Betty Crocker Sugar Cookie Mix Recipe Collection 3 Pack, 52.5 oz

For Cutout Cookies: 1/3 Cup Butter, Margarine or Spread,* Melted; 1 Egg; 2 Tablespoons Gold Medal® All-Purpose Flour *If using spread, use one that has more than 65% oil. For great homemade cookies, the Betty Crocker Kitchens recommend using real butter. 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). 2. TO MAKE DROP COOKIES: Stir cookie mix, 1/2 cup melted butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. OR TO MAKE CUTOUT COOKIES: Stir cookie mix, 1/3 cup melted butter, egg and all-purpose flour in medium bowl until soft dough forms. Roll dough on lightly floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes, or until edges are light golden brown. Cool 1 minute before removing from sheet. Cool completely; store in airtight container.

Nutrition Facts

Serving Size: 28.0 g

Servings per Container: 54

Title	As Packaged
Energy	110
Total Fat	2.5 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	60 mg
Potassium	15 mg
Carbohydrates	22 g
Dietary Fiber	0 g
Sugars	13 g
Protein	1 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	0
Daily Percent Of Iron	2
Daily Percent Of Folic Acid	4
Daily Percent Of Niacin	2
Daily Percent Of Riboflavin	2
Daily Percent Of Thiamin	4

Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Baking Soda, Salt, Corn Starch, Artificial Flavor.

Warnings

CONTAINS WHEAT INGREDIENTS. Do Not Eat Raw Cookie Dough

UPC

00016000443235