COLLECTION: Cookies Vol.1 (of 2)

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:35 +0200


From: (Vida Halligan)

Source: _Aunt Daisy's NEW COOKERY_  (1947)


1 lb           flour
2 oz.          sugar
2/3 cup        milk
1/2 level tsp  baking soda
3 oz           butter
1/4 tsp        salt
1/4 tsp        caraway flavouring

Sift flour and salt, add sugar; Rub in the butter.  Mix milk and soda
add flavouring; mix this into dry ingredients, Knead, roll out about 1/4
inch thick, cut into shapes, cook in a quick oven 350-400 deg F

From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)

Source: "Rosie's All-Butter, Fresh Cream, Sugar-Packed No-Holds-Barred
        Baking Book"
(Makes 9-12 brownies)

4 ozs          unsweetened chocolate	
1 stick        unsalted butter, room temp
1-1/4 C + 1 T  sugar		
1/2 t          vanilla extract
3              large eggs, room temp		
3/4 C          all-purpose flour

Preheat oven to 300F.

Lightly grease an 8" square pan with butter or vegetable oil.

Melt the chocolate and butter in the top of a double boiler placed over
simmering water [I melt mine in the nukebox; 2 mins, high -- Babs]. 
Cool the mixture for 5 minutes. 

Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture.  Using an electric mixer on medium speed, mix until blended,
about 25 seconds [I'd just do it by hand with fork or whisk].  Scrape
the bowl with a rubber spatula. 

Add the vanilla.  With the mixer on medium-low speed, add the eggs one
at a time, blending after each addition until the yolk is broken and
dispersed, about 10 seconds.  Scrape the bowl after the last egg and
blend until velvety, about 15 more seconds. 

Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl.  Set

Cream Cheese filling:
8 ozs     cream cheese, chilled		
1-1/2 t   all-purpose flour
5 T       sugar				
1         large egg, room temp
1/4 t     vanilla extract

Mix all the filling ingredients in a food processor and process until
blended, about 45 seconds.  Set aside. 

Spread about 2/3 of the brownie batter in the prepared pan.  Spread the
cream cheese filling over the brownie batter.  Using a spoon, scoop the
remaining brownie batter over the filling in nine equal mounds arranged
in rows of threes so that there is some space between them. 

Run a chopstick or the handle of a wooden spoon back and forth the
length of the pan, making parallel lines about 1-1/2 inches apart, then
do the same thing in the othre direction as if making a grid.  This will
marbleize the two mixtures.  Shake the pan gently back and forth to
level the batter. 

Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes.  Allow the
brownies to cool for 1 hour before cutting. 

From: (Doreen Randal)

BROWNIES (Dee Nolan)

1/2 cup      butter                   
1/2 cup      cocoa powder
2 cups       sugar                     
4            eggs
2 tsp        vanilla                    
1 1/2 cups   flour
1/4 tsp      salt                     
1 cup        coconut
1 cup        chopped nuts (optional)

Preheat oven to 180C.  Grease 9"x13"pan.  Mix cocoa and sugar in a large
bowl, add melted butter and beat till smooth.  Add eggs one at a time
then add vanilla.  Mix together flour, coconut and salt, stir into
coconut mixture with nuts.  Pour into greased pan and bake 35 minutes. 
Cool in pan, on rack and cut into squares.  Yields; about 30. 

From: springer@khonshu.Colorado.EDU (Jann Springer) 


2 cups      butter (*not* margarine)
1 1/2 cups  sugar
2           eggs or 6 yolks
1 tsp.      baking powder
1/4 tsp.    salt
1 tsp.      almond extract
1 tsp.      vanilla
5 C.        flour

Cream butter and sugar.  Add eggs.  Add extracts.  Sift together flour,
baking powder, and salt.  Add to mixture.  Batter will be very stiff. 
Use cookie press and bake at 350 degrees F for 8 minutes or until golden 

Personal note: I refrigerate the dough to make it less sticky and
sometimes even refrigerate the cookie sheets between batches to help
make the cookies stick to the sheet instead of melting because the sheet
is hot.  Since my press is so old, I have to fuss with it alot more than
with a new one.  These things seem to help.  I also cut the baking
powder in half because I am at about 6000'.  Probably will not be an
issue for you. 



1c    karo syrup
1c    sugar

Mix in pan and bring to a slow boil - you can't let it boil!  Make sure
the sugar is completely slow boil, I mean let the sugar
and syrup then let it come to where there are just little bubbles
forming around the edge of the pan

Then add:
1c    crunchy peanut butter
1c    chocolate chips

Stir together and pour over 6c Cheerios - you may use rice krispies... 
Spread in pan....  Note: these are very rich and addictive :}

From: (Erica D. Rodgers)

Source: Nestle's Toll House Recipe Collection

(Makes 2 dozen 2-inch cookies)


12 oz    (2 cups) Nestle Toll House Little Bits semi-sweet
	 chocolate, divided (or any other miniature chocolate chips)
2        egg whites
8 oz     almond paste
1/3 cup  sifted confectioner's sugar
2 tblsp  all purpose flour

1 cup    Nestle Toll House Little Bits semi-sweet chocolate (reserved
	 from 12 ounce package used for cookies)
1 tblsp  vegetable shortening
1/4 cup  chopped blanched almonds


Preheat oven to 300 degrees F.  Melt over hot (NOT boiling) water, 1 cup
chocolate chips; stir until smooth.  Set aside.  In large bowl, combine
egg whites, almond paste, confectioner's sugar, and flour; beat until
smooth.  Blend in melted chocolate.  Spoon macaroon mixture into pastry
bag fitted with rosette tip.  Pipe 1 3/4 inch rosettes onto foil lined
cookie sheets.  Bake for 25 minutes.  Cool completely on wire racks. 

Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable
shortening; stir until morsels are melted and mixture is smooth. 
Drizzle each macaroon with 1/2 teaspoonful of chocolate.  Sprinkle with
remaining 1/4 cup chocolate chips and chopped almonds. 

From: (Doreen Randal)


Ingredients + Instructions:
Melt together 6oz butter and 1 Tbs golden syrup.  Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla.  Mix well together.  Bake in moderate oven 180C (350F)
20 minutes.  Ice with chocolate icing while warm and cut into fingers.

From: (Sandra Loosemore)


2/3 cup    shortening
1/2 cup    sugar
1/2 cup    brown sugar
1          egg
1 tsp      vanilla
1 3/4 cup  flour
1/2 tsp    baking soda
1/2 tsp    salt
1/2 cup    nuts
6 oz       chocolate chips

From: (Tanya Heikkinen)

Source: Fanny Farmer's cookbook


1/2 cup    margarine
1/2 cup    brown sugar
1/2 cup    granulated sugar
1          egg
1 tsp      vanilla
1 1/8 cup  flour
1/2 tsp    baking soda
1 cup      chocolate chips

Well, you know how to mix them :') Bake at 375 degrees for 8-10 minutes. 

From: (Erica D. Rodgers)

Source: 365 Great Chocolate Desserts, by Natalie Haughton


2 cups    flaked or shredded coconut
1/3 cup   sugar
1 tblsp   light corn syrup
2 tblsp   flour
3 tblsp   unsweetened cocoa powder
1 teasp   vanilla extract
2         egg whites
Dash      of salt

1.  Preheat oven to 325 degrees F.  In a medium bowl, mix together
coconut, sugar, corn syrup, flour and cocoa powder until well blended. 
Stir in vanilla, unbeaten egg whites, and salt until well mixed. 

2.  Using a small 1 1/2 inch diameter ice cream scoop or a generouse
tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches
apart on a greased, foil-lined cookie sheet.  Bake 18 to 22 minutes,
until just set.  Let cool on pan.  When cool, carefully seperate cookies
from foil. 
These are delicious, chewy, and easy to prepare.  Eat them "as is", or
use them to make Sarah Bernhardts (recipe follows). 

From: (Carl Ijames)


1/2 cup   milk
2 cups    sugar
1/4 cup   cocoa
1 stick   butter

Heat over medium heat while stirring until boiling.  Let boil for 5
minutes, then remove from heat. 

Stir in:
3 cups   oatmeal
1 tsp    vanilla extract
1/4 cup  peanut butter (optional)

Drop by heaping teaspoonfuls onto wax paper and let cool (or start
eating - they are good hot too).  You have about 3 to 4 minutes after
removing from heat to get the oatmeal stirred in and the cookies dropped
out.  After that, enjoy licking the pan and your fingers.  I
experimented with less milk (1/3 to 1/4 cup) and boiling for 1 to 3
minutes, and sometimes the cookies came out with a better texture
(moister and softer), but sometimes they never set up at all and we ate
them with a spoon.  This way they are a little dry after storing a
couple of days, so I just make sure they get eaten sooner. 

From: (Steve Short)

Source: the Quaker Oats Can

(Makes about 6 dozen)

1 1/2 C   firmly packed brown sugar
1 C       creamy or chunky peanut butter
3/4 C     margarine
1/3 C     water
1/4 C     better'n eggs or 1 egg
1 t       vanilla
3 C       quaker oats
1 1/2 C   flour
1/2 t     baking soda
1 1/2 C   semi-sweet chocolate pieces
4 t       vegetable shortening
1/3 C     chopped peanuts

Oven at 350 degrees.  

Beat brown sugar, peanut butter and margarine until fluffy.  Blend in
water, egg substitute and vanilla.  Add combined oats, flour and baking
soda.  Mix well.  Cover and chill 1 hour.  Shape into 1-inch balls. 
Place on ungreased cookie sheet.  Using bottom of a glass dipped into
sugar, press into 1/4 inch thick circles.  Bake 8 to 10 minutes or until
edges are golden brown.  Remove to wire rack to cool. 

Melt chocolate pieces as package directs, stir in vegetable shortening
mixing until smooth.  Top each cookie with 1/2 t.  of melted chocolate. 
Sprinkle with chopped peanuts. 


Source: the Eagle Brand milk can


3 pkgs      (200 g each) flaked coconut
1 can       sweetened condensed milk
2 tsp       (10 mL) vanila
1 1/2 tsp   (7 mL) almond extract

Preheat oven to 325F (160C).  In large mixing bowl combine coconut,
condensed milk, vanilla and almond extract; mix well.  Drop by rounded
spoonfuls onto well greased cookie sheets.  Bake on middle rack of oven,
twelve at a time, 10 to 12 minutes or until browned around edges.  Cool
slightly.  Remove to wire racks; cool completely.  Store loosely covered
at room temperature.  Makes about 4 dozen. 

