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Recipes

RcpCardKOLACHES (OR KOLACKY)
RcpCardKRUCHIY
RcpCardKRUMIRI
RcpCardLACY OATMEAL AND WHEAT GERM COOKIES
RcpCardLEMON BARS #2
RcpCardLEMON DROP COOKIES
RcpCardLEMON SEMOLINA COOKIES
RcpCardLEMONY CREAM CHEESE SQUARES
RcpCardLETHAL LAYERS
RcpCardMADELEINES
RcpCardMARSHMALLOW BARS
RcpCardMEXICAN WEDDING CAKES
RcpCardMIRACLE COOKIES
RcpCardMOLASSES COOKIES
RcpCardMORE GINGER SNAPS
RcpCardMRS. FIELD'S APRICOT NECTAR COOKIES
RcpCardMRS. FIELD'S COOKIES
RcpCardNEARLY BROWNIE COOKIES
RcpCardNEIMAN MARCUS $250 COOKIE
RcpCardNO BAKE COOKIES
RcpCardNO-BAKE CHOCOLATE COOKIES #1
RcpCardNO-BAKE COOKIES #1
RcpCardNO-BAKE COOKIES #3
RcpCardNO-BAKE COOKIES #4
RcpCardNO-BAKE FUDGIES
RcpCardNUTTY BITES
RcpCardO'HENRY BARS II
RcpCardOATMEAL COOKIES
RcpCardOATMEAL COOKIES FROM CORA
RcpCardOATMEAL RAISIN COOKIES
RcpCardOLD FASHIONED BUTTERSCOTCH COOKIES
RcpCardOLD FASHIONED HERMITS
RcpCardOLD FASHIONED SUGAR COOKIES
RcpCardOLD-FASHIONED LACE COOKIES
RcpCardOLD-FASHIONED SOUR CREAM COOKIES
RcpCardORANGE BUTTER THINS
RcpCardORANGE COCONUT REFRIGERATOR COOKIES
RcpCardOUTRAGEOUS CHOCOLATE CHIP COOKIES
RcpCardOVERNIGHT COOKIES
RcpCardPAINTBRUSH COOKIES
RcpCardPARTY TIME COOKIES
RcpCardPEANUT BUTTER 'N' JELLY BARS
RcpCardPEANUT BUTTER COOKIES
RcpCardPEANUT BUTTER CRUNCHES
RcpCardPEANUT BUTTER CRUNCHIES
RcpCardPEANUT BUTTER HONEY COOKIES
RcpCardPEANUT BUTTERSCOTCH COOKIES
RcpCardPEANUT BUTTERSCOTCH SQUARES
RcpCardPECAN CRUNCHIES
RcpCardPIGNOLI COOKIES
RcpCardPINEAPPLE COOKIES #2
RcpCardPINEAPPLE COOKIES #3
RcpCardPINEAPPLE DROP COOKIES
RcpCardPINEAPPLE MUFFIN COOKIES
RcpCardPINEAPPLE RAISIN DROPS

Any Comments?  E-mail me.

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KOLACHES (OR KOLACKY)

5 servings

1 cup butter
1 cup Creamed cottage cheese
2 cups flour
1/4 teaspoon salt
1 CUP OF FRUIT FILLING (SEE BELOW)
PINEAPPLE FILLING
1 cup canned crushed pineapple in juice, (9 oz can)
1/3 cup sugar
1 tablespoon cornstarch
APRICOT FILLING
1 cup Chopped dried apricots
1/4 cup sugar
2 tablespoons butter
1/8 teaspoon cinnamon


These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool.

Nutrition Facts
Amount Per Serving: Calories 812 - Calories from Fat 396
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 27g, Cholesterol 118mg, Sodium 714mg, Total Carbohydrate 92g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 4666 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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KRUCHIY

1 servings

1 cup sour cream
12 egg yolks
1 teaspoon salt
1 cup granulated sugar, (White)
1 teaspoon vanilla
1 teaspoon baking powder
white flour
vegetable oil, for deep frying
sugar, for sprinkling


Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin.)

Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar.

Nutrition Facts
Amount Per Serving: Calories 2169 - Calories from Fat 1105
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 123g, Saturated Fat 38g, Cholesterol 2551mg, Sodium 2857mg, Total Carbohydrate 227g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 4812 units, Vitamin C 2 units, Calcium 0 units, Iron 7 units


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KRUMIRI

48 servings

1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup yellow corn meal


PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack.

VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa.

FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri.

