Monday, December 10, 2007

Cookies Jar Mixes

Unsure of what to give friends and neighbors this year? These cookie mixes are fun & delicious, plus your friends can make them up at their convenience and have a fresh baked treat from your heart!

Tips & Tricks:
Carefully layer ingredients in the jars, the layers show through and look pretty. Put a square of holiday fabric between the ring and the lid for a pretty jar topper. Be sure to label each jar with the recipe so your friends can bake up a treat!

How Kids Can Help:
Kids can measure & dump ingredients, kids can help deliver treats to friends.

Biscotti Cookie Mix in a Jar:

In a large bowl, combine the following ingredients:

2 3/4 c. all-purpose flour
2 c. chopped almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. sugar
1/4 tsp. dried lemon peel
1/4 tsp. dried orange peel

Place the mixture in a pretty jar or airtight container and include the following gift tag:


1 package Biscotti Mix
3 large eggs
1/2 c. butter, melted
1/2 tsp. anise extract
1 large egg, separated

Preheat oven to 375 degrees. Combine Biscotti mix with the eggs, butter, anise, and extra egg yolk from separated egg. Mix on low speed until the dough is smooth.

Roll dough out into two 12-inch logs, about 3 inches wide. Place logs onto a cookie sheet and brush with remaining egg white. Bake for 30 minutes or until golden brown. Remove from oven and reduce oven temperature to 325 degrees.

Cut the logs diagonally, into 1/2-inch slices. Bake the slices on their sides for another 12-14 minutes. Cool on wire racks and store in an airtight container.

Chocolate Chip Fudge Cookie Mix

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups rolled oats
1 chocolate bar -- (5.5 ounce)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips

1. Dry ingredients are layered in a jar and given, along with directions, as a gift. Use a funnel that has a 2-inch opening, to layer nicely in jar. With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object.

2. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.

3. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).

4. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

5. Label and store in a cool dry place away from a heat source so condensation and clumping does not occur.

6. Attach this recipe to the jar:

Chocolate Chip Fudge Cookie

Preheat oven to 375 degrees F.

1. Spoon chocolate chips and nuts into small bowl, set aside.
2. Spoon brown and white sugar into mixing bowl.
3. Add the following:
1/2 cup margarine or butter, cream well.
1 egg
1/2 teaspoon vanilla
Mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.
Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.

Ginger Snap Cookies & Gingerbread Cookie Mix in a Jar

Ingredients to layer in the jar:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Then mix the remaining 1 1/2 cups flour with the spices.

In a one-quart, wide-mouth canning jar. Layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture. Use the bottom of a small clean juice glass and press each layer firmly in place.

Store in a cool dry place away from a heat source so condensation and clumping does not occur.

Write the following instructions on a card and attach to the jar:


1. Empty contents of jar into a large mixing bowl. Blend together well.

2. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.

5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired.

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