Preparation & Usage

You will need: 1 stick (1/2 cup) butter, margarine or spread*, softened** (not melted) 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. 2. Stir Cookie Mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3. Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet. Number of cookies: 22-24 regular; Oven temperature: 375°F for aluminum pan; Drop dough by: Rounded tablespoon; Bake time: 12 to 14 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: 17 to 19 minutes Betty's Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix.

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Now Contains Milk Ingredients

Kosher - Dairy