Kathy's Recipe Korner
MOM'S KITCHEN
COOKIE ARCHIVES

cookies

spacerCOOKIE Belgian Christmas Cookies
spacerCOOKIE Brookies
spacerCOOKIE Butterscotch Cookies
spacerCOOKIE Candy Cane Shortbread Bars
spacerCOOKIE Cherry-Chocolate Cookies
spacerCOOKIE Cherry-Filled Heart Cookies
spacerCOOKIECherry-Walnut Balls
spacerCOOKIE Chinese Fortune Cookies
spacerCOOKIE Chocolate Bottomed Macaroons
spacerCOOKIE Chocolate Chip with Candy Canes
spacerCOOKIE Chocolate Covered Cherry Cookies
spacerCOOKIE Chocolate-Espresso Kisses
spacerCOOKIEChocolate Peanut Sweeties
spacerCOOKIE Chocolate Peanut Butter Truffles

spacerCOOKIE Coconut Butter Cookies
spacerCOOKIE Cookie Balls
spacerCOOKIE Craisin Oatmeal White Chocolate Chunk Cookies
spacerCOOKIE Date-Nut Pinwheels

spacerCOOKIE Death by Chocolate Cookies
spacerCOOKIE Easter Nest Cookies
spacerCOOKIE Easter Eggs
spacerCOOKIE Easy Oatmeal Cran-White Chip Cookie
spacerCOOKIE Easy Peppermint Kiss Cookies
spacerCOOKIE German Honey Cookies

spacerCOOKIE Heart Cookie Dessert
spacerCOOKIEHeart Cookies
spacerCOOKIE Holiday Biscotti
spacerCOOKIE Knapsack Cookies
spacerCOOKIE Lemon Hearts
spacerCOOKIE Love Letters
spacerCOOKIE Macadamia Nut Tea Cakes
spacerCOOKIE Magical Peanut Butter Cookies
spacerCOOKIE Moon Pies
spacerCOOKIE Oatmeal-Pecan Lace Cookies
spacerCOOKIEPeanut Blossom Cookies
spacerCOOKIE Pecan Tassies
spacerCOOKIE Pumpkin Choc. Chip Pecan Cookies
spacerCOOKIE Raspberry Thumbprint Cookies (Cookie Mix)
spacerCOOKIE Rolled Ginger Cookies
spacerCOOKIE Rugelach
spacerCOOKIE Skippy Truffle Cookie

spacerCOOKIE Spritz
spacerCOOKIEStrawberry Angel Cookies
spacerCOOKIE Sugar Cookie Nests new
spacerCOOKIE Vanilla Lace Cups
spacerCOOKIE Wilton Bunny Cookies (photo)

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Brookies

1 box
brownie mix
1 pkg
chocolate chip cookie dough, refrigerated

Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven) By Patricia Hayes

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Cookie Balls

Using 1 pkg.Oreos or Nutterbutter*** Cookies (or 1/2 pkg. each)

Crumble cookies to nothing (as fine as possible)
Cream 8 oz. Philly Cream Cheese then mix with crushed cookies
(could add chopped nuts) and form into balls.

***Add 3/4 cup powdered sugar to Nutterbutter crumbs

Melt 1 pkg. (12 oz.) Semi sweet chocolate chips (or more)

Drop cookie balls into mixture and place on wax paper or foil to cool.

Melt 1/4 pkg. + or - White chocolate chips and put into small
baggie and cut very tiny corner off and use to decorate tops.

Store in fridge.

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Chocolate Peanut Sweeties

1 cup peanut butter*
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists (about 3 cups)
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth.
Beat in confectioners' sugar until combined.
Shape into 1-in. balls; press one on each pretzel.
Place on waxed paper-lined baking sheets.
Refrigerate until peanut butter mixture is firm, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.
Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down.
Refrigerate for at least 30 minutes before serving. Store in the refrigerator.
*Please Note: Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe. Yield: 5 Dozen
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Strawberry Angel Cookies

Crisco® Original No-Stick Cooking Spray
1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips

Heat oven to 325°F. Coat baking sheet with no-stick cooking spray.

Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.

Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

Tip: Store between sheets of wax paper to keep from sticking together. Smuckers

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Death by Chocolate Cookies

1 pkg (8 squares) Baker's Semi Sweet Baking Chocolate
3/4 cup brown sugar
1/4 cup butter
2 egg
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
1 pkg. (6 squares) Baker's white baking chocolate, coarsely chopped
2 cups chopped macadamia nuts

Heat oven to 350°F.
Microwave semi-sweet chocolate in large bowl on high 2 min. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and powder. Stir in white chocolate and nuts.
Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 13-14 min. or until cookies are puffed and feel set to the touch. Cool 1 mi; remove from sheets and cool completely. Makes 18 large cookies.
Source: Baker's One Bowl

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Chocolate Bottomed Macaroons

3 cups shredded coconut
1 1/2 tbl. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla
4 oz. bittersweet chocolate, broken up

Heat oven to 350°F.
Mix coconut, cornstarch, sugar, egg whites and vanilla in heat proof bowl.
Set bowl over a pot of boiling water or double boiler. Heat, stirring until the mixture thickens, about 4 minutes. Remove and set aside.
Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet.
Bake for 10-15 min. Remove to wire rack.
Place chocolate in small micro-safe bowl and heat on HIGH power for 1 min. Stir until smooth. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl.
Place on waxed paper lined baking sheet and set in refrigerator.
Recipe courtesy of Family Circle, December 2007
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Cherry-Filled Heart Cookies

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter or margarinev Additional sugar

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.
Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill.
Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour.
Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each.
Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar.
Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.

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Chocolate Covered Cherry Cookies

1.5 c. flour
½ c. butter
½ c. cocoa
1 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. baking powder
1.5 tsp. vanilla
1/4 tsp. baking soda
1 10z jar maraschino cherries
1 pkg. (6z) choc. chips
½ c. condensed milk

In a large bowl, stir flour and next 4 ingredients. In another bowl, beat together butter and sugar on low speed until fluffy. Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture; beat until well blended.
Shape dough into ½ balls. Place on ungreased cookie sheet. Press down center of dough with thumb.
Drain cherries, reserving juice. Place cherry in center of each cookie. In small sauce pan, combine chocolate pieces and condensed milk. Heat till chocolate pieces are melted.
Stir in 4 tsp. cherry juice. Spoon about 1 tsp. frosting over each cherry, spreading to cover cherry. Frosting may be thinned by adding more juice if necessary.
Bake 350° for 10 min. Makes approx. 38 cookies.
(THE BEST XMAS COOKIES IN AUNT T'S COLLECTION)
Thanks to my Aunt Theresa from Greenwich, CT - ref: 12/07/97

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Heart Cookies

3/4 cup shortening (use part butter or margarine)
1 cup sugar
2 eggs
1/2 tsp. lemon flavoring
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together.
Blend in. Chill at least 1 hour.
Heat oven to 400°F.
Roll dough 1/8" thick on lightly floured board.
Cut in heart shapes. Bake. Cool.
Frost with pink frosting or put 2 baked cookies
together with red-tinted peppermint-flavored icing.

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Love Letters

2 c. flour
½ c. sugar
1 tsp. salt
1 c. butter or marg.
2 tsp. finely grated lemon rind
finely grated rind of 1 orange
1/2 cup sour cream

Heat oven 475°F.
Blend flour, sugar and salt; cut in butter and rinds until mixture resembles coarse meal.
Blend sour cream in evenly. Gather dough into firm ball. Divide in half.
Roll on well-floured board to 1/8" thickness. Cut in 3x2" pieces; fold ends to center, overlaping slightly; seal with tiny piece of candied cherry.
Place on ungreased baking sheet. Brush tops with water; sprinkle with sugar.
Bake 6-8 min. Makes about 4 dozen.

