the pignoli nuts rather than rolling the entire cookie.) Line a

cookie sheet with aluminum foil. Place cookies on top of foil and

bake at 325 degrees for 15 to 20 minutes or until golden brown on

top. Remove immediately from oven and cool. These cookies are soft

when removed from oven and harden as they cool.

--------------------------------------------------

Forgotten Cookies

From: Host GFS DarlaJo

Forgotten Cookies

2 egg whites -- room temperature

2/3 cups sugar

pinch salt

1 tsp vanilla

1 pkg ( 6oz) semi-sweet chocolate chips (I use mini ones)

1/2 cup chopped pecans -- optional

Pre-heat oven 350 deg

Beat egg whites until stiff, gradually beat in sugar and salt, add vanilla,

bits and nuts

Drop by teaspoonfuls onto foil-lined cookie sheet

Put cookies in oven and immediately turn oven off

DO NOT open oven door for at least 3 hours

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------------

FRUCTOSE SUGAR COOKIES

From: HOST GFS DdH2

Fructose Sugar Cookies

from Betty Al Rec

Makes 5 dozen

" This recipe uses fructose as a sugar substitute and you must

refrigerate the dough for 24 hours. "

Ingredients

2 cups all-purpose flour

1 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon cream of tartar

1 1/3 tablespoons ground cloves

1/2 teaspoon ground cinnamon

1 1/3 tablespoons ground nutmeg

1 teaspoon salt

2 cups shortening

1 cup fructose (fruit sugar)

2 eggs

1 teaspoon lemon zest

Directions

1 In a large bowl, combine the flours, baking soda, cream of tartar, cloves,

nutmeg, cinnamon and salt. In another bowl, cream the shortening, and

fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well

blended. Cover dough and refrigerate for 24 hours.

2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop

dough by spoonfuls 1 1/2 inches apart onto cookie sheets.

3 Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.

Nutrition at a glance

Servings Per Recipe: 60 amount

per serving

Calories 99

Protein 0.9g

Total Fat 7.2g

Sodium 83mg

Cholesterol 7mg

Carbohydrates 8.2g

Fiber 0.5g

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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our heart is content.

--------------------------------------------------

 Fruit Cocktail Cookies

From: GFA Terry

I found several recipes for this in my cookbook. I've never made it before --

it sounds delicious!

GFA Terry

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

FRUIT COCKTAIL COOKIES (Version #1)

Ingredients :

1 c. white sugar

1/2 c. brown sugar

1 c. shortening (2 sticks oleo)

3 eggs

4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. cloves

1 (No. 2) can fruit cocktail--DON'T

DRAIN

1 c. raisins

1 c. nuts

Preparation :

Cream all ingredients together and add flour, nuts and raisins.

Drop on greased cookie pan. Bake in a 350 oven for 8-10 minutes.

----------------------------------

FRUIT COCKTAIL COOKIES (Version #2)

Ingredients :

1 c. shortening

1 c. brown sugar

1 c. white sugar

3 eggs

1 c. raisins

2 c. undrained fruit cocktail

1 c. nuts (optional)

1 tsp. vanilla

1 tsp. soda

1 tsp. baking powder

4 c. flour

1 tsp. cinnamon

1 tsp. cloves

Preparation :

Cream shortening, sugars, and eggs; add remaining ingredients in

the order given. Mix well. Drop from teaspoon onto greased cookie

sheet. Bake for 10 to 12 minutes at 375 degrees. Will make 7 dozen.

----------------------------------

FRUIT COCKTAIL COOKIES (Version #3)

Ingredients :

1 (17 oz.) can fruit cocktail

1/2 c. soft butter

1 1/2 c. sugar

1 tsp. vanilla

1/2 tsp. cloves

2 eggs

2 c. sifted flour

1 tsp. baking powder

1 tsp. salt

1/2 c. raisins or chopped pitted

prunes

Preparation :

Drain fruit cocktail, saving 2 tbsp. syrup for glaze. Cream

butter, sugar, vanilla and cloves. Beat in eggs. Sift flour,

baking powder and salt. Blend into creamed mixture. Fold in

drained fruit cocktail and raisins. Turn into lightly greased 9x13

inch pan. Bake 25 to 30 minutes in 350 degree oven. Brush with

glaze made of reserved syrup, 1 cup powdered sugar and 1 tbsp. lemon

juice. Cut into squares.

--------------------------------------------------

FRUIT ROLL COOKIES

From: HOST GFS DdH2

FRUIT ROLL COOKIES

Submitted by: USSGERI

Ingredients

1 cup margarine, softened

8 ounce regular or reduced calorie cream cheese, softened

3 cup all-purpose flour

1/2 teaspoon salt

1 Tablespoon sugar

1 (10 oz) jar all fruit preserves (no sugar added)

In a large mixing bowl, combine margarine and cream cheese; beat until well

blended.

Lightly spoon flour into measuring cup; level off. With mixer on low,

gradually add flour, sugar, and salt. Mix well.

On a lightly floured surface, shape into a ball or log; cover with plastic

wrap and refrigerate for one hour for easier handling.

Preheat oven to 350°.

Divide dough into three equal parts. On a floured surface, roll each section

of dough into a rectangle approximately 8" x 14".

Carefully spread about one-third of the jar of All-Fruit. Roll up jelly roll

style beginning with one of the longer sides. With a sharp knife, slice into

1/2" thick slices.

Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart.

Bake 25 to 30 minutes or until lightly golden. Cool on racks. Store in a

tightly covered container.

Exchanges:

Nutrition: 1 cookie

60 cookies

N/A

68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein

=============

HOST GFS DdH2

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

FUNFETTI COOKIES

From: HOST GFS DdH2

FUNFETTI COOKIES

Funfetti Cookies

Ingredients:

1 (18.9-oz.) pkg. Pillsbury(r) Moist Supreme(r) Funfetti(r) Cake Mix

1/3 cup oil

2 eggs

1/2 (15.6-oz.) can Pillsbury(r) Funfetti(r) Creamy Supreme(r) Pink Vanilla

Frosting

Preparation Directions:

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir by

hand until thoroughly moistened. Shape dough into 1-inch balls; place 2

inches apart on ungreased cookie sheets. With bottom of glass dipped in

flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown.

Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy

bits from frosting. Let stand until set. Store in tightly covered container.

3 dozen cookies

High Altitude Instructions:

Add 1/2 cup flour to dry cake mix. Bake as directed above.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------------

Genealogists' Chocolate Death Cookies

From: GFA Terry

I can't get enough chocolate!

Genealogists' Chocolate Death Cookies

2 cups semi-sweet chocolate chips or chunks

3/4 cup packed brown sugar

2 eggs, slightly beaten

1/2 stick (1/4 cup) butter or margarine

1 tsp. vanilla

1/2 cup flour

1/4 tsp. baking powder

2 cups chopped pecans (or other nuts)

Melt 1 cup chocolate chips, cool slightly. Add sugar and butter. Mix well.

Stir in eggs and vanilla. Stir in flour and baking powder. Stir in 1 cup

chocolate chips and nuts. Drop by large scoop onto ungreased cookie sheet.

Bake at 350 degrees for 12 to 13 minutes until set.

--------------------------------------------------

German Chocolate Brownie Bars

From: Host GFS DarlaJo

German Chocolate Brownie Bars

from SpeedRoots

2/3 C butter or margarine

1 package German chocolate cake mix

1 1/2 C semi-sweet chocolate chips

1 (16 oz) tub coconut pecan frosting

1/4 C milk

Preheat oven to 350 F. Grease bottom of a 13x9x2 inch pan. Cut

butter into cake mix. Next press 1/2 of this mixture into the bottom

of pan (will be a thin layer). Bake 10 minutes. Remove from oven and

sprinkle chocolate chips evenly over the baked layer, then drop

frosting evenly as possible over the chips (I use a spatula to kind of

spread it over). Add milk to the remaining cake mixture, mix well.

Spread/drop this over the frosting layer. Bake for 25-30 minutes

(until cake is dry to the touch). Refrigerate overnight or until firm

then slice into as many pieces as desired.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------------

Gooey Butter Cookies

From: CPDISLOVER

Here's a great Cookie Recipe!

1 Stick of Land-o-Lands Salted Butter melted

1/2 teap vanilla

1 egg

8oz "whipped" cream cheese

1 box "Butter Recipe" yellow cake mix.

powdered sugar

Mix together melted butter with vanilla, egg and cream cheese until smooth

(Don't use a blender!). Add in dry cake mix. Set in the refrigerator or

freezer to harden up alittle. Roll

into small balls or use cookie scooper. Roll in powder sugar. Flaten with a

spatula. Place onto a greased cookie sheet and bake for 8-10min at 350.

Cookies will spread, so don't place them to close together. Sprinkle with

additional powder sugar and enjoy! Let me know what you think.

--------------------------------------------------

Graham Cracker Cookies

From: Terry Ann2

Graham Cracker Cookies

1 box honey graham crackers

1 (2 lb.) bag powdered sugar

1/3 stick margarine, soft

1 tsp. vanilla extract

1 can evaporated milk

3 tbsp. powdered cocoa

Put powdered sugar, softened margarine, and vanilla in medium bowl. Fold

lightly together with wooden spoon. Slowly add evaporated milk until desired

thickness is reached. Spread icing onto graham crackers. Leave as single

layer or top with another cracker if sandwich type cookie is desired.

Refrigerate.

NOTE: Once your child has been shown how this easy recipe can be made by

your children all by his or herself, with supervision, and makes a great

after school or night time snack!

--------------------------------------------------

Grandma Ash's Applesauce cookies

From: PlumbFun66

Applesauce cookies

1C. sugar 1t. soda

1C. shortening 1t. cinnamon

1C. Applesauce 1t. salt

2C. flour 1/2 t. nutmeg

2 eggs Dash of cloves

2t. vanilla 1C. raisins

1 C. chocolate chips 3/4 C. oatmeal

Cream shortening, sugar and eggs. Add soda to Applesauce. Combine all

ingredients. Place a heaping teaspoon of dough onto greased cookie sheet.

Bake at 350 for 12 min.

--------------------------------------------------

GRANDMA RODERICK'S SOFT COOKIES

From: HOST GFS DdH2

GRANDMA RODERICK'S SOFT COOKIES

2 cups sugar (1 cup brown and 1 cup granulated)

2 eggs

3/4 cup sour cream

1 teaspoon baking soda

dissolved in 1 tablespoon boiling water

3 1/2 cups Flour

1 tablespoon grated lemon peel

PRE-HEAT OVEN to 350 degrees.

Put the dry ingredients (Sugars/Flour) in a large bowl and gently mix

together. In a smaller bowl...BLEND TOGETHER the "wet" ingredients: Eggs,

sour cream, lemon peel and baking soda water. Using a mixer on slow speed

(prevents flour/sugar from blowing everywhere)...begin to blend the "wet"

ingredients into the dry ingredients, in increments until totally blended in

and forming cookie dough.

Spoon drop dough onto lightly greased/sprayed cookie sheet. Bake for 10-15

minutes until lightly brown on bottom. Let cool.

ICING:

2 cups Confectioner's (powdered) Sugar

1 tablespoon REAL BUTTER No margerine, etc. (Will not form correctly if

used)

1 tablespoon grated orange rind from a large orange

1 large orange-squeezed for its juice or can use carton orange juic

Melt the butter into liquid (but not hot enough to make it bubble). Mix

liquified butter into the powdered sugar...may be a bit lumpy. Begin to

slowly add enough of the orange juice to make sugar/butter spreadable

consistancy but not oozing all over. Mix in the grated orange rind. Can

color the icing if choose to or leave it white.

SPREAD ICING ONTO COOLED COOKIES and enjoy!

*** To keep moisture in the cookies...keep in a tight lidded container and

add a piece of new bread in the keeper and change when bread gets "old".

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------------

Haystack Cookies

From: CassidyRWH

This is an old family tradition from my Great Uncle.

Very easy to make.

1 package butterscotch chips

1can peanuts

1 package Chinese noodles

Melt butterscotch.

Add peanuts and noodles.

Drop by spoonful onto wax paper.

Let cool and harden.

Enjoy,

Elizabeth Rainbolt

--------------------------------------------------

 Hawaiian Wedding Cookie

From: GFA Terry

Hawaiian Wedding Cookies

Ingredients :

1 c. butter, softened

1/2 c. powdered sugar

2 tsp. vanilla

2 c. plain flour

1/4 tsp. salt

1 c. finely chopped nuts

Preparation :

Preheat oven to 325 degrees. Cream butter, sugar and vanilla.

