BASIC COOKIE MIX
10 cups flour
4 cups sugar
2 cups brown sugar
4 tablespoons baking powder
4 teaspoons salt
2 cups shortening
1 cup soft butter
Mix dry ingredients. Work in with pastry blender the shortening and butter. Store in airtight container and refrigerate. Bring to room temperature when you are ready to use.
4 cups mix
1 1/2 teaspoons vanilla
Roll dough (half at a time, chill the other half) on a floured pastry cloth to 1/8 inch thickness.
Cut into shapes with cookie cutters. Bake at 375 for 8 to 10 minutes. Do not brown. Cool on rack.
Frost or decorate if you choose.
CHOCOLATE CHIP COOKIES
2 1/2 cups cookie mix
2 teaspoons vanilla
1 cup chocolate chips
1/2 cup walnuts meats
Mix all ingredients. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake at 375 for 8 to 10 minutes. Cool in wire racks.
COOKIE PRESS COOKIES
4 cups cookie mix
3 ounces soft cream cheese
1 teaspoon vanilla
2 egg whites
Mix all together well. Fill cookie press, and press shapes of your choice.
Bake at 350, only till faintly brown. Cool 1 minute before transferring to racks
BRIGHT SPOT COOKIES
2 cups cookie mix
1/4 cup cocoa
1 tablespoons water
1 cup brightly coated chocolate dots.
Mix all, except candy. Beat. Stir in candy.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Bake at 350 until light golden color.