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About
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) With Preservative (tbhq), Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Natural And Artificial Flavor, Corn Starch, Salt.
Directions
Bake: You Will Need: 1: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 seconds), Softened (not melted); 1 egg. Basic Recipe: 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 on ungreased cookie sheet. For larger cookies, drop by rounded tablespoonfuls. 3. Bake 7 to 9 minutes (for crisp cookies bake 9 to 11 minutes) or until edges are light golden brown. For larger cookies, bake rounded tablespoonfuls 8 to 10 minutes. 4. Cool 1 minute before removing cookie sheet. Store cool cookies in airtight container. High Altitude (above 3,500 feet): For all drop cookies, stir in 1 tablespoon flour with the cookie mix.
Warnings
Contains: wheat, milk; Manufactured on shared equipment with products containing soy, egg, walnuts and peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2.5g3%
- 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
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) With Preservative (tbhq), Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Natural And Artificial Flavor, Corn Starch, Salt.
Directions
Bake: You Will Need: 1: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 seconds), Softened (not melted); 1 egg. Basic Recipe: 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 on ungreased cookie sheet. For larger cookies, drop by rounded tablespoonfuls. 3. Bake 7 to 9 minutes (for crisp cookies bake 9 to 11 minutes) or until edges are light golden brown. For larger cookies, bake rounded tablespoonfuls 8 to 10 minutes. 4. Cool 1 minute before removing cookie sheet. Store cool cookies in airtight container. High Altitude (above 3,500 feet): For all drop cookies, stir in 1 tablespoon flour with the cookie mix.
Warnings
Contains: wheat, milk; Manufactured on shared equipment with products containing soy, egg, walnuts and peanuts.
Common questions
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