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Yield:
8 Cups
Ingredients:
| 2 cup |
Butter, or margarine |
| 2 cup |
Sugar |
| 1 cup |
Brown sugar, firmly packed |
| 4 x |
Eggs |
| 1/2 cup |
Flour, sifted |
| 1 tbl |
Cream of tartar |
| 2 tsp |
Baking soda |
| 1/4 cup |
Milk |
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----------------- CHOCOLATE CHIP BALLS ---------------- |
| 1 tbl |
Cocoa |
| 1/3 cup |
Semisweet chocolate pieces |
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----------------- COCONUT ALMOND COOKIES ---------------- |
| 1 cup |
Flaked coconut |
| 1/4 tsp |
Almond extract |
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Maraschino cherries |
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----------------- PECAN BALLS ---------------- |
| 1/2 cup |
Pecans, chopped |
| 1/4 tsp |
Vanilla |
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----------------- GINGER COOKIE BALLS ---------------- |
| 1 tbl |
Dark Molasses |
| 1/2 tsp |
Ground ginger |
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----------------- GUMDROP COOKIE BALLS ---------------- |
| 1/2 cup |
Gumdrops, finely cut |
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----------------- FRUIT AND SPICE DROPS ---------------- |
| 1/2 cup |
Dried fruit, cooked, drained, chopped |
| 2 tbl |
Brown sugar |
| 1/4 tsp |
Ground cinnamon |
| 1/8 tsp |
Ground cloves |
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----------------- ORANGE WAFERS ---------------- |
| 1/4 tsp |
Orange peel, grated |
| 1/4 cup |
Sugar |
| 4 tsp |
Orange juice |
Instructions:
Instructions: 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
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