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Betty Crocker
Shortbread Pouch Cookie Mix


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14.75 oz
SKU / UPC: 016000457928


Nutrition Facts
Serving Size 3 tbsp mix
Servings Per Container 18
Amount Per Serving
Calories 90Calories from Fat 10
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 80mg3%
Total Carbohydrate 18g6%
Sugars 5g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Iron 4%


Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Corn Starch, Salt, Artificial Flavor.


You Will Need: 2 sticks (1 cup) butter, margarine or spread*, softened (not melted). 1. Heat oven to 400F (or 375F for dark or nonstick cookie sheet). Stir Cookie Mix and softened butter in medium bowl until soft dough forms. 2. Roll dough on floured surface until 1/4-inch thick. Cut dough into 2 x 1-inch rectangles. Place 1-inch apart on ungreased cookie sheet. Lightly poke holes in dough with fork, if desired. 3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. (Allow cookie sheet to cool between batches.) Cool completely; store in airtight container. High Altitude (3500-6500 ft.): No change. Betty's Tips: For drop cookies, drop dough by rounded teaspoonfuls; fatten slightly with bottom of glass dipped in sugar. For spritz cookies, tint dough with 1 teaspoon gel or liquid food color, if desired. Use cookie press to shape dough. Bake 7 to 9 minutes. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. *If using spread, use one that has more than 65% vegetable oil.