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["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."]
