* Exported from MasterCook *
Chocoholic Cookies
Recipe By
iane Mott Davidson
Serving Size : 62 Preparation Time :0:00
Categories : Formed
Amount Measure Ingredient -- Preparation Method
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2 cups rolled oats
2 cups semisweet chocolate chips
1 cup unsalted butter -- softened to room temperature
1 cup firmly packed dark brown sugar
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa, preferably Hershey's
Premium European-Style
1 tablespoon milk
1 1/2 teaspoons pure vanilla extract
2 large eggs -- slightly beaten
9 ounces white chocolate preferably Lindt Swiss
White
1 1/2 tablespoons solid vegetable shortening
Preheat oven to 350 degrees F. Butter 2 cookie sheets. Do not alter the order in which the ingredients are combined.
In a large bowl, combine the oats and chocolate chips. Set aside.
In another large bowl, beat together the butter and sugars until creamy.
Sift together the flour, baking soda, salt, and cocoa, then add to the butter mixture, stirring until thoroughly combined. The batter will be very stiff.
Stir the milk and vanilla into the eggs, then stir this mixture into the butter mixture until thoroughly combined. Add the chips and oats. Stir until well mixed.
Using a two-tablespoon scoop, drop batter 2 inches apart on cookie sheets.
Bake 9 to 12 minutes, until cooked through. Cool on pan 1 minute. Transfer to wire racks to cool completely.
Melt the white chocolate with the solid vegetable shortening in the top of a double boiler over simmering water.
Holding a cooled cookie between your thumb and forefinger, dip the edge into the warm white chocolate to cover the top third of the cookie. Place on a rack over wax paper to dry completely.
Store between layers of wax paper in an airtight container in a cool place.
* Exported from MasterCook *
Christmas Eve Mice
Recipe By :Christiane
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
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24 double-stuffed cream-filled chocolate
sandwich cookies
1 cup semisweet chocolate chips
2 teaspoons shortening
24 red maraschino cherries with stems -- well drained
24 milk chocolate kisses
48 sliced (slivered) almonds
1 small tube green decorative icing gel
1 small tube red decorative icing gel
Carefully twist cookies apart. Set aside the halves with cream filling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge.
For ears, place slivered almonds between the cherry and kiss.
Refrigerate until set.
With green gel, pip holly leaves on the cream.
With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss.
Store in an airtight container at room temperature.
* Exported from MasterCook *
Nanaimo Bars - Old Recipe
Recipe By :A Canadian Century of Home Cooking Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake
Amount Measure Ingredient -- Preparation Method
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Bottom Layer
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 egg -- beaten
1 3/4 cups graham cracker crumbs
1/2 cup nuts -- finely chopped
1 cup shredded coconut
Middle Layer
1/2 cup butter
3 tablespoons light cream
2 tablespoons custard powder -- *
2 cups icing sugar
Top Layer
4 ounces semisweet chocolate
2 tablespoons butter
Bottom Layer: In double boiler, melt butter, sugar and cocoa. Add egg and cook until thickened. Add crumbs, nuts and coconut.
Press into ungreased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar. Spread over base. Chill.
Top Layer: Melt chocolate with butter. Cool slightly. Pour over second layer. Chill. Cut into bars.
NOTES : Custard powder can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks.
* Exported from MasterCook *
911 Chocolate Emergency Cookies
Recipe By
iane Mott Davidson
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
Amount Measure Ingredient -- Preparation Method
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6 ounces semisweet chocolate chips
6 ounces bittersweet chocolate -- broken into large pieces*
1/2 cup unsalted butter -- softened and divided
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-style cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup packed dark brown sugar
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
Vanilla Icing
4 tablespoons unsalted butter -- softened
1/3 cup whipping cream
3/4 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
In the top of a double boiler, melt chips, chopped chocolate and 4 tablespoons of the butter. When melted, set aside to cool briefly.
