Here are some that I freeze often. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel c lemon juice 1 tsp vanilla 2 eggs 3-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies Basic Shortbreads 1 1/4 c AP flour 3 T sugar 1/2 c butter Mix sugar and flour, cut in butter until fine crumbs and it starts to stick to itself. For Elfin Bites, stir in 2 T of Candy Ball Sprinkles. Pat dough out on a non greased cookie sheet into a 8x5" rectangle. Cut into 1/2 cubes and seperate. Bake at 325F for about 8\-10 minutes or until bottoms just start to brown. Cool on wire rack that has a sheet of wax paper over it.(Just in case they thought about falling through the "cracks".) For Cherry Shortbread, (pictured above) stir in a 1/2 c of drained well finely chopped Maraschino cherries. Once additives are in, knead until a dough is formed. Roll dough out on floured surface to 1/2" thick, cut out with 1 1/2\-2" heart cutter. Bake at 325F for 20\-25 minutes or until bottoms just turn light brown. Cool. Melt together 1 c semi sweet chocolate chips and 2 t sortening. Dip half of the cookie or drizzle. let set on wax paper to firm. Posted 12/06 by Terri\_pacnw Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour ½ c granulated sugar ¼ tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars Holiday Biscotti Source: Giada DeLaurentis 2 cups all\-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good\-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13\-inch long, 3\-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4\-inch\-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Linda

I have two plain, uncoated/unanodized aluminum half-sheet size jellyroll pans (with the 1" lip). I'm on my second set in 40 years. Both were purchased from restaurant supply stores; we live in the SF Bay Area so there are half a dozen to chose from. I hardly ever bake cookies, LOL, but I use these all the time - at least twice a week, sometimes both at once. Everything from roasting 3 lb. of asparagus to oven-baked breaded chicken thighs, or roasting raw pine nuts to store in the freezer for salad topping. I have one "open" smaller cookie sheet (the kind with sides that slant upwards, but open corners) in a lighter weight that is easy to grab and works well for 'holding', such as draining bacon on paper towels and keeping the strips warm in the oven. I also have a new Circulon non-stick 10x15 pan, very heavy weight, that is perfect when I am sear-roasting steaks. I heat the sheet pan up in the oven until it's sizzling, then sear the steaks on the stovetop. Finish them off in the oven, and they're perfect. I have carpal tunnel, so I use the above technique in lieu of a cast iron pan, which is too hard on my wrists to lift easily.

