      Points Credit : No points awarded for discounted products. Gluten-Free Food / Product added to the Gluten-Free Mall on: Tuesday 13 May, 2008.
Kosher Certified by: CRC Parve
Gluten Free, Wheat Free, Soy Free, Corn Free, Dairy Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes. Made in the USA. Certified Gluten Free, symbol on box. Mix will make approx 40 cookies.
Shelf life: approx 12 months.
Ingredients: Light Brown Sugar, Rice Flour, Sugar, Tapioca Starch, Potato Starch, Baking Soda, Salt, Natural Flavoring, Xanthan Gum, Aluminum-free Corn-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Potato Starch, Monocalcium Phosphate).
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1 1/3 Tbsp of mix (16g/0.6oz)
Servings per container 43
Calories 60 Calories from fat 0
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 100mg - 4%
Total Carb 14g - 5%
Dietary Fiber 0g - 0%
Sugars 7g
Protein 0g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 0%
To make Cookies:
2 sticks unsalted butter or margarine, softened (not room temperature), 2 large eggs, room temperature, 2 cups chips of your choice (not included), 1 cup chopped nuts of your choice (optional)
1. Using a mixer with paddle attachment, cream butter/margarine for 3 minutes.
2. Add 1/2 cup of mix. Blend, Add eggs and beat until will incorporated. Add remainder of mix and 1/2 teaspoon water. Beat until dough forms a ball.
3. Add chips and nuts of your choice.
4. Refrigerate dough for 1-2 hours. May double wrap & freeze
5. Preheat oven to 375 deg F. Place rounded teaspoons of dough onto Silpat or parchment paper lined cookie sheet.
6. Bake 6-8 minutes (or up to 11 minutes for large cookies) until edges are brown and cookies are evenly golden brown. Baking times may vary with different appliances.
7. Let cookies rest on baking sheet for 1 minute. Using thin bladed spatula, transfer cookies to a cooling rack.
8. Store in air tight container or wrap well and freeze.
Makes approx 40 cookies.
|
