Serves: 35 servings
Prep Time: 3 hours
Cook Time: 7-9 minutes

Sugar Cookies

Sugar Cookies
 Average 2 out of 5

Ingredients

1Pouch  Betty Crocker® Sugar Cookie Mix
1Egg
1Stick of Butter
3/4Cups  Powdered Sugar
1/4Cups  Splenda® No Calorie Sweetener, Granulated
2Tbsp.  Margarine
1 1/2Tsp.  Milk
1/4Tbsp.  McCormick® Pure Vanilla Extract
1Pkg.  Nestlé® Toll House® Semi-Sweet Chocolate Morsels
1Pkg.  Jet-Puffed® Mini Marshmallows

Directions

For Drop Cookies: 1 17.5 oz. pouch Betty Crocker Sugar Cookie Cookie Mix 1 Stick (1/2 cup) Butter, Margarine, or Spread, Softened (not melted) For Cutout Cookies: 1 17.5 oz. pouch Betty Crocker Sugar Cookie Cookie Mix 1/3 cup Butter, Margarine, or Spread, Softened (not melted) 1 egg
Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet).
To make drop cookies: Stir cookie mix, 1 stick softened butter and 1 egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
To make cutout cookies: Stir cookie mix, 1/3 cup softened butter and 1 egg in medium bowl until soft dough forms.Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing form cookie sheet. Cool completely; store in airtight container.

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