Cookie Mix Starter With Variations Recipes

BASIC COOKIE DOUGH WITH VARIATIONS

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat butter and granulated and brown sugars with electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
• Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
• Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.

COOKIE MIX STARTER WITH VARIATIONS

Steps:

• Basic Mix:.
• Mix flour, both sugars, baking powder, salt and baking soda in a large bowl.
• Cut in shortening with a pastry blender until mixture resembles small peas.
• Store mixture in an airtight container.
• Will keep fresh for 3 months at room temperature -- if it lasts that long. :).
• Variations:.
• Sesame Wafers:.
• Heat sesame seeds over medium heat stirring, until light brown. Cool.
• Preheat oven to 375*. Lightly grease a baking sheet or line with parchment paper.
• Mix sesame seeds and the remaining ingredients together.
• Drop by rounded teaspoonfuls about 2 inches apart.
• Flatten with the bottom of a greased glass, dipped in sugar.
• Bake until golden, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
• Chocolate Chip:.
• Mix all ingredients together.
• Drop by rounded teaspoonfuls about 2 inches apart.
• Flatten with the bottom of a greased glass.
• Bake until set, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
• Gingersnaps:.
• Mix all ingredients together and chill for at least 1 hour.
• Shape rounded teaspoonfuls of dough into balls.
• Dip tops in sugar, and place on the cookie sheet about 3 inches apart.
• Bake until the edges are set and the center is soft. Approximately 10 - 12 minutes.
• Remove immediately.

1001 COOKIE MIX RECIPE

Steps:

