Food Club Sugar Cookie Mix 17.5 oz

You Will Need: 1 egg; 1 stick (1/2 cup) butter, margarine or spread(†), softened (not melted). Drop Cookie Directions: 1 Stir: Preheat oven to 375 degrees F (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: 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 with the cookie mix. Cutout Cookie Directions: 1 Stir: Preheat oven to 375 degrees F (350 degrees F for dark or nonstick cookie sheet). 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. (†)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.

Do not consume/eat raw dough.

Store cooled cookies in airtight container.