Cookie Mix Starter With Variations

Directions

1. 1
   Basic Mix:
2. 2
   Mix flour, both sugars, baking powder, salt and baking soda in a large bowl.
3. 3
   Cut in shortening with a pastry blender until mixture resembles small peas.
4. 4
   Store mixture in an airtight container.
5. 5
   Will keep fresh for 3 months at room temperature -- if it lasts that long. :).
6. 6
   Variations:
7. 7
   Sesame Wafers:
8. 8
   Heat sesame seeds over medium heat stirring, until light brown. Cool.
9. 9
   Preheat oven to 375*. Lightly grease a baking sheet or line with parchment paper.
10. 10
    Mix sesame seeds and the remaining ingredients together.
11. 11
    Drop by rounded teaspoonfuls about 2 inches apart.
12. 12
    Flatten with the bottom of a greased glass, dipped in sugar.
13. 13
    Bake until golden, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
14. 14
    Chocolate Chip:
15. 15
    Mix all ingredients together.
16. 16
    Drop by rounded teaspoonfuls about 2 inches apart.
17. 17
    Flatten with the bottom of a greased glass.
18. 18
    Bake until set, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
19. 19
    Gingersnaps:
20. 20
    Mix all ingredients together and chill for at least 1 hour.
21. 21
    Shape rounded teaspoonfuls of dough into balls.
22. 22
    Dip tops in sugar, and place on the cookie sheet about 3 inches apart.
23. 23
    Bake until the edges are set and the center is soft. Approximately 10 - 12 minutes.
24. 24
    Remove immediately.