Bulk Cookies Possibilites

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.