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Betty Crocker Cookie Mix Sugar Cookie Value Size - 21 Oz
Per 3 Tbsp Mix as Packaged: 110 calories; 0.5 g sat fat (4% DV); 80 mg sodium (4% DV); 13 g total sugars. See nutrition facts for as prepared information. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. 20% more than our regular cookie mix. www.BettyCrocker.com. generalmills.com. Carbohydrate Choices: 1-1/2.
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Calories | 110.0kcal | (-) | ||||
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Total Fat | 1.5g | 2% | ||||
Saturated Fat | 0.5g | 4% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 80.0mg | 4% | ||||
Total Carbohydrate | 24.0g | 9% | ||||
Dietary Fiber | 0.0g | 0% | ||||
Total Sugars | 13.0g | (-) | ||||
Added Sugars | 13.0g | 27% | ||||
Protein | 1.0g | (-) | ||||
Iron | 0.7mg | 4% |
Do not eat raw cookie dough.
For Drop Cookies: You Will Need: 1 stick (1/2 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), softened (not melted) + 1 tablespoon water + 1 egg. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. For Cutout Cookies: 1 stick (1/2 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), melted + 1 egg. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter, water and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 minutes (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. Cutout Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, melted butter and egg in a medium bowl until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix. Allow cookie sheet to cool between batches. Makes: 3-1/2 dozen 2 inch cookies.
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