Blend in flour, salt and nuts until dough holds together. Chill

about 1 hour. Shape into 1 inch balls. Place 1 inch apart on

ungreased pans. Bake 15 to 20 minutes (not browned). Cool slightly

and roll in powdered sugar and cool completely and roll in sugar

again.

--------------------------------------------------

HEALTHY BANANA COOKIES

From: HOST GFS DdH2

Healthy Banana Cookies

from K.Gailbrath

Makes 3 dozen

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready in: 1 Hour 10 Minutes

" These cookies are nutritious, as well as delicious. "

Ingredients

3 ripe bananas

2 cups rolled oats

1 cup dates, pitted and chopped

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla.

Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an

ungreased cookie sheet.

3 Bake for 20 minutes in the preheated oven, or until lightly brown.

Nutrition at a glance

Servings Per Recipe: 36 amount per serving

Calories 75

Protein 1.7g

Total Fat 2.7g

Sodium < 1mg

Cholesterol 0mg

Carbohydrates 11.7g

Fiber 1.5g

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

HOLIDAY COOKIE RECIPES Part 1

From: HOST GFS DdH2

CHERRY BOURBON BALLS

Cherry Bourbon Balls

Submitted by: Cindy Laudico

Makes 4 dozen

Prep Time: 30 Minutes

Ready in: 30 Minutes

" This recipe can also use rum instead of bourbon and also you can use

chocolate wafers instead of vanilla wafers. Be sure to age these for at least

a few days in a tin before serving. "

Ingredients

1 cup semisweet chocolate chips

1/2 cup bourbon

1/4 cup corn syrup

3 cups crushed vanilla wafers

1 1/2 cups ground walnuts

24 candied cherries, halved

1/2 cup confectioners' sugar

Directions

1 In the microwave oven or over a double boiler, melt chocolate chips,

stirring occasionally until smooth. Remove from heat and stir in the bourbon

and corn syrup.

2 In a medium bowl, toss together the crushed vanilla wafers and ground

walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend

well using your hands. Shape into 1 inch balls and press a cherry half into

the center of each one. Roll each cookie in confectioners' sugar to coat.

3 Store in an airtight tin for at least a week before serving.

Makes 48 servings

====

RECIPE - BUTTER SNOW FLAKES

Butter Snow Flakes

from Linda at Al Rec

Makes 6 dozen

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready in: 1 Hour

" A wonderful Spritz cookie with cinnamon in it. These freeze very well. "

Ingredients

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup butter

1 (3 ounce) package cream cheese, softened

1 cup white sugar

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon orange zest

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,

salt, and cinnamon; set aside.

2 In a medium bowl, cream together butter and cream cheese. Add sugar and egg

yolk; beat until light and fluffy. Stir in the vanilla and orange zest.

Gradually blend in the dry ingredients. Fill a cookie press or pastry bag

with dough, and form cookies on an ungreased cookie sheet.

3 Bake for 12 to 15 minutes in the preheated oven, or until the cookies are

golden brown on the peaks and on the bottoms. Remove from cookie sheets at

once to cool on wire racks.

Makes 36 servings

=====

RECIPE - HOLIDAY SUGAR COOKIES

Holiday Sugar Cookies

from Good Housekeeping

Use this basic dough to make these pretty iced cutouts or a batch of our

Stained-Glass Cookies.

Serving: Yields: about 5 dozen cookies

Cook Time: 1 hour plus cooling and decorating

Total Time: 1 hour plus cooling and decorating plus 10 to 12 minutes baking

per batch

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup margarine or butter (1 stick), softened

1/2 cup shortening

2 large eggs

2 teaspoons vanilla extract

ornamental frosting

clear nylon fishing line (optional)

1. Into large bowl, measure flour, baking powder, and salt. In another large

bowl, with mixer at medium speed, beat sugar, margarine or butter, and

shortening until creamy. Reduce speed to low; add eggs, 1 at a time, and

vanilla; beat until blended.

2. Beat in flour mixture just until blended. Divide dough into 4 equal

pieces. Wrap each piece with plastic wrap and refrigerate 30 minutes (dough

will be soft).

3. Preheat oven to 350 degrees F. On well-floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3- to 4-inch

assorted cookie cutters, cut dough into as many cookies as possible; reserve

trimmings. With pancake turner, place cookies, about 1 inch apart, on large

ungreased cookie sheet. If you like, with drinking straw, make a hole in top

of each cookie for hanging.

4. Bake cookies 10 to 12 minutes, until lightly browned. With pancake turner,

remove cookies to wire rack to cool. Repeat with remaining dough and

trimmings.

5. When cookies are cool, prepare Ornamental Frosting; use to decorate

cookies as desired. Set cookies aside to allow frosting to dry completely,

about 1 hour. Store cookies in tightly covered container.

6. For wreath, tree, or window decorations, tie fishing line through hole in

each cookie to make loop for hanging.

Each cookie without frosting: About 65 calories, 1 g protein, 8 g

carbohydrate, 4 g total fat (1 g saturated), 7 mg cholesterol, 40 mg sodium.

==

RECIPE - ITALIAN ANGELETTE COOKIES

Italian Angelette Cookies

from Good Housekeeping

Staff Engineer Steven Zara asked his wife, Olga, if she'd share one of her

family's Christmas cookie recipes for this story. She didn't hesitate a

moment to offer the Camoia family recipe for Italian egg cookies. Although

Olga's family traditionally rolled pieces of dough into pencil-thin strips

and then coiled the strips into a pyramid, we found that shaping the dough

into balls was easier.

Serving: Yields: about 4 dozen cookies

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes plus cooling

1 cup granulated sugar

4 tablespoons margarine or butter, softened

6 large eggs

1/2 teaspoon vanilla or lemon extract

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups confectioners' sugar

1/2 cup colored candy décors

1. Preheat oven to 325 degrees F. Grease large cookie sheet.

2. In large bowl, with mixer at low speed, beat granulated sugar and

margarine or butter until blended. Increase speed to high, beat 2 minutes,

occasionally scraping bowl with rubber spatula. At low speed, beat in eggs, 1

at a time, beat in vanilla or lemon extract until mixed. Beat in flour,

baking powder, and salt just until blended.

3. With heavily floured hands, shape dough into 1 1/2-inch balls. Place

balls, 2 inches apart, on cookie sheet. Bake cookies 20 minutes or until

lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining

dough.

4. When cookies are cool, in small bowl, whisk confectioners' sugar and 3

tablespoons plus 1 1/2 teaspoons water until blended. Dip top of each cooled

cookie into glaze. (Whisk more water into glaze if it becomes too thick.)

Place cookies on wire rack set over waxed paper to catch any drips. Sprinkle

with candy décors. Allow glaze to set, about 20 minutes. Store cookies in

tightly covered container, with waxed paper between layers, up to 2 weeks.

Each cookie: About 95 calories, 2 g protein, 18 g carbohydrate, 2 g total fat

(0 g saturated), 0 g fiber, 27 mg cholesterol, 65 mg sodium.

=

RECIPE - MILK CHOCOLATE KISS COOKIES

Milk Chocolate Kiss Cookies

from Betty Crocker

Enjoy the awesome taste of chocolate and peanut butter in these classic

cookies. It's so easy you'll want to make them all the time.

1 pouch Betty Crocker(r) peanut butter cookie mix

1/3 cup vegetable oil

1 egg

Sugar

36 milk chocolate kisses

1. Heat oven to 375ºF. Empty cookie mix into large bowl. Break up lumps in

mix with spoon. Stir in oil and egg until soft dough forms.

2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart

on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until light brown. Immediately place a chocolate

kiss on each cookie, pressing down so that cookie cracks around the edge.

4. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely;

store in airtight container as soon as cooled.

==

RECIPE - LEMON DECORATOR COOKIES

Lemon Decorator Cookies

from Betty Crocker

Light, crispy lemon cookies are perfect for snacking! They're fun to make,

too, using your own creative carrot cookie press.

1 cup butter or margarine, softened

1 package (3 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon grated lemon peel

2 cups Gold Medal(r) all-purpose flour

Large carrots

Additional sugar

1. Mix butter and cream cheese in large bowl. Stir in 1/2 cup sugar and the

lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or

until firm. Make Carrot Press.

2. Heat oven to 375°F. Shape dough into 1-inch balls. Place about 2 inches

apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with

Carrot Press dipped in sugar. Bake 7 to 9 minutes or until set but not brown.

Remove from cookie sheet to wire rack.

Carrot Press:

Cut 1 1/2-inch-diameter carrot into 2-inch lengths. Cut decorative design

about 1/8 inch deep in cut end of carrot, using a small, sharp knife, the tip

of a vegetable peeler or another small, sharp kitchen tool.

*You can purchase cookie presses at food markets.

(r)Reg. T.M. of General Mills, Inc.

====

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Holiday Cookies Part 2

From: HOST GFS DdH2

THUMBPRINT COOKIES

Thumbprints

from Good Housekeeping

These festive cookies, coated in pecans and filled with raspberry jam, were a

popular postwar indulgence.

Serving: Yields: 3 1/2 dozen

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes (plus cooling time)

1/2 cup margarine or butter (1 stick)

1/4 cup packed light brown sugar

1 large egg, separated

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup pecans, finely chopped

1/4 cup seedless red raspberry jam

1. Preheat oven to 375 degrees F. In large bowl, with mixer at medium speed,

beat margarine or butter, brown sugar, egg yolk, and vanilla until light and

creamy, occasionally scraping bowl with rubber spatula. At low speed, add

flour and salt, and mix just until evenly moistened. With hand, press dough

together to form a ball.

2. In small bowl, with fork, beat egg white lightly. Spread pecans on a sheet

of waxed paper.

3. Shape dough by rounded teaspoons into 1-inch balls. Dip balls in egg

white, then roll in pecans, gently pressing nuts onto dough.

4. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 5

minutes. Working quickly, remove cookie sheet from oven and, with end of

wooden spoon, make small indentation in center of each ball. Return to oven

and bake cookies 8 minutes longer or until lightly browned. Transfer cookies

to wire rack to cool completely. Repeat with remaining balls.

5. When cookies are cool, fill each indentation with a rounded 1/4 teaspoon

jam. If not serving right away, allow jam to set, then store cookies, with

waxed paper between layers, in tightly covered container up to 1 week.

Based on individual serving.

Calories: 60

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 5.0 mg

Sodium: 45 mg

Carbohydrates: 5 g

Fiber: 0.00 g

Protein: 1.0 g

====

RECIPE - CHOCOLATE PRETZELS

Chocolate Pretzels

from Good Housekeeping

Cooking with children became popular during this decade, with special classes

and cookbooks catering to junior chefs. Making these pretzel-shaped treats is

a perfect project for kids and parents.

Serving: Yields: 3 dozen

Cook Time: 1 hour

Total Time: 2 hours

3/4 cup margarine or butter (1 1/2 sticks), softened

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

Assorted sprinkles for garnish

1. Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed,

beat margarine or butter with sugar until creamy. Beat in egg and vanilla. At

low speed, beat in flour, cocoa, baking powder, and salt just until blended,

occasionally scraping bowl with rubber spatula.

2. Divide dough in half. Wrap 1 piece of dough with plastic wrap; set aside.

Place sprinkles in pie plate.

3. Working with half of dough on unfloured work surface, shape 1 tablespoon

dough with hands into a 9-inch-long rope. Shape rope into a loop-shaped

pretzel; press ends lightly to seal. Gently press pretzel, top side down,

into sprinkles. Place pretzels, decorated side up, about 1/2 inch apart on

ungreased large cookie sheet.

4. Bake pretzels 15 minutes or until bottoms are lightly browned. Transfer

pretzels to wire rack to cool completely. Repeat with other half of dough.

Store pretzels in tightly covered container up to 3 weeks.

Based on individual serving.

Calories: 120

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 6.0 mg

Sodium: 95 mg

Carbohydrates: 10 g

Fiber: 0.00 g

Protein: 1.0 g

====

RECIPE - CANDY SURPRISE PEANUT BUTTER COOKIES

Candy Surprise Peanut Butter Cookies

from Betty Crocker

Surprise! Candy is baked inside these yummy peanut butter cookies.

