Originally published as Quick Cookie Mix in Simple & Delicious December/January 2011, p85
Jeannette’s fast mix is the foundation for all of the recipes she shares on this page. “I found this recipe in a bag of flour some 30 years ago and have used it ever since.” —Jeanette Meidal, Savage, Minnesota
In a large bowl, beat the butter, salt and baking powder until blended. Gradually add flour and mix just until crumbly. Store in an airtight container in the refrigerator for up to 1 month.
Quick Cookie Mix may be used to prepare the following recipes: Apricot Thumbprints, Butter Almond Cookies, Peanut Butter Blossoms and Toffee Triangles. Yield: 8 cups.
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|Serving Size: 1 Recipe (914g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 78 (3%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 6.5mg||2 %|
|Sodium 9696.6mg||334 %|
|Potassium 1179.2mg||31 %|
|Total Carbohydrate 564.6g||166 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 544.3g|
|Protein 79.6g||114 %|
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Calories per serving: 2721
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