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;