Contains: wheat. May contain milk, egg, soy and tree nuts.

You Will Need: 1 Egg; 1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour) softened (not melted). Tip: Roll dough in sanding sugar before baking for frosty shine and sweet crunch. 1. Heat: Heat oven to 350 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir: Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cut-out cookies, reduce butter to 6 tbsp. Chill dough 15 minutes. Roll out on floured surface to 1/4-inch thickness. Cut to desired shapes and place 1 inch apart onto ungreased cookie sheet. Do not eat raw dough. 3. Bake: Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. Cool cookies completely before frosting or decorating. Store cooled cookies in airtight container. Yield: About 12, 3-inch Cookies; Dough Quantity: 2 rounded tbsp; Bake Time: 11-13 minutes. Yield: Cut-out cookies; Dough Quantity: Dependent on cookie cutter; Bake Time: 7-9 minutes.

Continental Mills, Inc.