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Baking Directions: To Make 6 Big Cookies: Heat oven to 350 degrees F. Place cookie dough rounds about 2 inches apart on ungreased cookie sheet. Bake 15 to 19 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet. Frosting Pouch: Knead pouch for 10 seconds to soften (do not microwave pouch). Cut pouch open and squeeze frosting into bowl to dunk. Tip: If baking frozen dough, add 2 to 3 minutes to the bake time. To Make 24 Mini Cookies: Cut each cookie dough round into quarters and roll into balls. Place dough balls onto ungreased cookie sheet. Bake 11-13 minutes or until edges are light golden brown. Cool 2 minutes and let the dunking begin! Keep dough refrigerated. Product can be frozen up to 2 months if placed in freezer before the use by date printed on package.
Frosting (Sugar, High Fructose Corn Syrup, Palm Oil, Corn Starch, Water, Corn Syrup, Nonfat Milk, Palm Kernel Oil, Hydrogenated Palm Oil, Coconut Oil, Salt, Distilled Monoglycerides, Polysorbate 60, Color [Yellow Lakes 5 & 6, Red Lake 40, Blue Lakes 1 & 2, Yellows 5 & 6 and Other Color Added], Modified Cellulose, Sodium Stearoyl Lactylate, Potassium Sorbate [Preservative], Sodium Acid Pyrophosphate, Soy Lecithin, Natural and Artificial Flavor, Citric Acid), Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Water, Canola Oil, Contains 2% or Less of: Eggs, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Salt, Corn Starch, Artificial Flavor.
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