Cookies in a Jar Recipes

[Sinclairwife]

COOKIES IN A JAR RECIPES

Cocoa Brownies Mix


1 1/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup packed light brown sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down firmly before adding each
layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Cocoa Brownies

3/4 cup butter, softened
3 eggs
1 1/2 teaspoons vanilla
1 jar Cocoa Brownies Mix

Preheat oven to 350ºF. Lightly grease 13 x 9-inch baking pan. Beat butter
in large bowl until smooth. Beat in eggs and vanilla until blended (mixture
may appear curdled.) Add brownie mix to bowl and stir well. Spread batter
evenly in prepared pan. Bake 20 to 25 minutes or until brownies spring back
when lightly touched. Do not overbake. Cool in pan on wire rack.

Makes 2 1/2 dozen
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Mystical Bars Mix


1 cup graham cracker crumbs
1 cup pecans -- coarsely chopped
3/4 cup flaked coconut
3/4 cup semisweet chocolate chips
1/2 cup uncooked old-fashioned or quick oats
1/2 cup raisins

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down firmly before adding each
layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Mystical Bars

1/3 cup butter
1 jar Mystical Bars Mix
1 14-ounce can sweetened condensed milk

Preheat oven to 350ºF. Melt butter in a 13 x 9-inch baking pan. Remove
from oven. Place bar cookie mix in large bowl. Add sweetened condensed
milk; stir with spoon until well blended. Spread batter evenly in prepared
pan. Bake 22 to 25 minutes or until lightly browned. Cool 5 minutes; cut
into bars. Cool completely in pan on wire rack.

Makes 2 1/2 dozen

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Orange Walnut Chip Cookies Mix


1 1/2 cups uncooked old-fashioned oats
1 cup packed light brown sugar
1 cup semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup walnuts -- coarsely chopped
1 tablespoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon baking soda

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down lightly before adding each
layer. Cover top of jar with fabric; attach gift tag/recipe card with
raffia or ribbon.


Orange Walnut Chip Cookies

1/2 cup butter, softened
1 egg
1 jar Orange Walnut Chip Cookie Mix

Preheat oven to 375ºF. Lightly grease cookie sheets. Beat butter in large
bowl until smooth. Beat in egg. Add cookie mix to butter mixture; blend
well. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared
cookie sheets. Bake 8 to 10 minutes or until edges are golden brown. Let
cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks to
cool completely.

Makes 3 1/2 dozen


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No-Fuss Bar Cookies Mix


2 cups graham cracker crumbs
1 cup flaked coconut
1 cup semisweet chocolate chips
1/2 cup walnuts -- coarsely chopped

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down lightly before adding each
layer. Cover top of jar with fabric; attach gift tag/recipe card with
raffia or ribbon.


No-Fuss Bar Cookies

1 jar No-Fuss Bar Cookies Mix
1 14-ounce can sweetened condensed milk

Preheat oven to 350ºF. Grease 13 x 9-inch baking pan. Place bar cookie mix
in medium bowl. Add milk, stir with spoon until blended. Spread batter
evenly into prepared pan. Bake 15 to 18 minutes or until edges are golden
brown. Cool on wire rack.

Makes 20 bars
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Rum Fruitcake Cookies Mix


1 1/2 cups all-purpose flour
1 cup candied mixed fruit -- chopped
1/2 cup sugar
1/2 cup nuts -- coarsely chopped
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down firmly before adding each
layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Rum Fruitcake Cookies

1/3 cup shortening
2 eggs
1/4 cup orange juice
2 tablespoons rum
--or--
1 teaspoon rum extract
1 jar Rum Fruitcake Cookies Mix

Preheat oven to 350ºF. Lightly grease cookies sheets. Beat shortening in
large bowl until fluffy. Add eggs, orange juice and rum or rum extract;
beat 2 minutes. Add contents of jar to creamed mixture. Drop dough by
rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10-12
minutes or until golden. Let cookies stand on cookie sheets 2 minutes.
Remove to wire racks to cool completely.

