| Recipe Ingredients: |
| 1 pkg. |
Gluten-Free Chocolate Chip Cookie Mix |
| 1/3 cup |
Margarine (cold) |
| 1 |
Egg or replacement |
Cooking Directions: |
| 1. |
Preheat oven to 350F.
|
| 2. |
Grease a large 17 x 23-inch baking sheet or line with parchment paper.
|
| 3. |
Place cold margarine in a large mixing bowl. Cream with electric mixer until softened. Add 1 large egg. Blend on low speed for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together.
|
| 4. |
Shape dough into 1-1/2 inch diameter balls (not quite 2 Tb each). Place balls two inches apart on baking sheet. Bake 10-12 minutes in middle rack or until edges of cookies start to brown. Remove from oven and cool 5 minutes.
|
| 5. |
Makes 24 cookies.
|
