Got this cookie batter in the fridge right now. I'll pull it out tomorrow and get it baking. It once started out as 2 separate recipes. I took what I liked best and made my own recipe. So this is my own personal recipe. Enjoy!
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Molasses Crinkles
Categories: cookies, desserts
Yield: 96 servings
1 1/2 c shortening
2 c brown sugar
2 egg
1/2 c molasses
4 1/2 c flour
1 ts salt
4 ts baking soda
2 ts ground cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 c ginger; candied
2 c granulated sugar; for
-garnish
Cream shortening and sugar together. Add eggs and molasses and beat until
well blended. Sift flour; measure and add salt, soda, and spices. Sift
again. Add sifted dry ingredients to creamed mixture and mix thoroughly.
Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls
1 inch in diameter. Roll balls in granulated sugar and place 2 inches
apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.
- - - - - - - - - - - - - - - - - -
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N204^02021,N0^00000,N5977^19335
Copyright:
"Vicky Shaw"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Tuesday, December 16, 2008
Friday, December 12, 2008
Pfeffernusse Cookies
Today the boys and I made Pfeffernusse Cookies. Turns out that I can't find the recipe I used to make all the time, but I found a very close one on All Recipes. I even took some pictures!
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a
Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a
Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.
Tuesday, December 2, 2008
Pumpkin Pie Biscotti
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Pumpkin Pie Biscotti
Categories: cookies
Yield: 72 servings
3 1/2 c flour
1 1/2 c brown sugar, packed
2 ts baking powder
1/2 ts salt
2 ts pumpkin pie spice
1/2 c canned pumpkin
2 lg eggs; lightly beaten
1 tb vanilla
2 tb butter or margarine
1 1/4 c macadamia nuts; coarsely
-chopped
Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,
eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin
mixture to flour mixture, stirring until dry ingredients are moistened.
(Mixture will be very crumbly; it will gradually become moist after
stirring.)
Melt butter in a large skillet over medium heat; add macadamia nuts. Cook,
stirring constantly, until nuts are browned. Remove from heat, and cool
completely. Knead or gently stir cooled nuts into dough.
Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly
flattened log. Place logs 3" apart on lightly greased large cookie sheets.
Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature
to 300°.
Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300° for 15 minutes. Cool
completely on wire racks.
Source:
"Christmas with Southern Living, 1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 2g Fat (32.0% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 1:30
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
Title: Pumpkin Pie Biscotti
Categories: cookies
Yield: 72 servings
3 1/2 c flour
1 1/2 c brown sugar, packed
2 ts baking powder
1/2 ts salt
2 ts pumpkin pie spice
1/2 c canned pumpkin
2 lg eggs; lightly beaten
1 tb vanilla
2 tb butter or margarine
1 1/4 c macadamia nuts; coarsely
-chopped
Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,
eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin
mixture to flour mixture, stirring until dry ingredients are moistened.
(Mixture will be very crumbly; it will gradually become moist after
stirring.)
Melt butter in a large skillet over medium heat; add macadamia nuts. Cook,
stirring constantly, until nuts are browned. Remove from heat, and cool
completely. Knead or gently stir cooled nuts into dough.
Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly
flattened log. Place logs 3" apart on lightly greased large cookie sheets.
Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature
to 300°.
Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300° for 15 minutes. Cool
completely on wire racks.
Source:
"Christmas with Southern Living, 1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 2g Fat (32.0% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 1:30
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
MMMMM
Gingerbread Cutouts
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Gingerbread Cutouts
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1/2 c butter (no substitutes)
-softened
1/2 c packed brown sugar
1/2 c molasses
1 egg
3 c all-purpose flour
1 ts baking soda
1 ts ground ginger
1/2 ts salt
1/4 ts ground cinnamon
1/8 ts ground cloves
1 to 2 tablespoo ns cold
-water
In a mixing bowl, cream the butter and brown sugar. Beat in molasses and
egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add
to the creamed mixture alternately with water. Mix well. Cover and
refrigerate for 1 hour or until easy to handle. On a well-floured surface,
roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter
or cutter of your choice dipped in flour. Place 2 in. apart on greased
baking sheets. Bake at 350' for 9-11 minutes or until edges are firm.
