In a bowl, combine ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (8 cups total)

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Crisp Sugar Cookies

Additional Ingredients:
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Colored sugar, optional

In a mixing bowl, cream the butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill for 2 - 3 hours or overnight. On a lightly floured surface, roll out dough to 1/8-in thickness.

Cut with a 2-1/2-in cookie cutter dipped in flour. Place 1-in apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 375* for 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch

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