Krusteaz Butter Vanilla Sugar Cookie Mix

14 oz

$2.06 each($0.15 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Krusteaz Butter Vanilla Sugar Cookies are The Perfect Sugar Cookie. Tasty and sweet and you can make them however you want them: soft and gooey or firm and crispy. And easy to make? Oh yeah. Just heat your oven to 350°F and stir together egg, butter, and this cookie mix until the dough forms. Then press the dough into your desired cookie shape and bake until you see that perfect golden brown.

Highlights

Nutrition Facts
About 17 servings per container
Serving Size
3.00 inch cookie
- Amount Per Serving
  Calories
  90
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  65mg
  3%
- Potassium
  10mg
  0%
- Calcium
  0mg
  0%
- Iron
  0.5mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Natural Flavor (Milk), Salt, Baking Soda, Xanthan Gum.
Allergens and safety warnings
Contains: wheat, milk. May contain egg, soy and tree nuts.
You Will Need: 1 Egg; 1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour). Tip: Roll dough in sparkling sanding sugar before baking for a special touch. 1. Heat: Heat oven to 350 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir: Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan. Do not eat raw dough. 3. Bake: Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Yield: About 17, 3-inch cookies; Dough Quantity: 1 rounded tbsp; Bake Time: 9-11 minutes; Yield: About 10, 3-3/4-inch cookies; Dough Quantity: 2 rounded tbsp; Bake Time: 11-13 minutes; Yield: Cookie bars; Dough Quantity: 8x8-inch pan; Bake Time: 24-26 minutes.