No rolling pin is needed! A cookie cutter and balls of cookie dough are the secret to lovely cookies.
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
cup Gold Medal™ all-purpose flour
cup butter or margarine, softened
3-inch open heart-shaped cookie cutter
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
Use shiny, heavy aluminum or gray, nonstick-coated cookie sheets for evenly browned cookies.
Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.
If using 20% more cookie mix, add 2 tablespoons water to cookie mix, flour, butter and egg. Increase bake time to 8 to 10 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.