Nutrition Facts
Amount Per Serving: Calories 74 - Calories from Fat 38
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 23mg, Sodium 1mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 176 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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LACY OATMEAL AND WHEAT GERM COOKIES

110 servings

3/4 cup walnut pieces
3/4 cup softened unsalted butter
1 1/2 cups firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup quick cooking rolled oats
1/4 cup wheat germ
2 tablespoons cake flour


PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. Process the butter and sugar for 1 minute, or until the mixture is creamed and fluffy. Add the egg, vanilla, cinnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or until the flour just disappears. Do not over-process it. Scrape down the sides of the bowl once during processing. Batter will be very thin. Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets that have been sprinkled with water. Do not use Teflon-coated sheets. Place about 12 cookies on each 17-by-14-inch sheet. (These cookies spread while baking.) Bake for 6-to-8 minutes, or until they are browned. Let them rest on the baking sheets for 2 minutes, then transfer them carefully and quickly to wire racks with a metal spatula. If they cool before they are removed from the baking sheet, return the sheet to the oven for 1 minute. Let the cookies cool completely before storing them in an airtight container.

Nutrition Facts
Amount Per Serving: Calories 33 - Calories from Fat 17
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 12mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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LEMON BARS #2

1 servings

1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 well beaten eggs
2 cups granulated sugar
5 tablespoons lemon juice
2 tablespoons Grated lemon rind
confectioners' sugar, for topping


A not-too-tart lemon topping over a sweet crust. Preheat oven to 300.

In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes.

While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles. Yield: 24.

Nutrition Facts
Amount Per Serving: Calories 4737 - Calories from Fat 1861
Percent Total Calories From: Fat 39%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 207g, Saturated Fat 121g, Cholesterol 1347mg, Sodium 3304mg, Total Carbohydrate 666g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 8239 units, Vitamin C 51 units, Calcium 0 units, Iron 7 units


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LEMON DROP COOKIES

1 servings

1 cup shortening
2 cups sugar
1/4 cup lemon juice
1/2 cup water
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups flour


Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet.

Bake for 8 to 10 minutes at 450F.

Makes about 60 to 70.

Nutrition Facts
Amount Per Serving: Calories 4994 - Calories from Fat 2078
Percent Total Calories From: Fat 42%, Protein 3%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 231g, Saturated Fat 36g, Cholesterol 0mg, Sodium 1064mg, Total Carbohydrate 690g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 12 units, Vitamin C 29 units, Calcium 0 units, Iron 5 units


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LEMON SEMOLINA COOKIES

84 servings

2 lemons
1/2 pound unsalted butter
1/4 teaspoon vanilla extract
2 cups sugar
1 teaspoon salt
1 egg
3 cups semolina
1 cup all-purpose flour
TO DUST THE COOKIES
1/4 cup sugar


USING A GRATER, grate lemon peels, removing only the yellow part. Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon juice for another use. Decrease speed to slow and add the semolina and then the flour, beating until just incorporated. Turn the dough onto a marble or wooden work surface and divide it into 2 balls. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour. When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.

PREHEAT OVEN TO 325F. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about 1/2-inch thick. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes. Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly. Remove from the oven and let cool. The cookies will be chewy at first, but will harden as they cool.

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 21
Percent Total Calories From: Fat 30%, Protein 6%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 8mg, Sodium 29mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 87 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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LEMONY CREAM CHEESE SQUARES

9 servings

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup melted butter or margarine
8 ounces softened cream cheese
1/2 cup sugar
1/8 teaspoon salt
1/2 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
4 ounces whipped topping, Frozen and thawed
lemon slice, optional
fresh mint leaves, optional


Combine crumbs, 3 tablespoons sugar, and butter; mix well. Press mixture on bottom and sides of a lightly greased 8-inch square baking pan; bake at 375~ for 6 to 8 minutes. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1/2 cup sugar, beating until fluffy. Add salt, milk, lemon juice, and vanilla; beat at medium speed of electric mixer 1 minute. Gently fold in whipped topping; spoon filling into prepared crust. Chill at least 6 hours. Cut into squares, and garnish with a lemon slice and mint, if desired.

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 166
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 12g, Cholesterol 43mg, Sodium 232mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 683 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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LETHAL LAYERS

32 servings

1/2 cup unsalted butter
1/2 cup dark brown sugar
1 cup all-purpose flour
1 cup pecan halves
2 eggs
1 cup dark brown sugar, Firmly packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
flour, Additional
1 cup chocolate chip


In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces.

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 67
Percent Total Calories From: Fat 55%, Protein 4%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 21mg, Sodium 54mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 134 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MADELEINES

24 servings

1 cup unsalted butter
2 1/2 cups sifted powdered sugar
4 eggs
1 pinch salt
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups all-purpose flour


PREHEAT OVEN TO 350F. Lightly grease madeleine molds. In an electric mixer, cream butter until smooth and add sugar until incorporated. Add the eggs 1 at a time, then add salt, vanilla extract and orange extract. Add the flour and mix until incorporated. Spoon about 1 1/2 teaspoons batter into each mold. Place in oven and bake 15 minutes or until lightly browned. Remove from oven and remove from the molds. Let madeleines cool on a rack.

