| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
6 |
Cups |
INGREDIENTS
| 6 |
c |
Pillsbury BEST All Purpose |
|
|
Flour |
| 3 1/2 |
c |
Sugar |
| 1 |
T |
Baking powder |
| 2 |
t |
Salt |
| 2 |
c |
1 lb. butter |
INSTRUCTIONS
Lightly spoon flour into measuring cup; level off. In 4-quart bowl or
container, combine 1/2 each of the flour, sugar, baking powder and
salt. With fork or pastry blender, cut 1/2 of the butter into mixture
until consistency of coarse crumbs. Repeat with remaining ingredients.
Transfer to tightly covered container. Store in refrigerator or
freezer. Use within 4 weeks. Measure by dipping cup into mix; level
off. Return unused mix to refrigerator or freezer. Allow measured mix
to come to room temperature before adding additional ingredients as
directed in recipes. TIP: To prepare cookie mix in food processor,
place 1/2 each of the flour, sugar, baking powder, salt and butter in
food processor bowl with metal blade. Process mixture until
consistency of coarse crumbs. Transfer to tightly covered container.
Repeat with remaining ingredients. Posted to MM-Recipes Digest V4
#187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
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