Makes 3 dozen cookies.

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Chocolate-Coconut-Toffee Delights Mix


1 package semisweet chocolate chips -- (12 ounce)
-- divided
1 1/2 cups flaked coconut
1 cup toffee baking pieces
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Place 1 cup chocolate chips in resealable plastic food storage bag; seal
bag. Layer all remaining ingredients attractively into 1 1/2-quart food
storage jar with tight-fitting lid. Pack ingredients down lightly before
adding each layer. Place sealed bag in jar.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.

Chocolate-Coconut-Toffee Delights

1 jar Chocolate-Coconut-Toffee Delights Mix
1/4 cup butter, cut into small pieces
2 eggs
1 teaspoon vanilla

Preheat oven to 350ºF. Line cookie sheets with parchment paper. Remove bag
of chocolate chips from jar. Place chips in microwavable bowl; microwave at
HIGH 1 minute. Stir. Microwave 30 to 60 seconds more or until chips are
melted; stir well. Add butter to melted chocolate in bowl. Stir until
butter is melted; let cook. Beat in eggs and vanilla until well blended.
Add cookie mix to chocolate mixture; blend well. Drop dough by heaping 1/4
cupfuls 3 inches apart onto prepared cookie sheets. Flatten dough into 3
1/2 inch rounds. Bake about 15 minutes or until edges are just firm to the
touch. Let cookies stand on cookie sheets 2 minutes. Slide parchment paper
and cookies onto countertop; cool completely.

Makes 1 dozen (5-inch) cookies.


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Linzer Bars Mix


3 cups all-purpose flour
1 3/4 cups whole almonds -- ground
1 cup granulated sugar
1 1/2 teaspoons lemon peel -- grated
1 1/2 teaspoons ground cinnamon

Layer ingredients attractively into 1 1/2-quart food storage jar with
tight-fitting lid. Pack ingredients down lightly before adding each layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.

Linzer Bars

1 3/4 cup butter, softened
1 egg
1 jar Linzer Bars Mix
1 1/2 cups raspberry preserves
Powdered sugar

Preheat oven to 350ºF. Lightly grease 13 x 9-inch baking pan. Beat butter
in large bowl until smooth. Add egg, beat 2 minutes. Add bar cookie mix;
blend well. Press 3 cups dough in bottom of prepared pan. Spread preserves
over crust. Press remaining dough, a small amount at a time, evenly over
preserves. Bake 40 to 45 minutes or until golden brown. Cool in pan on
wire rack. Sprinkle with powdered sugar.

Makes 2 dozen bars.


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Fruit & Oat Squares Mix


2 cups all-purpose flour
2 cups uncooked quick oats
1 1/2 cups packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Layer ingredients attractively into 1 1/2-quart food storage jar with
tight-fitting lid. Pack ingredients down lightly before adding each layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Fruit & Oat Squares

1 jar Fruit & Oat Squares
2/3 cup butter, softened
1 1/2 cups preserves
-- apricot, cherry or other fruit flavor

Preheat oven to 350ºF. Lightly grease 13 x 9-inch baking pan. Pour
contents of jar into large bowl; mix well. Add butter; stir with fork until
mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press
remaining crumb mixture onto bottom of prepared pan. Bake 7 to 8 minutes or
until lightly browned. Spread preserves over crust; sprinkle with reserved
crumb mixture. Bake 20 to 25 minutes or until topping is golden brown.
Cool completely in pan on wire rack.

Makes 2 dozen bars.


