* Crossposted from: RECIPES
Here a couple more recipes that I have typed in for you.
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Lebkuchen
 Categories: Cookies
      Yield: 2 Dozen
 
      1 c  Packed light brown sugar
    1/4 c  Honey
    1/4 c  Molasses
      1 lg Egg
           Finely grated zest of one
           Orange
  1 1/2 c  Flour
      1 c  Pecans or walnuts
    1/2 c  Raisins
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Ground cloves
    1/2 ts Baking soda
 
  Combine sugar, honey, molasses, egg and orange zest in a bowl and beat
  until smooth.  Set aside.  Put the flour nuts and raisins in food
  processor and process until finely chopped.  Add remaining dry
  ingredients and process another few seconds.  Stir the dry mixture
  into the creamed mixture until evenly blended.  Flatten dough into a
  1 inch square on a sheet of waxed paper.  Wrap in plastic and
  refrigerate overnight or up to two days.  Grease a large cookie sheet
  and preheat oven to 350.  Roll the dough into a 1/4 inch thick square
  on a sheet of heavily floured wax paper.  Cut the dough into 2 inch
  squares.  Place the squares on the sheet leaving 1 1/2 inches between
  them.  Bake 12 to 15 minutes.  Cool on a sheet for 2 minutes.  When
  the cookies are done they will form a skin but will feel soft to
  touch. From Farmers Almanac 1997 Cookie lovers calendar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin and Fresh Ginger Cookies
 Categories: Cookies
      Yield: 2 Dozen
 
  1 1/4 c  Packed light brown sugar
      1 c  Pumpkin puree
      1 lg Egg
      2 tb Grated fresh gingerroot
      2 tb Sour cream
      1 ts Vanilla
    1/2 c  Unsalted butter softened
  2 1/4 c  Flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
      1 c  Chopped walnuts
      1 c  Currants or chopped raisins
 
  Preheat oven to 350 and lightly grease cookie sheets.  Combine sugar,
  pumpkin, egg, ginger, sour cream and vanilla in food processor.
  Process a smooth puree.  Add the butter and process 8 more seconds.
  Mix the flour baking soda, baking powder, salt, and cinnamon.  Stir
  the dry ingredients into the liquid in 2 stages just until blended.
  Fold in the walnuts and currants.  Spoon tablespoons of dough on the
  baking sheets and bake for 15 minutes.  The cookies will still be
  soft to touch when they are done. Cool on the sheet for two minutes
  then transfer to a rack to finish cooling.
  Note Do not subsitute powdered ginger in the recipe as fresh ginger
  and powdered ginger are very different in flavour.
  From Farmers Almanac Cookie Lovers Calendar 1997
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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