TULIP COOKIE SHELLS

Ingredients 2 Egg whites 1/2 c. Granulated sugar 1/2 c. All purpose flour 1/2 c. Unsalted butter, melted 2 Tsp. Water 1 Tsp. Vanilla Ice cream, sherbert, or -fresh fruit for filling Directions Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet, leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three Tbs. batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking sheet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diameter. Working quickly, lightly shape warm cookie with fingers to create fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies.

SPRINGERLE COOKIE MIX (FROM GERMANY)

Ingredients 4 c. All-purpose flour 1 Tsp. Baking soda 4 Eggs 4 3/4 c. Powdered sugar; sifted 20 Anise oil; drops 1 1/2 Tsp. Aniseed; crushed Directions Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light. Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each portion into 8 square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling pin with additional flour. Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough pressing hard enough to make a clear design.) With a sharp knife cut the rolled cookies apart. Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger rub bottom of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color. Remove to wire rack; cool.

COOKIE ICE CREAM-A-ROUNDS

Ingredients 1 pkg. Pills. Slice'n Bake cookies 1 pkg. Vanilla ice cream (1/2 gall.) Directions Use Pillsbury Slice'n Bake Chocolate Chip cookies (large roll). Slice 1 roll wellchilled Pillsbury Refrigerated Cookie Dough into 1/4 slices. Place 2" apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwiches. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. Directions Ingredients

NEIMAN-MARCUS COOKIE

2 c. Butter 1 Tsp. Salt 2 c. Sugar 2 Tsp. Baking powder 2 c. Brown sugar 2 Tsp. Soda (Baking soda.) 4 ea. Eggs 24 oz. Chocolate chips 2 Tsp. Vanilla 1 ea. 8oz. Hershey bar, grated 4 c. Flour 3 c. Chopped nuts 5 c. Blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies. (Recipe may be halved). * Measure oatmeal and blend in a blender to a fine powder.

DATE ORANGE COOKIE PIZZA

Ingredients 1/2 c. Margarine, softened 1/2 c. Brown sugar, packed 1 c. All-purpose flour 1 Tbs. Orange juice 1 Tsp. Grated DOLE Orange peel 1 pkg. DOLE Pitted Dates, chopped 1/2 c. DOLE Almonds, toasted and chopped Directions Beat margarine and sugar in large bowl until light and fluffy. Gradually beat in flour until blended. Beat in orange juice and peel, then dates and almonds. Form dough into ball. Place on greased 14 pizza pan. Pat to 12" cookie. Bake in 375'F. oven 15 minutes. Cool completely. Cut into 14-16 wedges to serve. Makes 14-16 servings.

PUMPKIN PIE WITH GINGER COOKIE CRUST

Ingredients 1 c. Canned pumpkin 3/4 c. Evaporated skim milk 1/2 c. Applesauce, natural, unsweetened 1/4 c. Sugar 1/4 c. Reduced-calorie maple syrup 3 Egg whites 2 Tsp. Cornstarch 1 1/2 Tsp. Pumpkin pie spices 1 1/2 c. Gingersnap cookie crumbs Directions Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.

WHITE DROP COOKIE

Ingredients 1 c. Shortening 3 c. Sugar; creamed 4 ea. Eggs 1 c. Milk; sweet 5 1/4 c. Flour 1 Tsp. Baking soda; dissolved in 1/4 c. sour milk 4 Tsp. Baking powder 1 Tsp. Vanilla 1/4 Tsp. Nutmeg Directions This makes 6 dozen cookies.. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. Ingredients

OATMEAL COOKIE MIX

4 c. Unbleached Flour 4 Tsp. Salt 2 Tsp. Baking Soda 3 c. Vegetable Shortening 4 c. Whole Wheat Flour 2 Tsp. Baking Powder 6 c. Brown Sugar, Firmly Packed 8 c. Quick Rolled Oats Directions Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir in brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours.

