Quick Mix Cookies
1 3/4 c. Bisquick- like mix
1/2 c. sugar
1/4 c. shortening
1 egg
1/2 tsp. almond extract
Mix all ingredients until stiff, work with hands until dough holds together. Shape into 1-inch balls.
Place 2 inches apart on a greased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped
in Bisquick.
Bake 350 F 10-12min
.
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Quick Mix Cookies
Equipment
Instructions
- Preheat the oven to 350°F and lightly grease a cookie sheet.
- Combine the Bisquick-like mix, sugar, shortening, egg, and almond extract in a mixing bowl.
- Mix until stiff, then work the dough with your hands until it holds together.
- Shape the dough into 1-inch balls.
- Place the dough balls 2 inches apart on the prepared cookie sheet.
- Dip the bottom of a glass in Bisquick and flatten each ball to 1/4-inch thickness.
- Bake for 10 to 12 minutes until set and lightly golden around the edges.
- Cool on the pan for 2 minutes, then transfer to a wire rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated at 24 small cookies based on 1-inch dough balls.
Prep time is an estimate based on mixing, shaping, and flattening the dough.
Store baked cookies in an airtight container at room temperature up to 2 weeks.
Refrigerate unbaked dough up to 3 to 4 days.
Freeze baked cookies up to 3 months for best quality.
Prep time is an estimate based on mixing, shaping, and flattening the dough.
Store baked cookies in an airtight container at room temperature up to 2 weeks.
Refrigerate unbaked dough up to 3 to 4 days.
Freeze baked cookies up to 3 months for best quality.
Tried this recipe?
Let us know how it was!Quick Mix Cookies
Equipment
Instructions
- Preheat the oven to 350°F and lightly grease a cookie sheet.
- Combine the Bisquick-like mix, sugar, shortening, egg, and almond extract in a mixing bowl.
- Mix until stiff, then work the dough with your hands until it holds together.
- Shape the dough into 1-inch balls.
- Place the dough balls 2 inches apart on the prepared cookie sheet.
- Dip the bottom of a glass in Bisquick and flatten each ball to 1/4-inch thickness.
- Bake for 10 to 12 minutes until set and lightly golden around the edges.
- Cool on the pan for 2 minutes, then transfer to a wire rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated at 24 small cookies based on 1-inch dough balls.
Prep time is an estimate based on mixing, shaping, and flattening the dough.
Store baked cookies in an airtight container at room temperature up to 2 weeks.
Refrigerate unbaked dough up to 3 to 4 days.
Freeze baked cookies up to 3 months for best quality.
Prep time is an estimate based on mixing, shaping, and flattening the dough.
Store baked cookies in an airtight container at room temperature up to 2 weeks.
Refrigerate unbaked dough up to 3 to 4 days.
Freeze baked cookies up to 3 months for best quality.
