Homemade Cookie Mix with Variations
Today is a cookie exchange at my work. In light of the unusual flu season and to minimize any crumbs in the office, everyone is to package their baking as follows (I used the Christmas designer freezer bags):
Quantity: 1/2 dozen per package
Label: name of the treat, if it contains nuts, if it can be frozen
These are some of the ones I am bringing (1½ doz each) plus two types of biscotti and pecan-toffee shortbread (recipes to come). I am excited about Nathaniel’s loot though because the chocolate Reeses teaser he brought on Friday was so good!!
Directions:
Wrap up this recipe in a glass jar with cooking directions for a great hostess gift. Stores in the freezer for at least 6 months:
- 4 cups flour
- 2 cups sugar
- 2 tsp baking powder
- 1½ tsp salt
- 1 1/3 cups shortening
Combine dry ingredients in a large bowl. Cut in shortening with either a pastry blender or two knives until it resembles a course meal. Store in an airtight container. Beware that it makes 8 cups but you can double it. I made a batch each of the chocolate, ginger and pecan recipes below (but not the sugar cookies. I use Mom’s belgian recipe with the raspberry jam instead):
Sugar Cookies:
- 3 cups Homemade cookie mix
- 3 Tbs milk
- 1 tsp vanilla
- 1 egg
Combine wet with mix until well blended. Cover with plastic wrap; refrigerate 1 hour for easier handling. Roll 1/3 dough into 1/8″ thick (don’t let the rolling pin “click” onto the counter; it causes thinned edges). Keep the remainder covered and chilled. Cut into desired shape with floured cookie cutter. Place onto ungreased cookie sheets and sprinkle with sugar. Bake 5-9 min at 400F, or until edges are lightly golden brown. Transfer immediately to cooling rack and cook completely (at least 15 min).
Pecan Bars:
- 3 cups Homemade cookie mix
- 3 Tbs shortening
- 1 can (140z) of sweetened condensed milk
- 1 large egg
- ½ cup brown sugar, packed
- 1 tsp vanilla
- 2 cups pecans, coarsely chopped
Line 9×13″ pan with foil, extending to the edge of the pan. Coat with spray. Combine mix and shortening until moist. Pan in bottom of the pan and bake 15 min at 350F. In a separate bowl, whisk remaining ingredients together until blended, and stir in pecans. Spread over the partially baked crust. Bake 25-30 min, or until golden brown and centre is set. Cut into bars. Makes 4 dozen (48).
Classic Gingersnaps:
- 2½ cups Homemade Cookie Mix
- 1½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp baking soda
- 1 large egg, lightly beaten
- ¼ cup molasses
- Granulated sugar
Combine dry in a large bowl. Add egg and molasses. Mix well. Share into ¾” balls and roll in sugar. Place 2″ apart to allow for spreading on sprayed cookie sheet. Bake 8-10 min at 350F and let cool 2 min before removing to a cooling rack. Makes 7 dozen.
Frosted Chocolate Drops:
- 2¼ cups homemade cookie mix
- 2 Tbs sugar
- 3 Tbs cocoa powder
- 1 Tbs vegetable oil
- 1 large egg
- 1/3 cup milk
- ½ cup semi-sweet chocolate chips
- ½ cup walnuts (optional)
Combine dry and add oil,egg ad milk. Beat with electric mixer on low until well mixed. Stir in chips and nuts. Drop by tsp 2″ apart on baking sheet. Bake 7-9 min at 375F, or until done. Coo completely on a cookie rack and frost. Top with finely chopped nuts (optional). Make 3½ dozen (about 40).
