Cookie Mix Starter With Variations Food

ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
• With the mixer on low speed, beat in the flour, baking soda and salt until combined.
• Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
• For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor's mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
• Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
• Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
• Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
• Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.

COOKIE MIX STARTER WITH VARIATIONS

Steps:

• 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.