Preheat oven at 350. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine margarine, lemon juice, and lemon peel. In
another mixing bowl, combine flour, sugar, and salt. Mix wet
ingredients with dry ingredients just until moistened. Spoon dough
into a cookie press with fitted template of desired shape. Press
cookies 2″ apart onto prepared baking sheets. Bake 10 to 12 minutes,
or until golden brown.

If you blanch your own almonds, place in oven for a few minutes to
dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg
whites lightly in another bowl, and add to the almonds. Add farina or
bread crumbs and the vanilla, and knead well. Pinch off small pcs.
and roll each into a ball. Press half a cherry on top of eac. Place
on well-buttered baking sheet and bake in preheated 250 F. oven for
abt. 20 min. Place cookies on a plate, sift confectioner’s sugar on,
and transfer to platter to serve.

Heat oven to 375. Beat margarine and sugars until creamy. Add eggs, milk,
and vanilla; beat well. Add flour, baking soda and salt, mix well. Stir in
oats, chocolate morsels and nuts; mix well. Drop by rounded measuring
tablespoons onto ungreased cookie sheet. (for easy bar cookies press dough
instead into bottom of ungreased 13 X 9 inch baking pan.) Bake cookies 9 to
10 mins for chewy and 12 to 13 for crispy (bake bar cookies 35 to 40 mins
until light golden brown). Cookies: cool 1 min on cookie sheet; move to
wire rack. Cool completely. ABout 5 dozen cookies.

Preheat the oven to 350~. In a large mixing bowl, cream the butter,
sugars, eggs, and vanilla. Sift together the flours, salt, baking powder,
and baking soda. Combine the wet and dry ingredients. Stir in chocolate
chips. With your fingers, place golf-ball-size dough portions 2″ apart on
an ungreased cookie sheet. Bake for 9 minutes, or until edges are light
brown. Note: Do not exceed baking time even if they look underbaked.
Finished product should be soft in the middle and crunchy around the edges.
Variations: Substitute milk chocolate for the semisweet and/or add 1-1/2
cups of chopped walnuts or macadamia nuts to the recipe before baking. For
the best cookie, don’t substitute margarine for the butter. SOURCE: Todd
Wilbur’s Top Secret Recipes

Note: No directions. Combine ingredients. Drop by spoonfuls onto cookie
sheet. Bake at 375 F.

Preheat oven at 375. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine flour, salt, and sugar. In a blender grind the
almonds to a powder-fine consistency. In a mixing bowl, combine
margarine, egg white, vanilla, and extract. Mix dry ingredients with
wet ingredients just until moistened. Pack dough into cookie press.
Keep unused portion of dough in refrigerator. Press out desired
shapes on prepared cookie sheet. Space the cookies 1″ apart. Bake
10 to 12 minutes, until cookies are pale gold in color.

In a mixing bowl, combine margarine, egg white, and vanilla extract.
In anther mixing bowl, combine flour, sugar, and baking powder. Mix
wet ingredients with dry ingredients just until moistened. Divide
dough into 3 equal portions. Tint 1 portion with red food coloring
and another portion with blue food coloring. Mix throughly to get a
uniform color. Untinted dough represents white. Form each portion
into long bars. Wrap each bar in waxed paper. Refrigerate until easy
to handle. Remove wax paper and stack bars on top of each other in
the desired color arrangement. Wrap entire bars in waxed paper again
and chill until firm. Preheat oven to 350. Slice bars into 1/4″
thick. Place on baking sheet. Bake for 12 minutes.

Heat oven to 375. Beat together margarine and sugars until creamy. Add
eggs, milk and vanilla; beat well. Add combined flour, baking soda and
salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes for a
chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Makes about 4-1/2 dozen.

For Eash Bar Cookies: Press dough into bottom of ungreased 13×9-inch
baking pan. Bake 30-35 minutes or until light golden brown. Cool
completely; cut into bars. Store tightly covered. Makes 32 bars.

High Altitude Adjustment: Increase flour to 2 cups and bake as directed.

QUAKER OATS RECIPE

Preheat oven to 375 F. In large bowl, combine butter, sugars, and vanilla;
beat till creamy. Beat in eggs. Gradually add flour, soda, and salt; mix
well. Add chocolate chips and nuts. Spread into greased 15x10x1 inch
cookie pan. Bake at 375 F for 20 minutes. Cool; cut into squares. Makes
35 squares.

Pour boiling water over raisins, let stand until rest is prepared. Drop by
teaspoonful and bake in hot oven.

Note: Combine other ingredients while raisins soak. Stir in raisins. Hot
oven is 350 – 400 F.

