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Steps
1
Heat oven to 350° F. Spray cookie sheets with cooking spray.
2
In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
3
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
4
In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
To make drop cookies uniform in size, use a small spring-handled ice-cream scoop available at most grocery and discount stores.
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
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