Basic Cookie Mix
INGREDIENTS:
2 c Butter or hard margarine;
-room temp
1 c Light brown sugar; packed
1/2 c Sugar
2 lg Eggs
2 ts Vanilla
4 1/2 c Flour
2 c Butter or hard margarine;
-room temp
1 c Light brown sugar; packed
1/2 c Sugar
2 lg Eggs
2 ts Vanilla
4 1/2 c Flour
In large bowl with mixer, beat all ingredients except flour until fluffy. With mixer on low, gradually beat in flour just until blended.
This dough will make 8 cookie variations (148 cookies!). To make all 8 kinds, follow these dividing directions:
Vanilla Dough: Take half of dough and divide half into quarters. Roll one quarter into ball, flatten slightly, wrap and refigerate. Keep three of the quarters out to work w ith after preparing chocolate dough.
Chocolate Dough: To dough left in mixer, mix in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract. Divide chocolate dough into quarters. Keep 3 pieces at room temp, ready to shape.
Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep three remaining quarters out.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Doughs can be refigerated for up to 5 days or frozen for up to 3 months.
Contributor: Woman's Day, Nov 22/94
This dough will make 8 cookie variations (148 cookies!). To make all 8 kinds, follow these dividing directions:
Vanilla Dough: Take half of dough and divide half into quarters. Roll one quarter into ball, flatten slightly, wrap and refigerate. Keep three of the quarters out to work w ith after preparing chocolate dough.
Chocolate Dough: To dough left in mixer, mix in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract. Divide chocolate dough into quarters. Keep 3 pieces at room temp, ready to shape.
Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep three remaining quarters out.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Doughs can be refigerated for up to 5 days or frozen for up to 3 months.
Contributor: Woman's Day, Nov 22/94