Sift together the flour, cocoa, baking powder and salt. Set aside.
In a large mixing bowl, beat the remaining 4 tablespoons butter with the sugars. When the mixture is the consistency of wet sand, add the eggs and vanilla. Mix in the slightly cooled chocolate mixture, beating only until combined.
Stir in the flour mixture, mixing only until completely combined and no traces of flour appear.
Cover the bowl with plastic wrap and refrigerate for 25 minutes, until mixture can be easily spooned with an ice cream scoop.
Preheat oven to 350º. Butter cookie sheets.
Using a 4 teaspoon ice cream scoop, measure out a dozen cookies per cookie sheet.
Bake one sheet at a time for about 9-11 minutes, JUST until the cookies have puffed and flattened. Do not overbake.. the cookies will firm up upon cooling. Allow the cookies to cool 2 minutes on the cookie sheets, then transfer them to racks to cool completely.
Frost with Vanilla Icing.
Vanilla Icing: Beat the butter until very creamy. Gradually add the cream, vanilla and confectioners' sugar and beat well.
If necessary, add more confectioners' sugar to the icing. It should be fairly stiff, not soupy.
Spread a think layer of icing on each cookie.
* Exported from MasterCook *
Five-Chip Cookies
Recipe By :Best of Country Cookies
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine -- softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
2/3 cup peanut butter chips
2/3 cup vanilla chips
2/3 cup butterscotch chips
In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, oats, baking soda and salt. Gradually add to the creamed mixture. Stir in chips.
Drop by tablespoonfuls 2" apart onto ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire rack to cool completely.
* Exported from MasterCook *
Great Pumpkin Cookie
Recipe By :Libby
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
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4 cups flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups margarine -- softened
2 cups firmly packed brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
16 ounces solid pack pumpkin
1 cup semisweet chocolate chips
Assorted icings or peanut butter.
Assorted candies, raisins and/or nuts
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon and salt. Set aside.
Cream butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well.
Alternately add dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into pumpkin shape using a thin spatula. Add a bit more dough to form stem.
Bake for 20-25 minutes. Cool on wire racks.
Decorate using icing or peanut butter to affix assorted candies, raisins and nuts.
Variation: Substitute 1 cup of raisins for chocolate chips.
This makes 32 LARGE cookies.
* Exported from MasterCook *
Damsel's Famous Gingersnaps
Recipe By
amsel in dis Dress
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
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3/4 cup shortening -- or lard
1 cup sugar
1/4 cup molasses
1 large egg
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups flour
Combine ingredients in order given. * Do not use butter or margarine!
Roll dough into balls the size of a walnut. Dip one side in sugar.
Place dough balls, sugar side up, on ungreased cookie sheet.
Bake 10-12 minutes at 375F.
* Exported from MasterCook *
Triple Ginger Cookies
Recipe By :my-recipe.com
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
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11 tablespoons unsalted butter -- softened
1 cup molasses
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons finely chopped fresh ginger
Confectioners' sugar for dusting -- optional
Cream the butter and molasses with a mixer or a wooden spoon until well blended.
Add the sugar and mix until well blended.
Add the egg and vanilla extract and beat until well incorporated.
Sift together the flour, baking soda, and salt.
Mix the ground, crystallized, and fresh ginger into the dry ingredients.
Stir the dry mixture into the butter mixture in three batches until just blended.
Heat the oven to 350 degrees F.
Roll the dough in 1 tablespoon chunks into 1-inch balls.
Arrange the balls 1 inch apart on ungreased baking sheets.
Bake until the cookies crack slightly on top but are still moist inside, about 13 minutes. Cool on racks. Sprinkle with confectioners' sugar.
* Exported from MasterCook *
The Judd Family's Special Sugar Cookies
Recipe By :Naomi's Home Companion: A Treasury of Favorite Recipes, Food
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Formed
Rolled
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups butter -- at room temperature
2/3 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
In a medium bowl with an electric mixer at medium speed, beat the butteruntil smooth and creamy, about 3 minutes.
