Warning: massive amounts of cookie dough ahead. Do not proceed unless you have your sweet tooth ready.
Seriously, this recipe makes an incredibly large amount of cookie dough. The card I inherited from my grandmother said that it makes about 170 cookies, but does not mention what size these cookies are. I do know that it is big enough that when I make the dough, I usually divide it up into about 7 lumps, and freeze it until I actually need to bake cookies for something. The cookies by themselves are quite yummy and are great for frosting, but the best use I have found is for my Turtle Shells. I haven’t tried it, but I suspect that this cookie dough would also make for a pretty good fortune cookie.
But on to the recipe:
1 lb butter, softened
4 cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons cream of tartar
enough flour to make a dough (about 9 – 10 cups)
In a large bowl, beat together the eggs and butter. Add in the sugar and mix well. Sift in the baking soda, cinnamon, and cream of tartar. Then add the flour one cup at a time. After about 6 or 7 cups, you may need to give the mixer a rest and turn the dough out onto a very well floured surface to knead in the remaining flour.
Once you are satisfied with the texture of your dough, divide into 6 or 7 equal parts and coat with flour. Then wrap with plastic wrap or wax paper, place in zipper freezer bags and freeze until ready to use.
When you are ready to bake, allow the dough to thaw to room temperature before you begin working with it. Preheat oven to 350 degrees. Roll out dough and cut with cookie cutters or form a log about 1 – 2 inches in diameter, then cut into 1/4 inch slices. Bake on a greased cookie sheet for 12 – 15 minutes or until golden (and smell delicious).