Dianes Fast And Festive Cookie Mix Food

FAST AND FESTIVE COOKIE MIX

Steps:

• 1.
• Lightly spoon flour into measuring cup; level off.
• In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt.
• 2.
• With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs.
• Repeat with remaining ingredients.
• Transfer to tightly covered container.
• Store in refrigerator or freezer.
• Use within 4 weeks.
• 3.
• Measure by dipping cup into mix; level off.
• Return unused mix to refrigerator or freezer.
• Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.
• High Altitude Instructions: Increase flour to 6 1/2 cups.
• Decrease sugar to 2 1/2 cups.
• Tips: To prepare cookie mix in food processor, place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade.
• Process mixture until consistency of coarse crumbs.
• Transfer to tightly covered container.
• Repeat with remaining ingredients.

DIANE'S FAST AND FESTIVE COOKIE MIX

Steps:

• In a 4 quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt.
• With a fork or pastry blender, cut half the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Repeat the first two steps with the remaining ingredients. Transfer the mix to a tightly covered container. Store in the freezer or refrigerator for up to 4 weeks.
• When you are ready to make cookies, remove the amount you need and let it come to room temperature before adding the other ingredients to make the recipes.
• Recipes for the Fast and Festive Cookie Mix: Cherry Macaroon Kisses Holiday Confetti Cut Outs Caramel Pecan Bars Chocolate Dipped Orange Supremes Pumpkin Raisin Drops

CARAMEL PECAN BARS

Steps:

• Heat the oven to 350 degrees F. lightly grease a 13" x 9" pan.
• In a large bowl combine fast and festive mix and egg until well blended. Mixture will still be crumbly. Press evenly into the pan. Sprinkle the pecans on top. Bake for 11 - 16 minutes until edges are light golden brown.
• Meanwhile, in a small saucepan over medium heat, combine brown sugar and butter. Cook until the mixture comes to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Pour the caramel over the partially baked crust. Bake 7-10 more minutes until the caramel is bubbly and the crust is a light golden brown.
• Immediately sprinkle the chocolate chips evenly over the caramel mixture. Cool completely before cutting into 36 bars.

CHERRY MACAROON KISS COOKIES

Steps:

• 1. Grease cookie sheets. In large bowl combine cookie mix, coconut, cherries, almond extract and egg. Mix at low speed until well blended and dough forms. Cover with plastic wrap and chill for a minimum of 1 hour.
• 2. Heat the oven to 375 degrees F. Shape the dough into 1" balls and place them 2" apart on the cookie sheet. Bake for 10-15 minutes or until set and the edges are light golden brown.
• 3. Immediately press a chocolate kiss into the center of each cookie. Remove the cookies from the cookie sheet and cool complete on racks. Makes 3 dozen cookies.

PUMPKIN RAISIN DROPS

Steps:

• Heat oven to 350 degrees F. Lightly grease cookie sheets. In a large bowl mix everything except the raisins and nuts and beat at low speed until well blended and a soft dough forms. Stir in the raisins and nuts.
• Drop by rounded teaspoon 2" apart onto the cookies sheet. Bake 12-15 minutes until set. Cool completely then frost with a nice cream cheese frosting of your choice. Sprinkle with with some freshly ground nutmeg.

HOLIDAY CONFETTI CUT OUTS

Steps:

• In a large bowl, mix all ingredients except icing. Beat until well-blended and soft dough forms. Cover with plastic wrap and refrigerate for at least one hour.
• Heat oven to 350 degrees F. On well-floured surface roll out 1/3 of the dough to 1/8" thickness. Keep remaining dough refrigerated. Cut with 2" cookie cutter. Place on ungreased cookie sheet and bake for 8-19 minutes until edges are light golden brown. Cool 1 minute, remove from cookie sheet to wire racks to cool. Decorate with icing as desired.
• Repeat with the remaining dough.

CHOCOLATE DIPPED ORANGE SUPREMES

Steps:

• 1. In large bowl, combine all cookie ingredients at low speed until well blended and dough forms. Divide the dough in half. Place each half on waxed paper. Press and roll each half into a log, 1" in diameter. Wrap completely and refrigerate for 1/2 hour. Remove logs and shape one into an oval cylinder. Shape the other into a triangular cylinder. Re-wrap and refrigerate at least 3 hours.
• 2. Heat the over to 375 degrees F. Cut the logs into 1/4" slices, and place then 1" apart on an ungreased cookie sheet. Bake for 6-10 minutes until edges are light golden brown. Cool completely.
• 3. Line the cookie sheet with waxed paper. In a small saucepan over low heat, melt the chocolate with the Crisco stirring constantly. Set the saucepan in hot water to keep the chocolate at dipping consistency.
• 4. Dip the ends of the cookies in the chocolate, allow excess to drip off then place on wax paper covered cookie sheet. Allow the glaze to set. Store in a cool place and in between sheets of waxed paper in a covered container.