WWWCOF COOKBOOK/Cookies


After School Treats
Almond Coconut Bars
Almond Cream Spritz
Angel Whispers
Anzac Biscuits
Baby Ruth Crater Bars
Bannock- See Note In Kitchen Tips
Best Ever Cheese Biscuits
Birds Nest Cookies
Biscuits
Brownie Kisses
Brown Sugar Shortbread
Buttermilk Biscuits
Buttermilk Scones
Candy Corn Cookies
Carrot Raisin Muffins
Cheese Biscuits
Cheesecake Bars
Chewy Chocolate Brownies
Chocolate Covered Cherry Cookies
Christmas Cookie Selection
Chocolate Crackle Cookies
Coconut Crunchies
Cream Puffs
Dad's Cookies
Dainty Rose-Colored Macaroons
Dairy Queen Chocolate Chip Cookie Dough Blizzard
Date Square
Decadante Double Chocolate Chip Cookies
Dish Pan Cookies
Dry Cookies.
Festive Shortbread Cookies
Fingerprint Cookies
Flour-less Sugar-free beanut butter cookies
Fortune Cookies
Garlic Cheese Biscuits
Golden Chocolate Treasure Cookies
Gum Drop Cookies
Homemade Cookie Mix - Basic Recipe +Variations
Homemade Graham Crackers
Iced Lemon Cookies
Irish Gold
Jam Drops
Kochie's Hello Dolly Squares
Lattice Cream Cheese Slice
Lemon Love Bars
Lemon Wafers
Macaroon Kiss Cookies
Meltaway Cookies
Mexican Chocolate Sugar Cookies
Mexican Cookie Hearts
Mincemeat Cookies
Mom's Date Drop Cookies
Neiman Marcus Cookies
No Bake Chocolate Cookies
No Bake Cookies
Oatmeal Lace Cookies
Old Fashion Sugar Cookies
Parmasen Cheese Biscuits
Peanut Butter Cookies
Peanut Butter Monster Cookies
Pineaplle Squares
Popeye's Buttermilk Biscuits
Pumpkin Bars w/Gingersnap pecan Crust
Raspberry Swirl Coconut Cookies
Red-Hot Treats
Rich Oatcakes.
Shortbread Chocolate Chip Cookies
Snow-Capped Cookies
Sugar-Cookie Hearts
Sunflower Seed Cookies
Turtle Brownies to die for
Vainilla Wafers
Whopper Cookies
Yeast Raised Doughnuts

For a real taste sensation, try macadamia nuts in place of the almonds. Toasting nuts before mixing into other ingredients gives them a nice flavour and crunchy texture. Recipe Introduction Sharon

CRUST:	1/2 Cup (125 mL) corn syrup
1 1/4 (300 mL) All Purpose Flour	2 Tbl (30 mL) shortening, melted
1/4 Cup (50 mL) lightly packed	1 Tsp (5 mL) vanilla
-brown sugar	1/4 Tsp (1 mL) cinnamon
1/2 Cup (125 mL) shortening	1/4 Tsp (1 mL) nutmeg
TOPPING:	3/4 Cup (175 mL) coarsely chopped
2 eggs	-almonds
1/2 Cup (125 mL) granulated sugar	1/2 Cup (125 mL) coconut

CRUST: Combine flour and brown sugar in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Press mixture firmly in greased 9" (23 cm) square cake pan. Bake at 375 F (190 C) for 15 minutes.

TOPPING: Beat eggs, sugar, syrup, melted shortening, vanilla and spices together thoroughly. Stir in almonds and coconut. Spread mixture evenly over partially baked crust. Bake 20 - 25 minutes, or until set and golden.

Chill thoroughly before cutting into bars.

Preparation Time: 15 minutes
Baking time: 40 minutes
Makes about 30 bars
Freezing: excellent

wwwcof msn Community - Claudia

1 Cup butter, softened	1/2 Tsp almond extract
1 (3-ounce) package cream cheese,	1/4 Tsp vanilla extract
-softened	2 Cup all-purpose flour
1/2 Cup sugar	finely chopped almonds

Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speedfor 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire
racks to cool completely.

wwwcof msn Community Source of Recipe

1 Cup butter	1 Tsp lemon zest
1/2 Cup powdered sugar	1/2 Tsp salt
2 Cup all-purpose flour

Preheat oven to 400 F. In a medium bowl, beat together butter and confectioners' sugar until light and fluffy. Stir in the lemon peel, flour and salt until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough. Pack dough into a cookie press. Force dough through press onto ungreased baking sheets. B ake for 5 to 8 minutes or until light brown. Allow to cool on baking sheets for 1 minute and then remove to wire rack to cool.

Aussie Helen Anzac biscuits
A biscuit (cookie) that originated in Australia during the years of World War I, when eggs were scarce.
Made with oats, syrup, butter and desiccated coconut, they were sent in food parcels to troops stationed in Europe.

