Betty Crocker Sugar Cookie Mix, 17.5 oz
Sale Information
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), SaltPreparation & Usage
You will need: For Drop Cookies 1 stick (1/2 cup) butter, margarine or spread,* softened (not melted) + 1 egg For Cutout Cookies 3 Tablespoons Gold Medal™ all-purpose flour + 1 stick (1/2 cup) butter, margarine or spread,* melted + 1 egg Time to bake! Drop Cookies 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. Cutout Cookies 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. *Spread should have at least 65% vegetable oil.
Features
No colors, artificial flavors or preservatives
Kosher - Dairy
Sale Information
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), SaltLegal
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