Betty Crocker, Cookie Mix, Eggnog, Eggnog

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Betty Crocker Eggnog Cookie Mix - Limited EditionENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, VEGETABLE OIL (PALM AND OR PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, CINNAMON, SPICES, NATURAL AND ARTIFICIAL FLAVOR.You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 1 egg. To soften butter, let stand at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed or until edges are light golden brown. Bake regular size cookies for 7-9 min. Bake large size cookies for 8-10 min. Let cool 1 minute 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. Betty's Tip: Allow cookie sheet to cool between batches. *Spread should have at least 65% vegetable oil.

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