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Shareware 1 2 the Maxx
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COOKING
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COOKIES
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iBrowse Cookies
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1990-05-12
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sugar cookies
Categories: Cookies
Servings: 60
1 1/2 c Powdered sugar #
1 argarine/butter,softened #
1 t Vanilla #
1/2 lmond extract #
1 ea Egg #
2 1/2 ll purpose flour **
1 t Baking soda
1 ream of tartar
1 x Granulated sugar
1. Mix first 5 ingredients. (marked by #)
2. Now add the remaining ingredients stiring in gradually. (except for the
granulated sugar).
3. Cover and refrigerate for at least 3 hours before baking.
4. Preheat oven to 375 degrees F.
5. Divide dough into halves. Roll each half to 3/16 inch thick on a lightly
floured cloth covered board.
6. Cut into desired shapes; sprinkle with granulated sugar.
7. Place on lightly greased cookie sheet.
8. Bake until edges are light brown. approximately 7 to 8 minutes.
Note : This makes approximately 5 dozen 2 to 2 1/2 inch cookies.
** NOTE : If you use the self-rising flour, omit baking soda and cream of
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mrs. Fields $250 Cookies
Categories: Cookies
Servings: 11
2 c Butter
2 c Sugar
2 c Brown Sugar
4 ea Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal
1 t Salt
2 t Baking Powder (Dash More for
2 t Baking Soda
24 oz Bag of Chocolate Chips
8 oz Plain Hershey Bar
3 c Chopped Nuts (any kind)
Cream: butter, sugar, brown sugar. Add: eggs, vanilla
In a separate bowl mix: flour, oatmeal (grind in blender till a fine
powder), salt, baking powder (dash more if you want a softer cookie),
baking soda.
Mix all and add: chocolate chips, Hershey bar, grated, and chopped nuts.
Place golf ball sized cookie dough drops on an ungreased cookie sheet and
bake at 350 for 6 min (or so). Makes 112 cookies.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate chunk chocolate cookies
Categories: Cookies Desserts
Servings: 48
10 oz Semisweet choco, broken
1 pk Pkg choco-fudge cake m
2 pk Choco/fudge pudding mix
1 1/2 c Mayonaisse
1/2 c Chopped walnuts (optional)
Preheat oven to 350 degrees F.
Combine first 4 ingredients in medium bowl. Mix in mayonaise. Shape
dough by 2 Tablespoons into balls. Place on ungreased cookie sheet,
spacing 2 inches apart. Bake until tester inserted in centers comes out
clean, about 12 minutes. (Can be prepared 2 days ahead and stored in
airtight containers.)
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Brownie Cookies
Categories: Cookies Chocolate
Servings: 48
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 t Baking soda
1/2 t Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 T Vanilla extract
2 ea Eggs
1 T Milk
3/4 c Finely chopped walnuts
1. Melt the chocolate over hot water.
2. Sift the flour, baking soda, and baking powder together. Set aside.
3. In the bowl of a mixer, cream the butter. Add the sugar slowly and
continue to beat. Add the vanilla, then the eggs 1 at a time. Add the
chocolate and stir to blend.
4. Stir in the dry ingredients and the milk by hand. When just blended,
mix in the walnuts. Cover and refrigerate dough for 30 minutes before
rolling.
5. Preheat oven to 375 degres. Lightly grease a cookie sheet.
6. To form the cookies, scoop out a portion of dough and roll out on a
well-floured surface. When dough is 1/4 inch thick, cut it into rounds or
other desired shapes. Re-roll scraps and cut again.
7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8
minutes. Watch for any hot spots in the oven and don't let these cookies
overbrown.
VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies
and chill the dough briefly. Lightly grease the back side of a large
baking sheet. Roll the dough out onto the baking sheet as thinly as
possible so that the baked product will crumble easily. Bake crust at 375
degrees for 5 to 7 minutes.
Let crust harden, then slide the cookie from the sheet and cool
completely. Roll over the cookie with a rolling pin until it is crushed to
a fine crumb. (There should be about 2 1/4 cups of crumbs.)
Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs
and pack the mixture over the bottom and up the sides of a 10-inch
springform pan. Freeze for 30 minutes before filling in order to set the
crust.
Note: When I made this, I made individual cookie crumb crusts for the
"Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each
cup with waxed paper for easy removal.
Source: The Joy of Chocolate by Judith Olney
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