|Nutritional Guidelines (per serving)|
|Servings: 9 cups (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing speeds up baking more than having all the dry ingredients already combined and waiting for you. This wonderful homemade cookie mix not just handy to have around as a busy cook, but it makes a lovely Christmas gift—just wrap it up with a few cookie cutters.
Make sure 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 television chefs do) because you'll get too much. That makes cookies heavy and hard. Brown sugar should be packed firmly into a measuring cup and should hold its shape when being turned out.
- 6 cups flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup solid vegetable shortening
- 1 cup butter
Gather the ingredients.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Mix these ingredients together well until blended.
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.
Combine the flour mixture with the butter and shortening mixture.
Store in an airtight container.
When ready to make cookies, measure out the needed mix per the instructions.
- 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.