Cookie Mix Starter With Variations

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READY IN: 30mins
YIELD: 16 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Basic Mix:
  • Mix flour, both sugars, baking powder, salt and baking soda in a large bowl.
  • Cut in shortening with a pastry blender until mixture resembles small peas.
  • Store mixture in an airtight container.
  • Will keep fresh for 3 months at room temperature -- if it lasts that long. :).
  • Variations:
  • Sesame Wafers:
  • Heat sesame seeds over medium heat stirring, until light brown. Cool.
  • Preheat oven to 375*. Lightly grease a baking sheet or line with parchment paper.
  • Mix sesame seeds and the remaining ingredients together.
  • Drop by rounded teaspoonfuls about 2 inches apart.
  • Flatten with the bottom of a greased glass, dipped in sugar.
  • Bake until golden, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
  • Chocolate Chip:
  • Mix all ingredients together.
  • Drop by rounded teaspoonfuls about 2 inches apart.
  • Flatten with the bottom of a greased glass.
  • Bake until set, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
  • Gingersnaps:
  • Mix all ingredients together and chill for at least 1 hour.
  • Shape rounded teaspoonfuls of dough into balls.
  • Dip tops in sugar, and place on the cookie sheet about 3 inches apart.
  • Bake until the edges are set and the center is soft. Approximately 10 - 12 minutes.
  • Remove immediately.
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