Betty Crocker, Spongebob Cookie Mix, Pineapple Plunge, Pineapple Plunge

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Betty Crocker Spongebob Squarepants Pineapple Plunge Cookie MixEnriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (Sodium Aluminum Phosphate, Baking Soda), SpongeBob Edible Image (Sugar, Hydroxypropyl Methylcellulose, Water, Coconut Oil, Modified Corn Starch, Maltodextrin, Polyglycerol Esters of Fatty Acids, Glycerin, Citric Acid, Natural and Artificial Flavor, Potassium Sorbate [Preservative], Color Added, Tapioca Starch, Corn Syrup Solids, Microcrystalline Cellulose, Algin, Soy Lecithin, Blue 1 Lake, Red 3, Red 40 Lake, Yellow Lakes 5 & 6), Salt, Propylene Glycol, Polysorbate 80, Natural Flavor, Niacin, iron, Oleoresin Turmeric (Color), Thiamin Mononitrate, Tricalcium Phosphate, Riboflavin, A B Vitamin (Folic Acid).Directions You Will Need: 1/3 Cup Vegetable Oil + 1 Tablespoon Water + 1 Egg. Time to Bake! 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet) . Stir Cookie Mix, oil, water and egg in medium bowl until soft dough forms. 2. Shape dough into 18 balls, about 11/2 inches. Place2 inches apart on ungreased cookie sheet. Flatten dough ball until about 1/2 inch thick. 3. Remove Edible Images from foil pouch. With dry hands, carefully peel images from paper and place on center of cookies. (Image may hang over edge of dough; cookies will spread as they bake. ) 4. Bake 11 to 13 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. To prepare with butter, make dough using 1 stick (1/2 cup) softened butter and 1 egg. Allow cookie sheet to cool between batches. Makes 11/2 dozen 21/2 inch cookies. Warnings CONTAINS WHEAT AND SOY INGREDIENTS. Do not eat raw cookie dough.

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