Betty Crocker Cookie Mix Sugar Cookie - 17.5 Oz
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Nutrition Facts

Serving Size: 3tbsp mix
Servings Per Container: 18
Calories Amount Per Serving
110
% Daily Value
Calories From Fat Amount Per serving 20
Total Fat Amount Per serving 2.5g 4%
Saturated Fat Amount Per serving 0.5g 3%
Trans Fat Amount Per serving 1g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 70mg 3%
Potassium Amount Per serving 15mg 0%
Total Carbohydrate Amount Per serving 22g 7%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 12g
Protein Amount Per serving 1g
Vitamin A 0%
Vitamin C (-)
Calcium (-)
Iron 2%
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor.
Cookie Mix, Sugar Cookie

Box Tops for Education. Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 110 calories; 0.5 g sat fat (3% DV); 70 mg sodium (3% DV); 12 g sugars. See nutrition fact for as prepared information. For great baking ideas visit: Bettycrocker.com/cookies. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CT. www.Bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Carbohydrate Choices: 1-1/2.

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Product Attributes
Kosher
Warning Contains: Contains wheat; may contain egg, milk and soy ingredients.
Directions Do not eat raw cookie dough. Baking 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 egg. 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, softened butter and egg until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For 2 dozen large cookies, drop by tablespoonfuls. 3. Bake: 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): Stir in 1 tbsp all-purpose flour into dry cookie mix. Baking Cutout Cookies: You Will Need: 1 tablespoon Gold Medal All-Purpose Flour; 1/3 cup margarine or spread (spread should have at least 65% vegetable oil)softened (not melted); 1 egg. 1. Stir: Heat your
About the Producer General Mills
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