8 cups Flour
2 cups sugar
1/4 cup baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ginger
1 Tbsp. cinnamon
2 cups shortening

Sift dry ingredients and cut shortening into it with a pastry blender. Measure 3 cups into 4 jars.

Decorate jars with raffia or ribbon. Attach gingerbread cutter and the following recipe:

Gingerbread Boys

3 cups gingerbread mix
1/3 cup molasses
1/4 cup flour
1 slightly beaten egg

Combine gingerbread mix, molasses, egg and flour. Blend well. Roll to 1/4" thickness on lightly floured surface. Cut into gingerbread shapes. Place on greased cookie sheets. Bake at 350 degrees for 10 minutes. Cool. Can be decorated with cinnamon candies. Recipe to be used within 3 months.

Gourmet Gift Cookie Mix

1 cup all-purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1-1/4 cups Rolled Oats
1 single serving size Milk Chocolate Bar (size can vary)
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup chopped Nuts, your choice (optional)
1/2 cup Chocolate Chips

In a large bowl, combine the flour, baking powder and baking soda. Layer ingredients in order given in a quart size canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch- diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Gourmet Cookies

Remove chocolate chips and nuts with a large spoon. Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling.

Yield: 3 dozen

3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
1 cup semisweet chocolate chips -- or milk chocolate chips
1/3 cup brown sugar, packed
1 cup quick cooking oats -- or old fashioned oats
1/2 cup peanut butter chips -- *see Note

*OR Hershey's Premier white chips or semisweet chocolate chips

Stir together the flour, baking powder, baking soda and salt in a small bowl. Layer the ingredients in a 1 quart glass canister or jar in the following order (from bottom to top): granulated sugar, the 1 cup chocolate chips, the brown sugar, flour mixture, oats and peanut butter chips. Tap jar gently on the counter to settle each layer before adding the next one.

Cover; attach baking directions to jar.

Baking Directions: Heat oven to 375 degrees. Empty contents of the jar into a large bowl. Add 1/2 cup softened butter (1 stick), 1 slightly beaten egg and 1 teaspoon vanilla extract. Stir until well mixed. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely.

Makes about 6 dozen cookies

Gift Mix:
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked)

To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.

Ingredients Needed to Complete Cookies

1/2 pound (2 sticks) butter, softened (no substitutions)
3/4 cup honey
1 large egg

To prepare cookies:
1. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
2. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
3. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Oatmeal Chocolate Chip Cookie Mix in a Jar

2/3 C all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 C packed brown sugar
3/4 C granulated sugar
3/4 C semisweet chocolate chips
1 1/2 C quick oats
1/2 C chopped nuts

Combine flour, bakingsoda, cinnamon and salt in a small bowl. Place flourmixture in 1-qt jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

Recipe to attach:

Beat 1/2 cup (equal to 1 stick) softened butter, 1 lg egg and 1/2 tsp vanilla in large mixer bowl until blended. Add cookie mix; mix well, break any clumps. Drop by rounded tablespoons onto ungreased baking sheets. Bake in 375 oven for 8 to 10 min. Cool. Makes 24 cookies.

1 1/2 cup All-purpose flour
3/4 cup Powdered sugar
1/4 tsp Salt

In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.

Attach this to the Jar:
Scottish Shortbread Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix

Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix and press the mixture firmly into an 8-inch pie plate, or shortbread mold. Bake for 1 hour. The shortbread should be pale in color, not browned. Cut into wedges while still warm.

1-1/4 c sugar
3 cups flour
1 t baking soda
1 t salt
Stir all together until well mixed.

Instructions for Sugar Cookies:
Stir together the cookie mix with 1 cup soft butter, 3 beaten eggs, and 1 tsp of vanilla. Stir just until incorporated. Form into a ball and chill for 1-3 hours until firm. Roll out to 1/4 inch thick on a lightly floured surface. Cut into shapes and bake at 400 degrees for 5-6 minutes. Test for doneness by gently prodding edges with a firm spatula. When the cookies hold their form and have not yet turned brown on the edges they are done. When cooled, frost with icing and decorate with sprinkles.