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Betty Crocker Orange & Raspberry Sherbet Limited Edition Cookie Mix
Betty Crocker Orange & Raspberry Sherbet Limited Edition Cookie Mix

Betty Crocker Orange & Raspberry Sherbet Limited Edition Cookie Mix

12.5 oz
Betty Crocker Orange & Raspberry Sherbet Limited Edition Cookie Mix

Betty Crocker Orange & Raspberry Sherbet Limited Edition Cookie Mix

12.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean And/or Cottonseed Oil, Eggs, Leavening (sodium Aluminum Phosphate, Baking Soda), Salt, Natural And Artificial Flavor, Colored With Red 40 And Yellow 6, Citric Acid.


Directions

For Orange Sherbet Cookie Mix, You Will Need: 1 tablespoon water; 1/2 stick (1/4 cup) butter, margarine or spread*, softened (not melted). For Raspberry Sherbet Cookie Mix, You Will Need: 1 tablespoon water; 1/2 stick (1/4 cup) butter, margarine or spread*, softened (not melted). 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). Stir Orange Sherbet Cookie Mix, water and softened butter until soft dough forms. In another medium bowl, repeat to make Raspberry Sherbet cookie dough. 2. Shape two-color cookies using 1 teaspoon of orange sherbet dough and 1 teaspoon of raspberry sherbet dough; roll into a ball. Place 2 inches apart on an ungreased cookie sheet. Lightly flour hands to prevent the dough from sticking. 3. Bake 8 to 10 minutes or until edges are light golden brown. (Bake time is approximate because of cookie shape or thickness.) Let cool 1 minute before removing from cookie sheet. High Altitude (3500-6500 ft.): No change. *If using spread, use one with more than 65% vegetable oil.


Warnings

Contains wheat and egg ingredients.

Nutrition

Nutrition Facts

Serving Size 4.00 Tbsp
Servings Per Container 12
  • Amount Per Serving
  • Calories 120
    • Total Fat 2g3%daily value
    • Total FatSaturated Fat 0.5g3%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 15mg5%daily value
    • Sodium 80mg3%daily value
    • Total Carbohydrate 23g8%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 13g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean And/or Cottonseed Oil, Eggs, Leavening (sodium Aluminum Phosphate, Baking Soda), Salt, Natural And Artificial Flavor, Colored With Red 40 And Yellow 6, Citric Acid.


Directions

For Orange Sherbet Cookie Mix, You Will Need: 1 tablespoon water; 1/2 stick (1/4 cup) butter, margarine or spread*, softened (not melted). For Raspberry Sherbet Cookie Mix, You Will Need: 1 tablespoon water; 1/2 stick (1/4 cup) butter, margarine or spread*, softened (not melted). 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). Stir Orange Sherbet Cookie Mix, water and softened butter until soft dough forms. In another medium bowl, repeat to make Raspberry Sherbet cookie dough. 2. Shape two-color cookies using 1 teaspoon of orange sherbet dough and 1 teaspoon of raspberry sherbet dough; roll into a ball. Place 2 inches apart on an ungreased cookie sheet. Lightly flour hands to prevent the dough from sticking. 3. Bake 8 to 10 minutes or until edges are light golden brown. (Bake time is approximate because of cookie shape or thickness.) Let cool 1 minute before removing from cookie sheet. High Altitude (3500-6500 ft.): No change. *If using spread, use one with more than 65% vegetable oil.


Warnings

Contains wheat and egg ingredients.


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