Cookie Mix Starter With Variations

Total Time
30mins
Prep 20 mins
Cook 10 mins

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 Nutrition

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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