Nutrition Facts
Amount Per Serving: Calories 168 - Calories from Fat 78
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 56mg, Sodium 109mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 342 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MARSHMALLOW BARS

16 servings

2 eggs
2/3 cup butter
1 cup sugar
1 teaspoon vanilla
2 2/3 cups graham cracker crumbs
2 1/2 cups mini marshmallows
1 cup Chopped nuts


Combine eggs, butter and sugar and cook in the top of a double boiler for 30 minutes. Cool and add the vanilla. Combine crumbs, marshmallow and nuts. Add partially cooled mixture to the dry ingredients. Mix well. Pack into a buttered 8 x 8 x 2-inch pan and chill in the refrigerator. Cut and store in airtight jar in a cool place. Yield: 16 bars.

Nutrition Facts
Amount Per Serving: Calories 265 - Calories from Fat 126
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 47mg, Sodium 185mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 330 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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MEXICAN WEDDING CAKES

6 servings

1 cup butter, room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups Sifted flour


More powdered sugar Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well.

Nutrition Facts
Amount Per Serving: Calories 467 - Calories from Fat 280
Percent Total Calories From: Fat 60%, Protein 4%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 83mg, Sodium 411mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1158 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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MIRACLE COOKIES

48 servings

1 cup peanut butter
1 cup sugar
1 beaten egg
1 teaspoon vanilla extract


Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll dough into 3/4-inch balls. Place balls on ungreased cookie sheets. Flatten with a floured fork. Bake cookies at 350~ for 10 minutes. Allow to cool before removing from cookie sheets.

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 25
Percent Total Calories From: Fat 48%, Protein 11%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 4mg, Sodium 2mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MOLASSES COOKIES

1 servings

3/4 cup margarine, or shortening
1 cup granulated sugar
1 egg
4 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ginger
2 cups flour
2 teaspoons baking soda
sugar, (Extra)


There are a great variety of shapes and fillings you can use when making hand shaped cookies. They tend to be more time consuming to make than other types of cookies because each one must be individually shaped. It's well worth the extra time, and you may find you enjoy shaping the cookies as much as eating them!

Dark, fragrant, dunk-them-in-milk-or-coffee cookies-like great grandmother used to bake.

In a large bowl, cream margarine or shortening with sugar. Add egg and blend. Add molasses and spices; mix well. Add flour and baking soda and blend. Chill dough 30 minutes or overnight (covered tightly).

Preheat oven to 325. Shape dough into small balls, roll in sugar and place 2-inches apart on cookie sheet. Bake at 325 for 10-12 minutes. Remove from oven and cool on wire racks. Yield: 2 1/2 dozen.

Nutrition Facts
Amount Per Serving: Calories 3252 - Calories from Fat 1304
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 145g, Saturated Fat 26g, Cholesterol 213mg, Sodium 3400mg, Total Carbohydrate 453g, Dietary Fiber 2g, Sugars 0g, Protein 34g, Vitamin A 5965 units, Vitamin C 1 units, Calcium 0 units, Iron 19 units


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MORE GINGER SNAPS

1 servings

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1/4 cup water
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
2 1/2 cups flour


Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack. Makes 36.

Nutrition Facts
Amount Per Serving: Calories 3307 - Calories from Fat 1563
Percent Total Calories From: Fat 47%, Protein 4%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 174g, Saturated Fat 27g, Cholesterol 0mg, Sodium 2927mg, Total Carbohydrate 403g, Dietary Fiber 2g, Sugars 0g, Protein 33g, Vitamin A 12 units, Vitamin C 1 units, Calcium 0 units, Iron 23 units


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MRS. FIELD'S APRICOT NECTAR COOKIES

42 servings

2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar, packed
1 cup softened salted butter
1 egg
1/4 cup apricot nectar
1/2 cup apricot preserves
3/4 cup chopped dried apricots


1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.

3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.

6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 7%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 5mg, Sodium 22mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 297 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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MRS. FIELD'S COOKIES

112 servings

2 cups butter
2 cups brown sugar
2 teaspoons vanilla
5 cups oatmeal
2 teaspoons baking powder
1 chocolate chip, (24-oz bag)
2 cups sugar
4 eggs
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
Chopped nuts

Mix and bake at 350 for approx. 10-15 min

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 34
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 16mg, Sodium 78mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 139 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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NEARLY BROWNIE COOKIES

50 servings

8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
2 1/4 cups chopped roughly pecans


PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen.

