|1||lb (450 g) butter (4 sticks) (do not substitute)|
|1||pkg (15.25-16.5 oz or 461 g) white cake mix|
|2 3/4||cups (675 mL) flour|
Nutrients per serving: (2 undecorated cookies): Calories 130, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 1 g, Sodium 140 mg, Fiber 0 g
Chocolate Cookies: Substitute one package (15.25-16.5 oz or 461 g) devil’s food cake mix for the white cake mix.
Peanut Butter Cookies: Substitute one package (15.25-16.5 oz or 461 g) yellow cake mix for the white cake mix. Add 2/3 cup (150 mL) peanut butter to softened butter in Step 2; whisk until smooth. Add to dry ingredients as directed in Step 3.
Spice Cookies: Substitute one package (15.25-16.5 oz or 461 g) yellow cake mix for the white cake mix and add 1 tbsp (15 mL) Cinnamon Plus® Spice Blend.
Tinted cookies: Add food color, one drop at a time, to mixed dough in Step 3. Knead into dough until desired color is achieved.
Marbled cookies: Add food color, one drop at a time, to mixed dough in Step 3. Knead just until color streaks throughout the dough.
Multi-colored pressed cookies: Divide dough into 2 or 3 portions. Tint dough as directed for tinted cookies to make 2 or 3 contrasting colors of dough. Roll each color into a 1-in. (2-cm) thick log; place side by side and form into one large log. Place log into barrel of Cookie Press. Form and bake as directed for pressed cookies.
Pressed cookies: Fill Cookie Press, fitted with disk of your choice, with dough. Press dough onto Cookie Sheet, 1 in. (2 cm) apart. Bake and cool as directed.
Yield: about 8 dozen cookies
Drop cookies: If desired, stir ½ to 1 cup (125-250 mL) (any combination) of the following ingredients into the dough: chocolate morsels or miniature candy-coated chocolate pieces; toffee bits; chopped nuts or candies; or dried fruit. Using Small Scoop, drop level scoops of cookie dough onto Cookie Sheet, 2 in. (5 cm) apart. Bake and cool as directed. Yield: about 7 dozen cookies
Cutout cookies: See recipe for All-Occasion Cookies.
Melted Chocolate 2 squares (1 oz/30 g each) semi-sweet chocolate for baking or 1/2 cup (125 mL) semi-sweet chocolate morsels 1. Place chocolate in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-11/2 minutes, stirring after each 20-second interval or until melted and smooth. Do not overheat. 2. Place a small, resealable plastic bag inside Measure-All® Cup. Pour icing or melted chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow icing or chocolate to flow through. Drizzle over cookies; let stand until set.
Chocolate Kiss Cookies: Top baked pressed or drop cookies, straight from the oven, with chocolate candy kisses.
Cutout Cookie Sandwiches: Cut dough with (3-in./7.5-cm) Biscuit Cutter. Cut out the center of half of the cookies using The Corer™ or Creative Cutters. Bake as directed for cutout cookies. When cool, spread the back of one of the solid cookies with 1 tbsp (15 mL) jam or frosting. Make a sandwich using one of the cookies with the cutout in the center, allowing the filling to show through. Lightly dust cookies with powdered sugar.
Thumbprint Cookies: Roll 1-in. (2-cm) balls of cookie dough between palms of hands until smooth. Place on parchment paper. Make a deep indentation in center. Bake as directed. Pipe prepared frostings, peanut butter or jam into cooled cookies using Easy Accent® Decorator. Decorate with sliced almonds or chopped nuts.
Cook's Tips: Make sure to preheat the oven 10-15 minutes before baking.
The first batch of cookies baked on a baking stone may require a slightly longer bake time. After the first batch, the time range indicated in the recipe should yield good results.
If you have only one cookie sheet or baking stone, portion the cookie dough onto parchment paper, cut to the size of the cookie sheet or baking stone. As you remove one batch of cookies from the oven, the unbaked cookies on parchment can be quickly placed onto the cookie sheet or baking stone and into the oven. This will save preparation time and make cleanup easier, too.
For best results, let cookies remain on cookie sheet or baking stone 2-3 minutes before transferring to Stackable Cooling Rack using Mini-Serving Spatula or Large Serving Spatula. This standing time allows the sugars to become firm and prevents cookies from breaking or wrinkling.
More than one batch of cookies can be baked at the same time. For best results, position the cookie sheets or baking stones on separate oven racks but not directly above one another. Rotate them halfway through the baking time to ensure evenly baked cookies.
To store cookies, cool completely, then place cookies in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the cookies stand at room temperature for 15 minutes.
Separate frosted or decorated cookies between layers of parchment paper or waxed paper.
To package cookies for gift-giving, line a cardboard gift box or decorative tin with tissue paper or plastic wrap. Carefully arrange cookies in the box, placing heavier cookies on the bottom. Place a sheet of parchment paper or tissue between layers of decorated cookies to keep them from sticking to each other. Decorate the package with festive ribbon and attach a gift tag.