1 Cup rolled oats	1 Tbl golden syrup
1 Cup plain flour	1/2 Cup butter or margarine
1/2 Cup sugar	1/2 Tsp bicarbonate of soda
3/4 Cup desiccated coconut	1 Tbl boiling water

1. Mix oats, flour, sugar and coconut together.
2. Melt syrup and butter together.
3. Mix soda with boiling water and add to melted butter and syrup.
4. Add dry ingredients.
5. Place tablespoonfuls of mixture on greased tray.
6. Bake in slow oven 180'C (350'F) for about 20 minutes or until golden.

wwwcof msn Community Source of Recipe

2 1/4 Cup all-purpose flour	-softened
1 Tsp baking soda	1/2 Cup creamy or chunky peanut
1/2 Tsp salt	-butter
3/4 Cup packed brown sugar	2 large eggs
3/4 Cup granulated sugar	1 Tsp vanilla extract
1/2 (1 stick) cup butter or	6 (2.1 oz. each) NESTLÉ ® BABY
-margarine (we	-RUTH®
-recommend LAND O LAKES® Butter),	-Candy Bars

PREHEAT oven to 375 F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture.

SPREAD dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly.

BAKE for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Recipe Link: http://groups.msn.com/FullCircleofFriends

1 Cup Whole wheat flour	1/2 Tsp -Salt
1/2 Cup All purpose flour	2 Tbl Butter, melted
1/2 Cup Rolled oats	1/3 Cup Raisins, optional
2 Tbl Sugar, granulated	3/4 Cup -Water, approx,
2 Tsp Baking powder

Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
apricots or fresh berries.(Blueberries are terrific if one is camping in
northern Ontario in August.)

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw

8 Oz shredded sharp Cheddar cheese	3 Tsp baking powder
1 Cup whole milk	1/2 Tsp salt
1 Tbl lemon juice	1/4 Tsp baking soda
2 Cup all purpose flour	1/2 Cup shortening

Fifteen minutes before making biscuits place milk, cheese and lemon juice in a medium bowl and let stand at room temperature. Preheat oven to 450-degrees.

Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in shortening till resembles coarse corn meal. Add milk and cheese and blend. Spoon by heaping Tablespoons onto ungreased baking sheet. Bake 15 minutes or until golden brown.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 Cup (250 mL) Flour	1/3 to 1/2 cup (75 to 125 mL) milk
pinch salt	Preheat oven to 425 F (220 C)
2 Tbl (25 mL) cold butter or	1 Teaspoon Baking Powder
-shortening

Mix together flour, baking powder and salt. Cut butter into small pieces and add to flour mixture. Blend with a knife or fingers until pieces are the size of small peas.

Pour almost all the milk over flour mixture. Stir and mix with a fork. Add more milk if necessary. Dump flour mixture onto lightly floured (clean) countertop, knead (mix and turn with our hands) three or four times, until dough can be patted into a circle.

Cut into biscuits with a floured cookie cutter or small can with top and bottom removed.

Place biscuits on pizza pan or small cookie sheet. Bake until lightly browned, about 12 minutes.

Makes four or five biscuits; double the recipe for eight to ten biscuits.

Marilyn \NY Recipe source http://oldfashionedliving.com/dainty.html

1 Cup granulated sugar	1 egg
1/3 Cup unsweetened cocoa powder	1 Tsp vanilla
1/2 Tsp baking powder	3 0-34 milk chocolate candy
3/4 Cup flour	-kisses, unwrapped
1/3 Cup butter, room temperature

Preheat oven to 350 degrees. In a large bowl, beat all ingredients except kisses until well blended. Wrap a heaping teaspoon of dough around each kiss, Place 2 inches apart on ungreased cooking sheets. Bake at 350 for 8-10 minutes or until set. Remove from oven and cool on racks. Makes 30-34 cookies.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw You know if it says "Candy Corn" that Kenna and I are going to try it Recipe Introduction Chef Gramma Claudia

3 1/2 Cup flour	2 eggs
1 1/2 Tsp baking powder	1 Tsp vanilla
1/2 Tsp soda	1 Tsp grated lemon zest
1/2 Tsp salt	Yellow food coloring
1 Cup butter	1 1/2 Tsp grated orange zest
1 1/4 Cup sugar	Orange food coloring

Combine flour, baking powder, soda, and salt. Cut in butter. Add sugar and mix thoroughly. Mix in eggs and vanilla. Divide dough into three equal portions. Add lemon zest and yellow food coloring to one portion of the dough. Mix until well blended; set aside. Add orange zest and orange food coloring to another portion of the dough; mix until blended. Leave remaining portion plain. Divide each dough section in half. Refrigerate remaining dough. Roll one piece of each color into a 12" long rope. Transfer dough ropes to a lightly floured work surface, side-by-side and lengthwise, with the orange rope in the middle.
Place parchment paper over dough, gently roll into a 15x4" rectangle. Remove parchment paper.
Using a knife, cut dough into 12 equal triangles. Transfer triangles, 1" apart, to an ungreased baking sheet.
Push a ruler against sides of triangles to straighten edges.
Repeat with remaining dough.
Bake until lightly browned at 350 for 9 to 11 minutes. Let cool for 1 minute.
Transfer cookies to a wire rack. Cool completely.


It's very important to keep the remaining half of the dough chilled while working with the first half. This dough tends to become very sticky when left at room temperature.

