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Add a photoServings: 6
Ingredients
- 6 c. Pillsbury BEST All Purpose Flour
- 3 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 2 tsp Salt
- 2 c. (1 lb.) butter
Directions
- Lightly spoon flour into measuring c.; level off. In 4-qt bowl or possibly container, combine 1/2 each of the flour, sugar, baking pwdr and salt.
- With fork or possibly pastry blender, cut 1/2 of the butter into mix till consistency of coarse crumbs. Repeat with remaining ingredients. Transfer to tightly covered container. Store in refrigerator or possibly freezer. Use within 4 weeks. Measure by dipping c. into mix; level off. Return unused mix to refrigerator or possibly freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.
- TIP: To prepare cookie fold in food processor, place 1/2 each of the flour, sugar, baking pwdr, salt and butter in food processor bowl with metal blade. Process mix till consistency of coarse crumbs. Transfer to tightly covered container. Repeat with remaining ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 1449 | |
| Calories from Fat 549 | 38% |
| Total Fat 62.54g | 78% |
| Saturated Fat 39.04g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 1842mg | 77% |
| Potassium 154mg | 4% |
| Total Carbs 212.08g | 57% |
| Dietary Fiber 3.4g | 11% |
| Sugars 116.94g | 78% |
| Protein 13.56g | 22% |
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