Gift Sized Gourmet Cookie Mix

[BiggerPiggyBank]

Gift Sized Gourmet Cookie Mix

1 cup all-purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1-1/4 cups Rolled Oats
1 single serving size Milk Chocolate Bar (size can vary)
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup chopped Nuts, your choice (optional)
1/2 cup Chocolate Chips

In a large bowl, combine the flour, baking powder and baking soda. Layer
ingredients in order given in a quart size canning jar. Mix oatmeal in a
blender.

Grate chocolate bar and mix into the oatmeal. It is helpful to tap
jar lightly on a padded surface (towel on counter) as you layer ingredients
to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter
circle from fabric of your choice.

Center fabric circle over lid and secure
with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach a card with the following directions:

Gourmet Cookies

Remove chocolate chips and nuts with a large spoon. Empty cookie mix into
large mixing bowl. Stir mix with large wooden spoon to evenly distribute
ingredients.

Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon
vanilla. Mix until completely blended. Mixture will be thick, so you may
need to use a wooden spoon to finish mixing.

Shape into walnut sized balls
and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F
for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on
cookie sheet and then place cookies on baking racks to finish cooling.

Yield: 3 dozen

Gift Sized Sugar Cookie Mix

2 cups Flour
2 tsp. Baking Soda
1 tsp. Salt
2 cups Sugar

In a large bowl, combine flour, salt and baking soda. Layer ingredients in
jar in order given in a 1 quart canning jar. It is helpful to tap jar
lightly on a padded surface (towel on counter) as you layer ingredients to
make all ingredients fit neatly.

Use scissors to cut a 9 inch-diameter
circle from fabric of your choice. Center fabric circle over lid and secure
with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach a card with the following directions:

Sugar Cookies

Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to
evenly distribute ingredients. Add 1 cup sour cream, 1 cup vegetable
shortening, 2 eggs and 2 teaspoons vanilla.

Mix until completely blended but
do not beat with electric mixer. Mixture will be thick, so you may need to
use a wooden spoon to finish mixing. Roll out onto floured surface and cut
shapes, or shape into walnut sized balls, then roll in sugar and place onto
a greased cookie sheet 2 inches apart.

Flatten sugar coated cookies with
bottom of a glass drinking glass. Bake at 350 degrees F for 7 to 10 minutes
until edges are lightly browned. Cool 5 minutes on cookie sheet and then
place cookies on baking racks to finish cooling.

Yield: 3 dozen cookies

Note: To keep sugar cookies soft after baking, add a loaf pan with 2 inches
of water to bottom of oven (don’t let it touch elements) while baking, and
then store in an airtight container.

Source: Not revealed by author of this post.

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