Remove to wire racks to cool.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2289 Calories; 8g Fat (3.3% calories
from fat); 44g Protein; 508g Carbohydrate; 11g Dietary Fiber; 187mg
Cholesterol; 2499mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2310 Calories; 9g Fat (3.6% calories
from fat); 46g Protein; 511g Carbohydrate; 11g Dietary Fiber; 212mg
Cholesterol; 2508mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Gingerbread Cutouts
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1/2 c butter (no substitutes)
-softened
1/2 c packed brown sugar
1/2 c molasses
1 egg
3 c all-purpose flour
1 ts baking soda
1 ts ground ginger
1/2 ts salt
1/4 ts ground cinnamon
1/8 ts ground cloves
1 to 2 tablespoo ns cold
-water
In a mixing bowl, cream the butter and brown sugar. Beat in molasses and
egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add
to the creamed mixture alternately with water. Mix well. Cover and
refrigerate for 1 hour or until easy to handle. On a well-floured surface,
roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter
or cutter of your choice dipped in flour. Place 2 in. apart on greased
baking sheets. Bake at 350' for 9-11 minutes or until edges are firm.
Remove to wire racks to cool.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2289 Calories; 8g Fat (3.3% calories
from fat); 44g Protein; 508g Carbohydrate; 11g Dietary Fiber; 187mg
Cholesterol; 2499mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2310 Calories; 9g Fat (3.6% calories
from fat); 46g Protein; 511g Carbohydrate; 11g Dietary Fiber; 212mg
Cholesterol; 2508mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Butter Cookie Snowmen
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Butter Cookie Snowmen
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1 c butter (no substitutes)
-softened
1/2 c sugar
1 tb milk
1 ts vanilla extract
2 1/4 c all-purpose flour
Red and yellow paste food
-coloring
miniature chocolate chips
In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well.
Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red
food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set
aside. For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24
balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies,
place large balls on two ungreased baking sheets; flatten to 3/8-in.
thickness. Place 1/2-in. balls above bodies for heads; flatten. Shape red
dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above
heads for hats; attach 1/8-in. white balls for tassels. Place red balls on
heads for noses. Divide the yellow dough into 24 pieces; shape into scarves
and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325'
for 13-16 minutes or until set. Cool for 1 minute before carefully
removing to wire racks.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1433 Calories; 3g Fat (2.1% calories
from fat); 30g Protein; 316g Carbohydrate; 8g Dietary Fiber; 2mg
Cholesterol; 14mg Sodium. Exchanges: 14 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1573 Calories; 11g Fat (6.3%
calories from fat); 37g Protein; 327g Carbohydrate; 8g Dietary Fiber; 33mg
Cholesterol; 126mg Sodium. Exchanges: 14 Grain(Starch); 1 Non-Fat Milk; 1
1/2 Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Butter Cookie Snowmen
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1 c butter (no substitutes)
-softened
1/2 c sugar
1 tb milk
1 ts vanilla extract
2 1/4 c all-purpose flour
Red and yellow paste food
-coloring
miniature chocolate chips
In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well.
Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red
food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set
aside. For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24
balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies,
place large balls on two ungreased baking sheets; flatten to 3/8-in.
thickness. Place 1/2-in. balls above bodies for heads; flatten. Shape red
dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above
heads for hats; attach 1/8-in. white balls for tassels. Place red balls on
heads for noses. Divide the yellow dough into 24 pieces; shape into scarves
and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325'
for 13-16 minutes or until set. Cool for 1 minute before carefully
removing to wire racks.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1433 Calories; 3g Fat (2.1% calories
from fat); 30g Protein; 316g Carbohydrate; 8g Dietary Fiber; 2mg
Cholesterol; 14mg Sodium. Exchanges: 14 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1573 Calories; 11g Fat (6.3%
calories from fat); 37g Protein; 327g Carbohydrate; 8g Dietary Fiber; 33mg
Cholesterol; 126mg Sodium. Exchanges: 14 Grain(Starch); 1 Non-Fat Milk; 1
1/2 Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Sunday, November 30, 2008
Cardamom Cookies
I use pecans since I am allergic to walnuts.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Cardamom Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
2 c butter (no substitutes)
-softened
2 1/2 c confectioners' sugar divided
1 1/2 ts almond extract
3 3/4 c all-purpose flour
1 c finely chopped walnuts
1 ts ground cardamom
1/8 ts salt
In a mixing bowl, cream butter and 1-1/2 cups of confectioners' sugar until
smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt;
gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in.
