Basic Cookie Mix

Basic Cookie Mix and a variety of ways to use it as suggested on Santa Snacks page. Truly a Christmas Cookie Bonanza! As simple or as fancy as you could want.

Make the Basic Cookie Mix up ahead of time, keep chilled and you'll be ready to whip up some fresh, hot-from-the-oven cookies to eat or give.

You may want to package this mix in a nice container - jars work well - for gift giving. Add the recipes for a thoughtful Christmas gift, perhaps a cookie cutter attached to the outside and tie it up with a bright seasonal bow. ROLLED SUGAR COOKIES

CANDY CANE COOKIES

GINGERBREAD PEOPLE

LEMON LINZER COOKIES

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

CHECKERBOARD CHRISTMAS SQUARES

Try something new!

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BASIC COOKIE MIX

You can create your own Christmas Cookie Bonanza with all these variations. Start with:

BASIC COOKIE MIX

2 c Unsifted all-purpose flour

1/4 c Sugar

1/4 t Salt

1/2 c Butter,softened

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 before using.

Recipe can be doubled or tripled.


1. 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, onlightly floured work surface, roll out dough to 1/8" 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.




2. Candy Cane Cookies

1 recipe basic cookie mix

1 large egg

1 tsp vanilla extract

red paste food color

1/2 c (2 1/2 oz) crushed peppermint candy

red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie mix, egg andvanilla. 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.




3. Gingerbread People

1 recipe basic cookie mix

1/3 c molasses

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp grated nutmeg

white icing

red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, onlightly floured surface, roll out dough 1/8" thick; cut out with 3" gingerbread men cookie cutter. Transfer to prepared baking sheets.

Bake 8 min or until just beginning to brown. Transfer to wire rack to cool.

Decorate with icing and candies.

Makes 3 dozen cookies.




4. Lemon Linzer Cookies

1 recipe basic cookie mix

1 lg egg

1 tsp grated lemon zest (colored part of peel)

1 tsp fresh lemon juice

1/2 c seedless raspberry jam

Confectioners' sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough 1/8" thick; cut out with 3" round cookie cutter, cut out centers of half of the cookies with thimble or doughnut hole cutter. If desired, re-roll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets.

Bake 8 min or until cookies are golden; transfer to wire rack to coolcompletely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookiering, flat side down, on top of each filling-topped round. Dust tops of cookies with confectioners' sugar.


5. Chocolate Dipped Peanut Brittle Fingers

1 Basic Christmas Cookie Recipe Mix

2 lg Egg yolks

1 Tbs Water

Topping:

1/2 c Packed light-brown sugar

1/3 c Dark corn syrup

1/4 c Butter

1/4 c Heavy cream

2 c Unsalted finely chopped -dry-roasted peanuts

12 oz Semisweet chocolate

3 Tbs Vegetable shortening

Preheat oven to 350F.

Grease 15 1/2 x 10 1/2 x 1" jelly-roll pan; line bottom and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat just until mixture forms a crumbly dough.

Pat mixture over foil on bottom of prepared pan; bake 20 min or until dough is golden brown. Remove pan from oven.

Make peanut-brittle topping:

In heavy med saucepan, combine brown sugar, corn syrup, butter and heavy cream; over med heat, bring to boiling, stirring.

Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or until topping is brown and bubbly.

Remove pan from oven; cool cookies slightly.

Using ends of aluminum foil, lift cookies from pan; cut crosswise into thirds. Cut lengthwise into 14 strips;remove cookies from aluminum foil. Cool cookie "fingers" completely on rack.

Line another wire rack with waxed paper.

In top of double boiler over hot, not boiling, water, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth.

Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.

Makes 42 cookies.


6. Checkerboard Christmas Squares

1 Basic Christmas Cookie Recipe Mix

1 lg Egg

1 ts Vanilla extract

2 Tbs Unsweetened cocoa powder

Chocolate icing and white icing

In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.

Divide dough in half; remove one half from bowl.

To dough in bowl, add cocoa powder; knead to mix well.

On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle.

Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough.

Using long chef's knife, cut doughs lengthwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors.

Cut stack lengthwise into three equal strips.

Stack strips so colors alternate; gently press stack so dough layers stick together.

Wrap stack in plastic wrap; refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.

Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.

Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing.

Makes 4 dozen cookies.

The Basic Cookie Mix - enjoy these yummy variations!

Rolled Sugar Cookies - Candy Cane Cookies

Gingerbread People - Lemon Linzer Cookies

Chocolate Dipped Peanut Brittle Fingers

Checkerboard Christmas Squares



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