Eight in One Sugar Cookies

Recipe by Olha7397
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • TO MAKE THE COOKIE DOUGH: Cream together butter and sugars until smooth and fluffy.
  • Stir in unbeaten eggs, one at a time.
  • Sift together dry ingredients; add to creamed mixture alternately with milk.
  • Mix thoroughly.
  • Divide dough in eight 1-cup lots.
  • Wrap each tightly in foil or plastic wrap; freeze.
  • Then place in plastic bag.
  • TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT.
  • This dough, tightly wrapped, will keep several days in refrigerator.
  • Place about 2" apart on greased baking sheet and bake in moderate oven 375°F for.
  • 10-15 minutes.
  • Spread cookies on racks to cool.
  • Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
  • CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp cocoa and 1/3 cup semisweet chocolate pieces.
  • Shape into about 24 round balls; flatten slightly with spatula.
  • Bake as directed.
  • COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
  • Shape into about 24 balls; place on greased baking sheet and press flat with spatula.
  • Top each with a piece of candied cherry.
  • Bake as directed.
  • PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
  • vanilla. Shape into 24 round balls.
  • Bake as directed.
  • GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 Tbsp dark molasses and 1/4 tsp ground ginger.
  • Shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
  • GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
  • Shape into 24 balls; cross-cross with a fork. Bake as directed.
  • FRUIT'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 Tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
  • Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
  • Makes 30.
  • ORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
  • Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
  • Makes 24 thin cookies.
  • BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
  • grated lemon peel and 1/4 tsp lemon juice.
  • Drop 1 teaspoonful at a time into finely rolled corn flakes.
  • Coat by turning gently with spoon.
  • (Dough is very soft) Place 2" apart on greased baking sheet and bake as directed.
  • Watch carefully so cookies do not scorch.
  • Makes 2 dozen.
Advertisement