Side Pannel
8 in One Sugar Cookie
Ingredients List
- -Patricia Dwigans fwds07a-
- 2 c Butter; or margarine
- 2 c Sugar
- 1 c Brown sugar; firmly packed
- 4 Eggs
- 6 1/2 c Flour; sifted
- 1 tb Cream of tartar
- 2 ts Baking soda
- 1/4 c Milk
Directions
CHOCOLATE CHIP BALLS
1 tb Cocoa
1/3 c Semisweet chocolate pieces
COCONUT ALMOND COOKIES
1 c Flaked coconut
1/4 ts Almond extract
Maraschino cherries
PECAN BALLS
1/2 c Pecans; chopped
1/4 ts Vanilla
GINGER COOKIE BALLS
1 tb Dark Molasses
1/2 ts Ground ginger
GUMDROP COOKIE BALLS
1/2 c Gumdrops; finely cut
FRUIT AND SPICE DROPS
1/2 c Dried fruit; cooked,
- drained, chopped
2 tb Brown sugar
1/4 ts Ground cinnamon
1/8 ts Ground cloves
ORANGE WAFERS
1/4 ts Orange peel; grated
1/4 c Sugar
4 ts Orange juice
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
1 tb Cocoa
1/3 c Semisweet chocolate pieces
COCONUT ALMOND COOKIES
1 c Flaked coconut
1/4 ts Almond extract
Maraschino cherries
PECAN BALLS
1/2 c Pecans; chopped
1/4 ts Vanilla
GINGER COOKIE BALLS
1 tb Dark Molasses
1/2 ts Ground ginger
GUMDROP COOKIE BALLS
1/2 c Gumdrops; finely cut
FRUIT AND SPICE DROPS
1/2 c Dried fruit; cooked,
- drained, chopped
2 tb Brown sugar
1/4 ts Ground cinnamon
1/8 ts Ground cloves
ORANGE WAFERS
1/4 ts Orange peel; grated
1/4 c Sugar
4 ts Orange juice
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
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