Polish Butter Cookies Recipe

INGREDIENTS:
1 cup of Unsalted Butter At Room
Temperature
1/2 cup of (Scant)
2 lg Hard-Cooked Egg Yolks
Pressed Thru' Sieve
1 lg Egg Yolk Lightly Beaten
1 teaspoon of Almond Extract
1 teaspoon of Vanilla Extract
2 cup of All-Purpose Flour
Unbleached
Sugar
DIRECTIONS:
1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolks and both extracts. Using a wooden spoon, gradually incorporate
the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours. 2. Preheat the oven to 350 F.
3. Roll out the dough 2/3 inch thick on a lightly floured surface.
(The cookies are supposed to be plump.) Cut into shapes with small 1
to 1 1/2-inch cookie cutters - hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart
on ungreased baking sheets. 4. Bake cookies until they just begin to
take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6
dozen small cookies
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

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Carrot Cookies Recipe

INGREDIENTS:
1 Egg
1/2 cup of Brown sugar
1/2 cup of Sugar
1/4 cup of Oil
1 teaspoon of Vanilla
3/4 cup of Carrot; shredded (1 large)
1 cup of Flour
1 cup of Oats; quick cooking
1 teaspoon of Baking powder
1 teaspoon of Cinnamon
1/2 teaspoon of Nutmeg
1/4 teaspoon of Salt
1 cup of Raisins
DIRECTIONS:
Preheat the oven to 375 and spray 2 baking sheets with Pam. Beat the egg,
sugars, oil and vanilla with an electric mixer until smooth. Add the
shredded carrot and beat again. Add the flour, oats, baking powder,
cinnamon, nutmeg and salt and beat until well mixed. Add the raisins and
stir to combine. Drop the batter by round tsp about 2" apart onto the
baking sheets and bake for 10 to 12 minutes or until the cookies are
lightly browned. Cool on wire rack. Per cookie: 48 calories and 1.3 grams
fat. Source: Dr Cookie Cookbook
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Layer Bar Cookies Recipe

INGREDIENTS:
1/2 cup of Butter or margarine
1 cup of Graham-cracker crumbs
1 cup of Semisweet chocolate chips
1 cup of Butterscotch chips
1 1/3 cup of Flaked coconut
1/2 cup of Chopped walnuts
1 cn (15 oz) sweetened condensed
-milk
DIRECTIONS:
Hope this is what you are looking for! It is from the Better Homes and
Gardens Cookbook.elt butter in 13x9x2-inch pan. Sprinkle crumbs evenly over butter. Layer
with chocolate and butterscotch chips, coconut and nuts. Pour milk over
all. Bake at 350 deg. for 30 minutes. Cool. Cut in bars
I have made these using 2 Cups chocolate chips and omitting the
butterscotch chips altogether. I like both ways
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ginger7461@aol.com
on Nov 5, 1997

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Old-Fashioned Chewy Double Ginger Cookies Recipe

INGREDIENTS:
1/2 cup of Shortening
1 cup of Sugar
2 lg Eggs
1 cup of Molasses
3 1/2 cup of All-purpose flour
1 tb Ground ginger
1 1/4 teaspoon of Baking soda
1 teaspoon of Ground cloves
1/2 teaspoon of Ground cinnamon
1/2 cup of Fine-chopped crystallized
-ginger
Sugar
DIRECTIONS:
In large bowl, cream together shortening and one cup sugar until
light and fluffy. Beat in eggs one at a time; beat in molasses
Stir together flour, ground ginger, baking soda, cloves and cinnamon;
stir into creamed mixture in three parts. Mix in crystallized ginger
until smooth
Remove dough from bowl and wrap in floured wax paper; refrigerate
overnight. (Dough will be quite soft.)
DIRECTIONS:
With lightly floured hands, form dough into 1" (2.5 cm) balls; gently
roll in sugar. Place about 2" (5 cm) apart on greased baking sheets
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to
wire racks to cool.akes about 6 dozen. I'm not much of a cookie baker because it seems
so much effort for something that is gobbled down so quickly, but
these are worth the trouble (I always set some aside for myself, just
to be sure I'll get some). Guten Apetit!
DIRECTIONS:
- Nicole

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Raisin Catsup Cookies Recipe

INGREDIENTS:
1 cup of Sugar
1/2 cup of Shortening
3 1/2 cup of Flour
1/2 teaspoon of Salt
2 tb Catsup
1/2 teaspoon of Baking soda
1 cup of Chopped raisins
1 Egg
DIRECTIONS:
Cream shortening and sugar. Add catsup and unbeaten egg. Beat thoroughly.
Add raisins. Sift flour, measure, and sift with baking soda and salt. Add
to first mixture. Mix thoroughly. Turn onto lightly floured board. Knead
thoroughly. Form into roll 2 inches in diameter. Chill overnight. Cut in
thin slices. Place on well-oiled baking sheet. Bake in hot oven (410 F)
about 10 minutes.

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Butter Cookies Recipe

INGREDIENTS:
1/2 cup of Butter (unsalted)
1 lg Egg
-at room temperature
1 teaspoon of Vanilla extract
1/2 cup of Sugar, granulated
1 1/2 teaspoon of Baking powder
1 1/2 cup of Flour, white
DIRECTIONS:
Beat the butter with the sugar. Add the egg and vanilla and beat until you
get a uniform mixture. Mix the flour and baking powder and gradually blend
them into the mixture. When you're done, you should have a rather sticky
dough.
Shape the dough into balls, about 1 inch in diameter. Roll them in sugar
and place them on an ungreased cookie sheet, leaving about an inch of space
between cookies, so that they don't stick together when they expand.
Bake in preheated oven at 350 degrees F. for 20 mins.
Remove from oven, let them cool for a while, and start eating right away.
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