Master Holiday Cookie Mix Recipes

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.

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.

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.

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.

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.