Nutrition Facts
Amount Per Serving: Calories 104 - Calories from Fat 64
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 10mg, Sodium 17mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 47 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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NEIMAN MARCUS $250 COOKIE

30 servings

2 cups butter or margarine
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
3 cups Ground (fine powder) oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
1 8 oz grated HERSHEY'S milk chocolate bar
3 cups Chopped nuts


Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case.

Nutrition Facts
Amount Per Serving: Calories 520 - Calories from Fat 263
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 13g, Cholesterol 62mg, Sodium 296mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 520 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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NO BAKE COOKIES

1 servings

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 pound margarine
1 teaspoon vanilla
1 each salt
3 cups oatmeal
1/2 cup chunky salted peanut butter


Mix first four ingredients together in large saucepan. Put pan onto heat and bring to boil. Boil for three minutes while stirring all the time. Remove from heat and let cool for one minute. Then add remaining ingredients. Stir well and then drop by teaspoonfuls to wax paper. I find that some times(depending on the weather) I have to refrigerate the cookies. The recipe is flexable- sometimes we skip the peanut butter or we add nuts,raisins or chocolate chips.

Nutrition Facts
Amount Per Serving: Calories 4348 - Calories from Fat 1602
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 178g, Saturated Fat 35g, Cholesterol 17mg, Sodium 3089mg, Total Carbohydrate 608g, Dietary Fiber 7g, Sugars 0g, Protein 79g, Vitamin A 4161 units, Vitamin C 1 units, Calcium 0 units, Iron 15 units


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NO-BAKE CHOCOLATE COOKIES #1

48 servings

2 cups sugar
1/2 cup milk
1/4 pound butter
3 tablespoons cocoa
1 teaspoon salt
3 cups rolled oats
1 teaspoon vanilla
1 cup coconut


Put sugar, milk, butter, cocoa and salt in large saucepan; bring to a boil. Remove from heat; stir in oats, vanilla and coconut. Drop from teaspoonfuls onto waxed paper to cool. Yield: 48 cookies.

Nutrition Facts
Amount Per Serving: Calories 79 - Calories from Fat 26
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 6mg, Sodium 72mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 81 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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NO-BAKE COOKIES #1

2 servings

1/2 cup butter
1 cup sugar
1 beaten egg
1 cup chopped dates
2 cups Rice Krispies cereal
1/2 cup chopped nuts
1/2 teaspoon vanilla
1 dash salt
1 coconut


In a saucepan, cook butter, sugar, egg and dates for 5 minutes, stirring constantly. Cool to lukewarm; add to the Rice Krispies, nuts, vanilla and salt. Mix well; form into balls about the size of walnuts. Roll in coconut. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2317 - Calories from Fat 1286
Percent Total Calories From: Fat 55%, Protein 4%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 143g, Saturated Fat 99g, Cholesterol 231mg, Sodium 1083mg, Total Carbohydrate 237g, Dietary Fiber 12g, Sugars 0g, Protein 21g, Vitamin A 3356 units, Vitamin C 25 units, Calcium 0 units, Iron 10 units


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NO-BAKE COOKIES #3

2 servings

2 cups sugar
1/2 cup butter
1/2 cup milk
3 cups rolled oats
1 teaspoon soda
6 tablespoons cocoa
1/2 cup coconut
1/2 cup nuts


In saucepan mix together sugar, butter and milk. Bring mixture to a boil; add remaining ingredients. Drop from a teaspoon onto waxed paper and cool. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2079 - Calories from Fat 739
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 41g, Cholesterol 133mg, Sodium 630mg, Total Carbohydrate 303g, Dietary Fiber 15g, Sugars 0g, Protein 32g, Vitamin A 1945 units, Vitamin C 1 units, Calcium 0 units, Iron 9 units


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NO-BAKE COOKIES #4

2 servings

2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
3 cups rolled oats
1 tablespoon vanilla


Boil the sugar, cocoa, milk and butter 1 minute; remove from heat. Add the peanut butter, rooled oats and vanilla; stir well until mixture thickens. Drop on waxed paper; let set until cool. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2180 - Calories from Fat 804
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 38g, Cholesterol 133mg, Sodium 594mg, Total Carbohydrate 304g, Dietary Fiber 15g, Sugars 0g, Protein 40g, Vitamin A 1939 units, Vitamin C 1 units, Calcium 0 units, Iron 8 units


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NO-BAKE FUDGIES

4 servings

3 cups rolled oats
1 cup chopped coconut
1 cup chopped walnuts
1/2 cup cocoa
1/2 cup evaporated milk
1/2 cup butter
1 cup brown sugar
1 cup white sugar
1/2 teaspoon vanilla