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Vanilla Lace Cups

1/2 (24-ounce) package vanilla candy coating,divided

Microwave half of the candy coating squares in a
2 cup measuring cup at high for 1-2 min. or until melted,
stirring every 30 sec.
Pour into a heavy duty zip lock bag; seal.
Snip a tiny hole in corner of bag, drizzle evenly over muffin liners.
Let stand until set.
Repeat procedure with the other half of candy coating.
Remove muffin liners carefully. Fill with fruit or your favorite filling.
(You can use dark chocolate coating, if you prefer)
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Pecan Tassies

2 sticks unsalted butter, softened
6 oz. cream cheese
2 cups flour

FILLING:
3 large eggs, slightly beaten
1 3/4 cups packed brown sugar
3 tbl. unsalted butter, softened
3/4 tsp. vanilla
1/4 tsp. salt
1 cup pecans, chopped

Decoration: confectioners sugar

Dough: Beat butter and cram cheese in large bowl with mixer until well combined. Beat in flour until blended. Shape dough into a 1" thick disk, wrap and refrigerate at least 30 min. until firm.
Heat oven to 375°F. Have ungreased miniature muffin pan ready.
Divide dough in quarters. Roll each portion into a 6" long log. Cut 1 log in 12 equal pieces. With floured hands, flatten each piece to a 3" round and fit into muffin cup.

Filling: Beat first 5 ingredients until well mixed. Spoon 2 tsp. into each muffin cup; top with pecans.
Bake 20 min. Cool briefly in pan on wire rack, then carefully remove cups, loosening them with tip of knife. Place on rack to cool completely.
Repeat with remaining dough and filling. Dust tassies with confectioners' sugar.
Source: Recipe courtesy Woman's Day Magazine - ref:12/10/05

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Magical Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon.
Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet.
With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie.
Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement.
Cool slightly before removing from pan.
Source: Paula Deen, FoodNetwork - ref:04/30/05

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Skippy Truffle Cookies

1 cup Skippy peanut butter (I used crunchy)
1 cup firmly packed light brown sugar
1 large egg
1 tsp. baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. In small bowl, with wooden spoon, combine all ingredients except chips until blended. Stir in chnocolate just until combined.
On ungreased cookie sheet, using slightly rounded teaspoonfuls, drop dough 2" apart. (Do not flatten) Bake 9 min. or until cookies are puffed and golden. (Cookies will be very soft.) On wire rack, place baking sheets and let stand 5 min. Remove cookies from sheets and cool completely.
Source: Skippy: http://www.peanutbutter.com - ref:12/18/04

Chocolate Peanut Butter Truffles
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP, thawed

Suggested coatings: powdered sugar, unsweetened cocoa, finely chopped Peanuts, multi-colored sprinkles, Coconut, finely crushed Cookies, grated Semi-Sweet Baking Chocolate
MICROWAVE chocolate in microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. ADD peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. SCOOP truffle mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in suggested coatings. Store in refrigerator.
KRAFT KITCHENS TIPS:
Easy Truffle Squares: Prepare truffle mixture as directed. Spread in foil-lined 8-inch square pan. Refrigerate 1 hour. Lift out of pan onto cutting board; cut into 1-inch squares. Press squares in suggested coatings. Kraft Kitchens - ref:12/06/03

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Holiday Biscotti

2 1/4 cups flour
½ cup dried cranberries
1 ½ tsp. baking powder
2 tbl. grated orange rind
Pinch salt
2 tbl. cocoa powder
½ cup unsalted butter
2 ounces white chocolate,
melted with 1 tsp. vegetable oil
½ cup light brown sugar
2 eggs
1 tsp. vanilla

Heat oven 375°F. Grease large baking sheet.
Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind.
Gather mixture into ball. Divide in half. Knead cocoa into half the dough. Using floured hands, roll each portion into 14" log.
Place on prepared sheet. Press dough slightly to flatten so each log is 2" wide. Bake in oven 25 minutes or until lightly browned. Remove to wire rack to cool.
Lower oven to 325°F. Cut loaves into 3/4" thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes.
Cool on rack. Drizzle with chocolate. Family Circle Magazine -ref:12/17/02

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Belgian Christmas Cookies

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds 1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar

Preheat oven to 375°F.
Cream butter with extract; add brown sugar gradually, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.
Bake for 10 - 12 minutes. Cut into bars while still warm. www.allrecipes.com - ref:11/16/02

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Chinese Fortune Cookies

" Write your own fortunes and place them in cookies. Great for parties. "
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

Preheat oven to 400° F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm. Makes 1 dozen. www.allrecipes.com - ref:08/24/02

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Butterscotch Cookies

2 1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup marg., softened
1/4 cup shortening
1/4 cup peanut butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1-12z pkg. butterscotch morsels
1 cup nuts

