Subj : 12/4 Nat'l Cookie Day -
To   : All
From : Dave Drum
Date : Tue Dec 03 2024 05:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Holiday Cookies
 Categories: Desserts, Snacks, Chilies
      Yield: 36 Servings
 
  2 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
      1 c  Unsalted butter; softened
    3/4 c  Sugar
      2 lg Egg yolks
      1 ts Vanilla extract

MMMMM---------------------------ICING--------------------------------
      1 lb Confectioners sugar
      5 tb Meringue powder or powdered
           - egg whites
    1/3 c  Water
           Ground cayenne (for red)
           +=OR=+
           Ground green chile (for
           - green)
 
  Combine flour, baking powder and salt in a bowl; set
  aside.
  
  In mixer bowl, beat butter and sugar until fluffy, 3
  minutes. Beat in yolks and vanilla. Add flour mixture
  and combine. Wrap dough in plastic wrap, chill 1 hour.
  
  WHEN READY TO BAKE: Roll dough to 1/4" thick on a
  floured surface. Cut as shapes desired. (Dough scraps
  can be re-rolled up to 2 times.)
  
  Bake at 350§F/175§C for 10 to 12 minutes. Cookies can
  be stored airtight for up to 5 days.
  
  MAKE THE ICING: Mix together sugar, meringue powder
  and 1/3 cup water on low speed to soft peaks, scraping
  down sides of bowl, about 10 minutes. (If not using at
  once, store airtight at room temperature up to 3 days;
  stir before using.)
  
  Divide into bowls and color icing with ground chile
  and food colouring as desired. Transfer immediately
  into piping bags.
  
  Makes 2 1/2 cups icing total
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Oatmeal-Raisin Cookies
 Categories: Cookies, Snacks, Desserts, Grains, Fruits
      Yield: 22 Cookies
 
  1 1/2 c  Old-fashion oats: (not quick
           - cooking)
    1/2 c  All-purpose flour
    1/2 c  Whole wheat flour
      2 ts Ground cinnamon
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Butter; room temp
    1/4 c  Granulated sugar
    1/2 c  Dark brown sugar
      1 lg Egg
      1 ts Vanilla extract
    1/4 c  Raisins
 
  Set the oven @ 350ºF/175ºC. Line baking sheets with
  parchment paper and set aside.
  
  Combine the oats, all-purpose flour, whole wheat flour,
  cinnamon, baking soda, and salt in a medium bowl and whisk
  to mix well. Set aside.
  
  Combine the butter-flavored spread, granulated sugar, and
  brown sugar in a large mixing bowl and beat at medium
  speed until mixture is fluffy. Beat in the egg and
  vanilla. Add the oat mixture and beat at low speed until
  moistened. Stir in raisins.
  
  Drop mounds of dough, 2 level tsp each, 2" apart on the
  prepared baking sheets. Bake until bottoms of cookies are
  lightly browned but centers remain soft, 10 to 12 minutes.
  
  UDD notes that: I like this type of cookie more chewy
  than crisp - so, I pull them from the oven a bit early.
  
  Cool cookies on baking sheets on wire racks for 2 minutes.
  Remove from baking sheets and cool completely on wire
  racks. The cookies can be covered in an airtight container
  and stored at room temperature up to 2 days
  
  Servings: 22
  
  Nutritional Facts: Calories 98 g, Calories from Fat 26 g,
  Total Fat 3 g, Saturated Fat 1 g, Cholesterol 10 mg,
  Sodium 83 mg, Total Carbohydrate 17 g, Dietary Fiber 1 g,
  Sugars 8 g, Protein 2 g
  
  From: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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