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Crisp Sugar Cookie Mix
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.
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.
© Taste of Home 2009
2 of 2
Crisp Sugar Cookie Mix
(continued)
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.
© Taste of Home 2009