CCChefDol:  I have to tell you...we have the cutest gb House at the shop. My daughter made it with
BIG - windows then crisscross icing on the stained glass windows...put light inside and windows glow so pretty

MHohimer:  Pwd & Dol & anyone else interested. Carolyn had a T tube inserted in her neck yesterday & was very depressed. Keep her in your prayers.   I haven't
heard today. Sometime this weekend but will have to wait and see.
CCChefDol:  she did!!! I've been thinking of her and wondering
CChefDol:  I sure hope that helps Carolyn to breathe better
L2jlu2:  our prayers are with her
CCChefPwd:  Bless her heart.   Let us know if we can do something to help
her.  Cards?  E-Mails  - Is she still at Mayo
MHohimer:  I'm sure she'd appreciate cards and
MHohimer:  e-mail.   She is at Mayo and I don't know
MHohimer:  when she will be released.   Will try to let you know when I find out.
CCChefPwd:  Can you get an address for us?

DOLORES’ PART
Tonight's chat is a cookie exchange. This means that all of us are sharing our very favorite cookie recipes. Please let just be sure we only send up one recipe at a time or they will be unusable!!!!! Let Earlene and I send up ours, then each of you go in turn. Okay?

Here is my favorite roll-out cookie: (from Dolores)
***GREAT SHAPED COOKIES***
1/2 cup Butter
1 cup Granulated sugar
2 Large eggs
1 tb Milk
YOU WILL KNEAD IN 1/4 CUP OF THE FLOUR - LATER
2 1/2 cups All-purpose flour, save 1/4 cup for later
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

  CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time.
    Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places.
   This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4" thickness, so dough is just thick enough to leave the cutter
  imprints.
 
NOTES:
* Ordinarily, roll dough to 1/4" thickness for best results.
* Any cookie will lose detail and shape when it is too thick.
* This cookie is good iced with thin dry candy fondant icing: Just add water (and flavoring of choice). Add enough water to make it spreadable. Or just don't add so much and you can pipe decorations on. This icing, unlike royal icing, stays just a little bit soft (thought stackable) and the cookie stays softer...not to mention a MUCH better taste! Royal icing dries so hard and just doesn't taste good when the entire cookie is iced with it.
* Bake this cookie only until brown barely starts to appear. NEVER brown them. Or they will get hard.
* Cookie stays soft, but is not terribly fragile.
* Source:  Shared with me by Mary Billersen of Cincinnati OH, because I helped her replace some favorite cookie cutters she'd lost. These cookies have been a tradition in her family for generations.

CCChefPwd:  With the lemon juice in the royal it is very tasty
CCChefDol:  but VERY hard...but good to hang on the tree too

Also, 2 other AOL members emailed me their favorite cookies. Here they are. I have their names listed so you will know who the cookies are from:

CCChefDol:  ...did the fondant icing 2 wks ago...sent 200 decorated GB boys to Trinidad
CCChefPwd:  Wow Dee your cookies went traveling.....
Icing Wiz:  i hope they made it there safe and sound
CCChefDol:  sure did...I put bubble wrap between each...wrapped each in a bag...only 2 broke

#1. From: Thinkfour  ...Here are two of our favorite recipes:
***CHOCO-FRUIT-NUT-DROPS***
1/2 Cup of butter or margarine softened
1Cup of brown sugar packed
1 Egg
1 Teaspoon vanilla
1 Cup flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Pkg. 6oz. Nestles semi-sweet chocolate morsels
1 Cup Wheaties crushed
1/2 Cup raisins
1/2 Cup chopped walnuts

Preheat oven to 350degrees
 Cream butter, sugar, egg and vanilla. Stir in remaining ingredients and drop dough by rounded teaspoons 2 inches apart onto ungreased cooking sheet. Bake 12-15 minutes. Immediately remove from baking sheet. Makes about 4 dozen cookies. Recipe may be doubled or tripled.
 