Preheat oven at 375. In a mixing bowl, combine flour, baking powder,
salt, cinnamon, and sugars. In another mixing bowl, combine
margarine, cranberries, egg whites, and almond extract. Mix dry
ingredients with wet ingredients just until moistened. Shape into
long rolls and wrap in waxed paper. Chill overnight. Cut into 1/8″
slices. Place on unprepared baking sheet. Bake for 10 to 12 minutes.

Beat the egg. Don’t let your neighbours find out, though. Mix
everything together. Preheat oven to 325 degrees F.

Place blobs of cookie dough on a greased cookie sheet in the size you
like, and flatten with a fork to make the traditional peanut-butter
cookie pattern. Put in oven and bake for 8-10 minutes.

NOTES:

* These are very simple peanut-butter cookies — They turn out a
little moist, but are yummy.

* These cookies are a bit moist, so don’t worry about that. Don’t
burn them; they don’t taste good when they’re burnt.

: Difficulty: easy.
: Time: 5 minutes preparation, 10 minutes baking.
: Precision: Measure the ingredients.

: Andrew Scott Beals
: Lawrence Livermore National Laboratory, Computation Research Group
: Livermore, California, U.S.A.
: bandy@lll-crg.arpa

Directions: Preheat oven to 350. Cream together butter and sugar. Add eggs
and vanilla and continue mixing until creamy. In separate bowl, combine
flour, cocoa powder, baking soda, and salt. Mix well and then add to creamy
mixture. Mix until thoroughly blended. Add all of the different chips and
fold into batter. Drop by teaspoon onto ungreased cookie sheet. Bake for 10
to 12 minutes.

George Geary/Disneyland Pastry Chef

Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking
tray. Set oven to around 300 degrees F, and put apple tray in for about 15
minutes or until they are slightly soft. Let apples cool a little before
adding them into mixture. Melt Crisco in a large bowl. Add in everything
but the flour and apple pieces. Mix. Add flour and apple pieces. Mix some
more. Add extra flour until dough doesn’t stick to fingers too much. Drop
little clumps of dough onto baking sheet. Bake 9-10 minutes at 375 degrees
F. Don’t overcook

~- Tom’s cookies should come out slightly undercooked for that delicious
chewy texture.

Exotic Apple-Cookie Pie: a great holiday idea!

Follow Apple Cookie Recipe as above. Also need a standard graham-cracker
pie crust. Available pre-made at the grocery store.

After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (don’t make it too deep or it won’t cook evenly). Extra
dough can be used to make cookies. Bake 20 or so minutes at 375 degrees F.
I don’t actually know how long it takes to cook — test it periodically
with a toothpick in the center — baking is done when toothpick comes out
clean. Slice and serve like any other pie.

Drop on cookie sheet, bake in 400 F. oven. When entirely cooled, ice with
frosting.

Note: Cream butter or shortening and sugar, combine remaining ingredients.
For frosting, combine ingredients, mix till smooth.

Preheat oven at 350. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine cranberries, flour, salt, baking soda, oats,
chocolate chips, and sugars. In another mixing bowl, combine
margarine, egg whites, water, and vanilla. Mix dry ingredients with
wet ingredients just until moistened. Drop by rounded teaspoonfuls
about 2″ apart on a prepared baking sheet. Press top of each cookie
lightly with finger to spread slightly. Bake for 17 minutes.

FILLING
3 tb Butter
1/4 c Amaretto di Amore
1 1/2 c Chocolate chips

Preheat oven to 375 degrees. Foil-line cookie sheets. In medium
saucepan, melt butter. Remove from heat. Stir in quick oats, sugar,
flour, almonds, corn syrup, 1/4 cup Amaretto di Amore and salt. Drop
by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets;
spread each to make thin. Bake 8 to 11 minutes, until golden. Cool
completely on cookie sheets. Peel off foil. Spread filling on flat
side of 1/2 the cookies. Top with remaining cookies.

Filling: In medium heavy guage saucepan over low heat, melt butter
with 1/4 cup Amaretto di Amore. Remove from heat. Stir in chocolate
chips. Cool to room temperature.

Heat oven to 350. Oil a 13X9″ pan. Set aside. Combine oil & sugar in
large bowl at med speed. Add eggs, one at a time. Beat well after
each addition. Mix in milk. Combine flour, cinnamon, nutmeg, soda,
salt & cloves. Add slowly to creamed mixture. Stir in raisins & nuts.
Spread evenly in pan. Bake at 350 for 23-26 minutes, or until wooden
pick in center comes out clean. Cool in pan. Cut into bars, about 2X1
1/2″. Sift confectioners sugar over bars.

Source: Nestle’s Chocolate -Semi-sweet Chocolate Morsels package

Preheat oven to 375=F8F. Combine four, baking soda and salt in a small
bowl; set aside. Combine butter, sugars, and vanilla extract in a large
bowl; beat until creamy. Beat in eggs. Gradually add flour mixture;
blending well. Stir in Nestle’ Semi-Sweet Real Chocolate Morsels and the
chopped nuts.

