This mix can be used in a variety of delicious ways. Make one batch for yourself and another for a neighbor or friend who never has the time to bake.
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6 3/4 cups all-purpose flour
1 1/2 cups powdered sugar
1 1/2 cups sugar
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
Combine all ingredients in large bowl; mix well. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring.
To Make Variations:
Heat oven to 325°F. Combine 3 1/4 cups sugar cookie mix, 1 cup softened butter, and 1/2 cup toasted coconut in large bowl. Beat until mixture forms a dough. Press into ungreased 13x9-inch baking pan. Bake 28-32 minutes or until edges are golden brown. Immediately sprinkle with 1 cup milk chocolate chips. Let stand until chips are melted; spread chips evenly with spatula. Sprinkle with 1/2 cup toasted coconut. Cut into triangles. 48 triangles
Cookie Jar Favorites:
Heat oven to 375°F. Combine 1 cup softened butter, 1 egg, and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 3 1/4 cups sugar cookie mix and 1/2 cup finely chopped nuts, mini real semi-sweet chocolate chips, mini candy-coated milk chocolate pieces, and/or almond toffee bits. Beat at low speed just until dough forms a ball. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 2 inches with bottom of glass dipped in sugar. Bake 7-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. 24 cookies
Slice & Bake Egg Cookies:
Combine 1 cup butter, 1 egg, and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 3 1/4 cups sugar cookie mix. Beat at low speed until dough forms a ball. Shape dough into 2 (10x1 1/2-inch) logs on lightly floured surface. Roll in decorator sugar. Wrap in plastic food wrap; refrigerate at least 1 hour. Heat oven to 375°F. Roll log into oval egg shape. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Reshape into egg shape, if necessary. Bake 6-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. Decorate cookies with decorator sugars and gels. 72 cookies
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