Butter Sugar Cookie Pucks
Many tell us it’s the best they’ve ever, ever had. These five-inch buttery shortbread cookies topped with coarse sugar are the top of the line. And just look at them—they showcase so beautifully.
IngredientsIngredients: Enriched Wheat Flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], Sugar, Butter, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Eggs, Baking Soda, Salt, Madagascar Vanilla.
Contains: Egg, Milk, Soy, Wheat.
MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS
Units Per Case: 4
Portions Per Unit: 12
Portions Per Case: 48
Unit Weight: NET WT 3 LB 7 OZ (1.56 Kg)
Gross Weight: 15.03
Case Cube: 0.65 cu. ft.
Case Dimensions (L x W x H): 15.625 x 11.5 x 6.125
Pallet Tie x High: 10 x 8
Inner Tray Box Dimensions: 15.25 x 11 x 1.5
Approx. Piece Size:
Kosher Status: KD
Gluten Free: No
NO ARTIFICIAL TRANS FAT. Any trans fat in this product is naturally occurring in the pure dairy products we use, such as milk, butter and cream cheese.
Do Not Consume Raw Dough.
Frozen pucks should be stored in a freezer. Baked cookies should be stored ambient.
1. Line an appropriate sized sheet pan with parchment paper.
2. Place frozen cookie pucks and arrange on baking tray (four on a ½ tray| or nine on a full tray). Preheat oven to the desired temperature before baking.
3. Convection oven (hot forced air) - Set at 300° F high fan setting (if adjustable). Bake for 24 minutes.
Conventional oven - Set at 400° F. Bake for 22 minutes.
4. Allow cookies to cool on sheet pan after baking.
Store pucks frozen.
Cookie Pucks - Frozen 18 months
Baked cookies - Ambient 2 days