Make Ahead Cookie Mix Recipes

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MAKE AHEAD JAM THUMBS



Make Ahead Jam Thumbs image

This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Simply add the ingredients listed below to the mix for jam-filled cookies.

Provided by Lynn

Categories     Refrigerator Cookies

Yield 12

Number Of Ingredients 8

2 cups Make Ahead Cookie Mix
½ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 egg
½ cup chopped walnuts
1 cup any flavor fruit jam
1 egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg.
  • Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.

Nutrition Facts : Calories 163 calories, Carbohydrate 27.3 g, Cholesterol 20.6 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 21.4 g

MAKE AHEAD PEANUT BUTTER COOKIES



Make Ahead Peanut Butter Cookies image

This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.

Provided by Lynn

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 12

Number Of Ingredients 6

2 cups Make Ahead Cookie Mix
1 cup packed brown sugar
⅓ cup shortening
½ cup peanut butter
½ teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
  • Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 20.1 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 60.3 mg, Sugar 18.8 g

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  • Mix 3 cups of the Sugar Cookie Make Ahead Mix with 3/4 cup of softened butter using a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer. Beat on high speed until well combined, which will take about 2 minutes. Add 1 large egg and 2 teaspoons of vanilla extract or almond extract to the mixture and beat on high for 1 minute. Be sure to scrape down the sides of the bowl in between mixing. Remove dough from bowl and divide into two equal portions. Wrap the dough in wax paper, parchment paper, or plastic wrap and refrigerate for at least one hour. Once the dough is well chilled, remove one portion at a time from the refrigerator. Preheat the oven to 350°F. Lightly flour a flat surface and then sprinkle a bit of flour over the dough (or cover with wax paper or parchment paper). Roll out the dough to 1/4 thickness and use cookie cutters to cut out the desired shapes. Transfer cookie cutouts to a parchment-lined baking sheet, placing cookies 2 inches apart,
  • Preheat your oven to 375°F. In a large bowl, mix 3 cups of Make Ahead Chocolate Chip Cookie Mix with 1/2 cup unsalted softened butter and 1 teaspoon vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4 minutes to combine. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which takes about 2 minutes. Using a tablespoon, scoop rounded cookie mixture onto a parchment-lined baking sheet, placing the scooped amounts two inches apart. Bake in a 350°F oven (See RECIPE NOTES below) for approximately 8-10 minutes until the edges are golden brown. Remove from the oven, allow the cookies to cool slightly on the baking sheet, and then transfer to a cooling rack to cool completely.
  • Preheat your oven to 375°F. In a large bowl, mix 3 cups of Make Ahead Oatmeal Raisin Cookie Mix with 1/2 cup softened butter and 1 teaspoon vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4-5 minutes to combine. The oats require using a bit more "elbow grease" than if you were just mixing in flour. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which takes about 2 minutes. Using a tablespoon, scoop the rounded cookie mixture on to a parchment-lined baking sheet, placing the scooped amounts two inches apart. Bake in a 350°F oven (See RECIPE NOTES below) for approximately 12-14 minutes until the edges are golden brown. Remove from the oven, allow the cookies to cool slightly on the baking sheet, and then transfer to a cooling rack to cool completely.
  • Preheat your oven to 375°F. In a large bowl, mix 2 1/4 cups of Make Ahead Peanut Butter Cookie Mix with 1/2 cup of softened butter and 1 teaspoon of vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4 minutes to combine. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which will take about 2 minutes. Next, add 1/2 cup peanut butter (smooth or chunky) to the mixture and mix well until the peanut butter is thoroughly incorporated with the mixture, which takes about 2 minutes. (If you prefer, you can substitute with another "nut" butter such as almond butter.) Using a tablespoon, scoop the rounded cookie mixture on to a parchment-lined baking sheet, placing the scooped amounts three inches apart. Using the tines of a fork, slightly flatten each round of cookie dough with a hash mark. (

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