Holiday Cookie Mix:
4 cups all-purpose flour
2 cups packed brown sugar
1 1/2 teaspoon salt
1/2 plus 1/4 teaspoons baking soda
3/4 cup shortening

Mix flour, sugar, salt and baking soda. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Place in an airtight container and refrigerate for up to 10 weeks. Makes 8 cups.

Fruit Jumbles:
4 cups holiday cookie mix
3/4 cup fat-free sour cream
1 teaspoon vanilla
1/2 cup egg substitute
1 1/2 cups candied cherries, cut in half
1 1/2 cups chopped dates
1 cup chopped pecans

Heat oven to 375 degrees. Combine holiday cookie mix, sour cream, vanilla and egg substitute in large bowl and mix well. Stir in cherries, dates and chopped pecans. Drop dough by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake about 8 minutes or until no indentation remains when touched. Remove from baking sheet and cool on a wire rack.

Makes 72 cookies
Serving Size: 2 cookies