MASTER HOLIDAY COOKIE MIX
Simplify your cookie baking with this master mix-it's ideal for this busy time of year. With the mix made and refrigerated, over the course of a week, with a few additional ingredients, you can make four delectable cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg yolks and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Store in an airtight container in the refrigerator for up to 1 week., Master Cookie Mix may be used to prepare the following recipes: Easy Almond Bars, Chocolate-Hazelnut Pinwheels, Holiday Thumbprint Cookies and Peppermint Twists.
Nutrition Facts :
FAST AND FESTIVE COOKIE MIX
Steps:
- 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. 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. 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. TIP: 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. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf on Jul 19, 1997
Nutrition Facts : Calories 1813 calories, Fat 1.28293357279412 g, Carbohydrate 446.602182592641 g, Cholesterol 0 mg, Fiber 3.88958031090262 g, Protein 13.0572059254764 g, SaturatedFat 0.212200718146008 g, ServingSize 1 1 Cup (479g), Sodium 184.904170847185 mg, Sugar 442.712602281738 g, TransFat 0.406640215467437 g
FAST AND FESTIVE COOKIE MIX
Make and share this fast and festive cookie mix recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 241.7, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 232.5, Carbohydrate 35.4, Fiber 0.6, Sugar 19.5, Protein 2.3
DIANE'S FAST AND FESTIVE COOKIE MIX
From my neighbor - each year we trade plates of Holiday cookies - she gave me this basic recipe for a basic cookie mix and five recipes that use the mix probably a good 15 years ago. It's a real time saver! You can even make it up and use it year round if you have a houseful of cookie hounds. I think she got the recipe in one of those little holiday cookie cookbooks by Pillsbury you find at the grocery store check out during the holidays.
Provided by Penny Burdge @PennyInKC
Categories Cookies
Number Of Ingredients 5
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
CHERRY MACAROON KISS COOKIES
Uses "Diane's Fast and Festive Cookie Mix" recipe which I posted.
Provided by Penny Burdge
Categories Cookies
Time 30m
Number Of Ingredients 6
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.
FUNFETTI® CAKE MIX COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are golden, 6 to 8 minutes.
Nutrition Facts : Calories 246 calories, Carbohydrate 35 g, Cholesterol 31 mg, Fat 10.9 g, Protein 2.8 g, SaturatedFat 2.4 g, Sodium 284.5 mg, Sugar 20.5 g
HOLIDAY CONFETTI CUT OUTS
Uses Diane's Fast and Festive Cookie Mix.
Provided by Penny Burdge @PennyInKC
Categories Cookies
Number Of Ingredients 6
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.
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