Make-A-Mix by Karine Eliason Read Free Book Online

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
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    These can also be thawed, rolled out and cut into gingerbread boys. Brush with powdered-sugar glaze and decorate.
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    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
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    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.
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    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.
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    GINGERSNAP COOOKIES
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    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
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    Chocolate chips are a nice addition, either in place of or in addition to the raisins.
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    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
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    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.
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    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.
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    OATMEAL COOKIES
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    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
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    Use a whisk to stir flour and baking soda together evenly.
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    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
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    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