Homemade Cookie Mix - Basic Recipe
Source of Recipe
Sharon
Recipe Introduction
Makes 16 to 17 cups - enough for 7 or 8 batches of cookies
List of Ingredients
8 cups all purpose flour, sifted
4 1/2 cups white sugar
1 1/2 tsp. baking soda
3 cups shortening
4 tsp salt
Measure dry ingredients into extra large bowl with cover. Seal cover and tip up and down to mix thoroughly.
Drop in shortening by spoonfulls. Blend at low speed on electric mixer, or cut in with pastry blender, until evenly blended and no large lumps remain.
Scrape sides and bottom of bowl frequently.
Store in container with good seal. Do not refrigerate.
Cookie Mix will keep 6 to 8 weeks at room temperature.
To measure spoon, lightly into cup, level with spatula.Recipe
COOKIE VARIATIONS:
VANILLA DROPS -
3 cups Cookie Mix
1 1/2 tsp. vanilla
1 egg
Mix by hand or electric mixer until smooth and fluffy. Drop by small teaspoon about 1" apart on ungreased cookie sheet. Bake @ 375 F, 10 - 20 minutes, until light brown. Remove at once to wire rack to cool. Makes 4 dozen.
CHOCO-CHIP DROPS -
Follow recipe for Vanilla Drops adding 1 tbsp. milk to batter. Stir in 1 cup (or 6 oz. package) semi-sweet chocolate pieces and 1 1/2 cup chopped nuts. Makes 4 1/2 - 5 dozen cookies.
DATE CLUSTERS -
Make Vanilla Drop batter, then mix together and add: 1 cup cut dates, 1/2 cup chop nuts, 1/4 cup (packed) brown sugar. Makes 6 dozen cookies.
LEMON-NUT THINS -
1 egg yolk
1 tbsp milk
1 tsp grated lemon rind
1/8 tsp almond flavouring
2 cups cookie mix
1/3 cup chopped nuts.
Mix first four ingredients with fork. Blend in cookie mix, then nuts. Form into roll; wrap in waxed paper. Chill several hours or overnight. Slice thinly and bake on ungreased cookie sheet at 375 for 8 to 10 minutes. Cool on rack. Makes 3 dozen cookies.
CHOCOLATE THINS -
Omit lemon rind and almond flavouring in Lemon-Nut Thins. Add 1/2 tsp vanilla, and 1 square (1 oz.) unsweetened chocolate, melted. Makes 3 dozen cookies.
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