Yield: 2 dozen cookies

Ruth of Michigan/US shared this with us

1 ½ Cup flour	1/3 Cup buttermilk or milk
2 Tsp cinnamon	1/3 Cup plus 1 tablespoon butter
1 ½ Tsp baking powder	-or margarine
½ Tsp baking soda	-melted
½ Tsp salt	1 Cup powdered sugar
2 eggs	1/3 Cup (2 ounces) cream cheese
3/4 Cup sugar	-softened
1 ½ Cup shredded carrots	2 Tbl milk
(3 or 4 large carrots)	½ Tsp vanilla
½ Cup golden raisins

HEAT: oven to 400

COMBINE: flour, cinnamon, baking powder, baking soda and salt

BEAT: together eggs and sugar. Add carrots, raisins, buttermilk and 1/3 cup melted butter; mix well.

ADD: flour mixture; stir just until dry ingredients are moistened

SPOON: batter into 12 greased or paper lined muffin cup

BAKE: for 16 to 18 minutes or until golden brown and done.

COMBINE: cream cheese and 1 tablespoon melted butter. Stir in powdered sugar, milk and vanilla; drizzle over muffins

Make 1 dozen

presented by Daphne, Argentina

3 0grs (1 ¼ oz ) cornstarch	1 egg yoke
180 grs (7-8 oz) all purpose flour	100 grs (4oz) grated cheese
½ Tsp salt.	¼ Cup water.
100 grs ( 4oz) butter

ut the sifted flour, cornstarch and salt in a circle on the work top.
In the centro place the butter in small pieces, the egg yoke and the grated cheese.
Work these ingredients together with the fingers, adding the water to form a dough and leave to stand for 10 mins.
Powder the work top with flour and roll out the dough to ¼ inch thick.
Cut out the biscuits with different cutters dipped in flour to prevent sticking, and place on a clean backing sheet.
Cook in a moderate oven for 15 mins. Until golden brown.
Leave to cool before serving.

Sent in by Ruth of Michigan/Us

2 Cup unsifted flour	½ Cup white sugar
½ Cup firmly packed brown sugar	3 eggs
1 Cup cold butter	1/4 Cup milk
1 ½ Cup quick-cooking oats	1 Tsp vanilla extract
2 (8-ounce) packages cream cheese	1/4 Cup lemon juice
-softened

1. Preheat oven to 350.

2. In bowl, combine flour and brown sugar; cut in butter until crumbly.

3. Stir in oats.

4. Reserving 1 ½ cups mixture, press remainder into 15 X 10 inch jellyroll pan; bake for 10 minutes. Remove from oven and;

5. Meanwhile, in large mixer bowl, beat cheese and white sugar until fluffy.

6. Add eggs; beat well.

7. Add milk and vanilla, then lemon juice and beat well.

8. Pour over crust; sprinkle with reserved mixture.

9. Bake for 25 minutes or until lightly browned. Cool and Refrigerate

Make about 40 bars.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Chef Gramma Claudia

1 -1/2 cups all-purpose flour	1 egg
1/2 Cup unsweetened cocoa powder	1 -1/2 teaspoons vanilla
1/2 Cup butter or margarine	48 undrained maraschino cherries
1 Cup sugar	-(about
1/4 Tsp salt	-one 10 oz jar)
1/4 Tsp salt	1 6-oz package semisweet chocolate
1/4 Tsp baking powder	-pieces
1/4 Tsp baking soda	1/2 Cup sweetened condensed milk

In a mixing bowl combine flour and cocoa; set aside.
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.
Add sugar, salt, baking powder and baking soda. Beat until well combined.
Add egg and vanilla. Beat well.
Gradually beat in the flour mixture.
Shape dough into 1" balls; place on ungreased baking sheet. Press down center of each ball with thumb.
Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.
Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry.
(Frosting may be thinned with additional cherry juice, if necessary.)
Bake in 350 degree oven about 10 minutes or until done. Remove to wire rack; cool.
Cover and store at room temperature up to 2 days.

Helpful hint: Underbake to very light colour for chewy cookies, or until golden for crisp cookies. A great cookie to have on had for hungry children. Recipe Introduction Sharon

2 1/4 (550 mL) cups flour	-brown sugar
1 Tsp (5 mL) baking powder	2 eggs
1/2 Tsp (2 mL) baking soda	3 Tbl (45 mL) milk
1/4 Tsp (1 mL) salt	1 1/2 Tsp (7 mL) vanilla
1 Cup (250 mL) shortening	2 Cup (500 mL) corn flake cereal
1 Cup (250 mL) granulated sugar	1 Cup (250 mL) Coconut
1 Cup (250 mL) lightly packed

Combine flour, baking powder, baking soda and salt.

Cream shortening, sugars and eggs on medium speed of electric mixer until light and fluffy.

Add milk and vanilla, mixing until smooth.

Add flour mixture, beating on low speed until blended.

Stir in cereal and coconut.

Mix well.

Drop dough by rounded tablespoonfuls onto greased baking sheets.

Bake at 375 F (190 C) for 10 - 12 minutes, or until light golden.

Preparation Time: 15 minutes
Baking Time: 12 minutes
Makes about 60 cookies
Freezing: excellent

Marilyn, NY Recipe Source: http://oldfashionedliving.com/dainty.html

4 Cup flaked coconut	1/2 Tsp almond extract
1 Can sweetened condensed milk (14	1 (3 ounce) package strawberry
-ounces)	-gelatin

In a large bowl, combine all ingredients.
Mix thoroughly, making sure gelatin is blended evenly.
Cover and refrigerate at least 2 hours. Preheat oven to 350 degrees.
Shape into 1 inch balls and place on well-greased baking sheets.
Bake 8-10 minutes or until lightly browned around edges.
Remove from oven and let cookies cool on baking sheet 5 minutes before placing on wire racks to cool.
Cookies will be soft. Makes about 4 dozen cookies.

