COOKIE MAGIC - EASY COOKIE MIX

COOKIE MAGIC - EASY COOKIE MIX

What a great starting point for making this years holiday cookies!

EASY COOKIE MIX

7 3/4 c. flour
2 1/2 c. sugar
2 c. powdered sugar
4 t. baking powder
1 t. salt

In 4-qt. bowl, mix 3 3/4 c. flour and all remaining ingredients. Stir in remaining 4 c. flour. Store in tightly covered container up to 3 months.**

Use mix to make Slice and Bake Sugar Cookies, Old-World Jam Rounds, Glazed Peanut Butter Cups and Gingerbread Bars.

This recipe will make all four of the above recipes!

**You will need at least a 12-cup container.

SLICE AND BAKE SUGAR COOKIES

3 c. Easy Cookie Mix
1 c. butter, softened
1 t. vanilla
1 - 2 T. milk, if needed
Decorator sugar

Stir cookie mix before measuring.

In large bowl with electirc mixer, beat cookie mix, butter and vanilla on medium speed about 1 minute, scraping sides of bowl occasionally, until dough forms; if needed, add 1 to 2 T. milk.

Divide dough in half. On lightly floured surface, shape each half into 8-inch roll, about 1 1/2 -inches in diameter. Wrap rolls tightly in plastic wrap; refrigerate at least 2 hours or up to 3 days.

Preheat oven to 375* F. with sharp knife, cut dough into 1/4-inch slices; place 2-inches apart on ungreased baking sheets. Sprinkle with decorator sugar.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on baking sheet before removing to wire rack to cool completely.

Makes 6 dozen cookies

OLD-WORLD JAM ROUNDS

COOKIES:
3 c. Easy Cookie Mix
1 c. butter, softened
1 t. vanilla
1 to 2 T. milk, if needed
1/4 c. sugar
1/2 c. seedless raspberry jam

GLAZE:
3 oz. white chocolate baking bars (from a 6-oz. box)
3 to 4 t. half-and-half or milk

Preheat oven to 375* F. Stir cookie mix before measuring. In large bowl with electric mixer, beat mix, butter and vanilla on medium speed about 1 minute, scraping sides of bowl occasionally, until dough forms; if needed, add 1 to 2 T. milk.

Shape dough into 1-inch balls and roll in sugar; place 2-inches apart on ungreased baking sheet. With bottom of glass, flatten each until 1 1/2-inches in diameter and about 1/4-inch thick (if needed, dip bottom of glass into sugar before flattening).

Bake 8 to 11 minutes or until bottoms are lightly browned. Immediately spread about 1/2 t. jam evenly onto each hot cookie. Remove from baking sheets; place on wire racks. Cool completely.

In small microwavable bowl, microwave chocolate and 2 t. half-and-half on HIGH 1 minute, stirring once halfway through microwaving, until white chocolate is melted. If necessary, continue to microwave on HIGH in 15-second increments, stirring until smooth. If needed, stir in additional half-and-half for desired drizzling consistency. Drizzle glaze over jam on cookies.

Makes 4 dozen cookies

GLAZED PEANUT BUTTER CUPS

COOKIES:
2 c. Easy Cookie MIx
1/2 c. creamy peanut butter
1/3 cl. butter, softened
1 egg
1 to 2 T. milk, if needed
48 miniature milk chocolate-covered peanut butter cups, unwrapped

GLAZE:
1/2 c. semisweet chocolate morsels
2 t. shortening

Preheat oven to 350* F. Grease 48 mini muffin cups with shortening or spray with nonstick cooking spray. Stir cookie mix before measuring. In large bowl with electric mixer, beat mix, peanut butter, butter and egg on medium speed, scraping sides of bowl occasionally, until dough forms; if needed, add 1 to 2 T. milk.

Shape dough into 1-inch balls; place in muffin cps. Press 1 peanut butter cup into each ball.

Bake 13 to 18 minutes or until dough is set and golden brown around edges of candy. Cool 5 minutes in tins before removing to racks to cool. Cool completely.

In small microwavable bowl, microwave glaze ingredients on HIGH 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on HIGH in 15-second increments, stirring until smooth. Drizzle glaze evenly over cooled cookies.

NOTE: Because of the peanut butter cups it will take longer for these to cool completely.

Makes 4 dozen cookies

GINGERBREAD BARS

4 c. Easy Cookie Mix
1 t. ground ginger
1 t. ground cinnamon
3/4 c. butter, softened
1/2 c. milk
1/4 c. light molasses
1 egg
3 T. coarse white sparkling sugar

Preheat oven to 350* F. Grease 15 X 10 X 1-inch pan with shortening or spray with nonstick cooking spray. Stir cookie mix before measuring. In large bowl with electric mixer, beat all ingredients except sparkling sugar on medium speed, scraping bowl frequently, until sell combined. Spoon and spread evenly into pan. Sprinkle sparkling sugar evenly over batter.

Bake 20 to 25 minutes or until bars spring back when touched lightly in center and edges begin to pull away from sides of pan. Cool completely in pan on wire rack, about 1 hour.

Cut cooled bars into 8 lengthwise strips. Cut diagonally making cuts every 1 1/2-inches.

Makes 69 bars.