- 2 cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg yolks and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- Store in an airtight container in the refrigerator for up to 1 week.
- Master Cookie Mix may be used to prepare the following recipes: Easy Almond Bars, Chocolate-Hazelnut Pinwheels, Holiday Thumbprint Cookies and Peppermint Twists. Yield: 6 cups.
Reviews for Master Holiday Cookie Mix
"The family has gone crazy over the Peppermint twists"
"Shortbread recipes do NOT require baking soda or baking powder. They are WONDERFULLY, DELIGHTFUL cookies!"
"Easy to do"
"LOVE these cookies. Remember to CREAM the butter and sugar until fluffy, beat it for at least a minute or two. It puts air pockets into the dough and makes it fluffy without baking soda or powder!"
"This is a shortbread style cookie, it doesn't require any baking soda or baking powder.Hope that helps!Sue StetzelCommunity Manager"
"The baking powder or soda may have been omitted for a reason, but I agree that it needs one or the other and for that much flour I would add 1 teaspoon baking powder. The recipe is a good master cookie recipe."
"Super easy and fast. Dough can be refridgerated overnight and baked the following day"
"I made the pinwheels and they did not turn out like the picture. They did not rise or get bigger. Where is the baking soda or baking powder in this recipe?"
"I have made the Pinwheels & the Thumbprints, & all turned out perfect. I'll make the Peppermint Twists next week."