#2. From: Thinkfour  ...
***PEANUT-BUTTER BARS***
1 Cup crunchy peanut butter
2/3 Cup butter or margarine softened
1 Teaspoon vanilla
2 Cups firmly packed light brown sugar
3 eggs
1 Cup sifted all-purpose flour
1/2 Teaspoon salt
3/4 Cup sifted 10X confectioners’ sugar
2 Teaspoons water
1/4 Cup semi sweet chocolate pieces from a 6 oz. Bag
1 Teaspoon Vegetable shortening

Bake at 350 degrees for 35 minutes 3 dozen
1. Combine peanut butter, butter or margarine and vanilla in a large bowl; beat with electric beater until well-blended; beat in sugar until light and fluffy; beat in eggs one at a time.
 2. Stir in flour and salt until well-blended; spread batter in greased 13x9x2 inch baking pan.
 3. Bake in moderate oven(350)degrees 35 minutes or until center springs back when lightly touched with finger tip. Remove pan from oven to a wire rack; cool slightly.
 4. Combine 10X sugar with water in a small bowl; stir until smooth; drizzle from a spoon over still-warm cookies in pan. Swirl with bowl of spoon to make a random pattern.
 5. Melt chocolate with shortening over simmering water in top of a double boiler; Drizzle over the white glaze for a black-and -white pattern. When cool, using a sharp knife, cut into 36 rectangles. Carefully lift out of pan with spatula.    Hope you enjoy them.   Laurel

3 recipes From: Chris DeVico - FL Ploeger642@aol.com
***TOFFEE CRUNCH - (DROP COOKIE) ***
1/2 cup butter softened
1 butter yellow cake mix
2 eggs
1 tblsp. water
1 package almond brickle chips (I use Heath Bits of Brickle)
1/2 - 1 cup chopped pecans
Mix all together; add chips & nuts.  Drop on cookie sheet.  Bake 350;
8-10 min.
   Makes 4 doz. approx.  (These cookies don't brown; maybe a little color
at edge). They store well for 2 weeks in air tight container.  Never found a need
to freeze.

***COFFEE THINS - (SLICE-N-BAKE COOKIE) ***
1/4 cups Flour
Pinch Cinnamon
Pinch Salt
1 stick butter
1/3 cup dark brown sugar
1 teasp. instant coffee or espresso powder dissolved in 2 teaspoons of coffee liqueur
   Cream butter & sugar; add dissolved coffee; add remaining.  Mix just until combined.  Place on wax paper, roll into a 7" log and chill for at least 6 hours.  Slice 1/4" thick and bake @ 350 for 10-12 min.  Approx. 24 cookies/ log.
   I make these logs months in advance or keep a few on hand year around.
Store well for 7 days.  Great dunking cookies not real sweet.

***SHORTBREAD - (NOTHING LIKE IT.) ***
1 cup butter softened
1/3 cup sugar
2 1/2 cups flour
Cream butter, add sugar, add flour just until blended.  Divide into 3 portions.  Place each ball on an ungreased cookie sheet, roll into 6" circle. Same to remaining.  Score dough into 8 triangles.    Bake 325 for 25 min. until barely golden.  Cool 5 min. Remove from cookie sheets and gently separate disks into wedges.
   To Decorate:  Dip large end in chocolate coating and sprinkle with candy, sprinkles, etc.  White chocolate with crushed peppermint candy; dark chocolate with nuts, etc.
   Makes a great gift:  Place wedges back in a ring on a pretty plate; wrap with cellophane, bow, ribbons - Poof you're done!

***MIXED NUT TURTLES - (PRETTY) ***
3/4 cup butter softened
1/2 cup sugar
1 egg yolk
1 teasp. vanilla
1 can mixed nuts (superim can with almonds, cashews & macadamia only)
1 1/2 cups semisweet chocolate chips
2 teasp. shortening

Cream butter, add sugar, add yolk & vanilla.  Add flour just until blended. Dough will be crumbly.  Press into 2" balls place on a ungreased cookie sheet. Flatten each ball in 2" circle using fingers.  Cut large macadamia nuts in half.  Press firmly into outside edge of cookie 2 of each nut (macadamia  1/2's) to form a ring at edge.  Bake 350 for 10-12 min.  Carefully remove cookies and cool.  Melt chocolate, add  shortening.  Heap teaspoon of chocolate into center of each cookie. Spread around nuts but don't completely cover. Let set until chocolate hardens.

These cookies are really pretty, taste GREAT and are most impressive at a cookie swap.  Store only 4-5 days.   Happy Holidays. ...Chris DeVico - FL

EARLENE’S PART
We did the chat a couple of weeks ago where I told you about making the cookie-cookie jars.  I think I confused you more than helped you.  My granddaughters and I have spent three afternoons getting these made, decorated and assembled so you could see what cute ideas these are.  We didn’t try to make them fancy just fun for friends and family.  The 8 year old (Kelsey) wanted to do her first gingerbread house so we have had a lot of cookies around here the last week.  I just got the pictures back today and have sent them to Dolores for her to include with the chat info so you can see how simple they are.
For tonight here are the recipes we used for the cookie jars and the gingerbread house.

