Which of the Cambrooke Baking Mixes makes the best dough for rolling and cutting out holiday cookies.
|Response From Cambrooke Foods
The All Purpose Baking Mix is best because the MixQuik contains too much leavening agent. Here is a recipe that should work beautifully.
Cutout Sugar Cookies
* 2 cups sifted all-purpose baking mix
* 1 ¼ teaspoons baking powder
* 3/4 cups sugar
* 1 egg or 1 egg worth of Egg Replacer prepared according to pkg instruction
* 1/2 cup butter (1/2 stick)
* 1 teaspoons vanilla extract
Recipe can be doubled and cookies can be stored in an airtight container in the freezer.
Preheat oven to 350 degrees F. In a bowl, stir together baking mix and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in egg(s) and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 2 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
*1/2 cup confectioners’ sugar
*1 1/2 tablespoons water
*3 to 4 drops food coloring, plus more as needed
*Colored sprinkles, optional
In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.
For cookie base, per 32 g serving (16 cookies per batch)
w/ egg replacer = 0.1 g protein and 3 mg of phe
w/egg = 0.5 g protein and 24 mg of phe
-- All Purpose - 2721 g / 6 lb container
A Dry Ship Item (Note: $30 Dry Ship minimum if you order only dry items)