Ingredients:
For the make ahead cookie mix…
1 ½ cups butter, softened
1 tbs salt
1 tsp baking powder
6 cups all-purpose flour
Instructions
To make the basic cookie mix, combine butter, salt and baking powder in a large bowl; Using an electric mixer blend well. Spoon flour into a measuring cup; Level off. Add flour to butter mixture; Blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator up to 4 weeks. Makes 8 cups mix.
Cookie Variations
Chocolate Chip Cookies
2 cups mix
½ cup sugar
½ cup firmly packed brown sugar
1 tbs butter, softened
½ tsp vanilla
2 eggs
1 cup chocolate chips
½ cup nuts if desired
Preheat oven to 375. Dip measuring cup into cookie mix; level off. In a large bowl combine all ingredients except chocolate chips & nuts. Mix until smooth. Stir in chocolate chips and nuts. Drop by the spoonful, two inches apart on a lightly greased baking sheet. Bake 7-14 minutes until golden brown.
Almond Butter Sticks
¾ cup sugar
2 tsp almond extract
⅓ cup + 1 tbs butter, softened
2 8-oz. packages cream cheese, softened
2 cups mix 1 egg, separated (reserve white for glazing)
¼ cup sliced almonds, if desired
Preheat oven to 375°. Grease a cookie sheet. In small bowl, stir together sugar and almond flavoring; cover and set aside.
In medium bowl, combine ⅓ cup butter, cream cheese, and egg yolk; blend until smooth. (Dip measuring cup into cookie mix; level off.) Stir in mix.
Knead on floured surface about 25 strokes until pliable. Roll or press out to a 6 × 12-inch square. Spread with 1 tablespoon butter. Cut dough in half; place one half on greased cookie sheet.
Spoon sugar mixture to within ½ inch of dough edges. Place remaining dough half, buttered side down, over sugar.
Press edges tightly to seal. Brush with slightly beaten egg white; sprinkle with almonds. Bake 22 to 30 minutes until golden brown. Cool at least 10 minutes; remove from cookie sheet. Cut pastry in half lengthwise and in ½-inch strips crosswise. 48 cookies.
Oatmeal Carmelitas
2 cups mix
1 cup quick-cooking oats
¾ cup sugar
¼ cup firmly packed brown sugar
2 tsp vanilla
1 egg
¾ cup caramel ice cream topping
3 tbs flour
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 375°. Grease bottom and sides of 13×9 or 9-inch square pan. (Dip measuring cup into cookie mix; level off.) In large bowl, combine first six ingredients; mix until well blended and crumbly. Press 2 cups of mixture on bottom of pan. Bake 10 minutes. Blend caramel topping and flour. Remove crust from oven; sprinkle with chocolate pieces and nuts; drizzle with caramel mixture. Sprinkle remaining crumbs over caramel. Bake 20 to 30 minutes until golden brown. Cut when cool. (May be refrigerated to cool.) 24 bars.
Oatmeal Raisin
2 cups mix
½ cup sugar
½ cup brown sugar
1 tsp vanilla
2 eggs
1½ cups old fashioned oats
½ cup raisins
(Recipe may be cut in half.) Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except oats and raisins; blend until smooth. Stir in oats and raisins. Drop by heaping spoonfuls two inches apart on greased cookie sheets. Bake 9 to 13 minutes until light golden brown. Immediately remove from cookie sheet. About 3 dozen cookies.
Toffee Bars
2 cups mix
1 cup brown sugar
5 tbs butter, softened
1 tsp vanilla
1 egg
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350°. Grease bottom and sides of 15×10-inch or 13×9-inch pan. (Dip measuring cup into cookie mix; level off.) In large bowl, combine first five ingredients; blend until smooth. Spread dough evenly in greased pan. Bake 15×10-inch pan 12 to 18 minutes and 13×9-inch pan 17 to 24 minutes until top springs back when lightly touched. Immediately sprinkle with chocolate pieces; let stand 2–3 minutes to melt. Spread chocolate over bars; sprinkle with nuts. 3–6 dozen bars.
Butterballs
2 cups mix
½ cup sugar
2 tbs butter, softened
1 tsp vanilla or almond extract
1 Egg
½ cup finely chopped nuts
Powdered sugar
Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except nuts and powdered sugar; blend until stiff dough forms. Blend in nuts. Shape dough into ¾-inch balls. Bake on ungreased cookie sheets 11 to 16 minutes until edges are light golden brown. Cool slightly; roll in powdered sugar. About 3 dozen cookies.
Cherry Winks: Stir ½ cup raisins or chopped dates and ¼ cup chopped maraschino cherries into dough. Shape dough into ¾-inch balls; coat with finely crushed cornflakes. Press a maraschino cherry half into center of each cookie.
Jam Thumbprints: Omit chopped nuts in dough. Shape dough into ¾-inch balls. Dip into egg white; coat with finely chopped nuts. Press deep hole into center of each cookie with fingers; fill with ¼ teaspoon jam.
Peanutbutter
2 cups mix
1 cup firmly packed brown sugar
⅓ cup solid shortening
½ cup peanut butter
½ tsp vanilla
1 Egg
Preheat oven to 375°. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients; blend until smooth. Shape dough into 1-inch balls; place on ungreased cookie sheets and flatten with fork in crisscross fashion. Bake 7 to 11 minutes until edges are golden brown. Cool slightly; remove from cookie sheet. About 4 dozen cookies.
Peanut Blossoms: Roll balls in sugar; place on ungreased cookie sheet. Bake 9 to 12 minutes until light golden brown. Remove from oven; immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge.
Cut-Out Sugar Cookies
2 cups mix
½ cup sugar
¾ tsp vanilla
1 Egg
Icing or frosting for decorating
Preheat oven to 400°. (Dip measuring cup into cookie mix; level off.) In medium bowl, combine all ingredients except 1 cup mix; blend until smooth. Stir in remaining mix. Knead on floured surface about 20 strokes until smooth. Roll out dough ⅛-inch thick; cut into desired shapes. Place on lightly greased cookie sheets. Bake 5 to 8 minutes until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Decorate with icing or frosting
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