Ingredients

Instructions

  1. Basic Cookie Mix:
  2. Stir baking powder, salt, cream of tartar, and sugar into the flour.
  3. Sift 3 times into a large mixing bowl.
  4. Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
  5. Store in a covered container at room temperature if shortening does not need refrigeration.
  6. To measure mix, pile it lightly in a cup and level off with a spatula.
  7. The mix will keep for six months without refrigeration.
  8. For each batch of cookies use 4 cups mix and the extra added ingredients.
  9. DROP COOKIES:
  10. Mix ingredients until well blended.
  11. Drop by tablespoonful on a greased cookie sheet.
  12. Flatten slightly.
  13. Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
  14. Makes 4 dozen.
  15. OATMEAL COOKIES:
  16. Mix first 5 ingredients until well blended.
  17. Add raisins and nuts.
  18. Drop by tablespoons on a greased cookie sheet.
  19. Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  20. Makes 4 dozen.
  21. CHOCOLATE DROP COOKIES:
  22. Mix all ingredients except nuts together until well blended.
  23. Add nuts.
  24. Drop by tablespoonful on a greased cookie sheet.
  25. Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  26. Makes 4 dozen.
  27. FROSTED ALMOND COOKIES:
  28. Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed.
  29. FROSTING FOR FROSTED ALMOND COOKIES:
  30. Combine the sugar and cocoa.
  31. Add the water and vanilla.
  32. Put about a teaspoon on each cookie.
  33. Add an almond half in the center of each cookie.
  34. CHOCOLATE PEPPERMINT COOKIE:
  35. Bake "CHOCOLATE DROP COOKIE.".
  36. Frost with almond frosting but substitute peppermint flavoring for vanilla.
  37. Put small peppermint on each cookie in place of almond half.