apart on ungreased baking sheets. Bake at 350' for 15-17 minutes or until
edges are golden. Roll warm cookies in remaining confectioners' sugar. Cool
on wire racks.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1722 Calories; 5g Fat (2.6% calories
from fat); 49g Protein; 359g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 276mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1734 Calories; 5g Fat (2.7% calories
from fat); 49g Protein; 362g Carbohydrate; 14g Dietary Fiber; 0mg
Cholesterol; 277mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Cardamom Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
2 c butter (no substitutes)
-softened
2 1/2 c confectioners' sugar divided
1 1/2 ts almond extract
3 3/4 c all-purpose flour
1 c finely chopped walnuts
1 ts ground cardamom
1/8 ts salt
In a mixing bowl, cream butter and 1-1/2 cups of confectioners' sugar until
smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt;
gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in.
apart on ungreased baking sheets. Bake at 350' for 15-17 minutes or until
edges are golden. Roll warm cookies in remaining confectioners' sugar. Cool
on wire racks.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1722 Calories; 5g Fat (2.6% calories
from fat); 49g Protein; 359g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 276mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1734 Calories; 5g Fat (2.7% calories
from fat); 49g Protein; 362g Carbohydrate; 14g Dietary Fiber; 0mg
Cholesterol; 277mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Evergreen Sandwich Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Evergreen Sandwich Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1 c butter (no substitutes)
-softened
2 c all-purpose flour
1/3 c milk
1/4 ts salt
Filling:
1/4 c shortening
1/4 c butter; softened
2 c confectioners' sugar
4 1/2 ts milk
1/2 ts vanilla extract
Green paste food coloring
Glaze:
1 1/3 c confectioners' sugar
4 ts milk
Green paste food coloring
Green colored sugar
In a mixing bowl, combine the butter, flour, milk and salt; mix well. Cover
and refrigerate for 1-1/2 hours or until easy to handle. Divide dough into
thirds. On a floured surface, roll out each portion to 1/8-in. thickness.
Cut with a 3-3/4-in. Christmas tree cookie cutter. Place on ungreased
baking sheets. Bake at 375' for 8-11 minutes or until set. Remove to wire
racks. For filling, in a mixing bowl, cream shortening, butter and
confectioners' sugar. Add milk and vanilla. Tint with food coloring. Spread
about a tablespoon each over half of the cookies; top with remaining
cookies. For glaze, combine confectioners' sugar and milk until smooth; set
aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin
layer over cooled cookies. If desired, sprinkle tops of half of the cookies
with colored sugar. Let stand until set. Pipe garland onto half of the
cookies with reserved glaze. Let stand until set.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Title: Evergreen Sandwich Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings
1 c butter (no substitutes)
-softened
2 c all-purpose flour
1/3 c milk
1/4 ts salt
Filling:
1/4 c shortening
1/4 c butter; softened
2 c confectioners' sugar
4 1/2 ts milk
1/2 ts vanilla extract
Green paste food coloring
Glaze:
1 1/3 c confectioners' sugar
4 ts milk
Green paste food coloring
Green colored sugar
In a mixing bowl, combine the butter, flour, milk and salt; mix well. Cover
and refrigerate for 1-1/2 hours or until easy to handle. Divide dough into
thirds. On a floured surface, roll out each portion to 1/8-in. thickness.