1._______________________________________________________ Kitchen Delight Chocolate Chip Cookies Posted by: Patty_WV (My Page) on Wed, Nov 13, 02 at 11:57 Kitchen Delight Chocolate Chip Cookies 1 cup shortening,or 3/4 cup butter,1 cup packed light brown sugar,1/2 sugar,1 tsp.vanilla,2 eggs,2 1/4 cups flour,1 tsp.baking soda,1 tsp.salt,2 cups chocolate chips,1 cup chopped nuts(opt) Cream shortening or butter,brown sugar, and vanilla until light and fluffy.Add eggs and beat well. Combine flour,baking soda,and salt.Add to creamed mixture. Stir in chips and nuts.Drop by teaspoonfuls onto ungreased cookie sheet.Bake at 325 degrees for 8-10 minutes. Makes 6 dozen Note:I use the butter flavor Crisco for shortening. My aunt gave me this recipe shortly after I got married 27 years ago.It came from a bag of chocolate chips.It's the only chocolate chip cookie recipe I ever use. 2.__________________________________________________________ Decadent Brownies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Patty, Now that I know I am posting the recipes to the right thread, I have a few more that you can add to the one above. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Decadent Brownies ================= 1 Cup butter, 20 Ounces chocolate, 1-1/2 Cups sugar, Pinch of salt, 4 eggs, 1 Cup flour, vanilla to taste, 1 Cup toasted pecans Melt chocolate and butter in microwave bowl Beat in sugar and salt, Beat in eggs, add vanilla, Mix in flour, Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake Should still be soft in the middle Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze 3.__________________________________________________________ Best Oatmeal Cookies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Source: from newspapper many years ago Best Oatmeal Cookies ==================== 1 Cup butter 1 cup sugar, 1/2 cup packed brown sugar, 1 egg, 2 teaspoons vanilla, 1 2/3 cup flour, 3/4 Teaspoon baking soda, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, dash nutmeg, 1 1/2 cups rolled oats Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack 4.__________________________________________________________ Graham Cracker Chewies Recipe from the Nantucket Open House Cookbook. Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Here are a couple of recipes that have become very popular on the Cooking/Recipe forum that you can add to the Archive. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Graham Cracker Chewies ====================== These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 cup butter, at room temperature, 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar, 1/2 cup chopped pecans, 1/3 cup graham cracker crumbs, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 2 large eggs beaten, . Preheat oven to 350 Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table 5.__________________________________________________________ Silly Toffee Squares Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Source: Patty Silly Toffee Squares 1/2 flour, 3/4 cup rice krispies cereal, 1/4 tsp baking soda, pinch salt, 1/3 cup packed brown sugar, 1/3 cup butter melted, 1 can sweetened condensed milk, 1/2 c butter, 1/2 c firmly packed brown sugar, 1/2 cup chocolate chips semi sweet, 1 1/4 cup Rice Krispies cereal, caramel layer. Chill and cut into squares. Combine first 6 ingredients and press into 8" square pan and bake at 350 for 10 minutes In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a boil and simmer for 5 minutes, stirring continuously. (this burns easily so watch carefully) Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. 6._______________________________________________________ PEANUT BUTTER COOKIES Posted by: chery2 on Sat, Nov 15, 03 I may be a slow learner, but I finally caught on to the fact that using sweetened condensed milk in a recipe covers the duties of lots of ingredients. You gotta love recipes of no more than 4 ingredients that turn out GREAT. For instance... PEANUT BUTTER COOKIES 3/4 c. pb, 1 can scm, 2 1/2 c. flour, 1 t. vnla, Mix all ingredients. Roll into 1-in. balls. Shake in bag w/ gran. sugar. Flatten on cookie sheet by making a cris-cross pattern w/ fork. Bake @ 350 for 6-8 minutes. [At first I didn't like these. They looked like little biscuits and didn't flatten during baking. But DH said they're the best ever. SIL likes them w/ a choc. chip in the middle; also likes that they're bite size. 7.________________________________________________________ MACAROONS Posted by: chery2 on Sat, Nov 15, 03 1 bag or can of sweetened coconut [about 13 oz], 1 can scm, 1 t. van [careful! changes shade of cookies], You can add other ingredients: baking chips, crushed mint, whatever. Recipe on back of coc. bag. Makes a ton of little ones. 350 for 8 minutes. chery-va 8._________________________________________________________ Lebkuchen Bars Posted by: Roselin32 on Sat, Nov 15, 03 RECIPE: Lebkuchen Bars Posted by Roselin32 on Wed, Oct 22, 03 A Christmas favorite in our home. 1 tsp cinnamon, l teaspoon ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 2 1/2 c unsifted flour, 1/2 tsp baking powder, 1/2 c ground almonds, 1 tsp grated lemon rind, 2 eggs, 3/4 c sugar, 3/4 c honey, 1/2 c milk, Almond Glaze, 1 c confectioner's sugar, 1/2 tsp almond extract, 1 tsp rum, 1-2T water, Sift together spices, salt, flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon forms when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture and beat until smooth. Spread the batter in an 11x17" greased jelly roll pan. Bake in a preheated 400° oven for12-15 minutes until the cake is done. While still warm turn the cake out onto a rack. Mix the confectioner's sugar, almond extrac, rum and water. Beat until it is smooth and of a glaze consistency, adding more water if necessary. Spread on warm cake. Cut into bars while still warm. Yields: 2-3 dozen. RL`

PWM, I'm assuming you'd like the amounts converted to something other than metric? There are many conversion tools on line, one gave me these conversions. Islay, please feel free to correct me if I am wrong: 450g (2 cups) dark brown sugar 175g (3/4 cup) ml evaporated milk 30g ( 2 tbls) butter 1 tsp vanilla extract 55g (1/4 cup) chopped walnuts. Butter a 20 or 30 cm (8 or 9 inch square) tin. In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. (232-240F, soft ball stage) Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares. I hope this helps. Annie