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