Cookies Family Style
Cookies Family Style
Holman, Linda Carter
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Cookie Mix


 

 

"Warm cookies and cold milk are good for you."
~ Robert Fulghum


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Bouisset, Firmin
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 Cookies
Cookies
Carter Holman, Linda
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In the course of searching for something of an entirely different nature, I ran
across this recipe on Chuck Taggart’s Gumbo Pages site today.  He attributes
the recipe to Debbie N. (?)  In any case, it strikes me as a good time-saver. Especially for those of you trying to satisfy your little ones’ lust for cookies,
put a decent meal on the table, hold down a full-time job and keep the house
in order (in your spare time). Not to mention keeping a smile on your face
maintaining a positive attitude, and, and, and, and…..

Basic Cookie Mix

4 1/2 cups flour
2 cups granulated sugar
1 1/2 cups nonfat dry milk
1 tablespoon plus 1 teaspoon salt
1 1/2 cups shortening

In a very large bowl, combine first 5 ingredients. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal. Store in an airtight container in refrigerator. Mix may be stored up to 6 months in the freezer. Yield: 1 to 1-1/2 cups cookie starter
 

Granola Cookies

1 cup Cookie Mix
1 cup granola cereal
1 1/2 teaspoons ground cinnamon
1 egg
1 teaspoon vanilla extract
1/2 cup raisins

Preheat oven to 350 degrees. In a large bowl, mix together first 3 ingredients. Add egg and vanilla; stir until smooth. Fold in raisins. Drop by teaspoons onto a greased baking sheet. Bake 10 to 12 minutes or until brown. Cool completely on a wire rack. Store in an airtight container. Yield: about 2-1/2 dozen cookies.
 

Peanut Butter Cookies

1 cup crunchy peanut butter
1 egg
1 tablespoon water
1 teaspoon vanilla extract
1 1/2 cups Cookie Mix

Preheat oven to 375 degrees F. In a large bowl, combine first 4 ingredients; beat until smooth. Add Cookie Mix; stir until a soft dough forms. Drop by teaspoonfuls onto a greased baking sheet. Bake 10 to 12 minutes or until brown. Cool completely on a wire rack. Store in an airtight container. Yield: about 3 dozen cookies.
 

Chocolate Chip Cookies

1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
3 cups Cookie Mix
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees F. In a large bowl, beat butter until fluffy. Add egg and vanilla; beat until smooth. Add Cookie Mix; stir until a soft dough forms. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto a greased baking sheet. Bake 8 to 10 minutes or until brown. Cool completely on a wire rack. Store in an airtight container. Yield: about 3 dozen cookies.
 

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