SUGAR COOKIE MIX IN A JAR RECIPE

1 cup butter softened
1/2 cup shortening
6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon salt

In a small mixing bowl combine butter and shortening. In a large bowl combine
remaining cookie ingredients. Using a pastry blender, two knives or a food
processor cut shortening mixture into flour mixture until like fine meal. Store in
air tight container in fridge until time to use.

Attach instructions to jar:
Sugar cookies:
combine 2 cups of mix with 2/3 cups sugar
1 teaspoon of vanilla
2 Tablespoons of milk
1 egg.
Roll on floured surface with floured pin to 1/8" thickness. Cut shapes and bake at
400 degrees on a lightly greased cookie sheet for 5-8 minutes, or until lightly
browned on edges. Sprinkle with colored sugar before baking if desired or frost and
decorate when cooled. 3 1/2 dozen cookies.
Colored sugars:
1/4 cup sugar
2 drops food coloring -- any shade in a jar combine sugar with 2-3 drops of color. Cover tightly and shake till blended.

SUGAR AND SPICE MIXED NUTS

1 egg white
1 tbsp water
1/2 cup granulated sugar
1 tsp each cinnamon and ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups mixed nuts

Line baking sheet with parchment paper or lightly greased foil; set aside.
In bowl and using fork, beat egg white with water until foamy. In small bowl,
combine sugar, cinnamon, ginger, nutmeg and salt. Add nuts to egg white mixture;
stir to coat. Sprinkle with sugar mixture; stir to coat. Spread in single layer on
prepared baking sheet.

Bake in 275 F (140 C) oven for about 1 hour or until nuts are toasted. Using wooden
spoon, break up clumps. Let stand on sheet on rack for 15 to 30 minutes or until
cooled completely; transfer to airtight container. (Nuts can be stored at room temp
for up to 5 days.)