Chocolate: Omit almond extract.  Add 4 squares (28 g each) unsweetened
chocolate, melted.  Proceed as above. 

Chocolate Chip: Omit almond extract.  Add 1 cup (250 mL) mini chocolate
chips.  Proceed as above. 

From: (D. Scott Katzer)

(Makes about 60 3-inch diameter cookies)

2 LARGE bowls 
measuring cups
measuring spoons
heavy mixing spoon
cookie sheets 
(oven tiles - optional)

A.)  1 pound   butter
B.)  2 cups    sugar
C.)  2 cups,   packed, dark brown sugar
D.)  4         eggs
E.)  4 cups    flour
F.)  2 tsp     salt
G.)  2 tsp     baking soda
H.)  1 tsp     double-acting baking powder
I.)  6 cups    rolled oats (e.g. Quaker Old Fashioned)
J.)  2         12 oz packages chocolate chips
K.)  2 tsp     vanilla extract

0. Preheat oven to 350 degrees F.

1.  Mix A-D together in the bigger bowl. 

2.  Mix E-H together in other bowl. 

3.  Add E-H to A-D in larger bowl.  Blend well. 

4.  Add oats.  Mix well. 

5.  Add chocolate chips and vanilla.  Mix well.  Dough should be stiff
but a little sticky.  Refrigerate if necessary. 

6.  Form dough into golf-ball sized balls and place on cookie sheet,
spaced a little over an inch apart. 

7.  Bake at 350 degrees F for 12-15 minutes.  Cookies should be just
brown on top, with golden brown bottoms and around 1/2-inch thick. 
Chocolate chips on bottom should NOT burn! 

1. Use an oven thermometer.


3.  If you are using an electric oven, the bottoms of the cookies will
likely burn unless you use some oven tiles on the bottom rack, or use
one of the magic double-layered cookies sheets. 

4.  Use REAL ingredients.  Don't skimp!  You're worth it! 

5.  If cookies collapse on cooling and look greasy, then add another cup
of oats to the dough. 

6.  If oats do not mix into the dough and cookies have a lot of visible
oat flakes, then you may be using too much oats.  The cookies should be

7.  Store them in an air-tight container with a slice of bread to keep
them from getting hard. 

From: (Sophia W Wang)

Source: Baker's _Book of Chocolate Riches_


1 pkg    (4 oz.) Baker's German's sweet chocolate
5 tbsp   butter or margarine
1 pkg    (3 oz.) cream cheese, at room temperature
1/4 cup  sugar
3        eggs
1 tbsp   flour
1/2 tsp  vanilla
3/4 cup  sugar
1/2 tsp  baking powder
1/4 tsp  salt
1/2 cup  flour
1/2 cup  coarsely chopped nuts
1 tsp    vanilla

Melt chocolate with 3 tablespoons of the butter over very low heat,
stirring constantly until smooth.  Cool.  Cream reamining 2 tablespoons
butter with the cream cheese until smooth.  Gradually add 1/4 cup sugar,
creaming until light and fluffy.  Blend in 1 of the eggs, 1 tablespoon
of flour and 1/2 teaspoon vanilla. 

Beat remaining 2 eggs until light and fluffy.  Gradually beat in 3/4 cup
sugar and continue beating until thickened.  Stir in baking powder,
salt, and 1/2 cup flour.  Blend in chocolate.  Stir in nuts and 1
teaspoon vanilla. 

Spread half of the chocolate batter in a greased 8- or 9-inch square
pan.  Spread cheese mixture over the top.  Drop remaining chocolate
batter by tablespoonfuls over top.  Swirl through batters with a spatula
to marble.  Bake at 350 degrees for 35 to 40 minutes.  Cool in pan.  Cut
into squares or bars.  Makes 16 to 20. 

From: (Tanya Pinto)


1 pkg.   brownie mix (family size)
1/4 c.   butter - 4 T (at room temp.)
1        8-oz. pkg. cream cheese (at room temp.)
1/2 c.   sugar
2        eggs
2 T      flour
1 tsp.   vanilla
1/2 c.   nuts chopped

Prepare brownie mix according to package directions adding 1/2 c.  nuts. 
in a small bowl beat creeam cheese and butter together until blended. 
Beat in sugar.  Add eggs, flour, vanilla and beat.  reserve. 

Spread half of pprepared brownie mix in 13 by 9 inch pan.  Evenly spread
reserved cream cheese mixture oveer it, tilting pan and letting it run
to all sides works wwell.  Dot with remaining brownie mixture.  At one
corner off pan insert knife (only through cream cheese mixture) and make
4 zig zag marks across surface; rotate pan 1/4 turn and reepeat zig
zagging.  Bake in a preheated 350 degree oven until cake testeer
inserted in center comes out clean-about 25 minutes.  Cool completely on
a wire rack.  Chill before cutting in squares and removing.  Store
covered in refrigerator. 