Posted by Sharon G/ Canada in: http://p201.ezboard.com/fworldwidewebcircleoffriendsfrm8.showMessage?topicID=44.topic

Filling:	Crumb Mixture:
1/2 Cup (125 ml) dates, chopped	3 Tbl (45 ml) butter or margarine
1/4 Cup (50 ml) water, boiling	2 Tbl (25 ml) brown sugar
1 Tsp (5 ml) brown sugar	1/4 Cup (50 ml) rolled oats
1 Tsp (5 ml) lemon juice	1/4 Cup (50 ml) flour
	1 Tbl (15 ml) rolled oats

Cook the dates, water and sugar until smooth.

Add lemon juice and cool.

Crumb Mixture:
3 tbsp (45 ml) butter or margarine
2 tblsp (25 ml) brown sugar
1/4 cup (50 ml) rolled oats
1/4 cup (50 ml) flour
1 tblsp (15 ml) rolled oats

Cream butter or margarine and sugar. Add the rest of the ingredients and blend into a crumbly mixture.

Press 1/2 the crumb mixture into an oiled 4" square casserole. Spread with the date filling. Lightly press on the remaining crumbs.

Bake at 350 F (180C) for about 30 minutes, until golden.

Chef Cosby Source of Recipe

1/2 Cup canola oil	1 Tsp baking soda
1/2 Cup margarine	1 Tsp baking powder
1 Cup brown sugar	1/2 Tsp salt
1 Cup of white sugar.	1 & 1/2 cups of cornflakes cereal
2 eggs	1 Cup rolled oats
1 Tsp vanilla extract.	1 Cup semisweet chocolate chips
2 Cup all-purpose flour	1/2 Cup chopped walnuts

Preheat the oven to 375 degrees F (190 degrees C).
Lightly grease cookie sheets.

In a large bowl, mix together 1/2 cup canola oil, 1/2 cup margarine, 1 cup brown sugar and 1 cup of white sugar.
Mix until smooth.
Beat in two eggs, one at a time, then stir in 1 teaspoon vanilla extract.

Combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt.
Stir the flour mixture into the sugar mixture.
Mix in 1 & 1/2 cups of cornflakes cereal, 1 cup rolled oats, 1 cup semisweet chocolate chips, 1/2 cup chopped walnuts and 1 cup coconut.

Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Daphne/Argentina

180 Grs (7-8 Oz) cornstarch	75grs (3oz) butter
90 Grs (about 4 Oz) all purpose	¼ Cup of orange or lemon juice
-flour	1 egg
pinch of salt.	For the coating:
150 Grs (6 Oz) sugar	A cup of icing sugar
the finely grated rind of one	3 Tbl of orange juice.
-orange, or one lemon

Sift the cornstarch, flour and salt onto the table. In the center add the sugar, grated rind, butter and egg.
Work in the ingredients from the center until well mixed, then add the orange juice and form a ball.
Put this dough on a plate and leave in the fridge for half an hour.
Sprinkle flour over the table and roll out the dough to about ¼ inch thick.
Cut out shapes with a knife or with a cookie cutter. Place on a buttered and floured oven tray slightly separated and cook in a moderate oven for 15 mins. Remove and leave to cool.

Coating:
Sift the icing sugar and mix with the orange juice. Dip half of each cookis into the coating and place on a wire grid until dry.

Another way with these is to make mini cakes, and using a 1 ½ inch circlular cutter. Once cooked and cold join in two bottom sides together using argentine milk jam* Cook the outer edges in milkjam and roll in grated coconut or coloured grains.
*Milk jam: bring to the boil a liter of milk ( or two pints) a kilo of sugar ( or 2 lbs), and a pinch of salt, then simmer gently until reduced to a half its volumn (about an hour) after half an hour add a teaspoon of bicarb. You should end up with a rich brown, thick but not stiff mixture, which, in Argentina is used for a variety of things, replaces jam in jamrolls, buns or doughnuts. Add a spoon full to canned peaches, caramel custards or rice ( or other milk) puddings. Bake an open tart case and fill with crushed cornflakes and milkjam, sprinkle with grated coconut, plus many other uses in desserts. This doesnt exist in England and my family always ask me to take some when ever I get to go.

Try using coconut instead of nuts! Recipe Introduction Sharon

2 Cup flour	1 Cup butter or margarine
3/4 Cup sugar	1 Tsp Vanilla
1 Cup finely chopped nuts	Jelly or Jam

Beat buter or margarine, add sugar, then add flour, 1/2 nuts and vanilla, mix into butter misture by hand, until smooth.

Shape into 1 inch balls. Roll in remaining nuts.

Place about 1 inch apart ongreased cookie sheet. Indent a floured finger in centre of cookies and fill each with a little jelly or jam.

Bake at 325 F or until golden brown. Remove from cookie sheet onto wire rack to cool.

