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Crisp Sugar Cookie Mix Recipe

Photo by: Taste of Home

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.

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96 Servings
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, 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 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.

Nutrition Facts: 1 serving (2 each) equals 74 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 66 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Crisp Sugar Cookie Mix published in Quick Cooking March/April 1999, p19

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