From: (Janis Wallace)


1      brownie mix
1/2 c  Kahlua
1 pkg  chocolate pudding (DO NOT USE INSTANT PUDDING) (use the large size,
       the  package that requires 3 cups of milk) 
1      12-oz. container of Cool Whip
2      Heath Bars, chopped (or one bag of already chopped Heath Bar pieces)
Chopped Walnuts

Prepare brownie mix using the receipt for "cake-like" brownies.  While
still warm and in the baking pan, poke brownies with a fork.  Pour all of
the Kahlua over the baked brownies.

Prepare chocolate pudding according to instructions and refrigerate
until slightly set.  Use half of the pan of brownies and line the bottom
of the bowl.  (do not crumble them, but try to get pieces as large as
possible).  Press lightly up the sides of the bowl. 

Cover with half of the prepared chocolate pudding; then half of the
container of Cool Whip.  Sprinkle with 1 chopped Heath Bar (or half of
the package).  Repeat layers with remaining ingredients.  Top with the
Chopped walnuts.  Refrigerate. 

From: (Buffy Hyler)


2 c.      flour
1 tbsp.   double-acting baking powder
1/2 tsp.  baking soda
2 c.      sugar
2         large eggs
1 stick   unsalted butter at room temperature, quartered
1 c.      sour cream
1/2 c.    water
2 tsp.    vanilla extract
1/2 c. plus 2 tbsp. cocoa
1        12-oz package semisweet chocolate chips
powdered sugar

Sift flour, baking powder, and baking soda twice.  Place in a small
bowl.  Beat the sugar and eggs in a large mixing bowl until sugar is
dissolved.  Add butter and mix into egg mixture thoroughly.  Add sour
cream, water, vanilla extract, and beat.  Add flour mixture and cocoa
and beat slowly just until flour is absorbed.  Do not overbeat. 

Fold in chocolate chips and pour into buttered Bundt pan.  Bake at 350
degrees F for 1 hour. 

When cool, sift powdered sufar on top. 

Variation: Replace 1/4 c.  of the water with Grand Marnier. 

From: (Buffy Hyler)


1 box    chocolate cake mix
1 box    instant chocolate pudding (4 serving size (1/2 cup per serving))
1/4 cup  oil
1/4 cup  water (I sometimes substitute Grand Marnier here)
1/2 cup  sour cream
4        eggs
12 oz    chocolate, semi sweet chips

Mix ingredients, in order.  Pour into greased Bundt pan.  Cook at 350
for 55 minutes.  Cool 15 minutes and remove from pan.  Believe me,
frosting is not necessary with this cake.  It's from Dom DeLuise's
cookbook and is called Death by Chocolate II.  (Death by Chocolate I is
completely from scratch)

Additional Notes (mine, not Dom D's):
1) This stuff is *very* thick.  I skipped the mixers and just used a
spoon to mix for about 3-4 minutes until there was no more visible dry

2) You might want to up the 1/4 cup oil to 1/2 cup oil.  I did this and
had a significantly moister but still dense cake. 

3) This cake will most likely vary by the type of chocolate cake mix
bought.  My best results to date were by using the chocolate "pudding in
the box" cake mix combined with 1/2 cup oil. 

From: (Tom Purcia (CXNIXPT1))


1 pkg          family size brownie mix               
1/2 - 3/4 cup  Kahlua
2              12oz containers Whipped topping           
3 pkgs         Jello Mousse
6              Skor or Heath bars                       

Make brownies according to the directions on box.  When done prick the
top of the brownies all over and pour Kahlua over brownies and let sit
covered over night.  Make Mousse according to package.  Break up
brownies with a fork and put 1/3 into the bottom of a trifle bowl.  Top
with a third of the mousse and 2 candy bars and a layer of Whipped
topping.  Continue untill the bowl is full.  Refrigerate for 2 hours
then serve. 


From: Ruth 

(Bolachas deliciosas)

3.5 cups     flour             
1.25 cups    sugar
1.25 cups    butter           
1 tsp        cinnamon
1 cup        ground almonds       
a few tblsp  milk

In a bowl mix all indgredients together, add milk until dough is of
consistency to roll with a rolling pin.  On a floured board, roll dough
about 1/4 inch thick, cut with a cookie cutter.  Place cookies on a
greased baking sheet and bake in a preheated 350 degree oven for about
15 minutes.  Cool.  Makes about 24 cookies. 

From: (Rochelle Newman)


1 lb      filo dough (keep dough wrapped in damp towel once you cut it)
2 lbs     butter (lightly salted)
1 1/2 c.  walnuts, ground fine
1 bottle  orange flower water (should be available at specialty shops, 
	  or at a grocery store with a very good ethnic section)
3 1/2 c.  sugar (or more to taste)
1 3/4 c.  water
juice of 2 lemons

Mix nuts with 1/2 c.  sugar, or more to taste.  Add 1 1/2 Tblsp.  orange
flower water. 

Make syrup ahead of time.  Mix 3 c.  sugar and water to boil; boil 1/2
hr.  Add lemon juice, and 1 1/2 Tblsp.  orangeflower water. 

Melt butter.  Line 13x9 pan with butter.  Separate dough in half; cut to
fit pan.  Keep left-over pieces of dough to fill in spaces. 

