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

... "Speech is the mirror of the mind." -- Seneca the Younger
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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

... "A short saying oft contains much wisdom" -- Sophocles
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Chocolate Chip Cookies
Categories: Cookies, Chocolate, Pork, Nuts
Yield: 12 Servings

3/4 c Butter
2/3 c Brown sugar; packed
2/3 c Granulated sugar
1 ts Hazelnut extract
1/2 ts Vanilla extract
1 lg Egg
2 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 c White chocolate chips
1 c Dark or semi-sweet chocolate
- chips
2 c Bacon crumbles; REAL bacon
- only - NOT BACOS

MMMMM--------------------MAPLE CINNAMON GLAZE-------------------------
2 c Powdered sugar
1 tb Maple extract
1 ts Vanilla extract
1/2 ts Ground cinnamon
Water to make a thick glaze

The best flavors of breakfast together in a cookie:
chocolate chip with generous bits of bacon and a
bonus (optional) maple glaze.

Preheat oven to 350øF/175øC.

Beat together the butter, sugars, flavoring and eggs
until creamy. In another bowl, sift together the dry
ingredients. Add the dry ingredients to the butter mix
and stir together. Dough will be slightly soft. If you
want a cakier cookie, add another half cup of flour. Add
in chocolate chips and bacon bits. Stir until well
integrated. Place dough on a sheet of waxed paper and
refrigerate at least an hour.

Remove dough from fridge, pinch off 1 1/2" pieces of
dough and roll into balls. Set dough balls about 2"
apart on an ungreased cookie sheet. Flatten dough balls
slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough
starts to turn golden brown. Allow cookies to cool on a
cooling rack.

NOTE: It takes about 2 lbs of bacon to make 2 cups of
bacon bits, just for future reference. Just be sure to
pat the bacon to remove all the extra grease.

MAKE THE OPTIONAL GLAZE: Mix all ingredients together
until smooth and creamy. If lumpy, use a whisk.

Spread a small amount of the glaze on the top of each
cookie.

Yield: 12 servings

Mr Breakfast would like to thank Holly Martel for this
recipe.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

... "I come from a home where gravy is a beverage." -- Erma Bombeck
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Filled Sugar Cookies
Categories: Cookies, Snacks, Fruits
Yield: 24 Cookies

1 c Sugar
1/2 c Butter
2 tb Milk
1 lg Egg
2 1/2 c Flour
1/2 ts Baking Soda
1/4 ts Nutmeg
12 ts Apricot jam *
Granulated sugar/sprinkles
- to dust tops of cookies

Mix all together except filling to make a soft dough.

Roll out 1/8" thick and cut out 48 3" round cookies.

Place 1/2 ts of filling on the top of 24 rounds. Cover
each with another round, crimp edges and make a slit on
top. Or use a donut cutter to make the top layer.

Bake 10-12 minutes in a 375ºF/190ºC oven.

* You can use *ANY* flavour jam or marmalade in these
cookies. Cookies can be baked soft or crisp by varying
time in the oven.

Makes 24 cookie sandwiches.

Source: "The Yankee Kitchen" 04-02-93

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... No need to worry, apparently it's only prices going up, not inflation
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sugar Cookies
Categories: Cookies, Snacks
Yield: 24 servings

2 1/2 c (320 g) A-P flour
1/2 ts Baking powder
1/2 ts Kosher salt
1 c (225 g) unsalted butter;
- softened
1/4 c (150 g) granulated sugar
1 lg Egg; room temp
1 ts Vanilla extract

Combine flour, baking powder and salt in a medium bowl,
and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle
attachment, cream together butter and granulated sugar
on medium-high speed until light and fluffy, 2 to 3
minutes. Add egg and vanilla, and beat on medium speed
until well combined, scraping the bowl as needed.

Add flour mixture and beat on low speed just until
combined. Scrape the bowl and fold a few times to make
sure everything is well combined. Wrap dough in plastic
wrap, flatten into a disk, and chill until firm, at
least 1 hour.

Set oven @ 350ºF/175ºC.

Roll out dough 1/4" thick. Use 3' floured cutters to cut
out cookies, and transfer to two parchment- or silicone
mat-lined baking sheets, spacing the cookies 1 1/2"
apart. Reroll scraps as needed, chilling as needed until
firm before rolling and cutting again. Freeze until very
firm, about 10 minutes.

UDD uses Xmas Tree and Santy Pants cookie cutters.

Bake until golden brown at the edges, 12 to 14 minutes.

Let cool a few minutes on the baking sheets, then
transfer to wire racks to cool completely. Cookies will
keep in an airtight container at room temperature for up
to 2 weeks, or frozen up to 3 months.

By: Susan Spungen

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The difference between science & messing around is taking notes.
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