I found this cookie mix recipe in a bag of flour some 30 years ago and have used it ever since. —Jeanette Meidal, Savage, Minnesota
- 1-1/2 cups butter, softened
- 3 teaspoons salt
- 2 teaspoons baking powder
- 6 cups all-purpose flour
- In a large bowl, beat the butter, salt and baking powder until blended. Gradually add flour and mix just until crumbly. Store in an airtight container in the refrigerator for up to 1 month.
- Quick Cookie Mix may be used to prepare the following recipes: Apricot Thumbprints, Butter Almond Cookies, Peanut Butter Blossoms and Toffee Triangles. Yield: 8 cups.
Originally published as Quick Cookie Mix in Simple & Delicious December/January 2011, p85
Reviews for Quick Cookie Mix
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review