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Food Lion Cookie Mix, Sugar
Food Lion Cookie Mix, Sugar
17.5 oz
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About
Details
Makes about 3 dozen cookies, just add butter & egg!
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Contains One or More of the Following: Canola and/or Palm Oil), Contains 2% or Less of Each of the Following: Leavening (Sodium Aluminum Phosphate, Baking Soda), Natural and Artificial Flavor, Corn Starch, Salt.
Directions
Bake: Cooking Directions: Conventional Oven: For drop cookies 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. 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. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For larger cookies, drop by rounded tablespoonfuls). Bake rounded tablespoonfuls for 7 to 9 minutes (for crisp cookies bake 9-11 minutes) or until edges are light golden brown (bake rounded tablespoonfuls for 8 to 10 minutes). Cool 1 minute before removing from cookie sheet. High altitude (above 3500 ft.): Stir in 1 Tbsp flour with the cookie mix. Bake: For cut out cookies you will need: 1/3 Cup Butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), softened (not melted). 1 Tablespoon All-purpose flour. 1 Egg. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. Heat oven to 375 degrees F. (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, flour, softened butter and egg in medium bowl until soft dough forms. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. High altitude (Above 3500 ft.): stir in 2 Tbsp flour with the cookie mix. Please do not consume/eat raw cookie dough.
Store in a cool, dry place. Store in a cool, dry place. Store cooled cookies in airtight container.
Warnings
Contains: wheat, milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 65mg3%
- Total Carbohydrate 19g7%
- Dietary Fiber 0g0%
- Sugars 9g
- Protein 1g
Details
Makes about 3 dozen cookies, just add butter & egg!
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Contains One or More of the Following: Canola and/or Palm Oil), Contains 2% or Less of Each of the Following: Leavening (Sodium Aluminum Phosphate, Baking Soda), Natural and Artificial Flavor, Corn Starch, Salt.
Directions
Bake: Cooking Directions: Conventional Oven: For drop cookies 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. 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. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For larger cookies, drop by rounded tablespoonfuls). Bake rounded tablespoonfuls for 7 to 9 minutes (for crisp cookies bake 9-11 minutes) or until edges are light golden brown (bake rounded tablespoonfuls for 8 to 10 minutes). Cool 1 minute before removing from cookie sheet. High altitude (above 3500 ft.): Stir in 1 Tbsp flour with the cookie mix. Bake: For cut out cookies you will need: 1/3 Cup Butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), softened (not melted). 1 Tablespoon All-purpose flour. 1 Egg. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. Heat oven to 375 degrees F. (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, flour, softened butter and egg in medium bowl until soft dough forms. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. High altitude (Above 3500 ft.): stir in 2 Tbsp flour with the cookie mix. Please do not consume/eat raw cookie dough.
Store in a cool, dry place. Store in a cool, dry place. Store cooled cookies in airtight container.
Warnings
Contains: wheat, milk.
Common questions
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