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    Easy Cookie Mix


    Source of Recipe


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    List of Ingredients




    BASIC RECIPE
    7 3/4 cups all-purpose flour
    2 1/2 cups sugar
    2 cups powdered sugar
    4 teaspoons baking powder
    1 teaspoon salt
    SLICE AND BAKE SUGAR COOKIES
    3 cups Easy Cookie Mix
    1 cup butter
    1 teaspoon vanilla extract
    1 tablespoon milk (up to 2 T.) -- if needed
    colored sugar
    OLD WORLD JAM ROUNDS
    3 cups Easy Cookie Mix
    1 cup butter -- softened
    1 teaspoon vanilla extract
    1 tablespoon milk (up to 2 T.) -- if needed
    1/4 cup sugar
    1/2 cup seedless raspberry jam
    3 ounces white chocolate baking bars -- for glaze
    3 teaspoons half and half or milk -- up to 4 teaspoons
    GLAZED PEANUT BUTTER CUPS
    2 cups EAsy cookie Mix
    1/2 cup creamy peanut butter
    1/3 cup butter -- softened
    1 tablespoon milk (up to 2 T.) -- if needed
    48 miniature milk chocolate peanut butter cup --
    unwrapped
    1/2 cup semisweet chocolate chips -- for glaze
    2 tablespoons shortening -- for glaze
    GINGERBREAD BARS
    4 cups Easy Cookie Mix
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    3/4 cup butter -- softened
    1/2 cup milk
    1/4 cup light molasses
    1 egg
    3 tablespoons coarse white sparkling sugar

    Recipe



    EASY COOKIE MIX: In a 4-quart bowl, mix 3 3/4 cups of the flour and
    all
    remaining ingredients. Stir in remaining 4 cups flour. Store in
    tightly
    covered container up to 3 months. Sue to makeSlice and Bake Sugar
    Cookies,
    Old World Jam Rounds, Glazed Peanut Butter Cups and Gingerbread Bars.
    There
    is enough mix to make all 4 recipes.

    SLICE AND BAKE SUGAR COOKIES: Stir cookie mix before measuring. In
    large
    bowl with electric mixer, beat cookie mix, butter and vanilla on medium
    speed about 1 minute, scraping bowl occasionally, until dough forms; if
    needed, add 1 to 2 tablespoons milk. Divide dough in half. On lightly
    floured surface, shape each half into 8-inch roll, about 1 1/2 inches
    in
    diameter. Wrap rolls tightly in plastic wrap; refrigerate at least 2
    hours
    or up to three days. May be frozen for up to 2 months.

    Heat oven to 375F. With sharp knife, cut dough into 1/4" thick slices;
    place 2" apart on ungreased cookie sheets. Sprinkle with colored
    sugar.
    Bake 8 to 10 minutes or until edges are lightly browned. Cool 1
    minute;
    remove from cookie sheets. Cool completely, about 15 minutes.

    OLD WORLD JAM ROUNDS: Heat oven to 375F. Stir cookie mix before
    measuring.
    In large bowl with electric mixer, beat mix, butter and vanilla on
    medium
    speed about 1 minute, scraping bowl occasionally, until dough forms; if
    needed, add 1 to 2 tablespoons milk. Shape dough into 1" balls and
    roll in
    sugar; place 2" apart on ongreased cookie sheets. With bottom of
    glass,
    flatten earh until 1 1/2" in diameter and about 1/4" thick (if needed,
    dip
    bottom of glass into sugar before flattening).

    Bake 8 to 11 minutes or until bottoms are lightly browned. Immediately
    spread about 1/2 teaspoon jam evenly onto each hot cookie. Remove from
    cookie sheets; place on wilre racks. Cool completely, about 15
    minutes.
    Note: Seedless raspberry jam is brighter and clearer than regular
    raspberry
    jam, which contains seeds. Be sure to select seedless jam for this
    recipe.

    In small microwavable bowl, microwave white chocolate and 2 teaspoon of
    the
    half and half on High 1 minute, stirring once halfway through
    microwaving,
    until white chocolate is melted. If necessary, continue to microwave
    on
    High in 15-second increments, stirring until smooth. If needed, stir
    in
    additional half and half for desired drizzling consistency. Drizzle
    glaze
    over jam on cookies.

    GLAZED PEANUT BUTTER CUPS: Heat oven to 350. Greas 48 mini muffin
    cups
    with shortening or spray with cooking spray. Stir cookie mix before
    measuring. In large bowl with electric mixer, beat mix, peanut butter,
    butter and egg on medium speed, scraping bowl occasionally until dough
    forms; if needed, add 1 to 2 tablespoons milk.

    Shape dough into 1" balls; place in muffin cups. Press 1 peanut butter
    cup
    into each ball. Bake 13 to 18 minutes or until dough is set and golden
    brown
    around edges of candy. Cool 5 minutes; remove from pan. Cool
    completely,
    about 30 minutes.

    In small microwavable bowl, microwave glaze ingredients on high 45 to
    60
    seconds, stirring once halfway through microwaving, until melted. If
    necessary, continue to microwave oh High in 15 second increments,
    stirring
    until smooth. Drizzle glaze evenly over cooled cookies.

    Tip: For easy drizzling, place melted chocolate in a small resealable
    food
    storage plastic bag. Snip one corner to form a tiny opening. Squeeze
    the
    chocolate through the open corner and drizzle over the cookies.

    GINGERBREAD BARS: heat oven to 350F. Greas a 10 x 15 x 1" pan with
    shortening or spray with cooking spray. Stir cookie mix before
    measuring.
    IN large bowl with electric mixer, beat all ingredients except
    sparkling
    sugar on medium speed, scraping bowl frequently until well combined.
    Spoon
    and spread batter evenly into pan. Sprinkle sparkling sugar evenly
    over
    batter.

    Bake 20-25 minutes or until bars spring back when touched lightly in
    center
    and edges begin to pull away from sides of pan. Cool completely in pan
    on
    wire rack, about 1 hour.

    Cut cooled bars into 8 lenthwise strips. Measure and mark 10 inches on
    long
    side of bars. Cut diagonally from the 10" mark to opposite corner of
    bars.
    Make parallel cuts on each side of diagonal cut every 1 1/2 inches.

    Tip: Line pan with foil before greasing for easier pan removal. Lift
    bars
    out of pan before cutting.


 

 

 


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