Cookie Mix Starter With Variations |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my on-hand cookie base. This recipe is quick, easy, tasty, and absolutely fool-proof. The possibilities are virtually endless. From one of my favourite cookbooks, Working Woman's Cookbook by Betty Crocker. NOTE: This mixture makes 16 cups, but is easily halved. Cooking time varys slightly depending on the variety baked. Ingredients:
8 cups all-purpose flour |
2 1/2 cups sugar |
2 1/2 cups brown sugar |
2 tablespoons baking powder |
1 tablespoon salt |
2 teaspoons baking soda |
3 cups shortening, i use crisco |
1/3 cup sesame seeds |
1 egg |
2 tablespoons cold water |
1 teaspoon vanilla |
sugar, for dipping |
1 egg |
2 tablespoons cold water |
1 teaspoon vanilla |
3/4 cup chocolate chips |
1/4 cup molasses |
1 egg |
2 teaspoons ground ginger |
1 teaspoon ground allspice |
sugar, for dipping |
Directions:
1. Basic Mix:.
2. Mix flour, both sugars, baking powder, salt and baking soda in a large bowl.
3. Cut in shortening with a pastry blender until mixture resembles small peas.
4. Store mixture in an airtight container.
5. Will keep fresh for 3 months at room temperature - if it lasts that long. :).
6. Variations:.
7. Sesame Wafers:.
8. Heat sesame seeds over medium heat stirring, until light brown. Cool.
9. Preheat oven to 375*. Lightly grease a baking sheet or line with parchment paper.
10. Mix sesame seeds and the remaining ingredients together.
11. Drop by rounded teaspoonfuls about 2 inches apart.
12. Flatten with the bottom of a greased glass, dipped in sugar.
13. Bake until golden, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
14. Chocolate Chip:.
15. Mix all ingredients together.
16. Drop by rounded teaspoonfuls about 2 inches apart.
17. Flatten with the bottom of a greased glass.
18. Bake until set, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
19. Gingersnaps:.
20. Mix all ingredients together and chill for at least 1 hour.
21. Shape rounded teaspoonfuls of dough into balls.
22. Dip tops in sugar, and place on the cookie sheet about 3 inches apart.
23. Bake until the edges are set and the center is soft. Approximately 10 - 12 minutes.
24. Remove immediately.
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