||Size: 2 OZ
|Case Pack: 168
|Case Dimensions: 15.5 x 13.0 x 5.5 in.
||Net Wt: 21.0 LB
|Case Cube: 0.64 CF
||Gross Wt: 22.3 LB
||Pallet TI/HI: 9/12
Features & Benefits
Quality: Premium all butter cookie. Consistency: Same size, quality and delicious taste with every cookie. Convenience: Frozen portioned dough for easy baking - no thawing - freezer to oven. Cost efficient: Layered, counted packing guarantees exact food costs.
ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOFFEE (SUGAR, VEGETABLE OIL [PALM OIL, SUNFLOWER OIL], DAIRY BUTTER [MILK], ALMONDS, CONTAINS 2% OR LESS OF: SALT, SOY LECITHIN), BUTTER (CREAM, NATURAL FLAVORINGS), SUGAR, BROWN SUGAR, EGGS, SALT, BAKING SODA (LEAVENING). CONTAINS: ALMONDS, MILK, WHEAT, EGG, SOY. GOOD MANUFACTURING PRACTICES WERE USED TO SEGREGATE INGREDIENTS IN A FACILITY THAT PROCESSES TREE NUT, AND PEANUT INGREDIENTS.
Place dough on parchment-lined baking pan. Space dough so they don't touch as they expand during baking process. Make sure oven is preheated and is at the correct temperature. Use a thermometer to verify oven temperature. Oven temperatures may vary. Rotate pan half way through to ensure even baking. Conventional Oven: 16 - 18 minutes at 350° F. Convection Oven: 16-18 minutes at 300° F.