CRISP SUGAR COOKIE MIX

Crisp Sugar Cookie Mix image

I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. -Eneatha Attig Secrest, Mattoon, Illinois

Provided by Taste of Home

Time 30m

Yield about 4 dozen per batch.

Number Of Ingredients 10

Ingredients

5 cups all-purpose flour
3 cups confectioners' sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
ADDITIONAL INGREDIENTS (for each batch):
1 cup butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Colored sugar, optional

Steps:

In a large bowl, combine the first 4 ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total). , To prepare cookies: In a large bowl, cream butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill 2-3 hours or overnight. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake until the edges are lightly browned, 7-9 minutes. Cool on wire racks.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.