Mix together oats, coconut and nuts. Combine cocoa, evaporated milk, butter and sugars in saucepan. Cook over medium heat to full boil; boil 1 minute, stirring constantly. Remove from heat; add vanilla. Pour over oat mixture; blend well. Drop onto waxed paper. If mixture becomes stiff, heat slightly to soften. Let cookies stand until firm. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 1126 - Calories from Fat 503
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 25g, Cholesterol 71mg, Sodium 364mg, Total Carbohydrate 137g, Dietary Fiber 9g, Sugars 0g, Protein 19g, Vitamin A 1046 units, Vitamin C 2 units, Calcium 0 units, Iron 6 units


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NUTTY BITES

40 servings

1/4 cup unsalted butter
2 tablespoons light corn syrup
1/4 cup unsweetened cocoa
1/3 cup raisins
2 cups corn flakes
1/2 cup toasted, chopped hazelnuts


Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies.

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 19
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 23mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 122 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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O'HENRY BARS II

16 servings

5 cups Special K cereal
1 cup corn syrup
1 cup sugar
1 pinch salt
1 cup peanuts
1 cup chunky salted peanut butter
12 ounces chocolate chips


Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture. Cut into bars when cool.

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 141
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 0mg, Sodium 332mg, Total Carbohydrate 51g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 445 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


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OATMEAL COOKIES

1 servings

1 cup shortening
2 cups brown sugar
3 cups oats
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup water
1 teaspoon salt
2 cups white flour


Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Mix in the oats.

Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the flour, mixing alternately with the water. Ensure that it is well mixed. Roll out dough on a floured board to 1/4 inch thickness. Cut with cookie cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 3920 - Calories from Fat 2183
Percent Total Calories From: Fat 56%, Protein 4%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 243g, Saturated Fat 38g, Cholesterol 0mg, Sodium 3228mg, Total Carbohydrate 396g, Dietary Fiber 3g, Sugars 0g, Protein 39g, Vitamin A 245 units, Vitamin C 0 units, Calcium 0 units, Iron 18 units


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OATMEAL COOKIES FROM CORA

1 servings

2/3 cup shortening
2 cups brown sugar
2 beaten eggs
1 cup raisins
1/4 cup boiling water
1 teaspoon baking soda
2 cups flour
2 cups oatmeal
1/2 cup chopped nutmeats


Cream shoretening. Add sugar and the beaten eggs. Mix ell. Mix the soda in boiling water and add to the above. Add flour, oatmeal, raisins and nut meats. Mix well and drop by spoonfuls on cookie sheet. Bake 10 to 12 minutes in moderate oven. From Cora Terrill.

Nutrition Facts
Amount Per Serving: Calories 4469 - Calories from Fat 1574
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 175g, Saturated Fat 29g, Cholesterol 425mg, Sodium 1049mg, Total Carbohydrate 655g, Dietary Fiber 4g, Sugars 0g, Protein 69g, Vitamin A 811 units, Vitamin C 5 units, Calcium 0 units, Iron 23 units


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OATMEAL RAISIN COOKIES

48 servings

1/2 cup softened margarine
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 1/2 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
3 cups oats, old fashioned
1 cup raisins


Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks.

Nutrition Facts
Amount Per Serving: Calories 114 - Calories from Fat 44
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 9mg, Sodium 93mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 97 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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OLD FASHIONED BUTTERSCOTCH COOKIES

30 servings

1/2 cup melted butter
1 egg
3/4 cup brown sugar
1 tablespoon milk
1/2 teaspoon vanilla extract, or almond extract
1 1/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder


Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt,and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F.

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 30
Percent Total Calories From: Fat 49%, Protein 5%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 15mg, Sodium 57mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 127 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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OLD FASHIONED HERMITS

10 servings

1/2 cup sugar
1 egg
1 1/2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon ginger
1/4 cup water
1 cup Chopped nuts
1/4 cup butter
3 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup molasses
1 cup raisins


cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F.

Nutrition Facts
Amount Per Serving: Calories 382 - Calories from Fat 114
Percent Total Calories From: Fat 30%, Protein 8%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 34mg, Sodium 306mg, Total Carbohydrate 59g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 211 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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OLD FASHIONED SUGAR COOKIES

1 servings

3 1/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup shortening
2 eggs
2 1/2 teaspoons double-acting baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg white, *
TOPPING
nuts, Finely chopped or
granulated sugar


* slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies.

ln a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly.

Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle.

When ready to start baking, preheat oven to 400 and lightly grease cookie sheets.

On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick.

With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes.

Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar.

