Ingredients
BASIC COOKIE MIX
9 cups all-purpose flour (sifted)
1/3 cup double-acting baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 1/2 cups sugar
2 cups shortening
DROP COOKIES
4 cups basic cookie mix
1/3 cup milk
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Basic Cookie Mix: Stir baking powder, salt, cream of tartar, and sugar into the flour. Sift 3 times into a large mixing bowl. Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal. Store in a covered container at room temperature if shortening does not need refrigeration. To measure mix, pile it lightly in a cup and level off with a spatula. The mix will keep for six months without refrigeration. For each batch of cookies use 4 cups mix and the extra added ingredients. DROP COOKIES: Mix ingredients until well blended. Drop by tablespoonful on a greased cookie sheet. Flatten slightly. Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes. Makes 4 dozen. OATMEAL COOKIES: Mix first 5 ingredients until well blended. Add raisins and nuts. Drop by tablespoons on a greased cookie sheet. Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes. Makes 4 dozen. CHOCOLATE DROP COOKIES: Mix all ingredients except nuts together until well blended. Add nuts. Drop by tablespoonful on a greased cookie sheet. Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes. Makes 4 dozen. FROSTED ALMOND COOKIES: Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed. FROSTING FOR FROSTED ALMOND COOKIES: Combine the sugar and cocoa. Add the water and vanilla. Put about a teaspoon on each cookie. Add an almond half in the center of each cookie. CHOCOLATE PEPPERMINT COOKIE: Bake "CHOCOLATE DROP COOKIE.". Frost with almond frosting but substitute peppermint flavoring for vanilla. Put small peppermint on each cookie in place of almond half.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel