- 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.
Reviews forQuick Cookie Mix
"I have been using this cookie mix for 5 years. To clarify some of the reviews. This recipe is just a cookie mix, you need to follow the links at the bottom of the recipe and it will take you to a recipe that includes the cookie mix as an ingredient. If you halve the recipe it will make 4 cups of cookie mix, the full recipe makes 8 cups. I usually make 2 batches of cookies from this mix at Christmas time. The Butter Almond Cookies, Toffee Triangles, and Apricot Thumbprints are my favorites. Check out my review of the Apricot Thumbprints to make it more flavorful."
"This doesn't say how much of other ingredients you add...Peanut butter???Almonds???Apricot??? It also doesn't say how long to bake or temperature."
"the toffee triangles are so yummy and very easy to make."
"need more recipes to use the large amount of mix this makes."
"It seems a good idea at first and the cashew jelly thumbprints were ok. But there not enough other kinds of cookies you can make to make the whole thing worth while."
"made the apricot thumbprints, they did not have flavor, were very hard to form balls."