this makes nice cookie!

Cookie Mix #2


  8               cups  all-purpose flour
  2 1/2           cups  granulated sugar
  2               cups  packed brown sugar
  4          teaspoons  salt
  1 1/2      teaspoons  baking soda
  3               cups  vegetable shortening

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended.  With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture.  Put in a large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 10 to 12 weeks.  Makes about 16 cups COOKIE MIX.

Yield:
  "16 cups"

Chocolate-Chip Cookies (Cookie Mix #2)
  
  3               cups  Cookie Mix #2 -- (see recipe)
  3        tablespoons  milk -- (or more if needed)
  1           teaspoon  vanilla extract
  1                     egg
     1/2           cup  chopped nuts -- OR
                        coconut
  1                cup  chocolate chips

Preheat oven to 375 F.  Grease baking sheets.  In a large bowl, combine Cookie Mix, milk, vanilla and egg.  Blend well.  Stir in nuts or coconut and chocolate chips.  Drop by teaspoonfuls onto prepared baking sheets.  Bake 10 to 15 minutes, until golden brown.  Makes 24 cookies.

Yield:
  "2 dozen"


Banana-Coconut Delights (Cookie Mix #2)

  2               cups  Cookie Mix #2 -- (see recipe)
  1                cup  coconut flakes
  1             medium  banana -- mashed
  1           teaspoon  vanilla extract
  1                     egg -- beaten
     1/2           cup  chopped nuts
     1/2           cup  rolled oats

Preheat oven to 375 F.  Lightly grease baking sheets.  In a medium bowl, combine Cookie Mix, coconut, banana, vanilla and egg.  Beat well.  Stir in chopped nuts and oats.  Drop by teaspoonfuls onto prepared baking sheets.  Bake 10 to 12 minutes, until edges are browned.  Makes about 36 cookies.

Yield:
  "3 dozen"

                  Peanut-Butter Cookies (Cookie Mix #2)

  3               cups  Cookie Mix #2 -- (see recipe)
     1/4           cup  packed brown sugar
  1           teaspoon  vanilla extract
  2                     eggs
     1/2           cup  chunky peanut butter

Preheat oven to 375 F.  Lightly grease baking sheets.  Combine all ingredients in a medium bowl.  Blend well.  Shape dough into 1" balls  Place on prepared baking sheets and flatten with fork tines.  Bake 10 to 12 minutes, until edges are browned.  Makes 30 to 36 cookies.

PEANUT-BUTTER & JELLY COOKIES:  On baking sheets, make indentation with thumb in center of balls.  Do not flatten.  Fill with grape jelly.

Yield:
  "2 1/2 dozen"


]                      Snickerdoodles (Cookie Mix #2)

  2 1/2           cups  Cookie Mix #2 -- (see recipe)
     1/4      teaspoon  baking soda
  1           teaspoon  cream of tartar
  1                     egg
  2        tablespoons  sugar
  1           teaspoon  ground cinnamon

Preheat ovne to 400 F.  In a medium bowl, combine Cookie Mix, baking soda, cream of tartar and egg.  Mix well.  Combine sugar and cinnamon in a small dish.  Shape dough into 1 1/2" balls.  Roll in sugar-cinnamon mixture and place 2" apart on unbuttered baking sheets.  Flatten balls slightly.  Bake 8 to 10 minutes, until lightly browned with cracked tops.  Do not overbake.  Makes about 24 cookies.

Yield:
  "2 dozen"


Tropic Macaroons (Cookie Mix #2)

  2               cups  Cookie Mix #2 -- (see recipe)
  2                     egg yolks
  8 1/2         ounces  crushed pineapple -- drained
  1 1/4           cups  coconut shreds
                        Maraschino cherries -- for garnish

Preheat oven to 350 F.  Lightly grease baking sheets.  In a medium bowl, combine Cookie Mix, egg yolks, pineapple and coconut.  Stir until well blended.  Drop by teaspoonfuls onto prepared baking sheets.  Top with maraschino cherries.  Bake 12 to 15 minutes, until edges are golden.  Makes 30 to 36 cookies.

Yield:
  "2 1/2 dozen"


Sweet and Spicy Cookies (cookie mix #2)

2 c. basic cookie mix     ½ t. ginger
4 T. molasses      ½ t. cinnamon
`/2 t. vanilla      ½ t. allspice
1 egg, beaten      sugar

Preheat oven to 375 degrees. Lightly grease baking sheets. In a medium bowl, combine basic cookie mix, molasses, vanilla, egg, ginger, cinnamon and allspice. Stir until blended. Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar. Bake 8 to 10 min, until edges are browned. Makes about 24 cookies.

Very Vanilla Cookies (cookie mix #2)

3 c. basic cookie mix   1 egg
3 T. milk    sugar or frosting if desired
1-1/2 t. vanilla

Preheat oven to 375 degrees. Lightly grease baking sheets. In a large bowl, combine basic cookie mix, milk, vanilla and egg. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Sprinlk with sugar, if desired. Bake 10 to 15 min. until edges are golden. Frost if desired.

Variations
Spice Vanilla Cookies: Add 2 t. pumpkin pie spice and ½ c. nuts to dough
Cocoa cookies: Add 2 T. cocoa and increase milk to 2 T.. frost if desired
Holiday Pinwheels: Divide dough in half. Color half green and half red. Cover each half wit wax paper and roll out to rectangles of equal size. Remove wax paper. Place one rectangle on top of the other and roll like a jelly roll. Chill 2 to 3 hours. Cut into 1/8 inch slices.


 

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