Recipe Link: http://www.cosmogirl.com/ The cookies should harden within 20 seconds of coming out of the oven, so have a friend or many friends help you fold them, or bake only four at a time at first to practice being quick. Work your way up to doing all 20 at once. Recipe Introduction Cosmo Girl

1 Cup all purpose flour	1/4 Cup water
1/2 Cup granulated sugar	3/4 Tsp vanilla extract
2 Tbl cornstarch	1 Tbl butter, melted
1/3 Cup vegetable oil	1 jar of coloured sugar crystals
6 egg whites (use fresh eggs)

Write 20 fortunes on 2 by 1/2 inch strips of colurful paper. For Valentines's Day, make them about love!
Preheat oven to 300 degrees. Using a sifter, sift flour, granulated sugar, and cornstarch together in a large bowl. Add the vegetable oil, three of the egg whites, water, vanilla extract, and 2tbs. sugar crystals (try red for Valentine's Day -- green for St. Patty's etc.) Stir well to form a thick dough.
Grease a sheet of aluminum foil with melted butter. Drop teaspoons of dough on foil 4 inches apart. Flatten each dough ball into a 4 inch round shape by pressing a juice glass on it. Beat the rest of the egg whites in a small bowl. Using a basting brush, baste both sides of each dough circle with egg whites. Sprinkle sugar crystals all over both sides.
Bake 15 minutes or until dough turns lightly golden. Remove one cookie at a time from oven with a wide spatula. Place on wax paper. Carefully (they'e hot!) place one fortune paper in the center of each cookie; neatly fold each cookie in half lenghwise, then bend them into a cresent shape. Let cool one hour. Store in an airtight container to keep them crunchy.

Chef Lois

1 Cup Shortening	1 Teaspoon Baking Powder
1 Cup Brown Sugar	1 Cup Coconut
1 Cup White Sugar	I Cup Gum Drops
2 Eggs	2 Cups Oatmeal
2 Cups Flour	1 Teaspoon Vanilla
1 Teaspoon Soda

Cream 1 cup shortening, add to it 1 cup brown sugar, 1 cup white sugar, beat 2 eggs and add 2 cups flour, 1 teaspoon soda, 1 teaspoon baking powder, sifted together. 1 cup coconut, 1 cup gum drops cut up. (Use any small gum drops). 2 cups oatmeal, 1 teaspoon vanilla.

Drop by spoonful on greased baking dish.

Bake at 350 for about 10 to 12 minutes

SharonG/Canada:: Makes 16 to 17 cups - enough for 7 or 8 batches of cookies

8 Cup all purpose flour, sifted	3 Cup shortening
4 1/2 Cup white sugar	4 Tsp salt
1 1/2 Tsp baking soda

Measure dry ingredients into extra large bowl with cover. Seal cover and tip up and down to mix thoroughly.

Drop in shortening by spoonfulls. Blend at low speed on electric mixer, or cut in with pastry blender, until evenly blended and no large lumps remain.

Scrape sides and bottom of bowl frequently.

Store in container with good seal. Do not refrigerate.

Cookie Mix will keep 6 to 8 weeks at room temperature.

To measure spoon, lightly into cup, level with spatula.

Recipe


COOKIE VARIATIONS:

VANILLA DROPS -
3 cups Cookie Mix
1 1/2 tsp. vanilla
1 egg

Mix by hand or electric mixer until smooth and fluffy. Drop by small teaspoon about 1" apart on ungreased cookie sheet. Bake @ 375 F, 10 - 20 minutes, until light brown. Remove at once to wire rack to cool. Makes 4 dozen.

CHOCO-CHIP DROPS -

Follow recipe for Vanilla Drops adding 1 tbsp. milk to batter. Stir in 1 cup (or 6 oz. package) semi-sweet chocolate pieces and 1 1/2 cup chopped nuts. Makes 4 1/2 - 5 dozen cookies.

DATE CLUSTERS -
Make Vanilla Drop batter, then mix together and add: 1 cup cut dates, 1/2 cup chop nuts, 1/4 cup (packed) brown sugar. Makes 6 dozen cookies.

LEMON-NUT THINS -
1 egg yolk
1 tbsp milk
1 tsp grated lemon rind
1/8 tsp almond flavouring
2 cups cookie mix
1/3 cup chopped nuts.

Mix first four ingredients with fork. Blend in cookie mix, then nuts. Form into roll; wrap in waxed paper. Chill several hours or overnight. Slice thinly and bake on ungreased cookie sheet at 375 for 8 to 10 minutes. Cool on rack. Makes 3 dozen cookies.

CHOCOLATE THINS -
Omit lemon rind and almond flavouring in Lemon-Nut Thins. Add 1/2 tsp vanilla, and 1 square (1 oz.) unsweetened chocolate, melted. Makes 3 dozen cookies.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =45&viewtype=2&sortstring= Gramma Claudia

1/2 Cup butter	1/4 Tsp salt
1/2 Cup sugar	3 Tbl sugar
1/2 Cup powdered sugar	Topping:
1 egg	2 Cup powdered sugar
1 Tsp grated lemon peel	3 -4 tablespoons fresh lemon juice
2 -1/4 cups all purpose flour	3/4 Cup coarsely chopped shelled
1/2 Tsp baking soda	-pistachios
1/2 Tsp cream of tartar

In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.

