This Box Contains: One Bag Cookie Mix

you will need:

1 stick (1/2 cup) soft butter

1 large egg

1 teaspoon vanilla extract

to make cutout cookies

1. beat together mix, butter, egg, and vanilla until pale and fluffy.
2. divide the dough in half and form into 1" disks. Wrap disks and refrigerate for 2 hours.
3. working with one piece of dough at a time, flour both sides of the dough with gluten-free flour or cornstarch. Roll 1/8" (for crispier cookies) to 1/4" (for chewier cookies) thick. Cut into shapes, sprinkle with sugar if desired, and transfer to ungreased baking sheets.
4. bake cookies in a preheated 350,°F oven for 12 to 16 minutes, or until they're lightly browned around edges. Cool completely on a rack.

to make easy drop cookies:

Blend 1 teaspoon baking powder into the dry mix. Prepare the dough using 10 tablespoons butter, 1 large egg, and the directions above. Scoop tablespoonfuls of dough, roll in sugar, and place on ungreased baking sheets. Flatten with the bottom of a glass to 1/4" thickness. Before baking let cookies rest for 15 minutes on baking sheet. Bake in preheated 350,° F oven for 12 to 16 minutes, until lightly browned around the edges.

NOTE: the added butter will also make extra tender roll-out cookies, but the dough will be more tender and delicate to roll out.

Yield: 2 dozen cookies.