Cut with a 3-3/4-in. Christmas tree cookie cutter. Place on ungreased
baking sheets. Bake at 375' for 8-11 minutes or until set. Remove to wire
racks. For filling, in a mixing bowl, cream shortening, butter and
confectioners' sugar. Add milk and vanilla. Tint with food coloring. Spread
about a tablespoon each over half of the cookies; top with remaining
cookies. For glaze, combine confectioners' sugar and milk until smooth; set
aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin
layer over cooled cookies. If desired, sprinkle tops of half of the cookies
with colored sugar. Let stand until set. Pipe garland onto half of the
cookies with reserved glaze. Let stand until set.
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
These are always great for cookie exchange parties.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Mexican Wedding Cookies
Categories: cookies, desserts
Yield: 50 servings
1 lb Unsalted butter; softened
1 c Powdered sugar
2 tb Vanilla
1 ts Salt
2 c Finely-chopped pecans
5 c Sifted pastry flour
Powdered sugar; for dusting
Preheat oven to 350 degrees.
Beat butter and powdered sugar in mixer until light and fluffy, about 1015
minutes. Add vanilla, salt and pecans. Remove from mixer and stir in
pastry flour by hand being careful not to overmix. Form into football
shapes about the size of small walnuts and place on a buttered cookie
sheet. Bake 10 to 12 minutes or until just beginning to get the slightest
bit colored on the bottom. Remove upon the first sign of color and set on
a rack to cool. When cool enough to touch place in a bowl with powdered
sugar on top and bottom and toss gently. Occasionally toss with sugar
while cooling, trying to get as much sugar as possible to stick. When
cold, place cookies in airtight container and cover until ready to serve.
This recipe yields about 50 cookies.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-30-1996
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.4% calories
from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Mexican Wedding Cookies
Categories: cookies, desserts
Yield: 50 servings
1 lb Unsalted butter; softened
1 c Powdered sugar
2 tb Vanilla
1 ts Salt
2 c Finely-chopped pecans
5 c Sifted pastry flour
Powdered sugar; for dusting
Preheat oven to 350 degrees.
Beat butter and powdered sugar in mixer until light and fluffy, about 1015
minutes. Add vanilla, salt and pecans. Remove from mixer and stir in
pastry flour by hand being careful not to overmix. Form into football
shapes about the size of small walnuts and place on a buttered cookie
sheet. Bake 10 to 12 minutes or until just beginning to get the slightest
bit colored on the bottom. Remove upon the first sign of color and set on
a rack to cool. When cool enough to touch place in a bowl with powdered
sugar on top and bottom and toss gently. Occasionally toss with sugar
while cooling, trying to get as much sugar as possible to stick. When
cold, place cookies in airtight container and cover until ready to serve.
This recipe yields about 50 cookies.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-30-1996
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.4% calories
from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Molasses Honey Ginger Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Molasses Honey Ginger Cookies
Categories: cookies, desserts
Yield: 0 servings
1 c shortening
1 c sugar
1/2 c molasses
1/2 c honey
2 egg yolks
4 c all-purpose flour
1 ts baking soda
2 ts baking powder
1 ts salt
1 tb cinnamon
2 ts ground cloves
2 ts ground ginger
1 ts ground nutmeg
=== FOR THE ICING ===
1 c confectioners' sugar
1 tb melted butter
1 tb milk
1/2 ts vanilla extract
Liquid food colorings
Colored sugars
Cream together the shortening, sugar, molasses and honey in a bowl with an
electric mixer. Add the egg yolks and mix well.
Sift together the flour, baking soda, baking powder, salt and spices; stir
into the shortening mixture. Wrap the dough in plastic and chill well.
Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out
shapes with Christmas tree and/or other holiday cookie cutters; transfer
to lightly greased baking sheets.
Preheat oven to 350 degrees. Bake cookies for 8 to 10 minutes. (Do not
overbake.) Let the cookies cool on the baking sheets until they are firm,
then transfer to a rack to cool completely.
Beat confectioners' sugar, butter, milk and vanilla until smooth, adding
more sugar or milk as needed. If desired, divide icing among smaller bowls
and tint with different food colorings. Decorate cookies with colored
icings and sugars.
