Recipe – “Cookie Starters”


Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                     tsp. salt

1                      cup butter or regular margarine

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid.  Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients.  Loosen with a fork if mix is too compact.  Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly.  Slice and bake cookies as desired.  When dough is cold, allow more time for baking.  To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake. 

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;