17.5 oz.

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Cookie Mix, Gingerbread
Product Details

Limited edition. Per 3 Tbsp Mix as Packaged: 100 calories; 0.5 g sat fat (4% DV); 135 mg sodium (6% DV); 10 g sugars. See nutrition facts for as prepared information. Frosting not included. Also try Betty Crocker Cranberry white chip cookies! Carbohydrate Choices: 1-1/2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon-Fri 7:30 am - 5:30 pm CST. General Mills Box 200, Minneapolis, MN 55440. how2recycle.info.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt.

Warnings

Contains wheat. May contain egg, milk and soy ingredients.

Directions

You Will Need: 1 stick (1/2 cup) butter, margarine or spread, (spread should have at least 65% vegetable oil. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened) softened (not melted); 1 tablespoon water; 1 egg. 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir: Stir cookie mix, softened butter, water and egg in medium bowl until well blended. 3. Shape or Cutout: 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. 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. 4. Bake: 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. Do not eat raw cookie dough.

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