Prep 20 mins
Cook 12 mins
This is a staple cookie that is perfect for children to make, simple and keeps them busy for it is a big batch. It was originally from the Muskegon Chronicle over 30 years ago in "chronicle cookery".
- 1 cup powdered sugar
- 1 cup white sugar
- 1 cup margarine, softened
- 1 cup vegetable oil
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 4 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄2 cup finely crushed walnuts
- Combine first six ingredients in a large bowl and mix together until well blended.
- Add salt, baking soda and cream of tartar to flour. Sift over creamed mixture,add crushed nuts.
- Use one teaspoon of batter and roll into a ball. Place on ungreased cookie sheet. Flatten with a floured fork. Sprinkle with granulated sugar. Bake at 350 for 12 minutes. Do not let brown.
- *Peanut butter cookies- omit the cup of oil and substitute a cup of peanut butter and more crushed nuts.
- *macaroons- add 1 cup finely grated coconut; flatten only slightly.
- *raisin nut cookies- add raisins and nuts.
- *chocolate, butterscotch chip cookies- add chocolate or butterscotch chips; flatten slightly.
- *pecan cookies- add pecans; flatten slightly.
- *christmas cookies- dice red and green maraschino cherries; drain well. Add cherries and nuts to batter; flatten slightly.
- *filled cookies- roll cookies into a ball and place on cookie sheet; flatten slightly and make an indentation in the center; fill with jam.