SEVEN VERSION COOKIE DOUGH (Gloria Pitzer)

BASIC DOUGH:
1 box (18 oz.) yellow cake mix
1/2 c. packed light brown sugar
1/2 c. self-rising flour
1 c. real mayonnaise (don't use salad dressing)

In a large mixing bowl combine all ingredients and beat to a firm, smooth dough. Pack dough into measuring tablespoon and level off over sides of bowl. Drop 2 inches apart onto a lightly greased baking sheet (wipe excess grease off please). Bake 350° for 15 minutes. Cool on baking sheet for a few minutes til they are no longer "wiggly" when touched. Transfer to completely cool on a sheet of foil (shiny side up). Store covered at room temperature or freeze to use up within several months.

VERSION 1: add 10-12 oz. mini chocolate chips along with the mayonnaise and use beaters to incorporate into dough. Continue as above.
VERSION 2: add 1 bag (12 oz. or to taste) peanut butter morsels plus 1 c. finely chopped dry roasted peanuts. Continue as above.
VERSION 3: Frosted Plain - bake up plain cookies from basic recipe and right out of the oven, while still hot on the baking sheet, wipe top of each cookie with a dab of canned ready to spread frosting (any flavor).
VERSION 4: Sugar Cookies - Bake up plain cookies from basic recipe. Flatten each spoonful of dough slightly with 3 fingers and dust in colored sugar. Continue as above.
VERSION 5: Spice Cookies/Gingersnaps - when putting mayonnaise into recipe, also beat in 1 T. ginger and 1 T. apple pie spice (or less to your liking). Continue as above.
VERSION 6: Pecan Sandies - when beating in mayonnaise also beat in 2 c. finely chopped pecans. Continue as above.
VERSION 7: Chocolate Cookies - use devil's food cake mix instead of yellow cake mix in basic recipe. Continue as above.

January, 2001 Menu Minder