8 In 1 Sugar Cookies
2 c Butter; or margarine
1/4 ts Vanilla
2 c Sugar
1 c Brown sugar; firmly packed
6 1/2 c Flour; sifted
1 TB Cream of tartar
2 ts Baking soda
1/4 c Milk
Maraschino cherries (for coconut almond cookies)
Cream together butter and sugar until smooth and fluffy. Stir in unbeaten eggs one at a time. Mix together dry ingredients; add to creamed mixture alternately with milk mixing well. Divide dough in eight 1 cup lots. Wrap each tightly in foil or plastic wrap. Freeze. Then place in a plastic bag until ready to use.
When ready to use, thaw dough just enough that you can shape or drop it. Place cookies about 2 inches apart on greased baking sheet and bake at 375 degrees for
10-15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough. Each cup makes 24-36 cookies depending on the kind you bake.
Note. The dough, tightly wrapped, will keep several days in refrigerator.
Chocolate Chip Balls.
Knead into 1 C of cookie dough: 1 TB cocoa & 1/3 C semisweet chocolate pieces. Shape into 24 round balls; flatten slightly with spatual. Bake as directed.
Coconut Almond Cookies.
Knead into 1 C cookie dough: 1 C coconut & 1/4 ts almond extract. Shape into 24 balls; flatten slightly with spatula and place on greased baking sheet. Top each with a cherry. Bake as directed.
Knead into 1 C cookie dough: 1/2 C finely chopped pecans & 1/4 ts vanilla. Shape into 24 balls.
Bake as directed.
Ginger Cookie Balls.
Stir into 1 C cookie dough: 1 TB dark molasses & 1/2 ts ground ginger. Shape into 24 balls; dip fingers occasionally in water so dough doesn't stick to hands. Bake as directed.
Gumdrop Cookie Balls.
Mix into 1 C cookie dough: 1/2 C gumdrops; cut gumdrops with scissors. Shape into 24 balls criss cross with a fork. Bake as directed.
Fruit And Spice Drop Cookies.
Stir into 1 C cookie dough: 1/2 C dried fruit, 2 TB brown sugar, 1/4 ts cinnamon and 1/8 ts (or a dash) cloves. Drop by teaspoonfuls 2 inches apart on greased baking sheet. Bake as directed. Makes 30.
Stir into 1 C cookie dough, 1/4 ts orange peel and 1/4 C sugar mixed with 4 ts orange juice. Drop by teaspoonfuls 2 inches apart on a greased baking sheet. Bake as directed. Makes 24 thin cookies.
Stir into 1 C cookie dough, 1/4 C mashed ripe banana, 1/2 ts grated lemon peel and 1/4 ts lemon juice. Drop 1 teaspoonful at a time into finely rolled corn flakes. Coat by turning gently with spoon. (Dough is very soft.) Place 2" apart on greased baking sheet and bake as directed. Watch carefully so cookies do not scorch. Makes 2 dozen.