Separate sheets of dough and put 2 sheets together.  Add 2 sheets at a
time to pan and then butter well.  Add 2 more sheets and butter again. 
You can fill in layers with pieces.  Continue until half the dough is

Add layer of nuts, and then repeat procedure as you did for the bottom
half.  Butter top layer and cut into diamonds with sharp knife. 

Pour remaining butter over top.  Bake at 350 degrees for 1 hour or until
golden brown. 

Let cool slightly, and add some of the syrup.  Then cool completely. 
Use remainder of syrup to "freshen them up" when you serve or eat them. 

From: (Vida Halligan)

Source: _Aunt Daisy's NEW COOKERY_  (1947)


3 oz      butter
4 oz      wholemeal flour
4 oz      oatmeal (medium)
1 1/2 oz  castor sugar
pinch     of salt
small pinch of baking soda
1/2       an egg

Rub butter into flour and oatmeal, add sugar, salt and soda.
Bind with the beaten egg. Put dough on pastry board, sprinkled
with oatmeal, and roll out. Sprinkle lightly with oatmeal, roll 
it in, then cut into shapes. Bake in fairly hot oven.

From: (epusers)


2       small boxes Instant French Vanilla Pudding
1       large tub Cool Whip
3 cups  milk 
1 box   graham crackers
1 can   of Chocolate Frosting

Line 9 x 13 pan with whole graham crackers (bottom only).  Mix the
instant pudding using the 3 cups of milk.  Fold in the Cool Whip. 
Alternate layers of whole graham crackers with the pudding mixture
(crackers, pudding, crackers, pudding, and final layer is crackers). 
Ice the top layer of graham crackers with the chocolate frosting.  This
may be done by icing the crackers individually before laying on pudding,
then filling in the spaces with the remaining icing.  Let set overnight. 

From: (Janet "Mostly Harmless" Morrissey)


1 pkg.       brownie mix			
2            eggs
4 tsp        butter				
2/3 - 1 cup  nuts or coconut

Combine butter and brownie mix.  Add eggs and stir with fork.  Add nuts
or coconut and stir.  Drop by teaspoon onto greased cookie sheet.  Bake
at 350 for 10 to 12 minutes. 

From: (Julie)

Source: An Old Betty Crocker book


2 cups      packed brown sugar
1 cup       margarine, softened
1 tsp       vanilla
2           eggs
2 1/2 cups  flour, all-purpose
1 tsp       baking soda
1/2 tsp     salt
3 cups      quick oats or old fashion
2 tbsp      margarine
1 can       (14 oz) sweetened condensed milk
1 package   (12 oz) semisweet chocolate chips
1 tsp       vanilla
1/2         salt
(1 cup      chopped nuts optional)

Heat oven at 350'.  Mix brown sugar, cup of margarine, tsp vanilla, and
the eggs.  Stir in the flour, baking soda, and 1/2 tsp salt; stir in the
oats.  Set aside 1/3 of the Oat mixture.  Press remaining Oat mixture in
a greased jelly pan. 

Heat 2 tbsp margarine, the milk and chocolate chips over low heat,
stirring constantly, until chocolate is melted.  Remove from heat, stir
in (nuts), tsp vanilla and 1/2 tsp salt.  Spread over oat mixture in
pan.  Drop the reserved oat mixture onto the chocolate mixture. 

Bake until golden brown - 25 to 30 minutes.  Makes about 70 2x1 inch
Very good, try them cold from the fridge. 

From: (Vida Halligan)

Source: _Aunt Daisy's NEW COOKERY_  (1947)


4 oz         butter
4 oz         sugar
2 Tblsp      Golden Syrup
2 cups       flour
1/4 tsp      salt
1/4 tsp      baking soda
1 dessertsp  groung ginger
1 level tsp  cake powder
1 Tblsp      milk

Cream butter, sugar and syrup, add dry ingredients, and lastly
soda in the milk. Roll out very thin, cut in squares, bake about
20 minutes, moderate oven.

From: (Jack Coyote)


Start with your favorite brownie batter.  You want enough to fill *two*
9x9x2 baking pans. In addition you need:

Ingredients                                    Brand of Choice
--------------------                           -----------------
1/2 jar  Hot Fudge                             Mrs. Richardson's
1 cup    Peanut Butter, smooth  [optional]     Real
16 oz    Chocolate Morsels                     Nestle's
1 bar    Dark Chocolate         [optional]     White Cloud's Dark
                                               Choc. with Mint Crystal
2 cups   Flavored Liquor        [optional]     Bailey's, Chambord,
                                               or Rumpleminze

Melt 12oz of Chocolate Morsels, Hot Fudge, Peanut Butter and 1 cup of
the Liqour in a small saucepan.  When mixture is liquid, mix into batter
(for the truly decadent, replace all fluids (milk/water) in batter with

Pour batter into ONE 13x9x2 pan. 

Melt remaining Chocolate & Liquor in saucepan.  Using a spoon, drizzle
the chocolate over the batter (needs to be very liquid to work well). 
Pour the rest over ice cream to keep you from eating the brownies

Bake in 350 degree oven for 35-40 min. 

Every 5-10 minutes, remove the pan from the oven and *slam* it down on a
counter two or three times.  If you do not, the brownies will escape
into the bowels of your oven! 

