Recipe: Holiday Cookie Mix (13 in 1)

This is a mix that can be used in 13 different cookie recipes:

HOLIDAY COOKIE MIX

12 cups all purpose flour
7 cups sugar
2 Tablespoons baking powder
4 teaspoons salt
4 cups butter or margarine

Lightly spoon flour into measuring cup; level off. In 4 quart bowl or container, combine 1/2 each of the flour, sugar, baking powder, and salt. Using a fork, cut in 1/2 of the margarine into flour mixture until mix resembles course crumbs. Place in large, tightly covered container. Repeat with remaining half of ingredients.

Store in fridge or freezer. Use within 4 weeks. Measure by dipping cup into mix; level off. Return unused mix to fridge or freezer. Allow mix to come to room temp. before adding ingredients to make any of the cookie recipes in this collection.

Makes 22-23 cups of cookie mix. (If desired, recipe can be cut in half, and will make 11-12 cups cookie mix)

THESE ARE THE COOKIE RECIPES THAT ARE USED WITH THE ABOVE MIX:

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CHOCOLATE DIPPED ORANGE SUPREMES
Makes 8 dozen cookies

4 cups holiday cookie mix
4 teaspoons milk
FOR THE GLAZE:
2 teaspoons grated orange peel
1 (6 oz.) pkg. semi sweet chocolate pieces
1 teaspoon vanilla
4 teaspoons shortening
1 egg

In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms. Divide dough in half; place each half on sheet of waxed paper. Shape each half into a log 1 inch in diameter. Wrap in waxed paper; refrigerate 1/2 hour.

Remove logs from fridge. For oval cookies, mold logs into an oval shape. For triangular shaped cookies, shape into a triangular shape. Rewrap; refrigerate until firm. About 3 hours.

Heat oven to 375 degrees F. Cut dough into 1/4 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 6-10 minutes. Cool completely. In small saucepan over low heat, melt chocolate and shortening, stirring constantly. Set saucepan in hot water to maintain dipping consistency. Dip ends of cooled cookies into chocolate mix. allow excess to drip off. Place cookies on sheet of waxed paper. Store between sheets of waxed paper in loosely covered container in a cool place.

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MOLASSES GINGER COOKIES
Makes 3 1/2 dozen cookies

4 cups holiday cookie mix
2 teaspoons ginger
1/4 cup molasses
1 egg

Heat oven to 350 degrees F. In large bowl, combine all ingredients at low speed until well mixed and dough forms. If necessary, refrigerate dough 1 hour for easier handling. On well floured surface, roll out 1/3 of dough at a time to 1/4 inch thickness. Cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 10-15 minutes or until set. Cool 1 minute. decorate as desired.

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CHOCOLATE ORANGE PINWHEELS
Makes 4 dozen cookies

4 cups holiday cookie mix
2 tablespoons milk
1 teaspoon vanilla
1 egg
2 tablespoons unsweetened cocoa
2 teaspoons grated orange peel

In large bowl, combine mix, milk, vanilla, and egg at low speed until well mixed and dough forms. Divide dough in half. Blend cocoa into half the dough. blend orange peel into remaining dough. Roll out each half of dough between sheets of waxed paper to 12X7 inch rectangle. Remove waxed paper from tops of dough; invert an place chocolate dough over orange dough, pressing lightly to seal. Remove top waxed paper. Starting with longer side, roll up jelly roll fashion using waxed paper as guide. Wrap roll in waxed paper; refrigerate at least 2 hour or overnight. Heave oven to 350F. Cut dough into 1/4 inch slices. Place4 1 inch apart on ungreased cookie sheets. Bake for 11-15 minutes or until edges are light golden brown.

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CANDIED FRUIT SQUARES
Makes 54 bars

3 cups holiday cookie mix
1 egg
for the Filling:
1 (16 oz) package diced mixed candied fruit
1 cup chopped dates
1 cup coconut
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk

Heat oven to 350 degrees F. In large bowl, combine mix and egg at low speed until well
mixed (it will be crumbly). Press into15x10x1-inch baking pan. In large bowl, combine all filling ingredients; carefully spread over base. Bake for 25-35 minutes or until light golden brown. Cool completely; cut into bars.

