Title: 8 in One Sugar Cookie
Categories: Cookies, Mixes, Misc
Yield: 8 Cups

-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

----------------------------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

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LHKF55E@prodigy.com ( MARY LOCKWOOD) on 2 No, v 1997