Brownies are done when a toothpick inserted *near the edge* comes out

The center will still be semi-liquid.
Can be eaten immediately, but best after 24 hours (it takes time for the
fudge to set!).

Consume a 1" cube with a half-gallon of milk.  Share a lot.  (the all
Bailey's version is *very* popular)

From: (Stan England)

Source: June 1993 Chile Pepper

(Yield: 6 dozen)

2 sticks    butter or margarine, room temperature
1/2 cup     sugar
1 tblsp     lemon juice
2 tblsp     grated lemon peel
1           egg
2 1/4 cups  flour
1 tsp       cayenne powder
1/4 tsp     salt
1/4 tsp     baking powder

Preheat oven to 400 degrees.

Cream the butter and sugar until light and fluffy.  Add the lemon juice,
lemon peel, and egg and beat well.  Sift the dry ingredients together. 
Beat into the butter mixture.  Place the mixture into a cookie press,
and force the dough onto an ungreased cookie sheet.  Bake for 8 minutes
or until cookies are lightly browned. 

From: (Janet "Mostly Harmless" Morrissey)


1 pkg.    lemon cake mix			
1         egg
2 cups    (4 1/2 oz. carton) frozen whipped topping  		
1/2 cup   sifted 10X sugar

Grease cookie sheet.  Combine cake mix, whipped topping, and egg in
large bowl.  Stir til well mixed.  Drop by teaspoon onto plate of 10X
sugar and roll to coat.  Place 1 1/2 in.  apart on cookie sheet.  Bake
at 350 for 10 to 15 minutes, until light golden brown.  Remove from
cookie sheet immediately. 

From: (Pat Dennis)


1 3/4 cups flour         
1/3 cup maple syrup
1/2 cup brown sugar      
1 egg
2/3 cup shortening       
1/2 tsp baking soda
1/3 cup peanut butter    
1/2 tsp salt
1/4 tsp baking powder

Combine everything until smooth and chill for 1 hour.  Roll into balls,
place on ungreased cookie sheets, and flatten with a fork.  Bake for
8-10 minutes at 375. 

From: (Sheila Wallace)


1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M plain candies

Blend Crisco and sugars.  Beat in vanilla, water, and eggs.  Sift
remaining dry ingredients together and add to the sugar and egg mixture. 
Mix well.  Stir in M&Ms.  Drop from teaspoon onto ungreased cookie
sheet.  Bake at 375 degrees F for 10-12 minutes or until golden brown. 
For additional color, press extra M&Ms into cookies before baking. 
Makes 6 dozen 2 1/2 inch cookies. 

From: (lauren h halverson)

Source: Bon Appetit, December, 1988

(Makes about 10 dozen)
2 Cups      (4 sticks) Butter, room temp.
1 Cup       sugar
1           egg
1 tsp.      vanilla extract
3 1/2 Cups  all purpose flour 
1/2 Cup     cornstarch 

Preheat oven to 350.

Cream butter and sugar until light and fluffy.  Mix in egg and vanilla. 
Add flour and cornstarch and mix just until blended. 

Transfer dough to cookie press.  Press onto ungreased baking sheets,
forming 2'' rounds, or S shapes (or any other shape you like). 

Bake until light brown and firm to touch, about 10 minutes.  Transfer to
racks and cool.  (store in airtight container -- lasts about a week ----
but I never have any left that long).

From: (Michael Panayiotakis)

WARNING: This recipe was taken from the credits of the movie "hot
shots".  Use it at your own risk, and let me know how it turns out. 


4 cups sifted flour
2 tsp cinnamon
1 1/2 cup sugar
3 eggs
1 cup butter

Cream butter 'till soft and add to sugar and eggs.  (I assume they mean
add eggs and sugar to butter ??) Mix quickly with the flour.  Drop
mixture from teaspoon in small, jagged heaps onto cookie sheet.  (It
didn't say, but I'd grease it to make sure.  Or line it w/ parchment
paper or aluminium foil) Bake at 375 to 400 degrees.  (Until done, I
take it.  Also, I assume you add the cinnamon to the butter after sugar
and eggs %< )

From: (Edward A. Russell)


Ingredients + Instructions:

Beat till fluffy:
1 1/4 cups  (= 2 1/2 sticks) margerine
3/4 cups    packed brown sugar
1/2 cup     sugar

Add to the above:
1       egg
1 tsp   Vanilla

Combine and add to the above:
1 tsp       baking soda
1 1/2 cup   flour

Stir in:
1 cup    chocoalate chips (Nestles ARE the very best)
3 cups   oatmeal

Drop by heaping teaspoonfuls onto ungreased pan.  Bake at 375 for 10-11
minutes.  Move cookies to rack to cool.  Makes about 36 large cookies. 

