Betty Crocker Sugar Cookie Mix, 17.5 oz

Drop Cookies: You will need: 1 Stick (1/2 Cup) Butter Margarine or Spread,* Softened (Not Melted) 1 Egg *Spread should have at least 65% vegetable oil. Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. Cutout Cookies: 3 Tablespoons Gold Medal™ All-Purpose Flour 1 Stick (1/2 Cup) Butter, Margarine or Spread,* Melted 1 Egg 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add melted butter and egg, stir until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): No change.

Nutrition Facts

Serving Size: 3.0 tbsp mix

Servings per Container: 18

Title	Per 3 tbsp mix
Energy	110
Total Fat	1.5 g
Saturated Fat	0.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	80 mg
Carbohydrates	22 g
Dietary Fiber	0 g
Sugars	13 g
Added Sugars	13 g
Iron	0.6 mg
Protein	1 g
Daily Percent Of Iron	4
Daily Percent Of Added Sugars	26

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt.

Warnings

Do not eat raw cookie dough.
May contain egg, milk and soy ingredients.

Distributor

UPC

00016000306301