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Betty Crocker Sugar Cookie Mix, Gluten Free
Betty Crocker Sugar Cookie Mix, Gluten Free
Betty Crocker Sugar Cookie Mix, Gluten Free
Betty Crocker Sugar Cookie Mix, Gluten Free
Betty Crocker Sugar Cookie Mix, Gluten Free
Betty Crocker Sugar Cookie Mix, Gluten Free

Betty Crocker Sugar Cookie Mix, Gluten Free

15 oz
Betty Crocker Sugar Cookie Mix, Gluten Free

Betty Crocker Sugar Cookie Mix, Gluten Free

15 oz
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About

Details

Anything is possible with Betty.


Ingredients

Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.


Directions

Bake: For Drop Cookie: You will need: 1 stick (1/2 cup) butter, softened (not melted); 1 tablespoon water; 1 teaspoon gluten-free vanilla; egg. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1 Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Stir cookie mix, softened butter, water, vanilla and egg in medium bowl until well blended. 2 Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3 Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. To prepare with vegetable oil. make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. High altitude (3500-6500 ft): No change. Allow cookie sheet to cool between batches. Bake: For Cutout Cookie: You will need: 1 tablespoon gluten-free flour; 1 stick (1/2 cup) butter, softened not melted);1 tablespoon water; 1 teaspoon gluten-free vanilla; 1 egg. 1 Heat oven to 350 degrees F for nonstick cookie sheet). Stir cookie mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended. 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.


Warnings

May contain soy ingredients.

Nutrition

Nutrition Facts

Serving Size 24.00 g
Servings Per Container About 18
  • Amount Per Serving
  • Calories 100
    • Total Fat 2g3%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 120mg5%daily value
    • Total Carbohydrate 19g6%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 10g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Anything is possible with Betty.


Ingredients

Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.


Directions

Bake: For Drop Cookie: You will need: 1 stick (1/2 cup) butter, softened (not melted); 1 tablespoon water; 1 teaspoon gluten-free vanilla; egg. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1 Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Stir cookie mix, softened butter, water, vanilla and egg in medium bowl until well blended. 2 Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3 Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. To prepare with vegetable oil. make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. High altitude (3500-6500 ft): No change. Allow cookie sheet to cool between batches. Bake: For Cutout Cookie: You will need: 1 tablespoon gluten-free flour; 1 stick (1/2 cup) butter, softened not melted);1 tablespoon water; 1 teaspoon gluten-free vanilla; 1 egg. 1 Heat oven to 350 degrees F for nonstick cookie sheet). Stir cookie mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended. 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.


Warnings

May contain soy ingredients.


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