Heat oven to 325 degrees. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets. Flatten cookies into 2" rounds with bottom of glass dipped in sugar.

Bake at 325 degrees for 9-11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.

East to make, and YUM! Pile a big pot and it becomes the pot of gold at the end of the rainbow! These look like heavygold "coins". Recipe Introduction wwwcof msn Community - Sharon

24 Ritz crackers	2 Cup butterscotch chips
1 Cup smooth peanut butter

Spread half of the crackers with peanut butter.
Top each with a second cracker.
Melt butterscotch chips according to package directions.
Dip sandwich cookies into butterscotch.
Place on waxed paper to set.

Jeanette of Australia shared this recipe with us recipe Source Sunrise Christmas recipes.

2 Tbl of butter	1 Cup crushed nuts
2 Cup of crushed Hyland's oatmeal	1 Cup shredded coconut
-biscuits	1 Pkt Nestle chocolate buttons
1 Cup dried fruit	1 tin of condensed milk

Melt butter into slice pan on top of stove.
Grind biscuits in food processor.
Sprinkle biscuits on base and press firmly into tin.
Sprinkle dried fruit, nuts and coconut on top of biscuits.
Lay chocolate pieces on top. You can mix dark and white chocolate.
Pour a tin of condensed milk over the top.
Put in oven for 180c for 25 mins.
Make sure it's set before removing from the oven

Marilyn, NY

1 Cup flour	1/2 Tsp baking powder
1/3 Cup powdered sugar	1/4 Tsp salt
5 tbs. solid vegetable shortening	2 eggs
1 Cup sugar	7 tbs. fresh squeezed lemon juice
2 tbs. flour	Extra powdered sugar
2 Tsp lemon zest

Combine 1 cup flour, confectionery sugar and solid vegetable shortening in a bowl. Using a fork or a pastry blender, combine until the mixtures becomes a coarse meal. Press mixture into the bottom of a 11" x 7" lightly greased baking dish. Bake at 350 degrees for 20 minutes. In a separate bowl, combine the sugar, flour, lemon zest, baking powder, salt and eggs and whisk until completely blended. Pour the mixture over the crust after it is finished baking.

Return the baking dish to the oven for an additional 20 to 25 minutes. Let cool for 30 minutes before cutting. Cut a small square of paper or card board; trace and cut a 2 inch heart to use as a template. Cut your bars the same size as your square template. Place your heart template on the surface of the bar, and sprinkle powdered sugar carefully over the top. Remove your template and you should see a heart design! Do this with each bar.

Marilyn, NY. Recipe source: http://oldfashionedliving.com/dainty.html

1/3 Cup butter, softened	1 1/2 Cup unsifted flour
3 ounces cream cheese, softened	2 Tsp baking powder
3/4 Cup sugar	1/4 Tsp salt
1 egg yolk	5 Cup (14 ounces) flaked coconut
2 Tsp almond extract	54 milk chocolate kisses,
2 Tsp orange juice	-unwrapped (9 ounce package)

Cream butter, cream cheese and sugar in large bowl until light and fluffy.
Add egg yolk, almond extract and juice; beat well.
Combine flour, baking powder and salt, gradually add to creamed mixture.
Stir in 3 cups of coconut. Cover tightly; chill one hour or until firm enough to handle.
Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes or until lightly browned.
Remove from oven; immediately press one unwrapped kiss on top of each cookie.
Cool 1 minute. Carefully remove from cookie sheet; cool completely on wire rack.
Makes about 4 1/2 dozen cookies.

Marilyn NY. Recipe source:http://oldfashionedliving.com/dainty.html

1 Cup sifted flour	1 Tsp cinnamon
1/8 Tsp baking soda	1/2 Cup soft butter
1/8 Tsp nutmeg	1 Cup sugar

Preheat oven to 400 degrees. Sift flour with baking soda and spices; set aside.
In large bowl, beat butter with sugar until very light and fluffy.
At low speed, beat in flour mixture just until well combined.
On lightly floured surface, roll dough 1/4 inch thick.
Using 2 inch heart shaped cookie cutters, cut out dough.
Reroll, and cut leftover dough the same way.
Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 8-10 minutes. Remove from oven, let stand about 2 minutes, remove to wire rack; cool completely.
Makes about 4 dozen.

This recipe may be halved as it is quite large. These cookies are very delicious, says Cindy who sent it in

2 Cup butter	1 Tsp salt
4 Cup flour	1 8 Oz Hershey Bar (grated)
2 Tsp soda	4 eggs
2 Cup sugar	2 Tsp baking powder
5 Cup blended oatmeal	2 Tsp Vanilla
24 Oz chocolate chips	3 Cup chopped nuts (your choice)
2 Cup brown sugar

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* . Makes 112 cookies.

Cindy shared this with us

2 Cup of sugar
1/2 Cup of milk	4 Tbl of cocoa
1/2 Cup butter (or margarine)	3 Cup of Quick Cook Oatmeal

Put ingredients in saucepan.
Over medium heat, bring to a rolling boil, stirring frequently.

Remove from heat and immediately add:
4 tablespoons of cocoa
3 cups of Quick Cook Oatmeal
1 Teaspoon vanilla
Stir together and drop on a cookie sheet or waxed paper by teaspoonful.
Allow to cool and set.

