If you are looking for a quick and easy cookie recipe, here it is. Make the mix ahead and keep in an air tight container up to 4 weeks in refrigerator. Makes it quick and easy to make a batch of cookies. My mother used this recipe all the time. When she needed a quick dessert for drop in company, she could have excellent cookies ready in half the time. My husband, who is not a cook, made the Peanut Butter cookies. The cookies were so good, we couldn’t stop eating them.
Make-Ahead Cookie Mix
1-1/2 c. butter or margarine, softened 1 T. salt
6 c. all purpose flour 2 t. baking powder
In a very large bowl, combine butter, salt, and baking powder; using electric mixer, blend well. Lightly spoon flour into measuring cup; level off. (Do not scoop or sift flour.) Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered n refrigerator up to 4 weeks. 8 cups of mix. (See following Make-Ahead Recipes—Almond Butter Sticks, Butterballs, Cherry Winks, Chocolate Chip, Cut-Out Sugar Cookies, Jam Thumbprints, Oatmeal Carmelitas, Oatmeal– Raisin, Peanut Blossoms, Peanut Butter, and Toffee Bars.) Per cup: Calories: 640g; Total Fat: 28g; Saturated Fat: 10g; Polyunsaturated Fat: 10g; Mono Fat: 6g; Trans Fat: 0g; Cholesterol: 0g; Sodium: 1,740g; Potassium: 160g; Total Carbs: 84; Dietary Fiber: 4g; Sugar: 4g, Protein: 12g; Vit A: 24%, Vit C: 0%; Calcium: 1.3%; Iron: 24%
Make-Ahead Almond Butter Sticks
3/4 c. sugar 2 t. almond flavoring
1/3 c. + 1 T. butter or margarine, softened 2 (3 oz) pkgs cream cheese
1 c. Make-Ahead Mix 1 egg, separated (reserve white for glazing)
1/4 c. sliced Almonds
Preheat oven to 375º. Grease a cookie sheet. In small bowl, stir together sugar and almond flavoring; cover and set aside. In medium bowl, combine 1/3 c. butter, cream cheese, and egg yolk; blend until smooth. (Dip measuring cup into cookie mix; level off.) Stir in mix. Knead on floured surface about 25 strokes until pliable. Roll or press out to a 12” square. Spread with 1 T. butter. Cut dough in half; place one half on greased cookie sheet. Spoon sugar mixture to within 1/2” of dough edges. Place remaining dough half, buttered side down, over sugar. Press edges tightly to seal. Brush with slightly beaten egg white; sprinkle with almonds. Bake 22 to 30 minutes until golden brown. Cool at least 3 minutes; remove from cookie sheet. Cut pastry in half lengthwise and in 1/2” strips crosswise. 48 cookies.
Make-Ahead Butterballs
2 c. Make-Ahead Mix 1/2 c. sugar
2 T. butter or margarine softened 1 t. vanilla or almond flavoring
1 egg 1/2 c. finely chopped nuts
Powdered sugar
Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except nuts and powdered sugar; blend until stiff dough forms. Blend in nuts. Shape dough into 3/4” balls. Bake on ungreased cookie sheets 11 to 16 minutes until edges are light golden brown. Cool slightly; roll in powdered sugar. About 3 dz. cookies.
Make-Ahead Cherry Winks
2 c. Make-Ahead Mix 1/2 c. sugar
2 T. butter or margarine, softened 1 t. vanilla or almond flavoring
1 egg 1/2 c. finely chopped nuts
1/2 c. raisins or chopped dates 1/4 c. chopped Maraschino Cherries
Cornflakes Powdered Sugar
Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except nuts and powdered sugar; blend until stiff dough forms. Blend in nuts. Shape dough into 3/4” balls; coat with finely crushed cornflakes. Press Maraschino Cherry half into center of each cookie. Bake on ungreased cookie sheets 11 to 16 minutes until edges are light golden brown. Cool slightly; roll in powdered sugar. About 3 dz. cookies.
Make-Ahead Chocolate Chip
2 c. Make-Ahead Mix 1/2 c. sugar
1/2 c. firmly packed brown sugar 1 T. butter or margarine, softened
1/2 t. vanilla 2 eggs
6 ox pkg semi-sweet chocolate pieces 1/2 c. chopped nuts, if desired.
(Recipe may be cut in half.) Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except chocolate pieces and nuts; blend until smooth. Stir in chocolate pieces and nuts. Drop by teaspoonfuls 2” apart on lightly greased cookie sheets. (Teflon, too). Bake 7 to 14 minutes until light golden brown. Cool 1 minute; remove from cookie sheet. About 3 dz.
Make-Ahead Cut-Out Sugar Cookies
2 c. Make-Ahead Mix 1/2 c. sugar
3/4 t. vanilla 1 egg
Pillsbury Decorator Icing or Pillsbury Ready-To-Spread Frosting
Preheat oven to 400º. (Dip measuring cup into cookie mix; level off.) In medium bowl, combine all ingredients; except 1 cup mix; blend until smooth. Stir in remaining mix. Knead on floured surface about 20 strokes until smooth. Roll out dough 1/8” thick, cut into desired shapes. Place on lightly greased cookie sheets. Bake 5 to 8 minutes until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Decorate with Pillsbury Decorator Icing or Pillsbury Ready-To-Spread Frosting. About 2 dz. Assorted size cookies.