GINGERBREAD MEN COOKIES
Recipe from the good housekeeping illustrated cookbook.
2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup shortening
1/2 cup light molasses
1 egg
1 1/2 teaspoons ground cinnamon
1 teaspoon double-acting baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

Into a large bowl measure all ingredients except currants and frosting.  With mixer at medium speed, beat ingredients until well mixed.  Cover and refrigerate 1 hour.  On heavy duty foil cut to fit a flat cookie sheet roll chilled dough 1/8 inch thick.  Cut out your shapes and remove excess dough and re-roll for more cookies.  If the dough begins to stick to your rolling pen sprinkle the top of the dough lightly with flour.
Bake at 325 degrees for aprox. 8 minutes.  Cool on the foil and then remove to wire racks to continue cooling.  Decorate and enjoy.

SUGAR COOKIES FROM CAP PRACHYL’S HOUSE
Blend 1/2 c. Crisco
1 c. Sugar
1 egg
1/3 c. Milk
1 tsp. Vanilla
Stir in mixed dry ingredients
1/4 tsp. Salt
2 1/2 c. Sifted flour
1/2 tsp. Cream of tarter
1/2 tsp. Soda
1 tsp. Nutmeg
1/2 tsp. Cinnamon

(1 recipe will give aprx. 25 medium size cookies)
The following cookie recipes were handed down from my mom.  Those cookies we grew up with and still love.

GRANDMOTHERS SUGAR COOKIES. (SIMILAR TO SNICKERDOODLES)
1 c. Shortening
1 1/2 c. Sugar
2 eggs
3/4 c. Buttermilk
3 c. Flour
1 tsp. Salt
1 tsp vanilla
1/2 tsp soda

Blend wet ingredients, add dry ingredients and drop by spoonful on lightly greased cookie sheet.
Sprinkle the tops with a mixture of
1/2 c. Sugar
1 tsp nutmeg.
Bake at 325 degrees for aprx. 15 min.
These are a soft yummy sugar cookie

OATMEAL COOKIES
1 c. Solid shortening
1 1/2 c. Sugar
2 eggs
1 c. Buttermilk
1 tsp soda
3 c. Rolled oats
3 c. Flour
2 tsp. Baking pwd.
1 tsp. Salt
1 tsp. Cinnamon
1/2 c. Raisins
1/2 c. Chopped pecans
Cream shortening & sugar, add eggs and mix well.  Sift together flour, baking pwd., Salt and cinnamon.  Add alternately with buttermilk and soda mixture.  Stir in oats then add raisins & nuts.  Drop by tsp onto greased cookie sheet.  Bake at 325 degrees - 15 minutes

MOLASSES COOKIES
1 c. Shortening
1 c. Brown. Sugar
2 eggs
3/4 c. Molasses
1 c. Hot coffee
1 tsp. Vinegar
4 c. Flour
2 tsp. Ginger
2 tsp. Cinnamon
1/2 tsp. Soda
3 tsp. Baking powder
1 tsp. Salt
Blend shortening & sugar, add eggs, molasses, spices and soda which has been mixed with hot coffee.  Then add vinegar and dry ingredients.  Drop from tsp onto greased cookie sheet. Bake at 325 degrees for 15 minutes.
The baking time was calibrated using the single layer cookie sheets.  With the new cushion-air cookie sheets you will probably need a longer baking time.

BUTTERSCOTCH COOKIE BARS
Simmer over low heat until bubbly
1/2 c. Butter
2 c. Brn sugar
Cool & Add
2 eggs, one at a time, beating well after each.
Add
1 tsp. Vanilla
Sift 2 c. Flour
2 tsp. Baking powder
1/4 tsp salt
add
1 cup dry shredded coconut
Add to the wet mixture.
1 cup peanuts addition is optional
Spread in a shallow 11 x 15 x 1" greased pan and bake at 325 degrees about 25 minutes.  When cookies are done and still warm cut into squares.  Then remove from pan.