Nuts, coconut or raisins may be added.
Use your imagination.

This is a good thing for kids to do after school. If small children Mom can do the first half and let the kids add the goodies and drop on the cookie sheet.
They can put them in a jar, box, etc, that they decorate for a Mothers Day, Fathers Day, Valentines Day etc.

Maxine Lauzon/Ont.Canada

1 1/2 Cups Dates	1 Cup Sugar
1 Egg	2 Cups Rice Krispies

Put in a frying pan and mix together until soft and mushy.
Then add 2 cups Rice Krispies, and mix well together.
Put aside to cool. When cool enough to handle grease hands with margarine then roll mixture into little balls and roll into coconut to coat. place on wax paper to set.

Ruth of Michigan/ Us sent us this interesting recipe

2 Cup quick oats	2 eggs
2 Cup sugar	½ Tsp baking powder
1 Cup melted butter	6 Tbl flour
½ Tsp salt	1 Tsp vanilla

Mix ingredients in order listed. Line cookie sheet with parchment paper.

Drop ½ teaspoon of batter onto the cookie sheet, spacing each one 2 inches apart.

Bake 10 to 12 minutes. Allow cookies to completely cool on the parchment paper on a rack.

Peel from parchment paper when cool and ENJOY.

Recipe Tip:

The cookies will be thin when they are taken out of the oven, but thats the way they're supposed to be, also eating a teaspoon or two of the batter won't hurt, thats also good.

Bunny says the cookies are great with coffee or milk! Recipe Introduction Chef Bunny

1 Tsp baking soda	1 Tbl vanilla
1 Cup buttermilk	1 Tsp baking powder
2 Stick buter	3 Cup flour
2 Cup brown sugar

Dissolve 1 tsp soda in 1 cup of buttermilk.

Mix 2 sticks of butter, 2 cups of brown sugar, soda/buttermilk mixture, 1 tablespoon vanilla, 1 teaspoon baking powder and three cups of flour together like bisquit dough. Roll out and cut. Add more flour if needed to roll out.

Bake at 350 degrees for 10 - 12 minutes.

You can make toping or your choice or leave plain.

Tried and true family favourite: Sent in by Sharon

5 ¼ Cup all-purpose flour	1 ¾ Cup sugar
2 Tsp soda	1 ¾ Cup brown sugar
1 Tsp salt	4 eggs
1 Cup butter	1 Tsp vanilla
¾ Cup shortening	¾ Cup peanut butter

Preheat oven to 350 degrees F. Line a cookie sheet with wax paper and
set aside. Mix flour, soda, and salt together in a medium bowl and set
aside. Cream together butter, shortening, sugar, brown sugar, eggs, and
vanilla in a large mixing bowl. Then stir in peanut butter. Add flour
mixture and stir until well blended. Drop dough by tablespoons onto
cookie sheet. Using a fork dipper in flour, flatten each cookie
slightly in a crisscross pattern. Bake for 8 to 10 minutes or until
slightly golden around the edges. Do not overbake. Makes 5 dozen 3-inch
cookies.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =55&viewtype=2&sortstring= Gramma Claudia Source of Recipe

2 Cup all-purpose flour	1/2 Cup butter, cold (1 stick)
1 Tbl sugar	1/2 Cup buttermilk
1 1/2 Tsp salt	1/4 Cup milk
1 1/2 Tsp baking powder	To brush on top
1/2 Tsp baking soda	2 Tbl butter, melted

Preheat oven to 400 degrees.
Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
Add buttermilk and milk and stir with a spoon until dough forms.
Roll out to 1/2-inch thick on a floured surface.
Cut biscuits with a 3" biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet.
Bake for 22 to 24 minutes or until tops begin to turn light brown.
Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.

From: http://www.topsecretrecipes.com

P.S.: This year the number one Cajun-style restaurant celebrates its 30th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to "Popeyes" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeyes serves up wonderful biscuits that we can now easily duplicate at home. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender like the real deal.

Sharon

3 1/4 Cup all-purpose flour	3/4 Cup granulated sugar
1 Tsp soda	2 eggs
1 Tsp salt	1/2 Cup water
1 Cup shortening (or 1/2	1 Tsp almond extract
-shortening and 1/2	1 Cup flaked coconut
-butter)	raspberry jam
1 Cup brown sugar, packed

Spoon flour into measuring cup. Pour onto waxed paper. Add soda and salt; stir well to blend.

Cream shortening, sugars and eggs thoroughly. Add water and almond extract and mix well.

Blend in flour mixture. Stir in coconut. Drop mixture by level tablespoonfuls 2" apart on ungreased baking sheet.

Make small cavity in each cookie with back of spoon. Place 1/4 tsp. raspberry jam on each cookie. Top with 1/2 tsp. cookie mixture.

Bake at 400 degrees F. for 10 - 12 minutes.

