Bulk Cookies Possibilites |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A ton of cookies with varations using one dough recipe. Ingredients:
9 cups all-purpose flour (sifted) |
1/3 cup double-acting baking powder |
1 tablespoon salt |
2 teaspoons cream of tartar |
4 1/2 cups sugar |
2 cups shortening |
4 cups basic cookie mix |
1/3 cup milk |
1 egg |
1 teaspoon vanilla |
1/2 cup semisweet chocolate chunks (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup chopped nuts (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup dates (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional) |
4 cups basic cookie mix |
2 tablespoons sugar |
1/2 cup milk |
1 egg |
1/3 cup cocoa |
1 teaspoon vanilla |
1/2 cup chopped nuts (optional) |
4 cups basic cookie mix |
1/2 cup milk |
1 egg |
1 cup quick-cooking rolled oats |
1 teaspoon cinnamon |
1/2 cup raisins |
1/2 cup chopped nuts |
2 cups powdered sugar |
4 tablespoons cocoa |
4 tablespoons hot water |
1 teaspoon vanilla |
almond halve, blanched |
Directions:
1. Basic Cookie Mix:.
2. Stir baking powder, salt, cream of tartar, and sugar into the flour.
3. Sift 3 times into a large mixing bowl.
4. Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
5. Store in a covered container at room temperature if shortening does not need refrigeration.
6. To measure mix, pile it lightly in a cup and level off with a spatula.
7. The mix will keep for six months without refrigeration.
8. For each batch of cookies use 4 cups mix and the extra added ingredients.
9. DROP COOKIES:.
10. Mix ingredients until well blended.
11. Drop by tablespoonful on a greased cookie sheet.
12. Flatten slightly.
13. Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
14. Makes 4 dozen.
15. OATMEAL COOKIES:.
16. Mix first 5 ingredients until well blended.
17. Add raisins and nuts.
18. Drop by tablespoons on a greased cookie sheet.
19. Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
20. Makes 4 dozen.
21. CHOCOLATE DROP COOKIES:.
22. Mix all ingredients except nuts together until well blended.
23. Add nuts.
24. Drop by tablespoonful on a greased cookie sheet.
25. Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
26. Makes 4 dozen.
27. FROSTED ALMOND COOKIES:.
28. Substitute almond extract for vanilla extract in DROP COOKIES and bake as directed.
29. FROSTING FOR FROSTED ALMOND COOKIES:
30. Combine the sugar and cocoa.
31. Add the water and vanilla.
32. Put about a teaspoon on each cookie.
33. Add an almond half in the center of each cookie.
34. CHOCOLATE PEPPERMINT COOKIE:.
35. Bake CHOCOLATE DROP COOKIE. .
36. Frost with almond frosting but substitute peppermint flavoring for vanilla.
37. Put small peppermint on each cookie in place of almond half.
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