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 		 Product Details
Snickerdoodle [Cookie Dough - 3 lb. Tub]          
(chispas de canela)

                                         


   3 lb. Tub (96 - 1/2 oz. cookies)
ALLERGY INFORMATION: CONTAINS EGGS, MILK, WHEAT and SOY.

This cookie dough product is produced on shared equipment with PEANUT, TREE NUT,  FD&C YELLOW #5 and FD&C YELLOW #6 containing products. Incidental residues may be present.

Shelf Life: Keep unused portions refrigerated up to 14 day after purchase, may be frozen up to one year.  Dough can be thawed and refrozen.


Instructions: For delicious Gourmet Cookies, pre-heat oven to 325-350º F. Use a tablespoon to scoop out rounded balls of dough.  Place dough on an un-greased baking sheet with a spoon width separation.  Place baking sheet on center rack of oven.  For soft Gourmet Cookies, bake for 8-10 minutes.  Remove sheet from oven and place cookies on a cooling rack.  For crispier  Gourmet Cookies, bake for 10-13 minutes.  REMEMBER, oven temperatures may vary, so adjust your baking time as needed.  Store your freshly baked Goodies Gourmet Cookies at room temperature in an airtight container. Enjoy!
 
 
Nutrition Facts
Serving Size: 1 1/3 Tbsp. (28g/1.0oz)
Servings Per Container: 48
Amount Per Serving
Calories  130 Calories from fat 60
% Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 9%
Trans Fat 2g
Cholesterol 10mg 4%
Sodium 70mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 0g 0%
Sugars 10g
Protein 1g
Vitamin A  0%
•
Vitamin C  0%
Calcium  0%
•
Iron  2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

INGREDIENTS: SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN, COTTONSEED & PALM KERNEL OILS, EGGS, contains less than 2 % of each of the following: CRÈME OF TARTAR, BAKING SODA, REDUCED MINERAL WHEY, SALT, GROUND CINNAMON, NONFAT MILK, DEXTROSE, SOY LECITHIN, ARTIFICIAL FLAVOR, YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 2 LAKE.