Scoop & Bake
Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Flatten dough with a fork. Bake for 9 - 11 minutes or until edges are slightly brown. Remove from oven and let cool. The cookie dough will keep in the refrigerator for up to 2 weeks and is good in the freezer for up to 6 months. RE-FREEZE UNUSED PORTIONS
Ingredients: Flour, vegetable shortening (hydrogenated soybean and cottonseed oils), icing sugar, butter, cornstarch, water, rice flour, salt, skim milk powder, sugar, artificial flavour, sodium bicarbonate, citric acid, colour. CONTAINS: MILK, SOY, WHEAT.
Weight: 1.36 kg
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