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| My old recipe was the same as the one on the bag, except the old one uses shortening and I prefer butter |
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| Ingredients gathered together |
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| Bring your butter to room temperature (hid it so someone does not use it to make lunch!) |
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| Cream the butter and sugars together. |
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| Pack brown sugar until it holds it shape. You can scoop out and level white sugar. |
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| I always crack an egg into a dish to make sure no shell goes into the food. |
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| Love that these containers have a lip for getting a level measure of leavener. |
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| Gum drops added |
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| Clean the bowl with the spatula |
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| recipe says it makes 60; not if you use the larger scoop on the right ( I got 20) |
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| Finished!! |
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