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

Measure dry ingredients into bowl. Drop in shortening by spoonfuls. Blend at low speed of electric mixer, or cut in with pastry blender, until evenly blended and no large lumps remain. Scrape sides and bottom of bowl frequently. Store in canister. Do not refrigerate. Cookie mix will keep 6-8 weeks at room temperature. To measure, spoon lightly into cup, level with spatula.

CHOCO-CHIP DROPS:

Follow recipe for Vanilla Drops (below), adding 1 tablespoon milk to batter. Stir in 1 cup (or 6 ounce package) semi-sweet chocolate pieces and 1/2 cup chopped nuts. Makes 4 1/2 to 5 dozen cookies.

VANILLA DROPS:

3 c. cookie mix
1 1/2 tsp. vanilla
1 egg

Mix by hand or electric mixer until smooth and fluffy. Drop by small teaspoonful about 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes until light brown. Remove at once to wire rack to cool. Makes 4 dozen.

DATE CLUSTERS:

Make vanilla drop batter, then mix together and add 1 cup dates, 1/2 cup chopped nuts, and 1/4 cup packed brown sugar. Makes 5 dozen cookies.

LEMON-NUT THINS:

1 egg yolk
1 tbsp. milk
1 tsp. grated lemon rind
1/8 tsp. almond flavoring
2 c. cookie mix
1/3 c. chopped nuts

Mix first 4 ingredients with fork. Blend in cookie mix, then nuts. Form into roll; wrap in waxed paper; chill several hours or overnight. slice thin and bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Cool on rack. Makes 3 dozen cookies.

CHOCOLATE THINS:

Omit lemon rind and almond flavoring in Lemon-Nut Thins. Add 1/2 teaspoon vanilla and 1 (1 ounce) square unsweetened chocolate, melted. Makes 3 dozen cookies.