Cookie Mix Starter With Variations

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.

• Ready In: 30 mins
• Yields: 16 cups

Ingredients

• Cookie Mix

• 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

• Sesame Wafers (3 cups cookie mix plus)

• 1⁄3 cup sesame seeds
• 1  egg
• 2  tablespoons cold water
• 1  teaspoon vanilla
•  sugar, for dipping

• Chocolate Chip (3 cups cookie mix plus)

• 1  egg
• 2  tablespoons cold water
• 1  teaspoon vanilla
• 3⁄4 cup chocolate chips

• Gingersnaps (3 cups cookie mix plus)

• 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.