Cookie Mix Starter With Variations - cooking recipe

Ingredients

Cookie Mix
8 cups all-purpose flour
2 1/2 cups sugar
2 1/2 cups brown sugar
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons baking soda
3 cups shortening, I use Crisco
Sesame Wafers (3 cups cookie mix plus)
1/3 cup sesame seeds
1 egg
2 tablespoons cold water
1 teaspoon vanilla
sugar, for dipping
Chocolate Chip (3 cups cookie mix plus)
1 egg
2 tablespoons cold water
1 teaspoon vanilla
3/4 cup chocolate chips
Gingersnaps (3 cups cookie mix plus)
1/4 cup molasses
1 egg
2 teaspoons ground ginger
1 teaspoon ground allspice
sugar, for dipping

Preparation

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