Emergency Sugar Cookie Mix
(printable version)
Make this big batch now & save it for when you need it! Stays fresh & ready for up to 6 weeks without refrigeration!
12 cups
all-purpose flour
6 cups granulated sugar
2 tablespoons baking powder
1 tablespoon salt
4 cups vegetable shortening
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the shortening until the mixture resembles fine crumbs. Seal in an air-tight storage bag or container for up to 6 weeks at room temperature. For prolonged storage, place in freezer. Makes about 23 cups of Cookie Mix. Follow the directions below for the actual cookies.
2 cups
of sugar cookie mix (see previous recipe)
1 large egg
½ teaspoon vanilla
Combine all of the ingredients. Add a bit extra flour if needed. Dough should be smooth. Roll dough on floured board to about 1/8 inch thickness. Cut with your choice of 2” cookie cutters. Place cut outs on ungreased cookie sheet. Bake in 375° F oven for about 8 minutes or until light brown around the edges. Remove cookies from sheet & cool on a wire rack. Eat them as they are or decorate with icing (see recipe below) if desired. Makes 2 to 3 dozen cookies (depending on size).
For other flavors, substitute vanilla with other extracts such as Anise, Almond, Orange Zest. You can further vary this recipe by adding ¼ to ½ cup of finely chopped almonds, walnuts, pecans, hazelnuts or even maraschino cherries. Enjoy! |
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Decorative Cookie Icing
(printable version)
Here’s what you need to decorate.
2 egg whites
½ teaspoon Cream of Tartar
2 teaspoons water
2 ½ to 3 cups sifted powdered sugar
Beat egg whites, cream of tartar and water until frothy. Gradually add powdered sugar. Beat until mixture holds soft peaks. Tint as desired with food coloring, dividing the icing mixture for more than one color.
After applying to cookies, sprinkle with colored sugars, non periels or sprinkles as desired.
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