FAST AND FESTIVE COOKIE MIX
6 cups All Purpose Flour
3 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) butter
Lightly spoon flour into measuring cup; level off. In
4-quart bowl or container, combine 1/2 each of the flour,
sugar, baking powder and salt. With fork or pastry
blender, cut 1/2 of the butter into mixture until
consistency of coarse crumbs. Repeat with remaining
ingredients. Transfer to tightly covered container. Store
in refrigerator or freezer. Use within 4 weeks. Measure
by dipping cup into mix; level off. Return unused mix to
refrigerator or freezer. Allow measured mix to come to
room temperature before adding additional ingredients as
directed in recipes. Makes 13 cups.
TIP: To prepare cookie mix in food
processor, place 1/2 each of the flour, sugar, baking
powder, salt and butter in food processor bowl with metal
blade. Process mixture until consistency of coarse
crumbs. Transfer to tightly covered container. Repeat
with remaining ingredients.
HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour to 6 1/2
cups. Decrease sugar to 2 1/2 cups.
COOKIE RECIPES
CARAMEL
PECAN BARS
CHERRY
MACAROON KISS COOKIES
CHOCOLATE-DIPPED
ORANGE SUPREMES
CHOCOLATE
MINT BROWNIES
PEANUT
BUTTER CHOCOLATE STARS
CRISPY
SUGAR COOKIES
MOLASSES GINGER CUTOUTS
CARAMEL PECAN
BARS
3 cups Fast and Festive Cookie Mix
1 egg
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup butter
1 cup semi-sweet chocolate chips
Heat oven to 350 F. Lightly grease 13x9-inch pan. Dip
measuring cup into mix; level off. In large bowl, combine
mix and egg at low speed until well blended. (Mixture
will be crumbly.) Press into greased pan. Sprinkle pecans
evenly over base. Bake at 350 F. for 11 to 16 minutes or
until edges are light golden brown.
Meanwhile, in small saucepan over medium heat, combine
brown sugar and butter. Cook until mixture comes to a
boil, stirring constantly. Boil 1 minute, stirring
constantly. Pour caramel mixture evenly over partially
baked crust. Bake an additional 7 to 11 minutes or until
caramel mixture is bubbly and crust is light golden
brown. Immediately sprinkle chocolate chips over caramel
mixture. Cool completely. Cut into bars. 3 dozen bars
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Cookie Recipes
CHERRY
MACAROON KISS COOKIES
3 cups Fast and Festive Cookie Mix
1 cup coconut
1/3 cup finely chopped maraschino cherries, well drained
2 teaspoons almond extract
1 egg
36 milk chocolate candy kisses
Grease cookie sheets. Dip measuring cup into mix; level
off. In large bowl, combine mix, coconut, cherries,
almond extract and egg at low speed until well blended
and dough forms. Cover with plastic wrap; refrigerate 1
hour for easier handling.
Heat oven to 375 F. Shape dough into 1-inch balls. Place
2 inches apart on prepared cookie sheets. Bake at 375 F.
for 10 to 15 minutes or until set and edges are light
golden brown. Immediately place chocolate kiss in center
of each cookie, pressing down lightly. Remove from cookie
sheets; cool completely. 3 dozen cookies.
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Recipes
CHOCOLATE-DIPPED
ORANGE SUPREMES
COOKIE
4 cups Fast and Festive Cookie Mix
4 teaspoons milk
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
GLAZE
6 oz. (6 squares) semi-sweet chocolate, cut into
pieces
4 teaspoons shortening
Dip measuring cup into mix; level off. In large bowl,
combine all cookie ingredients at low speed until well
blended and dough forms. Divide dough in half; place each
half on piece of waxed paper. Press each half into a log
1 inch in diameter. Wrap; refrigerate 1/2 hour. Remove
logs from refrigerator. Press one log into an oval shaped
log. Shape second log into a triangular shaped log.
Rewrap; refrigerate until firm, about 3 hours.
Heat oven to 375 F. Cut dough into 1/4-inch slices. Place
1 inch apart on ungreased cookie sheets. Bake at 375 F.
for 6 to 10 minutes or until edges are light golden
brown. Cool completely.
Line cookie sheets with waxed paper. In small saucepan
over low heat, melt chocolate and shortening, stirring
constantly. Set saucepan in hot water to maintain dipping
consistency. Dip ends of cooled cookies into chocolate
mixture; allow excess to drip off. Place cookies on
prepared cookie sheets. Allow glaze to set. Store between
sheets of waxed paper in loosely covered container in
cool place.
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Recipes
CHOCOLATE
MINT BROWNIES
2 cups Fast and Festive Cookie Mix
1 (6-oz.) package (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla
2 eggs
16 creme-filled chocolate mints
Dip measuring cup into mix and level off; allow to come
to room temperature. Heat oven to 350 F. Grease 9-inch
square pan. In small saucepan over low heat, melt
chocolate chips, stirring constantly. In large bowl,
combine mix, melted chocolate chips, nuts, vanilla and
eggs at low speed just until blended. Spread evenly in
greased pan. Bake at 350 F. for 20 to 25 minutes or until
set. Immediately arrange mints on top; return to oven and
bake an additional 5 minutes. Spread softened mints
evenly over brownie surface. Cool completely; cut into
bars. 24 bars
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Recipes
PEANUT
BUTTER CHOCOLATE STARS
3 cups Fast and Festive Cookie Mix
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
Milk chocolate stars
Dip measuring cup into mix and level off; allow to come
to room temperature. Heat oven to 375 F. In large bowl,
combine mix, peanut butter, vanilla and egg at low speed
until well mixed and dough forms. Shape dough into 1-inch
balls. Place 2 inches apart on ungreased cookie sheets.
Bake at 375 F. for 10 to 15 minutes or until edges are
light golden brown. Immediately place 1 chocolate star in
center of each cookie, pressing down lightly. Remove from
cookie sheets; cool completely. 3 dozen cookies
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Recipes
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CRISPY
SUGAR COOKIES
4 cups Fast and Festive Cookie Mix
2 tablespoons milk
1 teaspoon vanilla
1 egg
Dip measuring cup into mix and level off; allow to come
to room temperature. Heat oven to 350 F. In large bowl,
combine all ingredients at low speed until well mixed and
soft dough forms. If necessary, refrigerate dough 1 hour
for easier handling.
On well-floured surface, roll out 1/3 of dough at a time
to 1/4-inch thickness; cut with floured 2-inch cookie
cutter. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 F. for 12 to 16 minutes or until edges are
light golden brown. Cool 1 minute; remove from cookie
sheets. Decorate as desired. 3 1/2 dozen cookies
HIGH ALTITUDE - Above 3500 Feet: Add 4 tablespoons flour
to the 4 cups Cookie Mix
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Recipes
MOLASSES
GINGER CUTOUTS
4 cups Fast and Festive Cookie Mix
2 teaspoons ginger
1/4 cup molasses
1 egg
Dip measuring cup into mix and level off; allow to come
to room temperature. Heat oven to 350 F. In large bowl,
combine all ingredients at low speed until well mixed and
dough forms. If necessary, refrigerate dough 1 hour for
easier handling. On well-floured surface, roll out 1/3 of
dough at a time to 1/4-inch thickness. (Refrigerate
remaining dough). Cut with floured cookie cutters. Place
1 inch apart on ungreased cookie sheets. Bake at 350 F.
for 10 to 15 minutes or until set. Cool 1 minute; remove
from cookie sheets. Decorate as desired. 3 1/2 dozen
cookies
HIGH ALTITUDE - Above 3500 Feet: Add 4 tablespoons flour
to the 4 cups cookie mix.
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