Crisp Sugar Cookie Mix
Quick Cooking
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Eneatha Attig Secrest of Mattoon, Illinois has relied on the mix for these light sugar cookies for years, even selling it at bazaars. "I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe," she notes.
SERVINGS: 96
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
- 5 cups all-purpose flour
- 3 cups confectioners' sugar
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- ADDITIONAL INGREDIENTS:
- 1 cup butter (no substitutes), softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Colored sugar, optional
Directions:
In a bowl, combine the first four ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (8 cups total).
To prepare cookies: In a mixing bowl, cream the butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill for 2-3 hours or overnight.
On lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 375° for 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch. Editor's Note: Omit colored sugar if you want to frost the cookies.