Preheat oven 350°F.
In a small bowl combine flour, salt, and baking soda; set aside.
In large bowl, mix marg., shortening, peanut butter and sugars until light and fluffy.
Add flour mixture. Stir in morsels, vanilla and nuts. Mix well.
Drop by teaspoonfuls on ungreased cookie sheets. Bake for 10 min.
Cool on wire racks. An original recipe from my sister Pam Jensen Beach, FL
ref:03/01/98

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Pumpkin Choc. Chip Pecan Cookies

1 c. shortening
1 c. sugar
1 large egg
1 c. canned pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
16z choc. chips
1 tsp. vanilla
1/2 c. pecans

Combine flour, cinnamon, soda, powder, and salt. in small bowl. Set aside.
Beat shortening and sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in chips and nuts.
Drop dough by tablespoon onto lightly greased cookie sheet. Bake at 350°F for 13 min. Remove to wire rack. Cool completely. From the archives of my Aunt Mary Sandisfield, MA - ref:10/18/98

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Craisin Oatmeal White Chocolate Chunk Cookies

2/3 cup Margarine, soft
2/3 cup Brown sugar
2 Eggs
1 ½ cup Old fashioned oats
1 ½ cup Flour
1 teaspoon Baking soda
½ teaspoon Salt
6z package Craisins
2/3 cup white chocolate chunks

Preheat oven to 375° F.
Using electric mixer, beat margarine and sugar together in medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, soda, and salt in separate bowl.
Add to butter mixture in several additions, mixing well after each addition.
Stir in craisins and chocolate. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 min. Kathy's Kookbook - ref:4/25/99

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Moon Pies

Pastry:
4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
6-7 tablespoons cold water
Filling:
1/2 cup chopped dates
1/2 cup orange marmalade
1/2 cup coarsely chopped walnuts
1/4 cup sweetened flaked coconut
1/4 cup coarsely chopped raisins
Glaze:
1 egg
1 tablespoon milk

Preheat oven to 375°F.
Combine dates, marmalade, walnuts, coconut and raisins in medium bowl; set aside.
Sift together flour, baking powder, and sugar.
Slowly beat in corn syrup and oil. Add eggs, one at a time. Add a little of the cold water,
use just enough to hold dough together. Roll out dough between two pieces of wax paper until 1/8" thick. Carefully remove the top sheet of wax paper.
Cut out 4" rounds. Place about 2 tablespoons of filling in the center of each round.
Gather the edges of dough, pinch together to seal in the filling.
Form pastry into a ball shape and place about 2" apart on an ungreased cookie sheet,
seam side down. Slightly flatten balls to flatten tops.
Make the glaze by whisking together the egg and milk. Brush tops and sides of the pastry with the glaze. Bake 25-30 minutes or until golden browned,
DON'T OVERBAKE.
Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool completely. Courtesy of The Cookie Tin - ref:9/19/99

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German Honey Cookies
(Honigplätzchen)

1/2 cup granulated sugar
1/2 cup butter
1/2 cup honey
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. ground ginger

Preheat oven to 350°F.
Lightly grease cookie sheets or line with parchment paper.
In a saucepan, combine sugar, butter, and honey over low heat. When melted remove from heat and let cool.
Beat eggs, vanilla, baking soda and ginger. Slowly add to cooled honey mixture.
Gradually add flour. Drop by the spoonful on to cookie sheets about 2" apart.
Bake 12-15 minutes or until golden brown. Transfer to wire racks to cool.
Thanks to the Holiday Webring: http://www.web-holidays.com/ - ref:9/26/99

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Knapsack Cookies

3/4 cup shortening
½ tsp baking soda
¾ cup white sugar
1/8 tsp salt
¾ cup brown sugar
2 cups rolled oats
2 eggs
2 cups Rice Krispies
1 tsp vanilla
½ cup shredded coconut
2 cups flour
½ cup dried fruit or nuts
1 tsp baking powder

Combine shortening and sugars, add eggs and vanilla, then add dry ingredients. Add Rice Krispies last. The mixture will be a crumbly dough. Refrigerate.
Place walnut-sized balls on greased cookie sheet and press slightly.
Bake at 350°F 10 minutes. Makes about 5 to 6 dozen cookies.
Thanks, Marcia from: Kula, HI - ref:8/19/00

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