17.5 oz box
Cookie Mix Ingredients: Sugar Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Cream Of Tartar, Salt, Baking Soda, Natural Flavor (Contains Milk). Topping Ingredients: Sugar, Cinnamon, Soybean Oil.
Contains: wheat, milk. May contain eggs, soy and tree nuts.
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New recipe now with milk. Cinnamon sugar pouch inside. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. You'll be rolling in dough soon. Contents may settle. Product sold by weight not volume. No artificial flavors, colors, preservatives. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in Touch! M-F 7AM-4PM (PT) 1 (800) 457-7744; PO Box 88176 Seattle, WA 98138; Baking(at)Krusteaz.com.
You'll 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), softened (not melted). Tip: For easier prep, mix cinnamon sugar into dough before scooping. 1. Heat oven to 375 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with a spoon. Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and form into balls. Roll dough balls in cinnamon-sugar topping (enclosed) and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan; sprinkle with cinnamon sugar topping. 3. Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Do not eat raw dough. Yield: 17-19 Cookies; Dough quantity: 1 Rounded tbsp; Bake time: 8-10 Minutes. Yield: 12 Cookies; Dough quantity: 2 Rounded tbsp; Bake time: 10-12 Minutes. Yield: Cookies bars; Dough quantity: 8x8-Inch pan; Bake time: 21-23 Minutes. High altitude (Over 5,000 feet): Prepare dough as directed, adding 2 tablespoons all-purpose flour.