When I went to make this recipe this weekend, I discovered that I did not have enough brown sugar. Now this is very unusual for me as I normally have back-ups for things like that. We live 15 miles from town so we don't just jump in the car and go get something. I asked my daughter to pick some brown sugar up on her way home from work. Well, she brought dark brown sugar. I wanted to get this post up anyway so there is just going to have to be a photo of another view of my kitchen until I get to town and get that brown sugar.
To help make holiday baking a little easier, here is another cookie mix that is handy to have on hand not just at Christmas time but all year long.
This cookie mix came from Betty Crocker. I appeared in two of those little cookbooks that are available at the grocery store. The recipe first appeared in 1987 in the cookbook “110 Cookie Recipes” and was called “Versatile Cookie Mix”. That little cookbook cost $2.25. The recipe next appeared in 1992 in the cookbook “Crazy about Cookies” and was called Super-7 Cookie Mix. That little cookbook cost $2.50. I have chosen to call it Versatile Cookie Mix.
Betty provided 11 cookies recipes that can be made from this mix. With some creative thinking, more recipes can also be made. The cookie mix can be used to make the crust for many recipes that call for similar ingredients.
Versatile Cookie Mix
from Betty Crocker
8 c. all-purpose flour
2 1/2 c. granulated sugar
2 1/2 c. packed brown sugar
2 T. baking powder
1 T. salt
2 t. baking soda
3 c. shortening
Mix flour, sugars, baking powder, salt and baking soda in a 6-qt. bowl. Cut in shortening with a pastry blender just until mixture resembles small peas. Store in an airtight container at room temperature no longer than 10 weeks. Makes 16 c. To use spoon cookie mix into measuring cup, level with straight-edge knife or spatula.
Cherry-Almond Drops
3 c. Versatile Cookie Mix
1egg
1 t. almond extract
2/3 c. chopped maraschino cherries
1/2 c. chopped toasted almonds
Mix cookie mix, egg and almond extract. Stir in cherries and almonds. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees until light golden brown, 8 to 10 minutes. Cool 1 minute before removing from baking sheet. Makes about 4 doz. cookies
Date-Almond Drops: Substitute vanilla for almond extract and cut-up dates for cherries.
Note: You can use almost any addition you want here, and any nuts can be used. Some ideas: raisins, chopped dried cranberries, cherries, apricots, figs, pineapple. Nuts: walnuts, pecans, cashews, macadamia, hazel nuts.
Gingersnaps
3 c. Versatile Cookie Mix
1/4 c. dark molasses
1 egg
2 t. ground ginger
1 t. ground allspice
sugar
Mix cookie mix, molasses, egg, ginger and allspice. Cover and refrigerate at least 1 hour. Shape dough into 1-inch balls; dip tops in sugar. Place balls, sugared side up, about 3-inches apart on lightly greased baking sheet. Bake at 375 degrees until edges are set, 10 to 12 minutes (centers will be soft). Immediately remove from baking sheet. Makes 3 to 4 doz. cookies
Sesame Wafers
1/3 c. sesame seed, toasted
3 c. Versatile Cookie Mix
1 egg
2 T. water
1 t. vanilla
Mix sesame seed and remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet; flatten with greased bottom of glass dipped in sugar. Bake at 375 degrees until golden brown, 8 to 10 minutes. Cool 1 minute before removing from baking sheet. Makes about 3 doz. cookies
Chocolate-Brickle Drops
3 c. Versatile Cookie Mix
1/2 c. chocolate-flavored syrup
1 egg
1 t. vanilla
1 c. quick-cooking oats
3/4 c. almond brickle chips
Mix cookie mix, syrup, egg, and vanilla. Stir in oats and brickle chops. Drop dough by rounded teaspoonfuls about 1-inch apart onto ungreased baking sheet. Bake at 350 degrees until almost no indention remains when touched, 10-12 minutes. Immediately removed from baking sheet. Makes about 5 doz. cookies.
