Bulk Cookies Possibilites
- BASIC COOKIE MIX
- 9 cups all-purpose flour (sifted)
- 1/3 cup double-acting baking powder
- 1 tablespoon salt
- 2 teaspoons cream of tartar
- 4 1/2 cups sugar
- 2 cups shortening
- DROP COOKIES
- 4 cups basic cookie mix
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 1/2 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional)
- CHOCOLATE DROP COOKIES
- 4 cups basic cookie mix
- 2 tablespoons sugar
- 1/2 cup milk
- 1 egg
- 1/3 cup cocoa
- 1 teaspoon vanilla
- 1/2 cup chopped nuts (optional)
- OATMEAL COOKIES
- 4 cups basic cookie mix
- 1/2 cup milk
- 1 egg
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1/2 cup chopped nuts
- FROSTING
- 2 cups powdered sugar
- 4 tablespoons cocoa
- 4 tablespoons hot water
- 1 teaspoon vanilla
- almond halve, blanched
- 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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Taken from www.food.com/recipe/bulk-cookies-possibilites-238151 (may not work)