• master cookie mix Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Makes 10 cups. Tips for best results: Store covered in airtight container in refrigerator or freezer. Do not press down. Use mix at room temperature. If using margarine, do not choose diet, whipped or soft. 1001 Chocolate Brownies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 1 (12 oz.) pkg. semi-sweet chocolate chips, divided 2 cups 1001 Cookie Mix 2 eggs 1 teaspoon vanilla 1 cup chopped nuts, divided Preheat oven to 350°F. Grease 8 or 9-inch square baking pan. Melt 1 cup chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes. Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 cup nuts. Spread evenly into prepared baking pan. Bake for about 20 minutes. Do not over bake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares. Makes 16 brownies. Melting instructions in microwave: Microwave 1 cup chocolate chips in uncovered microwave safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. 1001 Chocolate Chip Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 2 cups 1001 Cookie Mix 1/2 cup firmly packed Domino Light Brown Sugar 1 egg 1 teaspoon vanilla 1 (6 oz.) pkg. semi-sweet chocolate chips 1/2 cup chopped nuts Preheat oven to 375°F. Grease cookie sheets. In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies. 1001 Chocolate Pinwheel Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 4 cups 1001 Cookie Mix 1 1/2 teaspoons vanilla 1 egg 3 tablespoons unsweetened cocoa powder Preheat oven to 375°F. Grease cookie sheets. In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill doughs separately. Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jellyroll fashion. Chill until firm. Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies. 1001 Cinnamon Oatmeal Raisin Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 2 cups 1001 Cookie Mix 1/2 cup butter or margarine, softened 1/3 cup firmly packed Domino Dark Brown Sugar 1 egg 1 teaspoon vanilla 1 teaspoon cinnamon 3 cups old fashioned rolled oats 1 cup raisins Cinnamon Sugar: 1/2 cup Domino Granulated Sugar 1/2 teaspoon cinnamon Preheat oven to 375°F. Grease cookie sheets. In large bowl, mix together cookie mix, butter, brown sugar, egg, vanilla and cinnamon. Stir in oats and raisins. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Sprinkle with cinnamon sugar. Bake about 10-12 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 36 cookies. Cinnamon Sugar: In a small bowl, combine sugar with cinnamon. 1001 Cranberry Nut Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 1 tablespoon grated orange rind 1 teaspoon cinnamon 1 egg 1 cup fresh cranberries, coarsely chopped 3/4 cup chopped nuts Domino Granulated Sugar, as needed Preheat oven to 375°F. Grease cookie sheets. In large bowl, mix together cookie mix, orange rind, cinnamon and egg. Stir in cranberries and nuts. Shape into 1-inch balls and roll in granulated sugar to coat lightly. Place 3 inches apart on prepared cookie sheet. Bake for about 12 minutes or until lightly browned around edges. Remove at once to wire racks. Makes about 48 cookies. 1001 Fudge Balls Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 2 cups 1001 Cookie Mix 1/2 cup plus 2 tablespoons unsweetened cocoa powder 1 egg 2 tablespoons milk Domino Confectioners Sugar, as needed Preheat oven to 375°F. In large bowl, mix together all ingredients except confectioners sugar. Shape into 1-inch balls and roll in confectioners sugar to coat lightly. Place 1-inch apart on ungreased cookie sheets. Bake for about 8 minutes. Cool on wire rack. Makes about 36 balls. Fudge balls may be rolled in chopped nuts or granulated sugar, or drizzled or dipped in melted chocolate after cooled. 1001 Gingery Snaps Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 4 cups 1001 Cookie Mix 1 tablespoon ground ginger 1 teaspoon cinnamon 1 egg 1/4 cup dark molasses Domino Granulated Sugar, as needed Preheat oven to 350°F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Drop dough by slightly rounded teaspoons into small bowl of sugar. Roll to coat lightly. Place 2 inches apart on greased cookie sheet. Bake 12-15 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 48 cookies. Gingerbread Men: Prepare Gingery Snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375°F for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies. 1001 Holiday Coconut Squares Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 2 eggs 1 tablespoon lemon rind 1 cup shredded coconut 3/4 cup finely chopped pecans or walnuts 1/4 cup each finely chopped red and green candied cherries Domino Granulated Sugar, as needed Preheat oven to 350°F. Generously grease a 13x9x2-inch baking pan. In large bowl, mix together cookie mix, eggs and lemon rind. Stir in coconut, pecans and cherries. Spread in prepared baking pan. Bake 20-25 minutes. When done, center should spring back when pressed lightly. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares. If desired, use 1/2 cup of either red or green cherries instead of 1/4 cup of each. 1001 Orange Date Nut Bars Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 2 eggs 1/4 cup orange juice 1 tablespoon grated orange rind 1 cup coarsely chopped dates 1 cup finely chopped nuts Domino Granulated Sugar, as needed Preheat oven to 350°F. Generously grease 13x9x2-inch baking pan. In large bowl, mix together cookie mix, eggs, orange juice and orange rind. Stir in dates and nuts. Spread into prepared pan. Bake about 25 minutes. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares. 1001 Orange Delights Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 1/2 cup finely ground almonds 2 eggs 1 cup Domino Granulated Sugar 2 tablespoons all purpose flour 1 tablespoon orange juice 1 teaspoon grated orange rind Domino Confectioners Sugar, as needed Preheat oven to 350°F. Grease 8-inch square baking pan. Make crust: In small bowl, mix together cookie mix and almonds. Press into prepared baking pan. Bake for 15 minutes. Do not brown. Make filling: In bowl, mix together eggs, granulated sugar, flour, orange juice and rind. Spread evenly over crust. Bake 25 minutes longer or until top is set. Cool on wire rack in pan. Cut into squares while still warm. Sprinkle with confectioners sugar. Makes 16 squares. 1001 Peanut Butter Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 3/4 cup peanut butter 1 egg Preheat oven to 375°F. Grease cookie sheets. In large bowl, mix together all ingredients. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake about 10 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 48 cookies. Peanut Butter Stars: Roll balls in sugar. Place about 2 inches apart on greased cookie sheet; do not flatten. Bake until edges are lightly browned, about 10 minutes. Immediately press 1 milk chocolate star firmly in each cookie. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 4 dozen cookies. Peanut Butter and Jelly Cookies: Shape dough into 1 inch balls. Place about 2 inches apart on greased cookie sheet. Bake about 10 minutes. Remove from oven and flatten with a spatula. Cool slightly before removing from cookie sheet; cool completely on wire rack. Put cookies together in pairs with jelly. Makes 24 sandwich cookies. 1001 Pecan Balls Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 3 cups 1001 Cookie Mix 1 (3 oz.) pkg. cream cheese, softened 1 egg 1 teaspoon vanilla 1 1/2 cups finely chopped pecans Domino Confectioners Sugar Preheat oven to 350°F. Grease cookie sheets. In large bowl, mix together cookie mix, cream cheese, egg and vanilla. Stir in pecans. Shape into 1-inch balls. Place on prepared cookie sheet 1 inch apart. Bake about 15 minutes. Remove from oven and while still warm, roll in confectioners sugar to coat lightly. Cool on wire rack. Makes about 36 balls. 1001 Sugar Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 4 cups 1001 Cookie Mix 1 1/2 teaspoons vanilla 1 egg Domino Granulated Sugar Preheat oven to 375°F. Grease cookie sheets. Mix together in large bowl all ingredients except sugar. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheets. Sprinkle with granulated sugar. Bake for 8-10 minutes. Do not brown. Cool on wire rack. Decorate as desired. Makes 4 dozen. 1001 Lemon Sugar Cookies Just one of the many different types of cookies made from the master cookie mix. From Domino sugar. 4 cups 1001 Cookie Mix 1 egg 1 tablespoon grated lemon rind 1 tablespoon lemon juice Domino Granulated Sugar Preheat oven to 350°F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Divide dough in half. Shape each half into a roll about 1-1/2 inches in diameter. Wrap and chill hour or until dough is easy to handle. Cut rolls into 1/8-inch slices. Place 1 inch apart on prepared cookie sheet. Sprinkle with granulated sugar. Bake for about 8 minutes. Do not brown. Cool on wire rack. Makes about 48 cookies.

COOKIE MIX IN A JAR IV

Steps:

• Mix together the flour, baking powder and baking soda.
• Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
• Attach instructions to the jar: Chocolate Covered Raisin Cookies 1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. 5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

BASIC COOKIE DOUGH WITH 6 VARIATIONS

Steps:

• Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
• Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
• Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
• Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
• Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
• Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.