1 pouch Betty Crocker(r) peanut butter cookie mix

1/3 cup vegetable oil

1 egg

24 miniature chocolate-covered peanut, caramel and nougat candy bars,

unwrapped

Betty Crocker(r) Rich & Creamy vanilla ready-to-spread frosting, if desired

Candy sprinkles, if desired

1. Heat oven to 350ºF.

2. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape

dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar.

Place 2 inches apart on ungreased cookie sheet.

3. Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove

from cookie sheet to wire rack. Cool completely if frosting cookies. Spread

frosting on cookies; sprinkle with candy sprinkles. Store completely cooled

cookies in airtight container.

=

RECIPE - HANUKKAH HONEY COOKIES

from Betty Crocker

Hanukkah Honey Cookies

Cut these delicious honey-flavored cookies into Hanukkah shapes--menorahs,

dreidels and Hebrew letters--and decorate with blue icing.

1/3 cup powdered sugar

1/3 cup butter or margarine, softened

2/3 cup honey

1 teaspoon almond extract

1 egg

2 3/4 cups Gold Medal(r) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Easy Almond Glaze (below)

Blue Decorator's Frosting (below)

1. Heat oven to 375ºF. Lightly grease cookie sheet. Mix powdered sugar,

butter, honey, almond extract and egg in large bowl. Stir in flour, baking

soda and salt.

2. Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut

with cookie cutters. Place about 1 inch apart on cookie sheet.

3. Bake 7 to 8 minutes or until light brown. Immediately remove from cookie

sheet to wire rack. Cool completely. Frost with Easy Almond Glaze; decorate

with Blue Decorator's Frosting.

-----

Easy Almond Glaze

2 cups powdered sugar

1/4 teaspoon almond extract

2 to 3 tablespoons water

Mix powdered sugar, almond extract and 2 tablespoons water until smooth. Stir

in remaining 1 tablespoon water, 1 teaspoon at a time, until spreadable.

-------

Blue Decorator's Frosting

1 cup powdered sugar

3 to 5 teaspoons water

Blue food color

Mix powdered sugar and enough water to make a frosting that can be easily

drizzled or used in a decorating bag yet hold its shape. Stir in 3 or 4 drops

food color.

=====

RECIPE - SOFT CHRISTMAS COOKIES

Soft Christmas Cookies

from Al Rec

Makes 4 dozen

Prep Time: 20 Minutes

Cook Time: 8 Minutes

Ready in: 3 Hours

" Soft cut out sugar cookie that I have used for years. I sprinkle with

colored sugar before baking or you could also try icing them when cool. "

Ingredients

3 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup margarine, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

Directions

1 Sift flour, baking powder, and salt together, set aside. In a large bowl,

cream together the margarine and sugar until light and fluffy. Beat in the

eggs one at a time, then stir in the vanilla. Gradually blend in the sifted

ingredients until fully absorbed. Cover dough, and chill for 2 hours.

2 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a

clean floured surface, roll out small portions of chilled dough to 1/4 inch

thickness. Cut out shapes using cookie cutters.

3 Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown.

Remove from cookie sheets to cool on wire racks.

Makes 48 servings

Nutrition at a glance

Servings Per Recipe: 48 amount

per serving

Calories 97

Protein 1.3g

Total Fat 4g

Sodium 81mg

Cholesterol 9mg

Carbohydrates 13.8g

Fiber 0.3g

====

RECIPE - WHITE CHOCOLATE AND CRANBERRY COOKIES

White Chocolate and Cranberry Cookies

Submitted by: Diane Abed

Makes 2 dozen

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready in: 50 Minutes

" I make a basic chocolate chip cookie dough, but use white chocolate

chips, dried cranberries, and brandy (instead of vanilla). Great for

Christmas time! "

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tablespoon brandy

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2 In a large bowl, cream together the butter, brown sugar, and white sugar

until smooth. Beat in the egg and brandy. Combine the flour and baking soda;

stir into the sugar mixture. Mix in the white chocolate chips and

cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

3 Bake for 8 to 10 minutes in the preheated oven. For best results, take them

out while they are still doughy. Allow cookies to cool for 1 minute on the

cookie sheets before transferring to wire racks to cool completely.

Makes 24 servings

Nutrition at a glance

Servings Per Recipe: 24 amount

per serving

Calories 146

Protein 1.4g

Total Fat 5.9g

Sodium 75mg

Cholesterol 20mg

Carbohydrates 21.5g

Fiber 0.6g

=====

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Holiday Cookies Part 3

From: HOST GFS DdH2

CHRISTMAS CORNFLAKE WREATH COOKIES

Christmas Cornflake Wreath Cookies

from All Recipes

Makes 3 dozen

" These cookies look like little Christmas Wreaths and are great fun for the

kids to help with. Very Easy. People always look at these suspiciously, but

once they try them, they can't get enough. Recipe may be halved. "

Ingredients

1/2 cup butter

4 cups miniature marshmallows

1 teaspoon green food coloring

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

4 cups cornflakes cereal

1 (2.25 ounce) package cinnamon red hot candies

Directions

1 Microwave marshmallows and butter on High for 2 minutes. Stir, then

microwave on High for 2 minutes more. Stir. (This can be done in a double

boiler if one doesn't have a microwave.)

2 Add and mix quickly the coloring, extracts, then cornflakes. Drop by

spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.

3 Once cool, transfer to lightly greased serving/storage tray with lightly

greased fingers. (I use parchment paper which may be purchased in a cake

decorating store or you can use freezer wrap also)

Makes 3 dozen

=

RECIPE - CHERRY WINKS

Cherry Winks

Submitted by: Sally

Makes 5 dozen

" Cookies are rolled in crushed corn flakes and topped with a quarter of a

maraschino cherry. "

Ingredients

3/4 cup shortening

1 cup white sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla extract

2 1/4 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1 cup dates, pitted and chopped

1/3 cup maraschino cherries, chopped

2 1/2 cups crushed cornflakes cereal

10 maraschino cherries, quartered

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking

sheets.

2 Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.

3 Sift together the flour, baking powder, baking soda and salt. Add the flour

mixture to the creamed mixture and mix well. Stir in the chopped pecans,

chopped dates and 1/3 cup maraschino cherries.

4 Shape teaspoonful sized chunks of dough into balls. Roll each ball in the

crushed corn flakes. Place balls on the prepared baking sheets and top each

cookie with 1/4 maraschino cherry.

5 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool

completely before storing in airtight containers.

Makes 5 dozen

===

RECIPE - SHERRIE'S DEVIL'S FOOD FUDGE COOKIES

Sherrie's Devil's Food Fudge Cookies

1 box Duncan Hines Moist Deluxe Devils Food cake mix

1/2 c. vegetable oil

2 medium eggs

1 c. semisweet chocolate chips

1/2 c. pecans or walnuts, chopped

Combine the cake mix, eggs and oil until well blended.

Add chocolate chips and nuts.

Use hands (or spoon) to mix/smush/knead it all together.

form into balls and bake at 350° for 10-12 min.

they'll still look soft, like they're not done enough,

but the bottoms will be getting brown).

Allow the cookies to cool for one minute on the baking sheet

before moving the cookies to a wire rack to finish cooling.

====

RECIPE - CHOCOLATE CHIP MERINGUE COOKIES

Chocolate-Chip Meringue Cookies

This recipe is a quick-and-easy fix to the what-shall-I-bring dilemma. Though

the meringue melts in your mouth, the chocolate lingers, prolonging the

pleasure.

Ingredients

3 large egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

3 tablespoons unsweetened cocoa

3 tablespoons semisweet chocolate minichips

Directions

1. Preheat oven to 300 degrees.

2. Beat egg whites, cream of tartar, and salt with a mixer at high until soft

peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks

form. Sift cocoa over egg white mixture; fold in. Fold in minichips.

3. Cover a baking sheet with parchment paper; secure to baking sheet with

masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet.

Bake at 300 degrees for 40 minutes or until crisp. Cool on pan on a wire

rack. Repeat procedure with remaining batter, reusing parchment paper. Store

in an airtight container.

=

RECIPE - CARAMEL TURTLE BROWNIES

Today's recipe is a nice twist on an old favorite.

These brownies are moist and a nice change from

the chocolate brownies.

Preparation Time: about 20 minutes

Cooking Time: 30 minutes total

Serves: makes one pan of brownies

14 oz Caramels, unwrapped

1 can (15 oz) Evaporated milk

1 box Chocolate cake mix

6 T Butter, melted

1 C Chocolate Chips

1 C Whole Pecans, chopped

Preheat oven to 350F

Grease a 9x13 inch pan (try greasing and sprinkling with cocoa).

In a mixing bowl blend, the evaporated milk (reserve

2 tablespoons), dry cake mix, and melted butter.

Spread half the cake mixture in prepared pan.

Bake for 10 minutes.

While baking, place the caramels in saucepan with the

reserved 2 tablespoons evaporated milk. Melt over medium

to low heat, stirring constantly. Be careful not to burn

this mixture.

Remove brownies from oven.

Sprinkle chocolate chips and nuts, then drizzle melted

caramels mixture onto the cooked brownie.

Add the remaining cake mixture by spoonfuls to cover the

caramel layer.

Return brownie to oven to bake for an additional 20 minutes.

-----

RECIPE - LACE COOKIES

Lace Cookies

1 c. quick-cook oats

1 c. sugar

2 T + 1 t. flour

1/4 t. salt

1 egg, slightly beaten

1/2 c. melted margarine

2 t. vanilla

Combine all ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto

aluminum foil-lined cookie sheets.

I only do 9 cookies at a time because they spread.

Bake in a preheated oven at 350* for 6 to 8 minutes or until edges are brown.

Cool completely before removing by carefully peeling cookies off foil. Store

in an airtight container or they will soften.

Lisa East Texas

-------

RECIPE - GINGER COOKIES

2 c. sugar

1 1/3 c. shortening

2 eggs

1/2 c. light molasses

4 c. flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry

ingredients together and mix in well. Roll in balls and flatten with a glass

dipped in sugar. Bake at 350 degrees 10 to 12 minutes.

Lizzy

-------

RECIPE - CHERRY MACAROONS

Cherry Macaroons

from Cindy R.'s Kitchen

Preparation Time: about 15 minutes

Cooking Time: 25 minutes

Serves: makes about 4 dozen

Cal: unknown

1 lb Almond Paste

2 C Sugar

6 Eggs

2/3 C Confectioners' Sugar

4 T Cake Flour or Cake Matzo Meal (not matzo meal)

1/4 tsp Salt

4-5 T Dried Cherries, finely chopped

Cover cookie sheets with parchment paper (you can

also use aluminum foil, shiny side up).

Work the almond paste to soften either with food

processor (use the plastic blade) or your hands

pressing like dough.

In bowl, mix almond paste and sugar.

Separate eggs and add egg whites to mixture. Stir well.

Mix in confectioners' sugar, flour, dried cherries and

salt. Mix well.

Drop by teaspoonfuls onto cookie sheets. You can also use

a cookie press or pastry bag without a tip to make nicer

shaped cookies.

Cover and let stand for 30 minutes.

Preheat oven to 300F.

Bake the macaroons for 25 minutes.

Let the macaroons cool.

Remove macaroons from the parchment and enjoy. These

cookies store well in a cookie jar.

===

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

HOLIDAY COOKIE RECIPES - PART 3

From: HOST GFS DdH2

JELL-O SPRITZ COOKIES

5 dozen

4 cups sifted all purpose flour

1-1/2 cups (3 sticks) butter or margarine

1 (3 oz)pkg any flavor Jell-O gelatin

1 large egg

1 tsp baking powder

1 cup granulated sugar

1 tsp pure vanilla extract

Sift or stir together flour & baking

powder.

Cream butter; gradually add sugar & gelatin; blend well after each addition.

Add egg & vanilla; beat well. Gradually add flour mixture; mix well until

smooth.

Force dough through cookie press onto ungreased baking sheets.

Sprinkle with gelatin.

Bake at 400F 13-14 mins or until golden brown at edge.

Store in loosely covered container.

=====

RECIPE - CARMELITAS

Here is a recipe for "Carmelitas". They are my niece's favorite!!!

"Carmelitas"

32 light caramels

1 c. quick oats

3/4 c. brown sugar

1/4 t. salt

1 c. milk chocolate chips

5 T. light cream or evap. milk

1 c. flour

1/2 t. soda

3/4 c. butter, melted

1/2 c. chopped pecans

Melt caramels in cream. Cool slightly.