Gradually beat in the sugar until light and fluffy, 3-4 minutes.
Beat in the eggs and vanilla.
Onto a sheet of waxed paper, sift together the flour, baking powder and salt.
On low speed, beat the flour mixture into the butter mixture until well blended.
Flatten the dough into a 1/2"-thick disk. Place on a plate, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
Preheat oven to 375ºF.
On a lightly floured surface, with a lightly floured rolling pin, roll out the dough to 1/8" thickness.
Using 2 1/2"-3" cookie cutters, cut into desired shapes. Gather the scraps, reroll and cut out more cookies.
Place cookies on ungreased baking sheet.
Bake until lightly golden, 8-10minutes. Cool 1-2 minutes on the baking sheets on wire racks. Transfer
cookies to the racks to cool.
Decorate as desired.
Store in an airtight container.
* Exported from MasterCook *
Sticky Pecan Bars
Recipe By :Woman's Day
Serving Size : 18 Preparation Time :0:00
Categories : Bars Cookies
Formed
Amount Measure Ingredient -- Preparation Method
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Crust
1 1/2 cups flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup plus 2 T. cold unsalted butter -- cut in pieces
1 egg yolk
Filling
1/2 cup packed light brown sugar
2 tablespoons flour
3/4 cup dark corn syrup
3 large eggs
1 teaspoon vanilla
2 cups pecan halves
Oven to 400 degrees. Grease 9" square pan.
Crust: Put flour, sugar and salt in food processor and pulse until blended. With processor running, gradually add butter through feed tube. Process until blended.
Add egg yolk and process until blended.
Turn out into prepared pan. Flatten and press evenly over bottom of pan, forming a 1/2" edge up sides of pan. Bake 10 minutes.
Filling: Stir brown sugar and flour in a medium bowl until blended. Add corn syrup, eggs and vanilla. Whisk until well blended.
Spread pecans in an even layer over partially baked crust. Pour filling over pecans.
Reduce oven temperature to 350 degrees.
Bake 25 minutes or until filling is firm. Cool on a wire rack before cutting into bars.
* Exported from MasterCook *
Stained Glass Holiday Bars
Recipe By
atricia Hill
Serving Size : 32 Preparation Time :0:00
Categories : Bars Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
4 ounces sweet cooking chocolate
1/2 cup butter or margarine
2 cups confectioners' sugar
2 eggs -- slightly beaten
10 1/2 ounces colored miniature marshmallows
1 cup chopped pecans
Heat oven to 350 degrees F.
Mix the 1 cup butter, brown sugar and stir in flour.
Press into an ungreased 13 x 9 x 2-inch pan.
Bake for 25 minutes and cool.
Melt chocolate and the 1/2 cup butter in a 3-quart saucepan over low heat (or in microwave), stirring constantly until melted. Remove from heat.
Stir in confectioners' sugar and eggs. Beat until smooth.
Stir in marshmallows and pecans. Spread over cookie base.
Refrigerate for at least 2 hours.
Cut into 2 x 1 1/2-inch bars.
Store covered with aluminum foil in refrigerator.
Candied Cherry Holiday Bars: Use white marshmallows instead of colored. Add 1 cup each whole red and green candied cherries.
Peanutty Holiday Bars: Use white marshmallows instead of colored and 2 cups salted peanuts for pecans.
* Exported from MasterCook *
Cherry Snowballs
Recipe By :Best of Country Cookies
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries
Coating
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut -- finely chopped
In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats and salt. Gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry, forming a ball.
Place 2" apart onto ungreased cookie sheets.
Bake at 350 degrees for 18-20 min. or until bottoms are browned. Remove to wire racks to cool.
Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies; then roll in coconut.
more recipes, thanks.
I hope you got some recipes on this thread I started over on the Cooking Board: 
