BULK COOKIES POSSIBILITES
Make and share this Bulk Cookies Possibilites recipe from Food.com.
Provided by anme7039
Categories Drop Cookies
Time 22m
Yield 96-100 cookies, 96 serving(s)
Number Of Ingredients 30
Steps:
- 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.
Nutrition Facts : Calories 143.8, Fat 5.2, SaturatedFat 1.3, Cholesterol 7.1, Sodium 164.2, Carbohydrate 23.2, Fiber 0.7, Sugar 12.6, Protein 1.9
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