Combine oats, flour, sugar, soda, salt and butter. Press half of mixture into

11 X 7 dish.

Bake @ 350 for 10 minutes. Remove from oven and spread chips over hot crust.

Put nuts over this. Spread caramels evenly over all. Cover with remaining

oatmeal mixture.

Bake 15 minutes longer or until golden.

When nearly cool, cut into squares.

===

RECIPE - MEXICAN WEDDING CAKES (A cookie)

Today's cookie has so many names. Some people call them Snow Balls, or

Russian Tea Cakes. Sometimes you see this recipe not rolled in to little

ball and sprinkled with confectioners' sugar but in the shape of crescent

moons. The buttery cookie with the sugared outsides is just awesome to

taste.

Whether this recipe is of Russian, Spanish or Mexican origin I do not know,

but they are MY FAVORITE COOKIE. Amazing because there is not one lick of

chocolate any where in these.

I have been making these cookies with my mom almost religiously since I was

five. So this is also a great recipe for your kids to help with....start

them rolling the snow balls.

There are some quicker cooking versions of this recipe...I have tried them

all and frankly the cookie is not as good. A low temp oven and long cook

time makes these cookies great! Since these cookies do not spread while

baking, you can put many on a single cookie sheet. You should be able to

put this whole recipe on a single cookie sheet.

This recipe doubles nicely.

This cookie keeps well and looks great on a dish with rum balls. These

cookies are a great gift idea with some type of elaborate Martha

Stewart-style packaging.

Mexican Wedding Cakes

Olde Tyme Recipe

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Serves: makes 2 1/2 dozen ball cookies

Ingredients

1 1/2 C Butter

2 T Confectionars' Sugar

1 Egg Yolk

1/2 C Chopped Pecans, Walnuts or Almonds

3 1/2 C Flour

1 lb Confectionars' Sugar (usually sold in 1 lb packages)

Preheat the oven to 275F

In a large bowl, cream the butter.

Add the egg yolk and 2 tablespoons of Confectionars' sugar and mix well.

Mix in the nuts.

Add in the flour a cup at a time and mix well. The cookie dough will be

some what dry but should be wet enough to form balls when the dough is

compressed in your hands and rolled.

Once the dough is mixed (make sure not to over mix or your cookies will not

be flaky on the inside), take enough dough to create a 1 inch (2.5 cm) ball.

Compress the dough in your hands and roll in to a ball. Place each ball on

an ungreased cookie sheet. Continue until all the cookie dough is used.

Place the cookie sheet in the oven and bake for 45 minutes at 275F

The cookies should be slightly golden on the bottom when done.

In a large bowl or large casserole dish, pour the 1/2 pound (about

half of the package) of Confectioners' sugar. Place the hot cookies in the

sugar. Be gentle, while the cookies are hot they break easily. Coat the

tops of the cookies with the remaining Confectioners' sugar.

Wait a few minutes (the sugar is actually melting on the outside of the

cookie and creating a wonderful sugary frosting) and lightly roll the

cookies to coat evenly. Remove the still warm cookies to a rack to cool.

Note: Sometimes I do roll the cookies while warm twice in the confectionars'

sugar to get a real thick coating of frosting on the outside. But this

depends on how much time you would like to invest in handling the cookies.

Once your cookies are cool, give them another roll in the Confectionars'

sugar. The cool cookie is much stronger now and can hold up to being

rolled.

Enjoy your beautiful powdered snow balls, Russian Tea Cakes, Mexican Wedding

Cakes...or what ever you would like to call these wonderful little cookies.

===

RECIPE - EGG NOG COOKIES

These cookies get rave reviews from members!

Get out your cookie cutters! These wonderful

cookies not only contain Egg Nog in the dough,

but are iced with Egg Nog frosting.

The source for this recipe is Borden. I hope you

have a great time making and eating these holiday

cookies.

Egg Nog Cookies

from Borden

Preparation Time: about 20 minutes, chill over night

Cooking Time: 8-10 minutes

Serves: varies based on size of cookie you make;

about 1 1/2 cups of icing

Ingredients

1 C Butter or margarine, softened

2 C Sugar

1 tsp Baking Soda

1 C Borden(r) Egg Nog

1/2 tsp Ground Nutmeg

5 1/2 C Flour

Icing:

3 C Confectioners' sugar

1/4 C Butter or margarine, softened

1/3 C Borden(r) Egg Nog

For the dough, beat butter and sugar until fluffy.

Add egg nog, baking soda and nutmeg, and mix well.

Gradually add flour, mixing well.

Divide dough in half, wrap in plastic and chill

overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375F

On floured surface, roll out half of dough

to 1/8 inch thickness. Using your floured cookie

cutters cut out the desired shapes. Place 1 inch

apart on ungreased baking sheets. Continue with the

rest of the dough until all is used.

Bake 8 to 10 minutes or until lightly browned.

Cool and then ice* and decorate, if desired. Make sure the

cookies are cooled or the icing will melt.

*Make the icing by, beating with an electric mixer,

the confectioners' sugar and softened butter until

well blended. Gradually beat in 1/3 cup Borden Egg Nog

until icing is smooth.

If the icing is too thick add a dash more egg nog; if to

thin add a bit more confectioners' sugar.

===

RECIPE - MERRY MERINGUE CHRISTMAS DELIGHTS

I made these years and years ago.........I won a 1st prize with the recipe

then as recipes go..........I could not find it and lo and behold two

blessings today this was the second one the recipe showed up!!!!

My daughter had entered this in a scout bake off and won three ribbons (they

did it at the school level first, then the district and then regional)

These are great looking on a cookie dish!!! Parchment paper can be bought at

a cake decorating store..........ever since I saw Martha use it, I use that

paper for everything dealing with cooking, baking and freezing.......great

stuff.....

Have a great day...............................INGUE CHRISTMAS DELIGHTS

What you'll need:

1 cup sugar

4 egg whites

3 feet parchment paper

1 pkg. (16 oz) "M&M's"(r) Milk Chocolate Candies for the Holidays

What to do:

1. Preheat oven to 250° F

2. Combine sugar and egg whites.

3. Using an electric mixer, fitted with a whip attachment, beat until stiff

peaks form.

4. Spoon mounds of the mixture onto two cookie sheets lined with

parchment paper.

5. Place an"M&M's" Red or Green Milk Chocolate Candies into the center

of each mound

6. Bake at 250° F for about 1 hour. Test by turning over and tapping the

bottoms, they should be hard and sound hollow.

Makes approximately 2 dozen

=

RECIPE - POTATO CHIP COOKIES

Potato Chip Cookies

Source: Cookies for Youthful Appetites

1 cup shortening

1 cup brown sugar

1 cup sugar

2 beaten eggs

1 tsp vanilla extract

2 cup flour

1 tsp baking soda

2 cup crushed potato chips

6 oz. butterscotch chips

Heat oven to 375 F. Grease cookie sheet.

Cream shortening and sugars together. Add eggs and vanilla and mix well.

Stir in dry ingredients and crushed potato chips. Stir in butterscotch chips.

Drop by teaspoonfuls onto prepared cookie sheets. Bake for 10 min.

====

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Holiday Cookies Part 4

From: HOST GFS DdH2

CHRISTMAS CORNFLAKE WREATH COOKIES

Christmas Cornflake Wreath Cookies

from All Recipes

Makes 3 dozen

" These cookies look like little Christmas Wreaths and are great fun for the

kids to help with. Very Easy. People always look at these suspiciously, but

once they try them, they can't get enough. Recipe may be halved. "

Ingredients

1/2 cup butter

4 cups miniature marshmallows

1 teaspoon green food coloring

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

4 cups cornflakes cereal

1 (2.25 ounce) package cinnamon red hot candies

Directions

1 Microwave marshmallows and butter on High for 2 minutes. Stir, then

microwave on High for 2 minutes more. Stir. (This can be done in a double

boiler if one doesn't have a microwave.)

2 Add and mix quickly the coloring, extracts, then cornflakes. Drop by

spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.

3 Once cool, transfer to lightly greased serving/storage tray with lightly

greased fingers. (I use parchment paper which may be purchased in a cake

decorating store or you can use freezer wrap also)

Makes 3 dozen

=

RECIPE - CHERRY WINKS

Cherry Winks

Submitted by: Sally

Makes 5 dozen

" Cookies are rolled in crushed corn flakes and topped with a quarter of a

maraschino cherry. "

Ingredients

3/4 cup shortening

1 cup white sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla extract

2 1/4 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1 cup dates, pitted and chopped

1/3 cup maraschino cherries, chopped

2 1/2 cups crushed cornflakes cereal

10 maraschino cherries, quartered

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking

sheets.

2 Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.

3 Sift together the flour, baking powder, baking soda and salt. Add the flour

mixture to the creamed mixture and mix well. Stir in the chopped pecans,

chopped dates and 1/3 cup maraschino cherries.

4 Shape teaspoonful sized chunks of dough into balls. Roll each ball in the

crushed corn flakes. Place balls on the prepared baking sheets and top each

cookie with 1/4 maraschino cherry.

5 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool

completely before storing in airtight containers.

Makes 5 dozen

===

RECIPE - SHERRIE'S DEVIL'S FOOD FUDGE COOKIES

Sherrie's Devil's Food Fudge Cookies

1 box Duncan Hines Moist Deluxe Devils Food cake mix

1/2 c. vegetable oil

2 medium eggs

1 c. semisweet chocolate chips

1/2 c. pecans or walnuts, chopped

Combine the cake mix, eggs and oil until well blended.

Add chocolate chips and nuts.

Use hands (or spoon) to mix/smush/knead it all together.

form into balls and bake at 350° for 10-12 min.

they'll still look soft, like they're not done enough,

but the bottoms will be getting brown).

Allow the cookies to cool for one minute on the baking sheet

before moving the cookies to a wire rack to finish cooling.

====

RECIPE - CHOCOLATE CHIP MERINGUE COOKIES

Chocolate-Chip Meringue Cookies

This recipe is a quick-and-easy fix to the what-shall-I-bring dilemma. Though

the meringue melts in your mouth, the chocolate lingers, prolonging the

pleasure.

Ingredients

3 large egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

3 tablespoons unsweetened cocoa

3 tablespoons semisweet chocolate minichips

Directions

1. Preheat oven to 300 degrees.

2. Beat egg whites, cream of tartar, and salt with a mixer at high until soft

peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks

form. Sift cocoa over egg white mixture; fold in. Fold in minichips.

3. Cover a baking sheet with parchment paper; secure to baking sheet with

masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet.

Bake at 300 degrees for 40 minutes or until crisp. Cool on pan on a wire

rack. Repeat procedure with remaining batter, reusing parchment paper. Store

in an airtight container.

=

RECIPE - CARAMEL TURTLE BROWNIES

Today's recipe is a nice twist on an old favorite.

These brownies are moist and a nice change from

the chocolate brownies.

Preparation Time: about 20 minutes

Cooking Time: 30 minutes total

Serves: makes one pan of brownies

14 oz Caramels, unwrapped

1 can (15 oz) Evaporated milk

1 box Chocolate cake mix

6 T Butter, melted

1 C Chocolate Chips

1 C Whole Pecans, chopped

Preheat oven to 350F

Grease a 9x13 inch pan (try greasing and sprinkling with cocoa).

In a mixing bowl blend, the evaporated milk (reserve

2 tablespoons), dry cake mix, and melted butter.

Spread half the cake mixture in prepared pan.

Bake for 10 minutes.

While baking, place the caramels in saucepan with the

reserved 2 tablespoons evaporated milk. Melt over medium

to low heat, stirring constantly. Be careful not to burn

this mixture.

Remove brownies from oven.

Sprinkle chocolate chips and nuts, then drizzle melted

caramels mixture onto the cooked brownie.

Add the remaining cake mixture by spoonfuls to cover the

caramel layer.

Return brownie to oven to bake for an additional 20 minutes.

-----

RECIPE - LACE COOKIES

Lace Cookies

1 c. quick-cook oats

1 c. sugar

2 T + 1 t. flour

1/4 t. salt

1 egg, slightly beaten

1/2 c. melted margarine

2 t. vanilla

Combine all ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto

aluminum foil-lined cookie sheets.

I only do 9 cookies at a time because they spread.

Bake in a preheated oven at 350* for 6 to 8 minutes or until edges are brown.

Cool completely before removing by carefully peeling cookies off foil. Store

in an airtight container or they will soften.