SUGAR COOKIE WREATHS

Ingredients 1 pkg. DUNCAN HINES Golden Sugar Cookie Mix 1 Egg Green food coloring Candied or maraschino cherry pieces Directions 1. Preheat oven to 375'F. Combine cookie mix, contents of buttery flavor packet from Mix and egg in large bowl. Stir until thoroughly blended. 2. Tint dough with green food coloring. Stir until desired color. Form into balls the size of miniature marshmallows. For each wreath, arrange 9 or 10 balls with sides touching into a ring, 2 apart on ungreased baking sheets. Flatten slightly with fingers. Place small piece of candied cherry on each ball. 3. Bake at 375'F. for 5-7 minutes or until set but not browned. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 2 dozen cookies. " Ingredients

SEVEN LAYER COOKIE

1/2 cup margarine, melted 2 cup graham cracker crumbs 1 pkg. shredded coconut 6 oz butterscotch chips 6 oz semi-sweet chocolate chips 1 can eagle brand milk 1 cup pecans, chopped Directions Directions: Melt the margarine in 9x13 pan. Add graham cracker crumbs, stir and press down. Add other ingredients as layers in order listed. Bake at 350 for 30 minutes.

A REAL EASY COOKIE

Ingredients Graham crackers Pecan halves 1/2 c. Sugar 2 Sticks cutter Directions Melt butter and sugar. Bring to a boil. Boil for two minutes ONLY. Place graham crackers on foil lined sheet. Place nuts on cracker center. Spoon butter and sugar mix over graham crackers. Bake at 325 degrees for 15 minutes on top rack. Cool completely and serve. Directions Ingredients

FORTUNE CHRISTMAS COOKIE TREE

1 recipe Fortune Christmas Cookies 50 6 squares of saran wrap 50 slips of paper with fortunes written on fine wire or thread 1 Styrofoam plastic tree- about 24" tall 9" base 8 yards 1/2" white ribbon 13 yards 1/2" green ribbon straight pins

Wrap cookies in the squares of saran wrap enclosing the fortune slips on the bottom. Close with fine wire on the bottom of the cookie. After tying cut saran wrap close to cookie leaving just enough to pin on tree. Cut 4" lengths from the white ribbon. Starting at lower corner of tree place a white ribbon loop and a red Fortune Christmas cookie on the tree with a straight Tsp. pin stuck in on the diagonal. Pin another white loop on the other side. For the second row pin on a white loop a pink cookie a white loop another pink cookie and another white loop. For the third row pin on a green tailored bow the size of the space on the tree. Continue placing cookies and ribbons in this manner until the tree is completely covered. Finish edge of tree with loops of green ribbon.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Ingredients 2 c. Milk 1 3/4 c. Sugar 1/2 Tsp. Salt 2 c. Half and Half 1 Tbs. Vanilla Extract 4 c. Whipping Cream Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homemade cookie dough Directions Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade.

SAILORS' FAVORITE CHOCOLATE CHIP COOKIE

Ingredients 2 1/4 c. Flour 1 Tsp. Baking soda 1/2 Tsp. Salt 2/3 c. Peanut butter 1/2 c. Shortening 1 1/2 c. White sugar 2 x Eggs 2 Tbs. Milk 1 Tsp. Vanilla 2 c. Chocolate chips Directions Beat peanut butter, shortening and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla. Add dry ingredients and chips. Mix well. Drop dough by Tsp. on ungreased cookie sheets. Bake at 375 degrees for 11 to 13 minutes.

