Chocolate Chip Cookie Mix, Gluten Free

YOU WILL NEED: 1 STICK (1/2 CUP) BUTTER, SOFTENED, 1 TEASPOON OF VANILLA, 1 EGG. PREHEAT OVEN TO 350°F. USING A MIXER ON LOW SPEED, COMBINE MIX, BUTTER, EGG AND VANILLA UNTIL SOFT DOUGH FORMS. DROP DOUGH BY ROUNDED TABLESPOON TO MAKE 2 DOZEN COOKIES. SLIGHTLY FORM BALL. BAKE 13-15 MINUTES. COOL 2 MINUTES BEFORE REMOVING FROM COOKIE SHEET.

ICE CREAM SANDWICHES - INGREDIENTS: 1 PACKAGE OF GLUTEN FREE CHOCOLATE CHIP COOKIE MIX, PREPARED ACCORDING TO PACKAGE DIRECTIONS, 1 PINT OF YOUR FAVORITE FLAVOR OF ICE CREAM, SLIGHTLY SOFTENED VARIETY OF GLUTEN FREE CANDIES OR MINIATURE CHOCOLATE CHIPS, IF DESIRED. MAKES: 10-12 ICE CREAM SANDWICHES: COOL PREPARED COOKIES COMPLETELY, ABOUT 15 MINUTES. FOR EACH SANDWICH, SCOOP 1/4 CUP ICE CREAM ONTO BOTTOM OF 1 COOKIE. TOP WITH SECOND COOKIE, BOTTOM SIDE DOWN AND PRESS TOGETHER GENTLY. IF DESIRED, IMMEDIATELY ROLL THE EDGES OF THE ICE CREAM SANDWICHES IN CHOCOLATE CHIPS OR CANDIES SO THAT THE ICE CREAM IS COATED. ENJOY IMMEDIATELY, OR WRAP EACH SANDWICH IN PLASTIC WRAP OR PARCHMENT PAPER AND FREEZE UNTIL FIRM (ABOUT 3 HOURS).

COOKIE BARS - INGREDIENTS: 1 PACKAGE OF GLUTEN FREE CHOCOLATE CHIP COOKIE MIX, 1/2 CUP CHOCOLATE DROPS MELTED (OPTIONAL). PREHEAT OVEN TO 350°F. MAKE COOKIE MIX AS DIRECTED ON PACKAGE. SPREAD DOUGH IN UNGREASED 8-INCH PAN. BAKE 25-28 MINUTES OR UNTIL LIGHT GOLDEN BROWN AND LET COOL. ADD A CHOCOLATE DRIZZLE TO BAKED BAR IF DESIRED.

KEEP IN A COOL DRY PLACE.