Master Cookie Mix
Gingersnaps
In a discussion yesterday someone asked for this recipe. I knew I had it and finally found it in an old file folder. The mix is made and then, like other baking mixes, can be used as the base for lots of different cookies. You just store it in the cupboard. The original recipe came from the Extension office I used to work for. It calls for shortening in the recipe. If you don’t want to use shortening you can use butter or coconut oil instead, although the mix has to be kept in the fridge if you do. I’ve included several variations, but you can experiment with more combinations.
Master Cookie Mix
8¾ c. all-purpose flour
¾ c. cornstarch
¼ c. baking powder
1½ t. salt
5 c. sugar
2⅓ c. shortening*
Combine dry ingredients and sift together three times. Cut in shortening with pastry blender or electric mixer until mixture resembles coarse crumbs. Store in a covered container, at room temp, for up to 3 months. Refrigerate if using butter or coconut oil. Makes about 20 cups. When using mix, measure by piling lightly in measuring cup and level off with a knife.
* If you don’t want to use shortening you can use butter or coconut oil. If you do this- store cookie mix in the fridge.
Gingersnaps
3 c. Master Cookie Mix
1 t. grated ginger
1 egg, beaten
¼ c. molasses
2 T. water
Stir ginger into the mix. Combine remaining ingredients and add to the mix. Blend well and chill. Shape dough into 1-inch balls, roll in sugar and place on lightly greased baking sheet. Flatten slightly with the bottom of a glass. Bake at 375 for about 7 minutes. Makes 3 dozen.
Orange Raisin Cookies
3 c. Master Cookie Mix
½ c. brown sugar
1 t. orange zest
2 T. orange juice
2 eggs
½ c. raisins
Combine mix, brown sugar and zest. Combine remaining ingredients and stir into the mix. Drop by teaspoonfuls on lightly greased baking sheet. Bake 10-12 minutes or until might golden. Makes 3 dozen.
Snickerdoodles
2½ c. Master Cookie Mix
½ c. brown sugar
1 t. cream of tartar
¼ t. baking soda
2 eggs, beaten
2 T. sugar
1 t. cinnamon
Mix dry ingredients together, add eggs and mix well. Combine sugar and cinnamon. Form into 1-inch balls and roll in the cinnamon sugar mix. Place on lightly greased baking sheet. Flatten slightly. Bake at 350 for 8-10 minutes. Makes 2 dozen.
Oatmeal Cookies
2 c. Master Cookie Mix
½ c. brown sugar
1 t. baking soda
1 t. cinnamon
½ t. nutmeg
2 eggs, slightly beaten
2 T. water
1½ c. rolled oats
½ c. raisins
Combine dry ingredients. Add the eggs and water and mix. Stir in oatmeal and raisins and mix well. Drop by the teaspoonful onto lightly greased baking sheet. Bake at 350 for 10 minutes. Makes 3 dozen.
Chocolate Chip
3 c. Master Cookie Mix
½ c. brown sugar
2 eggs, beaten
1 T. water
1 t. vanilla
1 c. chocolate chips
Stir mix and brown sugar together. Add the eggs, water and vanilla and mix well. Stir in chips. Drop from a teaspoon onto lightly greased baking sheet. Bake at 350 for 10-12 minutes. Makes 3 dozen.
Peanut Butter
3 c. Master Cookie Mix
½ c. brown sugar
½ t. baking soda
½ c. peanut butter
2 eggs, beaten
Combine mix, brown sugar and baking soda. Add peanut butter and eggs and mix well. Shape dough in balls and place on lightly greased baking sheet. Press crisscross pattern on top with a fork. Bake at 350 for 10 minutes. Makes 3½ dozen.
Butter Cookies
1½ c. Master Cookie Mix
2 T. powdered sugar
¼ c. butter
½ c. finely chopped nuts, optional
Extra powdered sugar for rolling
Combine powdered sugar and butter until smooth. Slowly add the Master Cookie Mix and nuts. Shape dough into small balls and place on ungreased baking sheet. Flatten slightly. Bake at 350 for 8-10 minutes. Cool slightly and roll in powdered sugar. Makes 2 dozen.
