8 in one sugar cookie

8 Cups

Ingredients

Quantity Ingredient
-Patricia Dwigans fwds07a-
2 cups Butter; or margarine
2 cups Sugar
1 cup Brown sugar; firmly packed
4 Eggs
6½ cup Flour; sifted
1 tablespoon Cream of tartar
2 teaspoons Baking soda
¼ cup Milk
1 tablespoon Cocoa
⅓ cup Semisweet chocolate pieces
1 cup Flaked coconut
¼ teaspoon Almond extract
Maraschino cherries
½ cup Pecans; chopped
¼ teaspoon Vanilla
1 tablespoon Dark Molasses
½ teaspoon Ground ginger
½ cup Gumdrops; finely cut
½ cup Dried fruit; cooked, drained, chopped
2 tablespoons Brown sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ teaspoon Orange peel; grated
¼ cup Sugar
4 teaspoons Orange juice

Directions

CHOCOLATE CHIP BALLS

COCONUT ALMOND COOKIES

PECAN BALLS

GINGER COOKIE BALLS

GUMDROP COOKIE BALLS

FRUIT AND SPICE DROPS

ORANGE WAFERS

BANANA LEMON DROPS

Cream together butter and sugar until smooth and fluffy. Stir in unbeaten eggs one at a time. Mix together dry ingredients; add to creamed mixture alternately with milk mixing well. Divide dough in eight 1 cup lots. Wrap each tightly in foil or plastic wrap. Freeze. Then place in a plastic bag until ready to use. When ready to use, thaw dough just enough that you can shape or drop it.

Place cookies about 2 inches apart on greased baking sheet and bake at 375~ for 10-15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough.

Each cup makes 24-36 cookies

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LHKF55E@... ( MARY LOCKWOOD) on 2 No, v 1997

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