Make-Ahead Jam Thumbprints
2 c. Make-Ahead Mix 1/2 c. sugar
2 T. butter or margarine, softened 1 t. vanilla or almond flavoring
1 egg egg white for dipping cookie
Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except egg whites for dipping cookies; blend until stiff dough forms. Shape dough into 3/4” balls. Dip into egg white; coat with finely chopped nuts. Press deep hole into center of each cookie with fingers; fill with 1/4 teaspoon jam. Bake on ungreased cookie sheets 11 to 16 minutes until edges are light golden brown. Cool slightly remove. Makes about 3 dz. cookies.
Make-Ahead Oatmeal Carmelitas
2 c. Make-Ahead Mix 1 c. quick-cooking oats
3/4 c. sugar 1/4 c firmly packed brown sugar
2 t. vanilla 1 egg
3/4 c. Caramel Ice Cream Topping 3 T. flour
6 oz. pkg semi-sweet or milk chocolate pieces 1/2 c. chopped nuts
Preheat oven to 375º. Grease bottom and sides of 13” x 9” or 9” square pan. (Dip measuring cup into cookie mix, level off.) In large bowl, combine Mix, sugar, vanilla, oats, brown sugar, and egg; mix until well blended and crumbly. Press 2 cups of mixture on bottom of pan. Bake 10 minutes. Blend caramel topping and flour. Remove crust from oven; sprinkle with chocolate pieces and nuts; drizzle with caramel mixture. Sprinkle remaining crumbs over caramel. Bake 20 to 30 minutes until golden brown. Cut when cool. (May be refrigerated to cool.) 24 bars.
Make-Ahead Oatmeal-Raisin
2 c. Make-Ahead Mix 1/2 c. sugar
1/2 c. brown sugar 1 t. vanilla
2 eggs 1-1/2 c. quick or old fashioned oats
1/2 c. Raisins
(Recipe may be cut in half.) Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients except oats and raisins; blend until smooth. Stir in oats and raisins. Drop by heaping teaspoonfuls 2 inches apart on greased cookie sheets. Bake 9 to 13 minutes until light golden brown. Immediately remove from cookie sheet. About 3 dz. cookies.
Make-Ahead Peanut Blossoms
2 c. Make-Ahead Mix 1 c. firmly packed brown sugar
1/3 c. solid shortening 1/2 c. peanut butter
1/2 t. vanilla 1 egg
Hershey’s Kisses
Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients; blend until smooth. Shape dough into 1” balls; roll balls in sugar; place on ungreased cookie sheet. Bake 9 to 12 minutes until light golden brown. Remove from oven; immediately top each cookie with a Candy Kiss, pressing down firmly so cookie cracks around edge.
Make-Ahead Peanut Butter
2 c. Make-Ahead Mix 1 c. firmly packed brown sugar
1/3 c. solid shortening 1/2 c. peanut butter
1/2 t. vanilla 1 egg
Preheat oven to 375º. (Dip measuring cup into cookie mix; level off.) In large bowl, combine all ingredients; blend until smooth. Shape dough into 1” balls; place on ungreased cookie sheets and flatten with fork criss-cross fashion. Bake 7 to 11 minutes until edges are golden brown. Cool slightly; remove from cookie sheet. Makes about 4 dz. cookies. Per cookie: Calories: 70.6g; Total Fat: 3.8g; Saturated Fat: 1g; Polyunsaturated Fat: 1.5g; Mono Fat: 1.2g; Trans Fat: 0g; Cholesterol: 3.7g; Sodium: 84.7g; Potassium: 22.7g; Total Carbs: 8.2; Dietary Fiber: 0.3g; Sugar: 4.4g, Protein: 1.2g; Vit A: 1.1%, Vit C: 0%; Calcium: 0.3%; Iron: 1.4%
Make-Ahead Toffee Bars
2 c. Make-Ahead Mix 1 c. brown sugar
5 T. butter or margarine, softened 1 t. vanilla
1 egg 6 oz pkg milk chocolate or semi-sweet
1/2 c. chopped nuts. chocolate pieces
Preheat oven to 375º. Grease bottom and sides of 15×10 or 13×9 inch pan. (Dip measuring cup into cookie mix; level off.) In large bowl, combine Mix, brown sugar, butter, vanilla, and egg; blend until smooth. Spread dough evenly into greased pan. Bake 15×10” pan 12 to 18 minutes and 13×9” pan 17 to 24 minutes until top springs bake when lightly touched. Immediately sprinkle with chocolate pieces; let stand 2-3 minutes to melt. Spread chocolate over bars; sprinkle with nuts. 3-6 dz. Bars.