Shortbread Lemon Cookie Mix

• Allergen-Free Shortbread Cookie Base Mix with Tangy Lemon Taste & Aroma
• Easy Swaps for Vegan Preparation Option
• Perfect for Drop, Roll, Bars & Molded Cookies
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame)

Shortbread Lemon Cookie Mix is easy to prepare and perfect for specialty diet baking. Made with premium ingredients including real lemon juice, vanilla bean, and a gluten-free flour blend for fabulous texture and flavor without any of the top 9 food allergens. This delicious shortbread lemon cookie mix is not only allergy friendly and gluten free, but also offers an easy vegan preparation option. The easy to prepare premix makes it easy to create rich, buttery cookies that combine classic shortbread taste and texture with tangy lemon and sweet vanilla bean flavor. The simple directions are easy to scale and require only butter and water for shortbread dough that can be used for drop, rolled, molded, or sliced cookies.

Ingredients: Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Vegan Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Corn Starch, Sodium Bicarbonate, Mono Calcium Phosphate), Vanilla Bean, Lemon Juice Powder (Lemon Juice Solids, Maltodextrin, Lemon Oil), Salt.

BASIC PREPARATION: Per batch of 24 cookies use:

• 12 oz. Lemon Shortbread Cookie Mix
• 1/2 cup melted unsalted butter (Measure after melting) (for VEGAN prep option replace butter with melted coconut oil or vegetable shortening)
• 3 TBSP Water*

DIRECTIONS:

1. Add melted butter (or Vegan alternative) and water to 12 oz. of Sugar Cookie Mix.
2. Stir until a dough starts to form, then knead for at least 2 full minutes with hands until a uniform dough is achieved. *If dough seems too dry, add up to 1 extra TBSP of water.
3. Roll out dough to 1/4" thickness. Dough that is too thin will crack when cutting out shapes.
4. Cut out shapes with cookie cutters. Gather and re-roll scraps and repeat until all dough is used.
5. Gently transfer cut out shapes to baking sheet lined with parchment paper.
6. Bake 8 minutes in pre-heated 350°F oven.
7. Cool completely before (optional) frosting or decorating.