Cookie Mix Starter With Variations
- Ready In:
- 30mins
- Ingredients:
- 21
- 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
-
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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RECIPE SUBMITTED BY
Diana 2
Canada