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.
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.)
Stir in 1 cup or a 6 oz. pkg of semi-sweet chocolate chips or chocolate pieces and 1/2 cup chopped nuts.
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.
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.