Brownies
1/4 c. chocolate-flavored syrup
1 t. vanilla
1 egg
3 1/2 c. Versatile Cookie Mix
3/4 c. chopped, toasted nuts
Combine all ingredients and blend well. Spread in greased 9x13-inch pan. Bake at 350 degrees for 28 to 32 minutes until center is set. Cool. Cut into 1 1/2-inch squares. Makes about 4 doz. brownies. 80 Calories per brownie.
Lemon Squares
1 1/2 c. Versatile Cookie Mix
1/4 c. sugar
2 t. grated lemon rind
2 T. lemon juice
1/2 t. baking powder
1/4 t. salt
2 eggs
Powdered Sugar
Press Cookie Mix in bottom of ungreased 8x8x2-inch pan. Bake at 350 degrees 15 minutes or until set but not brown. Combine remaining ingredients in bowl of electric mixer and beat on high speed about 3 minutes or until light and fluffy. Pour over baked layer. Bake about 25 minutes or until no indentation remains when touched lightly in center. Cool. Sprinkle with powdered sugar. Cut into 2-inch squares. Makes 16 squares.
Chocolate Chip Bars
3 c. Versatile Cookie Mix
2 T. water
1 t. vanilla
1 egg
1 c. semisweet chocolate chips ( or use any other flavor of your choice)
1/2 c. chopped toasted nuts
Mix Cookie Mix, water, vanilla, and egg in large bowl. Mix well. Stir in chocolate chips and walnuts. Spread in ungreased 9x9x2-inch pan. Bake at 375 degrees for 20 minutes or until toothpick inserted in center comes out clean. Cool. Cut into 2x1 1/2-inch bars. Makes about 24 bars.
Spicy Pumpkin Bars
1 can (16 oz.) solid pack pumpkin
1/2 c. vegetable oil
4 eggs
3 1/2 c. Versatile Cookie Mix
1 t. ground allspice
1 c. chopped toasted nuts
Cream Cheese Frosting
Beat pumpkin, oil and eggs in large bowl on medium speed 1 minute. Stir in Cookie Mix, allspice and nuts. Spread into greased 15 1/2x10 1/2x1-inch jelly roll pan. Bake at 350 degrees 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread with Cream Cheese Frosting. Sprinkle with additional chopped nuts if desired. Cut into 2 1/2x1 1/2-inch bars. Makes about 4 doz.
Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese, softened
1 T. milk
1 t. vanilla
4 c. powdered sugar
Beat cream cheese, milk and vanilla in large bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
Double Chocolate Drop Cookies
3 c. Versatile Cookie Mix
1/2 c. chocolate-flavored syrup
1 t. vanilla
1 egg
1 c. quick-cooking oats
3/4 c. miniature semisweet chocolate chips
Mix Cookie Mix, syrup, vanilla and egg in large bowl. Stir in oats and chocolate chips. Drop dough by rounded teaspoonfuls about 1 inch apart onto ungreased baking sheet. Bake at 350 degrees 10 to 12 minutes or until almost no indentation remains when touched. Immediately remove from baking sheet. Cool. Makes about 5 doz.
Peanut Butter and Jam Cookies
2 1/2 c. Versatile Cookie Mix
1/2 c. peanut butter
1 t. vanilla
1 egg
1/4 c. or so strawberry, raspberry, apricot or other flavor jam
Mix all ingredients together except jam. Divide dough into 4 equal parts. Shape each part into a strip about 2x12 inches. Place about 3 inches apart on ungreased baking sheet. Using handle of wooden spoon, press shallow groove lengthwise in center of each strip. Carefully spoon 1 tablespoon jam into each groove. Bake at 375 degrees 10 minutes or until golden brown. Cool 5 minutes on baking sheet. Cut each strip cross-wise into 1-inch slices. Remove from baking sheet. Makes about 5 doz.
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