Gift Jar Mix Recipes

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 1.4-ounce white chocolate candy, coarsely chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last.

Attach these directions to jar:

White Chocolate Macadamia Nut Cookies

Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix. Add: 1 stick butter or margarine, softened at room temp. Add in 1 egg slightly beaten and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. It will take a while to mix into a smooth dough. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

1/2 cup packed brown sugar
1/2 cup white sugar
3/4 cup wheat germ
1/3 cup quick cooking oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup all-purpose flour
1 teaspoon baking powder

Layer ingredients in order given in a quart wide mouth canning jar. Mix the flour together with the baking powder. Press each layer firmly in place, it will be a tight fit.

Attach directions to jar:

Trail Mix Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut sized balls and place 2 inches apart on a sprayed cookie sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach this to the jar:

Snickerdoodles

Makes about 5 dozen cookies.

1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.

1 cup firmly packed dark brown sugar
1 1/2 cups firmly packed powdered sugar {Clean inside of jar with a dry paper towel after this layer}
3/4 cup cocoa powder {Clean inside of jar with a dry paper towel after adding this layer}
1 1/2 cups flour mixed with 1 tsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1 quart ”wide mouth” canning jar. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.

Instructions to attach to Jar:

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add:

1 stick butter or margarine, softened at room temp.
1/2 cup creamy peanut butter
1 egg, slightly beaten
1 tsp. vanilla

3. Mix until completely blended. You will need to use your hands to finish mixing.

4. Shape into walnut sized balls and place 2”inches apart on a parchment lined baking sheets. Press balls down with a fork.

5. Bake at 350* for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups white sugar

In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top.

Attach a tag with the following instructions:

Ingredients: 1 cup butter, softened, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract. Empty the contents of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. Pour into the dry ingredients and mix until well blended. Cover bowl and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. You can decorate them with sugar before baking of frost after baking. Makes 2 dozen.

2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger

In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.

Attach this to the Jar

Molasses Cookies

Makes 4 dozen cookies

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix

Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.

1 cups brown sugar (firmly packed)
1 1/2 cups powdered sugar
3/4 cups cocoa powder
1 1/2 cups flour
1 teaspoons baking powder
1/4 teaspoons salt

In medium bowl, combine flour, salt and baking powder. Layer all ingredients in a clean 1 quart canning jar. Wipe out inside of jar with a dry towel after you add the powdered ingredients (powdered sugar and cocoa powder). Make sure to firmly pack everything down after adding each item.

Attach these instructions to jar using festive ribbon:

Peanut Butter Cocoa Cookies Recipe

Place cookie mix jar ingredients in to a mixing bowl. With a whisk, whisk all ingredients until well combined. Add 1 stick of softened butter. Then add a 1/2 cup of peanut butter (preferrably creamy), an egg and a teaspoon of vanilla extract. Mix til well blended. Use hands to finish mixing until it forms a dough. With your hands, form dough into balls about the size of walnuts. Place balls 2″ apart on cookie sheets that have been lined with parchment. Press dough balls gently down using a fork. Bake for 9 – 11 minutes at 350 F degrees. When done, edges should be brown. Cool several minutes on cookie sheets before removing to wire racks to cool completely. Yields about 3 dozen.