PER 4 TBSP MIX AS PACKAGED: 120 CALORIES; 1 G (4% DV); 85 MG SODIUM (4% DV); 13 G TOTAL SUGARS. SEE NUTRITION FACT FOR AS PREPARED INFORMATION. INGREDIENTS DERIVED FROM A BIOENGINEERED SOURCE. LEARN MORE AT ASK.GENERALMILLS.COM. READY IN 3 EASY STEPS. MAKES 12 2-INCH COOKIES. THIS PACKAGE IS SOLD BY WEIGHT, NOT BY VOLUME. YOU CAN BE ASSURED OF PROPER WEIGHT EVEN THOUGH SOME SETTLING OF CONTENTS NORMALLY OCCURS DURING SHIPMENT AND HANDLING. THE RED SPOON PROMISE BY BETTY CROCKER: THE RED SPOON IS MY PROMISE OF GREAT TASTE, QUALITY AND CONVENIENCE. THIS IS A PRODUCT YOU AND YOUR FAMILY WILL ENJOY. I GUARANTEE IT. WWW.BETTYCROCKER.COM/SUGAR-COOKIES. HOW2RECYCLE.INFO. INSTAGRAM (AT)BETTYCROCKER. FOLLOW US FOR MORE DELICIOUS RECIPES! WWW.BETTYCROCKER.COM/SUGAR-COOKIES. BOX TOPS FOR EDUCATION: NO MORE CLIPPING. SCAN YOUR RECEIPT. SEE HOW AT BTFE.COM.

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Wheat Protein Isolate, Nonfat Milk, Leavening (baking Soda, Sodium Aluminum Phosphate), Egg Yolk, Salt, Sodium Silicoaluminate.

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 directly from refrigerator, microwave on high 10-15 seconds) (Not melted), 1 tablespoon water. Instructions: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir Cookie Mix, softened butter and water in medium bowl until dough forms. Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheet. 3. Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. High Altitude (3500-6500 ft): Stir 1 tbsp oil-purpose flour into dry cookie mix. Do not eat raw cookie dough.