Hot Food & Recipes

Servings: 48 Servings
Category: Cookie
Ingredients

• 2 c Whole unblanched almonds;
• -toasted
• 1 1/4 c Sugar
• 2 1/2 tb Flour
• 1/4 ts Salt
• 4 Egg whites
• 2 ts Almond extract

Directions
Date: Wed, 6 Mar 96 13:35:21 EST From: squeakn@pcnet.com Pre heat oven to 300 degrees. Line a cookie sheet with aluminum foil. Butter & flour it. Combine almonds, sugar, flour and salt in food processor. Process till fine. Transfer to bowl. Stir in egg whites and almond extract. Drop batter by teaspoonful onto sheet 1-1/2 inches apart. Bake 20 minutes or until dry. Let cool slightly on sheet then transfer to rack. Cool completely. Store in airtight container. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #66 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 16 Servings
Category: Cookie
Ingredients

• 40 g Shaved almonds
• 50 g Castor (granulated) sugar
• 1 Egg

Directions
From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn) Date: Thu, 29 Jul 1993 04:03:54 GMT Preheat oven on 175 oC. Beat egg and mix with sugar and almonds. Put little heaps of batter (tsp sized) on a greased tray. They need to be about 8 cm apart. Flatten the heaps with a fork. Bake in oven for 10 – 15 minutes. Remove from oven and leave on tray for 3 minutes. Remove cookies from tray with a palette knive. Immediately after removing a cookie from the tray, wrap it around a wooden stick. Leave cookies to cool around stick. Store in airtight container, or even better eat them ! Eet smakelijk. Hanneke REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 30 Servings
Category: Cookie
Ingredients

• 3/4 c All-vegetable shortening
• 1 1/4 c Light brown sugar
• 1 Egg
• 2 tb Orange juice
• 1 tb Grated orange peel
• 1 ts Vanilla
• 1/2 ts Orange or lemon extract
• 3 c Quick oats; uncooked
• 1 c All-purpose flour
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1/2 ts Powdered ginger
• 1 cn (8-oz) crushed pineapple in
• -natural juice; well drained
• 1 c Flaked coconut
• 1 c Coarse chopped macadamia
• -nuts or blanched almonds

Directions
From: esined@inforail.MV.COM (Denise Gaunt) Date: Tue, 5 Sep 1995 19:56:00 GMT Preheat oven to 375 degrees. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar, egg, orange juice, orange peel, vanilla and orange or lemon extract in a large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and ginger. Mix into creamed mixture at low speed just until blended. Stir in pineapple, coconut and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet. Bake one baking sheet at a time for 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 2+1/2 to three dozen. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 36 Cookies
Category: Cookies
Ingredients

• 1 1/4 c Butter, softened
• 1 c Granulated sugar
• 1 Egg yolk
• 2 1/4 c All-purpose flour
• 2 c Unsweetened coconut
• -medium shred
• 1 pn Nutmeg

Directions
In large bowl, beat butter until creamy; beat in sugar until smooth, about 1 minute. BEat in egg yolk until slightly fluffy. With wooden spoon, stir in flour, coconut and nutmeg until thoroughly combined. Wrap dough in plastic wrap; chill until firm, about 2 hours. Roll heaping tablespoons of dough into 3-inch long logs. Place 2 inches apart on greased and floured or parchment paper-lined baking sheets; flatten with back of fork to 1/4-inch thickness. Refrigerate for 30 minutes to chill. Bake in 325F=160C oven, 1 sheet at a time, for 25-30 minutes or until golden around edges. Let cool in the pan, on a rack, for 5 minutes; transfer to rack and let cool completely. Cookies can be stored in airtight container for up to 4 days. Per serving: 145 calories, 1 g protein, 10 g fat, 13 g carbohydrate Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies Source: Canadian Living Magazine March 1996 by Karen Barnaby [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V4 #175 by “KAR” on Jul 7, 1997

Servings: 36 Cookies
Category: Cookies
Ingredients

• 1/3 c Butter or margarine
• 1/2 c Sugar
• 1 Egg
• 1 1/2 c Sifted flour
• 1/4 ts Baking soda
• 1/8 ts Salt
• 8 oz Canned crushed pineapple
• – drained
• 1/4 c Chopped macadamia nuts
• -OR- walnuts
• 1/2 c Chopped Calif. dried figs

