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Bob's Red Mill Shortbread Cookie Mix
Bob's Red Mill Shortbread Cookie Mix
Bob's Red Mill Shortbread Cookie Mix
Bob's Red Mill Shortbread Cookie Mix

Bob's Red Mill Shortbread Cookie Mix

21 oz
Bob's Red Mill Shortbread Cookie Mix

Bob's Red Mill Shortbread Cookie Mix

21 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Easy to prepare. Delicate, buttery flavor. Wheat free. Dairy free. All natural product. You can see our quality. Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, and can be spruced up with a few minor adaptions. Our favorite at the mill is dipping half in melted chocolate for a truly decadent treat. Visit us at www.bobsredmill.com. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory, We us an ELISA Gluten Assay test to determine if a product is gluten free. Our product line is diverse and extensive. For information and recipes, visit our website at www.bobsredmill.com. Write for a brochure or product list: Bob's Red Mill Natural Foods 13521 SE Pheasant Court Milwaukie, OR 97222. Product of the USA.


Ingredients

Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium Carbonate), Xanthan Gum, Natural Vanilla Powder (sugar, Cornstarch, Vanilla Extract).


Directions

Ingredients you will need: 1 whole pkg Bob's Red Mill Shortbread Cookie Mix; 1-1/2 Sticks (3/4 cup) unsalted butter or buttery spread cut into 8 pieces; 1 Large egg yolk; 2 tbsp water. Preparation: Preheat oven to 375 degrees F. Line a rimmed baking sheet (not nonstick) with parchment paper. Mixing: In large mixing bowl, beat butter on medium speed for 30 seconds or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages: first, 1/2 cup, then half of cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap. Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-imch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies. Baking: Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.


Warnings

Manufactured in a facility that also uses tree nuts and soy.

Nutrition

Nutrition Facts

Serving Size 33.00 g
Servings Per Container 18
  • Amount Per Serving
  • Calories 120
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 80mg3%daily value
    • Total Carbohydrate 29g10%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 8g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Easy to prepare. Delicate, buttery flavor. Wheat free. Dairy free. All natural product. You can see our quality. Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, and can be spruced up with a few minor adaptions. Our favorite at the mill is dipping half in melted chocolate for a truly decadent treat. Visit us at www.bobsredmill.com. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory, We us an ELISA Gluten Assay test to determine if a product is gluten free. Our product line is diverse and extensive. For information and recipes, visit our website at www.bobsredmill.com. Write for a brochure or product list: Bob's Red Mill Natural Foods 13521 SE Pheasant Court Milwaukie, OR 97222. Product of the USA.


Ingredients

Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium Carbonate), Xanthan Gum, Natural Vanilla Powder (sugar, Cornstarch, Vanilla Extract).


Directions

Ingredients you will need: 1 whole pkg Bob's Red Mill Shortbread Cookie Mix; 1-1/2 Sticks (3/4 cup) unsalted butter or buttery spread cut into 8 pieces; 1 Large egg yolk; 2 tbsp water. Preparation: Preheat oven to 375 degrees F. Line a rimmed baking sheet (not nonstick) with parchment paper. Mixing: In large mixing bowl, beat butter on medium speed for 30 seconds or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages: first, 1/2 cup, then half of cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap. Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-imch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies. Baking: Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.


Warnings

Manufactured in a facility that also uses tree nuts and soy.


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