From: (Erica D. Rodgers)



1 1/2 cups   BUTTER FLAVOR CRISCO, or other vegetable shortening
1 1/2 cups   firmly packed brown sugar
1 cup        granulated sugar
3            eggs
1 1/2 cups   extra crunchy peanut butter
4 1/2 cups   old fashioned oats (NOT instant or quick), uncooked
2 tsp        baking soda
1 cup        semi-sweet chocolate chips
1 cup        butterscotch flavored chips
1 cup        chopped walnuts

(You can leave out the chips if you like)

1.  Preheat oven to 350 degrees F.  Combine Crisco, brown sugar, and
granulated sugar in large bowl.  Beat at medium speed of electric mixer
until well blended.  Beat in eggs.  Add peanut butter.  Beat until

2.  Combine oats and baking soda.  Stir into creamed mixture with spoon. 
Stir in chips and nuts until well blended. 

3.  Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie

4.  Bake for 10 to 11 minutes or until lightly browned.  Cool 2 minutes
on cookie sheet.  Remove to cooling rack.  Makes about 6 dozen cookies. 

From:  (Kate Connally)


2 1/4 c.   unsifted flour
3/4 c.     firmly packed brown sugar
1 t.       baking soda
1 t.       vanilla
1 t.       salt
2          eggs
1 c.       Crisco
1          12-oz. pkg. Nestle Semi-Sweet
3/4 c.     sugar
Real Chocolate Morsels
1 c.       chopped nuts (optional)

Preheat oven to 375 F.  In small bowl, combine flour, baking soda, and
salt.  In large bowl, combine butter, sugar, brown sugar, and vanilla. 
Beat til creamy.  Beat in eggs.  Gradually add flour mixture.  Mix well. 
Stir in choc.  chips (and nuts, if you must).  Drop by rounded
tablespoonfuls onto ungreased cookie sheets.  Bake 8-10 minutes.  Makes
100 2" cookies. 

I always make larger cookies because I don't like them crispy, I like
them chewy, and it's easier not to overbake them if they are larger. 
Mine are 3-4" in diameter so I don't get 100 cookies.  Another
variation, if I'm in a hurry or just lazy, is to just press the dough
out in a jelly roll type pan and bake about 20-25 minutes.  Then cut
into bars. 

From: (Bill Maddex)

Source: a Williams-Sonoma catalog 

(makes 90-100)

1/4 C blanched almonds
1/2 t saffron
1 1/2 C unbleached flour
1/3 C unrefined corn oil, chilled at least an hour in the freezer
1/2 C Sucanat
replacer for one egg, well beaten
1 t lemon juice
1 T arrowroot
1/2 t baking powder
Sucanat to dust

Grind almonds to medium fine and set aside.  Toast saffron in stainless
steel cooking spoon over low flame about half a minute, then pulverize
with the back of another spoon.  Add saffron powder to oil and Sucanat
and mix until creamy.  While still mixing, slowly add egg replacer. 
Sift together dry ingredients, then mix into oil mixture and almonds and
mix until you get a ball.  Cover with plastic wrap and refrigerate at
least an hour.  Pre heat oven to 350.  Roll out half of dough very thin
(<=1/8") and cut into 2" circles.  Places circles on a lightly oiled
cookie sheet, sprinkle with a little Sucanat and bake 10-12 minutes,
until just golden, not browned.  Repeat with remaining dough. 
These go great with coffee and Pernod.

From: (Erica D. Rodgers)




3 cups       oats (quick or old fashioned, uncooked)
1 1/4 cups   all purpose flour
1 tsp        baking powder
1 cup        peanut butter
1 cup        sugar
3/4 cup      margarine or butter, softened
1/4 cup      light or dark corn syrup
1            egg
2 tblsp      water
1 tsp        vanilla extract

1 cup        peanut butter
2/3 cup      light corn syrup

For cookies, preheat oven to 350 degrees F.  In medium bowl, combine
oats, flour, and baking powder; set aside.  In large bowl, beat 1 cup
peanut butter, sugar, and butter until fluffy.  Add 1/4 cup corn syrup,
egg, water, and vanilla; mix until smooth.  Stir in dry ingredients. 
Shape dough into 1 inch balls.  Place on ungreased cookie sheets.  Using
bottom of glass dipped in sugar, press into 2 1/2 inch circles.  Bake
for 9 to 11 minutes or until light golden brown.  Cool 1 minute on
cookie sheet; remove to wire rack.  Cool completely. 

For filling, combine peanut butter and corn syrup; mix until smooth. 
Spread rounded teaspoonfuls onto flat side of half the cookies; top with
remaining cookies.  Sprinkle with powdered sugar and drizzle with melted
chocolate if desired.  Store loosely covered.  Makes about 2 1/2 dozen

From: (Janet "Mostly Harmless" Morrissey)


1 pkg.   yellow cake mix		
1/2 cup  oil
1 cup    peanut butter		
2 Tbsp   water
2        eggs

Combine all ingredients and mix well.  Drop by teaspoon on ungreased
cookie sheet.  Press criss-cross on cookies with fork or decorate with
cookie press.  Bake at 350 for 10-12 min.  (until golden)

From: (Janet "Mostly Harmless" Morrissey)

(makes about 3 dozen)

1/2 cup      shortening (I use half butter)
1/2 cup      peanut butter
1/2 cup      sugar
1/2 cup      brown sugar
1            extra-large egg
1 1/4 cups   sifted flour
2/4 tsp      baking soda
1/2 tsp      baking powder
1/4 tsp      salt

Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy. 

Add egg and beat thoroughly. 

Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition. 
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets. 