This recipe yields 3 dozen medium-sized cookies.
Nutritional Analysis Per Cookie: 166 calories, 26g carbohydrates, 2g
protein, 7g fat, 13mg cholesterol.
Comments: This cookie is versatile, so I adapt the shapes and decorations
to the season -- jack-o'-lanterns at Halloween and eggs at Easter.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date:
12-09-2001"
S(Reformatted for MC6):
"07-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"36 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5655 Calories; 234g Fat (36.7%
calories from fat); 59g Protein; 850g Carbohydrate; 20g Dietary Fiber;
458mg Cholesterol; 4598mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 45 1/2 Fat; 30 1/2 Other Carbohydrates.
NOTES : Winner in Parade's "Your Best Holiday Cookie Recipe Contest"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Nan Buchanan, Kemah, TX
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Title: Molasses Honey Ginger Cookies
Categories: cookies, desserts
Yield: 0 servings
1 c shortening
1 c sugar
1/2 c molasses
1/2 c honey
2 egg yolks
4 c all-purpose flour
1 ts baking soda
2 ts baking powder
1 ts salt
1 tb cinnamon
2 ts ground cloves
2 ts ground ginger
1 ts ground nutmeg
=== FOR THE ICING ===
1 c confectioners' sugar
1 tb melted butter
1 tb milk
1/2 ts vanilla extract
Liquid food colorings
Colored sugars
Cream together the shortening, sugar, molasses and honey in a bowl with an
electric mixer. Add the egg yolks and mix well.
Sift together the flour, baking soda, baking powder, salt and spices; stir
into the shortening mixture. Wrap the dough in plastic and chill well.
Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out
shapes with Christmas tree and/or other holiday cookie cutters; transfer
to lightly greased baking sheets.
Preheat oven to 350 degrees. Bake cookies for 8 to 10 minutes. (Do not
overbake.) Let the cookies cool on the baking sheets until they are firm,
then transfer to a rack to cool completely.
Beat confectioners' sugar, butter, milk and vanilla until smooth, adding
more sugar or milk as needed. If desired, divide icing among smaller bowls
and tint with different food colorings. Decorate cookies with colored
icings and sugars.
This recipe yields 3 dozen medium-sized cookies.
Nutritional Analysis Per Cookie: 166 calories, 26g carbohydrates, 2g
protein, 7g fat, 13mg cholesterol.
Comments: This cookie is versatile, so I adapt the shapes and decorations
to the season -- jack-o'-lanterns at Halloween and eggs at Easter.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date:
12-09-2001"
S(Reformatted for MC6):
"07-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"36 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5655 Calories; 234g Fat (36.7%
calories from fat); 59g Protein; 850g Carbohydrate; 20g Dietary Fiber;
458mg Cholesterol; 4598mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 45 1/2 Fat; 30 1/2 Other Carbohydrates.
NOTES : Winner in Parade's "Your Best Holiday Cookie Recipe Contest"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Nan Buchanan, Kemah, TX
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Swedish Spritz Cookies
Still not the same as one recipe I got online and promptly lost when we moved. But still good.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Swedish Spritz Cookies
Categories: desserts
Yield: 96 servings
2 c sifted all-purpose flour
3/4 c sugar
2 egg yolks
1 c butter
1 ts almond extract
Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract. Mix into a smooth dough with
finger tips. Force through cookie press onto ungreased cookie sheets in O
and S shapes. Bake in moderate oven (375F) 8 to 10 minutes.
Store cookies in air-tight container. You may want to let them sit a day to
"ripen" the almond flavor!
Cuisine:
"Swedish"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.3% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Swedish Spritz Cookies
Categories: desserts
Yield: 96 servings
2 c sifted all-purpose flour
3/4 c sugar
2 egg yolks
1 c butter
1 ts almond extract
Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract. Mix into a smooth dough with
finger tips. Force through cookie press onto ungreased cookie sheets in O
and S shapes. Bake in moderate oven (375F) 8 to 10 minutes.