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Oatmeal Raisin Cookies Mix


3 cups quick oats
1 cup raisins
3/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Layer ingredients attractively in any order into 1 1/2-quart food storage
jar with tight-fitting lid. Pack ingredients down firmly before adding each
layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Oatmeal Raisin Cookies

3/4 cup butter, softened
1 egg
2 tablespoons milk
2 teaspoons vanilla
1 jar Oatmeal Raisin Cookies Mix

Preheat oven to 375ºF. Lightly grease cookie sheets. Beat butter in large
bowl until smooth. Beat in egg, milk and vanilla until blended. (Mixture
may appear curdled.) Add cookie mix to butter mixture; stir until well
blended. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared
cookie sheets. Bake 10 minutes or until edges are golden brown. Cool on
cookie sheets 2 minutes. Remove cookies to wire racks to cool completely.

Makes 3 1/2 dozen.
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Super Chocolate Cookies Mix


1 1/2 cups all-purpose flour
1 cup packed light brown sugar
3/4 cup candy-coated chocolate pieces
1/2 cup salted peanuts -- coarsely chopped
1/2 cup raisins
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down lightly before adding each
layer.

Cover top of jar with fabric; attach gift tag/recipe card with raffia or
ribbon.


Super Chocolate Cookies

2/3 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 jar Super Chocolate Cookie Mix

Preheat oven to 350ºF. Beat butter in large bowl until smooth. Beat in
eggs and vanilla until blended (mixture may appear curdled.) Add cookie mix
to butter mixture; stir until well blended. Drop dough by heaping
tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12
minutes or until almost set. Let cookies stand on cookie sheets 2 minutes.
Remove cookies to wire racks to cool completely.

Makes 2 dozen cookies

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Reese's Peanut Butter Cups Cookie Mix

3/4 cup sugar
1/4 cup packed brown sugar
1 3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda 8 large Reese's peanut butter cups cut into 1/2 inch pieces (wrap in plastic wrap)

Layer ingredients in a jar in the order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrease for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield 2 1/2 dozen.


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Snow Balls in a Jar

1/2 cup confectioners' sugar
2 cups all purpose flour
1 cup chopped pecans

In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:

Snow Balls
Makes 4 dozen

Preheat the oven to 325F. Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar. Makes 4 dozen.

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Snickerdoodle Mix

2 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons 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 decorated with a pretty ribbon.

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 tablespoons cinnamon

Preheat oven to 350F. 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.

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M&M's Cookie Mix

1 1/4 cups sugar
1 1/4 cups M&M candies; use red and green for Christmas, brown and orange for Thanksgiving
2 cups flour mixed with 1/2 teaspoon baking soda and 1/2 teaspoon baking powder

Layer ingredients in order given in 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar:

M&M's Cookies
Makes 2 1/2 dozen cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, not diet, softened, 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375F for 12 to 14 minutes, until edges are lightly browned.

[Sinclairwife]

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.

If you are giving this as a gift, write the following instructions on a card and attach to the jar:

GINGERBREAD COOKIES

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.


Applesauce Cookies In a Jar

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

1. Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

3. Print out the following instructions on a gift card and tape the card to the jar:

Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F. Share with a friend.


Sugar Cookies In a Jar

3 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/4 cup colored decorating sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1. Combine flour, salt and baking powder - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Stir sugar and colored sugar together, add to the jar.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

3. Print out the following instructions on a gift card and tape the card to the jar:

Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on a greased cookie sheet. Flatten each ball slightly with a fork or the bottom of a glass. Bake for 8 minutes at 350 degrees F. Share with a friend.


Cranberry Biscotti in a Jar

3/4 cup dried cranberries or cherries
3/4 cup pecans
2 cups all-purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar

Layer ingredients in order inside a a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or pecans to top off the jar.

Attach these directionst to the jar:
Cranberry Biscotti
Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.

Sand Art Brownies In a Jar

5/8 cup of all purpose flour
3/4 tsp salt
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

Mix the first flour and salt together and put into the bottom of a quart jar. Layer the rest of the ingredients in the order they are given.

