Cookie Dough

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Cookie Dough | 12
| ea |
- Recipe Instructions:
- TOOLS: baking tray, parchment paper, rubber spatula, nitrile gloves
- STORAGE: air tight cambro with lid
- HOLD TIME: 3 days
- YIELD: as needed
- QUALITY INDICATOR: golden brown in color
- NOTE: Another option for the kids meal desserts. Also, welcome to use the white chocolate macadamia cookie for Thank You Cookies.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Butterfly the cookie puck all the way through, making 2 equal halves.
- 2. Place onto a parchment lined baking sheet and put into a preheated oven at 350F, High Fan and cook for 5 minutes, until golden brown. (CCP3)
- 3. Carefully remove from oven and let the cookies cool on a bun rack.
- 4. Store cookies in an air tight cambro with lid, with 4 cookies in each layer. Store in room temperature.
-
IMPORTANT NOTE:
- DO NOT PUT IN THE COOLER
- Shelf Life: 3 days