7 LAYER COOKIES
Recipe By : MasterCook II
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Ingredient
1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts — chopped
Preparation Method
Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).
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ADA FRENCH SPONGE COOKIES
Recipe By : MasterCook II
Serving Size : 10
Categories : Cookies
Ingredient
1/2 cup CAKE FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
3 EGGS — SEPARATED
1/2 teaspoon ALMOND EXTRACT
1/4 teaspoon VANILLA EXTRACT
6 tablespoons SUGAR
Preparation Method
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.
With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
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Air or Meringue Cookies
Recipe By : MasterCook II
Serving Size : 6
Categories : Cookies
Ingredient
3 each Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
Preparation Method
1. Beat egg whites with cream of tartar in large mixing bowl until foamy.
2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
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150 Year Old Oatmeal Cookies
Recipe By : MasterCook II
Serving Size : 36
Categories : Cookies
Ingredient
1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cups Flour
2 cups Oatmeal — old fashioned
1/2 cup Raisins — chopped
1/2 cup Walnuts — chopped
—–DISOLVE IN 1/2 C. WATER—–
1 teaspoon Soda
1 teaspoon Cinnamon
3 each Egg whites — well beaten
Preparation Method
Mix ingredients, add the egg whites last. This is a very stiff mixture – but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.—Barb
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Almond Cookie
Recipe By : MasterCook II
Serving Size : 1
Categories : Cookies
Ingredient
1 cup Sugar
1/2 cups Butter
1/2 teaspoon Almond flavoring
8 ounces Can almond paste
1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda
Preparation Method
Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes.
NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