Flatten with fork making criss-cross pattern, or use cookie stamps. 
Bake at 375F for about 10 minutes. 

From: (Lance Samura)


1 block     butter or margarine
1/2 cup     peanut butter
1/2 cup     white sugar
1/2 cup     brown sugar
1           egg
1/2 tsp     vanilla
1-1/4 cups  flour, sifted
1/2 tsp     baking powder
3/4 tsp     baking soda
1/4 tsp     salt

Mix shortening, peanut butter, sugars, egg, and vanilla thoroughly. 
Sift dry ingredients and add to creamed mixture and mix well.  Chill
dough for one hour.  Roll into balls the size of walnuts.  Place 3
inches apart on lightly greased baking sheet.  Flatten with fork dipped
in flour, crisscross.  Bake at 375 degrees for 10-12 minutes. 


From: snugglebug 

(Makes 3 dozen)     

1/2 cup    granulated sugar
1/2 cup    packed brown sugar
1/2 cup    peanut butter
1/4 cup    shortening
1/4 cup    margarine, softened
1          egg
1 1/4 cup  flour
3/4 tsp    baking soda
1/2 tsp    baking powder
1/4 tsp    salt

Mix first 6 ingredients together.  Stir in remaining ingredients.  Cover
and chill in frig for 2 to 3 hours.  Heat oven 375.  Make dough into
balls, place on ungreased cookie sheet.  Flatten with fork to make criss
cross pattern.  Bake until light brown 8 to 10 mins. 

From: "Judy Robinson" 



Cookie Dough:
1 1/2 C  flour
1/2 C    cocoa
1/2 t    soda
1/2 C    sugar
1/2 C    brown sugar
1/2 C    margarine, softened
1/4 C    peanut butter
1 t      vanilla
1        egg

3/4 C   peanut butter
3/4 C   powdered sugar

1.  Combine filling ingredients and blend well.  Form into 30 (1-inch)
balls.  Set aside. 

2.  Beat sugars, margarine, and peanut butter until light and fluffy. 
Add rest of ingredients. 

3.  With floured hands, take about 1 T dough and wrap around p.butter
ball, covering completely.  Place 2" apart on ungreased cookie sheet. 
Flatten with bottom of glass dipped in sugar. 

4.  Bake at 375 for 7-9 min or until set and slightly cracked.  Cool on
wire racks.  About 30 cookies. 

From: (Linda/BDT Burbank, CA  (aka BZ Baker@Lib))

(Makes about 38 large cookies)

1 cup     margarine, softened (2 sticks)
1 cup     light brown sugar
1 cup     granulated sugar
2 large   eggs, well beaten
1 cup     peanut butter
3 cups    all-purpose flour
2 tsp     baking soda
1/4 tsp   salt

Preheat oven to 375-degrees.

Beat margarine until creamy.  Add the 2 sugars, and beat until blended. 
Add the eggs, and beat until smooth and light; then add the peanut
butter, and mix well. 

Combine the flour, baking soda and salt.  Add to the peanut butter
mixture, and beat well. 

Roll dough into small balls, and place on ungreased cookie sheets. 
Press each cookie with the back of a fork (in a criss-cross design)
dipped in flour, if it sticks to dough

Bake 8 to 10 minutes, or until edges are SLIGHTLY brown. 

Remove from sheet to firm up a bit, before storing. 

These cookies freeze wonderfully...and are GOOD right out of the
freezer.  *:]

From: (Erica D. Rodgers)



3 cups       oats (quick or old fashioned, uncooked)
1 1/2 cups   all purpose flour
1/2 tsp      baking soda
1 1/2 cups   firmly packed brown sugar
1 cup        peanut butter
3/4 cup      margarine or butter, softened
1/3 cup      water
1            egg
1 tsp        vanilla extract

Combine oats, flour, and baking soda; set aside.  In large bowll, beat
brown sugar, peanut butter, and margarine until creamy.  Blend in water,
egg and vanilla.  Add dry ingredients; mix well.  Chill dough about 1

Preheat oven to 350 degrees F.  Shape dough into 1 inch balls.  Place on
ungreased cookie sheet; flatten with tines of fork dipped in sugar to
form crisscross pattern. 

Bake 9 to 10 minutes or until edges are golden brown.  Cool 2 minutes on
cookie sheet.  Remove to wire rack to cool completely.  Store tightly
covered.  Makes about 7 dozen cookies. 

From: (Lance Samura)


1 cup      sifted flour
2 tsp      baking powder
1 tsp      salt
1-1/2 cup  seedless raisins
1 cup      walnut
3          eggs
1 cup      sugar
2 tsp      vanilla
Confectioners' sugar

Sift flour, baking powder and salt together.  Rinse raisins; drain. 
Chop raisins and walnuts coarsely with sharp knife.  Beat eggs
vigorously until very foamy; gradually beat in sugar until mixture
begins to get thick and a pale yellow color.  Stir raisins, walnuts and
vanilla.  Gradually stir in flour, mixing thoroughly.  Pour into
buttered pan 12"x2"x8".  Bake in moderate 350 degrees oven about 30
minutes or until cake tester inserted in center comes out clean.  Cool
in pan; cut into 24 pieces and roll in confectioners' sugar. 



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