Betty Crocker Gingerbread Cookie Mix

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Betty Crocker Gingerbread Cookie MixENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, MOLASSES POWDER, PALM OIL, MALTODEXTRIN, BAKING SODA, CINNAMON, SPICE, SALT.Betty Crocker Gingerbread Cookie Mix. Limited edition. Frosting not included. Per 3 tbsp mix as packaged: 100 calories. 0g sat fat, 0% DV. 135mg sodium, 6% DV. 10g sugars. See nutrition facts for as prepared'' information. Directions Do not eat raw cookie dough. You will need:1 stick (1/2 cup) butter, margarine or spread,* softened (not melted). 1 tablespoon water. 1 egg. Prep time: 7 minutes. *If using spread, use one with at least 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degree F for dark or nonstick cookie sheet). Stir cookie mix, softened butter, water and egg in medium bowl until soft dough forms. 2. To make gingersnaps:Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Or. To make cutout cookies:Roll dough on lightly floured surface until 1/4 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 2-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): no change. Betty's tips:Allow cookie sheet to cool between batches. For easy decorating, make a cone from a food-storage plastic bag. Place 1/2 cup frosting in corner of bag; seal bag. Snip a small corner off the bag to make a decorating tip. Warnings Contains wheat; may contain egg, milk and soy ingredients.

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