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