EIGHT-IN-ONE COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butter or margarine
2 cups sugar
1 cup packed brown sugar
4 eggs
6 1/2 cups flour -- sifted
1 tablespoon cream of tartar
2 teaspoons baking soda
1/4 cup milk

For 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 8 (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-inches apart on greased baking sheet and bake in moderate 375 degrees oven
10 to 15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough.
Each cup makes 2 to 3 dozen cookies, depending on the kind you make.
(Chocolate Chip Balls, Coconut-Almond Cookies, Pecan Balls, Ginger Cookie
Balls, Gumdrop Cookie Balls, Fruit 'N Spice Drop Cookies, Orange Wafers and
Banana-Lemon Drops.)

*SCTCHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 tablespoon cocoa
and 1/3 cup semi-sweet chocolate pieces. Shape into about 24 round balls;
flatten slightly with spatula. Bake as directed.

*SCTCOCONUT-ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked
coconut and 1/4 teaspoon 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.

*SCTPECAN BALLS: Knead into 1 cup dough, 1/2 cup finely chopped pecans and
1/4 teaspoon vanilla. Shape into 24 balls; flatten. Bake as directed.

*SCTGINGER COOKIE BALLS: Mix into 1 cup cookie dough, 1 tablespoon dark
molasses and 1/4 to 1/2 teaspoon ground ginger. Shape into 24 balls (dip
fingers in water occasionally so dough doesn't stick to hands). Bake as
directed.

*SCTGUMDROP COOKIE BALLS: Make into 1 cup cookie dough, 1/2 cup finely
chopped gumdrops; cut with scissors. Shape into balls; crisscross with fork.
Bake as directed.

*SCTFRUIT 'N SPICE COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked,
drained and chopped dried fruit, 2 tablespoons brown sugar, 1/4 teaspoon
ground cinnamon and 1/8 teaspoon ground cloves. Drop by teaspoonfuls
2-inches apart onto greased baking sheet. Bake as directed. Makes 30.

*SCTORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 teaspoon grated orange
peel and 1/4 cup sugar, mixed with 4 teaspoons orange juice. Drop by
teaspoonfuls 2-inches apart on greased baking sheet. Makes 24 thin cookies.

*SCTBANANA-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 by
1 teaspoonful at a time into finely rolled corn flakes. Coat by turning
gently with a spoon. (Dough is very soft.) Place 2-inches apart on greased
baking sheet and bake as directed. Watch carefully so cookies do not scorch.
Makes 2 dozen.