Drop by rounded teaspoonsfuls onto ungreased cookie sheets.

Bakes at 375=F8F. for 8-10 minutes.

Yields: 100 2″ cookies.

Variations: Omit nuts and substitute one of the following: 4 cups crisp
ready to eat cereal;
2 cups chopped dates;
1 Tb. grated orange rind; or
2 cups raisins

Add square bitter chocolate, melted, to half of dough. Roll chocolate dough
out thin on waxed paper, roll plain dough in same way, place on chocolate
dought. Press layers firmly, roll like jelly roll. Chill thoroughly, slice
thin. Bake in oven 400 F. 10 minutes.

Preheat oven at 375. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine flour, brown sugar, baking soda, ginger, nutmeg,
salt, oats, and cranberries. Use a pastry blender to cut in
margarine until mixture resembles coarse crumbs. Mix all ingredients
until thoroughly combined. Roll out dough to 1/4″ thick and cut into
3″ rounds. Bake for 12 to 15 minutes or until lightly browned.

Preheat oven to 350 degrees. Grease two large baking sheets.

Mix mashed bananas, oil, vanilla, egg and salt until well blended. Add
remaining ingredients and stir well. Drop by tablespoons onot baking sheets
about 1 inch apart. Flatten slightly. Bake till bottom edges are lightly
browned, about 20 minutes. Cool completely and store in the refrigerator.

Cream butter. Add Brown and White Sugar and eggs. Dissolve soda in hot
water. Add alternately with flour sifted with salt. Add nuts, chocolate
chips and vanilla.

Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375? for 10 to
12 minutes. Makes about 100 cookies.

Cream butter, sugar, add remaining ingredients. Mix well, drop 1/2 teaspoon
on cookie sheet. Bake in oven at 375 F.

Preheat oven at 350. Prepare baking sheets with cooking spray. In a
mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda,
and salt. In another mixing bowl, combine corn syrup and egg whites.
Mix dry ingredients with wet ingredients (dough will be thick and
sticky) just until combined. Drop by rounded teaspoonfuls onto
prepared baking sheet. Bake for 7 to 9 minutes or until set.

In a large mixing bowl, combine flour and brown sugar. Cut in butter
until mixture forms fine crumbs. Reserve 1 cup crumb mixture for
topping. Press remainder over bottom of ungreased 8 inch square
baking pan. Bake for 12-15 minutes at 350^ or until lightly browned.
In mixer bowl, thoroughly cream together cream cheese and granulated
sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over
partially baked crust. Combine almondswith reserved crumb mixture;
sprinkle over batter. Bake for 20-25 minutes. Cool and cut into
squares.

In mixing bowl cream shortening and sugar together until fluffy; blend in
egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the
sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased
cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10
minutes. One cup applesauce may be substituted for milk and pineapple.

Sift together, the flour, soda and salt. Combine the butter and sugar and
cream until light and fluffy.
Add sugars, vanilla and water. Beat until creamy.
Beat in eggs one at a time, mixing well. Add flour mix, and stir until
well combined. Stir in chocolate chips and nuts. Drop by teaspoon on
greased cookie sheets. Bake 10-12 minutes at 375 degrees. Makes 200 2″
cookies.

Cream butter, sugar, add egg unbeaten, flour and mix. Force through cooky
press. Bake in hot oven, 10 to 15 minutes.

Note: Hot oven is 400 – 450 F.

-FROSTING
1 c Powdered sugar — sifted
1 tb Margarine — softened
1/4 ts Lemon or orange peel –
Grated
Water

Preheat oven at 375. Prepare a baking sheet with cooking spray. To
prepare batter, combine flour, brown sugar, baking powder, baking
soda, cinnamon, and salt in a mixing bowl. Using a pastry blender,
cut in margarine till pieces are the size of small peas. In another
mixing bowl, combine egg white, milk, peel. and blueberries. Mix dry
ingredients with wet ingredients just until moistened. Drop dough
from rounded tablespoon 2″ apart on prepared baking sheet. Bake for
10 to 12 minutes or until edges are set and lightly browned.
Meanwhile, to prepare frosting, combine powdered sugar, 1 tablespoon
margarine, peel and enough water to make of spreading consistency.

In a medium bowl, stir together: flour, baking powder, cinnamon, salt and
ginger. Set aside.

In a mixer bowl, beat shortening for 30 seconds. Add sugar and beat till
fluffy. Beat in eggs and pumpkin. Add dry ingredients and beat till
combined. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350
degrees for 12 minutes. Remove to wire racks and cool.