No mixers needed when you use a cookie mix to jumpstart your cookie baking.
Yield: 4 dozen cookies
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Bake 8 to 10 minutes.
Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking.
Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.
Per serving: Calories 70 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g); Protein 0g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens
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