CHOCOLATE PISTACHIO MERINGUE COOKIE

Ingredients 1/3 c. Pistachio nuts 1/4 c. Semisweet chocolate pieces 2 Egg whites 1/8 Tsp. Cream of tartar 2/3 c. Superfine sugar 1/2 Tsp. Vanilla Directions Preheat oven to 250 F. Grease and flour 2 cookie sheets. Combine the pistachios and chocolate pieces in a blender or food processor. Cover and whirl until very finely chopped. reserve. Beat together the egg whites and cream of tartar in a small bowl until soft peaks form. gradually add in sugar 1 tablespoonful at a time, until the mixture forms very stiff peaks. Fold in chocolate mixture and the vanilla. Using a teaspoon, drop small mounds of meringue onto the prepared cookie sheets, leaving about 1 inch between mounds. bake in the preheated oven for 30 minutes or until firm but not browned. Let stand for several minutes on cookie sheets. Loosen the meringues carefully with a small knife, transfer the meringues carefully to a wire rack to cool completely. Store in a tightly covered container in a dry place. Ingredients

CANDY SHOP COOKIE PIZZA (CRISP)

1 1/2 c. All purpose flour 1/2 Tsp. Baking soda 1/2 Tsp. Salt 1 1/4 c. Butter; softened (10 tbs) 1 Egg 1/2 Tsp. Vanilla 2 c. Semi sweet chocolate morsels -divided OPTIONAL: 1/2 c. Peanut butter 1 c. Chopped candy, such as Butter fingers, Baby Ruth, Nestles Crunch; Goobers -Alpine White Directions Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch baking pan. In small bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, beat butter, sugars until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels. Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or until lightly browned. Leave in pizza pan. Immediately sprinkle remaining one cup morsels over crust. Let stand five minutes or until morsels become soft and shiny. Gently spread chocolate over crust. Let set. (After cookie dough has cooled, pizza may have to refrigerated for 30 mins for chocolate to set) Optional : If wanted, when pizza cookie comes out of the oven sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny.. Gently spread chocolate and peanut butter evenly over crust. Quickly sprinkle the pizza with chopped candy. (After cookie dough has cooled, pizza may have to be refrigerated for 30 mins for topping to set.)

SUPER BOWL COOKIE BARS

Ingredients 1 1/2 c. Graham cracker crumbs 1/4 c. Hershey's Cocoa 1/4 c. Sugar 1/4 c. Margarine or butter, melted 1 can Eagle Brand Sweetened Condensed Milk (14 oz; NOT -evaporated milk) 2 c. Hershey's Semi-Sweet Chocolate Chips (12 oz) 1 c. Hershey's Butterscotch Chips or Reese's Peanut Butter Cups 1 can Flaked coconut (3 1/2 oz) 1 c. Chopped nuts Directions Preheat oven to 350'F. (325'F. for glass dish). Combine crumbs, Hershey's Cocoa, sugar and margarine. Press firmly on bottom of 13x9 baking pan; pour Eagle Brand evenly over crust. Top evenly with remaining ingredients in order listed; press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature. Prep time: 10 minutes. " Ingredients

BOILED COCOA COOKIE

2 c. Sugar 1/2 c. Cocoa 1/2 c. Milk` 1 Stick Oleo 3 c. Quick Quaker Oatmeal 1 Tsp. Vanilla Nuts, opt. Directions Place the sugar, cocoa and milk into a saucepan and bring to a boil. Boil 2 minutes. Remove from stove and add the 1 stick oleo, the vanilla and then the 3 cups oatmeal. Add nuts if you wish. Wait a minute or so and drop by teaspoonfuls on WAXED PAPER and let set until cool. Makes about 50 cookies. These are almost like a candy" as well as a wheat-free cookie. "

LARGE CHOCOLATE CHIP COOKIE

Ingredients 1 Box yellow cake mix 1/2 c. Oil 2 Tbs. Water 2 Eggs, beaten 1 c. Chocolate chips Directions Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown.

NO BAKE COOKIE CRUMBLE CHEESECAKE

Ingredients 1 Envelope plain gelatin 1/4 c. Cold milk 1 c. Milk, heated to boiling 2 pkg. Cream cheese, 8 oz. ea. 1/2 c. Sugar 1 Tsp. Vanilla extract or flavor 1/2 c. Mini-chocolate chips 1 Deep dish graham cracker Crust (9oz. size). 1 c. Your favorite cookies, Coarsely crushed. Directions In blender, sprinkle gelatin over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatin mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.