Cream together butter and sugars until smooth and fluffy. Stir in unbeaten eggs, one at a time.
Sift together dry ingredients; add to creamed mixture alternately with milk. Mix thoroughly.
Divide dough in eight 1-cup lots. Wrap each tightly in foil or plastic wrap; freeze. Then place in plastic bag.
TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT. This dough, tightly wrapped, will keep several days in refrigerator.)
Place about 2" apart on greased baking sheet and bake in moderate oven 375 degrees F. 10 to 15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough; each cup makes 2 to 3 dozen cookies, depending on the kind you bake.
CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 tblsp. cocoa and 1/3 cup semisweet chocolate pieces. Shape into about 24 round balls; flatten slightly with spatula. Bake as directed.
COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp. almond extract. Shape into about 24 balls; place on greased baking sheet and press flat with spatula. top each with a piece of candied cherry. Bake as directed.
PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp. vanilla. shape into 24 round balls. Bake as directed.
GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 tblsp. dark molasses and 1/4 tsp. ground ginger. shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors). Shape into 24 balls; crosscross with a fork. Bake as directed.
FRUIT 'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 tblsp. brown sugar, 1/4 tsp. ground cinnamon and 1/8 tsp, ground cloves. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed. Makes 30.
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. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed. Makes 24 thin cookies.
BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp. grated lemon peel and 1/4 tsp. lemon juice. Drop 1 teaspoonful at a time into finely rolled corn flakes. Coat by turning gently with spoon. (Dough is very soft.) Place 2" apart on greased baking sheet and bake as directed. Watch carefully so cookies do not scorch. Makes 2 dozen.
Farm Journal
Author's Comments
From this dough you can make variations of cookies. Chocolate Chip Balls: Coconut/Almond: Pecan Balls: Ginger Cookie Balls: Gumdrop Cookie Balls: Fruit "N" Spice Drop: Orange Wafers: Banana/Lemon Drops.
Instructions
Cream together butter and sugars until smooth and fluffy. Stir in unbeaten eggs, one at a time.
Sift together dry ingredients; add to creamed mixture alternately with milk. Mix thoroughly.
Divide dough in eight 1-cup lots. Wrap each tightly in foil or plastic wrap; freeze. Then place in plastic bag.
TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT. This dough, tightly wrapped, will keep several days in refrigerator.)
Place about 2" apart on greased baking sheet and bake in moderate oven 375 degrees F. 10 to 15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough; each cup makes 2 to 3 dozen cookies, depending on the kind you bake.
CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 tblsp. cocoa and 1/3 cup semisweet chocolate pieces. Shape into about 24 round balls; flatten slightly with spatula. Bake as directed.
COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp. almond extract. Shape into about 24 balls; place on greased baking sheet and press flat with spatula. top each with a piece of candied cherry. Bake as directed.
PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp. vanilla. shape into 24 round balls. Bake as directed.
GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 tblsp. dark molasses and 1/4 tsp. ground ginger. shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors). Shape into 24 balls; crosscross with a fork. Bake as directed.
FRUIT 'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 tblsp. brown sugar, 1/4 tsp. ground cinnamon and 1/8 tsp, ground cloves. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed. Makes 30.
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. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed. Makes 24 thin cookies.
BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp. grated lemon peel and 1/4 tsp. lemon juice. Drop 1 teaspoonful at a time into finely rolled corn flakes. Coat by turning gently with spoon. (Dough is very soft.) Place 2" apart on greased baking sheet and bake as directed. Watch carefully so cookies do not scorch. Makes 2 dozen.
Farm Journal
Author's Comments
From this dough you can make variations of cookies. Chocolate Chip Balls: Coconut/Almond: Pecan Balls: Ginger Cookie Balls: Gumdrop Cookie Balls: Fruit "N" Spice Drop: Orange Wafers: Banana/Lemon Drops.
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