Preparation & Usage

You will need: 1 stick (1/2 cup) butter, margarine or spread,* softened**(not melted) 1 tablespoon water 1 egg *Spread should have at least 60% vegetable oil. **To soften butter directly from refrigerator, microwave on high 10-15 seconds. 1. Heat oven as directed below. Empty pouch of cookie mix into a medium bowl. Remove cinnamon sugar packet; empty into a small bowl. 2. Stir cookie mix, softened butter, water and egg until dough forms. Roll dough into balls. Drop into cinnamon sugar rolling until coated. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3. Bake as directed below or until edges are set. Bake cool 2 minutes before removing from cookie sheet. Number of cookies: 22-24 regular; Oven temperature: 375°F for aluminum pan, 350°F for nonstick pan; Drop dough by: Rounded tablespoon; Bake time: 11 to 13 minutes Number of cookies: 12 large; Oven temperature: 350°F for aluminum pan, 325°F for nonstick pan; Drop dough by: About 3 tablespoons; Bake time: 14 to 16 minutes Betty's tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water and 1 egg. High altitude (3500-6500 ft): Stir 3 tbsp all-purpose flour into dry cookie mix.

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New look, same great taste!

Ready in 3 easy steps

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Kosher - Dairy