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About
Details
Kit Includes: Gingerbread Cookie Mix, Royal Icing Mix, Candy Beads, Piping Bag, 4 Ninja Cookie Cutters. Naturally & artificially flavored. Per 1/10 of Package: 100 calories; 0 g sat fat (0% DV); 75 mg sodium (3% DV); 10 g total sugars. Contains a bioengineered food ingredient. Makes 10-12 cookies. Quality guarantee or your money back. how2recycle.info. For product questions or concerns, contact us at 1-877-846-9949. Candy beads product of Canada. Piping bag and ninja cookie cutters product of China.
Ingredients
Cookie Mix (Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Brown Sugar [Sugar, Cane Syrup], Spices [Cinnamon, Ginger, Cloves, Allspice], Baking Soda, Salt, Silicon Dioxide), Candy Beads (Dextrose, Corn Syrup, Citric Acid, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide Color, Confectioner's Glaze, Carnauba Wax, Artificial Flavors, Red 40, Yellow 5, Blue 1), Royal Icing Mix (Confectioners' Sugar [Sugar, Corn Starch], Dried Egg Whites, Cream of Tartar, Natural and Artificial Flavor).
Directions
Gingerbread Cookies: You will need: 2 tbsp room temperature butter; 1/4 cup honey; 1 tbsp plus 1 tsp water. Directions: Preheat oven to 350 degrees F. Wash cutters in warm soapy, water and dry thoroughly. Lightly grease a baking sheet. Combine cookie mix, room temperature butter, honey and water (High Altitude (over 3500 ft): Add 2 tbsp flour to mix; increase water to 1/4 cup). Mix until well blended, 2 to 3 minutes, dough takes some time to come together. Allow to rest in refrigerator for 30 minutes. On lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with Ninja cutters, rerolling as necessary. Place 2 inches apart on prepared baking sheet. Bake for 9-11 minutes or until golden. Thicker cookies will need longer to bake while thinner cookies will get done faster. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Royal Icing: 2-1/2 tsp water; 1/2 cup powdered sugar. Directions: Dissolve icing mix and water in a mixing bowl. Add powdered sugar and mix with a fork until smooth. Spoon icing into piping bag. Drape edges of bag over a glass to make filling easier. Cut off a small tip and pipe detail onto Ninjabread Cookies. Decorating: Empty candy beads into a small ramekin. Secure to cookies with icing. Icing will harden in 30 minutes and dry completely in 45 minutes. Do not eat raw flour or dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 75mg3%
- Total Carbohydrate 22g7%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g
Details
Kit Includes: Gingerbread Cookie Mix, Royal Icing Mix, Candy Beads, Piping Bag, 4 Ninja Cookie Cutters. Naturally & artificially flavored. Per 1/10 of Package: 100 calories; 0 g sat fat (0% DV); 75 mg sodium (3% DV); 10 g total sugars. Contains a bioengineered food ingredient. Makes 10-12 cookies. Quality guarantee or your money back. how2recycle.info. For product questions or concerns, contact us at 1-877-846-9949. Candy beads product of Canada. Piping bag and ninja cookie cutters product of China.
Ingredients
Cookie Mix (Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Brown Sugar [Sugar, Cane Syrup], Spices [Cinnamon, Ginger, Cloves, Allspice], Baking Soda, Salt, Silicon Dioxide), Candy Beads (Dextrose, Corn Syrup, Citric Acid, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide Color, Confectioner's Glaze, Carnauba Wax, Artificial Flavors, Red 40, Yellow 5, Blue 1), Royal Icing Mix (Confectioners' Sugar [Sugar, Corn Starch], Dried Egg Whites, Cream of Tartar, Natural and Artificial Flavor).
Directions
Gingerbread Cookies: You will need: 2 tbsp room temperature butter; 1/4 cup honey; 1 tbsp plus 1 tsp water. Directions: Preheat oven to 350 degrees F. Wash cutters in warm soapy, water and dry thoroughly. Lightly grease a baking sheet. Combine cookie mix, room temperature butter, honey and water (High Altitude (over 3500 ft): Add 2 tbsp flour to mix; increase water to 1/4 cup). Mix until well blended, 2 to 3 minutes, dough takes some time to come together. Allow to rest in refrigerator for 30 minutes. On lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with Ninja cutters, rerolling as necessary. Place 2 inches apart on prepared baking sheet. Bake for 9-11 minutes or until golden. Thicker cookies will need longer to bake while thinner cookies will get done faster. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Royal Icing: 2-1/2 tsp water; 1/2 cup powdered sugar. Directions: Dissolve icing mix and water in a mixing bowl. Add powdered sugar and mix with a fork until smooth. Spoon icing into piping bag. Drape edges of bag over a glass to make filling easier. Cut off a small tip and pipe detail onto Ninjabread Cookies. Decorating: Empty candy beads into a small ramekin. Secure to cookies with icing. Icing will harden in 30 minutes and dry completely in 45 minutes. Do not eat raw flour or dough.
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