2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened
From McCall’s magazine Dec 1991
BASIC COOKIE MIX
In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator
(mixture will keep for up to 8 weeks). Bring to room temperature
bofore using. Recipe can be doubled or tripled.
ROLLED SUGAR COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed,
beat until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on
lightly floured work surface, roll out dough to 1/8″ thick; cut out
with 3″ cookie cutters. Transfer to prepared baking sheets. Bake 8
min or until golden. Transfer cookies to wire rack to cool; if
desired, decorate with icing, candies and colored sugars.
Makes 3 dozen.
CANDY CANE COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste
food color 1/2 c (2 1/2 oz) crushed peppermint candy red edible
glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and
vanilla. At low speed, beat until mixture forms a dough. Divide
dough in half; remove one half from bowl. With food paste, tint
dough in bowl red; add candy. Mix well.
On work surface, divide each half dough into 20 equal pieces; working
with one piece at a time, roll dough into 8″ rope. Place a plain and
red rope side by side; press together lightly and twist. Place twist
on prepared baking sheet; curve top to form cane. Repeat with
remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle
with glitter; transfer to wire rack to cool.
Yields
3 servings