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Betty Crocker Cookie Kit, Rainbow
Betty Crocker Cookie Kit, Rainbow
11.6 oz
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About
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (palm, Palm Kernel, Coconut), High Fructose Corn Syrup, Corn Syrup, Corn Starch, Contains 2% Or Less Of: Water, Wheat Protein Isolate, Nonfat Milk, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Hydrogenated Palm Oil, Rice Flour, Egg Yolk With Sodium Silicoaluminate, Monoglycerides, Polysorbate 60, Sodium Stearoyl Lactylate, Potassium Sorbate (preservative), Modified Cellulose, Sodium Acid Pyrophosphate, Artificial Flavor, Soy Lecithin, Gum Arabic, Cellulose Gum, Confectioner's Glaze, Carrageenan, Color (yellows 5 & 6, Red 40, Yellow Lakes 5 & 6, Blue Lakes 1 & 2, Red Lake 40, Blue 1), Citric Acid
Directions
You will need:
1/2 Stick (1/4 Cup) Butter, Margarine or Spread, (Spread should have at least 60% vegetable oil.) Softened (To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.) (Not Melted) 1 Tablespoon Water.
Rainbow cookie kit Preparation: 1. Heat oven to 375 degree F (or 350 degree F for nonstick cookie sheet). Stir Cookie Mix, softened butter and water in medium bowl until dough forms. 2. Drop dough by tablespoonfuls 2 inches apart on 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 before frosting. 4. Squeeze Frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cookie; spread. Immediately decorate with Sprinkles so they stick to frosting. Store loosely covered. High Altitude (3500-6500 ft): Heat oven to 375 degree F for all pans.
Warnings
Contains wheat, milk, egg and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 5g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 135mg6%
- Total Carbohydrate 41g14%
- Dietary Fiber 0g0%
- Sugars 26g
- Protein 2g
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (palm, Palm Kernel, Coconut), High Fructose Corn Syrup, Corn Syrup, Corn Starch, Contains 2% Or Less Of: Water, Wheat Protein Isolate, Nonfat Milk, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Hydrogenated Palm Oil, Rice Flour, Egg Yolk With Sodium Silicoaluminate, Monoglycerides, Polysorbate 60, Sodium Stearoyl Lactylate, Potassium Sorbate (preservative), Modified Cellulose, Sodium Acid Pyrophosphate, Artificial Flavor, Soy Lecithin, Gum Arabic, Cellulose Gum, Confectioner's Glaze, Carrageenan, Color (yellows 5 & 6, Red 40, Yellow Lakes 5 & 6, Blue Lakes 1 & 2, Red Lake 40, Blue 1), Citric Acid
Directions
You will need:
1/2 Stick (1/4 Cup) Butter, Margarine or Spread, (Spread should have at least 60% vegetable oil.) Softened (To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.) (Not Melted) 1 Tablespoon Water.
Rainbow cookie kit Preparation: 1. Heat oven to 375 degree F (or 350 degree F for nonstick cookie sheet). Stir Cookie Mix, softened butter and water in medium bowl until dough forms. 2. Drop dough by tablespoonfuls 2 inches apart on 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 before frosting. 4. Squeeze Frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cookie; spread. Immediately decorate with Sprinkles so they stick to frosting. Store loosely covered. High Altitude (3500-6500 ft): Heat oven to 375 degree F for all pans.
Warnings
Contains wheat, milk, egg and soy ingredients.
Common questions
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