Marilyn NY Recipe source:http://oldfashionedliving.com/dainty.html

1/2 Cup red-hot candies	1 egg
1/2 Cup margarine	1 1/2 Cup flour
2 Tbl sugar	1 Tsp baking powder

Place red-hot candies into food processor or blender. Process until finely chopped.
Remove 3 tablespoons crushed candies; set aside.
Add margarine, sugar, egg, flour and baking powder to remaining crushed candies in a large bowl.
Mix until well-blended with mixer or by hand. Form into a roll about 7 inches long.
Wrap in plastic wrap or foil; freeze overnight. Preheat oven to 375 degrees.
Cut slices from log about 1/4 inch thick. Place 2 inches apart on ungreased cookie sheet.
Sprinkle with reserved crushed red-hots. Bake 9-11 minutes or until golden brown.
Remove from cookie sheets and cool on racks. Makes 26-30 cookies.

Daphne/ Argentina

3 Oz (75grs) plain flour	-soda
1 Lb (½ kilo) oatmeal	4 Oz ( 100grs) butter (or
1 Tsp salt	-margarine) and lard
1 Oz (25grs.) sugar	2 level teaspoons cream of tartar
2 level teaspoons bicarbonate of	milk.

Sift the flour salt soda and cream of tartar. Add the oatmeal and sugar and rub in the fat. Add the milk and mix to a stiff but not hard dough. Dust the baking board with a mixture of flour and oatmeal and roll out thinly. Rub the surface with oatmeal and use a large cookie cutter, or cut into triangles.
Place on a baking sheet and cook in a warm to cool oven ( 170-150C 05 or 335-310F or gas 3-2) for 20 to 30 mins.

Makes about 40 oatcakes depending on size.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =62&viewtype=2&sortstring= Gramma Claudia

2 Cup butter or margarine	4 -1/2 cups flour
2 Cup powdered sugar	1 Cup semi-sweet chocolate chips
2 Tbl vanilla	-(mini-chips
1/2 Tsp salt (optional)	-work well)

Cream butter and powdered sugar. Add vanilla, salt and flour until well blended. Stir in chocolate chips. Shape into 1" balls. Flatten to 1-1/2" rounds with fork. Bake at 350 degrees for 15 minutes. Sprinkle with powdered sugar.

NOTE: Bottom of cookie should be light brown. Don't let them get dark or they will be hard.

Marilyn , NY . Recipe Source: http://oldfashionedliving.com/dainty.html

1 Cup butter, softened	1/4 Tsp salt
1/2 Cup sugar	2 Cup flour
1 large egg	pink or red colored sugar
1 Tbl vanilla

In medium size bowl with mixer, beat butter, sugar, egg, vanilla and salt until fluffy.
Beat in flour. Refrigerate dough, tightly wrapped, at least 1 hour.
Preheat oven to 325 degrees. Roll out dough to 1/4 inch thickness.
Cut with heart-shaped cookie cutter. Place cookies, 1/2 inch apart, on ungreased baking sheets.
Sprinkle with pink or red colored sugar.
Bake cookies 12-15 minutes or until edges just start to brown.
Makes 3 dozen, 2 1/2 inch hearts. You may use mini heart cutters also.

Presented by Milisa Gardner

1/2 Cup butter (1 stick)	1 Cup all purpose flour
1/2 Cup brown sugar, packed	1/2 Tsp baking soda
1/4 Cup sugar	1/2 Tsp salt
1/2 Tsp vanilla	1 Cup crushed Whopper candies
1 egg

1. Cream butter, brown sugar, sugar and vanilla until light and fluffy.
Add egg and beat well. Combine flour, baking soda and salt. Add to
creamed mixture. Stir in crushed Whoppers.
2. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 F
for 8 to 10 minutes or until light brown. Cool slightly before removing
from cookie sheet. Yields about 3 dozen.

wwwcof msn Community

1 1/4 Cup milk	1 Tsp salt
1/3 Cup butter or margarine, cut up	1 Tsp ground nutmeg
5 Cup unsifted all-purpose flour	2 eggs
2 envelopes active dry yeast	Vegetable oil (for frying)
1/2 Cup sugar

1. Heat milk and butter in a small saucepan over low heat until very warm. ("Very Warm" should feel comfortably warm when dropped onwrist.) Butter does not have to melt.

2. Combine 2 cups of the flour, yeast, sugar, salt and nutmeg in a large bowl. With electric mixer on low speed, stir in warm milk mixture until smooth.

3. Beat on medium speed 2 minutes, occassionally scraping bowl. Beat in 1/2 cup more flour and the eggs.

4. Stir in about 1 1/2 cups more flour with spoon to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 8 minutes, adding only enough of remaining cup of flour to keep dough from sticking.

5. Place dough in oiled bowl, turning dough oer so that top of dough is oiled. Cover bowl with a towel; let rise in a warm place, away from drafts, 1 to 1 1/2 hours or until double in volume.

6. Punch dough down; knead 8 to 10 times to remove any large bubbles; cover with bowl; let rest 15 minutes. Meanwhile, oil two large cookie sheets.

7. Roll dough 1/4 inch thick; cut with floured 3 - 3 1/2 inch doghnut cutter. Lift of trimmings and doughnut centers. Press trimmings together; reroll and cut. Transfer doughnuts to cookie sheets; brush top with oil to prevent a skin from forming. Cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in volume.

8. Fill a large saucepan 1/2 full with vegetable oil. Heat to 370 degrees (use a deep-fat thermometer). Carefully lower donuts into oil. Fry 3 at a time, turning once, about 3 to 5 minutes or until golden and puffed. Drain on paper towelling; cool.