Lisa East Texas

-------

RECIPE - GINGER COOKIES

2 c. sugar

1 1/3 c. shortening

2 eggs

1/2 c. light molasses

4 c. flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry

ingredients together and mix in well. Roll in balls and flatten with a glass

dipped in sugar. Bake at 350 degrees 10 to 12 minutes.

Lizzy

-------

RECIPE - CHERRY MACAROONS

Cherry Macaroons

from Cindy R.'s Kitchen

Preparation Time: about 15 minutes

Cooking Time: 25 minutes

Serves: makes about 4 dozen

Cal: unknown

1 lb Almond Paste

2 C Sugar

6 Eggs

2/3 C Confectioners' Sugar

4 T Cake Flour or Cake Matzo Meal (not matzo meal)

1/4 tsp Salt

4-5 T Dried Cherries, finely chopped

Cover cookie sheets with parchment paper (you can

also use aluminum foil, shiny side up).

Work the almond paste to soften either with food

processor (use the plastic blade) or your hands

pressing like dough.

In bowl, mix almond paste and sugar.

Separate eggs and add egg whites to mixture. Stir well.

Mix in confectioners' sugar, flour, dried cherries and

salt. Mix well.

Drop by teaspoonfuls onto cookie sheets. You can also use

a cookie press or pastry bag without a tip to make nicer

shaped cookies.

Cover and let stand for 30 minutes.

Preheat oven to 300F.

Bake the macaroons for 25 minutes.

Let the macaroons cool.

Remove macaroons from the parchment and enjoy. These

cookies store well in a cookie jar.

===

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

ITALIAN CHEESECAKE COOKIES AND OTHER COOKIE

From: HOST GFS DdH2

ITALIAN CHEESECAKE COOKIES

Italian Cheesecake Cookies

from Rita at Al Rec

Makes 2 dozen

" A little bite of heaven! Try topping with strawberry or blueberry pie

filling. "

Ingredients

1 pound ricotta cheese

2 (8 ounce) packages cream cheese, softened

1 1/2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 tablespoons corn starch

3 tablespoons all-purpose flour

1/2 cup butter, melted and cooled

1/2 pint sour cream

1/2 lemon, juiced

1 cup cherry pie filling

Directions

1 Cream together the ricotta and cream cheese. Add sugar and continue beating

until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well

after each addition. Beat in eggs, one at a time. Gradually beat in melted

butter. Blend in sour cream, continue beating all ingredients until well

blended.

2 Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C)

for 1 hr. Turn off oven and leave inside for 2 hours.

3 Cut into squares. Top each with strawberry, blueberry, or cherry pie

filling. Note: Bars can be frozen.

Makes 12 servings

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

Calories 455

Protein 10.2g

Total Fat 29.4g

Sodium 272mg

Cholesterol 153mg

Carbohydrates 39g

** Fiber 0.4g

==

RECIPE - RAINBOW COOKIES

Rainbow Cookies

from Penney Al Rec

Makes 8 dozen

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Ready in: 10 Hours 30 Minutes

" Moist, mellow and full of almond flavor "

Ingredients

8 ounces almond paste

1 cup butter, softened

1 cup white sugar

4 eggs, separated

2 cups all-purpose flour

6 drops red food coloring

6 drops green food coloring

1/4 cup seedless red raspberry jam

1/4 cup apricot jam

1 cup semisweet chocolate chips, melted

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking

pans with parchment paper.

2 In a large bowl, break apart almond paste with a fork, and cream together

with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in

flour to form a dough. In a small bowl, beat egg whites until soft peaks

form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix

one portion with red food coloring, and one with green food coloring. Spread

each portion into one of the prepared baking pans.

3 Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Carefully remove from pan and parchment paper, and cool completely on wire

racks.

4 Place green layer onto a piece of plastic wrap large enough to wrap all

three layers. Spread green layer with raspberry jam, and top with uncolored

layer. Spread with apricot jam, and top with pink layer. Transfer layers to a

baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting

board on top of wrapped layers to compress. Chill in the refrigerator 8

hours, or overnight.

5 Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1

hour, or until chocolate is firm. Slice into small squares to serve.

Nutrition at a glance

Servings Per Recipe: 96 amount

per serving

Calories 61

Protein 0.8g

Total Fat 3.3g

Sodium 23mg

Cholesterol 14mg

Carbohydrates 7.5g

Fiber 0.3g

====

RECIPE - GREAT-GRANNY'S OLD-TIME SPICE COOKIES

Great-Granny's Old-Time Spice Cookies

from Good Housekeeping

Shirley A. Fisher Bethlehem, PA Fisher's great-grandmother passed down this

recipe in the late 1890's, and it's been in the family ever since. Early on,

the cookies weren't decorated, but later, some icing and colored sugars were

added. Even the cookie cutters have been handed down, with new additions

along the way. Fisher bakes these cookies all year -- for Valentine's Day,

Easter, even the Fourth of July.

Serving: Yields: about 4 dozen cookies

Cook Time: 1 hour 10 minutes plus chilling, cooling, and decorating

Total Time: 1 hour 18 to 20 minutes plus chilling, cooling, and decorating

5 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup margarine or butter (2 sticks), softened

1 1/4 cups packed light brown sugar

1 jar (12 ounces) dark molasses

ornamental frosting, optional

1. In large bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and

salt. In another large bowl, with mixer at low speed, beat margarine or

butter with brown sugar until blended. Increase speed to high; beat until

light and creamy. At low speed, beat in molasses until blended, then beat in

3 cups flour mixture. With spoon, stir in remaining flour mixture. Divide

dough into 4 equal pieces. Wrap each piece in plastic wrap and freeze at

least

1 hour or refrigerate overnight, until dough is firm enough to roll.

2. Preheat oven to 350 degrees F. On well-floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough

refrigerated (dough will be soft). With floured 3- to 4-inch assorted cookie

cutters, cut dough into as many cookies as possible; reserve trimmings. Place

cookies, about 1 inch apart, on ungreased large cookie sheet.

3. Bake cookies 8 to 10 minutes, until just browned. Cool cookies on cookie

sheet 5 minutes. With pancake turner, remove cookies to wire rack to cool

completely. Repeat with remaining dough and trimmings.

4. When cookies are cool, if you like, prepare Ornamental Frosting. Use to

decorate cookies as desired. Set cookies aside to allow frosting to dry

completely, about 1 hour.

Each cookie without frosting:

About 120 calories,

2 g protein,

21 g carbohydrate,

4 g total fat (1 g saturated),

0 mg cholesterol,

95 mg sodium.

Based on individual serving.

Calories: 200

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 0.0 mg

Sodium: 95 mg

Carbohydrates: 21 g

Protein: 2.0 g

==

RECIPE - STAINED-GLASS COOKIES

Stained-Glass Cookies

from Good Housekeeping

Use cookie cutters and crushed sour balls to create cookie ornaments that are

good enough to eat.

Serving: Yields: about 5 dozen cookies

Cook Time: 1 hour 20 minutes plus cooling

Total Time: 1 hour 30 to 32 minutes baking plus cooling and decorating per

batch

1 batch holiday sugar cookies

1 package (10 to 12 ounces) hard candy such as sour balls in assorted colors*

clear nylon fishing line

1. Prepare Holiday Sugar Cookie dough as in steps 1 and 2.

2. While dough is chilling, group candies by color and place in separate

heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work

surface. With meat mallet or rolling pin, lightly crush candy into small

pieces, being careful not to crush until fine and powdery. Repeat with

remaining candy.

3. Preheat oven to 350 degrees F. Roll and cut dough as in step 3 of Holiday

Sugar Cookies, but place cutout cookies on large cookie sheet lined with

foil.

4. With mini cookie cutters, canapé cutters, or knife, cut 1 or more small

shapes from each large cookie; remove small cutout pieces and reserve for

rerolling. Place some crushed candy in cutouts of each cookie. With drinking

straw, make a hole in top of each cookie for hanging.

5. Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies

completely on cookie sheet. With pancake turner, remove cookies. Repeat with

remaining dough and trimmings.

6. For wreath, tree, or window decorations, tie nylon fishing line through

hole in each cookie to make loop for hanging.

Each cookie:

About 90 calories,

1 g protein,

14 g carbohydrate,

4 g total fat (1 g saturated),

7 mg cholesterol,

40 mg sodium.

*Do not use red-and-white-swirled peppermint candies -- they won't melt in

the oven.

Based on individual serving.

Calories: 90

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 7.0 mg

Sodium: 40 mg

Carbohydrates: 14 g

Protein: 1.0 g

===

RECIPE - KEY LIME-WHITE CHOCOLATE COOKIES

Key Lime-White Chocolate Cookies

from Betty Crocker

The key to these sweet, lightly crisp cookies is rich white chocolate and the

refreshing hint of lime in each bite!

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons vanilla

1 egg

2 1/3 cups Original Bisquick(r) mix

Green food color, if desired

1 package (6 ounces) white baking bars (white chocolate), cut into chunks

1 tablespoon grated lime peel

1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl

with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food

color, white chocolate chunks and lime peel.

2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove

from cookie sheet to wire rack.

=====

RECIPE - SOUR CREAM CHUNK COOKIES

Sour Cream Chunk Cookies

from Betty Crocker

If chocolate chip cookies are nice, these Sour Cream Chunk Cookies are even

nicer! Enjoy big chunks of melt-in-your-mouth chocolate with each bite of

these soft, rich cookies. Very nice, indeed!

1/2 cup white baking chips, melted and cooled

3/4 cup sugar

3/4 cup butter or margarine, softened

1/2 cup sour cream

1 teaspoon vanilla

1 egg

2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ounces semisweet baking chocolate, chopped

1/2 cup chopped pecans

1. Heat oven to 375ºF.

2. Beat melted white baking chips, sugar and butter in large bowl with

electric mixer on medium speed until smooth. Stir in sour cream, vanilla and

egg. Stir in flour, baking powder and baking soda until well blended. Stir in

chocolate and pecans.

3. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie

sheet.

4. Bake 8 to 10 minutes or until light golden brown. Remove from cookie

sheet to wire rack.

====

HOST GFS DdH2

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--------------------------------------------------

 Lemon Cookies

From: Genealogy Forum

Lemon Cookies #1

1 c. shortening, soft (1/2 butter)

1 c. granulated sugar

2 eggs

1 tsp. lemon extract

2 1/4 c. flour

1/2 tsp. soda

1 tsp. salt

1 c. lemon flavored chips

1/2 c. walnuts, chopped

Mix together thoroughly the shortening, butter, sugar, eggs, and lemon

extract. Sift dry ingredients together and stir into the creamed mixture.

Add chips and nuts; mix well. Drop by spoonfuls on greased cookie sheet.

Bake at 375 degrees for 10-12 minutes or until light brown. Cool slightly,

then remove from sheet. Makes about 6 dozen crisp and tasty cookies.

*******

Lemon Cookies #2

3/4 lb. butter (could substitute

margarine)

2 c. sugar

2 eggs

2 1/4 c. flour

1/2 tsp. vanilla

Grated rind of 1 lemon

Cream butter and sugar. Add eggs and vanilla. Add grated rind and flour.

Heat oven to 350 degrees. Drop 1 teaspoon of dough onto lightly greased

cookie sheets. Bake 10 minutes or until browned lightly around edges.

Should be quite crisp when cool. Remove from sheets in about 5 minutes.

>

--------------------------------------------------

Lemon Cookies

>From: GP763

>

>My mother used to make lemon cookies - they were rather flat and had crispy

>edges. Haven't seen a recipe for them--they were really good.

>

--------------------------------------------------

LEMON COOKIES

rom: HOST GFS DdH2

LEMON COOKIES

Submitted by: USSGERI

Prep Time: 60 minutes

Servings: Makes about 5 dozen 2-inch cookies

Ingredients Instructions

1 cup butter or margarine, softened

1 cup sugar

1 (3-oz.) package cream cheese, softened

1 egg yolk

2 tablespoons ReaLemon(r) Lemon Juice from Concentrate

1 teaspoon vanilla extract

1/4 teaspoon salt

2 1/4 cups unsifted flour

*Lemon Glaze

Method

Combine all ingredients except flour and Lemon Glaze; with mixer, beat

until well blended. Beat in flour.

Divide dough in half; wrap in plastic wrap and chill at least 1 hour.

On well-floured surface, knead one dough portion into a smooth ball.

Roll dough to 1/8-inch thickness. Cut into desired shapes. Place 1 inch apart

on ungreased baking sheets.

