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Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake

Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake

16 oz
Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake

Brookshire's Dough, Snickerdoodle Cookie, Break N' Bake

16 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Ready to bake. Makes 24 cookies. Since 1928.


Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Sugar, Vegetable Oil (palm, Soybean And/or Cottonseed Oils), Water, Margarine (palm Oil, Water, Soybean Oil, Salt, Mono- And Diglycerides, Annatto [color], Calcium Disodium Edta [preservative], Artificial Flavor, Vitamin A Palmitate ), Contains 2% Or Less Of: Eggs, Baking Soda, Corn Syrup, Skim Milk, Cinnamon, Salt, Natural And Artificial Flavors.


Directions

Place unused cookie dough in a sealed container. Cookie dough can be frozen for up to 2 months if placed in freezer before use by date shown on package.

Bake: 3 Easy Steps! Separate. Bake. Enjoy! Recommended Preparation Directions: Preheat oven to 325 degrees F. To open, use scissors to cut along top seam. Remove cookie dough from wrapper. Separate squares. Place pre-portioned dough about 2 inch apart onto ungreased cookie sheet. If dough becomes too soft during use, re-chill in freezer until it becomes firm but not frozen. Bake cookies 13-14 minutes or until edges are golden brown. Cool slightly (about 2 minutes). Loosen with spatula. Bake: Frozen dough can go straight from freezer to preheated oven. An additional 2-3 minutes of baking time may be needed. Do not consume raw cookie dough.

Keep refrigerated.

Use before date on package.


Warnings

Contains: wheat, eggs, milk; May contain: soy, peanuts, tree nuts (pecans, walnuts, macadamia nuts)

Nutrition

Nutrition Facts

Serving Size 19.00 g
Servings Per Container 24
  • Amount Per Serving
  • Calories 80
    • Total Fat 3.5g4%daily value
    • Total FatSaturated Fat 1.5g8%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 5mg2%daily value
    • Sodium 65mg3%daily value
    • Total Carbohydrate 11g4%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 6g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Ready to bake. Makes 24 cookies. Since 1928.


Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Sugar, Vegetable Oil (palm, Soybean And/or Cottonseed Oils), Water, Margarine (palm Oil, Water, Soybean Oil, Salt, Mono- And Diglycerides, Annatto [color], Calcium Disodium Edta [preservative], Artificial Flavor, Vitamin A Palmitate ), Contains 2% Or Less Of: Eggs, Baking Soda, Corn Syrup, Skim Milk, Cinnamon, Salt, Natural And Artificial Flavors.


Directions

Place unused cookie dough in a sealed container. Cookie dough can be frozen for up to 2 months if placed in freezer before use by date shown on package.

Bake: 3 Easy Steps! Separate. Bake. Enjoy! Recommended Preparation Directions: Preheat oven to 325 degrees F. To open, use scissors to cut along top seam. Remove cookie dough from wrapper. Separate squares. Place pre-portioned dough about 2 inch apart onto ungreased cookie sheet. If dough becomes too soft during use, re-chill in freezer until it becomes firm but not frozen. Bake cookies 13-14 minutes or until edges are golden brown. Cool slightly (about 2 minutes). Loosen with spatula. Bake: Frozen dough can go straight from freezer to preheated oven. An additional 2-3 minutes of baking time may be needed. Do not consume raw cookie dough.

Keep refrigerated.

Use before date on package.


Warnings

Contains: wheat, eggs, milk; May contain: soy, peanuts, tree nuts (pecans, walnuts, macadamia nuts)


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