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PUMPKIN RAISIN DROPS
Makes 4 dozen cookies

4 cups holiday cookie mix
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup chopped nuts
1 can ready to spread cream cheese frosting (for frosting)
ground nutmeg (for sprinkling on top)

Heat oven to 350 degrees F. In large bowl, combine mix, pumpkin, cinnamon, nutmeg and egg at low speed until well mixed. Stir in raisins and nuts. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 12-17 minutes or until set. Remove from cookie sheets; cool completely; frost cooled cookies; sprinkle with nutmeg.

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CHOCOLATE MINT BROWNIES
Makes 24 bars

2 cups holiday cookie mix
1 (6 oz) package semi sweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla
2 eggs
16 creme filled chocolate mints (peppermint patties)

Heat oven to 350 degrees F. Grease 9 inch square pan. In small saucepan over low heat, melt chocolate, stirring constantly. In large bowl, combine mix, melted chocolate, nuts, vanilla, and eggs at low speed just until blended. Spread evenly in greased pan. Bake for 20-25 minutes or until set. Immediately, arrange mints on top; return to oven and bake an additional 5 minutes. Spread softened mints evenly over brownie surface. Cool completely, cut into bars.

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COCONUT CHERRY CHEWS
Makes 3 dozen cookies

3 cups holiday cookie mix
1 cup coconut
2 teaspoons almond extract
1 egg
1 egg white
1 tablespoon water
1 to 1 1/2 cups coconut
red candied cherries, halved (or cherry jam)

Heat oven to 375 degrees F. Grease cookie sheets. In large bowl, combine mix, 1 cup coconut, almond extract and egg at low speed until well mixed and dough forms. In small bowl, beat egg white and water until foamy. Shape dough into 1 inch balls. Dip in egg white mixture; roll in coconut. Place 2 inches apart on greased cookie sheets. Place cherry in center of each cookie(or a drop of cherry jam). Bake 11-14 minutes.

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CRISPY SUGAR COOKIES

4 cups holiday cookie mix
2 tablespoons milk
1 teaspoon vanilla
1 egg

Heat oven to 350 degrees F. In large bowl, combine all ingredients at low speed until well mixed. If need, refrigerate 1 hour for easier handling. On well floured surface, roll out 1/3 of the dough at a time to 1/4 inch thickness; cut with floured 2 inch cookie cutters. Bake for 12-16 minutes. remove from cookie sheets. decorate as desired.

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CHRISTMAS CARD COOKIES

1 batch cookie mix dough
3/4 cup evaporated milk
food coloring (as needed)
1 straw (for punching hole)

Prepare cookie dough as above. roll out 1/3 of dough at a time to 1/4 inch thickness. with a sharp knife, cut dough into 5X3 rectangles. Place on ungreased cookie sheets. Paint desired design and holiday message on unbaked cookies, using 3/4 cup evaporated milk and food coloring (divide milk into small bowls and add different color to each bowl). Punch holes with drinking straw in top or on 1 side of each rectangle. Bake at 350F for 12-16 minutes.

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SILHOUETTE COOKIES

1 batch cookie mix dough
food coloring

Prepare dough as directed above and divide in half. Color each portion with a different food color. roll out each portion of dough; cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Using a small canape cutter, cut out centers of each cookie and replace with center of opposite color. Bake 350 degrees F for 12-16 minutes.

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PEANUT BUTTER CHOCOLATE STARS
Makes 3 dozen cookies

3 cups holiday cookie mix
1/2 cup peanut butter
1 teaspoon vanilla
1 egg milk chocolate stars

Heat oven to 375 degrees F. In large bowl, combine cookie mix, peanut butter, vanilla, and egg at low speed until well mixed. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 10-15 minutes or until edges are light golden brown. Immediately place 1 chocolate star in center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely.

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FAST AND FESTIVE PRESSED COOKIES
Makes 3 1/2 dozen cookies

3 cups holiday cookie mix
1/3 cup dairy sour cream
colored sugar, if desired

Heat oven 375 degrees F. In large bowl, combine mix and sour cream at low speed until well mixed and dough forms. Fill cookie press; press dough in desired shapes onto ungreased cookie sheets. Sprinkle with sugar if desired. Bake for 8-11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.