Bake in preheated 375° oven 7 to 10 minutes or until lightly browned around

edges. Cool.

Repeat with dough scraps and remaining dough. Decorate with Lemon Glaze.

Store tightly covered.

*Lemon Glaze:

With mixer, beat together 4 cups unsifted confectioners' sugar and 1/4 cup

ReaLemon. (Add additional lemon juice in small amounts for a thinner

consistency if desired). Divide glaze and tint with food colorings if

desired. (Makes 1 1/3cups).

Tip: For easy decorating, fill small plastic sandwich bag with glaze. Snip

corner of bag and drizzle over cookies. Use edible decorations as desired.

---------

RECIPE - FISH FILLETS ITALIANO

Fish Fillets Italiano

Cod and haddock fillets work well for this braised dish. An extra easy and

quick way to fix a superb tasting fish dish! Serve over rice.

2 tablespoons olive oil

1 small onion, sliced

2 cloves garlic, minced

1 (15 ounce) can diced tomatoes with juice

1/2 cup pitted black olives, sliced

1 tablespoon minced fresh parsley

1/2 cup dry white wine

1 pound fresh haddock or cod fillets

In a large frying pan, heat oil over medium heat. Sauté onions and garlic in

olive oil until softened.

Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.

Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns

white.

Makes 4 servings

=============

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--------------------------------------------------

Lemon Zucchini Cookies

From: GFA Terry

Lemon Zucchini Cookies

2 c. flour

1 tsp. baking powder

1/2 tsp. salt

3/4 c. sugar

1 tsp. grated lemon rind

1 tsp. lemon flavoring

1 c. chopped walnuts

3/4 c. oleo

1 egg

1 c. shredded zucchini

Blend dry ingredients. Add remaining ingredients. Grease cookie sheet.

Bake at 375 degrees for 12 to 15 minutes.

Frost while warm.

LEMON FROSTING:

1 c. powdered sugar

1 tsp. melted butter

1 tbsp. lemon flavoring or lemon juice

--------------------------------------------------

 Needed recipe for Magic Bars

From: Makki58

Is this what you're looking for?

Seven Layer Magic Bar

Makes 2 dozen (12 servings).

Printed from Allrecipes

1/2 cup butter

1 cup graham cracker crumbs

2 cups semisweet chocolate chips

2 cups butterscotch chips

1 cup flaked coconut

1 cup salted peanuts

1 (14 ounce) can sweetened

condensed milk

Directions

1 Melt the butter or margarine in a saucepan. Mix with the graham cracker

crumbs. Press the mixture into the bottom of a 9 x 13 inch pan.

2 Layer the chocolate chips, butterscotch chips, coconut, and peanuts over

the graham cracker crust. Pour the condensed milk over the layers.

3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool. Cut

into bars.

--------------------------------------------------

Millionaire Bars

From: Host GFS DarlaJo

Millionaire Bars

from SpeedRoots

.

24 to 30 bars

1-14 ounce package caramels

1/3 cup evaporated milk

2 1/2 cups Quick Mix

1/3 cup cocoa

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter or margarine, melted

1/3 cup evaporated milk

1-6 ounce package chocolate chips

3/4 cup chopped nuts

.

Preheat oven to 350 degrees. Lightly grease and flour a 13 x 9 inch baking

pan.

In medium saucepan, combine caramels and 1/3 cup evaporated milk. cook over

low heat about 10 minutes, stirring constantly until caramels are melted.

Keep warm.

In a medium bowl combine Quick Mix, cocoa, granulated sugar, brown sugar,

butter or margarine and 1/3 cup evaporated milk.

Stir until dough holds together. Press half of dough into prepared pan,

reserving remaining dough for topping.

Bake 7 minutes, until edges are browned. Remove from oven and cool slightly.

Drizzle caramel mixture evenly over baked crust and sprinkle with chocolate

chips and nuts. Top with remaining dough. Bake 15

to 20 minutes, until edges separate from pan.

Cool thoroughly. cut into 2 inch squares.

--------------------------------------------------

 Molasses Cookies

From: GFA Terry

OLD FASHIONED MOLASSES COOKIES

Ingredients :

1 c. sugar

1 c. shortening or butter

3 eggs

1 tsp. ginger

2 c. molasses

2 tbsp. soda

3 1/2 c. flour

Preparation :

Combine first 4 ingredients. Set aside. Heat molasses and soda,

beat while heating about 1 minute. Combine the 2 mixtures with

enough flour to make a stiff dough. Roll out thin. Cut with cookie

cutter. Place on cookie sheet. Bake at 400 degrees for 8 to 10

minutes. NOTE: This recipe is over 100 years old.

--------------------------------------------------

NO-BAKE BANANA BARS

From: HOST GFS DdH2

NO-BAKE BANANA BARS

Submitted by: USSGERI

The kids will love this..........

2 Chiquita Bananas

3 cups granola

1/2 cup peanut butter

2 tablespoons Chiquita Orange Banana Juice

1 teaspoon cinnamon

1 1/2 cups marshmallows

2 tablespoons butter or margarine

Cut bananas into bite-size pieces, combine with granola in large bowl and set

aside. Combine all remaining ingredients in saucepan over medium heat. Stir

constantly until melted; approximately 1-2 minutes. Pour peanut butter

mixture over granola and mix well. Press into a greased 9" x 13" pan.

Refrigerate and cut into squares. Serve chilled for best results. Makes 30

squares, approximately 2" x 2".

Nutrition Information Per Serving

Serving size:

Servings per recipe:

Calories:

Protein:

Carbohydrates:

2 squares

15

450 K cal

8 g

80 g

Fiber:

Fat:

Cholesterol:

Sodium:

Potassium: 3 g

13 g

0 mg

120 mg

180 mg

=============

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our heart is content.

--------------------------------------------------

No Bake Cookies

From: Host GFS DarlaJo

No Bake Cookies

Ingredients:

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter or margarine

4 tablespoons cocoa

1/2 cup crunchy peanut butter

3 cups quick cooking oats

1 teaspoon vanilla extract

Directions:

1 Boil together sugar, milk, butter and cocoa for 1 1/2 minutes. (Start

timing when mixture reaches a full rolling boil. This is the trick to

successful cookies. If you boil too long the cookies will be dry and crumbly.

If you don't boil long enough, cookies won't form properly.)

2 Remove from heat and add peanut butter, oats and vanilla. Stir until well

blended. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

HostGFSDarlaJo

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--------------------------------------------------

NO SUGAR RAISIN COOKIES

From: HOST GFS DdH2

No Sugar Raisin Cookies

Submitted by: Kelly

All Rec

Makes 2 dozen

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Ready in: 8 Hours 20 Minutes

Ingredients

1 1/2 cups raisins

1/2 cup peeled, cored and chopped apple

1 cup water

1/2 cup butter

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla extract

1 cup quick cooking oats

2 eggs, beaten

3/4 cup chopped walnuts

Directions

1 In a medium saucepan, combine the raisins, apples and water. Bring to a

boil and cook for 3 minutes. Remove from heat and stir in the butter. Set

aside to cool.

2 In a medium bowl, stir together the flour and baking soda. Stir in the

vanilla, eggs and the apple mixture until well blended. Fold in the oats and

nuts. Cover dough and chill 8 hours or overnight.

3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop

by rounded spoonfuls onto the prepared cookie sheet.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on

baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 24 servings

============

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--------------------------------------------------

NO SUGAR RAISIN COOKIES

From: HOST GFS DdH2

No Sugar Raisin Cookies

from Kelly, AR

Makes 2 dozen

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Ready in: 8 Hours 20 Minutes

" Thes oatmeal raisin cookies do not have any sugar or sugar substitute.

Perfect for chidren, they can eat as many as they want. "

Ingredients

1 1/2 cups raisins

1/2 cup peeled, cored and chopped apple

1 cup water

1/2 cup butter

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla extract

1 cup quick cooking oats

2 eggs, beaten

3/4 cup chopped walnuts

Directions

1 In a medium saucepan, combine the raisins, apples and water. Bring to a

boil and cook for 3 minutes. Remove from heat and stir in the butter.

Set

aside to cool.

2 In a medium bowl, stir together the flour and baking soda. Stir in the

vanilla, eggs and the apple mixture until well blended. Fold in the oats

and nuts. Cover dough and chill 8 hours or overnight.

3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Drop by rounded spoonfuls onto the prepared cookie sheet.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on

baking sheet for 5 minutes before removing to a wire rack to cool

completely.

Nutrition at a glance

Servings Per Recipe: 24 amount

per serving

Calories 142

Protein 3.1g

Total Fat 7.3g

Sodium 99mg

Cholesterol 28mg

Carbohydrates 17.5g

Fiber 1.6g

=============

HOST GFS DdH2

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our heart is content.

--------------------------------------------------

NORWEGIAN PEPPER COOKIES

From: User865504

1 C SUGAR, 1 C DARK CORN SYRUP, 1 C BUTTER, 2 EGGS-SLIGHTLY BEATEN, 1/2 TSP

GROUND BLACK PEPPER. 1 TSP GROUND GINGER, 1 TSP GROUND CLOVES, 1 TSP GROUND

CINNAMON, 1 TSP BAKING SODA, 5 C FLOUR, 1 TB VINEGAR COMBINE SUGAR, CORN

SYRUP, BUTTER, AND VINEGAR IN SMALL PAN AND BRING TO A BOIL. COOL TO ROOM

TEMP, THEN STIR IN EGGS. SIFT TOGETHER REMANING INGRED AND STIR INTO BUTTER

MIXTURE, BLENDING WELL. CHILL OVERNITE. DIVIDE DOUGH INTO 8 OR 9 EQUAL

PORTIONS AND ROLL EACH OUT VERY THIN ON FLOURED BOARD. CUT

INTO DIAMOND( OR ANY OTHER) SHAPES AND BAKE ON GREASED BAKING SHEET IN 350 F

OVEN FOR 7 OR 8 MINUTES. MAKES ABOUT 225 3 IN COOKIES. STORE IN OLLSELY

COVERED JAR IN DRY PLACE SO COOKIES WILL REMAIN CRISP. FROM FAMOUS MORMON

RECIPES BY WINNIFRED JARDINE HOPE THIS IS CLOSE

--------------------------------------------------

Nut Cookies

From: Host GFS DarlaJo

Nut Cookies (4 dozen)

1 cup fat

2 cups sugar

4 tablespoons cream

3 eggs

2 teaspoons vanilla

1/3 teaspoon salt

1 teaspoon lemon extract

1 cup chopped nuts

4 1/3 cups flour

1 teaspoon cream of tartar

1 teaspoon baking powder

Cream the fat and sugar. Add cream and eggs and beat one minute. Add rest

of ingredients. Chill and break off bits of dough and flatten down three

inches apart on greased baking sheets. Bake twelve minutes in a moderate

oven.

--------------------------------------------------

"OH HENRY" BARS

From: HOST GFS DdH2

"Oh Henry" Bars

from Annie

2 c. quick-cooking oats

1/2 c. margarine

1/2 c. brown sugar, packed

1/4 c. light corn syrup

1/2 c. chocolate chips

2 tbsp. peanut butter

Place oats and margarine in 2 quart bowl. Microwave on high 4

minutes.

Stir in brown sugar and syrup. Microwave on high 2 1/2

minutes or until sugar is dissolved. Pour into 10 x 6 inch glass baking

dish.

Place chocolate chips in glass measuring cup.

Microwave on high for 2 1/2 minutes. Blend in peanut butter.

Spread over warm oats.

Refrigerate until set.

Cut into squares.

Makes 24 bars.

=============

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--------------------------------------------------

Old Fashioned Tea Cakes (cookies)

From: TurnedOntoChrist

1 cup sugar

1/2 cup butter

1 egg

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 cup milk

1 teaspoon vanilla

Cream sugar and butter. Add egg. Beat well. Sift flour with baking powder.

Add to sugar mixture alternating with milk and vanilla. Chill well. Roll

thin and cut with cookie cutter. Place on greased pan. Bake at 350 degrees

until light brown. Makes 2 dozen large cakes. (cookies)

--------------------------------------------------

Old Time Sugar Cookies

From: GFA Terry

OLD-TIME SUGAR COOKIES

1 c. shortening (I like to use a combination of butter & Crisco)

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. grated lemon rind

1 1/2 c. sugar

1/2 tsp. soda

1/2 tsp. nutmeg or vanilla

3 eggs

4 tbsp. milk

4 c. sifted flour

Cream together the shortening and sugar until light and fluffy.

