Bulk Cookies Possibilites - cooking recipe

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
1 egg
1 teaspoon vanilla
1/2 1/2 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional)
CHOCOLATE DROP COOKIES
4 cups basic cookie mix
2 tablespoons sugar
1/2 cup milk
1 egg
1/3 cup cocoa
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
OATMEAL COOKIES
4 cups basic cookie mix
1/2 cup milk
1 egg
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts
FROSTING
2 cups powdered sugar
4 tablespoons cocoa
4 tablespoons hot water
1 teaspoon vanilla
almond halve, blanched

Preparation

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.