Bakery Style Cookie Mix

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Krusteaz Cookie Mix GingerbreadENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, MOLASSES POWDER (MOLASSES, MALTODEXTRIN), SOYBEAN OIL, DEXTROSE, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE), SPICES (INCLUDING GINGER), SALT, CARAMEL COLOR.Krusteaz Cookie Mix Gingerbread. Also makes amazing gingerbread cake. Net wt 17. 5 oz (1 lb 1. 5 oz) (496g). Directions You'll need:1 egg. 1 stick (1/2 cup) butter or margarine*, softened (not melted). Tip:Roll dough in raw sugar before baking for frosty shine and a sweet crunch. 1. Heat oven to 350 degrees F:Heat oven to 350 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with a spoon:Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. 3. Bake until golden:Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Store cooled cookies in airtight container. Do not eat raw batter. Yield - dough quantity - bake time:18-22 cookies - 1 rounded tbsp - 9-11 minutes. 12 cookies - 2 rounded tbsp - 11-13 minutes. High altitude (over 5,000 feet):Prepare dough as directed, adding 2 tablespoons all-purpose flour. *Real butter works best. If using margarine, use one that contains more than 65% oil. Warnings Contains: wheat. May contain milk, eggs, soy and tree nuts.

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