Store cookies in air-tight container. You may want to let them sit a day to
"ripen" the almond flavor!
Cuisine:
"Swedish"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.3% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Orange-Spice Glaze Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Orange-Spice Glaze Cookies
Categories: cookies, desserts
Yield: 0 servings
1 1/4 c unsalted butter; room
-temperature
1 1/4 c granulated sugar
1 lg egg
1 ts pure vanilla extract
1/2 ts cream of tartar
3 c all-purpose flour
Finely-grated zest of 1
-orange
1 ts ground cinnamon
1/2 ts ground ginger
1/2 ts ground allspice
1/2 ts nutmeg
1/4 ts ground cloves
1 pn salt
=== GLAZE ===
1 c powered sugar
1 ds pure vanilla extract
2 tb orange juice
Preheat the oven to 350 degrees. Grease a sheet pan well and set aside.
Place the butter and sugar in the bowl of a mixer and beat on high speed,
scraping down the sides of the bowl often, until light and fluffy, about 3
minutes. With the mixer on low speed, add the egg and vanilla extract, and
mix well.
Add the cream of tartar, flour, zest, spices, and salt, and mix on low
speed until all of the ingredients are incorporated. Increase the speed to
medium and mix until the dough is smooth.
Remove the dough from the mixer and form it into a ball. If it's too soft
to handle, cover it with plastic wrap and refrigerate until it firms up a
bit. On a well-floured board, roll the dough out to a thickness of about
1/4 inch. Cut into shapes with the cookie cutters of your choice. Place
on the prepared pan and bake 8 to 10 minutes.
While the cookies are baking, prepare the glaze by mixing the powered
sugar, vanilla, and orange juice until smooth. Remove the cookies from the
oven and immediately brush each one with a good amount of glaze, then
place them back in the oven and bake until the glaze starts to crackle and
the cookies are a golden brown, 5 to 6 minutes more. Remove the cookies
and let cool for about 5 minutes on the pan, then transfer to a rack or to
paper towels and let cool completely.
This recipe yields about 30 medium-size cookies.
Comments: While working on this recipe, I aimed for cookies with a rich
butter flavor, heady scent of spices, and a tangy, slightly sweet glaze.
Baking the glaze for a few minutes gives it an almost crackly texture in
your mouth.
Source:
""Caprial's Desserts" by Caprial Pence and Melissa Carey"
S(Formatted for MC8):
"04-26-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:
"Ten Speed Press, 2001"
Yield:
"30 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4477 Calories; 239g Fat (47.6%
calories from fat); 48g Protein; 545g Carbohydrate; 12g Dietary Fiber;
833mg Cholesterol; 249mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat;
1/2 Fruit; 46 1/2 Fat; 17 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Caprial Pence
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Title: Orange-Spice Glaze Cookies
Categories: cookies, desserts
Yield: 0 servings
1 1/4 c unsalted butter; room
-temperature
1 1/4 c granulated sugar
1 lg egg
1 ts pure vanilla extract
1/2 ts cream of tartar
3 c all-purpose flour
Finely-grated zest of 1
-orange
1 ts ground cinnamon
1/2 ts ground ginger
1/2 ts ground allspice
1/2 ts nutmeg
1/4 ts ground cloves
1 pn salt
=== GLAZE ===
1 c powered sugar
1 ds pure vanilla extract
2 tb orange juice
Preheat the oven to 350 degrees. Grease a sheet pan well and set aside.
Place the butter and sugar in the bowl of a mixer and beat on high speed,
scraping down the sides of the bowl often, until light and fluffy, about 3
minutes. With the mixer on low speed, add the egg and vanilla extract, and
mix well.
Add the cream of tartar, flour, zest, spices, and salt, and mix on low
speed until all of the ingredients are incorporated. Increase the speed to
medium and mix until the dough is smooth.
Remove the dough from the mixer and form it into a ball. If it's too soft
to handle, cover it with plastic wrap and refrigerate until it firms up a
bit. On a well-floured board, roll the dough out to a thickness of about
1/4 inch. Cut into shapes with the cookie cutters of your choice. Place
on the prepared pan and bake 8 to 10 minutes.
