recipelink.com Chat Room Recipe Swap – 2000-12-10
From: recipelink.com

Eight-In-One Sugar Cookies
From: Farm Journal's Homemade Cookies (1971)
Makes 2 dozen

2 cups butter or margarine
2 cups sugar
1 cup brown sugar, firmly packed
4 eggs
6 1/2 cups sifted flour
1 tablespoon cream of tartar
2 teaspoons baking soda
1/4 cup milk

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. Place about 2" apart on greased baking sheet and bake in moderate oven (375F degrees) 10 to 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.

Note: This dough, tightly wrapped, will keep several days in refrigerator. Freeze as recipe directs for longer storage.

Chocolate Chip Balls:
Knead into 1 cup cookie dough, 1 tablespoon 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 teaspoon almond extract. Shape into about 24 balls; palace 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 teaspoon vanilla. Shape into 24 round balls. Bake as directed.

Ginger Cookie Balls:
Knead into 1 cup cookie dough, 1 tablespoon dark molasses and 1/4 to 1/2 teaspoon 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 cup gumdrops (cut with scissors). Shape into 24 balls; crisscross with a fork. Bake as directed.

Fruit'n Spice Drop Cookies:
Stir into 1 cup cookie dough, 1/2 cup cooked and drained and chopped dried fruit, 2 tablespoons brown sugar, 1/4 teaspoons ground cinnamon and 1/8 teaspoon 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 teaspoon orange juice. Drop by teaspoonfuls 2 " apart on 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 teaspoon grated lemon peel and 1/4 teaspoon 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.