Make-A-Mix, Karine Eliason [best novel books to read TXT] 📗

soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

CHOCOLATE-CHIP COOKIES

Preheat oven to 350F (175C). Cut dough into 1/4-inch slices. Arrange cut pieces on an ungreased baking sheet about 1-1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.

SLICE & BAKE CHOCOLATE-WAFER COOKIES

Use these cookies to make ice-cream sandwiches or a Chocolate-Wafer Pie Crust.

2 cups butter or margarine

2-1/2 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

1-1/4 cups unsweetened cocoa powder

CHOCOLATE-WAFER COOKIES

1 roll frozen cookie dough, above, slightly thawed

Place rolls in freezer container or wrap airtight in heavy-duty foil.

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in waxed paper or plastic wrap. Place in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

CHOCOLATE-WAFER COOKIES

Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Slice dough into 1/4-inch slices. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks. Makes about 36 cookies.

SLICE & BAKE GINGERSNAP COOKIES

These can also be thawed, rolled out and cut into gingerbread boys. Brush with powdered-sugar glaze and decorate.

2 cups vegetable shortening

3 cups sugar

3 eggs

3/4 cup molasses

6 cups all-purpose flour

2 tablespoons baking soda

1 teaspoon salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

GINGERSNAP COOKIES

1 roll frozen cookie dough, above, slightly thawed

Granulated sugar

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Gradually stir flour mixture into egg mixture until blended.

Divide dough into four pieces. Shape each piece into a 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough, or about 12-dozen cookies.

GINGERSNAP COOOKIES

Preheat oven to 350F (175C). Cut slightly thawed dough into 1-1/3-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don’t overbake. Remove cookies from baking sheets and cool on wire racks. Makes about 30 to 36 cookies.

SLICE & BAKE OATMEAL COOKIES

Chocolate chips are a nice addition, either in place of or in addition to the raisins.

2 cups butter or margarine

2 cups granulated sugar

2 cups brown sugar, packed

4 eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

5 cups rolled oats

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

3/4 cup chopped nuts

1 to 2 cups raisins

OATMEAL COOKIES

1 roll frozen cookie dough, above, slightly thawed

Cut four 14” x 12” pieces of waxed paper or plastic wrap. Cream butter or margarine, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, oats, salt, baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.

Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.

OATMEAL COOKIES

Preheat oven to 375F (190C). Lightly grease 2 large baking sheets; set aside. Cut dough into 1/4-inch slices. Place slices about 1 inch apart on prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks. Makes about 36 cookies.

SLICE & BAKE PEANUT-BUTTER COOKIES

Use a whisk to stir flour and baking soda together evenly.

2 cups vegetable shortening

2 cups granulated sugar

2 cups brown sugar, packed

2 cups creamy or chunky-style peanut butter

2 teaspoons vanilla extract

4 eggs

5 cups all-purpose flour

4 teaspoons baking soda

PEANUT-BUTTER COOKIES

1 roll frozen cookie dough, above, slightly thawed

Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 equal pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in