Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Nonfat Milk. Contains: Wheat, Milk

Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Nonfat Milk. Contains: Wheat, Milk

Directions: not eat raw cookie dough. you will need: for drop cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted): for cutout cookies: 3 tablespoons gold medal all-purpose flour + 1 stick (1/2 cup) butter, margarine, (spread should have at least 65% vegetable oil) melted. time to bake! drop cookies: 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 a medium bowl until soft dough forms. 2. drop: drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. for 2 dozen larger cookies, drop dough by tablespoonfuls. 3. bake: bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. cool 1 minute before removing from cookie sheet. cool completely; store in airtight container. cutout cookies: 1. heat: heat oven to 375 degrees f (or 350 degrees f for dark or nonstick cookie sheet). stir flour into dry cookie mix in a medium bowl. add melted butter and egg, stir until soft dough forms. 2. roll: 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: 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. makes: 3 dozen 2 inch cookies. high altitude (3500 - 6500 ft): no change.

Directions: not eat raw cookie dough. you will need: for drop cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted): for cutout cookies: 3 tablespoons gold medal all-purpose flour + 1 stick (1/2 cup) butter, margarine, (spread should have at least 65% vegetable oil) melted. time to bake! drop cookies: 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 a medium bowl until soft dough forms. 2. drop: drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. for 2 dozen larger cookies, drop dough by tablespoonfuls. 3. bake: bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. cool 1 minute before removing from cookie sheet. cool completely; store in airtight container. cutout cookies: 1. heat: heat oven to 375 degrees f (or 350 degrees f for dark or nonstick cookie sheet). stir flour into dry cookie mix in a medium bowl. add melted butter and egg, stir until soft dough forms. 2. roll: 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: 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. makes: 3 dozen 2 inch cookies. high altitude (3500 - 6500 ft): no change.