Ingredients

• 4 eggs
• 6 ½ cups flour (sifted)
• 1 tablespoon cream of tartar
• 2 teaspoon baking soda
• ¼ cup milk
• For chocolate chip balls -
• 1 tablespoon cocoa
• 1/3 cup semisweet chocolate pieces
• For coconut almond cookies -
• 1 cup flaked coconut
• ¼ teaspoon almond extract
• Maraschino cherries
• For pecan balls -
• ½ cup pecans (chopped)
• ¼ teaspoon vanilla
• For ginger cookie balls -
• 1 tablespoon dark molasses
• ½ teaspoon ground ginger
• For gumdrop cookie balls -
• ½ cup gumdrops (finely cut)
• For gumdrop cookie balls -
• ½ cup dried fruit (cooked, drained, chopped)
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• For orange wafers -
• ¼ teaspoon orange peel (grated)
• ¼ cup sugar
• 4 teaspoons orange juice

Directions

• Directions
• Cream together butter and sugar until smooth and fluffy. Stir in unbeaten eggs one at a time. Mix together dry ingredients; add to creamed mixture alternately with milk mixing well. Divide dough in eight 1 cup lots. Wrap each tightly in foil or plastic wrap. Freeze. Then place in a plastic bag until ready to use.
• When ready to use, thaw dough just enough that you can shape or drop it. Place cookies about 2-inches apart on greased baking sheet and bake at 375 for 10-15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough. Each cup makes 24-36 cookies.