Holiday Cookie Mix Recipes

MASTER HOLIDAY COOKIE MIX

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.

CAKE MIX HOLIDAY 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.

HOLIDAY COOKIE MIX

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.

HOLIDAY CAKE MIX COOKIES

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.

2020 HOME FOR THE HOLIDAYS SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough 1/4-inch thick. Cut with 4-inch house-shaped cookie cutter; on ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cutouts.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff, scraping bowl occasionally.
• Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
• On each cookie, squeeze piping bag firmly and steadily, working counterclockwise to create an icing border (use photo as guide). Release pressure on piping bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in. Add any icing from piping bag into bowl of remaining icing; keep covered with plastic wrap.
• Uncover remaining icing; mix well. In small bowl, place 1 cup of the icing. Tint with food color, if desired. Stir in warm water, 1/2 teaspoon at a time, until icing is the consistency of heavy cream. (Make sure icing is mixed well before adding next 1/2 teaspoon water.) Pour thinned icing into squeeze bottle, and screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
• Using squeeze bottle, on each cookie, fill inside of border with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. Let stand 1 to 2 minutes before adding any additional sprinkles. Let stand about 2 hours or until completely dry.
• Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Pipe letters on top of dried glazed cookies. Let stand about 1 hour or until completely dry. Store covered in airtight container at room temperature with waxed paper between layers.