Directions
———————————–GLAZE———————————– 1 c Powdered sugar 2 tb Milk Flaked coconut In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze of powdered sugar and milk; then in coconut. Source: California Dried Figs – Recipes…Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

Servings: 30 Servings
Category: Cookies
Ingredients

• 1 c Dried sour cherries
• 1/3 c Cherry-flavored brandy
• 1/2 c Unsalted butter
• ; at room temperature
• 1/2 c White sugar
• 1/2 c Light brown sugar; firmly
• -packed
• 1 Egg
• 1 1/2 ts Vanilla extract
• 1/4 ts Almond extract
• 1/4 ts Salt
• 1/2 ts Baking soda
• 1 1/2 c All-purpose flour
• 3/4 c Coarsely chopped white
• -chocolate
• 1/2 c Coarsely chopped semisweet
• -chocolate
• 1/2 c Coarsely chopped macadamia
• -nuts
• ; (optional)

Directions
Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes. Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using. Cream the butter with both sugars. Blend in the egg, vanilla and almond extracts. Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts. Batter should be soft. Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter. Bake until lightly browned around the edges, 12 to 14 minutes. Cool on racks. (Makes about 2 1/2 dozen). Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela Gilliland) on Aug 17, 1997

Servings: 12 Servings
Category: Cookies | And | Bars
Ingredients

• 2 Eggs; separated
• 2/3 c Sugar
• 3 oz Sweet butter
• 2 tb Toasted almond oil
• 1 c Sifted all-purpose flour
• 1 ts Baking powder
• 1/2 c Toasted almonds; ground

Directions
Soften butter; do not let it melt. Combine with toasted oil. Butter and flour Madeleine molds. Combine yolks and sugar, then stir in butter mixture. Mix baking powder and flour together and stir into mixture. Beat egg whites stiff and fold in. Add ground almonds. Place a decent spoonful of dough in each mold, approximately half full. Bake at 400 degrees for 10-15 minutes until golden. Yields: 20-24 Madeleines. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 19, 1998

Servings: 60 Servings
Category: Cookies
Ingredients

• 1 c Butter or margarine,
• -softened
• 1 c Sugar
• 1 cn SOLO Almond Filling
• 2 Egg yolks
• 1 ts Almond extract
• 2 1/2 c All-purpose flour
• 1/2 ts Baking powder
• 1/2 ts Salt
• 1 cn SOLO Raspberry Filling

Directions
Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond extract; beat until blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough. Cover; refrigerate at least 3 hours or overnight. Preheat oven to 350′F. Shape dough into 1″ balls. Place on ungreased baking sheets, about 1 1/2″ apart. Press thumb into center of each ball to make indentation. Spoon 1/2 teaspoon raspberry filling into each indentation. Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks. Makes about 5 dozen cookies From Favorite All Time Recipes – Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Servings: 20 Servings
Category: Cookie
Ingredients

• 2 1/4 c Flour
• 1 1/4 c Sugar
• 1 pn Salt
• 3 Eggs; lightly beaten
• 1 tb Oil
• 1/4 ts Almond extract
• 1 Orange; finely grated zest
• -of
• 1/2 c Chopped almonds
• 2 ts Baking powder

Directions
From: waring@infomail.com (Sam Waring) (COLLECTION) Date: 12 Apr 1994 15:17:00 -0400 Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well. Divide the dough in half. Shape each half into flat-bottomed cylinders (1-inch high x 2-/12-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown. Remove from oven and cool on racks. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Cookies | Desserts
Ingredients

• 1 1/3 c Pillsbury’s Best All-Purpose
• -Flour*, sifted
• 1 ts Double-acting baking powder
• 1/4 ts Salt
• 1/2 c Butter
• 2/3 c Sugar
• 2 Egg whites; unbeaten
• 1/2 ts French’s Vanilla
• 1/4 ts French’s Almond Extract
• 1 1/2 c Coconut

Directions
BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies. Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Blend in egg whites, vanilla and almond extract; beat well. Add coconut and the dry ingredients. Mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes until delicate golden brown. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking Contest by Mrs. John E. Matthews, Charlotte, North Carolina. Adapted by Ann Pillsbury.” Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997