Attach a tag with the following directions to the jar:
1) Preheat oven to 350 F. Grease a 9x9 pan.
2) Pour contents of jar in a large bowl and mix well.
3) Stir in 1 tsp vanilla, 2/3 cup of oil, and 3 eggs. Beat until just combined.
4) Pour batter into pan and bake for 25-30 minutes.


CRUNCHY TOFFEE COOKIES IN A JAR

2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Instructions to place on gift card attached to jar:

Crunchy Toffee Cookies

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen cookies.

White Chocolate-Macadamia Nut Cookies in a Jar

1/2 C. chopped macadamia nut
1/2 C. white chocolate chunks or vanilla milk chips
1/2 C. packed dark brown sugar
1 C. biscuit and baking mix (first of 2 layers)
1/2 C. light brown sugar
1 C. biscuit and baking mix

In a clean 1 qt. jar layer and pack the ingredients in the order shown above. If there is any more space at the top of the jar, add more white chocolate chunks.

Add a recipe card with the following instructions:

Preheat oven to 375 degrees F. Spray a baking pan with nonstick spray or line with parchment paper.

Empty the contents of the jar into a bowl. Stir in 1 stick of melted butter or oleo, 1 egg and 1 t. of vanilla. Mix until the dough is well combined. Shape it into 1 inch balls. Place them on the baking sheets and bake for 10 - 12 minutes or until light golden brown.

Makes about 3 dozen cookies.

Hawaiian Cookie Mix in a Jar

1/3 C. sugar
1/2 C. packed brown sugar
1/3 C. packed flaked coconut
2/3 C. chopped macadamia nuts
2/3 C. chopped dates
2 C. flour mixed with:
1 t. baking soda
1 t. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended.

Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand.

Bake at 350° F for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Makes 2-1/2 dozen.

Holiday Jar Cookies Mix in a Jar
1/4 C. sugar
1/2 C. brown sugar, packed
1 1/2 C. all-purpose flour
3/4 t. baking soda
1/4 t. baking powder
1/2 C. holiday chocolate candies, such as M&Ms
1/2 C. rolled oats
1/2 C. cocoa or regular crisped-rice cereal
1/2 C. white chocolate chips

Layer sugar, brown sugar, flour, soda, baking powder, candies, oats, rice cereal and chocolate chips in the order listed in a 1-quart jar, packing each layer firmly with a wooden spoon. Screw on lid and prepare a gift tag with the following instructions:

To make your jar cookies, cream together 1/2 cup butter, 1/2 teaspoon vanilla and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350°F. for 10 to 12 minutes until lightly browned.

Makes 4 dozen cookies

[Diana in Wisconsin]

Thanks! I'm going to use the Linzer Bar recipe and package it in a basket with a jar of my homemade raspberry jelly. I've been trying to find a way to use that up (because I'll be making more this fall!) and this is a perfect solution. Thanks again!

[Sinclairwife]

The beautiful thing about these cookies is you don't have to
chill the dough.

Molasses Cookie Mix in a Jar

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

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

If you want to give this mix as a gift, attach the following instructions to the container:

Molasses Cookie Mix

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
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 and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.

Makes 4 dozen cookies.

[Guest1]

Okay - so I read the first post....M&Ms at the end - obviously you saved the best for last!!

Then I read the second post....at the end of that, a gif shot of me trying to work off the M&M cookies!!

These all look tantilizing Brenda!!
Thanks - my printer is in overdrive!!

[canadian gardener]

ROFL Brenda, I love the shot at the end too, working it all off.

Well hon, you've done it again, this is definitely one of those money saving work saving giftable idea type threads.

another keeper!

Thanks!

[SewCrafty]

Thank you Brenda!

I made your Fruit & Oat Squares Mix today and they are a hit in this house!

I only made a couple of changes. I cut back the brown sugar to 1 cup, left out the salt, and added chopped (salted) peanuts to the crust mix. I also used my homemade strawberry/rhubarb jam for the filling. I think my jam is sweet, that is why I cut back the sugar.

Thank you again, hubby has already eaten 4 of them!