Premade Cookie Mix - A great gift

One of my friend's Grandma used to run a Boarding House and her huge collection of recipes have been given me to go through at my leisure. It is evident that she needed good recipes that were large scale, economic and easy to make. This recipe makes 16 to 17 cups... BUT...the good thing is that it is a basic cookie mix that you can put in a sealed canister on your counter and use at will. It has a shelf life of up to 8 weeks at room temp. This is a great gift to give to someone you know who loves to bake...but doesn't always have the time. Simply pop it into a sealed canister or split up into smaller amounts and add the variation recipes for a gift this season.

Pre-made Cookie Mix
(Basic Recipe - Makes 16-17 cups, 4 to 6 batches of cookies)

8 cups all-purpose flour, sifted
4 1/2 cups sugar
1 1/2 tsp. soda
3 cups shortening
4 tsp salt

Measure dry ingredients into a bowl with a tight seal. Seal and tip up and down until thoroughly mixed. Drop in shortening by spoonfuls. cut in with pastry blender or with food processor in batches until evenly blended and no large lumps. Store in a sealed canister. Do not refrigerate. Mix will keep up to 6 to 8 weeks at room temp. To measure for following recipes, spoon lightly into a cup as you would with any premix.

Vanilla Drops (3 to 4 doz)

3 cups Cookie Mix above 1 1/2 tsp vanilla 1 egg

Mix by hand or mixer till smooth and fluffy. Drop by small tsp about 1" apart on ungreased or parchment lined cookie sheet. Bake at 375 for 10 to 12 minutes until light brown. Move to rack to cool. (I ended up shaping mine into balls.)

Chocolate Chip Drops (3 to 4 doz.)Follow recipe for Vanilla Drops above adding 1 tbsp milk to batter.
Stir in 1 cup or a 6 oz. pkg of semi-sweet chocolate chips or chocolate pieces and 1/2 cup chopped nuts.

Date Clusters (3 to 4 doz)Make Vanilla Drop batter, then mix with 1 cup cut dates, 1/2 cup chopped nuts and 1/4 cup packed brown sugar.

Lemon-Nut Thins (3 doz)

1 egg yolk
1 tbsp milk
1 tsp. grated lemon rind
1/8 tsp almond flavouring
2 cups Cookie Mix
1/3 cup chopped nuts

Mix first four ingredients with fork. Blend in cookie mix, then the nuts. Form into a roll. Wrap in wax paper and chill several hours or overnight. Slice into thin slices and baked on ungreased or parchment lined cookie sheet at 375 for 8 to 10 minutes. Cool on rack.

Chocolate Thins (3 doz)

Omit lemon rind and almond flavouring in Lemon-Nut thins.
Add 1/2 tsp vanilla and 1 sq. (1 oz.) melted unsweetened chocolate.

TIP#1: Stand rolled dough in wax paper on its end in a cup .....it will help the dough from flattening out. Make sure it is one with enough support that the dough won't tip over in the fridge.

TIP #2: Take cookies off of hot pan as soon as possible to cool on rack individually. If using parchment paper, just slide the whole thing onto the cooling rack. With higher oven temperatures you run the risk of a burnt bottom.

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