Eight In One Sugar Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups butter or 2 cups regular margarine
• 2 cups sugar
• 1 cup brown sugar, firmly packed
• 4 large eggs
• 6 1/2 cups sifted flour
• 1 tablespoon cream of tartar
• 2 teaspoons baking soda
• 1/4 cup milk

Recipe

• 1 to make the cookie dough: cream together butter and sugars until smooth and fluffy.
• 2 stir in unbeaten eggs, one at a time.
• 3 sift together dry ingredients; add to creamed mixture alternately with milk.
• 4 mix thoroughly.
• 5 divide dough in eight 1-cup lots.
• 6 wrap each tightly in foil or plastic wrap; freeze.
• 7 then place in plastic bag.
• 8 to use, thaw dough just enough that you can shape or drop it.
• 9 this dough, tightly wrapped, will keep several days in refrigerator.
• 10 place about 2" apart on greased baking sheet and bake in moderate oven 375°f for.
• 11 10-15 minutes.
• 12 spread cookies on racks to cool.
• 13 mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
• 14 chocolate chip balls: knead into 1 cup cookie dough, 1 tbsp cocoa and 1/3 cup semisweet chocolate pieces.
• 15 shape into about 24 round balls; flatten slightly with spatula.
• 16 bake as directed.
• 17 coconut/almond cookies: knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
• 18 shape into about 24 balls; place on greased baking sheet and press flat with spatula.
• 19 top each with a piece of candied cherry.
• 20 bake as directed.
• 21 pecan balls: knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
• 22 vanilla. shape into 24 round balls.
• 23 bake as directed.
• 24 ginger cookie balls: stir into 1 cup cookie dough, 1 tbsp dark molasses and 1/4 tsp ground ginger.
• 25 shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). bake as directed.
• 26 gumdrop cookie balls: mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
• 27 shape into 24 balls; cross-cross with a fork. bake as directed.
• 28 fruit'n' spice drop cookies: stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
• 29 drop by teaspoonfuls 2" apart onto greased baking sheet. bake as directed.
• 30 makes 30.
• 31 orange wafers: stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
• 32 drop by teaspoonfuls 2" apart onto greased baking sheet. bake as directed.
• 33 makes 24 thin cookies.
• 34 banana/lemon drops: stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
• 35 grated lemon peel and 1/4 tsp lemon juice.
• 36 drop 1 teaspoonful at a time into finely rolled corn flakes.
• 37 coat by turning gently with spoon.
• 38 (dough is very soft) place 2" apart on greased baking sheet and bake as directed.
• 39 watch carefully so cookies do not scorch.
• 40 makes 2 dozen.