Gluten Free Sugar Cookie Mix

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Betty Crocker Gluten Free sugar Cookie Mix, 15 OzRice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.Directions For Cutout Cookie You will need 1 stick (1/2 cup) butter, softened* (not melted) + 1 teaspoon gluten-free vanilla + 1 egg 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, vanilla and egg in medium bowl until dough forms (dough will be crumbly). 2. Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour. Cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet. 3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft. ): No change. Allow cookie sheet to cool between batches. *To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. For Drop Cookie You will need 1 stick (1/2 cup) butter, softened* (not melted) + 1 tablespoon water + 1 teaspoon gluten-free vanilla + 1 egg 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls. ) 3. Bake as directed or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. For regular-size cookies, bake 8-10 minutes. For large-size cookies, bake 11-13 minutes. High Altitude (3500-6500 ft. ): Bake regular cookies 10-12 min., large 12-14 min. Allow cookie sheet to cool between batches. *To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. Warnings May contain soy ingredients. Do not eat raw cookie dough.

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