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About
Details
Our CompanyIt was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, but it remains true to those original values. We love what we do, connecting baking and folk art — both celebrate creativity, bring people together, and are full of tradition and soul. We promise to use only wholesome ingredients for goodies you can feel great about!Scott
Ingredients
Organic Cane Sugar, Organic Wheat Flour, Organic Palm Oil, Cream Of Tartar, Sea Salt, Baking Soda, Natural Flavor.
Directions
Drop CookiesYou Will Need:1 Stick (1/2 Cup) Butter, Softened* (Not Melted), 1 EggBaking Instructions1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms (dough will be stiff).2. Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheet.3. Bake 9 to 11 minutes or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.Butter Substitute, make cookie dough using 1/3 cup vegetable oil, 1 tablespoon water and 1 egg.Allow cookie sheet to cool between batches.Makes about 20 cookies.High Altitude (3500–6500 ft.): No change.*To soften butter, let stand t room temperature for 45–60 minutes, or microwave for 10– seconds until softened. Cutout CookiesYou Will Need:1/3 Cup Butter, Melted, 1 EggBaking Instructions:1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, melted butter and egg in a medium bowl until soft dough forms.2. Roll dough on floured surface until 1/4-inch thick. Cut with 21/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet.3. Bake 7 to 8 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.High Altitude (3500–6500 ft.): No change.
We know it's tempting... but please do not eat raw cookie dough.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 75mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 0g0%
- Sugars 11g
- Protein 1g
Details
Our CompanyIt was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, but it remains true to those original values. We love what we do, connecting baking and folk art — both celebrate creativity, bring people together, and are full of tradition and soul. We promise to use only wholesome ingredients for goodies you can feel great about!Scott
Ingredients
Organic Cane Sugar, Organic Wheat Flour, Organic Palm Oil, Cream Of Tartar, Sea Salt, Baking Soda, Natural Flavor.
Directions
Drop CookiesYou Will Need:1 Stick (1/2 Cup) Butter, Softened* (Not Melted), 1 EggBaking Instructions1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms (dough will be stiff).2. Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheet.3. Bake 9 to 11 minutes or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.Butter Substitute, make cookie dough using 1/3 cup vegetable oil, 1 tablespoon water and 1 egg.Allow cookie sheet to cool between batches.Makes about 20 cookies.High Altitude (3500–6500 ft.): No change.*To soften butter, let stand t room temperature for 45–60 minutes, or microwave for 10– seconds until softened. Cutout CookiesYou Will Need:1/3 Cup Butter, Melted, 1 EggBaking Instructions:1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, melted butter and egg in a medium bowl until soft dough forms.2. Roll dough on floured surface until 1/4-inch thick. Cut with 21/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet.3. Bake 7 to 8 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.High Altitude (3500–6500 ft.): No change.
We know it's tempting... but please do not eat raw cookie dough.
Warnings
Contains wheat ingredients.
Common questions
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