Betty Crocker Snickerdoodle Cookie Mix, 17.9 oz

You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, melted 1 tablespoon water 1 egg To Prepare with Vegetable Oil Make dough using 1/3 cup oil, 1 tablespoon water and 1 egg. 1. Heat Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Empty pouch of Cookie Mix into medium bowl. Remove Cinnamon Sugar packet; set aside. Stir Cookie Mix, melted butter, water and egg until soft dough forms. 2. Pour Pour Cinnamon Sugar packet into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into Cinnamon Sugar, rolling until coated. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) Place dough 2 inches apart on ungreased cookie sheet. 3. Bake Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 3 Tbsp. all-purpose flour into dry cookie mix. Bake regular cookies 7-9 min., large cookies 9-11 min. *If using spread, use one that has more than 65% vegetable oil.

Nutrition Facts

Serving Size: 3.0 tbsp mix

Servings per Container: 18

Title	Mix
Serving Size Full Txt	3 tbsp mix (28g)makes 2 cookies
Energy	110
Total Fat	1.5 g
Saturated Fat	0.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	75 mg
Potassium	75 mg
Carbohydrates	24 g
Dietary Fiber	0 g
Sugars	15 g
Protein	<1 g
Daily Percent Of Vitamin A	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, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Cream of Tartar, Cinnamon, Baking Soda, Corn Starch, Salt, Canola Oil.

Warnings

Do not eat raw cookie dough.
Contains wheat ingredients.

UPC

00016000474352