Cookies
2 cups Butter
2 cups Sugar
1 cup Brown sugar
4 Eggs
6 1/2 cups Flour
1 tablespoon Cream of tartar
2 teaspoons baking soda
1/4 cups Milk
1 tablespoon Cocoa
1/3 cups Semisweet chocolate pieces
1 cup Flaked coconut
1/4 teaspoons almond extract
Maraschino cherries
1/2 cups Pecans
1/4 teaspoons Vanilla
1 tablespoon Dark Molasses
1/2 teaspoons Ground ginger
1/2 cups Gumdrops
1/2 cups Dried fruit
2 tablespoons Brown sugar
1/4 teaspoons Ground cinnamon
1/8 teaspoons Ground cloves
1/4 teaspoons Orange peel
1/4 cups Sugar
4 teaspoons Orange juice
A quick recipe for cookies.
Mix makes 8 cups dough. Each cup makes 24-36 cookies
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.