Combine butter or margarine, oil and sugars in a large mixing bowl; mix

well. Add eggs, beat 1 minute until well blended. Add vanilla, beat

well.
In separate bowl, combine flour, baking soda and cream of tartar; add to
creamed mixture, mixing well. Drop by small teaspoon on ungreased cookie
sheet. Bake at 375 degrees for 8 to 10 minutes. Yield: about 5 dozen

Heat oven to 350 F. Stir together flour, cocoa, baking soda and salt. In
large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla
until well blended. Add eggs; beat well. Gradually add flour mixture,
blending well. Stir in 1 cup candy coated bits. Drop by rounded
teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining
bits on dough before baking. Bake 7 to 9 minutes or until cookie is set. Do
not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 3-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

DECORATOR’S FROSTING
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color

Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and
vanilla until light and fluffy. Stir together, stir together flour,
cocoa, baking powder, baking soda and salt; add to butter mixture,
blending well. On lightly floured surface, roll small portion of dough
at a time to 1/4-inch thickness. (Refrigerate dough if too soft to
roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie
sheet. Bake 5 to 7 minutes or until only slight indentation remains when
touched lightly. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely. Prepare DECORATOR’S FROSTING. Frost cookies; decorate
as desired. About 3 dozen cookies.

DECORATOR’S FROSTING: In small mixer bowl, combine all ingredients
except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and
salt. In large bowl, beat spread, granulated sugar, brown sugar and vanilla
with electric mixer until creamy. Add eggs, beat well. Gradually add flour
mixture, beating well. Stir in chips. Drop by rounded teaspoons onto
ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool
slightly; remove from cookie sheet to wire rack.

To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened
applesauce to egg mixture.

Makes 5 dozen cookies.

Nutrition information per cookie: 70 calories, 2.5 grams total fat (2 grams
available fat versus 4.5 grams fat in a classic chocolate chip cookie)

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

QUICK COOKIE GLAZE
3/4 c Powdered sugar,
4 ts Milk
1/4 ts Vanilla extract
4 Drops green food color

In large bowl, beat butter, sugar, egg and vanilla until well
blended. Stir together flour, cocoa, baking powder and salt;
gradually add to butter mixture, beating until well blended. Divide
dough in half; place each half on separate sheet of wax paper. With
hands, shape each half into log with squared sides, about 7 inches
long and 2-1/4 inches wide. Wrap each log in wax paper or plastic
wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325?F.
Cut logs into 3/8-inch thick slices. Place onto ungreased cookie
sheet. Bake 15 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Remove wrappers from
chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of
cookies. Immediately place a chocolate piece on each cookie. About 3
dozen cookies.

QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered
sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4
drops green food color, if desired, until of drizzling consistency.

[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]

FOR THE SYRUP
2 c Honey
2 c Sugar
2 c Water

Date: Sat, 10 Feb 1996 07:35:51 -0800

From: Gerald Edgerton jerrye@wizard.com

Beat together first 4 ingredients. Sift flour, baking powder and soda 3
times. Add the sifted dry ingredients to the oil mixture 1 cup at a time
and knead gently. Pinch off small portions of dough the size of an egg and
form into little patties. Roll them to make oblong rolls. Place on
ungreased baking sheet and bake in moderate oven for 30 minutes. Boil
honey, sugar and water for 5 minutes. Pour syrup over cookies in a deep
pan. Allow to soak for 15 minutes. Take them out of the syrup and place on
a large platter. Sprinkle with chopped walnuts and cinnamon. Makes 40. I
like to put each one of my cookies in a silver cupcake paper and then
sprinkle with the nuts and cinnamon. These are a traditional Christmas
sweets.

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Date: Sat, 10 Feb 1996 07:35:51 -0800

From: Gerald Edgerton jerrye@wizard.com

Combine the egg yolks, orange juice, sugar and orange peel. Mix well.
Gradually add the butter and continue blending until the mixture is as
thick as mayonnaise. Sift the flour with the baking powder, baking soda,
salt and spices. Mix the dry ingredients into the egg mixture and knead the
dough until smooth. It will be stiff. Pick up a tablespoon of dough.
Squeeze slightly to form an egg shape. For a filled cookie, press a few
pieces of nuts into the center of the dough before shaping it. Place the
cookies on ungreased baking sheets, press each cookie slightly with a fork.
Bake in preheated 350 degree oven for 20 minutes or until slightly browned.
Bring honey and water to a boil, then let it simmer gently. When cookies
are baked, dip each one in the syrup for a few seconds, place on a wire
rack to drain. Sprinkle the cookies with the nuts. Cool. Makes about 50
cookies. These take a little time, but are well worth it.

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1. In medium microwave-safe bowl, place candy pieces, marshmallows and
milk. Microwave at HIGH (100%) 1 minute; stir vigorously. If necessary,
microwave at HIGH additional 30 seconds at a time, until chocolate and
marshmallows are melted when well stirred; cool to room temperature.

2. Fold 2 cups whipped topping into chocolate mixture until well
blended. Spoon into dessert dishes. Cover; refrigerate 2 hours or until
set. Stir food color into remaining 1-1/2 cups whipped topping, if
desired; use as garnish. 6 servings.

PARFAIT VARIATION: Prepare chocolate mixture as directed; do NOT spoon
into dishes. Alternately spoon chocolate mixture and thin layers of
remaining 1-1/2 cups whipped topping into parfait glasses. Cover;
refrigerate until cold. Garnish as desired.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Date: Wed, 17 Apr 1996 00:49:17 -0400

From: BobbieB1@aol.com

“A cake decorator and first-time reader of our magazine, Martin Polanco of
San Leandro, Ca., shares this recipe, with a note that this is “a little
something that I make for my family to remind them that I love them.”

1. On a sheet of waxed paper, sift together the four and bakin gsoda.

2. In large bowl, with electric mixer on medium speed, beat butter and
sugars until fluffy. Beat in egg and vanilla until well mixed.

3. Reduce mixer speed to low; gradually beat in the flour mixture, scrapind
sides of bowl occasionally, until well combined. With rubber spatula, fold
in walnuts, almonds, chocolate chips and macadamia nuts. Cover and
refrigerate dough 1 hour.

4. Heat oven to 350F. Grease two large baking sheets. Drop level
tablespoonfuls of dough onto greased baking sheet, about 1 inch apart.

5. Bake cookies 10 to 12 minutes or until firm and golden. Cool cookies
completely on wire racks and store in an airtight container.

Per cookie: 1g pro., 5g fat, 11g carb., .6g fiber, 23mg sod., 11mg chol.,
94 cal. From “Family Favorites” Country Living’s Country Cooking
Spring/Summer 1996, Shared by Carolyn Shaw 4/96.

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MM-RECIPES DIGEST V3 #108