COOKIE TALK
CCChefDol:  TIP:::use parchment sheets so you don't have to wash the cookie sheet in between batches...can reuse the parchment several times
Lologmom2:  truth or dare..who here actually washes the cookie sheets between batches??????
CCChefPwd:  NO mam.   Scrape them off and keep going.
CCChefDol:  I always washed every time until we started using parchment sheets
Cake Wmn :  for bar cookies, I use foil in the pan so not so hard to get out
Lologmom2:  love those parchment sheets
MamawTenn:  If you have good stoneware you don’t have to use parchment - Or wash
Lologmom2:  i have a new baking stone i need to try out but I am told it makes good cookies
Icing Wiz:  baking stone not the greatest and so small
CCChefDol:  I used a recipe for the clay cookie with honey that was good...came with it
DShel16747:  Hello all-I like the air core cookie sheets
CCChefDol:  DS...me too, But DO cool them well before reuse
Lologmom2:  mine is big - same size as cookie sheet
Icing Wiz:  yes me to Dshell. Mine got ruined though so I use a Texas Bake sheet from Wilton at Home
DShel16747:  I thought all cookie sheets were supposed to be cold before you put the dough on?
Icing Wiz:  I don't even have to grease it usually
DShel16747:  they tease me at work-my nickname is "The Cookie Lady"
DShel16747:  chekdol-mine warped doing that-now I have 4 sheets-using in tandem
CCChefDol:  it warped? Mine are still fine
DShel16747:  maybe some idiot-non baker stuck it in the sink & I didn't really warp it-thought it was me

Decout:  does anyone in here make candy during the holidays?
CCChefDol:  Decout...I sure do
Cake Wmn:  Me too, Decout
Ploeger642:  Sure, carmels, buckeyes, etc.
CCChefDol:  ...candy for windows in our cookie houses even
EleCre:  What  kind of candy?

DShel16747:  is everyone here a professional baker?
AimeeShel:  no, i just love to bake
CCChefDol:  DS...not at all
Kaytedee25:  Not me
Pfirefly:  nope
Pfirefly:  love to bake
Decout:  no I just like to do cakes.
CCChefDol:  I think we all learned to bake in the school of hard knocks LOL

MamawTenn:  has any one heard from Bridal1
Icing Wiz:  yes I have she had to go to clinic again
CCChefDol:  Mamaw...heard she is still up there
CCChefDol:  had the shunt put in
MHohimer:  want to to send Carolyn a card?
MHohimer:  Her address is:   Carolyn Lawrence, 16494 King Rd. R#2, Lawson, MO
64062...From Dolores...I think there is another address. If you need it, please email me)

From Icing Wiz:
BROWN SUGAR SHORTBREAD
1 cup salted butter, softened
3/4 c light brown sugar
2tsp pure vanilla
2 c. flour
Preheat oven 325. Cream butter and sugar with an electric mixer med. speed. scraping down bowl as needed, then add vanilla and flour. Shape into balls then logs around 1 inch wide on ungreased baking sheet 17-19 minutes until golden brown
TOPPING:
1 tsp salted butter
6 oz semi sweet choc. chips
1 c finely chopped pecans
Makes 2 1/2 dz

JTWdirect:  Icing, do you cut these in shapes.....?
Icing Wiz:  you dip the cookies into the melted choc and then into nuts.
Ijust dip half of the cookie no
CCChefDol:  brown them pretty much Icing???
Icing Wiz:  golden brown
Icing Wiz:  these are so easy too

JWGPKG:  I have an old family favorite....
BROWN SUGAR CHEWS:
1 egg
1 c. brown sugar
1 t. vanilla
1/2 c. plain flour
1/4 t. Salt
1/4 t. baking soda
1 c. Chopped nuts.

Sift together egg, sugar and vanilla. Add flour, salt and soda, then nuts. Bake in oven at 350 degrees for 18-20 minutes in 8" square pan. Cookies will be soft when taken from oven.  Cool and cut into squares.
We love these - like a blonde brownie.  Never have any leftovers, and usually you have everything on hand.

Luana A:  I have a recipe for
CARMEL FILLED CHOCOLATE COOKIES
2 1/2 c all-purp. Flour
3/4 cup unsweetened cocoa
1 ts baking soda
1 c sugar
1 c brown sugar
1 c margarine
2 ts vanilla
2 eggs
1 c chopped pecans
48 Rolo candies, 1 tb sugar,
Heat oven to 375  in small bowl combine flour, cocoa, and baking soda, blend well.
   In large bowl beat 1 c sugar, brown sugar, and margarine, until light and fluffy,  add vanilla, eggs; beat well. Add flour mixture. Stir in 1/ c of the pecans,  for each cookie w/ floured hands shape around a Rolo candy. Then in a shallow bowl combine remaining pecans  and tb sugar and dunk one side of cookie into mixture. Place 2" in apart on cookie sheet and bake 7-10 min  makes 4 dozen. This will get the kids real sticky `,:o)

Ploeger642:  Chef's this was great.  I love the cookie exchange idea and it was a success

Thursday December 10, 1998 at 9 PM ET in the Kitchen  Conference Room -- With CCChefDol & CCChefPwd --  "Decorated Christmas Candies and cakes" -fit for any cake decorator's family!