Food Club Sugar Cookie Mix 17.5 oz

• Do not consume/eat raw dough.

Preparation Instructions: For Drop Cookies: Preheat oven to 375 degrees F (350 degrees F for dark or nonstick cookie sheet). 1. Stir: Stir cookie mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For larger cookies, drop by rounded tablespoonfuls.) 3. Bake: Bake rounded teaspoonfuls for 7 to 9 minutes (for crisp cookies, bake 9 to 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 (Over 3500 ft): Stir in 1 tbsp flour. Preparation Instructions: For Cutout Cookies: Preheat oven to 375 degrees F (350 degrees F for dark or nonstick cookie sheet). 1. Stir: Stir cookie mix plus 1 tbsp flour, 1/3 cup softened butter and egg in medium bowl until soft dough forms. 2. Roll: 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. 3. Bake: Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Makes about 3 dozen cookies. High altitude (above 3500 ft): Stir 2 tbsp all-purpose flour into dry cookie mix. Do not consume / eat raw dough. Store cooled cookies in airtight container.

You Will Need: 1 egg; 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds), softened (not melted).