Yield: 3 servings
|2 cups||Unsifted all-purpose flour|
|½ cup||Butter, softened|
From McCall's magazine Dec 1991 BASIC COOKIE MIX
In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature bofore using. Recipe can be doubled or tripled.
ROLLED SUGAR COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to ⅛" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.
Makes 3 dozen.
CANDY CANE COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food color ½ c (2½ oz) crushed peppermint candy red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well.
On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
Posted by Theresa Merkling.