Every Way Cookies

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".

• Ready In: 32 mins
• Serves: 60
• Yields: 60 cookies

Ingredients

• 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

Directions

1. Combine first six ingredients in a large bowl and mix together until well blended.
2. Add salt, baking soda and cream of tartar to flour. Sift over creamed mixture,add crushed nuts.
3. 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.
4. Variations:.
5. *Peanut butter cookies- omit the cup of oil and substitute a cup of peanut butter and more crushed nuts.
6. *macaroons- add 1 cup finely grated coconut; flatten only slightly.
7. *raisin nut cookies- add raisins and nuts.
8. *chocolate, butterscotch chip cookies- add chocolate or butterscotch chips; flatten slightly.
9. *pecan cookies- add pecans; flatten slightly.
10. *christmas cookies- dice red and green maraschino cherries; drain well. Add cherries and nuts to batter; flatten slightly.
11. *filled cookies- roll cookies into a ball and place on cookie sheet; flatten slightly and make an indentation in the center; fill with jam.