Add the eggs and vanilla and lemon rind and beat well. Sift flour

with baking powder, salt and soda and add to mixture with the milk.

Drop on pan with teaspoon. Flatten with glass, moistened and dipped

in sugar. Various items can be used to decorate, such as coconut,

nuts, colored sugar. Bake in 375 degree oven for 10 minutes or

until done.

--------------------------------------------------

PB&J Thumbprint Cookies

From: Host GFS DarlaJo

PB&J Thumbprint Cookies

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1 cup chunky peanut butter

1/2 tsp salt

1/2 tsp baking soda

1 cup all purpose flour

11/2 cups rolled oats

1/3 cup jelly (your choice)

Preheat oven to 375º F.

With an electric mixer, beat the butter in a medium bowl until soft and

creamy.

Gradually beat in sugars until mixture is creamy.

Beat in egg, vanilla, peanut butter, salt and baking soda.

Combine flour and oats.

Stir into the batter.

Roll batter into small balls, press thumb in center and place on a lightly

greased cookie sheet.

Bake for 10 to 15 minutes, or until lightly brown.

While warm, press thumb in center again.

Let cool; then fill thumbprints with jelly.

Makes about 18 cookies.

HostGFSDarlaJo

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--------------------------------------------------

PEANUT BUTTER POTATO CHIP COOKIES

From: HOST GFS DdH2

Peanut Butter Potato Chip Cookies

from Annie

1 c. butter

1 c. granulated sugar

1 c. light brown sugar

4 1/2 oz. bag crushed potato chips

1 (12 oz.) bag peanut butter chips

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 1/2 c. flour

Cream butter, sugars, eggs and vanilla; beat well.

Add baking soda and flour together. Add crushed potato chips and peanut

butter chips.

Bake at 350 degrees for 10-12 minutes.

=============

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--------------------------------------------------

Pecan Bars

From: HOST GFS DdH2

PECAN BAR

Submitted by:USSGERI

from Annie

1 c. brown sugar

1 c. butter

1 c. pecans

1 tsp. Vanilla

graham crackers

Cover cookie sheet with graham crackers.

Bring to a boil, brown sugar and butter.

Remove from heat and add pecans and vanilla.

Pour sauce over crackers.

Bake at 375 degrees for 10 minutes.

=============

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--------------------------------------------------

Pineapple Cookies

From: Mickey9602

3/4 cup Shortening 1 tesp. Baking Soda

1 1/2 cup Sugar 3 cups Flour

3 Eggs 3 tbs. Water

1 cup crushed Pineapple (drained)

Mix everything together well. Drop by spoonfuls on greased cookie sheet.

Make sure you space far apart, they swell. Bake just until set and starting

to brown slightly.

Let cool a few minutes on sheet then remove to a cooling rack to cool

completely.

OVEN: 350

--------------------------------------------------

Prize-Winning Choc. Chip, PNut Bter Cookies

From: Go ROOTS

Prize-Winning Chocolate Chip Peanut Butter Oatmeal Cookies

3/4 cup butter or margarine

3/4 cup peanut butter

1 & 1/4 cups sugar

1 & 1/4 cups packed brown sugar

1 & 1/2 tsp. baking powder

1/2 tsp. baking soda

3 eggs

1 & 1/2 tsp. vanilla

2 & 1/4 cups flour

2 & 2/3 cups uncooked oatmeal

10 oz. or 1 & 2/3 cups milk chocolate chunks (or chips)

Beat together butter and peanut butter. Add sugars, eggs and vanilla. Beat.

Beat in flour, soda and baking powder. Beat or stir in oatmeal. Stir in

chocolate chunks last. Drop dough in about 1" balls onto ungreased cookie

sheet. 375 degrees - 8 to 10 minutes until they begin to brown. (The best of

everything in one cookie!) These are so tender, too.

--------------------------------------------------

QUICK AND CRAZY PUMPKIN BARS

From: HOST GFS DdH2

Quick and Crazy Pumpkin Bars

from Annie

1 cup vegetable oil

4 eggs

2 cup sugar

2 cup canned pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon baking powder

2 teaspoon cinnamon

2 cup flour

Frosting:

3 oz cream cheese, softened

6 tablespoon margarine, softened

1 teaspoon milk

1 teaspoon vanilla

2 cup confectioners sugar

1/2 cup chopped walnuts or raisins (optional)

Preheat oven to 350 degrees.

In a large bowl, cream the oil, eggs and sugar. Add pumpkin,

baking soda, salt, baking powder, cinnamon, and the flour

then mix well.

If desired, add walnuts or raisins.

Pour mixture into an ungreased 15 x 10 inch jelly roll pan.

Cool completely then frost with cream cheese frosting.

Cream Cheese Frosting:

To make frosting, cream together the cream cheese,

margarine, milk, vanilla, and the confectioners sugar .

Spread on cooled, uncut cookie bars.

After frosting is set, cut into bars.

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Secrets of the Best Chocolate Chip Cookies

From: Terry Ann2

This seems like great advice! I am going to try some of the suggestions --

http://www.well.com/user/vard/cookies.html

An excerpt:

The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine

cookies, and if you were to follow it precisely, you couldn't go too far

wrong. However, based upon my own experience and that of others, I advise a

few minor modifications and refinements. First, always use real butter. Don't

let anyone convince you that butter vs. margarine doesn't make any

difference. It does.

Second, TRIPLE the amount of vanilla extract recommended. This means to use a

tablespoon where a teaspoon is specified. Also, always use real vanilla

extract and not "vanillin," which is bogus, although cheaper, and sold next

to the genuine article in many grocery stores. Feh. (Incidentally, vanilla is

a wondrous and versatile substance. Click here to find out everything you

ever

wanted to know about vanilla, and some things you never suspected.) Third,

and this can make a big difference, don't just let the butter sit out at room

temperature to become soft. Instead, melt it, very carefully, so that it

doesn't burn (you can use a double boiler -- if anyone out there still has

one! -- or else a microwave oven that is set very low and which you are

watching like a hawk). A microwave can burn the butter in a second if you

turn your back at an inopportune moment. (Use a Pyrex or other microwave-safe

transparent container if you do this, so you can watch the butter closely.)

Melted butter, because it is both warm and liquid, does a much better job of

dissolving and melting the sugar than a room-temperature creamed butter can

do, improving the consistency of the dough as you are working with it, and

also improving the texture of the cookies after they are baked. My

friend Lizabeth says that she gets much better results using melted butter

and superfine granulated sugar, and I believe her; however, I have never had

a problem with the texture of cookies made with ordinary granulated sugar.

Also, if you're like me, you have often had a problem with your brown sugar

clumping together into giant bricks, which you are then banging on the edge

of the kitchen counter in order to break them up enough to use the stuff;

still, big lumps of brown sugar survive even into the baked cookies. Well, if

you take the big solid mass of brown sugar, roughly the volume you desire,

put it into the microwave with the melting butter in the Pyrex cup, and let

it melt on a very low setting for a few minutes, you will find that the brown

sugar will liquefy very nicely. It will help it along if you stir the

contents for a few seconds after removing the cup from the microwave. It will

then pour smoothly into the mixing bowl. Let it cool briefly before adding

the eggs, so they don't poach before you can mix them into the other wet

ingredients. Many correspondents have written to tell me that a slice of

white bread, placed into the sealed plastic bag with the bricklike mass of

brown sugar, will soften it within a day. My mother likes to use a slice of

apple. In either case, put it into the plastic bag with the brown sugar and

seal

it up and check it again in 24 hours. Fourth, add a little milk, maybe just a

tablespoon or two, when you are mixing the dough. This will make it less

stiff and the cookies will be less hard and crunchy when they are done. If

you do this, though, make sure the dough is nice and cold as you drop it onto

the cookie sheet, and also make sure the cookie sheet is room temperature or

cooler when you put the dough on it and put it into the oven. If the

dough melts around the edges before it starts to bake, sometimes the edges

will burn or get too brown. Fifth, if you like, try leaving out part of the

sugar. I find sometimes that these cookies are easier to take if even 1/8 cup

(two tablespoons) of the sugar (white or brown) is omitted. Don't leave out

more than that though.

--------------------------------------------------

Soft Peanut Butter Cookies

From: Host GFS DarlaJo

Soft Peanut Butter Cookies

1/2 cup shortening

1-1/4 cups light brown sugar

3/4 cup peanut butter

1 egg

3 tablespoons milk

1 tablespoon vanilla extract

1-3/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Preheat the oven to 375 degrees F. In a medium bowl, cream together

shortening, brown sugar and peanut butter until smooth. Stir in the egg,

milk and vanilla. Combine the flour, baking soda and salt, stir into the

peanut butter mixture until well blended. Drop by rounded spoonfuls onto an

ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a

wire rack to cool completely.

HostGFSDarlaJo

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------------

SUGAR COOKIES

From: HOST GFS DdH2

SUGAR COOKIES

Submitted by: Betty

cream 1/2 CUP BUTTER

1 CUP SUGAR

BLEND 1 LARGE EGG

SIFT TOGETHER AND ADD TO MIXTU

2 CUPS ALL-PURPOSE FLOUR

2 tsp. BAKING POWDER

1/2 tsp. SALT

1 tsp. VANILLA {I USE 2 TSP. VANILLA}

Divide dough in two parts. CHILL 1 to 2 hours

ROLL dough to 1/8 - 1/4 inch thickness (the thicker cookie will be chewy>>>>

thinner will be crisp}

Cut with cookie cutter. BAKE 375% for 8 to 10 min.

Do not overbake thin cookie

FROST (if desired}

1 cup 10 X sugar

5 to 6 tsp. water or milk

food coloring

For real sugar cookie look sprinkle white or colored sugar over cookie before

baking, instead of icing.

Also cinnamon and sugar mixture sprinkled is very good.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------------

Sunny Lemon Bars

From: Host GFS DarlaJo

Sunny Lemon Bars

Yields: 16 to 20 bars

.

1 package (18 1/4 ounce) lemon cake mix

2 eggs, divided

1/3 cup vegetable oil

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

2 teaspoons lemon juice

.

Preheat the oven to 350 degrees F. In a large bowl, beat the cake mix, 1 egg,

and oil until crumbly. Reserve 1 cup of the cake mixture for topping; set

aside. Press the remaining cake mixture into an ungreased 9- by 13-inch

baking dish. Bake for 12 minutes, or until lightly browned. In a medium bowl,

beat the cream cheese until creamy. Add the sugar, lemon juice, and remaining

egg, beating until smooth. Pour the cream cheese mixture over the baked

crust and sprinkle with the reserved 1 cup cake mixture. Bake for 20 to 22

minutes, or until lightly browned. Let cool slightly, then cover and chill.

Cut into bars and serve

--------------------------------------------------

SUPER EASY PEANUT BUTTER COOKIES

From: DOchoa7228

YOU WON'T BELIEVE THESE INGREDIENTS BUT TRY IT . YUMMY!!!

1 CUP SUGAR

1CUP PEANUTBUTTER

1 EGG

MIX 3 INGREDIENTS ROLL INTO BALLS AND FLATTEN W/FORK

COOK ON 400'F FOR 8-10 MIN SO GOOD SO EASY

LET ME KNOW ON THE BOARD WHAT YOU THINK.

--------------------------------------------------

Super Easy Peanut Butter Cookies

From: GFA Terry

Super Easy Peanut Butter Cookies

debpauluk@aol.com

3/4 cup peanut butter 1 tsp vanilla

2 cups biscuit baking mix Sugar

1 can sweetened condensed milk Hershey's Kisses, if desired

Mix first 4 ingredients. Roll into balls and roll in sugar. Bake at 350

for 8 minutes. Press kisses into cookies right after baking or just before;

I've found that either way works just as well. Great for kids to mix because

the batter does not have raw eggs and they can eat it and play with it. :>

--------------------------------------------------

Swedish Cookies Hildur's Small Squares

From: Frendlysky

Swedish Cookies Hildur's Small Squares

1/4 cup butter

2 cups brown sugar

2 eggs, seperated

1 cup nutmeats

1 1/2 cups flour

2 teaspoon baking powder

1 teaspoon vanilla

Cream butter together with 1 cup sugar. Add the egg yolks. Swift flour

together with baking powder. Add to the mixture. Stir well and add 1/2

teaspoon vanilla. Pat this mixture into a 9 X 9 cake pan. Sprinkle with

nutmeats. Beat egg whites very stiff and beat in the second cup of brown

sugar and 1/2 teaspoon vanilla. Spread over the top of the nuts.

