Makes 6 to 8 batches of cookies.

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

Measure dry ingredients into large paper bag or large container and mix thoroughly. Place in a large bowl or pan (a roasting pan or bread kettle). Drop shortening by spoonfuls onto dry ingredients. Blend at a low speed or cut in with pastry blender until evenly blended. Scrape sides and bottom of pan frequently. To Store: Keep in refrigerator. Keeps 6 to 8 weeks in cupboard. Variations for HOMEMADE COOKIE MIX:

VANILLA DROPS:

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

Mix by hand or electric mixer until smooth and fluffy. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen.

CHOCOLATE CHIPS:

Follow the above recipe, add 1 tablespoon milk to batter. Stir in one cup chocolate chips (1 - 6 oz. package) and 1/2 cup nuts. Bake at 375 degrees for 10 to 12 minutes.

PEANUT BUTTER:

3 c. cookie mix
1 tsp. vanilla
1/2 c. peanut butter
1/4 c. brown sugar
2 eggs

Combine all ingredients, stirring until well blended. Drop by teaspoon about 1 1/2" apart on an ungreased cookie sheet. Press flat with fork dipped in flour. Bake at 375 degrees for 10 to 12 minutes.