Cookies, Cookies, Cookies

Lebanese Lady Wrist- from Lebanon

1 cup sugar
½ cup water
1 Tablespoon lemon juice
1 teaspoon orange flower water
1 ½ cups finely chopped walnuts ( I use pecans)
10 sheets frozen phyllo dough, thawed (I usually use the whole box)
½ cup butter melted


* Mix the sugar, water, lemon juice, and orange flower water in a small sauce pan. Bring to boiling; reduce heat and simmer for 8 minutes. Set syrup aside to cool to room temperature.

* Meanwhile, combine nuts and 2 tablespoons of the syrup and set aside.

* Place one sheet of phyllo dough on a table. Brush with butter. Place another sheet on top of the first and butter the second sheet. Fold in half crosswise. Spoon about ¼ cup of nut mixture along one short end of phyllo. Beginning at that end, roll up jelly-roll style. Place on a buttered 15 x 10 x 1 baking pan. Brush roll with butter. Repeat with remaining phyllo, butter and filling to make a total of 5 rolls.
* Bake in a 325 oven for 30 minutes or until golden brown. While the rolls are warm, cut each roll diagonally into 6 slices. Place slices in a shallow pan; drizzle with cooled syrup. As slices cool drizzle with more syrup. Makes 30 slices.


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Brandy Snaps- from Wales

½ cup of sugar
½ cup butter
1/3 cup golden syrup
¾ cup all-purpose flour
½ teaspoon ground ginger
1 tablespoon brandy

* Combine sugar, butter, and golden syrup in a medium sauce pan. Cook over low heat until butter is melted; remove from heat. Stir together flour and ginger. Add to melted mixture, mixing well. Stir in brandy.

* Line cookie sheet with foil: lightly grease the foil. Drop rounded measuring teaspoonfuls of batter 3 to 4 inches apart onto the foil- lined cookies sheet, baking only two or three at a time. Bake at 350 for 9 to 10 minutes, or till bubbly and golden brown.

* Cool on the cookie sheet for 1 to 2 minutes. Quickly remove from the cookie sheet and wrap each cookie around the handle of a wooden spoon to form a roll. When set, slide cookie off spoon; cool on wire rack. Repeat with the remaining mixture. Makes about 30.



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Chocolate Spritzkuchen

½ cup shortening
1 cup sugar
1 egg
2 Tablespoons milk
2 cups sifted all-purpose flour
¼ teaspoon salt
2 squares unsweetened chocolate, melted

* Blend shortening, and sugar, beat in egg, and stir in milk alternately with flour. Stir in salt and chocolate. Fill a cookie press half full and press our cookies on ungreased baking sheet. Bake at 375 oven for 8 to 10 minutes.

Vanilla Spritzkuchen

Follow recipe above but omit the chocolate.


You can cool this dough for an hour and then roll out.

If you make chocolate and vanilla, you can make checkerboard rolls, pinwheels rolls, and then slice. These two recipes can lead to some very unique cookies.


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Oatmeal M&M Cookies

Cream : 1 pound butter and 2 pounds brown sugar

Add: 1 dozen eggs and 3 pounds of chunky peanut butter Mix well

Add: 18 cups of oatmeal and 8 teaspoons of baking soda Mix well

Mix in: 1 pound of M&Ms and 1 pound of chocolate chips Mix well

Drop by Tablespoons onto a cookie sheet bake at 350 for 8- 10 minutes.


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Tail Gate Cookies

Line a jelly roll pan with foil.

1 1/2 packs of graham crackers
1 stick of butter
1 stick of margarine
1/2 cup of sugar
chopped pecans
confectioners sugar

Break graham crackers in half, place in foil lined pan (one layer).
Combine butter, margarine and sugar in a sauce pan. Boil for three minutes stirring constantly.
Pour over the crackers, sprinkle with pecans and bake at 300 for 10 minutes.
Remove from the pan and let cool. Sprinkle with powdered sugar.