Bake 30 minutes in a moderate oven (350)

cut into squares to serve

--------------------------------------------------

 T CAKE COOKIES

From: TurnedOntoChrist

Old Fashioned Tea Cakes (Cookies)

1 cup sugar

1/2 cup butter

1 egg

2 1/2 cups flour (all purpose)

2 teaspoons baking powder

1/4 cup milk

1 teaspoon vanilla flavoring

Cream sugar and butter. Add egg. Beat well. Sift flour with baking powder.

Add to sugar mixture alternating with milk and vanilla flavoring. Chill

well. Roll thin and cut out with cookie cutter. Place on greased pan.

Bake at 350 degrees until light brown. Makes 2 dozen large cakes. (cookies)

--------------------------------------------------

Tomato Soup Cookies

From: GFA Terry

This is a different kind of oatmeal cookie. I haven't made it, yet, but it

sounds unique. :D

*********

Tomato Soup Cookies

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 cup shortening

1 1/3 cups white sugar

1 egg

1 cup condensed tomato soup

2 1/2 cups rolled oats

1 cup raisins

1 cup chopped pecans

1 Preheat oven to 350 degrees F (175 degrees C).

2 Mix together the flour, baking soda, baking powder, ground cinnamon, and

ground cloves.

3 Cream together shortening and sugar. Add in the egg and beat well. Add

the tomato soup and blend. Gradually mix in dry ingredients. Add the oats,

raisins and pecans and mix well.

4 Roll the dough into walnut sized balls and place them 1-1/2 inches apart

on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes

until lightly colored. Cool on wire racks.

--------------------------------------------------

Ultimate Chocolate Chip Cookies

From: GFA Terry

Chocolate Chip Cookies to Die For

(aka The Ultimate Chocolate Chip Cookie)

1 & 1/2 cups sugar

1 & 1/2 cups butter, room temperature

3/4 cup brown sugar, packed

4 large eggs

2 & 1/2 tsp. pure vanilla

1 tsp. lemon juice

3 cups regular flour

3/4 cup oats

3/4 tsp. baking soda

Scant 1 tsp. salt

1/4 tsp. cinnamon

1 & 1/2 cups chopped nuts (opt.)

3 c best quality semi-sweet chocolate chips you can find

Cream butter and sugars well. Add eggs and beat well. Add vanilla, lemon

juice and beat. Mix in dry ingredients (which have been combined together in

another bowl already). Stir in chips and nuts. Chill for 1 hour (this keeps

cookies from spreading too much when cooking). Bake 375 for about 12-15

minutes until edges brown. GFA Terry@aol.com (Keyword ROOTS)

--------------------------------------------------

URBAN LEGEND CHOCOLATE CHIP COOKIES

From: HOST GFS DdH2

Urban Legend Chocolate Chip Cookies

Submitted by: Rene Kratz

Makes 5 dozen

Prep Time: 15 Minutes

Cook Time: 8 Minutes

Ready in: 1 Hour

" You may have heard this story...a woman asks to buy a cookie recipe

and is told it will cost 'two-fifty.' She thinks this means $2.50, but then

she gets her credit card bill back and finds out it is $250.00. Outraged, she

spreads the recipe far and wide to try and get her money's worth. I first

heard this story 6 years ago and was given a recipe on a sheet of paper which

bore the date '1986.' The supposed originator of the recipe was a

well-known cookie company. I have since heard this tale again several times,

with the recipe originating from different upscale department stores. True

story? Who knows, but it's a darn good cookie. Here's my version. "

Urban Legend Chocolate Chip Cookies

Ingredients

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups semisweet chocolate chips

4 ounces milk chocolate, grated

1 1/2 cups chopped walnuts

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender

or food processor, and then blend to a fine powder. Set aside.

2 In a large bowl, cream together butter and sugars. Beat in the eggs one at

a time, then stir in the vanilla. In a separate bowl, mix together flour,

oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed

butter and sugar. Add chocolate chips, grated chocolate, and nuts.

3 Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8

minutes in the preheated oven.

Makes 60 servings

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------------

Valentine Sweetheart Cookies

From: GFA Terry

1 c. butter or margarine

2 (3 oz.) pkgs. cream cheese, softened

1 c. sugar

1 tsp. vanilla

2 c. flour

1 tbsp. baking powder

1/4 tsp. salt

1 c. oatmeal

1/2 c. chopped nuts

Beat margarine and cream cheese together until creamy. Add sugar

and vanilla. Sift together flour, baking powder and salt, then add

to creamed mixture. Stir in oatmeal and walnuts and chill. Divide

into 1-inch balls. Flatten slightly, pinch bottom to form a point,

then using index finger, press dough from top to make heart shape.

Place on ungreased cookie sheets. Bake 12-15 minutes at 350

degrees. Makes 4 dozen.

--------------------------------------------------

Walk to School Cookies

From: Terry Ann2

Walk to School Cookies

(What a nice treat to take out the door!)

2 c. butter

1 c. granulated sugar

Powdered sugar

4 c. flour

1 tsp. vanilla

Mix well all ingredients except powdered sugar. Pat into several long

rolls. Place in refrigerator to chill. Slice 1/4 inch thick and bake at 350

degrees for 10-12 minutes on ungreased cookie sheet. Sprinkle with powdered

sugar while cookies are still warm.

--------------------------------------------------

Washboard Cookies

From: GFA Terry

I found a recipe for this in my cookbook. I have never made them, so I don't

know how good it is -- but it sure sounds delicious! :)

GFA Terry

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

WASHBOARD COCONUT OATMEAL COOKIES

Ingredients :

1 c. packed brown sugar

1 c. white sugar

1 c. shortening (1/2 Crisco and 1/2

butter)

2 beaten eggs

1 tsp. salt

1 tsp. vanilla

1 1/2 c. flour

1/2 tsp. baking powder

1 tsp. soda

2 c. quick oatmeal

1 c. coconut

Preparation :

Cream the brown and white sugar with the shortening. Add the

eggs and blend well. Add the vanilla and all the dry ingredients.

Stir in oatmeal and coconut by hand. This dough is quite stiff.

You may want to mix with your hands. Make in balls or drop by

spoonfuls and flatten with fork. Makes 60 cookies. Grease cookie

sheets and bake at 325 to 350 degrees for 8 to 10 minutes. Take out

before they look quite done.

--------------------------------------------------

"What to do with all that Zucchini" Bars

From: GFA Terry

"What to do with all that Zucchini" Bars

1 1/2 c. brown sugar

1/2 c. margarine

1/4 c. oil

2 eggs

2 tbsp. water

1 tsp. vanilla

2 1/2 c. Raisin Bran cereal, crushed

1/4 tsp. nutmeg

1 1/2 c. flour

1/2 c. wheat flour

1 tsp. soda

1/2 tsp. salt

2 1/2 c. grated zucchini

1 c. coconut (opt.)

Combine first three ingredients. Beat at medium speed until light and

fluffy. Add eggs, water, vanilla and nuts. Mix. Combine cereal, flours,

soda, salt and zucchini. Add remaining ingredients. Bake in a greased

9"x13" pan for 40 minutes.

--------------------------------------------------

Zucchini & Cinnamon Frosted Bars

From: GFA Terry

Zucchini & Cinnamon Frosted Bars

1 3/4 c. flour

1 1/2 tsp. baking powder

3/4 c. margarine

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. shredded raw zucchini

3/4 c. walnuts

1 c. coconut

1. Use 15 x 10 x 1 inch pan.

2. Stir together flour and baking powder.

3. Beat margarine and sugars together. Add eggs and vanilla. Stir in

flour mixture. Stir in zucchini, coconut and nuts. Spread in pan evenly.

4. Bake at 350 degrees for 30 minutes or until done.

5. Cool - drizzle with Cinnamon Frosting.

FROSTING:

2 c. powdered sugar

2 tbsp. milk or more

2 tbsp. melted margarine

1 tsp. cinnamon

1 tsp. vanilla

--------------------------------------------------

Zucchini Cookies

From: GFA Terry

Zucchini Cookies

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. raw zucchini, grated

1 c. nuts

1/2 c. plus 2 tbsp. butter

3/4 c. sugar

1 egg

1 tsp. lemon juice

Cream butter and sugar. Add egg. Add flavoring. Add sifted dry

ingredients and zucchini and nuts. Drop on greased cookie sheet. Bake at

400 degrees for 10 minutes.

FROSTING:

1 c. powdered sugar

1 1/2 tbsp. lemon juice

--------------------------------------------------

Zucchini Cookies

From: GFA Terry

Here's a recipe for zucchini cookies --

Zucchini Oatmeal Cookies

1 c. margarine

2 c. sugar

2 eggs

1 tsp. vanilla

3 c. flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

2 c. zucchini, grated

3 1/2 c. oatmeal

1 c. raisins or chocolate chips, optional

1 c. nuts, optional

Beat margarine and sugar together well. Beat in eggs and vanilla. Mix dry

ingredients together and add creamed mixture. Stir in zucchini, oatmeal,

raisins and nuts. Drop onto greased cookie sheet. Bake at 350 degrees for

10-12 minutes. Note: 2 cups mashed bananas may be substituted for zucchini.

*******

Frosted Zucchini Cookies

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. zucchini, grated

1 c. nuts

1/2 c. plus 2 tbsp. butter

3/4 c. sugar

1 egg

1 tsp. lemon juice

Cream butter and sugar. Add egg. Add flavoring. Add sifted dry

ingredients and zucchini and nuts. Drop on greased cookie sheet. Bake at

400 degrees for 10 minutes. --FROSTING:--

1 c. powdered sugar

1 1/2 tbsp. lemon juice

Put frosting on cookies.

**********

Zucchini Carrot Cookies

3/4 c. shortening, soft

1 c. brown sugar

1 egg

1/2 c. raw carrots, grated

1/2 c. raw zucchini, grated

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. cloves

2 1/4 c. flour

1 c. nuts

Mix together thoroughly shortening, sugar and egg. Stir in carrots and

zucchini. Sift together flour, baking powder, baking soda, salt and spices

and stir into shortening mixture. Mix in nuts. Drop by teaspoonfuls onto

greased cookie sheets. Bake 10 - 12 minutes in a 375 degree oven. Makes 4

dozen.

--------------------------------------------------

Zucchini Oatmeal Chocolate Chip Cookies

From: GFA Terry

Zucchini Oatmeal Chocolate Chip Cookies

1 c. margarine or butter

2 c. sugar

2 eggs

2 c. grated raw zucchini

3/4 c. oatmeal

Cream margarine and sugar. Add eggs, zucchini and oatmeal.

MIX TOGETHER AND ADD:

3 c. flour

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

ADD LAST:

1 tsp. vanilla

1 c. raisins

1 pkg. chocolate chips

Drop by teaspoon on baking sheet. Bake at 350 degrees for 10-12 minutes.

--------------------------------------------------

Zucchini-Carrot Cookies

From: GFA Terry

Choc full of nutrition (and other stuff) --

Zucchini Carrot Cookies

3/4 c. shortening, soft

1 c. brown sugar

1 egg

1/2 c. raw carrots, grated

1/2 c. raw zucchini, grated

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. cloves

2 1/4 c. flour

1 c. nuts

Mix together thoroughly shortening, sugar and egg. Stir in carrots and

zucchini. Sift together flour, baking powder, baking soda, salt and spices

and stir into shortening mixture. Mix in nuts. Drop by teaspoonfuls onto

greased cookie sheets. Bake 10 - 12 minutes in a 375 degree oven. Makes 4

dozen.

--------------------------------------------------

Zucchini-Granola Cookies

From: GFA Terry

Here in Alabama, we have so much of this squash that people beg others to

take it off their hands. It grows like a weed in the family garden!

Zucchini Granola Cookies

3/4 c. butter or margarine

1 tsp. vanilla

Grated rind of 1 orange

3 to 3 1/2 c. flour

1 tsp. salt

1 c. butterscotch or chocolate chips

1 & 1/2 c. brown sugar

1 egg

3 c. grated zucchini

1 tsp. baking soda

3 c. granola cereal

Cream butter and sugar in large bowl; add egg, vanilla, orange rind and

zucchini. Stir in flour, soda and salt. Add granola. Stir in chips. Dough

will be sticky. Drop by spoonsful onto greased cookie sheet. Bake at 350

degrees for 12 to 15 minutes.