Recipe: Quick Mix and Sugar Cookie Recipe

QUICK MIX

8 1/2 cups all purpose flour
4 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant non fat milk or dry buttermilk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Labe. Store in a cool,dry place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix

Variation: Use 4 1/4 cups all purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups flour. Increase baking powder to 2 tablespoons

High altitude above 3500 feet, increase flour about 1/2 cup for better results.

SUGAR COOKIES

3 cups Quick Mix
1 cup sugar
1/2 cup milk or water
1 egg,slightly beaten
1 tsp. vanilla, lemon or almond extract

Preheat oven to 375*F(190*C). Lightly grease baking sheets. Combine Quick Mix and sugar in a medium bowl. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Bake 10-12 minutes until lightly browned.

For Shaped Cookies: Decrease milk or water to 3 Tbsps. Shape dough into 1 inch balls. Place about 3 inches apart on prepared baking sheets. Flatten each
ball with the bottom of a glass dipped in sugar.

For Rolled Cookies: Decrease milk or water to 3 Tbsps. On a lightly floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar and cut into shapes. Place about 1 inch apart on prepared baking sheets.