These cookies are pretty easy to make and don't take much
               time  to cook.  They are perfect for decorating at holiday time
                or just plain all year round.

                This recipe makes *LOTS* of cookies.  There are two steps to
               the process.  First, make a basic cookie mix.  This
                will keep for a long time in the refrigerator.  The cookies
                are made by taking 4cups of the mix at a time and adding
                spices and eggs.

                   (cookie mix) Dry ingredients

                                             Full Batch              Half Batch
                ----------------------------------------------
                All Purpose Flour        10 cups                 5 cups
                -------------------------------------------------
                Granulated Sugar         7.5 cups              3.75 cups
                -------------------------------------------------
                Baking Powder              4 Tbs                    2Tbs
                -------------------------------------------------
                Salt                              4.5 tsp                  2.25 tsp
                -------------------------------------------------
                Shortening,                                                1.5 cups
                Margarine, or                         3.5 cup   plus
                Butter                                         2Tbs
                -------------------------------------------------
                Yield:                          21 cups          about 10 cups

                - Don't use unbleached, cake, or self-rising flour
                - If you choose margarine, don't use whipped or
                  soft type
               - If you choose butter, use regular salted butter only
                - Have all ingredients at room temp.

                1. Mix flour, sugar, salt, and baking powder together
                   until well blended.
                2. Add margarine, butter, or shortening.  Use hands
                  and work into dry ingredients until mixture resembles
                   coarse cornmeal.(I usually use a pastry knife to blend the
               butter)
                3. Store in air tight container in refrigerator until
                   ready to use.
                4. To use have it at room temp.
                        -----------------------------
                    Cookies

                4   cups of cookie mix above
                1   tsp cinnamon
                1   tsp nutmeg
                1/2 tsp allspice
                1/2 tsp ground cloves
                1   TBS white vinegar
                1   large egg beaten
 

                Blend mix, spices, vinegar, and egg together thoroughly.
                If too soft to roll out, shape on wax paper into an oval
                about 1/2 inch thick.  Slip into plastic bag, close tightly,
                and chill for an hour.  (If chilled longer, remove from
                refrigerator 1/2 hour before rolling.)  Roll 1/2 of the dough
                at a time.  Roll dough out 1/8 of an inch thick.  Cut
                desired shapes and transfer to greased baking sheets.  Bake
                at 375 for about 6 minutes.  Do NOT brown.  Cool one minute
                and then remove to rack.  Store airtight.

                Eat plain or decorate with frosting, candies, sprinkles, etc.

                Yield: 80-100 cookies depending on cutter size.