Betty Crocker Sugar Cookie Mix

Homemade cookies in 20 minutes! Great for cutout cookies! Makes 3 dozen 2-inch cookies. Carbohydrate Choice: 1-1/2.

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor, Egg, Nonfat Milk, Soy Flour.

Prep time: 7 minutes. Bake time: 9 minutes. You Will Need: 1 stick (1/2 cup) butter, margarine or spread, (if using spread, use one that has more than 65% vegetable oil) softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in Medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) 3. Bake as directed or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, store in airtight container. Regular Cookie Sheet: 7-9 minutes bake time; Large Cookie Sheet: 11-14 bake time. Allow cookie sheet to cool between batches, High Altitude (3500-6500 ft): Make cookies with 1/3 cup butter, margarine or spread, softened, 1 tbsp water and 1 egg. Betty's Tip: To store cookie longer, freeze in an airtight container up to 1 month.

Contains wheat, egg, milk and soy ingredients.