While the cookies are baking, prepare the glaze by mixing the powered
sugar, vanilla, and orange juice until smooth. Remove the cookies from the
oven and immediately brush each one with a good amount of glaze, then
place them back in the oven and bake until the glaze starts to crackle and
the cookies are a golden brown, 5 to 6 minutes more. Remove the cookies
and let cool for about 5 minutes on the pan, then transfer to a rack or to
paper towels and let cool completely.
This recipe yields about 30 medium-size cookies.
Comments: While working on this recipe, I aimed for cookies with a rich
butter flavor, heady scent of spices, and a tangy, slightly sweet glaze.
Baking the glaze for a few minutes gives it an almost crackly texture in
your mouth.
Source:
""Caprial's Desserts" by Caprial Pence and Melissa Carey"
S(Formatted for MC8):
"04-26-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:
"Ten Speed Press, 2001"
Yield:
"30 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4477 Calories; 239g Fat (47.6%
calories from fat); 48g Protein; 545g Carbohydrate; 12g Dietary Fiber;
833mg Cholesterol; 249mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat;
1/2 Fruit; 46 1/2 Fat; 17 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Caprial Pence
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Mrs. Claus' Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Mrs. Claus' Cookies
Categories: cookies, holiday
Yield: 75 servings
8 Stewed California dried figs
-- (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Salt
2 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants
With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; 2g Fat (35.6% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Title: Mrs. Claus' Cookies
Categories: cookies, holiday
Yield: 75 servings
8 Stewed California dried figs
-- (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Salt
2 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants
With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; 2g Fat (35.6% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Cut-Out Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Cut-Out Cookies
Categories: cookies, holiday
Yield: 48 servings
1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
-- unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder
Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.
Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 4g Fat (62.9% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Cut-Out Cookies
Categories: cookies, holiday
Yield: 48 servings
1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
-- unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder
Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.
Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 4g Fat (62.9% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Yule Fruitcake Cookies
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Yule Fruitcake Cookies
Categories: christmas, cookies, fruits
Yield: 96 servings
4 c flour; sifted
1 ts baking soda
1 ts salt
1 c shortening
2 c brown sugar, packed
2 egg; beaten
2/3 c buttermilk
2 c dates; chopped
1 c nuts; chopped
1 c candied cherries; chopped
1 c candied fruit and peel
-chopped
Sift together flour, soda, and salt. Cream shortening; add sugar and eggs,
beating until light and fluffy. Add the buttermilk, alternately with
sifted dry ingredients, into the creamed mixture; mix well. Fold dates,
nuts, candied fruit and peel into the batter. Chill the dough about 1
hour.
Drop the chilled dough by teaspoonfuls, about 2 inches apart, onto a
lightly greased baking sheet. Bake in oven 375*F. 8 to 10 minutes, or
until set and lightly brown.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2431
Contributor: The Cookie Cookbook
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Per Serving (excluding unknown items): 80 Calories; 3g Fat (34.7% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;
42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Yule Fruitcake Cookies
Categories: christmas, cookies, fruits
Yield: 96 servings
4 c flour; sifted
1 ts baking soda
1 ts salt
1 c shortening
2 c brown sugar, packed
2 egg; beaten
2/3 c buttermilk
2 c dates; chopped
1 c nuts; chopped
1 c candied cherries; chopped
1 c candied fruit and peel
-chopped
Sift together flour, soda, and salt. Cream shortening; add sugar and eggs,
beating until light and fluffy. Add the buttermilk, alternately with
sifted dry ingredients, into the creamed mixture; mix well. Fold dates,
nuts, candied fruit and peel into the batter. Chill the dough about 1
hour.
Drop the chilled dough by teaspoonfuls, about 2 inches apart, onto a
lightly greased baking sheet. Bake in oven 375*F. 8 to 10 minutes, or
until set and lightly brown.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2431
Contributor: The Cookie Cookbook
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; 3g Fat (34.7% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;
42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
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