Bake for 8 minutes at 400 or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen.

Nutrition Facts
Amount Per Serving: Calories 4240 - Calories from Fat 1503
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 167g, Saturated Fat 28g, Cholesterol 429mg, Sodium 1370mg, Total Carbohydrate 625g, Dietary Fiber 1g, Sugars 0g, Protein 59g, Vitamin A 674 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units


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OLD-FASHIONED LACE COOKIES

48 servings

1 cup all-purpose flour
1 cup Finely chopped pecans
1/2 cup light corn syrup
8 tablespoons butter
2/3 cup firmly packed light brown sugar


These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. You can also whip cream and pipe it into the delicate cylinders.

PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container.

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 31
Percent Total Calories From: Fat 49%, Protein 3%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 23mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 75 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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OLD-FASHIONED SOUR CREAM COOKIES

2 servings

1/4 cup butter
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1 cup sour cream
1 teaspoon nutmeg
1 teaspoon grated lemon rind
1/2 cup raisins


Cream butter and sugar; beat eggs and add to mixture. Sift flour, salt and soda together twice; add to creamed mixture with the sour cream, nutmeg, lemon rind and raisins. Drop by tablespoonfuls onto greased cookie sheets. Put a large raisin in the center of each cookie. Bake in a 375-degree oven for 12 to 15 minutes. Yield: 2 dozen

Nutrition Facts
Amount Per Serving: Calories 1830 - Calories from Fat 496
Percent Total Calories From: Fat 27%, Protein 6%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 25g, Cholesterol 321mg, Sodium 937mg, Total Carbohydrate 306g, Dietary Fiber 1g, Sugars 0g, Protein 27g, Vitamin A 1730 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units


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ORANGE BUTTER THINS

1 servings

2/3 cup butter, room temperature
1 cup sugar
1 egg
1 1/4 cups flour
1/2 teaspoon salt
4 teaspoons Grated orange rind


My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite.

In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour.

Preheat oven to 375. Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin.

Bake at 375 for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 2544 - Calories from Fat 1165
Percent Total Calories From: Fat 46%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 129g, Saturated Fat 78g, Cholesterol 544mg, Sodium 2483mg, Total Carbohydrate 321g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 4983 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units


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ORANGE COCONUT REFRIGERATOR COOKIES

1 servings

1/2 cup butter
1/2 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 egg
2 teaspoons Grated orange peel
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup flaked coconut


You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking.

In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut.

On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight.

Preheat oven to 400. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400 Remove to wire racks to cool.

Yield: 11 dozen.

Nutrition Facts
Amount Per Serving: Calories 2804 - Calories from Fat 965
Percent Total Calories From: Fat 34%, Protein 4%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 107g, Saturated Fat 66g, Cholesterol 461mg, Sodium 2382mg, Total Carbohydrate 429g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 3808 units, Vitamin C 5 units, Calcium 0 units, Iron 7 units


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OUTRAGEOUS CHOCOLATE CHIP COOKIES

24 servings

1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 cup softened butter
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 cup flour
1/2 cup quick cooking rolled oats, or regular
1 teaspoon baking soda
1/4 teaspoon salt
1 package semisweet chocolate chips, 6 oz


1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet.

3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

======================================================================= VARIATIONS:

Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 62
Percent Total Calories From: Fat 50%, Protein 8%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 19mg, Sodium 102mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 160 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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OVERNIGHT COOKIES

1 servings

2 cups sugar
1 1/2 cups Melted butter
4 1/2 cups flour
2 teaspoons baking powder
3 each eggs
1 vanilla


Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees.

Nutrition Facts
Amount Per Serving: Calories 6316 - Calories from Fat 2673
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 297g, Saturated Fat 178g, Cholesterol 1384mg, Sodium 3721mg, Total Carbohydrate 831g, Dietary Fiber 1g, Sugars 0g, Protein 80g, Vitamin A 11374 units, Vitamin C 0 units, Calcium 0 units, Iron 10 units


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PAINTBRUSH COOKIES

1 servings

1/3 cup softened shortening
1/3 cup sugar
1 egg
2/3 cup honey
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
EGG YOLK PAINT:
1 egg yolk
1/4 teaspoon water
food color

Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to 1/4" thickness. Cut into different shapes using cookie cutters. Set on greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food colouring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear colours, do not let cookies brown. MAKES: 5 DOZEN COOKIES

Nutrition Facts
Amount Per Serving: Calories 3038 - Calories from Fat 801
Percent Total Calories From: Fat 26%, Protein 6%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 15g, Cholesterol 417mg, Sodium 3235mg, Total Carbohydrate 514g, Dietary Fiber 1g, Sugars 0g, Protein 45g, Vitamin A 629 units, Vitamin C 2 units, Calcium 0 units, Iron 7 units


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PARTY TIME COOKIES

24 servings

3/4 cup softened salted butter
1/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flour
1 cup semisweet chocolate chips
1 cup slivered almonds, (4oz)


1. Preheat oven to 350F 2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies.

4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface.

