      Points Credit : 10 points Currently valued at $1.00 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 makes 40 cookies.
Shelf life: approx 12 months.
Ingredients: Rice Flour, Sugar, Tapioca Flour, Potato Starch, Natural Flavoring, Xanthan Gum, Aluminum-free Corn-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Potato Starch, Monocalcium phosphate), Salt.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 2 tbsp mix (22g/0.8oz)
Servings per container 28
Calories 80 Calories from fat 0
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 45mg - 2%
Total Carb 19g - 6%
Dietary Fiber 0g - 0%
Sugars 8g
Protein 0g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 0%
To make Cookies:
2 sticks unsalted butter, margarine or shortening, room temperature 1 large egg + 1 large yolk, room temperature.
1. Using a mixer with paddle attachment, cream butter in mixer for 3 minutes. Add 1/2 cup of mix. Blend. Add egg and yolk. Beat until well incorporated. Add remainder of mix and beat until well incorporated and dough forms.
2. Divide dough in half and wrap in plastic wrap.Refrigerate until firm, at least one hour, or up to 2 days (or double-wrap, and put into freezer bag and freeze up to one month).
3. Preheat oven to 375 def F. Flour your rolling area with potato starch (if you don't have potato starch, you can substitute tapioca starch or cornstarch). Use as little flour as possible. Roll out dough using a piece of wax paper on top. Be sure dough doesn't stick to counter or you
will have trouble getting cookies off. Cut out shapes as close as possible. Place cut-out cookies onto Silpat or parchment-lined cookie sheet. (Re-roll unused dough and repeat). Bake 6-8 minutes, until evenly golden brown. Baking times may vary with different appliances.
4. Using thin-bladed spatula, transfer the cookies to a cooling rack. Cool completely before frosting/decorating.
5. Store in airtight container or wrap well and freeze.
Makes 40 cookies
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