Saturday, November 25, 2017

7 Genius Holiday Cookie Jars Mixes from One Base



Is it just me, or does the Holiday season come too quickly?! It seems like there's always one thing or another that needs to be done, or baked, or delivered. The joy of giving can easily be lost in the hustle...but it doesn't need to be that way. I get a jump-start on all the gifts by making a few of these handy cookie-mixes ahead of time. That way, I don't ever feel too stressed.  For some great inexpensive very Martha-Stewart-like beautiful cookie mix wrapping ideas, see my post on Holiday Gifts of Impeccable Taste. These are also fabulous made in pint or quart-sized jars  (depending on the size of the recipe) and will be shelf-stable 2-3 years with an oxygen absorber! Wow! Right?!


What if one gourmet-quality homemade moist and chewy buttermilk cookie mix could save you a ton of money on holiday neighbor gifts and be made into 7 or more different cookie mixes, just by adding a few different ingredients?! Would that be the best cookie mix in history?! What if it was also shelf-stable and "just add water" so you didn't even need to find an egg or a cube of butter? That is evil-genius.



Here's my simple basic recipe base:

Chef Tess Bakeresse ™ 
Extra Moist Buttermilk Cookie Mix
9 cups All Purpose Flour 
1 ¼ cup Powdered Whole Eggs
1 cup Buttermilk Powder
1 cup Vanilla Pudding Mix (2 small boxes)
2 Tbsp. baking soda
1 Tbsp. salt
4 cup Powdered Butter
3 1/2 cups sugar 

To make Cookie Mix: Combine all ingredients well. This mix will make approximately 20 cups of cookie mix. Use 2 cups of mix per gourmet cookie mix (or the amount specified for the flavor variations). This recipe will make 10 bags of plain sugar cookie mix. 10 quart-sized jars.
To Bake: Combine cookie mix with 1/3 cup water and stir well. Place one inch balls on a cookie sheet and bake 8-10 minutes.  Yield 1 dozen cookies.

This Mix will Make 7 different cookie mixes depending on what flavors you add to it. It is simple to change and very versatile. 




Raspberry Cocoa Coated Crinkles

For the mix  (pint size jar):
2 cups buttermilk cookie mix
1 tsp LorAnn Raspberry flavored oil, combine well.
Coating:
1/4 cup hot cocoa mix 
To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 12 balls and roll each cookie in the cocoa mix. Place one inch balls on a cookie sheet and bake 8-10 minutes.



 Elvis' Blue Christmas
 Peanut-butter Banana whoopie pies

For the Mix (quart size jar):
2 cups buttermilk cookie mix
1 cup Powdered Peanut Butter
1/2 cup sugar
1 tsp. LorAnn Banana Flavoring oil

Frosting (plastic sandwich bag): 
1 cup powdered sugar
1/4 cup cocoa

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly. Place one inch balls on a cookie sheet and bake 8-10 minutes. For frosting, combine frosting mix with 1 1/2 Tablespoons very hot water (more or less depending on how thick you want the frosting). Spread the frosting in-between two peanut butter cookies.
                              


Mint Cocoa brownie bites

For the Mix (quart sized jar):
2 cups buttermilk cookie mix
1/4 cup Baker's Cocoa
3 Tbsp. Mint Hot Cocoa Mix (Stephen's)
1/2 cup sugar
1 cup chocolate chips

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly.  Place one inch balls on a cookie sheet and bake 8-10 minutes.


7 Grain  Caramel Apple Walnut Cookies

For the Mix (quart sized jar):
1 cup 7 Grain rolled Cereal 
1 cup Buttermilk Cookie Mix
1/2 cup sugar
1/2 cup Freeze Dried Apples (chopped)
1/2 cup chopped walnuts
1 Tbsp.  vanilla caramel non-fat non-dairy creamer powder

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly. Place one inch balls on a cookie sheet and bake 8-10 minutes.
                                


Coconut-Chewy Hawaiian Christmas Cookies

For the Mix (pint-sized jar):
1 cup Buttermilk Cookie Mix
1 cup Macaroon Coconut
1/4 cup sugar
1 Tbsp. coconut flavored non-fat non-dairy creamer powder

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/4 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet.Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.



Dark Chocolate Chip Orange-Brandy Cookies 

For the Mix (quart sized jar): 
2 cup Buttermilk Cookie Mix
1/2 cup sugar
1 tsp LorAnn Orange Brandy flavored oil
2 tsp vanilla caramel non-fat non-dairy creamer
1 cup 72% cocoa dark chocolate chips

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/3 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet.Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.
                                    

Creamy  White Chocolate Eggnog cookies

For the Mix (quart sized jar):
2 cups Buttermilk Cookie Mix
1/2 cup sugar
1/4 cup Sour Cream Powder
1/2 tsp Wise Woman of the East Spice Blend OR 1/4 tsp nutmeg
1 cup white chocolate chips

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/3 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet. Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.



There you go! Make some amazing cookie mixes this season! Enjoy my darlings!



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