EIGHT IN ONE SUGAR COOKIES

Steps:

• TO MAKE THE COOKIE DOUGH: 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°F for.
• 10-15 minutes.
• Spread cookies on racks to cool.
• Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
• CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp 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 Tbsp 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; cross-cross 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 Tbsp 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.