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 :
HOLIDAY COOKIE MIX
This is a cookie mix I make every Christmas. When time is at a premium...being prepared is always a good thing. I got this from a Christmas edition of Pillsbury's Cookbook. Using the baking mix you can make several different cookies for your Christmas cookie trays. The beauty of this is you have the mix in the refrigerator to use whenever you have short time to whip up a lovely cookie! I will add the cookie recipes asap.
Provided by Lorrie in Montreal
Categories Dessert
Time 15m
Yield 22-23 cups
Number Of Ingredients 5
Steps:
- Lightly spoon flour into measuring cup;level off.
- In a 4-quart bowl, combine 1/2 each of the flour, sugar,baking powder, salt.
- Using a fork or pastry blender, cut 1/2 of the butter into flour mixture until mixture resembles coarse crumbs.
- Place in a large, tightly covered container.
- Repeat with remaining half of ingredients.
- 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 ingredients to make any of the recipes in this collection.
- Makes 22-23 cups cookie mix.
- "TIP".
- To prepare cookie mix in food processor, place 1/4 of each ingredient in food processor bowl with metal blade.
- Process until mixture resembles coarse crumbs.
- Place in tightly covered container.
- Repeat with remaining ingredients.
- If desired, recipe can be cut in half.
- Makes 11-12 cups cookie crumbs.
Nutrition Facts : Calories 643.1, Fat 17.4, SaturatedFat 10.7, Cholesterol 44.4, Sodium 642.1, Carbohydrate 116, Fiber 1.8, Sugar 63.8, Protein 7.2
EDIBLE HOLIDAY COOKIE PLATE
Shake up your next holiday cookie swap with these fun edible plates. Fill with your favorite cookies, then just try to hold back the lick your plate clean jokes.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield two 10-inch plates
Number Of Ingredients 4
Steps:
- Whisk the cookie mix and flour together in a medium bowl. Prepare the cookie dough according to the package directions for drop cookies. Divide the dough into 2 pieces and flatten into discs. Wrap each disc in plastic wrap and chill for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Spray two 10-inch ovensafe rimmed plates with nonstick cooking spray and dust with flour; set aside.
- Put one dough disc on a 12-inch-long piece of parchment and use a rolling pin to roll it to fit one of the plates. Gently place the plate face-down on the dough and trim any excess dough. Slide your hand under the parchment and, with your other hand holding the plate, flip it so the dough is now on the plate. Center the dough on the plate and peel off the parchment. Working from the center of the plate, gently press the dough down with the bottom of a 1/4-cup metal measuring cup to push out any air below the dough. Repeat with the second piece of dough and plate.
- Place each plate on a baking sheet and bake until the cookie plates are slightly golden, about 12 minutes. Carefully remove from the oven and press the middle of the cookie plates again with the measuring cup to flatten. Place 1 peppermint candy in the center of each cookie plate and surround with 6 more candies. Use the remaining candies to line the circumference of the outer rim of the plates, placing them 1/4 inch inside the rim and leaving 1/8 inch between them so they can melt together.
- Place back in the oven, switching the positions of the baking sheets, and bake until the outer rims of the cookie plates are golden brown and the centers have just started to barely brown, about 4 minutes.
- Transfer to a cooling rack to cool 5 minutes. Run a paring knife between the outer rims of the plates and the cookie plates to help release the cookie plates while they cool. Cool completely at room temperature, about 2 1/2 hours. Carefully remove the cookie plates. Serve topped with your favorite holiday cookies.
CAKE MIX HOLIDAY COOKIES
These soft and tender cookies are made with cake mix and topped with a white chocolate-cream cheese frosting, so it's no surprise that they look and taste just like little cupcake tops.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 38 cookies
Number Of Ingredients 10
Steps:
- For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
- Beat the cake mix, butter, eggs and 1/3 cup water with an electric mixer on medium speed in a large bowl until smooth and no bits of dry cake mix are left. Drop the batter by the tablespoonful (a small ice cream scoop will make this task easier) onto the prepared baking sheets about 1 1/2 inches apart. (You will have additional batter for a second batch.)
- Bake until the cookies are set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely (the rounded tops will sink slightly). When the baking sheets are cool, repeat with the remaining batter.
- For the frosting: Melt the butter and chocolate in a medium microwavable bowl in the microwave in 1-minute increments, stirring in between, until smooth.
- Beat the cream cheese, confectioners' sugar and vanilla together with an electric mixer on medium speed in a large bowl until smooth. Pour the chocolate mixture into the cream cheese mixture and beat until smooth.
- Frost the cookies, decorate with sprinkles and serve.
HOLIDAY CAKE MIX COOKIES
This is one of my variations of Linda's "Cake Mix Cookies", and I thought the changes warranted it as a separate recipe. For the white chocolate chips, I used those red and green swirled ones that Nestle puts out at holiday time. I chilled the dough a bit in the fridge before doing the first dozen, and then set the bowl back in the fridge between each dozen to make it just a smidge easier to work with. From start to finish, it only took an hour to have four dozen pretty and tasty cookies to add to my holiday cookie tins!
Provided by Targetgirl
Categories Drop Cookies
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, white chocolate chips, coconut and dried cranberries in a large mixing bowl. Make a well in the center.
- Combine egg whites, vanilla extract and oil in a small bowl. Add to the ingredients in the large bowl and stir well to combine. If the mixture seems too dry, add up to 1 Tbs. water, so that all ingredients are well incorporated. Chill in refrigerator for 20-30 minutes.
- Spray a cookie sheet with cooking spray or line it with parchment paper. Form dough into small balls, using a heaping half tablespoonful of dough for each cookie. Place balls on cookie sheets, about an inch apart.
- Bake 8-10 minutes, or until the cookies are just golden brown in spots on the top. Let them cool for a minute or two on the cookie sheet before removing them to a cooling rack to cool completely.
Nutrition Facts : Calories 92.1, Fat 4.9, SaturatedFat 1.3, Cholesterol 0.5, Sodium 81.3, Carbohydrate 11.2, Fiber 0.2, Sugar 8.5, Protein 0.9
MASTER COOKIE MIX
Ruth Kloss of Two Rivers, Wisconsin only uses a few ingredients in her sweet and simple cookie mix. Throw the mix together yourself and you'll have enough to bake all of the taste-tempting cookies on this page...and still have extra for the months ahead.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 10 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. , Master Cookie Mix may be used to prepare the following recipes (also found in Recipe Finder): Peanut Butter Cookies, Cinnamon Raisin Cookies and Banana Cookies.
Nutrition Facts : Calories 709 calories, Fat 29g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 738mg sodium, Carbohydrate 105g carbohydrate (62g sugars, Fiber 2g fiber), Protein 6g protein.
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