Give this wonderful Homemade Cookie Mix along with cookie cutters and the recipes for a Christmas gift. Or make a batch or two to keep on hand for yourself. Nothing speeds up baking more than having the dry ingredients already combined and waiting for you. Measuring flour and sugar and baking powder takes time and effort you can spend on other things!
Make sure that you measure all of the ingredients carefully when you make this mix. Always spoon flour into a measuring cup and level off the top with the back of a knife. Never scoop the measuring cup into the flour (as so many TV chefs do) because you will get too much. That makes cookies heavy and hard. Brown sugar should be packed firmly into a measuring cup. It should hold its shape when turned out from the measuring cup. Baking powder and baking soda are measured like flour is.
- 6 cups flour
- 2 cups sugar
- 1 cup sugar (brown)
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup shortening (solid vegetable)
- 1 cup butter
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Mix these ingredients together well until blended.
Then cut in the shortening and butter with a pastry blender, two knives, or your hands until the mixture resembles cornmeal and the shortening and butter are evenly distributed.
Store this mix in the refrigerator in a tightly covered container for up to 12 weeks.
When you want to make cookies, measure the amount needed and let it come to room temperature before using. This should take about half an hour.
NOTE: You don't use the whole mix in the recipes; you use the amount specified in each individual recipe below. The amounts of flour and sugar are correct. And you can use the mix anytime in the 12 weeks you store it in the fridge.