Bulk Cookies Possibilites

Recipe by anme7039
READY IN: 22mins
SERVES: 96
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Basic Cookie Mix:
  • Stir baking powder, salt, cream of tartar, and sugar into the flour.
  • Sift 3 times into a large mixing bowl.
  • Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
  • Store in a covered container at room temperature if shortening does not need refrigeration.
  • To measure mix, pile it lightly in a cup and level off with a spatula.
  • The mix will keep for six months without refrigeration.
  • For each batch of cookies use 4 cups mix and the extra added ingredients.
  • DROP COOKIES:
  • Mix ingredients until well blended.
  • Drop by tablespoonful on a greased cookie sheet.
  • Flatten slightly.
  • Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
  • Makes 4 dozen.
  • OATMEAL COOKIES:
  • Mix first 5 ingredients until well blended.
  • Add raisins and nuts.
  • Drop by tablespoons on a greased cookie sheet.
  • Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  • Makes 4 dozen.
  • CHOCOLATE DROP COOKIES:
  • Mix all ingredients except nuts together until well blended.
  • Add nuts.
  • Drop by tablespoonful on a greased cookie sheet.
  • Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  • Makes 4 dozen.
  • FROSTED ALMOND COOKIES:
  • Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed.
  • FROSTING FOR FROSTED ALMOND COOKIES:
  • Combine the sugar and cocoa.
  • Add the water and vanilla.
  • Put about a teaspoon on each cookie.
  • Add an almond half in the center of each cookie.
  • CHOCOLATE PEPPERMINT COOKIE:
  • Bake "CHOCOLATE DROP COOKIE.".
  • Frost with almond frosting but substitute peppermint flavoring for vanilla.
  • Put small peppermint on each cookie in place of almond half.
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