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 51
Percent Total Calories From: Fat 48%, Protein 8%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PEANUT BUTTER 'N' JELLY BARS

24 servings

3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 cup softened butter or margarine
1/2 cup peanut butter
2 slightly beaten eggs
1 cup reduced sugar grape jelly


Combine flour, sugar, and baking powder. Cut in butter and peanut butter until mixture resembles coarse meal. Stir in eggs, mixing well. Press half of mixture into a greased 13x9x2-inch baking pan. Spread grape jelly over peanut butter mixture. Crumble remaining dough over jelly. Bake at 375~ for 30 to 35 minutes. Cool and cut into bars.

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 64
Percent Total Calories From: Fat 35%, Protein 8%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 28mg, Sodium 80mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 171 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PEANUT BUTTER COOKIES

48 servings

3/4 cup softened (1 1/2 sticks) butter or margarine
2/3 cup granulated sugar, (Plus 3 tbsp. of same), divided
2/3 cup firmly packed brown sugar
2/3 cup peanut butter
1 egg
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda


Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing until well-combined. Stir in flour and baking soda; mix well. Shape dough into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place 2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10 to 12 minutes or until golden brown. Remove from baking sheets; make crosshatch marks with fork; cool on wire racks.

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 43
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 12mg, Sodium 41mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 115 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PEANUT BUTTER CRUNCHES

6 servings

1 cup melted butterscotch chips
1/4 cup peanut butter
2 cups corn flakes


Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 49
Percent Total Calories From: Fat 43%, Protein 13%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 514 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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PEANUT BUTTER CRUNCHIES

4 servings

1 cup firmly packed brown sugar
2/3 cup crunchy peanut butter
1 teaspoon vanilla
1/2 teaspoon baking soda
3/4 cup Crushed whole wheat flakes
1 cup Softened margarine or butter
1 large egg
1 1/2 cups all-purpose flour, Unbleached
1/4 teaspoon salt


Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour, baking soda and salt. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in cereal. Place about 2 inches apart on ungreased cookie sheet. Bake until almost no indentation remains when touched, 12 to 13 minutes.

Makes about 4 1/2 dozen.

Nutrition Facts
Amount Per Serving: Calories 1066 - Calories from Fat 620
Percent Total Calories From: Fat 58%, Protein 6%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 12g, Cholesterol 53mg, Sodium 823mg, Total Carbohydrate 94g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1958 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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PEANUT BUTTER HONEY COOKIES

1 servings

1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup raisins


Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

If you like, use whole wheat flour and add 1/2 cup ground peanuts to the dough.

In a large bowl, cream the shortening and peanut butter, blending well. Add the honey, mixing it in thoroughly. Gradually blend in sugar. Beat in egg and vanilla.

Sift together the flour with baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Stir in the raisins, if using. Shape in a roll. Wrap in waxed paper and chill thoroughly.

Preheat oven to 350. Cut chilled dough into thin slices and bake on greased cookie sheets at 350 for 10-12 minutes. Yield: 4-5 dozen.

Nutrition Facts
Amount Per Serving: Calories 3809 - Calories from Fat 1675
Percent Total Calories From: Fat 44%, Protein 7%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 186g, Saturated Fat 32g, Cholesterol 213mg, Sodium 2512mg, Total Carbohydrate 463g, Dietary Fiber 4g, Sugars 0g, Protein 71g, Vitamin A 318 units, Vitamin C 2 units, Calcium 0 units, Iron 9 units


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PEANUT BUTTERSCOTCH COOKIES

48 servings

1/2 cup softened butter
3/4 cup firmly packed brown sugar
1/2 cup chunky salted peanut butter
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 cup salted peanuts
6 ounces semisweet chocolate chips, or
6 ounces butterscotch chips


1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack.

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 56
Percent Total Calories From: Fat 55%, Protein 9%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 14mg, Sodium 66mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 86 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PEANUT BUTTERSCOTCH SQUARES

6 servings

1/2 cup butter, or oleo
1/2 cup brown sugar
1 1/3 cups Sifted flour
2/3 cup sugar
2/3 cup light corn syrup
1 package butterscotch chips, 6 oz
1/2 cup chunky salted peanut butter
2 cups corn flakes


Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares.

