BASIC RECIPE
7 3/4 cups all-purpose flour
2 1/2 cups sugar
2 cups powdered sugar
4 teaspoons baking powder
1 teaspoon salt
SLICE AND BAKE SUGAR COOKIES
3 cups Easy Cookie Mix
1 cup butter
1 teaspoon vanilla extract
1 tablespoon milk (up to 2 T.) -- if needed
colored sugar
OLD WORLD JAM ROUNDS
3 cups Easy Cookie Mix
1 cup butter -- softened
1 teaspoon vanilla extract
1 tablespoon milk (up to 2 T.) -- if needed
1/4 cup sugar
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bars -- for glaze
3 teaspoons half and half or milk -- up to 4 teaspoons
GLAZED PEANUT BUTTER CUPS
2 cups EAsy cookie Mix
1/2 cup creamy peanut butter
1/3 cup butter -- softened
1 tablespoon milk (up to 2 T.) -- if needed
48 miniature milk chocolate peanut butter cup --
unwrapped
1/2 cup semisweet chocolate chips -- for glaze
2 tablespoons shortening -- for glaze
GINGERBREAD BARS
4 cups Easy Cookie Mix
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup butter -- softened
1/2 cup milk
1/4 cup light molasses
1 egg
3 tablespoons coarse white sparkling sugar
EASY COOKIE MIX: In a 4-quart bowl, mix 3 3/4 cups of the flour and all
remaining ingredients. Stir in remaining 4 cups flour. Store in tightly
covered container up to 3 months. Sue to makeSlice and Bake Sugar Cookies,
Old World Jam Rounds, Glazed Peanut Butter Cups and Gingerbread Bars. There
is enough mix to make all 4 recipes.
SLICE AND BAKE SUGAR COOKIES: Stir cookie mix before measuring. In large
bowl with electric mixer, beat cookie mix, butter and vanilla on medium
speed about 1 minute, scraping bowl occasionally, until dough forms; if
needed, add 1 to 2 tablespoons milk. Divide dough in half. On lightly
floured surface, shape each half into 8-inch roll, about 1 1/2 inches in
diameter. Wrap rolls tightly in plastic wrap; refrigerate at least 2 hours
or up to three days. May be frozen for up to 2 months.
Heat oven to 375F. With sharp knife, cut dough into 1/4" thick slices;
place 2" apart on ungreased cookie sheets. Sprinkle with colored sugar.
Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute;
remove from cookie sheets. Cool completely, about 15 minutes.
OLD WORLD JAM ROUNDS: Heat oven to 375F. Stir cookie mix before measuring.
In large bowl with electric mixer, beat mix, butter and vanilla on medium
speed about 1 minute, scraping bowl occasionally, until dough forms; if
needed, add 1 to 2 tablespoons milk. Shape dough into 1" balls and roll in
sugar; place 2" apart on ongreased cookie sheets. With bottom of glass,
flatten earh until 1 1/2" in diameter and about 1/4" thick (if needed, dip
bottom of glass into sugar before flattening).
Bake 8 to 11 minutes or until bottoms are lightly browned. Immediately
spread about 1/2 teaspoon jam evenly onto each hot cookie. Remove from
cookie sheets; place on wilre racks. Cool completely, about 15 minutes.
Note: Seedless raspberry jam is brighter and clearer than regular raspberry
jam, which contains seeds. Be sure to select seedless jam for this recipe.
In small microwavable bowl, microwave white chocolate and 2 teaspoon of the
half and half on High 1 minute, stirring once halfway through microwaving,
until white chocolate is melted. If necessary, continue to microwave on
High in 15-second increments, stirring until smooth. If needed, stir in
additional half and half for desired drizzling consistency. Drizzle glaze
over jam on cookies.
GLAZED PEANUT BUTTER CUPS: Heat oven to 350. Greas 48 mini muffin cups
with shortening or spray with cooking spray. Stir cookie mix before
measuring. In large bowl with electric mixer, beat mix, peanut butter,
butter and egg on medium speed, scraping bowl occasionally until dough
forms; if needed, add 1 to 2 tablespoons milk.
Shape dough into 1" balls; place in muffin cups. Press 1 peanut butter cup
into each ball. Bake 13 to 18 minutes or until dough is set and golden brown
around edges of candy. Cool 5 minutes; remove from pan. Cool completely,
about 30 minutes.
In small microwavable bowl, microwave glaze ingredients on high 45 to 60
seconds, stirring once halfway through microwaving, until melted. If
necessary, continue to microwave oh High in 15 second increments, stirring
until smooth. Drizzle glaze evenly over cooled cookies.
Tip: For easy drizzling, place melted chocolate in a small resealable food
storage plastic bag. Snip one corner to form a tiny opening. Squeeze the
chocolate through the open corner and drizzle over the cookies.
GINGERBREAD BARS: heat oven to 350F. Greas a 10 x 15 x 1" pan with
shortening or spray with cooking spray. Stir cookie mix before measuring.
IN large bowl with electric mixer, beat all ingredients except sparkling
sugar on medium speed, scraping bowl frequently until well combined. Spoon
and spread batter evenly into pan. Sprinkle sparkling sugar evenly over
batter.
Bake 20-25 minutes or until bars spring back when touched lightly in center
and edges begin to pull away from sides of pan. Cool completely in pan on
wire rack, about 1 hour.
Cut cooled bars into 8 lenthwise strips. Measure and mark 10 inches on long
side of bars. Cut diagonally from the 10" mark to opposite corner of bars.
Make parallel cuts on each side of diagonal cut every 1 1/2 inches.
Tip: Line pan with foil before greasing for easier pan removal. Lift bars
out of pan before cutting.
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