I am looking for a sugar cookie dough base recipe, anyone got one?

Mrs. M,

Sounds like you are used to the sugar cookie mix and have lots of good recipes, but would like to put together your own mix and save a little. Good for you! The mix you make can also be free from trans-fats, a double win!

Sugar Cookie Mix

5 cups flour

2 cups sugar

1 cup brown sugar

2 Tbsp. baking powder

2 tsp. salt

1 cup solid vegetable shortening (Spectrum makes a trans-fat free shortening)

1/2 cup butter

Preparation:

In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until blended. Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed. Store in the refrigerator in a tightly covered container for up to 12 weeks. When you want to make cookies, measure amount needed and let it come to room temperature before using.

Basic Sugar Cookie Dough

Ingredients

3 cups all-purpose flour

1/3 cup cornstarch

1 cup butter, softened

1 3-oz. pkg. cream cheese, softened

3/4 cup sugar

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 Tbsp. vanilla

Directions

1. In a medium bowl, combine flour and cornstarch; set aside.

2. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Continue as directed in "Variations" recipes (see below).

Tip: To store the cookie dough, pack it into an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Take frozen cookie dough from the freezer a day before using and thaw in the refrigerator.

Storing Baked Cookies: Place plain unfrosted and unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 1 month. Frost or till as directed before serving.

This is the recipe I use. It's foolproof and it has just the basic ingredients so it's easy on the pocket. You can add and make it a bit fancier if you feel like:

http://allrecipes.com/Recipe/Easy-Sugar-Cookies/De...

check out www.allrecipes.com

They have great recipes & you can scale the recipe so you don't have to make a HUGE batch.

I have started subbing almond extract for vanilla extract....it's SOOO good.

Hope this helps!

Too many to mention. Go here and take your pick:

www.foodtv.com

www.allrecipes.com

You'll go back again and again, good stuff.