Nutrition Facts

Serving Size 48 g

(Approx. 24 Servings)

Amount Per Serving

Calories	190	Calories From Fat	0

% Daily Value*

Total Fat 8 g	10%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 35 mg	12%

Sodium 230 mg	10%

Total Carbohydrate 30 g	11%

Dietary Fiber 0 g	0%

Sugars 21 g

Protein	2 g

Vitamin A 0%	•	Iron 15%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin Spiced Cranberry Cookies

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Serves

24 People

Ingredients

Recipe makes 24 Servings

8 Oz unsalted butter, softened at room temperature

1 1/4 cup(s) light brown sugar

1 Tsp white vinegar

2 large eggs

2 3/4 cup(s) H-E-B Select Ingreidents Pumpkin Spice Baking Mix

2 Tsp baking powder

1 cup(s) dried cranberries

1 Tsp kosher salt

Check All

Uncheck All

Add to list

Instructions

Preheat oven to 350ºF.

In a stand mixer add butter, sugar, and vinegar. Cream together until fluffy. While mixer is running, add one egg at a time allowing enough time for each egg to blend.

In a separate bowl combine baking mix, baking powder, cranberries and salt, whisk to blend.

Slowly add dry ingredients to butter mixture a 1/2 cup at a time on low speed until all ingredients are combined. Refrigerate dough for 20 minutes.

Line a sheet pan with parchment paper and scoop out dough, about the size of a golf ball.

Bake 10 to 12 minutes or until cookies are set but still soft. Cool before eating.