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