Betty Crocker Sugar Cookie Mix

You Will Need: 1 stick (1/2 cup) butter, margarine or spread,* softened,** (not melted); 1 egg. Drop Cookies: 1. Heat: Heat oven as directed below. 2. Stir: Stir Cookie Mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3. Bake: Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet. Number of Cookies: 22-24 regular; Oven Temperature: 375 degrees F for aluminum pan; 350 degrees F for nonstick pan; Drop Dough By: Rounded tablespoon; Bake Time: 12 to 14 minutes. Number of Cookies: 12 large; Oven Temperature: 350 degrees F for aluminum pan; 325 degrees F for nonstick pan; Drop Dough By: About 3 tablespoon; Bake Time: 17 to 19 minutes. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on High 10-15 seconds. Betty's Tip: To prepare with vegetable oil, make dough using 1/2 cup oil, 2 tablespoons water and 1 egg. High altitude (3500 - 6500 ft): No change. You Will Need: 3 tablespoons Gold Medal all-purpose flour; 1 stick (1/2 cup) butter or margarine, softened** (Not melted); 1 egg. Cutout Cookies: 1 Heat: Heat oven to 375 degree F (or 350 degrees F for nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add softened butter and egg, stir until dough forms. 2 Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 3-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake: Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes. Before removing from cookie sheet. Cool completely; store in airtight container. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds. Tear here.