Nutrition Facts
Amount Per Serving: Calories 654 - Calories from Fat 238
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 41mg, Sodium 409mg, Total Carbohydrate 95g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 1093 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units


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PECAN CRUNCHIES

48 servings

2 cups flour
3/4 teaspoon salt
1 cup pecan pieces
1 cup butter, plus 2 tbsp. of same
1/3 cup light brown sugar
3/4 cup sugar, plus 3 tbsp. of same


Sift together flour and salt. Grind pecans finely chopped but not powdery. Crean butter, brown sugar, 1/4 cup plus 3 Tablesp of the granulated sugar until light and fluffy. Add dry ingredients and pecans and beat on medium-low speed until incorporated completely. Spread a 2 foot length of wax paper on work surface. With floured fingers, shape dough into a rough log about 18 to 20" long along the length of one side of the paper. Roll up and twist ends. Refirgerate 2 hours. Can cut in 1/2 to fit refrig. Remove from refrigerator and roll back and forth gently to round the log. Place back in refrigerator for several more hours

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 49
Percent Total Calories From: Fat 57%, Protein 4%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 10mg, Sodium 76mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 148 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PIGNOLI COOKIES

36 servings

1 1/4 pounds ground fine almonds
1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour, (or a little less)
(SEE NOTE)
1 cup chopped pine nuts
granulated sugar
sweetened milk


CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.

NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others.

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 140
Percent Total Calories From: Fat 68%, Protein 8%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 14mg, Sodium 89mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 194 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PINEAPPLE COOKIES #2

2 servings

2/3 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 egg
2/3 cup canned crushed pineapple in juice
1/2 cup nuts
1 teaspoon vanilla


Cream shortening and sugars well. Sift flour with dry ingredients; add with egg and pineapple to creamed mixture. Mix well; stir in chopped nuts and vanilla. Drop by teaspoonfuls on greased cookies sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 1753 - Calories from Fat 874
Percent Total Calories From: Fat 50%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 97g, Saturated Fat 15g, Cholesterol 106mg, Sodium 223mg, Total Carbohydrate 197g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 195 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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PINEAPPLE COOKIES #3

6 servings

1 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons vanilla
2 eggs
1 canned crushed pineapple in juice
4 cups sifted flour
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder


Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredients; drop on cookie sheet by spoonfuls. Bake 12 to 15 minutes in 350-degree oven. Yield: 6 dozen.

Nutrition Facts
Amount Per Serving: Calories 810 - Calories from Fat 299
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 154mg, Sodium 565mg, Total Carbohydrate 117g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 1264 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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PINEAPPLE DROP COOKIES

3 servings

1 1/2 cups brown sugar
2/3 cup shortening
2 eggs
2/3 cup canned crushed pineapple in juice
1/2 cup nuts
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon extract


Cream sugar with shortening; add eggs and beat well. Add pineapple, nuts, flour, baking powder, soda, salt, vanilla and lemon extract. Drop from spoon on greased cookie sheet; bake 12 minutes at 400 degrees. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 1364 - Calories from Fat 602
Percent Total Calories From: Fat 44%, Protein 6%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 67g, Saturated Fat 11g, Cholesterol 142mg, Sodium 958mg, Total Carbohydrate 169g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 236 units, Vitamin C 5 units, Calcium 0 units, Iron 5 units


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PINEAPPLE MUFFIN COOKIES

1 servings

1 cup shortening
1 1/2 cups sugar
1 egg
1 cup canned crushed pineapple in juice
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts


A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version.

Preheat oven to 350.

In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350 for 8-10 minutes. Cool on wire racks.

Nutrition Facts
Amount Per Serving: Calories 5443 - Calories from Fat 2466
Percent Total Calories From: Fat 45%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 274g, Saturated Fat 41g, Cholesterol 213mg, Sodium 2067mg, Total Carbohydrate 683g, Dietary Fiber 5g, Sugars 0g, Protein 61g, Vitamin A 487 units, Vitamin C 25 units, Calcium 0 units, Iron 8 units


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PINEAPPLE RAISIN DROPS

3 servings

1/2 cup raisins
3/4 cup canned crushed pineapple in juice
1 cup firmly packed brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 cup soda
1/2 teaspoon salt
1/2 cup chopped walnuts


Mix raisins and pineapple; set aside. Combine sugar, butter, egg and vanilla in mixing bowl; beat until fluffy. Stir in pineapple and raisins. Sift flour with baking powder, soda and salt; add and mix well. Stir in nuts; drop soft dough by teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until lightly browned. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 1140 - Calories from Fat 412
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 21g, Cholesterol 154mg, Sodium 867mg, Total Carbohydrate 167g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 1314 units, Vitamin C 7 units, Calcium 0 units, Iron 5 units


This page last updated on 28 May 2001.
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