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I think by now, because I’ve voiced my thoughts a few times, you all know I’m not exactly fond of spending time making cookies. But, I’ve come upon a way to make cookies without spending time making the basic recipe each time you want a different cookie. Actually, I didn’t come across this idea, but it jumped out at me when I was paging through one of my cookbooks that deals with making recipes when time is of the essence. It’s called––homemade mixes. Perhaps you already cook this way when you’re pressed for time so today we’re going to make cookies using a basic cookie mix that you can make up when you have some extra time and then make cookies when the cookie jar is empty in a matter of minutes.

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I’m going to give you the mix recipe and then continue with some good cookie recipes.

MASTER COOKIE MIX

4-1/2 c. flour

1-1/2 c. sugar

1-1/2 c. packed brown sugar

2 t. baking soda

2 t. salt

1-1/2 c. shortening

In a large bowl, combine first five ingredients. Cut in shortening until crumbly. (A pastry blender works well for this.) Store in an air-tight container in a cool dry place for up to six months. Makes about 10 cups.

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And, now the cookie recipes . . .

PEANUT BUTTER COOKIES

1/2 c. peanut butter (do not use low-fat or generic brands of peanut butter for this recipe)

2 eggs

1 t. vanilla

2 c. cookie mix

In a mixing bowl, combine all ingredients; mix well.

Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar. (I use the tines of a fork to lightly flatten.) Bake at 350 degrees for 10-12 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before taking off sheets. Makes about 2-1/2 dozen cookies.

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These drop cookies are quick to make.

CINNAMON RAISIN COOKIES

2 eggs

1/2 t. cinnamon

1/2 t. almond extract

2-1/2 c. cookie mix

1/2 c. raisins

1/2 c. chopped walnuts

In a large mixing bowl, combine eggs, cinnamon, almond extract and cookie mix; mix well. Stir in raisins and nuts.

Drop by rounded tablespoonfuls 2-inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until set and edges are lightly browned. Cool 1-2 minutes on sheet before removing to wire racks to cool. Makes about 2-1/2 dozen cookies.

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And then we have . . .

FROSTED BANANA COOKIES

2 eggs

1/2 c. mashed ripe bananas

1/4 c. flour

1 t. vanilla

2-1/2 c. cookie mix

1/2 c. chopped pecans

In large mixing bowl, combine first five ingredients; mix well. Stir in pecans.

Drop by rounded tablespoonfuls 2-inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-11 minutes or until set and edges are lightly browned. Cool 1-2 minutes on pans before removing to wire racks. Makes about 3 dozen cookies.

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FROSTING FOR

BANANA COOKIES

5 T. dark brown sugar (light brown sugar will work)

1/4 c. cream or milk

5 T. butter or margarine

1 t. vanilla

2-3/4 to 3 c. powdered sugar

In a 2 qt. saucepan, combine first three ingredients over medium heat, stirring until butter is melted. Turn up heat to high and boil for one minute. Remove from heat; let cool until just lukewarm. Stir in vanilla; add powdered sugar, stirring until of spreading consistency. If too stiff, add a few drops of milk. If too runny, add a little more powdered sugar.

This recipe makes enough frosting to frost a 9x13 cake so you will have quite a bit leftover. I put the leftovers into a container with a tight-fitting lid and refrigerate it. It will keep for a couple of weeks. It can also be used to frost cinnamon rolls or cupcakes.

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Thought for the day: Your conscience is the still small voice that makes you feel still smaller.

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