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Bobs Red Mill Shortbread Cookie Mix Gluten Free - 4 - 21 oz Bags

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UPC: 039978004659
Item #: 58170
Total Weight: 5.75 lbs (2.61 kg)
Package Format: 4 - 21 oz Bags
List Price: $18.36
Our price: $15.77
You Save: $2.59 (14%)
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Gluten Free - 4 - 21 oz Bags
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Product Information

UPC: 039978004659
Total Weight: 5.75 lbs (2.61 kg)
Package Format: 4 - 21 oz Bags

It can be difficult to create wholesome, freshly baked sweets that fit a modern diet in the midst of a fast-paced life. Thankfully, Bob's Red Mill has created Gluten Free Shortbread Cookie Mix.

Gluten Free Shortbread Cookie Mix is convenient to prepare, and packed with all natural ingredients that won't bother those sensitive to gluten. Bob's Red Mill batch tests every product the company labels gluten free to ensure accuracy for those trying to avoid the protein.

Create a wholesome dessert that fits into your diet with Gluten Free Shortbread Cookie Mix by Bob's Red Mill. Order yours at eVitamins today and save!

Warnings: Manufactured in a facility that uses tree nuts and soy.

Notes: Contains no wheat, gluten or dairy. Kosher and all natural. Batch tested with an ELISA gluten Assay test to determine this product is gluten free.

Recommended Use: Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet (not nonstick) with parchment paper. In large mixing bowl, beat 1 1/2 sticks (3/4 cup) unsalted butter (or buttery spread cut into eight pieces) on medium speed for 30 seconds, or until smooth. Beat in 1 large egg yolk, then beat in 2 tbsp water. On low speed, beat in cookie mix in three stages: first, 1/2 cup, then half of cookie mix and then the remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap. Place remaining dough on parchment paper, then top with plastic wrap. Roll into 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-inch cookies and place 1 inch apart on baking sheet. Re-roll scraps of dough; cut again to make 18 cookies. Bake on middle rack of oven for 12 to 15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.

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