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 Six Cookies - One Recipe

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Sugar Cookie 22g Total Servings: 35

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
15
Fat / Lipides
0 g
0%
Saturated / Saturé
0 g
0%
+ Trans / Trans
0g
Cholesterol / Cholestérol
15mg
5%
Sodium / Sodium
4mg
0%
Carbohydrate / Glucides
2g
0%
Fibre / Fibres
0g
0%
Sugars / Sucres
2g
Protein / Protéines
0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 Sugar Cookie 22g Total Servings: 35

Amount Per Serving
Calories
15
Calories from Fat
0
% Daily Value *
Total Fat
0 g
0%
Saturated Fat
0 g
0%
+ Trans
0g
Cholesterol
15mg
5%
Sodium
4mg
0%
Total Carbohydrates
2g
0%
Fiber
0g
0%
Sugars
2g
Protein
0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

10 mins

Cook time

10 mins

Total time

40 mins

Base Cookie Dough

  • 1 pkg. Kinnikinnick Sugar Cookie Mix (454 g)
  • 1/3 cup granulated sugar (66g)
  • 3/4 cup softened butter or margarine (144 g)
  • 1 tsp pure vanilla extract (2 g)
  • 2 large eggs (112 g)


Directions

In a mixing bowl, combine sugar, vanilla and butter, cream until light and fluffy. Add eggs one at a time, mixing until incorporated. Slowly add Kinnikinnick Sugar Cookie Mix to creamed mixture. Mix until combined (pea size texture). Finish mixing dough with hands until smooth. For Sugar cookies- refer to recipe on website
Divide dough in half and use for any of the following recipes.


 

Eggnog Coconut Cookie

  • ½ batch premixed cookie dough (400 g)
  • ¼ cup eggnog (full fat) (55 g)
  • ½ tsp cinnamon (1 g)
  • ½ cup coconut (divided) (50 g)

 

Directions

In a medium bowl combine eggnog, 1/3 cup coconut, cinnamon and prepared cookie dough. Mix just until combined. Scoop onto parchment lined cookie sheet and press slightly with the back of a wet spoon. Top with remainder of coconut and bake at 350°F for 10 minutes. Yields 18 cookies.


 

Raisin Spice Cookie

  • ½ batch premixed cookie dough (400 g)
  • 1/3 cup raisins (50 g)
  • 1 tsp cinnamon (2 g)
  • ¼ cup brown sugar (40 g)

Directions

In a medium bowl combine brown sugar, raisins, cinnamon and prepared cookie dough. Mix just until combined. Scoop onto parchment lined cookie sheet and press slightly with the back of a wet spoon. Bake at 350°F for 10 minutes. Yields 18 cookies.


 

Chocolate Chip Cookie

  • ½ batch premixed cookie dough (400 g)
  • 1/3 cup miniature Chocolate Chips (65 g)
  • ¼ cup brown sugar (40 g)

Directions

In a medium bowl combine brown sugar, chocolate chips and prepared cookie dough. Mix just until combined. Scoop onto parchment lined cookie sheet and press slightly with the back of a wet spoon. Bake at 350°F for 8 minutes. Yields 18 cookies.


 

Orange Cranberry Cookie Bar

  • ½ batch premixed cookie dough (400 g)
  • Zest of ½ orange (4 g)
  • ¼ cup orange juice (56 g)
  • 1/3 cup dried cranberries (soaked/drained/chopped) (65 g)

Directions

In a medium bowl combine orange juice, zest, cranberries and prepared cookie dough. Mix just until combined. Line a 15”x10” cookie sheet. Using ½ the pan, press mixture until even. Use a wet pallet knife to help. Sprinkle with course sugar if desired. Bake at 350°F for 18 minutes. Yields 30- 1”x2” inch rectangles.

Tips & Variations

Recipes are designed to use 1/2 batch mixed sugar cookie dough. They can easily be doubled if you would like to do a full recipe. For a full recipe of the Orange Cranberry Cookie Bar, spread out evenly on a 15"X10" pan.


Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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