Basic Cookie Mix Recipe Recipe Cards

BASIC COOKIE MIX

Steps:

• Place all ingredients in a large bowl and mix well with a spoon.
• Sift mixture twice.
• Store in a tightly covered container, as it keeps well for several weeks at room temperature.

EASY CAKE MIX COOKIES

Steps:

• 1. Mix all together. Drop by rounded tablesoons 2 inches apart on ungreased pan.
• 2. Bake at 350 degrees for 10-13 minutes.

EASY LEMON COOKIES 3 RECIPE

Steps:

• Combine first four ingredients. Roll into 1" balls then roll in powdered sugar until lightly coated. Place on ungreased cookie sheet. Bake at 375° for 6-9 minutes. Bottoms will be lightly browned and insides chewy.

EASY CAKE MIX COOKIE

Steps:

• 1. Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans

PLAYING CARD COOKIES

Steps:

• In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
• Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
• Draw card details with edible markers.

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

THE FAMOUS 100 COOKIE RECIPE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line baking trays and set aside (use as many as will fit in your oven).
• Cream the room temperature butter and caster sugar together with handheld beaters or a stand mixer until light, creamy and fluffy.
• Add the condensed milk and beat through.
• Add 1 cup of self-raising flour and beat through. Add another cup of self-raising flour and beat through. Continue until all 5 cups have been mixed through.
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays. Press down lightly with a fork.
• Bake for 10 minutes. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
• Preheat oven to 180 degrees celsius (fan-forced). Grease and line baking trays and set aside (use as many as will fit in your oven).
• Place room temperature butter and caster sugar into the Thermomix bowl. Cream for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
• Add the condensed milk and mix for a further 30 seconds, Speed 5.
• Add 250g of the self-raising flour and mix for 20 seconds, Speed 6. Scrape down the sides of the bowl.
• Add another 250g of the self-raising flour and mix for a further 20 seconds. Add the final 250g and mix for 20 seconds, Speed 6 (please note that you'll need to use the spatula to assist with the mixing).
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays.
• Press down lightly with a fork. Bake for 10 minutes.
• Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.

COOKIE MIX IN A JAR I

Steps:

• Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
• Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.