| HOMEMADE CRISCO COOKIE MIX |
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Prep Time: 5 minutes Makes 7 1/3 cups mix4 cups sifted all-purpose flour 2 cups sugar 2 teaspoons baking powder 1-1/2 teaspoons salt 1-1/3 cups CRISCO Shortening Combine flour, sugar, baking powder, and salt in a large bowl. Cut in Crisco with a pastry blender or 2 knives until mixture resembles coarse meal. Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer. To measure, spoon mix into measuring cup and level with a spatula. Chocolate Chip Cookies 2-1/2 cups Homemade Crisco Cookie Mix (above) 1/2 cup packed brown sugar 1 egg 3 tablespoons milk 1 teaspoon vanilla extract 1 package (6 ounces) semisweet chocolate pieces 1/2 cup chopped walnuts Preheat oven to 375ºF. Combine Crisco mix and brown sugar in a bowl. Mix egg, milk, and vanilla extract with a fork. Add to bowl and stir until well blended. Stir in chocolate pieces and nuts. Drop by level tablespoons onto ungreased cookie sheets. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool on racks. Makes about 3 dozen cookies. Raisin Cookies Follow recipe for Chocolate Chip Cookies except use 1 cup raisins in place of chocolate pieces. Date Cookies Follow recipe for Chocolate Chip Cookies except use 1 cup finely chopped dates in place of chocolate pieces. Coconut Cookies Follow recipe for Chocolate Chip Cookies except use 1 cup flaked coconut in place of chocolate pieces. Butterscotch Cookies Follow recipe for Chocolate Chip Cookies except use 1 cup butterscotch chips in place of chocolate pieces. Candied Fruit Cookies Follow recipe for Chocolate Chip Cookies except use 1 cup chopped candied fruit in place of chocolate pieces. Try these other recipes that use Homemade Crisco Cookie Mix: Frosted Banana Cookies Gingersnaps Peanut Cookie Faces Peanut Butter Cookies |
