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HOMEMADE CRISCO COOKIE MIX PLUS RECIPES




List of Ingredients



• 4 CUPS SIFTED FLOUR, SIFT FIRST THEN MESURE
  
• 2 CUPS SUGAR
  
• 2 TABLESPOONS BAKING POWDER
  
• 1 1/2 TEASPOON SALT
  
• 1 1/3 CRISCO SHORTENING
  






Instructions



1. COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT. CUT IN CRISCO TILL COARSE CRUMBS. STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE OR FREEZE FOR LONGER LIFE. MAKES 8 1/2 CUPS
   
2. COCONUT ORANGE COOKIES;
   
   
   2 1/2 CUPS OF COOKIE MIX
   1/4 CUP ORANGE MARMALADE
   1 EGG
   3 TEASPOON ORANGE JUICE
   1 CUP COCONUT FLAKES
   
   
   PREHEAT OVEN TO 375°.
   
   COMBINE COOKIE MIX, MARMALADE AND EGG, ADD ORANGE JUICE AND BEAT WELL. STIR IN COCONUT.
   
   DROP ON A GREASED BAKING SHEET, 2" APART. BAKE 8 TO 10 MINUTES. COOL 30 COOKIES
   
3. QUICK CHOCOLATE CHIPPERS:
   
   PREHEAT OVEN TO 375°.
   
   1/4 CUP CRISCO
   1/2 CUP BROWN SUGAR
   1 EGG
   2 TABLESPOONS MILK
   1 TEASPOON VANILLA
   L2 1/2 CUPS COOKIE MIX
   1 ( 6 OUNCE ) SEMI SWEET CHOCOLATE CHIPS
   1/2 CUP CHOPPED NUTS
   
   
   BEAT CRISCO, SUGAR, EGG, MILK AND VANILLA UNTIL LIGHT AND FLUFFY. STIR IN COOKIE MIX, CHOCOLATE CHIPS AND NUTS. BLENDING WELL. DROP ON UNGREASED COOKIE SHEET 2" APART. BAKE 10 TO 12 MINUTES OR TILL DONE. COOL. 42 COOKIES.
   
   
   
4. OATMEAL DROPS:
   
   PREHEAT OVEN TO 375°.
   
   2 1/2 CUPS COOKIE MIX
   2 BEATEN EGGS
   1/2 CUP MILK
   1/4 CUP BROWN SUGAR
   1/2 TEASPOON CINNAMON
   1/2 TEASPOON NUTMEG
   1 CUP OATMEALL
   1 CUP RAISINS
   
   BEAT COOKIE MIX, EGGS, MILK, BROWN SUGAR, CINNAMON AND NUTMEG, BEATING WELL TILL INCORPORATED. STIR IN OATMEAL AND RAISINS, DROP BY TABLESPOONFUL 2" APART ON A GREASED COOKIE SHEET AND BAKE 8 TO 10 MINUTES OR TILL DONE. COOL 36 COOKIES
   
5. FROSTED CHOCOLATE DROPS:
   
   PREHEAT OVEN TO 375°.
   
   2 1/4 CUPS COOKIES MIX
   2 TABLESPOONS SUGAR
   1 EGG
   1/3 CUP MILK
   1 SQUARE MELTED CHOCOLATE, COOLED
   1/2 CUP CHOCOLATE CHIPS
   1/2 CUP CHOPPED NUTS
   CHOCOLATE FROSTING
   
   COMBINE COOKIE MIX, SUGAR, EGG AND MILK BEATING WELL. ADD MELTED CHOCOLATE, ADD CHOCOLATE CHIPS AND NUTS, MIXING WELL. DROP ON COOKIE SHEET 2" APART, BAKE 8 MINUTES OR TILL DONE. FROST TOPS WITH YOUR FAVORITE CHOCOLATE FROSTING, SPRINKLE WITH ADDITIONAL CHOPPED NUTS. 36 COOKIES
   
   
   
6. PEANUT BUTTER COOKIES:
   
   3/4 CUPS PEANUT BUTTER
   1/4 CUP BROWN SUGAR
   1 EGG
   2 TABLESPOONS MILK
   2 CUPS COOKIE MIX
   
   PREHEAT OVEN TO 375°.
   
   CREAM PEANUT BUTTER, BROWN SUGAR, BEAT IN EGG AND MILK. STIR IN COOKIE MIX UNTIL BLENDED.
   
   SHAPE INTO 1 1/4" BALLS. PLACE ON COOKIE SHEET, PRESS WITH A FORK, BAKE FOR 9 TO 10 MINUTES. COOL. MAKES 32 COOKIES.